Monday, March 6, 2017

Salmon and Peppers

I have tried sausage and peppers many times, but I wanted to try he peppers concept with a different meat and I did and it came out great.

Salmon and Peppers

I love salmon. It is my second favorite fishes after Mahi Mahi and I am often cooking and experimenting with it, trying out new recipes and seeing what creative meals I can make with it. This time I decided to try it in a different capacity and what a great idea that was to pepper it. The salmon came out nice and juicy, flavorful, tender and my family really, enjoyed it.  Today, I am sharing with you the recipe.

Prep time 20 minutes
Cooking time 30 minutes
Serving size 5


5 Wild Caught Salmon Portions
¼ cup of orange juice
2 tbsp Butter
Garlic powder
1 packet Sazon con azafran
½ green pepper
½ red pepper
½ can of diced tomatoes
1 onion
Italian dressing
Soy sauce


1. Preheat oven to 400 degrees.
2. Cut and dice red pepper, green pepper and onion and cover the bottom of a baking ban with ½ the content of the peppers.
3. Take each salmon fillet, wash it under cold water and place each fillet in the backing tray.
4. Take garlic powder and crust each fillet with it. Add a dash of salt to each fillet. Add a bit of sazon packet to each fillet. Sprinkle with orange juice and soy sauce. Add a piece of butter a top of each fish.
5. Take the rest of the content of the pepper and onions and cover the fish fillet. Add tomatoes.
6. Place baking tray in oven and let it cook for 25 – 30 minutes or until the salmon has browned.

Pairs well with rice dishes. Add a bit of chardonnay to your glass to entice the meal. 

Monday, February 27, 2017

Slow Cooker Stewed Chicken

I was speechless when I first tried using my slow cooker and noticed that I did not have to abandon other things I wanted to do just because I was cooking a meal. It is one of those kitchen appliances that gives me this unshakeable confidence that anything I cook in it will come out great. I cannot remember how I stumbled into knowledge of this cool cooking tool, but I will say that it made my stew chicken come out better than I ever expected it to.

Me & Cooking

I am someone who might go into a cookbook or on Pinterest to find a recipe that interests me and that I want to try. I am also a person who will look at a recipe and improvise. But mostly, I am a person who improvises without looking at any recipe and instead vibes with an idea of what to make. I knew I wanted to make chicken; it was the how to prepare it that I was not sure about. Then I looked at my slow cooker and then I decided that I would make it stewed.

Slow Cooker Stewed Chicken


Chicken Breast
Lemon Juice
1 Onion
A Dash of Garlic Powder
Vegetables of your Choices
½ Can of Crushed Tomatoes
Barbecue Sauce
Soy Sauce
A pinch of ginger powder
A Dash of Turmeric
1 Packet of Sazon
1 dash of seasoned salt


1. Take chicken breasts and place it in a large pot with enough water to cover it, vinegar, lemon juice and salt. Place it over a large fire and let it boil on the stove for about an hour.

2. Remove from fire and throw out the water. Remove excess fat and skin and rinse each piece of chicken under cold water.

3. In crock pot, cover bottom with barbecue sauce. Layer it with soy sauce and then layer atop it with pieces of the chicken.

4. Add water to cover about half the crockpot, seasoned salt, garlic, turmeric, sazon, and ginger. Add vegetables. Slice your onion and cover the entire content of pot with the onions and then add tomatoes.

5. Place cover over the crockpot and set heat on high and let it cook for about 4-5 hours.

The chicken comes out tender, juicy, flavorful 
and the aroma around the house is unbeatable. 
Best served hot. Pairs well with rice. Perfect for a family meal.

Thursday, February 16, 2017

Slow Cooker Lentil Soup

With good intentions, I wanted to make something warm and hearty for my family to enjoy during the day so that whenever they felt the urge to have something good to eat, they could. And so, I decided to prepare some slow cooker lentil soup and what a great idea that was.

I learned a memorable lesson which I will share with you if you are interested in making fresh lentil soup from scratch. If you are going to use dry beans, it will take about 8 hours or more in your slow cooker, even on high heat, so if you have a veracious hunger to eat now, then don’t try it in your slow cooker and instead, cook it stove top. But if you want a meal that is bursting with flavor that you do not have to be watching over all day while it slow cooks, then this might be for you.

Here is the recipe:


Slow Cooker Lentil Soup
Cooking Time 8.5 Hours on high heat/ 10 hours on low heat


Two 32 Oz Vegetable Broth
½ Cup Dried Lentil Beans
½ Cup Dried Red Lentil Beans
Two Carrot Sticks, diced
Two Celery Ribs, diced
One clove of garlic
½ can of plum or diced tomatoes [optional]
A Dash of Turmeric Powder
A Dash of Italian Flavoring
A Dash of seasoned Salt
2 Tbsp of butter
One TBSP Apple Cider Vinegar


1. Add Broth, Dry Lentils, Garlic, Italian Seasoning, Turmeric, and salt into slow cooker. Put slow cooker on high and cover it.

2. About four hours later, add diced carrots, celery, tomatoes, butter and vinegar, and continue to cook lentils on high for four hours or until lentil beans are tender.

3. Serve hot. Nicely pairs with warm Italian bread.

What I love about slow cookers is how the flavor just bursts and how the aroma just takes over the house and makes you look forward to the meal that you will soon be able to have. I also like that you can keep your crockpot on warm without it cooking so that you do not have to feel obligated to nuke it in the microwave. The preparation time is short but the cooking time though lengthy, is worth it considering the final product.

Some Things to Consider If Using This Recipe

I chose vegetable broth for taste and because there was not meat in the recipe but if you like chicken broth, beef broth or even water, might work better for you; so use that. I love tomatoes and so I add it to everything that I cook, but it is not necessary to add to the recipe though I feel that it adds to the flavor and I love it.  

