Cool, Spicy, and Bursting with Fresh Island Flavor
​This Cucumber Chutney is a refreshing, zesty Caribbean condiment that perfectly balances heat and freshness. Made with crisp cucumber, vibrant herbs, and a touch of pepper, it pairs beautifully with Doubles, roti, or any dish that could use a cool, flavorful kick.
 
Ingredients
   1 small seedless cucumber, peeled and grated
​   2 clove garlic, finely minced or crushed
   1–2 hot peppers (Scotch bonnet, habanero, or chili), finely chopped (adjust to taste)
   2 tablespoons fresh cilantro or shadow beni (culantro), finely chopped
  1 -2 tablespoon vinegar
  Salt to taste (about ⅛ teaspoon)
   Optional: ½ teaspoon sugar for balance

🥣 Instructions

1️⃣ Prepare the cucumber:
Grate the cucumber using a box grater or food processor. Place in a clean kitchen towel, cheesecloth, or paper towels and squeeze out any excess water — this keeps the chutney from becoming watery. Add the drained cucumber to a small bowl and set aside.
2️⃣ Blend the aromatics:
In a blender, combine the garlic, hot peppers, cilantro (or shadow beni), vinegar, salt, and sugar. Blend for just a few seconds until slightly smooth but not pureed.
3️⃣ Combine and mix:
Pour the blended mixture over the grated cucumber. Stir well until everything is evenly combined.
4️⃣ Taste and adjust:
Add more salt, vinegar, or pepper to your liking.
5️⃣ Chill and serve:
Refrigerate for 10–15 minutes to allow the flavors to blend before serving.
💡 Cooking with Dianne Tip
For extra brightness, add a squeeze of fresh lime juice just before serving. It makes the chutney pop with flavor!
🌶️ Serving Suggestions
Spoon over Trinidadian Doubles for a refreshing finish

• Serve alongside curries, roti, or grilled seafood
  Use as a cool dip for plantains or vegetable fritters.

A Taste of Trinidad’s Street Food Heritage
If you’ve ever strolled through the vibrant streets of Trinidad and Tobago, chances are you’ve caught the irresistible aroma of Doubles wafting through the air. This beloved dish is a national treasure — simple, flavorful, and deeply rooted in the island’s diverse cultural tapestry.

The History of Doubles
Doubles was born in the early 1930s in southern Trinidad, in the town of Princes Town, when Indo-Trinidadian street vendors began selling curried chickpeas (channa) sandwiched between two pieces of fried flatbread (bara).The idea came from Indian laborers who migrated to Trinidad in the 19th century, bringing their culinary traditions with them. The combination of spices, textures, and flavors evolved over time — from a simple snack sold at roadside stalls to a culinary symbol of Trinidadian identity.Today, Doubles is not only a breakfast favorite but a comfort food enjoyed at any hour of the day or night — spicy, tangy, and uniquely satisfying.

Trinidadian Doubles Recipe
Ingredients For the Bara (Fried Flatbread)
    3 cups all-purpose flour
​    ½   teaspoon turmeric powder
    1 teaspoon sugar
    ½ teaspoon salt
    1 teaspoon instant yeast
     1 to 1 1/4  cup warm water (adjust as needed)
     Oil for frying, about 2 cups, and 2 tablespoons for prepping

For the Channa (Curried Chickpeas)
     2 cups cooked chickpeas (or one 15-oz can, rinsed and drained)
     2 teaspoons oil
     4 -5 cloves garlic, minced
     ½ onion, finely chopped
     1 tablespoon curry powder
      ½ teaspoon roasted ground cumin (geera)
      2 tablespoons finely chopped Culantro
      Salt and black pepper to taste
      2  cups of water

For the Toppings (optional but authentic!)

• Cucumber chutney
• ​Tamarind chutney
• Mango chutney or kuchela (spicy green mango relish)
• ​Cilantro or shadow beni (culantro)
• Hot pepper sauce or Scotch bonnet chutney

Instructions
1️⃣ Make the Bara

1. In a mixing bowl, combine flour, turmeric, sugar, salt, and yeast. Mix well to combine.
   
   
2. Gradually add warm water and knead into a soft, sticky dough using your fingers. Once the dough comes together and is slightly sticky, knead for about 1 minute to bring all the dough together into a ball. Drizzle about 1 tablespoon of oil over the dough and gently rub the dough all over with the oil. This will allow the dough to stay moist while it rises.
   
