Well, you don’t necessarily need to be sexy, but you do need to be grown. This recipe combines two of my guilty pleasures…anything fried and tequila. I love the simplicity of the recipe. Perfect adult snack for a summer evening with friends or alone. heh.
Deep-fried tequila shots
“Only five steps separate you from deep-fried boozy bliss. First: make an angel food cake (or, you know, buy one). Next, cube it up into poppable bites. After that, soak each cake cube in tequila, then deep-fry the cubes in oil until they’re golden on all sides. Finally, sprinkle your shots with powdered sugar. Placing them all in an actual salt-rimmed shot glass is up to you, as is deep-frying the worm.” Recipe from: https://www.thrillist.com/drink/nation/deep-fried-tequila-shots-recipe-by-oh-bite-it
Funny enough, while I like to find recipes, I actually don’t like cooking all that much. I guess I’m more into the eating part. However, now that I have a little one, I know I need to upgrade my cooking skills. Luckily, he is still in the formula/baby food stage, but I know the days of sizzling hot dishes and baked treats are fast approaching (yes, I’m pretending I will be doing this). So, I’ve been keeping recipes that are fun to make for/with kids. I came across these mouthwatering cookies. I love sweets, so I may actually try to make this 🙂
White Chocolate Coconut Cookies
10 tablespoons (1 stick plus 2 tablespoons) butter, softened
3/4 cup sugar granulated sugar
1/4 cup packed light brown sugar
1 tablespoon fresh orange zest (zest from one orange), lightly packed
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 oz. bag white chocolate chips
1 cup sweetened flaked coconut
Preheat the oven to 375 degrees F.
Cream the butter, both sugars, and orange zest until light and fluffy using an electric mixer (approximately 2 minutes on medium high speed). Add in the egg and vanilla on low speed until fully incorporated. Then add in the flour, baking powder, baking soda, and kosher salt. Continue to gently mix on low speed until the flour is completely blended in.
Lastly, add the white chocolate chips and coconut and mix on low speed until both are evenly distributed. Using a medium scoop (approximately 1.5 tablespoons), scoop the cookie dough onto a baking sheet lined with parchment paper. Place the dough balls two inches apart from one another. *A standard baking sheet will hold a dozen cookies.
Bake the cookies for 10-12 minutes until lightly browned, making sure to rotate the baking sheet after the first five minutes. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a plate or cooling rack.
It’s hard to believe it’s June. This year has flown by and I haven’t accomplished anything on my New Year’s list. Oh well…
I love summer. I like to walk and it’s so much more fun to be outside when it’s nice and not when it’s freezing. I also love to get my grub on at summer bbqs, parties, etc. I’m a recipe collector, although the truth is they are more likely to gather dust in a drawer than be made. But I like to keep hope alive. This week, I’m going to share some new recipes I’ve come across recently, in honor of summertime eating!! 🙂
*a friend shared this on Facebook. yum.
Garlic Fried Chicken
1 to 1½ lb. chicken, sliced into serving pieces
½ cup Panko bread crumbs
1 teaspoon ground black pepper
½ cup milk
1½ tablespoons garlic powder
1 teaspoon salt
¾ cup all-purpose flour
1 piece raw egg
½ teaspoon paprika
3 cups cooking oil
Combine salt, ground black pepper, paprika, garlic powder, Panko Bread crumbs, and all-purpose flour in a mixing bowl. Mix well and set aside.
Combine the egg and milk in another bowl, and whisk. Set aside.
Dip the chicken slices in the egg and milk mixture, and then roll in the flour, bredcrumbs, salt, pepper, and paprika mixture until all the sides are evenly coated.
Heat a deep cooking pot and pour-in the cooking oil.
When the oil becomes hot, deep-fry the coated chicken in medium heat for 10 to 15 minutes or until the color turns golden brown. Note: Do not use high heat as it will cook the outer part of the chicken right away while leaving the inside uncooked.
Turn-off the heat, and then remove the garlic fried chicken from the pot. Let the excess oil drip.
I realized with alarm the other day, it’s been over a year since I’ve had a drink. I couldn’t drink while pregnant, and then I’ve been a busy new mom. But I’m determined to get my drink on. I’ve been saving this recipe for a while now. I will definitely be whipping it up during spring break. Of course, this is only for the grown and responsible folks 🙂
I will return in April…Enjoy.
