Tuesday, February 22, 2011

Pick a Cabbage…any cabbage…

Then roast it.


Loved this. I love anything that has a charred look and taste to it.

Super easy. Super tasty. Super healthy too.


source: Group Recipes


1 tsp salt

1/4 tsp pepper

1 tsp sugar

1 medium head green cabbage

3 tbsp vegetable oil

2 tsp balsamic vinegar


Adjust oven rack to upper middle position and place rimmed baking sheet on rack and heat oven to 450 degrees.

Combine salt, pepper, and sugar in small bowl.

Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You should end up with 16 wedges.

Brush cabbage wedges all over with oil and sprinkle with salt mixture.

Arrange cabbage wedges on hot baking sheet.

Roast until cabbage is tender and lightly browned around edges which is approximately 25 minutes. ( I liked mine a bit scorched :) yum)

Drizzle cabbage with vinegar. ( I left this step out)

I thought the seasoning was perfect and the roasted brought out a great flavor in the cabbage. One that is indescribable. You will definitely have to try this one for yourself.

Monday, February 21, 2011

Crockpot Black Bean Chili

Source : forgotten :(


So I was in search of a recipe to use up some of the black beans in my pantry. I was craving a chili. Normally I do chili with meat and red beans but I thought I would go a different route this time. You know.. .to use up the black beans.

I found an interesting recipe online and my goodness, I cannot remember where. I hate that. I am supposed to be so organized when it comes to these things but the truth of the matter is that I am not. My recipe organization or lack of, needs a separate post,

So.. here is my adapted recipe to the recipe I found online that I can’t credit because I don’t know where I got it from. Whew…


2 tbsp olive oil

2 large onions, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

3 (14 oz) cans diced tomatoes, undrained

2 tsp cumin

1 package chili seasoning (your choice brand… and yes don’t judge me..i like the package seasoning!)

1 package taco seasoning (as mentioned above… don’t judge!)

10 oz package of frozen corn (i didn't use in the above but I love corn and will next time)

2 (15oz) cans of black beans, undrained

To prepare:

Sauté onions in the olive oil until transparent, stir frequently

Add garlic and cook 2 minutes

Add cumin and taco and chili seasonings

Cook for 2 minutes

Mix all ingredients into 4 to 5 quart slow cooker

Cover and cook for 6 to 7 hours on low

I found this recipe to be absolutely delicious and I may use this as a base for my meat chili.

The original recipe used 1 tbsp chili powder instead of the chili package and the taco package. I love taco seasoning in chili… adds that extra oomph.

Anyway! Enjoy this ! I did!

Friday, February 11, 2011

Crustless Spinach Quiche


Quiche. My mother in law jokingly calls it “Quickie”. I love it. I was not always a quiche fan but in the past few years it has grown on me. I guess when you put cheese in anything you can make me a fan. Oh..la…la… especially feta.

Okay.. feta is not in this one. But I think that will be in the next.

I got this recipe from http://www.mealtimemakeovers.com/ and adapted it to my liking.


3oz cream cheese, softened

1 cup milk

4 eggs

1/2 tsp dried dill(I subbed basil)

1/4 tsp pepper

2 cups shredded cheddar

16 oz packages of frozen spinach, thawed and squeezed

3oz chopped baby bella mushrooms

1/2 cup chopped onion


Beat cream cheese with electric mixer

Add milk, eggs, dill (or basil) and pepper and beat until smooth

Stir in remaining ingredients

Pour into sprayed 10 inch pie plate or quiche pan

Bake at 350 degrees for 40 to 45 minutes until set


Thursday, February 10, 2011


Hey… next time you make cupcakes…drop some candy of any sorts in it. I tried it with a Ferrero Rocher when I had some extra cake batter.

Fudgy Chocolate… with creamy chocolate … with hazelnut… with oh my goodness gooeyness.

Well, these didn’t last.. I didn’t even have to put icing on top.


