Cajun Pasta with Chicken Sausage and Chicken

CAJUN PASTA (CHICKEN SAUSAGE & CHICKEN)

WHAT YOU'LL NEED:

1 Box Whole Wheat Penne (or regular Penne if you prefer)
1 Head Broccoli chopped small
2 Bellpeppers (1 red, 1 yellow)
1 small can Tomato paste
1 1/2 cups Heavy Cream
1 Pound Chicken Sausage (chopped small)
1 Pound Chicken Breast (chopped in bite sized pieces)
3 tblspoons Parsley
Old Bay Seasoning (add to your liking)
2 tablespoons Onion Powder
3 tablespoons Minced Garlic (or more if you're like me)
2 cups grated Parmesan
1 teaspoon of EVOO (extra virgin olive oil)
2 tablespoons of Unsalted butter
Dash of Cayenne (not much)
Salt N Pepper to taste

DIRECTIONS:

1. Cook Pasta according to package directions. Transfer pasta to a bowl. Cook Broccoli in remaining pasta water for 5 minutes. Transfer to same bowl as pasta. Set Aside

2. Heat up EVOO on Med. Heat. in a large deep pan. Season chicken pieces with Old Bay (about 2 tablespoons), Garlic Powder, Salt N Pepper.

3. Saute' Sausage and Chicken in EVOO until no more pink shows. Transfer to a seperate bowl.

4. In remaining EVOO, saute' garlic and Bell Peppers (5 minutes)

5. Add in Butter and Tomato Paste, Stir until smooth. Simmer for 5 minutes.

6. Whisk in Heavy Cream and other spices (More Old Bay, Parsley, Salt N Pepper, Cayenne). Simmer for 5 minutes

7. Return Pasta, Meat, and Broccoli to pan. Fold all ingredients until well mixed. Taste and Adjust seasoning to your liking.

8. Add Parmesan cheese and stir until well incorporated.

9. Serve Hot!

Pear & Apple Cobbler

PEAR & APPLE COBBLER

It definitely has been a while since I've posted a recipe. I attribute that to it being summer and no one wants to be in a hot kitchen during the summer. I've been cooking and baking less due to the heat. I also have been trying to cut down the sweets and fatty foods. But Sunday is our cheat day. So I made a cobbler to celebrate. Anyway, the recipe is as follows!

WHAT YOU'LL NEED:

• Butter or nonstick spray, for baking dish
• 2 1/2 cups peeled, cored and sliced Granny Smith apples
• 2 1/2 cups peeled, cored and sliced Bosc pears
• 3/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinammon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon table salt
• 4 tablespoons unsalted butter, softened, divided

 Topping:

• 1 cup self-rising flour
• 1 cup sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 4 tablespoons unsalted butter, softened

Ice cream, for serving

DIRECTIONS:

Preheat the oven to 350 degrees F. Butter or spray a 31 x 23 cm baking dish.
Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, egg, and 2 tablespoons of butter. With a spoon, drop the topping onto the apples and top with remaining pats of butter.

Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream

I hope everyone is enjoying their summer and I hope all that try this recipe enjoy it just as much as we did.

Until Next Post,

BEST DISHES from

THE SOUTHERN BELLE

Simple Linguini

EASY LINGUINI

During the summer, I hate firing up the stove. It's already hot and eating heavy meals just makes you more tired. So, I came up with this super quick, super delicious linguini. All the taste but not the long drawn out cooking process. A certified 30 minute meal.

