Sweet Potato Casserole

40 oz. can sweet potatoes, 1/4 cup liquid reserved
1/4 cup maple syrup
1/4 cup sugar
1/2 stick butter,softened
1/4 tsp. cinnamon
1 tsp. vanilla

Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1/3 cup cold butter
1/2 cup chopped nuts

Preheat oven to 350.

Mash together sweet potatoes with liquid, maple syrup, sugar, softened butter, cinnamon and vanilla. Place in a casserole.

Add flour, brown sugar and oatmeal to a bowl. Cut in cold butter until coarse crumbs are formed. Add in chopped nuts, mix well.

Sprinkle crumb topping over sweet potato mixture. Bake in 350 degree oven for 45 minutes.

Lentil Soup

1 Tbsp olive oil
1 onion, chopped
2 carrots, sliced
4 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
3 bay leaf
1 Tbsp dried basil
1/2 tsp. crushed red pepper flakes
2 (14.5 ounce) can diced tomatoes
1 lb. dry lentils
8 cups water
4 chicken boullion cubes
1 lb. spinach, rinsed and thinly sliced
1 tablespoon vinegar
salt to taste
ground black pepper to taste

Heat oil in a deep pot. Add onion, and saute until translucent. Add carrots, celery and garlic, saute 2 minutes. Add oregano, bay leaf, basil, red pepper flakes, diced tomatoes, lentils, water and boullion cubes. Bring to a boil Lower heat to a simmer. Cover, simmer one hour, or until lentils are tender. Add spinach and vinegar. Cook until wilted. Add salt and pepper to taste.

Black eyed Peas with ham hocks

2 smoked ham hocks
1 tbsp. hot sauce
1/2 tsp. black pepper
2 bay leaves
1 tbsp. minced garlic
1 chopped onion
1 lbs. dried black eyed peas, soaked overnight

Place ham hocks in a pot. Cover with water. Add hot sauce, black pepper, bay leaves, minced garlic and onion. Simmer for 1 1/2 hours. Add soaked black eyed peas. Simmer uncovered an additional 1 1/2 hrs, adding additional water as needed. Remove ham hock, allow to cool. Remove and mash 3/4 cup of black eyes peas, stir back into pot to thicken. Remove meat from ham hock, shred, add back to pot. Add salt if needed.

Santa Claus Melon

Santa Claus Melon

(Scientific Binimial Name: Cucumis Melo)

Selection Information

Usage: Raw in fruit salads or in fruit platters. Serve at room temperature.

Selection: Santa Claus Melon is a netted cultivar of Muskmelon also known as the Christmas Melon. Good-quality Santa Claus melons will be fairly large and firm with a small amount of softness at the stem end. The coloring will be mottled yellow and green. The skin will have a slightly waxy feel when the melon is ripe.

Avoid: Avoid product that is too firm, too soft, has dark blemishes on the skin or is extremely green-colored.

Storage: Keep uncut Santa Claus melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Keep in mind that once cut, melon odor will penetrate other foods.


Seasonal Information

Santa Claus melons are available from California and Arizona from June until October, with the peak in July.

Product from South America is available during the winter months. For this reason they're also known as Christmas melon. The flavor can be good, but they won't be as sweet as those available in the summer months.


Santa Claus Melon Nutritional Information

Serving Size: 1 cup

Amount Per Serving


Calories 61
Calories from Fat 2



Total Carbohydrate 16g

Potassium 14%

Source: PMA's Labeling FactsProduce Oasis - Santa Claus Melon

Ham and Hash Brown Casserole

* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 2 cups milk
* 2 cups shredded cheddar cheese
* 1 tablespoon Dijon mustard
* 4 cups diced ham
* 1 package (32 ounces) frozen hash brown potatoes (cube style), thawed
* 1 (16-ounce) package frozen chopped spinach, thawed and drained well
* 1/2 cup bread crumbs

Over medium heat, melt butter in a large saucepan; add flour. Stir until smooth; add milk. Cook and stir until thick and bubbly; remove from heat and stir in cheese and mustard. Place half of the ham in a lightly greased casserole. Top ham with half of the hash brown potatoes and half of the cheese sauce mixture. Spoon spinach over the top. Repeat with the remaining ham, potatoes and sauce. Top with bread crumbs. Bake at 350° for about 45 to 55 minutes.

Peachy Chicken

About 9 or 10 years ago, I used to cook a recipe called "Peachy Chicken" ALL THE TIME!! I have been searching for the recipe for the past few months. I thought I had gotten it off the internet somewhere, and that I would NEVER find it again. Then, about a week ago, I was thumbing through Sylvia's Family Soul Food Cookbook (one of the only cookbooks in my HUGE collection that I ACTUALLY use on a regular basis) and lo and behold, there was the recipe I was looking for!! I could not believe it had been right under my nose this ENTIRE time! It seems like a really odd combination or flavors, but it is truly delicious! I highly recommend removing the skin from the chicken before cooking, or else you will end up with soggy skin.

3 1/2 lb. chicken, cut into eighths
2 tsp. lemon pepper seasoning
1 tsp. salt
1 tsp. black pepper
16 oz can sliced cling peaches in syrup
1 Tbsp. lemon juice
1 Tbsp. soy sauce

Sprinkle lemon pepper, salt and pepper over both sides of the chicken. Allow to sit in the refrigerator for at least 20 minutes, preferably a few hours.

Preheat oven to 350 degrees.

Drain the syrup from the peaches into a bowl. Add lemon juice and soy sauce, mix thoroughly.

Place chicken in a baking dish. Pour syrup mixture over the top.

Cook, uncovered in a 350 degree oven for 1 hour, turning half way through.

Add peach slices to the baking dish. Cook an additional 15 minutes.

Beer Braised Stew Beef

I was trying to figure out what to do with the beef cubes I had in my freezer forever, and saw a suggestion online to braise them in beef. So, I took the idea and ran with it. Now, I DO NOT drink beer EVER... I think it tastes nasty, but let me tell you, cooking with beer is a whole nother animal! This dish simmers all day in the slow cooker, and has the most delicious gravy!

3 lbs. beef cubes or bottom round roast
4 8 oz cans mushroom slices
1/2 tsp. black pepper
1 envelope onion soup mix
1 Tbsp. minced garlic
12 oz can beer
1 tsp. dried thyme
2 bay leaves
2 tsp sugar
1 Tbsp vinegar
2 beef bouillon cubes
3 Tbsp. quick cooking tapioca

Put beef in the bottom of a slow cooker. Sprinkle mushrooms over the top. Mix together pepper, onion soup mix, garlic, beer, thyme, bay leaves, sugar, vinegar and bouillon cubes. Pour over been mixture. Cook on low for 8 hours. Remove 1/2 cup of juice from the slow cooker. Add tapioca to the hot juice. Mix thoroughly into a paste. Pour into the slow cooker, being sure to mix thoroughly. Cook on low 1 additional hour.

My Best Meatloaf

When I was younger, one of my favorite meals was meat loaf, with a side of rice and some broccoli. And, of course, lots of gravy! Thursday night was meatloaf night in my house growing up. And, once my mother returned to work, she would often rely and my sisters and I to do most of the prep work for dinner. When it was meatloaf night, I used to prefer to take over in the kitchen.

My mother used to buy three pound packages of ground turkey. I always added bread crumbs, ketchup and an egg or two. And after that, I would go wild. I would grab every herb and spice I could find in the cabinet, and dump it into the mix. And, invariably, it would taste pretty darn good.

Then my Mom discovered the recipe for meatloaf featured on the back of the onion soup package, and that became our go to recipe for our favorite comfort food dish. I carried it over into my own house when I moved out. Sometimes I would use a mixture of meats (pork, veal and beef) sometimes just beef, and on occasion, turkey. But the add in ingredients were always the same: Italian seasoned bread crumbs, water, ketchup, eggs and onion soup mix.

The one day, I was looking through a magazine and saw a recipe that called for V8 in lieu of ketchup. I tried that recipe, and really loved it. With a few of my own personal touches, I came up with this tasty meat loaf recipe.

3 lbs. ground beef (you can use meatloaf mix or ground turkey if you choose)
12 oz. can V8 vegetable juice
1/2 cup bread crumbs
1 envelope onion soup mix
1 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. black pepper
2 eggs
2 Tbsp. minced garlic
1/3 cup grated parmesan cheese (optional)

Preheat oven to 350. Using your hands, thoroughly mix all ingredients together. Press into a loaf pan. Cook at 350 for 1 hour and 15 minutes
Note: I say the parmesan is optional only because I left it out by mistake this time, and it still turned out delicious!

