Jicama Ceviche


2 Jicamas
2 Lemons, zest and juice
2 Limes, zest and juice
½ Orange,  zest and juice
1 Red onion, diced small
1/2 cup Cilantro, chopped
2 T Oregano, fresh
½ cup Celery, diced small
5 Radishes, diced small
2 Tomatoes, diced small
2 Jalapenos, seeded and diced
¾ cup Avocado or olive oil
Salt and Pepper to taste
3 Cucumbers, sliced in ¼ inch coins


In a large bowl, mix all the Ceviche ingredients together except the jicama, salt and pepper. In a separate bowl, grate the jicama with a box grater. Drain the grated jicama with a cheesecloth or nut bag, squeezing out all the excess moisture. Add the jicama to the Ceviche mixture and toss together.

Asian Plum Glaze Ham 10 Qt Roaster

Asian Plum Glaze Ham  10 Qt Roaster


This Recipe can be used on pork roast, turkey or chicken too!


  • 1 Cup Plum jam or preserves
  • tbsp. soy sauce
  • 1 tsp. rice vinegar
  • 2 tsp. hoisin sauce
  • 2 tbsp. fresh chopped green onion
  • 2 tsp. sesame oil
  • 1 tsp. toasted sesame seed
  • ¼ tsp. crushed red pepper
  • 2 tsp. grated ginger



Put all ingredients into your 1 qt and gently simmer for 30-45 minutes.  If you want a more intense flavor reduce the sauce further before applying.


Place the ham in the 10 quart roaster.  Drizzle with the glaze.  Start the roaster on Medium and wait for the valve to click and stand straight up for 8 – 10 minutes before lowering the heat to medium low.  If it continues to click drop the heat slowly.  Bake for a minimum of 15 minutes per pound.  The longer you leave it the more tender and juicy it will be!  I love my Saladmaster System!




green beans with shallots


  • 1 ½ lb. green beans, trimmed
  • 1/3 cup vegetable oil
  • ½ tsp. salt
  • ½ cup chopped mint
  • 5 medium shallots
  • ½  tsp. salt            

    Preparation                                                                                                                                        Cook beans in a 3-quart with inset, covered, until just tender, about 5 minutes.  Heat oil in a 10-inch skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.) Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.

Lemon Blueberry Cake – electric skillet

Lemon Blueberry Cake  – electric skillet

lemon blueberry cake


  • 1box lemon cake mix
  • 12oz lemon yogurt
  • ½ yellow squash
  • 1 lemon
  • ½ cup blueberry
  • 2 eggs


Zest lemon, make 1 tbsp.  Reserve lemon to make about 2 tbsp. of juice. In a bowl pour cake mix and add lemon yogurt, blueberry, eggs and lemon juice mix all well. With SM machine grate squash with cone #1 and add it to mix. Pour mixture into large skillet and cook for 15 minutes.

Creamy Scallop Potatoes Large Skillet

Creamy Scallop Potatoes  Large Skillet

scalloped potatoes


  • 4 Yukon Gold Potatoes #4 cone
  • 1 onion #2 cone
  • 4 garlic cloves minces
  • 3 stocks Celery sliced
  • 1 cup coconut cream
  • ½ cup vegan sour cream
  • ½ cup vegan butter
  • Salt and Pepper to taste



Blend together the coconut cream, melted butter, sour cream and cover the bottom.  Layer potatoes, celery, onion, garlic and cream mixture; repeat.  Place the cooktop on medium – click – low and GO!

Savory Cranberry Sauce – 2 Quart

Savory Cranberry Sauce  – 2 Quart

savory cranberry sauce


  • 1 tsp. vegetable oil
  • 1 small onion
  • 1 garlic clove
  • 1/4 cup port
  • 2 tbsp. balsamic vinegar                       
  • 1 ½ cups cranberries
  •   ½ cup granulated sugar
  • ¼ teaspoon each salt and pepper            


In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.

Roasted Turkey Breast – 12” EOC


  • Ingredients
    1 turkey breast
  • 1 garlic clove
  • rosemary
  • salt & pepper

Marinate turkey with oil salt and pepper, add garlic and rosemary and let it rest for 2 hours in the fridge. Heat skillet on medium temperature, place marinated turkey breast and cook on each side for 5 minutes. When done lower temperature and cook for another 20 minutes. Place it on cutting board and slice, add sauce and serve.

Apple Fennel Chimichanga with Carmel Sause

compete chimichanga vegan with carmel!
Apple Fennel Chimichanga

5 Apple (fuji apples) 2 bulb Fennel ½ cup Rum
1 Orange juice and Zest 1/3 cup Sugar Pinch of salt

Sauté coconut butter, fennel and apple. Add brown sugar with a touch of water to dispurse it. Remove from heat and add rum. Return to heat and reduce.

chiminchanga pre wrap saladmaster

Place in flour tortilla, wrap, and fry using electric skillet at 325 and coconut oil.

electric skillet chimi fried


Salted Caramel

saladmaster vegan carmel

2 Anis star
1 stick Cinnamon
1 can Coconut Cream
1 can coconut milk
1/3 Brown Sugar
1 tbsp. vanilla.


Place all ingredients into pan and let simmer until color browns.  Remove from heat and vanilla and salt.