Pillsbury Chocolate Chunk Fudge Brownies Giveaway!

WINNER IS COMMENT #15!!!! 

Congrats Cheryl F!!! 

Please email me your mailing address!

Thanks to all who participated and I'm so sorry for the delay!!
 More contests coming next month!! 


For My Email Subscribers Only!!

Ends July 8th 2010

It's that time again divas!!!!! CONTEST TIME!!!!Up for grabs we have a yummy Pillsbury Chocolate Chunk Fudge Brownies Giveaway Pack!! And let me just say yall, these brownies are FAB!! I mean does Pillsbury really make anything gross??

This brownie giveaway pack includes:

• (2) full-size containers of Whipped frosting
• Deluxe cake decorators kit
• Brownie carrying container
• $25 gift card to SAMS club where you can purchase a sheet of these amazing ready-made brownies!

HOW TO PLAY!


Ok here's how to enter. Simply leave a comment below answering this: 

Share a situation in which the new Pillsbury Chocolate Chunk Fudge Brownies would be a perfect treat!


Your comment order will be your number. The winning number will be selected by random.org. Check back on July 8th to see if your name has been announce. If so, shoot me your email and your brownie pack will be on the way!!!


Remember this contest is for my email subscribers only. Any comments that are place under "anonymous" will not be eligible.  If the winning number has not contacted me within a week I will select another winner.




Well I ended up serving these brownies for a quick snack. I made brownie sandwiches!  I actually cut the brownies into squares and then cut each sqaure in half lengthwise. I mixed the frosting with cream cheese and sandwiched it between the brownie slices. I wrapped them up in seran wrap and tossed them in the crisper and we've been snacking on brownie sandwiches all week! 







These free products, information, online coupon link, and gift packs were all provided by Pillsbury and MyBlogSpark.

Roasted Whole Chicken Recipe

We love to eat roasted chicken a couple of times per month. Roasting a whole chicken is actually pretty simple, and the wonderful smells that fill your house while it's roasting is pretty great. Here is how I do it, and the skin turns out perfectly browned and meat is moist and juicy every time.

Roasted Whole Chicken Recipe

1 whole roasting chicken
Olive oil
Salt and pepper

Preheat oven to 400 degrees. Spray the rack of a Rectangular Nonstick Roasting Pan with Rackwith non-stick cooking spray. Rinse the chicken with water and remove all the giblets, gizards, and neck from the inside of the bird, rinsing out the cavity with water, too. Drain the water from the chicken and place it on the roasting rack, breast up. Drizzle olive oil over the chicken. Remove your rings and use your hands and rub the olive oil all over the chicken breast, wings, and legs. Wash your hands, then salt and pepper the chicken to taste. Your prepared chicken should be sitting in the roasting pan like this after:


Put the chicken in the oven for 20 minutes per pound at 400 degrees. So a 6.0 lb chicken would roast for 120 minutes, or 2 hours. Set your timer and let it roast uninterrupted for the whole time. When the time is up, take the chicken out of the oven and make a slit in the skin with a knife in the crease where one of the legs attaches to the body and confirm that the juices are clear. If the juices are pink, then the chicken is not done for whatever reason, and put it back in the oven for 15 more minutes before checking again. In all of the years I've been roasting chickens, the chicken has always been fully cooked and juicy roasting it for 20 minutes per pound at 400 degrees.

Easy, Creamy Potato Salad

Easy, Creamy Potato Salad

"Easy potato salad that's so good, it'll make you slap yo mama and get slapped right back!"

If I'm not making my potato salad with a homemade sauce then this is the recipe I use.  Although some would consider this potato salad to be "homemade" since well...I made it! But around here a true southern homemade potato salad better not even have a drop of mayo in it.

This recipe is the next best thing to a homemade potato salad in my humble, greedy opinion. It's easy, simple, and this is the recipe that I've found that most people, no matter where they're from, loves!!!!

It's creamy, chunky and just some good 'ol summer-time, southern, soulful comfort food at it's best. A cookout really wouldn't be complete without a really good potato salad on the table. In my family the potato salad is a BIG DEAL!! And only a few people are "allowed" to bring it to family gatherings.

So what makes a good potato salad to me? Well is has to be super cold for starters. It has to have lots of eggs, bite-sized potatoes cooked to perfection, and good balance of mayo so that it doesn't dry out by the next day, yet it isn't too wet either. It must be creamy! It also needs to have a good mayo- mustard ratio & relish with just a pinch of sugar to balance it out but not to sweeten it. A few seasonings thrown in the mix doesn't hurt and yes, it MUST have a nice dusting of paprika on top. 

Yeah...I'm kinda picky when it comes to potato salad but aren't we all??? I'm happy to share with you one of my favorite potato salad recipes. Give it a try and it just might become yours too!!

Watch me make this easy potato salad from start to finish!

**update* I've started making this potato salad using half Dukes mayo & half Helmans mayo. I really LOVE the two of these mayo's combined. I also omit the sugar and celery seed.  I  add in celery flakes instead and then sprinkle paprika & celery flakes on top for a more festive look. I also cube the potatoes really small now.  




Ingredients (serves 5)

2 large russet potatoes

5 eggs

1/3 of a white onion

3/4-1 cup of mayonnaise (I always use Dukes)

1/4 cup sweet relish

1/4 cup dill relish

1 Tablespoon prepared mustard

2 dashes of Worcestershire sauce

1/4 teaspoon celery seed

1/2 teaspoon white sugar (optional to balance out the salt)

2-4 dashes seasoning salt + more if desired

2-4 dashes of black pepper

paprika (to cover the top)

Directions

1.) Wash, peel and dice potatoes into small, uniform cubes.

