Sunday, December 29, 2013

It is a long-standing tradition in African American families to indulge in a family or communal New Year's Day dinner featuring cabbage or greens, which symbolize greenbacks (paper money), black-eyed peas which symbolize coins and both giving good luck for the New Year. Try my recipes for black-eye-peas and greens.

1 pound black-eyed peas or 2 package of frozen
4 cups water
1 small onion chopped
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 or 2 smoked turkey tails
1 teaspoon onion powder
4 chicken bouillon cubes
1/4 teaspoon dried red pepper (optional)

Thoroughly pick and wash the black-eyes peas in strainer picking out small pebbles. Place peas in pot and add water covering the peas, place in refrigerator for 24 hours.  Drain and place into large  pot  (If frozen just place into the pot). Combine with salt, pepper, onion, water and turkey tails.  You can add crushed red pepper if you like spicy food. Bring to rapid boil, cover and reduce heat simmer for 1½ to 2 hours or until tender.


1 pound smoked turkey tails
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste

In an extra large pot, bring smoked turkey tails and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 30 hour.

Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.

Increase the heat under the smoked turkey tails to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.

Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
smoked turkey tails and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.

*wash your pre-washed greens just one time, yes they need to be washed because no respectful soul sister would just dump a bag in the pot.
** If it need a little salt, this is the time to add the salt.

Tuesday, December 24, 2013

Old Fashioned Gingerbread

Run run as fast as you can!
You can't catch me, I'm the Gingerbread Man.     
 The making of a Gingerbread House, two of my grand daughters and  two
great grand daughters ( the twins). One grand daughter( the twins mom) , six great grand daughters watching on Skype

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the apple sauce and hot water. Pour into the prepared pan.
  3. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Friday, December 13, 2013



1 (16 ounce) package macaroni
1/2 cup can green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk or water
4 (6 ounce) cans tuna, drained
1 (4.5 ounce) can sliced mushrooms (optional)
2 cups shredded cheddar cheese
ground black pepper to taste
1 cup crushed potato chips


1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 400 degrees
3. In a large bowl, thoroughly mix macaroni,  1 cup cheese, peas, tuna, and mushrooms. Mix the soup and milk together, pour over macaroni and stir.
4. Transfer to a 9x13 inch baking dish, add  remaining 1 cup cheese on top and next add the crushed potato chip over the cheese.
5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Thursday, December 12, 2013


Ground Beef Tacos

1 pound lean ground beef or ground turkey
1/4 cup onion, diced
3/4 cup salsa
12 (6 inch) corn tortillas
1 (1.25 ounce) package taco seasoning mix
1/3 cup cold water
2 cup lettice
1 tomatoes dice
1 cup shredded cheddar cheese

1.In a large skillet over medium heat, brown the ground beef with onion; drain fat.
2.Stir in salsa, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.
3.In a small skillet, heat tortillas 1 minute on each side. To assemble tacos, layer ground beef, lettice, tomato,and cheese inside a folded tortilla. Serve immediately
Service with corn and Spanish rice.

Wednesday, December 11, 2013


Spaghetti Casserole

1 16 oz. package  spaghetti
2  pound lean ground beef
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 clove garlic, minced
1  jar spaghetti sauce
1 can diced tomatoes
1 teaspoon dried oregano
salt and pepper to taste
1 1/2 cups shredded Cheddar cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 -15 minutes or until al dente; drain and reserve.
Preheat oven to 350 degrees F (150 degrees C).
In a large skillet, brown ground beef until no longer pink; drain reserving 1 tablespoon of drippings in pan. Set beef aside. In skillet saute onion, green bell pepper and garlic until just soft. Combine browned beef, spaghetti sauce, tomatoes, oregano, salt and pepper with onion mixture; mix well.
Mix together spaghetti and meat mixture, pour into 9 x 13 pan. Top with cheese and bake for 30 minutes, or until cheese is melted. Service with a salad and garlic bread.

Tuesday, December 10, 2013


Crockpot Creole Chicken

3 lbs.-31/2 lbs. chicken thighs
1 cup celery, diced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can diced tomatoes
1 tsp. garlic powder
1 tsp. sugar
2 tsp. Cajun seasoning
1/2 tsp. paprika
salt and  pepper to taste
Louisiana hot sauce to taste
*2 cups rice, cooked

Place chicken in bottom of  crockpot, combine remaining ingredients  and  add to crockpot. (DO NOT ADD RICE)  Cook on high 4 to 5 hours or on low 7-8 hrs. Service over rice

Monday, December 9, 2013

9th DAY OF CHRISTMAS (Meatball Stew)

Crock pot Meatball Stew

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix

Place the potatoes, carrots, onion, celery and meatballs in
a 5-qt. Crock pot. In a bowl, combine the remaining ingredients.
Pour over meatball mixture. Cover and cook on low for 9-10 hours
or until the vegetables are crisp-tender. Yield: 6 servings

WOW!! it's the 9th Day of Christmas already so let get COOKIN'


We all are so busy, this time of the year, I would like to share some of my HOLIDAY recipes and a few one-pot  meals, crockpot recipes  and casseroles for your last minute dinner ideas.
I  created a countdown to Christmas in a crafty way, a handmade Advent Calendar filled with recipes ideas that are quick, and easy to prepare, along with a few of my family favorite Holiday  Goodies.