Taste of Inverness

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April 9, 2016 at The Taste of Inverness charity event for Boys & Girls! I was honored to be asked to judge at this fabulous event!

We are ready to taste and judge

We are ready to taste and judge


This event had 23 vendors, a large tent full of art a band on a beautiful Lake.
taste of Inverness event

taste of inverness event 1

taste of Inverness vendors

41 entries 10 categories, from Ethnic foods to BBQ, to Fine dining, to food truck catering, to pizza, to dessert you name it we tasted them all. Fabulous food well deserved recognitions and well the city of Inverness is a tight community with super friendly people!!
taste of inverness ethnic dish

taste of inverness food truck catering
taste of Inverness judging seriously

taste of Inverness fine dining

taste of inverness fine dining 1

taste of inverness bar food

taste of inverness food truck catering 1

taste of inverness dessert

I’m looking forward to judge again next year! If you are local please go to this event it’s well worth it and tons of fun for a good cause. Got to love it..
taste of Inverness certificate

Here is the list of Awards for best dishes..

2016 Taste of Inverness Judges Scores
Out of 90 possible points

Ethnic
• La Cantina de Mexico: 69
• Fox Den: 65

Seafood
• Arbor Trails Seasonal Food Truck: 78
• Fox Den: 75

Catering / Foodservice
• Blazin’ 7s: 64
• Inverness Club Apt: 59

Fine Dining
• McLeod House Bistro: 85
• Chefs of Napoli: 72

Pizza
• Papa Johns: 78
• Domino’s: 74
• Chefs of Napoli: 49

Sandwich
• Ice Cream DR: 79
• Sonny’s: 72
• Green Valley: 66
• Joe’s Family: 66
• Pine Street Pub: 60
• Olive Garden: 59
• Brooklyn Deli: 59
• Subway: 40

Barbecue
• Blazin 7s: 89
• Arbor Trails: 88
• Ice Cream DR: 71
• Sonny’s BBQ: 60

Casual Dining
• Blazin 7s: 83
• Ice Cream DR: 76
• Pine Street: 66
• Olive Garden: 59
• Brooklyn Deli: 50
• La Cantina: no entry

Appetizer
• Chefs of Napoli: 87
• McLeod House: 86
• Big Lukes Taco Truck: 71
• Domino’s: 53
• Inverness Club Apt: 47
• Sonny’s: 68

Dessert
• Mcleod House: 90
• Nicole House of Cakes: 88
• Lynn’s Ice Cream: 86
• Pine Street: 84
• Joe’s: 66
• Kooky’s by Connie: 60
• La Cantina: 58

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Easter Brunch Cranberry Apple Cinnamon Dumplings

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These are perfect easy to put together and everyone will love them.
Cranberry Apple Cinnamon Dumplings
Cranberry Apple Cinnamon Dumplings
2 green apples
1 tablespoon lime juice
1 cup Ocean Spray Ruby Cranberry Juice Drink
4 tablespoons butter
2 tablespoons brown sugar
8 buttermilk biscuits
¼ cup sugar
2 teaspoons cinnamon
Fresh cranberries (optional)
Preheat oven at 375 degrees. Spray with non-stick cooking spray a 9x12x2 pan and set aside
Remove the cores from the apples and cut each apple into 8 equal slices place apple slices in a bowl toss with lime juice to coat well to prevent them from turning brown. Do not peel the apples.
On stove top in a small sauce pan add cranberry juice, butter and brown sugar bring to a simmer and simmer until butter is melted and the sugar has dissolved.
On a clean surface cut each biscuits in half take a piece of the dough and press down to stretch dough big enough to wrap around apple slice press down the dough to seal it well around the apple slice place in greased pan repeat for the remaining 15 arranging them in one layer.
Pour the hot syrup over the dumplings. In a small bowl mix the sugar with the cinnamon and sprinkle over the dumplings. Bake 30 to 35 minutes until golden brown. Serve 2 warm dumplings per person you may also garnish with fresh cranberries.

Healthy Solutions Spice Blends “Cajun Seafood” Entry

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Spicy Cajun Seafood Soup

Spicy Cajun Seafood Soup
2 tablespoons extra virgin olive oil
½ cup pancetta diced
½ cup onion chopped
½ cup carrots chopped
1/2 cup celery chopped
2 garlic cloves minced
2 tablespoons cilantro chopped
1 ½ tablespoons healthy Solutions spice blends Cajun Seafood
14.5 can dice tomatoes
½ teaspoon salt
½ cup frozen peas
12 oz. Ale beer
2 teaspoon fish base
2 cups water
32 oz. seafood cooking stock
½ cup small pasta shells
2 pounds seafood mix (raw)
Zest of a lemon
1 lemon cut in 6 wedges
½ cup sour cream
2 green onions chopped
In a large non stick pot on medium high heat add oil and pancetta sauté 2 minutes add onions, carrots and celery sauté 3 minutes add garlic, cilantro spice blend, diced tomatoes, peas, and salt and ale beer. Simmer until liquid reduces by half.
Next in a small bowl mix fish base with warm water until fish base is dissolved. Add the fish broth, seafood stock and pasta shells bring to a boil and cook 5 minutes. Add seafood mix to the soup simmer 3 to 5 minutes until seafood is cooked.
Plate soup with a doll up of sour cream, lemon wedge and sprinkle with green onions.
Josee health solutions shot