Strawberry & Lime Moscato Punch
1.5 liter of Moscato wine
1 can frozen limeade concentrate, defrosted
1 c strawberries, diced plus 1 c strawberries sliced
1 lime sliced
2 Liter 7 Up
place 1 cup of diced strawberries and 1/4 cup of limeade in a blender and puree
run through a strainer to remove most of the seeds
pour into a pitcher
add remaining limeade and moscato into the pitcher
Normally, I love summers. However, after staggering around pregnant in stifling southern heat, I’m actually liking fall for the first time. It’s a bit calmer, cooler, and collected. This is the time of year to enjoy a delicious cup of hot cocoa. I’ve been guzzling it like water. Here is a recipe I found in my stash of recipes I will never make. It’s fun looking at them though. I wish everyone a safe and happy holidays. I will return in early 2016 🙂
Homemade Hot Cocoa
¼ cup unsweetened cocoa powder
½ cup granulated sugar
⅓ cup hot water
⅛ tsp salt
4 cups milk (Dairy or non-dairy)
1 teaspoon vanilla extract
Combine the cocoa, sugar, water, and salt in a medium saucepan.
Over medium heat, stir constantly until the mixture boils. Cook, stirring constantly for 1 minute.
Stir in the milk and heat, but do not boil.
Remove from the heat and add vanilla; stir well. Serve immediately.
I know, I know…where the hell have I been? My bad. I got extremely sick near the end of January, had to move last-minute at the beginning of February, and then my laptop crashed soon after. Or so I thought. I was fiddling around with it last night and all of a sudden it wheezed on. It’s the only reason why I’m able to churn out this post today 🙂
I just wanted to peek in and wish folks happy Black History Month (BHM). I normally like to dedicate the blog to all things BHM, but just couldn’t get it together this time around. I hope folks have been able to partake in events in your area. There’s been some great happenings in my neck of the woods (an amazing feat since I live in a predominantly white city).
While BHM is all about celebrating the fabulous contributions of Black folks to this country that has treated us like crap, there is one VERY important issue that I feel often gets left out of BHM conversations…soul food 🙂
“The term soul food became popular in the 1960s. The origins of soul food, however, are much older and can be traced back to Africa. Foods such as rice, sorghum (known by some Europeans as “guinea corn”), and okra — all common elements of West African cuisine — were introduced to the Americas as a result of the trans-Atlantic slave trade. They became dietary staples among enslaved Africans. They also comprise an important part of the cuisine of the American south, in general. Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal would play an important part in the history of African-American cooking.” http://en.wikipedia.org/wiki/Soul_food
A couple of months ago, I met a friend at Starbucks for drinks and homegirl talk. She decided to also get a salad. After we sat down, she opened the package and picked through the dish, then pushed it away with a frown on her face. “What is it with white folks new obsession with kale?” She asked. “It’s so annoying and they don’t even cook it right!” I looked at her food. It was a raw kale with a few tomatoes tossed on top.
I laughed because I knew exactly what she was talking about. It’s been interesting to see white folks (particularly white hipsters) carry on about kale, mustard greens/collard greens, watermelon, chicken and waffles, etc. foods they have historically looked down upon because it’s been associated with Black folks (ie soul food). Now many are acting like they discovered these cuisines (kind of like how Columbus thought he discovered America) and are going extremely overboard with it.
Of course, no props are given to Black folks for cultivating these dishes and making them an American favorite comfort food. If anything Black folks choice to eat soul food has often been bashed as unhealthy. Initially, I was reluctant to watch Byron Hurt’s “Soul Food Junkies” documentary that came out a few years ago. I thought “please no more dissecting of black folks eating habits.” While I did roll my eyes at some parts of the film, overall I thought Hurt was fair. I recommend it for folks interested in learning about what soul food means to Black folks. It’s not just about the eating, but a way to say you love/care about kin/but not kin folks too 🙂
**This will probably be my last post for this month. I will get back into the swing of things in March. I still have some life happenings going on…but let me leave you with this chicken and waffles recipe to get you through. You know I love a good recipe 😉
1 Tbsp. dried tarragon
1 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. plus 2 tsp. kosher salt, divided
1 Tbsp. plus 1 tsp. ground black pepper, divided
2 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. cayenne pepper
1 (3½-pound) chicken, cut into 8 pieces
2 Tbsp. fresh minced parsley
1 cup buttermilk
1½ cups all-purpose flour
Vegetable oil for frying
Active time: 30 minutesTotal time: 30 minutes, plus marinating overnight
“A legacy in a ladle: I was born in California, my mother was born in Kentucky, and her mother was born in Alabama. These recipes traveled with these women and they continue to nourish our family as I pass them on to my daughters. The most important ingredient of each of these meals is without a doubt Love. Cook these meals with the people you love in mind, including yourself. The flavor begins there. Bare in mind, these recipes are very traditional. There are not many quick shortcuts in here. You can’t be scared. No dippin your toes in, you got to put your foot in it.” -Mrs. Jones https://www.etsy.com/shop/PaperMulatta
The “Cooking With Mama…“ zine brings together my love of eating/recipes (y’all know I’m a foodie 🙂 and zines. This zine is definitely one of my favorite things this season. It would make a great gift for the foodie/DIYer in your life!!
