Kween Can Burn!

Kween of Chipotle!

2011-03-09T20:46:00.000-08:00

This recipe came from an INTENSE hankering for a chicken burrito bowl from Chipotle. I was with my SiStars in the Village. As we passed Chipotle, I doubled back and informed my girl Joy that I wanted to taste their food. I love Mexican and Southwest cuisine, so I knew I'd dig it.

I ordered one, got it and brought it back to Joy's. I had already eaten a little at Negril's (a Jamaican restaurant) and had eaten half a cupcake from "Crumbs". What can I say...the ladies and I are consummate foodies!

Well, "tasting" turned into SMASHING! I looked up and the whole thing was gone. What I had on it was (from bottom to top): white rice, chicken, black beans, corn, salsa, lettuce and cheese. I don't even know what KIND of cheese...it was white, so maybe it was Monterey Jack. Either way...I was in a state of crackish withdrawals. I wanted another so badly...but alas, there is no Chipotle within range of where I live.

**ding** goes the microwave light bulb in my head. MAKE YOUR OWN!! I'm good for recreating dishes I like at home. I always like mine better, too. So here's what I came up with. I even tested it on Joy...she loved it! :)

This is an ABRIDGED recipe...meaning, it's meant to save time and energy. I'm all for fresh ingredients, but I cut some corners. I also took the liberty of breaking up the components of the dish so as not to leave anything out before completing your final presentation.

Rice:

1 bag of Boil-in-Bag white rice (I'm not good at rice cooking believe it or not)

Handful of fresh Cilantro, chopped finely

1/2 a lime (lemon will do) [if you use concentrated juice, use only a capful]

Corn:

1 small bag of frozen corn

1tbsp of butter

1tsp of sugar

salt & pepper to taste

Chicken:

1/2lb of chicken tenders, cut into bite size pieces

1tsp of cumin

2tsps of chili powder

1tsp of paprika

1tsp of garlic powder (you can use a clove of fresh garlic if you like)

1/2 tsp of sugar

(I actually wanted to use adobe sauce, but forgot it at the store...this dry rub is good though)

salt & pepper to taste

Salsa:

You actually can get some jarred salsa...or make a fresh one with diced plum tomatoes, red onions, jalapeños, lime juice, cilantro and a little olive oil. There are plenty of "traditional" salsa recipes online. THIS salsa recipe came from guess what? FORGETTING again! I forgot to buy tomatoes and used this recipe instead. I think Joy liked the salsa a LOT!

1 16oz can of store brand Italian Style diced tomatoes, drained

about 1 tbsp of cilantro, chopped

lime juice (again, lemon will do)

2 tbsp of finely chopped red onions

Beans:

Hell, I forgot those, too. *sigh* LOL If you choose to add them, just get a 16oz can of black beans.

Prep:

Season chicken and set aside for a 10-15min marinade.

Chop cilantro, red onions, and lettuce...set aside.

Place butter in a well heated pan (on med-high), add corn, sugar, salt and pepper and saute until done...set aside.

Drain black beans and rinse...set aside.

In a saute pan, heated to med-high...add about a teaspoon of oil. Saute chicken until the pink is gone. Do NOT overcook...the chicken is in small pieces so it should cook quickly. Barely 5-8 minutes. Let cool.

You then can start building your burrito bowl. I actually like to eat it while everything is room temperature borderline cool.

ENJOY!!

I'm gonna go for the Monterey Jack next time! :)

A Roast...in a Pot

2009-11-22T21:29:00.000-08:00

Well, it's about THAT time. Thanksgiving is in 4 days and as usual...most people's prep is VERY last minute. I know for sure that I'll be in the store on Wednesday night scrambling for those few left behind ingredients. Most likely eggs, milk or butter...they're probably some of the most frequently used components of a big meal. Can't do without it in things like, Potato Salad, Candied Yams, Stuffing, Turkey, Cake, Pies, etc. Thank God I won't be making ANY of those things this year. LOL

I DID make a wonderful pot roast recently and decided to reprise that jewel on our Thanksgiving table. It was very simple...at least I believe it was. Some people are daunted by the task of a pot roast, roast beef, prime rib, etc...because it's so easy to overcook it and turn it from tender and succulent...to dry and a gasping-induced mess. I braised this roast, which helped to maintain it's moistness because it is submerged in it's own juices and some added fat content.

I will be having this pot roast in addition to my mother's ham, collard greens and stuffing, my sister's macaroni and cheese and yams, and I am considering sneaking in some potato salad and another vegetable dish, like green beans. Here is the roast's recipe...loosely translated of course. I can't seem to get into the vibe of measuring when cooking certain things...but, trust that it's pretty damn close. hehe....enjoy!

1 1/2 - 2lb pot roast cut of beef
small package of baby yukon potatoes (or about 10-12), halved
1 12oz pack of mini baby carrots
1 medium red onion, chopped
2 cups chicken broth
about a 1/4 cup of Jamaican Browning sauce
2-3 cups of water
1 tbsp of garlic powder...
black pepper...
kosher salt
2 tbsp of lime juice
a tbsp or so of flour (mine is self-rising but you can use all purpose

Rinse and pat meat dry. Poke holes in meat to tenderize, rubbing lime juice into meat. Season with garlic powder, black pepper and salt. Sprinkle flour onto meat until covered.

In a medium high dutch oven, begin sautéing the onions in a little butter/olive oil combination. About a tablespoon each. When onions sweat through (or become translucent) add another tablespoon of oil and add meat. Let the meat sear for about 4 minutes or until it releases from pot without a problem. Flip meat and allow to sear for another 4 to 5 minutes. Add carrots, stock, browning sauce and enough water to cover meat. Turn down heat to low-medium and cook for about 2 hours...making sure to check frequently to make sure liquid doesn't cook down too low. You want to keep the meat submerged throughout cooking process to ensure moistness. Around the end of the 1st hour...turn heat down to a low heat. After the 2nd hour, check meat's tenderness...if it's pulling away easily...add the potatoes and cook for another 15 minutes or until potatoes are fork tender. Serve, preferably with soft, warm dinner rolls.