Lentil soup is perfect for a cold, winter day and at any time of day for any meal. Enjoy it hot and feel the heartiness all over your senses. 

Friday, January 20, 2017

Hash Brown Crusted Egg Muffins

I tried a new recipe today and I am so excited to tell you about it because it actually came out good and tasted good to. When I say good, I will admit that I am oftentimes accused of cooking Cajun everything or more like burnt everything. LML!  Also, I am one who looks at a recipe and then I do my own thing adding my flair to make it somewhat to my own liking which does not always end up successful. This recipe however, did not come out burnt or bad at all. Actually, it came out like a muffin and was a really tasty breakfast.

It is said that breakfast is the essential part of the day. So why not start your morning off with the easy and fun to make hash brown crusted egg muffins?

Hash Brown Crusted Egg Muffins
Prep and cooking time: 30 minutes


9 Eggs

6 Slices of Turkey Bacon

A handful of fresh spinach

½ Cup of Cheddar Cheese

A dash of ground garlic

Frozen Hashbrowns

Olive Oil Can Spray


Preheat oven at 415 degrees. Use oil spray to grease the muffin

tray and fill each compartment of it with hash browns (enough to 

fill the bottom and put in the oven.) Don't have a muffin tray, get 

one at Amazon here: Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan

Place bacon on a baking sheet and place in the oven. Leave both 

bacon and hash browns in the

oven for about ten minutes.

In one bowl, cut up cheese into small 

cubes. In another bowl, scramble eggs 

and add garlic.

Remove muffin tray and in each cup, 

add a layer of spinach. Atop 

it, place one slice of semi-cooked bacon 

in each cup. Atop  bacon, add cheese.  

Atop. Add eggs to fill the top of each layered cup. 

Place in oven and let cook for 15-20 minutes, or until eggs are 

cooked to your desired texture.

Should come out like a corn muffin which pairs well with coffee or 

orange juice. Also, easily store-able for another day because it will 

not spoil overnight if refrigerated. Each muffin has about an egg 

and a half or less in it, so two is not so bad to have depending on 

your eating capacity. Also nice for a breakfast party. 

Best served warm. 

Sunday, November 27, 2016

Oh Honey, So Refreshing . . . Ginger Tea!

Who said that you couldn’t fall in love with a cup of comfort?

I am not here to bind you with the science behind the taste. But, I am amazed at how a mere beverage had the power to take my breath away.

I try not to miss an opportunity to have a refreshing cup of tea in the evening hours. I won’t go to the extreme of saying that Ginger Honey crystals with Lemon Tea is the best cup of tea I have ever had; especially since I am not an advertiser or being paid in any way to speak on Prince of Peace corporation’s behalf. But, I will say that it is a very good one. Even my father liked it and now it has become a regular in my kitchen’ cabinet.

This tea is not made with a tea bag. Each packet is filled with ginger honey crystals and lemon that dissolves into the hot water and tastes like actual ginger root tea with honey and lemon. I think that ginger has natural caffeine in it though it is refreshing but if you do have a cup make sure you add two cups of regular water to your H20 intake if you even drink just one cup. Caffeine eliminates two cups of water from your body.

Just in case you are looking for a new tasty and refreshing tea that I think is great for those suffering from an ENT infection such as a minor cold, this might be a good tea to try. It is spicy because of the ginger, tasty because of the honey and great on the throat because of everything that is in each bag. Yummy is all I can say! 

Friday, July 29, 2016

Maple Syrup Ceylon Green Tea

Here we are again at tea time and today's choice: Maple Green Tea.

Canada True of Heart Industrues Ltd of Markham, Ontario, Canada presents a healthy and green tea combined with Ceylon green tea leaves and Canadian maple syrup in a tea bag. 

This caffeinated tea is full of antioxidants and has a delicious and refreshing taste. It is only 5 calories per serving and does not really require sweetening because of it's nice flavor. It's easy to make and voila, your cup is filled with more than just a warm beverage, but an experience.

At tea time, why not pair this healthy drink with a yummy and healthy meal like a salad? 

Something about a good cup of tea that just puts me in a different world. 

Disclaimer: I am not an employee of nor will I be compensated financially by Hearts Industries LTD, Canada True or any of its affiliates for writing my review of this product. 

Wednesday, July 27, 2016

Red Velvet Cake in-a-Cup

When I was younger, summer nights were for tea. My parents used to call me the tea girl because I used to go in the house, make a kettle pot full of tea every night and make enough for the entire family and then serve it to them as if that was the only thing I was meant to do. 

Now, summer nights are for sweet treats. But how much sweets can a person actually have and stay healthy? I realized that I can't do it every night. And then while I was in what seems to be, the tea Capitol of the world, otherwise known as Montreal, I found a solution; something to satiate my sweet tooth and a tea. Red velvet cake tea!!!! 😍👍

It's made by DavidsTea. 

It comes in one of those see-through sachets that I really like. It has a nice taste and is only 5 calories. I love a tea that I do not have to add sweetener to, however, some people might think it needs sugar. For me, it's just right. But I'm used to drinking my tea and coffee without adding anything to it. 

So how do you make it?

Grab a tea kettle or pot, fill it up with water and bring the water to a boil. 

Remove one of the 12 caffeinated black tea sachets from the protective packaging around it and put it into your favorite cup. 

Pour boiled water into cup and let it steep for about a minute or so and then drink to your hearts desire. 

Just think! Guilt free red velvet cake in a cup that you don't have to shy away from having a second serving. Drinking this summer night tea, brings back so many memories. 

I can actually rejoice. Yeah! It's tea time. Almost like having your cake and eating it too . . . 

Disclaimer: I am not employed by DavidsTea and will not receive monetary compensation for writing a review of this product.