Brown Sugar Chilie Bacon Chicken Breast
1 package of sliced bacon
4-5 chicken breasts boneless and skinless
2/3 cup of brown sugar
2 tablespoons of chili powder
3 cups of water
1 med size bowl
1 tablespoon of oil
Before you begin pour the 3 cups of water into the bow and dump in the toothpics. Make sure they are fully under water and if need be press them down with a heavy object so they stay submerged. Let them be soaking for at least an hr. This prevents them from burning in the oven.
Cut chicken breast into 1 inch size cubes/slices
Cut the bacon in half ot thirds (your preference on how much you like your bacon)
Wrap each chicken cube/slice with the bacon
Secure the bacon wrapped chicken with the pick
Mix the brown sugar with the chili powder
Coat the bacon wrapped chicken in the mixture
Coat a backing wrack/tray with the oil and placethe coated chicken on top.
Bake at 350 degrees for about 30-30 minutes or until chicken and bacon are cooked
Romantic French Toast
1 teaspoon of sugar
1/2 cup of milk
1 pinch of salt
6-8 pcs of toast bread (white of whole wheat, preference is yours)1 tablespoon of butter
10 strawberries ( you can have more if you wish)
1 heart shaped cookie cutter
If you have a cookie cutter cut out heart from the slice of bread. If cutter is small you can manage to do 2 small hearts/ If you are doing it by hand cut out heart size to your desired shape.
In a bowl beat in both eggs and add the salt, sugar and milk while continue to blending it
Over low to medium heat on your stove heat up a frying skillet and melt the butter.
Take your cut out hearts and dip them into the egg/milk mixture on both sides and place them into pan to fry.
Fry till the hearts are a golden to light brown color and then remove and place on a plate.
Cut up the banana and strawberies and arrange them nicely around the hearts.
Sprinkle some powdered sugar over the top and drizzle some maple syrup if desired.
Side note. I used kiwi instead since I did not have any banana. As for the egg inside the toast. All I did was take one of the toast slices where I had cut out the heart fried it in the pan and cracked a whole egg into the cut out heart shape.
Rosemary Pork Sandwiches
1 -2lbs Pork shoulder
1/2 cup of oil
4 cloves of garlic
1 tablespoons of crushed rosemary
2 teaspoon of black pepper
1 green or yellow or red pepper (you choose the color as you prefer)
1 red onion
1/2 cup of grated parmesan cheese
baguette or buns of your desired choice
Cut up pork shoulder into strips about 1 inch in length.
Put them into a bowl where you can later mix it with the ingredients
Chop up the garlic as fine as possible and put it into the bowl
Take the rosemary and add it into the bowl
Add 1 teaspoon of black pepper into the bowl
Pour 1/2 of the 1/2 cup of oil and leave the other half for the onions and peppers
Mix it together in the bowl
Fry up on medioum heat
If you choose to do it in the oven cook at 350 for about 40-60 minutes
Cut up your pepper into slices. Thicknes is your choice.
I usually do half a green and half a red pepper for more color.
Slice your onion up so you are let with onion rings. Thickness is your choce but I recommend about 1 mm width.
Add 1/2 of the teaspoon of black pepper into the bowl with the pepper.
Toss the onion into a bown and sprinkle the remaining black pepper
Pour a bit of oil and mix it to coat the onion
If you are not picky Mix the onion and peppers into one bowl and cook them on medium in the frying pan.
After everything is cooked cut up your breat and fill it with meat then veggies and top it off with cheese. I spread some mayo over the bun for extra taste before putting in the filling.
Wishing you a very Happy Valentine’s Day. Hope you are filled with much love, and that you give, spread and recive a lot of love this day and every single day.
With the increased number of authors coming into the market it is becoming very crowded. You have a large possibility of getting lost among the crowd.
I’ve been writing and publishing for about ten years now and have seen trends go up and go down.
I have seen unique authors stand out and flourish like never before. I also have seen authors come and just as quickly go.
