Wednesday, May 6, 2015

Amazing Flashmob in Brooklyn, New York

This is not cooking related but I had to post it. Take a look at this... An an amazingly done Flashmob, done in the heart of Brooklyn (Downtown) It was very well done. Great job courageous young men and women. I loved it and for a good cause...

From my kitchen to yours
God Bless

Tuesday, April 28, 2015

Can't find anything in your fridge to eat?

Have you ever opened up your fridge and though you have many items, not have anything that you can eat?  You have milk but done have cereal, you have bread but don't have cheese, have carrots but don't have lettuce... and the list goes on and on... I am sure that everyone hates when this happens. Its frustrating.

Here is a great example on what to do when you encounter this problem. Make a meal out of all the things you do have. I've done it loads of times. Make your rice and just start dicing up everything in your fridge and adding it to the pot. Fry it all together and mix it all into a big mixture.

From my kitchen to yours
God Bless

Friday, April 24, 2015

Trail Mix

Here is a healthy snack. The alternative to those junky cravings, you may have throughout the day. Here is a tip that my husband and I do. At the beginning of each week, we make a big container of our own trail mix.

I don't buy the already made mix from the store because they add a lot of peanuts and raisins and only  a little of the GOOD STUFF like cashews, pistachios, almonds : - )
So what we do is we buy all our favorite nuts and dried fruits separately and then mix it all together in a big container.

To make it easier, I usually separate them into little baggies, this makes it easy to grab when in a rush and such a great option for when you just feel like munching on something. It's healthy...

Another healthy alternative that I used was doing the same thing but with fruits such as grapes, strawberries, oranges. Having them washed and cut up and separated into little baggies, really helps you to choose wisely when you are on the go and need a good option to choose from.

From my kitchen to yours
God Bless

Wednesday, April 22, 2015

Most delicious Pancakes

OMG... unbelievably great pancakes. Covered with fresh cut bananas and lightly sugar covered strawberries and blueberries. Then a nice drizzle of powdered sugar on top of it all...

follow the recipe below for delicious pancakes, made from scratch. Here is another absolutely mouth watering, easy yet super melt in your mouth delicious, pancakes you can make from scratch


1 cup flour
3tbsp melted butter
3 tbsp sugar
2 tsp baking powder
2 eggs
1 cup milk or (1/2 cup milk,1/2 cup buttermilk)

Combine together all of the dry ingredients, the flour, baking powder, sugar. In a separate bowl, Beat the eggs add milk, butter and whisk it all together until blended. Pout this milk mixture into your dry ingredients and mix together until smooth.

Heat a frying pan on medium low heat and pour in your pancake mixture to the pan paddles at a time. Cook for about 3 minutes or until pancake starts to bubble. Flip over to other side and continue cooking for about another 2 minutes. Until both sides are nicely golden.  Set aside and cover with aluminum foil to remain warm until time to serve.

Print Recipe
Serve with your favorite syrup, nutella chocolate, strawberry jam or fresh fruit and powdered sugar..
A few ways to enjoy your pancake

From my kitchen to yours

Tuesday, April 21, 2015

Do you get a white ooze when cooking Salmon?

Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out?

Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out.

I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved.

From my kitchen to yours
God Bless

Pan fried Salmon

Salmon is such a tasty fish with so many healthy qualities. Cooking it in multiple ways really changes us the flavor and provides such a joy to the pallet. I've made everything from garlic salmon to honey glazed salmon; never was I dissatisfied.

when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. 

I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizlle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. For this particular fish I lightly seasoned using curry powder, garlic salt and salt, then I rubbed a little bit of butter on top of all the seasoning to give it a golden brown color when pan fried.

Pan fry on medium heat for a few minutes on each side. Just until golden. No more than 4 minutes on each side. (Tip: overcooking salmon makes it dry and tough)

your done. It's that simple. Serve along side your favorite side dishes. 
A squeeze of lemon tastes amazing on top of any fish, bringing out even more that yummy flavor.

From my kitchen to yours.
God Bless

Tuesday, April 14, 2015

Turkey leftover sandwich

Who says that turkey is only for Thanksgiving day... 
I make turkey more than just once a year. Many times I've cooked it on regular days, just because...

Making a whole big turkey lasts a long time. The meat supply seems endless. Because of this, people often run out of ideas on what other recipes they can make, once they get tired of eating it as is. Here is an option of what else you can do when you are tired of eating plain ol' turkey.

