our Sunday Breakfast Recipe

We love these vegan pancakes from genius chef Chloe Coscarelli. What better way to start your Sunday? Here’s how to make them…

Raspberry Chocolate Chip Pancakes

Serves 2

1 cup all-purpose flour

1 tablespoon baking powder

¼ teaspoon sea salt

¾ cup water

3 tablespoons pure maple syrup, plus more for serving

Vegetable oil

½ cup raspberries, fresh or frozen

½ cup vegan chocolate chips

Powdered sugar, for serving

In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, whisk together the water and maple syrup. Add the wet ingredients to the dry and whisk until just combined. Do not overmix; the batter should have some lumps.

Lightly oil a large nonstick skillet or griddle and heat over medium heat. When the oil shimmers, measure out ¼ cup of batter (or eyeball it) and pour it onto the skillet. Repeat to fill the skillet. Sprinkle the pancakes generously with raspberries and chocolate chips.

When small bubbles appear in the center of the pancakes, about 4 minutes, flip. Cook on the other side until lightly browned and cooked through, about 1 minute more. Repeat with remaining batter, adding more oil to the skillet between batches as needed.

Dust the pancakes with powdered sugar and serve with warm maple syrup.





Fresh Mexican chorizo patty: 

  • 17.6 oz (500 grams) of ground pork shoulder, ideally 30% fat
  • 2 cloves of garlic, grated
  • 1 1/2 tsp of Mexican chili powder
  • 1 1/2 tsp of sweet paprika
  • 1 tsp of hot paprika, or cayenne powder
  • 1 tsp of red wine vinegar
  • 1 tsp of tequila
  • 1 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1/2 tsp of dried oregano
  • 1/4 tsp of ground cumin

Garlic shrimps/prawns:

  • 8 large shrimps/prawns (2 for each burger), peeled and deveined
  • 3 sprigs of fresh thyme leaves
  • 1 clove of garlic, minced
  • 1/2 tsp of extra virgin olive oil
  • 1/3 tsp of salt
  • 1/8 tsp of freshly ground black pepper

Paprika mayo:

  • 3 tbsp of mayonnaise
  • 1 tbsp of tomato paste
  • 1 1/2 tsp of paprika
  • 1 tsp of yellow mustard
  • Juice of 1 juicy lime
  • 4 Sweet potato burger buns (recipe follows)
  • 1/2 heaping cup of shredded manchego cheese
  • A few thin slices of tomatoes


To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.

To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.

To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional). Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each). Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.

Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through. Then set aside.

If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.

Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun. I warn you, it’s going to be very messy and drippy… and happy

12 Florida Recipes Everyone In The State Should Definitely Know.

Mmmm….from Cuban sandwiches to Key Lime Pie, Florida has some amazing recipes. We’ve collected some of the best classic Floridian recipes and a few you’ve probably never heard of, all for your culinary enjoyment.
Unless otherwise noted, the following came from allrecipes.com.

1. Classic Cuban Midnight (Medianoche) Sandwich

(Keep in mind there are several different kinds of Cuban sandwiches).
4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted
Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
Recipe by Pretty Pink Bullets.

2. The Real Mojito

Now you can make one of our signature drinks in the comfort of your home.
10 fresh mint leaves
1/2 lime, cut into 4 wedges
2 tablespoons white sugar, or to taste
1 cup ice cubes
1 1/2 fluid ounces white rum
1/2 cup club soda
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Recipe by Brandy.

3. Rachael’s Superheated Cajun Boiled Peanuts

You must have these on hand for the moments you don’t want to drive to the farmers market or gas station on short notice.
1 pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain’s® Crab and Shrimp Boil)
1/2 cup chopped jalapeno peppers
1 tablespoon garlic powder
1/2 cup salt
2 tablespoons Cajun seasoning
1/2 cup red pepper flakes
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
Recipe by rachaelp.

4. Sweet Lime Iced Tea

A Florida twist on a Southern classic we already love, sweet tea.
1 gallon boiling water
6 black tea bags
1 1/2 cups white sugar
4 limes, juiced
Pour the water into a gallon sized jar over the tea bags. Allow to steep for 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.

5. Florida Key Lime Pie

Every Floridian HAS to try to make Key Lime Pie at least once (here’s a secret: It’s really easy!)
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans low-fat sweetened condensed milk
3/4 cup key lime juice 1 teaspoon grated lime zest
1/4 teaspoon salt
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar
To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly. To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners’ sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours. Before serving, discard liquid that has drained from topping. Spread topping over pie.
Recipe by Marion McWhorter.

6. Vicki’s Hush Puppies

Every Floridian cook needs a good hush puppy recipe, and boy, are these good.
2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal. Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Recipe by Vicki C.

