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Sunday, December 25, 2016

Spatchcock Roasted Turkey

For this Turkey, you Spatchcock it, which means you cut out the backbone and crack the breast.
It cooks faster and is juicy and tender and you can cook the backbone the night before so you have plenty of broth for gravy, soups and dressing.
Then you rub your turkey down with salt and leave it uncovered in the fridge and the next day you will have a tender delicious juicy turkey to serve.

What you need:
1 whole turkey thawed
seasonings: salt pepper garlic onion powder thyme
olive oil

Heat Oven to 400
How to make it:
First remove inside packets of giblets, I cut off the tail part of the turkey and cut out the backbone of the turkey, you can check Youtube for how to do this.
Next wash turkey then pat dry with paper towels, then sprinkle salt over turkey and place in fridge uncovered over night.
Next day take out turkey and rinse, then pat dry again, rub with olive oil and sprinkle with salt, pepper, onion powder, garlic powder and thyme on both sides.

Place in a large pan with a baking rack that has been sprayed with Pam

Place in oven and bake  Check on the turkey after 40 minutes and tent with foil if getting too dark. Roast until the turkey reaches 160 degrees, about an hour and a half. Set aside to rest 10-15 minutes before slicing to serve.

For the Homemade Turkey Stock:
1 turkey backbone and 1 turkey neck
8 to 10 peppercorns
1 large onion, quartered
1 large carrot, large dice
1 rib celery, leafy tops intact, cut into large dice
1 to 2 bay leaves
1/4 bunch parsley
2 to 3 tablespoons salt
6 cups water

For the Homemade Turkey Stock:
In a medium saucepan, combine all the ingredients. Bring to a boil and then simmer for 45-60 minutes, until reduced and flavorful.

Serve with Mashed Potatoes, dressing, cranberries and more

Friday, December 23, 2016

Chocolate Butterscotch Fudge

It's candy making time, so I'm making two favorites we like here, chocolate and butterscotch
Mmmm it's yummy and so easy, just be sure not to overcook , keep it low not too hot too and your fudge will turn out great.

Yield: About 2 pounds
What you need:
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 cup (6 oz.) butterscotch chips

How to make it:
LINE an 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly into prepared pan.
MELT butterscotch chips and remaining sweetened condensed milk in clean heavy saucepan over low heat. Spread evenly over chocolate layer.

CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Chocolate Snow Swirl Fudge

Almost missed getting a picture, as I was boxing it up to give as gifts it was being gobbled up by some. 
This is a pretty fudge to make and serve especially at Christmas time, just be sure not to get it too hot when melting, and don't cook it too long and you will have perfect fudge every time. So Easy

Yield: About 2 pounds
What you need:
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
4 tablespoons butter, divided
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
2 cups miniature marshmallows

How to make it:
LINE 8-or 9-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with sweetened condensed milk, 2 tablespoons butter and salt in heavy saucepan over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.
MELT marshmallows with remaining 2 tablespoons butter in medium-sized saucepan over low heat. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
CHILL at least 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
Serve this decorative fudge in individual gold and silver paper candy cups or give as a gift in a small silver tin decorated with white ribbons

Friday, December 16, 2016

Peppermint Oreo Truffles

Truffles are a real treat anytime and these are perfect for Christmas

36 Oreos (don't use Doublestuff)
1 (8 oz) pkg cream cheese, softened
1 tsp milk
1 tsp vanilla
16 oz. white chocolate almond bark
1/4 cup crushed candy canes or peppermint candies, for decorating
1 pkg of peppermint kisses

Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls** (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.
Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off ( 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with crushed candy canes and sprinkles then allow chocolate to set. Store in an airtight container in refrigerator.
**If using kisses as you form the balls insert a kiss in the center of each and form ball around kiss
Remember do not over melt do it in small time levels so it doesn't get hard

process the oreo cookies into crumbles
Mix in cream cheese and vanilla
Melt chocolate
Form into balls and freeze
quickly sprinkle toppings 
let them set and dry then package store in airtight container and keep in fridge

Thursday, December 15, 2016

Creamy Garlic Mashed Potatoes

The flavor in these mashed potatoes is amazing, the more cheese the better

What you need:
8 medium potatoes, peeled and cubed, about 2 ½ pounds
1 cups whole milk
2 tablespoons butter
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup Taleggio or Camembert Cheese(optional)
Nutmeg, freshly grated, to taste

How to make it:
Place potatoes in a pot, cover with cold water, bring to boil, salt
well, boil till tender, drain and return to hot pot.   In a wide pan
heat milk with remaining garlic and butter over medium heat to low
simmer.  Add milk mixture to potatoes and mash, melt in Taleggio or
Camemebert if using, and Parmigiano-Reggiano then season with salt and pepper and
nutmeg, to taste.

try this recipe with my
                                                              Green Beans with Bacon

