Monday, January 30, 2017

Fried Chicken Breast


Dirty Rice


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.

CREAM CHEESE 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

Ingredients

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
comfordfood.com

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 http://delishdlites.com/breakfast-recipes/puerto-rican-crema-de-farina-cream-of-wheat-recipe/

Monday, January 2, 2017

Smothered Chicken Enchiladas



Ingredients

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