Yummy Lunch OUT!

Hello my loves,

First a few special shout outs today!!! Happy Birthday to my beautiful sister Rhoda :-) I love you honey!!! Welcome to two new "COOKED followers", Mecca Woods my talented movie making cousin and songstress, Ms. Tanja Dixon!

I had a wonderful business lunch about three days ago at the Marathon Grill 16th and Sansom. Honey, I haven't been there since the 80's and they have seriously changed. You knew this??????? Any who, I had the GRILLED VEGETABLE & GRAIN SALAD. Field greens, asparagus, zucchini, portobello mushrooms, red onion, oven dried tomatoes, pearl barley and couscous. I added the Moroccan chicken.  It was seasoned to perfection with a dry rub to die for! The salad dressing was a creamy yet light lemon vinaigrette! The young lady who treated me to the fabulous fare had the chicken pot pie!

Can I tell you how I am going back for that one! Imagine a large white squared off bowl with creamy soup and fat shredded pieces of juicy chicken and in the center of this bowl of heaven, with dark green flecks of tarragon, and a potpourri of veggie colors is a triangular shaped thick crust like dumpling creation! I am dying in a good way! The whole time we are forgetting about the topic of this meeting and going on and on about how delicious this meal was!!!!

It explains why it's one of the most busy lunch time restaurants in the Center City area! Our waitress was amazing I apologize for the fact that her name escapes me. May I ask you all a question? Do look like a movie star??? (Oh you say the sweetest things) Maybe it was my Kristin Hobo by Coach but hopefully not because the host, the manager and some other guy was truly interested in what we thought of our meal!

Ok finally, my Dollycakes! We did not ask for dessert. Yet, these folks wanted to make an impression...which they did! Why???? May I ask did some woman (staff) say "You ladies look like you could use something sweet. So we wanted you to taste this, it's a banana bread pudding." This thing! This incredible thing was RI-DANK-CUL-OUS!!!. They had the nerve and audacity to plate it on a little raspberry and I think chocolate sauce. Can I also ask you why they went ahead and topped it with a little glaze????? NO!!!! Whipped cream you say????.... Heck NO! Yes they did! Party people they did!!!! They went ahead and topped it all off with vanilla bean ice cream! That was not necessary but extremely
DEE-lect-A DILLY-OCIOUS!!!!!!!!!

Please have a wonderful snow day!!!

MJ (Mama Joy)

CHILI

Hello how are you my Lollypop Dollies????
I wanted to get this to you before too late oh noooo, too late. Hey I was up with the children and they come first. They demand that they come first. You know what I mean
 :-) Try it out and tell me what you think.
This is a great cold evening dish!

 COOKBOOK UPDATE: A most humbling experience. My husband sent out the recipes. And they have plenty of typos!!!! I am so upset :-( However, I have decided to accomodate the test kitchen chefs the best I can. Better now than later. Please enjoy. Also, wonderful people...please hang in there with me when I promised a meal. Life sometimes gets in the way! Please be well.

TONIGHT'S Dinner:

SPICY CHILI URBANO

 

Chili Seasoning

1 Tbsp chili powder

1 Tbsp garam masala (If not available check ingredients online to make your own)

1 Tbsp onion powder

1 Tsp black pepper steak seasoning

1 Tbsp sugar

1 tsp Lawry's Seasoned Salt (R)

Veggies to be sautéed
1/2 bunch fresh cilantro (minced)
1 small yellow onion (diced)
1 red onion (diced)
1/2 green pepper (diced)

Meat and Seasonings
2 Tbsp oil
2 tsp Lawry's (R)
4 shakes Worcestershire sauce
2 lbs ground beef
2 lb steak cut into small cubes

Mix in sautéed veggies then meat. Set on "high" for 1 hour or when boiling fr 20 minutes. Spoon out excess juices and set aside just in case it runs out. Lower heat to "low" over night. Stir when you can. Serve over night.

Beans, Tomatoes and Chili
2 Tbsp Asian Chili Sauce (If you do not have it use 4-6 Tbsp of Louisiana Style hot sauce if you like it spicy, get this sauce)
2 Tbsp Louisiana Style Hot sauce
2 dried whole chili peppers just lay it in there (whew)
1/2 marinated fire roasted pepper (not hot at all diced)
1 can diced tomatoes (drain well)
1 can diced tomatoes with chilies (drain well)
1 can black beans (drain well)
1 can kidney beans (drain well)
1 can pink beans (drain well)
1 cup spaghetti sauce

First, add all chili seasonings in a freezer bag. Blend/ shake well. Set aside.
Second, add all of the items from the beans, tomatoes and chili pepper section to crock pot set on high. Stir in sautéed veggies and chili seasonings.

