Hello out there...Its been a great while since I last posted!

But, I'm back and ready to share what I've been up to.

For starters, I was working on what would have been our Mama's 77th Birthday!

This was my first try at making high heel shoes...which Mama loved!

 The first shoe I made was the purple one, and I wasn't really happy with it; so I made the black 

one...I was OK with it, but not thrill. I went to bed and realized Mama's favorite color was fiusha and got up and started making it. Not to mention her favorite brand was Bandolino, you know I had to make the label as well. 

I'm not by any means a professional but i'm not intimidated and will give it all I've got...Specially if its for someone close to my heart like my Mama is!     

These are so Yummy....you'll come back for more!

What you'll need...
 

A package or 2 of Pillsbury sugar cookie dough

Mini cupcake liners

Dark chocolate chips

1/2 cup nuts chopped in food processor (optional)
1/2 cup coconut shavings (optional)

1 large Instant Chocolate Pudding mix
1 large Instant Vanilla Pudding mix
1 can coconut milk ( I used La Fe)
Heavy cream or half and half

Fill liners with 1 one of the pre- cut cookie dough and bake for 20 minutes.

Remove from oven and immediately using a wooden spoon make a hole in center large enough to allow for filling. set aside and allow to cool, before filling them.

Melt chocolate chips in microwave about a minute...stir in between until melted

Immerse the cooled cookies tops and code with the melted chocolate, then turned onto the nuts or onto the coconut mixture and allow to sit for about 10 minutes...just long enough to allow the chocolate and nuts to stick a little, so that when filling them the chocolate and nuts don't run into the filling.

 

You can fill it with your favorite toppings....I however  filled mine with the following:
Vanilla Instant pudding, I followed the instructions on the instant pudding package, with the exception, I used the whole can of coconut milk on the vanilla pudding and 1 cup of heavy cream,on the chocolate one, I did 2 cups heavy cream and 1 cup milk. It gives it such a smooth like texture
If it appears to be to stiff,  add a little milk until desired consistency is reached.

I also filled some chocolate instant pudding mix and used heavy cream instead of regular milk.

Finally...I filled some with raspberry preserve.

Gluten Free... Acorn Squash Delight!

1 Kabocha Squash

1 Tbsp. Sofrito

1 tsp. Fresh crushed garlic

1 tsp. Olive oil

Salt

Pepper

Season:

Cut the squash in half and remove seeds.  Mix sofrito, garlic, and olive oil in a small bowl, adding salt and pepper to taste.  Rub mixture onto the flesh of both halves of the squash.  Cover squash halves and refrigerate for a minimum of 2 hours to allow the seasoning mixture to marinate thoroughly.

Cook:

Remove the squash from the refrigerator and allow to sit at room temperature for 10-15 minutes, while the oven preheats to 350 degrees.  Roast the squash uncovered for 30 minutes, or until fork tender.

Enjoy:

Serve as is or sprinkle Parmesan cheese. For a hardier meal add grilled chicken or  whatever your heart desires, and enjoy! 

OMG....Raisin Bread

OMG...It’s been years since I’ve made this bread!

It takes me back to Saudi Arabia when my Papa bought me my first bread maker.

I love that Papa!

This bread is so easy, especially when making it with bread machine!

Add the ingredients to the bread maker in the order listed:

1 cup warm water (not hot)

2 1/2 cups flour 

2 Tbsp dry milk

1 1/2 Tbsp brown sugar

1 1/2 tsp salt

1 tsp Cinnamon

2 Tbsp. butter diced

1 packet dry fast acting yeast

2 Tbsp flaxseed

1 cup raisins

Select sweet bread on your bread maker and go about your business.  Before you know it, the sweet aroma will fill your home.

Whats for lunch??? Roasted Chicken, Steamed Broccoli, and Seared Sweet Potatos!!!

My insparation for this dish was my Tellie!!!

