Thursday, March 6, 2014

Lemonade Iced Tea

The M And M Soulfood Restaurant serve it at on it's tables (half lemonade, half iced tea)…This is similar to an “Arnold Palmer” something refreshing to beat the heat! Give it a shot, something different and fun to bring to a party!

A Southern Living Recipe from

YIELD: Makes 8 cups

3 cups water
2 family-size tea bags
1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
1/2 cup sugar
4 cups cold water
1 (6-oz.) can frozen lemonade concentrate, thawed
Garnish: fresh citrus slices

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Wednesday, March 5, 2014

Jamaican Jerk Chicken

This Recipe is really easy. a great Jerk chicken from "Jamaican Man". Coming Right off the grill, to your plate with those side dishes of your choice. Please believe me when I say it is better than Bar BQ Chicken.

    1 tbs. Ground allspice

    1 tbs. Dried thyme

    1 1/2 tsp. Cayenne pepper

    1 1/2 tsp black pepper

    1 1/2 tsp. Ground sage

    3/4 tsp. Ground nutmeg

    3/4 tsp. Ground cinnamon

    2 tbs. Salt

    2 tbs. Garlic powder

    1 tbs. Sugar

    1/4 cup Olive oil

    1/4 cup Soy sauce

    3/4 cup White vinegar

    1/2 cup Orange juice

    Juice of 1 lime

    1 Scotch bonnet pepper, seeded and finely chopped

    1 cup Chopped white onion

    3 Green onions, finely chopped

    4 Chicken breasts (6 to 8 oz)trimmed of fat


In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

Tuesday, March 4, 2014

Caribbean Coconut Bread

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons coconut extract

1 cup buttermilk

1 cup sweet shredded coconut


Preheat oven to 325 degrees F.

Grease and flour two 9 1/2" x 5 1/2" loaf pans.

mix with hand and wooden spoon

In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.

In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.

Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.

Stir in shredded coconut.

Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

Add more favor by add a coconut glaze

1 cup powdered sugar, sifted

3 tablespoons cream of coconut

2 tablespoons Malibu® coconut rum

1 teaspoon hot water

½ cup sweetened flaked coconut, toasted

Place sifted powdered sugar in a bowl, add cream of coconut, Malibu, and water and stir until smooth.

Saturday, March 1, 2014


This recipe you will love..only if you are a pecan love like me. I like to used real maple syrup not corn syrup and brown sugar it just made it taste old fashion.

1 cup maple syrup

1 cup packed light brown sugar

1/2 cup heavy cream

1 tablespoon molasses

4 tablespoon butter

1/2 teaspoon salt

6 large eggs york beaten

1/1/2 cup pecans toasted and choped

1/2 cup whole pecan toasted

1 9inch  unbaked deep dish pie shell

heat cream, syrup,sugar, and molasses in a sauce pan on medium heat until sugar dissolves.removed from and let cool for about 10 mins.whisk butter and salt into syrup mixture.whisk eggs yolks until blended.

Spread pecans on bottom of pie shell. Than pour filling over pie in 350 oven and bake 45 mins
let it cool and set an hour.

Friday, February 28, 2014

Enchilada Chicken Dip

Enchilada Chicken Dip will all the taste of mexico. This dip will be a big hit at your next party it good and hot and you can make it spicy and serve with corn chips, "Try It" It's easy as A B C and 1 2 3 to make and have it ready for your family and friends fast and speedy.

4 tablespoon oil

1 small onion finely diced

2 clove garlic, minced

1/2 cup finely diced bell peppers mini multi-colored ones

1/2 teaspoon salt adjust to your family taste

1/4 teaspoon black pepper

1/2 teaspoon cumin

1/8 teaspoon cayenne to your family taste

1/2 cup roasted, peeled green chiles

1/2 teaspoon Ground Coriander

1 bag corn tortillas for dipping

1 lb cooked chicken, chopped small, about 2 1/2 cups

1 1/2 cups green chile sauce store bought

1/2 cup sour cream

1 1/2 cups shredded Mexican cheese blend save half Of the cheese.

In a large skillet, heat the oil over medium high heat. Add the onions, garlic, peppers, salt, pepper, cumin and cayenne and coriander. Saute until almost tender.

