Saturday, July 21, 2018

Chorizo Sausage and Potato Tacos

Yesterday I made a post How to Make a Homemade Blue Corn Tortillas, so today we are going to make Chorizo Sausage and Potato Tacos using our blue corn tortillas.

What is Chorizo sausage? It is a spicy Mexican or Spanish sausage.  If you’re new to cooking with chorizo remember to remove the casing before cooking. It lasts about two weeks in the refrigerator. It’s delicious so of course it’s high calorie, high fat and high sodium. One good thing, it’s low in carbs, therefore, it fits into the ketogenic diet.

Besides Mexican and Spanish recipes, you can also uses it in Portuguese, Puerta Rican, Panamanian, South American and Filipino dishes.

What recipe do you use chorizo? Or what recipe would you like to see chorizo being used? Let me know in comments. 

And who makes her own chorizo sausage? Bet you can guess. Ok, I’ll tell you.. The Pioneer Woman. So, if you can’t find chorizo at your local grocery store, you can whip up like Ree 👩‍🌾.

This Chorizo Sausage and Potato Tacos recipe makes 4 servings or 12-15 tacos. Total Time: 30 minutes. If you try this recipe let me know if you like it or would make any changes. 


1 lb. boiling potatoes (about 2 large)

  • 1 lb. Mexican or Spanish chorizo or your own
  • 2 tsp. dried oregano, preferably Mexican, crumbled
  • Kosher salt
  • 12 to 15 6-inch corn tortillas, warmed
  • 1 cup guacamole 
  • Queso fresco, for serving (optional)


Peel the potatoes and cut them into 1/2” dice. In a saucepan of boiling salted water cook until fork tender and still holding their shape, about 15 minutes. Drain.

Remove the casings from the chorizo sausage and crumble if Mexican or finely chop if Spanish. Cook in a large skillet (add a tablespoon of olive oil if Spanish) over medium heat for 5 minutes. Add the potatoes, oregano and salt, to taste. Cook an additional 5 minutes.

Make the tacos with your blue corn tortillas, add the meat/potato mixture then some of the guacamole and queso fresco, if using. Yum Yum!

How to Make Homemade Blue Corn Tortillas

Yum, Blue Corn Tortilla Tacos made with homemade blue corn tortillas. Did you know that.....

Blue corn contains high levels of anthocyanins, which is what gives it the blue tines. This is the same antioxidant found in other blue, red and purple plants including berries.

The health benefits of anthocyanins include:

1. Better metabolism of glucose 

2. Properties that protect from cell damage and toxins 
3. Inflammation reduction and
4. Better cognitive function


As to the question of, “How to make blue corn tortillas”? Only 2 cups of blue corn flour mixed with 2 cups of warm water. Could there be anything easier than that?
We used Minsa Blue Corn Masa Mix. Not only can you make tortillas with this mix but also tamales, sopes, enchiladas, pupusas, gorditas and atoles. They are easy to make, deliver a superior result and the dark blue color makes for some interesting taste and color combinations. Try making fish tacos with them or a spicy sausage taco. This recipe makes 16 tortillas in 20 minutes.


Mix the blue corn and warm water together for about 4 minutes. Divide the dough into 16 golf ball size portions. Press into 6” round shapes using a tortilla press lined with wax paper. Or you can use your hands to press out the dough without the wax paper. Place on a hot skillet and let cook 20 seconds on each side. Depending on the thickness of the tortilla you may have to flip it more than once. You can use a sandwich press. Keep made tortillas in the oven in a covered tortilla server on low, (covered to keep them from drying out while you cook the remaining tortillas).

Friday, July 20, 2018

The Incredible Edible Fruit Salad

The Incredible Edible Fruit Salad 
How could I write about adding color to your plate and not give you a fruit salad recipe!

Remember what I said about avocados that they are  loaded with fiber and monounsaturated fats that will fill you up and destroy belly fat?

