Sunday, December 29, 2019

Oriental Style Meat Balls


Make your meatballs from your recipe

2 1/2 tbsp soy sauce
3 tbsp honey
1 1/2 tbsp Oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine
1/2 tsp normal ground black pepper

Stir Fry
2 tbsp  canola oil
1 garlic clove , finely minced
1/2 onion , peeled and sliced
 lb ground beef / make meatballs


Mix the Sauce ingredients in a bowl.
Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.
Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.
Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!
Serve immediately with rice.


Wednesday, December 25, 2019

Black-Eyed Pea Jambalaya

2 cans black-eyed peas (used them they are firm)

Chicken broth

1 pound ground meat

1 cup cubed turkey ham

1 cup good slice beef smoke sausage

1 medium onion, chopped

3 clove garlic chopped

1  Green bell pepper chopped

Half red bell pepper chopped

2 cups cooked pot boiled rice ( not over cooked)

1 tablespoon salt

1/2 teaspoon black pepper

1 tablespoon Creole seasoning

1 can original Ro-Tel tomatoes with chiles

1 bunch green onions, tops only, chopped

Open cans of black-eyed peas and drain the liquid into a large measuring cup. Add enough chicken broth to make 2-1/2 cups of liquid.

In a large pan or skillet brown the ground meat drain and keep the dripping. add about two tablespoon of beef dripping in skillet brown ham and smoke sausage add the ground beef and add Ro-Tel tomtaoes simmer until liquid is gone set aside. in another skillet add two tablespoon beef dripping garlic, onions and bell peppers. Cook until vegetables soften. Add cooked rice stirring often, until it starts to fry. Add the broth and bean juice mixture. add salt, pepper and Creole seasoning.. Bring to a boil and cook 5 minutes, stirring frequently to prevent sticking.add the meats and rotel mixture and toss into the rice.

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Tuesday, December 24, 2019

Crunchy Sweet Potatos Fries

Slice sweet potato into even sized strips add potatoes in salt water for 30 minutes.
1/2  cup self rising flour for batter
1/2  cup self rising flour for coating
Pepper an salt to taste

Combined 1/2 cup self rising flour until thick paste add more milk if needed. Dip potato in the batter.

Combined 1/2 cup self rising flour in separate bowl dip potato in dry flour. place canola oil in a frying pan until medium high.

.Toss potato strips into the spice mixture to coat. Using a brown paper bag.


Tuesday, December 17, 2019

Pop Eye's Chicken Recipe


3 pounds Chicken, Cut up into pieces

Season chicken with
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon cayenne pepper 
1/2-1 teaspoon Paprika
And set a side for 15 minutes

For the Brine:
1 large egg
2 cups Buttermilk
1/ 4 cup  Red Hot Sauce, optional
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon cayenne pepper
1/2-1 teaspoon Paprika

For Breading:

2 cups Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1/2-1 teaspoon Paprika
1/4 teaspoon cayenne pepper 

Canola or Vegetable Oil, For frying


Place seasoned chicken pieces in a large casserole pan. Mix buttermilk and red hot sauce, if using, with salt and pepper in a large measuring cup, and then pour buttermilk mixture over top of the chicken. Cover and refrigerate for at least 24 hours, preferably overnight for about 8 hours.

Remove from refrigerator about 20 to 30 minutes before frying. 

Mix the flour, salt,pepper, paprika, in a large bowl. Set aside.
Preheat oil for frying. You can use a deep fryer, or a large deep pan filled halfway up with oil. I typically use 2 large, deep frying pans for one batch so it all finishes at the same time and my pans won't be over-crowded. Bring the oil to a bubble over medium heat.
Start taking the pieces of chicken out of the buttermilk and then dunk each one in the flour mixture, making sure to coat on each side.Place on a cooking rack for 20 minutes
Place each piece carefully in the pan of oil. Repeat until all the chicken is in your pans. You can then discard any remaining buttermilk and flour mixture.
Cook the chicken for about 15 minutes.

Friday, December 13, 2019

Beef Meat Balls

Meat Balls Come And Get Them

My mother always cooked a big pot of meat balls.We ate as many as we wanted. My mother did  not serve them with pasta.... we ate them with creamy mashed potatoes.

It's seem like that red thick tomato gravy just give those creamy mashed potatoes the best taste ever.

When the meat balls was gone from the pot, we did not care too much because we had the wonderful meat ball gravy to do some serious slopping with bread.

Here We Go!

Adding water and two teaspoon salt to a big pot filling almost full to the top and let boil.