2.) Bring a saucepan half-full of water to a boil and add potatoes. Cook for 7-8 minutes until firm to the touch but tender to the bite. Do NOT overcook. Potatoes will need to be firm enough to withstand being tossed around when we add the mayo mixture. 

3.) In a separate pot, bring 5 eggs to a boil and cook until done.

4.) Drain hot potatoes and place in a large bowl.

5.) Peel the eggs. Separate the yolks from the egg white.

6.) Mash up the yolks in a bowl and dice up the egg whites in a separate bowl.

7.) Place the potatoes, eggs whites, yolks, and onions in the refrigerator to until cold.

8.) In a large bowl add egg yolks, egg whites and the onion.

9.) Next add in the mayo, dill relish & sweet relish.

10.) Add in the mustard, seasoning salt, black pepper, celery seed, worcestershire sauce and sugar.

11.) Stir it all up.

12.) Taste. Now it's time to adjust the seasonings to your liking. I always add in a bit more of everything. Taste it after each addition until it taste perfect!

Serve super cold! 

This taste great served the same day you make but it taste out of this world the next day!!

 So make this the day before your event! 

Southern Green Beans

Southern, Soul Food Green Beans

I was raised on string beans and this southern green beans recipe is a favorite with my family. I love that it's so easy, yet full of flavor.

Now I won't even lie, I usually only fix homemade, fresh green beans for holidays and special occassions. Normally I just crack open a can of green beans, throw them the a pot with some Goya seasoning and call it a day! I got a TON of fresh green beans from Aldi's because they were on sale and I just couldn't pass them up. I'm so glad I didn't! Canned green beans just can't compare to a pot of homemade, savory green beans.

You can easily substitute the smoked turkey sausage with crispy bacon if you'd like or just leave the meat out altogether. That savory chicken broth, fresh onion and garlic does quiet the job with seasoning these southern green beans to perfection.

If adding bacon, fry it up separately and add it to the greens beans when done.  That way you won't have soggy, weird tasting bacon.

Watch me make thee southern green beans from start to finish!

Ingredients:
1 lb of fresh, green beans
1/2 cup of finely chopped white onion
1 garlic clove
1/2 cup or more, chopped smoked sausage or smoked bacon
1-2 cups of chicken broth
1 Tablespoon of butter
1 teaspoon of red pepper flakes
seasoning salt & black pepper to taste.


Directions
1.) Wash the green beans.
2.) Snap off the ends of the greens beans and cut or snap the green beans into pieces. Set aside.
3.) Finely dice onion, garlic, and smoked sausage. Set aside.
4.) In a saucepan or pot, melt butter.
5.) Add in onion, garlic, smoked sausage and chicken broth.
6.) Bring to a boil and add in rd pepper flakes
7.) Add in green beans.
8.) Cover and simmer for 1- 1 1/2 hours. Check the green beans every 5 minutes after the one hour mark. You don't want to overcook them or they will be mushy!
9.) Season with seasoning salt & black pepper.
Serve and enjoy!

Sesame Chow Mein Noodles Recipe (Vegan)

We love the vegetarian chow mein noodles we get at dim sum restaurants. I decided to make my own version of chow mein noodles at home without using soy sauce or green onions (since I'm sensitive to them), but instead using sesame oil and toasted sesame seeds to flavor the noodles. These chow mein noodles go great with grilled or fried fish.

Sesame Chow Mein Noodles Recipe

1/2 of a 6 oz. package Sun Luck brand Chuka Soba Chow Mein Noodles
1 tbsp Sun Luck Pure Sesame Oil
1 tsp toasted sesame seeds
Salt and pepper

Start a medium pot of water to boil over High heat. Add the chow mein noodles and a dash of salt and let them boil for 3 minutes. On another burner, start a skillet sprayed with non-stick cooking spray to Medium heat. When the noodles are done boiling, drain the noodles and add them to the skillet. Add the sesame oil, sesame seeds, salt and pepper to taste, and stir fry the noodles for 3 minutes. Serves 2 adults (and one small child) as a side dish.

Custard Pie with Berry Topping Recipe

My husband loves fruit tarts, so I made him one for his birthday last year using fresh berries from our garden. I made a custard pie filling with almond milk (back when Sam was drinking almond milk before her sensivity developed), my Vegan Shortbread pre-baked pie crust, and made a fresh berry topping with the blueberries, raspberries, and strawberries from our garden. It was an incredible birthday pie (we ate half of it in one sitting!) and he's requested it again this year. Unfortunately, only the strawberries are ready to pick right now from our garden this year, so I bought raspberries at a local farmer's market this time to go along with our strawberries. I also used cow's milk (1%) this time, so the recipe is versatile in that way. We love this pie!

Custard Pie with Berry Topping Recipe

For the pie crust:

1 Vegan Shortbread pre-baked pie crust

For the custard filling:

2 cups milk (any kind)
1/2 cup sugar
1/4 cup unbleached flour
1 tsp pure vanilla extract
2 egg yolks (beaten)

In a small container, combine 1/2 cup of the milk with the flour to make a slurry. Use a small whisk to be sure to get all of the lumps out of the flour. In a medium sauce pan, use the whisk to combine the rest of the milk, the sugar, vanilla, beaten egg yolks, and the flour slurry. When well combined, turn on the heat to Medium. Stir with the whisk constantly for 10 minutes over Medium heat. The custard should start to thicken at this point. Turn the heat down to Low and slowly stir with the whisk for 5 more minutes. The custard should be a pudding consistency now. Remove from heat. Pour the custard into the pre-baked pie crust and let it cool for 10 minutes. Cut out a wax paper circle the size of the top of the pie and set it over the custard. Refrigerate for a couple of hours before adding the topping.

