Monday, February 27, 2017

Amish Chicken

Ingredients :

6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Directions :

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Saturday, February 25, 2017

Cheddar Chicken

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
wild rice pilaf and steamed green beans (optional)

How to make it:

Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.
Serve with the pilaf and green beans, if desired.

Easy Quiche Recipe

4 egg
1 1/2 cup milk
3 tbs butter melted
1/2 cup self-raising flour
1 1/2 cup cheese grated
1 cup mixed vegetables finely chopped
1 cup bacon rashers finely chopped


Preheat oven to 180C.
Whisk together, in a bowl, eggs, milk, butter and flour.
Fold in cheese and fillings.
Pour into a 24 cm quiche dish, or Texas muffin tins.
Bake for 40 minutes or until set.
Serve hot with vegetables or cold with salad.

seafood gnocchi white wine sauce


2 tbsp. unsalted butter
4 garlic cloves, minced
3 shallots, chopped
1½ c. white wine
1¾ c. heavy cream
½ lemon
2 c. Parmesan Reggiano Cheese
6 oz. large shrimp, cooked ( I cooked about 15 or
so pieces of large shrimp)
2 tbsp. unsalted butter
16 oz. lump crab meat
1 lb. Gnocchi
parsley for garnish

How to make it:

1. Fill a large pot with water and bring to a boil.
Once the water is boiling, add the Gnocchi to the
pot and allow to cook for 3­5 minutes. Once all
the gnocchi has floated to the top of the pot,
remove the gnocchi with a slotted spoon and
turn to a large bowl and cover with paper towel.
2. To make the sauce, melt the tablespoons of
butter and melt on medium heat in a deep and
large shallow pan. Once the butter has melted,
add the shallots and cook for 3­5 minutes until
the shallots become translucent. Add the minced
garlic and cook the garlic for about 2 minutes
until it becomes fragrant.
3. Add 1 cup of white wine to the garlic and shallots
and allow to simmer until reduced by half. Add
the other half of the wine and simmer for 2
minutes and add the heavy cream. Allow the
cream to simmer for 3­5 minutes and strain the
Reggiano cheese, squeeze in the half a lemon,
and stir. Turn the sauce down to simmer while
occasionally stirring so the milk and cheese
doesn't stick.
4. In the shallow pan with the sauce, add the
gnocchi, crab meat, and cooked shrimp and
simmer together for 5­7 minutes. Serve and
garnish with parsley.

Is crocodile meat a healthy choice?

In Jamaica, there is evidence that a few people are eating the "exotic" crocodile and mongoose meat. Crocodile meat is said to taste very much like chicken and can be prepared like chicken. This news has been met with consternation by many in the population. This is, however, a natural cultural or ethnocentric response, as there are many Asian countries in which people eat everything that moves. So imagine dogs, rats, cats, cows, goats, snails, lizards, grasshoppers are not immune from human digestion.

In Jamaica crocodiles are a protected species and there is a clash between conservationists and nutrition. Whether it is the crocodile or mongoose they could be placed in the category of wild animals which research has shown to be more nutritious than domesticated animals grown for food. It is a fact that wild animals have less harmful fat content and are a more concentrated source of protein and calorie. For example, a pound of crocodile meat, in terms of protein and calorie content, is equivalent to two pounds of chicken meat. Crocodile meat has little or no saturated fat or cholesterol and contains all the amino acids essential for growth and bodily sustenance.

It should be noted that the average human being needs just about 2-3ozs of protein daily for sustenance; men needing more than women.

Overall, research has shown crocodile meat is a healthier choice than our regular meats (beef, ham, sausage, chicken, or pork). It should also be noted that crocodile meat is also high in potassium and magnesium, the lack of which can predispose an individual to high blood pressure and all the other connected health problems.

The reality is that if people can verify the facts there is going to be a demand for crocodile meat locally, therefore, the response by the authorities should not be that the meat is dangerous, as such a statement could also be said about "yard fowl" or any other home-grown fish or meat.

Threatening people with imprisonment or a fine if caught with it in today's globalised world should not be a first step. We should begin with accurate information, not ethnocentric hysteria.

Is crocodile meat unhealthy? The answer is no, not under normal circumstances. Why it shouldn't be captured in Jamaica is because it is an endangered species and protected by law.