7. Miami Beach Cake

These put the Mmmm in Miammmmi!
1 cup semisweet chocolate chips
1/3 cup butter, melted
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 cup heavy whipping cream
2 tablespoons white sugar
1 cup flaked coconut
Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C). Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside. Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract. Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture. Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks. Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.
Recipe by Allison Hancock

8. Panhandle Grits

Here’s a secret a lot of people don’t know about us: We love our grits. This recipe sounds so good it could make a hearty dinner.
1/2 pound smoked sausage, thinly sliced
1 cup diced cooked ham
1/2 pound sliced bacon, diced
1 onion, finely chopped
1/2 cup chopped green bell pepper
3 cups chopped fresh tomato
1 teaspoon garlic powder
1 teaspoon garlic powder
4 cups water
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon hot pepper sauce (e.g. Tabasco™)
1 cup yellow stone-ground grits
1 cup shredded Cheddar cheese
Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan. Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil. Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.
Recipe by Aggie

9. Smoked Fish Dip

This would be a perfect crowd-pleaser for any party.
2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay ™ Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring (optional) cracked black pepper to taste)
Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Recipe by KPERKINS100.

10. Gator Smoothie

First of all, I think you can choose your favorite Gatorade flavor and not just grape. Secondly, does anyone else think this recipe could easily become a tasty adult beverage? Try it out and let us know!
2 cups ice
2 cups grape flavored sports drink
2 scoops vanilla ice cream
In a blender, combine ice, sports drink and ice cream. Blend until smooth. Pour into glasses and serve.
Recipe by Ashley.

11. Alligator Fingers

You know, for when you’ve got some extra alligator lying around.
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
salt and pepper to taste
oil for frying
1/4 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
Optional dipping sauce:
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes. Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame. Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat. When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot. To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.
Recipe by JerryFLA.

12. Kumquat Ice Cream

Cutest. Fruit. Ever.
2 pints kumquats, halved and seeded
5 cups milk
4 cups heavy whipping cream
3 cups sugar
2 tablespoons lemon juice
Puree kumquats in a food processor until smooth; transfer to a large bowl. Stir milk, cream, sugar, and lemon juice into kumquat puree. Pour kumquat mixture into ice cream machine and freeze according to manufacturer’s instructions.
Recipe by Sarah Rose.
Do you have any other favorite Florida recipes? Have you tried any of these? Please let us know your comments below!

Recipe of the Week: Chimichurri Chicken and Rice



  • 1/4 cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp cumin 
  • Pinch red pepper flakes
  • 1/4 tsp salt
  • 1 clove garlic
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped


  • 1 Tbsp olive oil 
  • 1 boneless, skinless chicken breast (3/4 lb.)
  • Pinch salt and pepper
  • 1 yellow onion
  • 2 Roma Tomatoes
  • 1/2 cup frozen peas
  • 1 cup long grain white rice*
  • 1.5 cups water
  • 1/4 tsp salt


  1. Prepare the chimichurri first to allow time for the flavors to blend. Combine the olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and salt in a bowl.

  2. Pull the parsley and cilantro leaves from the stem and finely chop them. Mince the garlic. Stir the parsley, cilantro, and garlic into the bowl with the oil, vinegar, and spices. Set the chimichurri aside.

  3. Cut the chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown.

  4. While the chicken is browning, dice the onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes).

  5. While the onion is sautéing, dice the tomatoes. Once the onions are soft, add the diced tomatoes and sauté for about two minutes more, or until they begin to break down.

  6. Add the chicken back to the skillet along with the frozen peas, uncooked rice, water, and 1/4 tsp salt. Briefly stir to combine all the ingredients.

  7. Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.

  8. After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy.

  9. Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve.

Thirsty Thursday: Blueberry Crush Recipe

A refreshing cocktail for your next party, featuring fresh mint, tart lemon and sweet blueberries.


  • Handful of blueberries
  • A few fresh mint leaves
  • 1 ounce simple syrup
  • Juice from half a lemon
  • 2 ounces vodka
  • Ice
  • Soda water


  1. In a cocktail shaker, smash together blueberries and mint with the simple syrup.
  2. Add lemon juice and vodka and shake together with ice.
  3. Strain into a glass; add a handful of ice and top with soda water to serve.

Thirsty Thursday: Pineapple Mint Moscow Mules


  • 4 ounces Ginger Beer
  • 1 tablespoon Lime Juice
  • 2 – 3 tablespoons Fresh Pineapple Juice
  • 1 1/2 ounces Vodka
  • Crushed Ice
  • Sprig of Fresh Mint
  • Wedge of Fresh Pineapple



  1. Cut off the top and the bottom of the pineapple. Then, cut the skin off the sides. Slice the fruit away from the center core and cut the fruit into cubes. Place the fresh fruit in the blender and blend on the “whole juice” setting, if available. If not, blend on high until completely smooth, adding a small amount of water if needed.
  2. Then, fit a mesh metal strainer over a large 8 cup sized glass measuring cup. Line it with a paper towel. Pour the pureed pineapple over the lined strainer and allow it to strain through until all the juice has made its way into the measuring cup and all that remains in the paper towel is the leftover pulp.
  3. Alternatively, you can juice the pineapple in a juicer according to manufacturer instructions.


