Monday, March 31, 2014

Oven-Fried Sweet Potatoe Fries

When you're in the south you can find out people like me will bring a WOW moment to the table.like these sweet potato fries. Ohhhhh Boy! They are so good when they are hot are even when they cool off. Try them with my easy recipe. You can't go wrong, I promise you...


2 lbs sweet potatoes , peeled, and cut like ranch fries

2 tablespoon olive oil or cooking oil

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon brown sugar

1/2 teaspoon cayenne pepper (to taste) (optional)

nonstick cooking spray


Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle sugar and spice. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown about 20 minutes. Let cool 5 to 10 minutes before serving.

Another Thing....For a humble root vegetable, the sweet potato sure does have a lot going for it. The orange tuber packs 438% of your daily value of infection-fighting vitamin A and, like carrots, sweet potatoes are a major source of skin-protecting beta-carotene.

Bake Some these Goodness...

Just rub them down with cooking oil and bake them until fork tender in a 350 oven.

Friday, March 28, 2014

7-UP Cake Or Pound Cake



This 7-up cake will never go out of style the 7-up cake can be a pound cake THE BOLD ONE people just love the favor of this wonderful cake. It's the true Lemon taste.

Leah Williams sells her pound cakes at the 32nd Street Farmers Market.


Leah Williams’ display of carefully wrapped slices of plain,lemon, and 7-Up pound cake. Since I’d never heard of using 7-Up in a cake, I had to investigate. Apparently, the 7-Up acts as the leavening agent. Happily, the cake did not taste like a can of soda; the 7-Up imparted a lemony flavor, and the slice was dense, moist and delicious.

Mrs William knew how to bake that cake. Great Job! Goes Out To her.

You can bake this pound cake in so many ways

1. slice it long
2. Make a single round layer

3. The round way with glazy
4.The Round way Plain



5. With Shapes


Try this pan when you bake your next pound cake



7-Up Cake Or Pound Cake Recipe

3 sticks of butter, room temperature

3 cups sugar

5 eggs, room temperature

2 tablespoons lemon extract

3 cups sifted all-purpose flour

3/4 cup 7-Up

Powdered sugar, for dusting

Preheat the oven to 325 degrees. Grease a 12-cup tube pan or Bundt pan.

In a heavy-duty mixer, beat together the butter and sugar for 20 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon extract.

Add the flour to the butter mixture alternately with the 7-Up, beginning and ending with flour. Pour the batter into the pan. Bake for 1 to 1-1/2 hours, until a toothpick inserted near the center comes out clean.

Invert the cake onto a platter and let it sit until the cake drops out of the pan. When cool, dust with powdered sugar.

Southern Pecan And Coconut Pralines


Enjoy the sweet taste of the South with these heavenly homemade pralines with roasted pecan and added roasted coconut... makes these babies great!

2 ½ cups roasted grated coconut

3 tablespoon butter

1 teaspoon coconut extract

3 cups light brown sugar, packed

1   cup half and half

3   cups roasted pecan halves


Combine the sugar, milk in a heavy pot and bring to a boil over medium heat. Boil, stirring, until the mixture comes to the soft-ball stage (about 239 degrees on a candy thermometer). 
add pecan and coconut and coconut extract
Remove from the heat, add the butter and beat until the mixture begins to sugar.
Drop in small mounds on wax paper. Cool, then gently lift with a thin knife. Store in an airtight container.



Wednesday, March 26, 2014

Spicy Pinto Beans and Ham Hocks

Pinto Beans and Ham Hocks is nothing but a Soul Food Dish. You can just eat it with a good piece of cornbread and a tall glass of Ice sweet Tea.



Ingredients

3 smoked hamhocks are a high-fat food so don't used many

1 lbs. dried pinto beans sorted and rinsed

3 toes garlic chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1 medium chopped chopped

2 c. tomatoes, chopped

2 t. ground cumin

2 t. chili powder

1 whole chipotle pepper in adobo sauce



Directions

The night before, cover the beans with water and let soak overnight. Drain. Add fresh water to cover the beans and hamhock.