How will we then satisfy the demand for crocodile meat and tails? We either import it, rear it, or have a crocodile hunting season like we do for lobster, conch and some types of birds. The obvious choice would be the one that does not involve spending scarce foreign exchange. We can save the crocodiles by having a well-thought-out plan of action and not a call-the-police plan.The police already have been given several baskets to carry ice, do not add another, they need the time, support and space to save the endangered human species in Jamaica.

Wednesday, February 22, 2017

Peach Bourbon Crockpot Country Style Ribs


4 1/2-5 lb bone in country style ribs (at least that's what i used)
1 c uncle gary's pepper jelly 
3/4 c bourbon
1/2 c packed brown sugar
1/2 c uncle gary's zesty peach bbq sauce (
1/2 c italian white wine vinegar
1/2 tsp dried thyme
3 medium peaches (firm, peeled & quartered)


1Season ribs with salt & pepper. Place ribs in slow cooker/crock pot.
2In a bowl, combine all other ingredients except peaches. Pour this mixture over ribs in the crock.
3Cover and cook on low for 3 hours. While these are cooking, peel, core and quarter your peaches.
4After 3 hours, turn over your meat. Then add your peaches to the crock. Cover and cook an additional 3 hours or until meat is tender.

Sunday, February 19, 2017

Homemade Soft Pretzels

Ingredients :

4 tsp yeast
1 tsp sugar
1½ c warm water
5 cups flour
½ c white sugar
1½ tsp salt
1 T olive oil
¼ c baking soda
2 c hot water
kosher salt
1-2 T butter, melted

Directions :

In a small bowl, mix yeast and 1 tsp sugar with warm water. Allow to stand for 5-10 minutes until mixture becomes foamy.
In a large bowl, mix together flour, ½ cup sugar, and salt. Add in oil and make a well in the center. Add in yeast mixture and use a mixer to thoroughly mix dough together. Add in an extra 1-2 T water if dough is too dry to work with. Knead for about 5 minutes (7 minutes by hand). Form into a ball and lightly oil ball. Place in large bowl and place a towel over top. Place in a warm area and allow to double in size.
In a medium bowl, mix baking soda and hot water together. Preheat oven to 450F.
Once dough has doubled in size, form into a log shape. Cut into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Dip pretzels in the baking soda/water mixture and place on greased baking sheet (6 pretzels per sheet). Sprinkle with kosher salt.
Bake in oven for 8 minutes until lightly browned. Remove from oven and brush with melted butter.

grape salad

Ingredients :

16 oz sour cream
16 oz cream cheese
1 cup sugar
Couple squirts of pure vanilla
Approx. 4 lbs green seedless grapes
Approx. 4 lbs red seedless grapes
Maybe 4 cups pecans
1 quart strawberries

Directions :

Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people.
When I do this for me, I use the low fat sour cream and cream cheese. I also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar.

The Best French Onion Soup


~1 cup caramelized onions [or the entire homemade recipe here]
1 tablespoon flour
1 tablespoon chopped fresh thyme (not packed)
2 tablespoons Cognac*
3 ½ cups beef broth [Preferably homemade or organic, low-sodium]
Kosher salt and fresh cracked black pepper to taste
French baguette, sliced ¾ inch thick along a diagonal
1 ½ cups (or more, I’m not judging.) gruyere, swiss and fontina cheese.


When making French onion soup, I caramelize my onions in a Dutch oven, so that I only dirty one pot. L-A-Z-Y
Once your onions are sufficiently caramelized (deep, rich caramel in color) sprinkle with the flour and stir to coat. Add the thyme, Cognac, two large pinches kosher salt and a few grinds of pepper. Stir to distribute the spices and allow to cook on low for a few minutes.
Add your beef broth and simmer over low heat for 30-40 minutes. This allows the flavors to develop.
While your soup is simmering, toast your bread on a baking sheet under the broiler. Watch it carefully! Toast until brown on each side.
Ladle an equal amount of soup into each broiler-safe, 13 ounce bowl. Top with several bread slices and then top with ¼ of the cheese mixture. Broil on a baking sheet until the cheese has melted and has started to bubble and brown.
Serve immediately, but eat with care! HOT!

Beefy Tomato Macaroni Soup Recipe with a Review for Pomi Tomatoes!

What you need:

1 pound ground beef
1/2 cup onion, diced
2 cloves garlic, minced
6 cups beef broth
1- 26.46 ounce container Pomi Chopped Tomatoes
1- 26.46 ounce container Pomi Strained Tomatoes
3 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dried basil
1 1/2 teaspoons steak seasoning
3 cups cooked elbow macaroni
salt and pepper, as desired

How to make it:

In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.
Add broth, chopped and strained tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes. Add cooked macaroni and heat through and serve!

