V's Thanksgiving Soulfood Feast...

Stay tuned for a down home soul food recipe that includes: smoked jerk turkey, southern style greens, "real" oven baked mac and cheese, chittlins, dressing (stuffing), sweet potato pie and pecan pie....MMMMMMM Good!

V's First Time's a Charm Apple Crisp

For those of you who have a sweet tooth, this post is for you. Now I am an intersting character when it comes to dessert. I don't like exotic flavors, overwhelming toppings and sometimes your childhood favorites would be on my yuck list. I'm a simple girl so I enjoy simple desserts! Now, what I am about to tell you may cause you to jump away from the computer screen and say "NO WAAAAY", but as weird as it may sounds, it is the truth....I don't like apple pie! There, I said it! I don't know what it iis about this favorite down home treat, but the only part I enjoy is the crust. One evening while enjoying an apple picking retreat with some of my students, I thought to myself "What in the world will I make with all of these apples?" Apple pie was definitely not the first thing that came to my mind. I thought long and hard and came up with an alternative. One of my students raved about this dessert called apple crisp. I'd heard of it before, but since I didn't like apple pie, I never tried it before. I shared my disgust with the same student and she said "I don't like apple pie either, Veronica, but I LOVE apple crisp!"I thought to myself "Finally, someone who understands my dislike for one of America's favorite." One of the owners overheard our conversation and was kind enough to write down a simple apple crisp recipe for me. I took her recipe, added my own measurements and came out with a classic dessert dish! I hope that you enjoy...

6 medium macintosh apples
1 cup of brown sugar
1 cup of flour
1/2 stick of butter
1tsp of vanilla flavoring

Cut your apples into medium size squares and place in a small glass baking dish. In a medium sized bowl, combine the remaining ingredients and stir until you get a nice crumbly mixture. Take this mixture and spread evenly across the top of your apples making sure to cover all of the apples. Place your baking dish in the oven on 350 degrees and bake for approximately 30 mins. You will know that the crisp is ready when the top is a nice golden brown and you notice the apples have turned into a filling that resembles apple pie (I recommend the glass dish because you can see the aforementioned more easily). How you like them apples???

Jasmines 007 DST ACE'd Chili

You already know that oftentimes I will other corner cooks on the blog. Here is one that can quickly become a down home favorite! I know that many of you look for something to keep you warm during the winter months. So why not couple your warm blanket and hot tea with a delicious bowl of fixed up chili! My beautiful Soror staples this recipe as one of her favorites. We are all fans of quick fix'r up meals so why not enjoy the aroma of smokey spices while you're at it! After I try this wonderful recipe, I will have chili as yet another dish in my repertoire and of course I will add my own flavor and spice to it. That's what us "Real" cooks do at V's Cookin it Real. Enjoy!

1lb of ground turkey
5 slices of brown sugar turkey bacon
1 cup chopped onions
4-5 cloves of garlic
1 cup of green bell pepper
McCormick Chili Powder mix
1/2 cup of brown sugar
salt & pepper to taste
2 cans of beans (black, pinto or kidney - Jazz it up and use all three!)

Start by slightly browning the ground turkey and turkey bacon. Add all of your ingredients into your pot. Pour in a bit of water to slightly cover the top. Give it a good stir, cover and let simmer for about four hours. End result is a bowl of heaven!

Football Finger Food - Fried Pickles

Fried pickles are a fantastic football Sunday, Monday or Thursday finger food. Now before you turn up your nose and frown at the thought of such a thing hear me out! Don't get me wrong, when I first heard of the concept, I could not even fathom the thought of a pickle being deep fried and dunked in sauce. I literally shook at the thought of it. My first encounter was while visiting a friend of mine in Indianapolis. We went out to dinner at this famous restaurant in Carmel, IN. We sat down in the booth and looked at the menu for appetizer. She blurted out, "Mmmmm, fried pickles!". What was my response? "Friend pickles!!!???, HELL no!". Well after much convincing they got me to try a few and while hesitant to admit at first, I loved them! This experience happened in 2007 and when I moved to the Lehigh Valley, I was in search for a place that served fried pickles. While enjoying lunch one day with a coworker, I notice that "fried pickles' was staring back at me as an appetizer options and I had to get them! Since I am a food lover and experimenter, I thought to myself "I can make the same thing at home!" Doing a bit of research on my own I found a few recipes and doctored them to my liking. Remember, don't judge until you have tried them :0)

