Sunday, December 3, 2017

Wassail



I’m ♫.•*¨*•♫♪ In  ♪♫•*¨*•.¸¸♪♫ The  ♪♫•*¨*•.¸Mood¸ For ♪♫  Wassail




As we approach the winter season, I look forward to the cold evenings when I can snuggle up on the sofa with a warm cup of wassail. I generally prepare a very large amount so that my family can enjoy a cup as they leave in the mornings.




Tuesday, November 21, 2017

Wednesday, November 15, 2017

Pecan Pie

Easy, scrumptious, and unforgettable!

This is the best pecan pie recipe you’ll find:











Friday, November 3, 2017

Sweet Potatoes

What do you think I am
Sweet Potato or Yam?
Well according to researchers, “I’m a sweet potato because I was grown in the United States.”  Sweet potatoes and yams are both tubers, and not related. 







Tuesday, October 10, 2017

Tuesday, September 19, 2017

Glorious Morning Muffins

This recipe is adapted from General Mills (Gold Medal Flour).  The taste is very similar to carrot cake without the cream cheese.  The muffins are simply smashing!



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.


Friday, July 28, 2017

Stone Baby Back Ribs

These ribs were baked in my stoneware.  They came out so moist and tender.

Don't forget to remove the membrane from the ribs so that the spices and tomato sauce will penetrate to them!









Saturday, July 15, 2017

PDQ Potatoes


These PDQ (pretty darn quick) potatoes are a "go to" sometimes when I'm cooking in a rush.  They make a great side dish. Several years ago, my sister showed me how she cooked potatoes in the microwave.  The potatoes were very good, simple and quick.  








Tuesday, June 13, 2017

Counting Food Calories

If you are counting your food calories, here's a handy tool. The website below is useful to assess the calories in various food groups:














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.


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.


Wednesday, April 26, 2017

Eggplant Parmesan

I believe that I clipped this recipe from The Houston Chronicle over 20 years ago, and it's definitely a keeper.  However, if you're the type of cook that would like to get out of the kitchen pretty fast, you may think that it's too time-consuming.

Thursday, April 20, 2017

Mustard Up Catfish Video

Mustard Up Catfish

This recipe of catfish coated with mustard was inspired by one of my brothers-in-law.  I tried it a couple of times and really loved it.  His preparation was different from the method in which I prepare fish, but the end result was outstanding.

Saturday, April 15, 2017

Oven Bag Brisket

Celebrate Resurrection Sunday!

When I think back on some of the meals that I prepared for Easter Sunday, my mind often lingers on a recipe that I found in the Houston Chronicle newspaper many years ago. It was called an Oven Bag Brisket and it was simply divine! Tender, moist, and delicious!




Saturday, April 8, 2017

Cornish Hens with Carrots

I cook Cornish hens often, but not always the same way. I guess you can say that about a lot of my meals. This time around, I decided to add some carrots in with the hens. The basting of the Cornish hens required a little butter or ghee. The ghee and the broth from the hens gave a delightful favor.

I'd appreciate your letting me know if you prepare the dish.



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.  

If you like our 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.

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

Italian Garlic & Cheese Potatoes

Most of the time when I’m cooking I try to think outside of the box because no one wants the same boring meal. As I was preparing smothered potatoes one afternoon, I decided to put my twist on a very simple recipe. Enjoy!












Thursday, March 9, 2017

Supreme Salad



I am very proud to eat this salad!  Mainly because the romaine lettuce in it was home grown. Last year I had a patio garden.  You might recall when I posted the green beans from my proud harvest, which boasted a variety of herbs and vegetables. 

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 an anticipation in my home. You might be wondering, “What’s the big deal, it’s just fried chicken.”  Well, the main reason is because eating fried foods may be good to the taste buds, but very unhealthy. Therefore, I generally bake or grill chicken in my home.




Saturday, February 18, 2017

Household Chicken Soup

Today has been a little unusual. I thought that I would be celebrating the anniversary of my birthday, however, almost everyone in my home has the flu.  I decided to make chicken soup.  It turned out pretty good, was very soothing and, I pray, therapeutic.

Here's the recipe. I hope that you enjoy it as much as we did.







Tuesday, February 14, 2017

Pace-Setting Enchilada Casserole

This recipe was adapted from a recipe that I clipped from the Houston Chronicle more than 10 years ago.  It is simply scrumptious and will definitely be a family favorite.



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. 



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, 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.

    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:
  1. Preheat oven to 425 degrees F.
  2. Prepare Ramekins by adding cookies and slices bananas.
  3. Combine 3/4 cup sugar, flour and salt in a medium saucepan.
  4. Add milk, blend well; stirring constantly.
  5. Cook over medium-low to medium heat.
  6. Separate eggs, reserve the whites for later.
  7. Lightly beat egg yolks.
  8. When the custard get a little hot, add a couple of tablespoons to the egg yolks, to temper them.
  9. Add yolk mixture to the custard and continue stirring until custard thickens.
  10. Remove from heat, and vanilla and banana extracts.
  11. Pour custard over banana and cookies.
  12. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
  13. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
  14. Bake at 425 degrees F. until delicately browned.
  15. Cool slightly or chill before serving.



Twist:  Banana extract