Saturday, February 18, 2017

Quick and Simple Broccoli and Cheese


1 (10 ounce) package frozen broccoli florets, thawed
3 tablespoons butter, melted
salt and pepper to taste
1/2 cup shredded Cheddar cheese


Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Strawberry Cinnamon Rolls

¾ cup milk
⅓ cup margarine or butter, softened
3¼ cups all purpose flour
1 (.25 ounce) package of instant yeast – 2 tsps
¼ cup white sugar
½ tsp salt
1 egg
¼ cup water
1 cup strawberry jam (+/-)
½ teaspoon cinnamon
2 cups sliced strawberries
1 cup powdered sugar
¼ tsp cinnamon
1-2 tbsp milk

How to make it :

Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
In a large bowl combine 2¼ cup flour, yeast, sugar, and salt. Mix well.Stir in egg and ¼ cup of water. Mix well. Now stir in the milk mixture until dough forms.
Stir in another cup of flour. When dough comes together flip onto a lightly floured surface and need until smooth.Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.
Roll out dough into a 15×10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries.
Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls.
Place rolls cut side up in a greased 11×13 baking dish. Cover and let rise until doubled (30 mins). While waiting preheat oven to 375 degrees F. Bake in the preheated oven for 30 minutes or until golden brown.
Mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. You may need to add up to another tablespoon of milk for desired consistency. Drizzle glaze over finished rolls

Peach Hand Pies

2 boxes (14.1 oz each) refrigerated pie crust
1 can (21 oz) peach pie filling
1 tsp cinnamon
2 1/2 cups powdered sugar
1/4 cup milk
1 egg white, beaten

How to make it :

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).

Friday, February 17, 2017

Chicken Breasts Stuffed with Ham, Spinach and Cheese


2 chicken breasts, boneless, skinless, 300gr, 10.6oz
1 - 2 oz Gruyère or other hard cheese, sliced, 60gr, 2oz
2 slices Prosciutto,60gr, 2oz
6 - 8 small spinach leaves, 30gr, 1oz
1 egg, 65gr, 2.3oz
1/4 cup dried bread crumbs, 30gr, 1oz
2 tbs Parmesan, 10gr, .35oz
1 tsp plus 1 tbs olive oil, 18gr, .64oz
kitchen string


With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side.  Make the cut on the 'straight' edge of the breast.  You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. 
Slice the Prosciutto and cheese to fit inside.  You will have 2 or 3 layers of Prosciutto, 1 or 2 of cheese, then the spinach on top of the cheese. 
Wrap the entire breast with kitchen string to hold it together - and keep as much cheese inside as possible. 
Lightly whisk egg and put into a shallow bowl or deep plate. 
Mix bread crumbs and Parmesan and put on to another plate. 
Lightly oil the center of a baking sheet, a large enough place for both breasts with an inch or 2 in between. 
Dip the tied breasts into the egg, coating all sides, then into the crumbs, coating all sides (use your fingers). 
Lay on the oiled sheet. 
Drizzle the tops with the rest of the oil and bake, 400F (200C) for 30 minutes, until the crust is golden and the chicken done. 
Remove, snip the string in a few places, and serve.

Thursday, February 16, 2017

Grilled Cheeseburger Wraps


1 lb ground beef
1 tablespoon Worcestershire sauce (I used a little more to taste)
1 tablespoon ketchup
1 teaspoon dried minced onion
pepper and salt to taste
5 flour tortillas (the larger ones)
shredded cheddar cheese
sliced tomatoes
yellow mustard

How to Make It

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Broccoli Cheese Chicken Bake Recipe


3-4 Boneless Skinless Chicken Breasts
1 Campbell’s Oven Sauce: Cheesy Broccoli Chicken
4 Cups Frozen Broccoli Florets
6 oz. Cheddar Cheese, shredded


Lay the chicken breasts flat on the bottom of a baking dish.
Cover the chicken breasts with the frozen broccoli florets.
Spread the package of the Campbell’s Oven Sauce evenly over the top of the broccoli.
Sprinkle the cheddar cheese over the top of the sauce.
Place on the middle rack in an oven preheated to 400F for 45-60 minutes or until the chicken is cooked through. Depending on your oven, altitude and thickness of the chicken breasts this could be more or less time.
Check the chicken throughout to make sure that the top is not too brown, if you don’t want it to get any more browned, then place a piece of foil loosely over the top for the remainder of the cooking time.
Serve over rice, pasta, or greens and enjoy!

