Restaurant Meals Made Easy

Don’t you just love a Restaurant Meal cooked at home?  I know the ambiance of the restaurant is important, and so is the staff that cleans up afterward, but when you wanna have a great meal at home and have run out of ideas, I love the idea of duplicating those favorites from going out.  Take your favorite dish and add your own spin on the heat level, or switch chicken out for shrimp.  This is the way we customize our love of restaurant meals while making them our own.


Posted in Recipes, Weekend

Healthy Coconut Oil

cracked-coconut-oil-spashing-out_article_newEver wonder why Islanders are so healthy?  Probably because of the nutritional value in the coconut oil that they consume daily.  Healthy Coconut Oil is a wonderful alternative to butter or even Olive Oil.  It melts at a very low temperature (76 degrees fahrenheit), and while it does not do well in high temps, it is a nice clean oil for eggs, shrimp, and any other mild cooking on the stove-top.  Try it in your coffee!  Seriously, Grass-fed butter and coconut oil added to fresh ground coffee is another new fad that has some real health benefits, even though it sound weird, it actually has some benefits to your daily intake of bad foods.



Posted in Recipes, reviews

The new Era in Healthy foods

Taking back our kitchens has been a difficult thing at best.  We want what we want, but “they” tell us this or that is bad to eat, only to retract the statement decades later. Facing years of avoiding nutritional goodness, we have to make decisions for our families.  There are basics to follow when it comes to nutritional value, and there are also complexities.  A recent fad is the Paleo Diet, in which you eat the basic food groups in the amounts that your body was designed to consume them.  Skipping all of the complexities of modern diet plans and numbers associated with things that end in glycorides or have the word complex in them.  Much has been written about the Paleo Diet and much more will be written.  However, with the basics in mind, this seems to be the path we all want to know more about.  Why do we have to complicate things?  It is our nature to do so, and often enough, it is useful.  But really, let’s take a look around, some spend way too much time at the gym and others too much time worrying about the content of their food.  Most of our diets are developed because we have to counteract the garbage that is added to our foods to preserve for shipping and storage, and others because of the nature of the products that are fed to the animals that produce what we eat.  Let’s get back to basics and natural ingredients.





Posted in Recipes

Facebook aquires whatsapp for s cool 19 billion….

Facebook Inc., won European Union antitrust approval to buy messaging service WhatsApp Inc. for about $19 billion, its biggest acquisition to date.

What is whatsapp, from their homepage this information is the basis for their app, it is a cross-platform mobile messaging app which allows you to exchange messages without having to pay for SMS. WhatsApp Messenger is available for iPhone, BlackBerry, Android, Windows Phone and Nokia and yes, those phones can all message each other! Because WhatsApp Messenger uses the same internet data plan that you use for email and web browsing, there is no cost to message and stay in touch with your friends.

In addition to basic messaging WhatsApp users can create groups, send each other unlimited images, video and audio media messages.

Sounds similar to what they already have in place now for their messenger, but it adds the video and audio media messages, another step for facebook…Can we even rememfb imgber life before facebook?



Posted in General

Homemade Chicken and Dumplins’

chicken and dumplin

2 great recipes for Chicken & Dumplins’

Trisha Yearwoods Recipe

Lizzies Chicken & Dumplin’s

One 5-pound hen or chicken (makes about 4-pounds cooked, after bones and skin removed)
1 tablespoon salt
1 teaspoon pepper
2 cups unsifted all-purpose flour, plus more for dusting
Salt and pepper

For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.

Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the  broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)

For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.

When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue  to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.


Miss Kay’s Recipe for the dumplins’

In the book I have the actual recipe is boiled Squirrel and Dumplins but in the note it states you can use chicken, so when I made this recipe I admit I used how Trisha cooked the chicken which would be how it starts in Miss Kay’s book for the squirrel, but after cooking the meat they add 1 can evaporated milk and 4 tablespoons of butt and leave to simmer as you make the dumplins (I did not do this but I will probably try this next time, I thin it would only add to its awesomeness…)

In a large mixing  bowl, sift together the flour, baking powder and salt and baking soda. With a pastry blender ot two knives scissor fashion, cut in the shortening until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, stirring until a soft dough forms, about like the consistency of biscuit dough. Divide the dough into 4 balls.

Sprinkle the counter with flour. Roll each ball of dough to 1/8 to 1/4 inch thick, adding more flour as needed to prevent it from sticking. Cut into the large squares.

Return the broth to a boil. Make sure there is enough in the pot to fill at least half the pot. IF not add more water or chicken broth.

Drop the dumplings into the boiling broth a hand-ful at a time. When they are all in, turn the heat to lover cover the pot and simmer for 15 minutes.

Turn off heat. Out the meat back in the pot and let it sit until hot again.



Posted in Recipes, Uncategorized