For the berry topping:

2 cups of a mixture of berries -OR- just one type of berry

Wash and dry the berries. For strawberries, cut them in half if they are small, and cut them in quarters if they are large. For raspberries, blackberries and blueberries, just keep them whole.

Remove the wax paper from the custard and spread out the berry mixture over the top of the set custard pie. Keep pie in the refrigerator until ready to serve.


Happy Birthday, Richard!

Balsamic Salad Dressing Recipe

Since I don't eat soybean oil, garlic, or onions, I've had a hard time finding a salad dressing I can purchase in a store. I love balsamic vinegar, and decided to make my own balsamic dressing to use on salads or as a marinade.

Balsamic Salad Dressing Recipe

2 tsp dry ground mustard
1-1/2 tsp sugar
1 tsp salt

1 cup safflower oil
2 tbsp + 2 tsp good balsamic vinegar

In a large measuring cup or small bowl, add all of the ingredients and use a small whisk to mix it all together until well combined. Pour the dressing into a jar with a lid, or a salad dressing bottle for storage. Shake well before pouring.

Blackberry Sorbet Recipe (Vegan)

I've been trying for months to create the perfect berry sorbet, with the just-right ratio of water to berries for great texture. I finally succeeded with this recipe. Using frozen berries and the right amount of added water and sugar makes this sorbet creamy and perfectly sweet.

Blackberry Sorbet Recipe

1 lb of frozen whole blackberries (16 oz. bag)
1/2 cup sugar -OR- 1/3 cup of light agave nectar
1/2 cup water

Put the frozen blackberries in a medium-sized pot. Add the water and agave or sugar and heat it to boiling over High heat. Reduce heat and simmer for 3 minutes. Let the mixture cool in the refrigerator for a couple of hours, and then pour it into a blender and "liquify" it. Pour the liquified blackberries through a mesh strainer to strain out the seeds. Add the seedless blackberry puree to an automatic ice cream maker to make the sorbet (I run the ice cream maker for 16 minutes). Makes 1 pint (2 cups) of sorbet.

Minted Lamb Morsels Recipe

We eat lamb once every couple of weeks or so. It's a nice change from chicken, beef, or fish. We have a mint plant on our deck, and I wanted a good use for the mint leaves, so I came up with this dish. The fresh mint really adds a nice flavor to the lamb. This lamb goes especially great served with wild rice, or Roasted Cauliflower, or Cooked Lentils with Avocado Topping.

Minted Lamb Morsels Recipe

3/4 to 1 lb boneless lamb leg
Olive oil
10 fresh mint leaves
Salt and pepper

Mince the fresh mint leaves. Cut the raw lamb meat into small bite-sized pieces, removing all of the fat. Put the lamb pieces and the mint into a medium-size mixing bowl and drizzle a little olive oil over it. Mix together the lamb, mint, and olive oil. Cover the dish with plastic wrap and refrigerate until you're ready to cook it.

Spray a large non-stick skillet with cooking spray, heat it to High heat, and add the minted lamb. Add salt and pepper to taste, and saute the lamb until all of the pieces are cooked through and browned. This will take about 6 minutes. Serves 2 adults (and one small child).

Rainbow Cupcakes for My Little Mook-Mook

Rainbow Cupcakes!

Something AMAZING happened at my home this week... a major milestone was reach...one that I thought would never come....MY BABY IS POTTY TRAINED!!! and he did it all by himself!!

I was gonna wait until he reached that two and half mark (in a few weeks) to start this process. I had all the stickers, charts, the works!! Well Mook-Mook literally woke up and said "pee pee in the potty" and he's been using it faithfully ever since!! He even wakes up in the middle of the night to tell me has to go potty.

Ahhhhh I'm beaming! I'm so proud of my boy and the realization that he will not be 20 years old and still in diapers.  I HAD to celebrate! I wanted to throw a party!!! One with streamers, balloons, and a potty theme...oh I had it all planned out but then I realized that it was a bit much, just a bit though.

Instead I decided to make him a special little treat. Something different. Something that I knew would bring a smile to his face.  RAINBOW CUPCAKES!! This rainbow cupcake recipe produces a bright, fluffy, & light vanilla flavored cupcake that is lightly sweetened. I frosted it with cool whip and it made for a quick, easy and special little after nap snack!

These cupcakes would go great for a carnival themed party. I can't help but think of clown hair when I eat these. You could also use a white boxed cake for this. To make tie-dye cupcakes, lightly swirl the batter with a knife.

Watch me make this rainbow cupcakes recipe from start to finish!

Ingredients
1  1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1  cup sugar
2 large eggs
1/2 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
food coloring- blue, green, orange, red, yellow

Preheat oven to 350

Directions
Step 1.) In a medium bowl, whisk together flour, baking powder, & salt. Set aside.
Step 2.) In a large bowl, whisk eggs, buttermilk, sugar, oil & vanilla, until combined.
Step 3.) Add the dry ingredient to the wet ingredients and mix until combined.
Step 4.) Divide the batter up into 5 bowls.
Step 5.) Add a few drops of food coloring into each bowl until the colors are vibrant.
Step 6.) Spray a muffin tin with cooking spray.
Step 7.) Layer the colors in the muffin tin starting with blue then, green, yellow orange & red. Do not try to smooth the batter. Use a swirling motion to layer the colors.
Step 8.) Cook for 15 to 20 minutes.

