The Friday Five

What's your favorite holiday cookie/bar?


Mine include:

Warm chocolate chip (I’m talking right out of the oven!)
Real butter cookies (Not shortbread but butter)
White chocolate bark with nuts
Loaded Oatmeal (with dried cranberries, raisins and pecans!)
Pecan bars (I love pecans)

My Gold Tree!

I love Christmas too!  This is one of four trees that are currently in my home!

It's Her Crack

One of my girlfriends has me beat on the Christmas Season Decor Crack.  She is a certified fiend! LOL She recently participated in a Christmas home show and allowed me to photograph her home prior to the several hundred people that came through her home over the course of a the weekend.


Karen, already has a lovely home but when she decorates for Christmas she goes ALL OUT! Every common area of her home is beautifully decorated.  My pitiful pictures does NO justice to just how beautiful it is and I didn't even capture everything!


Enjoy!

Sausage Onions Peppers

This is a total Weeknight Winner! This can be served over pasta or rice, stuffed inside a roll or eaten plain Jane out of the skillet on a plate. It takes more time to slice the vegetables!

What you need:

• 1-2 Tbl olive oil
• Medium onion, slice
• Medium bell pepper, sliced
• Tsp EACH, thyme, oregano, dill (or any herb combination you like)
• 1lb of your favorite smoked sausage, cut into 1/2 inch slices (I use a skinless brand)

What to do:

• In a medium skillet over medium heat place olive oil, onions and peppers. Cook for 10-15 minutes, stirring occasionally until they begin to brown up a bit
• Add herbs to onions and peppers and stir to coat
• Add sausage and cook for another 10 minutes or until sausage are browned and cooked through

EASY Fruit Dip

This dip is so easy it doesn't even warrant a full post! This has been a winner every single time I make it. You can make it in advanced, top it with chopped nuts or chocolate chips or even spread it over a bagel! The only change I made was that I used 1/2 cup of sugar instead of 3/4 cups!

Original recipe can be found here: http://www.theyummylife.com/blog/2010/10/68/3+Easy+Dip+Recipes--Pumpkin+Pie,+Caramel,+%26+Peanut+Butter

Take one package of softened cream cheese, 1/2-3/4 cup dark brown sugar (I have used light brown and it turned out fine) and 1 teaspoon vanilla extract (I have also used maple extract). Blend until smooth. Cover and refrigerate until ready to serve or eat immediately!

That's it! LOLOL

Cook.Eat.Repeat.

The Friday Five

Oh how I love the holiday season! The decorating, getting together with family telling the same old family stories and the cooking!  The wonderful smells of the season always evokes the great childhood memories of road-tripping from Ohio to Clarksdale to love on family and friends I hadn't see all year and prepping the meal that the entire family would enjoy.  I LOVE the holidays!

So please do me a solid and tell me either five things you are thankful for or five things you will be cooking this Thanksgiving.

My menu includes:

1. Cornish hens - haven't decided how they will be prepared yet...fry them whole, roast them or smoke them *shrug* no clue!
2. Lobster mac and cheese - decadent!
3. Cornbread dressing
4. Real deal fried corn with bacon and ham and onions and peppers *swoon*
5. Bourbon Pecan Pie

Five of the things I am thankful for include:

1. Having supportive people in my life that I totally love and that totally love me
2. My daughters...they kinda rock
3. My life. It is in a good, happy place right now
4. Employment. I enjoy my job and the people I work with...that is rare! LOL I don't take that for granted!
5. God's grace and mercy. He knows the true blue T R-rah and loves me any ole way!

 Have a wonderful holiday...I am sure I will have the "itis" all holiday weekend! LOL



Kevin's Chicken Rhodini

So my BIL didn't actually cook this or even suggest that my sister prepare it.  He tasted it after she made it and named it...LOL.  He's special!  You can buzz on over to her site to find the basic technique and recipe NinahBee just scroll down to Monday!

These sauteed vegetables were so good I could have totally eaten them alone with a sprinkle of cheese.  It even gave me an idea for a grilled vegetable salad.

