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There are always those few things in life that take you back to your childhood, and more often than not, it’s food. Sausages on toast was one of them. The real special touch was that sausages were sautéed with onions and bell peppers. Here’s the simple recipe. Sautéed sausages You’ll need: 2 sausages half a small onion half of a bell pepper 3/4-1 tablespoon vegetable oil 1-2 tablespoons ketchup a touch of black pepper (optional) Cut sausages diagonally or horizontally. Place vegetable oil, onion and pepper in a saucepan at medium heat. Sautée till onions become translucent. Add sausages, ketchup and black pepper (optional). Mix thoroughly for 3-4 minutes I usually serve on sourdough toast with soft scrambled eggs. You can make it your own. It’s simple, and every bite is delicious.

Food is the great equalizer. We all have to eat and I believe if you love to eat, you should at least learn to make a few good dishes well. The pans are always clanking in my home, so here are five meals I made recently that I thoroughly enjoyed. Fried ripe plantains and sautéed vegetables . Fried plantains, a staple in the Caribbean is one of my favorite foods. The natural and sweetness and creaminess of plantains make them perfect for frying if you’re looking for a gluten free option. I am a savory breakfast person all the way, so I made this delicious plate of kale that I got from the community garden, mushroom and tomatoes, sautéed with diced pepperoni for flavor. Oh, it was so good. Lettuce Wrap . Can you ever go wrong with a lettuce wrap? If you are looking for a no fuss dinner that lets you use that lettuce in your refrigerator before it rots, this is a great meal. I used ground beef and some diced red pepper sautéed with coconut amino, a dash of salt and some chili pepper flakes for some heat and layered it on top of some jasmine rice. Brown stew chicken, rice and plantains . Now this right here is a more complex dish that may need a recipe later, but here is what you’re looking at. A brown stew chicken with lentils, with rice, fried plantains, and salad. The brown stew is something I grew up on as a child in St.Lucia and I love it. Crêpes and sausages . If you’re looking for a savory and sweet dish that loads on the mirepoix, go with this sausage and crêpes breakfast. Sourdough toast and eggs . Breakfast will always reign supreme for me, so making a spread of an egg sunny side up, toasted sourdough topped with avocado and zhoug sauce, with lettuce and strawberries is heaven for me on a busy morning. Share some of the best things you’ve made lately.

This is hands down one of the best chicken dishes I have made, but if you're looking for an extensive recipe, I am probably not your girl. I am a free spirit in the kitchen when it comes to cooking. I have no rules and it is simply, whatever is in my fridge must work. Ask my partner. Some of my best dishes have been when I had to improvise. But first, let's all bow down to the cast iron pans that have and will always stand the test of time going from stove top to oven. It is the investment that is worth it, so get yourself a good cast iron even if you have to wait till it's on sale. God knows I love a sale. Cast Iron Chicken Legs You’ll need: Chicken Legs (2-3 pounds) Parsnip (optional) 1 chicken cube/Better than Bouillon Turmeric (about 1/2 tsp will do) Old Bay seasonings Tony's Creole Seasoning Mirepoix: diced onions, celery, carrots Fresh garlic Oil of your choice (1 tbsp for seasoning, and another 1-2 tbsp for cooking) I start by first rinsing my meat. I know there is a lot of debate about whether you're supposed to rinse your meat or not, along with FDA recommendations. Since the FDA doesn't live in my house, I will continue to rinse that meat with vinegar and lemon juice, so as to not upset the ancestors. Their wrath and the potential for food poisoning is worse than any FDA recommendation. Imma stick beside what I said and pass along the wisdom to my daughters. So let's get started. Put your rinsed or unrinsed meat in a bowl. Add all the seasonings and 1 tbsp of oil. Leave out the parsnip for now. Rub the seasonings into that meat to make sure that every nook and cranny is covered. Then, let it marinate for at least 45 mins. In the meantime, slice your parsnip and set it aside. Preheat your oven to about 375 degrees. Coat your pan with the oil of your choice and heat at medium high. Put each chicken leg in there making sure that it isn't overcrowded. Cook until the skin is browned and there is no more pink on the exterior. Add the seasonings in the bowl to the pan and reduce to medium. After about 15 to 20 minutes add about 1 cup of water and bring to a boil. Place the sliced parsnip in the pan, spreading them apart. Transfer from the stovetop to the oven with the lid on. The goal is to get that meat tender. After about 30 minutes, uncover and increase the heat to 400 degrees. Cook till golden brown. I hope this helps. You will never get a complaint of dry chicken. That meat will be tender and falling off the bone.

