Thursday, July 27, 2017

Smoke Beef Sausage And Smothered Cabbage


Servings 4

(16 ounce) package Sausage of your choice

head cabbage


lawry's salt and pepper


Cook sausage and onion in pan til brown, do not drain.
Meanwhile, cover w/water and boil cabbage leaves til soft, 4-5 minutes.
Cut up and add cabbage to sausage/onion mix and saute to let cabbage soak up everything.
Stir frequently. Add Lawry's, salt and pepper to taste.

Sunday, July 2, 2017







Wednesday, June 28, 2017

Season Tuna Fish Salad

Here my recipe for a great healthy season tuna salad. I love this salad with  wheat bread and a good glass of ice tea with lemon.

3 – 5 ounce albacore Tuna in package

¼ red bell pepper finely chopped

¼ green pepper finely chopped

¼ onion finely chopped

½ rib celery finely chopped

1 tablespoons fresh chopped parsley finely chopped

2 tablespoons herb mayo

2 tablespoon chopped sweet pickles

1 tablespoon sugar

1/4 chopped apple

Juice of 1 lemon

Sea salt and ground black pepper to taste

dash cayenne pepper to your taste

In a medium bowl combine all ingredients and mix together thoroughly
Serve over Romaine lettuce

Tuesday, June 27, 2017

Cucumber Parsley Dressing

Hi, Everyone,I Hope You Try This "Cool As A Cucumber" Salad Dressing This LONG Hot Summer Months,Over Your Salad Greens And Vegetables.

You will need to get started:

1 cup mayonnaise

1 cup peel and seeded and chopped cucumber

2 tablespoon finely chopped parsley

1 clove minced garlic

1/2 teaspoon salt

1/8 teaspoon white pepper

1 cup plain yogurt

Stir together first six ingredients and fold in yogurt and chill makes 2/23 cups

Sunday, June 25, 2017


1 (8 ounce) package spaghetti 3 tablespoons low-sodium soy sauce 2 tablespoons teriyaki sauce 2 tablespoons honey 1/4 teaspoon ground ginger 2 tablespoons vegetable oil 3 stalks celery, sliced 2 large carrots, cut into large matchsticks 1/2 sweet onion, thinly sliced 2 green onions, sliced Add all ingredients t

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.

Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Monday, June 19, 2017

Turkey Necks And Dumplins

I came up with this recipe Turkey Necks and Dumpling Gravy....because sometime you don't want to get too full on dumplings < > just the taste of those season meaty turkey necks with a little flour season gravy.

When buying turkey necks they normally available in packs of 6 in the poultry section of your supermarket. The necks are usually cut into 2 (6-inch) sections but if they are packaged whole, cut them in half for easier handling.


8 or 12 turkey necks

2 cups onions, sliced

1 cup diced

1/4 cup garlic, minced

Place turkey necks in pot filling all way with water covering the turkey necks.

Adding onion, celery ,garlic and black pepper and salt to your taste.and other ingredients you like.

Cover and cook on low med heat for 2 hours or until water is half gone

Adding ¼ cup parsley, chopped

and 1 cup green onion

salt and black pepper to taste cover and cook until green onions are tender

Then mix ¼ cup flour

1 cup chicken stock mix well add salt and pepper to taste.

 Pour over Turkey Necks and stirring lightly and in two seconds it will look like this.simmer for few mins.


Cover and cook on low med heat for 2 hours or until water is half gone

Greek Oven-Roasted Lemon-Butter Parmesan Potatoes


Hey! You Know When I Find A Recipe...I Like To Share...I Love These Potatoes!


3 lbs potatoes

1 cup chicken broth

2 tablespoons fresh lemon juice

1/4 cup butter, melted 

1 teaspoon oregano 

1 tablespoon fresh minced garlic 

salt and pepper

1/2-3/4 cup grated parmesan cheese 

chopped fresh parsley


Set oven to 375 degrees.

Butter a shallow baking dish large enough to hold the potatoes.

Peel and cut the potatoes into large wedges and place into the prepared baking dish.

