6 hour roasted tomato spread

Umami Bomb!

There is nothing more delicious than the perfect BLT. The perfect sandwich with its salty crispy bacon, crisp lettuce, pillow-soft bread, and tomatoes. In this recipe, the tomato has taken a new form and it has become this incredibly flavorful and rich tomato spread. Once you make your BLT sandwich with this spread, you will never go back.

Sheet-pan shrimp “boil”

"Something Smells Fishy"

They always say when life gives you lemons make lemonade, but the saying assumes you have sugar and water. I have been MIA for what feels like the last 20 years from blogging. Life gave me a whole bag of lemons when my husband died four days after my last post, while I was 7 months pregnant. I was fresh out of sugar and water. Thank God for friends and family, who not only gave me sugar and water but made the lemonade for me and fed it to me. Fast forward four months later, Baby is born and healthy, I’m back to cooking and finally back to blogging. I have lost my biggest fan, but I’m still here by God’s grace. Next ill start back on video posts. Normally April would have been my month for vegan and vegetarian recipes, but I’m mixing it up and just finishing off the month with maybe 5 seafood recipes. The first being a super easy and very flavorful shrimp dish.

Ginger lime Grilled potato salad

"We be Grillin"

Ever made a grilled potato salad? No? Then here is your chance. I can’t lie, this recipe was a reach. I wanted to make potato salad, but I had to make the dish fit in with this month of grilling. I had no idea if it would work, but I took a leap of faith, and it paid off.

Grilled Pineapple Icecream

"We be Grillin"

This month is all about grilling, every recipe will include a grilled food, and the first on the chopping block is pineapple. Grilled pineapples are a summer staple, in salsa, burgers, on pizzas. Its usually the opening act to someone else’s show never really the headliner. So here we are, grilled pineapples first official gig as the star.

Chili garlic Shrimp noodles

"Something Smells Fishy"

The next stop for a month of seafood is a lovely shrimp noodle dish I whipped up for dinner last night. Spicy, sweet, full of garlic with my favorite pad thai noodles. If you love spicy Asian specifically Chinese flavors you will absolutely adore this recipe.

Curry coconut plantain and eggs

"JAMAICAN FLAVORS"

This February is all about Jamaican flavors. Most of the dishes I will cook are probably not very traditional but they embody the flavors of home. Coconuts, all spice, garlic, onion and more coconut. The first dish is something I made up in my hungry state in need of some breakfast.

Pumpkin apple sausage fritters

Pumpkin Everythang!

Jamaican fritters are probably one of the easiest things you can whip up for breakfast that will make everyone happy. They are so versatile, you can basically add anything to them and they will turn out delicious. We generally make sausage, bacon, salt fish or banana fritters. Since its pumpkin month I decided to make some pumpkin fritters.

Disastrously delicious Mango crunch cake

Mango is in season! 

Have I told yall that I hate to bake? I’m sure I say it in every single cake post. But this next disaster takes the cake (no pun intended…well…maybe a little). The flavors are on point, the texture on point, would I make it again yes, but with some serious changes.

Chicken Fried rice

Time for Takeout!
 

The king of all Chinese take out is the rice. Veggie fried rice, chicken fried rice, pork fried rice, special fried rice the works all delicious all easy to make at home. Today I have given you a very easy chicken fried rice but you can go to town with the choices of meats you desire.

Pork Potstickers

Time for Takeout!

There is nothing more comforting and delicious than dim sum. Next to scallion pancakes, dumplings may be my favorite takeout appetizer. They are crispy yet tender with a juicy and flavorful pork filling. Today I will show you how to wow everyone with the best pork dumplings ever!

Vegetable Lo mein

Time for Takeout!

Time for the Noodles, and it’s my favorite Lo Mein. Give me chicken, shrimp, pork veggie, I don’t mind. It’s my go to noodle dish from any take-out spot next to pad Thai. Most time I will have it all by itself. This version is quite delicious and very very easy to make.

General Tso's Chicken

Time for Takeout!

This month it’s all about takeout. Chinese food is one of my absolute favorites.  It’s actually a pretty good idea to have a few takeout recipes under your belt. Not only is it cheaper to make at home, its also healthier, because you can control your ingredients. Use organic, omit msg if you choose, the works, because you have all the control.  I will be challenging myself this entire month to make recipes that rival my favorite takeout spots. And first up is the General!

Chocolate boneless beef short rib kebabs

"Feast of Saint Valentine"

It is time for chocolate and red meat.  It’s always a challenge to combine coco and meat without it tasting like dessert. This recipe is a winner, succulent flavorful 100 percent meat. Do not be afraid of the chocolate!

Pumpkin chocolate fudge brownies

“Pumpkin Everythang”

Moist and delicious are the perfect words to describe this brownie; chocolate fudge brownie swirled with pumpkin puree. I love feeding people veggies hidden in desserts. Yes the nutritional value is almost nonexistent. But it just feels good to eat a whole brownie knowing that there is pumpkin in it. Makes you feel like you had at least one serving of veggie, as if this guilty treat is not so guilty.

Cinnamon Sugar Pumpkin Dots

“Pumpkin Everythang”

Yum, Yum, Yum it’s like a little teeny tiny cinnamon sugar pumpkin doughnut. It’s crispy, it’s crunchy it’s delicious. I was super lazy from making three pumpkin recipes back to back and I needed a quick (and I stress the word QUICK) recipe that I could film and photograph so I could leave the kitchen. This was the idea that popped into my head. What quicker than frying? And what’s better than cinnamon sugar?

Pumpkin Carrot Soup

“Pumpkin Everythang”

Welcome to the third year of Octobers Pumpkin month. In 2013 you got the very delicious sophisticated and refined pumpkin leek soup, followed by the rich, flavorful and hearty Jamaican pumpkin chicken soup in 2014. Today I have stepped it up a notch. The most delicious vegan soup you will ever have!  I mean layer, after layer of flavor. One of the most delicious creamy style pumpkin soups I have ever made inspired by the most delicious soup I ever had at a whole foods market…did I say delicious enough?

Louisiana chicken n pasta

I love Pasta

Crispy Cajun fried chicken breast atop creamy Cajun spiced bowtie pasta. This dish is inspired by cheesecake factories “Louisiana chicken n pasta” I love the combination of crispy and creamy. I would bet money that it’s one of cheese cake factories bestselling dishes. This homemade version was a real crowd favorite, everyone loved it, not a single drop of left overs. I can assure you that will be the case if you try it too.

Fettuccine alfredo with thyme roasted pearl onions

I love Pasta

Fettuccine alfredo a classic dish amped up with lots of parsley some fresh basil and the most delicious thyme roasted pearl onions ever. This is a great recipe for both adults and kids I whipped this one up really quickly this morning.

BBQ Chicken Macaroni and Cheese

I love Pasta

This is a simple and easy recipe I make all the time at home. Especially if I want a quick one pot go to meal. It’s creamy cheesy slightly sweet from the BBQ sauce and has bits of chicken, onion and peppers all thorough.  No way could pasta month go by without me sharing my little secret BBQ chicken macaroni and cheese.

Roasted redpepper ricotta ravioli with lavender cream

I love Pasta

There had to be ravioli somewhere in pasta month. No if's, and's or but's! And it It gets better no animals were technically harmed in the making of this dish a.k.a vegetarian friendly. It’s a rather simple dinner with not so simple flavor combinations. Ravioli filled with, sweet ricotta spinach shallots and roasted red peppers. And a sauce made from lavender leaves…yes lavender