What had happen was......

....my camerea is broke. I have been cooking and I have no way to post my pics. After being disappointed for quit some time. I think that my camera phone might be a good sub until I can replace my lovly cmaera. I am hoping that my husband will be able to fix it. It just seems to be one thing after another, but hey i am still trying to be postivie.
On the cold side , I am happy that it ran its course through the whole family, it almost felt flu like.
I cannot seem to stay anyway now from blogging, and trust me when I say that it was soooooo sad when my baby boy broke my camera. I am crossing my fingures, that my phone will due if not i will just post the recipes and then put the pics up at a later time.
There you have it and I would like to thank everyone for the nice emails I got asking when I was planning to UPDATE.
-adama

Yuck!!!!

Okay, well i am feeling sick. Go figure with the humidity here. I guess I should just appreciate that i am still in good health. My man is doing really good at take care of me, but i think tomorrow if i can get a little strength I will fix some Chicken Dumplings. Yeah that sound good already. I can feel the warmness.

Mustard Chicken

This dish hits home for me. Its more of a African dish, and is best served with rice. I find this one really easy to make compare to many of there other dishes that are from my culture. I am first generation American, and for some reason I always found it hard to make any of the dishes. That was until my oldest would tell his Nana "hey that smells good can i have some, my mom cannot cook that." Well when he said that I only heard, "I need to learn how, and what do you mean, I cannot cook that. Um yeah i can!" So began the journey to keeping the African Dishes in the family! I have altered a little of this, because i love garlic, Jalapenos, and added olive oil. After watching Dr.Oz, i have started using a lot more Olive Oil, and garlic. Love that MAN!!


Ingredients:
2 1/2 pound boneless, skinless, chicken thighs
2 tsp salt
5 Tbls Olive Oil
1 Tbls minced garlic
1 large Sweet Onion
1 Large green bell pepper
(OPTIONAL) IF you like a hot taste dice up 1 jalapeno or pepper of your choice
1/4 onion powder
1/2 tsp black pepper
1 chicken broth cube
4 cups broth made from the chicken you boiled
3 Tbls of Mustard

Direction
Pour about 5 cups of water into the pot you will be using. Add 1 tsp salt to the water and let it boil. Afterwards, add in your chicken, let this boil for about 15 min, and add in you cubed chicken broth. When that is done scoop your chicken out and place to the side to cool for about and hour, and pour your broth into another dish. While chicken is cooling, cut up your onions, and bell peppers. Now the pot you were using should be empty(no need to wash out your pot), so add in your Olive Oil, when that is warm place your peppers, onions, garlic, black pepper, and onion powder to the pot.

Let this cook on med heat for about 5 -10 min., stir this so it want stick or burn. When this is complete get about 4 cups the of chicken broth, and add to this pot, let the flavors come together, for another 5-10min, at this time add the other tsp of salt, and your mustard, and stir the mustard in until it dissolves into the broth, this is such a great smell. While the broth is boiling start cutting up your chicken, into nice pieces. Set your chicken aside, and let the broth, mustard mixture boil itself down on med hi temp, and DO NOT COVER, occasionally stir the pot. This process can take about 20 min to boil down. When it starts to thicken add the chicken in and mix this up and turn down the stove to med, and let it cook for another 5-1o min. The smell is great, and I just love the colors. This dish is best served with rice (I prefer Jasmin), or a nice sweet roll. Once again Enjoy!!!!

Verdict: It has a excellent taste
Time: about hour and 1/2
Level: somewhat easy
Derived from: My mom and I

And now!!!!

Okay well now that, i am slowly, but surly regaining a clear path to where we are living, and meeting people, not to mention adjusting to my sweet new baby girl, I can now commit to my food-fabulous blogging world. I hope to get new fresh recipes for other bloggers, and sites. Okay i am sooooooo Excited, not to mention i have only 12 more boxes to unpack. HI-5 to my man and I. This I my juicy, LADY-BUG @ the most peaceful time of the day NAP TIME!!!!!The last and final child....YES!!!!

Perfect Chocolate Cake!

Now that I am trying... the key word is TRYING to lose some weight, I decided that i would only make desert on Sundays. You know the bug tempting things. Such as this cake. I remember making this bake when we were stationed in Japan. We were just craving for something moist and different from the Japanese deserts. I received this recipe on the bake of the Heresy Cocoa BOX.I hope the picture tells it all.