Corn Muffin Recipe (Vegan)

One of my favorite breakfasts growing up was when my Mom made "Johnny Cake." My Dad introduced Johnny Cake to us - his Mom used to make it for his family. Johnny Cake is cornbread, served with butter, and topped with maple syrup. I created my own recipe for cornbread so Sam can enjoy Dad's Johnny Cake, too. I make muffins so I can freeze them easily, and they are the right portion size for her. We eat these muffins with a little olive oil and salt on them (to replace the butter), and then drizzled with pure maple syrup. These muffins are also great served with chili, or whenever cornbread is called for. On a side note, I used white corn meal to make these muffins, so they aren't as yellow as the muffins would be if using regular corn meal.

Corn Muffin Recipe

1 cup corn meal
1 cup unbleached flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt

1/3 cup vegetable oil
1 cup water -OR- vegan milk

Preheat oven to 400 degrees. Mix together dry ingredients. Add wet ingredients and mix together thoroughly. Spray muffin pan with non-stick spray. Use a large spoon to spoon batter into pan. Bake for 15 minutes. Makes 12 muffins. Either serve plain, or "Johnny Cake" style, with a butter substitute and pure maple syrup.

Chocolate Crunch Ice Cream Cake

Chocolate Crunch Ice Cream Cake
Sorry this picture isn't the best. 

This was the LAST slice and I got it just in time to take a picture of it.

 It had been sitting out so it melted a little.

To put it simple, ice cream cake is just flat out FUN to eat!!! I LOVE ice cream cake and I'll admit...I go to lil kids birthday parties only with this hopes of overindulging in a few slices of ice cream cake. My favorite ice cream cake is by Dairy Queen! It's pure ice cream, none of that cake stuff (I hate the taste of frozen cake!)

If you have never had a Dairy Queen ice cream cake then  picture layers of creamy ice cream, with this crunchy cookie fudgy mixture in between and frosted with sweet, fluffy frosting to top it off!! Very heavenly and very freakin expensive! Or maybe I'm just really cheap.

Here is MY recreation of my husbands favorite Dairy Queen ice cream cake for a fraction of the cost! It combines vanilla & chocolate ice cream, a layer of caramel cookie crunch, a layer of fudge cookie crunch and is frosted with whipped butter cream cool whip frosting!!

It's super easy to make and super cheap! Be  prepared to make this ice cream cake a day before you want to serve it since it will need time to really freeze.

Watch me make this cake from start to finish!!

Ingredients
1 carton of vanilla ice cream
1 carton of chocolate ice cream
2 sleeves of Oreos
Fudge ice cream topping
Caramel ice cream topping
8 oz Cool Whip
1 container of Whipped Buttercream Frosting

Mashed Gingered Yams Recipe (Vegan)

I wanted a different way to cook yams other than just roasting them or making Baked Yam Fries. I played around with spices and discovered that ginger goes really well with roasted yams. Using carmelized, roasted yams and ginger in this recipe really makes a flavorful side dish.

Mashed Gingered Yams Recipe (Vegan)

2 medium yams (1.5 lbs total)
Olive oil
Salt and pepper to taste
1/2 tsp dried ground ginger spice
1 tbsp olive oil

Preheat oven to 400 degrees. Peel the yams. Cut them in half, then in half again, and cut the remaining quarters in half. Put the yam pieces in a single layer in a 9x12 pan sprayed with non-stick cooking spray. Drizzle a little olive oil over the yams, and salt and pepper to taste. Cover the pan with a sheet of aluminum foil and roast the yams for 50 minutes. Remove the aluminum foil and roast the yams for 10 more minutes (1 hour total roasting time).

When the yams are done roasting, have a mixing bowl ready. Transfer the carmelized, roasted yams to the mixing bowl, add 1 tbsp of olive oil and the ginger, and use an electric hand mixer to whip up the mashed yams. Serves 2 adults (and one small child) as a side dish.

Crispy Old Fashioned Buffalo Onion Rings

Crispy Old Fashioned Buffalo Onion Rings

This old fashioned buffalo onion rings recipe is one of the cream cheese recipes I made for the Real Women Of  Philadelphia cooking contest. I love onion rings especially when they have a special kick to them. These crispy, fried onion ring are spicy, crunchy and pairs up great with a juicy grilled burger or steak. Also makes a fab appetizer!

These crispy onion rings taste just as good plain as they do sprinkled with some buffalo wing sauce.  SERVE IMMEDIATELY.

Watch me make this crispy old fashioned onion rings recipe from start to finish!

Ingredients
1 large yellow onion
1 cup(s) of all-purpose flour
1 tsp. of baking powder
1 tsp. of seasoning salt
1 tbsp. of dried celery flakes
1 tsp. of Cajun seasoning
1 tsp. of paprika
1/2 tsp. of garlic powder
1/2 tsp. of black pepper
1 tsp. of dried parsley
1 pinch of cayenne pepper
1 tbsp. of corn starch
1/2 cup(s) of sugar
1/2 cup(s) of hot water
2 ounce(s) of Philadelphia cream cheese, softened
1/4 cup(s) of hot sauce
1 egg
3/4 cup(s) of buttermilk
1 cup(s) of panko breadcrumbs
2 cup(s) of peanut oil, for frying

Heat oil to 350 degrees. Line a baking tray with paper towels to drain the onion rings on when they come out of the oil.


