I want to use this section as an arena not only for me to share my recipes, but for everyone to share recipes with the readers. If you are inspired, please give us an opportunity to sample a taste of something that gave you great memories!


Cabbage Medley

Makes 8-10 servings


  • 1 head of green cabbage
  • ½ lb. of carrots
  • 1 medium sized onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 tbsp. of minced garlic
  • 1 tbsp. hot sauce
  • 2 cups of chicken stock (vegetable stock will also work)
  • 2 tbsp. butter
  • Salt and pepper to taste
  • 2 tbsp. olive oil


  1. Cut head of cabbage into quarters and using a sharp knife cut it up into strips about ¾ in wide
  2. Using a vegetable peeler, first trim off outer part of carrot and continue to use peeler to cut carrot up into thin strips (this can also be done using a mandolin)
  3. Cut onion in half and slice into thin strips and then do the same with both bell peppers. Wash all veggies and put then to the side leaving the cabbage and carrot separate.
  4. Heat oil in large Dutch oven or stock pot.
  5. Place minced garlic and onion in the pan and let it cook for a couple minutes and then toss in the peppers.
  6. Cook until they start to break down slightly but are not completely soft.
  7. At this point, add the cabbage and carrots to the pot and stir everything around to mix it all together.
  8. Pour in the chicken stock, butter, salt, and pepper and cover with lid leaving it on medium heat.
  9. As the cabbage starts to wilt down, stir it to keep everything incorporated. It should take about 20 minutes to finish (could be more or less depending on your liking).
  10. At this point, add the hot sauce and taste. If needed, add more salt, pepper, and butter and you’re done!


The Best Buttermilk Pancakes Ever

Makes about a 10 stack of fluffy goodness


2 cups of Bisquick baking mix

2 large eggs

1 cup of buttermilk

1 tsp pure vanilla extract

3 tbsp sugar

2 tsp baking powder

2 tbsp vegetable oil

cooking spray (for pan/griddle)

butter/spread of your choice (to top pancakes as they finish)

Cooking Directions

1. Beat the 2 eggs in a stand mixer or using a hand mixer until frothy and slightly fluffy.

2. In a separate bowl put the Bisquick and baking powder and incorporate that together.

3. Add the vanilla and the sugar to the eggs and continue beating while you slowly add the milk.

4. Now take your dry mixture from the bowl and start adding it to the wet ingredients in the mixer small portions at a time to make sure it get married together well.

5. Make sure your pan or griddle gets nice and hot and spray with the cooking spray.

6. Ladle 1/4 cup of batter on griddle for each pancake. (*For this batter do not follow the standard from the box that says “turn them when they bubble because they may not “bubble”. Watch for the edges to “set” instead and then they should be ready to flip – about a couple minutes).

7. Butter them up as you take them off the griddle/pan. You’re ready for your favorite syrup!!


Easy Shrimp Fried Rice (recipe for the dish in the Takeout Takeover post)


Cooking Spray

2 tsp olive oil

2 lbs of uncooked shrimp peeled and deveined

2 large eggs, beaten

2 cups of peas and carrots (I use the frozen bags and let it stand out for a little while)

2 cups of rice (I like basmati or jasmine)

1/2 medium onion, diced

1/2 cup low sodium soy sauce (or to taste)

salt and pepper to taste

sprouts (optional)

Cooking Directions

1. Heat a 12in skillet and spray with cooking spray and add eggs. Scramble eggs while cooking thoroughly. Once done, set aside.

2. Using the same pan, add the some olive oil. While heating up, season shrimp with salt and pepper and add to the pan. Cook shrimp       until opaque and set to the side.

3. Using the same pan again, add a little olive oil and toss in onions and cook until translucent. Add in peas and carrots and cook until heated all the way through.