I got this idea from here ! I used my own Chocolate Cake Recipe. The best tip I got from the site was to freeze the chocolate before you add them to the cupcake prior to baking!

I think I will try more! How about strawberry cupcakes with chocolate truffles…? How about Vanilla Cupcakes with Minstrels, Reese's…..? Endless……

Wednesday, February 9, 2011

Red Velvet Cheesecake Cake


Heaven. Really.. I don’t know what else to say about this cake. It is really good. If you love Red Velvet Cake and Cheesecake you must try this. I urge you to try this!

I saw this on Beantown Baker's blog and I had to try it. Luckily I had a family dinner to go to. Because if this cake had to sit in my house then ..well then.. lets just say it would have been hard to stay away. Breakfast, lunch and dinner… this would have been it.

Excuse my picture quality. I took a quick snap after it had been cut and the lighting was not too good and I had to use the flash. But you can get a good idea of how delicious it was.


So listen.. here is the recipe as adapted from Beantown Baker's blog.

I used my own Red Velvet Cheesecake Recipe. But I used the cheesecake and frosting recipe from Beantown Bakers.

I recommend doing the cheesecake first as it needs time to set in the freezer overnight. So you need to do this at least a day ahead!


1 1/4 pounds bar cream cheese at room temperature

3/4 cups sugar

1/2 tsp finely grated

lemon zest plus 1/2 tablespoon fresh lemon juice

1/4 tsp coarse salt

2 eggs

1/2 cup sour cream room temperature


Preheat oven to 325 degrees.

Boil water

Beat cream cheese on medium speed until fluffy

Add sugar gradually and continue to beat until fluffy

Beat in lemon zest and juice and salt

Then beat in eggs one at a time scraping down the bowl after each addition

Beat in sour cream

Pour in prepared baking pan. I used parchment paper for the cheesecake. Important step!

***Place in a roasting pan and fill with boiling water up to half way on pan.

Bake for about 45 minutes, until just set in the center. Let cool 20 minutes. Run a paring knife around edge and let it cool completely.

Cover and chill overnight and then wrap in saran wrap and freeze.

***I baked this in a normal 9 inch round cake pan. I do not own a cheesecake pan which I am sure would make it easier but it is up to you. Using a regular cake pan is fine. Sit it in a pan of water. And make sure you run a knife around the edge before you release the cheesecake. Here is where I got some great tips on baking a perfect cheesecake.***

It was my first time and I loved it and will do again.

Make the cake and the frosting.


12 oz. cream cheese, softened 12 oz. butter at room temperature 1 1/2 tsp vanilla extract 3 cup confectioners sugar

Assemble cake by layering the red velvet layer on bottom then the still frozen cheesecake, removed from saran wrap, in the middle. Top with next layer of cake.

My layers did not match up. At this time you need to score your cake so that layers are even. This is why the cheesecake still should be still cold at this point. Not frozen… wait about 10 to 15 minutes so that it can soften. Then you can comfortably trim the sides to have an even cake.

Grab your cream cheese frosting and do a crumb coat. This layer should catch any of the red velvet crumbs that would not look pretty showing in your final cake.

Put in fridge for approximately 20 minutes. Just so that the crumb coat can firm. Now you can safely frost the cake with the rest of the frosting. The first coat should have trapped any crumbs.

I added some pecans on top and piped some frosting stars as well.

Place back in the fridge. I would say take out about and hour before you serve. Be careful.. mine sat out for a bit after it was cut and began to get too soft and the layers fell as we kept cutting into it.

It was still delish.

Bake this for your Valentine!!!

Green Split Pea with Hambone Soup

Adapted from: Food.com


I was supposed to post this last month. Life got in the way. This soup is awesome. I rarely make my soup with ham. Sometimes I use turkey, sometimes I go at it with no meat at all. Either way, green pea soup is a soup that always pleases.

