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Showing posts from April, 2017

Boneless and Stuffed whole Chicken

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Normally when you think whole chicken, you'd see an entire chicken where you have your chicken wings, thigh, drumstick and breast all in its designated areas. When its time to serve each person has a choice of what piece of the chicken they want. But if your looking for a more creative way to serve up whole chicken. Try this. The same piece of chicken but done completely differently. You are even able to stuff it with the stuffings of your choice; and slice it straight down the center as if the entire chicken was one big chicken breast. 
Tastes tender, juicy and delicious. Looks and can be served unique and fancy and in general just a different dish to try, instead of doing the traditional just roasting the whole chicken in the oven with potatoes. I like this recipe so much that next I'm going to try it with my thanksgiving turkey. I am sure it will be even more delicious.
Boneless and Stuffed Whole Chicken Servings: 6-8 servings
Prep Time: 35 minutes
Total Time: 1 hour 45 mi…

Deboning a whole chicken

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Best way that I can show you how to debone a whole chicken is through this video below. I think he did an amazing job in explaining and showing how to get it done. Take a look, but be very careful in following the directions exact, in order to not get hurt. Then go ahead and follow my Boneless whole Chicken recipe in order to get your chicken stuffed and ready to eat.

Take a Look
https://www.youtube.com/watch?v=Ku5p1CcGn70

From my kitchen to yours
God Bless

Pistachio Crusted Salmon

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Pistachio Crusted Salmon
Servings: 4 Servings
Prep time: 5 minutes
Total Time: 25 minutes
Source: Elise Jackson

Ingredients
1 fresh Salmon filet (Cut into 4 peices)
8oz unshelled pistachios
seasonings: olive oil, salt, crushed red peppers, garlic powder

lightly drizzle a little vinegar on the salmon peices and rinse well and pat dry using a paper towel. Season and set aside. ( I always suggest first rinsing with vinegar on salmon because this removes the excess oil that salmon naturally has. Because of this excess oil, when you cook the salmon you will see a sort of white ooze that comes out. Using vinegar prevents this from happening)

In a food processor or blender grind up your pistachios and add a pinch of salt. Place onto a plate and batter your fish by simply pressing it down onto the pistachios on both sides. Set a frying pan with olive oil on medium heat and fry your salmon for no more than about 3-4 minutes each side. The salmon should still look pink and just begin to flake.…

My Newest Blog

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Hi There faithful Blog viewers,

Have you heard of my new blog?

I recently started a second blog, completely different from cooking. Yes I will continue to be here with you all sharing cooking tips, recipes and advice with you all and helping you achieve great cooking skills.

But I also created a blog for those who are interested in beauty and fashion. To help females, especially 'those of color' to find new hairstyles to use, nice professional outfits to put together and in general sharing tips and ideas that I too will be using.

If you are interested, take a look at the new blog here: www.feminineblackstyles.blogspot.com

P.S. Don't forget to subscribe to the new blog also, to receive the posts straight to your email every time that I post.

You will find the subscribe button at the top of the blog both for the cooking blog and the feminine black styles blog. Make sure that you are subscribed to both in order to not miss out.

Thanks, God Bless

Making Fettuccine Pasta

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Just as in yesterdays post where I was teaching you how to make Salmon Ravioli. This Post is teaching you how to use that same pasta recipe but instead to make Fettuccine Pasta. I just made Chicken Fettuccine alfredo the other day, using this fresh fettuccine recipe. It came out noticeably better tasting than buying the boxed pasta. Very simple to make. Just follow the pasta recipe here and one your pasta is rolled out plat, as in making a lasagna. If you don't have a pasta cutter you can simply use a knife and cut your pasta thickness and length, or if you want it to be a bit easier get a pasta machine which will cut it out for you. They are not expensive. You can get a pasta machine for under $20 at walmart or target.
From my kitchen to yours God Bless

Jumbo Salmon and Cheese Ravioli (made from scratch)

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Yes, I know its been a while since I last posted here. Had a busy few months. But I have been cooking and taking pictures to save and post here for you all. Take a look at something I made recently. It was absolutely delicious. Salmon and cream cheese stuffed ravioli boiled to perfection, In every bite was a nice al dente fresh pasta and a bit of flavorful salmon with a smooth creamy finish from the cream cheese. Now this you MUST TRY...

I had made pasta from scratch a long time ago when I was in Culinary school but had honestly forgotten all about it. Especially since we can easily nowadays buy pasta in the store. But I decided to go ahead and make it when I tasted fresh pasta in a restaurant that I went to and noticed a huge difference in the flavor. Indeed, when I made it from scratch it is a huge difference in the freshness of the flavor compared to your boxed pasta.

I've since done it a few times and got my sister into making it. We enjoy it every time. Its actually pretty s…