In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.

Pour over potatoes in the dish and stir to coat well.

Cover the dish tightly with foil.

Bake for about 40 minutes.

Uncover and turn potatoes.

Sprinkle with Parmesan cheese, and return to oven (uncovered).

Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.

*NOTE* the Parmesan may be sprinkled on just after baking if desired.
Found Recipe

Friday, June 9, 2017

Chessy Beefy Mexican/Spanish Grits Casserole

It's funny, I was raise in Texas and my mother never cook grits. When I married, my husband folks who lived in New Orleans ate them just with butter.So when I started cooking them I had to add a little some some to them "some taste".

Grits has been a part of the life of every Southern of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only in the south , but also the world,  
Grits are usually either yellow or white, depending on the color of corn. The most commonly version found in supermarkets is "quick" grits in which the germ and hull have been removed, so grits can cook fast and quick.if not if will take 30 minute to cook.

Chessy Beefy Mexican/Spanish Grits Casserole

1 1/2  lb ground meat

1 teaspoon cumin

1 1/2 chilli powder

1 small onion, chopped

1 small red and green bell pepper, chopped

2 garlic cloves, pressed

1 (12-ounce) package shredded Cheddar cheese, cheese of your choice

1/4 teaspoon ground red pepper or red pepper flakes

4 tablespoon Ketchup

Cook ground meat in a pan and add all Ingredients.not the cheese..Pour half cook grits in serving bowls Top with cheese

Add cooked ground meat on top and add more cheese and more grits and top with more cheese and put in micro wave for at least 10 mins and let stand about 15 mins

My Cheese Grits Recipes

4 cup chicken Broth

1 cup quick cooking grits

1/2 t seasoning salt,

 6 Tablespoon butter

 2 cup shredded cheddar cheese

 2 drop sunny yellow food color

Bring broth to a boil in medium saucepan; stir in grits, seasoning salt and butter. Bring to a boil; reduce heat and simmer until grits are done, about 10 mins add in food color and blend well.

The Grits need to be (Thick) Not (Thin). Pour half cook grits in serving bowls Top with cheese to your liking ( Do not stir the cheese in the grits this will make them too creamy and wet)

Add more cook grits on top of cheese Add more cheese on top much as you wish Melt cheese in oven ....serve make 6 serving Add sour cream and crispy bacon if you like on top...Please enjoy your Grits!

Tuesday, June 6, 2017

Cinnamon/ Vanilla Cake Doughnuts

This recipe is a simple cake doughnut for days when you don't want to bother with yeast. Very easy to make and the taste is amazing!


3 cups flour

4 teaspoons baking powder not baking soda

1 ½ teaspoons salt

4 tablespoons butter

2 - 3 cups vegetable oil (for frying)

1 cup Buttermilk

1/4 cup sour cream

2 eggs yolk

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon nutmeg

Sift all dry ingredients together

Mix eggs yolks and butter and sugar add sour cream combine wet ingredients and beat well.add dry ingredients little at a time and adding buttermilk little at a time.

place dough in freezer about 10 mins

cut off dough out with a doughnut cutter

Fry donuts in oil (325F- 340 F) until golden then flip onto other side and fry until golden.

For vanilla glaze, combine 2 cups of confectioner's sugar, 1 tsp of vanilla extract, 4 tbs of milk,

Sunday, June 4, 2017



New York Style Cheese Cake (Martha Stewart Living)



Pumpkin Cheese Cake

Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well and no worry about the dark round circle on the Pumpkin Pie.Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.