Drunken Italian Chicken

Rich sauce, zesty garlic smothers this Chicken in Flavor

Serves 4
1 4-pound chicken, quartered
Garlic, Salt and pepper
2 tablespoons olive oil
1/3 pound pancetta or meaty slab bacon, diced
2 carrots, peeled and chopped
2 ribs celery with leafy tops, chopped
1 onion, chopped
4-8 cloves garlic, crushed
1 small green anaheim pepper, diced

Herb bundle: 4 stems rosemary, handful of sage, 2 bay leaves
1 bottle red wine such as Montefalco Sagrantino or other Italian red wine
About 2 tablespoons Acacia (light in color and flavor) honey

How to make it:
Pat chicken dry and season chicken with garlic powder, salt and pepper.   Heat a large Dutch oven over medium high heat, add olive oil, 2 turns of the pan, brown chicken skin side down first on both sides, remove to plate.  Add bacon and stir a minute or 2, add carrots, celery, onions, the garlic, herb bundle, salt and pepper, stir to soften 5 minutes, add wine and honey, bring to boil, add chicken and simmer 30-40 minutes to thicken.

try this with

Crispy Fried Fish or Shrimp

It's hard to find good crispy fried fish around here, so now you can make your own right at home, tasty good and you know what's in it, all good things
We like fish, and catfish is high on that list, so this recipe makes a really tasty crisp fish or shrimp

For the Fish or Shrimp Fry:
Vegetable or canola oil, for frying
1 cup all-purpose flour
1 rounded tablespoon (a palmful) Old Bay seasoning
1 bottle Dos Equis beer or other lager
4 to 6 portions of 6- to 8-ounce thick pieces of cod or other sustainable white fish or 20 to 24 large shrimp or prawns, tails-on, shelled and deveined
1 lemon, cut into wedges

For the Dill-icious Tartar Sauce:
1 egg yolk
Juice of 1/2 lemon
1 rounded teaspoon Dijon mustard
About 2/3 cup grapeseed oil
2 to 3 tablespoons fresh dill, finely chopped
3 tablespoons relish

For the Fish or Shrimp Fry: In a deep pot, heat a few inches of oil to 350-365°F. Preheat oven to 275°F.   Whisk up flour, Old bay and beer. Coat the fish or shrimp in batter, let excess drip off then fry fish filets 1-2 pieces at a time or shrimp 5-6 at a time. Cook fish about 5 minutes; shrimp 2-3. Once golden and crispy, remove to a wire rack set on a baking sheet and season with salt.  Keep fried fish warm in oven while you fry up remaining pieces. Serve fish with lemon wedges and tartar sauce

For the Dill-icious Tartar Sauce: Whisk up egg yolk, lemon and Dijon then stream in oil while continuing to whisk. Season dressing with salt; stir in dill and relish. Chill before serving.

Tuesday, November 15, 2016

Butterfinger Cookies

These cookies have a light butterfinger taste slightly crispy and chewy good

What you Need:
1 and 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup salted butter, softened
1 large egg, at room temperature
8 fun sized butterfinger candy bars, chopped

How to make them:
Preheat oven to 375F degrees.
Combine flour, baking soda, and salt in small bowl and set aside. With
an electric mixer, beat sugar and butter until creamy. Beat in egg until
just combined.
Gradually beat in flour mixture. Stir in butterfinger pieces by hand.
The dough will be very thick. Drop by slightly rounded tablespoonfuls
onto ungreased baking sheet. I actually used a melon ball scoop for these
they turned out nice shaped.
Bake for 10-12 minutes or until lightly browned. Allow to cool on the
baking sheets for 5 minutes, then transfer to a wire rack to cool

Make ahead tip: Cookies stay fresh covered at room temperature for up to
1 week. Baked cookies freeze well - up to three months. Unbaked cookie
dough balls freeze well - up to three months. Bake frozen cookie dough
balls for an extra minute, no need to thaw.

Sunday, November 13, 2016

Swedish Meatballs in Mushroom Onion Gravy

This recipe is rich in flavor and oh what a delicious brown gravy full of mushrooms and onions caramelized

What you need:
1 Egg
1/3 cup Dry Bread Crumbs
10 3/4 ounces Condensed Cream of Mushroom Soup -- divided
dash of Onion Powder
1 pound Lean Ground Beef
1 1/2 cups Sliced Fresh Mushrooms
1 medium onion sliced or diced
1/4 cup butter
1 can cream of mushroom soup
1/2 cup Milk
1 tbs Worcheshire sauce
1/4 teaspoon Browning Sauce -- (optional)
2 tbs red cooking wine
1/4 teaspoon Salt and Pepper
dash of garlic powder
1 tsp thyme

How to make it:
In a bowl, combine the egg, bread crumbs, 1/4 cup soup and onion powder and garlic powder Crumble the ground beef over mixture and mix well. Shape into small meatballs, I use a melon baller for this. In a large skillet, brown the meatballs then drain if needed. Set aside
Put butter in skillet add onions mushrooms into skillet and cook till caramelized and golden brown
not stirring too much so they caramelize correctly Then add soup, milk, worcheshire sauce, browning sauce, and seasonings stir till it heats up then let simmer about 15-20 minutes

