Thursday, December 24, 2015

The Old Brown And Serve Rolls


Let's Jazz Them Up!

Place in a saute pan 1 stick butter two teaspoon chop garlic and red pepper flakes melt and don't burn

Take your rolls out package

Using the bottom of the rolls turn them over and dig a hold in the very center.The top of the roll with be the bottom now.

Place a fixed piece of cheese inside the roll.

I used  Mozzarella Cheese ... I like the creamy texture.

Lightly roll the brown and serve rolls into the butter mixture. not to heavy they be too greasy.

Place them in a pan and top with grated Parmesan cheese

And now top with shredded Mozzarella Cheese

Place in a pre heated oven at 400 until golden brown

And melted

Monday, December 21, 2015

Chicken Enchilada Dip Roll Up

I am always on the search for recipes that would be perfect to bring folk together. This one is great for those finger party.

Easy and quick and just perfect...

I thank

Thursday, December 17, 2015

Banana Pudding Cake

This lady on her site created this recipe ...Banana Pudding Cake WOW!!! And I Mean A WOW!!!
You got to go and try making it.


Wednesday, December 16, 2015

Italian Cream Cheese Cake

Nutty And Nutty Roasted Pecan With A Creamy Frosting And With A Tart Of Moist Buttermilk. You Will Love This Cake For The Holidays.


1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 eggs, separated

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1-1/2 cups flaked coconut

1 cup chopped pecans


2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

3/4 cup butter, softened

6 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

3/4 cup chopped pecans


In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.

In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Tuesday, December 15, 2015

Nice little party food. Very easy to make for your Holiday cheer.These little Stuffed Cucumber will bring a smile to your friends and a cause your family.

Just take a minute and you got fun food.


3 long narrow cucumbers

1/4 cup sour cream

1/4 cup cream cheese softened

3/4 cup crab meat, excess water removed

1/8 tsp cayenne pepper

1 tsp mayo

Salt and pepper to taste

1/4 cup minced green onion

1/8 tsp dill weed

Garnish lightly with pepper flakes or paprika if you like


Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon ball scoop and scooping out the seeds and most of the inside.

You want to leave the walls and bottom intact.

In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. 

Monday, December 14, 2015

Peppermint Sticks Cookies

These crisp peppermint cookies are delicious and so cute and creamy with a vanilla filling. And just right for Xmas.

Photograph by Maren Caruso


Sunday, December 13, 2015


I love party food and this one is a winner,,This Appetizers is sweet and savory to the bite! love these two together and you will too. when I ate one- it was full of flavor in my mouth and I did smile.

I found the ideal at

Coconut Cake

Everyone...Just look how beautiful...Nice icing on a Cake. No mess just using a icing tool. I feel like trying it for Xmas on a Red Velvet Cake.

The Rosettes on this Cake are wide not small and that make it a plus.

I found this gorgeous Cake

Thursday, December 10, 2015

Easy Rice And Beans

When, you love Beans like I do and you know Beans are good for you... Keeping Beans in your diet is a good thing.

 I want you to try this recipe. if you love beans with rice. you going to be please.


2 tablespoon bacon dripping, 1 cup chopped onion, 2 cloves garlic chopped and minced,1 teaspoon salt, 4 tablespoons tomato paste  and 2 (15.25 ounce) cans Bush pinto beans, drained.

Heat bacon dripping in a large saucepan over medium heat. Saute onion,and garlic.When onion is translucent add tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans add 2 cups chicken broth cover and cook until liquid almost absorbed. ( You can add spices at your choice).

Cook 1/2 cup long grain rice in a pot adding salt to your taste and drain when tender.

Mix cooked rice with beans.

Friday, December 4, 2015

Cheesy Garlic Bites

When I find a great recipe' I will share it with the world' I just love this little appetizer for the
Holidays cheer. It's easy and not too much money.

Just go and buy these Ingredients and start the party and have some fun.
I found recipe on this great site:


2 cans buttermilk biscuits (not the flaky kind)
20 balls mozzarella fresca ciliegine (cherry size) or mozzarella cut into cubes
3 tablespoons olive oil
6 cloves garlic, minced
pinch crushed red pepper flakes
2 tablespoons butter
¼ cup white wine
¼ tsp. salt
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
salt and basil to taste

Get photos steps by steps @

Wednesday, December 2, 2015

Pound Cake With Pineapple Glaze

I am so happy to share this recipe with all of you....It's just wonderful!!! Go to and get the recipe.

