Tamara Wise’s kitchen emits delicious, tantalizing, inviting aromas every hour of the day. Depending on the event or occasion, she is preparing food to serve. Whether grating garlic, sautéing shrimp, roasting peppers, drizzling salad dressing, or creating magic on a cake plate, she performs each step effortlessly. Cooking to her is almost like breathing. She is quite humble, and everyone who has been lucky enough to savor her culinary masterpieces would concur that heaven hits the tongue each time.

Tamera shares a recipe that is sure to entice the taste buds. Enjoy!

Roasted Hatch Chile Shrimp Sauté



6 large Hatch chile peppers, roasted, peeled and seeded

3 Tbsp. water

2 Tbsp. grapeseed oil

1 Tbsp. honey

1 clove crushed garlic

½ tsp. ground cumin

1 lb. medium-sized shrimp, peeled and deveined


Place all of the above ingredients (except shrimp) into food processor and blend until smooth.

Place shrimp in container with lid. Pour marinade over shrimp; mix and place in refrigerator three hours or overnight. Coat large sauté pan with grapeseed oil over high heat. Place a single layer of shrimp into sauté pan, sprinkle with sea salt, cook for two to three minutes per side.

Coconut Quinoa


1 c. white quinoa (rinsed and drained)

1 can coconut milk

1 Tbsp. maple syrup


Combine all ingredients in 2-quart pan. Cook 10-12 minutes.