BBQ Short Ribs

I had never had short ribs until I was introduced to them by a room mate a few years ago. This is the recipe she used, and which she taught to me. I do not eat them very often, since they are kind of expensive and a bit fatty, but I do enjoy them when I make them. When I do cook them, I make sure to refrigerate the leftovers in two separate containers (the meat goes in one and the gravy goes in the other). After cooling them overnight, you can discard the thick layer of fat that accumulates on the top of the gravy) I actually prefer the leftovers, because they are less greasy!
4 lbs. bone in short ribs
2 tsp adobo
½ cup white vinegar
1 bottle barbecue sauce
1 sliced onion

Put short ribs in deep pot or dutch oven. Add adobo, vinegar, onion and barbecue sauce. Add enough water to cover by an inch. Bring to a boil. Lower heat to a simmer, cover and cook on low 3 hours or until meat is falling off the bone tender.

Pork Cutlets with Mushroom Gravy

6 pork cutlets (or boneless pork chops)
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp. black pepper
1 Tbsp olive oil
10 3/4 oz can cream of mushroom soup
1/2 cup milk
1 Tbsp. horseradish
1 Tbsp. worcestershire sauce

Preheat oven to 350. Sprinkle pork cutlets with salt, pepper and garlic powder> Heat oil in a large skillet. Sear pork cutlets of chops in oil on both sides. In a bowl, mix together cream of mushroom soup, milk, horseradish and worcestershire sauce. Place pork cutlets in a oven safe casserole. Pour mushroom soup mix over the cutlets. Cover and bake at 350 for 1 hour.

Roasted Chicken

So, today I decided to make a roasted chicken. Since I live alone, I used a small fryer (about 3 lbs). First, I rubbed the chicken with about 2-3 Tbsp. of olive oil. Then I sprinkled about 1/2 tsp. of adobo, 1/2 tsp. black pepper, 1/2 tsp. dried thyme and two packets of sazon and rubbed it into the chicken. Then I put the chicken in a 350 degree oven for about 1 hour and 15 minutes. The chicken SHOULD HAVE been done at this point, but unfortunately the BREAST took longer than the legs to cook. When I checked the temperature of the thigh, it was 175, while the breast still had a tinge of pink inside it, and only read 164 on the thermometer. I think the problem was that the chicken MAY NOT have been fully defrosted in the breast area when I popped it in the oven. So, I raised the temperature of the oven to 400 and roasted for 15 more minites. After that, the breast read 178. I was worried it would be dry (since I have been told you should only cook chicken to 170 degrees, but it was not. It was perfectly moist and delicious, with a nice crispy red skin. While I am not a huge fan of roasted chicken, I really did enjoy this!

Deviled eggs

So, I decided that I was going to make deviled eggs for the Fourth this year. Never mind the fact that I have never made deviled eggs before... I LOVE them... in fact I love ANY kind of egg dish. So, I searched for some good ideas online.... came up with something pretty darn good too... of course, I had to go through the usual drama with peeling eggs... I have tried using fresh eggs, I have tried using older eggs, I know my cooking method is perfect, and I always make sure to cool them down in running cold water, but I still end up tearing some of the eggs apart.This time I peeled 15 eggs, totally ruined 3, knicked about 6 and had about 6 perfectly peeled eggs. Of course, they all taste delicious anyway, so it is all good! Anywhere, here is what I came up with... some really tasty deviled eggs.

12 peeled hard boiled eggs
1/2 cup real mayonnaise
1/3 cup grated parmesan cheese
1/2 tsp. curry powder
1 tsp. dijon mustard
2 tsp. dried chopped onion, reconstituted in a Tbsp. of water, then drained
1/4 tsp. black pepper

Cut each egg in half, remove the yolks into a bowl. Add the mayonnaise, parmesan cheese, curry powder, dijon mustard, onion and pepper to the yolks. Mash the eggs and mix THOROUGHLY, until the mixture is smooth. Spoon the yolk mixture into the egg whites. Refrigerate overnight, then serve.

Sausage and Peppers

My grandmother used to make sweet Italian sausage with peppers often when I was younger. It was one of my favorite meals. But, I never seemed to be able to cook the peppers the way that I liked them without burning them before they reached the desired tenderness. So, I tried roasting them in the oven first, THEN sauteeing them, and ended up with the results I wanted. This recipe does take quite a bit of time, but it is well worth it.

8 links sweet Italian sausage
8 red bell peppers, sliced
1/4 cup olive oil
1 large onion, sliced
2 Tbsp. minced garlic
1/2 tsp. salt
1/2 tsp. black pepper
8 oz can tomato sauce

Preheat the oven to 350 degrees. Grease a sheet pan, place sausage on the pan. Cook at 350 for 45 minutes. Set aside. Toss bell peppers with olive oil. Place on sheet pan, cook in 350 degree oven for 1 hour, stirring every 15 minutes. Place onion in a microwave safe bowl. Microwave for 2 minutes on high. Heat up a large skillet on medium heat. Add the peppers to the skillet (make sure you also use all of the juices and oil from the pan) Add the onions, garlic, salt and pepper. Saute about 15 minutes or until the peppers are very tender, stirring often. Meanwhile, slice the sausage into disks. Add sausage and tomato sauce to the peppers and onions. Cook an additional 10 minutes, stirring often. Serve with fresh Italian bread.

Tuna Noodle Casserole

Ingredients

* 12 oz. Bag broad egg noodles
* 2 Tbsp. Butter or margarine
* 12 oz fresh mushrooms sliced
* 3 6 oz cans solid white tuna broken up with fork
* 3 10 3/4 oz cans cream of mushroom soup
* 1 canful of milk
* 1/2 tsp. Garlic powder
* 1/4 tsp. Black pepper
* 10 oz box frozen peas thawed
* 8 oz. Shredded sharp cheddar cheese divided
* 6 oz. Can french fried onions divided

Directions

* Cook noodles as directed on package. Meanwhile, preheat oven to 350 degrees. Melt butter in a saute pan. Add mushrooms and saute until cooked through, about 5 to 7 minutes. Drain noodles and add back into pasta pot. Add tuna,cream of mushroom soup, milk, garlic powder, pepper, peas, half of the cheddar cheese, half of the french fried onions, and the sauteed mushrooms. Mix together thoroughly, then pour into a large casserole. Sprinkle the second half of the cheddar cheese on top. Cover with foil. Cook at 350 for 30 minutes. Remove foil, add second half of the french fried onions. Cook, uncovered, 15 additional minutes. Serve with a side vegetable of your choice.

Smothered Pork chops

I LOVE pork chops, and I LOVE gravy. This recipe combines the best of both worlds... pork chops and yummy gravy all in one skillet! I like to serve this with white rice topped with the gravy!

4 bone in pork chops
1/2 tsp. salt
1/2 tsp. black pepper, divided
1 1/2 tsp. herb mixture, divided (see below)
2 Tbsp. vegetable oil
1 large onion, sliced thin
1 green bell pepper, sliced thin
1 Tbsp. minced garlic
2 Tbsp. flour
14 oz can chicken broth

1. Sprinkle pork chops with salt, 1/4 tsp. pepper, and 1 tsp. herb mixture.
2. Heat oil in a large skillet, brown pork chops 3-4 minutes per side.
3. Remove pork chops, set aside.
4. Add onions and peppers to the skillet. Saute for 3 minutes. Add garlic, saute 1 more minute.
5. Add flour to the vegetable mixture. Stir until it is absorbed by the oil.
6. Slowly stir in chicken broth. Bring to a boil
7. Add pork chops back to the pan, lower heat, cover and cook 20 minutes, stirring occasionally.

Herb mixture:
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. dried rosemary, crushed

Toss all herbs together and use the quantity called for in your recipe.