Spicy Smoked Sausage Alfredo Bake


16 ounces dry pasta
3 tablespoons butter
2-3 cloves garlic, minced
3 tablespoons flour
1 cup chicken broth
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
2 cups mozzarella cheese, divided
1-2 tablespoons chopped fresh parsley
1 (12 oz) fully cooked smoked sausage, any variety


Cook pasta according to package directions until just al dente; drain.
While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
Whisk in chicken broth until smooth, then stir in half and half.
Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
Broil for 2-3 minutes, or until cheese is bubbly and golden.

Lasagna Soup

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
3 - 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese

How to make it :

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

Southern Fried Chicken Batter.

2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour


1.Beat the egg and milk together in a bowl.
2.Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
3.Put the chicken in the bag, seal it and shake to coat it.
4.Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
5.Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
6.Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
7.Drain it on paper towels and serve.

Friday, February 10, 2017

How To Make Peach Dumplings


1 1/2 (8 ounce) cans crescent rolls
1 stick unsalted butter
3/4 cups brown sugar
1 teaspoons vanilla
1-2 teaspoon cinnamon
1 teaspoon lemon juice
1 cup orange soda
2-3 fresh peaches


Butter 8x8 inch baking dish.
Preheat the oven at 350 F.
Peel peaches and cut each into 4-6 slices (smaller peaches you can cut in 4 slices and larger in 6)
Roll each peach slice in a crescent roll and place in a buttered dish.
Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan (not over the rolls)
Bake for 30-40 minutes, or until they become golden brown.
You can sprinkle more cinnamon-sugar on top of the baked dumplings if you like.
Serve warm.

Peaches And Cream Cake


125 g white sugar (scant 2/3 cup)
1 egg and 1 egg yolk
1 tsp vanilla
75 g melted butter (1/3 cup)
55 g all purpose flour (scant 1/2 cup)
1 tsp baking powder
90 ml whole milk at room temperature (6 Tbsp.)
6-7 peaches

How to make it:

*Note: "Scant" means not quite the whole measure - just a bit less than full)
Grease an 8 or 9-inch springform pan (if you don't have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.
Preheat oven to 355° F.
Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside.
Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (coolemelted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.
Pour in to the prepared pan. (*You'll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355° oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or
dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting

For the cake you will need:

1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla

How to make it:

Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9″ round or 9″X13″ rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!
For Whipped Cream Cream Cheese Frosting you will need
1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.



Onion Rings:
(3-4 cups vegetable oil in a medium pot)
1 large Vidalia onion (try to pick one that is long, not wide)
1 cup whole milk
2 Tbsp bacon drippings
3 crispy cooked bacon strips, finely minced
1 heaping cup all purpose flour
1 tsp baking powder
½ tsp paprika
Bacon Ranch Dipping Sauce:
⅓ cup buttermilk
¼ cup sour cream
2 Tbsp mayo
2 garlic cloves, pressed
1 Tbsp bacon drippings
2 crispy cooked bacon strips, finely minced
1 Tbsp minced fresh dill weed
1 Tbsp minced fresh parsley
Salt and fresh cracked black pepper


Preheat oil in a pot, over medium heat.
Peel and slice whole onion to create rings. Peel off the little, clear membrane that is in between the onion rings.
In a medium mixing bowl whisk milk, bacon drippings, flour, baking powder, paprika and salt together until smooth.
Crumble crispy bacon strips and then mince them as finely as possible with a knife. Add minced bacon bits into the batter and mix until evenly incorporated.
Dip a few onion rings into the batter, covering it completely, and gently add them to the heated oil, once at a time. Cook onion rings in batches until deep golden. You will want to cook over medium heat that way batter doesn't get dark too fast, leaving you with a raw onion inside. Cooking it on medium heat for a longer period of time will cook the onion inside.
For dipping sauce: whisk all ingredients together in a small bowl, until all incorporated. Make sure to use the same method for mincing bacon as you did for onion rings.