Spanish Paprika Chicken & Rice Bake

This dish is just a little spicy and creamy with paprika baked chicken on top, it's oh so good
you can cut this recipe in half, I'd use 1 can of soup and 1 can of tomatoes your choice and half the rest of ingredients for 2-3 people.

what you need:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can roasted diced tomatoes with herbs
1 can diced rotel tomatoes with green chilies(drained)
1/2 cup water or milk
1 can whole kernel corn drained
2 cups cooked long-grain white rice
6 boneless chicken breast halves
1/2 teaspoon chili powder
1 cup velveeta cheese cubed
1 cup canned black beans, washed (optional)
 salt and pepper to taste
1/2 tsp smokey paprika

How to make it:
Mix soups, milk, corn,  cans of tomatoes, and beans(optional), 1 cup velveeta cheese, seasonings and cooked rice in large baking dish. Top with chicken (seasoned with salt and pepper and smokey paprika)and sprinkle with chili powder. Cover tightly with casserole lid or
foil. Bake at 375° F for 45 minutes or so. Sprinkle with cheese. if you like
Serve with a little sour cream on top and chives or sliced scallions.

Friday, November 11, 2016

Taco Burgers

Love Tacos Love Burgers?
Here is my recipe for making homemade Taco Burgers and they are easy and taste good.

What you need:
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
2 cloves garlic, minced
1 cup salsa
1 (15.25 ounce) can whole kernel corn, drained (Optional)
1 pound ground turkey or ground beef
1 (1.25 ounce) package taco seasoning mix (I make my own)
1 cup salsa
6 hamburger buns
6 tablespoons sour cream
2 cups shredded lettuce
You can top with melted cheese or slices of cheese

How to make them:
Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Then add the meat and cook till done, chop up meat as you cook it to crumbly texture Remove from heat, and cool slightly, add corn and Put into a food processor and chop quick till slightly fine texture, not too long.
Now mix the salsa and taco seasoning, and  you can put back in skillet to keep warm till ready to serve..

Friday, October 14, 2016

Roast Beef Red Cabbage and Apples

A twist on pot roast here, I use beef roast, you can also use a brisket, then I add red cabbage and apples, onions and garlic and herbs and spices, top it off with juices and it turns out so good.

Serves 6

What you need:
6 garlic cloves, minced
3 tablespoons dark brown sugar
2 tablespoons kosher salt
Freshly cracked black pepper
One 4-pound beef roast or brisket
2 tablespoons olive or grapeseed oil
2 large white onions, halved and thinly sliced
2 bay leaves
1 1/2 cups apple cider, divided
1/4 cup fresh orange juice
6 fresh thyme sprigs
5 cups thinly sliced red cabbage (about 3/4 pounds)*
2 McIntosh, Pink Lady or other cooking apples (not Granny Smith),
halved, cored and thinly sliced
1 heaping tablespoon Dijon mustard
Crusty baguette or other bread for serving

How to make it:
In a small bowl, mix together the garlic, brown sugar, salt and pepper
to taste. Pat the mixture all over the meat then wrap the brisket
tightly in plastic wrap and refrigerate for at least 8 hours or up to 2

Unwrap the meat and blot it dry with paper towels. Let it come to
room temperature while the oven preheats to 325°F.
In a heavy-bottomed deep pot, heat the oil over medium-high heat for 2
minutes. Place the meat in and brown on all sides, about 8 minutes total.
Remove the meat
Reduce the heat to medium and add the onions. Cook, stirring often, just
until the onions start to soften, 3-4 minutes. Add the bay leaves, 1/4
cup of apple cider and the orange juice. Stir and scrape up any browned
bits from the bottom of the pan. Add the remaining 1 1/4 cups cider and
the thyme sprigs to the pot, increase the heat to high and bring to a
simmer. Add the cabbage and the apples then place the meat  in the
middle, fatty side up. Cover the pot with the lid on top

Transfer pot to the oven and cook for 1 1/2 hours. Scoop
some of the onions and cabbage up from the bottom of the pot over the
top of the meat then re-cover the pot with the lid
back on. Continue to cook another 2-2 1/2 hours, until a
paring knife easily slips into the center of the meat without any
resistance. Remove pot from the oven and set the meat on a cutting
board to rest for 10 minutes. Slice it against the grain into thin

Stir the mustard into the sauce in the Dutch oven and adjust the salt
and pepper if needed. Serve the meat slices covered with the sauce.
Crusty bread on the side is always a nice addition to help scoop up lost
bits of meat and juicy apples and onions.