WHAT YOU"LL NEED:

1 box of linguini (fresh pasta is always nice)

1 bushel fresh parsley (chopped fine)

3 tablespoons minced garlic

2 tablespoons of onion flakes (or dried onion)

2 tablespoons Extra Virgin Olive Oil

1/2 cup white wine

1 teaspoon lemon juice (or 1 teaspoon of lemon zest)

1/2 cup chicken stock

2 tablespoons flour

1/2 teaspoon sugar

1 bag baby spinach

2 cups of grated parmesan cheese (or pecorino romano)

a pinch of red pepper flake (or more if you like more of a kick)

Salt and Pepper to taste

DIRECTIONS:

1. Prepare pasta as package explains, drain (reserve 1/2 of cooking water), and set aside
2. In a Medium Sauce Pan, heat up EVOO (medium heat), add garlic and onion flakes, cook for 2-5 minutes
3. Add in white wine and lemon juice, simmer for 5 minutes
4. Whisk in flour and sugar. Allow mixture to come to a small boil/bubble.
5. Whisk in chicken stock. Allow to boil for 2 minutes, Sauce should be slightly thickened
6. Add in cooking liquid from pasta. Simmer for two minutes
7. Season with salt and pepper to your taste
8. Turn off burner, mix in pasta
9. Next toss pasta with spinach and parsley. Continue to toss until spinach is wilted completely
10. Toss in parmesan and red pepper flake. This should thicken the pastas sauce.
11. Serve hot!

Chicken & Sausage Gumbo

CHICKEN & SAUSAGE GUMBO

WHAT YOU'LL NEED:

• 1 tablespoon plus 1/2 cup vegetable oil
• 1 pound smoked sausage, (I used andouille) chopped in 1/2 inch pieces
• 2 chicken breasts & 3 chicken thighs, skin removed
• 1 tablespoon Creole seasoning, ( I made my own, recipe follows)
• 1 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers (green & red)
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 9 cups chicken stock 
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley leaves
• 1 tablespoon file powder

DIRECTIONS

In a large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 5 to 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Creole Seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool. Set aside.

Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 50 minutes. (Taste and adjust seasoning as necessary)

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the top.

Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin (if any). Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Serve over WHITE RICE

CREOLE SEASONING:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon old bay

Fresh Strawberry Pie with Blueberries

FRESH STRAWBERRY PIE W/ BLUEBERRIES

I love this pie for so many reasons. The main reasons being because there's not much cooking involved, its very fresh and cool (perfect for summer), and it combines some of my favorite fruit. I like that it's super simple. So here's how to make it.

What You'll Need:

• 1 unbaked pie shell (9 inches)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 package strawberry gelatin (3 oz.)
• 3 cups fresh strawberries (sliced)
• 1 cup fresh blueberry
• Fresh Whipped Cream (for serving)

Directions:

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool completely.
2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
3. Arrange strawberries & blueberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.  Garnish with a dollop of whipped cream when serving.
   
   
   
   

Hoisin Ginger Wings (Roasted not Fried)

This is a simple recipe and gives you a delicious alternative to frying.

HOISIN GINGER WINGS

WHAT YOU'LL NEED

8-12 wings (whole)
1/2 cup minced scallions
1/3 cup hoisin sauce,
2 tablespoons butter
1 tablespoon of minced garlic
2 tablespoons honey
2 tanblespoons grated ginger,
3/4 teaspoon sesame oil.
Red Pepper Flake (to your taste)

Salt and Pepper

DIRECTIONS

Pre-heat over to 375 Degrees

1. Season wings with Salt and Pepper (I prefer seasoning salt) and roast for 1 1/2 hours (draining fat off periodically. 
2.  Place wings on wire rack (for oven) and roast another 30 minutes (until wings are crispy)
3. Heat up all ingredients (minus scallions) in sauce pan over medium heat. Stirring periodically.
4. Take off stove and toss sauce, scallions and wings in a large bowl. Make sure wings are evenly coated.
5. Plate and Serve.

This wing recipe is so simple to follow. I'm sure it will be a crowd pleaser.  I served this with mixed vegetables and seasoned rice but trust that these are a meal all on their own.

Until Next Recipe

Happy Cooking!

Rigatoni Bolognese with Spinach and Sweet Peas

RIGATONI BOLOGNESE

If you're on a diet, this recipe is not for you! lol. This dish is packed with rich heavy cream, tomatoe sauce and other deliciousness. If you want to learn how to make this, then you should keep reading.