Boil hamhocks and beans med heat for 2 hour adding all seasonings except onion.


After the beans and seasoning cook tender add onion. mashing some of the beans on the side with a wooden spoon of the pot to make them creamy.



this would be the time to remove the chipotle pepper for a milder dish. If left it in, resulting in a spicy dish of beans. cook beans 10 more mins on low heat.



Serve with cornbread . you can also use the hamhocks as your meat side dish.  

Monday, March 24, 2014

Beer Battered Halibut


Halibut is one of the best fish to eat on a dish. all you need is to prepare it for the event you want. I really  love Halibut great fish it is a little costly. But I never when wrong in serving it. I like the many ways you can  serve it.

If it taco night...let's have fish tacos with the fixings.




Or serve them bites side for a party when the game come over.



 Beer Battered Halibut is Always welcome to dinner with golden potatoes fries


Let's get started....

2 lbs halibut, cut into 1" pieces or where ever your choice of pieces

1 1/2 cups flour

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 bottle of your choice of beer

Cooking oil enough to fill deep fryer

Whisk together the flour, salt, pepper, garlic,cayeanne and paprika.



Whisk in just enough beer to make the mixture should resemble pancake batter, not too thin. Set the batter and the fish pieces in separate bowls.



Pour the oil into a deep fryer on medium high heat. You want it to be as hot but not smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using tongs, gently place the fish into the oil.

Let them cook for a few minutes, until the coating is lightly browned.





Sunday, March 23, 2014

Fried Fruit Pies

When I was a child my mother with make me and my sisters and brothers fruit hand pies. with all kinds of pie fillings she will uses Lucky leaf pie filling in the hand pies it was so good.


I like apple and one of my sister's like cherry and something mom with mix the apple and cherry together and what a treat.

Easy Recipe

One box ready made pie crust or homemade cut in blocks 4x4 inches

1 can Lucky leaf pie filling you choice of fruit

Place 2 tablespoon full fruit filling in the center of the crust and fold over and mash down with a fork
place in a deep fryer and cook until golden brown. and cover with sugar and cinnamon


Friday, March 21, 2014

Cajun-style Dirty Rice





This is a WOW rice and you will never stop cooking this rice for your family and firends. I got this recipe down in New Orleans in the streets where the real cooks are cooking.

1/2 pound chicken LIVERS CLEAN AND TRIM REMOVING THAT GREEN BAG

1/4 CUP bacon drippings

1/2 pound ground lean pork sausage

1/2 pound ground lean meat

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell pepper AND RED BELL PEPPER

1/2 cup chopped green onions with tops

2 medium cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cumin

1/4 to 1/2 teaspoon cayenne pepper

5 cups cooked long-grain rice

1/2 pound chicken livers, finely diced


Sauté the pork and beef over high heat until is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes.Add cooked rice set a side.

Sauté chicken livers in bacon drippings no longer pink. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes 

Thursday, March 20, 2014

Oyster Po' Boy

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce
ingredients
  • 32 ounces shucked oysters or catfish 4 0z
  • 1 cup plus 1 tablespoon milk
  • 1 tablespoon water
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 1 cup all purpose flour
  • 1/2 cup cornmeal (recommended: Indian Head)
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • Vegetable Oil for frying
  • 4 (6-inch) hoagie loaves
  • Remoulade Sauce, recipe follows
  • 4 leaves romaine lettuce
  • 1 to 2 lemons
  • Special equipment: brown paper bag

Directions

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour,cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep fying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

Spicy Remoulade Sauce:

  • 1 1/4 cups mayo
  • 1/4 cup stone-ground mustard
  • 1 garlic clove, smashed
  • 1 tablespoon pickle juice
  • 1 tablespoon capers
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot paprika
  • 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
  • Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
Yield: 1 1/2 cups
source: foodnetwork

Tuesday, March 11, 2014

Smothered Pork Chops with Mushrooms and Onions


This recipe Smothered Pork Chops with Mushrooms and Onions has the singular to steak onion and mushrooms and gravy.I always serve it with mashed potatoes.I love it with roasted broccoli or asparagus. The dish is one of our family favorites.