Thursday, September 22, 2016


This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy dessert or I have it for breakfast!

serves 8
What you need:
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky or 2 cans smaller biscuits)
1 teaspoon cinnamon

1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

How to make it:

Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. That's it ready to bake
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Make sure it's gooey but not raw in the center. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
Store loosely covered for up to 2 days.

Pumpkin Muffins

First day of Fall and I'm in a mood for PUMPKIN, so I decided to make Muffins and Bread today
These are simple basic muffins nothing fancy but simple is sometimes delicious and these are just that.

Makes 12 muffins or 6 large

What you need:
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk

How to make it:
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan or 6 Giant muffin pan with cooking spray

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 10 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Tuesday, September 20, 2016

Beef Stew

The other day I made a tasty Pot Roast and with the leftovers I turned it into a quick simple but oh so good Beef Stew, with the Pot Roast Recipe you can easily cook enough to have two meals with this recipe for stew. My Pot Roast Recipe can be found here
I am a little old fashion at heart, and I LOVE good ol' home cookin!
If you have the ingredients leftover from my Pot Roast then all you have to do is throw together and make gravy. I have put the complete recipe for those who want to make it fresh or didn't have enough leftover pot Roast ;)

1/3 Cup flour
1 Tsp salt
1/4 Tsp pepper
2 pounds beef stew meat (with bones, if possible)
4 tbl shortening
3 Beef bouillon cubes
1 Tbl Worcestershire sauce
1 large onion, slice
4 cloves garlic minced
2 bay leaves
1/4 tsp allspice
12 small carrots
1 Leek chopped in slices
2 stalks of celery chopped
8 small new potatoes

Mix the flour, salt and pepper (to taste) and roll the beef cubes in the mixture.  Shake off excess.  Melt the shortening over high heat in a Dutch oven or heavy-bottomed pot with cover.  When the fat is very hot, add the beef.  Add only enough so that it won't be crowded and can brown on all sides. When the last batch of meat is browned, return it all to the pot.  Pour on 6 cups of boiling water
(stand back when you do, since this might splatter a great deal).  Add the bouillon cubes.  Stir.  Add the Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is tender.  Add the carrots, onions, and potatoes and cook until tender  Let sit about 10 minutes before serving as it will be very hot.

When I'm in a hurry or am out of carrots I use 1-2 cups of frozen vegetables, you can add whatever veggies you like. I add frozen veggies just the last 10 minutes before it's done.

Homemade Salsa

There are several kinds of Salsa Recipes and I've tried lots of ways of making it. Here are some of my favorite recipes for Salsa

Fresh Easy Salsa
6 tomatoes
3 jalapenos
1 medium white onion
1/2 a medium red onion
1 cup cilantro
5 cloves garlic
3 or 4 Green Onions slices small and tossed in last

Mince or dice all veggies how you like, then mix, Add salt and pepper to taste
Leave it sit about 30 minutes for best taste
Serve fresh with good chips

Cheesy Garlic and Brown Sugar Pork Chops

Sweet and Cheesy with a hint of Garlic, these are better than plain old Pork Chops
Try these today with your favorite sides

4 pork chops (I used boneless)
4 garlic cloves, finely minced
1/3 cup brown sugar
4 tablespoons butter, melted
1 teaspoon paprika
1/2 cup shredded colby-jack cheese
salt and pepper to taste

Rub both sides of pork chops with garlic and brown sugar. Place in square baking dish and drizzle butter over top. Sprinkle with paprika, salt and pepper.
Bake on 350 for 20-25(30-20 for thicker chops) minutes or till internal temperature is 155 degrees.
Remove from oven and sprinkle with cheese. and bake an extra 5 minutes to melt cheese

How to Store Parsley, Cilantro, and Other Fresh Herbs

This works best for Parsley Cilantro and other herbs really!

I have tried several ways to store and keep herbs different ways work with different herbs
Here is what I find works best

Snip off the bottom of the stems.
Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.
Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.
If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. According to Harold McGee, basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.
Change the water after several days if the water starts to discolor.
Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Another way  to store herbs is to wrap them in a wet paper towel and put
them in a plastic bag in your fridge. My rosemary, thyme, and parsley lasted for a
month and was still fresh. I recommend this method.

Basil however needs to be stored in a glass of water, covered with a plastic bag but
DO NOT PUT IN Fridge as Basil doesn't like to get cold

Join me on Facebook at my Craft and Recipe Page
for more recipes and crafts

Saturday, September 17, 2016

Chicken Kabobs

I marinate chicken in this slightly spicy dressing then grill it up with veggies you like
I used green peppers, onion chunks, mushrooms this time but you can do others as well.
They are so good for an easy healthy dinner, you could cook them in the oven too.

serves 2
what you need:
1 lemon (juice & zest)
2 cloves garlic (minced)
1/2 teaspoon chili flakes
1 tablespoon fresh oregano (chopped)
1 pound chicken breasts (boneless skinless, cut into 1 inch cubes)
Kosher salt and freshly ground black pepper

Veggies you like cut into chunks
skewers soaked in water about 30 minutes before grill time

How to make it:
In a large bowl, whisk together the lemon juice, zest, garlic, chili flakes, oregano
and ¼ cup olive oil. Add the chicken pieces and toss to coat. Cover and place in the
refrigerator to marinate for 2-3 hours or overnight.
Preheat a grill or grill pan to medium-high heat. Remove the chicken and let sit at
room temperature while the grill preheats. Soak 8-inch bamboo skewers in water for 30
Place chicken and veggies on skewers Place skewers on the grill and cook for 4-5 minutes per side, until nicely charred and cooked though. Remove skewers to a serving platter and let rest for 5 minutes before serving.

