Monday, June 30, 2014

Creole Chicken Sausage Gravy

Simple and easy and taste really good over some homemade biscuits. bring some New Orleans favors into your breakfast table....Creole Chicken Sausage Gravy over biscuits.

Easy Biscuits Recipe

2 1/4 cups self rising flour

1/2 cup cold butter softened

1 1/4 cups cold buttermilk

all-purpose flour for dusting

melted butter (for brushing the baked biscuits)

Preheat the oven to 450F. Grease a baking sheet.

Place the flour in a large bowl. Add in the butter, and using a pastry cutter or a fork, cut the butter in until crumbly. Cover and place in the refrigerator for 10 minutes. Add in the buttermilk slowly and stir just until combined.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough 3 or 4 times, adding flour as needed to prevent sticking. Pat the dough into a rectangle about 3/4 inch thick. Fold each side over to the center, as if folding a letter. Repeat 2 more times, beginning with patting the dough out.

Pat the dough out 1 more time until it is about 1/2-inch thick. Cut into circles with a biscuit cutter dipped in flour. Place on the prepared baking sheet. Bake for 12 to 15 minutes, until lightly browned. Remove from the oven and brush with melted butter.

Creole Chicken Sausage Gravy

1/4 pound Chicken Sausage

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups milk

dash pepper flakes

dash cayenne pepper

Brown the sausage in a medium skillet over medium heat, breaking it up as you are cooking it. Stir the flour into the sausage and sausage grease. Add in the salt and peppers. Cook, stirring constantly, until the flour is slightly browned. Slowly pour in the milk, stirring constantly with a whisk to prevent lumps. Lower the heat to low and cook, stirring until thickened. When some overage ... Add to Mashed Potatoes

Creole Chicken Sausage Gravy And Mashed Potatoes

Friday, June 27, 2014

Garlic Butter

You can do so many thing with this little dot of garlic butter...


2 cloves garlic
1 stick butter
1/2 cup canola oil
herbs of your choice
mince garlic in a food-processor. add softened butter and mix. pour in oil in a steady stream while the processor is running. add herbs and pour into a clean jar and refrigerate.

Steak With Garlic Butter

Put It On Corn On The Cob

Make Garlic Toast

Garlic Lime Shrimp Recipe

Recipe From

1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup butter
3 tablespoons lime juice
1 tablespoon minced fresh parsley
1 lb Hot cooked pasta

Flavored butter “finishing” sauce
2 tablespoons butter
1/2 tablespoon feta cheese crumbled
1 clove of garlic minced
1/2 tablespoon chopped parsley
1 teaspoon olive oil


In a blender or food processor, combine all ingredients for the flavored butter finishing sauce and pulse until well combined. If you don’t feel like pulling out a machine for this, just whisk well in a small bowl until incorporated. The softer the butter the easier this will be. Set aside.
While pasta is boiling, start your shrimp.
In a large skillet, saute the shrimp, garlic, salt and cayenne in
butter until the shrimp turn pink, about 5 minutes ( DO NOT OVER COOK! The shrimp will become rubbery and tasteless. turn off the heat once they become pink). Once shrimp are cooked add the flavored butter, coat shrimp. Next, stir in lime juice and parsley. Serve with pasta. (or toss together with pasta)
Yield: 4 servings.

Thursday, June 26, 2014 Zucchini Fries

Some kids will not eat zucchini if they life was not to have dessert after each meal forever. My kids love potatoes fries and a lot of kids do as well... One meal I added batted fried zucchini with the hamburgers you know it easy to get them to eat something fried. guess what??? those soft and crisps zucchini fries was gone in no time.Try this zucchini fries recipe and see what happen.

4 green zucchini cut up in strips

canola oil for frying

1/2 cup self-rising corn meal

1/2 cup self-rising flour

3/4 cup milk

black pepper to taste

dash thyme

teaspoon creole seasoning

dash cayenne pepper

Toss Zucchini with creole seasoning and a set for 5 min

In a bowl mix the flour and corn meal, thyme, cayenne pepper and black pepper blend together than add milk.

the mixture must be not too thick nor too thin. just make zucchini strips coat very well.

 frying until crisp and golden Turkey Necks And Dumpling And Gravy

Turkey neck stew or Turkey neck gumbo is often served at large gatherings such as Mardi Gras parties in Louisiana and serve with a lot hot sauce. One Good reason turkey necks are serve because the meat is inexpensive and very flavorful and  guess what???,there’s a lot of meat on those turkey necks, not like > "chicken necks" Not knocking chicken neck because the chicken necks make a rich broth for chicken and dumplings.

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.

Wednesday, June 25, 2014

Tuna Salad

Here my recipe for a great healthy tuna salad. I love this salad with a great 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

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

Monday, June 23, 2014

Apricot Onion Chutney

Sweet and savory kounry fresh apricots chutney with onions taste so good on pork and chicken and plus good as a side dish for spreading on foods..go wild and have some fun with chutney.