Pump it up for Pumpkin Pancakes

2009-11-07T12:10:00.000-08:00

I recently went to IHOP with my girls and tasted the pumpkin pancakes and really liked them. I don't really "do" pumpkin (hell I barely do sweet potato) but, I wanted to try something new. I loved them. I had them with the pecan syrup. YUM! So of course once I got home and started craving them, I got frustrated but of course since I don't mind getting my hands dirty I figure a way to get what I'm looking for. I'm a "taste chaser". lol

Here's the recipe. I made it quick and easy it doesn't take all your time up...I know you're all busy bees!

1 cup Aunt Jemima Buttermilk Complete Pancake mix (you can use whatever kind you like, even one that isn't complete as long as you follow your box' instructions)
1 cup of water (use only a 3/4 a cup for thicker pancakes. mine turned out 1/4" thick)
1 "heaping" teaspoon of pumpkin puree (use more if you find you'd like more flavor)
1/2tsp of nutmeg (I freshly grate mine)
1/2tsp of cinnamon
1/4tsp of ginger
1/2tsp of allspice
(together these 4 spices make up what's called Pumpkin Spice which you CAN get in the grocery store)
1/2 sugar

If you aren't used to making pancakes here's some guidance:

I make my pancakes on a nonstick griddle or pan, but a well lubricated stainless steel pan is fine. You can use canola oil or butter-flavored non-stick spray. Pre-heat your cooking surface on a medium to high heat or until you can feel the heat on your hand a few inches above the pan.

Pour your prepared batter onto the heated skillet/griddle at least an inch apart. When you see bubbles, flip and DON'T mash. Allow to rise, check in a minute if you must and if they're golden...they're ready to be removed.

I used IHOP's Pecan syrup...but there ARE places that sell gourmet foods for "sweet" prices. My mom scored a pecan AND apple pie flavored syrup right out of Marshall's. Yet, you can always use regular syrup (I did this time and they were still yum) or sprinkle a little powdered sugar and eat with fruit...like a cooked apple compote. ;)

Happy Flipping!

Waffle Heaven

2009-10-26T21:26:00.000-07:00

I love waffles. Hell, I love pancakes, French toast...well, perhaps I love syrup and anything that is a vehicle for the sweet maple goodness that is manna from the tree gods. Growing up my mother never made waffles or pancakes from a box (still hasn't). They were always from scratch. I watched her sometimes use that slightly spoiled milk as a component for batter and hand mix it into submission for a waffle iron or skillet's sizzling pleasures. Saturdays in my house were pancake days...sometimes waffles and very rarely French toast (that was my grandmother's forte). Along with salmon croquettes or "crabby patties" as Mr. Chap likes to joke...Saturdays were made for family breakfast. We didn't get a chance to do that during the week. To this day...weekends are the days that big breakfasts are rounded up and cereals and quick bowls of oatmeal are set aside for weekdays. So, yes...I have a connoisseur's appreciation for breakfast food...to the degree that I'd eat breakfast over dinner ANY day.

SO, when my sista in culinary love, Ms Silky gave me the recipe for a much bragged on gingerbread waffle...I involuntarily drooled and made a beeline to the link she posted in my IM. She was on point. I mean, she told me how she put more cloves in for her own preference and how she didn't make the compote that originally came with it, because the waffle is so rich it needs very little accoutrement. SHE AIN'T NEVER LIED! I shopped for the ingredients which included ground cloves, molasses and dark brown sugar...with a smile in my face and kid's excitement in my step. I love trying new things...especially twists on old faves. The next possible day, I whipped up those waffles and sung Silky's praises for DAYS. I ate them with syrup, but confectioner's sugar would've done JUST fine, because they indeed were just that rich.

They freeze VERY well (probably due in part to the moisture from the molasses) and when I reheated them, all I did was heat a skillet on medium...use cooking spray on the surface and heated the waffle on both sides for barely a minute (after full thaw). They were BETTER after the fact. I hope you enjoy this recipe as much as I did and do and WILL for the holiday season. If you love them, be sure to shout out Silky in the comment section or the Cbox on the side of the blog.

Gingerbread Waffles

Ingredients:

~ 2 Cups Self-rising Flour
~ 1 Teaspoon Cinnamon
~ 1 Teaspoon Ginger
~ 1/4 Teaspoon Cloves
~ 1/2 Cup Dark Brown Sugar, packed
~ 1/2 Cup Molasses
~ 3 Eggs, separated ***
~ 1 1/4 Cups Milk
~ 1/2 Stick Butter (2 ounces), unsalted, melted

***Both Silky and I opted not to separate the eggs...we dumped and mixed. The butter is the only thing that I did separately.***

Once you've dumped and mix, prepare as you would any other waffle...ENJOY! :)

K's Sah Dee Ya's

2009-10-13T10:07:00.000-07:00

I never make traditional anything. I'm always looking for the new spin. Ok, I take that back...somethings will ALWAYS be traditional...but most things get doctored, chopped and screwed. My take on the Mexican fave...quesadillas is no different. It's so simple and quick you could be done with dinner in less than 20 minutes.

The coolness about ANY recipe is that you can always substitute what you don't like with what you love. SO, before we get started, let's do the switcheroo with the ingredients:

1lb ground turkey meat OR pork, beef, shredded chicken, steak slices, lamb, ground chicken (you get it)

1 8oz pack of sharp cheddar cheese OR a taco blend, monterey jack, gouda, swiss, etc.

1 small red onion OR any other small onion or a couple of shallots

a pack of large flour tortilla rounds...about 10

*sidebar* Do me a favor...don't switch these ingredients. The 1tbsp of extra virgin olive oil and the pat of butter. It's worth it.