1 jar of Claussen's Dill Pickle Spears
2 large eggs
2 tbsp of worcestershire sauce
2 tbsp of hot sauce
1/2 tsp of black pepper
1 tsp of garlic powder
1 tsp Old Bay seasoning
1 cup of  flour
 Canola oil (for frying pickles)

 Take the pickles from the jar and let them dry a bit on a paper towel or sheet of wax paper. Take your eggs, and beat them slightly. Add all of your ingredients EXCEPT the flour. Once you have all of your dry ingredients mixed in the egg, mixed well to even distribute spices. This will be your dipping batter. Take a ziploc bag and add the cup of flour to it. Give the bag a shake to ensure the flour is loose and not full of lumps. Take a pickle spear and dip into your egg batter. Place in the bag of flour and give a shake. Take the pickle spear out of the bag and shake the excess flour off. Repeat this process one more time. This will make your pickles nice and crunchy! Use this method for all of your spears. Once you are done, place the pickle spears in the canola oil and deep fry until golden brown. Add your ranch dipping sauce to the equation and you are ready to enjoy some great GB finger foolishness!

V's Tender Loving Mouthwatering Pot Roast

I'm sure that you have many stories of delicious pot roast that you may have had over the years. My stories always involve my mom's delicious pot roast. The flavors of the meat would come through with simple seasoning of garlic onions salt and pepper. Depending on her mood, the coupled veggies would vary between string beans potatoes, carrots and onions. Since I am always trying to reinvent her creations to my own liking and tasting, pot roast was the next task on the list. I've made quite a few trying different methods, but I have found that the oven works the best! Again, one of those "pop it in the oven and let it work its magic" type of meal!

1 package of chuck roast (or choice of beef cut)
1 whole onion (coarsely chopped)
3 whole carrots cut in chunks  (or half bag of baby carrots)
1 can of diced tomatoes (optional)
6-8 baby bliss red potatoes
sprig of cilantro (optional)
1.5 tbsp Morton's Nature Seasoning All Purpose Seasoning (approx)
1 tbsp Paprika (approx)

The cooking of this dish is similar to to the Pot O Gold Corned beef. Its quick and too the point. Take your chuck roast and season it to your liking with the Morton's All Purpose Seasoning and the paprika. Place the seasoned roast to an oven safe glass dish or roaster pan - your choice. Place the onions, carrots, potatoes, cilantro on the tops and sides of the roast. Cover tightly with aluminum foil and place in a 325 degree oven for about 2-2.5 hours (depending on the size of your roast and temperature of your oven). When the roast has cooked half way, add your diced tomatoes over the top. Place the aluminum foil back on the top very tightly and let the roast cook for the remainder of the time. The result should be a tender, juicy and mouthwatering pot roast creation. Enjoy every...single...bite!

V’s Corn Beef Pot-O-Gold

This is for you Irish meal lovers out there and everyone in between! Corned beef was a treasure in my mother's kitchen. We had it maybe twice a year so whenever she made this dish it went fast! Main course meals would be coupled with cabbage and other veggies and leftovers would make a MEAN corn beef sandwich on wheat bread…oh and don't forget the mustard and pickle! While I love a good corn beef sandwich, I often times leave that chore to the deli. For those of you who enjoy a one pot meal like myself, this will be a favorite. It's simple, quick and to the point allowing you to pop it in the oven and finish your weekend chores or make a quick run to the grocery store. Go and get ye pot o' gold!


1 package of corned beef w/ seasoning

1 head of cabbage

6-8 small to medium size golden potatoes

4-6 whole carrots, peeled and coarsely chopped


Remove the beef from the package and wash the excess liquids off. (sometimes corned beef can be too salty to in order to remove the excess sodium you can also opt to boil it on medium low heat for thirty minutes to strip it). Place your corned beef in the middle of a medium to large size pot that is oven safe (I used a versatile iron pot frequently used for camping and stewing). Add about an 2-3 inches of water and place your cabbage, potatoes and carrots around and on top of the corn beef. Tightly seal the top of the pot with aluminum foil and place the lid on top. Place in the oven on 325 degrees and let cook for about 2 ½ -3 (depending on the size of your corned beef). Remove from the oven and be careful taking the aluminum foil off. There you have it folks. Good ole corned beef and cabbage, potluck style!