  1. Fill a copper mug 2/3 of the way full with crushed ice.
  2. In the mug, combine 1 tablespoon of lime juice, 2 – 3 tablespoons of fresh pineapple juice, 4 ounces of Ginger Beer, and 1 1/2 ounce of vodka (omit for a mocktail. Stir to combine.
  3. Garnish with a sprig of fresh mint leaves and a wedge of fresh pineapple.

Recipe of the Week: Bruschetta Hamburgers


For the Hamburgers
  • 1/2 C Mayonnaise
  • 1/2 C Plain, Dry Bread Crumbs
  • 1 Envelope Onion Soup Mix
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano
  • 2 tsp Garlic Powder
  • 2 lbs 80/20 Ground Beef
  • 8 Ciabatta Buns
For the Bruschetta Topping
  • 3 C Diced Tomatoes
  • 1 1/2 C Feta Cheese
  • 1 C Fresh Basil, sliced into thin ribbons
  • 1 C Balsamic Reduction


  1. In a medium-sized bowl, combine all the bruschetta ingredients, except the reduction, and set aside.
  2. Combine the mayonnaise, bread crumbs, soup mix, basil, oregano, garlic powder and ground beef in a large bowl and mix by hand until thoroughly incorporated. Split the mixture into 8 balls and shape into patties.
  3. Prepare a grill at high heat, brush the grate down with oil and grill each burger for 3 minutes on one side before flipping, then another 3 minutes for medium rare, and around 6-8 minutes for well done.
  4. Place each burger on a ciabatta bun, top with a heaping 1/2 cup of the bruschetta mixture, and drizzle with 2 tablespoons of the balsamic reduction.

Thirsty Thursday: Blackberry Sage Gin Smash with Candied Sage Leaves Recipe

Blackberry Sage Gin Smash with Candied Sage Leaves is a deliciously fresh cocktail that really brings out the floral notes in the gin.


  • 4 oz Hendrick’s gin
  • 1 oz lime juice
  • 12 blackberries
  • 10 sage leaves
  • 1 oz simple syrup
  • 1/3 cup water
  • 1/3 cup sugar + more for dusting
  • Club soda


  1. Bring 1/3 cup water and 1/3 cup sugar to a boil over medium heat. Once the sugar is dissolved, dip 2 sage leaves carefully in the hot simple syrup, shaking off the excess. Roll the leaves in a light coat of sugar and lay flat on a plate to cool and harden in the refrigerator.
  2. In a shaker, muddle together blackberries with 8 sage leaves. Pour in gin, lime juice and simple syrup and fill with ice.
  3. Shake and strain evenly between into two glasses filled with ice.
  4. Top with club soda and garnish with extra blackberries and candied sage leaves.

Recipe of the Week: Chimichurri Steak Quesadillas


For the Chimichurri Sauce
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup curly leaf parsley minced
  • 1 tbsp dried oregano (or fresh)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
For Quesadillas
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 2 large onions sliced
  • 4 Flatout flatbread (I used Light Original)
  • 2 cups Monterey Jack cheese shredded


  1. In a medium size bowl, whisk together all the chimichurri sauce ingredients. Spoon out about half of the sauce into another small bowl for dipping quesadillas in when serving.

  2. Toss the flank steak in the remaining chimichurri sauce, making sure it’s coated in the sauce on both sides. Cover with foil or plastic wrap and refrigerate for at least 30 minutes up to overnight.

  3. Heat the 1 tbsp olive oil in a skillet. Add the sliced onion, season with salt and pepper and sauté until they start to brown and soften. Remove the onion from skillet and set aside.

  4. Heat your BBQ or heavy based grill pan over high heat until smoking.

  5. Remove the flank steak from the marinade and grill to your liking. Do not scrape off the marinade, it’s what’s going to give the steak a nice flavor and crust. (Do NOT turn off the grill)

  6. Place the flank the steak onto a cutting board or plate and cover with foil. Let it rest for about 10 minutes.

  7. Remove the foil and cut the steak into very thin slices. Cut the steak against the grain. The reason for this is to minimize the length of each muscle fibre you have to chew.

  8. Assemble quesadillas. Fill each flatbread halfway with about 1/2 cup of the Monterey Jack cheese, 1/4 of the sautéed onion and a quarter of the steak slices. You could add some of the reserved chimichurri sauce now or simply just use it for dipping. Fold in half and gently press down. Repeat with remaining ingredients.

  9. Place the quesadillas on the grill or preheated grill pan and grill on both sides for about 2 minutes or until cheese starts to melt and you have nice grill marks on both. Remove the quesadillas from the grill and cut each quesadilla in half.

  10. Serve while warm with the reserved chimichurri sauce. You can either dip the quesadillas in the sauce or spoon some over the top.

Thirsty Thursday: Frozen Raspberry Peach Sangria Recipe


  • 1 bottle of red wine (pinot noir)
  • ⅓ cup brandy
  • 1 cup frozen raspberries
  • 1 cups frozen peaches
  • 1 navel orange, peeled
  • 1 cup ice cubes
  • juice of 1 lime (about 3 tablespoons)
  • 2 tablespoons agave nectar


  1. Add all the ingredients to a blender, mix until smooth and serve.