Chicken Liver and Onions

I don't recall my mother ever making liver and onions when I was a child, although my father and I enjoyed eating them. My grandmother used to make chicken livers coated in bread crumbs and fried, the top them with some sauteed onions. Very tasty, but I have never actually made them that way myself.
I actually started making chicken livers this way after reading Patti LaBelle's book "LaBelle Cuisine". She had an amazing recipe in her book for calves liver with onions and a nice, beefy gravy. I made it several times in the past, and then decided to try making it with chicken livers and chicken broth (her recipe used beef broth). Her recipe also called for sauteeing the onions first, but I prefer to sautee the onions AFTER the liver, so that the browned bits of liver flavor the onions.
I made this for my father one day, and at first he looked at me like I was crazy.. he had never eaten liver and onions with a gravy! But, once he tasted it, he was hooked, and I have made it for him several times since. I LOVE to eat this with some white rice smothered in the gravy! Bon Apetit!
3 Tbsp vegetable oil
1 lbs. chicken livers
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup flour
1 large onion, thinly sliced
14 oz can chicken broth

1. Season the chicken livers with salt and pepper. Dredge in flour until well coated.
2. In a large skillet, heat 2 Tbsp. vegetable oil over medium heat. Brown chicken livers, about 2 minutes per side.
3. Remove liver from the pan.
4. Add onions to the pan, saute, scraping up the browned bits as you go, stirring often.
5. Add remaining Tbsp. of oil to the pan.
6. Add 2 tbsp. flour to the pan, stir until the oil absorbs it.
7. Add liver back into the pan.
8. Add chicken broth slowly, stirring constantly.
9. Lower heat, cover and allow to simmer for 15 minutes, stirring often.
Serve immediately with white rice

Grandma's Pitsate Cookies

Every year at Christmas time, Grandma would make these delicious Italian cookies. They are not very sweet, and they are not very pretty, but they ARE very TASTY! I was so grateful to find this recipe after my Grandma passed. These were always my favorite cookies... I could eat a whole tray of them. Since I have never been big on baking, I have never actually made these myself. But, I just recently began to enjoy making baked goods, so I definitely will have these in mind when I make holiday cookies!! Christmas is just not Christmas without these yummy treats!

Ingredients

For cookies:
* 1 lb. chopped roasted almonds
* 4 cups flour
* 2 tsp. baking powder
* 1 1/2 cups sugar
* 3 1/2 tsp. Nestle Quik
* 1 cup coffee
* 1 1/4 tsp. cinnamon
* 4 eggs
* 1/3 cup vegetable oil
* 1 1/2 tsp vanilla OR almond extract
* Zest of one lemon
* Zest of one orange

For glaze:
* 1 c. powdered sugar
* 2 tbsp. water
* 2 tbsp. lemon juice

Directions

* Combine all of the cookie ingredients. Mix thoroughly. Roll out into 3/4 inch thick ropes. Cut diagonally into 1 1/2 inch pieces. Bake at 350 fpr 12 minutes. Meanwhile, make glaze out of confectioners sugar, water, and lemon juice, adding liquids gradually until it reaches the desired consistency. Let cookies cool, then dip into lemon glaze.

Whew, that was close!

If anyone saw Top Chef last night, they would clearly see that Angelo attempted to set Kenny up to be eliminated. Thank goodness it did not work. But, I did not like Angelo from the VERY FIRST moment I saw him (when he was name dropping and bragging about all of the places in the world he has been). Now, my negative impression of him has been confirmed.

Angelo knows that Kenny is one of the strongest competitors this season. So, he wanted to try to get him out of the game early. By choosing Kenny for his team mate, he knew that one of two things would happen: Kenny would help his team win, OR Kenny would be at risk of elimination if his team lost. So, he sabotaged the challenge!

Come on, really, celery with peanut butter?? Can you REALLY claim that is a healthy vegetable dish?? His INDIVIDUAL dish could have cost SOMEONE ELSE (Kenny) his spot in the show! Luckily the judges were smart enough to see that this was manipulation, pure and simple!

GO KENNY!!! Take it home!!!

Pork Chops Pizzaiola

* 2 to 4 teaspoons dried oregano, divided
* 2 to 4 teaspoons dried basil, divided
* 1/2 teaspoon salt, divided
* 1/2 teaspoon pepper, divided
* 4 bone-in pork loin chop (7 ounces each)
* 1 tablespoon olive oil
* 3 medium onions, thinly sliced
* 4 garlic cloves, minced
* 2 cans (8 ounces each) tomato sauce
* 1/2 cup water
* 2 cups hot cooked noodles

Directions

* In a small bowl, combine 1-1/2 to 3 teaspoons oregano, 1-1/2 to 3 teaspoons basil, 1/4 teaspoon salt and 1/4 teaspoon pepper./ Sprinkle over both sides of chops. In a large nonstick skillet, brown pork on both sides in oil over medium heat; remove from skillet.
* In the same skillet, saute onions and garlic until tender. Add the tomato sauce, water and the remaining oregano, basil, salt and pepper. Bring to a boil. Return pork to the skillet. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 160°. Serve with hot noodles.

Just Like Grandma's Stuffing

Every year for Thanksgiving, my Italian grandma would make a delicious stuffing chock full of sausage, apples, celery and onions. After my Grandmother passed, no one knew how to replicate her dish. And, we started going to my father's wife's family's house for Thanksgiving, and they preferred STOVE TOP!! FOR THANKSGIVING!!! To me, that is a sacrilege!

My father's wife did attempt to make Grandma's stuffing last year, with truly AWFUL results! The stuffing was a mushy, salty MESS!! So, for Christmas, I decided to make a valiant effort to duplicate Grandma's delicious stuffing. I came up with this recipe, and it came out PERFECT on the VERY FIRST TRY! I am hoping to persuade my father's wife to allow me to bring this dish to the next Thanksgiving meal!

* 6 links italian sausage casings removed
* 1/2 stick butter
* 3 stalks celery sliced thin
* 2 macintosh apples peeled and diced
* 1 medium onion chopped
* 2 Tbsp minced garlic
* 1 bag seasoned stuffing cubes
* 1 14 oz can chicken broth

Preheat oven to 350. Put sausage in large skillet. Saute sausage until no longer pink (about 10 minutes). Remove from skillet. Melt butter in skillet. Add celery, apples and onion. Saute until slightly tender (about 10 minutes). Add garlic. Saute 2 more minutes. Put sausage and vegetable mixture into a large bowl. Mix together. Add bread cubes. Mix thoroughly. Add chicken broth, toss together until all the bread cubes are damp (they will be moist, NOT WET) Put mixture in a large casserole or aluminum pan. Bake at 350 for 30 minutes.

Restaurant Pet Peeves

I came across this article at Eatocracy about the pet peeves people have related to service in restaurants. It reminded me of one of the HUGE problems I have experienced in restaurants.... racism.

Now, before I tell you my story, I am going to say that the FIRST time this happened, I assumed it was just a little oversight on the part of the waiter. I did not want to believe that he was INTENTIONALLY behaving in a racist manner. But, after the second, third, and fourth times (in different restaurants, with different wait staff) I realized that this was a pattern.

See, I love to go out to dinner. And, although I am not opposed to going out alone, I do appreciate having company while I dine. Since most of my friends are Black, nine times out of ten when I eat out, the person I am eating with is Black.

Now, normally, when a bill is requested, the waiter either places it in the middle of the table, or in front of the gentleman if it is a single couple. So, I was kind of taken aback when I went on a date with a Black man to Red Lobster one night and the waiter placed the bill RIGHT IN FRONT OF ME! Just totally ignored the fact that I was with a date, and slapped the bill down on the table right where my plate had previously been sitting. But, I thought that maybe I was just being paranoid. I thought maybe I was EXPECTING the waiter to be slightly sexist by thinking he would place the bill in front of the man I was with. But, if he was trying to avoid being sexist and assuming the man would pay, I would have expected him to put the bill in the middle of the table, so that either of us could grab it.

When my date took the bill from in front of me and paid, I looked at him, and asked him if he had noticed what just happened. He told me he did, but he was willing to give the waiter the benefit of the doubt. But, we both suspected the waiter was giving us the subtle message that since we were an interracial couple, he expected that I would pay the bill. Kind of inferring that Black men are either not financially responsible OR that a white woman in an IR relationship is supporting the man.

Now, if it had just been that ONE experience, I could have let it go. However, this happened on numerous occasions, at various restaurants. It happened when I was with Black males. It happened when I was with Black females. I started realizing that this was common practice, or so it seems.

I would not be offended if the waiter placed the bill in the center of the table. But by placing it DIRECTLY in front of me, it is showing subtle racism. And it makes me mad as Hell!!!

Curry Shrimp Linguine

I discovered this delicious recipe a few months ago in one of the Taste of Home magazines. I have to say, TOH never fails to please when it comes to tasty, down home cooking. Simplicity is the word of the day when it comes to the Taste of Home family of magazines. (I subscribe to Taste of Home, Simple and Delicious, and Healthy Cooking) I also love to visit their message boards... where it is about more than just cooking. I have met some wonderful people through Taste of Home.