Chicken breasts pounded thin cook faster and usually you can get two filets out of one chicken breast.



My rolls of meat weren't as pretty as my sister's but they were delicious. LOL.  This was a great empty out the fridge recipe.  I filled my roulades with leftover caramelized onions, leftover roasted carrots, spinach, mushrooms and cheese.  The flour was seasoned with parsley flakes and paprika.

Coat the stuffed and rolled chicken breasts lightly in the seasoned flour. Sear just to add color then finish in a 350 degree oven for 15-20 minutes.

They were very juicy and tasty.  The kid gobbled them right on up!  This was not quite the weeknight winner recipe I wanted because there are mutiple steps and rolling and pinning the chicken could be a challenge.  HOWEVER, it was bangin and the filling possibilities are endless! For sure will make this again! Thanks NinahBee!!!!

Cook.Eat.Repeat.

The Friday Five

Five Foods I Just Don't Like


Organ meats - I don't care how much iron liver will provide my anemic behind...you can keep it


Oysters - People swear by their deliciousness but all I see is snot on a shell (sorry for the visual)

Calamari - I tried it, I don't like it

Octopus - When alive it is not visually pleasing to look at so I definitely don't want it on my plate...lol

Genetically modified foods - If/When these foods become available...you will never hear me talking about trying them. I like knowing my animals had real heads; my fruits and vegetables grown the natural way not in a petri dish!

What are foods you just don't like?

Have a great weekend

Nothing Like It

A couple of weeks ago in passing, I mentioned to E how I would love a raised garden. I told him I would plant us some spinach and herbs and try my hand at peppers and maybe onions.  See this is all funny, and he had a good ole laugh because I can't grow ish.  Playa my hands are plant killers ya heard!  I have laid aloe vera and cacti to rest! LOLOL

Didn't matter.  He and my Babe think I can do anything. So Saturday, he is talking about this surprise. I'm not even much checking for him because I am preparing for one of my favorite people to come to town; preparing for a bad ass girls night in.  I'm cooking, cleaning, making sure everything is just so. Later for a surprise I have TONS of stuff to do before I pick Pam! LOL

So evening comes and he is the lone man amongst a bevy of loud, drinking, eating, laughing, singing women.  We were cutting up good!  He pulls me aside and walks me outside to the back of his truck.

"Babe and I are gonna paint this for you tomorrow."

"What is it" (It's good and dark outside)

Soooo very nonchalantly, "The raised garden you mention a few weeks ago"

"Awwwwwwwww"

"I figure, if your friends don't mind, they can sign their names or place encouraging words on the garden before they leave"

I am literally speechless...so I kissed and hugged him.

I mean this was just a great ending to a fabulous evening! There is NOTHING like having people who believe in you even when you doubt yourself, your skills, your dreams. 

I love the people I have chosen to surround me and I pray I am as supportive of their dreams as they are of mine!  Having a support system is soooo gangsta! I love my family and friends and framily.  They go so hard in the paint! If you haven't surrounded yourself with people who love and support you I suggest you change that expeditiously!!! Seriously, there is nothing like it!

I LOVE Y'ALL SO MUCH!!

Roasted Balsamic Carrots

On Saturday we had a Girl’s Night In! One of my favorite people was in town and I had a chance to cook for her! Her only request was for me to bake her some Chocolate Kaluha Brownies (which can be found on this site!). Well, not only did I make her the brownies, but we had vanilla bean ice cream, passion fruit sorbet, laid-out roasted chickens, carrots with balsamic, fresh garlic spinach and pan fried potatoes! PLUS, wine and liquor and friends a plenty!



Great fun...my face is still sore from all of the laughter and smiling that went on. I’m going to have to do better about taking pictures when there is a get together at the house...everybody has pictures but me! LOL...if you are my FB ‘friend’ you’ve already seen all of the pictures!

On to this week’s recipe!