My introduction to stuffed peppers was from a Ukrainian friend many years ago. It was simple, delicious and memorable. There are indeed many versions of this dish, but this one has done me well. This dish is not only gluten free, but iron rich with the inclusion of spinach. I hope you enjoy. Stuffed Peppers 2-3 servings You’ll need: 3 medium sized bell peppers 1 cup cooked white rice 1/2 - 3/4 pound ground meat 1 medium carrot, grated or shredded 1/2 cup chopped spinach, thawed 1 medium onion, diced thinly 2 garlic cloves, minced 1 tablespoon butter 3/4 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon smoked paprika For the sauce 1 small onion, diced thinly 1 tablespoon butter 1/2 cup tomato sauce 3 cups beef broth Dash of smoked paprika Salt and black pepper Garnish with diced fresh parsley Preheat the oven to 375F. Prepare the peppers: take a sharp knife and cut around the top of the pepper, removing the core, seeds and white membrane. Next, prepare the mirepoix for the filling. Melt the 2 tablespoons butter in a large frying pan over medium heat. Add the grated or shredded carrots, diced onion and minced garlic. Saute the mixture, not browning, for about 5 minutes, until the onion and carrot is tender. Transfer the mixture into a large mixing bowl. Add the rice and spinach to the same mixing bowl. Add in the seasonings, spices and herbs. Follow with ground meat. Using your hands, mix all the filling ingredients together for a few minutes, until a uniform mixture forms. Fill the peppers with the prepared filling, compacting the filling into the bottom of the peppers first. Arrange the stuffed peppers in a baking dish. Next, prepare the braising sauce. Using the same frying pan , melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion and saute for 3 to 4 minutes until translucent. Deglaze the pan with a cup of beef broth, then add the tomato sauce and season the sauce with a generous amount of salt, black pepper, and a bit of smoked paprika. Bring the sauce up to a simmer and cook for a few minutes. Add the remaining 2 cups beef broth and bring to a simmer again. Pour the simmering sauce over the arranged stuffed peppers and sprinkle the top with more dill. The liquids will come up about a 1/3 to 1/2 way up the peppers; there is no need to add additional liquids. Cover the pan with a lid or foil and place into preheated oven. Bake at 375F for 1 hour and 30 to 45 minutes; baking longer will make the peppers softer. Allow the peppers to cool for about 15 minutes before serving. Bon appetit!

Breakfast food is my favorite. I can have it anytime of the day and I will never be tired of it. So whether you’re making this for breakfast, brunch, lunch or dinner, do me one favor, sit and enjoy. Breakfast 1 . An open-faced sandwich is always a treat. Toasted sourdough bread topped with a bed of sliced cucumbers, avocados, and tomatoes and a sunny side up egg. Sprinkle some of the Trader Joe’s Everything but the Bagel seasoning on top. Place a side of grapes and strawberries. Breakfast 2. Keeping with the theme of sourdough, another great choice is buttered sourdough toast and boiled eggs sprinkled with paprika. That can be served with a side of Greek yogurt topped with fresh mangoes—my favorite fruit—and sliced strawberries. I love drizzling it with a little honey. Breakfast 3. At this point, you can see another trend. Lots of vegetables. This beauty is piled high with tomatoes, avocados and spinach on top of eggs and toast. This is one of my absolute favorites, A dollop of spinach dip and everything is topped with a homemade lemon vinaigrette. Breakfast 4 . Another favorite is corned beef, which was a childhood treat. I enjoy it every chance I get. I use canned corned beef, heat it up on medium for a few minutes and top it with some mustard. I add two slices of delicious brioche, a side of sautéed spinach with sweet peppers and mandarins. Never goes wrong. Breakfast 5 . And finally tuna salad. Tuna salad on toast with avocado, spinach and cheese will always be a hit. Plate with a side of fruit and you’re set to go. Keep those fruits vegetables coming in as many breakfasts meals as possible. (All ingredients from Trader Joe’s except the corned beef)