In a bowl at 2 pound ground meat
3 Beaten  Eggs
1 cup Milk
1/2 cup water

Chop very fine 1/2 cup each green onion, red and green bell peppers.

Spice 1 tablespoon each onion powder, garlic powder,salt and black pepper.

Mixing all together

Rolling into a ball

Place them on a sheet pan

Than drop them one by one in the boiling water. Cook 10 mins.

Draining meat balls and place in another pot

Pour four Jars pasta Sauce and add bay leaf.cover pot and let simmer on med heat for 30 mins.

You can also make a Meat Ball Sandwich



Wednesday, November 27, 2019

Spinach Mashed Potatoes With Cheese And Garlic

Spinach Mashed Potatoes With Cheese And Garlic



lbs boiling potatoes (preferably Yukon Gold)
cup heavy cream
tablespoons unsalted butter
teaspoon salt
teaspoon black pepper
ounces Baby Spinach (6 cups)

1/4 cup cream cheese

Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
While potatoes are simmering,cheese, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediatel

Tuesday, November 19, 2019

Corn Bread Dressng

The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.
My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...
I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.
So that what I did and came out just fine for the recipe of Thanksgiving mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!
Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start
4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken backs  to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quarters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 4 cup chicken broth and place in a roasting pot.

Cook in an oven at 350 until done and brothy

Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.
Gather Bread like
4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth add to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Harvest Fruit / Nuts Rice Pilaf

A wonderful fragrant rice that's right at home on your feasting table.

1/3 cup cashews

1/3 cup slivered almonds

4 tbsp  butter

2 teaspoon minced

1/2 small onion chopped

1/2 celery chopped

1 cup basmati rice COOKED

1 3/4 cups chicken broth

1/2 cup dried raisins

1/4 cup dried apricots

SPICES: Optional
1/4 tsp ground cinnamon
1/8 tsp ground cumin
1/4 tsp black pepper


saute vegetables in butter do not overcook add to precooked fluffy rice use fork to fluff rice. Add the nuts, toss. Add chicken broth blend together adding butter place in a 350 degree oven for 10 minutes.
Transfer to serving bowl. Garnish with nuts and a little sprinkle of parsley if using. Serve!


Monday, November 11, 2019

Cajun Roasted Chicken / New Orleans Style

Med sized chicken legs quarters clean and trim of fat

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon cayenne pepper

3 tablespoon garlic powder

3 tablespoon dry sweet basil

1 tablespoon dry rosemary (optional)

1 tablespoon  dry thyme (optional)

smoked paprika enough to sparkle and cover well six leg quarters  (optional)

Dry leg quarter and place in baking dish.

Sparkle black pepper first evenly over legs

Next sparkle salt following the trails of black pepper.

Next sparkle the garlic powder all over and the basil and rosemary will be next

Adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor

Sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking.

Cover and refrigerate over night. flavor of the spices go though the chicken.

Next sparkle smoked paprika all over leg quarter

Keep cover and place in per heated oven 400 degree for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 15 mins or until golden brown.

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Thursday, November 7, 2019

The Perfect Roast Turkey Recipe!

10 - 14 lb. turkey* (fresh or frozen and fully thawed)
3/4 cup unsalted butter, softened
2 tsp lemon zest
1 Tbsp fresh thyme leaves
1 Tbsp chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 medium yellow onion, cut into quarters
8 garlic cloves, smashed
1/2 bunch Chopped fresh parsley

In a mixing bowl stir together butter, lemon zest, thyme and rosemary

Rest turkey, preheat oven: Let turkey rest at room temperature 1 hour

 Remove neck and giblets: Remove neck and giblets from turkey

 Dab dry, fold wings under, season cavity: Pat outside of turkey well with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.

Create pocket of space for butter underneath skin: Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate and loosen the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to puncture and tear skin or butter will melt out as it bakes.

Make butter-herb mixture: In a mixing bowl stir together butter, lemon zest, thyme and rosemary.

Stuff portion of butter under skin: Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.

Place in roasting rack: transfer turkey to a large roasting pan with a roasting rack

Truss if desired: tie legs with kitchen twine 

Stuff Your Turkey

Bake to 165 degrees: Bake in preheated oven until thickest center portion of thigh without touching bone registers 165 degrees on a probe thermometer or instant read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey with aluminum foil as needed to prevent excessive browning.
Tip: to ensure a moist turkey be careful not to over-cook. If you bake much past 165 degrees it will start to dry out.
Rest and carve: Let turkey rest 30 minutes at room temperature (or up to 60 minutes) before carving.