Ingredients

2 c Sugar
1 ¾c All-Purpose Flour
¾ c Hershey’s Cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp Vanilla extract
1 c boiling water

For the Chocolate Frosting
½ c butter
2/3 c Hershey’s Cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Directions:
Preheat the oven to 350. Grease and flour two 9 in. round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med speed for 2 min, or if you don not have a mixer, beat for 10 min. Stir in boiling water (batter will be thin ). Pour into pans. Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool 10 min.; Remove from pan to wire racks. Cool completely.

Frosting: Melt butter. Stir Cocoa. Alternately add powdered sugar and milk, beating on med speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 cups.

Verdict: This is already a keeper in my family. I use to be scared of making cakes, but not anymore. This cake is super moist, and has a beautiful taste. Enjoy!

Level: med

time: about 1 -1 1/2 hour

derived from: Hershey's

Goat cheese chicken Quesadilla! Lovly

Okay ever since I discovered the taste of Goat Cheese I have now been wondering what I could make with it. With that in mind I am going to search, and also try to do things on my own with the cheese. This is a little something I kind of whipped up together, need I say the pics. Speak for themselves. The flavor of this combined with salsa was really good!!!

Ingredients:
6 pieces chicken tenderloins (if you’re making 2, for everyone you make use 3 to 4 pieces on each wrap)
2 Large flour tortillas
4 tblsp. Olive Oil
1 Large sweet Vidalia onion, chopped up
1 tablespoon lime jucie

1/2 cup salsa (chucky)
Mexican shredded cheese
3 ounces goat cheese
Sour cream

Direction:

Pour the 3 tblsp. Oil on skillet or pan medium high temp. When the pan heats up add you chicken, and pour the lime juiceon top to the chicken, just like steak only flip the tenderloins once, to keep it juicy, so let it cook for about 10 to 12 mins. On each side. When that is done the chicken should be a nice golden color, take the chicken out of the pan, pour in that last tablespoon of oil, and add the onions, just salute them. Now pour in that salsa, turn the stove down to medium tempt, let that cook for about 5 mins, while stir it , if you need to you can add in a little more Olive oil, you don’t want anything to stick. After you are done with that place the onion salsa min in a bowl. Now it is time to stuff the tortillas on one side, add in 3to 4 pcs chicken, about a handful of Mexican cheese, ½ ounce goat cheese crumbled up, and about 5 tablespoon onion salsa mixture fold the tortilla in half. Lay the quesadilla in a hot pan of oil, brown on both sides, just like you would do grilled cheese, lay something heavy one top, to get it to melt the insides really good. Finally cut it into 4 big triangles, and serve it with sour cream, my husband had made guacamole, and ate his with that.

Verdict: Yum! I am glad blogging so I can look back and make this again.

Derived from: ME!!

Adjusting Family

Hello out there!!!! Well I am still new out there in the blogging world, and still trying to figure out how to bring in comments, so just maybe i will gain some strength and introduce this blog to some of my girlfriends. Anyway, not to ramble on ;the reason for being away for soooooooo long is because i am trying to adjust my family and i to the new place we are now living. Hence the reason why I have not been blogging. I mean with my oldest baby boy starting a new school , and football, cubscout, not to mention still trying to get to know the area, with the loving joy of STILL UnPaCkInG, it has just been CRAZZZZZZZY. You may notice that some of my log in dates are back dated that is because i attempt to put them in, just to keep track for me, and never get around to putting them all in. Well enough of that, I just thought i would briefly explain. Okay readers/bloggers have a good one! Come back and visit/Comment!

Any berry muffins

So, it may seem like my family and I are on muffin kick. Well YES INDEED, we are!!!!! I have now made these a couple of times, and i just bake them and place on the counter for anyone to grab. There perfect for breakfast a mid snack, and dessert. My family has done nothing but grow and have the need to eat. So, if i can make it with spending less money, and with a great taste i am looking for then, I am all about making it.I hope you enjoy this I received the recipe from Annie blog. I used Blackberries (I made 8), then i used Raspberries(8); so you don't nesscerily have to use Blueberries. They are great when you have a big muffin pan!

Ingrediants
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Topping

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).

Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done

Verdict: this receipe once again is A+++, like i said feel free to try different berries. Enjoy!!!!