Friday, September 16, 2016

Beef Pot Roast

Pot Roast is one of my specialties there are many ways to make it, and the good thing is you can use several different veggies in depending on season and what's on sale or growing in the garden

Serves 4
What you need:
1 1/2 to 2 pounds chuck roast
Salt and freshly ground black pepper
Olive oil
1 large onion, diced
5 cloves garlic, smashed and roughly chopped
1 1/2 cups red wine
1 whole sprig fresh rosemary
2 whole sprigs fresh thyme
1 tablespoon unsalted butter
2 tablespoons fresh thyme leaves
1 16-ounce bag baby carrots

How to make it:
Heat a heavy deep pan or Dutch oven over high heat. When the pan is hot, place each piece of the chuck roast in the pan. Sear for several minutes (or until the the meat releases easily) on both sides. You may need to do this in two batches; don't crowd the pan. Let the meat get quite dark, with crusty spots on both sides.

When the meat is well-browned, remove it from the pan and put on a plate. Drizzle a little olive oil into the pan and turn the heat down to medium. Add the onions and garlic, and sprinkle lightly with salt. Cook the onions and garlic for about 5 minutes, stirring until they are soft. Add the wine and scrape any remaining bits of meat up from the bottom of the pan. Bring the mix to a simmer, then turn off the heat.

Add the meat back into the pan. Place the rosemary sprig and whole thyme sprigs in the pot. Cover with a tight-fitting lid and cook for 1 1/2 hours, or until the meat is very tender on medium low heat.

For the last 30 minutes you need to add the carrots to the pan, if the juices have cooked low, add some broth to the pot to cover the carrots hen add the thyme leaves. Season generously with salt and pepper. Leave the carrots in the pot for the last 30 minutes of cooking the pot roasts until tender.

When everything is done, remove meat from pan to rest 10 minutes before serving while you wait it's time to make the gravy, you should have plenty of meat juices now, I make gravy using 3 tb cornstarch and 1 1/2 cup of cool water or milk mix this till smooth and get your juices bubbly hot, quickly stir in the cornstarch mixture and keep stirring till it's nice and thick gravy, it should be nice and brown to light brown if using milk.

Dinner is ready, enjoy

Raw Apple Cake

 My mom used to make a raw apple cake, this is her recipe that I updated a bit with adding chi seeds and flax seeds for fiber and a different taste. Try my recipe

This recipe is so good and easy, it takes fresh chopped apples, no cooking first, fresh is good.

makes 1 - 9x13 inch pan

what you need:

 1 cup white sugar

 1/2 cup brown sugar

 1/4 cup chia seeds

 1/4 cup flax seeds

 2 1/4 cups all-purpose flour

 1/4 teaspoon salt

 1 teaspoon baking soda

 2 teaspoons ground cinnamon

 1/2 cup vegetable oil

 2 eggs, beaten

 1 cup sour milk

 2 cups apples - peeled, cored and chopped



 1/4 cup brown sugar

 1/4 cup white sugar

 1/2 cup chopped walnuts

 1/2 teaspoon ground cinnamon

How to make it

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.

In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, chia and flax seeds, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.

Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ready for the topping
here is the topping
ready to bake

Monday, September 5, 2016

Homemade Hash Breakfast Casserole

Love Hash, and this is one of the best, it's healthier than most you can buy and best of all it's homemade.

What you need:
1 can corned beef
4 potatoes cubed or diced, we like ours a little bigger
1 onion diced
1 clove garlic minced
salt pepper to taste

Heat up some Olive Oil in a large skillet and once it's hot toss in your potatoes, garlic and onion and cook till nice and brown, then add corned beef and stir and seasonings and cook till all is crispy and hot.
Serve up with your favorite toast or sides to go with this
Have a great day

Breaded Chicken Strips

It is easy to make, but requires time to marinate. Very tender and tasty. Use dipping sauces that you like best. My secret that makes this chicken so good is the cornstarch, that's right, it's oh so good.

What you need:
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 teaspoon garlic powder
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

How to make them:
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, cornstarch, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels. I test my chicken with a meat thermometer
Use your favorite sauces for dipping!!

