ROASTED STUFFED CORNISH "GAME" HENS

Roasted Cornish Hens...this is a rare meal for me because normally I do not prepare this but once every two years. Usually there are not many Cornish Hens displayed in the local Supermarket, but if you ask you can find them in the frozen food section,

Cornish hens are sometimes called Rock Cornish hens or Poussin's which is what a butcher would call a young chicken less than 28 days old at slaughter and weighing 14-16 oz, but actually  a "Cornish Hen" is a hybrid chicken sold whole and much to my surprise despite the name Cornish Game Hen, it is not a game bird at all.

To prepare a Cornish hen it is not difficult at all, you can cook your hen in a convention oven at 350 degrees or in a Convection oven . I usually cook mine in my Convection Oven (The Galloping Gourmet) which is the very old Nu wave oven set on Roasting 400 degrees. This air heating system is the best ever, so here is the

INSTRUCTIONS;

 Rub butter all over your hens,

Season with salt & pepper, chicken seasoning

Place in a roasting pan and remember to turn

when half done.

Continue to cook until hens are golden brown and temperature

reaches 180 degrees about 45 - 50 min.

The Stuffing (dressing) can be what  you like.  I made mine with

Cornbread, celery, onions, apples and walnuts.

HAPPY VALENTINES DAY!!!!

Happy Valentines Day! I believe this is the one day in which you have a Good excuse to eat food that  you would not normally eat.  Chocolate,
Candy, Cake, literally everything sweet.

Everyone is looking forward to this day like the Gym, Weight Watchers, Jenny Craig, Fitness groups, because the next day people are feeling guilty and high tail it to all of these groups.

But in the mean time, I must share this great recipe  with you.  It's an easy one to make from scratch:

Ingredients:

3 cups of sifted self rising flour

2 sticks of butter

2 cups of sugar

1tsp. vanilla or lemon flavoring

1 cup of milk

4 eggs

I enjoy keeping things simple, I think your love ones appreciate you being real with them and for them.  You can easily go out and buy a large cake with lots of flowers but it doesn't have the same affect as you get when someone takes their time to bake you a cake and maybe craft you  card that says I love you.

The frosting on my cake was made very simple with Pillsbury vanilla frosting I find that when you warm it in the microwave or heat it on the stove, melts it down and you can pour it over your cake and it will make a nice glaze, that is not as heavy ad the spreadable frosting.

There ate many ways you could decorate this heart shaped cake. If you have a pastry bag you may want to make roses, or you could put on fresh strawberries or simply any thing you like. Just go for it!

EAT TO LIVE! don't LIVE TO EAT!

 The very next time you venture into you supermarket, do yourself a favor and make a conscious decision to shop healthy,  Instead of heading down any of the isles in the Market check out the open areas, could be in the front or back of the store.

Look for fruit vegetables and nuts.  We all tend to get our vegetables from the frozen food section and it could be because we don't know how to cook most of the fresh vegetables. Now that we have the Internet, this should not be a problem any more.

Usually in this section they have lots of nuts and seeds that are very good for you also.  Choose some nuts like Almonds or Walnuts or seeds like:
Flax seed, Pumpkin seed or Sunflower seeds.  Theses seeds can be sprinkled on your salads for an extra crunch.

Look into things like eggplant, acorn squash, spaghetti squash, Choyote  and other vegetables and fruits you may not be accustom to, you will find them to be quite tasty.  Find wonderful recipes on line to try and share with friends.

You will find that the aches and pains you may be experiencing can go away if you eat more fresh whole foods instead of food with lots of preservatives. Your Doctors will eventually alleviate your medication in some cases and you may never become a Diabetic wouldn't that be wonderful. So the next time you go to the Market, choose food high in nutrients, your heart, skin, hair, nails and digestive system will thank you!

My Aunt Hattie's Pancakes

Aunt Hattie was my mothers aunt so that made her my great aunt.  I wish everyone could have known her.  She lived in Howardsville, Virginia in Louden County in the middle of the Blue Ridge Mountains. As children,my sister, brothers and I would stay with Aunt Hattie during the Summer because my parents worked and there was no one to take care of us while school was out.