Well, strawberries, raspberries and blackberries are also loaded with fiber which helps to slow down sugar absorption. They are packed full of vitamins that fight cravings by preventing vitamin deficiency, which is one of the causes for food cravings.

I’m sure you can find all the fruit salad ingredients at your local grocery store, even some dressing, but’s let’s be adventurous and make our own. How about a honey cilantro dressing?

Serves 1 Total Time: 20 minutes

Dressing Ingredients:

1/4 cup cilantro
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Italian dressing
Dash of lemon pepper


Add all ingredients into a food processor and blend until smooth. 

Salad Ingredients:

Couple handfuls of mixed greens
1 cup strawberries, cleaned and sliced 
1 avocado, sliced
1 cup of assorted berries; raspberries, blueberries and/or blackberries 
1/4 cup nuts or seed, optional (they’ll also help fill you up)


Arrange on a plate and drizzle with the dressing. Yum Yum!

Thursday, July 19, 2018

The Color of Fatty Foods

Fatty Foods: Fried Chicken, French Fries, Corn, Cheese, Cream, Butter...

Have you ever looked down at your plate and said OMG everything is yellow? I know I have.

Isn’t ironic that visceral fat is a whitish-yellow color that resembles a lot of our fatty foods?

What can we do to get out of the yellow food rut and quit gaining weight?

We need to make wise food choices which not only reduce chances of excess fat, but also reduces fat from forming.

Foods that help reduce fat are:

1. Avocados. They loaded with fiber and monounsaturated fats. They’ll fill you up and help destroy belly fat.

2. Green vegetables such as broccoli, Brussels sprouts, kale and cabbage are packed with essential vitamins and minerals, have very few calories and can speed up your metabolism. Eating a salad before a meal will fill you up faster, so you’ll eat a smaller portion of your main course.

3. Eggs. Loaded with protein, vitamins and minerals, eggs keep you full for longer periods of time, because they digest slowly.

4. Dark Chocolate. Now your talking, dark chocolate with 80% cocoa is a stimulant and fat burner. Another good thing is that is loaded with antioxidants and a little piece should be consumed daily. 😋

5. Nuts and Seeds. Add these to your salad or have them as a snack, as they help to fill you up. They are also filled with healthy oils and minerals.

6. Oatmeal. Kills stomach fat effectively. Packed with fiber and whole grains that will keep you full for a longer period of time. Did you know that fiber aids in digestion and prevents the accumulation of food which can lead to fat storage?

7. Cinnamon. This spice contains a type of antioxidant that increases insulin sensitivity in the body and efficiently helps to stabilize blood sugar which leads to a decrease in fat storage in the stomach.

8. Apple Cider Vinegar. I know we’ve all heard the stories that Apple Cider Vinegar is the best food that kills fat fast, but it also stabilizes blood sugar levels which can curb unhealthy snacking.

9. Chili Peppers. They contain a compound called Capsaicin which causes an increase in adrenaline thus increasing metabolism which in turn helps to burn fat quicker and makes the body use stored fat.

10. Protein Powder. We all know that protein powder contains amino acids that help build muscles and reduce fat, especially when we exercise. It’s a healthy alternative to pancakes or muffins for breakfast, just make a low sugar smoothie with reduced fat yogurt, fruits (berries), low-fat milk and some vanilla protein powder. Sounds good. Yum Yum!

PS: we need to put some different colors on our plate. Are you smelling what I’m selling! (A movie line, do you know which movie?)

Do you have any additional foods you eat that help reduce belly fat. Let me know in comments. Thx.

Wednesday, July 18, 2018

Gordon Ramsay’s Hollandaise Sauce

What can you use a creamy Hollandaise sauce on beside the traditional Eggs Benedict?

To make the best food pairings you have to think of taste, flavour and texture.

Hollandaise Sauce is obviously soft in texture, also creamy. It tastes citrusy (sour), creamy, fatty (buttery), rich.

Knowing this, allows you to find pairings that either compliment it or contrast it.

You want to balance out your dish, and since the sauce is creamy, have something crispy in the dish. Asparagus is known to be crispy so it goes well with the sauce.

