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