Hunter Southern Style Black Eye Peas

There is nothing like a nice hot bowl of black eye peas and corn bread to warm your belly in cooling seasonal months. Growing up, my mom would also make a variety of peas/beans including black eye peas, pinto, split pea (ham bone in of course!) and even great northern. Whatever the type, it was always mouth watering with every single bite. Of course you have to have it with cornbread (hot water the best) as it is just not the same without. Enjoy, enjoy, enjoy….it will be pealicous :O)

1 bag of black eye peas

4 cloves of chopped garlic

1 onion (your choice of variety) chopped

Smoked meat of choice

1 tsp celery seed

2 tbsp soul food seasoning

*this recipe makes a medium sized pot serving

Note: Before cooking the peas, you must prepare them by soaking them in water overnight. The directions for this should be on your package. You can also use the quick method of placing the peas in boiling water for two minutes and then let them soak for an hour.

Heat your pot to medium temperature. Add your smoked meat to the pot once it heats up (I usually use bacon if I am making a smaller pot. Other options include, ham hocks, smoked turkey, etc). Next add your chopped onions and stir around making sure they don't stick to the bottom of the pan. (you can also take the smoked meat out of the recipe to make it a fully vegetarian meal. In order to obtain the grease that the onions will cook in just add 2 tbsp of canola oil as a substitute). Once the onions are slightly tender, add about 4 ½ cups of water to the pot. Add your peas, dry seasonings and garlic to the pot and bring to a boil. Once the peas are boiling reduce the heat to medium low and allow to cook for about 1hr – 1hr ½. Peas are cooked to your liking/taste so feel free to reduce or increase the timing.

*Note - turning the heat down and allowing the peas to simmer for the last 30 mins allow for a gravy type liquor to form…yummmmy!

Judy Diehl's Virginia Ham Fantastics

One of the cool features of V's Cookin it Real is that I will oftentimes feature other food lovers on my blog. Here is the first one, so enjoy!!

As a food addict, I usually surround myself with like minded people. One of my favorite bloggers, who happens to be one of my closest buddies in the valley is a PHENOMENAL host! What's makes her so phenomenal you might ask? Its the food she serves of course. Ranging from fresh fruit, to chips and dip and cocktails alike, you are sure to have a great time socializing with the girls while the boys are out back chatting it up. One of my favorites (and everyone else who was present) is Aunt Judy's Virgina Ham Fantastics...Once you pop one of these bursts of deliciousness in your mouth you will want to run out and tell the world! ON your marks, set...GO!

3/4 lb. VA Country Ham or Deli-Style Sliced Thin
1/2 lb. Swiss Cheese sliced thin
2 dozen small rolls (To fit in 9x13 dish)

Sauce:
1/2 Stick Butter melted
1 T Prepared Mustard
1 T Worchestershire Sauce
1 T Dry Minced Onion
1 T Poppy Seeds
2 T Brown Sugar

Keeping rolls attached to each other, slice to have a top and a bottom.  Add a layer of ham, swiss cheese and ham again.  Replace top roll layer and cut through all layers.  Place individual rolls  in 9x13 pan sprayed with Pam.  Mix all of the sauce ingredients together. Heat Sauce and Spoon Over Rolls.  Bake 20-30 minutes at 325 degrees.

Garlic and Lime Asian Zing Wings

Everyone like a good wing or two right? So why not add your own flavor to one of America's favorite finger foods! That is exactly what I did with this new creation. I have a favorite wing flavor in the Lehigh Valley from Brew Works called Thai Chili Garlic. The sauce is definitely a winner, but in enjoying them one day I asked myself, how can I incorporate this flavorful sensation into one of my other favorite of fried chicken wings! Again, thinking of some of my favorite spices and watching enough Food Network TV stars, I came up with my own version of this addicting pleasure. Feel free to add these wings to canola oil to fry them or add them to a 350 degree oven for about 30-45 minutes or so. Grab a bottle of your favorite ranch or blue cheese dressing or spice it up a bit with a Thai glaze from your local grocery store. Get your wet naps folks, or better yet, just lick it right off of your tasty little fingers!

