Wednesday, October 27, 2010

List of must haves in the kitchen...cookwares/gadgets

You have the following items in the kitchen,

  1. Cast iron skillets
  2. Dutch oven cast iron
  3. Cuban cookware
  4. Valdalia onion chopper
  5. Good knives
  6. Blender
  7. Food processor if you can afford a new nice, or go yard salin' and goodwill.
  8. Deep fryer
  9. Grill
  10. Big bowls
  11. Mortar and pestle.
  12. coffee pot and expresso pot
  13. measuring cups, spoons goto dollar store get several sets all sizes.

Frittata.... Eggs the wonder food of the world.


Iron skillet folks


stuffings mushrooms, peppers, onions, cheese, any veggies really and cooked meats.

olive oil

Putting it together:

coat skillet well with olive oil.
Scramble eggs you will need 6 to 8 depending on how big your skillet is.

If you  have pre cook veggies, drain can veggies really well, chop meats into bite size pieces.

Pre heat oven to 400 degrees.

Heat skillet up on stove top, then add eggs, after you add the eggs, and the firm up on the bottom add fillings, then stir gently so not to move the bottom.  after eggs firm up on bottom this takes a few minutes move the entire cast iron skillet to oven and cook for about 15 to 20 mins till set and brown on top.

Allow to cool slightly and flip over onto a plate and cover with salsa, cheese, sour cream whatever your heart desires.

cut into wedges...

serve with toast or crusty bread and a salad

this can be lunch, brunch, dinner or breakfast..........

Monday, October 25, 2010

Butt SOUP Boston that is

I LOVE SOUP. I love easy soup.

Butt Soup

1 bosten butt cut into chucks  small one
1 can corn
1 can potatos
or 2 can mixed veggies
season all
garlic chipped int little tiny pieces
onion chopped
1 can matoes diced any kind
chicken broth

add any veggies, frozen too but you have to put those in earlier..... like 1/2 way in the cooking cycle of the meat...

in crock pot throw meat, onion, season all and garlic,with broth to cover  cook high for 4 to 6  hours
add veggies till heated thru and chow down

serve with cornbread

Thursday, October 21, 2010

Grits.. A Southern Tradition


I eat them you should too.

They go with everything and ofter served with everything like corn bread.

Make grits according to the package.  what thems them good is whats in them .

Cheese lots of cheese....
Butter.. real butter....
Red Eye Gravey and unless you got my grandmama at your house you aint gettin the real thing.....

Ham, Sausage, Bacon and eggs......... served in a deep bowl with a spoon

Grits you really should try them.....

Mushroom soup .....fake it like its homemade

Fake homemade mushroom soup.....

1 can Cream of mushroom soup
1 can small of mushrooms sliced
milk or chicken broth.
Dried Parsley
Garlic pepper Season or Ms Dash.....

Now heat up soup for thicker soup add milk for thinner soup at broth or mix 1/2 and half
Add shrooms.. heat slowly and carefully...

Add a dash for parsley flakes for looks
dash of Garlic pepper season or Ms. Dash

then serve up in bowl with Grilled cheese with bread that has been brushed with roasemay and olive oil  YUM yum ........


Salsa is one of the major food groups some idiot just forgot to add it tothe charts.

Home salsa Ready in no time.

Tools needed:
One of those Valdalia Onion Chopper Things    Valdalia Onion Chopper
Good Knife
Large non metal bowl.

  1. Tomatoes ...Roma or plum are the best but you can use any. one to two lbs.
  2. Large Onion Any kind
  3. Garlic
  4. Garlic powder
  5. Limes or Lime juice and use Lemon
  6. Olive Oil
  7. Cilantro  Fresh is better......dried only if you have to.
  8. Peppers Jalapeno peppers about 4 to 10 depends on how hot chopped very small and no seeds....
  9. Kitchen Sissors
  10. Sea Salt.. or just plain salt

Putting it together:

Dice tomatoes in Chopper  2 to 3 cups make a good size bowl. plenty for party and enought to enough a few days to come. Use large cube for chunky my favorite or small a cube you get a mushy salsa. add to bowl

Dice onions a cup to cup in half  in chopper ....same here... Use large cube for chunky my favorite or small a cube you get a mushy salsa. add to bowl

If using fresh lime and lemons juice till you get about 1/2 cup.... keep in cup for the moment

Take Cilantro and with the sissors chop fine snip-snap-chop. place in small bowl you only need about 1/3 to 1/2 bunch no stems please.

in big bowl holding onion and tomatoes.......add the cilantro and peppers start with 4 to 6 and add as needed for heat.

mix  then add lime juice about 1/4 cup ....then olive oil 1/4 cup

add about 2 Tblsp of chopped garlic and 1 tsp of salt.


now taste test add more lime/lemon juice if needed and salt of needed more garlic andor garlic powder you like garlic i do..... more cilantro if that is your taste  i LOVE cilantro......and then more olive oil if you like but you should not need to.

Your suppose to let it sit in the fridge and let the flavors marry.

you can add fresh sweet peppers...... change the peppers, leave out the cilantro, change the onion....sweet to red to spanish........invent enjoy and eat......

I never can wait that long I usually get me a bowl and set it aside from the rest and munch.....

i make this in large large batches. its good on toast, eggs, hummus, sandwiches, ok its good with anything.

When i make salsa MIL brings her own bowl to take some home....LOL