Category: Uncategorized

Today I’m going to be telling you guys how to make Black Eyed Peas for 6 servings.

INGREDIENTS:

1 lb. of dry black eyed peas

6 c. of low-sodium chicken stock

2 c. of baby spinach or other greens

Kosher salt

Freshly ground black pepper

INSTRUCTIONS:

Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.

Drain beans and rinse under cold water. In a large pot over medium heat add beans and chicken broth. Bring to a boil then reduce heat and let simmer, covered, 45 minutes or until beans are tender. Add more broth as necessary.

Stir in spinach and simmer another 5 minutes. Season with salt and pepper.

HAPPY NEW YEARS EVE

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Today I’m going to be telling you guys how to make Ginger bread cookies.

INGREDIENTS:

3/4 cup (170g) of unsalted butter

3/4 cup (159g) of brown sugar, packed

3/4 cup (255g) of molasses

1 teaspoon of salt

2 teaspoons of cinnamon

2 teaspoons of ground ginger

1/4 teaspoon of allspice or cloves

1 large egg

1 teaspoon of baking powder

1/2 teaspoon of baking soda

3 3/4 cups (447g) of King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour

INSTRUCTIONS:

In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.

Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.

Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don’t be tempted to add more flour; it’ll firm up once it’s chilled.

Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it’s cold before continuing.

Preheat your oven to 350°F. Get out several baking sheets; there’s no need to grease them, though lining with parchment saves effort on cleanup.

Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8″ to 1/4″ thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.

Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.

Transfer the cookies to ungreased cookie sheets (or, if you’ve rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they’re slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.

(If you use Gluten-Free Measure for Measure Flour, bake the cookies for the longer amount of time recommended. Gluten-free baked goods typically need to extend their time in the oven a bit in order to bake fully).

MERRY CHRISTMAS!!!!!

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Today I’m going to be telling you guys how to make Deviled eggs.

INGREDIENTS:

6 Eggs

1/4 Cup of Mayonnaise

1 Teaspoon of White Vinegar

1 Teaspoon of Yellow Mustard

1/8 Teaspoon of Salt

Freshly ground black pepper

Smocked Spanish paprika, for garnish

INSTRUCTIONS:

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

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Today im going to be telling you guys how to make 4 servings of French Toast.

INGREDIENTS:

1 Egg

1 Teaspoon of McCormick Pure Vanilla Extract

1/2 Teaspoon of McCormick Ground Cinnamon

1/4 Cup of Milk

4 Slices of Bread

INSTRUCTIONS:

Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.

Dip bread in egg mixture, turning to coat both sides evenly.

Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired.

Syrup: Add 1 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Ground Cinnamon to 1 cup pancake syrup; stir well to mix. Serve warm, if desired.

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Today im going to be telling you guys how to make Cornbread.

INGREDIENTS:

1/4 Cup of Butter (1/2 stick)

1 Cup of Milk

1 Large Egg

1 1/4 Cups of Yellow, white or blue Cornmeal

1 Cup of Gold Medal all purpose Flour

1/2 Cups of Granulated Sugar

1 Teaspoon of Baking Powder

1/2 Teaspoon of Salt

INSTRUCTIONS:

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

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Today I’m going to be telling you how to make Chicken Enchiladas.

INGREDIENTS

One 15-ounce can of Refried beans (about 1 cup)

1/2 teaspoon of Dried oregano

12 ounces (3 cups) of Shredded Monterey Jack Cheese

1/2 Rotisserie Chicken, meat shredded (about 2 1/4 cups), bones and skin discarded

Freshly ground black pepper

One 16-ounce jar of medium spicy tomato salsa

Twelve 6 inch Corn Tortillas

Sour cream and pickled jalapeños, for serving

INSTRUCTIONS

Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.

Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 13- by-9-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.

Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.

Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

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Today im going to talk about my opinion on this burrito place in Richmond CA.

My opinion on this place is 9/10. Their burritos are really good. What I usually get from here is a super steak burrito no beans with extra sour cream and radish on the side.

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Today im going to talk about my opioion on Carl’s jr.

I think Carl’s jr is an ok place I give it a 7/10. I’ve only been here once. What I got was a cheeseburger, fries, and a chicken quesadilla. Some of the sandwiches they have are:

The Big Chicken Fillet Sandwich

The Bacon Swiss Crispy Chicken Fillet Sandwich

Beyond Famous Star With Cheese

Famous Star With Cheese

Super Star With Cheese

Western Bacon Cheeseburger

Double Western Bacon Cheeseburger

Beyond BBQ Cheeseburger

The Big Carl

The Really Big Carl

SOME OF THEIR SIDES ARE:

Natural- Cut French Fries

Crisscut Fries

Onion Rings

Fried Zucchini

SOME OF THEIR DESSERTS ARE:

Coke Float

Chocolate Chip Cookies

Strawberry Swirl Cheesecake

Chocolate Cake

SOME OF THEIR ALL STAR MEALS ARE:

Fiery Chicken Sandwich, Fry, Cookie, Drink

Hand Breaded Chicken Tender All Star Meal

Double Cheeseburger & Spicy Chicken All Star Meal

Triple Cheeseburger & Spicy Chicken All Star Meal

• https://www.carlsjr.com/menu

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Today im going to be talking about my opinion on Kinder’s.

I’ve only been to Kinder’s probably a couple of times before. I use to go almost every week to get their french fries with the sauce. I’ve never tried anything else from here but that. Some of the things they have here is:

Kinder’s Famous Ball Tip Steak Sandwich

Blazin’ Ball Tip Steak Sandwich

Kinder’s BBQ Beef Sandwich

Rib Eye Steak Sandwich

California Chicken Club Sandwich

Grilled Chicken Breast Sandwich

Louisiana Style Hot Link Sandwich

Kinder’s Cheeseburger

• http://www.kindersmeats.com/menu.php

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Today I’m going to be talking about how to make my moms recipe on Honey garlic salmon.

INGREDIENTS

1 Cup of Honey

3/4 Cup of Soy sauce

6 Tbsps of Lemon juice

3 Tsp of Red pepper flakes

9 Tbsp of Olive oil

12 6 oz of Salmon Fillet with Skin

Salt and pepper to taste

9 Cloves of Garlic (Minced)

3 Lemon rounds

Parsley for Garnish

INSTRUCTIONS

In a medium bowl, whisk together honey, soy sauce, lemon juice, and red pepper flakes.

In a large skillet over medium-high heat, heat two teaspoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.

Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.

Garnish with sliced lemon and parsley to serve

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