Shepherd’s Pie

When I was young my grandmother use to make this delicious dish called Shepherd’s Pie. I actually thought she made that name up until just recently. My granny was a really good cook. Probably not as good as my grandpa was but she was definitely second runner up lol.

Back then everything was made from scratch. I mean unless you count those Focus Hope mashed potato flakes but those were terrible. We really had to be on hard times to use those but just the fact that I can tell you they were terrible lets you know we definitely were on hard times some of the time.

These days times are different and Focus Hope is not the only one pushing easy. You can find quick and easy ways to cook for your family on every shelf in the grocery store, and surprisingly everything isn’t nasty. Technology really has changed the game in 2022 vs the 1980’s and 90’s.

Roasted Garlic/ Butter & Herb mashed potatoes

Idahoan changed the game with these potatoes. If you add milk and butter to these, they taste just like you been peeling real potatoes for an hour with a potato peeler. In addition to that you can make them as creamy or as THICK as you want them to be and you can choose from a variety of flavors.

Shepherds Pie filling: White Onion, Green Onion, Shallots, Green Bell Pepper, Ground Beef, Mixed Vegetables, Gravy

When my grandmother made this dish she made hers with canned corn and canned cream style corn. She layered it putting the meat flat on the bottom then adding corn on top, then potatoes on top of that. Don’t ask me how she did that cause I have no idea and although it was absolutly delicious to me back then, I cannot stomach even the idea of cream style corn now so I changed that method and used this one. I cooked my ground beef and frozen mixed veggies separately then combined them with beef gravy.

My Granny’s was definitely good but this way is a game changer and you get green veggies as a bonus. Mixing it together like this adds plenty of flavor throughout the mixture.

The finished product should look like somewhat like this. I only put cheese on top of half of mine because I have family members who are not cheese fans but others who are. Cheese on top of the whole pie looks just as beautiful or no cheese at all!

My granny had to feed A LOT of kids and none of them were her own. She cared for everyones kids. I always had plenty of cousins around me at any given time and this dish was a favorite. She would make it in one of those big black roaster pans and it feed us all. I will never forget the love she showed us all. Home cooked meals, making sure we had clothes on our backs, pep talks, hugs, and kisses. Some of us wouldn’t have gotten the love and support we needed if it wasn’t for her. My granny worked doubles almost every day to support us. She never complaind about raising us but her house had better been cleaned up when she got home from work or else lol. I want to remember everything she ever did for me along with the best thing anyone has ever done for me LOL making me help her cook. I was her “fat trimmer.” I hear its flavorful but I can’t stand fat to this day. I hate fat, I want it off every meat I cook. As she says it, I was also “the Last of the Mohicans.” I wasn’t actually though. After I left home for the military, she raised a whole new generation of kids. This is one woman who has lived a full life and this Shepherds Pie is a family dish that you can’t make without LOVE!!

My Granny Orian Pearl Hughs

All in all, I think my grandmother is proud of me. I actually made her a pie and she said its was delicious and my granny “don’t lie” LOL If you know you know!

Watch the video for recipe and step by step intructions. Hope you guys enjoy as much as I do! Like, Subscribe, and Share!

When It’s Chili in April

I wasn’t doing anything so I decided to change the game with some Chili ingredients I had spinning around in my head. I could literally taste the flavor of this chili in my mind.

With a family of 5 sometimes I have to do things quick and easy. Chili is a fan favorite for my eldest daughter but we don’t usually cook it once the spring comes. Today was just unusually cold so I figured, hey, why not.

In order to do things quick and easy sometimes we have to sacrifice “fresh”, that just is what it is… When you got a husband, two kids, a mother living with you, a full time job, a podcast, and a blog to keep up with all at the same time we all can’t grow the beans, pick the beans, soak the beans, then cook them for two or three hours before we eat the beans. Tell me if you feel me here.

I used Bush’s mixed chili beans, I love Bush’s. If I have to eat any bean out of a can those are them! I used the Wolf Brand chili with no beans because its pretty thick and it tastes way better than the more popular Hormel brand. The grocery store was out of chili sticks and I really felt like I could thicken my chili better this way. Needless to say, who needs a chili stick ever again. I’ve definitely found the key to hearty chili without using a chili stick and adding much more flavor. McCormick is a good brand of chili mix but I have used the Meijer store brand as well. I can’t say the chili mix brand matters but what does matter is the ingredients YOU bring to the table… “What do I mean” you say,

Ground Round and Steak Bites, browned and drained.

2 key ingredients Green Bell Pepper & White Onion

Just look at the detail. I took this picture and could see clearly this pot of chili was about to be BUSSIN BUSSIN! I also used a can of Petite Diced Tomatoes

Once I added my Chili seasoning packs and Wolf Brand NO BEAN Chili, I mixed it all up and added some water to the pot to give it some moisture. Keep in mind chili is NOT soup. You can see the detail inside the pot! I don’t think we’re having leftovers…

Don’t forget your favorite chili toppings. I use RITZ crackers, shredded cheese, and sour cream. The Meijer Brand is as good as any brand, tap in if you agree!