Bitter tasting foods are also known to contrast fatty tasting foods as well as sour tasting foods. This works great because Hollandaise sauce is both fatty and sour.

  • some good examples of bitter foods are dark green vegetables
    • asparagus
    • spinach
    • brussel sprouts
Umami tastes also contrast well with sour tastes, and may compliment fatty foods.
  • some good examples of umami tastes are seafoods
    • salmon
    • shrimp
    • crab or lobster
    • scallops
    • mushrooms
Spice Ideas to add to the mix:
(think of bitter spices to contrast with sour and fatty, and perhaps even cooling spices to liven up the fatty tastes)
(pungent spices can even contrast and compliment the fattiness of the sauce)
  • some good examples of spice & herbs pairings
    • thyme - bitter
    • oregano - bitter
    • Garlic - pungent
    • mustard - pungent
    • onion - pungent
Remember, don’t just make a salmon and hollandaise recipe, it may taste good, but it isn’t balanced. Salmon is creamy when cooked, with a soft texture just like the sauce. You will need something with a crunch. Try adding a crispy vegetable to it, like fennel root, or asparagus, and top it off with a sprinkle of thyme.
I’ve mentioned Gordon Ramsay’s Hollandaise Sauce before in my Gordon Ramsay’s Crab Benedict, but I want you to use this sauce with various dishes. Be creative.

Even though Chef Ramsay makes it look simple enough there are a couple components to this recipe and one is to make the tarragon reduction for the hollandaise sauce. Serves 2

1) Tarragon Reduction Ingredients:

1/2 tablespoon peppercorns

5 tarragon sprigs
1 cup white wine vinegar


In a small saucepan combine the ingredients and cook on med/high heat until it’s reduced by half, about 30 minutes. Set aside (any unused portion can be kept and refrigerated for later use).

Hollandaise Sauce Ingredients:

3 large egg yolks

1 tablespoon tarragon reduction
1 cup unsalted butter, melted
1 tablespoon fresh lemon juice
Salt and pepper, to taste


In a medium size saucepan boil some water. Use a heat-proof glass bowl place on top  of the saucepan and add in your eggs and tarragon reduction, whisk to combine. Remove from heat and while you are continuously whisking gradually add in the butter and return to heat for a minute or two. Remove again, then whisk in your seasoning and lemon juice. Pour into a ramekin and set aside. Yum Yum!

Tuesday, July 17, 2018

Moist Banana Bread

Moist Banana Bread 
Wouldn’t you like to have a slice of warm moist banana bread for breakfast? And this banana bread is easy, how easy?


Only 8 ingredients and it takes less than an hour to prepare and bake this bread.

I bet you have all the ingredients on hand.


2-3 very ripe bananas, peeled
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cup of flour


Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool on a rack completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Monday, July 16, 2018

bon appetit Chicken Cobb Salad

What makes this chicken Cobb salad look so delicious? I think it’s because of the large portions. There is one thing I would change I’m not a fan of frisée, are you?
It can be bitter and I don’t care for the texture. I’d use Romain and Bibb for this salad. Do you know what makes a Cobb Salad a Cobb Salad? First and foremost your suppose to use a variety of greens ( this salad doesn’t), so is it really a Cobb Salad? But on the other hand it does have tomatoes and an avocado. Ummm, I’m on the fence.

This salad is almost exactly like my BLT salad (except for the avocado and the chicken), which I love, even down to how the dressing is made. I think that’s another reason why I found the picture so inviting. I’ve gotta make this salad! Serves 4.


6 hard-boiled eggs, peeled and sliced in half
4 slices of bacon, cooked crispy 
2 tablespoons red wine vinegar 
1 tablespoon Dijon mustard 
1 teaspoon sugar 
1/4 cup olive oil 
Salt and pepper to taste
8 cups Lettuce of your choosing
1/2 (2 cups) cooked or grilled chicken, shredded 
2 large beefsteak tomatos, cut into wedges
1 ripe avocado, quartered 


If you’ve all ready hard-boiled your eggs, fried your bacon to a crisp and cooked and shredded your chicken it shouldn’t take you but a few minutes to make the dressing and arrange everything on a platter.

