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.

Tuesday, March 3, 2015

Tex-Mex Chili Gravy

Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not.

Tex-Mex is a cuisine of its own!" I found this chili tex-mex gravy recipe you need to try and you will see what I am talking about.

Tex- Mix Chili Gravy

1/4 cup Shorting

1/4 cup all-purpose flour

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon powdered garlic

2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons chili powered

2 cups beef broth

Heat the Shorting in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Make 2 cups

Monday, March 2, 2015

kountry Biscuits

Not too thick and very fluffy and soft inside...The kountry Biscuits everyone welcome to the country table on that nice morning rising.


 2 cups Good Self rising flour ( Make a well inside the mixing bowl)

 1 egg ( beat the egg)

 1 stick very cold butter ( Chop the cold butter)

 3 tablespoonful sour cream ( add the sour cream)

 About 1/2 cup sweet milk or buttermilk ( Pour the cold milk little at time)

 Blend well very lightly. place on an flour board and pat very lightly spreading out 1 inch.cut the size biscuits you want. grease a pan with cooking oil and place biscuits. in a per heated oven at 450 bake until 10 mins or until golden brown.

Sunday, March 1, 2015

Chocolate Coconut Bons Bons

My good friend Ms Halze, love these candies coconuts bons bons so much. she tell me to get them for her and sometime these little bons bons are so hard to find and when you do find them...they are so cost like $71.80 for 20 pounds.

I don't want to put these bons bons people out of business....But that is too costly for a 92 year old friend of mines.

So knowing me...I found a recipe...Fix and enjoy!


21 ounces sweet coconut

1 pound powdered sugar

1-14 ounce can sweetened condensed milk

1 teaspoon vanilla

1 teaspoon coconut flavor

1/2 cup butter

12 ounces of almond or chocolate bark


Melt butter, add milk and sugar, flavors and coconut. mix well, refrigerate overnight. Roll balls the size of a small walnut. Dip in melted bark and place on wax paper until set.

If you want color bons bons buy a package white almond bark and add food color and flavor of your choice.