WHAT YOU'LL NEED:

1/2 lb of sweet italian sausage (no casings)
1/2 lb of lean ground beef
1 box Rigatoni
1 bag of frozen peas (thawed)
2 cups of raw spinach
1 cup of parmesan cheese (or more if you like)
1/2 white onion (minced fine)
6 cloves of garlic (minced fine)
2 stalks of celery (minced fine)
3 carrots (chopped small)
2 tblspns Extra Virgin Olive Oil
1 64oz can of crushed tomatoes
1 small can of tomato paste
1 1/2 cup of heavy cream
2 tspns of sugar
1 tblspn oregano
1 tblspn parsley
1 tblspn thyme
1 tblspn basil
1 teaspn red pepper flake
1/2 teaspn nutmeg
salt and pepper to taste

DIRECTIONS:

Prepare pasta as stated on the box (al dente). Set to the side and reserve a few tblspns of starchy water

1. In a large sauce pan, heat up olive oil, once hot (and oil is swirling) add onion, garlic, carrot, and celery. Saute 5-7 minutes or until vegetables are translucent and tender. (high heat)

2. Add meat to the mixture (the pork and beef). Cook until no pink is visible. Drain the excess oil.

3. Add the heavy cream and turn heat down to medium. Add in nutmeg and simmer for 1 hour or until cream thickens and mostly disappears.
COOK'S NOTE: This step is optional- I wanted my sauce a little thicker, so before I added the heavy cream, I added 2 tspns of flour to the meat mixture, stirred it in until it disappeared and then added the heavy cream. 

4. Next add in the tomato paste, mix well. Add in the crushed tomatoes, stir well. Add in the rest of the seasonings. Simmer on low for 45-50 minutes. Stirring occasionally.

5.  Add in peas and simmer for 5 minutes or until peas are warmed in sauce.

6. Cut off heat, stir in pasta and reserved water. While dish is still hot, mix in spinach and keep stirring until spinach is completely wilted.

7. Serve hot and top with parmesan cheese as last step.

There you have it ladies and gents! My version of Rigatoni Bolognese. It's super delicious and worth the time. 

Until Next Post,

Happy Cooking

Chocolate Pecan Bundt Cake

CHOCOLATE PECAN BUNDT CAKE W/ CHOCOLATE ALMOND GLAZE

 I made this yummy cake yesterday for Memorial Day Family Time. It was a hit. Not overly sweet. Just the right amount of chocolate and the pecans give it a little something extra.

What You'll Need:

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream (4 ounces)
8 ounces (2 sticks) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

 

FOR THE GLAZE

3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

1/4 teaspoon Almond extract

Directions

1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan ( I use Pam for Baking). Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl (set aside).
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Lower the speed to the lowest notch and add flour mixture, alternating with milk mixture, ending with flour. Fold in pecans with spatula. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack.
3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and mix until smooth. Add almond extract. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

Seafood Mac N Cheese

SEAFOOD MAC N' CHEESE

This decadent dish combines all my favorite things! Pasta, seafood and cheese. Super yummy, super delish. Everyone will be singing your praises

WHAT YOU'LL NEED:

• Salt and ground pepper
• 1 pound elbow macaroni
•  4 tablespoons butter
• 1/2 medium onion, finely chopped
•  3 garlic cloves, minced
• 1/3 cup all-purpose flour (spooned and leveled)
• 3 cups whole milk
• 1/8 teaspoon ground nutmeg
• 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
• 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, Gruyere, and Gouda
• 1/2 block of velveeta cheese 
• Additional spices (garlic powder, thyme, paprika) to taste

DIRECTIONS:

Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium in a large saucepan. Add onion and garlic to pan; cook until softened and almost translucent, 5 to 8 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Add additional spices to taste. Fold in Cheese (reserving half a cup for topping) until all is melted and sauce is thick and creamy.