1 bag of wingettes (or feel free to grab them fresh from your meat department

1 ½ cups of soy sauce

4 cloves of garlic chopped fine (you can sub with garlic powder if you choose)

4 tbsp of chili powder (increase to make a bit more spicy)

Juice from one lime (you can also use 100% lime juice as a sub)

Canola oil (only if you plan to fry the wings)

2 cups of flour (only if you plan to fry the wings)

Zip loc bag (only if you plan to fry the wing)

Start with your wings being thawed completely. In a medium to large bowl, add your soy sauce to the wings (this will add all the sodium that you need!). Next add your chili powder and chopped garlic. Mix together well - making sure that the wings are completely coated in your marinade. Top off your marinade with juice from a freshly squeezed lime. Cover and marinate for about 30 – 60 mins. For best results marinate overnight (especially if you are baking your wings).

For frying:

In a zip loc bag add your two cups of flour. Add half of your wings to the bag and give it a gooooood shake! (add more flour if necessary). Heat up your oil for frying on medium heat in a large frying pan. You can test if the oil is ready by dropping a pinch of flour to the pan. If it you get a nice "fizzle" around the flour then your grease is hot and your ready. If not, then wait a few second. We've never used a thermometer or electronic fryer in my household growing up so I don't know the degree temperature (sorry). The technique above has worked for years. TRUST ME!

Once the grease is hot place your wings into the frying pan, making sure that it is not too crowded. Fry until both side are a medium golden grown. Drain on a paper towel or baking rack to get rid of some of the grease. Enjoy the crunch with your favorite dipping sauce!

For baking:

Start off my placing the wings on a lightly greased baking sheet. Place in the oven for about 30-45 mins on 350 degrees or until golden brown and slightly crisp on the outside. This method is a bit healthier and you are sure to get a nice Asian influence flavor on the taste buds. Enjoy your homemade wings. You'll never have to go out again for your favorite wings. Just use me as an example, I created my version right in my own kitchen!

Soothing Green Tea w/ Ginger Root

Yep, I know. I had the same reaction when my mom made it in my kitchen for the first time when she came to visit. Growing up my mom always made her own tea concoctions ranging from chamomile and lemon to fragrant peppermint, so tea mixtures are not a foreign concept to me. I can even dig green tea – especially Lipton. However, the thought of fresh ginger root and green tea made my stomach turn and come to find out this is the perfect solution to that particular ailment! It can also be chilled for a nice summer day brisk drink! I know that it may sound appealing to some and not even close to others. I once would be categorized in the latter. That has all changed now and I hope that you will try it for yourself and feel the same way! Take and big gulp and let out a good "aaaaaaah"!

4-6 packets of Lipton Green Tea

1 piece of fresh gingerroot

In a large pot start boiling approximately a gallon of water to a large pot. Bring to a brisk boil and add your Lipton tea. Take your gingerroot and shave it using a spoon (I have found this to be an easy and very safe technique!) Cute into medium pieces and add to the water. One you have all the ingredients in the pot, stir it a bit so that it can mix together well. Turn the heat down to low allowing the tea to simmer for about an hour or so. You can drink it hot to relax you after a stressful day at work or let it cool down and add it to the fridge for a nice midnight drink to quench your thirst. Enjoy – I know that I do!

VM’s Lamb Curry

So as a food enthusiast there are a lot of different foods that I enjoy. Indian is one of my favorites so why not try to master my own version of their curry. Curry powder is a regular in my pantry. Not because I cook curry lamb or other meat varieties everyday, but because it adds a great flavor to many dishes – you would be surprised! So as I constantly try (the key word being TRY) to stop eating out and stay within my monthly entertainment budget, I start thinking of what I could make for dinner (using whatever in the freezer as my motivation). I thought to myself, "Hmmm I haven't had curry in a long time, so why not try that. " Had I ever done it before, ummm no! However, I had curry powder in my pantry so that was the start. From that point on it was mix and match and try to remember the flavors what hit my taste buds whenever I sat down for fine Indian cuisine. The rest is history and now I have it as one of my favorite meals to make. The "boo" (boyfriend) enjoys it as well! :O)


1 package of stewing lamb (make sure it has a bone in it)

6 packages of lamb chops (shoulder or round works fine – I can usually find them for about $2 a package!)