WFC 2015 I am truly blessed to have had another chance

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The Taste of Inverness

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I am slowly getting opportunities and I am well enough to go for some of them and enjoy life is good taking it one day at a time and taking the time to smell the roses.. I am excited I was asked to judge this event fabulous restaurants dishes and I cannot wait it’s going to be so much fun I’m joining Chef Dennis it’s an honor to be a judge with him another food experience got to love it!!
Taste of Inverness

Jetski accident that changed my life…Thank you to all that have sent me prayers and words of encouragements… I’m doing what I am so passionate about Thanks again!!

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The OMG!! Perfect Sunday breakfast ya’ll…

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Stuffed Crepes with Maple Apricot Chili Syrup
Breakfast Stuffed Crepes with Maple Apricot Chili Syrup
½ cup flour
4 eggs
½ cup milk
2 tablespoons water
1/8 teaspoon salt
1 tablespoon melted butter
2 tablespoons olive oil
4 Heat n Serve original fully cooked sausage links
½ cup extra sharp Cheddar cheese shredded
1/3 cup pure maple syrup
1/3 cup apricot preserve
1 red chili deseeded and chopped fine
¼ cup chopped pecans
Preheat oven on 200 degrees
In a large mixing bowl, whisk together the flour and 1 egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set the crepes aside.
Chopped the sausage links into small pieces. Add a couple more drops of oil in the same pan and sauté the sausage just until warm thru scrambled 3 eggs and add to sausage toss until eggs are cooked thru. To assemble the crepes place 1 ounce of cheddar cheese in the middle of each crepes top with 1/3 cup egg mixture. Fold the edge of crepes over the egg mixture to form a square packet. Place packet seems side down on a cookie sheet place in oven to keep warm.
In a small sauce pan add maple syrup, apricot preserve and chili. Simmer on low heat for 5 minutes.
Remove crepe packets out of the oven cut each in half plate and top each with an equal amount of syrup and chopped pecans.

My entry for The Daily Meal and BUSH’S Your Chili “Spicy 2-Bean Buffalo Chicken Chili with Blue Cheese Sour Cream”#Bushschilicookoff

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Spicy 2-Bean Buffalo Chicken Chili with Blue Cheese Sour Cream1
4 tablespoons butter
2 celery branches chopped small
2 garlic cloves minced
1 ½ pounds boneless chicken breast
½ cup hot sauce
2 (15.5oz) cans Bush’s Best white chili beans great northern beans mild chili sauce
1 (15oz.) can Bush’s Best black beans drained and rinsed
1/3 cup cilantro chopped fine
8 ounces sour cream
4 ounces blue cheese crumbled
Cut the chicken into 1 inch cubes. On stove top in a medium pot add chicken and the first three ingredients. Sauté on medium high heat until chicken is no longer pink. To the chicken add the hot sauce and beans bring to a simmer and simmer for 15 minutes add cilantro mix to incorporate well.
In a bowl mix the sour cream and blue cheese crumbled together.
Ladle chili into bowls and top with a doll up of blue cheese sour cream. You may garnish with additional celery.

The perfect holiday breakfast for your early rising guest they are going to love to wake up to the smell of my warm “Apple Cinnamon Rolls with Butterscotch Schnapps Glaze”

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Apple Cinnamon Rolls with Butterscotch Schnapps Glaze
Makes 12 large rolls

5 apples cored, peeled and diced small
8 tablespoon butter softened
1/2 cup pack dark brown sugar
1 (16oz) box Hot Roll mix
1 egg
1 cup hot water
1/3 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
1 1/2 cup powder sugar
1/4 teaspoon butterscotch Schnapps
1 1/2 tablespoon milk

Preheat oven at 375 degrees. Grease a 9 x 13 pan and set aside.
In a non-stick frying pan on medium heat added 1 tablespoon of butter, apples and dark brown sugar. Mix and let the apple cook until all reduced and thicken. When apples are cooked let cool 5 to 10 minutes.

While apples are cooking, prepare dough for rolls as directed on the box and follow instruction for Cinnamon Rolls after dough is ready. Before rolling dough spread your apple mixture all over the top of the butter, sugar and cinnamon layer. Roll and cut 12 slices place in greased pan cut side up and baked in over for 15 to 20 minutes.

While rolls are baking in a small mixing bowl add powder sugar, butterscotch schnapps and milk whisk until smooth. When rolls have slightly cooled top with glaze.