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January 2012

Lazy Salisbury Steak Recipe

Lazy Mans Sunday Salsbury Steak Recipe

So I was on the phone with one of my besties earlier,  Jo-Day, and we rambled on about what to make for dinner.  She already had a roast planned out and we talked that up for a good 15 minutes.  For most, food preparation would be a boring conversation topic, but all my besties love to talk food.  That’s how we roll. It’s what bonds us.  I told her I was absolutely not in the mood to cook after my sons meltdown at church.  Which led us into the next twenty minute topic with complete enthusiasm (and I’m not being facetious)…..What the hell should  my lazy ars  make for dinner and comfort foods of the 80’s.  I told her I was thinking of making  burgers for an easy dinner.  Patty melts to be specific and she very simply said, “Why don’t you just make Salisbury steak out of it?”  I hadn’t heard of that since I was dang near 10 years old.  Now we never never made Salisbury steak in our  house as a kid.  My parents being the true Filipinos they are never even knew what that was. It was just never part of our cuisine. However, I did remember eating it at my besties house all the time.  I even remember the elementary cafeteria rockin it out at least once a week.  To me, Salisbury Steak is like bologna, the forgotten lunch meat of the 80’s.  Shout out to jo-day for the great 80’s comfort meal!  It turned  out great.   Since I wasn’t feeling the cooking vibe,  I made it the lazy mans way.  Super simple!  I almost wasn’t going to blog about this meal since I felt like I cheated on it.  But I thought to myself, “Self, what kind of food blogger would I be if  I don’t include such easy meals on my blogs?”  So here it is!  And my husbands words after eating it were, “This is great!  I really like Salisbury steak! Tastes like a school lunch”!   He said he felt like he was back in the lunch line!  Bravo!


1 tsp oil

4 Frozen Angus beef patties

1 can beef broth

1 beef bouillon cube

1 can cream of mushroom soup

1/2 pound sliced mushrooms

1tsp cornstarch

1/4 cup water

dash of salt and pepper


First things first, Salisbury steak usually calls for bread crumbs and raw egg to be mixed in the beef kind of like a meat loaf.  Since I didn’t have fresh ground hamburger, I just used already made Angus hamburger patties I got from Sams club.  This worked out perfect since I didn’t want to deal with handling raw meat and mixing it around in a bowl with my hands!

1.) I drizzled a tables spoon of canola oil in a large skillet and browned the frozen beef patties on for 4 minutes on each side, medium high heat.

2.) Take out meat and set aside.  To the pan dripppings, saute mushrooms until tender.

3.)  Add can of beef broth and deglaze bottom of pan with wooden spoon and add a bouillon cube.

4.)  Mix cornstarch and cold water and pour into pan.

5.)  Add meat patties back to pan.

6.)  I decided to whisk in a can of cream of mushroom at the last minute into the pan and that was a great idea! Made it taste great!  Simmer for ten minutes and done!

To go with my Lazy mans Sunday supper, I cracked open a can of corn and made Idahoan instant mashed potatoes both in the microwave and called it a day!  Dinner was  done in less than twenty minutes!!!  BRAVO!!

If you like this post, please leave a comment and feel free to follow me if you like.  I would love that!  I will get back with you with any questions or comments you may have.  Thanks for stopping by and having a beautiful day everyone!


Filipino Pinakbet Recipe (Auntie Nenengs and Uncle Arts version)

Today, I’m making Pinakbet.  A popular Ilocano vegetable dish from my Province back home.  For all you non-Filipinos reading this, get ready because it’s made with fermented fish sauce  or fermented shrimp paste aka bagoong.  Sounds tasty, yes I know.  It’s not for the faint hearted that’s for sure.  But Filipinos all over the world are addicted to this.  Like there is something in the fermented fish sauce equivalent to crack on the tongue. Anyhoot, Filipinos love it and so do my kids!  Makes this mommy proud!  This year, Auntie Neneng taught me her and my Uncle Art’s version!  YES!!!  I heart their version!

First things first!  Let’s talk about one of the most influential persons to have ever touched my life, my Auntie Neneng!  Growing up with her had its perks.  Weekend shopping sprees,  one on one dinner dates, and sunset power walks on the lake brings back nostalgic tears to my eyes! She has this zest for life that is utterly palpable.   Thank goodness for divine order and the universe granting her as my Aunt.