"I" used, about a teaspoon of cumin, coriander, parsley, garlic powder (you can use a clove of chopped garlic), a dash of cinnamon, salt and black pepper and about 2 tsps of chili powder. YOU can add what is tried and true for you...and you can definitely omit the parsley, the cinnamon or the coriander...but, the "smokey" taco flavor comes from the cumin and chili powder combo...the coriander adds to that...so stay on track.

Being that turkey meat can be sort of dry, the extra virgin olive oil, butter and onions are key to providing moisture. I usually also add a dash of worsteshire sauce for an added kick of flavor and moisture.

Instructions: saute the onions in the oil and butter, and when they become translucent, add meat. Season meat in the cooking process. When meat is done, set aside and heat a skillet or griddle for the tortillas. I use the same oil from the recipe to coat the pan and brush the other side of the quesadilla, but you can use cooking spray of any kind, butter or even vegetable oil. Lie the 1st tortilla round on the skillet and give it a few seconds, flip it and then add the cheese, spread it out and add the meat evenly. Add the top tortilla, brush with fat of choice and then flip. Give it about 10 secs...and remove from heat. I cut them into fours. Do what you like.

From there you can dip them in salsa, quacamole, sour cream or whatever tickles your fancy. It's all about cooking what you like and switching it up from time to time. Next time, I may add red and yellow peppers...or do it with shredded chicken. As long as the flavors are there...you can switch it to whatever meat you like, adding and removing other herbs and spices. HAVE FUN!

ARRIBA! LOL

What's in the Bag?

2009-09-29T13:47:00.000-07:00

Do you remember when Mom would come home from the supermarket and you couldn't WAIT to see what was in her bag? Or, um...was that just me? LOL...either way, I loved to see my mom (or sometimes Grandma) unload the bag. I'd see the regular stuff like meats, vegetables, bags of flour and sugar, perhaps some canned goods...but, my eyes would light up when I saw a new cereal flavor, or cake mix. My grandmother had me pegged. A new cereal comes on TV...it's in our cabinet by the next day. Her motto was to try every thing and spit out what you don't like. LOL

SO, because of that rush...that of a TRUE foodie...I decided to start spotlighting new products weekly. I always try new things, because your palate can get stagnant eating the same stuff over and over again. I have my tried and true faves...but, I do like to see what else there is. It may not always be a product with a brand name...it just might be a new cuisine or style of cooking.

I just wanted to try something new and see how that works out. Check out the newest product in my cabinet on the left under, "Shopping Bag".

MOVE OVER FREDDY, HERE COMES ANOTHER NIGHTMARE

2009-08-16T17:00:00.000-07:00

Man! I love watching Chef Gordon Ramsay tear people new ones in the show Hell's Kitchen on Fox. I mean, you never know what he's going to say to next. Rest assured, you will hear the F-bomb a friggin' jillion times, some in a good way - some in a bad way. What some people don't know is that Chef Ramsay has two other shows that air on cable television, including the show Chef Ramsay's Kitchen Nightmares. This is actually a humanitarian show on his part, going around America to find restaurants in dire straits to revive them. He'll tear the restaurant staff all the way down emotionally, then build them up, remodel the place, followed by a huge grand re-opening with full press. I especially love that he shares recipes in this show!

Here is a full episode of Kitchen Nightmares, compliments of Hulu.com. Enjoy -

All In My Grill

2009-08-08T13:08:00.000-07:00

Summer is almost over, so that means soon comfort food will be back on the menu. You know, the meals that comfort and soothe for the colder months (if you experience cold where you are). I often wonder...how do I go from grill mode...to chill mode. Taking the outside and bringing it inside for that last taste of summer before you break out the holiday cookbooks.

Well, one of the simplest things to do is grill INSIDE. Grilling is NOT just for the summer. You can get yourself a nice indoor grill and bring that flavor into the autumn days leading into winter. Cast iron is a good conductor of heat, which means it can get SCREAMING hot to mimic that grilled sear. Here's a good one. Grilling is also a lot less fattening, considering the fat falls through those slats in the grill...and if using a properly "seasoned" pan...little fat is needed to add to the cooking process. You can grill vegetables, like eggplant, zucchini, squash, peppers, onions, asparagus, etc. It doesn't have to be all about the meat...even though a good grilled steak will make you smack your mama and disown your daddy.

Grilled fruit is ALSO a good remedy to the end of summer blues. Grilled peaches, pineapple, plums, even oranges...for an interesting side to that meat. (See the side for indoor grilling tips for fruit).

One of my FAVE shortcuts to inside grilling is liquid smoke. A small dash of liquid smoke in a marinade for meat can give you mirages of summer haze and pools in the background. I've even used some in my collard greens in place of meat. YES, I've made meatless collard greens and my sister who is a self-proclaimed "pork fat" lover RAVED over them. She cited them as the best she'd ever had. SIMPLE as all get out (See the side for recipe)

Pizza on the grill is good as well. Just buy some store bought dough and cut it into golf ball-size balls (a little bigger if you find they're too small to top) and roll them out. Make sure they're thin enough to heat thoroughly on both sides before adding ingredients. Make mini pizzas, by adding your favorite ingredients, like peppers, onions, pepperoni, sausage, any kind of cheese, tomatoes, etc. Regionally themed pizzas like a Mexican theme, or even an Indian or Greek pizza. A good Greek-style pizza could be fresh baby spinach leaves, feta cheese, kalamata olives and tomatoes. HAVE FUN with it.

Of COURSE, summer wouldn't be summer if there weren't grilled hamburgers on board. (See the previous post) YET...steak is probably one of the most popular grilled meats next to burgers and ribs.

Here's a nice steak rub for your indoor grilling pleasure...

For about 2 medium sized Porterhouse steaks:

2 tsps of kosher salt
1 tsp of freshly ground pepper
1 tsp of freshly grated lime zest
1 tsp of lime juice
1 tsp of paprika
1 tbsp of chopped cilantro (or parsley if it's what you have)
1 cup of extra virgin olive oil
and a 1/2 tsp of brown sugar ;)

You can marinade, or just throw on the steak ASAP.

Mmmm, who says summer has to end?...you better get you some.

