Tuesday, April 29, 2014

Butter Lima Beans

These dried and canned super beans are available throughout the year.The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black.

These super beans are a very good source of cholesterol-lowering fiber Lima beans like other beans, are rich in dietary fiber.

Lima beans' contribution to heart health lies not just in their fiber, but in the significant amounts of folate, and magnesium these beans supply.

If you have insulin resistance, hypoglycemia or diabetes, Lima beans can really help you balance blood sugar levels while providing steady, slow-burning energy.

If you keeping red meat out your diet eat more Lima they are a good source of protein

How to Choose and Store Lima Beans

If you purchase frozen Lima beans, shake the container to make sure that the beans move freely and do not seem to be clumped together since the latter suggests that they've been thawed and then refrozen.

Store dried Lima beans in an airtight container in a cool, dry and dark place where they'll keep for up to six months.

If you purchase the beans at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times.

As cooked Lima legumes are very perishable, they'll only keep fresh for one day even if placed in a covered container in the refrigerator.

Fresh Lima beans should be stored whole, in their pods, in the refrigerator crisper where they'll keep fresh for a few days.

Frozen Lima beans do not need to be thawed before being cooked.

 Perfect Bowl Of Lama Beans


2 pounds baby Lima beans, fresh in the shell, or one 10-ounce package, frozen

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon black pepper


Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving

The Dry Butter Lima Beans With Ham Hock

These Beans Cook Longer

2 or 3 Med Ham Hock are 3 Turkey Tails

1 Med Onions chopped

1/4 cup chopped red bell pepper

1 Clove Garlic Crushed 

3 Stalk Celery Chopped 

Black Pepper And Salt To Taste

1 Large Bag Dry Beans 

1/2 Stick Butter add after beans are done

1 stick margarine

1 bay leaf

Soak dry beans about two hours pouring 
hot boiling water on them and let cool
down to room temp.remove the water 
from the beans.

Place ham hocks or turkey tails in a stockpot with enough water to 
cover. and cook for an hour and 1/2 with one stick of margarine.

Adding all Ingredients

Cook  one hour  and 30 minute longer on low until beans or tender and creamy add butter
remove the ham hocks or chop up and serve.


Thursday, April 24, 2014

Chicken Spaghetti


1 whole chicken about 3-5 pounds

2 lb regular velveeta cheese

1 can hot rotel tomatoes

1 lb spaghetti pasta

1 stick butter

1 can cream of chicken soup undiluted

1 large onion  chopped

1 cup green bell pepper

1 cup chopped red bell pepper

1 cup chopped celery

1 can green peas

salt and pepper to taste


Cover whole chicken with water in a large pot adding salt and of black pepper to taste to water.

Remove chicken when completely done and tender and start deboneing, about 30  minutes.

Boil spaghetti pasta in remaining broth according to package directions.

Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

Melt the butter in a sauce pan and saute the vegetables.

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

Add cheese and stir together, mixing well. Add salt and pepper to taste.

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Add the can of drain Green Peas last and mixing in very well.

Add cheese on top and bake until cheese melt

Monday, April 21, 2014

Left Behind Easter Eggs


What to do with the left behind Easter Eggs?..Here my Answer.. Make them into Stuffed Bacon Eggs.


deviled Eggs

3 slices bacon

8 hard-cooked large eggs

1/3 cup mayonnaise

2 tablespoons thinly sliced green onions

1 teaspoon prepared mustard

salt and pepper

 Left Behind Easter Eggs


In a frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp.

Transfer to paper towels to drain.

When cool, crumble bacon and set aside.

Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl.

Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended.

Add salt and pepper to taste.

Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.

Serve immediately or cover and chill up to 4 hours.

I Got You More Left Behinds Tips

Mix With Your favorite Meats...Like Tuna Or Chicken

An Army Of Friendly Faces

Creamy Eggs With Your favorite Sauce

You know You Can Add That Avocado Mix

Yes...Those Little Picked Eggs.

Hard cook a dozen eggs. Peel and set aside.( Left Over Easter Eggs)

Open a 15 oz can of beets - whole or sliced, makes no difference, just your own preference. Drain off the liquid into a sauce pan and hold the beets aside.

