Cream cheese pound cake

 

Ingredients

1 1/2 cups Salted butter, 3 sticks, softened

8 ounces cream cheese, softened

2 & 2/3 cups white sugar

6 eggs

1 tablespoon vanilla extract

1 tablespoon butter extract, or flavoring

3 cups cake flour, spooned and leveled
1/4 teaspoon salt

For the vanilla glaze:

3 tablespoons butter, melted

2 & 1/4 cups powdered sugar

3 tablespoons milk , or water

1 & 1/2 teaspoons vanilla

Instructions

• Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. Set aside.
• In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
• Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
• Add eggs, one at a time, mixing until just combined each time.
• Stir in the vanilla and butter extract.
• Add the cake flour and the salt. Mix until combined thoroughly.
• Pour the batter into the prepared pan, smoothing the top.
• Bake at 300 for 1 hour and 15 to 30 minutes. (Mine took 1 hour 27 minutes) The top should be golden and a toothpick should come out clean.
• Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate.
• Cool for 1 hour, and then serve.
• To make the vanilla glaze: melt the butter in a medium bowl.
• Add half the powdered sugar and beat well.
• Add milk and vanilla, beat well.
• Add the rest of the powdered sugar and beat.
• Drizzle over the cooled cake.

Cube steak

 Ingredients:

• 4 Cube Steaks and pound them out thin.
• 2 Packets of McCormick Brown Gravy Mixes + 3 Cups Water
• 1 Large Onion Cut in half and sliced
• Flour for dredging steaks
• 1 teaspoon Seasoning salt 
• 1 teaspoon Garlic powder 
• 1 teaspoon Onion powder 
• 1 teaspoon Paprika 
• About 2 TBLS of oil for frying

1. Start by seasoning your steaks (both sides)
2. Dredge steaks in flour. I found I missed a couple spots on my steaks while I was seasoning them so as I dredged, I added seasoning to places I had missed.
3. After all your steaks have been successfully floured, set them aside to fry
4. In a large, deep frying pan, cover just the bottom of your pan with vegetable oil and heat over medium.
5. Once the pan is good and hot fry three of your steaks about 3 to 4 minutes on each side. Remove the steaks and fry the other three the same way. Remove steaks and set aside
6. Whisk the McCormick gravy packets and the 2 cups of water into the frying pan, being careful to scrape up the bits on the bottom as you go. As soon as the gravy is simmering, place the cooked steaks back into the pan with the gravy and top with sliced onion. I like to push my onion down into the gravy so they get a more caramelized texture. Simmer 30 more minutes or until steaks are heated through and are tender.

Peanut butter cookies

 Ingredients

• ½ cup cold butter or shortening (shortening works best)
• 1 cup peanut butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs beaten
• 2 cups all purpose flour
• 2 tsp. baking soda
• dash of salt

Instructions

• Preheat oven to 350 degrees.
• Mix the shortening with peanut butter in a mixer until smooth.
  
• Add brown sugar, white sugar and beaten eggs.  Mix well.
• Gradually blend in the flour, baking soda and salt.
• Drop cookie dough onto a cookie sheet in 2 Tbsp. scoops.
• Bake at 350 degrees for 12 minutes.
• Cool on cookie sheet for 5 minutes, then transfer to paper-lined sheets for cooling.
• 
  

Salmon nugget Alfredo

 INGREDIENTS

  

• 1 lbs pasta such as tagliatelle, fettuccine or lasagna noodles cooked and then sliced into three pieces.
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• 7oz salmon fillet, skin removed, sliced and then cut into cubes or nuggets 
• 1/2cup of chicken broth 
• 1cup double/heavy cream
• 2cups mixed greens such as spinach, arugula, watercress
• ½ lemon, zest and 1 tbsp juice
• ¼ tsp of seasoning salt 
• 1 tbsp fresh parsley, chopped

INSTRUCTIONS

 

• Cook the pasta in a large pot of salted boiling water according to package instructions. 
  
• While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with seasoning salt and pepper and sear on all sides in 1 tbsp of butter in a large pan until cooked all the way through. It won't take longer than 2-3 minutes. Remove to a separate plate. 
  
