The recipe can be found here. If you are not familiar with The Pioneer Woman she has the best recipes. If you love to cook or if you love to eat check her out! You won't regret it.
Tuesday, May 31, 2011
Tasty Tuesday
This is what I had (among other things) this weekend. So good!!
The recipe can be found here. If you are not familiar with The Pioneer Woman she has the best recipes. If you love to cook or if you love to eat check her out! You won't regret it.
The recipe can be found here. If you are not familiar with The Pioneer Woman she has the best recipes. If you love to cook or if you love to eat check her out! You won't regret it.
Wednesday, May 25, 2011
A Week Late
NO, NO, It's not that...My Mothers Day gift came a week late this year. I was traveling over the Mothers Day weekend so the hubby gave me my gift this weekend.
It involved a little of this
Some of this...
All in a room that looked like this...
Which provided views like this...
It was complete bliss.
Thanks to my hubby I had a relaxing "Mother's" Day.
It involved a little of this
All in a room that looked like this...
 |
| You could also see Stone Mountain from the room. Not sure why I didn't take a pic of that...oh well. |
Thanks to my hubby I had a relaxing "Mother's" Day.
New Additions
These are the newest additions to my garden. I love Gladiolus.
When I was a kid my mother would go to the Farmers Market every Saturday in the summer. She would always bring home big bunches of these. Its so funny how little things from your childhood end up meaning so much to you.
What childhood memory still makes an impact on you today?
Tuesday, May 24, 2011
Tasty Tuesday
This is what I had for dinner last night. All I can say is "finger-licking good".
Southern Fried Chicken
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
Directions
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
* This is just the way my mom makes her fried chicken (except for the hot sauce) and it is some of the best chicken ever.
* Also I like to soak my chicken overnight in a brine to infuse flavor into the meat. I don't use an exact recipe for the brine just seasonings. I always use season salt (Lawry's), onion powder, black pepper and bay leaf.
Recipe courtesy Paula Deen
Southern Fried Chicken
Ingredients
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
Directions
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
* This is just the way my mom makes her fried chicken (except for the hot sauce) and it is some of the best chicken ever.
* Also I like to soak my chicken overnight in a brine to infuse flavor into the meat. I don't use an exact recipe for the brine just seasonings. I always use season salt (Lawry's), onion powder, black pepper and bay leaf.
Recipe courtesy Paula Deen
Thursday, May 19, 2011
Beauty
I stopped applying "Creamy Crack" (aka relaxer) to my hair over 5 years ago when I found out I was pregnant. I did it because I was told I shouldn't apply the chemicals to my scalp while I was carrying my baby. That got me thinking something I don't do very often if it’s bad to relax your hair when your preggers then it couldn't be very good for you the rest of the time.
That being said, I have been natural ever since. Natural hair requires more maintenance than relaxed hair does and it has been such a struggle to keep my hair looking "FLY". I struggle with keeping my hair straight after it is blown out and flat ironed. I struggle with keeping it moisturized and soft. I struggle with putting a scarf on at night. I struggle! I plan on experimenting more with twists, braids and Bantu knots but I am not a skilled beautician so, wish me luck with that.
I am going to show you what my ultimate goal is for my hair. This is what I would love my hair to look like
(Disclaimer: I did suffer a relapse and cut and relaxed my hair one but I went right back to growing my relaxed hair out.)
P.S. I don't have any pics of what my hair looks like now but i will work on that and get back to you.
That being said, I have been natural ever since. Natural hair requires more maintenance than relaxed hair does and it has been such a struggle to keep my hair looking "FLY". I struggle with keeping my hair straight after it is blown out and flat ironed. I struggle with keeping it moisturized and soft. I struggle with putting a scarf on at night. I struggle! I plan on experimenting more with twists, braids and Bantu knots but I am not a skilled beautician so, wish me luck with that.
I am going to show you what my ultimate goal is for my hair. This is what I would love my hair to look like
LOVE
This is not what my hair looks like. My hair tends to be dry so it has little to no bounce. In order to solve this problem I am giving these CANTU products a try.
I will keep you updated on the results.
Wish me luck
(Disclaimer: I did suffer a relapse and cut and relaxed my hair one but I went right back to growing my relaxed hair out.)
P.S. I don't have any pics of what my hair looks like now but i will work on that and get back to you.
Tuesday, May 17, 2011
Tasty Tuesday
Molten Lava Cakes
Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Recipe courtesy Paula Deen
Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Recipe courtesy Paula Deen
Monday, May 16, 2011
Fine Dining
I want to finish decorating my dining room and these are my inspiration photos.