Peel your onion and slice it into 1/2 inch slices.

In a large bowl, combine flour, baking powder, seasoning salt, dried celery flakes, Cajun seasoning, paprika, garlic powder, black pepper, dried parsley, cayenne pepper, and corn starch. Stir until combined. Set aside.

In a separate bowl, combine sugar and hot water. Stir until sugar dissolves.

Place your onion rings into the sugar mixture. Toss them around so that they are coated with the sugar mixture.

Shake off the excess sugar water from the onions and toss the onions into the flour mixture. Toss them around gently so that they become coated with the flour mixture. Place the onions on a plate and set them and the flour mixture aside.

In a separate bowl, combine softened cream cheese and hot sauce. Stir until they are well combined. Then add in the egg and buttermilk, stirring after each addition. Set aside.

Add bread crumbs to flour mixture and stir until combined.


Dip each ring into the hot sauce mixture and then toss it into the flour mixture until the ring is completely coated. Set the rings on a baking tray until all the rings have been coated and ready to fry.

Place 3-4 rings into the oil and fry for 2-3 minutes, turning once until they are golden brown. Drain on paper towels.

*Optional* Shake additional hot sauce onto the onion rings.

Serve immediately with blue cheese or ranch dressing for dipping.

Maple Glazed Chicken Breast Recipe

This is my husband's favorite chicken recipe. I love cooking with pure maple syrup, and thought it might be good to marinate chicken breast in it. The maple adds a really nice, not too sweet, flavor to the chicken that my family loves. We love this chicken with Cooked Lentils with Avocado Topping.

Maple Glazed Chicken Breast Recipe

2 boneless, skinless chicken breasts
3 tbsp pure maple syrup
Salt and pepper

Butterfly the raw chicken breasts so they are not so thick and put them in a medium-size Corning Ware dish, or the like. Pour the maple syrup over them, and tenderize them using a fork to prick them. Cover the dish and let the chicken marinate in the refrigerator for 30 minutes or longer before you cook them.

Heat a large non-stick skillet, sprayed with cooking spray, to Medium High heat. Drain off as much of the extra maple syrup as possible before putting the chicken in the skillet. Be sure you have a stove vent you can turn on during the cooking, as the maple syrup will burn a bit. Salt and pepper the chicken to taste.

Cook the chicken for about 5 minutes per side, then reduce the heat to Medium and cook the chicken for 2 more minutes each side at a time until the chicken is fully cooked. You need to keep turning the chicken so it doesn't burn too much because of the syrup. Serves 2 adults (and one small child).

Cooked Lentils with Avocado Topping Recipe (Vegan)

I decided to try cooking lentils because I read how protein-rich and iron-rich they are. Plus, we can't eat potatoes, pasta, or rice for side dishes too often due to Sam's food sensitivities. I discovered how great fresh avocado and lentils go together by accident. I wanted to top the lentils with something fresh and creamy other than cheese, and happened to have an avocado in my fridge, so I gave it a try, and it worked. For a little spice, my husband and I also add crushed red pepper flakes.

Cooked Lentils with Avocado Topping Recipe

1 cup dry brown lentils
2 cups water
1/4 tsp salt
Pepper

1 avocado
Crushed red pepper flakes

Put the dry lentils in a 2 cup measuring cup, fill the measuring cup with water and stir the lentils around with a spoon to wash them before cooking them. Remove any debris or anything that floats to the top that isn't a good lentil. Drain out the water and put the lentils in a small cooking pot. Add 2 cups of water and start the pot to boil over High heat.

When the pot is boiling, set a timer and let the lentils boil for 5 minutes. When the time is up, reduce the heat to Low and cover the pot. Let the lentils simmer for 25-30 minutes over Low heat. When done, sprinkle the salt over the lentils (lentils don't cook right with salt in the water initially) and gently mix it in with pepper to taste.

To prepare the avocado topping, cut the avocado in half along the pit, open and remove the pit. Use a knife to make slices in the avocado half, first in one direction, then in the other direction to make the cubes. Use a spoon to scoop out the cubes.

Plate up the lentils and top with avocado cubes, plus a sprinkling of crushed red pepper flakes. Sam likes her lentils just topped with shredded parmesan cheese (a non-vegan option). Serves 2 adults (and 1 small child) as a main course, or serves 4 as a side dish.

Homemade Gnocchi Recipe (Vegetarian)

I created this gnocchi recipe originally because I wanted a use for my leftover Baked Mashed Potatoes (Vegan). I know that homemade gnocchi traditionally has mashed potatoes, flour, egg yolk, and a dash of salt in it. My Baked Mashed Potatoes (Vegan) have just baked potatoes, olive oil, and salt and pepper in them, so I figured they would work great in gnocchi. Here is what I came up with. We love this gnocchi browned in some olive oil with shredded parmesan. You can also serve it with your favorite tomato sauce.

Homemade Gnocchi Recipe

1 large russet potato (1-1.15 lbs)
Olive oil for rubbing on the potato
1 tbsp + 1 tsp olive oil
Salt and pepper

-OR- 1-1/2 cup leftover Baked Mashed Potatoes (Vegan)

1-1/2 cup unbleached flour
1 egg yolk
Unbleached flour for dusting
Water by the tbsp if using leftover cold Baked Mashed Potatoes (Vegan)

To prepare the potato:

Place a piece of aluminum foil on the middle/top rack of your oven, large enough for the potato to sit on. Preheat oven to 400 degrees. Wash the potato, dry it, and poke it with a fork a few times in various places. Remove your rings and drizzle a little olive oil on the potato and rub the oil over it entirely. Place it in the oven on the aluminum foil and bake it for 1-1/2 hours, until it is baked through and soft.