I got the pound cake recipe on.

I want you to look at the video and follow her lead. it is just the right steps in making this cake she is great!

7 Up Pound Cake


3 Sticks Unsalted Butter, room temperature

3 Cups Granulated Sugar

5 Whole Eggs, room temperature

1 Tablespoon Lemon Extract

1 Teaspoon Pure Vanilla Extract

1 cup  Ounces 7 up  room temperature

3 Cups Cake Flour


Preheat oven to 350 degrees

In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.

Next, add the cake flour and 7 up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Here’s the rhythm: 1 cup flour, mix; ½ cup 7 up, mix; 1 cup flour, mix; ½ cup 7 up, mix; and the last cup of flour, mix. All of the batter should be well incorporated.

Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.

Cool the cake in the pan for about 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.

All I had to do next is make my recipe for my pineapple glaze and Wow!

Pineapple Glaze

1 can good brand pineapple chucks

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

1/2 stick Butter

1/2 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and pineapple chucks. mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.


Tuesday, December 1, 2015

Good Gumbo Recipe

Good Gumbo Recipe:

Yes!!!You do not need to make a roux if you don't want too...

Seafood Gumbo Recipe Without A Roux


1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

1 1/2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf, crushed

1 teaspoon salt

3/4 cup vegetable oil

2 cups chopped celery

2 cups chopped onion

2 cups chopped green bell pepper

1 teaspoon minced garlic

3 tablespoons file powder

1 1/2 cups dice tomatoes

7 cups fish stock

2  pound chicken breast

2 pound fish

1 pound turkey ham

! pound beef sausage


Combine the cayenne and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.

In a heavy pot, 5 quart or larger, heat oil over medium heat. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently adding garlic last.

Now add file powder the pepper-herb mixture that was set a side. Cook for 5 minutes, stirring constantly.

Add dice tomatoes , and stir as it reduces over high heat. Add fish stock boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

add meats. Cover, and wait 15 minutes. When ready to serve add fish Turn off heat, and let stand for 10 minutes. Serve.

Gumbo History

For those who may not know what a Gumbo recipe is,It is a stew that originated in southern Louisiana during the 18th century.

It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.

Since the 19th century, gumbo has often been served at social gatherings.Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo and it is a central feature of many local festivals.

"Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival.The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.

Gumbo is cooked for a minimum of three hours, and often simmers all day.Because seafood cooks fairly quickly, it is not added to the pot until the end of the process.

Gumbo is serve from the pot on the stove.

Just dance to zydrco

Gumbo is often categorized by the type of thickener used. African vegetable okra is traditional African cooking for thicker a gumbo is a reinterpretation of  West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings.

The Choctaw spice filé powder as a thicker (dried and ground sassafras leaves),

Or roux, the French base made of flour and fat

 or orka from the African.

In Louisiana let me point out Cajun and Creole Gumbo are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.

Only One thing,Creole cuisine uses tomatoes and proper Cajun food does not.

Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.

Creole and Cajun gumbos are served over hot rice.

Tuesday, November 17, 2015

Patti LaBelle's Sweet Potato Pie Recipe

NOV 15, 2015

If you can't find Patti LaBelle's sweet potato pie at Wal-Mart -- the one that went viral this season, thanks to a fan's YouTube video -- you can always make this recipe of hers at home. This makes a light-textured pie, not too sweet and with a nice spice flavor, with a flaky and tender crust. In LaBelle's 1999 cookbook, she called this Norma's Black-Bottom Sweet Potato Pie. "Black-bottom" is a reference to the technique of baking the crust first with a little brown sugar on it before filling with the sweet potato mixture and baking again.

You'll need a 9-inch deep-dish pie plate.

Make Ahead: The pie crust dough can be refrigerated for up to 3 days. Any leftover pureed sweet potatoes can be frozen for up to 6 months. The pie can be baked and refrigerated a day in advance.


Tested size: 8-10 servings; makes one 9-inch pie


1 1/2 cups flour, plus more for the work surface
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled and cut into 1/2-inch pieces
1/3 cup ice water
1 tablespoon melted unsalted butter
1/4 cup packed light brown sugar
3 large orange-fleshed sweet potatoes, scrubbed
7 tablespoons (most of 1 stick) unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg

For the crust: Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.