   
3. Cover and let rest for 1 hour until slightly risen.
   
   
4. Heat oil in a frying pan over medium-high heat.
   
   
5. Lightly oil your hand and countertop with oil. Divide the dough into small golf-sized balls, and flatten each into a thin disc. Clearly place the stretched dough into the hot oil.
   
   
6. Fry each piece for 5–10 seconds per side until puffed and lightly golden. Drain on paper towels.
   
   

2️⃣ Make the Channa

1. Heat oil in a pot and sauté garlic and onions until fragrant.
   
   
2. Add curry powder and cumin — stir to combine the spices.
   
   
3. Add chickpeas, culantro, and water. Leave uncovered and bring to a boil. Reduce the heat and simmer for 15–20 minutes, mashing a few chickpeas for a thicker texture.
   
   
4. Season with salt and adjust spice level to taste.
   
   

3️⃣ Assemble the Doubles

1. Place two piece of bara on a plate.
   
   
2. Spoon a generous amount of curried channa on top.
   
   
3. Add chutneys, sauces, and herbs.
   
   
4. Top with another bara — and enjoy warm!
   
   

💡 Cooking with Dianne Tip: For extra softness, rest the bara dough overnight in the fridge. When frying, don’t overcrowd the pan — Doubles need room to puff up!

🌶️ Experience the Flavor of TrinidadThis dish captures the heart of Trinidadian street food — spicy, tangy, and deeply comforting. Whether you’re new to Caribbean cuisine or reconnecting with your roots, Doubles is a perfect way to explore bold, island-inspired flavors.

🎃 Whip up café-style flavor right at home!
Hi friends! Welcome back to my kitchen. Today, we’re taking your morning coffee (or chai!) to the next level with this Homemade Pumpkin Spice Coffee Cold Foam. 🍂 This rich, creamy foam blends the cozy flavor of pumpkin spice with velvety cream cheese and maple sweetness — the perfect way to give your cup that warm fall feeling.
This recipe was inspired by a trip I took to Seoul, South Korea, where I fell in love with a cream cheese coffee foam. The flavor was so smooth and delicious that I had to recreate it — with a fall twist!

☕ Ingredients

• ½ cup heavy whipping cream
  
• 1 ½ tbsp pumpkin puree (unsweetened)
  
• 1 tsp pumpkin spice mix (see my Homemade Pumpkin Spice Mix recipe)
  
• 1 tsp vanilla extract
  
• ¼ cup maple syrup (or your preferred sweetener)
  
• 2 oz cream cheese, softened
  

🧡 Directions

1. In a mixing bowl, combine heavy cream, pumpkin puree, pumpkin spice mix, vanilla, maple syrup, and cream cheese.
   
2. Using a hand or stand mixer, whip the mixture until thick, creamy, and smooth.
   
3. Spoon into a clean glass jar and store in the refrigerator for up to 3–4 days.
   
4. To use: Add 1 tablespoon of the pumpkin foam to your coffee or chai. For extra froth, blend it with 2 tablespoons of half-and-half before pouring over your drink.
   

🍁 Serving Ideas

• Top your morning cold brew or iced coffee for a fall café vibe.
  
• Add to a chai latte for a cozy Pumpkin Spice Chai twist.
  
• Use as a dessert topping over baked pumpkin muffins or banana bread.
  

🌟 Dianne’s TipAlways use real pumpkin puree (not pie filling) and fresh spices for the best flavor. And don’t skip the cream cheese — it adds that signature smooth, café-quality texture!

Ingredient 
​
3 tablespoons cinnamon
1 tablespoon ginger powder
1 ½ teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cloves

Direction:
Mix well and store in a clean glass jar in your pantry; it will last for months. Use it year-round to bring cozy, aromatic flavor to your dishes.

Jamaican Chicken Soup – My Family’s Magic Comfort Bowl
There are certain dishes that carry not just flavor, but memories, comfort, and love. For me, Jamaican Chicken Soup is one of those meals.

Growing up in Jamaica, soup on a Saturday was more than just food—it was a tradition. Saturday mornings meant heading to the market early with my mom, returning home to a day of cleaning, and the familiar smell of a big pot of soup bubbling away in the kitchen. Even though it was hot outside, nothing stopped us from sitting down with steaming bowls of soup loaded with yam, green plantain, corn, and dumplings. It was hearty, flavorful, and always filling. 