I like to buy two pound bags of shrimp when they are on sale. I LOVE shrimp, but rarely cook them. When I do, I usually make a shrimp and garlic pasta. But, I spotted this recipe and decided I had to try it! Personally, I like my curry with a little more heat, so I added a pinch of cayenne pepper to the dish as well. Word of warning: DO NOT attempt to toast the cayenne (if you decide to add it) with the curry. I made that mistake and was choking for about 10 minutes!! I also increased the amount of cilantro used in the recipe (I basically doubled it, since I enjoy cilantro so much!) I also changed the type of pasta, I actually used whole wheat spaghetti.

Try this recipe, you will love it!

* 1 package (16 ounces) linguine
* 3 teaspoons curry powder
* 1 can (14 ounces) light coconut milk
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1-1/4 pounds uncooked medium shrimp, peeled and deveined
* 1/3 cup minced fresh cilantro

Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the coconut milk, salt and pepper
.
Bring to a boil. Add shrimp; cook for 5-6 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture and cilantro.

Top Chef DC

20 minutes into the first episode and all I can say is this:
It is ALL about Kenny! He's got the skills, his got the personality, he's got the creativity, AND he's got the looks!!!

Skillet Lamb Chops

A few days ago, I made a slow cooker london broil. Well, the meat started out small and shrank down, so I was left with a HUGE amount of carrots and potatoes. I tried to figure out what would be an appropriate companion for this overabundance of root vegetables, and I remember the lamb chops I bought a while back and have had in my freezer. Of course, I had never made lamb chops before, so I had to find a good method of cooking them online.

At first, I was going to dust the chops with salt, pepper, thyme and curry and grill them. But, I did not want to have to take out my electric grill, which is kind of big and bulky, for two chops. Plus, I was not in the mood for the cleanup afterwards. I thought of throwing them in the oven, but I didn't want to heat up my whole apartment. So I decided to find a recipe I could make on the stove top.

This recipe came out really great, although next time, I will probably thicken the sauce a little bit before I serve the chops. But all in all, a tasty meal!

2 (8 ounce) lamb shoulder blade chops
2 tablespoons vegetable oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat juices run clear.

Bert's Catfish Stew

Here is another favorite from my most prized cookbook "Sylvia's Family Soup Food Cook Book" I used to make this recipe all the time for my parents and sister. Catfish has always been one of my absoluter favorites, but I never really did much except fry or bake it. This recipe is a lovely change of pace.

2 lbs. cat fish fillets
1 tsp. salt
1 tsp.dried herb mixture (at the end of the recipe)
1/2 tsp. black pepper
2 Tbsp.vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
14 1/2 oz. can whole peeled tomatoes
8 oz can tomato sauce
1 tsp. sugar

1. Rinse the catfish and pat dry. Season both sides with salt, herb mixture and black pepper. Let stand at least 20 minutes or up to 8 hours.

2. Heat the oil in a large skillet over high heat. Add the fish and cook until cooked halfway through, or 1 to 2 minutes per side. Remove the fish from the skillet, cut into 4 or 5 pieces.

3. Add the onion, celery and bell pepper to the skillet, stirring, until softened, about 3 minutes. Stir in the tomatoes, with the juice, breaking them up with a spoon. Add the tomato sauce and sugar. Cook, stirring, for about 5 minutes.

4. Return the fish to the skillet, and cook until cooked through, about 7 minutes, stirring frequently.

Note: I like to ad a few drops of hot sauce to the stew at the end.

Herb mixture:
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. dried rosemary, crushed

Toss all herbs together and use the quantity called for in your recipe.

Ambrosia Salad

I remember eating ambrosia salad when I was a child. I first tried it at one of my elementary school playmate's house. I begged my Mom to get the recipe, which she did. Then, I forgot all about ambrosia. Once in a blue moon, the memory would pop up, but I never actually bothered to try to make it.

Then, I went to a party. Ambrosia was being served. I went nuts!! It was so tasty and delicious, and slightly different (in a good way) than the ambrosia salad I ate as a child. The person who made the dish told me he used sour cream. If I am not mistaken, the recipe I ate as a child included cool whip instead.

I made this for a family gathering, and it got a great reception, and took only seconds to make (and a few hours to chill). It went over very well, and some ate it as a side dish, while others treated it as dessert.

* 2 8 oz. cans mandarin oranges, drained
* 2 15 oz. can fruit cocktail , drained
* 2 cup miniature marshmallows
* 1 cup flaked coconut
* 2 cup sour cream

Strain the fruit and pour into an aluminum pan. Add the mini marsh mellows and coconut. Mix in the sour cream. Chill before serving.

Slow Cooker London Broil

I found this recipe online, and adjusted it by adding baby carrots and potatoes.

2 bags baby carrots
6 potatoes, sliced
1 1/2 - 2 lb. london broil
1 1/2 cup water
1 envelope brown gravy mix
1 envelope ranch dressing mix
1 envelope italian dressing mix

Layer the baby carrotes and sliced potatoes in the bottom of a 5 or 6 qt. slow cooker. Place the london broil on top. Combine the water, gravy mix, ranch dressing mix and italian dressing mix. Cook on low for 6 hours.

Cabbage Soup

Many years ago, when my mother first joined Weight Watchers, she used to make a "free" cabbage soup. I LOVED it! I used to eat a bowl every day, because she always kept it on hand. Sometimes I used to eat it cold, straight from the fridge. I searched all over for the original recipe, but none of the recipes I found sounded exactly like the soup my mother made. So, I decided to combine the recipes I found into my own version, which is pretty darn close to what I remember my mother cooking! I made myself a HUGE pot of this soup a few months ago, and ended up with so much soup that I was eating it for a week, PLUS I froze a margarine tub full, AND I gave a few servings to my sister! I hope you enjoy!

NOTE: I love my soup well seasoned. I do not measure, so I have estimated the amount of each seasoning I use. Feel free to adjust for your own taste!

1 large head cabbage, shredded or chopped
2 large onions, chopped
28 ounces canned chopped tomatoes
2 green peppers, chopped
4 stalks celery, chopped
6 carrots, sliced
10 oz box green beans
2 12 oz. cans V8
2 packages Lipton onion soup mix, or any dry onion soup mix
1/2 tsp black pepper
1 tsp basil
1/2 tsp. oregano
1/4 tsp. red pepper flakes
2 bay leaves
4 bouillon beef cubes


Put all vegetables and the V8 in a big pot and cover with water. Bring to a boil, stir in the soup mix, herbs, and bouillon cubes, and boil gently for 10 minutes. Cover, reduce heat, and simmer until all the vegetables are soft.

Cecis and Rice

My grandmother used to make a batch of this tasty recipe at least once a week, and, since she lived in an apartment above our house, she always had some on hand to share with us. It can be considered a humble recipe, but it is delicious, and every time I eat it, I remember my Grandma. Make sure you entirely cool the rice before you add it to the sauce, or else it will absorb too much of the liquid and not be the proper consistency. It should be a bit thicker than soup, but not nearly as thick as risotto. There should be a good bit of sauce in every bite. My grandmother used to add whole clothes of garlic to the recipe, instead of using minced, so that the garlic flavor was a little milder, but I have always loved garlic, so I used to pop the whole, softened cloves in my mouth like candy!

1 Tbsp. olive oil
2 Tbsp. minced garlic
28 oz. can crushed tomatoes
3 cups water
2 chicken bouillon cubes
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. black pepper
2 14 oz cans chickpeas, drained
4 cups cooked white rice, cooled

Heat olive oil in a deep pot or dutch oven. Add minced garlic, saute lightly. Add crushed tomatoes, water, bouillon cubes, basil, oregano, and pepper. Bring to a boil. Add chickpeas and rice. Simmer about 10 minutes, or until heated through.

Congratulations Chef Samuelsson!

So, Marcus Samuelsson is the "Top Chef Master" this year, and I am a happy woman. I have always enjoyed watching Marcus cooking and talking about his experiences as both a Swedish and an Ethiopian man. I love they fact that he so strongly identifies with his homeland of Ethiopia, even after being raised by an adoptive family in Sweden.

I have always wanted to learn how to cook foods from various African cultures, so I am going to purchase Chef Samuelsson's book "The Soul of a New Cuisine" Unfortunately, the one African cookbook I do own is buried with the rest of my cookbooks in my closet, and I cannot locate it! I have only had African food once, and I believe it was from Nigeria. I really did enjoy it, but would love to try the other types of cuisine that Africa has to offer. I have heard very good things about Ethiopian food, which is why I am so excited to get Chef Samuelsson's book!

Congratulations Chef Samuelsson... keep doing your thing!