Stirring with the fork, gradually add enough of the water until the mixture clumps together (you might need more or less water). Gather up the dough and press it into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, and as long as 3 days.

Lightly flour a work surface. Place the chilled dough on it; roll out to a round that's 13 inches across. Fold the dough in half.

Transfer to the pie plate; gently unfold the dough to fit into it. Trim the dough as needed to leave a 1-inch overhang. (Bake or reserve the scraps for another use.)

Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while you start the filling (and up to 1 hour).

For the filling: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes.

Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend until creamy and smooth. You'll need 3 cups for the filling; scoop out the remainder and reserve for another use.

Preheat the oven to 400 degrees.

Uncover the pie shell; brush the interior with the 1 tablespoon of melted butter. Sprinkle the 1/4 cup of brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown, about 15 minutes. (If the pie shell puffs, do not prick it.) Let it cool.

Meanwhile, add the brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.

Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, 1 to 1 1/2 hours.

Transfer to a wire rack to cool completely, then cover loosely with plastic wrap and refrigerate until ready to serve.

Sunday, November 1, 2015

Too Much Chocolate Cake

Too Much Chocolate Cake

It is very chocolaty.

1 (18.25 ounce) package devil's food cake mix 

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream
1 cup vegetable oil 

4 eggs

1/2 cup warm water 

2 cups semisweet chocolate chips 

Preheat oven to 350 degrees F 175 degrees C

Get a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at an hour and put onto a plate. Add chocolate frosting warm{ not real hot } place in a microwave and pour over cake.

Thursday, October 22, 2015

Red Velvet Cake 2

2  ounces red food coloring

2  tablespoons cocoa

1⁄2 cup butter

1 1⁄2 cups sugar

2  eggs

1  cup buttermilk

2 1⁄2 cups cake flour

1  teaspoon salt

1  teaspoon vanilla

1  teaspoon baking soda

1  teaspoon white vinegar


Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
Add eggs.
Alternate adding the buttermilk with the cake flour.
Add salt and vanilla.
Put 1t soda into 1T white vinegar and fold this mixture into the batter.
Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.

Red Velvet Original Frosting

 5 tablespoon flour

 1 cup powdered sugar

 1 teaspoon vanilla extract

 1/2 lb Butter

 1 cup Milk

Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar,and vanilla. Beat the two mixtures together add the flour, milk mixture a little at a time to the butter ,sugar,vanilla mixture until it is the consistency of whipped cream.


Wednesday, July 29, 2015

Cherry Jubilee

1/2 cup white sugar

2 tablespoons cornstarch

1/4 cup water

1/4 cup orange juice

1 pound dark sweet cherries, rinsed and pitted (or use frozen pitted cherries)

1/2 teaspoon finely grated orange zest

1/4 teaspoon cherry extract

1/4 cup brandy

3 cups vanilla ice cream

Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Note on flambeing
The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!

Friday, July 17, 2015

Pickled Whole Jalapeños

I do truly love these peppers. I can eat them by themselve.

1 pound whole jalapeño peppers

1 white onion or yellow onion

8 garlic cloves

3 cups white distilled vinegar

2 Tablespoons fine salt

2 bay leaves

2 teaspoons sugar

2 pint jars with lids

Peel the onion and chop coarsely.Peel the garlic cloves and leave whole
Bring the vinegar to a boil, add salt, bay leaves, and sugar. Add the jalapeños, onions, and garlic. Reduce heat to a simmer and cook until the jalapeños are tender.
Pack the jalapeños and onions into the jars. Top with enough of the vinegar to cover and seal with the lids. Let cool to room temperature. Keep for up to two months in the refrigerator.

Tuesday, June 23, 2015

Baked Sea Scallops









Friday, June 19, 2015

Cheese Biscuits

I know these will become a quick and easy go-to recipe everyone will love.  Try them for yourself tonight!

2 cups buttermilk biscuit mix

2/3 cup milk

1 cup cheddar cheese

2 tsp.herbs of your choice

1/2 tsp. garlic powder

2 Tbsp. butter


Pre-heat oven to 400 degrees.