2 tablespoons olive oil

2 cups dice white onion

salt to your taste

1 pound ripe apricots

1 clove garlic

2 tablespoons bourbon

2 teaspoons honey

1 teaspoon whole grain mustard

1/2 to 1 teaspoon cider vinegar

Heat the oil in a skillet over medium-low heat. Add the onions,salt and cook until soft and translucent.

add the garlic and cook about 1 minute. Stir in the bourbon and cook 2 minute.

Stir in half of the apricots, the honey, mustard and vinegar. Cook  until the apricots start to soften, about (30 seconds depending on the ripeness of the apricots). Remove the skillet from the heat and allow chutney to cool.

Stir in the remaining apricots. Season with more salt, if needed. Serve warm or at room temperature. Refrigerate the leftovers in a covered container.

Saturday, June 21, 2014

Peach Pound Cake

I love to eat a sweet peach...I love baking a great peach cobbler.I thought how about a peach pound cake that has all the same as a sweet peach and the great peach cobbler as well.


2 stick sweet butter- room temperature

1/2 crisco shortening

3 cups sugar

6 eggs

1 3-oz box kroger peach flavored instant gelatin

1 teaspoon vanilia extract

31/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup buttermilk

4 medium peaches peeled and chopped

Preheat the oven to 350 F. Spay a Bundt pan with nonstick cooking spray. in a bowl use a stand mixer, cream the butter, shortening and sugar. add the eggs one at a time, and then add the gelatin and vanilla.

In a separate bowl, sift together the flour, baking powder and salt. alternately add the flour mixture and the buttermilk to the butter mixture and stir well.

Stir in the peaches and pour the batter into the prepared pan.

Bake until a wooden toothpick inserted into the center of cake comes out clean, 1 hour. transfer to a wire rack and let cool completely before inverting onto a serving plate.

Adding Peach glaze on top


1 big can peaches... I love kroger peaches!!!!

1 cup brown sugar

1/2  cup sugar

1 table lemon extract

1 stick butter

2 tablespoon cornstarch

1/4 cup water

In sauce pan add butter and sugars cook until melted. adding peaches blending all together. mix water and cornstarch together and a bowl. pour in to the peach mixture until it get thicken. add lemon extract and stir well. let peach glaze cool. adding peach slices and glaze around the pound cake.

Monday, June 16, 2014

Funnel Cake

Funnel Cake

3 eggs beaten

2 cups of whole milk

1/2 cup of sugar

3 cups of self-rising flour not plain flour

1 teaspoon of vanilla

canola oil for frying

powdered sugar for dusting

cinnamon sugar for dusting 1/2 cup of powdered sugar and 1 teaspoon of cinnamon

Get a large bowl, cream together the eggs, sugar, milk and vanilla. Add the flour a little at a time mixing well. The batter will need to be thin enough to run through a funnel.

In an 8 inch and about 3 inches deep skillet, heat oil to 375 degrees

Hold your finger over the bottom hole of a funnel and pour 1/2 cup of batter into the funnel. Hold the funnel close to the oil and remove your finger.

Move the funnel in a circular motion so that the batter is spread around in the skillet. when edges start to brown turn the cake over with a metal spatula and brown the other side. This will take less than a minute.

Drain on paper towels and dust with powdered sugar, cinnamon sugar or top with your favorite pie filling!

Tuesday, June 10, 2014 Yellow Squash And Sliced Red Potatoes

So simple and southern to bring to your country table this summer.

medium yellow squash 1/2 pound clean free from dirt leaving skin on

medium red potatoes 1 pound clean free from dirt leaving skin on

1 yellow medium onion slices

6 tablespoons olive oil

6 ounces goat cheese

Salt and black pepper to taste

1/2 cup whole milk

1/4 cup grated Parmesan cheese

thinly sliced basil or thyme leaves added after baking

Preheat oven to 400°F. Lightly grease casserole dish with a drizzle of olive oil.

slice the onion, squash and potatoes into very thin slices. toss the sliced vegetables olive oil in a bowl.

layer half squash,potatoes,squash just spread evenly  then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat onion , squash potatoes seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.

Wednesday, June 4, 2014 Strawberry Pie

Strawberry, strawberry, and more strawberries are here this season and you can make a pie.if you like a cool cake too...Got recipes for you.

For the Filling:
pick over the berries and measure out 2 pounds of the most attractive ones. Add the berries to the bowl with the glaze and fold gently with a rubber spatula until the berries are evenly coated.

3 pounds fresh strawberries taking the little green hats of and gently rinsed and dried.

One bake pie crust

¾ cup granulated sugar

2 tablespoons cornstarch

1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)

Pinch of salt

1 tablespoon lemon juice

Select 1 1/2 cup misshapen, overripe, or not so cute berries, In a food processor, process the berries to a smooth state, scraping down the bowl as needed.

Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the berry puree, making sure to scrape the corners of the pan. Cook over medium-high heat, stirring constantly with a spatula, and bring to a full boil.

Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on top, turn them face down. If necessary, rearrange the berries so that holes are filled and the mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling and add topping.

Try this cool cake

Strawberry Shortcake Dessert

Get Recipe It's a Good One