Here I made a sandwich. I layered it with chunks of turkey, stuffing and cranberry sauce and I placed it in the oven under 350F /165C for about 5 minutes. Very delicious, especially when served warm. The cranberry sauce softens and melts in your mouth as you bite through all the layers.

Extremely good. You should try it.

From my kitchen to yours
God Bless

Thursday, March 26, 2015


Lately I have had the taste for some spaghetti. My husband has the ultimate spaghetti sauce recipe. Mouthwatering.... In the house, when it comes to making certain things like spaghetti, cookies, brownies. Damien is the one who makes it : - ) shame to say but he is much better at those 3 things than me...

But because I love his spaghetti recipe so much. I stood by him and practiced over and over again until I got it right... Finally I did.

Tip: sometimes you like something that I post here on my blog or even something that someone else makes. But you never try to learn to make it for yourself. If you don't learn how do you expect to have it again. The person won't always be there making it for you every time that you ask...

Make your pasta as instructed on the packet to be 'Al Dente' meaning not too hard and not too soft. Then follow the directions below for the sauce. Here are more tips on getting the perfect spaghetti

20oz ground turkey or beef
1 jar of tomato sauce
7 mushrooms sliced
1/2 onion diced
1/2 green pepper diced
seasonings: pinch lawrys all purpose seasoning,  black pepper, onion powder, garlic powder
1/2 tsp or more of sugar

In a pot add a little oil and cook your ground meat on medium heat until almost fully cooked. Add in your seasonings and continue to cook  for a few more minutes until all well mixed in and browned. Once fully cooked, add in your onion, pepper, mushrooms and cook an additional 2-3 minutes. Lower the heat to low and add in your tomato sauce and the same jar filled half way with water, now also add in your sugar.

Allow to cook on low heat for about 15-20 minutes mixing every few minutes just to not burn. All of your flavors will combine together very well and will taste amazing. Try it... Normally I always add a few more sprinkles of sugar at the end. It needs to have a very slight sweet kick. Tats the whole trick of the sauce.

Normally people are shocked when I say that you need to add sugar to your tomato sauce. But it is a really good tip to always remember. Tomato sauce is normally a bit acidic. Adding the sugar, cuts the acid and causes for a delicious flavor.

Print Recipe
From my kitchen to yours

Tuesday, March 24, 2015

Layered Tuna Cake (No Cooking Required)

I grew up constantly seeing my mom make this cake for birthday parties in Africa. There was always the sweet mickey mouse, barbie, barney or any cartoon character vanilla or chocolate cake and then there was always this savory food cake. It makes for a nice well rounded birthday party don't you think?

Everyone always goes for the cake, but how about the food before the cake. Not really many people think of that. This is where this layered Tuna cake comes in... It looks just like your regular cake, can be made into any shape you want and can be layered as high up as you'd like, can be filled with your choice of filling and can be decorated however you please... Just like a regular cake.

In the photo pictured above, I made this cake in a big rush and for a tiny get together so I didn't invest into  nicely decorating it or shaping to any specific design. But you can. To give it that ultimate cake look.

Here is how its done:

7 potatoes
1/4 cup milk
3 tbsp butter
5 big cans tuna (optional: canned salmon or even fresh chicken breast or salmon cooked and shredded)
2 loaves of sliced white bread
pinch: salt, pepper, garlic powder, onion powder

Making it:
Cut off all the edges from your loaf of bread. Set aside.

Place tuna in a large bowl. Add mayonnaise to your liking and mix it all together until evenly coated, add in some salt, pepper, garlic powder and onion powder and mix it all well. Set aside.

Make mashed potatoes by peeling and cutting your potatoes into large chunks and throw them into a pot with boiling water. Let boil for about 15 minutes or until the potatoes are easy to pierce with a knife. Drain out the water and mash your potatoes with a potato masher or with the back of a wooden spoon. Add in your milk, butter and a pinch of your seasonings and mix very well until nice and creamy.Set aside and allow to cool.

Take a tray where you will use to mount and serve your cake. put 1 layer of your bread on the tray, directly on top of the bread spread a layer of your tuna spread, then do another layer of bread, and another layer of tuna spread. Continue doing this as high up as you would like. Make sure to finish off the last layer with bread.

Once your layers are done. Take your mashed potatoes and frost the cake with it. Spread it evenly through the sides and top of the bread. Note: Make sure that your mashed potatoes are not too soft because if it is too soft it will slip right off the bread. It needs to have a good enough spreadable consistency.

Once that is done. Go ahead and decorate. Use your creativity. Here are a few ideas of how to decorate with tomatoes. Refrigerate it. Serve cold when you are ready : - ) Enjoy

From my kitchen to yours
God Bless

Saturday, March 14, 2015

Fruit Peel Juice

Instead of peeling your fruit and just trashing the peel, be frugal and make a juice out of it. The skin of a fruit is proven to be the healthiest part of the fruit. It has an immense amount of nutrients. Take a look here:

Simply fill a pot with water, throw in your peels, add a pinch of sugar and boil for about 1 hour, mixing every once in a while. Set aside and allow to completely cool, add ice and serve. This is especially delicious on a nice spring afternoon or on a hot summers day : - ) 

Tip: Add all the peels from the same fruit such as pear, pineapple, orange, apple, or even some vegetables such as cucumber or carrot. You can even mix match peels for a uniquely creative natural fruit punch flavor.

From my kitchen to yours
God Bless

Friday, March 13, 2015

Mediterranean Cabbage Rolls

A little while ago, I tried mediterranean food for the first time. To my surprise, I absolutely loved it. It is a style of food that holds so much flavor, many spices and green salad leaves are also popular in their cultural dishes. 

Once eating it a few times in various restaurants; I decided to try one of my favorite dishes at home. It came out just as delicious. Both my husband and I enjoyed it a lot and he even requested for me to make it again the following week : - ) shows how good it really was.

1 large cabbage 
1/2 cup white wine
1/2 cup couscous or bulgar wheat
1 onion (chopped)
3/4 tsp salt
3/4 tsp ground pepper
1/2 tsp all spice
pinch nutmeg
pinch cinnamon
3/4 cup chicken broth
12 - 16 oz ground turkey or lamb ( I prefer turkey)
1/2 cup chopped parsley
 2 eggs
1 tbsp lemon zest (which is: finely grated skin of lemon)
3 tbsp lemon juice

Preheat oven to 325F
Prepare your couscous according to package directions or by simply boiling 1/2 cup water and salt and then add in 1/2 cup couscous, mix and turn off fire immediately. set aside.

Boil water in a big pot. Trim the bottom of  your cabbage and separate all the leaves.Try hard not to let them tear. (Savoy cabbage is a bit easier to use, as the leaves aren't so stuck together, however I have used the regular kind and it works fine. You just need a bit of patience when it comes to separating it.) Add the largest leaves to the boiling water, cover, reduce your heat to medium-high and cook until soft, about 7 minutes. Set aside to cool.
Get another pot and put in some oil,  add in your onions salt, pepper, nutmeg, allspice and cinnamon; cook, stirring until onions are softened. Now transfer this mixture to the bowl with the coucous and set aside.
Now add in your raw meat,parsley and 1 lightly beaten egg.Gently knead the mixture with your hands until well blended.Whatever cabbage you have remaining, chop up and and line the bottom of a pyrex with it ( to avoid it burning at the bottom)By this time you should have two things set aside. Your cooked cabbage leaves and your raw meat mixture.

Now take your meat mixture a tablespoon at a time and put it in the center of your cabbage and roll it up really tightly. Securing the edges by folding in the sides and roll up to form a bundle. Lay the cabbage rolls seam-side down in the pan. Combine the wine, broth, lemon zest and 2 tablespoons lemon juice in a small bowl and pour over the cabbage rolls. Cover tightly with foil and bake for 1 hour and 40 minutes  - 2 hours or until cabbage is soft and meat inside is thoroughly cooked.

Pour the remaining juice from the pan into a small saucepan; bring to a boil over medium-high heat Separately whisk the remaining 1 tablespoon lemon juice and 1 egg yolk in a small bowl. Whisk in the cooking liquid into the lemon-yolk mixture, then pour the now entire sauce back into the pan. Cook over low heat, whisking constantly to not burn, be careful not to cook with too high of a heat  or the egg will curdle. Serve the rolls with the sauce lightly drizzled on top.

This dish tastes excellent with a pasta salad, green salad or couscous
From my kitchen to yours
God Bless

Thursday, March 12, 2015

Caramelized pear cake


Ingredients (cake)
1 cup butter
2 cups sugar
4 eggs
2 3/4 cup flour
3 tsp baking powder
1 cup milk
jar whipped cream

Preheat your oven to 350F or 180C. Then get a large mixing bowl and put in your butter and sugar mix well until all combined and crumbly. After mixed add your eggs and then mix again until all combined and smooth; add flour a little at a time and mix it until smooth, then add a little more and mix until smooth. Keep doing this until all your flour is gone (Do not pour the entire 2 3/4 cups of flour all at once into your mix because when you go to mix it. it will get lumpy. Pour a little at a time) once your flour is all mixed in and smooth. The batter will be a little tough but smooth. Then add your baking powder and mix until smooth. Then add your milk and vanilla - mix until smooth

There you go. Your vanilla cake.

Very Important Step: (Here is where a lot of people mess up their cake)After you mix your batter grease your cake tin(what you are using to put the cake in the oven) grease it well with butter. Butter it up good. Put butter all over it. Then sprinkle some flour on the cake tin over the butter. The flour is going to stick to the butter and form a crust so that the cake won't stick to the pan and will be easy to flip when it is done.

Pour your batter into your well greased cake tin and put it into your already preheated oven and bake it for exactly 45 minutes. (DO NOT OPEN THE OVEN AT ALL WHILE THE CAKE IS BAKING) by doing that your cake will sink and have a hole in the middle.

Set cake aside to cool while you work on the filling.

Pear filling

4 pears (peeled and sliced) 
3 tbsp brown sugar
1 tbsp butter
3 tbsp whipped cream

In a sauce pan put your pears and on medium low heat start cooking adding in your sugar and butter. Cook,stirring every few minutes, lower heat and continue cooking allowing caramel to melt and pears to soften.Once your pears are soft to the touch, turn off the fire.

Cut cake in half, and take a few spoons ONLY of that pear caramel from the pot and pour it in the center of the cake to moisten. Scoop out your pears and also put all over the center of the cake, spreading evenly. (Make sure to leave the majority of the pear sauce in the pot even after pears are removed) put your whipped cream in the pot with the caramel and mix well to form a smooth caramel mix, set aside to be drizzled on top of cake.

Cover your pear filling with a nice layer of whipped cream and cover with the top half of the cake.

Now liberally use the rest of your jar of whipped cream and frost the cake. Drizzling your smooth caramel of top.

I learned this recipe from a great pastry chef in California named Erica, I made it once and absolutely loved it. Going to make it again most likely this week. A really moist, flavorful and all around delicious cake. 

Print Recipe

From my kitchen to yours

God Bless

Wednesday, February 25, 2015

Strawberry Tres Leches Trifle

An absolutely amazing dessert layered with moist tres leches cake, cream and fresh strawberries. I learned this recipe from a friend Mayela, who in turn got it from the website below. 

An amazing recipe, very easy to make and extremely mouth watering : - ) 

Take a look

Monday, February 23, 2015

Papaya Cream

This is an excellent dessert, well known in the Brazilian culture. Really easy to make, all you do is blend 3 ingredients in the blender. Normally every time that I've had this dessert, it was with something called 'creme de cassis' but this is often hard to find. I found an excellent substitution that when lightly drizzled on top tastes the exact same. Delicious.

This dessert can be quite expensive. Fogo De chao Brazilian restaurant here in New York sales it for a whopping $11.50... But this dessert can be made at home for about $3 max. Look at how easy and delicious.

Papaya Cream
1 Medium Papaya
3/4 cup vanilla ice cream
1/4 cup milk
1/2 tsp 100% pure maple syrup or creme de casis

Peel and cut your papaya in large cubes ( removing all black seeds). Throw it in a blender along with your milk and ice cream. Blend for about 3 minutes on high and until it is all well blended and very creamy. (If too thick add a bit of milk, if too liquidy add in more papaya and ice cream)

Note: this tastes good on the thick side as a cream. Not meant to be like a drink but more along the consistency of a mousse

Once you are done blending, pour into your serving cups and lightly drizzle your maple syrup or cases on top, for that added flavor.
Print Recipe

From my kitchen to yours
God bless

Sunday, February 1, 2015

Top 10 best restaurants in the world

The other day my husband and I put together this list of our top 10 best picks of restaurants around the world.  (Obviously we have not been to every part of the world  and have certainly not eaten at every single restaurant that exists. But we have had our fair share of restaurant dining.) Here are our top picks. If you are in any of these areas, you should definitely stop by and try these dishes. Absolutely amazing food.

Top 10 best restaurants in the world:

1- Salk Lick- Austin Texas: If you just walk into this place and have a look at the grill, and how they do their bar b que, you will understand why they are number one. And the sauce… omg the sauce is amazing. It’s so good, they ship it all over the country! Try the turkey and the brisket if you want a mouth watering bar b que experience.

2- Fogo de Chao- Sao Paulo, Brazil: Well for starters, the service in all of the locations that I have visted was surperb! These guys know how to keep a customer coming back. And all you can eat, freshly cooked meat, over the open fire, seasoned with just enough rock salt and garlic to add a flavor that makes your mouth water… you have a little slice of heaven. If you go there, do the all you can eat, don’t cheat yourself by ordering a plate. It’s worth the price difference.

3. Hippopotamus- Paris, France- This place is a gem. Well the name itself signifies that people that eat there, are true food loves. But this place has a wide selection of dishes, and all of the ones I’ve tasted were delicious. When in Paris, stop by the Hippo!

4. Tender Greens- Los Angeles, California- Though this is not your extravagant sit- down-in-Hollywood-with-the-stars kind of place, it is a great place to get fresh, healthy food. It’s right beside a gym, so they stay busy with post-workout-need-a-bite people. But the greens there are delicious! Try the Marinated Steak or Tuna with mixed veggies or your choice of green salad and you can’t go wrong. Don’t forget to get the Agua Fresca to drink with your meal and for dessert, grab an slice of Olive Oil Citrus Cake. You’ll love it.

5. Peter Lugar – Brooklyn, NY- Now this may not be the healthy eaters choice, but this hidden gem in Williamsburg is AMAZING. You’re talking Butter Steak (steak cooked then drizzled with melted butter for moisture and flavor), and any side you choose. With the steak you can’t go wrong… And oh, the Pecan Pie… There are no words for how delicious it is. One tip though, they are a cash only establishment so come with money, not card.

6. Mug and Bean- South Africa- Now this is not reeeaaalllyy a restaurant per say, but It was my favorite place to visit during my 6 week trip South Africa. I probably gained 5 pounds from stopping by here so many times! But anyway, for starters, when you order a hot choclate… Mug and Bean KNOWS how to serve you hot chocolate. They give the hot milk, with actual chocolate bars for you to melt inside the amount that you choose, and big marshmallows for you to do the same. So it’s a build your own… but build it with all the lack of self control… chocoholic overindulgence that you can handle. And I LOVED IT. Now pair that with a hug date and nut muffin and you have the best breakfast you can think of. You will enjoy this place, and it’s not hard to find. It’s like Starbucks here in the U.S.

7. Ask- London, England- This is a cozy, well priced, Italian Restaurant, with awesome Alfredo and Penne Pasta dishes. If you like Italian, you will like Ask.

8. Dienner’s Country Restaurant- Lancaster, PA- Fresh, Fresh, Fresh, is all I need to say about this place. In the heart of Amish Country, you find a restaurant that uses no hormones, preservatives, or artificial ingredients. When you eat here, you are getting actual FOOD. And the taste speaks for itself. Get the buffet, and don’t you dare pass up that stuffing… or you WILL regret it! Once you’ve finished lunch, go next door for a slice of ShoFly Pie. You haven’t got the most of Amish Country until you have.

9. Crepe Cone – San Fransisco, CA- This is not a restaurant at all, it is an ice cream parlor. But this is the best crepe I have ever tasted. This is the perfect combination between crunchy and soft. And the ice cream wonderful. GO THERE!

10. Aroma Chinese Food- London England- Now this made my list because it is a low cost, good taste establishment. You won’t go broke in this place. But the food is really quality food. And I love the fact that you can pick fresh uncooked seafood and take it to the chef with your choice of veggies and he will stir fry it right in front of you. This place is worth stopping by.

From my kitchen to yours
God Bless

Saturday, January 31, 2015

100% All Natural Juice

Heres a tip for you fruit and vegetable lovers and much more for those of you who dislike it. Try this: To get the good stuff, 'All Natural' fruit juice with nothing added and all the vitamins. You need a juicer, there are so many of them on the market right now and they all have a variation of prices. Get one that fits your budget. But it surely is a great investment. You can take any fruit or vegetables you have and turn it into a drinkable and deliciously flavored juice.

Here I made a juice with strawberries, apples, pears and cantaloupe. The nice thing about this is that you don't ever need to buy juice again because you make it fresh on the spot, no sugar, water or anything else needs to be added. It simply extracts all of the juice from your fruit or vegetable and turns it into the juice.

Excellent for those who don't normally eat the amounts of fruits or vegetables they should normally intake  in a day,  or for people who hate  eating fruits and vegetables.

In my 1 cup of juice pictured above, I have 4 portions of fruit (strawberries, apples, pears and cantaloupe). By drinking that one cup it is equivalent to me having 4 pieces of fruit.

#thirst quencher

I made another juice the other day with a bunch of fruit in the fridge about to spoil and I added in some carrots and also kale. The juice still tasted amazing as if there were never vegetables in there. A great way to get your daily portions in.

From my kitchen to yours
God Bless

Friday, January 30, 2015

I want to receive daily recipes in my email inbox

Are you subscribed? Like my blog but forget to visit it sometimes?

As much as I can, I strive to put up new recipes, kitchen tips and ideas on a daily basis. My goal is to help you, my blog viewers to be the best that you can be in every area of the kitchen. Take this opportunity, If this is something that interests you or would benefit a friend that you know then pass this information on to them. Great opportunity to constantly change up your menu and come up with new delicious ideas for when it comes your time to cook.

For this reason I added the gadget on the right hand side titled 'follow by email' You simply need to put your email address in the box provided and follow steps 1-3 and get the posts that I do, directly in your email inbox every time I post.

Quick, simple and very helpful.

From my kitchen to yours
God Bless

Grilled Chicken Gnocchi in White Sauce

This picture above was taken at a little Italian restaurant  in Los Angeles,CA where we payed about $24 for this dish at the, Lunch Special!!! Not even for Dinner, in which the price increases by another $20. The price is ridiculous right...

Why pay this price for gnocchi when you can make the exact same thing at home for less than half that price. No more italian restaurant steep prices for their gnocchi dishes. Seafood Gnocchi Recipe Here I will show you how to make it on your own. follow below...


Ingredients - (Feeds about 4 - 5 people)
8 Potatoes
1/2 cup Butter
1/4 cup milk
flour as needed

To make Gnocchi all you need to do is:
Take you potatoes completely peel and cut them into big chunks. Place them into a pot of boiling water. Let it boil for about 15 minutes or until your potatoes are really soft, Try poking it with a fork or knife and if it breaks apart that means its soft enough.

Drain your water and mash your potato chunks with a wooden spoon or fork until smooth. Once your potatoes are mashed return them to either the same pot or a big bowl and add in your butter and milk mix until well incorporated. (It should look exactly like mashed potatoes) Now what you do is add in flour a little at a time and keep mixing it in with a wooden spoon until well incorporated. You will see that as you continue to add flour the thicker it will become. You want to keep adding flour until it thickens and becomes like dough (play dough) where it is moldable and no longer sticks to the spoon or your hands.

Prepare a big pot of boiling water. Then once you have your dough. Roll it out onto a slightly floured counter and cut them into small squares.

Take these small squares and put them into the pot of boiling water A LITTLE AT A TIME.

Very important step: Once you place your Gnocchi into the pot of water keep an eye on it because as soon as you throw them in the will sink directly to the bottom of the pot. But within about 1 - 2 minutes you will see them floating. As soon as they float that means that they are done. Immedietly as soon as this happens take a big spoon with holes in it and scoop them out (allowing all the water to drain) Place them into a pyrex or container that you will be serving it in.

Once they are all done and placed in your serving dish drizzle a little bit of oil and herbs on top and toss it around a bit in order to evenly distribute the oil. (This will help it to not stick together) DO NOT TOUCH IT TO MUCH OR MIX IT WITH THE SPOON ONCE DONE. JUST LEAVE IT ALONE BECAUSE AT THIS POINT THEY WILL BE VERY SOFT. If you were to go taste it at this time you will see that it is extremely bland and tasteless. The Gnocchi serves as the softness of the meal but all the flavor comes in the sauce.

Set this aside and work on your chicken.

Grilled Chicken in White sauce

3 Chicken Breasts (cut into 2 inch cubes)
16 oz heavy cream
1 1/4 cup peas
20 mushrooms (Sliced thinly)
2 tbsp cheddar cheese base (Can be anything that has cheddar to give a slight flavor, looks like an orange paste. Normally found on cheese isle)
seasonings: salt, pepper, garlic powder

Take your chicken breast and thoroughly clean  and season it. Once cleaned cut into  suggested cube sizes. Get a big pot and put on the fire under medium- high heat and add 1 tbsp olive oil, let heat for about 45 seconds. Add in your seasoned chicken and continue to cook uncovered on medium high heat mixing every few minutes to cook all the way through. Cook for about 10 minutes or until slightly golden.

Add in your mushrooms and cook together mixing around for about 2 minutes. Add in your heavy cream and cheddar paste, lower heat to low-medium and add in your peas. Cook for about 10 minutes, or until sauce slightly begins to thicken, sprinkle with a bit of salt and pepper. Turn off fire and immediately add in your cooked gnocchi that was previously set aside.

Mix together and serve warm. Really delicious especially when served fresh.
From my kitchen to yours
God Bless

Wednesday, December 31, 2014

Interesting idea - filling shells

Next time that you get clams or mussels try something like this. My sister made Quinoa and added loads of veggies and other yummy ingredients to her quinoa. Instead of just serving it on a plate. She put it inside of these washed to shells. Looks much more presentable than just plumping it onto a plate.

From my kitchen to yours
 God Bless

p.s. my sister is also a great cook, but she has a really nice blog about dating Gods way. Check it out, especially for those in a relationship and you want to know how to go about it in the right way.

Tuesday, December 30, 2014

Minature Apple Pie inside of an apple

Yummy, I haven't tried this yet but this looks really yummy; made in a few Simple steps.

7 Granny Smith Apples (all washed)
1/2 cup sugar
1/2 tsp cinammon
1/2 tsp butter

1/2 cup milk
5oz shortening
12oz flour
2tsp sugar

Eggwash: 2 eggs, 1/4 cup water (mix well)

Preheat your oven to 400F or approximately 200C. Get 3 of your Granny Smith apples and cut them out into tiny wedges removing the skin. Put it into a big bowl and add in your butter, sugar and cinnamon and mix until all incorporated. Put into a pyrex cover with aluminum and baked in the over for about 40 minutes or until the apple wedges are slightly soft to the touch and the caramel sauce has formed.

Pie dough
mix dough ingredients together until a nice dough forms. Roll it out and cut them into nice sized strips.

While your apple pie filling  is in the oven, get your remainder 4 apples, cut off a piece of the top and pit them, by using a small knife cut out the center of the apple leaving it hollow enough inside to be filled with your apples. Take your fillings and pour them inside of each of the four apples and take your prepared pie dough and neatly place them like a weaved basket on the top of your filled apples. Brush the top with your egg wash and sprinkle with sugar. Reduce oven temperature and Bake in the oven for about 30 minutes or until pie dough is lightly browned, slightly flaky and cooked all the way through Bake on 325F or approximately 162C.

Print Recipe
Enjoy : - )
From my kitchen to yours
God Bless

Friday, December 12, 2014

Candy Fortress

My cousin Jenny who is a really big fan of my blog. Decided to make a cake for her little brothers birthday on October 31st instead of buying one. Look at what she made...Genius... Look at how amazing it came out. She made a simple cake and frosted it. Then with various types of colorful chocolates and candies she made a candy coated fortress with her decor, then to top it all off, she tied it with a ribbon. Simple, yet gorgeous. Do this next time you need a cake for a birthday party. I loved it. Way to go Jenny...

From my kitchen to yours
God bless

Took so long to blog... sorry...

The Tabernacle Feast
Grand Opening of one of our newest churches in Compton, CA

Sorry for taking so long to do a post. Between October 27th and December 12th I had a gazillion things going on. From the Grand opening of one of our biggest English churches in the US to the tabernacle feast celebration, to visiting the 'Temple Of Solomon' in Sao Paulo Brazil to moving and relocating to Mount Vernon, NY from Los Angleles,CA.... Needless to say this was a action pact 2 months. But I am back on track and ready to wow you with my new recipes, tips and cooking advice.
With Bp. David and Mrs. Evelyn at The Temple Of Solomon, Sao Paulo Brazil

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