¼ cup of paprika

¼ cup chili powder

¼ cup of curry powder

6 red potatoes (diced small)

2 plum tomatoes

Sprig of cilantro or parsley


Trim lamb from bone and place the bone aside for later use (this will be the stock you use for your curry sauce. Add your lamb to a frying pan in order to just brown on the outside. Once the meat is brown, remove from pan and place into the pot that you will cook your meal in. In a small sauce pan, place your lamb bone and add a cup and half of water to the pot and bring to a boil. In the same pan that you browned your meat it add a teaspoon of cooking oil (your choice) to the pan. Let it heat slightly and then add all of your dry ingredients to the pan with half a cup of the stock. Stir and bring to a slight boil allowing it to thicken slightly. Repeat this process in order to make more gravy for your dish. Add your curry sauce to the pot of meat and stir together making sure that the curry sauce is covering all of the meat. Cook on medium heat and bring to a slight boil. Add potatoes, stir, cover and reduce heat to medium low. Cook for about an hour to allow the gravy to thicker. For the last fifteen minutes of cooking, add diced plum tomatoes and leave top half way off. Garnish with cilantro or parsley your choice There you go . Now you too can make your very own homemade Indian curry. After enough practice with this version you will be able to add to it with more sophisticated spices and flavors. Enjoy!

V’s Famous Yams

Cooking runs in my family. From my mother to my brother and uncles included. I don't have any biological aunts - only through marriage. You see my mother was the only girl out of seven brothers, so you can just imagine holidays in the Hunter/Bailey household, LOUD! However, I would always drown out the noisy football game arguments and spades tournaments by basking in my pile high dinner plate! One thing in particular that always stole my heart was my uncle Terry's (Pookie by nickname!) yams. I would always save them for the last thing on my plate to eat. One day while visiting his apartment on the north side of Chicago, I confessed my love for his yams and he gave me the recipe. I felt honored! Now, every holiday I am the one expected to cook the yams and it is quite the honor. My brother is convinced that it's the only thing I can cook, but being the big brother he always has to find something to tease me about. There are many ways to prepare yams, but here is my version – on the stovetop!

6-8 medium size yams

1 cup of sugar

½ cup of brown sugar (your choice of light or dark)

½ stick of butter

2 tbsp of vanilla flavoring

Sprinkle of nutmeg

Start by cutting the yams into quarter pieces. In a medium sauce pan, add about half an inch of water and half of your yams to the pot. Cover yams with sugar and add stick of butter on top. Repeat for the rest of your yams. Top it off with your vanilla flavoring ( I love the taste of vanilla so I always add a bit more :O) ) Cover and cook on low heat for about 30 mins. When yams are done, sprinkle with nutmeg for color. There you have it folks - Yams Roni style. Highly requested in the Hunter/Bailey home!

Ron's Spicy Beef & Lamb Stew

This dish was inspired by the laziness of not wanting to cook separate entrée items for an early dinner. So what's the solution? Just throw it in the pot! By paying an unexpected visit to my favorite Spanish market and grabbing produce from the fridge, this is what it turned out to be. Quite tasty if I may say so myself! This version includes some of my favorites so for those who want to experience what a version from Ron's kitchen tastes like, see below. However for those who don't like certain things, definitely feel free to add your own flare to it!

1 package of chuck roast
Stewing lamb
2 cans of diced tomatoes with green chiles

1 package of portabella mushrooms

1 whole white or red onion (your preference)

½ bag of spinach

1 can of French style green beans

½ bag of baby carrots

½ cup of sofrito

4 tbsp canola oil (to sauté sofrito in)

6 parts water (feel free to use tomato cans)

3 tbsp of salt

¼ cup of curry powder

Start with heating the canola oil in your stock pot on medium low heat. Once the oil is heated place the sofrito in the pot and let it sauté for about 5 minutes, mixing frequently to avoid burning. Stir in your cans of tomatoes w/ green chiles and add your 6 parts water to the pot (this should fill the pot to about the half way mark. It if doesn't add a bit more). This will become the base and stock of your stew. Add your salt and curry powder and stir well. Allow your stock to come to a boil (it will start to smell DELICIOUS already by this point!)

While the broth is starting to heat up to a boil you can start to chop up your meet into medium or small cube sizes (your preference). Add meat to the boiling water and stir. Allow this portion of the stew to cook for about 1 hour on medium heat. After an hour add your carrots, green beans, and mushrooms and reduce heat to medium low, cover pot and let it cook for another hour. During the last 30 minutes of cooking add spinach to the top of the stew and cover.

There you have it folks a very tasty soup great for anytime throughout the year. Who said the stew was just for the winter time? Enjoy!