Season chicken at least the day before with your favorite seasonings-I used the following: Granulated Toasted Onion, Northwoods Seasoning, Italian Herb Seasoning, Greek Seasoning, Cajun Blackening Seasoning, and olive oil. With the exception of the Cajun Seasoning, which I purchased at Fresh Market, you can find these at www.Penzeys.com.

Mix all seasonings together with just enough olive oil to moisten the dry seasonings and create a rub.  Rub chicken thoroughly with mixture, place  in a plastic bag, seal and refrigerate until ready to roast, preferably 24 hours in advance.

Slow roast for approximately 1 to 1 and 1/2 hours at 250 degrees.  Raise the temperature to 350 degrees for the last 15 minutes and brush with oyster or bbq sauce to achieve a golden, crispy exterior.  

Seasoning of the Sweet Potato's.

Peel and cut sweet potatoes as pictured below.  Place potatoes in a container and add the following:

Garlic Salt, Italian Herbs and Onion Powder and drizzle Olive oil to coat.

Sear the sweet potatoes by drizzling a small amount of olive oil in a nonstick pan and cook until golden brown and tender on both sides.  

Steam Broccoli to desired tenderness and enjoy a healthy and delicous homemade meal!

Frittata....Simply Delisioso

1 Dozen Medium Eggs

1 Small Zucchini

1 Sweet Onion

1 Package 'Baby Bella' Mushrooms (Sliced)

1 Sweet Potato

1/2 Bag of Shredded Cheese (Pepperjack)

2-3 Cups Diced Ham

1 Packet of Italian Seasoning

1/4 Cup Milk

Directions:

Slice the mushrooms, dice the ham, grate the zucchini and the sweet potato. Set those ingredients aside and saute the onion for five minutes in olive oil. Once complete, whip the eggs with 1/4 milk and add the Italian seasoning.

Grease a casserole dish and lay the vegetables along the bottom, layer the shredded cheese over the vegetables and then layer the ham. Pour egg mixture over all, add more cheese and bake.

Serve with hot sauce or salsa if desired.

Onion Pepper Flank Steak.

It's been a while since I last posted but...

I'm so excited to share my new recipe with you!

 I found my newest favorite brand of seasoning at a glorious place called the Savory Spice Shop!

Go to their website at www.savoryspiceshop.com

What I love most about their seasonings is that they do not contain MSG's and they're Gluten Free!!! This is huge, given the fact that so many people in this country have chronic gluten allergies! Give them a try; I promise you won't be disappointed!

Ingredients:

3 heaping tbsp Family Style Fajita Seasoning mix (Savory Spice Shop)

2 lbs. thinly sliced flank steak

1 large onion chopped or sliced

Yellow, Red, and Orange Bell peppers sliced

5 Tbsp good quality olive oil

3 to 4 Tbsp Oyster Flavor Sauce (Panda Brand)

Hot Sauce to taste...(I make my own, but you can use your favorite one)!

Directions:

Combine sliced flank steak with family style fajita seasonings and 1 Tbsp olive oil and let it marinate  for 10 to 15 minutes.

In a pan large enough to accommodate steak, over medium/high heat, add the olive oil and steak.

make sure steak is seared, before stirring it, for about 3 to 5 minutes. (trust me, since the steak is thinly sliced it won't take that long to cook)!

Give it a stir and then add the rest of your ingredients. Cook for 2 to 3 minute or so.

Serve over white rice, tortilla, or try it as a Taco salad in shell bowls!!!

Picture of New York Style CheeseCake

New York Style CheeseCake-With homemade Blueberry Topping!

I used Emeril Lagasse's recipe and customized it to fit my family's preferance!

I read a quote on a magazine that a recipe is just a suggestion...you can make it your own. Don't let it intimidate you go for It!!!

What you'll need.