Lemon Poppy Seed Amish Friendship Bread

I went to my doctor's office today. Last time I saw him, I told him I was experimenting with baking, and asked if I could bring some baked goods in for the office to share. See, when my grandmother was alive, she was CONSTANTLY baking banana bread, apple bread, coffee can bread, etc. And she would bring them to the doctor's office, the bank, the supermarket, just about anyone she liked would get baked goods. So, since I am diabetic, I do not want to eat too many sweets myself, and decided to distribute them. So, last night I whipped out a bag of Amish bread starter, let it defrost for a few hours, and made this variation.

I didn't even taste the bread, so I was a little nervous about bringing it to the office. Not too nervous though, because so far, every recipe I have made with the starter has been delicious. Well, as soon as I walked through the door of my apartment after my appointment, I got a phone call from the doctor's office. A member of the office staff and a nurse were on the phone telling me how much they enjoyed the bread, and asking me to share the recipe! So, I figured I would spread the love to my blog too! Enjoy!

Preheat oven to 325 degrees.

1 cup Amish friendship bread starter
3 eggs
1 cup oil
1 cup milk
1 cup sugar
1 teaspoon lemon extract
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 large box instant lemon pudding
1/4 cup poppy seeds

Mix all ingredient thoroughly.
Grease 2 large loaf pans. Dust the loaf pans with sugar.
Pour the batter evenly in the two pans.
Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 minutes) turn out onto a serving dish.


Note: I have one cup bags of starter in my freezer. You can either take a bag out and baked right away, or feed it for ten days, according to the instructions.
Note: If you do not have access to a starter, you can make your own. This is the recipe. (I have not tried it yet)

Cheesy Grits and Eggs

I love grits with scrambled eggs and cheese. I can have that for breakfast EVERY DAY. But, cooking the grits with butter and fatty cheddar or American cheese can be kind of dangerous when you are trying to eat healthier. So, I devised this recipe so that I can enjoy tasty, cheesy grits with a lot less fat and calories. I know to some it seems odd to use chicken broth for grits, but believe me, it lends a wonderful flavor. I used a chicken cube, so it has no fat. Now, on occasion, I will still eat the standard buttery, cheesy grits, but for an every day meal, this is a tasty substitute.

1 1/4 cups chicken broth (or 1 1/4 cups water and a chicken cube)
1/4 cup quick grits
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 wedges light garlic and herb cheese (laughing cow)
1/4 cup southwestern egg substitute (you can use plain egg substitute as well)



Bring chicken broth to a boil in a small saucepan. Add grits, garlic powder and black pepper, whisking vigorously.

Bring back to a boil, lower heat to a simmer. Let simmer 3-5 minutes, or until grits are thickened and creamy in texture, stirring often.

Break cheese wedges into smaller pieces, add to the grits. Whisk constantly until the cheese is fully melted. Pour into a bowl.

Meanwhile, spray a small skillet with cooking spray. Add southwestern egg substitute, scramble to desired consistency. Break eggs into bite size pieces, mix into the grits

Note: I did not grow up eating grits. I never even tried grits until I was in my late 20s. For Southerners and grits purists, this recipe may seem like sacrilege, but for an Italian girl from NY, this is a wonderful meal.

Cabbage and Potatoes

When I was younger, we probably ate cabbage once or twice a year. It was one of my favorite vegetables, but we really only ate it on St. Patty's Day. My grandmother or mother would boil the cabbage in the water left over from cooking the corned beef, so the beefy taste would permeate the cabbage. I tried making cabbage myself a few times, but was unsuccessful, because I didn't realize how vital the meat flavor was to the cooking process. When I just boiled it in salted water, it tasted extremely bland.

Then, I moved into a house with a couple of room mates. They used to use either salt pork or fat back in their cabbage (I had never used either in any of my cooking). They showed me the trick to making delicious cabbage. Now, I cook cabbage ALL THE TIME, and boil a kielbasa to go with it. It has turned out to be one of my favorite meals!

Of course, on March 17 I abandon this method and boil my cabbage right in the same water I cooked my corned beef in!

1 Tsp olive oil
½ green bell pepper, diced
2 oz salt pork, diced
1 head cabbage, shredded
½ tsp. black pepper
3 potatoes, sliced

Heat olive oil in deep pot. Add green bell pepper and salt pork, saute 5 minutes. Add cabbage to pot, lower heat, cover and cook 20 minutes. Add enough water to cover the cabbage, and black pepper. Simmer 45 minutes, Add potatoes, simmer 20 additional minutes, or until potatoes are fork tender,

A stroll down memory lane......

When I was in elementary school back in the early 80s, the cafeteria sold large hard pretzel rods for a nickel each. I remember getting two almost every day. We would, of course, play with the pretzel rods before we ate them. They made wonderful fake cigars, and we used to think we were SO COOL holding them between our fingers and puffing on them like we were grown.

I remember I used to like to suck on the tips of the pretzel rods before I ate them. Then, I would proceed to use my bottom teeth to scrape the outer, brown layer of the pretzel off. Only when about two inches of the pretzels were denuded of their bark did I bite into the pretzel and fully enjoy their salty, crunchy goodness.

So, I was in heaven when I saw a big tub of these very snack items at the supermarket the other day. Only $5.99 for a tub of almost 100 pretzel rods. I had to have them!! When I got them home, I put them on my kitchen counter in a very prominent spot. And, I pointed them out to every guest I had in my house, taking the opportunity to talk about those elementary school memories with each person.

Now, just to let you know, I have been trying to be careful the past six months about what I eat. I lowered my blood sugar from an average of 300 to an average of about 110. I cannot say I am actually on a "diet", I eat what I like, I just try to be a little more thoughtful about what I consume lately. My caloric intake is probably about 2/3 of what is was 6 months ago. PORTION CONTROLLED PACKAGING has been VITAL in my struggle towards healthier habits.

I LOVE 100 calorie packs. I buy single serve ice cream treats so I will not overindulge. I buy individual bags of sun chips or cookies. I should have known that bringing a huge tub of pretzels into my house was a recipe for disaster!! And, really, what was I thinking when I put them front and center on the counter top?

I swear this pretzels are laced with some kind of highly addictive drug. At least twice a day, I find myself pulling 3 or 4 pretzel rods out of the tub and munching on them. So, what started out as a healthy snack choice has become a recipe for disaster.

At first I thought that I would keep the tub of pretzels in the cabinet or above the refrigerator next time I purchase them. But, I do not know if that will even help. I think I am going to have to quit my pretzel rod habit cold turkey! So, I am NOT going to buy these pretzels when I go to the store this week. I just hope the withdrawal symptoms are not too debilitating!

World's Easiest Macaroni and Cheese

Growing up, macaroni and cheese meant the blue box. We rarely ate mac and cheese, and when we did, it was made from a box and a package of powdered cheese. Once in a blue moon, we would order some of that gloppy, gooey mess from the local fried chicken spot. But real macaroni and cheese? My family knew nothing about it!

Then one day, my mother discovered this recipe for macaroni and cheese. It was so simple to make, and EVERYONE who tasted it loved it! My Mom made it once or twice on a holiday before she passed away, and after she was gone, I took over. Now, I prepare this macaroni and cheese every year for Christmas Eve, and sometimes for Thanksgiving as well. It never fails to please!

* 1 lb. elbow macaroni
* 1 lb. velveeta, cubed
* 1 lb. sharp cheddar cheese cubed
* 1 stick butter cubed
* 1 can evaporated milk
* 1/2 tsp. black pepper
* 8 oz. shredded mild cheddar cheese
Preheat oven to 350. Cook macaroni according to package directions. Drain and put back into the pot. Add velveeta, sharp cheddar, butter, evaporated milk and black pepper. Stir until velveeta begins to melt. Spread into a 13 by 9 inch casserole dish. Sprinkle mild cheddar over the top. Cover with foil. Bake at 350 for 30 minutes. Remove foil, bake 15 minutes more until cheese is brown and bubbly.

Note: the original recipe called for the addition of a can of green chili peppers, but we never made it that way.

Salmon Cakes

I have made this recipe many times, it is my favorite use for canned salmon. It comes from Sylvia's Family Soul Food Cook Book.


I have a huge collection of cookbooks, however due to space restraints, most of them are in boxes in my closet, and totally inaccessible on a regular basis. But, I do have a collection of about 20 books that I refer back to on a regular basis, either for actual recipes or for inspiration for my own creations. This cookbook is one that I feature prominently on my living room bookshelf.

I have not yet had to opportunity to go to Sylvia's Restaurant in Harlem, but I have made many of her recipes at home, and all have turned out wonderfully. I hope you enjoy this recipe as much as I do.