I will be going on winter break starting today and will return early January. It’s been hard these last few weeks for folks across the country. This is a time to connect with loved ones, regroup and keep pushing ahead in 2015.
*Here is the recipe I tried to make. Maybe y’all will have better luck than me.
No-Fail Sweet Potato Pie (I failed..haha 😉
3 sweet potatoes
1/2 cup evaporated milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Dash of salt
1 teaspoon vanilla extract
1 store-bought ready to bake 10-inch pie
Scrub the sweet potatoes but do not peel. Bring a large saucepan of water to a boil. Add the sweet potatoes and boil until tender when pierced with a fork, 30 to 40 minutes; the timing will depend on the size of the sweet potatoes. Drain well, let cool, and peel. Place the sweet potatoes in a bowl and mash with a potato masher until no lumps remain. Measure out 2 cups; reserve the remainder for another use.
Preheat oven to 350 degrees F.
In a large bowl, beat the eggs until blended. Add the 2 cups mashed sweet potatoes and beat well. Stir in the milk until well mixed, then gradually beat in the sugar, nutmeg, cinnamon, allspice, and salt. Add the vanilla and stir well. Taste and adjust with a little more spice, if you like.
Pour the sweet potato mixture into the pie crust. Bake until the center is firm and a knife inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool before serving.
This last post on summer recipes is dedicated to my Uncle Bill. He passed away yesterday.
Uncle Bill was a cook for the military for over 30 years. He could do just about anything in the kitchen, but he could really throw down on some ribs.
He was a kind man and I will miss him.
Rest in Peace Uncle Bill 😦
I am not a health conscious person at all. I think folks should be able to eat what they want. However, I know that’s not practical. I guess we should incorporate fruits and vegetables into our meals, at some point :o/
I’m still working on “eating healthy” (blah). I found this smoothie recipe in a local paper. I Googled and I guess this drink is popular with health folks, which ain’t me.
It seems like a fun drink to try this summer though 😉
Purple Monster Fruit Smoothie
Ingredients: 2 frozen bananas, skins removed and cut in chucks, 1/2 cup frozen blueberries, 1 cup orange juice, 1 tablespoon honey (optional), and 1 teaspoon vanilla extract (optional).
*You can substitute the orange juice with any mix of juices or even soy milk. The soy milk adds more of a milk shake quality than the juice does.*
Directions: Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.
“Smith, 64, began her career as a model and was one of the first African Americans to grace the cover of Mademoiselle…She went on to become a pioneer in the lifestyle area, an expert in food and home entertaining. Around four years ago, Smith noticed that she was repeating herself and forgetting things.” http://www.usatoday.com/story/life/people/2014/06/06/b-smith-reveals-she-has-alzheimers/10056007/
I have never understood why she wasn’t more popular with mainstream audiences. I mean if I know the names of racist Paula Deen and foul-mouthed Gordon Ramesy (he does crack me the %^&*! up), folks should know more about B. Smith.
Smith hosts the show “B. Smith With Style”on the Food Network. She has also appeared on several TV shows.
Check out her teaching Al Roker how to make different styles of gritsdishes. A summer must have 🙂
I have lived in various cities and in various apartments. I have had to purge a lot of stuff along the way. I am a huge reader, so I have found myself donating tons of books.
One book that I have not been able to part with, throughout my moves, is a cookbook given to me by a friend. The book is called “Family of the Spirit Cookbook: Recipes and Remembrances from African American Kitchens,” by John PinderHughes.
The book is filled with fabulous recipes that I dream about making one day. Besides heartwarming stories of family meal times, the book explores the ways black folks cook food, across different regions. When we think about African-American dishes/soul food, we tend to think about the Deep South. Places like Louisiana or Arkansas.
However, this book shows that black folks can also throw down from Kansas to Panama City.
The dish I’m sharing, is popular in Maryland.
“Family of the Spirit…” is a great book for trying out some cultural recipes (with a twist) this summer 😉
Gum Gum’s Crab Cakes
Ingredients: 1 pound lump or backfin crab meat, 1 small onion (finely minced), 2 tablespoons bread crumbs, 1 teaspoon salt, 1 teaspoon freshly ground pepper, 1 teaspoon dry mustard, 1 egg (lightly beaten), 4 tablespoons mayonnaise, flour for dusting, and bacon fat or vegetable oil.
Directions: Pick the crab meat, removing all shell and hard pieces but being careful not to break up the crab meat too much. In a bowl mix together the crab meat, minced onion, bread crumbs, salt, pepper, mustard, egg, and mayonnaise. Fold lightly in your hand,making sure not to compress the cake too much. The crab cake should just hold together. Sprinkle with flour and fry slowly in back fat or light vegetable oil until golden brown (pg. 51).