She has that un-canny ability to send your heart into overload in seconds. Her one liners resonates with me for months.  One of those infamous resounding moments was not too long ago during one of our one on one cooking dates.     She told me,  “Sarah… above all else, forgiveness is the key to everything”!   And I was left standing there over chopped onions thinking, “Dang!  That’s like, whoa”!  Then she adds that one, two punch, “It sets your heart free”.   More whoa! She always knows what to say and when to say it.  She’s the bomb! So whenever I am really mad at someone or something.  Or at least I think I am,  I fall back to her positive Dali Llama-esk influence because her impact resonates within me. Truly!    I enjoy listening to her talk about life and  her energy is off the charts.  Hell, even a phone call from her makes my day!  She just makes you feel so revived afterwards!

My aunt is always talking up our heritage and how proud we should be to be Filipinos!  A few weeks ago we threw a surprise 70th birthday party for her.  Relatives from all over the country as well as Canada made the journey to surprise her.  Since it was her 70th, it was 70’s theme of course.   Here are some candids and videos of that day!

Uncle Art sportin the Fro and the dry roasted pig cameo!

Mama. Mary, me, Criz, Rey and Arnold!

Acosta’s and Rabina”s

Crizlyn and the roasted pig denial.

Filipinos doing what we do!


1/2 to 3/4 pound pork thinly sliced

3 T pink Bagoong

Fresh ground pepper to taste

3 cloves minced garlic

1 medium tomato chopped

1 diced onion

1 egggplant chopped or 1 pound baby eggplant chopped

1 pound whole okra (I use frozen for convenience)

1 pound green beans cut

Butternut squash cubed

1 bitter melon thinly cut

1 cup water (if necessary)


1. )  Saute garlic until slightly golden.  Add onion and saute for 2 minutes.  Then add tomatoes.

2. ) Afterwards add pork and saute on medium high heat!

3.) Then add your pink bagoong

4.) And pepper to taste.  Saute for a few more minutes.

5. )  Then take the pork mixture out of the pan and set aside

6. ) To the pan drippings,  add your vegetables.  As a general rule of thumb, add the hardest vegetables at the bottom.  The ones that need to cook the longest. I didn’t have butternut squash (which would have gone to the bottom of the pan) or bittermelon this day, so I started off with eggplant at the bottom of the pan

7. ) Then green beans

8. ) Then okra

9. ) Lastly, pour the pork mixture over top and do not disturb the layers!

10. ) My aunt always tells me that once this starts to cook, liquid will form so there is no need to add water, but I like my Pinakbet juicy so I always add a cup of water at this point anyways.

11. )  Cover and turn to low or medium low, cooking until the vegetables are done.

12. ) Give it a good stir at the end of cooking.  My aunt adds extra bagoong to taste if needed.

Serve over rice and enjoy!

As always, I hope you enjoyed this post.  Please leave any comments or questions.  I will get back with you as soon as possible. Promise.  Feel free to follow me and subscribe.  Have a beautiful day everyone.  Thanks for stopping by!

Hot Cocoa Recipe

Don’t forget to drink your Ovaltine!!!

Little Orphan Annie wouldn’t!

     I’ve been wanting hot cocoa since the cold weather has come.  Which made me think of a specific drink my mom use to make.  Ovaltine!  It always made a cameo in our household when we were kids.  To this day my mom still thinks it’s the cats meow.  Well that and chocolate Glucerna, the end all and be all diabetic drink.  She’s always trying to force that shite down my husbands throat, even though he is not at all diabetic.  She even leaves it in our fridge in hopes he will change his mind.  Nada!  Then she lectures us about how Ovaltine is a great alternative!

     Anyhoot,  she swears by Ovaltine’s nutritional value too.  I still remember making hot cocoa out of it as a kid.  I just wish I had a  secret society decoder pin like Ralphie.  Maybe someday they’ll make a comeback! But I did have the next best thing… A cool encryptor decoder I got out of a cereal box back when it was too skool for cool to get toys out of cereal boxes. Although the thing never did tell me to drink my  Ovaltine.  Now I wish it kinda did.  The perils of childhood.

Cocoa Time!!!!

My guess for all this mild weather we’ve been having is an El Nino rolling through.  So with this past weekend’s snow, I decided to take full advantage of the scenery and playtime before it was all gone.

I ordered my husband to throw the sleds in the van for some impromptu sledding. He’s like the third kid of the house so of course he was down for that!

