http://www.unamericanaincucina.com/2010/09/chicken-mole/

una americana...

you can do anything...anywhere...

http://www.mowielicious.com/home/2010/08/pflaumenkuchen-plum-cake-and-my-new-website.html#more

german plum cake...


i love stone fruit and would probably make this with any variety...

http://www.mowielicious.com/home/2010/08/pflaumenkuchen-plum-cake-and-my-new-website.html#more

http://theshiksa.com/blog/2010/09/23/autumn-apple-crisp/

apple crisp (old greg would have made a crumble)...

apple, apple, apple anything...i enjoy apples...this a very basic. traditional crisp, like your grandma would make...mmm

http://reciperelay.com/the-hand-off-red-pepper-spinach-sesame-stir-fry/

red pepper spinach stir fry...


from whitney...

So, I have yet to try this, but it sounds AMAZING! I went to high school with Brianna, and she is absolutely brilliant... check out her twist on the food blog, great minds think alike...

http://reciperelay.com/the-hand-off-red-pepper-spinach-sesame-stir-fry/

about whitney...

it should be noted that whitney is young, beautiful, athletic, has her own green business (the green garage, on maui, if you're ever there), goes to school and has four young, gorgeous, happy and very energetic children...still manages to feed her family delicious, creative, healthy food...i'm exhausted just writing this...kudos whitney...xox...oh yeah, and a handful of a husband...love you matt...

another delicious whitney recipe from the islands...

Whitney wrote:
"Oh Oh, I know!!!  The easiest hawaiian mexican dish ever!!
 
Mango chicken tostadas (courtesy of Maui Tacos and my kitchen)
 
1 lb. chicken (tenderloins are delicious and cheap at costco)
1 fresh mango from da neighbors yard
1 sweet maui onion, chopped (salsa size)
2 tomatoes (chopped same way)
2-3 cloves garlic, minced
1 jalapeno ( again, salsa style)
1/4 c sweet bell peppers (also delicious and cheap at costco)
2 tsp ev olive oil
12 tortillas 
cooking spray
mexican seasoning
salt and pepper
 a can of refried beans (for those oh so long nights)
2 cupcake pans
 
serve with:
chopped lettuce (or cabbage if your feeling frisky it goes great with the mango)
sour cream 
and any other taco-esque toppings you desire, although this mango salsa adds so much flavor it rarely need anything else...
 
put the oven on 425.  put the chicken in a pan on medium high with the oil and a little salt and pepper.  Watching your chicken, start the mango salsa by removing the pit.  After removing your pit juice it over your chicken (prefferably after you've flipped it at least once, i just squeeze it til theres nothing left) it makes a great sweet glaze over it and gives it the most beautiful color and smell.  cook the chicken until done and remove from heat but leave in the pan to absorb the juices before you chop it up!  before you start the salsa make the shells...  i touch each tortilla with wet fingers and wrap them in a damp paper towel before i microwave them for about 15 to  20 seconds until they're soft.  flip you cupcake pans upside down and place the tortillas inbetween the muffin tins (a 12 cupcake tin makes 6 shells).  spray with a little cooking spray and srinkle a lil mexi seasoning or salt.  bake for about 15 minutes or until theyre pretty crispy.   salsas pretty straight forward, mix the tomatoes, onions, jalapenos, garlic, bell peppers, a couple shakes of mexican seasoning and your freshly cubed mango.  Cube or shred your chicken (depending on if you burned it, shit happens when you cook with sugary fruits)  and warm up that can o' beans...  (i always dr. em up in the chicken pan with a little extra oil, onions, and salsa).  To assemble spread the bottom of your mini tostadas with a lil beans then layer chicken, cabbage and mango salsa.  top with sour cream and tapatio!  Delishuuus and autentico hawaiiana...."
 

mango chicken tostadas continued...

Watching your chicken, start the mango salsa by removing the pit. After removing your pit juice it over your chicken (prefferably after you've flipped it at least once, i just squeeze it til theres nothing left) it makes a great sweet glaze over it and gives it the most beautiful color and smell. cook the chicken until done and remove from heat but leave in the pan to absorb the juices before you chop it up! before you start the salsa make the shells... i touch each tortilla with wet fingers and wrap them in a damp paper towel before i microwave them for about 15 to 20 seconds until they're soft. flip you cupcake pans upside down and place the tortillas inbetween the muffin tins (a 12 cupcake tin makes 6 shells). spray with a little cooking spray and srinkle a lil mexi seasoning or salt. bake for about 15 minutes or until theyre pretty crispy. salsas pretty straight forward, mix the tomatoes, onions, jalapenos, garlic, bell peppers, a couple shakes of mexican seasoning and your freshly cubed mango. Cube or shred your chicken (depending on if you burned it, shit happens when you cook with sugary fruits) and warm up that can o' beans... (i always dr. em up in the chicken pan with a little extra oil, onions, and salsa). To assemble spread the bottom of your mini tostadas with a lil beans then layer chicken, cabbage and mango salsa. top with sour cream and tapatio! Delishuuus and autentico hawaiiana....