5 slices soft white bread
15 oz can salmon
2 large eggs, beaten
1/2 cup finely chopped onion
3/4 tsp. black pepper
1/4 tsp salt
2-4 tsp vegetable oil

1. Tear the bread into small pieces and place in a medium bowl.
2. Drain the juices from the salmon over the bread and toss.
3. Add the salmon to the bowl with the bread. Add the eggs, onion, pepper and salt. Toss to combine.
4. Heat 2 Tbsp. of the oil in a 10 inch skillet over medium high heat until the oil bubble when some bread crumbs are dropped in. Drop the salmon mixture by heaping soupspoonsful into the hot oil (make as many as fit in the skillet without touching). Fry until browned on the bottom, about 3 minutes. Turn and fry until the other side is browned, about 3 minutes more. Remove from the skillet and drain on paper towels. Continue with the remaining salmon mixture until it is all cooked, adding more oil if necessary.
Makes 4 servings.

Note: I usually shape the salmon patties into a disk with my hands before adding to the pan.

Trader Joe's Beer Bread Mix

Today I decided that I wanted to bake some bread. So, I almost went into my closet and pulled out the bread machine, along with one of the boxed mixes I keep on hand. But then I remembered I had something different on hand. I had a box of Trader Joe's Beer Bread Mix. All I had to do was add a 12oz. can of beer (I used Budweiser) to the mix, spread it in a loaf pan, and top with 1/4 cup of melted butter. The box said you could adjust to taste, using herbs or cheese. So, I added about 1/2 tsp. each of garlic powder, dried thyme, and red pepper flakes, along with about 1/4 tsp. of Black pepper.

I put the bread in a 375 degree, preheated oven, and set the timer for 55 minutes (the instructions say 45-50 minutes, but my oven always takes longer.) I made sure to use my clay loaf pan, because I notice when I use metal pans, bread gets overcooked on the outside by the time the inside is cooked through. When the timer went off, I had a perfectly beautiful, golden brown loaf of bread.

The taste of the bread was very good, but next time, I will probably add a bit more of the garlic, pepper flakes and black pepper, and maybe a little bit of salt. I do not like the taste of beer, so I was a little nervous to try this, but it did not have that strong beer taste. The crust was tender and salty (from the butter) and was very light (I hate dark crusts on bread). The texture left a little to be desired, it was a little bit rubbery (I think I over mixed it, which the box specifically says not to do).

Overall, I really enjoyed this bread. I think it will be delicious toasted with a little bit of butter or margarine spread on top. The box says that it freezes well if you cannot use the whole loaf right away. I believe I will be making this product again, but will add a little bit more seasoning, and I will refrain from over mixing. But, I would give it 3 1/2 stars out of 5. I think with the addition of a little more seasoning and less mixing, this would get 4 stars.

Nutritional information:
16 servings
170 calories
3.5 g. fat
28 g. carbohydrate

Black Beans and Rice

1 Tbsp. olive oil
½ cup chopped onion
½ cup chopped green pepper
1 Tbsp. minced garlic
1 lb. sliced kielbasa or smoked sausage
½ lb. black beans, soaked overnight
4 cups water
14 oz can coconut milk
1 tsp. dried thyme
1 tsp. salt
½ tsp. black pepper
2 Tbsp. hot sauce
2 cups white rice

Heat oil in a deep pot or dutch oven. Add onion, pepper, garlic and kielbasa, saute until vegetables are translucent. Add black beans and water. Simmer 45 minutes or until beans are soft. Add coconut milk, thyme, salt, pepper and hot sauce. Bring to a boil, add rice. Lower heat to a simmer, cover and cook 20 minute or until rice is fully cooked.

My OTHER all time favorite recipe - Braised Jamaican Oxtail

Whenever I am able to go to a Jamaican restaurant, I order Oxtail and Beans, rice and peas, cabbage, and plantains. One of my favorite meals of all time. On occasion, I order the oxtail with "food" - which is a dumpling, yam (a Caribbean yam, not a sweet potato), and boiled green banana.

After I fell in love with oxtail about ten years ago, I decided I had to figure out to make it on my own. I found this recipe online. The Original Source is a Jeff Smith cookbook (The Frugal Gourmet on our Immigrant Ancestors). It is absolutely delicious, with a prominent allspice flavor. I had never cooked with allspice before I tried this recipe, but now I use it in a lot of recipes. It is one of my favorite seasonings.

This oxtail is tender and delicious, and I love to serve it with rice smothered in the gravy. For a tasty Caribbean treat, try this recipe!

1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and diced
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb ground allspice
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.

One of my two favorite recipes of all time - Chicken Divan

For the longest time, this was my absolute FAVORITE food, bar none. Now, I have to say it is a tie between this recipe and braised oxtail (I will post that recipe tomorrow).

My Mom started making this when I was in Jr. High. It quickly became a family favorite. Every year on my birthday, my mother would ask what I wanted for dinner, and this was ALWAYS my choice! She usually only made the recipe once or twice a year, so it was definitely a special treat.

The recipe is kind of decadent, as are a lot of casseroles, but you do not have to eat a lot to be satisfied. It would make a perfect addition to a potluck dinner, as the recipe makes a really big pan full of creamy, cheesy goodness.

My Mom was not big on casseroles when we were growing up. In fact, I didn't even really know what a casserole was until I was in college, when I was asked by a friend if I could make her my "chicken casserole" recipe again (referring to my chicken divan)

As for me, I am a casserole queen. I love the convenience of a one dish meal. Plus, with the availability of healthier alternatives to most of the ingredients, I can lighten up the recipe when I want to.

This recipe is now a favorite of several of my friends who I have cooked it for, and I make it at least once every other month. I hope you enjoy this delicious, comforting casserole as much as I do!

4-6 boneless skinless chicken breast halves (depending on size)
2 10 oz boxes frozen chopped broccoli thawed
1 10 3/4 oz can cream of celery soup
2 10 3/4 oz cans cream of mushroom soup
1 canful of milk
1/2 tsp. Garlic powder
1/4 tsp. Black pepper
8 oz. Shredded sharp cheddar cheese

Preheat oven to 350 degrees. Put chicken in a large saute pan with lid. Cover with water, bring to a boil. Add lid, lower heat and simmer 15 minutes. Let cool enough to work with, then cut into bite size pieces. Set aside.

Spread the broccoli on the bottom of a large glass casserole dish. Spread chicken pieces evenly over the broccoli.

In a bowl, mix the cream of celery, cream of mushroom, milk, pepper and garlic powder until mostly smooth. Pour evenly over the chicken, and spread across the whole dish.

Sprinkle the cheddar cheese over the top. Cover with aluminum foil. Cook in 350 degree, preheated oven for 45 minutes. Remove foil and cook an additional 15 minutes.

Serve over white rice, or halved biscuits.

Edy's Fun Flavors Apple Pie Ice Cream

Last time I went to the grocery store, I purchased some Edy's snack size ice cream cups in the apple pie variety. I LOVE ice cream, but I do not know how to control my portions when I have a whole 1/2 gallon. So, I bought these little single serving cups. Perfect to curb a sweet tooth, and VERY tasty.
I did not have much hope for this ice cream. I thought it would taste like canned apple pie filling. After a bad experience with apple pie flavored yogurt, I didn't hold out much hope for this ice cream.

I was happily surprised when I ate it and realize how much I enjoyed it. Basically it is little chunks of apple and pie crust in a vanilla ice cream base. There is no one flavor that dominates or takes over, it is well balanced.

And the nutrition information is not too bad either. The package says it is 5.8 oz., 190 calories, with 6 g. of fat and 31 g of carbohydrate. It fits within my daily goals for calories, fat and carbs (for diabetic control). I only wish I had bought some more!

Coconut Saffron Rice

There is not really much of a story behind this recipe. I simply came up with it after I bought saffron online, and wanted to find a way to use it up.

14 oz can coconut milk
2 1/4 cups water
1/2 tsp. saffron threads
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
2 chicken bouillion cubes
2 cups white rice

Add all ingredients except rice to pot. Bring to a boil. Add rice and stir. Lower heat to a simmer, cover and cook 20 minutes until rice is tender and water is absorbed.

Hell's Kitchen

Hell's Kitchen premiered tonight. I am still watching the first episode of the season right now. I have considered many times going to culinary school, since I love cooking, but figured I would have to wait until I was more physically fit. But, watching this show has made me realize that I would not be MENTALLY fit to work in a restaurant.

I so not respond well to high pressure. I am very competitive and I do not like to be in second place. I have a tendency to give up unless I am on top. Definitely not a good trait in the restaurant industry. I cook so that people can ENJOY my food. I get very upset if someone does not like something I cook. I take personal offense when someone leaves more than half the food on the plate, or tells me it is "OK". God forbid I have someone like Gordon Ramsey breathing down my neck and telling me my food sucks!! I think I would run into the bathroom and cry like a little girl.