Level: EASY

PREP TIME:15min
COOK TIME:20-25mins

Derived from: Allrecipes

Buttermilk Double Chocolate Muffins

My son and I made this as a math lesson at least that is what I told my husband...LOL. Another reason is because I am tired of spending money of those run of the mill chocolate muffins for my son. I wanted him to realize " Anything they can do we can do better" (U know the song..I luv it). After searching through various of recipes, I found a pretty good keeper. I just made a little alterations . I added (MMMM..Buttery Milky) Buttermilk, because buttermilk is the better milk...lol (I crack myself up, even if you don't laugh at my jokes I do....so it okay...lol) As all my close friend know I love Chocolate so added more milk chocolate chips. Here is what you will need.....

Ingredients

1 3/4 cups flour

3/4 cup granulated sugar

1/2 cup cocoa

2 teaspoons baking powder

1/4 teaspoon baking soda

1 egg, lightly beaten (i love egg beaters)

1 1/4 cups milk (come on use the buttermilk)

1/2 cup butter (real butter), melted

1 teaspoon vanilla

1 package (1 1/3 cups) white chocolate chips (we used milk chocolate)

Directions

Preheat oven to 375 degrees F.
In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.
In a medium bowl mix the egg, milk, butter and vanilla.
Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.
Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.
Spoon into muffin tins that have been greased or lined with paper muffin cups.
Sprinkle reserved white chocolate chips over the tops of the muffins.
Bake for 20 to 25 minutes.

Verdict:

My son thought that these were as he said "Sweet, Mom". This is a keeper, Bye, bye store bought.. Enjoy!!!

Derived from: donogh

Sweet Teriyaki Beef Short Ribs

After being stationed in hawaii and already missing those lunch plates, that you can basically get anywhere I started to crave for th beef short ribs. Short ribs already make you feel like you don't get enough meat, but depending on where you are at in Hawaii you can get a pretty good portion or you can be left feeling like, "Okay there is some meat on here, Right?". Well with adding a little bit of seasoning here and there, besides just the teriyaki sauce, I feel I have mastered the taste I was looking for.

Ingredients:
4lbs beef short ribs
1 large sweet Valida Onion (optional, don’t need it but I love the taste it bring to the meat)
1/3 cup oil (I prefer extra Virgin Olive oil)
1 Tbsp brown sugar
1/cup Teriyaki Sauce (the brand I use is Kikkoman) Found in the oriental section
2 tbsp 1tsp honey
House season (black pepper, salt, garlic powder)

Direction:
Pour the Oil into the pan. While you are waiting season you beef, on both sides. When oil is warm place your beef on the skillet (Skillet is easier to use so you can get everything on).
Let it cook for about 12mins on both sides or until it browns. Try to limit the time you flip this meat over, I normally flip it once. Cut up that sweet smelling Onion, set aside. In bowl add your brown sugar, honey, and sauce, mix well, and then set aside. When the meat is done remove the meat from the skillet place in a deep bowl or a pot. Now add those onions to the skillet just let the onions cook, but don’t let them brown…. so about 10mins med high tempt keep moving the onions around. When the onions are done, add this to the meat, and then add in the teriyaki mixture, stir this all together really well. Afterwards, turn back on the skillet to a med High temp, pour everything back on to the skillet let this cook just until the sauce kinds of caramelize so for about 5-10min. Thats it.
My input:This meat is a little oily, so is your concerned try not to ad too much oil, or eat with other oily foods. The taste is sweet, so don’t get carried away with the House Season….it will leave a salty sweet taste (UCK!) We love this served with some nice fluffy rice. If you want to add some fruit to it Pineapple works real well cooked in with the Onion. Enjoy!!!

Comfort Chocolate Chip Moist Cookies

Well this cookie recipe came from my neighbor in Japan Wendy. She was like the nicest neighbor, and she was always baking for my son. Now I have had this recepie for about 8 years now and I have added some other things to it. These cookies are really moist and hit the spot for my family. Oh and it goes great with milk (of course).

Ingrediants

2 ¼ cup flour
1 tsp baking soda
1cup soft butter (needs to be butter, not margine)
¼ cup sugar
¾ cup firmly packed light brown sugar
1 pack (4 serving size) French vanilla flavor instant pudding
2 eggs (I use egg beaters)
1 pack 12 oz chocolate chips.

Direction
Preheat oven 375
Mix flour with baking soda. Combine butter, sugar, and pudding mix. Beat until smooth and creamy. Beat eggs in slowly and then add chips (Batter will be stiff). Drop by tsp. on ungreased baking sheet about 2’apart. Bake for 8 to 10mins.