Dressing:  Using the same skillet you fried your bacon in (don’t clean) add your vinegar, mustard, sugar and 1 tablespoon of water to render the bacon fat and whisk until smooth. Gradually add the oil whisking the entire time until a thick dressing forms. Salt and pepper, to taste. 

To plate: on a large platter arrange your greens, salt and pepper and drizzle a little of the dressing over. Add the hard-boiled eggs, shredded chicken, tomato wedges, avocado slices and bacon (crumbled if desired). Season with salt and pepper and drizzle the remaining dressing on top. Yum Yum!

bon appetit Bibb Lettuce Wrap with Sambal Shrimp

Which bon appetit Bibb Lettuce Wraps with Sambal Shrimp 🦐 picture do you like the most?

And what the heck is Sambal Shrimp? Thanks for asking. That’s a very good question.

Sambal is a spicy paste like a chili paste common in Indonesian cooking.


1/2 cup hot chili paste like the Sambal Oelek above.
1/4 cup honey
1/4 cup rice vinegar
4 teaspoons toasted sesame seed oil, divided
1 1/2 lbs large shrimp, peeled and deveined
Sea salt, to taste
1-2 tablespoons vegetable oil
2 small cucumber, cut into rounds
2 heads of Bibb lettuce, leaves separated, covered, chilled
1/2 cup mint sprigs
1/2 cup crushed salted dry-roasted peanuts


Whisk the chili paste, honey, rice vinegar and 2 teaspoons of sesame oil in a small bowl to combine. Season the shrimp with the sea salt and place them in a food storage bag. Pour 1/2 of the chili paste mixture over the shrimp and seal the bag. Leave the rest of the mixture (marinade) in the bowl for later use. Let the shrimp sit at room temperature and rotate the bag occasionally for even coating, 10-15 minutes.

Remove shrimp, shake off excess and set on a paper towel. In a large skillet heat your vegetable oil on med/high heat until simmering. Transfer shrimp to skillet in a single layer and leave for 2 minutes before turning. The marinade will darken the shrimps color and some of the sugars will caramelize. Add more oil if pan becomes dry. Turn over for 30 seconds then transfer to a platter.

Arrange the cucumbers on the platter next to the shrimp, season them with sea salt and drizzle the remaining 2 teaspoons of sesame oil. Also arrange the Bibb lettuce on the platter, as well as the mint sprigs. In a small bowl next to the platter have the crushed peanuts along with the bowl of marinade (for spooning into the wraps). Yum Yum!

Sunday, July 15, 2018

Sour Cream and Chive Potato Bake

I don’t know about you but I’m going to make this dish more like a Twice Baked Potato Bake, because all you have to do is add bacon to the Sour Cream and Chive Potato Bake. I decided to do this recipe because I have a large tub of sour cream that needs to be used up. Yes, again I bought something too big for me to finish at Sam’s Club. Serves 4 Total Time: about an hour.


4 large potatoes, cleaned and sliced
3 slices of bacon, cut into lardons, optional 
1 cup sour cream
1 1/4 cup heavy cream
1 1/2 cup cheddar cheese or a combination of cheeses
1 tablespoon chopped chives
Salt and pepper, to taste


Preheat oven 400F/200C

Boil your potatoes al dente about 15 minutes, just fork tender. Drain and place in a lightly greased baking dish.  Fry your bacon lardons (if using) until crispy, remove with a slotted spoon onto a paper towel.In a medium size bowl combine the sour cream, heavy cream, cheese, chives and salt, pepper to taste.
Pour liquid on top of potatoes. Bake 20-30 minutes, or until the top is golden brown. Yum Yum!