I know I have had my own share of ups and downs. Publishers closing doors, my books being taken hostage, have been ripped off by companies, even not fit the as one would say in crowd because you either followed in line or you were not one of them. Hell most people would have said to themselves “are you nuts? Is the stress and crap worth it?”
Honestly….yes…maybe at the time it was a hard road and I wondered but in the end it just made me stronger.
Ever since I was little girl I was not part of the in crowd. I was not popular. I was me. I did my own thing and was my own person. Even to this day I am still me. My writing is mine and I don’t follow what one would say is cool. I don’t force myself to write what is in style and trendy. I write what I am inspired to write.
Have I ever pondered and thought why not as one would say get in line and be a follower? Yes it has crossed my mind, but what came out of that was the fact that I would just get lost in the crowd of books following a trend. I did not want that. I wanted to write stuff that would make me stand out in my own way. I wanted to be unique, even if it meant I was different and not what is expected.
So I ask you. As a reader are you a trend follower when it comes to books? Do you like when your fave author joins a trend that is popular and writes a book in that genre that is over flooded with books?
As an author do you follow trends and if so why do you do so? Do you find it gives your work extra attention?
I got this recipe from one of my fave apps called Big Oven. Love using this app since everyday people can upload their pictures of the recipes they’ve made and directions are simple. I will post the link at the very bottom of the recipe. What I have posted below is exactly what is on the Big Oven page. I made it today and it turned out so yummy. The picture I posted is from while I was cooking it. I changed the color of peppers I used and added a bit more chili powder and red pepper flakes for an extra kick. If you decide to make it tell me how it turned out.
Beef Chili with Beans
2 tablespoons vegetable or corn oil
2 cups onions; chopped – cut into 1/4-inch pieces
1 cup bell pepper; chopped (red, yellow or green) – cut into 1/2-inch pieces
2 tablespoons garlic; minced (or pressed through garlic press)
4 tablespoons chili powder; (Spice Islands brand adds great flavor)
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef; (preferably coarse ground & 85 percent lean)
2 15-oz cans red kidney beans; – drained and rinsed
1 28-oz can diced tomatoes; – with juice
1 28-oz can tomato puree
Beef Chili with Beans Preparation
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.
Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.
Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.
Makes about 8 to 10 servings.
Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours.
If you’re a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne…or maybe add a couple seeded and diced jalapeno peppers.
The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
So I’ve started to cook more and try new things with food. I’ve had a few people ask me about the pictures I’ve posted on facebook so I will be posting them on here with the directions. At times I changed and add my own things to the food so I warn you. Cut up 5-6 chicken breast into strips Put them into a container you can lock and store in fridge later. Take 2 tbsp of honey put it in a microwavable dish then and add 5 tbsp of water and mix with honey. Put into microwave to melt honey with water. Add 1 cup of soy sauce into the container of chicken and then add melted honey. Mix all contents together and put into fridge for a few 2-3 hours or overnight if you wish for chicken to absorb the flavor. To cook put pan on high and slowly portion the chicken into it and stir. It will help to evaporate the soy. You can turn the burner down to med high after doing two portions and then continue to add the chicken and cook. No oil is added to chicken or pan for cooking. If you feel you want more soy than mentioned you can add more to container as you prepare it.
The new year is in full swing and I might kind of still be quiet but it is for a reason. Behind the scene I have been working hard on edits, working on new books and trying to get back on track. I have had to make many changes which include pulking books from publishers. That is never easy and each time very hard. I have been working on promo items and new ways of marketing for when I return. I want to come back and be ready. To have so much to tell you and share with you. I hope you continue to stand by me.
Happy New Year to all of you. I want to start off the brand new year to say thank you again from the bottom of my heart. You are all truly amazing with your love and support. Hope that 2014 will be something special and unforgettable.
I want to wish each and every single one of you a very safe and Merry Christmas. Thank you for all the love you have showed me, the friendship and the support. I am truly lucky to have you as readers, friends and supporters.
December 25th,2013 Holidays