Our choice slope was the bunny hill at Fairground park. Dun dund dund!!!

   Unfortunately I got hurt on the J..O..B in a bout of turbulence which left me enjoying watching my family while they hit the slope.  Jealous!  So I did what any normal mom would do.  Pretend I was Tom Ang and snap away!

1…2…3… and we’re off!!

Faster, Faster!!!

Can he be any cuter???  I think NOT!

“I got this mom”!

“We are the Jamaican Bob sled team”!

Don’t worry, Be happy now!!

This was the perfect opportunity for that hot cocoa I’ve been wanting!   I looked up a recipe that called for sweetened condensed milk, which intrigued me so I had to try it out.  I changed the recipe by adding milk instead of water and instant coffee to enhance the cocoa.  I also added some ground cinnamon for a Mexican hot cocoa flave to it!  Hope you enjoy!!!


6/ 1/2 cups milk

1 cup water

3/4 tsp ground cinnamon

1 Tbsp instant coffee

1 tsp vanilla

1 can sweetened condensed milk

1/2 cup unsweetened cocoa powder

few pinches of  salt

Marshmallows and whip cream (optional)


1.) Add water to pan and cocoa powder.  Whisk thoroughly.

2. ) Keep  whisking on medium to medium low heat!

3. ) When thoroughly mixed, pour milk in pan and keep whisking.

  4.) Add vanilla…

 5.) Then instant coffee and ground cinnamon.

6. )  Add a few pinches of salt to even out the flavors

7. )  In goes the sweetened condensed milk….

8. )  DO NOT BOIL!  Unless you wanna clean up an overflowing volcanic milk mound.  Just heat at about medium to medium low making sure you stir all the while.  Mixture gets sludgy at the bottom if you don’t keep whisking.  Ladle into mugs and serve with marshmallows and/or whip cream if you so choose and enjoy!  You can cover and store in the refrigerator!

  Please free to leave any comments or questions.  I will get back with you as soon as I can. Promise.  And you are more than welcome to subscribe to my blog and follow if you haven’t already! Have a beautiful day everyone!  Thanks for stopping by!

Fab five Beef Soup recipe

I’m not quite sure if I’m liking this mild winter we’re having.  But I do know one thing’s for sure.  My kids are having a wonderful time with the few snow showers we have had. They ain’t complaining about it one bit!  See for yourself!

Take that big sister!

Hide and seek!

 “Can we make snow cones mommy”?

I, myself, love the snow.  Hot, sticky weather is so irritating.  I would rather have seasons.  I am such a trader to my islander roots!

Anyhoot, I made a hearty beef soup with the nice winter weather kicking in!  My brother in law makes a wonderful beef soup during the winter months and I was gonna hit him up for the recipe, but I recall asking him for it once and remember being blatantly denied like a bad credit card.  God love him!  So the thought of getting recipe rejected once more left me perusing the internet in search of the perfect beef soup. LOL’ing.  I had some major A.D.D.  deciding which one to choose from. So in my good ole fashion, Sarah can’t make up her mind stumpedness < –(is that even a word?), I ended up  making a combination of 5 different soups.  Hence the name “Fab Five Beef soup”! That’s gotta good University of Michigan appeal to it for all you die hard 90’s b-ballers out there. (I heart Jalen Rose myself).  It wasn’t half bad either.  It ended up being more like a vegetable beef soup.   And let me tell you, I’m not much of a vegetable beef soup person, but for those of you who like it, this was good.  Unlike my brother in law, I’m forking up the goods. Here is my combination Fab Five Beef soup….. (I think adding spicy seasonings to the bowls would make this soup go off.  We added Tony Chachere’s creole seasoning to each individual bowl and we liked it)


1 tsp canola oil

1 1/2 pounds of beef stew meat cut into tiny bit size pieces

3 stalks celery diced

1 16 oz bag frozen mix vegetables

1 can diced tomatoes

2 potatoes diced

3-4 cloves minced garlic

1 onion diced

3 cups V-8 juice or 2 twelve ounce cans

1tsp salt

1/2 tsp pepper

1 can beef broth

1 can water

1 tsp oregano

1 tsp basil

1 bay leaf

3 beef bouillon cubes

10 dashes franks red hot sauce

Tony Chachere’s creole seasoning (optional)

Here is a cameo of  some of my star ingredients.

1.)  Add oil to soup pot and brown beef stew pieces on high.  Add onions and garlic and continue sauteing on high until beef gets nice and caramelized.