Friday, July 13, 2018

Pan Fried Ham Steak with Pineapple Chunks

I think we buy a ham steak because it’s easy to work with and relatively inexpensive.  I tend to cut it up in pieces and add it to scalloped potatoes. I’ve never had it with pineapples before and it reminds me of a Hawaiian ham recipe.

This recipe is easy and fast with a total time of just 23 minutes. Serves 4


 1 ham steak, trim and quartered
4 tablespoons butter
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
3 8oz cans of pineapple chunks, reserve liquid
1/4 cup orange juice
Salt and pepper, to taste

In a large skillet melt two tablespoons butter and pan fry your ham steak pieces until lightly brown. Then transfer to a plate. Add the remaining 2 tablespoons of butter to a large saucepan, when butter melts add the pineapple and sauté until caramelized, about 4-5 minutes. Remove and set aside. In the same large saucepan add the pineapple liquid and orange juice and cook until it reduces to half, about 5-6 minutes. Whisk in the mustards, then add back in the ham and pineapple. Heat throughout and season with salt and pepper, to taste. Yum Yum!

Tuesday, July 10, 2018

My Popovers vs Gordon Ramsay’s Yorkshire Pudding Tips

This is another reason why I’ve started this website. I love popovers, but apparently need help to make them. 

My ingredients:

1 cup flour

1 cup milk
2 room temperature eggs
1 tablespoon salt 
1/4 cup melted butter 

Gordon’s ingredients:

3 large egg

1 cup flour
1/2 teaspoon sea salt 
2/3 cup milk
Vegetable oil 

So what are the major differences between my popovers and Gordon Ramsay’s Yorkshire Pudding?

He use 1 more egg, 1/3 less milk, only a 1/2 teaspoon of salt and used vegetable oil instead of butter. I guess this is the difference between them; Yorkshire pudding uses oil and the popover uses butter. 

Directions that are different:

His oven temperature: 220C or roughly 425F
My oven temperature: 450F

He whisk together the eggs, flour and salt until he made a smooth batter the add the milk. *Cover and let sit at room temperature for an hour. 

I whisked together the dry ingredients then add the room temperature eggs and milk until smooth. 

*Very important. My milk was probably cold when I poured it in the tins. He let the entire batter sit for an hour to make sure everything was at room temperature. 

Another difference, he added a teaspoon of oil in each hole when he heated his pan for 12-15 minutes. I, on the other hand, only heated my pan for 2 minutes then added some melted butter in each. 

I think we both filled our muffin tins 1/2 way. He baked his for 12-15 minutes, while I baked mine at 450F for 10 minutes then reduced the temperature to 375F for 20 minutes. 

PS: if you have Yorkshire pudding tins add 2 tablespoons oil and bake for 15 minutes. 

Creamy Chicken Marsala Casserole

Creamy Chicken Marsala Casserole 🥘 
Do you always make too much food and then you have leftovers? Do you either reheat it, discard it or make it into something different?

I have leftover chicken from my Salt Block Chicken Breasts meal. I’ve  come up with a way to use the chicken that the whole family will love ❤️. And of course it’s creamy and delicious and Italian. Or is it really Italian? According to Wikipedia it originated when English families that came to western Sicily where Marsala wine is produced. So in a way it’s Italian because it never would have been made without Marsala wine, which is Italian. Capeesh?

What I want to know, “what’s it called when you substitute the Marsala wine with another white wine, dry sherry or chicken broth?” Is it really Chicken Marsala? I’ll let you ponder that question. Serves 8 Total Time: 35 minutes


2 Chicken breasts, cooked and cut into smaller to bite size pieces
1 6 oz container of mushrooms, cleaned and sliced (either white or brown)
8 oz of rotini, cooked
1/4 cup corn starch
1 teaspoon garlic powder or 1 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons butter, divided
1 cup Marsala wine or white wine or dry sherry or chicken broth
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan or mozzarella cheese, optional
Garnish: chopped fresh parsley or green onion or chives


Cook the pasta al dente (tender but firm) according to package directions. Preheat your oven 350F.
Combine your corn starch, garlic powder (if using, not the minced garlic), onion powder, salt and pepper in a resealable food storage bag. Melt 1/4th of the butter in a shallow bowl. Dip your chicken pieces in the butter then put the in with the corn starch mixture. Shake well to cover.