I will start by saying that Trader Joe’s has almost 10 years of commitment from me, so I know just about every ingredient in that store. I’m not stopping any time soon, even though their 19 cent bananas have now gone up to 23 cents. I noticed it as soon as the change was made and before the 20 percent uproar, but like every committed Trader Joe’s shopper, “Imma stick beside them.” I will say this, no matter what Trader Joe’s I enter, the cashiers and staff are all kind. I’ve never had a bad interaction and I always kept an eye out for a few people. Kindest staff ever and you can always get help. With that said, let’s get into this meal. Like I have pointed out in prior posts. You’re in luck today, I have portions to my ingredients. Ding, ding, ding! Creamy Pasta With Italian Sausage 4 servings You’ll need: 1 packet penne rigate or rigatoni 1 or 2 container(s) of sweet Italian sausage (depends on how much meat you like) 2/3 medium sliced sweet peppers Handful or more of spinach 1 tbsp oil 1 cup pasta sauce 1/2 cup dairy heavy cream/vegan heavy cream 1/2 cup milk 1/2 cup pasta water Shredded cheese *optional and if your choice Start cooking pasta per the instructions on the package. Stop the boiling 3 minutes prior to the recommended time. If 12 minutes is suggested for cooking, cook for 9 minutes. Always set a timer. While the water is boiling, slice the sweet peppers and remove the casing from the sausage. Heat a medium/large pot on medium to high heat. Pour in oil and place the sausages in the pot. Use a fish slice to separate the meat to create a slightly finer texture. Mix when necessary to prevent sticking to the pot. When all the meat is brown, add in the sweet peppers and spinach. Mix it in and allow to cook to the desired texture. By then the pasta should be done and drained saving about 1/2 - 1 cup of the water. Add in the pasta sauce, heavy cream, milk and the pasta water to the sausage mixture. Mix thoroughly. Then add the pasta and allow to cook for 3 minutes covered or to your desired texture. Allow to cool. Serve and grate cheese if desired. Bon appetit!

Family dinners are usually planned around here, but when a request is made for fried chicken is made, I totally give in. Fried chicken, the ultimate comfort food that brings warmth and satisfaction with every crunchy bite. As much as I hate deep frying anything—terrified of oil splatters—I will throw down for some good homemade fried chicken. So when I make my delectable, star of the show fried chicken makes an appearance, my family drools every time. Let's dive into creating the most mouthwatering fried chicken with a side of noodles. Fried Chicken Recipe To embark on this flavorful journey, you'll need the following ingredients: Chicken pieces  – whether you prefer drumsticks, thighs, or wings, make sure they are fresh and skin-on for that extra crispiness. Eggs -  beaten for dipping after moisture has been removed with a first coat of flour. Flour  – the base for the crispy coating. Seasonings  – a blend of salt, pepper, paprika, garlic powder, and any other spices of your choice. I also throw in a Sazon  occasionally into both the marinated meat and the flour for color and flavor. Marinate : Add seasonings to the meat and let it marinate for at least 1 hour. First Coat : In a separate bowl, mix flour with your desired seasoning. Add 1/3 of the flour mix in another bowl. Remove each piece of chicken and coat lightly with the seasoned flour mixture to absorb moisture. Egg coat : Dip in beaten eggs. Second Coat  For an extra crispy crust, double-dip the chicken back into the flour. Fry : Heat oil in a deep skillet or fryer to 350°F. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 15-20 minutes depending on the size of the pieces. (I double fry.) Enjoy : Once the chicken reaches a crispy perfection, let it rest on a wire rack to maintain its crunchiness. Serve hot and watch it disappear within moments! Here are some pro tips to elevate your fried chicken game: Double Fry : For an ultra-crispy crust, try double-frying the chicken. Fry it once to cook the meat and again to achieve maximum crunchiness. Dipping Sauces : Pair your fried chicken with a variety of dipping sauces like honey mustard, ranch, or a spicy barbecue sauce. The contrast of flavors will take your meal to the next level. Noodles Now, that the chicken is done, let's get to this simple noodle dish. Noodles : Any noodles of your choice and cook based on instructions. I opted for glass noodles. Seasonings : Miso and chicken base . Vegetables : Your choice of vegetables. Cook pasta : Follow instructions on packaging. Chop vegetables : prepare vegetables. Sautée : heat oil and add in miso, chicken base and vegetables that need to be cooked. Add noodles and mix thoroughly. Now, it's your turn to share your fried chicken success stories. What are your secret ingredients or techniques for achieving the perfect crunch? Let's keep the conversation sizzling in the comments below! Let's fry on and savor the magic of homemade fried chicken together!