2.) Sprinkle salt and pepper. I  busted open my snazzy Himalayan Sea salt grinder.  Good stuff!

3) Pour beef broth in pan and work wooden spoon to de-glaze  bottom of the pan.

4.) Add can of diced tomatoes

5.) Then V-8 juice

6.) Next frozen vegetables, celery and potatoes

7.) A can of water

8.) Add beef boullion, basil leaf, dried oregano and basil.

9.) Stir all together and Bring to a boil!

10.) Turn down to a simmer and cover.

11.) Continue simmering for 1 to 1 1/2 hours until meat is tender and veggies are done.  Re-season with salt and pepper as needed!   Goes great with crusty bread! We also ended up sprinkling Tony Chachere’s creole seasoning to our individual bowls and it made it taste great!

If you have any questions feel free to ask,  follow me or leave a comment.  I will get back with you as soon as I can.  Promise.  Thank you for visiting my blog! Happy eating everyone and have a beautiful day!

Chocolate Cheesecake Cream Puffs recipe

Slumber Party Part Deuce, The Day After!

It was early afternoon.  Love was at school and the kaikai son was with my husband running errands.  And Momz and I spent some quality time in the kitchen together.   She sat at the table, comfortably, while I prepped the rest of the days meals.   I decided it would be a novel idea to make dessert before  dinner.  How wonderful is that?!

My mom’s life is one for the story books.  I’ve always wanted to walk a mile in her shoes.  Now that I’m older, I’ve come to realize some of the ultimate sacrifices she’s made in order to raise her 5 kids and provide a better life for us.   She’s been sober for over ten years now and our journey with her through her recovery has made our entire family bond even closer than it was before.

After her recovery came a sweet tooth that won’t quit.  So thoughtfulness and her health is always in mind when I make dishes for her.  I decided on cream puffs today.  And with my calculations, it would be 1 gram of sugar per serving.  Great!

I’ve been wanting to try my tweaked version of a puff pastry recipe. After repeated visits to my favorite cream puff bakery “Beard Papa”, I thought I’d give this dessert a whirl.   These are the best cream puffs ever.  They are a Japanese based worldwide store.  Here is the link….

I always get stoked when I come across a Beard papa.  Some bakeries I’ve visited in the U.S. include San Fran, L.A. and N.Y.C.   Here are a few pics I took of the place during one of my stays in L.A.

First you choose your pastry.  Then they pump the cream filling of your choice into the side of the puff.

Here is my order. Double fist pump!

 Their eclairs and the green tea puff filling is the bomb too! I promise he was cheezin after this shot!

Anyhow, this would be my first attempt at making these.  Now down to the nitty gritty.  I couldn’t decide if I wanted coconut cream, chocolate fudge, plain vanilla or cheescake filling.  Decisions are the worst.  In the end, I let my my mom decide.  And Chocolate-cheesecake it was!  End result?  Outstanding! Double fist pump.  Oh yeah, Oh yeah!

Here are the ingredients.  Try not to pay attention to the sugar on the right. And my moms hand perfectly placing all the ingredients in their place for my photo op.   For some odd reason, I thought I needed sugar.  But the recipe didn’t call for it.


1 cup milk

2 cups whipping cream

1 cup flour

1 cup water

1 tsp vanilla

1/4 tsp salt

1 stick unsalted butter

4 eggs

2 packages of instant pudding of your choice

Parchment paper

1.)   Start off by putting 2 packages of instant pudding that you like in a large mixing bowl.  My mom decided on cheesecake and chocolate  since it was her day. That and my kids weren’t there to trump her on it.

2.) Then pour milk and whipping cream into bowl.

3.) Mix with wire whisk until mixture becomes thick.  About 2 minutes.  Place in refrigerator for later.

4.) In a small sauce pan, combine water, salt and butter.  Heat to boiling.  Add flour and stir with spoon until it forms a ball.  This happens quickly once you add the flour.

5.) Transfer the mixture to a stand mixer or you can use a large glass bowl with a hand held electric mixer for this part.  It’s your choice.

6.)  Add vanilla to bowl.  Crack 4 eggs into a separate bowl.  Turn mixer on medium high and add all the eggs in at once while the mixer is on so the eggs do not curdle.  Dough will still be hot.

7.) Mix thoroughly.   Mixture will be gooey.  Drop by spoonfuls on a parchment lined cookie sheet like so….