Remove pan from heat. Fold in seafood and macaroni; transfer to a shallow 4-quart baking dish. Sprinkle the remaining amount of cheese over top. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

This can be served as a side or a main dish. But it is very rich so it's best served alone!

Carbonara

CARBONARA

WHAT YOU'LL NEED:

1/3 pound pancetta , small dice 

5 to 6 cloves garlic, chopped fine

1/2 cup dry white wine 

3 large egg yolks

Salt and pepper (to taste)

1 pound pasta such as linguine or spaghetti 

Grated Pecorino Romano and Parmigiano-Reggiano  

1/2 cup flat-leaf parsley, finely chopped

3 tblspns of EVOO

DIRECTIONS:

Bring a large pot of water to boil for pasta.

 

Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

 

Add pasta to salted boiling water and cook to al dente.  

 

Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them.  Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it.  Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.

COOK'S NOTE: I also add a pinch of red pepper flakes for a bite of heat.

Red Velvet Waffles w/Cream Cheese Glaze

Red Velvet Waffles with Cream Cheese Glaze

What You'll Need:

• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 2 eggs
• 1¾ cup buttermilk
• ⅓ cup unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• ½ teaspoon white distilled vinegar
• Red food coloring (liquid or gel)
• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup – 1 cup whole milk

Directions:

1. Whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
2. Grease waffle iron and begin preheating.
3. In a medium bowl, beat together the eggs, buttermilk, butter, vanilla, and vinegar on low speed until well-combined. Add red food coloring (you want to add enough to achieve a red a couple shades darker than you actually want – the color will get lighter when you add the dry ingredients).
4. Pour wet mixture into dry mixture until combined. You can also add additional food coloring at this point if you desire, just mix gently.
5. Cook waffles according to your iron and size. Generally, waffles are done when they stop steaming. Makes approximately 10-12 regular size waffles.
6. For the glaze: Beat the cream cheese and butter until fluffy, a few minutes. Gradually add the powdered sugar, alternating with the milk and vanilla. Start with ½ cup milk and add more to achieve desired consistency.

Shrimp and Grits

SHRIMP & CHEESE GRITS

This is a super simple dish. I made this on Friday, I was definitely craving it. This is my take on a Carolina classic.

HERE'S WHAT YOU'LL NEED:

1 pound of Shrimp (cleaned and de-veined)

1 teaspoon of cornstarch

1/2 teaspoon of vinegar (white)

1/4 cup of chopped parsley

1/4 cup of chopped scallions

The juice of two lemons

6 strips of bacon (chopped small)

1 teaspoon of sugar

6 cloves of garlic (chopped very fine)

Salt And Pepper to Taste

GRITS 

1 cup of grits

2 cups of water

4 oz butter

2 cups of whole milk

Half a bar of Velveeta

Salt and Pepper to taste

DIRECTIONS:

To cook grits, follow the directions on packaging (replacing 2 cups of water with milk). Add butter to the liquid before adding grits. Once grits are almost done, add cheese, salt and pepper.

SHRIMP

In a medium sized skillet, Cook bacon until crispy. Remove bacon and keep reserved bacon fat. Add garlic and saute'.  Mix cornstarch in water to make a slurry. Pour slurry into reserved bacon fat. Simmer until slightly thickened. Return bacon to skillet, add in lemon juice, vinegar, sugar, and salt and pepper. Add in shrimp. Cook until pink. Lastly add in parsley and scallions. Cook on medium hear for 10 minutes.

SUPER SIMPLE!

I hope you guys like my take on this southern staple. Let me know what you think. You can add other spices and omit some, but this is just the perfect mixture for me,

Ham and Veggie Fried Rice

Ham & Veggie Fried Rice

Happy Wednesday Foodies!!

I hope this week has been kind thus far. 

On Fridays, I like simple quick meals but I want them to be GOOD! This is the time that me and hubby really have time to catch up on our weekly shows together. I like to have a delicious meal to accompany that quality time.