We currently have a square pub height table that I am not crazy about. I really want to get a round farmhouse table but trying to get hubby to buy something he doesn't think we need is a challenge. The shape of our dining room is a bit of a challenge as well but I am always up for a challenge.
updates to follow
Tuesday, May 10, 2011
Tasty Tuesday
Healthy Scampi
Ingredients
6 ounces multi-grain spaghetti
1/4 cup multi-grain croutons, crushed
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons grated lemon zest
1 tablespoon olive oil
1 shallot, thinly sliced
1 garlic clove, minced
1/4 teaspoon crushed red pepper
3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
1/4 teaspoon salt
1/4 cup low-sodium chicken broth
1/4 dry white wine
1 tablespoon lemon juice
6 black pitted and chopped olives such as kalamata (about 1 tablespoon)
Directions
Cook the spaghetti according to package directions. Drain; set aside.
Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.
6 ounces multi-grain spaghetti
1/4 cup multi-grain croutons, crushed
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons grated lemon zest
1 tablespoon olive oil
1 shallot, thinly sliced
1 garlic clove, minced
1/4 teaspoon crushed red pepper
3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
1/4 teaspoon salt
1/4 cup low-sodium chicken broth
1/4 dry white wine
1 tablespoon lemon juice
6 black pitted and chopped olives such as kalamata (about 1 tablespoon)
Directions
Cook the spaghetti according to package directions. Drain; set aside.
Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.
Tuesday, May 3, 2011
Tasty Tuesday
To honor Cinco de Mayo I wanted to post a yummy Mexican dish. This dish combines my love of Mexican food and my culture. Jamaican and Mexican what a combo. I tried this at home last night and it was yum. (I didn't do the pineapple. I made a mango salsa instead.) It inspired me to try coming up with a curry chicken burrito recipe. I will keep you updated on that one but in the mean time...Enjoy.
Jerk Pork Nachos
Directions
Rub 1 pound pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack. Bake, then top with sliced fresh jalapenos, cilantro and lime juice.
Plus you can't have Nachos without this to wash it down.
Mojito Limeade
Directions
1/2 cup fresh mint leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 cups crushed ice, plus more for serving
1 cup Lime-Mint Syrup, recipe follows
1 liter white rum
1/2 cup fresh lime juice
Club soda
Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
Lime-Mint Syrup:
Ingredients
2 cups sugar
2 cups water
2 limes, zested
1/2 cup fresh mint leaves
Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.
Both recipes taken from Food Network
Directions
Rub 1 pound pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack. Bake, then top with sliced fresh jalapenos, cilantro and lime juice.
Plus you can't have Nachos without this to wash it down.
Directions
1/2 cup fresh mint leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 cups crushed ice, plus more for serving
1 cup Lime-Mint Syrup, recipe follows
1 liter white rum
1/2 cup fresh lime juice
Club soda
Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
Lime-Mint Syrup:
Ingredients
2 cups sugar
2 cups water
2 limes, zested
1/2 cup fresh mint leaves
Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.
Both recipes taken from Food Network
Monday, May 2, 2011
Weekend Recap
Hope everyone had a healthy happy weekend. I was a busy bee this weekend. We were able to get some things accomplished that have been on the household to-do list for a while now.
First, we tackled putting up a little barrier so you can't see our trash cans from the street.
No before pic, but you get the idea.
Then it was on to the front "porch". I use the word porch lightly because when I think about porches I see this.
However, I tend to make the best of what the Lord has given me so, I made some minor improvements.
I found these chairs over a year ago on sale at target. they have been sitting all alone ever since.
I picked up a cute little table from Ikea for $20 and added this gorgeous hydrangea plant. I still have a bit more work to do in this area (like clean get hubby to clean the concrete, put some cushions on the chairs and add more flowers.
I am going to go back to Loews for more of these; so pretty.
But the thing that ate up most of our Sunday afternoon was assembling this. Here is what the finished product looks like.
What did you do this weekend?
First, we tackled putting up a little barrier so you can't see our trash cans from the street.
Then it was on to the front "porch". I use the word porch lightly because when I think about porches I see this.
However, I tend to make the best of what the Lord has given me so, I made some minor improvements.
But the thing that ate up most of our Sunday afternoon was assembling this. Here is what the finished product looks like.
It should only take about one more year for the trees to grow high enough to block the view of our neighbors homes.
It's not the pergola I always wanted but the price was right and I can add a pergola later and use this in the yard.
BTW: When we went to Ikea they had the gazebo priced at $179. that $30 more that what they had it for online. We asked a manager about it and they matched the online price; no problem.
What did you do this weekend?
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