• To the same pan add 1 tbsp olive oil, chopped shallots and minced garlic and saute over low heat for 1-2 minutes, turn the heat to medium and add chicken broth and let it simmer for 5-7 minutes, then add the heavy cream and mixed greens or spinach 
• ( I love using spinach)
• with seasoning salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.

Delicious Gumbo

 Ingredients

• 1 teaspoon olive oil
• 1 pound chicken thighs chopped - chicken breast is good too
• Seasoned Salt and pepper to taste (I use 1 teaspoon each) not combined.
• 12 ounces andouille or smoked sausage sliced into ¼ inch slices
• ½ cup  oil or vegetable oil
• ½ cup flour
• 1 medium bell pepper chopped
• 1 medium onion chopped
• 1 medium celery stalk chopped
• 3 cloves garlic chopped
• 1 cup okra I used frozen
• 2 tablespoons Cajun seasoning or more to taste
• 6 cups chicken stock
• 3 bay leaves
• 4 tablespoons chopped parsley + more for serving
• 1 tablespoon filé powder or to taste if desired ( see below)
• For Serving: Cooked white rice if desired

Instructions

• Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
• Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
• Add ½ cup oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. 
• Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• Add chicken and andouille. Stir and cook for 1 minute.
• Add okra, is (optional)Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
  
• Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like. Taste and adjust for salt.
  
• Stir in parsley and cook 5 minutes.
• Remove from heat and stir in filé powder, if using. I don’t use a file powder. A file powder is used to thicken.
• Serve into a bowl, over white rice if desired, and garnish with extra parsley.

I did not buy a gumbo file . 

What I did was mix 1/2 cup of flour  1/2 cup of cold water and whisk very well to make sit there were no lumps and added it to my gumbo, then I adjusted the seasonings . But taste it first.

Beef liver and onions

 

Ingredients

• 3 Tablespoons bacon grease (butter or vegetable oil work too)
• 3 small onions
• 3/4 to 1 pound beef liver, sliced thin
• 1/2 cup flour
• 1/2 teaspoon salt or seasoned salt
• 1/4 teaspoon black pepper
• 1/4 cup hot water

Instructions

• Slice onions thin.
• Heat bacon grease in a large skillet. Fry until soft in the grease. Remove from pan and set aside. 
• Combine flour, salt and pepper. 
• Dust beef liver in flour mixture.
• Fry dusted liver in remaining bacon grease (if dry add a little bit of vegetable oil first). 
• Once the bottom is golden brown, flip. Add the onions back on top and brown the second side. 
• Remove to hot platter. 
• Optional: add a little bit of leftover flour to the drippings (no more than a tablespoon of flour), whisk. Add hot water, and whisk and heat until pan gravy forms. 
• Pour over liver and onions on platter, and serve

Sausage breakfast casserole

 Ingredients

• 8 eggs
• 1 pound pork sausage , I used a spicy sausage but you don’t have to. You can use turkey sausage. 
• ( do you boo)
• 1 1/2 cups whole milk or heavy cream
• 1 package 30 oz bag frozen shredded hash browns thawed out
• 2 cups cheddar cheese
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp garlic powder

Instructions

• Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray. Or a little oil.
• Brown pork sausage (or cook your meat if you use a different kind) in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
• Whisk eggs, heavy cream or milk and all spices together. 
• Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
• Cover with foil. 
• Bake for 40 minutes, remove foil, and then bake for another 10 or 20 to brown the cheese just a little bit but not to dry it out.
• Serve your Sausage Hash-brown Breakfast Casserole with the family or cut it up into pieces and freeze it.
• This will make a perfect meal prep breakfast.

Steak and shrimp

 Steak and shrimp 

ingredients

• 2 tablespoons oil
• 1 pound steak (such as strip loin, rib eye, etc.)
• cajun seasoning to taste
• 2 tablespoons butter
• 8 ounces shrimp, peeled and deviened
• 4 cloves garlic, chopped
• 1/4 cup chicken broth 
• 1 cup heavy cream
• 2 teaspoons dijon mustard
• 1 tablespoon cajun seasoning (or to taste)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1 tablespoon lemon juice
• 1 tablespoon parsley, chopped

1. Heat the oil in a large skillet over medium-high heat, add the steaks, seasoned with cajun seasoning to taste, and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
2. Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the broth sizzles.
5. Add the cream, mix in the dijon mustard and cajun seasoning, bring to a boil and let simmer for a minute.
6. Mix in the cheese and let it melt into the sauce.
7. Mix in the lemon juice, parsley and shrimp and serve over the steaks!