I have tried a number of recipes. Yes, this is a basic soup but there are a few different recipes out there. None of which you can mess up.

However, I found the one that I am keeping in my blog. Uncle Bills Green Split Pea with Hambone Soup. The one that deserves a spot in my recipe binder. Tagged with stars and notes on how much I love this soup.

It got good reviews on Food.com so I decided to try it.


8 cups water

1 large Ham bone

2 cups green dried split peas

2 large carrots, peeled and diced

2 medium onions, chopped

2 large celery stalks

1 large bay leaf

2 vegetable bouillon cubes

Salt and pepper to taste


Rinse peas and add to large soup pot

Add water

Bring to boil, remove from heat and cover and let sit for 1 hour

Return to stove and bring back to boil

Add ham bone, carrot, onions, celery, bay leaf, cubes, salt and pepper

Reduce heat and let simmer for 1 1/2 hours, stirring occasionally

Remove ham bone and cut off any remaining ham into bite size pieces and return it to soup and discard bone.

Adjust your seasonings to your taste.

If you wish you can puree it

Add more water if too thick

This soup freezes well… so if you feel you made too much freeze it in bags and pull it out to defrost anytime you need a warm bowl of goodness!

Tuesday, February 8, 2011

Crockpot Barbeque


YUM. This island girl never shredded no pork. This island girl never had pulled pork. Apparently..it’s huge here in the south.

So, I decided to make some for me and the kids. Not for the hubby because, well, you know.. pork just isn't his thing.

Got a recipe from www.mealtimemakeover.com and it is very easy 3 ingredients. I bolded them below for your convenience.

Throw a 5 lb Boston butt in the Crockpot (first time I even heard of one of them). Pour 1 and half cup of Cola and an 18 ounces of your favorite BBQ sauce (in my case…whatever was on sale at Publix). Cook on high for 8 hours until pork is tender and meat shreds easily. Stir it occasionally to prevent the sauce from burning on the sides of the Crockpot!

This had my house smelling oh so yummy!

Monday, February 7, 2011

Paired Perfectly.

Nothing more satisfying then making someone happy with cake and then they surprise me with this.


Michelle sent me this the night of her Birthday Party for her 3 year old.  Supermom. The pictures are great.  Thank you!

She requested a small cake for her daughter and a surprise cake for her niece. The surprise cake design I drew didn’t translate to the cake because once I molded the flower I thought it deserved its own show.  I loved it. So Audrey Hepburn like. And the Princess crown cake was a pleasure because I got to adorn it with sparkly dust! How fun! And the cake totally matched the crown Michelle picked out for it.

I love that both these cakes went to the same party and represented two different age groups yet they paired so perfectly!

Sunday, February 6, 2011

Right before Super Bowl XLV!



It wasn’t Super Bowl Themed but it was close enough dangit. It had a football on it :) Benjamin loves balls… so does my son.. so I could totally relate when his mom said she wanted a sports ball cake! Its all edible. The balls are made out of rice krispie treat with fondant. and the tennis ball I loved. My girl Christine of www.notacrumb.com gave me a tip to brush the tennis ball with yellow buttercream to give it that texture. Wonderful!

This cake and the colors came out better then I expected! You know… I had the vision.. I knew what I wanted it to look like.  But when it comes out better it’s a SCORE!!!

Friday, February 4, 2011

Bermuda Codfish and Potato Breakfast for Granny Irene.

I write this post in remembrance of my Granny Irene. We had a family tradition that we would visit 3 other family members home on Sunday Mornings in rotation and eat a Traditional Bermuda Codfish and Potato Breakfast. My mom and dads house was part of that rotation so there were 4 in total. My Granny Irene didn’t take part in this… but her brothers and sisters did. We represented my Granny Irene.