I think it takes a certain amount of arrogance to be a successful chef. You really have to believe in your own worth, AND feel like no one else can do what you do. There is no room for bashfulness or low self esteem in the professional kitchen.

I have a friend who tells me all the time he wants to be on Hell's Kitchen. He swears up and down that he would curse right back and Chef Ramsey if the man was up in his face. I told him that is the surest way to get fired. But, watching the show, I think that cockiness and attitude is an asset in Hell's Kitchen.

I think I will stick to being a home cook. I know my friends and family appreciate what I cook for them, and personally, I would rather impress the people I love than a bunch of strangers, who probably would not appreciate my efforts. Food is love to me, and a rejection of my food is a rejection of my love. And, I am REALLY bad at handling rejection!

Stewed Chicken

It took me FOREVER to come up with this recipe. I tried so many different methods of cooking this dish, until I came up with one that suited my tastes. See, I have a TON of cookbooks. But, I do not use them very often, and when I do, it is usually just as a jumping off point to create my own dishes.

A few years ago, I lived with a family from Grenada. I observed the way they cooked, the ingredients and methods they used, and adapted their style to my own taste. I have tried so many different methods of cooking stewed chicken it is ridiculous. I used to add green bell peppers strips. At one point I tried adding andouille sausage. I also experimented with smoked sausage, different cuts of chicken, and different cooking times.

I knew I had a winner with this dish when a friend of mine told me I should bottle the sauce and sell it in stores. But, what was most satisfying to me was when a West Indian friend ate it and told me it was delicious. Now, I am NOT claiming that it is authentic. It is kind of my Italian American take on a Caribbean classic.

6 chicken thighs, skin removed
6 chicken drumsticks, skin removed
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 Tbsp. minced garlic
1/2 cup ketchup
1-2 Tbsp. hot sauce
1 tsp paprika
1/2 tsp salt
1/2 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp allspice
2 Tbsp vegetable oil


Place chicken in a large plastic bag. Add celery, onion, carrots , garlic, ketchup, hot sauce, paprika, salt, pepper, thyme, oregano, basil and allspice. Squeeze and shake bag to distribute all ingredients evenly. Let marinate in refrigerator at least one hour, up to overnight. Heat oil in a deep pot or dutch oven. Add chicken and vegetable mixture to the pot. Stir thoroughly to distribute ingredients evenly. Add enough water to cover halfway. Bring to a boil. Lower heat to a simmer. Cook on low for 1 hour, stirring occasionally, and adding water if pot begins to dry out.

Note: I prefer to use my case iron dutch oven. You can cook this up to 2 hours if you wish the meat to be falling off the bones.

Mom's Chicken Jambalaya

This was a family favorite growing up. My Mom called it chicken jambalaya, though it is not authentic. It is more like chicken and rice. I have experimented quite a bit with this recipe, sometimes adding saffron or smoked sausage. I have also made this with boneless, skinless chicken breasts cut into chunks. But, I always go back to my mother's original recipe, with just MINOR tweaks. My Mom always used a whole cut up chicken, but I do not like white meat. She also usually left the skin on the chicken, but we always pulled it off before eating it, since it would be soggy. I find removing it before cooking allows the seasonings to be better absorbed. Sometimes I also make this without the chicken and use it as a side dish for another protein. Whatever tweaking you do, DO NOT leave out the green pepper or the hot sauce. It just WOULD NOT be the same recipe without them! For convenience, you can use a bag of frozen chopped onions and peppers, thawed.


1 ½ tsp dried thyme
¾ tsp. black pepper
¼ tsp salt
8 chicken thighs, skin removed (or 4 legs and 4 thighs)
1 Tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 Tbsp. minced garlic
4 cups water
4 chicken bouillon cubes
2 Tbsp. hot sauce
2 cups white rice

Sprinkle chicken with ½ tsp thyme, ¼ tsp black pepper, and ¼ tsp salt. Heat olive oil in a deep pot or dutch oven. Brown chicken in batches, about 5 minutes for each side. Remove and set aside. Add onion, bell peppers, and garlic. Saute until translucent. Add water, bouillon cubes, 1 tsp thyme, ½ tsp pepper and hot sauce, Bring to a boil. Add white rice and chicken pieces. Lower heat to a simmer, Simmer 20-25 minutes, until water is absorbed.

Nasty Foods I Love to Eat

I have a confession to make: I LOVE eating Chef Boyardee. Straight out of the can. Without heating it up. AND, I am Italian, so I should know better!

I don't know what it is, but I have had a Chef addiction since I was in Junior High. My mom used to buy cans of mini ravioli for my sister, who was thin as a rail. I wasn't supposed to eat them, because I was on a permanent "diet". Of course, the fact that they were forbidden made them all that more appealing.

I used to eat the cans of ravioli when no one was home, then hide the empty cans on the top shelf of my closet. I didn't even bother washing the cans! Good thing we didn't have a bug problem, because by the time my Mom discovered my stash of Chef boyardee cans, I had about two dozen of them, all crusted with dried sauce. I pretended that I didn't eat them myself, that I had taken them out of the garbage to use for some future "art project". My Mom never bought it.

Even after I was busted the first time, I kept my Chef Boyardee habit going. I had to make sure I only snuck one or two cans a month, so my sister would not begin to wonder where her food was going. But, I DID keep sneaking (and hiding) the occasional can.

I really should know better. Chef Boyardee does not taste very good. Especially not straight out of the can. Cold. But, I cannot resist it's allure. In fact, I JUST ate a can of lasagna. All of the Italian grandmas in the world are shedding a tear right about now.

Also on my nasty foods that I love list:
A can of peas mixed with a can of cream of mushroom soup, eaten cold.
A can of brown gravy mixed with a can of corn. Again, cold.
Vanilla ice cream wrapped up in a slice of white bread.

So, do you have anything on your "Nasty Foods I Love to Eat" list?

Grandma Grace's Zucchini Soup

When I was 13, my grandfather passed away. We used to go every weekend to visit my grandparents in their home in Shirley, LI. They actually had two houses on one piece of property. My grandfather's parents lived in one of the houses and my grandparent's lived in the other. When my great grandparents passed on, my grandparents moved into their house. The other house became a weekend house for my family and my cousin's family. We had some great times in that house! I remember hunting easter eggs and squashing one under the couch cushion (after that year we started to use plastic eggs) I always used to think that the house was haunted. I am not sure why, but I was convinced. So, when my Papa passed away, I was sad to learn that my Grandmother was selling both houses.

My parents decided that my grandmother should be closer to us, so they added an extension onto the house. It was a spacious two bedroom apartment, with a beautiful kitchen. My grandmother LOVED to cook, and was CONSTANTLY working on SOME dish. She used to bring a lot of the food she cooked downstairs to share with my family. She ALWAYS had this soup on hand, and it was one of my all time favorites. I still make it at least once a month now, and it lasts for several days.

* 1 Tbsp. olive oil
* 3 cloves garlic minced
* 1 large onion halved and sliced
* 5 medium zucchini halved and sliced
* 28 oz can crushed tomatoes
* 6 cups water
* 4 chicken bouillion cubes
* 1 tsp. dried oregano
* 1 tsp. dried basil
* 1/2 tsp. black pepper
* 2 dried bay leaves
Heat the oil in the bottom of a large soup pot. Add the garlic and onions, saute until translucent. Add the rest of the ingredients, bring to a boil. Lower heat and simmer until zucchini is tender, 30 to 45 minutes.

Note: Sometimes grandma would slip some raw eggs into the soup towards the end of its cooking time and allow them to poach in the tomato broth. I ALWAYS loved an egg in my bowl of soup. I usually add a spoonful of parmigiana or pecorino romano cheese to the top. Sometimes grandmas would add a box of frozen peas in the last few minutes as well.

String Beans (from my 2002 Diary)

I got string beans!!! Like a pound of them!!! Stringbeans rule! Next year, I am going to plant a whole garden with nothing but tomatoes, stringbeas and kale! They are the easiest things in the world to grow... they basically take care of themselves. Collard greens? The bunnies got them! Cabbage? Flopsy, Mopsy, and Peter Cottontail strike again! Zucchini, okra, eggplant? All miserable failures! I think you need to actually do something to grow them. I want some veggies that you plant, and then eat. Watering? Let the sprinkler do that! Weeding? Dammit, crab grass needs to live too! Pest control? Not in the mood! Gimme some nice and easy tomatoes, string beans, and kale any day! And gardening is supposed to be relaxing? It is if you don't have to actually do anything!