Place biscuit mix, milk, garlic powder and cheese into mixing bowl. Combine until all has been mixed well.

the dough will be very sticky. There is no need to knead this dough or wait for it to rise. Once it has been thoroughly mixed, take a spoon and drop biscuit dough onto greased muffin pan.

Spreading egg wash all over biscuits and adding cheese on top.{1 egg and 2 tablespoon water

 Cook for 10-13 minutes or until golden brown color. seconds before biscuits are done, melt butter, herbs and garlic powder together.

 When the biscuits are done, immediately drizzle tops with the butter mixture. This recipe will make about 6 biscuits muffins.

Friday, June 12, 2015

Crispy And Spicy Fries

I enjoy eating  potatoes fries...I like to cook them in the oven and add a batter on them. these potatoes are so crispy you will not want them know other way.


2 large potatoes

1/2 cup self-riseing flour

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/2 teaspoon salt

1/2  teaspoon black pepper

1/2  teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg beaten with 1/4 cup water

vegetable or corn oil for frying

Peel, cut potatoes long ways and narrow and place potatoes in a bowl of cold water (for a least 30 minutes).
Drain, and pat dry with paper towels.

Put dry seasonings into a bowl & stirring together,adding the potatoes tossing very well

Add egg and water mixture to the season potatoes

Toss in the self-riseing flour coating very well {add more flour to cover well}.

Add coated potatoes one at a time to prevent them from clumping/cooking together to a cookie sheet with cooking oil.{just enough to fry well}.
Fry in oven at 400 until golden in color.

Drain on paper towels.

Monday, June 8, 2015

Fish And Beef Sausage Etouffee

Add 2 tablespoons vegetable oil in a large pot

1 pound beef sausage, diced

Cook sausage in pot and take out and set a side keep sausage dripping

Cook in the sausage dripping

4 stalks celery, diced

1 large onion, diced

1 green bell pepper, chopped

4 cloves garlic, minced

When veggie is done push to the side of pan and add

4 tablespoons all-purpose flour stir into the veggie about 5 mins

Add a large can dice tomatoes and the cooked sausage. add 1 teaspoon each thyme leaves,parsley flakes, basil leaves and 1 large bay leaf simmer bout 10 mins

1/4 teaspoon cayenne pepper

Add chicken broth or water if too thick

Stir in 1 pound fish

cook fish until done, 2 to 3 more minutes. Season with salt and black pepper.

eat over hot cooked rice.

Friday, June 5, 2015

HasselBack Potatoes

This really is an easy recipe.Your love ones and friends will want more of these nice good looking
handmade potatoes. be sure to give the potatoes a good scrub with a Vegetable Brush before you cook them.

4  Large Russet potatoes wash real Good

4 tablespoon real butter (thinly sliced)

Black pepper and salt to taste

Olive oil

8 ozs cheese pick your favorite

16 ozs thick-cut bacon (cooked and crumbled)

Dip Sour Cream

Place each potato on a wood spoon on one side (lengthwise).  Slice potato about 3/4 of the way through.  The wood spoon will keep you from cutting all the way through. Cut about 1/8 thick.  Drizzle potatoes with olive oil and place a piece butter in every other slices.  Sprinkle with salt and pepper and bake for about 1 hour.

The potatoes will opened up so you can stuff with cheese and bacon.Return to oven and cook for 5 minutes until cheese is melted.

Wednesday, June 3, 2015

Enchilada are not just for meat.No Meat WOW!in this recipe sorry meat lovers. The following recipes is a delicious no meat version of the Mexican casserole.

This delicious vegetarian enchilada casserole recipe uses beans as a protein and texture like meat.

A wonderful and fun recipe for parties and office potlucks, this vegetarian enchilada dish is sure to please a crowd always.

These Enchiladas can be served topped with guacamole and sour cream.


16 soft corn or flour tortillas
2 T vegetable or canola oil
1 large onion, finely diced
2 cloves garlic, finely diced
1 jalapino pepper, finely diced
1/2 large green bell pepper, finely diced
1 small carrot, grated
1 T oregano
1 T chile powder
1 T ground coriander
Salt and pepper to taste
2 (8oz) cans whole or diced tomatoes, drained, juices reserved

1 can drained black beans (pinto or kidney beans can be used if preferred)
1 cup corn kernels
2 T vegetable oil
1 large onion diced
1 zucchini, finely diced
1 yellow bell pepper, diced
1 (8oz) brick of sharp cheddar cheese, grated
1 t oregano
1 t cumin
1 t ground coriander
1 t thyme

In a medium sauce pan, heat oil over medium-high heat. Add vegetables and cook until slightly softened, about 5 minutes.