A well roasted vegetable can do no wrong in my world. A little salt, a little pepper and a bit of olive oil and I am yours! These roasted carrots were no different. A note about how I choose carrots: I never by bagged carrots. I always choose carrots with bright, green tops and a little dirt about the vegetable. In my mind it is fresher *shrug* I’m extra that way! LOL This shouldn’t even count as a recipe because it is so easy but here goes:

Roasted Balsamic Carrots

What you need:
1-2 Bunches of carrots peeled and cut on the diagonal about a half inch to an inch thick
½ teaspoon each salt and pepper (or to taste)
1 tablespoon olive oil
1 tablespoon balsamic vinegar

What to do:
Preheat oven to 400 degrees
Place carrots in a medium sized bowl
Add salt, pepper, olive oil. Stir to coat
Pour carrots onto foil lined cookie sheet
Roast for 15-20 minutes or until edges of carrots begin to slightly brown
Remove carrots from roasting pan and into a serving dish and drizzle with balsamic and gently toss to coat


That’s it. Seriously, that is all!

Cook.Eat.Repeat.

Croissant Apple Turnovers

You know how you want something sweet, but you don't exactly know what? You check the pantry, the fridge and you realize the only "junk food" you have are apples? Oh. That's just me? OK...carry on!

We always have fresh fruit. Always. However, sometimes a banana just won't do...unless it is under piles of homemade ice cream and fresh whipped cream and toasted pecans and ganache....I digress.

Well I had apples and cinnamon and nutmeg and butter and croissant dough (It was on sale. Don't judge me.) I couldn't quite get the triangle shape correct but I made sure the sides were closed so no filling oozed out. Growing up we used to make a version of this with canned biscuits. The croissants are tastier!

My changes:

• I used a Red Delicious and a Granny Smith
• I diced my apples
• I ended up using 3 tablespoons salted butter
• I used 3 tablespoons dark brown sugar
• I used a teaspoon of vanilla extract
• I also used a small squeeze of fresh lemon juice
• I sprinkled with cinnamon and dusted with powdered sugar after they were out of the oven.

This recipe made four turnovers

 

 

Croissant Apple Turnovers

Adapted from my childhood and http://comfortofcooking.blogspot.com/2010/10/caramel-apple-turnovers.html

What You Need

For caramelized apples:

• 2 apples (any kind)
• 3 tablespoons salted butter
• 1 tsp vanilla extract 
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• 1-2 tsp fresh lemon juice
• 3 tablespoons brown sugar

For turnovers:

• 1 can (8 oz.) refrigerated crescent roll dough
• Egg wash (1 egg mixed with 2 tablespoons water)
• Enough cinnamon to sprinkle over dough

What to do

To caramelize apples:

• Peel, core and dice apples.
• In a medium skillet, heat butter until it is bubbling.
• Add the apple slices to the skillet and continue to cook over medium-high heat until apples soften and begin to brown. Stir frequently.
• Add the cinnamon, nutmeg and brown sugar, and continue to cook until sugar has melted and started to caramelize. Apple slices should be tender.
• Off heat, add the vanilla and lemon juice; stir to incorporate. Set pan aside.

To assemble turnovers:

• Preheat the oven to 350 degrees.
• You will have 8 triangles that will form your 4 turnovers. You may have to stretch the dough a bit
• Beat together the egg and water, and brush each triangle with the mixture.
• Place 3/4 of caramelized apples on one side of each triangle.
• Place the other triangle on top of the apple fill triangle and seal the edges with a fork. Do this until you have 4 turnovers.
• Brush the tops with the egg mixture and sprinkle a cinnamon over each turnover.
• Place on an ungreased baking sheet and bake for 16 to 19 minutes until golden brown.

 We topped ours with caramel sauce, whipped cream, powdered sugar...

Cook.Eat.Repeat.

The Friday Five



Picture Credit: http://www.milehighhockey.com/2009/9/1/1010781/avalanche-by-the-numbers-5


I love cold weather food! Chili, stews, soups, meats that cook slow and low and fill the house with fantastic aromas! I can’t wait until the temperatures begin to dip!