When my children were young, this became my “magic soup” whenever they were coming down with a cold or flu. They would sip it slowly, and it always seemed to make them feel better. Now that they’re grown, they still look forward to a bowl of my chicken soup whenever they’re not feeling well. My son Jordan’s girlfriend tried it for the first time once and was so surprised at how flavorful and filling it was. Ever since then, whenever she’s under the weather, she asks Jordan if I could make her a bowl of my soup. That’s the power of this dish—it warms, heals, and comforts all at once.

Jamaican Chicken Soup Recipe

Ingredients

Chicken & Base

• 1 ½  to 2 lbs chicken (bone-in pieces: thighs, legs, or back, cleaned and skin trimmed)
• 1 tbsp lime juice (for cleaning chicken)
  
  
• 2 tsp salt (or to taste)
  
  
• ½ tsp black pepper
  
  
• 2 tbsp organic chicken base
  
  
• 1 tsp onion powder
  
  
• 4–6 pimento seeds
  
  
• 8 cups water
  
  
• ½–1 tsp turmeric powder
  
  

Vegetables & Provisions

• 1 medium yellow or white yam (peeled and cut into chunks)
  
  
• 1 medium potato (peeled, diced)
  
  
• 1 medium carrot (sliced)
  
  
• 1 cup diced pumpkin
  
  
• 1 piece chocho (chayote), peeled and cut into chunks (optional but traditional)
  
  
• 2 corn on the cob, cut into 3 pieces each
  
  
• 1 green plantain (peeled and cut into chunks)
  
  
• 2 scallions (green onions)
  
  
• 3 sprigs fresh thyme
  
  
• 2 cloves garlic, smashed (or 1 tsp garlic powder)
  
  
• 1 Scotch bonnet pepper (whole, do not cut unless you want it extra spicy)
  
  

Dumplings (Spinners & Round)

• 2 cups flour
  
  
• 1 tsp salt
  
  
• 1 cup water

Directions

1. Prepare chicken: Wash chicken with lime juice and rinse.
   
   
2. Make the base: In a large soup pot, bring water (or stock) to a boil. Add chicken, salt, black pepper, garlic, thyme, scallion, pumpkin, carrot, and organic chicken base mixture (without noodles). Cook for 20 minutes on medium-high heat.
   
   
3. Add ground provisions: Stir in yam, potato, chocho, plantain, and corn. Cook until tender (about 20 minutes).
   
   
4. Make dumplings: Mix flour, salt, and water to form a stiff dough. Pinch off small pieces, rolling some into “spinners” (long, thin dumplings). For larger dumplings, form small flattened rounds. Drop them into the pot.
   
   
5. Flavor & finish: Add Scotch bonnet pepper whole (leave intact for mild heat or burst for extra spice) and noodles.  Simmer another 15–20 minutes until the soup thickens slightly. Taste and adjust seasoning.
   
   
6. Serve hot: Ladle into bowls and enjoy this hearty comfort soup.
   ​

Tips & Variations

• For an even richer soup, add more pumpkin—this gives a golden color and sweet flavor.
  
  
• Many Jamaicans use Cock Soup Mix as a shortcut. If you can’t find it, use chicken noodle soup mix plus herbs, or make my preferred blend: 2 tbsp organic chicken base, 1 tsp turmeric, 1 tsp onion powder, and 6 pimento seeds.
  
  
• During the last 15 minutes of cooking, you can add a handful of short angel hair pasta noodles for extra body.
  
  
• Have fun with it! You can add your favorite provisions or vegetables. I love adding celery if I have it on hand, or even cauliflower, zucchini, sweet potato, or squash for a different twist.
  
  

Chicken Foot Option: One of my favorites is adding chicken foot. If you do, cook it for about 30 minutes first before adding the other provisions so it becomes tender and releases its flavor into the soup.
​

Sweet, smoky, and cheesy — the perfect Hawaiian twist on a classic Monte Cristo
Why You’ll Love This Recipe
If you’re a fan of the classic Monte Cristo, this Hawaiian-inspired version will take your taste buds on a tropical vacation. Imagine fluffy Hawaiian sweet bread filled with smoky Kalua Pork and gooey cheese, dipped in a cinnamon-vanilla egg batter, then pan-fried in coconut oil for golden perfection. Finish with a drizzle of maple syrup, and you’ve got a sweet-and-savory sandwich that feels like brunch in paradise.

