My Twist On This is an online culinary network evolved in the winter of 2011. The mission is simple; to create a forum for networking with others who have a passion for cooking, and teaching others how to create delicious meals. Users are encouraged to share their recipes and ideas. This site is a participant in affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to its affiliates.
Wednesday, December 20, 2017
Wednesday, November 15, 2017
Friday, November 3, 2017
Tuesday, October 10, 2017
Tuesday, September 19, 2017
Sunday, September 3, 2017
Hurricane Harvey
My sincerest prayers go out the hurricane Harvey victims and their families. Most of us have stories of how we made it through that horrific, catastrophic storm.
Remember Psalm 121:2-4, "My help cometh from the Lord, which made heaven and earth. He will not suffer thy foot to be moved: he that keepeth thee will not slumber. Behold, he that keepeth Israel shall neither slumber nor sleep" (KJV).
We must press on and keep running the race.
Please pray, one to another.
Saturday, July 15, 2017
Tuesday, June 13, 2017
Friday, May 26, 2017
Brown Rice
Brown rice is now one of my favorite dishes. After reading the nutritional benefits from the link below, I don't believe that I will cook white rice again.
The flavoring of the ingredients that I added with brown rice makes this recipe a keeper.
Read the link below and try my recipe. Let me know if you've tried better tasting brown rice.
Enjoy!
Brown rice
- 1 ½ cups brown rice
- 2 cups low sodium chicken broth (I used canned)
- ½ cup water
- 1 teaspoon kosher salt
- ½ lemon pepper
- 1 tablespoon butter or ghee
- 3 garlic cloves, very finely grated
- 1 teaspoon fresh cilantro, finely chopped
- Preheat oven to 375 degrees F.
- Add chicken broth, salt, and butter to a medium saucepan, bring to a boil
- In the meantime, add rice, garlic, lemon pepper, and cilantro to a medium-size baking dish with a lid
- Remove broth from heat, pour over rice mixture and stir
- Bake for 1 hour
- Remove from oven and fluff rice with a fork
Twist: Cilantro, lemon pepper, garlic, and chicken broth
Tuesday, May 2, 2017
Onion Choppers
We have a saying here in the south: "The Next Best Thing To Blue Bell." I didn't learn until my later years in cooking just how helpful food preparations tools were. As a matter of fact, I had used an onion chopper years ago until one of the blades broke. They are made very nice nowadays and are a must-have for your kitchen. The one that I'm currently using has been well worth the investment and has served me very well. I must say, by far that I have more kitchen gadgets than any of my friends or family members. From time to time I'll share some of the tools that I find helpful to me as well as the ones that I thought were essential at the time of purchase.
If you're interested in purchasing an onion chopper for your kitchen, I would appreciate it if you would purchase it via the link below. I will receive a small referral fee.
Thanks for stopping by. I would be delighted if you would share a handy kitchen tool that you use.
If you're interested in purchasing an onion chopper for your kitchen, I would appreciate it if you would purchase it via the link below. I will receive a small referral fee.
Thanks for stopping by. I would be delighted if you would share a handy kitchen tool that you use.
Thursday, April 20, 2017
Saturday, April 15, 2017
Friday, March 31, 2017
My Favorite Cornbread
As I stated in my post of March 27, 2017 on FaceBook, not all cornbread is created equal! This is my favorite cornbread recipe. Let me know if you like it and share your favorite.
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recipes, give us your support by "liking" our page and sharing it
with your friends.
Appreciate
you stopping by!
Saturday, March 25, 2017
Smoked Chicken Queso
My family and I visited a local restaurant last year. We ordered the brisket queso appetizer, which looked and tasted very good. Sadly, I was unable to enjoy the dish because it was very spicy and contained beef, which I very rarely eat.
Yesterday, my husband smoked some chicken. It was very delicious as usual, and the taste had me thinking about the appetizer we had last year. So, I decided that I would try to twist it using the smoked chicken. I figured this would be a great snack for the March Madness season, which is very popular in my home.