8.)  Bake in a preheated 425 degree oven for 20 to 25 minutes.

9.)  During the last five minutes of cooking, take them out of the oven.  Take a knife and insert a hole in the side of the puffs and twist.  Then finish cooking them off for the remaining five minutes.

Cool completely.

10.)  Take a ziplock bag and fill with pudding mixture snipping a hole at the end for piping.  Or if you have it, fill a pastry bag with a fancy tip for piping like pictured below.  My mom was like “ooooh and aaaahhhh” over this step!

11.) Pipe the pastry with the filling.

  My mom is rockin the macroni necklace kai-kai gave her! Dave Chapelle would love that!

Lastly you wanna have a taste test poser shot,  But she really wasn’t posing.  I was trying to get an open mouth shot here but my photography skills aren’t up to par.

These are worth making.  And so easy too!  I thought they’d be much harder to make.  But not really!   You can’t have just one!  My mom loved them and I sent her home with a bunch!  Yay!!!!!  I think next time I will try coconut cream or a green tea filling.

If you like these, please subscribe!  And if you have any questions feel free to leave a comment.   I will get back with you.  Promise!

Filipino Beef Sinigang Crockpot Recipe

The Holidays have come and gone.  And as always, they go by in a blink!  I’m not one that loves to receive gifts.  Just more to dust.  That or it all goes to the salvation army sooner usually than later in our household.  But the one true thing I love about the holidays is basking in the quality time spent with loved ones.  After spending time with my mom on Christmas Eve, I felt so lucky I still have her around!  Here is my excerpt on that fantastic evening!

True gifts can never be bought…… We were gathered around the Christmas table talking and laughing over full bellies. As I looked back over my shoulder, I saw my mother quietly sitting on the couch and observing us with a sheer smile over her face. Her transparencies showed loud and clear. And she was literally glowing from within. As I watched her basking in the beauty of watching her grown children and grandchildren, I felt her energy radiating with love. My heart became so full as I watched her beam this unconditional love for us and my heart overflowed with love back towards her. I felt such mixed emotions. Especially since I know her health hasn’t been the greatest this year. I am grateful I still have the gift of her presence. It’s one of the many gifts I have received this year that can never be bought! Thank you God for the company of my mother and the many priceless blessings you have given me this Christmas season!

So anyways, me and my mom have been enjoying our quality time together ringing in  more parties for the New Year!  We went to my aunts surprise 70th birthday the first Saturday in January and the theme was 70’s!  How cliche is that?!  But I had nothing 70’s in my closet to wear.  I woke up that morning and low and behold, my momz dress she wore in 1975 was peeking down at me from the top of the closet!  Funny how things work itself out sometimes!  She was a little thing too at 9 months preggers with me, sporting that small dress!  Here she is with the Windy city, Chi-town, at her back, ready to pop…

Fast fwd to present.  This is my cameo in the same dress.  I think this was a 70’s moo moo style island dress!    And let me tell you,  it hurt to squeeze into this thing.    I’d like to think my biceps were bulging out of the sleeves because I’m buff like Angelina Jolie.  Not so much!

My daughter walked past us as my husband was having a bit of trouble zipping the back and said, “Wow mom, you’re really fat in that”!  And sped off as quickly as she said it.  Seriously?!  We just about died laughing.  Kids and their “I don’t know any better,  so sometimes  I have diarrhea of the mouth” one liners!  Oh boy! I let that one slide.

Anyways, After that 70’s party, I had my mom spend the night for a slumber party with the kids! We made Sinigang!  One of her favorite soups!  This is a traditional Filipino tamarind based soup that I discovered works out really well in the crock pot!!  Very popular, very easy and very sour!  Which is why so many of us love it!  Including my kids!  Ah, they are so Filipino. Makes this mama proud!   I used what I had on hand.