In a large oven-ready skillet on med/high heat melt the rest of the butter then lightly brown your chicken pieces. Then add your desired liquid, cream, mushrooms and now the minced garlic, if using. Cook for 4-6 minutes . Taste test for additional seasoning, add if needed.

In a casserole dish add the pasta, then the chicken mixture, top with the cheese, if using and chopped greens. Bake for 20 minutes or until cheese is melted and bubbly. Yum Yum!

Monday, July 9, 2018

Caramel Apple Crisp

This caramel apple crisp is  made with a homemade caramel sauce by Ree Drummond the Pioneer Woman. Only 5 simple ingredients makes a cup of warm gooey goodness. This must be made before the apple crisp.


1 cup brown sugar
1/2 cup half n half
4 tablespoons butter
Pinch of salt
1 tablespoon vanilla extract


Combine the first 4 ingredients in a heavy-bottom saucepan over med/low heat and stir slowly until caramel has thickened, 8-10 minutes. Add in the vanilla and stir until it thickens again, 1 more minute. Remove from heat and let cool a bit before you refrigerate. Transfer to a jar or microwaveable container before placing in fridge. Warm in microwave for 30 seconds before serving.

The apple crisp serves 6 and has the following ingredients:

4 Granny Smith apples, peeled, cored and sliced thin
4 teaspoons and 1/4 cup flour
1 teaspoon cinnamon
3/4 cups old fashioned oats
1/3 cup brown sugar
1/2 cup chopped pecans
Dash of salt
6 tablespoons butter, cut into pats


Preheat the oven to 350F.

Spray a medium size baking dish, 8x8 or 10x7, with a nonstick cooking spray. Add the apple slices to a large bowl then toss with cinnamon and the 4 teaspoons of flour, coat well. Transfer to the baking dish and drizzle 1/2 of the caramel on top. (1/2 cup)

In another bowl combine the remaining ingredients; 1/4 cup flour, oats brown sugar, pecans, salt and pats of butter with your fingers until crumbly. Pour mixture over the apples and bake for 30-40 minutes or until apples are tender and the caramel is bubbly. If the crisp topping begins to brown before apples are tender, gently cover with foil and continue to bake.

Allow apple crisp to cool for 20 minutes to 1 hour before scooping into bowls a topping with the remaining caramel sauce and your Williams-Sonoma Vanilla Ice Cream (see recipe) Yum Yum!

Sunday, July 8, 2018

Two Cheese Polenta

Want to try something different as a side dish instead of rice, potatoes or pasta?

I’m going to try this Two Cheese Polenta.

I’ve never had Polenta before,  so u don’t know if I like it. But I like corn and I like cheese, it’s worth a try.

Serves 8 (serving size 1 cup) Total Time: apparently a matter of minutes after the water has come to a boil. Some recipes state 30 minutes.


4 cups milk
1 cup water
Salt and pepper, to taste
1 1/4 cup dried polenta
1/3 cup cream cheese
1/3 cup grated Parmesano-Raggiano cheese


In a medium size saucepan add the first 4 ingredients; milk, water, salt and pepper on med/high heat. When boils add the polenta, reduce the heat to low and stir until thickens. According to an Italian chef, it’s supposed to look like soft-scrabbled eggs. So how long it takes does depend on how much liquid you’ve used. Just stir occasionally until you get the thickness you want. At any point the polenta becomes too thick and lumpy, just add a little bit of water or milk and it should smooth out again. Once you’ve reached your desired thickness, remove from heat and add in the cheese. Stir until melts. If too cool return to heat for a couple minutes before serving. Yum Yum!

Friday, July 6, 2018

KFC Copycat Fried Chicken 🐔

Guess what national day it is?? Yes, it’s National Fried Chicken Day! I know your going to run out right now and go to KFC, but hold on why go out when you can make their fried chicken at home and probably save some cash. Winner, Winner....Chicken Dinner!