Mmmmmm...Burgers!

2009-07-03T19:46:00.000-07:00

I LOVE burgers! I have loved burgers since I was a kid. My mother has this story about me kicking and screaming in front of McDonald's because I wanted a Happy Meal. She spanked me and took me home...but, my love of the meat and cheese creation from the heavens remains at the top of my list of favorite foods. It's the quintessential meal-on-the-go, where it can contain your meat, veggie, bread and dairy...fruit, if you like tomatoes. Fourth of July picnics this year will almost certainly have burgers on the menu.

Everyone has a method. Some don't put ANY seasoning in to retain the beef flavor. Some doctor theirs up with plenty of herbs and spices, sometimes themed for regions of the world. Greek burgers, Mexican burgers, Cuban, French and Hawaiian inspired burgers. Most chefs/grill pros insist that one turn of the burger is enough and no "smushing" is allowed. Some are naturalists and prefer nothing but a bun...others like the works. No matter what anyone considers their own personal burger...it is one of our most popular American fares. So, of COURSE I had to share my own versions.

Lately I've been experimenting with flavors...yet, I've found myself just trying to expound on the tried and true deluxe burger. The whole shebang of lettuce, tomatoes, cheese, pickles, etc. It doesn't help that I am constantly tuned in to Food Network and getting ideas...so, my wheels are turning.

Right now, I've got my eye on a recipe that is SO simple.

A mixture of lamb and beef
grated red onion
kosher salt
pepper
1/2 tsp of rosemary

Tarragon Mayo:

1 cup of mayo
1 tsp of fresh tarragon, chopped
dash of lemon juice
1/2 tsp of chives, chopped
pepper

Garnish with toppings of: Sharp cheddar, swiss, red onion slice and baby spinach leaves (all are optional)

Check the side for other burger recipes

***I am working on the whole "measurement" thing. I do encourage you all to go with your gut and add or take out what you like/don't like***

Happy Fourth of July!!

Sweet Potato Cake

2009-04-30T13:23:00.000-07:00

A pie in a cake. RIDICULOUSLY good!! I got the original recipe from Emeril, but tweaked and tweaked until it became mine. For instance, the original cake included nuts, but I don't like nuts in my dessert. LOL There was once just cinnamon and nutmeg. but I replaced it with the pumpkin spice. I also added the spiced rum and almond extract, and replaced all purpose flour with self-rising. I also decided to hand mix this cake as opposed to using an electric appliance...I think it adds to the tenderness of this cake. It is the "coffee/cocoa cake" glorified.

2 sticks unsalted butter, room temp
1c. granulated sugar
1c. lt. brown sugar
2c. mashed sweet potatoes (about 2lbs)
4 eggs
3c. self-rising flour
pinch of salt
3tsp pumpkin spice
1tsp vanilla
1tsp almond extract
1tsp spiced rum

Orange Glaze

2tbsp Orange Juice
1 1/2 powdered sugar

Preheat oven to 350 degrees to bake sweet potatoes. They MUST be baked. It caramelizes the sugar.

Turn down oven to 325 for cake

After baking potatoes. peel, mash and add almond extract and spiced rum.

Cream sugars with butter, then add eggs one at a time and add potato mixture and fold until smooth

Sift flour. baking soda, spice and salt. Slowly add to wet mixture until fully incorporated.

Pour into a greased bundt or poundcake pan (preferably w/flour)

Bake for 60 minutes (checking periodically after about 45 minutes)

Let cool

Mix glaze and pour over barely warm cake

Serve!

A Sweet Change

2009-04-12T20:21:00.000-07:00

I premiered this blog on my Facebook page today. I talk about cooking all of the time on there, so I decided to share it with my FB family as well as my Twitter fam. Food IS about preparing and sharing...so, I'm constantly running ideas past whoever is listening. So, it made sense that when I began reconfiguring and redesigning this blog, that I hip my everyday contacts to it.

When I did, my friend DeShanna suggested a really good idea! She's diabetic and suggested that I post recipes for the diabetic readers. Seeing that my mother is diabetic, I figured that it shouldn't be too hard.

In compliance with DeShanna's request, until I can actually gather nutritionally sound diabetic recipes and conversions, I implemented a widget that gives recipes for the "glucose-challenged". I will try to scrounge up some recipes soon and I'll be sure to mark a specific area here that caters to just those recipes. Perhaps a recipe of the week. Some nutritonal facts, etc.

Wish me luck!

Salmon Chowder

2009-04-08T18:07:00.000-07:00

I am a lover of Seafood. I like to cook it in many ways. My favorite as of yet is this Salmon Chowder. I was at work one day and me and a customer was talking about Salmon. She gave me this Fantastic Recipe.

Salmon Chowder

1 large can of salmon
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
3T. butter
1c. diced carrots
1 c. diced potatoes
2 cups chicken broth
1 1/2 ts. salt
3/4 ts. pepper
1 (13 oz) can evaporated milk
1 can cream style corn

Drain and flake the salmon. Save the liquid. Saute' onion, celery, and green pepper in the butter. Add potatoes, carrots, chicken broth, salt, and pepper and cover and simmer for at least 20 mins. Add salmon, salmon liquid, milk and corn. Then let it cook for about 5 mins.

I tell you this was so good..

Ham Perlow... (Greasy Rice) Downsouth..

2009-04-08T17:50:00.000-07:00

I tried this back when I went to the low country with my boyfriend at the time. His mother made this and I like went crazy over it. He wouldn't never tell me how to make it. So I tried it myself. It was good, I think better than his mother. So once I told him how I made it he said I was right... LOL

You know I am a cook when I can taste something then go and make it myself without the recipe. It is easy and very simple though.

I have to let you know this first off.. You got to be a lover of Ham.

Ham Perlow... Greasy Rice is what some call it in the low country of South Carolina.