Vero's Homemade Sofrito

This recipe is through the inspiration of mi madre segundo, Rosa! Living in the Lehigh Valley for two years now, I have been exposed to GREAT Spanish cooking. Knowing myself and that I love to try making new things and adding my own touch to it, Rosa taught me how to do this exactly with my own version of the Spanish seasonsing "paste" called sofrito. You can find sofrito hidden in the taste of many  Spanish dishes including my favorite of Spanish rice! You can find sofrito in your grocery store, but making is always MUCH better. Try adding a dab of it to your dinner meal and see how you will never be able to live without it!

1 large green bell pepper
1 yellow onion
approx. 8 cloves of garlic (feel free to add more if you are a garlic lover like myself)
cilantro - a nice handful
jamon (to add a smokey flavor to your sofrito) - optional

Rough chop your jamon, green pepper, onion and cilantro and place in the blender and/or food processor. Peel your garlic cloves and add those as well. Use the pulse option on your blender or processor initially to break the ingredients down a bit. Blend ingredients down until you have a thick paste. Store in the refrigerator for immediate use or freeze it to use for dishes later on!

V's Smokey Grilled Lime & Butter Corn

I watch a lot of Food Network and oftentimes I stumble across B. Flay. Well, as we all know Flay loves to to grill and corn is one that he swears by as one of the easiest and most enjoyable (other than burgers!). After taking my mom's technique of grilling the corn in the husk and adding a few of my favorite seasonings, I think I can take Bobby down in a corn grilling match! Well maybe not, but here is your picnic favorite with a little V umph added to it!


6 ears of corn
parika
adobo
1 stick of butter
lime juice
aluminum foil

Take each ear of corn and remove from the husk. Clean them well under luke warm water and place on a paper towel to dry. Take one ear of corn and the stick of butter and begin to rub the butter all over the corn. Sprinkle a liberal amount of adobo and corn all over the corn and place on a sheet of aluminum foil. Finish it off with a squeeze of lime juice over the top of the corn (if you don't have fresh lime, 100% lime juice wiill do the trick just fine. Use the cap as your measuring tool). Wrap the corn tightly in the aluminum foil and place on the grill for approx 25-30 minutes. Be extremely careful when opening as the liquid inside is EXTREMELY hot. Believe me I know!!! Happy corn eating...

V's Garlic & Basil Chicken Parm

So this is an interesting one! If you ask some of the people close to me they would tell you that “Veronica does not like chicken parm. She’s a texture girl!” That’s right, once upon a time, I didn’t like chicken parm, but that has all changed now! I am a texture girl and breaded chicken with sauce all over it just didn’t do well for my buds. However, after my sister Ingrid (not biological) made a version for me that could adjust how much sauce I could add I was all game! Still adding my own flare the “newly liked” dish, you will see my creation below!

3 large chicken breast
dried basil leaves
finely chopped fresh garlic cloves (desired amount)
¼ cup of diced onions
2 cans of diced tomatoes
Angel hair pasta
Parmesan cheese
Sea Salt
Pepper
Adobo
Cayenne pepper
Canola oil (or whatever cooking oil you have)
Olive oil
Flour

Clean the chicken breast really well removing all fat. Split the breasts in two and season with salt, pepper, adobo basil leave and cayenne pepper. Once you have seasoned the chicken, use your hands to spread the bits of chopped garlic on one side of the chicken.

Place about a cup of flour on a place and lightly bread the chicken in the flour. To ensure that the garlic stays on the chicken make sure that you pat the chicken breast lightly to bread the other side once you place it on the place. Once this is done you can then take some of the flour on the place and sprinkle it on the top to coat the side that has the fresh garlic.

You now want to start working on your sauce. Because I like a chunkier sauce, I use diced tomatoes instead of a tomato sauce. In a small to medium sauce pan, heat up about a teaspoon of olive oil. Once the oil is hot, add the chopped onions and cook until tender. Add the tomatoes to it and give it a nice stir. Add a few shakes of the dried basil and cracked pepper, stir and cover with lid. This will take about 15 minutes to mix well together on low heat.

You can now start to prep your pasta. Add your angel hair to rapid boiling water stirring often to prevent sticking. Add about a tsp of olive oil to the water to aid in this. After 6-8 minutes your pasta should be ready. Drain and let sit

In a cast iron skillet (if available, if not any pan will do) add about between a ¼- ½ of canola oil to the skillet and let it get hot. Your temperature should be on medium and after about five minutes your oil should be hot and ready to go! Place the chicken breast in the pan, garlic crusted side up and cook for until golden brown. Turn and do the same to the other side.