What is Kalua Pork? 
Kalua pork is a traditional Hawaiian dish, usually prepared in an underground oven called an imu. Pork shoulder is rubbed with Hawaiian sea salt, wrapped in banana leaves, and slow-cooked until tender and smoky.
For home cooks, you don’t need an imu — just a slow cooker, oven, or Instant Pot. The result? Tender, juicy pork that’s perfect for sandwiches, sliders, tacos, or simply served with rice.

Why Use Hawaiian Sweet Bread? 
Hawaiian sweet bread is slightly sweet, soft, and rich — making it the perfect balance for the savory, smoky pork. It holds up well to the French toast batter while adding a subtle sweetness that sets this Monte Cristo apart from the traditional version.


 Hawaiian Monte Cristo Sandwich Recipe
 Ingredients

• 4 slices Hawaiian sweet bread (round loaf or sandwich loaf, sliced)
• ​1 cup Hawaiian Kalua Pork (see recipe below)
• 2–4 slices cheese (Swiss, cheddar, or mozzarella)
• 1 large egg
• ½ cup half-and-half (or milk for lighter version)
• 1 tsp sugar
• ½ tsp ground cinnamon
• 2–3 drops vanilla extract (optional)
• 1–2 tbsp coconut oil (or butter, for cooking)
• Maple syrup, for serving

 Method

• Prepare the Batter
  • Whisk egg, half-and-half, sugar, cinnamon, and vanilla in a shallow bowl.
• Assemble the Sandwich
  • ​Layer pork and cheese between two slices of Hawaiian bread.
• Dip & Cook
  • Heat coconut oil in a skillet over medium heat. 
  • Lightly dip sandwich in batter (don't over-soak)
  • Cook 3–4 minutes per side until golden and cheese melts.
• Serve
  • ​Slice in half, drizzle with maple syrup, and enjoy warm.

  Hawaiian Kalua Pork Recipe

  Ingredients

• 3–4 lb pork shoulder (Boston butt) - sliced thick
• 1 ½ tbsp Hawaiian sea salt (or kosher salt)
• 1-2 tsp liquid smoke 
• 2 banana leaves 
• 1 cup water

Method

• Prep the Pork
  • ​Rub pork shoulder with Hawaiian sea salt.  
  • Braise the pork shoulder on a grill or in a heavy-bottom skillet/cast-iron pan with oil until browned about 4 to 5 minutes. 
  • Work in batches to avoid overcrowding. so not to over crowd you pan. Remove from pan once browned. 
• Wrap 
  • Place pork on banana leaves, drizzle with liquid smoke, and wrap tightly. Placed wrapped pork in a Dutch oven or oven-proof pan with lid. Deglaze the braising pan with 1 cup of water to capture flavor, then pour this into the Dutch oven around the wrapped pork. cover with lid.
• Slow Cook
  • ​Oven: Roast at 325°F for 2–3 hours until fork-tender. Pork should be tender and falling off the bone. 
    • ​Other Options
      • ​Slow cooker: Cook on LOW for 8–10 hours.
      • Instant Pot: Cook on Pressure High for 90 minutes, natural release

• ​Shred & Serve
  • Shred pork in its juices. Use for Monte Cristo, sandwiches, rice bowls, taco.

Tips for the Perfect Hawaiian Monte Cristo

• Bread: Use thick slices of Hawaiian sweet bread so it holds up to the batter.
• Cheese Choices: Swiss is classic, but cheddar adds sharpness, and mozzarella makes it extra gooey.
• Cooking Fat: Coconut oil enhances the island flavor, but butter works too.
• Serving Size: Make mini versions with Hawaiian rolls for party appetizers or kid-friendly bites.

What to Serve With It
Pair your Hawaiian Monte Cristo with:

• A side of fresh tropical fruit (pineapple, mango, papaya)
• Sweet potato fries or taro chips
• A cup of Kona coffee or iced hibiscus tea

​Final Thoughts
This Hawaiian Monte Cristo Sandwich with Kalua Pork is more than a recipe — it’s a bite of aloha. With its balance of savory, sweet, and smoky flavors, it’s the kind of dish that makes memories. Perfect for brunch, family gatherings, or anytime you want to bring a taste of the islands home.

Soft, chewy, and golden—these homemade bagels will have you skipping the store forever.

