Linguine with Mussels and Shrimp in a White Wine Sauce

 

Ingredients

1lb Pasta (I used linguine, but any kind will work)
1 lb Shrimp, peeled and de-veined
2 lbs Mussels (farmers Market sell cooked Mussels)
4 tablespoons Olive Oil
4 tablespoons Butter
6 cloves of Garlic
½ an Onion, chopped fine
1 Sweet Pepper (i mixed chocolate, red and orange)
3tbsp Tomato Basil Marinara sauce (or 1/2 cup tomato diced)
1 cups White Wine
¼ cup Lemon Juice
¼ teaspoon Salt, or to taste
Parmesan Cheese
Fresh Parsley
Fresh Basil

Instructions

Prepare mussels by discarding any open mussels that do not close when lightly tapped. Soak mussels in cold water for 20 minutes for them to expel grit. Scrub outside to remove any dirt or barnacles. Remove beards if still attached.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 9 to 13 minutes or until al dente; drain.
Meanwhile, in a large pot, melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, lemon juice, tomato (marinara), mussels and shrimp. If you buy the cooked Mussels. Leave them frozen and add them the last 5 mins.
Stir and cover the pot for about 8-10 minutes. Discard any mussels that did not open after cooking.
Add cooked pasta to pot with shrimp and mussels and toss (you can optionally remove the mussel from their shells if desired).Garnish with Parmesan cheese and fresh parsley and basil.
serve and eat

Cilantro Lime Chicken Chili

Ingredients

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground white pepper

2 tablespoon ground cumin

3 teaspoons ground coriander

1 1/2 teaspoon ancho chili powder

cups low-sodium chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded.. 1lb chicken breast

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Directions

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

7Up Pounds Cake

Makes one 10″ Bundt cake 

1 1/2 cups unsalted butter (3 sticks), softened3 cups granulated sugar1 Tablespoon lemon zest1 Tablespoon lemon juice1/2 Tablespoon lemon extract or flavoring3 cups all-purpose flour (I used unbleached flour)3/4 cup to 1 cup 7–UP

Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).

In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.

Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or it may be dry).

Cream Cheese Banana Nut Bread w/ Cinnamon Crumb Topping

I love when my bananas are overripe. I was looking to do a Banana Nut Bread but if you know me, you know I had to kick it up a few notches. I took a few recipes and made this one my own. This recipe makes two loaves so freeze one for later. You can use frozen bananas but you will have a few wet spots. For the bread: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1Ttsp Cinnamon (my addition) 3/4 cup butter, softened 8 ounces cream cheese, softened 1/2 cup sour cream (my addition) 2 cups granulated sugar 2 large eggs 1 & 1/2 cups mashed bananas (about 4 medium bananas) 1 cup chopped pecans, toasted (walnuts:my addition) 1/2 teaspoon vanilla extract 1/4 tsp rum (my addition) For the topping: 1/2 cup packed brown sugar 1/2 cup chopped pecans, toasted (walnuts:my addition) 1 tablespoon all-purpose flour 1 tablespoon melted butter 1/8 teaspoon ground cinnamon Instructions: Preheat oven to 350°. Grease and flour two 8″x 4″ loaf pans.Combine flour, baking powder, baking soda, and salt. Set aside.Using an electric mixer, beat together butter, sour cream and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, 1 at a time, mixing just until blended.Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans,rum and vanilla extract.Divide batter evenly and spoon into prepared loaf pans. To make the topping, combine all topping ingredients in a small bowl. Sprinkle evenly over batter in both loaf pans.Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If necessary, cover pans loosel y with aluminum foil for the last 15 minutes to prevent excess browning.Cool bread in pans on wire racks for 10 minutes. Remove from pans to wire racks to cool completely.

Natural hair Journey

The big chop! I decided to chop up my comb. My hair is my favorite feature. I was approached to make my own products since i have become a little mix master of hair goo. I've fallen in love with Grapeseed Oil. It's not heavy and has a soft nutty scent that can easily blend with an essential oil. I use a Shea Butter cream my best friend made for the kids and I. I use it on our hair and body. It has mended split ends, moisturize dry flaky scalp and soften the texture of the hair. 

Now I have realized that going all natural has improved my skin a lot. In learning that, I've become addicted. Like any addiction, it is very expensive. I am using a few commercial products. With the natural hair market growing so rapidly, there are a lot to choose from. I read their ingredients carefully. I know what works for me does not work for my children. Different texture need different methods. As long as you have a perfect base to start with,  just about anything works. I can not stress enough how important it is to add moisture, moisture MOISTURE! I rinse my hair between washes to reduce build up. My hair is fine and I use Jamaican Castor Oil and it is very heavy. Great to use for growth and scalp simulation. I use Jamaican Castor Oil, Olive Oil, Coconut Oil, Tea Tree Oil and Grapeseed Oil as a Hot Oil Treatment. I  shampoo with Garnier because it doesn't strip the oil or hair. Mix avocado and mayo as a great moisturizer and rinse. I use Cantu Leave in conditioner and my weekly treatment is done. Daily, I use a little water to hydrate my hair and Shea Butter Cream and go. 

Embrace your natural hair. I do!

Happy New Year

It's a new year. I have allot to look forward to. Do you make resolutions? If so, is it one or more? If it more likely that you will stuck to one or if you have allot the chances of you seeing at least one is more possible? I don't make resolutions. I make daily promises. Even God did things one day at a time. He is an on time God and awesome in every way. So, if you have not been successful with your long term goal/resolution.. Try a short term. I am sure you will be more successful and happier. Happy New Year and New You... Kisses

Everything starts with a plan!! Go Troy!

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