4. Add in the cooked rice and soy sauce. tossing all ingredients together in the pan.

5. Fold the cooked shrimp and eggs into the cooked ingredients and heat through. Enjoy!


Ham Glaze 


1 cup of brown sugar

1/2 – 1 cup of honey depending on sweetness you like

1 tsp ground mustard

1 tsp cinnamon

1/2 tsp ginger

1/4 cup of orange juice (either bottled or squeeze an orange and use some of the zest)

1/2 tsp ground cloves

Cooking Directions

1. Mix all the dry ingredients together in a bowl

2. Add the rest of the ingredients and stir until mixed well and sugar dissolved.

3. Drizzle glaze all over the top of the ham.

***Note: taste the glaze before putting on the ham to make sure the sweetness is to your liking. 


Turkey, Spinach, and Mushroom Lasagna
8 servings | 10 WW points plus


1 1/2 lbs of 93% lean ground turkey
2 tsp olive oil
1 small onion, chopped
32 oz of canned crushed tomatoes
10 oz of sliced portabella mushrooms
9 oz bag of fresh spinach
2 garlic cloves, minced
1/2 large red pepper, chopped
1/2 large green pepper, chopped
1 tbsp sofrito
15 oz fat free ricotta cheese
1 1/2 cups of part-skim mozzerella cheese
1 tbsp tomato paste
3 tbsp Mrs. Dash Original Blend
1 tsp kosher
1 tsp ground cumin
1 tsp dried basil
1/2 tsp ground coriander
2 tsp ground black pepper
12 no boil lasagna noodles
Nonstick cooking spray

Cooking Directions

1. Preheat oven to 375 degrees F. Spray 9×13-inch baking dish with nonstick spray

2. Spray large nonstick skillet with cooking spray and set over medium heat. Add turkey and cook until no longer pink, stirring frequently. Transfer meat to a bowl & set aside.

3. Wipe skillet clean and add olive oil. Reduce heat to medium. Add onions and peppers and cook until soften.

4. Next, add mushrooms and garlic. Cook until mushrooms softened and add spinach and salt and pepper. Cook until spinach is wilted. Once done, add to bowl with turkey.

5. Do not wipe pan. Add crushed tomatoes, Mrs. Dash, and remaining seasoning over medium heat. Stir in tomato paste and sofrito. Cook until heated all the way through and put simmer on low for 5-10 minutes. This is your sauce.

6. To assemble, spread one cup of the sauce at the bottom of your baking dish. Cover with 4 lasagna noodles, slightly overlapping them. Cover with half the turkey mixture, dot with half the ricotta, and cover with 1 cup of sauce. Add another layer of 4 noodles and repeat steps of turkey, ricotta, and sauce.

7. Layer last 4 noodles. Spread remainder of sauce on top and sprinkle on the mozzarella cheese.

8. Spray sheet of foil with cooking spray and cover baking dish with it – sprayed side down. Bake for 30 minutes, remove foil and bake another 20 minutes. Noodles should be tender and mozzarella slightly browned.

9. Let cool for 15 minutes and cut into 8 equal portions.


Red Pea Soup
11 WW Points Plus


2 cups raw red kidney beans (washed and soaked overnight)
2 lbs. of stew beef
2 yams, peeled and cubed (can also use chayote root/cho cho)
3 medium potatoes, peeled and cubed
3 large carrot, peeled and chopped
10 to 12 dumplings (recipe to follow)
1 cup coconut milk
3 stalks of scallion, chopped
1 yellow onion, chopped
1 sprig fresh thyme
3 garlic cloves, minced
2 Bay leaves
1 whole Scotch Bonnet pepper (if you cannot find it a habanero pepper can be substituted)
Salt & Pepper to taste

Cooking Directions

1. Season stew beef generously with salt and pepper and add that with the beans to a large stockpot or Dutch oven.

2. Add enough water to the pot so that everything is completely covered. Throw in the sprig of thyme and the bay leaves. Boil until meat is tender. This could take up to a couple hours. Watch the water. If it starts to boil off, add just enough back to cover.

While this is cooking, you can take this time to prep the rest of your vegetables and get the dumplings* ready.

3. Add coconut milk, yams, potato, carrot, and garlic. Allow to come back up to a boil. Boil for 15 minutes.

4. Stir in remaining ingredients, including the dumplings, lower heat, and let simmer. Stir occasionally until everything is all cooked.

*Dumplings (spinners)


1 cup of flour
1/2 tsp of salt


1. Mix flour and salt together well

2. Slowly start to add in water until a soft dough forms. It should not be soupy.

3. Add some flour onto your head and knead the dough for a couple minutes. Add a little flour to the dough if needed to it doesn’t stick.