Add the chicken, the green chile sauce and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Remove from the heat, Stir in 1 cup of cheese and transfer to a baking dish. Top with the rest of the cheese and Place in oven to 350 degrees bake for 20-25 minutes, until the cheese has melted and the sides of the pan are bubbling. Let set for at least 15 minutes before serving. 

Thursday, February 27, 2014

Chinese Vegetable Stir Fry

1/2 lb bacon, cut into 1" pieces

1 1/2 lbs boneless skinless chicken breast

1 tablespoon cornstarch

2 dash ground ginger

1 red bell pepper, cut into 1"chunks

1 green bell pepper, cut into 1" chunks

1 bunch green onions, trimmed and cut into 1 1/2" pieces

1 small onion cut in chucks

1 cup small broccoli  florets

1/2 cup snow peas, halved

1/2 cup bamboo shoots cut in half

1/2 cup celery

1/4 cup cashews

Heat a large skillet or wok at just under high heat.

 Add the bacon pieces and cook

 Stirring frequently, until they are crisp and browned, about 5 minutes.

Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.

Add to wok the vegetables and stir to combine.Toss constantly while they cook until crisp tender, about 4 minutes.

Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.

 add cook chicken cut up in bite size

Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables

Add the soy sauce mixture and stir to combine.

Soy Sauce Mixture

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine

4 tablespoons brown sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

2 tablespoons cooking oil

1 tablespoon garlic powder

Dash  ground ginger

2 tablespoons cornstarch

1/4 cup water


In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

 Serve and top with cashews over fried rice if desired.

Monday, February 24, 2014

Pecan Sour Cream Buns

What's for breakfast? Pecan Sour Cream Buns...Ohhhhhhh What a treat with a cup of hot coffee poured in your favorite cup.

1 pkg. dry yeast

1/4 c. warm water

1 (8 oz.) carton of sour cream

1/2 c. butter

1/2 c. sugar

2 eggs

1 tsp. salt

1 tsp. vanilla

4 c. flour

1/4 c. sugar

1 tsp. cinnamon
1 c. pecans crushed

1 c. sifted powdered sugar
1 1/2 tsbsp. milk
1/2 t. vanilla

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream
and next 5 ingredients. Add 1 ½ cups of flour and beat until smooth. Stir
remainder of flour and vanilla in a cover and refrigerate for 8 hours. Punch down dough
and knead on lightly floured board. Roll dough to 18x15 inch rectangle. Spread with ¼ cup
of butter. Combine 1/3 cup of sugar, cinnamon and ¼ cup of pecans and sprinkle
over dough.  Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut
side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour.  Place
the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes.
Mix icing of last three ingredients and drizzle over warm rolls.


For the Sticky Caramel Pecan Topping:

½ cup butter

½ cup sour cream

1 ½ cup brown sugar

1 cup dark karo syrup

1 tablespoon vanilla

1 ½ cup pecans

In a large pan, whisk the butter over medium heat until melted. Whisk in the remaining ingredients. Bring just to a boil. Add pecans, if desired. Remove from heat and pour over fresh cooked buns.

Monday, February 17, 2014

Cornbread with crispy smoked turkey

2 c.self-rising cornmeal

1 1/2 c. buttermilk

1/2 pound smoked crispy turkey cooked in cooking oil

1 1/2 c.self- rising flour

1/4 c. sugar

2 large eggs

1 stick  butter, melted

1 small whole canned corn with water removed

1 bunch scallions

cup cheddar cheese

cook turkey with oil in a cast iron pan.  Remove turkey  leaving  grease in the pan.whisk dry ingredients together.whisk eggs in a bowl.In another bowl, melt butter then half clumble up bacon add to the eggs.

add that to the dry ingredients and stir together until smooth. add corn, chopped scallions and a cheddar
cheese. Pour into the cast iron pan (with turkey grease in it)  and shake to settle.Top with the remaining turkey and bake for 35 mins. Let cool in the cast iron pan then remove once cool and slice into wedges.

Serve with honey butter.

Thursday, January 16, 2014

Waffles House Syrup And Waffles

I love me some waffles and I know you do too. So I found Three of the best ones you can try in your home when you have that waffles attack.I also have a homemade syrup recipe to share with you to pour over your
waffles,pancakes or French toast.

Syrup comes in many thicknesses and flavors. Store bought pancake syrup often has too many preservatives and not enough flavor. I desided one morning to making my own syrup, because I did not wanted to go out to the store ( good reason right) Well making your own syrup from natural ingredients allows you to know exactly what's in it. You can also adjust the intensity of the flavor and the thickness to your preferences and your family liking.