Click on the link below:
Sunday, March 19, 2017
Nutty Green Beans
I love most vegetables, except for corn. Last week I decided to cook some fresh green beans. I had some roasted black walnut oil on hand that I bought several weeks ago, and thought that I'd use it instead of olive oil. I couldn't have imagined that the combination of the roasted black walnut oil with garlic would produce such an enticing aroma. The combination was awesome!
Wednesday, March 15, 2017
Thursday, March 9, 2017
Tuesday, March 7, 2017
My Fried Chicken
Fried chicken is one dish that, in most cases,
will have your taste buds tingling and wanting just one more piece. Many of us
use our seasoned cast iron skillets.
There's usually anticipation in my home. You might be wondering, “What’s the big deal, it’s just fried chicken.” Well, the main reason is that eating fried foods may be good for the taste buds, but very unhealthy. Therefore, I generally bake or grill chicken in my home.
Tuesday, February 28, 2017
Sunday, February 12, 2017
Valentine's Day Pancakes
I received an email from a young lady who asked me to put something on my blog that was easy and red and white. As a result, I will add at least three recipes this week in recognition of Valentine’s Day.
I actually went out and purchased some Bisquick. As some of you know, most of my cooking and all of my baking is from scratch.
I actually went out and purchased some Bisquick. As some of you know, most of my cooking and all of my baking is from scratch.
Thursday, February 9, 2017
Black-Eyed Peas and Mustard Greens
African cow peas also know as black-eyed peas, are filled with nutritional benefits. Several years ago I visited a very popular restaurant in New York. I don't really remember my entrée but I do remember that my sister had black-eyed peas and some type of greens. It looked awesome and according to her, it was delicious. I had to try this dish; and here is my twist:
Saturday, February 4, 2017
Saturday, January 28, 2017
Try adding shrimp or sliced sausages to your okra and tomatoes and serve over rice for a complete meal.
Ingredients:
- 1 lb. (16 oz.) cut okra, fresh or frozen
- 1 medium onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 2 teaspoons red vine vinegar
- 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (used Hunt’s tomatoes recipe)
Directions:
Place olive oil in a large skillet.
Add onion and garlic, sauté for 1 to 2 minutes.
Add okra, cook on medium high heat until lightly brown.
Add red wine vinegar and other seasonings.
Add tomatoes, cover and cook until tender when pierced with a fork.
Add onion and garlic, sauté for 1 to 2 minutes.
Add okra, cook on medium high heat until lightly brown.
Add red wine vinegar and other seasonings.
Add tomatoes, cover and cook until tender when pierced with a fork.
- Twist: Roasted Garlic Olive Oil and tomatoes with basil, garlic and oregano provide a savory taste.
Thursday, January 5, 2017
If you have a passion for banana pudding but don't want to over indulge, here's a cute and clever idea.
Serve your banana pudding in ramekins. This recipe is adapted from Nabisco Nilla Wafers. Your sweetheart and family will appreciate the extra time you spent when you make them a Banana Pudding with a homemade custard. They will definitely taste the difference.
Ingredients:
- 1 cup granulated sugar
- 1/3 cup all-purpose flour (or corn starch equivalent)
- 2 cups 2% milk
- dash of salt
- 4 eggs separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract (optional)
- 35 to 45 vanilla wafers
- 5 to 6 medium bananas sliced, fully ripe
Directions:
- Preheat oven to 425 degrees F.
- Prepare Ramekins by adding cookies and slices bananas.
- Combine 3/4 cup sugar, flour and salt in a medium saucepan.
- Add milk, blend well; stirring constantly.
- Cook over medium-low to medium heat.
- Separate eggs, reserve the whites for later.
- Lightly beat egg yolks.
- When the custard get a little hot, add a couple of tablespoons to the egg yolks, to temper them.
- Add yolk mixture to the custard and continue stirring until custard thickens.
- Remove from heat, and vanilla and banana extracts.
- Pour custard over banana and cookies.
- Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
- Bake at 425 degrees F. until delicately browned.
- Cool slightly or chill before serving.
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