Add seasonings and stir to combine.

Add tomatoes plus 1 C of reserved juices

Bring to a boil.

Reduce heat to low, simmering sauce until it thickens, about 20 minutes.

Remove from heat and reserve.

Preheat oven to 350 degrees F

Heat oil in a large skillet over medium-high heat. Sautee onion until translucent, about 2 minutes. Add zucchini and sauté for about 5 minutes more, until it becomes soft. Add bell pepper, oregano, cumin, coriander and thyme. stir and sauté for about 3 more minutes.

Add beans and corn and sauce. Mix and heat thoroughly.

Arrange half of the soft tortillas on the bottom of a lightly greased 9 by 13 inch glass or enamel casserole dish. Spoon half of the sauce mixture on top of the tortillas, and sprinkle half of the grated cheese on top. Repeat laying process one more time with tortillas, sauce and cheese.

Bake for about 20 minutes, until the top is bubbling and cheese slightly brown.

Thursday, May 21, 2015

Chicken Breast With Gravy

Do you love that gravy on those chicken breast? Well... You will  love this recipe.

4 bone-in chicken Breast, each about 1 inch thick

Salt and Black pepper To Taste

2 Tbs cooking oil

2 Tbs  butter

1 onion chopped

1 red bell pepper and green bell chopped

3 celery stalks chopped

4 green onions, thinly sliced, white and light green portions separated

3 garlic cloves, minced

1 tsp. minced fresh thyme

3 Tbs. all-purpose flour

2 1/2 cups chicken broth

1/4 cup heavy cream

Steamed rice for serving

Season the chicken breast with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the chicken breast to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.

Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 tsp. hot sauce and season with salt. Pour the gravy over the chicken breast and serve immediately with steamed rice. Pass more hot sauce at the table. Serves 4. 

Wednesday, April 29, 2015

Chicken and Apples

I love to cook Chicken with apples. and man it taste so good together.


2 tablespoon flour

salt and black pepper to taste

1 1/2 teaspoons McCormick Sage Rubbed

1 teaspoon McCormick Garlic Minced

1 teaspoon McCormick Thyme Leaves

1/2 teaspoon McCormick Allspice Ground

1/2 teaspoon McCormick Paprika

4 pork chops 1-inch thick or 1 1/2-inch thick

3 tablespoons olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

2 tablespoon brown sugar

How to fix

Mix flour, salt and seasonings in small bowl. Sprinkle both sides of chicken with 1 tablespoon of the seasoned flour.

Heat oil in large skillet on medium-high heat. Add chicken; brown on both sides.

Remove from skillet.

Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet.

Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Wednesday, April 15, 2015

Swedish Meatballs

2 slices bread

2 lb. ground beef, 85% lean

1/2 cup onion, finely minced

2 clove garlic minced

2 eggs

1/2 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup beef stock

4 tablespoons vegetable oil


1/3 cup flour

3 1/2 cups beef stock

3/4  teaspoon salt

3/4  teaspoon ground black pepper

1/2 cup sour cream

Nine Steps:

1.  Add the bread to a food processor and pulse until you have fine bread crumbs.  Set aside.

2.  In a large bowl, combine the beef, pork, onion, garlic,eggs, allspice, salt, pepper, stock, and bread crumbs.

3.  Heat the oil in a large skillet over medium heat.

4.  For each meatball, use 1/4 cup of the meatball mixture and shape into balls.  Brown the meatballs in the skillet, on all sides until no longer pink on the outside.

5.  Transfer the meatballs to a bowl.  Set aside.

6.  Add the flour to the skillet and whisk for about a minute.

7.  Add the stock and whisk until blended.  Add the dill, salt, and pepper.  Stir until thickened.

8.  Return the meatballs to the pan, cover, and cook for 15 minutes over medium-low heat.

9.  Remove the pan from the heat.  Uncover and stir in the sour cream.  Taste and adjust the seasonings if desired.  Serve immediately.