When the potato is done, have a mixing bowl ready. Cut it in half and squish out (or remove using a spoon) the potato from the skin into the bowl. Discard the skin (or you can eat it separately if you want). Add the olive oil, and salt and pepper to taste, and use an electric hand mixer to whip up the mashed potatoes. You should have around 1-1/2 cup of mashed potatoes using one large russet potato.

To make the gnocchi:

Remove your rings. Then mix together by hand the mashed potatoes, flour, and egg yolk. If you're using just-made mashed potatoes, the dough should form a ball without having to add any water to it. If using leftover Baked Mashed Potatoes (Vegan) from the fridge, use 1-1/2 cup of the potatoes, and when the potatoes, flour, and egg yolk are thoroughly mixed, add water 1 tbsp at a time just until the dough forms a ball.

Lightly dust your working surface with flour. Take a small handful of dough, dust it with flour, and using your hands, roll it into a long stick shape. Use a knife to cut 1/2" pieces into the strip of dough.


For each piece of gnocchi you cut, press your finger into it to make a dimple, then round the edges a bit.

Lay out the gnocchi side by side, not touching, in an aluminum 9x12 pan lined with wax paper. When the first layer is full, start another layer right on top of it (you can have mulitiple layers of gnocchi-lined wax paper in the pan).

Either cover the pan with plastic wrap and freeze the gnocchi for later, or cover and refrigerate the gnocchi until you are ready to boil them that day. If you freeze them, remember to take the pan out of the freezer after a few hours, remove the wax paper, and relocate the frozen gnocchi to a large Ziploc freezer bag.

To cook the gnocchi:

Non-stick cooking spray
Olive oil
Salt and pepper
Handful of shredded parmesan cheese (fresh)

Heat a large pot of water, with a dash of salt, to boiling over High heat. Drop in gnocchi a small handful at a time until all of the gnocchi are in the pot. The gnocchi will float to the top when they are ready to take out.

Meanwhile, on another burner, heat a large skillet sprayed with non-stick cooking spray to Low heat.

Use a slotted spoon to remove the floating gnocchi from the pot. Shake the spoon over the pot to drain off as much water as possible. Put the drained gnocchi in the heated skillet. Use a spatula to move the gnocchi around every couple of minutes, until all of the gnocchi are finally in the skillet. Raise the skillet heat to Med. and drizzle a little olive oil over the gnocchi, salt and pepper to taste, and saute them until all of the gnocchi are lightly browned. This will take around 15 minutes. Turn off the heat and add a handful of shredded parmesan cheese to the gnocchi and mix together. Serves 4 as a side dish, or 2 adults (and one small child) as a main course topped with tomato sauce (or served with a grilled meat if not vegetarian) and a side of vegetables.

Southern, Soul Food Deviled Eggs

Southern, Soul Food Deviled Eggs

In the south, it seems everybody has their own way of making southern deviled eggs. Some swear by mustard and others say it's a big no-no. Some say definitely use dill pickled relish while others say sweet relish is the only way to go...and I won't even get started on what kind of mayonnaise should be used because I would surely cause a heated debate in my family...all Imma say is... DUKES BABY!!! lol


I love deviled eggs so much and I honestly don't believe a bad basic deviled egg recipe exists! It's all about tweaking the ingredients and proportions. Here is an easy, flavorful basic deviled egg recipe that my family enjoys. It can be easily customized and adjusted to suit your taste.

Try adding in some bacon, celery, ranch, or even some pimento cheese, believe it or not, taste delish in deviled eggs! Honey the possibilities are endless!

Just be sure to TASTE OFTEN AND ADD IN THE INGREDIENTS A LIL BIT AT A TIME UNTIL IT TASTE THE WAY YOU WANT IT TO TASTE!

Watch me make these deviled eggs from start to finish!

Ingredients

12 eggs
2 teaspoons of white distilled vinegar
1 teaspoon of salt
1/2 cup Dukes mayonnaise
1/8 cup sweet relish
1/8 dill relish
1/4 cup onions, finely diced
1/2-1  Tablespoon of mustard (optional)
1 drop of Tabasco
1/4- 1/2 teaspoon of Old Bay or Seasoning salt or regular salt
1/4 teaspoon black pepper
1/8 - 1/4  teaspoon garlic powder

Enjoy!!

NUVO Jello Shots

NUVO Jello Shots

Everything is Prettier in Pink!

*update* ok see I'm so freakin obsessed with getting that hot pink NUVO color so tonight I'm going to see what happens when I combine 1 cup of cold NUVO  + 1 cup of hot NUVO + 2 packets of unflavored gelatin!! I think that might be the money shot yall!  Stay tuned!!

When my divas and I get together one of our favorite drinks is most definitley NUVO!! It's pink, sexy, fruity, carbonated and downright delicious! And there is something about this stuff that gets you all giggly in minutes and in my book, that classifies it as the perfect girly girl drink.

NUVO jello shots were the first thing that came to mind when one of my fabulous readers contacted me and wanted my help with creating pink jello shots for a bachelorette party. This is so right up my alley girl!! She wanted something girly and different besides the everyday strawberry, cherry and watermelon flavors and I think NUVO jello shots fits the bill!