Let me just tell you. My mom is one of the pickiest eaters you will ever meet. She said this was the “best chili she’s had,” since she’s ever had chili!

I USED: 3lbs Ground Round, Stripped Steak cut into bites, 1 whole Green Bell Pepper, 1 whole big White Onion (doesn’t matter the size, put it all in there), 2 cans Bush’s 15oz Mixed Chili Beans, 2 cans of 15oz Wolf Brand Chili, 28oz Meijer Brand Diced Petite Tomatoes, 2 Chili seasoning packs.

ADDED SEASONINGS: Accent, Dash Original, Lemon Pepper, Montreal Steak Seasoning (season to taste)

I wish I could tell y’all how many cups of water I used but I honestly just poured it in there there until the Chili was the consistency I wanted it to be. Couldn’t have been more than two cups. You definitely don’t want your chili to be soupy. Chili’s sole purpose is to warm your bones with flavor not broth.

TIPS

*Soak steak in buttermilk before cooking for about 10 mins for a more tender bite. Rinse, season to taste, brown separately.

*Bring your chili to a boil then turn it to a medium low and let it slow cook for an hour while you have a glass of wine and regroup from your day.

If you like this blog don’t forget to leave a comment letting me know what you think. Also, follow AJ Foody on Facebook, Instagram, and Twitter! Thank you for following. See you next time FOODIES!

Fried Green Tomatoes

This was my first time making Fried Green Tomatoes and I must say they turned out beautifully. This is a senior citizen favorite y’all. My mother loved these! She said they reminded her of her childhood when her mother use to make them. Well these right here ain’t yo typical “granny recipe.” I put my own spin on these and trust me your hands will get messy so WEAR SOME GLOVES!

I had already cooked 6 slices before I realized I forgot to take a picture; sadly, you guys don’t get to see how beautiful they were when they were whole. I put them on this paper towel to dry them because after you slice the tomato into these yummy slices, they should be as dry as possible before you batter them.

*Make medium size slices. The thicker ones are not as good.

So 1st I used 3 bowls, 1 to put the eggs in, 2 to put the flour in, and 3 to put the Italian style breadcrumbs in. All 3 bowls should be big enough to lay the tomato in it flat. I seasoned the flour with Sea Salt & Dash Original (addicted to Dash) I put it on almost everything. I wish I could give y’all exact measurements but I always use my Black Woman Super Powers to measure ingredients by eye. If you’re a woman who cooks you know what too much salt looks like and if you not, well just taste it as you go so it can fit your tastes. Beat about 4 eggs. I didn’t use all mine cause I only cooked 12 slices but I needed the tomato slice to be dipped in the egg so the extra was good.

Heat up some vegetable oil while coating your tomato slices.

Dip the slice in the egg, flour it on both sides, dip it back in the egg, then use the bread crumbs to cover both sides.

*I suggest you coat them all before starting to fry because they get done rather quickly. You might not have time to coat a 2nd batch while the 1st batch is frying, your hands will be a mess.

Deep fry or fry on both sides until golden brown, THEY WILL BE CRISPY

There should be 6 tomato slices on this picture but there was an immediate taste test as soon as they came out the skillet. I never tasted a Fried Green Tomato before this but I can imagine this is exactly what they should taste like. My husband only got 1. I got 2, and my mom ate the other 9 slices. She got down y’all. I will be making these for her now at least once a week! These are for you mom. I should name them Dutchess Fried Tomatoes!

The Beginning

Salmon Croquet mixture. Onion , green pepper, potato

Fried to a golden brown

Sometimes I cook in bulk. You can’t have just one of these.

Yum! This is my plate! White rice, mixed stir fried veggies, yummy golden Pillsbury biscuit, and the main thang… Salmon Croquet!

Salmon Croquet!

I got this recipe from my Patti Labelle Cook Book. First let me share the back story…..

Way back in the day, I mean way back when my husband was just my live in boyfriend and my two children weren’t even a thought. Way way back in my early 20’s when partying and eating out was the highlight of each evening, my now mother-n-law came over to our house to visit her son and somehow she got on the subject of this woman (who’ll remain nameless for the purposes of me not getting killed 😂) who never cooked or kept her home clean and how this woman’s man had to do everything. 🤔 My thoughts were 💭 is she warning me. Is she telling me I need to cook for her son, is she telling me I need to clean my house. Now I did know how to cook a little something from when I was growing up spending time in the kitchen with my grandmother but for this lady I needed to show out a little and let her know who she was dealing with. I called my mother the very next day and told her I needed a cook book. She showed up with La Belle Cuisine Cook Book.