Add a 1/2 cup of vinegar. It can be white or cider, again, your choice. I like the cider as it adds a bit more flavor. Add a 1/2 cup sugar or other sweetener. you can use any sweetener than can be cooked. Boil the liquid and reduce by half to three quarters. This blends the flavors and concentrates them. Now dilute it back to full strength with water. Let the mixture cool.

Get a small  onion and slice it very thin. Put the onion, the eggs, and the beets in a glass bowl. Now estimate if the liquid will cover it all or not. It probably will not. I add a 50/50 mix of water and vinegar to bring it to the correct volume - just enough to cover everything.

Cover and seal the bowl and put it in the refrigerator for at least two days.

Buffalo Chicken Fatty

Buffalo Chicken Fatty - "Bacon Explosion"

I ask What is a Buffalo Chicken Fatty? Well, I check it out and WOW!!! It is better than smoke Bar B Q Chicken...Because It's Got Bacon wrap around it and that bacon is giving all that smoke bacon taste into that Chicken. I found this recipe@ http://www.grilling24x7.com/ I like to it share with you.

A buffalo chicken fatty made with flattened chicken breast topped with spicy hot wing sauce, sauteed garlic, crumbled blue cheese and parmesan cheese, rolled up in a bacon weave and smoked.

Prep time: 00:15
Cook time: 02:00
Total time: 02:15


1 pack Thick Sliced Bacon

2 Boneless Skinless Chicken Breasts

4 cloves Diced, sauteed Garlic

1/4 cup Grated Parmesan Cheese

1/4 - 1/2 cup Hot Wing Sauce

1 cup BBQ Sauce (optional)

This is the website Story. ( I enjoy it and it was so easy to do) Recipe by www.grilling24x7.co

pounding chicken breast for a buffalo chicken fatty

how to weave bacon

how to make a buffalo chicken fatty

how to make a buffalo chicken fatty

how to make a buffalo chicken fatty

how to make a buffalo chicken fatty on the smoker

how to make a buffalo chicken fatty on the smoker

how to make a buffalo chicken fatty on the smoker

Saturday, April 19, 2014

Aretha Frankin's Peach Cobbler

Emeril Lagasse and Aretha Franklin finish her peach cobbler with cinnamon, nutmeg, and butter and serve it with vanilla ice cream and powdered sugar.

Tanya Holland...Soulfood Chef

The Restaurant That's Changing the Face of Gritty West Oakland Tanya Holland dreamed of becoming a star chef. Who knew she'd find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland?

By Emily Kaiser Thelin
You Go Gurl....!

Read More About Tanya Holland

Thursday, April 17, 2014

Buttermilk Pie

When, I was growing up around my grandmother in East Texas in 1960..."Folks", She will cook morning, noon and supper. No fast food here! She was one of the best cook around. I could sit and watch  her cook in her country kitchen all day long.

My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.
When I taste the Buttermilk Pie for the first time it was so creamy, sweet and tangy... Good job Grandma!

Recipe for Buttermilk Pie....Remember a Change sometime don't hurt.

Weekend cowgirl has the same recipe my grandma...You go gurl!


Rainbow Cake

It is time for that wonderful day...Easter Sunday! I like serving a beautiful and colorful cake just for that day. My family love this cake because it has a unique favor and color as well. I use Jell-O favor in every layer.

Choose your family about 5 or 6 favorite Jello-O mix. Next buy Dancan Hine Cake mixes. you can really match these favors and add more bold favor to the cake mix with using the Jello-O.

If you want a green layer cake buy classic white cake mix and add 6 tablespoon of lime Jello-O

If you want a Orange layer cake buy Orange Supreme and 3 tablespoons orange Jell-O

You'll get the Picture....so on and so.(If you use one box of cake mix. follow cake mix direction and put half in a bowl and add just 3 tablespoon of Jell-O to each bowl and bake.

you can frost your cake like an Easter Egg with an icing tool in many colors

you can also wrap them and keep them frozen until you are ready for them and save time.

Stack the layers on top of each other very well with icing on each side

Get bowls and mix your colors using food coloring and 1 tablespoon Jell_O in each favor
Or just no color icing at all.

Classic Vanilla Buttercream Frosting
1/2 cup butter, softened
  4-1/2 cups confectioners' sugar
  1-1/2 teaspoons vanilla extract
  5 to 6 tablespoons 2% milk
In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.

you can get real fancy.