Blackened Talapia... It's a beautiful thing....

Blackened Talapia... one of the prettiest and simplest foods to make... Although most people are confused on what temperature to cook it... I've found that the best temperature is a notch under medium heat for best results... Simply start out with butter and olive oil, place fish into pan... Season with your favorite seasoning on the first side and cook til the fish is white, half way up the side. Then turn the fish over and season the other side, and cook for 2 to 3 minutes... Then turn off the heat and flip the fish again... The residual heat in the pan should be enough to finish cooking the fish to 180... If the fillets are large, simply cover with a lid till 180 with the heat on low... Remember, when you cover with a lid it is actually steaming, not frying, so it is important to uncover and brown the spices before serving... And most importantly, Do not, burn the spices, it will ruin the taste...

Blueberry Banna nut bread, Baked Oatmeal

Lets face it...Blueberry Bananna nut bread, Baked oatmeal with Walnuts is one of the most comforting of comfort foods in the fall... In my house it is anyways... The recipe is simple... use your favorite Bananna bread recipe add the oatmeal ingredients, (I used 5 cups of Old fationed oats, 4 cups of milk, and 2 eggs), 1 teaspoon of baking soda, a teaspoon of vanilla, 1 tablepoon of cinnamon, 1 tablespoon of brown sugar, and 2 tablespoons of honey... Mix all of these ingredients, then add the blueberry's and chopped walnuts and mix in... Then add mixture to a lightly greased pan... Cover with foil and bake at 350 for an hour, then uncovered for another 15 minutes or until golden browned... Also makes great Muffins... Enjoy...8)...

Ahh yes, Alast, ...Wings...

Ahhh yes, my wings... It has become an addiction to most of my friends, as well as people I don't know that have tried them... My methods for these are simple... First using fresh wings, cut wing tips off and seperate wing from drumette, then dry with paper towell laying wings and drumette's separate from each other... Spice with seasonings, I divide mine in three sections... I use my white rub, red rub, and red rub with chipolte on each section spicing heavily on both sides... Then I mix my seasonings with the flour, a quarter cup seasoning to a cup of flour... I use my white rub in for the wings I spiced with my white rub and red with the wings I spiced with my red rub and red rub with chipolte (making two flour dredges)... Then dip the wings into flour and matched seasonings and back onto the tray layed out in 4 sections of twelve... Cover with foil and back to the fridge for 20 to 30 minutes... Then heat oil to 375 degrees and cook 12 at a time for ten minutes a batch, I've found that cooking at 375 brings a better flavor out of the seasonings, as well as cooks all around better than 350, making the skin crispy... Then cover for 15min. to rest... This is my simple methods on how to cook my wings... enjoy...8)...

Low sugar Peanut butter candies

And yes, I make candy too... The only sugar in these are in the peanut butter and honey I used... Which seem to be completely safe for Diabetics... I was very thankful to come up with this recipe, because of my family and friends that are Diabetic... I also make them with sugar as well... but the people who have tried these said that they could not tell the difference... Maybe someday I will share this recipe... but not just yet...

I just recieved my 100th page view... Thank you to all of you who are reading my blog, I hope that you find it enjoyable... feel free to share or comment on my posts at any time...

Italian Salad

There's nothing like a good Salad to ease and warm the soul... This one, which was inspired by my Mother and her wonderful salads, has many of the most loved and cherished ingredients any salad should have... And is sooo addicting... It is an Italian salad of sorts, starting off with Spring mix lettuce with Honey ham, Cotto salami, Sun dried tomatoes, Red onion, bacon pieces, Jalapino black olives, Vined ripened tomatoes, and Garlic butter croutons... one thing is missing though, some Pepperoncini's... And of course your favorite Dressing...8)... Give it a try...

Here's something I tried a little while back... It's a Catfish, Spicerubbed with my White rub, stuffed with Velveeta cheese, wrapped in bacon, with Burbon Bbq sauce broiled on... It was actually really good, something different from the norm, but very tasty...

Here's some boneless chicken breasts done the same way, except I used Pepperjack cheese... Only a couple things to remember when making this. One is when cutting a pocket for the cheese, to make an angled cut from the highest point of the meat so the cheese doesn't spill out.It is inevitable that cheese will seepout, but easily solved by coating the bottom of the pan with Olive oil (not alot, a little will do)... Two, is when wrapping with bacon, to wrap with the skinniest side of the bacon is always on bottom. It makes a nicer presentation when done. It also allows the bacon to be fully cooked underneath the meat... Cook at 375 till done... Then cover with Bbq sauce and finish with broiling til sauce appears thick and shiny...Enjoy...8)...