Baked Spicy Asian Chicken

I used chicken legs and thighs for this recipe you can use any part of the chicken you like though, it is the best of fried chicken with a sweet spicy Asian Twist

what you need:
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons coconut oil
3 garlic cloves (minced)
1 Tbsp freshly grated ginger
3 scallions (sliced, whites & greens separated)
1/4 Cup low-sodium soy sauce
1/2 Cup honey
2 limes (juiced)
1 tablespoon sesame oil
2 teaspoons chili flakes
2 pounds chicken wings (I used chicken legs and thighs)
Kosher salt and freshly ground black pepper

How to make them:
In a small bowl make a slurry by stirring together he cornstarch and a tablespoon of water. Set aside.
Heat a few tablespoons of coconut oil in a sauté pan. Toss in the garlic, ginger and scallion whites, cooking for 30 seconds or until golden
Stir in the soy sauce, honey, lime juice, sesame oil and chili flakes. Whisk in the cornstarch slurry and bring to a boil. Reduce to a simmer and cook for 3-4 minutes, until sauce has thickened slightly. Remove from heat and allow to cool to room temperature.

Preheat oven to 350º F.
Season chicken wings with salt and pepper, place in a rimmed baking dish. and bake for 20 minutes.
Remove the baking dish from the oven and carefully pour the sauce over the wings. Return the dish to the oven for 20 minutes, or until wings are cooked through and sauce is sticky.
Remove from oven and allow to cool slightly before serving. Garnish with reserved scallion greens.
Tip: The sauce can be made a few hours in advance and stored in the refrigerator.

Spicy Honey Butter Chicken

Crispy Sticky Spicy Honey Chicken is so good, my family asks me to make this
Full of flavor and just the right amount of spice, and sweetness

What you need:
6 tablespoons seasoned salt
2 1/2 tablespoons garlic powder
2 tablespoons cayenne pepper
5 pounds chicken wings and drumettes (you can do any part of the chicken)
canola oil (to fry)

canola oil, for deep-frying
4 cup all-purpose flour
2 tablespoons seasoned salt
1 tablespoon cayenne pepper

1 stick unsalted butter, melted and cooked
4 tablespoons hot sauce
2 tablespoons honey
3/4 teaspoon kosher salt (to taste)

How to make it:
For the Chicken: in a large pot or a 2-gallon zip top plastic bag, combine 10 cups cold water, the seasoning salt, garlic powder, and cayenne. Add the chicken, cover, and refrigerate for at least 4 hours and up to 24.
Bread and fry the chicken: fill a large dutch oven with 6 inches of oil, making sure there are at least 4 inches of clearance between the oil and the lip of the pot. Heat the oil over medium heat until it reaches 360˚F.
In a large bowl, add the flour, seasoning salt, and cayenne. A few at a time, remove the wings from the brine and toss them in the flour mixture until coated really well, then place on a baking sheet.
Add the wings to the oil in batches and fry until golden and crispy, about 13 minutes per batch. Remove the wings to a plate lined with paper towels.

For the Spicy Honey Butter: in a small bowl, add the melted butter, hot sauce, honey and salt and whisk until incorporated. Taste and add more salt if necessary.
Slather the wings with the spicy honey butter and eat

Friday, August 19, 2016

Southern Fried Okra

Sometimes you just need good old fashioned foods like Fried Okra, this is so crisp and seasoned just right.

What you need:
4 servings
1 1/2-2 pounds okra, sliced in 1/4 inch pieces
1 cup Buttermilk
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

1/2 cup vegetable oil in a large skillet or use a deep fryer

Soak okra in buttermilk 5 - 10 minutes and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

Tuesday, August 9, 2016

BBQ Pork Loin Roast

This pork loin stays juicy and is easy to make, I cook it slow, wrap it in foil and it has a secret flavor that is hidden inside, then before serving it's smothered in BBQ Sauce for extra flavor.

What you need:
For the Sauce:
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper

For the Pork Loin
1 (4-pound) pork loin roast
4-6  Garlic cloves, sliced if large into pieces

BBQ Topping:
1 cup barbeque sauce for topping

How to make it:
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
Preheat oven to 325 degrees F.
Remove roast from bag, place in a roasting pan, and discard marinade. Poke Slits in Roast and press in slices of garlic throughout the Roast, this is my secret to making this roast extra good. Then I add a few sliced onions on top and jalapeno slices if you like, wrap in foil and place in baking pan

Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. I poured BBQ sauce over the top and bake the last 30 minutes or so and Serve with BBQ sauce.

Saturday, July 23, 2016

Carrot Cake

This is an old fashioned recipe for Carrot Cake, it's moist and good

What you need:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

How to make it:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan, or two round pans as I did
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Thursday, July 21, 2016


Here is another delicious recipe So refreshing and delicious!

For the Creamy Pie
1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix, one small box
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate

For the Pie Crust
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch

Preheat over to 350°
For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie
In a small mixing bowl, combined milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.