Place the brown sugar in the saucepan. Slowly add the water. Stir gently until the sugar is completely dissolved. Place over medium heat and stir frequently.

Add the granulated sugar when the brown sugar mixture is warm but not hot, stirring constantly as it is added. Continue to stir after all of the sugar is added. Make sure there is no sugar on the bottom of the pan that has not dissolved.

Stir in the vanilla and maple extracts when the sugar mixture begins to simmer. Stir gently until the flavors are completely mixed in.

Bring the mixture to a gentle boil and hold it there for 1 to 2 minutes. Reduce heat and simmer the syrup for about 15 minutes. If you cook it longer the syrup will be thicker; if you cook it less it will be thinner.

Remove from heat and serve immediately over pancakes, waffles, or French toast. Store any leftover, cooled syrup in a covered jar, an old syrup bottle that has been cleaned or a mason jar. It will keep for several weeks in the refrigerator.

The First Waffles

Sweet potato waffles  : (adapted from Alton Brown’s recipe)

1 c. sweet potato puree
2 c. flour
1 T baking powder
1/2 tsp. salt
6 egg whites
1 1/2 c. milk
1/4 c. brown sugar
1/4 c. butter melted
1/2 T. orange zest
Whisk together flour, baking powder, and salt in one bowl.

In another bowl, mix the sweet potatoes, milk, brown sugar, butter, and orange zest.  Make a well in the center of the flour mixture and add the wet ingredients until combined.  Beat the egg whites until stiff peaks form. Add the egg whites into the sweet potato mixture a 1/3 at a time. It will be thick! Set up your waffle maker and go!

Next One

Zucchini Waffles : Source: Adapted from The Perfect Pantry. (Fool The Kids With One).


1 large zucchini, ends trimmed
1-1/2 cups white whole wheat flour (or all-purpose unbleached flour)
1 Tbsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1/3 cup sugar
1-1/2 cups milk
2 large eggs
1 tsp. pure vanilla extract

Preheat waffle maker to 400°F.

Grate the zucchini on the large holes of a box grater. Use a strainer or dishtowel to then squeeze some of the moisture out of the zucchini, then set aside.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.

In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the flour mixture), and beat until smooth. Fold in the zucchini and mix well.

Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker (generally about 1/2 cup per waffle), and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.

Serve hot, topped with butter and maple syrup.

Last One

Caramelized Banana Waffles

Slightly adapted from the Brûléed Banana Waffles recipe from the Chobani Vanilla Greek Yogurt container
( I love this one because sometime I don't eat syup).


2 1/4 cups vanilla Greek yogurt, divided
1/4 cup instant oatmeal
1 cup buttermilk
1/4 cup canola oil
1 large eggs
2/3 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 bananas, halved and chopped
3/4 cup orange juice
1/4 cup toasted, slivered almonds

Mix 1/4 cup yogurt with oatmeal. Add buttermilk, oil and egg.
Mix flour, cornstarch, baking powder, baking soda and salt. Combine with yogurt mixture. Cook in a greased waffle iron.
Brown bananas in a greased nonstick pan over medium heat for 2 min. Flip, add orange juice, cook 30 seconds.
Serve over waffles with more yogurt and almonds.

Wednesday, January 15, 2014

Lemon Cake

It’s buttery yet lemony, and nearly every granule of sugar has been countered by fresh lemon taste. It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share.

Lemon Cake

Adapted from ‘Barefoot Contessa Parties!’WOW!!! so much love favor you will enjoy like the sun shine.

Yield: 2 loaf cakes (or one bundt)

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

Monday, January 13, 2014

Blackberries Cobbler

 Black berries are so good just eating by themselves.... but even better in a pie or a juicy cobbler

Let's make a easy cobbler


6 to 8 cups fresh or frozen blackberries

1 1/2 cups granulated sugar and 1 stick melted butter

Add to the mixture and stir well

1/4 cup corn starch 

2 tablespoons fresh-squeezed lemon juice

1 to 2 tablespoons blackberry liqueur, optional

Adding sugar mixture and blend together and pour in a baking dish

Roll out your pie crust to fix your baking dish....1 box ready made pie crust

Lay on top and brush the crust with egg yolks and bake at 350 until golden brown

If you don't like the seeds just cover the berries with water, boil the berries about 10 mins  on  medium heat.