He actually made the suggestion to make this all inclusive meal (veggies, carbs, meat). I have made it before but he ALSO made the suggestion to add broccoli, which I was adverse to in the beginning but glad I ended up taking his suggestion. 

What You'll Need:

1 ham steak (diced in cubes)
3 carrots (diced in small cubes)
3 celery stalks (diced finely)
1 cup of scallion (chopped finely)
2 cups of cooked white rice
2 tblspns EVOO
1 head of broccoli (chopped into small florets)
6 cloves garlic (chopped fine)



FOR SAUCE 
1/2 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 tspn dry mustard
1 tspn ginger
2 tbspns honey
1 tblspn of brown sugar
pinch of red pepper flake 
salt and pepper to taste

Directions:

First, mix all the sauce ingredients in a small bowl and set aside.

In a large wok or skillet, heat up oil until sizzling (over high heat). Add garlic and cook until browned (do not burn) Add carrots and celery. Cook until vegetables are tender. Add in ham chunks and cook until ham is browned. Strain any excess liquid. Next, add broccoli and cook for 5 minutes or until broccoli turns a bright green (make sure there is still some crunch to the broccoli). Add the cooked rice to your wok and stir until everything is well incorporated (switch your heat to medium).
Pour sauce (that we put to the side earlier) over the entire mixture and mix well.

Side Note: Sauce should only coat the rice mixture. There should not be an excess of liquid in this dish

Lastly, throw in scallions, season with additional salt and pepper (to your liking) and cook on medium for an extra 10 minutes. Place a lid over and let it sit and steam (on a cooled burner) for 10 minutes.

Serve Hot

This recipe is so simple, you can make it anytime. You can also add whatever vegetables and meat you like. It's good with almost anything in it.

I hope you find this recipe usual. If you should try it, leave me a comment below.

Until Next Post,

Much Love and Best Dishes.

TSB Meat and Spinach Lasagna

Lasagna w/ Meat and Spinach

Nothing is as good as home-made! Especially Lasagna. You can add whatever you want and take away all the stuff you don't want.

I recommend this recipe for a Family of atleast 4! I made it for 2 and it was way too much.

What You"ll Need

1 box of lasagna noodles (I used the type that you boil but to save time, you can use the no-boil pasta)

Grated Parmesan

Parsley

Basil

Oregano

Mozzarella Cheese (2 medium bags)

1 small bag of baby spinach (washed)

MEAT FILLING:

1/2 pound of ground pork

1/2 pound ground beef
1 small can tomato paste

2 jars of your favorite tomato sauce (don't worry, we'll doctor it up)

1 large onion (finely chopped)

6-7 cloves of garlic (finely chopped)

1 teaspoon EVOO
2 teaspoons sugar
1/2 teaspoon red pepper flake
salt and pepper to taste
Italian seasoning (basil, oregano)

CHEESE FILLING:
32 oz of ricotta cheese

2 eggs (lightly beaten)

handful of parmesan cheese

Directions:

Prepare Lasagna noodles per directions on box

Coat a sauce-pan (large) with EVOO , saute' onions and garlic until soft and translucent. Add in both pork and beef and cook until there is no pink left. Strain off oil and excess liquid. Next mix in can of tomato paste, cook for 5 minutes. Pour in both jars of tomato sauce, italian seasoning, sugar, red pepper flake,stir and simmer for about 30 minutes (stirring about every 5 minutes). Turn off sauce.

In a medium size bowl, Mix together cheese filling ingredients.

Now it's time to layer

Pre-heat the over to 375 degrees.

I prefer to use a disposible silver pan so there is less clean up.

On the bottom of the pan, add a layer of sauce, layer 3-4 lasagna noodles on top, small amount of sauce on top of that. Then add a layer of the ricotta mixture. Then add a layer of spinach with mozzarella on top of that. Then repeat this process, ending with noodles and then sauce. On the top of the last sauce layer, add a heaping amount of mozzarella cheese mixed with parmesan. Sprinkle top with basil, oregano, and parsley.