After playing around in my kitchen with a few NUVO jello shot recipes, I came up with one that is FANTASTIC!! It captures that fruity, bubbly NUVO flavor with just the right amount of alcohol taste.

You'll definitely want to double or triple this recipe because it is SOOO easy to pop these things one after the other and not even realize it.  Make up a huge batch and serve them up in a pretty, clear glittery glass bowl!

*NOTE* To achieve a more hot pink color like NUVO substitute the passion fruit juice with white grape juice or any other pink colored juice or soda, but passion fruit taste SOOO good in this recipe.

Watch me make these jello shot from start to finish!!

Ingredients (makes 15 1 oz cups... about 3 servings)
1/2 passion fruit juice
1/2 cup sparkling white grape juice
2 envelopes KNOX unflavored gelatin
1 cup NUVO
2 Tablespoons of sugar
Strawberry Jello (just a few pinches for color)
1 oz. Portion cups with lids

DIRECTIONS
Step 1.) In a microwave-safe measuring cup, heat passion fruit juice until boiling. Set aside.
Step 2.) In a separate large measuring cup, add cold sparkling white grape juice.
Step 3.) Sprinkle unflavored gelatin over sparkling white grape juice and let sit for 1 minute. Do not stir.
Step 4.) Pour hot passion fruit juice into white grape juice mixture and stir until gelatin is completely dissolved.
Step 5.) Add sugar and stir until dissolved.
Step 6.) Let mixture sit until it is warm. (if you pour the alcohol into the mixture now it will kill the alcohol taste)
Step 7.) Pour the NUVO into the mixture and stir.
Step 8.) Sprinkle in just enough strawberry jello to get your desired pink color. Not too much now!
Step 9.) Pour into 1 ounce portion cups, place the lid on the cups and refrigerate for 2 hours or until fully set.

           ENJOY!!!

 How to Eat A Jello Shot

Using Your Mouth Only- Well...the original way (and the way men think is sexier according to Cosmo, yes I read that trash) is to put half the jello shot glass into your mouth, loosen the jello by sliding with your tongue along the inside of the glass and then suck the jello out. (it's not as easy as it sounds)

Toothpicks & Fingers- Most people prefer to use a toothpick or their fingers to loosen the jello from the glass and then just pop it into their mouth.
Hot Water- Often when "gourmet" jello shots are being served at a more reserved affair the host will dip the shot glasses in warm water prior to serving them so that the jello automatically releases from the glass.

Dad's Fried Trout Recipe

This is based on my Dad's recipe. He used to fish for trout when I was growing up, and this is how I remember him cooking it. I absolutely love Dad's fried trout. So much so that I asked him to get me a vintage fish skinner just like his so I could make it for my family (I couldn't wait for visits to their house). The best part of the fried fish, in my mind, is the crispy fish tail and fins. Oh how my brother and I used to fight over them! Unless you grow up eating them, it's probably not something that would interest you to try, but believe me, you should. Sam has been eating this fish forever now, and is my current competition to share the tails and fins with. Thanks, Dad, for the wonderful memories of eating this fish growing up, and for this great recipe!

Fried Trout Recipe

1 large whole trout (approx 1.25 lbs) or 2 small whole trout
1 cup of cornmeal
1/4 cup of vegetable oil
Salt and pepper

I buy the whole trout already cleaned (stomach sliced open and guts removed) from the store, but they still need the heads removed and need to be skinned. Larger fish are harder to work with than smaller ones, so I usually prefer to buy 2 small ones.

To prepare the trout:

Wash off the trout. Hold the fish firmly by its body and cut off its head. Next, insert a very sharp fillet knife under the skin of the fish along its back to the dorsal fin (the top fin), and lift, cutting a slit in the skin. Insert the knife under the skin again from the dorsal fin all the way to the tail, and lift, completing the slit along its back. Use a vintage fish skinner to remove each side of the skin, leaving the tail and as many fins as possible (fins are harder to keep attached while skinning).

When done, put the cornmeal in a large plastic bag and put the fish into the bag, seal the bag, and shake until the fish is coated with the cornmeal. Now it is ready for frying.

In a large skillet, add the oil and heat to Med. High heat. The oil is hot enough when you drop a piece of cornmeal in it and it sizzles. Add the fish, then salt and pepper to taste. The fry time really depends on how thick the fish is. Generally, for a larger fish, fry on one side for 7 minutes, or until you see golden brown around the bottom edges. Use a spatula to turn the fish over and fry the other side for around 5-7 more minutes. When both sides are golden brown, the fish is done. Remove the fish from the pan and lay it on a paper towel to blot off the extra oil. Serves 2 adults (and one small child).

On a side note, this cornmeal fry method also works great for tilapia fillets and thinly sliced cod. This is cod:

Baked Sweet Potato/Yam Fries Recipe (Vegan)

I stopped buying packaged french fries years ago because of Sam's hydrogenated soybean oil sensitivity. We love roasted sweet potatoes and yams, so to do something different, I started making fries, baking them instead of frying them. The nice thing is you don't need ketchup with these fries. They are flavorful enough to eat by themselves, and are a great finger-food to eat with tacos, fried fish, or hamburgers. The picture above are yam fries (sweet potato fries are not orange).