Tuesday, July 19, 2016

Blueberry Stuffed French Toast

I like breakfast but since the kids are grown, I really hate to cook in the mornings, LOL I honestly don't do Mornings these days because I don't have to and I've really always been a night owl. That being said I do however like to eat breakfast foods. This recipe is fast and easy to make the night before and I have included two recipes for small families and larger. So do make this, and I even make homemade syrup for ours. You should really try this soon, a special sunday breakfast or have it for brunch. Enjoy

Small recipe serves 3-4

4 ounces cream cheese
6-8 slices white bread (depending on the thickness)
3/4 cups frozen blueberries
6 eggs
1 cups milk
3 tb honey

Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased
9 x 9 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over
the blueberries.
Combine eggs, milk, and honey and mix well.
Pour this mixture over bread cubes.
Refrigerate covered with foil overnight.
Bake at 350 degrees for 1 hour (25 minutes covered with aluminum foil,
20 minutes uncovered).Ovens do vary though Serve with maple syrup.

large recipe serves 6-8

8 ounces cream cheese
12 slices white bread
1-1/2 cups frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased
9 x 13 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over
the blueberries.
Combine eggs, milk, and honey and mix well.
Pour this mixture over bread cubes.
Refrigerate covered with foil overnight.
Bake at 350 degrees for 1 hour (1/2 hour covered with aluminum foil,
1/2 hour uncovered). Serve with maple syrup.

Crockpot BBQ Chicken Sandwiches

This recipe is similar to southern pulled pork sandwiches, but it's made with chicken instead. It is made with only a few ingredients in the slow cooker so you will be surprised just how good it tastes. I've been making this for years and EVERYONE loves it, I am always asked for the recipe. It's fast and easy to make.


Original recipe makes 5 servings
 1 1/4 pounds skinless, boneless chicken breast halves
 1 cup chopped sweet onion (such as Vidalia®)
 1 cup barbeque sauce(homemade or boughten)

Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

Broccoli Chicken

Another great chinese dish, this one is made with chicken and a sweet sticky sauce
Serves 4


8 oz Chicken breast sliced in small pieces
6 oz broccoli florets
6 oz carrots(optional)
4-6 oz mushrooms(optional)
Water, for boiling
2 1/2 tablespoons oil
2-in ginger, peeled and sliced


1/2 tablespoon soy sauce
1 teaspoon rice wine or sherry
1/4 teaspoon sesame oil, optional
3 dashes white pepper
1 tablespoon corn starch


1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch
4 tablespoons water


Marinate the chicken with all the ingredients for the Marinade, about 15 minutes.
Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the chicken cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the chicken into the wok or skillet and stir-fry until everything is cooked through, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
As soon as the Sauce thickens, dish out and serve immediately.

Friday, July 15, 2016

Fisherman's Red Velvet Cake with Cream Cheese Frosting

This cake I made for one of my Son-in-laws this week for his birthday
He likes to fish, in fact he often takes me fishing with him so I wanted to make him a special cake this year. It is a red velvet cake with cream cheese frosting, then it's topped with
Molding Chocolate that I made the Bass Fish and Cattails and rocks all from
This is not an easy task, it takes patience to make and let sit up to air dry
It is all edible except for the cattail stems.
The fish pieces are made of rice crispy and marshmallow formed into basic shapes
then each piece is covered and shaped from chocolate molding clay that I made
Then dried several hours, days is often even better, and painted with luster dust.
The instructions make Molding Chocolate, and Rice Crispy Forms are here
The cake recipe and frosting is below

NOTE: I use Wilton cake pans, and so I double each recipe below to make a bigger cake because Wilton or most Cake decorator pans are fuller than normal pans you buy.
You will also need to bake the cake longer than the recipe. I baked ours about 55 minutes.
Ovens will vary it's best you know your oven.

What you need:
2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoons Cocoa Powder
1/2 cup Vegetable or Canola Oil
1 1/4 cup Buttermilk
2 Eggs (room temperature)
2 tablespoons Red Food Coloring
1 teaspoon White Vinegar
1 teaspoon Pure Vanilla Extract

16 oz Cream Cheese (room temperature)
1 stick Butter (room temperature)
2 cups White Chocolate Chips (melted)
1 teaspoon Vanilla
2 cups Powdered Sugar

How to make it:
Butter and flour two 9" round cake pans. Line with parchment.  In the bowl of a standing mixer, combine the dry ingredients.  Mix for 30 seconds with paddle attachment.
In separate bowl, combine wet ingredients.  In two parts, pour wet ingredients into mixer.  Mix on medium speed until combined.  Do not over mix.  Pour batter into prepared pans.  Bake on center rack for 35 minutes at 350 or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes, then turn out on wire rack.  Cool cakes completely.
Cut each cake in half horizontally to make four layers.
Prepare frosting: Beat cream cheese and butter in a large bowl with an electric mixer until combined. Add the melted chocolate and vanilla, and then continue to mix until incorporated. Next, slowly add the sugar, beating until the frosting is light and fluffy.
Frost the top of each layer, then sides, finishing with the top.