If you've been here long enough, you know that I love to bake. Baking is more than just a skill to me—it’s a source of joy, creativity, and comfort. There's something magical about turning simple ingredients into works of art that taste as good as they look. At one point, I even considered starting a cake decorating business, and during that time, I developed recipes for six amazing cakes that have become some of my all-time favorites. These cakes are more than just desserts; they carry memories, flavors, and stories that I hold dear. Let me take you on a journey through my list of favorite cakes and their delectable frostings. Sweet Potato Cake with Maple Frosting This cake is a love letter to autumn. It’s deliciously moist, subtly sweet, and perfect for cooler weather. I adore making this cake as soon as the first fall leaves hit the ground. Sprinkled with a little pumpkin spice, it transforms into a holiday-worthy dessert. Its earthy flavors paired with the warm sweetness of maple frosting make it the perfect treat to enjoy with a cozy sweater and a mug of tea. And the best part? It’s always a crowd-pleaser, whether it’s a family gathering or a quiet evening at home. Mango Cake with Lemon Frosting and Mango Coulis If you hate mangoes, we might not be able to be friends. Mango is my absolute favorite fruit—it’s sweet, juicy, and packed with sunshine. This cake is my way of bottling up the tropical island I grew up on. I packed as much fresh mango into this recipe as I possibly could, ensuring every bite bursts with tropical goodness. The tangy lemon frosting provides a perfect counterbalance to the mango’s sweetness, while a drizzle of mango coulis on top takes it to another level. And because I love a little spice, I sprinkle Trader Joe's Chile Lime seasoning for a pop of flavor that surprises and delights. Bailey's Irish Cream Cake and frosting Do you love the smooth, creamy taste of Bailey’s Irish Cream? Then this cake is for you. I infused both the cake and the frosting with Bailey’s, doubling down on the richness and flavor. It’s indulgent, velvety, and perfect for anyone who loves a touch of liqueur in their desserts. While it’s a natural fit for St. Patrick’s Day, I think it deserves a spot at the table year-round. Imagine savoring a slice on a chilly evening with a glass of Irish coffee—it’s dessert and a cozy hug all in one. Chocolate Cake with Nutella Frosting Confession time: I wasn’t a big fan of chocolate cake until I created this recipe. Most chocolate cakes I’d tried were either too heavy or too sweet for my taste, so I set out to make one I’d love. This light, fluffy chocolate cake gets a depth of flavor from a hint of coffee, which enhances the chocolate without overpowering it. Then there’s the frosting. Nutella, with its nutty, chocolatey richness, is a game-changer. I experimented with different intensities of Nutella frosting until I found the perfect balance. The result? A cake that converted me into a chocolate lover. Brazilian Carrot Cake With Cream Cheese Frosting If you think you don’t like carrot cake, this Brazilian version might just change your mind. Unlike the spiced carrot cakes we’re used to in the U.S., this one has a lighter, more delicate flavor that lets the natural sweetness of the carrots shine. Traditionally, it’s topped with a simple chocolate glaze, but I decided to give it an American twist by using cream cheese frosting. The combination is divine—creamy, tangy, and subtly sweet. This cake is one of my daughter’s favorites, and I love baking it for her on special days. It’s also a great anytime cake—perfect for breakfast, dessert, or a mid-afternoon pick-me-up. Red Velvet Cake and Vanilla Frosting Ah, red velvet cake. This classic Southern dessert is as beautiful as it is delicious. What sets it apart is the use of buttermilk, which adds a tangy acidity that balances the sweetness. I’ve baked this cake countless times, and with each bake, I’ve grown to appreciate its history and charm even more. While cream cheese frosting is the traditional choice, I love pairing it with a light and fluffy vanilla frosting for a slightly different take. The result is a cake that’s perfect for a lazy afternoon, paired with a good book and a cup of tea. What are your favorite cake and frosting flavors? I’d love to hear about the combinations that bring you the most joy. Whether they’re classics or creations of your own, let’s talk cake!