2lb to 5lb Ham (Butt or Shank)
3 or 4 cups of Uncle Bens Rice
1/2 cup Chopped Onions (optional)
1 ts of Pepper
1 ts of Salt (optional)

Bake the Ham for 1 to 2 hours depending on the size of the ham.
Save the juices.
Then pour the juices into a pot then add rice, onions, salt, and pepper.
While the rice is cooking break apart the ham.
Right before the rice is down add the ham. Then let it cook for about 2 to 3 mins...

I tell you all this is good..

Non Traditional Candied Yams..

2009-01-02T07:39:00.000-08:00

My cousin made this dish once before. When she made it I didn't know you could mix the two together. So I being the person I am, I had to try it my way... (Now it don't look like the picture to the right). Yet this is so so good...
I call it my Non Traditional Candied Yams...

5-6 thick cut Sweet Potato Chunks
4-5 thick cut White Potato Chunks
1/2 cup Brown Sugar
3/4 cup White Sugar
2 Tablespoons of Nutmeg
1 Stick of Butter
1 cup of Water for Boiling

*I add more sugar and butter.. Just for my taste*

Add all that into a pot cover it up.. When it starts to boil uncover, until the Potatoes are tender...

You can add Cinnamon if you like.

Serves: 6-8

The funny thing about when I make this for people outside of the family, people tend not to want it. They think it is strange to eat sweet white potatoes.. Once they try it they are pretty much hooked like I was...

Cheesing over the Mac :)

2008-12-24T10:30:00.000-08:00

It is Christmas Eve...and everyone is hurriedly preparing for tomorrow's festivities. Some are gonna do it tonight at the strike of 12, others will save their gift unwrapping frenzy first thing at sunrise on the 25th. Either way, we know that people will surely be eating. It's the one thing that transcends all cultures and religions. Whenever families gather, food is prepared. Bread is broken and bellies are filled with the kind of food that is meant to comfort and take you back to childhood at the same time.

My mother will not be here this Christmas. Well, not the entirety. She will be traveling to Georgia to attend my god sister's wedding, so she will only be there for a couple of hours...but she will be cooking. She had a request for her stewed ox tails and rice and peas. My aunt will be providing the potato salad as usual, and there are some other goodies. I mentioned in a previous blog about the "standing order" of dish contribution...so of course my sister will be making macaroni and cheese, which I am gonna attempt to share from memory. She'd kill me if she thought I was sharing her recipe...but it's so damn good. My cousin Kaitlyn LOVES it. She is this tall, skinny thing who runs track and is all athletic, so she eats like a racehorse. That chick downed what I can only describe as 3 blocks (about 4"x4") of mac n cheese in one sitting about 2 Thanksgivings ago. So, she asked for this dish personally.

Mo's Cheese n Macaroni

~2 boxes of Barilla elbows
~1 8oz pkg each of Cracker Barrel's Sharp Cheddar (white) and Vermont White and 2 of Extra Sharp Cheddar (white), shredded
~1 16oz of whole milk mozzarella, shredded
~1/2 pint of half and half
~1 egg, beaten
~2 sticks of butter (MUST be the damn secret) *drooling*
~1 tbsp of spicy mustard
~salt and pepper to taste

Shred cheeses and beat half and half, egg and mustard together. Boil Macaroni and drain. Pour into a large baking pan. Slice up butter into macaroni. Add in wet mixture, stirring thoroughly. Add cheese and mix. Bake in a 350 degree oven for 45mins, uncovering in the last 10mins or so to brown.

*Looking over shoulder for sister*

...I gotta go...Merry Christmas!!

Stuff Yourself Stuffing

2008-12-15T20:13:00.000-08:00

When I first left home and had to go a Thanksgiving without stuffing/dressing made by my mother or grandmother, I wondered what I'd do. I was making my 1st turkey and I knew that no turkey dinner was complete without dressing...but, no one had taught me to make it. Then one day, I was watching Martha Stewart Living (before she went Shawshank Redemption) and she had Thanksgiving 101. From her I learned a basic recipe and of course tweaked it to make it my own. So easy yo crazy cousin with the wandering eye and short term memory can do it! I mean, we need stuffing on Christmas too, right? Here goes NUFFIN!

Makes 1 9x13" pan...double it if you want more.

1 package of Pepperidge Farm Cornbread Stuffing
2 cups of Chicken broth
1 celery stalk including the heart (the pretty green flowery looking inside) LOL, chopped finely
2 large shallots, chopped finely
1 tsp of garlic powder
1 tsp of salt and pepper
1 tsp of dried thyme and sage
2 tbsp of butter
1 Granny Smith apple, peeled, cored and chopped finely
1 egg, beaten and thinned with a little broth

Saute celery, onions and apples in butter until translucent. Add in seasonings. Remove from heat and pour over stuffing mix. Add broth and egg. Cover and bake on 350 for about 30mins.

Apple Pecan Cheesecake

2008-12-03T16:09:00.000-08:00

**Mahogany Dymond contributed this recipe. She tried it over the Thanksgiving holiday and loved it. She spoke so highly of it, I asked her to give it up! LOL. Thanks, Mah!**

Apple and Pecan Cheesecake...

*Martha Stewart Style*

1 1/2 cups of Graham Cracker Crumbs
1/4 cup (1/2 stick of butter.. Melted
1 1/2 cups plus 2 TBSP. of packed brown sugar, divided 2TBSP. brown sugar
4 pkg (8 oz. each) of Cream Cheese
1 tsp Vanilla
1 cup of Sour Cream
4 eggs
4 peeled and chopped Apples
3/4 cup chopped Pecans
1 tsp. cinnamon( I do without it.. I don't like the taste of cinnamon)

Heat oven to 325
get a 13X9 pan

Mix crumbs with 2 TBSP. sugar and butter press to the bottom of the pan.. ( You can use foil to line the pan or a little cooking spray)
then heat for 10 mins

Beat Cream cheese with 1 cup of sugar and vanilla with mixer until blended. Add sour cream; blend. add 1 egg at a time until each is blended in. (on low speed) pour into crust

Mix remaining 1/2 sugar, apples, pecans, and cinnamon.. Spoon over batter..