Now to keep the fresh, put them in a closed tight container with a slice of bread, change bread out when it hardens to keep freshness.This makes at least 6 doz. if you use the tsp. I take the remaining dough wrap in plastic wrap tightly and freeze for later.

Verdict: Yum, Yum, and need I type more!!!!!

My Lumberjack Stuffed Potatoe!!!

So this is really good! It has that southern taste that I love, and warms me up. When we were living in Japan I really started to miss that southern cooking, I was still new to the whole marriage thing , and I got tired of my husband showing off his skills, so with plenty mistakes , and many attempts I became really good at making this.I just recently added the baked potato in as a bowl to hold the pot roast. The thing is if you use the baked potato as a bowl, there is no need to add potatoes to your pot roast. I on the other hand for my boys still add in the potatoes, because they rather not have the baked potato. The baked potato gives the roast a whole different taste. Once again this a a family favorite, I hope you enjoy!!!

Ingredients:
4lb roast
4 Bay leaves
¼ cup canola or vegetable oil
2 Large Sweet Vidalia Onions
6 Med Reg. potatoes
2 reg. size cans Cream of Mushroom w/t roasted garlic (I prefer Campbell’s)
1 reg. can size cream mushroom
2 beef broth cubes
½ tsp rosemary
House seasoning (salt, black pepper, garlic seasoning) season to taste

Direction
Preheat oven to 375 or electric roasting pan.
In a med to large skillet add your oil, and set it to med. High. While that is warming up go ahead a season that hunk of a beautiful roast with you House Seasoning, DON’T BE SHY Pour on the Season!!! When skillet heats up brown roast on all sides approx, 6mins. (I prefer to do that until I see some crispiness). To get all of the sides to brown I use my serving fork, only for about 3mins, and then do the other side.Here is a pic for you. Once all is brown remove from skillet.

Put the roast and its drippings (I know but the drippings make it take really good …lol) into your roast pan. If you’re using your electric roast pan you can now take 2 of the potatoes and place in the oven for 2 hours. If you don’t have one place in the oven on a lower rack. Now in you roast pan add your cans of soup and for every can you use add water. Crumble up your beef broth cubes and then sprinkle it around the pan. Cut your potatoes into sections of 3’s, cut up your onions, now add in with the carrots, bay leaves, and rosemary. After all that is in just stir the pot, make sure to place some onions on top of the roast along with some of the soup you added in (this lets the flavor seep into the roast), make sure to pure some juice on the roast from time to time to keep it moist.

Finally cover the pot and let it cook, about ever 30mins. make sure to check, stir the pot, and add some black pepper and salt (to taste). Let cook for 4 hours, you know it is done when it is falling into pieces.

As for the potatoes when they are done (approx. 2 hrs), slice it down the middle, let cool for about 30mins. Take out a little bit of the potato, and fill with your roast. The filling that you took out mix it into the gravy on the side or place back inside … it’s up to you.

Verdict: It simply tastes great, takes a long time to cook , but the results are worth it. Enjoy!!!

Yummy 2 My Tummy

Okay need i say anything else!!!! I was having a craving for some brownies, and decided once again "In the spirit of cooking i might as well put my box aside (that was really hard to do..lol), & give it a try." Well let me tell ya i am glad i found this recipe from Renee, because it hit the spot. HI-5 to Renee!!

Of course being that its brownies, I had to lick the batter, you know just to check if it was going to be okay(lol). After checking that important detail, the batter seemed to have the same appearance, and texture I am use to when I normally make them. You see......

Chewy Cocoa Brownies
(recommended by nestie Soon2BMrsN)
1 2/3 c. sugar
3/4 c. melted butter or margarine
2 tbsp. water2 large eggs
2 tsp. vanilla
1 1/3 c. flour
3/4 c. baking cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. chopped nuts (opitional)
1/2 c. mini chocolate chips

Directions
Preheat oven to 350. Grease 13x9 pan.Combine sugar, butter, and water in large bowl. Stir in eggs and vanilla.Combine flour, cocoa, baking powder, and salt in medium bowl. Stir flour mixture into sugar mixture. Add nuts and chocolate chips. Spread into prepared pan.Bake for 18 to 25 minutes, or until wooden pick inserted comes out slightly sticky.Makes 12 servings.

Overall:
As I stated you know I loved it, so did the family. I added the chocolate chip. Mine were milk chocolate, which gave me a chocolate overkill, next time I will not be adding that. This is a KEEPER...ENJOY!!