The five foods I will absolutely prepare this season are:

1. Spanish Paella
2. Real deal Lobster bisque
3. Wine braised short ribs
4. Osso Bucco
5. Coq Au Vin

 OK! Spill it, What are five foods you’ll definitely cook this autumn/winter?

Finally! Ninah Bee

My very creative and inspirational sister has finally come into the blogsphere! Please welcome Ninah Bee (B is for Bolds her married name. Cute right?)

http://ninahbee.blogspot.com/

Fresh Summer Corn - No recipe

What is your favorite fresh corn recipe? Mine is my uncle Lee's Fried Corn!!

We Prepared Asian!

So Babe wants to try foods from different cultures. This go round we did Asian. She loves a good California roll and will eat an egg roll like nobody's business. However, according to her she wanted to go "beyond the basics"...she's extra too...LOL

So our menu included Chicken Dumplings, Shrimp Pho, Red Shrimp Fried Rice and dessert egg rolls!! No recipes just pictures! However, those dessert egg rolls will make their way to three food words soon!  They were divine!

Cook.Eat.Repeat.

Five Not So Hot Eateries

Photo:http://www.slashfood.com/2010/04/27/applebees-introduces-regional-burgers/

I remember when I thought Red Lobster and Applebees were the bees knee! Then my palate advanced! I moved to Houston and began experiencing some of the fantastic cuisine the great state had to offer! So this week, name five eateries that you thought were so divine that are not even on your radar any longer!  No offense to the people who love these places!

Mine?

Red Lobster - when you have experienced Sea Bass in a light lobster broth, Red Lobster will NEVER be a joint you want to frequent

Olive Garden - confession...I still go here on rare occasions because their salad dressing is delicious #DontJudgeMe.  However, if you ever experience fresh, homemade pasta made daily! Bay bey I PROMISE you will NEVER want to eat at Olive Garden again...Trust me! Fresh pasta is allathat!

Applebees - this was a hot high school hangout.  We thought we were doing IT when we went there! LOL

Bennigans - If I'm being honest, they used to have the banginest chicken fingers...Just sayin

A fifth restaurant is failing to cross my memory...I'm old hell! LOL

Oh wait!!! The local hood spot! LOLOL With the exception of Bean Burger Doug's...dude used to flip these huge burgers with his fangas, served food out of the back of his house and his burgers used to hit the SPOT after a late night of clubbing! LOLOL

What yall got?????

Mango Cucumber Chops

That chop right there was all a that! I'm going to make this quick because I'm trying to get my Bigges.t Lo.ser on in a few.

Chops were on sale. I purchased them, froze them and didn't have a clue as to how I was going to prepare the amount of chops I bought.

While perusing one of my favorite sites, I came across this gem of a recipe.  Know why it is a Weeknight Winner? Marinade! Marinades are quick and easy and can add tons of flavor to meats and poultry

I don't even think I made any variations!

Mango Cucumber Chops

http://thefoodaddicts.com/grilled-pork-chops-with-mango-cucumber-salsa/

What you need:

• 2-3 Pork chops
• 1/2 cup Orange juice (yall know I'm extra so I used fresh squeezed, but regular juice is fine)
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 2 tbsp Olive oil
• 1 cup Cucumbers
• 1 cup Tomatoes
• 1 cup Green bell pepper
• 1/2 cup Red onion
• 1 Jalapeno
• 1 cup of Mangoes
• Juice of 1 Lime
• 1 tbsp Rice wine vinegar
• 1 tbsp Olive oil
• 1 tbsp Orange Juice
• Chopped cilantro, optional

salt & pepper to taste

What to do:

• Add chops to a large bowl.  Mix next four ingredients in with the chops. Let marinate until you are ready to grill, at least 2-3 hours.
• Make the salsa. Chop all the vegetables and the mango. De-seed the jalapeno if you don't want that fiyah! 
• Add the lime juice, vinegar, olive oil and orange juice
• Mix well. Refrigerate until ready to serve with the chops
• Grill the chops over medium high heat until done
• Before serving the chops place a good ole heaping of the salsa on the chop and serve
• Oh, be sure to let the chops rest before cutting into them!

Cook.Eat.Repeat.