You should have this, at this point.

 Cook for 50 minutes covered with foil, then un-cover and cook for another 20 minutes.

You should now have this.

Let Lasagna rest and cool for about 15 minutes before serving.

Cooks Note: I saute a small portion of my spinach for the very first layer ONLY. This is optional. If you saute it, cook until it just wilts in olive oil and garlic.

I hope you enjoy my rendition of a classic Italian meal.

If you have any suggestions, list them below.

All comments and feedback are welcome.

Lots of love and Best Dishes to all

~April Antoinette

Strawberry Banana Pudding

 "I've never met a strawberry I didn't like"

~April Antoinette

STRAWBERRY BANANA PUDDING

Now that Spring is here and it's berry season, I can't seem to get enough of Strawberries. I've been buying them weekly just to eat alone but I have also been thinking of fun ways to use them in desserts. 

I was craving banana pudding last weekend. I thought, why not make it the ultimate banana pudding by adding my favorite fruit, THE STRAWBERRY.

This recipe is so simple to make. 

You can definitely make your own pudding (from scratch) but I opted for Jello Pudding.

So here's how to make it.

What You'll Need:

• Two packages of French Vanilla Instant Pudding Mix 
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1 container of cool whip (or you can make your own whipped topping)
• 5 bananas (diced into bite sized rounds) Reserving half a banana for decorative top
• 1 pint strawberries (diced into small rounds) Reserving 3 strawberries cut in halves for decorative top
• 1 box of vanilla wafers

DIRECTIONS:

Make the french vanilla instant pudding per package instructions but substitute 1/2 cup of whole milk for 1/2 cup of heavy cream (this makes the pudding a little more tasty and smooth).

Now it's time to arrange.

Start with a layer of the cookies around the bottom and against the side of your trifle dish (my container resembles a trifle glass but use whatever type of dish you prefer), Arrange a layer of banana and strawberry on top of the cookies, and then add a layer of pudding. Repeat these steps, ending with the pudding on top.
Now create a layer on top of the last layer of pudding using the Cool-Whip. Around the perimeter add cookies. Then decorate the top with remaining bananas and strawberries. SUPER EASY AND SIMPLE. But EXTREMELY DELICIOUS.

This is refreshing and sure to be a crowd please.

I hope you try this recipe out.

Leave your comments below.

Best Dishes to ALL!!

~April Antoinette

Lemon Vanilla Pound Cake with Lemon Glaze

Lemon Vanilla Pound Cake

It's early in the week and I felt like making something sweet for my sweetie. Pound cakes are easy to whip up. So I opted for this easy to bake cake with a sweet twist. I had a bunch of lemons left over from the weekend. So that's was the deciding factor. 

Here's my recipe.

I hope you enjoy. 

XxOo

What You"ll Need:

  

Cake

2 cups sugar

2 sticks of Butter, softened

4 Eggs (room temperature)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

1 tablespoon freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

 

 

Glaze

1 1/4 cups powdered sugar

2 teaspoons fresh lemon juice

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Directions

Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside. ( I usually use Pam for Baking because it's easy and incorporated the butter and flour in a spray can)

Combine sugar and butter in bowl at medium speed until creamy. Scrape sides of the bowl to make sure all is incorporated. Continue beating, adding 1 egg at a time, until well mixed. 

In a small bowl, combine flour, baking powder, baking soda and salt.

Beat butter mixer and add flour mixture alternately with buttermilk, scraping bowl often, until well mixed. Add lemon zest, lemon juice, lemon and vanilla extract. Continue beating until well mixed.

Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. MAKE SURE YOU WATCH CAKE THROUGH-OUT. COOKING TIMES VARY WITH OVEN,

 

 Cool in pan 10 minutes.   Cool completely on cooling rack.

While cakes are cooling, stir together powdered sugar, lemon juice, vanilla extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake ( I use a self made piping bag)

Cooks Notes : Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Chocolate Pecan Pie- OH MY!