Ingredients:

4 bone-in pork chops

1/2 cup all-purpose flour

1/4 canola oil

2 large onions, halved and thinly sliced

1 pound fresh cremini mushrooms, sliced

salt and black pepper to taste

4 tablespoon cream chicken soup

1 cup water

1 envelope lipton recipe secerts savory herb and garlic

Directions:

Pat chops dry and season with black pepper

Add the envelope lipton recipe secerts savory herb and garlic





 with flour mix together, then dredge the pork chops in flour mixture,shaking off excess.



Heat oil in a 12-inch heavy skillet (preferably deep) over medium-high heat
.


Brown chops in 2 at a time,turning once, 5 minutes total per side. Transfer to a plate.


Add onion and mushrooms with and salt and pepper to taste over medium heat, stirring occasionally, until browned, about 7 minutes.set a side


Return chops and any meat juices from plate to skillet. Add water and simmer on low heat, covered, until chops are tender, about 30 minutes.

Add cream Chicken soup blending in with the chop and gravy


add the onion and the mushrooms on top and simmer until they are heated.

serve over mashed Potatoes


INGREDIENTS

2 Pound 2 Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks
2 Tablespoon 4 tablespoons unsalted butter, melted
2/3 Cup whole milk, warm
salt and white pepper

boil potatoes until fork tender drain off all water and add melt butter and warm milk and salt and white pepper blend very well with hand mixer.

Details About Lipton Recipe Scerets
Case of 6, 2-count envelopes per box, total of 12 envelopes
For oven roasted vegetables, slow cooker savory herb chicken, white pizza dip, cheesy garlic chicken and lemon garlic chicken.
100% fat-free; only 25 calories per serving
Great for chicken, veggies, and dips

Thursday, March 6, 2014

Vidalia Blooming Onion




Onion Lovers...I got this recipe for you and yours to share with love. It's the blooming Onion. Lot of taste and crispy onions dip in a creamy sauce.

How To Make The Dip For the Onion:

Dipping Sauce

2 tablespoons mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon drained horseradish

1/4 teaspoon paprika

Pinch of cayenne pepper

Salt and black pepper to taste

Combine all of the dip ingredients in a bowl, cover and refrigerate.


The Batter

1 large sweet onion, such as Vidalia (about 1 pound)

2 1/2 cups all-purpose flour

1 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 black pepper

2 large eggs

1 cup whole milk

1 gallon canole oil

salt to taste

Directions For Blooming Onion

Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, and milk.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

(Watch video blow on how to slice the onion)


Key Lime Cake


Lemon cake is one of my favorite cake. Key Lime pie is one of my favorite too! But I wanted to try in a cake...So knowing the person I am. I found one and tried it. So I am sharing this with you.

1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar


Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8-inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Make Key Lime Cup Cake



INGREDIENTS

KEY LIME CUPCAKES

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk


CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.


FROSTING

1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

Lemonade Iced Tea

The M And M Soulfood Restaurant serve it at on it's tables (half lemonade, half iced tea)…This is similar to an “Arnold Palmer” something refreshing to beat the heat! Give it a shot, something different and fun to bring to a party!

A Southern Living Recipe from www.myrecipes.com

YIELD: Makes 8 cups
COOK TIME: 5 MINUTES
PREP TIME: 10 MINUTES
STEEP: 10 MINUTES


3 cups water
2 family-size tea bags
1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
1/2 cup sugar
4 cups cold water
1 (6-oz.) can frozen lemonade concentrate, thawed
Garnish: fresh citrus slices
Preparation

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.