 How to make Graham Cracker Crust


Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

 Graham Cracker Crust
Graham Gracker Crust

Makes one 9-inch pie crust

What You Need

1 3/4 graham crackers
1/2 teaspoon cinnamon
1 stick butter
3 tablespoon brown sugar
Food processor OR a rolling pin and a plastic bag
9-inch spring pan


1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.
2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.
4. Bake the Crust: If you are making a no-bake pie, like Ice Cream Pie, pre-bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely before proceeding with the recipe. For a baked pie, like pumpkin or custard pie, fill the pie and bake according to the recipe instructions.
Additional Notes:
• In place of graham crackers, you can use ginger snaps, nilla wafers, chocolate wafer cookies, chocolate graham crackers, cinnamon grahams, or any other cookie or cracker that is dry and crumbles easily.
• This crust can also be baked in ramekins, muffin cups, cake pans, or tart pans.
• Baked crusts can be wrapped in foil and frozen for up to three months. No need to thaw before filling - the crust will be thawed and perfect by the time you set the pie on the table.


Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.

 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins


Friday, May 19, 2017

Hummingbird Snack Cake

A Classic from the south turn into a Snack Cake..

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups oil or 1 cup oil for your choosing just for texture
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Friday, April 28, 2017

Seasoned Pinto Beans


3 smoked Turkey Tails 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


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


Hot Jalapeno Pepper Sauce


Just blanche the Jalapeno Peppers in scalding hot water for a few seconds and cool off.

 You can run cold water on them to speed it up if you'd like. Then remove the stem and slice to your liking.

 use recycled jars that have a little plastic on the lid. Once the peppers are in the jar I add 1/2 tsp. of salt, 1/4 tsp. of turmeric as a preservative. it is not essential as the salt and vinegar will help to preserve then.

1/3 water and 2/3 white Vinegar. Shake the bottle real well. Refrigerate after opening.

Wednesday, April 26, 2017

Salmon And Chicken Chinese Fried Rice

4 teaspoons Peanut oil

1 garlic clove, minced

2 scallions, chopped

!/2 cup chopped onion

1/2 cup each red and green bell peppers

1  1/2 cups frozen mixed vegetables, thawed

2 large eggs

2 cups cooked cold rice

1/2 pound Chicken brest cooked and in bite sizes

1/2 pound cooked salmon

2 tablespoons soy sauce

2 tablespoon fish sauce

1 tablespoon toasted sesame oil


In a large nonstick skillet or wok, heat 2 teaspoons of the oil over medium-high heat. Add the garlic, onions and scallions, and thawed mixed vegetables and cook, stirring frequently, until just tender, 2 to 4 minutes.
Push the vegetables to the sides of the skillet and crack the eggs in the center. Gently scramble the eggs, pushing them around the pan constantly, until just set, 1 to 2 minutes. Transfer the eggs and vegetables to a plate.
Add the remaining 2 teaspoons of oil to the skillet; add the rice and cook, stirring frequently, until toasted and warmed through, about 2 minutes.
Return the eggs and vegetables to the skillet and add the salmon, stirring well until incorporated. Add the soy sauce and sesame oil, stir, and cook for 1 to 2 more minutes. Serve.

Monday, April 17, 2017

Homemade Hamburger Helpper

1 pound ground meat

1 cup paste shell uncooked

1 med onion chopped

3/4 cup chopped red bell pepper

3/4 cup chopped green bell pepper

1 tablespoon full mince garlic

1 med can dice tomatoes

1/2 jar marinara sauce

3/4 Cup ketchup

black pepper and salt to taste

red pepper flakes to your liking


Cook pasta shells according to package directions, drain and set aside.

Cook meat and all peppers,onions and garlic over medium-high heat in a large skillet until browned and all cooked.

Drain and return to pan and add tomatoes and cook on high heat until tomatoes are done in mixture...

Salt and pepper to taste and add herbs at your choice mine choice is basil.

Add ketchup and stir all together and then add marinara sauce complete and add paste shells and simmer until sauce is thicken.

Friday, March 24, 2017

Pumpkin Donut Holes

Guess What>>>? I found another recipe, I hope you will love! Pumpkin Donut Holes...Yes ...This recipe I will try this weekend for my little gathering...


2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup pumpkin puree (NOT pumpkin pie filling)

½ cup light brown sugar

1 large egg

½ cup milk

¼ cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla

Cinnamon Sugar Coating

6 tablespoons unsalted butter, melted and slightly cooled

¾ cup granulated sugar

1 and ½ tablespoons ground cinnamon

Wednesday, March 22, 2017

Buttermilk Biscuits

These Buttermilk Biscuits are so rich with that butter flavor and when you spread your best jelly on them...WOW!!!