Third, season ground beef and steak separately by evenly dividing the seasoned salt, and Worcestershire sauce. Sugar is meant for ground beef only. Season the meat separately. Heat a large pan on medium-high heat with 1 Tbsp canola oil, add ground beef, sauté continuously by chopping ground beef with spatula into small morsels until brown not crispy, drain and set aside. If you must wipe/ clean the steak, make sure to pat it dry with a towel. Add 1 Tbsp oil to pan again. Season the cubed steak with remaining seasonings. Sear steak in hot pan by pressing meat with spatula. Turn when meat is has browned well. Sear second side until meatis at a "medium" temperature. Add all meat to crock pot. Cook chili on high until boiling. Let boil for 15 minutes. Cook chili on low over night. Feel free to add toppingsbelow!

Toppings- All Optional
Sour cream
Splash of Lime
Cheddar Cheese
Diced Avocado
Crumbled Bacon


My Doll babies...That is enough,

Love you to pieces!

MJ

To the FOODIE point!!!

My Doll Babies!
I love my son TJ...He let's me know that is time to quit working on the cookbook and blog by literally pulling the plug on my project. I did not know where to find the saved drafts so I freaked out a tiny bit...we're good now :-)

So, I am getting to the point by giving you an update:
The cookbook editing is 1/2 the way done and I am looking for printing houses. I have narrowed the serach down to two. Remember to complete what you love my friends!

Ok so tonight we are getting creative!


Cooking Theme TIP:
Basically, I am suggesting that you use an inspirational restaurant to boost your boredom in the kitchen!

Not too long ago my family and I visited Chima's  a Brazillian steak house you may have heard of. Another we have here
in Philadelphia is Fogo de Chao these two are chains but great to visit if you love buckets of meat. If you are bummed out because you want to hangout and your funds are insufficient, switch up your spot. Use candles and nice fabric...may rearrange your furniture to create a cool vibe for your themed meal.

For a Brazillian steak house theme at home;

• Grab some metal skewers and small plates
• Use maybe three different meats (lamb, chicken, beef, pork, veal...etc)
• Create some various marinades from your favorite, vinaigrettes, dressings, herbs, spices and wines.
• Grill or broil your meats, high heat and marinating will result in a nice dish.
• Create an antipasto dish of various cold cuts, cheeses, olives and peppers
• Serve your guests, wine and beer from a couple of different regions
• Play your favorite music, maybe videos set on mute for mood an voila!

With all of that meat who needs dessert??? YOU DO!!! Creme Bruillee, sherberts and fruit compotes are great and not as filling:-)

Me doing the blog and editing tonight! Note my babies reading, even TJ on the left :-)

PLEASE BY ALL MEANS SUPPORT RESTAURANTS ESPECIALLY LOCAL ONES. THEY ARE GOING OUT OF BUSINESS FAST. BY GOING OUT AND PATRONIZING THESE BUSINESSES, IT ASSISTS IN REBUILDING THE ECONOMY...SUPPORT PASSION!!!

Thanks my Dollies!!!!
MJ

MLK Day...Black Eyed Peas!

Dollies!
Did you do something great in remembrance of Dr. King? If you did, I am proud of you. And if you did not...there is always today :-). I did a little project with my kids they had fun.

When we came home, dinner was wholesome and simple.

Last night's Dinner:

Black eyed peas with smoked meat and curry rice
Salad and Lemonade


Edits to the cookbook are going strong! Might have to bake something nice tomorrow.

Don't want to bore you. But I am glad to keep you company..Night, night my loves!

MJ

Chit-Chatting and Chewing!

Hey my LOVES!!!
I realized that my last post did not go through, my apologies! My husband, Troy made dinner a couple of times since I talked to you last. He is the best! OOOooo, I cannot wait until the Valentine's Day BlogXOXO <3<3<3.The editing of the book is going well! So many minor details but this is a cool experience. I spent last evening with my two sisters, Salim and Sinyan we laughed all night! I cooked dinner at Salim's as a thank you for having us over.

This morning my sister-in-law Des and I had a great talk about food and sisters, women, and/or girlfriends sticking together! Such an important topic. Many times cooking together brings about personal conversations that helps each other. If you can be a blessing to someone else, please do so.