Take out some of the berries as much at you want. keep the juice and pour the sugar mixture into it then berries juice and pour in a baking dish and cover with crust. you may need a little more corn starch for thickness.( about 1 tablespoon more).

Thursday, January 9, 2014

Deep Fried Chicken

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture;

2 eggs beaten

1/3 cup water

1 cup hot sauce

Dredging Flour Mixture:

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt


For seasoning mixture:

Rinse and pat dry chicken pieces with a paper towel.
In a small bowl, combine 1 1/2 teaspoon salt and 1 1/4 teaspoon black pepper sprinkle chicken on both sides set a side for 10 mins.{ REMEMBER YOU CAN ADD YOUR FAVORITE SPICE AND SEASONING}

For dipping mixture:

in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and add seasoned chicken and squish around to coat thoroughly and refrigerator over night.

After 24 hour let chicken drip on a rack.

Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret  of deep fried chicken don't turn it over).

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

Tuesday, January 7, 2014

Spicy Beef Bones

Now, I am not a shame saying I can tear up me some good ole neck bones with lots of favor and very tender to the eat. I can pick them up and just love on them until they are all gone from the pot.

Neck bones are a great meat, and the cost is low and can go a long way. If you find them on sale , stock up on them. You can fix them so many ways.

1 large package of beef neck bones or beef

1 medium onion, chopped

1 T seasoning salt and black pepper

Spices ( you can use what you like these are your bones)

    1 teaspoon cayenne pepper

    1 piece cinnamon

    3 dried ancho chillies

    4-5 dried Thai chillies

    3-4 bay leaves

    1 teaspoon (tsp) cumin

    2 mace florets

    1/4 tsp grated nutmeg

    1/4 tsp asafoetida powder

Clean neckbones, removing excess fat, veins and pulpy material. Wash, rinse and place in large pot. Add ingredients and cover with water, adding additional water until neckbones are tender. Let boil down until water is just about boiled out. These neckbones will cause your fingers to be sticky when eating, but you will lick them because it tastes so good.

Saturday, January 4, 2014

Hot Sauce Recipe

Where Did Hot Sauce Originate?

Who does not love hot sauce on Greens and Fried Chicken? Almost everyone does, it is firmly a favorite in many folk diets.Many believe the hot pepper sauce came from parts of Asia like India, while others believe it came Mexico, maybe the Deep South. These areas are greatly famous for their spicy touch on food. The question still retains, where actually was hot chili pepper came from???

Hot chili pepper sauce is said to be Mexico because their cuisine is famous for its bite and spice. A little hot sauce is added in most recipes in their dishes. Certain hot sauces including more flavorsome types such as Chipolata heavy sauces originate from Mexico which give a unique individual flavor.

The evidence to indicate that The Aztecs located in Southern Mexico were using a form of hot chili sauce not for food purposes for some medicines. This means that the modern day hot chili sauce intended for eating was not from Mexico.

Most people believe hot sauces were not only invented but marketed first in India and then became popular all over the world. people just hook on it great taste to foods.People of those areas did not create a unique sauce out of peppers, instead they added peppers into the sauce to add a different meaning to the hot sauce we know and love having today.

Edmund McIllhenny is the person who started the cogs in the hot sauce machine rolling by using his fascination with gardening blooming it seems he went about getting his mitts on some rare pepper seeds to grow on Avery Island near New Orleans. After noticing and enjoy the unique taste from the peppers the prosperity of the Worcestershire Sauce he aimed to make a sauce based on his peppers.

He succeeded in his quest on 1868 and made what can be seen as the best true modern hot sauce which nearly all people still know and love today. Edmund was residing in a town called Tabasco at that time, from where Tabasco Sauce was actually named. It was from the success of Tabasco that lots of other imitators stemming from the Deep South of America started to pop-up including Trappey’s Hot Sauce who had previously been an employee of Edmund.

The spicy taste of hot sauce set on the soulfood table everywhere, and it just good on everything.

Hot Sauce Recipe

1 pound stemmed fresh chiles

jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)    

2 tablespoons kosher salt    

1 1/2 cups distilled white vinegar

(If you want a little soul Add)

4 tablespoon cayenne red pepper

1 tablespoon Garlic Powder

Pulse chiles, cayenne, garlic powder and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.


Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)


Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

 DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.