This week I lost my Granny Irene. She was a beautiful age of 89. She was a vibrant, sassy, classy, smart and gorgeous woman. She loved all her Grandkids and Great Grandkids and always showed it. She was a very popular woman. She died of kidney failure and she took a part of me with her. I never got to say goodbye… I never got to give her a hug and I never got to tell her I love her.

However, I feel like she is close to me. I feel like she is in this room with me… watching me and my kids. My 4 year old daughter started singing a song two days ago…a song I had never heard her sing before. A song that felt like my grandmother was singing through her. “This little light of mine, I’m gonna let it shine….”… it touched me so much. No doubt my Granny Irene is here.

In her remembrance I am going to post the Codfish and Potato Breakfast we often shared with her family.

Salted Cod can be purchased from any Farmers’ Market. Make sure you pick the Salted Boneless Cod..

In a large pot.. soak your pound of fish overnight changing the water at least once.. perhaps before you turn in for the night.

Then change the water and bring to a boil. Continue boil for about 20 to 30 minutes. Peel about 4 medium potatoes and place them in the same pot. Also boil 4 eggs. My mom used to put them in the same pot. I do that sometimes or do it separately, it doesn’t matter.

While the codfish and potato are on a slow boil, put about 1 tbsp olive oil or butter.. your choice…in a sauce pan. Sauté 1 medium onion. Add a 15oz can of stewed tomatoes. Add some ketchup and salt and pepper all to taste.

Since hubby is pescatarian I fry up some bacon in another pan. Bacon is soooo good with the sauce and the Codfish Breakfast! Normally you can fry the bacon first then add the onion and the stewed tomatoes. But I do them separately so that I can add it to the plates of the meat eaters in the house.

Simmer your sauce.

On a plate arrange a banana.. place a hard boiled egg, peeled and then scoop out some fish from your pot… make sure you use a slotted spoon to drain the excess water. Then add some potato.

Some people make turned cornmeal.. I am no a fan but maybe one day I will make some and blog it. Someday…

Some add avocado. I don’t because I am not a huge fan of avocado.

I simply have toast and a banana.


But the above picture doesn’t represent the way a “normal” person eats Bermuda Codfish and Potato.

A “normal” person takes there fork and creates magic. We smoosh and we smash the fish, potato, banana and egg with the sauce and make it a mountain of bliss.


Yeah.. Codfish.

My dad doesn’t eat it with the tomato sauce. He likes it with mayonnaise and butter.

Some just make an onion sauce.. which is quite good too.

But above is how I make it… just like that with the addition of bacon sometimes.

No matter how you eat it.. it’s good.

This is now my once a month tradition. A tradition I decided to implement because I came from a family of traditions. This tradition is in remembrance of my Granny Irene. One Phenomenal Woman.

“Granny Irene, you are a lady that I look up to and respect and love. A lady that my children, your great-grandchildren, will always hear stories about. A lady whose sense of style, parenting, dedication and strength will not be forgotten. You remain in my thoughts, my memories and most important my heart. I will miss you always.”

Wednesday, February 2, 2011

Easy Spicy Cod


The Hubby aka the Pescatarian, has limited fish he will eat. By choice. He likes Tilapia, Whiting, Salmon, Snapper, King Fish and Cod. Those are our staples.

So I try to find different recipes to spice things up a bit. I do get bored of cooking and eating the same thing… He on the other hand doesn’t mind. But I do think he likes that I try different things too.

I had some cod here and didn’t want to do what I do when I don't have time to do anything. That is put cheddar and a tomato on top and bake it. I googled and came across a recipe for Spicy Cod. Oh wait.. let me rephrase that because the operative word here is EASY!! So.. EASY Spicy Cod.


as seen in Allrecipes.com

Easy Ingredients

1 1/2 pounds cod fillets

2 cups salsa

2 tablespoons chopped fresh parsley

salt and pepper to taste

Easy Directions

Preheat oven to 350 degrees F (175 degrees C).

Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.

Bake in preheated oven for 30 minutes. Serve warm over rice.