Mildly spicy salmon

So with all of the cooking I’ve been doing recently, I think my taste buds has gone from not liking hot-spicy foods at all to wanting to try certain recipes that are mildly spicy. Like, for example, I enjoy using Frank’s buffalo sauce for cooking chicken and or just using it as a dipping sauce mixed with a little bit of ranch dressing, of course, lol. I too have enjoyed discovering recipes that call for cayenne pepper. Furthermore, not surprisingly when I saw that cayenne pepper is one of the main ingredients I immediately became inspired to want to cook this dish.

If you’re like me and love mildly spicy food then may I suggest you try this recipe. Including it being lightly spicy, it is also garlicky, sweet and a sticky salmon with simple ingredients. Takes 20 mins, so good and perfect for tonight’s dinner.

Honey Garlic Salmon


12 oz salmon, cut into 2-3 strips
Black Pepper
Pinch of cayenne pepper
2 tbsp honey
1 tbsp water
1 1/2 tsp apple cider vinegar
1 tbsp olive oil
3 cloves garlic, minced
1 lemon, sliced into wedges


Grab a sheet of wax paper and lay it on the kitchen counter. Rinse and pat dry salmon. Season salmon with salt, black and cayenne pepper. Set aside. In a small mixing bowl add the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.

Pour a few drops of olive oil in a large skillet and turn the stove on medium-high heat. Place salmon in skillet and cook it until half done. Add the garlic into the pan until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional)


Recipe adapted from Rasa Malaysia 


A Texans Favorite

Hello, fellow food bloggers,

I’m sorry I haven’t posted anything within the past couple of days. On Wednesday, my mom and I traveled to Birmingham, Alabama to go pick up my sister from college and then we drove back home the next day. It was two and a half days full of craziness and very busy, but we are happy to have her home. 🙂

Now moving on to today’s recipe

If you are from Texas, like I am, you will have a great appreciation for Chili, and so a few weeks ago, to show my enjoyment for chili I thought I would prepare Cowboy Chili. It was incredibly tasty despite the fact that it was pretty complicated due to the numerous of ingredients and transferring a hot pot. However, tonight I cooked a different chili recipe, the fantastic thing about this version is that it does not have as many ingredients, and it’s not as difficult. What makes this recipe easier you might ask??? Because you don’t have to use all the ingredients that it calls for, in other words, you can decide what ingredients you prefer using. Also, you will be working with the crockpot. 🙂

One skill to making great chili is to build flavor gradually by simmering awhile so everything can cook…the longer, the better! So this is what I have here…my Texas Crockpot Chili! And don’t worry about it not having a kick to it because I can honestly say that this one has a 100% punch. Haha!!!! 😀

It is a super easy crockpot dinner your family will be sure to savor!

My Texas Crockpot Chili


2 lbs lean ground beef
1 small Roma tomato diced
1 small onion chopped
2 cloves garlic minced
1 30 oz can tomato sauce
1/4 C chili powder
2 tsp ground cumin
1/8 tsp salt
1/2 tsp pepper
1/2 cube beef bullion
1 C water
1 4 oz green chilies can 


1 16 oz pinto beans can – drained
1/8 tsp-1/4 tsp cayenne pepper
Shredded Cheddar Cheese
Homemade cornbread
Crackers or Fritos
Sour Cream


1. Pour a few drops of olive oil in a large skillet. Next, place ground beef and onion into the pan. Cook on medium/high heat until cooked through. Drain excess grease and set aside.

2. In a slow cooker, combine all ingredients including the cooked ground beef. Stir and set on low. Cook on LOW for six-eight hours until you are ready to eat. Enjoy! 🙂


Recipe adapted from Cooking with Melissa



Buffalo fanatics unite

If you like buffalo chicken tenders or wings, then you will like this fiery lasagna. It too has a little bit of tart, so be prepared lol. The first time I made this lasagna, it was a little tricky for me. But, since I’m such a big fan of Buffalo I wanted to challenge myself and make it again. However, I chose not to follow it completely. Here’s what I did differently; I sliced the chicken breasts into thin slices and cooked it in the lasagna along with the uncooked noodles since the sauce is so liquidy, they cook in the oven. Thank God, You don’t have to boil them. Cause it’s starting to get hot out and I, don’t need any more heat coming into the house right now!