1 cup graham cracker crumbs...I used chocolate flavor

2 1/2 tablespoons unsalted butter, at room temperature

1 1/2 tablespoons sugar, plus 1 1/2 cups

2 1/2 pounds cream cheese, softened

1 lemon, zested 

the zest of one meduim size orange

1/2 teaspoon good quality vanilla extract

3 tablespoons all-purpose flour

5 eggs

2 egg yolks

1/2 cup sour cream

**(I didn't have vanilla bean nor did I have the bourbon, I omitted these; and it didnt seem to make that big of a difference).**  

1 vanilla bean, seeds scraped from inside of pod and reserved

1 teaspoon bourbon

Blueberry topping recipe follows.

Remember you don't have to make the topping, you can purchase your favorite topping instead

Directions

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan.

In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well.

Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.

When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy.

Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla extract and mix until smooth.

Wrap the pan in foil and place in a roasting pan

Pour mixture into prepared pan.

. Fill the roasting pan with enough hot water to come half way up the sides of the pan.

Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely.

Refrigerate cake overnight before serving.

Blueberry Sauce:

make a day in advance 

1 larger frozen blueberries

1/2 cup brown sugar...or add to taste 

1 teaspoon finely grated orange zest

2 cinnamon sticks

1 tablespoon vanilla extract

1 tablespoon cornstarch

Combine all the above ingredients into a crockpot and cook overnight untill  the liquid is thick, if its to runny disolve a tablespoon of cornstrach in a little bit of water and add to mixture and cook 5 more minutes and let cool. 

 

 Spoon on top of the cheesecake and serve and enjoy!!!

cook over night in crockpot.

Lumpia

Ingredients

1 lb. ground pork
1 lb. ground chicken 
1 cup chopped shrimp (optional)
1/2 cup finely chopped onions
1 cup finely chopped carrots
1 whole egg
3 tbsp. soy sauce
4 dashes of sesame oil
salt and pepper, to taste

1 Tbsp oyster sauce

1 Tsp garlic powder

1 ½ Tbsp of corn starch

In a bowl, combine all ingredients. Mix until well belended.

let marinate for an hour.

Now we're ready to wrap!

Add 1 to 1 1/2 Tbsp of meat mix to wrap...

fold as illustrated below. Fold in left and right sides, then roll, wet your index finger and dab the end to seal.

These can be made ahead of time to be used later.

They freeze really well.

Deep fry these and ensure oil is hot...fry 6 at a time as this will bring the oil temp down to cook evenly.

Fry until golden in color.

Enjoy with Plum Sauce or sweet and sour sauce.

Chicken Soup to wake up the DEAD!!

Part One

Ingredients

1 small to medium size whole chicken, remove excess fat and skin.

1 whole celery stalk, washed and the ends removed

3 medium to large onions, ends cut off and peeled

1 large head of fresh garlic peeled and minced

2 chicken cubes (Knorr)

1 small to medium size Spanish quash, peeled and cut into quarters (You can substitute the squash with any other squash you prefer…however if using butter nut squash remember this squash has a sweet taste and it may change the taste of the soup)

1 bunch of Fresh Cilantro rinsed in cold water. Tie cilantro with cooking thread so it’s easy to remove later.

1 large pot with lid

Enough water to cover chicken and then some.

Rinse chicken and place in a large (at least 8 quart) stock pot and add all of the above ingredients listed in part One.  Add enough water to cover chicken and then some. Bring to a boil over high heat and then reduce heat to a vigorous simmer. Simmer until chicken is tender. Once chicken is tender, remove chicken and let it cool completely.  Once cooled, remove meat and set aside. Remove all veggies from chicken stock except for the squash…using a slotted spoon pick out pieces of Spanish squash and mashed them and return to the chicken stock.

Part Two

  Ingredients 

2 carrots sliced

4 to 5 medium potatoes diced into small cubes

2 packets chicken flavor noodles soup (Maggi)

6 whole Jamaican Allspice

For a hint of heat add THAI RED CURRY PASTE (Optional)

Add mixed frozen veggies (Optional)

Add Part two ingredients to chicken stock Part One and simmer until veggies are tender and soup has thickened a little.

Serve with white rice or dinner rolls. 

I normally make this soup and freeze some for those long winter months!