OK, I am getting a little too enthused about my damn string beans, but hey, I'm growing stuff! I feel like a little kid when the teacher gives you a styrofoam cup filled with potting soil and a bean, and lets you grow it on the windowsill. Or like the time we planted four leaf clover seeds in a sponge for the Gifted Program! Yes, on a sponge, I kid you not! Like a no frills Chia Pet.

Smoky Collard Greens

* 1 Tbsp vegetable oil
* 1 medium onion diced
* 1 Tbsp minced garlic
* 14 oz can chicken broth
* 1 lb. smoked pork neck bones
* 3 lbs. collard greens chopped
* 1/2 tsp. black pepper
* 1/2 tsp. red pepper flake
* 2 Tbsp. white vinegar
* 2 Tbsp. sugar
* hot sauce to taste

Soak collards in a full sink of cold water until the dirt falls to the bottom. In a large pot, heat oil. Add onions, saute until translucent. Add garlic, saute additional minute. Add chicken broth, bring to a boil. Add neck bones to the pot, simmer 30 minutes. Add collard greens, cover and allow to wilt slightly. Add black pepper, red pepper flakes, vinegar and sugar. Stir. Lower heat to a simmer, cover. Allow to simmer about 2 to 2 1/2 hours, stirring occasionally and adding water if the pot dries out. Serve with hot sauce.

"Skinny" Collard Greens

1 Tsp. vegetable oil
1 medium onion, chopped
1 Tbsp. minced garlic
14 oz can chicken broth
1 lb. smoked turkey wings or necks, cut into 2 inch pieces
2 bunches collard greens, cut into thin strips
1/2 tsp. black pepper
1 tsp. red pepper flakes

Heat vegetable oil in a large pot. Add onion and garlic, saute until translucent. Add chicken broth and smoked turkey wings, bring to a boil. Lower heat and simmer 30 minutes, Add collard greens a little at a time, allowing them to wilt so they fit into pot. Add black pepper and red pepper flakes, Simmer, stirring occasionally 1 1/2 to 2 hours. Remove meat from bones, discarding skin.

Kitchen Mishaps

Last night I decided to grill the Pul-Kogi (Korean BBQ beef) I had gotten from Trader Joes. So, I took out the electric grill, heated it up and started to cook.

In a big skillet on the stove I made my own version of fried rice. I just took two boxes of white rice that the local Chinese restaurant had sent over with my last order and added it to a pan of sauteed onions in vegetable oil. I added some minced garlic, some Kikkoman stir fry sauce, a little bit of light soy sauce and lots of black pepper. I was going to add a cooked scrambled egg to the rice, but I got lazy. After it was thoroughly mixed, I spread it on the bottom of the pan, put the heat on low, and let it cook until it got a little crispy. Then, stirred it, and let the bottom crisp up again. Yummy.

So, while the beef was cooking, I made sure the lights were off, the AC was off, all other appliances were off. I have a tendency to blow fuses by leaving too many things on at once. So, here I am, cooking in the dark, and I flip over the beef, and set the time for 5 more minutes. After about two minutes, I decide to throw the mushrooms I had made the day before in the microwave, completely forgetting that the last time I used the microwave and the grill at the same time, the lights all went out.

Of course, after about 30 seconds, I blew a fuse. Luckily, I was able to salvage the meal, since the beef was pretty much cooked through by then, but I had to eat the mushrooms cold. Luckily, my landlord called the tenants upstairs and they turned the electricity back on, though it was kind of interesting eating dinner in the dark.

So, what are some of your kitchen mishaps and disasters?

Chicken and Black Bean Casserole

I made this recipe for my birthday, and my guests LOVED it! It was adapted from a very basic recipe for Mexican Chicken that I saw on Paula Deen's show. My version really does not resemble Paula's very much, except for the use of the cream soups. I KNOW you will enjoy this tasty treat! Please leave a comment and let me know how you like it!

And yes, I know the recipe is kind of decadent, but I am a firm believer in the "everything in moderation" approach to cooking and eating! This would be a GREAT dish to bring to a potluck, so that you can have smaller portions and no leftovers!

4 cups cooked cubed chicken breast
14 oz. can black beans, drained
10 ¾ oz. can condensed cream of mushroom soup
10 ¾ oz can condensed cream of chicken soup
10 ¾ oz can cheddar cheese soup
1 cup mild salsa
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. cumin
½ tsp. chili powder
¼ tsp. black pepper
3 cups shredded cheddar cheese, divided
8 burrito sized flour tortillas, cut into 1 inch pieces
16 oz. sour cream

Preheat oven to 350. Mix together chicken, black beans, mushroom soup, cream of chicken soup, cheddar cheese soup, salsa, garlic powder, onion powder, cumin, chili powder, black pepper and 1 cup of shredded cheddar. Grease a 13X9 casserole dish. Spread a layer of tortillas in the pan. Top with ½ the chicken mixture, and half of the sour cream Add more tortillas, top with other ½ of the chicken and the rest of the sour cream. Top with a final layer of tortillas. Spread the remaining 2 cups shredded cheddar over the top. Bake 30 minutes at 350.

Discovering Baking

I always thought I hated baking. I never even bought a bag of sugar in the first 2 1/2 years in this apartment. The last time I had baked was for Christmas about 12 years ago. I made Christmas cookies with a friend, and the only reason I did that was because I had a friend to help me clean up afterward. Baking always seemed too complicated, too messy, and too precise. I would much rather cook a nice savory dish where I could toss in a pinch of this and a scoop of that without having to measure the ingredients. I like being able to taste as I go along, and adjust the recipe accordingly.

I also rarely baked because my diabetes was totally out of control, and I did not want to have sweets around the house. I was afraid I would not be able to exercise control over my consumption of baked goods. I had little to no will power, so I just thought my best bet was to avoid baking altogether.

Then, a few weeks ago, a friend came to my house with a bag of Amish Friendship Bread starter. I trudged to the store and bought all of the ingredients I needed, flour, sugar, baking powder and soda, vanilla, etc. I made the loaves of bread, and a huge mess along the way. But, the end result was so delicious, and the process was actually kind of fun. Plus, I had all of these baking supplies on hand. So, of COURSE I had to continue baking!

I moved from the plain Amish friendship bread on to recipes gleaned from various websites. I made a bread machine banana bread. I made a Peanut Butter Banana Bread. I tried a delicious apple bread. Each recipe I tried was more successful than the last!

Now, my new thing is the Amish Friendship Breads. After I was given the initial bag, I baked several loaves of the bread over a few weeks, and ended up with seven bags of starter. Now they are in my freezer, waiting to be put to good use. I defrosted two bags of starter recently and made a few variations of the original recipe. So far, I have tried the banana bread and apple bread versions. Perfection!

A hint: There is no need to go through the whole ten day process of feeding the starter each time you want to make one of these breads. If you freeze the four bags that you make after feeding the original starter, you can pull a bag out a few hours before you want to make the new loaves. Simply use the bag and make the additions that come AFTER the starter has been divided.

Now, I have a freezer full of quick breads. I am going to be passing them on to friends, family members, my doctors, whoever is interested in baked goods. And lets be honest.. isn't EVERYONE interested in baked goods???

JuJuBe's Shepherd's Pie

2 lbs. ground lamb
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
32 oz. bag frozen mixed vegetables thawed
2 10 3/4 oz cans cream of mushroom soup
6 peeled potatoes
8 oz. sour cream
1 stick butter
1/4 cup milk
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese

Preheat oven to 350.

Brown ground lamb, 1/2 tsp. garlic powder, 1/2 tsp onion powder and 1/4 tsp. pepper in a large skillet or dutch oven. Add thawed vegetables and cream of mushroom soup. Allow to simmer 5 minutes.

Meanwhile boil potatoes until fork tender. Drain and add sour cream, butter, milk, 1/4 tsp. garlic powder, 1/4 tsp onion powder, 1/4 tsp. salt and 1/4 tsp. pepper. Mash to desired consistency.

Spread the lamb mixture in a large casserole dish. Sprinkle with cheddar cheese. Top with mashed potatoes. Cover and cook at 350 for 45 minutes.

Welcome to my Kitchen!

I love to cook, so I decided to start a blog about my adventures in the kitchen. I will be posting favorite personal recipes, as well as recipes I come across online or in magazines that look appetizing. I am hoping to post at least one new recipe every week. I will start out with my personal favorites, then post recipes I find from other sources. I hope you enjoy some time spent in JuJuBe's kitchen!