Chicken skewers

 

Teriyaki skewers 

Teriyaki Sauce/Marinade:

• 2 tbsp cornstarch
• 1 cup water
• 1/3 cup brown sugar
• 1/3 cup soy sauce *low sodium recommended
• 2 cloves garlic minced
• 1 tbsp rice vinegar
• 1/2 tbsp fresh ginger minced
• 1 tbsp honey
• 1/2 tsp sesame oil
• 8 skewers

Optional Topping:

• sesame seed
• chopped green onion

INSTRUCTIONS

 

• First make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (place in fridge to speed up the process)
  
• Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.
• When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.
• Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.
  
• Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds(optional).
• I used an electric griddle 

Chicken fried chicken

 

Ingredients

• 6-8 thin sliced chicken breasts
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 1/2 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying
• Parsley flakes to add to flour 

Gravy:

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cup milk
• Salt & pepper

Instructions

• Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
• In large bowl whisk together your flour, baking powder, baking soda, salt, pepper parsley flakes and garlic powder.
• In another bowl whisk together buttermilk, egg and hot sauce.
• Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
• Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
• To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
• Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
• Pour gravy over individual chicken before serving.

A story about me

 I have seven sisters. No brothers. My parents are from Mississippi. They packed up in the 50’s and headed north and ended up in Illinois. My parents were married for over 50 years and our dad passed away in 2008.

I have nieces and nephews as old as I am. I have 3 kids who are 37 30 and 21 . I have a 12 year old grandson.

My mom made a big dinner every Sunday.

Growing up with 8 girls in the house we were all we had. 

We spent a lot of time with family. We would travel to Meridian Mississippi every year to visit big mama my dad’s mom.

I was 16 years old and I would drive my mom to the south side of Chicago and we would visit her mom, my granny who lived until she was 98.  We would go over on Sunday’s and we would have a nice Sunday dinner. 87th and Throop. We had a family reunion every year at the Dan Ryan woods in Chicago. Times have changed. I host a lot at my house. I have hosted Christmas for the last 20 years. I have also hosted the Fourth of July for the last 20 years. We keep it fun and play games and give away money. Family is everything. We are not perfect. We go through it like every other family. We manage to pull it together 

Broccoli cheese soup

 

Ingredients

• ¼ cup unsalted butter
• ½ cup diced onions (yellow or white)
• 1 cup sliced carrots (I used matchsticks that I cut into half inch pieces)
• 2 ½-3 cups broccoli florets, chopped small
• 1 ½ cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• ¼ cup all-purpose flour
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese

Instructions

• In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
• Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
• Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Dude’s Quesadillas

 

Dude’s quesadillas 

Equipment

• large skillet

Ingredients

• 2 pounds of seasoned cooked chicken breast shredded or chopped
• ½ cup BBQ sauce

Dudes quesadilla mix

• 1 (15 ounce) black beans drained and rinsed
• 1 (15 ounce) whole kernel corn drained
• 1 jalapeno de-seeded and membranes removed, diced
• ½ cup red onion diced
• 2 cloves garlic minced
• ¼ cup cilantro chopped

Quesadillas

• 2 cups Monterey Jack cheese shredded
• 8 flour tortillas (6 inches)

Instructions

• In a medium size bowl mix the cooked chicken with the BBQ sauce until coated. Set aside.
  
• In a small bowl add the black beans, corn, diced jalapeño, red onion cilantro and garlic.
  
• Heat a skillet over medium heat, place one tortilla down on the skillet, layer with shredded cheese, BBQ chicken, bean mixture . When the cheese starts to melt, add another flour tortilla on top.
  
• Cook 2-3 minutes, until the tortilla on the bottom is toasted and turning a golden color, it will start to feel more firm, crispy. Carefully flip the quesadilla over and cook the other tortilla. Once the cheese is fully melted and both sides of the quesadilla are golden brown and crispy remove from the skillet.
  
• Cut into 4 equal pieces. Serve and enjoy!
  

Notes

Amount of quesadillas made will differ based on size of tortillas used. I used small tortillas.