So as a treat, my Aunt Hattie would make us Pancakes with King Syrup. This Syrup was as thick as molasses but it taste like maple syrup, so good.  I remember Aunt Hattie would get a large bowl and mix about 1 1/2 cups of all purpose flour, one egg about 3 1/2 teaspoons of baking powder, 1 tbs. sugar, 3 tbs. me;ted butter and about 1 1/4 cup of milk. Hattie would heat the milk and mix the  warm milk with the butter vanilla and egg together then pour into the flour with salt baking powder and beat ever so gently.  She made sure not to over beat because she said that made the batter heavy and the pancakes flat instead of fluffy.

My Aunt Hattie always had a big smile on her face, she made me feel that she loved everybody.  She would feed everyone who came to the house.  Hattie did all the cooking and seldom went to the grocery store.  She had fruit trees in her front yard and a vegetable garden in her back yard and blackberries, strawberries and raspberries along the fences surrounding her property. She raised chickens and pigs.

Well those were the good old days and all the elders in my family have passed over and now I am one of the elders in my family and I am passing it on to my granddaughter.

Hearty" Homemade" Chicken Soup

The Temperature is reaching 17 degrees tonight and the wind is howling through the trees, extra blankets are on the bed.  Today is a perfect day for hot hearty chicken soup. The secret to this dish is the vegetables you use.  There are no set veggies you can use just use what you like.

I like to use spinach in my chicken soup also Rotel which is a spicy tomato blend of onions and peppers which adds a kick to this dish.  this works wonders id you have a cold.

I also like to use chicken thighs or the drumstick I put the chicken in a pot of water and soil it down and this creates a stock, I also like to use additional chicken stock. To the pot I add lots of onions, carrots and sweet baby bell peppers. Some people like to use leeks which is in the onion family but a milder version, some like to add mushrooms.

To give this soup robust flavor I like to use thyme and a bay leaf and fresh garlic.  You are really going to enjoy this chicken soup. I you have other seasonings you like to use on chicken don't hesitate to put it into the pot.

Some hard crusty bread and butter tops the whole meal off with a nice cool drink.

SWEET BASIL PESTO it smells soooooo good!

INGREDIENTS:

Fresh Basil

Red Onion

Red Bell Pepper

Olive Oil

Salt To Taste

Pepper To Taste

Walnuts or (Pine Nuts)

Spicy Mustard

INSTRUCTIONS:

You're going to need a food processor

then you pull the basil off the stem or cut the stems

and put all the ingredients in the processor with 1/2 cup of olive oil

depending on how much pesto you want to make, cut your onion, a teaspoon

of spicy mustard.  Go ahead and pulse a few times then puree. 

Pesto can be used on chicken, beef, fish, lamb or beef.

Go ahead and wake up those Taste Buds :)

FULLY LOADED CASSEROLE

I have learned over the years not to stress so much over what to make for dinner for the family.  One pot meals are great but a FULLY LOADED CASSEROLE  is the absolute best.  This is also a way to get the children to eat more vegetables.  The casserole is so good that they don't even know they are eating the peas and carrots.

It is up to you  what meat you want to add, but I like to use Smoke beef sausage this creates along with the ground beef more of a rich beefy flavor.

INGREDIENTS:

Smoke beef Sausage(cooked)
Ground Beef
Mixed vegetables
Marinara Sauce
Macaroni
Onions
Italian Bread
mushrooms (optional)/
Shredded cheese (optional)


INSTRUCTIONS:

In medium pot boil water
Put macaroni in boiling water cook for about 7 minutes
drain, place in casserole baking dish, while you cook the ground beef and onions in a skillet.
When the beef has browned ,and onions are translucent, pour in baking dish with pasta, then you add in your mixed vegetables, sausage and mushrooms. Now you pour the Marinara sauce ,add some cheese if you like ,and bake in an 350 degree oven until cheese has melted on top about 30 minutes,

Serve with a hearty tossed salad and garlic bread sticks and you will have one happy family.