Ingredients

For the Yeast Mixture (Wet Ingredients):

• 2 cups warm water
• 2½ tablespoons instant yeast
• 1 tablespoon organic sugar

For the Dough (Dry Ingredients):

• 5 cups organic all-purpose flour
• 1 teaspoon salt
• ½ cup melted butter or avocado oil

For the Water Bath:

• 2 cups boiling water
• ¼ cup baking soda

For the Egg Wash & Topping:

• 1 egg, beaten
• Optional toppings: shredded cheese, sesame seeds, everything bagel seasoning

Instructions

1. Activate the Yeast
   In a mixing bowl, combine warm water, yeast, and sugar. Stir well and let sit for 3 minutes.
2. Make the Dough
   In another bowl, mix flour and salt. Add to the yeast mixture along with melted butter or avocado oil. Using a stand mixer with a dough hook, mix on speed 4–5 for about 3 minutes, until the dough becomes smooth and elastic.
3. Shape the Bagels
   Lightly flour your work surface. Transfer the dough, divide into 10–12 equal pieces, and weigh them for even baking. Stretch and fold each piece a few times, then roll into a ball. Poke a hole in the center with your thumb and shape into bagels.
4. Prepare the Water Bath
   Boil 2 cups of water and pour into a large bowl. Stir in the baking soda (it should look cloudy).
5. Preheat Oven & Add Toppings
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush each bagel with the beaten egg and add your desired toppings.
6. Bake
   Place bagels on the baking sheet and bake for 15–17 minutes, or until golden brown.
7. Cool & Enjoy!
   Let bagels cool slightly before serving. Store leftovers in an airtight container for up to 3 days or freeze for later

 Pro Tip
Make it a weekend project with the kids or prep a batch for the week ahead. These bagels are freezer-friendly and perfect for breakfast sandwiches or snacking.

Discovering Bò Kho in Vietnam - My Journey Through Flavor While traveling through Vietnam.
Last fall, I found myself on a culinary adventure like no other—zigzagging from bustling cities to quiet coastal towns, tasting each region’s signature dish. Every stop brought new flavors, but there was one dish that stole my heart: Bò Kho, a fragrant Vietnamese beef stew.
 
I still remember the first time I tried it. Sitting at a humble street-side café, the aroma of lemongrass and star anise filled the air as the vendor handed me a steaming bowl of Bò Kho. With a crispy baguette in hand, I tore off a piece and dipped it into the rich, spiced broth. One bite, and I was hooked.

If you’re ready to bring a taste of Vietnam into your own kitchen, I am excited to share my favorite Bò Kho recipe with you. Trust me, this one’s a keeper!


Ingredients:
1 1/2 to 2 lbs beef stew meat or beef brisket, cut into large chunks
Salt and black pepper to taste
2 tablespoons cooking oil
1 tablespoon annatto seeds (optional) soaked in oil for color
4 large cloves garlic, minced
1 medium onion, diced
1 stalk of lemongrass, cut into 3-inch lengths after removing tough woody parts
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons tomato paste
1 teaspoon five-spice powder
1/2 teaspoon chili powder (optional)
2 teaspoons paprika
1 teaspoon ground turmeric
1 large carrot, cut into chunks
1 large daikon radish, peeled and cut into chunks
1 cup coconut water or beef stock
2 cups water
2 star anis
1 cinnamon stick
3 kaffir lime leaves
1 tablespoon chili oil
Fresh Thai basil and cilantro for garnish
1 loaf of crusty baguette or cooked rice or egg noodles
Instructions

1. Prepare the beef: Add salt and black pepper to beef.  Heat oil in a large pot over medium heat. Brown the beef chunks on all sides, then remove and set aside.
2. Sauté the aromatics: In the same pot, sauté garlic, onion, and lemongrass until fragrant, about 3 minutes.
3. Season and spice: Add fish sauce, soy sauce, sugar, tomato paste, chili powder, five-spice powder, paprika, and turmeric. Stir well. 
4. Simmer the stew: Return the beef to the pot and stir well to coat the aromatics over the beef. Add coconut water, water, star anise, cinnamon stick, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until the beef is tender.
5. Add vegetables: Add carrot and daikon radish chunks. Continue simmering until the vegetables are tender, about 30 minutes.
6. Adjust seasoning: Taste and adjust with salt as needed. Add chili oil; remove the star anise, cinnamon stick, lemongrass, and lime leaves before serving.
7. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
8. Serve: Garnish with chili oil, Thai basil and cilantro. Serve with a crusty baguette for dipping.