Baked Sweet Potato/Yam Fries Recipe

1 large sweet potato or yam (or 2 small)
Non-stick cooking spray
Salt and pepper

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Peel the skin off of the sweet potato/yam. Cut it into steak fry-sized strips, not too wide or thick. Place the strips on the cookie sheet side-by-side, not overlapping, with space in between them like this (this is one large yam):


When all of the strips are layed out on the cookie sheet, spray them with cooking spray, and then salt and pepper them to taste. Bake in the oven for 30 minutes. Fries will be slightly carmelized when done. Serves 2 adults (and one small child) as a side dish.

Fruit Salsa With Cinnamon Tortilla Chips

Fresh Fruit Salsa with 
Homemade Cinnamon Sugar Tortilla Chips

If chick food really exists then this homemade fruit salsa with baked cinnamon sugar tortilla chips is high up on that list!

I like to stick the fruit salsa in the freezer for a while until it get partially frozen and then pair it up with those buttery, hot, crisp & chewy cinnamon tortilla chips... BLISS I tell ya!!

I can't tell you how many times I've curled up on the couch with this stuff watching a marathon of lifetime movies or yapped on the phone with my sisters for hours while laughing, dipping and eating bowl after bowl.

But my all-time favorite way to enjoy this fruit salsa and cinnamon tortilla chips is to sit on the beach and PEOPLE watch!! Omg that is the funnest thing ever.  Especially if you have a group of girlfriends with you and it's a crowded day at the beach. Pure entertainment at it's best! We easily go though loads of this stuff and not even realize it.

I've finally got my husband to try it and he's hooked! Although I doubt he'd want his friends to know. It's simple, easy and a great summer appetizer or snack.

You can even make this fruity snack healthier by using whole wheat tortilla, olive oil, and going easy on the sugar (although I've never tried it that way, but I hear it's tasty.)


Ingredients
(feel free to use your favorite fruits, but apple and banana's taste weird with this in my opinion)

1 pint of strawberries
1/2 cup pineapples (I used canned)
1 cup of peaches ( I used canned)
3 kiwi's
2 Tablespoons of fruit preserve (optional) I hardly ever use this unless I'm using all fresh fruit.
6  flour tortillas (8-inch)
3-4 Tablespoons butter,  melted
2 Tablespoons of sugar
1/2 tablespoon of cinnamon
cooking oil

Directions

Preheat oven to 350

Step 1.) Dice up the strawberries, pineapples, peaches and kiwi.

Step 2.) Place the fruit into a bowl and mix to combine. If using fruit preserve add it in now. Place into the refrigerator to chill. I place mine in the freezer to get it colder faster. 

Step 3.) Spray two baking sheets generously with cooking oil. Set aside.

Step 4.) Stack tortillas on a plate and slice them into 8 slices.

Step 5.) Place the tortilla slices on the baking sheets.

Step 6.)  Melt butter in a bowl

Step 7.) In a small bowl, combine cinnamon and sugar.

Step 8.) Brush tortillas with butter and then sprinkle with the cinnamon sugar mixture.

 Step 9.) Bake for 5-7 minutes. (be careful not to over bake. Tortillas will crisp up more as they cool. )

Step 10.) Remove from oven and let cool.

Enjoy!!!

Roasted Corn on the Cob

 Oven Roasted Corn on The Cob

Fast. Easy. Downright Delicious. 

Today I did something that changed my life. I roasted corn on the cob in my oven. Yep, all of these years I've been  boiling my corn in sugar, cream and milk and then slathering them with butter like a good ol' southern girl. I honestly THOUGHT I had the best corn on the cob I've ever tasted and was pretty darn proud of that fact.

Well that all changed when I picked up four ears of corn to go with my baked BBQ chicken & potato salad. Out of pure laziness I decided to just throw them in the oven to roast, along with my BBQ chicken, yep husk and all. I'd seen those food network chefs do it a time or two. Although  I was certain it wouldn't turn out as good as MY boiled corn on the cob.

Yaaaall...honey let me tell ya... I took that corn out of the oven, peeled back the husk and sunk my teeth into super sweet, crunchy yet tender, juicy corn on the cob! It was so beautifully golden! THE BEST CORN ON THE COB I HAVE EVER TASTED!! And there is just something about eating corn on the cob while using that corn husk as a holder that makes you feel...I don't know....healthy and earthy...like somehow you've done something good for the planet.

It didn't even need any butter or extra fluff.. It was simple, pure and fresh...exactly the way corn should taste.

 Sooooo my question is...Why haven't you all told me that this method produced such delicious corn on the cob???? Not mention it is so freakin easy I almost feel guilty.

This will be the way I prepare my corn on the cob for now on!!! Is it wrong that I made these four pieces of corn for everyone in my family to enjoy but I ate them ALL! Yes...I  ate them one by one while standing beside my stove with my eyes closed. I couldn't stop.  As you can see one didn't even make it into the main picture! Yeah, they were that good and corn is my favorite veggie!!

This corn looks so pretty and natural piled up on a platter. Serve it up tonight with dinner!!

Ingredients
4 whole ears of corn
 
Directions

 

Step 1.) Preheat oven to 350. Wash corn under cool water & pat dry.

Step 2.) Remove the silky tip of the corn and any leaves growing off the husk if needed.

Step 3.) Place the corn directly on the middle rack and roast for 30 minutes.

Step 4.) Remove the corn from the oven and let cool.

Step 5.) Peel back the corn husk. The corn silk should slide right down with ease with the corn husk. Use the corn husk as a handle.

Step 6.) EAT!!! No need for butter or spices! Yummy!!!

Enjoy!!!