Wednesday, October 7, 2015

Ground Turkey in Pasta Sauce

Cooking can be made easy when you find ingredients that help to make your desired meal, exactly what you would like it to be.

Spices are always great, adding just the necessary amount of flavor that can make any meal delicious but the ingredient I am speaking of, Land O' Lakes European Style Super Premium Butter

I have heard it said before that butter is fattening which can be true. But, adding a little fat to your diet is actually healthy. Women's Health Magazine recommends adding 7% of butter to our daily caloric intake.  See it here:  (  I prefer using butter than oil and definitely prefer it over margarine. It has  a great taste and not only keeps the food in preparation stage from burning, but also adds nice flavor to it. And what a great choice this new butter option that Land o'Lakes now has available is, with its nice sweet taste; adding just the right touch of love to our daily nourishment.  

I usually add about 1/2 tbsp. of butter to food while it is cooking, which is about two cubes of butter either for flavoring purposes or for keeping the food items from sticking to the bottom of the pan. Such was definitely the case for my Ground Turkey in Pasta Sauce and Spaghetti.

Ground Turkey in Pasta Sauce and Spaghetti

Ground Turkey
Pasta Sauce
Diced Tomatoes
Garlic Powder
Sazon con Saffran
Seasoned Salt
Onion Powder
Land O' Lakes European Style Super Premium Butter


Meat sauce

Make sure ground turkey is defrosted and place into medium sized pan over a medium fire. Add your spices and use a wooden spatula to mix the meat. Mix every five minutes or so making sure that the meat on the top flips position with the meat on the bottom of the pan until all meat is brown.  Add diced tomatoes, pasta sauce and cheese and stir. Add two cubes of butter and stir. Leave on fire for another ten minutes, stirring often.



Bring three cups of water mixed with salt and garlic to a boil and add dry spaghetti shells to water. Stir shells in water until soft, and drain of all water.  Place soft shells back into pot and add two cubes of butter. Let shells with butter sit over a low fire until butter has melted. Serve spaghetti with meat sauce while warm for best results.

Like my family, your family will be rushing for more of this very tasty meal. 

Disclaimer: I am a bzzagent.  Through a current bzzcampaign, I received a free coupon to try Land O' Lakes European Style Super Premium Butter which was used for the purchasing and for which this blogpost is based. For trying this product out and bzzing about it as well as sharing my thoughts on social media based on my usage and opinion of the product, I will receive compensation in the form of Mypoints.  

Monday, September 28, 2015

Do the Turkey Leg

The Atlantic Antic Took place on Sunday, September 27th, 2015 and was what I would describe as a melting pot. Swarms of people from all walks of life gathered and enjoyed the many festivities that were available at this annual Brooklyn, NY fair.

One thing that was definitely not lacking was food. 

There was all types of food that patrons could dabble in; sweets, snacks, meals, drinks. All were available and looked quite delectable. One food item I found particularly peculiar were the jumbo turkey legs. 

Do the Turkey Leg

You've seen them in Disney World and now somehow they have made their way to the streets of Brooklyn. I'm talking about the 1.25 lbs of meat on a stick that seemed to be tempting hungry fair-goers at every corner. 

The turkey legs were so huge, it could probably feed about two or three people. Realistically though, one person would eat one 1000 calorie leg; a meal on a stick. 

The giant meat on a stick looked a bit odd because I've never seen them so big. But it is an on-the-go type of way for foodies to enjoy a bite. 

Thank God for all the portable potties around.  After doing the turkey leg, it probably will definitely have you bouncing and dipping for one because that's a lot of meat to eat on the streets. Maybe you could wash it down with diet soda! 

Monday, September 21, 2015

Musicians Treats and Guitar Reeds

Ray Charles said, "I was born with music inside me. Music was one of my parts. 
Like my ribs, my kidneys, my liver, my heart. Like my blood. 
It was a force already within me when I arrived on the scene. 
It was a necessity for me - like food or water."

I wonder if author, Lisa Amowitz realized the truth in this when she not only displayed information about her upcoming book, Until Beth, at the 2015 Brooklyn Book Festival that took place on Sunday, September 20, 2015, but also put out a set of the most delicious guitar shaped cookies that she homemade herself and shared with all the curious book lovers that stopped at her table. 

Musicians, lovers of sweets and amateur bakers want to know, where did you get those cookie cutters from? Very cool! 

Let's see; a suspense novel about a musician and it looks like it might be an interesting strum. I don't know about you, but it makes my mouth water even more for a taste of the book. Until then, I'm satisfied with chomping on the delicious cookies and simply stroking across the synopses    until I gain access to the pick. 

Disclaimer: I am not a distrubutor or vendor of this product and I will not be compensated in any way for shedding light on this author's work. My writing is for the sole purpose of writing more and to hopefully bettering myself as a writer.

Thursday, January 8, 2015

Rabbit Food; Yummy!!!

Is it odd to enjoy appetizers more than a main course some times? That's me!

I love finger foods and so it was a real delight coming up with ideas for appetizers for our holiday family dinner. 


In a world where your eyes sometimes see more than your stomach can handle, a way to slide in something healthy might be in the foods people will pick at the most; finger foods!