LAST NIGHT'S Dinner:
We had 2 Baked Chickens w/ Rosemary and Lemon I halved the chickens (with Salim's great kitchen shears!) and Roasted, Potatoes w/ butter salt and pepper and green beans w/ corn. I feel very comfortable in my sister's kitchen. Salim always buys the best quality foods and seasonings. The children played all night and the sisters had girl talk, the guys did guy stuff (I guess :-).

COOKBOOK UPDATE:
Sending out the recipe assignments to our test kitchen staff at the end of next week. Which is the next to the last step in the editing process. After all edits are done, we are sending out for a proof copy. Printing dates, book signings and the promo tour will be posted here! Please tell your friends about the book and the blog. Be the first to follow the blog and the first 100 to order you books. Book order information will be posted soon as well!

I absolutely love you all! Smooches!
MJ
(The children I was with yesterday, pic from a couple summers ago)

Counter clockwise, Me with my little boy TJ, Cydney, Kendal, Mary and Kay Kay!

WE DID IT...now what?

My Dollies!

The Cookbook is Done!!!!

I first give God all of the glory around this seriously, I do. If it sounds redundant good! Thank you too for all of the support and love! All of you can say  that you were here first when it all started:-)

Ok soooo what's next for the Cookbook? EDITING of course. That is what you do after you finish writing your book. DO NOT try to edit while you write. It will stunt your process. Let your creative juices flow! Please finish writing your books, plays, songs, etc. Dollies, you will feel a sense of accomplishment yes but more importantly, new projects will come more easily and you will inspire others. Ok so we are back for scrumptiousness. I love food I absolutely Doo-BA-lee-Doo!

I also want to welcome Ms. Candice Smith to our blog family! She is a long time friend and she is proprietor of a natural hair salon! Look her up on facebook support, suppport, support each other!

Two things! I have a video that I want to share with you and a recipe.

TONIGHT's Dinner: actually, last night's and today's lunch!

Lasagne w/ a Ricotta Substitute: Cream Cheese

I started to shelf this dish due to my having no ricotta.
I must say the cream cheese held its own.
While ricotta is better, this was a mean pan of lasagne!
I used:

 

2 boxes of cooked lasagne noodles (follow box instructions)

3 lbs. ground beef cooked in a large pan. (no oil should be needed, if so, use a little at a time). Add 1/2 tsp parsely, minced garlic (as much as you want!), onion powder, 1/2 tsp black pepper, 1/2 tsp Lawry's (R) seasoned salt and Italian seasoning while cooking continue chopping with spatula until meat until it is course and mealy, set aside.

2 jars spaghetti sauce.

1 1/2 packs of softened cream cheese

6 cups of you favorite shredded cheeses.

Saute:

 2 onions. 1 yellow bell pepper, 1 green bell pepper and 1/2 carton of grape tomatoes halved.

Set aside.

Keep the same seasonings (except Lawry's (R) ) that you used for the meat out to use for the layering:

Drain noodles and rinse then drain again.

Spray a 9"X13" pan (Ohh this is a big portion your about to make!!!)

pour about a 1/4 cup sauce on bottom of pan. Begin Layering noodles the first layer does not need all noodles about 3. Layer in this way throughout

Noodles, Cream Cheese, Meat, Sauteed veggies, then Cheeses or do it anyway you feel suits you better. For the final layer of noodles, I like to spread on the sauce then shredded cheese and seasonings on top! Bake at 350* until your baby is sizzling and the top is just browning! Many people add egg and parsley to the ricotta which is dee-lisheeee-oooooooo-soooooo!

Enjoy!

TIPS:

Place a small round cake rack in the bottom of the pot so that those big beautiful noodles won't stick to the bottom of the pan. Also, use salt and oil in the boiling water to avoid the sticky noodles tearing when you pull them apart!

To cook or not to cook the noodles... that is the question! I have done both. Can't say much about either except that, if you do not cook the noodles, you should use a good amount of sauce that covers the noodles so that all the noodle will be soft. However, as you can see closely in my pic, the ends harden as they bake even if you boil them! Boiling is more work too but I like doing it that way.

Making your own sauce: Yes you will be sooo very pleased if you make your own sauce. A great substitute is slowly cooking your "jarred" sauce until the sauce thickens and darkens. 

My son actually called last night while I was baking to ask about making Veggie Lasagne.

Love you Dollies!
MJ

I'll miss you! Be back tomorrow!

Hey Dollies!
Mama Joy has to check on her Grandmom Rhoda who's mentioned in the cookbook. Her cuisine is close to that of islanders many wholesome ingredients and spices. My grandmother is 95. God Bless her!
Love you all, check back for Sunday Night's Dinner!
Toodles my sweethearts!!!
MJ