There is never a wrong season for a great stew. If you own a pressure cooker, I hope you don’t have it stored somewhere in the back of the cupboard. I encourage you to dust off this baby and pull it out for an easy dinner. A hearty stew, especially when it's as satisfying as pressure cooker mashed potatoes and beef stew is the way to go. Let's dive into the recipe and cooking process, ensuring you have a delicious meal ready in no time. Mashed Potatoes You’ll need: 8 large potatoes, peeled and chopped 1 cup water 1 cup milk 1/2 cup butter Salt and pepper to taste Beef Stew You’ll need: 4 pounds beef stew meat, cut into bite-sized pieces 1/4 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 tablespoons better than bouillon 2 cups carrots, 1/2 cup celery, chopped 1/4 cup sun dried tomatoes Salt and pepper to taste 1 cup of water The Mashed Potatoes Rinse potatoes and place into the pressure cooker with 1 cup of water. Secure the lid and set the pressure cooker to high pressure for 15 minutes. Once the cooking time is complete, perform a quick release of the pressure. Drain the potatoes and return them to the pressure cooker pot. Add milk, butter, salt, and pepper. Mash the potatoes until smooth and creamy. Cover and set aside to keep warm. The Beef Stew Combine all the ingredients except the carrots and water. Marinate for at least 20 mins. Set the pressure cooker to sauté mode. Add the beef stew meat and brown on all sides. Pour in the remaining marinated vegetables and mix. Allow vegetables to become fragrant and translucent. Add the sun dried tomatoes and mix thoroughly. Cook for 1 minute then add water. Secure the lid and set the pressure cooker to high pressure for 1 hour. Once the cooking time is complete, perform a quick release. This pressure cooker mashed potatoes and beef stew recipe is not only delicious but also incredibly convenient. The pressure cooker significantly reduces the cooking time, allowing you to enjoy a homemade, comforting meal without spending hours in the kitchen. Perfect for busy weeknights or a cozy weekend dinner, this dish is sure to become a family favorite. Enjoy!

As someone who loves cooking and did not grow up with many modern conveniences, cooking from scratch is the norm. For years, I’ve admired the art of fresh pasta and noodles but never took the plunge to try making them myself. Then a few days ago, with no noodles in the house, my daughter kept asking me for the food that she has been bingeing on lately. After repeatedly telling her there is no pasta, she said, "I guess I will starve. Do you not love me?" At that moment, I caved in and asked Google to be a friend; "How to make noodles from scratch?" After years of sticking to the dried stuff, I finally embarked on making fresh noodles and let me tell you—it's been a total game changer. The Allure of Fresh Noodles. The texture and the chewiness of homemade noodles is unrivaled. It's the way they soak up sauces and broths. There’s something so satisfying about biting into a noodle that was made just minutes before hitting your plate. Fresh noodles have a softness and a springiness that dried noodles just can't replicate. Getting Started: My First Attempt: As an avid baker, making fresh noodles wasn't intimidating. It requires combining basic ingredients to form a dough at the right consistency. Noodle Recipe You’ll need: 250 mg/ml of flour 110 mg/ml of water pinch of salt (optional) Combine all the ingredients. Learn to feel the dough, to know when it was too dry or too sticky. I learned to knead it until it was smooth and elastic. Let it rest for 10-30 minutes and even up to 1 hour so that it could be easily stretched or rolled out. I used a pizza cutter to cut the strips and I was well on my way. The Game Changer: Why Fresh Noodles are Worth It Here’s why making fresh noodles is a game changer for anyone who loves cooking: Flavor and Texture: Fresh noodles have a depth of flavor that dried noodles lack. They’re chewy, and tender all at once, providing the perfect foundation for any sauce or broth. Versatility: Once you master the basic noodle dough, the possibilities are endless. You can make thick, chewy udon and move into pasta with just the addition of eggs. Control Over Ingredients: Making noodles from scratch gives you control over what goes into them. Whether you’re gluten-free, vegan, or just trying to cut out preservatives, homemade noodles allow you to tailor them to your dietary needs. Satisfaction: There’s something deeply satisfying about taking the time to make something from scratch, especially something as comforting as noodles. It’s an almost meditative process. Tips for Beginners If you're thinking about diving into the world of fresh noodles, here are a few tips to help you get started: 1. Start Simple: Begin with a basic noodle recipe like hand-pulled noodles or egg noodles. These require minimal ingredients and equipment, making them perfect for beginners. 2. Invest in a Good Rolling Pin: If you’re making pasta or other rolled noodles, a quality rolling pin is essential. It will help you achieve a consistent thickness, which is key to even cooking. 3. Don’t Skip the Resting Period: Letting your dough rest after kneading is crucial. It relaxes the gluten, making the dough easier to work with and resulting in a better texture in the final product. 4. Practice Makes Perfect: Your first few batches might not be perfect, and that’s okay! Like anything in cooking, making fresh noodles takes practice. The more you do it, the better you’ll get. Bringing Fresh Noodles into Your Routine I will keep working on mastering the art of fresh noodles, since it will be a staple in my kitchen. If you’ve been on the fence about trying to make your own noodles, I encourage you to take the plunge. Once you taste that first bite of springy, tender noodles, you’ll wonder why you didn’t start making them sooner. Trust me, it’s a game changer.