Wednesday, March 5, 2014

Jamaican Jerk Chicken

This Recipe is really easy. a great Jerk chicken from "Jamaican Man". Coming Right off the grill, to your plate with those side dishes of your choice. Please believe me when I say it is better than Bar BQ Chicken.




    1 tbs. Ground allspice

    1 tbs. Dried thyme

    1 1/2 tsp. Cayenne pepper

    1 1/2 tsp black pepper

    1 1/2 tsp. Ground sage

    3/4 tsp. Ground nutmeg

    3/4 tsp. Ground cinnamon

    2 tbs. Salt

    2 tbs. Garlic powder

    1 tbs. Sugar

    1/4 cup Olive oil

    1/4 cup Soy sauce

    3/4 cup White vinegar

    1/2 cup Orange juice

    Juice of 1 lime

    1 Scotch bonnet pepper, seeded and finely chopped

    1 cup Chopped white onion

    3 Green onions, finely chopped

    4 Chicken breasts (6 to 8 oz)trimmed of fat

METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.


Avocados, Asparagus And Bacon Guacamole


This is a twist in this Guacamole recipe. I know you like a change like me. I like to make recipes a Wow Moments! People can enjoy and have fun with a good taste. Bacon really do bring out the great favor in this recipe something everyone loves.




4 strips bacon cooked crispy

1/2 cups asparagus chopped and lightly steamed

2 1/4 teaspoons freshly-squeezed lemon juice

3 large, ripe avocados

Juice of 1-2 limes

½ medium white onion, diced

1 large tomato, seeded and diced

1-2 large jalapeno seeded and diced

1/3 cup fresh cilantro, finely chopped

salt, to taste

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1 clove garlic, pressed or minced

Dash cayenne pepper

1/3 cup light sour cream

1/4 cup mayo

Preparation:

Slice avocados in half lengthwise, remove the seed, and scoop flesh into a medium bowl. Add juice of one lime and mash the avocado with the back of a fork Add onion,tomato,jalapeno pepper,sour cream,mayo,all spicy and cilantro. Mix well and add more lime juice and salt, to taste.


In a blender or food processor, combine ,asparagus,lemon juice.

Transfer the asparagus with the avocado mixture into a bowl.Blend in the cold chop cook bacon pieces. Cover tightly and refrigerate several hours or overnight before serving for flavors to blend.

Tuesday, March 4, 2014

Caribbean Coconut Bread




3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons coconut extract

1 cup buttermilk

1 cup sweet shredded coconut

Directions:


Preheat oven to 325 degrees F.

Grease and flour two 9 1/2" x 5 1/2" loaf pans.

mix with hand and wooden spoon

In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.

In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.

Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.

Stir in shredded coconut.

Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.


Add more favor by add a coconut glaze

Glaze
1 cup powdered sugar, sifted

3 tablespoons cream of coconut

2 tablespoons Malibu® coconut rum

1 teaspoon hot water

½ cup sweetened flaked coconut, toasted

Place sifted powdered sugar in a bowl, add cream of coconut, Malibu, and water and stir until smooth.

Saturday, March 1, 2014

OLD FASHIONED PECAN PIE

This recipe you will love..only if you are a pecan love like me. I like to used real maple syrup not corn syrup and brown sugar it just made it taste old fashion.



1 cup maple syrup

1 cup packed light brown sugar

1/2 cup heavy cream

1 tablespoon molasses

4 tablespoon butter

1/2 teaspoon salt

6 large eggs york beaten

1/1/2 cup pecans toasted and choped

1/2 cup whole pecan toasted

1 9inch  unbaked deep dish pie shell

heat cream, syrup,sugar, and molasses in a sauce pan on medium heat until sugar dissolves.removed from and let cool for about 10 mins.whisk butter and salt into syrup mixture.whisk eggs yolks until blended.

Spread pecans on bottom of pie shell. Than pour filling over pecans.place pie in 350 oven and bake 45 mins
let it cool and set an hour.