Is your stomach growling yet?

Take a nice fancy plate and place a nice amount of pasta in the middle. Place your chicken breast ( I like to start off with two) and cover with your tasty tomatoes. Dash the top with a plentiful amount of parmesan cheese and voila!

Forrest City Sweet Potato Pie

Forrest City ARKANSAS!!! That is where my mom is from, so why wouldn’t I name my favorite dessert after my Dollie B.? Thanksgiving being my favorite holiday of the year, the most exciting thing about it growing up as a child was my mom letting me lick the spoon and bowl with the left over pie filling…MMMMM good! What better way to pay tribute the woman who taught me all the things I know about the kitchen, than with her famous sweet potato pie, Roni Style!

6 medium size sweet potatoes (3 per pie)
2 tbsp of nutmeg
2 tbsp of vanilla flavoring
Tsp of salt
Pinch of baking powder
2 cups of sugar
Can of Carnation milk
1 stick of butter
4 eggs

Note: This recipe makes two pies. The breakdown for each pie is 3 potatoes and 1 of each dry ingredient. Therefore if you are making more than two pies adjust the measurements as necessary

Boil the sweet potatoes in a pot until they are soft and tender. Take them out of the water and let them cool in a large bowl (you will use this same bowl to mix all of your ingredients).
Once the sweet potatoes are cool break them apart, removing the skin. Add your butter and mix well. Follow up with the eggs, sugar, nutmeg, vanilla and milk. Mix all ingredients well but make sure that the filling is still a bit lumpy. This will ensure that you have a thicker filling when it is ready to eat!

Preheat oven to 350 degrees. Take your pie crust and poke holes on the bottom and sides of the crust to make air holes so that the pie can breathe when baking. Before placing the filling in the pie crust, place the pie crust in the oven for 3-5 minutes and remove from oven. Place filling into the pie crust and place on oven rack. Bake at 350 for about 50mins to an hour. Let pie cool and get ready to enjoy this down home southern warmth of goodness!

Roni's Savory Collard Greens

As a soul food addict, I can cook and eat collard greens everyday of the week! Growing up as a child I would watch my mother prepare a Sunday evening soul food dinner. I would add my two cents by always chopping up the onions and celery and picking the greens for my mom. Little did I know that while these daunting tasks, in my mind, got in the way of watching my Saturday morning and afternoon cartoons, my mom was teaching me a skill that will last for generations to come! Version of collard greens vary from family to family, but remain a staple among the soul food dish list of “Black folk” across the nation. Here is my spin on of my favorite type of “green”!!

Bacon (or whatever your choice of smoked meat is)
Yellow or red onion (your choice)
6 garlic cloves (sometimes I use more!)
5-10lbs of collard greens
Seasoning salt or soul food seasoning
4 tbsp of canola oil

Cut up your bacon and dice your onion. Heat oil in the same pot that you will cook your greens (this should be a large pot - stock or regular) in. When the oil is hot place the bacon and onions in the pot and cook until the onions are tender and the bacon is golden brown. Add approximately 4-6 cups (depending on the size of your pot). This will become the stock for your greens (some people like to add chicken stock, but this will definitely work out the same if not better!) Place the greens in the pot and cook uncovered until the greens cook down a bit. Cover and cook over medium heat 3 hours. During the last hour add your garlic; (whole or chopped up) reduce temperature to a simmer and cover. Add salt pepper to taste. There you have it...enjoy!

Cooking it Real

Growing up in a southern kitchen, being surrounding by good food was something that was second nature to me. Now when I say a "southern kitchen", I don't mean literally speaking. You see, my mother is from the south and as her own flesh and blood I naturally inherited some of the customs, traditions and some would even say the southern drawl! However, the thing that stands out the most from my "southern" upbringing is my undying love for cooking and of course eating! Therefore, sit back and enjoy the feast that will be prepared for your very own enjoyment!

Join me as I share some of my favorite soul food dishes and many more with a little V "umph" added to them. As the description of the blog says "from delicious soul food favorites to Moroccan cuisine and everything in between!" V's Kitchen is sure to leave your mouth watering for more!

VMH