You might, later on, tonight; wake up with some heartburn, I know I did lol, but oh well. It is worth it. Frank’s Buffalo Wing Sauce is so good. This recipe would have been even better if it had some ranch in it somewhere. I was planning on mixing a packet and or a couple of teaspoons of ranch seasoning with the ricotta cheese, but then I forgot haha! Oh well, next time! 😀



12 Whole Wheat Lasagna Noodles, uncooked
1 lb. skinless chicken breast, thin slices or cubes
3 C. spaghetti sauce (cheese blends are best)
1 C. Frank’s Buffalo-style Wing Sauce
1 ½ C water (or less depending how spicy you want it)
15 oz. nonfat ricotta cheese
½ C. egg substitute
½ C. blue cheese crumbles or pepper jack cheese

Preheat oven to 350 degrees, line a 9×13 baking dish with foil and lightly spray it with nonstick cooking spray.


Get a sheet of wax paper and place it on your kitchen counter. Rinse chicken with water and pat dry. Set aside. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside. In a large mixing bowl, combine water, spaghetti sauce, wing sauce and chicken.

Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture.

Cover with aluminum foil and bake for 60 minutes. Remove dish from the oven, sprinkle blue cheese crumbles evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes nine servings!



 Recipe adapted from Recipe Diaries

Are you a buffalo chicken freak/fanatic just as much as I am? If you said yes, then great I have plenty of recipes in my cookbook that I cannot wait to share with you shortly.


Peanut Butter lovers rejoice

I recently just discovered these fantastic single serve desserts. And a few weeks ago, I made my first one death by chocolate which turned out to be awesome. It inspired to make another one and I, of course, will make more in the future lol. Like the one, I’m about to show you.

Consuming cookies are very addicting! Here are a few of my favorites: sugar, chocolate chip, and snickerdoodles. As some of you might notice in my other post for peanut butter & chocolate lovers, I also am a big fan of peanut butter, and that certainly means I like peanut butter cookies. My enthusiasm for them wanted me to teach you how to make a cookie in a mug.

So…here’s some yummy goodness! 🙂


5 Minute Peanut Butter Cookie


1 Tbsp peanut butter

1 Tbsp butter

1 Tbsp white sugar

1 Tbsp brown sugar

pinch vanilla

pinch salt

One egg yolk

3 tbsp flour

1 Tbsp salted peanuts, chopped

In a microwave safe bowl or mug, place peanut butter and butter together and microwave for about 30 seconds, until melted – or almost melted – and then stir to combine. Stir in sugars. Then stir in the pinch of vanilla and salt. Mix in egg yolk until well combined. Stir in 3 Tbsp flour. Sprinkle with peanut. Microwave for 35-50 seconds, until done. Start checking at 35 seconds to see if it’s done. (Mine took 50 seconds, but it will depend on the power of your microwave) Let cool for a minute or two and then enjoy!

Can you imagine how good this would be with a scoop of ice cream? Ooooh! Reece’s peanut butter cup ice cream!! I would be in peanut butter heaven.

Recipe adapted from Jo and Sue

Easy Crockpot Taco Soup

I dig eating tacos. I mean come on who doesn’t? They are enjoyable to eat, flavorful and occasionally messy lol. Plus, there are so many different ways you can make with tacos; you can prepare them to include shrimp, fish, chicken, and beef. The list goes on forever lol. And of course, let’s not forget about soup. I pretty much enjoy any soup that is out there from creamy loaded baked potato to chicken noodle.