MACARONI & CHEESE

We have Thomas Jefferson to thank for introducing Macaroni & Cheese  to America after his trip to Italy in 1787.  No one really know exactly where the pasta originated in Italy or China.

This is one of my favorite dishes, and it can be prepared in many different ways, you can have one cheese or many different cheeses, its all in how you prepare the cheese sauce.

My favorite cheese to use is 

Velveeta and mozzarella  cheese.

INGREDIENTS:

Pasta ( can use any kind)

Cheeses of choice

butter 1/2 cup

1/4oz flour

2 cups of half & Half

Salt To Taste

Pepper To taste

INSTRUCTIONS:

First you would boil water in a medium/large sauce pan

put a drop or two of oil in water with a dash of salt.

When water begins to boil, put your pasta in and boil for about 7 minutes.

Remove pasta from water and put in a colander to drain .

Set aside and make your cheese sauce.

CHEESE SAUCE;

Blend together flour and butter stir well, then pour in your half& half keep stirring, add your cheeses an stir until to your desired thickness.  Remove from heat and pour over pasta until completely covered,, sprinkle on top with shredded cheese then place in a 350 degree oven for about 45 minutes.

ENJOY!!!!

JOE Louis ( Brown Bomber) SWEET HARLEM BREAD PUDDING

For those of you who don't know Joe Louis, know that he was one of the great Heavy Weight Boxing champion  from 1937 to 1948.  He was known for his stand on civil rights as well as his mastery in the ring.  He used his position of national  prominence to move against racial injustice.

BREAD PUDDING is one of my favorite deserts , a few years ago I went to King of Prussia Pa. for a Crochet Convention and I stayed in the Raddison Hotel.  Well I should of went in the kitchen to talk to the Chef but I didn't.  Well during my weekend there  I  enjoyed the best Bread Pudding I had ever eaten   It was cooked in a way I never experienced before, instead of the bread being cut into squares the bread was blended in a blender or food processor  it was creamy and smooth with just a little crunch on top.  It was so good it drove me almost crazy and I made sure I had some every day during my three day stay,

When I returned home, I went to work researching what the chef could have done to make the Bread Pudding the way it was but to no avail.  I was able to capture the taste but not the texture, so I decided that it had to be the bread  So now I am at it again ! This desert is very rich  so I don't make it very often but when I do, I really enjoy myself.

The bread I use is called CHALLAH BREAD. Italian Bread or French Brioche bread are also very good to use.

instructions:

Challah bread
half & half
3 large eggs

Cream of coconut
1 cup of sugar
Craisins

After you cut up the bread into cubes, you pour the milk mixture with half & half, eggs, sugar and vanilla, let it set for about 10 minutes.

For the topping you mix brown sugar cinnamon and nuts of your choice to the top, then place in the oven at 350 degrees for about 45 minutes or until a knife inserted comes out clean.

Bread Pudding can be served warm or cold.  I like to put whipped cream or use light cream to pour over the top. Ice cream is good also


Those that remember the " Brown Bomber" loved Sweet Harlem and Harlem loved him back.  This BREAD PUDDING throws a punch of sweet goodness and is truly a winner!!!

BUNT CAKE ANYONE!!

Just the other day I was talking to my brother Kevin and he mentioned to me that he was so tired of eating plain old cake. He remembered when we were kids how I use to make cake and instead of a thick frosting I made a light glaze and drizzled it all over the cake, and that cake he really enjoyed. So that got me thinking.  There are lots of people who don't like or can't eat cake with a Sweet thick frosting.  The scratch cake and its glaze is really not that difficult to make . JUST KEEP READING:)


If you do not have a  bunt, pan you can purchase one at any department store, certainly any kitchen outlet store.  The small 6" pans are delightful to have for individual servings. I have seen them as cup cake size bunt pans, cute.