Sunday, March 22, 2015

Chocolate Pie


 1 (9 inch) pie crust, baked

 1 1/4 cups white sugar

 2 tablespoons all-purpose flour

 2 tablespoons cornstarch

 1/4 teaspoon salt

 1 1/2 cups milk

 4 egg yolks

 2 (1 ounce) squares unsweetened chocolate, chopped

 1 tablespoon butter

 1 teaspoon vanilla extract

In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

Friday, March 20, 2015

Coconut Poke In Holes Cake

Gluten Free Coconut Poke Cake is just for those who is a gluten free in need. Just call me coconut in love. yes,I love coconut in the right candies, pies and poke cake.


1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream { I add 1/2 teaspoon coconut extract in the whipped cream}.


Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.

After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake.

Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut.  Keep cake refrigerated. 

Thursday, March 19, 2015

Cabbage Lasagna 2

I found a new way cooking a cabbage,...

1 large head cabbage, coarsely chopped

4 tablespoon olive oil set a side

1 med onion chopped

3 garlic cloves minced

1 1/2 ground {chuck beef}

1/8 salt

1/8 black pepper

1 teaspoon good dry thyme

1 1/2 teaspoon dry basil

2 cup rice already cooked

1 tablespoon worcestershire

1 15 oz jar pasta sauce

2 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 14 oz can diced tomatoes with juices

2 cup shredded mozzarella

1/2 cup grated parmesan

Heat the olive oil in a deep skillet on medium heat and saute the onion until softened,then add the garlic and cook lightly not brown.

Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.

keep 1/2 cup beef dripping grease

Stir in the herbs,worcestershire sauce, brown sugar and apple cider vinegar and cook for about 3 mins before adding the tomatoes and pasta sauce.

Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.

In another large pan heat 1/2 cup beef dripping grease over medium high heat and add the chopped cabbage.  Cook and keep stirring until the cabbage is about half cooked add salt and pepper.

Heat your oven to 350 and grease a large casserole dish.

Spread about 1/2 the cabbage onto the bottom, pressing it down flat.

Spoon half the beef mixture over the cabbage, then sprinkle 1/2 cup mozzarella cheese add the other half of the cabbage do the same and finish with the rest of the meat mixture and 1/2 cup cheese.

Cover tightly with foil and bake for about 30 minutes, after 30 mins uncover pour off extra juicy.

Sprinkle the 1 cup mozzarella cheese and grated parmesan cheeses on top.

Bake uncovered until the cheese melts and lightly brown.

Sunday, March 8, 2015

Cod Wonton Soup

 I call this shrimp soup...And nothing but! Yummy!Easy and very easy to make.

Recipe makes about 30 wontons, 4 servings:

medium-sized Shrimp, peeled and deveined

1/2 teaspoon white pepper

1 teaspoon cornstarch

1/4 teaspoon grated fresh ginger

1/2 teaspoon sugar

1/4 teaspoon sesame oil

1/4 teaspoon salt

wonton wrappers (square)

8 cups Chinese chicken stock

one bunch baby pak choi, halved if desired

Chopped Green Onions

1 Package Ramen noodle don't uses seasoned package

Add shrimp the white pepper, cornstarch, ginger, sugar, sesame oil, and salt. Use a wooden spoon to beat the shrimp mixture together. Cover the prawns and let them marinate in the fridge for about 20-30 minutes.

To assemble your wontons, prepare a wonton “station”: wonton wrappers, a small bowl of cold water, the shrimp mixture along with a teaspoon, and a baking sheet lined with parchment. To form each wonton, spoon a teaspoon of the prawn mixture onto one wrapper. Dip your finger in the cold water and apply it against the edge of the wrapper. Fold the wrapper in half (see below), pressing the edges

With the seam facing down, take the top two corners and bring them together, using water to make them adhere. Repeat with all the wrappers/shrimp.

Meanwhile bring a pot of water to a boil. In a separate pot, bring your chicken broth to a simmer and ensure that it is seasoned with salt and white pepper.

Quickly blanch your vegetables until tender (baby choi) and place them in an ice bath to stop the cooking. Place a few wontons in the boiling water for about 4 minutes.and next add noodles cook until tender. Transfer wontons to each bowl and add the blanched vegetables along with the hot chicken broth and noodles Serve immediately.