This amazing soup is no different cause in celebration of Cinco De Mayo; I made taco soup. My family and I loved it!!! I hope you’ll enjoy it just as much as I did. It’s 100% delish! If you’re reading this post and feel excited to cook then grab your crockpot and get ready for some, serious YUM! 😀

Easy Crockpot Taco Soup


1 lb. Ground Beef
One can Beef Broth {14.5 oz.}
One can Kidney Beans {16 oz.}
One can Black Beans {15 oz.},
One can Petite Diced Tomatoes + liquid from can {14.5 oz.}
1 can Corn + liquid from can {15 oz.}
One can Original Rotel – Diced Tomatoes & Green Chilies {10 oz.}
1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
One package Taco Seasoning Mix {1 oz.}
1/2 tsp. Onion Powder
½ tsp. Salt

Optional: Fritos, Sour Cream, Shredded Cheddar and chopped Green Onions!


1. Pour a few drops of olive oil into a medium skillet, over medium/high heat. When the oil begins to shimmer, add the beef and cook in the hot skillet until brown. Drain and discard grease.

2. Add all ingredients {except garnish ingredients} to Crockpot and stir well. Cook on HIGH for 2 hours, or LOW for 4 hours.

3. Top with a dollop of Sour Cream, Shredded Cheddar, Chopped Green Onions, and some Fritos for a delicious added punch of flavor! ENJOY!!

Adapted from The Frugal Girls 

Coming up next week:

Buffalo Chicken Lasagna

My Texas Crockpot Chili

Honey Garlic Salmon


Sweet chops with a kick

So, I want to show you how to make some bad boy pork chops lol. And let me tell you that these chops had a real kick to them with brown sugar, which turns into a nice sweet glaze. If you’re a wimp like me lol and do not like spicy food, please don’t worry because these chops are NOT extremely spicy-hot. Haha! 😀 But they do contain tons of flavor. In fact, they are stuffed with so much taste that when you bite into one, you’ll send your taste buds into a craze.


Glazed Pork Chops


¼ C. brown sugar
½ tsp cayenne pepper
½ tsp garlic powder
1/2 tsp onion powder (optional)
½ tsp paprika
½ tsp salt
¼ tsp black pepper 
2 Tbsp olive oil
Four thick or thin cut boneless pork chops


Preheat the oven to 350ºF.

1. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper. Remove the pork chops from their package. Rinse individual chop with water and pat them dry. Next, massage the sugar-spice mixture over all sides of each chop. The moisture from the meat may dissolve the sugar and create a thick paste with the spices.


2. Heat 2 Tbsp olive oil in a large, oven-safe skillet over medium heat. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, or until nicely browned. Transfer the skillet to the preheated oven and cook for another 5-10 minutes to finish cooking.

3. Test the chops with a meat thermometer to make sure the internal temperature has reached 165ºF. Cook longer if needed. Dredge the chops through the thick sauce in the bottom of the pan just before serving.


Recipe adapted from Budget bytes

Cooking Notes: If you use thin cut chops like I did, reduce your cooking time and you will not need to place them in the oven.

“Eating is a necessity, But cooking is an art.”


Lemon Butter Chicken

Lol, I wasn’t expecting on cooking or blogging today. However, God had other plans, and I had the joy of cooking a delectable chicken supper not only for my family but also for some friends of ours as well. And I always recognize the importance of obeying Him and knew that I had to make this tasty chicken dish. And I, of course, did just that 🙂 I am so thrilled I prepared this meal. Not just because I did it to glorify Him but also cause after coming home from delivering the meal and eating this savory dish myself, I immediately became motivated to write about it.

You are seriously going to want to try this easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Lemon Butter Chicken


8 Bone-in, skin-on chicken thighs or tenders
One tbsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
Three tbsp unsalted butter, divided
Three cloves garlic, minced
1 C. chicken broth
1/2 C. heavy cream
1/4 C. freshly grated Parmesan
Juice of 1 lemon
1 tsp dried thyme
2 C. baby spinach, chopped


Preheat oven to 400 degrees F.

While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse chicken and dry with paper towels. Season chicken thighs with paprika, salt, and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, frequently stirring, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately.

Recipe adapted from Damn Deilcious 


1 39 40 41 45