Blackberry Cheesecake Bars


21/2 cup of graham cracker crumbs 
1/4 cup of brown sugar
7 tablespoons butter, melted

Blackberry Puree :

6 oz: fresh blackberries
1/4 cup granulated sugar
1/4 cup water


16 oz. cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 cup, granulated sugar
2 eggs room temperature
juice from half of fresh lemon

Preheat oven to 350. Butter a 9x9 pan, then line with parchment paper and butter the parchment paper, set aside. Mix graham crackers, butter and brown sugar in a bowl. Pour into pan and press firmly. Bale for 10 minutes and then remove from oven and let cool.
In a small saucepan over medium-low heat, mix berries, sugar and water cook for about 8 minutes until the berries are broken down.  Set aside to cool.
For the cheesecake: In the bowl of a mixer with a paddle, cream together the sugar and cream cheese until light and fluffy, add the sour cream and eggs then mix in the juice of the lemon.
Pour the cream cheese mixture over the crust, then sprinkle with the berry mixture. Swirl with a knife to make a little pattern. Bake for 35 minutes or until middle is slightly jiggly. 

Slow-Cooked Beef Stew


2 pounds beef stew meat, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

How to make it:

Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Thursday, February 9, 2017



3 medium carrots, chopped (or 4 small or 2 large)
2 celery stalks, chopped
1 large yellow onion, chopped
3 cloves garlic, chopped
1 large clove shallot, chopped
2 cups dry green lentils (rinsed)
8 cups Vegetable stock
1 14-ounce can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
Add in 15 Minutes Before Cooking Time Ends:
1 head of Swiss Chard, cleaned and cut into bite-size pieces
1 1/2 teaspoons red wine vinegar
2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin


I used the food processor to do my chopping. Most of the veggies only need a couple of pulses.
carrots first ...
Then celery ...
Then onion, garlic, and shallot all at once ...
Place chopped carrots, celery, onion, garlic, and shallot into crockpot along with lentils, vegetable stock, canned tomatoes, bay leaf and dried thyme.
Cover with lid and set cooking time (4 Hours on HIGH OR 8 Hours on LOW).
Next, prep your swiss chard into bite-size pieces (I usually cut it both lengthwise and crosswise to achieve this), put in a bowl or ziploc bag and place in refrigerator for later.
When cooking time is up, add in swiss chard, red wine vinegar, Kosher salt, black pepper, and ground cumin.
Place lid back on and let sit covered for fifteen additional minutes before serving. This freezes great and makes 8 huge (1.5 cup) servings. Excellent served with a crusty bread and side salad. Enjoy!

Speedy No-Knead Bread


3 cups bread flour (or all-purpose)
1/4 oz instant yeast
1/2 tsp salt
1 1/2 cups water
oil as needed

How to make it:

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Oklahoma Fried Onion Burgers


1 large onion, peeled, halved and thinly sliced 
salt and pepper 
1 lb ground beef 
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving 
4 hamburger buns, toasted

How to make it:

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. 
Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. 
Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. 
Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

Wednesday, February 8, 2017

Dominos style stuffed garlic bread


- yeast 1 tbsp
- sugar 1 tbsp
- lukewarm water 1 cup
- plain flour/ maida 2 cups
- garlic paste 1 tbsp
- salt to taste
- garlic powder
- mixed herb/oregano/ pizza seasoning 2 tbsp
- sweet corn ( I used frozen 2 tbsp)
- capsicum 1, finely chopped
- jalapeños finely chopped 1 tbsp
- black olives, sliced 1 tbsp.
- mozzarella and processed cheese, 1/2 cup mixed together
- butter 3-4 tbsp
- corn meal( Makkah atta)

How to make it:

Take a small bowl add lukewarm water add sugar and yeast and stir, let this mixture rest for 10-15 mints. In a separate bowl take flour, salt 2 tbsp of melted butter,garlic paste, garlic powder 1 tbsp of oregano/mixed herbs. Add yeast mix to the flour mix and knead well to form a soft and firm dough. Use butter for kneading the dough, using your fist and palm to knead the dough for at least 8-10 mints.
Once done, keep the dough for at-least an hour in a greased bowl for proofing.
For filling take all the topping together add few drops of butter, 1 tsp. of mixed herms and microwave it for 1 minute. 
Once dough is proofed, punch the dough and knead for another mint. Or so.. Divide the dough in equal sized small balls and roll them with the help of some corn meal like that so small chapati but not to thin. One of the ends of the rolled chapati alike bread dough place 1 tbsp of filling and 1tbsp. Of cheese and fold it in a semi circle.. With a knife draw cut impression on the top and grease with butter and sprinkle some herbs on top.
Grease the baking tray with butter and sprinkle some herb on it. Bake the breads at pre heated oven at 180 degrees for 15-20 mints. Till they turn nice golden brown in colour.