Beer Bread

In the process, of making some beer battered shrimp, I started to crave some beer bread. Now normally I would order the beer bread, but I decided in the spirit of cooking I will try out a recipe for it. Now I have learned that depending on the beer it can alter the taste of the bread,, so far I like Samuel Adams, it brings a GREAT blend into the bread. I also ate the bread with a cucumber dip. To me it is a very good combination. For anyone who never tried beer bread before, or cooked with any types of beer, the beer will not taste like beer when you serve it to your kids. ITS OKAY!!!

INGREDIENTS
1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

DIRECTIONS
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

MY VERDICT

Is it was good, but could be better, I wanted a firm taste, so i place my bread a little longer in the oven I added 10 mins on . I also used some butter to give the bread a glaze. I really think that it would have had the kick i was looking for if i used Samuel instead of Bud., but my family enjoyed it.

This can be located @ Allrecipes

Filet Mignon with Balsamic Syrup and Goat Cheese

So as usual I was watching Food network, and I wanted something new. It just so happen that Everyday Italian was on and she was making this Yummy cut of beef , that looked pretty darn good. I at first had my doubts when I saw how much Balsamic Vinegar she poured in, and then she used the goat cheese and that sold me! I've never had goat cheese before, but I've heard much about it; about the texture and how great of a taste it has. The only problem I ran into was that I accidentally bought beef loin instead of the Mignon. This recipe tasted EXCELLENT!!I mean words could not describe it ( I will try). The meat was tender, the sauce was just right, and the cheese really brought everything together. I am not much for different kind of cheeses, but goat cheese gets an "A+" in my book. This recipe is a keeper! I hope it finds pleasure for someone else. Oh, I made this for a nice dinner for 2. I had mine with a salad, using the Balsamic Spritzer, he had mash potatoes and broccoli (I think maybe wine would have been good). ENJOY!!!

INGREDIENTS:
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter 6 (5 to 6-ounce)
Filet Mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

DIRECTIONS:
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Becoming more than just food.....

I spent the first 10 years of marriage having our beautiful kids, granted all I wanted in my marriage was a dog, but 10 years later, I have 3 beautiful kids, (2boys, and a newborn baby girl), and 2 dogs (my lovable St. Bernard's). In this household my husband is like the ultimate at home chef, we just love his cooking. Finally ,I decided "You know what? I to cook also, and have our family and friends have some pleasure from my cooking". Needless to say after burning, over boiling, drying out, and under cooking, things started to come together. Afterwards, I started to make the same things over and over again, and altering some receipes here and there. I started to yearn for more recipes so i started watching Food network, looking online, and being a Navy wife went to the cooking classes that they offered. I am first generation American, and i took some time to watch my mom cook her GRRRREAT African dishes. Slowly but surly i have gradually gained confidence to cook for not only my family, but for friends and enough to entertain for our house parties, and neighbors. I am starting this blog so can keep up with what i have tried to cook, what we like and how I can put a little of my flare into it or not! Also I want to share the recipes and my experience with cooking them, and from time to time let you know what the family thought. Often my friends ask can I give them my recipe, now i actually can, or direct them where i got it from. A good group of my friends are great at cooking maybe I can put there recipes up.

I hope this blog helps me share my joy of cooking and give back to all who have given so many recipes to me. Okay Yall Enjoy (i am a southern gal)!!! Come back Now

Easy Lemon Cookies

This is my first receipe that am posting, a little nervous, but hey i am really also EXCITED. Newbie to the blog


I have been craving some of these tasty, mouth watering Lemon Cookies and I needed something really quick for dessert. After making the Parmesan-Crusted Pork, and Parmesan Cheese Bread, that I received from Annie's Eats. I just wanted to real quick make a little something; not to mention my house was really running on overload after cooking the other dishes. My family enjoys them every time I make them, the thing that I find myself altering is the time they stay in the oven. The recipe states that you should leave it in for 6-9 mins but I don't care for the underdone cookie, so I keep them in for about an extra 2-3min . The batter might seem a little guey, so I add just tsp(s) of flour here and there to make it a little solid. Its from a cake box, does it for me!!!!

INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
*use flour to thicken (i used it to thicken into more puddy)

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven(I baked mine for 2-3 mins longer). The bottoms will be light brown, and the insides chewy.

You can also find this treat @ allrecipes. Okay enjoy!!!