4. Pinch off pieces slightly smaller than the size of a ping pong ball.

5. One at a time take each piece of dough and roll it back and forth between your hands to form then in a matchstick shape. All ready for the soup.


Meatloaf Cupcakes with Mashed Potato Frosting
(Each cupcake is 4 WW Points Plus)


***Meatloaf Cupcakes***
3lbs ground turkey
1 medium sized green pepper
1 medium size red pepper
1 large onion
1 cup of Panko breadcrumbs
1/2 cup ketchup
1 tbsp low sodium soy sauce
1 tbsp Worcestershire sauce
2 eggs
1 tbsp kosher salt
1 tsp black pepper
1 tsp thyme
1 tsp oregano
1 tsp dry/ground mustard
1 tsp basil
1 tbsp olive oil

***Mashed Potato Frosting***
2lbs potatoes (preferably Yukon Gold)
2 cloves of garlic or 1 tsp of garlic powder
2 tbsp sour cream
3/4-1 cup of low sodium chicken stock
2 tbsp milk (I used whole milk)
1/2 tbsp of light butter (I used land o lakes)
1 tbsp thyme
Salt and pepper to taste

Preheat your oven to 350 degrees. Let your potatoes soak in cold water while you prepare your veggies. Take the onion, green pepper, and red pepper and dice them up. Heat up a skillet on medium-high heat and add the olive oil. Add the veggies and cook until tender and set aside. Take all your special CDs and mix them together. This ensures distribution throughout the whole meatloaf. In a large bowl, add ground turkey, spices, breadcrumbs, and cooked veggies, and remaining ingredients and mix together with your hands until all incorporated. Peel the potatoes and cut into quarters.

Line 2 standard size muffin pans with foil liners. Scoop the meat into the pans filling each liner to the top. Keep the tops as flat as possible. Put prepared cups into oven and bake for 25-30 minutes or until meat is thoroughly cooked. Put the potatoes into a pot of water and bring to boil. Allow to cook while meat loaves are in the oven. Cook until potatoes are tender. Add all ingredients together in a big measuring cup or small bowl and whisk together and pour over warm potatoes and mix with a hand mixer until fully incorporate and smooth. Add potatoes mixture into a pastry decorating bag (or a large ziplock bag with the tip cut off) and pipe an equal amount of potatoes onto each “cupcake” once done.

Use any of the optional toppings below or get creative on your own. You can use ground chicken, beef, lamb, etc. Enjoy!!

Optional toppings:
shredded cheese
sour cream
and on and on…

8 Comments Add yours

  1. Benjamin says:

    Cod Fish Fritters

    2 or 3 packs of bacalao, 4 cups of cornmeal, 3 cups flour, dash of baking soda, 2 bundles scallion, 3/5 of a package of fresh thyme…..boil bacalao until it crumbles in your hand, then mix all ingredients. add water to mixture til you are able to make individual fritters. Fry fritters until done.

  2. elena says:

    Brazilian fish stew

    Fish that stands up well to cooking. I love to make this from swordfish and Large raw shrimp defrosted. Marinade fish in lime salt and pepper for at least 20 min. While marinading,Using a dutch oven saute a large onion cut in to thin rings in olive oil or palm oil until translucent. Add 2, 3 cloves of minced garlic. Cook for 1 minute. Add a cup of green peppers, cubed. Saute for 5 min. Add 2 to 4 cups of cubed tomatoes. Cubes should be small. Saute for 5 more minutes. Add 2 tbl spoons of tomato paste an mix in well. Tomatoes should bleed well but if they don’t add some stock or water. 1 cup max. Bring to boil. Lower heat and add 1 cup of coconut milk. Mix in well. Continue cooking on low-medium heat. Cut up the fish and add pieces of fish to the mix. Submerge the fish in liquid completely and cook for 5 min or a few min more depending on fish. Add large shrimp and submerge it as well. Cook for 4 min. Turn of the heat. All done. We serve this over rice.

    1. Thank you for sharing. I can’t wait to try this!

    2. How much fish and shrimp do you use?

  3. Linda Scott says:

    Kennisha, I love reading your blog, thanks for the picture of the house on Clark St. It brings back such warm loving memories.

    1. Glad to hear you have been enjoying it. My purpose is to bring those memories back to life while informing people about good food.

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