Tuesday, July 12, 2016

Homemade Stuffed Crust Pizza

You can have fun making pizza, assign different foods for people to bring and prepare
Make your crust while you prepare the toppings and have fun with it.
We even made our own Stuffed Crust Pizza, and you can too.

What you need:
For the Pizza Dough:
1 1/4 cups warm Water (95ºF)
1/4 ounce package Active Dry Yeast
1 1/2 teaspoons Sugar
3 1/2 cups Flour
scant 2 tablespoons Salt
1/4 cup Extra Virgin Olive Oil
Semolina or cornmeal for dusting

For Pizza toppings:
What do you like, let your imagination go wild here, get creative or basic
What do you feel like today?
We used: 
1 lb Italian sausage cut into chunks cooked
1 lb Ground beef cooked
1/2 to 1 large onion sliced or diced
1 can black ripe olives sliced and drained
Cheese lots of it shredded
Parmesan cheese
1 small can tomato sauce with added Italian Seasonings mixed in
thin strips of Mozzarella to put into the crust
Italian Seasoning
salt pepper garlic powder and a little coarse salt(your choice)

How to make it:
Note: Make sure your water is not too hot or your yeast will never work, not too cold testing with a thermometer is always best, or with your finger test the water first make sure it's warm but not really hot. In a large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. 

While waiting for dough to rise cook beef and onion over medium heat until no longer pink; drain. Punch down dough; divide in half. 
Next roll the crust out as thin as you can for thin and crispy or leave a little thicker if you like the dough pizza 
Press each half into a greased  and slightly dusted (cornmeal)12-inch pizza pan. Leaving a wide edge lapping over the pan this will fold over for the Stuffed crust.
Next lay thin strips of mozzarella cheese around the crust edge and wrap over and seal into the pan edge of the pizza crust for the stuffed crust.
Combine the tomato sauce, with Italian Seasonings (oregano and basil); spread over each crust. Top with beef mixture, your toppings and cheese. 
Bake at 400 degrees F for 25-30 minutes or until crust is lightly browned.

Flavors are endless with a little practice you can be a premier pizza chef right at home.

While you are making pizza you can take some extra pizza dough and make
Garlic Cheesy Knots too
Just roll out the dough, add cheese, garlic powder and roll up and slice or make pretzel twists or bread sticks and you have your own Cheese Breads

Black Bean Corn Salad

I keep saying we need more fresh veggies and salads in our lives. So I work at thinking up combinations of ways to get those vitamins and nutrients in our diet, join me in trying this really tasty salad, it's fresh for summer, good in the winter, so give it a try.

What you Need:
1 19-ounce can black beans, drained and rinsed
1 19-ounce can corn drained
1 teaspoon minced seeded jalapeño chile
1/2 red onion, finely chopped, rinsed in cold water and drained
2 plum tomatoes, cored and chopped in 1/4-inch pieces(a can of italian tomatoes will work)
1/2 large jicama, peeled and chopped in 1/4-inch pieces(optional)
1 garlic clove, minced or finely grated on a microplane
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 2 limes
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh cilantro or parsley

How to make it:
Combine all ingredients in a large bowl and mix well to blend. Set aside for at least an hour to allow flavors to mingle. This salad may be prepared several hours or up to 24 hours in advance; if so, refrigerate and remove from the refrigerator about an hour before serving
This recipe chopped fine also works as a salsa with chips too.

Monday, July 11, 2016

How to cook Great Steak

Nothing better than STEAK, Ribeye, T-Bone, New York Strip, Sirloin, Skirt Steak, you name it, we love our steaks
We like them Grilled, Pan Seared, Oven cooked, anything but Raw, I want mine cooked medium to well, some like them more rare than I do.
No matter how delicious I like Steak sauce, ketchup and special sauces and butters
One of my favorite is Blue Cheese and Butter topped off on a hot cooked steak, Delicious

Blue Cheese Butter
1 Cup warm not melted butter
1/2 Cup crumbled Blue Cheese
Mix and drop on the top of your hot cooked steak and enjoy dinner

When we cook steak, we always use a combination of the following depending on our mood
but never cook your steak without some of the following
garlic fresh
garlic powder
onion powder
teriyaki sauce
bbq spices
chili powder
the combinations are endless, think about what you like and try it

The main thing to remember get your pan HOT, using either butter or Olive oil in the skillet, then drop the steak in and let it cook on one side till it is sizzling and seared well, if you go to turn it and it's sticking to the pan, it's not ready to turn.
You want those crispy brown bits in the pan and on your steak for best flavor, don't turn to soon, don't turn too many times.

Anyway you like yours make sure to cook them right. Here is an article on cooking great steaks I am reposting

cooking steak how you like it

Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.
For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations
Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.
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