Bake 1 hr to 1 and 5 mins. Cool and the put in the fridge for at least 4 hrs.

Makes 16 servings...

Closed for the Holidays

2008-11-24T22:13:00.000-08:00

I hope this finds everyone blessed and enjoying their day. I will be taking a break from this blog. I will return with fresh ideas and a renewed energy for it. Call it a holiday hiatus. I pray everyone's Thanksgiving and Christmas holidays go well. I hope that whatever tidbits I've shared thus far can help you prepare for a better cooking experience in the near future. Be blessed, Da Kween

Holiday Schmoliday

2008-11-22T15:23:00.001-08:00

I am not big on the seasons. I have grown to appreciate the seasons for what they are...ways to bring the family together. Everyone is so spread out and are doing there own thing year round, so the holidays give us a reason to come together and spend time.

In my family, we've always done potluck Thanksgivings. Everyone brings a dish and we come together and break bread at the spot designated for dinner. For the last few years, the dishes went as such. My auntie: potato salad and lasagna. My grandmother: turkey, stuffing and collard greens. My mom: sweet potato pies/pudding, pot roast and ham. My sister: macaroni & cheese and banana pudding. Me: yams and whatever dessert I choose to add. Other family members bring things they want to share and we all try to make sure that there is enough for the 20-25 expected.

Now, lately...my culinary repertoire has increased. I've perfected the mac and cheese, the yams, the collard greens, the pot roast, the lasagna, the potato salad and the stuffing. LOL! I need to throw Thanksgiving all on my own! Yet, its about tradition...and that is what its about for me. I can step back and do my one dish because the gist of this season for ME (don't make me get militant on the cooking blog) is that again...if for no other reason and no significance of the national holiday itself...its the time of year I relish in being around my family. For that, I can pretend I don't wanna overthrow Thanksgiving and cook every damn thing. HA!

Go Go Gadget Whore

2008-11-16T06:50:00.000-08:00

I've been cooking for a long time now. For over 20 years actually. I instinctively wanted to cook when I was younger...it was a desire. I used to practice doing stuff when my mother or grandmother wasn't home. I remember the "cheeseburger pie" I thought was a GREAT idea. Yep. I made the dough (just damned water and flour) and fried up some ground beef, sliced up some cheese, threw it all in a pie plate and WATCHED the oven for what felt like infinity. I checked it when I started to smell it...and the shit looked GOOD! Brown crust and all. The taste? Not so much. I wasted good meat, cheese and flour on what amounted to a ball of paste, meat and cheese. I experimented many times after that...but what I remember is having everything I needed.

When I moved out of my mother's house, I pursued every gadget I thought I'd need. For savory cooking (you know...the 3 squares) and sweet (esp. baking). There was once this store called Lechter's and had EVERYTHING. THEN I got hooked on QVC, where they're basically just cooking pimps. They sell everything and make it look 100% necessary to own it. Something like those damn midnight infomercials that make you think you can't live without the "Taco Rack" and the sandwich press that converts into a waffle iron, a panini, a burger maker and a DVD converter. (ok, maybe not that last one, but get it. lol)

I decided to share with you a list of MY favorite gadgets that I just can't do without. *looking at you hard* YEA...you NEED them! (To be less anal, I WONT include cookware)

Basics:
~ cooking utensils, including: a spoon, a slotted spoon, a spatula, a slotted spatula, pasta spoon, a ladle and a fork
~ measuring cups (1/4 to a 1c) and spoons
~ Pyrex or tempered glass liquid measuring cups (2-3c and for plain insanity the 8c big enough to mix in)
~ silicone spatulas (they can withstand extreme heat nowadays)
~ whisks (from small for gravies, to HUGE for whisking egg whites, whipped cream, etc)
~ Microplane graters and zesters...It will make you always want to use fresh nutmeg, citrus zest and cheese
~ an EXCELLENT knife set, including kitchen shears
~ a small electrical chopper or a manual one

~ coffee grinder (don't have it but am getting one SOON...it's cool for grinding spices)
~ cake spatulas
~ mesh strainers
~ colanders
~ mixing bowls
~ prep bowls (yea...I love these. I even use these for setting out misc. ingredients on taco or build a burger night)
~ tongs
~ apple corer/slicer
~ dough scraper
~ melon ballers (not just for melons...they make great cookie measurers for dropping dough onto a cookie sheet)
~ ice cream scoops (different sizes that you can use for the cookies, too...or molding meatballs...whatever)
~ cutting boards...I have a tempered glass one, a regular wood and 2 bamboos
~ rolling pins (wood, marble or both)
~ pizza wheel and pasta cutter
~ imagination...because you can turn the simplest utensils into creative answers to everyday problems. Hope I helped you get stocked. You KNOW Thanksgiving is almost here. You're gonna need this stuff! Let me know if I forgot anything. What do YOU need in the kitchen?

MISSISSIPPI MUD CAKE (FOR GOOD WITCHES ONLY)

2008-11-10T08:46:00.000-08:00

I've been trying get my hands on this magic book that my Grandmother has kept near to her for as long as I can remember. In this book of magic are recipes that she personally changed and/or concocted. The book is 100% handwritten and I promise that everything in it would make you slap somebody.

Now in the past, I wanted to merely look in the damn thing. Legends, fables and tales provided by my own Mother has piqued my interest lately, and with this site KWEEN CAN BURN up and running, I really want to get my hands on this book.

Well my recent actions has proved the theory that guys do stupid shit for women. (can I say shit over here? I really hope so because it's a part of my delivery, and if you've read my blogs and articles, you'd know what I mean.) Not only have I seen the book, I HAVE THE BOOK.

I have NO idea how I'm gonna get this book back to its spot next to the holy grail, but I'm sure I'll figure it out. I know my Granny's a good witch and all, but I fear she may already know this book is missing. With that being said, I'm gonna pull a recipe for you, and post a different one from the book of magic every day this week...unless I turn into a frog.