Slumber party part 1 (Siningang)


3 to 4 pound beef chuck .roast

1 Knorr tamarind based  Sinigang packet

(Note: Do not get mixed up with the guava based sinigang as this is not sour)  One way I remember is to always buy the packet that has the shrimp on it. (Jeffro tip)

1 diced tomato

1/2 pound green beans  cut in half

1/2 pound baby eggplant cut in quarters

3/4 pound greens such as spinach or turnip greens

Patis to taste aka fish sauce – optional

First I turned my crock pot on and placed my roast in it.  I mixed 6  cups water to one knorr tamarind sinigang packet.  I use two cups less water than what the package instructions call for in order to make it extra sour.  This was actually a great suggestion from my friend Jeff.  Who would’ve thought?  A white boy schooling a Filipino how to make sinigang even better.  He surprised me with such teachings after having been based in Guam and Japan for 5 years in the Navy.  He came back dang near Filipino eating like a true local.  Spam and all!  lol Anyways, pour the mixture over the roast.  And set on high for roughly4 to 5 hrs.  Or low for 8 to 10 depending on how much time you have.  Easy right?!

During the last hour of cooking add your green beans and sliced eggplant

And at the last half hr of cooking I take the meat out of the crock pot and cut into chunks and add it back to the crock pot.  Then add tomatoes and leafy greens!

Here it is simmering away about ready to be devoured!!  Sorry about the blurriness.  Not so quality but that doesn’t matter cause it is oh sooo good!

At this point you can add a few dashes of patis if you want it extra authentic or you can even add a dash of patis to the serving bowls as you wish.

And here is the momz enjoying it during our sleep over!

Cabbage Rolls Recipe Happy New Yr. 2012

I’ve been playing around with the idea of making greens to ring in the New Year, but I haven’t come across a really good recipe I’ve liked yet.  Errr!  I was talking to my girl Heather about this and told her I was making cabbage rolls for the New year as always and she pointed out that cabbage would technically qualify as a green.  Sweet!  She’s always giving me the homey hookup on brilliant solutions to my  problems.  So there ya have it!   The two in one action.  Yay for cruciferous vegetables and Heather!

I learned how to make cabbage rolls way  long ago.  Sheesh, it must’ve been, say… late teens or early twenties when I first tried them out?! And I’ve made it a tradition to make them for New Years ever since.  I learned how to make them by a special person named Josephine.  Although she is not a part of my life now, she still holds dear to my heart.  She is one of those very rare people that I’ve come across in life that leads by pure example and great ethics.  Although she doesn’t know it, it was such a pleasure getting to know her as she left a profund impact on me.  I wish there were more people like her around.  The world would be a better place. That’s for sure!  Anyways, she was a great cook and even schooled me on how to put coins on the bottom of the pot for a prosperous New year.  Here is the recipe.  They are way addicting!!!  I tweaked it a little as I do most recipes I cook.

But before you go any further, here is a video for you to enjoy.  We rang in the New year last night and of course Rob wins every year!  One hand takes all.  You might wanna turn your volume down.  We get rather loud and annoying when we ring in a prosperous New year aka gambling high stakes dollars!


1 head of cabbage

1  pound of ground beef

3/4 cup white or brown rice

1 medium onion diced

1 raw egg

1 large 46 oz can Campbells tomato juice

salt and pepper to taste


1.) I start off with a head of cabbage.  Peel back the layers and set aside.  I’ve come to learn that boiling the cabbage ahead of time for about ten minutes makes it much more pliable and easy to work with when you roll the beef into an actual cabbage roll.

2.) Next, put a pound of ground beef into large bowl

3.) Add your onions and raw egg into it.

4.) Add rice to bowl and mix.  (I’m on a health kick right now so I rocked the brown rice this time around.)  Tasted the same. So that’s a plus. Then add a dash of salt and pepper to your liking.  Be careful on the salt as the Tomato Juice you will be using already has a high sodium content.

5.)  After mixing thoroughly,  form into large meatballs like so and place on a cabbage leaf and begin to wrap into a roll.

6.) Line the cabbage rolls into a soup pot.  I use a 4 quart pot.  Then pour a large can of Tomato juice over them.

7.)  Bring to a boil.  Cover and turn it down to a simmer.


 8) Cook low and slow for a good 2 to 2 1/2 hrs.  Check on them once in a while and ladle the juices over the cabbage rolls being careful not to disturb them too much while they are cooking. It’s done when the juices turn a darker orangey-brownish tint.

Plate it  up and serve with a side of mashed potatoes and corn.  There ya have it!  A prosperous New year dish.  Oh yes, Almost forgot.  Don’t forget the black eyed peas for the New year ya’ll.   That’s the southern coming out in me.  Since I lived in Texas, I claim southern once in a while depending on my mood.  That and all this talk about greens earlier is making me feel southern right now.   If you like it, please subscribe to my blog if you haven’t already. Many blessings for the New year to come!

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