All you need just three ingredients to whip up the best buttermilk biscuits for breakfast, lunch or dinner.

Three Ingredients

1 stick frozen butter

2 1/2 cups White Lily® Enriched Bleached Self-rising Flour(make the best baking products).

1 cup cold buttermilk

2 tablespoons butter, melted to brush on top

How to Make It

Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Add buttermilk and stir about 10 or 15 times.

Pour dough out onto a floured surface. Lightly sprinkle flour on top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half making sure ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured biscuits cutter, reshaping dough pieces and flouring as needed.

Place biscuits rounds on a lightly greased jelly-roll pan.make sure biscuits are touching each other, this will help them to rise. Bake at 475° for 15 minutes or until golden brown.

Sunday, March 12, 2017

Cast Iron Skillet Apple Pie

Hey This is Sandra !!! You Will love This Cast Iron Skillet Apple Pie... My Family And Friends Just Adore It Will Vanilla Ice Cream.

It's Easy...And Very Low Cost...And Very Good Yall !!!

12 Granny Smith Apple Sliced And Peel And Corded

1 teaspoon cinnamon

1 cup light brown sugar

1 tablespoon vanilla extract

1 stick butter slice in 12 pieces

1 1/2 tablespoon corn starch

In a deep cast iron skillet

place slice apples and sprinkle with corn starch,cinnamon,brown sugar, vanilla extract and slices butter on top of apples.

Place a ready to bake pie crust on top of apple mixture and egg wash on the crust.add two air holds on top of crust to vent.

Bake at 375 pre-heated oven for 30 mins or until golden brown.

Wednesday, January 25, 2017

Trisha Yearwood Key Lime Cake

Trisha Cake Is So So Good....!!!

Trisha Yearwood Key Lime Cake

1 3-oz package lime-flavored gelatin
1⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 Tbsp lemon juice
½ tsp vanilla extract
½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
½ cup confectioners’ sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.


½ cup (1 stick) butter, room temperature 1 (8-oz) package cream cheese, room temperature
1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Thursday, January 19, 2017

Southern Candied Yams

My mother made the best yams in the whole world and I am not kidding, well she was my mom so what can I say....

But her yams did melt in your mouth with lots of favor and look and smell so good.

You can tell a good candied yam dish just by looking at it....the color have a lot to do with it that bright orange and yellow color with that gloss of shine and that syrup of goodness.

What made the yams bright is the lemon juice and give it that clean and light taste.

I remember some one bought some candied yams to a church dinner and I just could believe how dark the dish of yams was.

I guess they used dark brown sugar and a lot of dark powder nutmeg and bake those potatoes in the oven to long,

Nobody did not eat those yams and I felt sorry for that sister or brother bring those to the church event.

Ohhhhhh I know what they did, they used the yams in the can and try to fix them up. please please don't ever uses sweet potatoes in a can to make candied yams.

Southern Candied Potatoes

Two cups water

3 medium potatoes cut peel and cut in 3 inch blocks

1 stick butter

1 teaspoon lemon flavor extract

2 teaspoon vanilla extract

1/2 cup sugar

1/2 cup light brown sugar

1 tablespoon nutmeg

1/2 cup corn syrup

Directions Peel the sweet potatoes and cut them into 3 inch slices add water and all ingredients into a pot with a top.

Cover and cook 40 mins or 1 hour until liquid has thicken.

Friday, January 13, 2017

Southern Tomatoe Pie

When I see a lot of tomatoes mark down in food stores. I buy them and use them in lot of recipes. I make up recipes also and share with friends and family... and always share with you.

This Southern Tomatoe Pie. I did some changes, just a little because some of those tomatoes, I buy are kinda soft and not firm ones...

Well, I cook the soft tomatoes with some ingredients and pour the mixture into the pie crust and then finish it with the last details...