Okay, here's one that caught my attention and is probably unhealthy, but I know it tastes delicious.

Mississippi Mud Cake:

2 cups sugar 1/3 cup cocoa
1 cup shortening 3 tsp. vanilla
4 eggs 1 cup chopped nuts
1-1/2 cups flour 1pkg miniature marshmallows

Cream sugar and shortening. Add eggs and beat. Add sifted flour, cocoa, vanilla and nuts. Pour into greased and floured oblong pan. Bake at 300 degrees for 35-45 minutes. Remove from oven and cover with layer of marshmallows. Place back into oven for 5 minutes. Frost.

Frosting:

2 sticks margarine 1 cup chopped nuts
1/2 cup cocoa 1/2 cup canned milk
1 box powdered sugar 1 tsp vanilla

Stir sugar and cocoa together. Mix with melted margarine. Add milk, vanilla and nuts. Spread on cake and let stand 2 hours before cutting.

I hope you enjoy the cake if you decide to try it... hell, I'll be a friggin' frog by the time I hear about it...

Chap's Corner - The Magazine

HOLY MASHED POTATOES, BATMAN!!

2008-11-09T18:13:00.000-08:00

Ok, this is a brief blog. Check it!

I made mashed potatoes Friday Night. I did everything I normally do...except one thing...I used 2% milk. *slapping self on forehead* DAYUM!!! Now...I bypassed the half & half because I was cutting corners in the grocery...but NO MORE!! What a difference a little butter fat makes. Without that darned half & half, my po' taters were missing that smoothness that I like. They were TOO light and fluffy. More like if I had baked a potato and just smashed it up.

So no more skimping on the fat content for the potatoes. Matter of fact, my coffee is missing it too...and my pancakes...and my oatmeal...and...oh well, you get it. LOL

MILK FAT RULES!!

Tea and Strumpets...I mean Crumpets! LOL

2008-10-28T15:34:00.000-07:00

My friend Celeste asked me the other day about a tea party...and I was all for it. I told her that I'd planned one a while ago, but never got around to having it. Now that I sit and think on it, I am a little excited. I once threw a ladies brunch for Mother's Day a few years ago and I went all out. It was only for my mom, grandmother, aunt-in-law (who didn't come) and my auntie. I decorated in pink and white. I got a pink table cloth, then bought plain white plates and mugs from Wal-Mart. The plates were a $1, the mugs less (I bought 5 each). I also bought 2 square Corelle plates with pink flowers for serving plates. I got pink napkins and placed a pink Gerbera daisy on each. I already had champagne flutes, so we were good to go. The mugs were favors, which I placed inside of pink bags w/white tissue paper. I sat the bags on the plates and leaned the menu cards against them. It was pretty! OH, and I had my sis get pearl white and pink balloons which i tied to the chairs. It was cute. The ladies really enjoyed the atmosphere. But it was the menu they loved most...

~Mimosas, coffee, tea
~Broccoli Quiche
~Fresh Fruit Plate (sliced oranges, kiwis, strawberries, honeydew melon and cantaloupe)
~Bacon
~Beef Kielbasa sausage
~Home fries
~Grits
~Apple Bread Pudding
~Layered Sandwich (A round loaf of bread, hollowed, turkey, salami, provolone, roasted red pepper, honey mustard dressing)
~And a choice to have pancakes or waffles, which the ladies declined (their eyes were full before biting) LOL
~Pound cake

NOW, I'm considering helping Celeste plan this tea party of hers. I have lots of ideas, especially for the invitations and decorations. This could be SO fun! I LOVE this stuff!

You'll Be Needing...

2008-10-24T14:32:00.000-07:00

It's no secret I love to cook. It's also no secret I am an appliance fiend...so, don't be shocked that I am a cookware nut. I'm OH so serious. When I move and have a house warming I will have each person I know do it like this...since Calphalon is so expensive, you all can buy a piece @ between $30-$60. That way...at least 10-13 of you will have provided me with the full cookware set of my desire. LOL You think it's a joke? Nope. I'm dead serious. How is your kitchen EVER complete if you don't have the proper utensils? It's not. My philosophy is that you need 3 sets of cookware at the very least. You'll be needing, a durable non-stick set, a stainless steel set, and a cast iron set. The non-stick is for all your daily quick cooking. The stainless steel is for those types of things that require non-reactive surfaces, like acidic sauces. It's also good for throwing in the oven. The cast iron is for your "BURNING". Yep. That cast iron skillet for frying chicken, fish, etc. The dutch oven for braises and stews, the grill for well...grilling. If you treat/season the cast iron well...it's as good as having non-stick and it too can go in the oven. There are other kinds, like copper bottoms, enamel and ceramic.

One of my fave enamel sets is by Le Cruset. They're strong AND purty:) I want a couple of dutch ovens, a 10" and 12" skillet (one having straight sides), several saucepans ranging from 1qt-6qt, a grill, a saute pan (it slopes on 1 side for flipping), a griddle, and a pasta pot with drain holes in the lid. LOL I can always get the dishes, glassware and silverware at Wal-Mart.

Brinner: My Preferred Meal

2008-10-22T08:26:00.000-07:00

As long as I can remember I've loved breakfast. No matter how early I had to get up, I was always willing to sit in front of whatever mommmy or grandma was serving. It's supposed to be the most important meal of the day. Being the fuel for your day allowing you to stay vigilant throughout the day. But, I'd love it even if it werent. What's even better...is breakfast for dinner. Brinner. It's OH so serious. I love pancakes (as you must know by now), waffles and french toast. My french toast recipe is soooo yummy! I make some of the best eggs around. I love homefries, toast, croissants, breakfast sandwiches, etc. I've perfected my oatmeal and I enjoy coffee, tea, orange juice...no matter the time of day. In the south, a lot of folks eat fried chicken alongside of pancakes and waffles, but I don't need the chicken, LOL. I am the kind of person who will have a bowl of Apple Jacks and be happy as hell! Legs swinging from the chair and the whole nine. I could do breakfast for all three meals without blinking...thats how much I love it. Don't get me wrong...I can cook "dinner" just as well, but I'm good eating cheese eggs, turkey sausage and a buttered roll, too. Do you love Brinner?

