Monday, April 12, 2021

Tacos de Jocoqui al horno (Baked Sour Cream Tacos)

 It's time for Baking Bloggers again.  I love this group, I get to stretch my culinary wings out a little. 
The only requisite, and this is a firm one, is that what we share has to be baked.   Sue of Palatable Pastime is our hostess. 

This month we're concentrating on Mexican food.  

Hey, if you've followed along with me for any length of time, you know I love my South of the Border food.  

Tacos de Jocoqui al Horno

We do Taco Tuesday every single week.  Without fail. 

And I like to play with my food, so I'll do something a touch different almost every week for myself. I've made Margarita Shrimp Tacos, Grilled Fish Tacos, Cantalope Salsa to top the Fish Tacos, and even made Cauliflower Tortilla shells, (which are amazingly AWESOME!!!)

  This past week, I made these 'baked' tacos.   I would have called them enchiladas but the references I found called them tacos. So I'll go with that.  

Tacos de Jocoqui al Horno

And I'll be doing a repeat on them. 

Here is how they came together, at least the pictures of how they came together. 

Tacos de Jocoqui al Horno (Sour Cream Tacos)


and topped with some Créme Fräiche. 

Tacos de Jocoqui al horno  (Baked Sour Cream Tacos)

And on my plate.  Fair warning, I'd already devoured one.  

Tacos de Jocoqui al horno  (Baked Sour Cream Tacos)

Tacos de Jocoqui al Horno

Tacos de Jocoqui al Horno

Yield: 6 servings
Author: Sid's Sea Palm Cooking - Adapted from recipes on Big Oven and Recipe Lion
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This is a fun take on tacos. They're baked and are vegetarian as well. An did I mention totally delicious.


  • 2 Tbs oil
  • 12  corn tortillas
  • 2 T. Salsa - your favorite brand
  • 1 lb Monterey Jack or Colby Jack  cubed or cut into strips
  • Oil for frying
  • 1 1/2 cups fresh tomatoes or a 15 oz. can solid pack tomatoes
  • 1 tablespoon finely minced fresh oregano or 1 teaspoon dry oregano, rubbed
  • 1 small onion, chopped (half way between golf and tennis ball size)
  • 1-2 cups Sour Cream or  Créme Fräiche ( I make my own)


  1.  Fry tortillas lightly in oil, put some of the sauce and a piece of cheese onto each tortilla and and roll up . Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes.  Check after 15 minutes to make sure that all that cheese is not escaping.
  1. For the sauce, wilt the chopped onion in hot oil. Add the tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside.  Since I used fresh tomatoes, I ended up letting them simmer for 20 minutes.


Do not skip 'frying' the corn tortillas to save some calories. By frying them a little, they tend to hold together better and can withstand the baking without falling apart.

I did do some with flour tortillas, but they did not turn out as well, at least to my taste-buds.  The corn tortillas had a richer taste.

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Baking Bloggers (April 2021): Baking of Mexico

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Thursday, April 8, 2021

Tomato Tart with Balsamic Glaze

 I don't participate often enough in the Improv Cooking Challenge, but had to do it this month.

This month it's all about Tomatoes and Balsamic Vinegar. 

Tomato Tart with Balsamic Glaze

Let me tell you a little about the Improv Cooking Challenge.  It's hosted by Nichole of Cookaholic Wife

She likes to throw out a challenge for anyone who cares to participate. Nichole will suggest two ingredients for us to use, and make something delicious from.  

She calls it the Improv Cooking Challenge. 

I call it fun.

I've participated in it a few times, and have had a blast.  I've made a Candied Carrot Coffee Cake, which was pretty darn tasty.  I made a taste from my home town, Almond Chicken, I've used Lavender and Lemon in these Lavender and Lemon Scones.  I've been a long time fan of Chopped on the Food Network and this is just my little way of playing along.  There are more, just click on the Improv Cooking Challenge in the cloud to the right. 

I happened to run into some incredible tiny heirloom type tomatoes at Trader Joes, and well, gee, magic happened. 

At least my mouth said it did. 

I do love my puff pastry, and combining tomatoes and balsamic together is magic.  At least in my book. 

I had a little bit of a Fig and Strawberry Balsamic glaze left and it was the perfect foil for the Tomatoes and Puff Pastry. 

I also had fun with the Puff Pastry trying out something I'd seen on Instagram.  I made some little boats for the tomatoes, and they were fun to make. 

Here are the photo's I took of the process, and guess what, they were actually fairly easy.  And it makes the tarts look really special, like you took hours and hours to make them.    😜 

Start with a sheet of puff pastry, that has been thawed in the fridge.   Cut each third of the pastry (you know where it folds) into two pieces.  

Then cut two slices into each side of the pastry like the picture below.

Puff Pastry for Tomato Tart

After you cut it. Pick up one side, like so.

Puff Pastry for Tomato Tart

Then fold it over, tacking it down with a little water to make it stick.

Puff Pastry for Tomato Tart

Then take the other side, and pull it through.   This makes a nice little boat.  As you can see, I had a couple of eager little tomatoes in there. They had their turn to shine, a little later on. 

Puff Pastry for Tomato Tart

And after you've got it done, fill with some sliced cherry tomatoes or whole ones, if you like. But I wanted the sliced ones which I then adorned with some chopped chives from my garden.  You can use any kind of fresh herb you like.  I like chives.  Recognize the tomatoes that were so eager to be a part of the dish? No?, well, they're in there, or in one of them.

Tomato Tart with Balsamic Glaze

I added a little of my Fig and Strawberry Balsamic Glaze to them before they went into the oven to bake at 425 degrees for 25 minutes.  

Tomato Tart with Balsamic Glaze

I also employed a trick my mother taught me.  After they were baked, I turned off the oven and placed the pan of tarts back in. This 'dries' them out, and in effect bakes them a little longer so that when you bite into the tart, it flakes apart.  

After they baked I added a little scootch more glaze and then proceeded to demolish eat a couple.  

If I bake it, I'll eat it.  

It was lunch... and a snack...

Tomato Tart with Balsamic Glaze

Tomato Tart with Balsamic Glaze

Improv Cooking Challenge:April 2021

Tomatoes & Balsamic

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Sunday, March 21, 2021

Chile Pancakes for Sunday Funday

 I've been wanting to make some Chinese scallion pancakes for a long time, but hadn't gotten around to it. Then I saw I had an event coming up for Sunday Funday and wondered if I could make some Chile Pancakes, patterned after the Chinese ones. 

And it worked!  (Pardon the pictures, I was shooting this at 6 am and it was still dark, but gotta say, it was a great breakfast.

Chile Pancake

I treated them as if they were a flour tortilla, and they were, YUM!!!!! 

Although, I have to say this.  Do not make these unless you're in a mood to do a whole Zen thing.

Rolling them into a cylinder and then into a spiral and then rolling them out again, takes time.  But I enjoyed the whole process even if it took time.

Chile Pancake

And of course, waiting for them to relax in between each step, took time.

Chile Pancake
After making them into the 'snail, and pinching the tail so it stayed put, I had to let it relax again... 

Chile Pancake

Although it took time, it was worth it. 

Chile Pancake

I put some cheese on it, let it melt and devoured it.  So good.

Chile Pancake

There was just something Zen-like in the whole rolling process.     

This was part of a new group I'm in called Sunday Funday.  We blog on Sundays about fun recipes and each week we have theme. 
This week it was all about making something with Chiles.

Sunday Funday

Chile 'Pancakes'

Chile 'Pancakes'

Yield: 4-6 Servings
Author: Sid's Sea Palm Cooking
Prep time: 15 MinCook time: 5 Mininactive time: 2 HourTotal time: 2 H & 20 M
These are not a tortilla, but are great little hand snack, or meal. They're chewy and filling and just plain good.


  • 2 cups AP flour (you can use bread flour as well, but the dough will need some major relaxing time.
  • 3/4 cup Boiling water
  • 1 tsp. Salt
  • 1-2 finely minced fresh jalapeno or serrano chiles, seeded
  • EVOO (optional)


  1. Mix the salt and flour together in a bowl.  Boil the water and pour in to the flour.  Mix together until all the water is incorporated, you may need a little more water, if so, add it by the tablespoon until a stick dough is formed.  Knead the dough ball until smooth.  I used my stand mixer with the dough hook to get the dough smooth and not too sticky.  Wrap well, and set aside for an hour or two. 
  2. While the dough is resting, seed and mince the chiles, use less or more according to the heat level you like. 
  3. Take the dough out after it's rested.  Divide into 6 or 8 portions.    (my original recipe called for dividing it into fourths, but the pancakes were too thick for my taste)
  4. Pat or roll out the dough to about a 8 or 9 inch diameter.  You may have to let each one rest, while you roll each consecutive one out.
  5. Sprinkle the dough round, evenly with the minced chiles. (you can also brush the dough round with a little oil, but it makes it lot harder to roll into the cylinder)  Roll each one dough portion into a cylinder, about the thickness of a large pencil.   This takes time, the dough will want to shrink back, just let it rest in between each rolling out.
  6. Form each long cylinder into a snail or spiral.  Flatten it out,  then roll out to a thing circle. 
  7. Let it rest again.   Keep the dough covered with plastic wrap or under a damp towel.
  8. Finally,  heat a pan up, medium setting,  and either wipe the pan with a touch of oil, or spray with some cooking spray.
  9. Using the rolling pin, go ahead and roll it out a final time. 
  10. When the pan is hot, place the 'pancake' into the pan and brown it on each side. After flipping it, add some cheese if desired.

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Monday, March 15, 2021

Yorkshire Pudding Wraps for Multicooker Monday

It's time for Multi Cooker Monday, and I have to say I've been impatiently waiting for it. 

 Mainly cause I've been having fun, not only making but eating, these Yorkshire Pudding Wraps this past month.   

This great little group was started by Sue of Palatable Pastime and I love it, cause there are no themes, you use whichever small kitchen appliance you like.  

Best of all, I've got ideas for all the 'toy's' I'd like to purchase in the future, if I can ever find room for them.  


In the meantime... I use my little toaster oven a lot.  Here's my offering this month. 

 A friend pointed this new food craze/fun food thing out to me, and asked if I had ever heard of it.  

I hadn't, but was intrigued. So I googled it and found out people have actually been doing this for awhile.  


I'm talking about Yorkshire Pudding Wraps

I love making Yorkshire Puddings, and of course eating them as well.  I love them drowned in a good beef gravy or as a cold breakfast with lashings of butter and jam. 

But I had never heard or thought of wrapping meat or other good foods inside.  Now that I know they exist, I'm in trouble. 


As it turns out Yorkshire Pudding Wraps are also a perfect dish for MultiCooker Monday.  Cause I make them in my little toaster oven.  I have a little Pyrex dish, 4x6 inches, which fits perfectly inside the oven. 


 The first time I made them, it was a breakfast thing.  And then I played and played and gained a couple of pounds playing.

My first attempt, and it was a delicious one, was to bake the little single serving Yorkshire pudding, add some ham and cheese to it, I then rolled it up, and devoured it.  I did dip the ends of the wrap, that didn't have any ham or cheese, in some golden syrup.

Yorkshire Pudding Wrap

I added the cheese and ham the last couple minutes of cooking so that the cheese would melt.

Ham and Cheese Yorkie Wrap

I  also did a sweet version.   I had some slightly overripe peaches, so I sliced them up, poached them in a little sugar syrup.  Took out the peaches and cooked the syrup down a little, adding a touch of fruity balsamic glaze to it, placed the drained, peach slices on top of the Yorkshire Pudding and drizzled the syrup on top before rolling it up.  

Yorkshire Pudding Wrap with Peaches

I then folded it up, added the rest of the syrup and 'prettied' it up with some rosemary flowers.


Yorkshire Pudding Wrap with Peaches

And then proceeded to eat it all up. 

Yorkshire Pudding Wrap with Peaches

 I had some Prime Rib which I reheated in my "Jacuzzi Cooker", my husband's name for my Sous Vide. I can't call it anything else now.  

At any rate, I sliced some of the meat and piled it on this Yorkie Wrap, on top of some gravy, then smothered it in more gravy. I cannot tell you how delicious this was.  I've still got a little meat left in the fridge, and I think it will be finding a new purpose in life. WINK! 

Roast Beef Yorkie Wrap

I made a modified Toad in a Hole with one for Sunday Breakfast, was going to make some onion gravy to top it with, but decided to just add a little golden syrup to the plate and dipped it. I did brown my sausage a little first.  Just cause I like it like that.

Toad in a Hole Yorkie Wrap

Toad in a Hole Yorkie Wrap

I dipped the ends in some more golden syrup.

So many possibilities here.  It'll be a delicious and fattening journey to try them all.   Check out the great recipes from some of my fellow bloggers using various small kitchen appliances or as I like to call them 'toys'.  (wink) 


Yorkshire Pudding Wrap - for one

Yorkshire Pudding Wrap - for one

Yield: 1 serving or you could split it, if desired.
Author: Sid's Sea Palm Cooking
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is such a fun dish to make and eat, and makes breakfast or any meal feel special.


  • 1 large egg
  • 1/4 cup flour
  • 1/4 cup milk
Suggested Fillings
  • Ham and cheese
  • Stewed fruit
  • Leftover roast and gravy
  • English sausage and onion gravy


  1. Whisk together until smooth.  Let sit at room temperature while toaster oven heats up with an oven ready glass dish, which has been greased.  Let this heat up for at least 5-10 minutes or until the baking dish is very hot.  Pour the batter in, and bake for 20-25 minutes, letting it puff up somewhat. 
  2. Remove from oven, and flatten out with a rolling pin.   Add the fillings of choice and roll up or fold over.  Serve while hot.


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Multicooker Monday

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Tuesday, March 9, 2021

Szarlotka (Polish Apple Pie )

 I first made this many years ago in my pre blog days.  The people I served it to, were surprised at this weird looking apple pie, but they ate it all anyway.  After all I was the 'unknown' at the time, I introduced them to a lot of different foods, mostly Danish and Canadian foods.  

Except for this one time, it wasn't Danish or Canadian.

 And honestly, I knew it as an Old World Apple Cake, cause that's what my cookbook called it.  I never knew it by any other name until just a little while ago, when a friend asked me if I could make her one.  I had to google the name, and that was when the lightbulb blew up, and I went 'I know what that is" and found the recipe again in my cookbook.  

Szarlotka (Polish Apple Pie)

Szarlotka (Polish Apple Pie)

First off, this is usually referred to as a pie.  Which it kinda is, cause it's usually served in a pie plate. I decided to try making it in a spring form pan this time.  I wanted to see the layers of cake and pastry.  

I also snuck a little of the pastry dough out and made a couple of mini's, in my 4 inch springform pans. And made up a filling for one of them using some peaches I had cooked up.

Peach Szarlotka (Polish Apple Pie)
Peach Szarlotka (Polish Apple Pie)


I like to 'mix' it up, sometimes.   

This is not a super sweet dish, but sure does taste amazing served with a dollop of vanilla ice cream on top, or some whipped cream or even, my personal favorite, a straight up drizzle of heavy cream. 




Szarlotka (Polish Apple Pie )

Szarlotka (Polish Apple Pie )

Yield: 10 Servings
Author: Sid's Sea Palm Cooking
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
If you're looking for something different, other than a good old fashioned apple pie, this is perfect. Not too sweet and tastes amazing.


  • 4 cups  all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 c (1/2 lb) salted butter
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 3 Tbsp milk or cream
  • 1 + Tablespoon Confectioner sugar
  • 3 lbs. Apples,  peeled, cored and chunked into small pieces.
  • *I like either Gala or another crisp flavorful apple here.  Your choice
  • 1/2 -1 cup sugar, depending on how sweet the apples are. 
  • 1-2 teaspoons cinnamon.


  1. Preheat oven to 350 degrees
  2. Mix together the flour, sugar and baking powder.  Cut the  butter into the flour mixture until it resembles really coarse crumbs.  Add the eggs, one a time and mix together lightly, until it's pretty evenly moist.  You can add the vanilla along with one of the eggs.  Add the milk, one tablespoon at time and mix together lightly, until it can form a ball.   You can knead it a little to finish bringing the dough together if you like.   The dough should be slightly sticky.   Pat out into round or square, and divide up, 2/3rd's and 1/3rd.  Wrap   1/3rd of the dough in plastic wrap and place in the fridge.   Take the remainder, 2/3rds of dough and pat into a rough circle and place into a 9 inch round  greased springform pan with 3 inch sides.  Press down firmly.   I like to place a piece of parchment paper on the bottom.  Just for ease when unmolding it.  Place in the preheated oven and bake for about 15 minutes or so, or until lightly golden and pulling away from the sides. 
  3. *You can also freeze the 1/3 portion of the dough.
Apple Filling
  1. Peel, core and cut apples into small dice.   Place in a heavy pot, and add the sugar. 
  2. Cook over medium high heat, stirring often until the apples are just tender.  Taste and add more sugar if desired. 
  3. Stir in the cinnamon and set aside. 
  1. Take the baked bottom layer out of the oven, spread the warm apple mixture evenly over the top of the base. 
  2. Remove the remainder 1/3rd dough out of the fridge.  Roll out lightly, and cut into shapes if desired, or just strips.   Place on top of the apples in a pleasing shape. 
  3. Put in oven and bake at 350 degrees for an additional 45 minutes.   Place a cookie sheet under the pan on a lower rack to catch any 'juice' leaking out. 
  4. Sprinkle with a little confectioner sugar to finish.
  5. *If you froze the 1/3rd of the dough, you can also grate it over the top of the apples, evenly and bake.  It will form a crust.



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Saturday, February 20, 2021

Chunky Sweet Potato and Ham Soup.

 I got this soup done, just under the wire, whew!  

It's time for Soup Saturday Swappers and the theme this month encompasses the fact that it's National Potato and Sweet Potato Month.  Here's what Wendy posted: February is national potato month and national sweet potato month. Let's celebrate by sharing a soup or stew that features potatoes.

*I forgot to add that Soup Saturday Swappers is a great group of bloggers who post a soup, made to a theme which changes monthly.  If you'd like to join in on the fun, you can comment to Wendy at A Day in the Life on the Farm.  

Chunky Sweet Potato and Ham Soup

I actually harvested some sweet potatoes a few weeks ago. I'd kinda, accidentally grown.  

I had a large sweet potato sprout, so I threw it gently into a tub of soil, cause I wanted to enjoy the beauty of a sweet potato vine.  And I did enjoy it.  I didn't think to harvest it the first year, just allowed it to go ahead grow a second year.  

Then I got an AHA! moment and wondered if maybe it might have made more potatoes, and it did.   I brought some of them in and left the others in the dirt to make more potatoes, hopefully.  And I know I'll be getting a pretty plant I can enjoy for the summer months.  It's a win win for me.  

Chunky Sweet Potato and Ham Soup

I do love dunking home made bread into my soup.  This sopped up the last of the juice. 

Best part, I have lots left to share.  Which I will be doing.  I'm bringing the remainder to our local library for their Soup and Bread fundraiser.  I also get to bake some bread for them. 

Chunky Sweet Potato and Ham Soup


Chunky Sweet Potato and Ham Soup

Chunky Sweet Potato and Ham Soup

Yield: 6 Servings
Author: Sid's Sea Palm Cooking
Prep time: 10 MinCook time: 22 MinTotal time: 32 Min
This is a hearty, satisfying soup that comes together for snow day, or quick weeknight soup in about 30 minutes.


  • 6 cups Chicken, Pork or Veggie stock
  • 3 cups Sweet Potato, peeled and cut up
  • 2 cups cut up firm fleshed potatoes - peeled or not, your choice.
  • 1 cup Chopped Ham
  • 1 cup chopped Kale
  • Salt to taste
  • 1 teaspoon dried garlic
  • 1/4 teaspoon ginger


  1. Cut the ham up, then brown in a little oil.  Set aside while prepping the vegetables.  
  2. Peel the Sweet potatoes, cut the small yellow potatoes into quarters, or chunks.  Peel the yellow potatoes if desired. 
  3. Add all ingredients to the pot, allow to come to a boil, then turn down the heat and simmer 20 or so minutes or until the sweet and yellow potatoes are fork tender. 


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