Recipe courtesy of Paula Deen


4 tomatoes, peeled and sliced.......Mines About 8 soft tomatoes

10 fresh basil leaves, chopped.....Mines dry 1 teaspoon basil

4 tablespoon olive oil.....Mines...

1/2 cup chopped green onion......Mines 1 cup green chopped green onions and 1 medium chopped onions

1 (9-inch) pre-baked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 tablespoon mince garlic......Mines

1/2 cup mayonnaise....Mines

1/2 sour cream.....Mines

Salt and pepper to your taste....Mines.... reole Seasoning

Recipe courtesy of Paula Deen Directions

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until golden browned.
To serve, cut into slices and serve warm.

Mines Directions

Wash soft tomatoes and slice them... put them in a pan with olive oil on medium heat. add both onions and than garlic... and add spicy

Cooked until the mixture  medium is dry not too running..Place in a pie shell and follow the other details...

Thursday, January 12, 2017

Blueberry Buttermilk Biscuits

Found Another Recipe....WOW!!!

sugar - 4 tbsp
lemon zest - 1 tbsp
all purpose flour - 3 cups
baking powder - 5 tsp
salt - 1 tsp
6 tbsp shorting cold and cut into small pieces
buttermilk - 1 1/4 cup
egg - 1
blueberries - 1 1/2 cup fresh

Preheat oven to 220 C (450 F).
Put the sugar in a small bowl, then use your fingers to rub the lemon zest into it until fragrant, then set aside.
Combine the flour, lemon sugar, baking powder and salt together in a large bowl.
Add the pieces of butter, and rub in with your hands, or use a pastry blender - until the butter is combined and the mixture is very crumbly.
In a separate bowl, whisk the buttermilk together with the egg, and add this to the flour mixture and stir with a fork until combined, then gently stir in the blueberries.
Place the dough on a heavily floured surface and carefully (so you don't squish all the blueberries) roll out into a large circle or rectangle.
Use a biscuit cutter to cut biscuits from the dough, or use a knife to gently cut squares.
Put your biscuits on a baking paper lined baking sheet and bake for about 10 - 15 minutes, (depending on their size) until golden brown.

Got Recipe From

Wednesday, January 11, 2017

Chicken and Smoked Sausage Gumbo

I love this guy Emeril...Chicken and Smoked Sausage Gumbo with White Rice
Recipe courtesy Emeril Lagasse from The Essence of Emeril

Serves: 6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (I used 1.75 pounds of boneless, skinless thighs)
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder*
White long grain rice
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Slowly adding the stock is key, allowing the stock to be completely incorporated into the roux. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Tuesday, January 3, 2017

How To Make The BEST Cream Of Wheat

Delicious Cream Of Wheat Recipe With Honey

2 cups milk of your choice

2 cups water

1/2 sugar or spoons Of Honey

1/2 salt

1 1/4  cup cream of wheat

4 tablespoon butter

in a medium pot heat on medium heat water and milk let it come to a simmer. when it come to a simmer add cream of wheat. and the butter and salt. keep stir until smooth about 3 mins.

Than stir in sugar. add more milk on top and butter add spicy if you like.

Try this great recipe

Monday, January 2, 2017

Smothered Chicken Enchiladas


2 pounds chicken breast baked and season

2 tablespoon butter

1 cup season frozen season peppers and onions thewed

2 teaspoon chopped garlic

1 (1 1/4-ounce) package mild taco seasoning mix

1 (4.5-ounce) can chopped green chiles, divided

2 (10 3/4-ounce) cans cream of chicken soup

1 (16-ounce) container sour cream

8 (8-inch) flour tortillas

2 cups (8 ounces) shredded Cheddar cheese

Cut baked chicken breast in pieces add taco seasoning mix and set to the side

add butter to a pan adding the vegtables cook until lightly done add cream chicken soup.

stir very well into the butter and vegtables,adding remaining green chiles,and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

add about 4 tablespoon soup mixture to chicken and mix together.

Spoon chicken mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired