Thursday, May 29, 2014


Please follow my new blog...I am gonna deactivate this blog once I have move all my recipe to the new blog...

THANK YOU  so much for following me

Please visit my blog daily for I will be posting what I am making for dinner that day
I will also be posting about my latest findings or any new gadgets that I see or have tried...

Monday, February 24, 2014

Loaded POTATO soup

  • 1 pack  of  bacon, sliced into little pieces
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, minced 
  • 1/3 cup all-purpose flour
  • 4 cups heavy cream (you can use half and half or WHOLE MILK) 
  • 6 cups of water 
  • 8 large russet potatoes, peeled and cubed
  • 2 stalk green onions, thinly sliced
  • 1 bag of  shredded cheddar cheese
  • 1 cup sour cream (extra for garnish) 
  • 1 teaspoon of garlic powder
  • 2 Tablespoon of chicken powder 
  • Freshly ground black pepper, to taste
  • 1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony) 
  • Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat 
  • Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn. 
  • Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot. 
  • Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy. 
  • Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and don't want to add your flour straight to the hot pot) 
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese,  4 oz sour cream, Tony Chachere's,  pepper, to taste. 
  • Serve immediately, garnished with green onion, cheese and bacon, if desired.

Thursday, January 23, 2014

Potato Soup with Corn And Shrimp

During this cold season...we love soup in our I make a soup almost every day.
Since I had so much potato I decided to make a potato soup ....


1 pack of bacon--cut into little pieces
12 medium to small potato--peeled and cubed into little 1inch pieces
6 Cups of water
1 bag of frozen corn
1 pound of shrimp--peeled and deveined  and cut into into little pieces
1 Tablespoon of chicken powder
1/2 teaspoon Tony Chachere's
1 small onion--chopped
5 cloves of garlic--minced
2 bay leaves
**** if you have chicken stock then you chicken stock you can used that instead of the water and chicken powder


shredded cheddar cheese
green onion--chopped


In a large pot...cook up the bacon until its nice and crispy...once its cooked...take out and set aside. In the bacon fat...saute up the onions and garlic and once its CAREFUL not to burn your  throw in your potato and stir to mix it with the onion and garlic....Next pour in your 6 cups of water and 2 bay leaves, chicken powder, Tony Chachere's.  Turn heat down to medium low and cook for about 30 minutes until the potato is nice and tender...taking your spoon...smooch the potato against the side of the pot so that its smash up and making the soup nice and creamy. I  only smash up about half...I like to have some potato in pieces. Taking your corn...and pour in the bag (making sure to drain out the water) ....cook for about 5 minutes then throw in your shrimps and then pour in your heavy cream. MAKE SURE to keep stirring and cook for about 5-10 more minutes then turn off heat. Be careful that when you pour in your heavy cream to watch the soup because it can burn very easily.

Season to taste: 
I find that the bacon and cheese is already salty.. so all I added was some cracked black pepper 






Wednesday, January 22, 2014

Ranch Bake Chicken

This has got to be the easiest chicken dinner I have ever made and yet its super flavorful.  Using a grease baking pan. I washed my drum stick ...and pat it dry with some paper towels then I spread a little butter over every drum stick and sprinkle generously with Hidden Valley Ranch seasoning. Then I sprinkle with some Tony Chachere's and cracked black pepper.  Cover the chicken and bake at 350 for about 30 minutes COVERED and UNCOVERED and bake for another 45 minutes.... garnish with some chopped green onions...

Served with some yellow rice or rice pilaf...its delicious!!!


10 drum sticks
2 Tablespoons Hidden Valley Ranch
1 teaspoon Tony Chachere's
1/2 teaspoon cracked pepper

GREASED baking pan

preheat over to 350.... bake for 1 to 1:15 minutes...depending on your kids like it falling off the bones ;)

Garnish with chopped green onions

Wednesday, January 15, 2014

Sweet Potato and Pineapple Porkchop

I love pork chop...but  I only have three good recipe
for them and they all consist of pan frying them.  So when one of the ladies posted this on our FB group...I HAD to try was delicious and the BEST PART is that it was all in 1 PAN!!! 

6 pieces of center cut porkchop 
2 Tablespoon butter---I rubbed each piece of porkchop with some butter then seasoned them
*** I also cut little pieces of butter to drop on top before I started baking*** 

1 teaspoon of garlic powder 
1 teaspoon onion powder 
1 teaspoon of TONY chachere's 
1/4 teaspoon crack pepper
1 teaspoon brown sugar

**** I made it the 2nd time and I used 1 package of the HIDDEN VALLEY dried ranch was delicious because this made the sweet potato very flavorful ....

2 big sweet potato---peel and cubed into 1 inch 
1 can of sliced pineapple--I drained the water 

BAKE at 350 for 1 hour 

I covered the first 30 minutes to render some juice then I uncover the last 30 minutes 

SERVE over rice pilaf...delicious!!!