CAKE INSTRUCTIONS:

1. 2 cups of Self rising flour ( be sure to sift your flour)
2. 4 eggs
3. 1 cup of milk
4. 1 1/2 cups of sugar
5. 1/2 cup of butter
6. 1 tbs o flavoring

I usually cream my eggs and sugar together and I add the eggs one at a time.  I like to have my butter at room temperature,.  Mix in the sifted flour and add the milk a little at a time, so  when all is mixed add the flavoring of your choice ,  Pour into a lightly greased and floured bunt pan and bake in a 350 degree oven for about 45 minutes or until brown and knife inserted comes out clean.

GLAZE:

1. 2 cups of powdered sugar
2. 1/4 cup of milk
3. 1 tbs flavoring  

Note:

If you use self rising flour you do  not need baking powder or baking soda. let your butter and eggs get to room temp. they are easier to work with,  Your flavoring is anything you like.  If glaze is too thick just add more milk.  Don't be shy to add lemon or orange zest to your cake or glaze if you wish.

So Go ahead, DO YOUR THING AND ENJOY!!!!!!

MAKE YOUR OWN SAUSAGE!!!!

I know, it seems strange to see someone making their own sausage in this day and age but we all at some time or another complained of what may be in our sausage, even calling it Mystery Meat.

The beauty of  Doing It Yourself is that you have complete control over what you decide to put into your sausage, hot dog, or burgers.  What you would need is a meat grinder it  can be old or new.

I have been making my own ground beef for two years now and I would not have it any other way now.  If you own a Kitchen Aide mixer, just know it is not just for making cake.  You can order the meat grinding attachment which is plastic and stainless steel which makes it very easy to clean. The attachments come apart which makes storage easy as well.

You can also go to your local butcher to see if they sell casing for your sausage or you can order it on line like I did and they will send you 1 bag of casing for a small amount of money something like $10 or so.

Read up on the spices you may want to use in your sausage and I promise you will not be disappointed and may even be impressed with yourself.  Schedule a day where you can take your time and not be distracted to make perfect sausages,  The end result is Amazing,

VERY BERRY CHEESECAKE

This is my absolute favorite cheese cake.  It is so easy to make many people think cheesecake takes a very long process to make, but I am here to tell you that it doesn't.

There are only five ingredients: Eggs, Sugar, Cream Cheese vanilla and lemon juice.  Generally I feel as if the cheese cakes you buy in stores taste like a cream cheese cake.  My creation has a taste more like a ice cream cake with fruit.  You can top my cheese cake with whatever you want, berries, nuts, lemon curd or chocolate

Instruction:
( if you are interested in a homemade gram cracker crust, please message me)

1. 4 8oz package of a good cream cheese
2. 4 large eggs
3. 1 cup of sugar
4. 1 tbls. vanilla extract
5. 1 tbls. lemon juice                                                    

Now what you do with these ingredients is very important. first you need two bowls a large bowl and a medium bowl.  In the large bowl I would soften all four cream cheese blocks, this is easy if you let stand at room temperature ,  Continue to cream these together until smooth with very little lumps.

In medium bowl add eggs and sugar together and with your hand mixer or whatever you have, mix together until light and fluffy, I like to leave my eggs out at room temperature also.

When this is done, pour the egg mixture into the smooth cream cheese and continue to mix  until very very smooth at this point I would add my flavoring, it could be vanilla, walnut cherry etc. stir until mixed well.. At this point you can squeeze or pour little lemon juice.

I would use a 10" spring form pan, pour my batter into the pan then place into the oven at 350 degree for 30 minutes until the batter is set and does not move in the pan.

After the batter is set remove from oven and then get your topping ready to be put on cake,  It is much easier if you use the pie filling from the can or you can cook up fresh fruit and place on top of cheese cake.

When you have the topping on place the cheese cake back into the oven for 10 minutes at 400 degree

After 10 min. remove from oven and let stand to cool enough to be placed in the refrigerator for at least 6 hours.  This cheese cake is best made over night.  You can make your own crust to  put in your spring form pan or you can use a ready made crust in a 9" pie pan in which case it will make 2 or you could use 24 individual 3" crust filled pans.