 

Chocolate Pecan Pie

Who can resist a Southern Classic such as Pecan Pie?? Not me. So I searched the internet to find the perfect recipe for this southern staple. I found an even interesting concoction with the addition of the chocolate and bourbon. I tested it and added a little twist to make it mine. This recipe is super simple and easy to follow.

 Cooks Note: Make sure to watch it at around 40 minutes (do not scorch your pecans).

 So here we go. 

 

 

What You'll Need:

• 3 tablespoons butter, melted
• 3 eggs, beaten
• 3/4 cup dark brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dark corn syrup
• 3 tablespoons bourbon liquor ( I used Jim Beam)
• 1 1/2 cups pecan halves
• 1/2 cup mini milk chocolate morsels
• 1 (9-inch) unbaked pie shell

Directions

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium bowl. Stir in brown sugar, flour, vanilla extract, almond extract, corn syrup and bourbon until combined. Add butter when just melted (make sure not to burn your butter).

Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes (less if you're using a gas stove, but make sure you're watching through-out the cooking process). 

Serve with a dollop of whipped cream

Who knew making a home-made pecan pie would be this easy??? This is quickly going to become my favorite pie to make. Now I have to master the home-made pie crust!

Remember all comments and feedback are welcome. 

Until Next Dish

Southern Smooches!

Pineapple Coconut Cake

Pineapple Coconut Cake

Hey Guys:

I'm back with another cake recipe. My presentation is the best with this one but it's delicious.

I took a traditional coconut cake recipe and added pineapple into the mix. Very fun and tasty to make.

So here we go.

What You'll Need

CAKE:

 2 sticks butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup coconut milk

1 teaspoon pure vanilla extract
1 cup of crushed pineapple
 

FILLING:

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut
1/4 cup crushed pineapple, drained
 

7-Minute Frosting:

1 1/2 cups sugar

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 1/2 teaspoons pure vanilla extract

2 to 3 cups coconut, flaked and sweetened

DIRECTIONS:

Cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and pineapple. Continue to beat until just mixed. Divide batter equally among pans. Level batter in each pan. Do this several times to release air bubbles. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, pineapple and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake with the frosting. Sprinkle top and sides of cake with coconut.

If you have a great recipe for Pineapple Coconut Cake, i'd love to see it. I can always improve upon this recipe!

Thanks for visiting.

XOXO!

~April Antoinette

Red Velvet Brownies

Red Velvet Brownies

I looked up a lot of recipes and pieced together a few to create my own. I'll keep the blabbing to a minimum today and get right into the recipe.

What You'll Need:

• 10 tablespoons butter, melted (rougly a stick and a quarter)
• 1 cup white sugar
• ½ cup brown sugar, packed
• 2 eggs, slightly beaten
• ¼ cup buttermilk
• ½ teaspoon white vinegar
• 1 teaspoon vanilla extract
• 3 tablespoons red food coloring
• 2 tablespoons unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon of salt

Cream Cheese Icing:

• 4 oz of cream cheese
• 2 cups of powdered sugar
• 2 tablespoons of butter, softened
• 3 tablespoons of milk
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of almond extract

Directions

Cream butter and cream cheese until smooth, add in powdered sugar. Mix in both extracts. Use milk to thin out the mixture, you may need more than recommended or less. Depending on how fluid you like your icing to be. I then put mine in a piping bag and drizzle over brownies.