I’d like to give all the credit to my grandma who did teach me a lot in the kitchen like how to trim the fat, strain the pasta, flour the chicken, make doughnuts out of biscuits and so much more but I can’t do that. I have to honestly say that it wasn’t until I got my first cookbook given to me by my mother that I picked up the passion for cooking. I suppose I owe a little credit to Patti too since her book made me want to cook everything SOUL. In a way I actually could dedicate this blog post to the four ladies who changed my life, my grandmother, my mother, my mother-in-law, and Patti Labelle.

I have to say this is the absolute best Salmon Croquettes I have ever tasted and I’ve had lots cause y’all know this is a “Black People’s” specialty! Try this one and tell me what you think. If you don’t have your own LaBelle Cuisine Cook book here’s the recipe:

1LB salmon fillet, 1 Large Russet or Idaho potato (peeled and diced), 1TBS milk, 1TBS butter, 1/2 cup chopped onion, 1/3 cup chopped green bell pepper, 1 Large egg lightly beaten, 1/2 cup dried bread crumbs, 1/2 cup vegetable oil.
FYI: Patti used 3/4 TSP seasoned salt and 1/2 TSP ground black pepper.

The recipe says you can use the canned salmon as well so that’s what I did, it’s easier. I personally used my Black Woman super powers and seasoned mine with Dash Original Blend and Pink Himalayan salt measured with my eyes 😂. The bread crumbs go last after the patty’s are made coat them with the bread crumbs then put them in the skillet and fry in vegetable oil.

Cupcakes for Santa

Meet Melody… Melody absolutely LOVES SANTA. I look forward to going bankrupt every year for Christmas because this one has the most beautiful happy smile. She loves baking so Christmas Cupcakes for Santa is the perfect opportunity to bake. I’m almost sure she thinks if Santa loves the cupcakes her gifts will be better lol. Melody is 7yrs old and she has the biggest imagination I’ve ever encountered. She’s a BELIEVER in everything beautiful 🥰

Cupcakes on Christmas is important because “almost every kid bakes Santa cookies so we need to bake cupcakes so he’ll have something different when he gets to our house. He’s tired of cookies.”

Santa needs vanilla and chocolate. We keep it simple with the batter and just splurge a little on icing 😂 You can’t beat $1.70!

I’m a little old to be the mother of a 7yr old. I mean honestly most of the people I know were teen moms. I actually have the youngest kid of all my circle and I’m close to being the oldest 😆. At the end of the day I try my hardest to run and play but at my age cooking together is safer than doing dance routines and flips with a 7yr old. These are the moments your kids will remember forever.

Simple and easy is always good on Christmas Eve especially if you do what we do and wait to wrap all the gifts while drinking cognac trying to forget how much money was spent for Santa to end up getting all the credit. We were smart this time though. We said the wrapped gifts were from us while Santa’s gifts just get left under the tree unwrapped. Of course our gifts were better! Thanks for the Frisby Santa! At any rate the best part about Christmas, bankrupt or not, is when the kids wake up excited and I get to nurse my hangover on the couch while watching them open their presents from mommy and daddy, NOT SANTA!

Gotta have frosting!

This kind of excitement is EVERYTHING!

Message for Santa

Crab Leg Christmas

King of the Sea

Who else is tired of having Thanksgiving food for Christmas?

OK, so a traditional “Black Folks” Christmas dinner is usually the same thing they had on Thanksgiving, cornbread dressing, candied yams, collard greens, potato salad. Maybe the protein is different, ham, roast, cornish hens instead of a big 25lb turkey, and all the fixins of a down home meal.

I just can’t do it. After 3 days I don’t want to see that food again for at least 8 weeks. Not because it’s not delicious but lets face it, if you cooked it right it took you three days to prep it and another three days to cook it all and get it on your dinner table on time to be hot a delicious for your friends and family. By Christmas enough is enough.

Brussel Sprouts with White Onion & Shiitake Mushroom

By now you probably know that I looooove mushroom. I will add them to absolutely anything and onion is not far behind making EVERYTHING taste better. I can’t say I’m the biggest fan of Brussel Sprouts but I like them when I cook them myself lol (toot toot). Now if you cook these be sure to cut them in half so flavor can get on the inside of the sprout. Nothing is nastier then the unseasoned inside of a Brussel Sprout, that right there is an acquired taste and the first time you eat these if you don’t like them chances are you’ll never eat them again.

Please pair your King Crab Legs with a light yummy lemon flavored wine. I personally LOVE Lemon Moscato by Oliver. It’s light and delish. Plus if you just got drunk on Christmas Eve, you don’t need more than 6.8% alc. Sip slow, chill, and enjoy Christmas Dinner!