When did we start frying chicken in the States?  Well believe it or not, Scottish immigrants (who came into the US legally) brought their tradition of frying chicken in fat to the southern states. After it’s introduction in the southern American states it became a staple. Eventually herbs and spices were added to enrich the flavor of the chicken.

The original fat for frying was lard, but today we use vegetable oil, corn oil or canola oil.

There is another reason to fry your chicken at home and not buy KFC’s chicken and that’s MSGs. Monosodium Glutamate is a food enhancer used primarily in canned vegetables and processed foods. The FDA says it’s safe, but it has caused minor health issues like; headaches and allergic reactions or in some instances major problems such as, high blood pressure, diabetes or stroke. It’s better to be safe, then sorry. Serves 4 Total Time: 1 hour 45 minutes.

This is the KFC Original Recipe for Colonel Sander’s Fried Chicken uncovered by a food reporter interviewing Sander’s nephew and republished with all 11 herbs and spices so you can make KFC’s perfect chicken at home!


  • 2 cups all-purpose flour
  • 2/3 tablespoon salt
  • 1/2 tablespoon dried thyme leaves
  • 1/2 tablespoon dried basil leaves
  • 1/3 tablespoon dried oregano leaves
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried mustard
  • 3 tablespoons paprika (original recipe calls for 4 tablespoons)
  • 2 tablespoons garlic salt
  • 1 tablespoon ground ginger
  • 3 tablespoons ground white pepper
  • 2 teaspoons Accent Seasoning , optional (I left this out)
  • 1 cup buttermilk
  • 1 large egg
  • 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
  • vegetable oil for frying


  1. Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
  2. Add the flour in a bowl with all the herbs and spices and mix with a whisk.
  3. In a second larger bowl add the buttermilk and egg together and whisk until combined.
  4. Add the chicken to the buttermilk mixture for 20-30 minutes.
  5. Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
  6. Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
  7. Let it rest on a cookie sheet for 20-30 minutes.
  8. Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
  9. Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
  10. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
  11. If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.

Thursday, July 5, 2018

Williams-Sonoma Ice Cream Starter

I love to make ice cream and when I went to Williams-Sonoma I got really excited about these ice cream starters. I bought the vanilla and when I read the ingredients it said; granulated sugar, Madagascar Bourbon Vanilla and salt. I never heard of Madagascar Bourbon Vanilla before, have you?

According to baking bites, Vanilla  is one of the most important flavors in baking and we use both vanilla beans and vanilla extract in our recipes. When you see vanilla in the store, you probably notice that there are quite a few types of vanilla available. Sometimes, you’ll simply see plain old vanilla, but there is also Tahitian, Mexican and Madagascar Bourbon Vanilla. Madagascar Bourbon Vanilla is the most common, as Madagascar produces most of the world’s supply of vanilla, and it is often written simply as “Bourbon Vanilla.”

Although vanilla extract is made up of at least 35% alcohol by volume, the “bourbon” in “Bourbon Vanilla” is not the name of the alcohol used to make it. Bourbon vanilla is the name for all vanilla grown in Madagascar and other islands in the Indian Ocean, including Comoros and Réunion. Réunion was formerly known as the Île Bourbon, and it is the name of that island that gave Bourbon Vanilla its name. Bourbon vanilla beans come from the orchid V. planifolia. Bourbon vanilla beans have a high vanillin content and a very strong, clear and creamy vanilla flavor that is instantly resognizable and a great addition to any recipe.
One can has 2 packets, each packet makes 1 quart of ice cream. 

1 packet vanilla ice cream starter
1 1/2 cups cold half-and-half
1 1/2 cups cold heavy cream 

In a large bowl whisk together the ice cream starter and the half-and-half until the starter has dissolved. Stir in the heavy cream. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to a chilled ice cream container . Freeze until firm, about 3 hours. Yum Yum!