Calling All Chefs!!

2008-10-19T14:00:00.000-07:00

Most recently I hit up some folks on my other site, for help. I asked a few of my friends if they'd be interested in contributing to this blog. I love talking about food and the kitchen, but I know there are plenty others who do as well. I mean isn't that what cooking is about essentially? Feeding others? So, why not allow others to come and join in? My goal around here is to have regular everyday people come and find unique and interesting ideas for cooking. Twists on old recipes...unorthodox of ways of using kitchen items...all while throwing in some humor to make what can be a heavy job, a little lighter. Hopefully in the upcoming days...some of my newest authors will bring THEIR flavor and mix it with mine to make an interesting and fun blog for all the readers. Stay tuned!

Not Just for Pancakes Anymore

2008-10-16T03:59:00.000-07:00

My mom raised me on homemade pancakes. She never ONCE in all my 35 years served me a pancake from a box. She grew up on a farm in NC and knew how to do things from scratch. As far as she was concerned eggs, milk, flour, butter, etc...were always on hand...why buy mix? My grandmother (dad's mom) was another story. She indulged the will of a child. My grandmother could very well have made pancakes from scratch, but she bought Aunt Jemima and called it a morning. Hell, she made buttered rolls from scratch...I KNOW she would've put her proverbial foot in some flapjacks.

As I got older and then no longer lived with mom...I began learning and then perfecting my own version of my mom's pancakes. Self-rising flour, eggs, oil, a dash of sugar and salt. The balance is a science that few can get down without measuring. Of course...I dont measure. NOW, my pancakes are shaping up to be better than mom's. She makes thin ones where I make LIGHT but fluffy. My sister (a hard judge) said so herself. LOL

Now...even though I too have tucked my pancake recipe under my belt, I still opt to buy Aunt Jemima Complete Buttermilk. Well, for one its easy. For another, it keeps me from using up staples such as the milk and eggs in an economy where our milk is a cool $5...water and mix is all that's needed. But check out these cool things I've found uses for the mix we all love:

~I use part flour/pancake mix to fry chicken and fish (where fine corn flour is used). The pancake mix makes it lighter.

~As a batter for fried apples. I make it thick and add dashes of spice and it makes a nice and crispy bite.

~If you make an almost unstirrable batter and drop them into hot oil in small spoonfuls, then rolling them in powdered sugar or cinnamon or glaze...VOILA, you have ZEPPOLES (fried dough)

~And of course...crepes. Just a thin version of a pancake rolled around the pan and then filled with fruit filling or other luscious ingredients.

I swear, if I find ONE mo thing to use pancake mix for I'm gonna call Aunt Jemima to be my sponsor! LOL

Burn baby, Burn!

It's a BEAUT, isn't it!?

2008-10-13T09:38:00.000-07:00

I've been eyeballing this baby for YEARS!!!

It started because I watched QVC for so many years. I used to live for their Cooking Day. I KNOW there is gonna be some Kitchen Aid in the mix. (No pun intended) I fell in love with this mixer and I FULLY intend on owning it one day. This damn mixer is like a man and his car. I'm thinking, "Look at him...runs smooth. Motor is PERFECT! Shines like a dream!" LOL I could see myself buffing the stainless steel daily.

I want the pasta attachment and maybe the juicer. That shield is equivalent to the drop top on a convertible. *daydreaming of splatterless cake mix* This will take my cooking up a few notches. I wanna venture into dough making for pastas, pizzas and pies. And I could quit killing my arm mixing my famous Sweet Potato cake. I'm gonna mess around and look like Popeye round here. *QQn* I can't deny that I take pride in being able to manually whip my own cream *shut it* as well as whip a cake into submission with a smoothness comparable to a mixer's job. Yet, this beautiful piece of kitchen wonder would make my DECADE! I would be a cake-making, dough-kneading, crust-molding dynamo!

I am gonna go drool now...lol

Cutting Up...

2008-10-11T23:40:00.000-07:00

I LOVE this cutting board.

I was in Philadelphia over the summer visiting a friend...when, while shopping @ Target I spotted this bamboo cutting board. I began to drool. Yea, I know that sounds crazy but you all just don't get it! (or maybe you DO) I LOVE to chop. I love chopping veggies. I'd been using a tempered glass cutting board, but I hate the sound of the knife hitting the glass. Then I found a small bamboo board @ Marshall's for $5. I love it, but it's too small...so when I laid eyes on this one, I was fixated. As soon as I said oooh and aaah...my friend said, "You like that?...Get it!"

I got it home and began using it immediately. Looking for stuff to chop. LOL Along with my Wustof knife, this bamboo makes for easy chopping. The wood grain is close together, which makes for a smooth surface and will also help to fight against a warped board. I say if you're not chopping meats of any kind...just rinse under water well and towel dry.

The large is $19.99, while the medium is $14.99. I'd say those are pretty reasonable prices. I recommend this board for those who may not be able to afford the pricier bamboo cutting boards. Tell me if you decide to get this board and if you liked it.

Da Kween Can Burn!

2008-10-11T21:25:00.000-07:00

I decided today that apart from my normal blog da Kween's Kaleidoscope, that I'd also kick off a blog for a passion of mine...Cooking! I'm no trained chef, just a woman who loves to cook and feed. I'm that cook that will prepare a meal and then wait for you to taste, chew and savor then ask if its good. There's no real structure to this blog...just a medley of things that come to my head while cooking or thinking of cooking. You will find a recipe here and there, a list of interesting sites where you can find the recipes that aren't here, and other little things that I like...including appliances and fun kitchen gadgets. Share with me a little kulinary kool...remembering that breaking bread is the sincerest invitation. Sharing a meal with someone can be a beautiful thing. Come cook with me...or like they say in my culture...Let's Burn!