This is where you can add the so-called "rabbit food" or lean proteins and mask it into something unbelievably delicious. That's what I did this holiday season. I made zucchini chips, stuffed mushrooms and buffalo shrimp as our appetizers and the idea was a success among all who were there. In this post, I'd like to share with you my recipe for zucchini chips. 

Zucchini Chips


1. Raw Zucchini 
2. Panko or bread crumbs
3. Parmesan Cheese
4. Garlic Powder
5. Milk
6. Olive Oil Spray


1. Pre-heat oven at 375 degrees.
2. Use oil spray to grease oven pan so that chips do not stick to pan. Not a bad idea to line pan with aluminum and oil the aluminum.
3. Slice zucchini like you would a cucumber.

4. In one plate, mix Parmesan cheese and garlic. 
5. In another plate, pour out Panko. 
6. Pour milk into a bowl.
7. Take each zucchini slice, dip it into the milk, then the Parmesan mix, then Panko and place in baking pan. Once all zucchini slices have been dipped and battered, place in oven and let bake for about 20 minutes or so.

8. Serve hot or cold. Pairs great with white wine. 

Thursday, December 4, 2014

Something Sweet is Cooking at the Smoke BBQ Pit

All I can say is yummy. 

Queens, NY is where you will find the best hot fudge sundae yet. It had a brownie inside. So beautiful and sweet to my eyes, I had to snap a pic for day 4 of the December photo challenge: something sweet; Looks and tastes so good!!! 

If the image of this makes your mouth water, definitely make your way down to the Smoke BBQ Pit located at 129-21 Merrick Blvd in Queens, NY for your own portion of this delicious treat. Hey! Why not come down on a Friday like tomorrow night when the Renegade Band will entice the ears of patrons with live music and fun. 

Here is a flyer for the next time they will be there which is Friday, December 5, 2014 from 9pm to Midnight. 

You'll be getting sweet treats for both the tasting and listening pleasure so stop on through. 

#yummy #hotfudgesundae #sweettooth #somethingsweet #foodie #birthdaytreats

Thursday, November 27, 2014

A Thanksgiving Meal Idea: Penne Vodka

It's Thanksgiving Day and I'm home in the the kitchen cooking while also watching the Macys Parade and playing with my nephew. Great day to be off! 

Thank God for the moments I can get a little break from preparing my meal while the food is boiling or sitting in the oven. But it's an even greater thing that I'm not cooking an entire meal. Just one dish; Penne Vodka.

Don't get me wrong; recipes are good and all and it's important to follow some sort of guide when whipping something up that is meant to be enjoyable. But my improvising is more for the getting in and out of the hot kitchen quicker and to keep the food item a little bit leaner, if that's even possible. Like for instance; real vodka sauce requires heavy cream and vodka. I do not drink alcohol and decided not to purchase the actual beverage for it this time, but instead to get the vodka sauce already prepared in a bottle for my convenience. 

So here it is; my recipe for Penne Vodka.


Gluten Free Penne
Gluten Free Fire Roasted Diced Tomatoes
Vodka Sauce
Garlic Powder
Green Pepper
Red Pepper
Shredded Italian Four Cheeses
Shredded Cheddar Cheese
Shredded Parmesan Cheese
Ricotta Cheese
Olive Oil
Olive Oil Spray


1. Add about seven cups of water to a stew pot and place over medium heat. Add salt and olive oil and let it sit over the fire until it boils.

2. Add penne and leave it over fire until shells are soft.

3. Remove water with a strainer.

4. Preheat oven to 375.

5. Take baking pan and spray with olive oil. Cover the bottom of the tray with fire roasted diced tomatoes and vodka sauce. Sprinkle with garlic.

6. Add a layer of pasta. Take spoon fully of ricotta cheese and stir into the pasta. Layer it with cheddar cheese, Italian cheese and Parmesan cheese. Dice about a handful each of green pepper and red pepper and sprinkle atop. Cover the pasta with fire roasted tomatoes, vodka sauce and garlic. 

7. Repeat #6 layering until the capacity of the baking pan is filled. The top layer in pan should be the fire roasted tomatoes, vodka sauce, garlic, peppers and cheeses. 

8. Place in the oven for warming and melting purposes "only." 

9. Best served warm. Pairs well with white wine or apple cider for the non-drinkers. I am not the biggest meat eater but add shrimp or chicken cutlets to the dish for those interested in a fancier meal item. 

Whatever you do decide to eat, my prayer for you is that it is warm, hearty and with loved ones. Happy thanksgiving to you and yours! 

Wednesday, November 5, 2014

Did the Singing Chef Say Mustard Greens?

"Mustard greens is the second most nutritious green you could eat. The first is dandelion root." -  Rash Shamash

This is a quote from a cooking demonstration by the singing chef at For My Sweet in Brooklyn. 

Who knew that mustard greens were so good, you could eat them raw like salad greens or even add them to your smoothies? 

It's all in the way you spice it up! Almost like the way he spices up the jazz every first Monday of the month at For My Sweet on Fulton Street between Classon and Clavers in the Clinton Hills section if Brooklyn, NY. 

Not only do you get to devour an earful of tasteful jazz music, but you have your choice of yummy eats, some made by the singing chef himself, available; some which include vegetarian choices. 

A venue for music lovers and foodies. Definitely my kind of spot.