Directions:

1. Preheat oven to 325 F.
2. Line an 8 x 8 glass dish with greased parchment paper.
3. In a large bowl cream together butter, white sugar and brown sugar.
4. Mix in beaten eggs.
5. Mix in vanilla
6. Mix in buttermilk, vinegar.
7. Mix in unsweentened cocoa powder.
8. Add food coloring and mix to combine.
9. Add flour and salt.
10. Mix until smooth and well combined. Make sure to scrape down the sides of the bowl so that all dry ingredients are incorporated.
11. Pour batter into prepared pan.
12. Bake for 30-35 minutes or until a toothpick inserted into center comes out clean.
13. Remove brownies and let cool.
14. Drizzle with cream cheese icing and sprinkle with pecans
15. Cut brownies into squares.
16. They will last moist and chewey in air tight container (if they last past the day lol)

 

Jalapeño Cheddar Cornbread

 

Jalepeno Cheddar Cornbread

This simple, yet extremely delicious cornbread goes with almost any kind of meal. I made this yesterday with a pot of chilli. Served warm, I promise this won't last long in your house. I made this little pan for me and my boyfriend and we almost ate most of it! SO YUMMY.

Without further delay, let's get into the recipe

Now you have the option of making your own cornbread but because I wanted to do it very quickly, I used Jiffy.

WHAT YOU'LL NEED:

• 2 boxes of Jiffy Corn Muffin Mix
• 2/3 cup of whole milk (or butter milk)
• 2 whole eggs (lightly beaten)
• 8 ounces extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts
• 3 tablespoons minced pickled jalapeno peppers

DIRECTIONS:

Preheat your oven to 400 degrees.

Grease a 9 by 13 by 2-inch baking pan. ( I always use cooking spray.

Pour contents of Jiffy boxes into a large mixing bowl and sift (I do this to ensure there is nothing in the meal/flour mixture).

Mix in milk and eggs. Until well incorporated. You want a few lumps. 

Now mix in half the cheese, all of the jalepenos and scallions.

Pour batter into prepared pan. Sprinkle the rest of the cheese on top

 Bake for 15-25 minutes or until golden brown.

Let cool for 10 minutes before slicing squares or else it will crumble apart (SERVE WARM)

  

This is one of the easiest and quickest breads to make to accompany soups, stews and chillis! It's one of my favorites!

Let me know what you think?!

****NOTES: If you like a little texture to your cornbread, add 1 can creamed style corn to your batter. I promise you won't be disappointed! It's so yummy.

Sour Cream Coffee Cake with Maple Glaze

Sour Cream Coffee

Happy Friday Lovies!

I hope everyone has had a beautiful week! 

Last weekend (Sunday bake day) I wanted to try something different with Sour Cream. So I looked up a recipe for Sour Cream Cakes and found one on FoodNetwork.com. So I took that recipe and adjusted it to my to my liking and this is what happened.

I swear my man ate the whole thing by Monday! He loved it. I think it was the glaze but he said it was an amazing cake.

NOTES: This is not an easy cake. Make sure you watch it because depending on your oven, it may take less time than what's on the recipe. Also because of it's moistness, DO NOT ATTEMPT TO TAKE OUT OF PAN BEFORE IT IS COOL! I would say let it cool for at least 30 minutes before removing from pan and glazing.

Now let's get into the recipe

What You'll Need:

• 1 1/2 cups granulated sugar
• 1 1/2 sticks of unsalted butter (room temp)
• 3 extra-large eggs at (room temp)
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour ( I make my own. Will list how below)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon almond extract

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts and pecans, (optional but necessary in my opinion)

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons real maple syrup
• 2 tablespoons whole milk
• 2 tablespoons melted butter (salted)
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch pan.

Cream the butter and sugar in the bowl until light. Add in eggs one at a time, then add the vanilla, almond extract and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined (on slow speed if you're using an electric mixer).

Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, nutmeg, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts and pecans (I chop them very fine), if desired.

Spoon HALF the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50 to 60 minutes, until a cake tester comes out clean. (make sure you watch the cake, check every 10 minutes or so)

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

Mix glaze together and drizzle as much as you like over the cake with a fork, spoon, or piping bag.

This cake takes time but it is super delicious!

My first one fell apart because I removed it from the pan to early. But I made another one and it came out GREAT!

Until NEXT TIME!

Happy Cooking and Best Dishes to you all