Sunday, February 5, 2017

Apple Cake


1 c vegetable oil
2 c sugar
3 eggs
3 c flour
1 tsp baking soda
2 tsp vanilla
1 c chopped pecans
3 c peeled and chopped apples
1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla


For the cake
Preheat oven to 350 degrees. Grease a 9 x 13? pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.
For the frosting
Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

Homemade Crunchwrap Supreme Recipe


1 lb ground meat
1 packet taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 cup of sour cream
2 cups of shredded lettuce
1 diced tomato
1 cup shredded Mexican cheese blend
Nacho Cheese


In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
Warm up the nacho cheese sauce in the microwave and set aside.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
Place ½ cup of taco meat on top of the nacho cheese.
Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your crunchwraps and eat immediately.

Buttery Almond Pastry Braid


Dough Ingredients:
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 ounces cream cheese
1/2 cup milk
1/2 teaspoon almond extract
1 egg whisked with 1 teaspoon water for egg wash
Filling Ingredients:
8 tablespoons butter, softened
1/3 cup sugar
dash of salt
1/2 teaspoon almond extract
1 egg
7 ounces almond paste, frozen until firm and then grated with hand grater
1 cup sliced almonds, divided
Icing Ingredients:
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon almond extract
sliced almonds for topping


Make the filling: Cream together the butter and sugar until fluffy and pale yellow. Mix in the salt and almond extract. Beat in the egg until just combined. Stir in the almond paste flakes and about 1 cup of the slivered almonds.
Make the pastry braid: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend until it’s just starting to come together into a loose dough.
Turn the dough out onto a big sheet of lightly-floured parchment paper and knead each very lightly for just a few strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the butter mixture over the middle third of the dough.
Continue assembling the braid: (There are photos and a video below to help visualize this step!) Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet. At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.
Bake and glaze the braid: Brush the pastry braid with the egg wash mixture. Bake in the 425 degree oven for 20-22 minutes, until the dough is really golden on top and the filling is set. After allowing the braid to cool for around 30 minutes, whisk together the powdered sugar, almond extract, and milk in a small measuring cup with a pour spout. Drizzle over the top of the braid. Top with sliced almonds and serve!

Cream Cheese Apple Coffee Cake

Cake Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/4 cup vegetable oil
1/2 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups chopped apples (chopped small)

Cream Cheese Layer Ingredients:
8 oz. softened cream cheese
1 teaspoon vanilla
3 tablespoons white sugar

Streusel Ingredients:
3/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons cold butter


Preheat oven to 350ºF and grease an 8x8 inch square pan.
Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.
Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
Bake for about 45 minutes or until the topping is browned.
Can be stored in the refrigerator.

Wednesday, February 1, 2017

Stuffed Cabbage with Basil White Wine Cream Sauce

1lb. of ground turkey, I like to brown mine up a little beforehand
1/2 cup grated asiago cheese
1/4 cup of grated parmesan or romano cheese
1/2 chopped onion
2 garlic cloves, minced
1 diced red pepper
10 oz of cooked brown rice
Salt and pepper
Grated lemon zest, fresh parsley and basil
Basil White Wine Cream Sauce

How to make it:

Saute 2 shallots in 1 tablespoon of butter, deglaze with a healthy splash of white wine, then add to that 1 1/2 cups of chicken broth and equal amounts of cream and whisk. Snip fresh basil into the sauce and let it reduce down until thickened, adding salt and pepper to taste.
Note: If cream is not your thing, you can make a bechamel with lowfat milk instead, but don’t forget the wine!
Stuff each cabbage leaf and then fold them over like a burrito, place rolls seam side down in a baking dish that has some chicken broth on the bottom and a small amount of the sauce, drizzle cabbage rolls with olive oil and sprinkle with paprika, grated parmesan, salt and pepper. Cover loosely with foil and bake around 45 minutes in a 400 degree oven.
When finished baking place your cabbage rolls into a pool of sauce spooning some over the top.
The majority of the sauce is used as a finishing sauce because I found that if you pour it all over and then bake it, during the baking process it tends to break down and you sure don’t want to miss out on swiping each bite into that creamy luscious sauce now do you?
Enjoy and Buon Appetito!



1 (approx 2lb) head of organic green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray


Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
Rub both sides of cabbage with smashed garlic.
Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!