Quick Taco tips!

Tacos are one of those dishes that are quick and yummy! It would seem as though they are an effortless duty but don't be suprised when your tacos soon taste better than everyone else's. Here are a couple tips and the products I use to make my tacos.

Ortega taco shells, ortega taco seasoning, and ortega salsa.
To season the ground beef I use Goya Adobo all purpose seasoning, Accent, dash of salt, dash of pepper, dash of Lawry's seasoning salt. Garlic powder, onion powder, and sometimes a little chopped white onion to add to ground beef while cooking. I bake my taco shells in the oven for about 2-3 minutes on 350 degrees. This makes a huge difference, this makes the shells very crisp. My favorite cheese to use is Monteray/Colby mix shredded, and I usually add sour cream, and jalapenos to the side. I place each item (tomatoes, lettuce, sour cream etc) in a side dish and let my family make their own tacos however they please. I hope this helps! ........ :)

Red Velvet Cupcakes

Please follow directions and measurements to the exact amount! Unsalted butter means unsalted.. ;) Cider vinegar means cider vinegar.. add one egg at a time means... you all get the point...

Ingredients

---

• 3 ⅓ cups cake flour (not self-rising)
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 2 ¼ cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons salt
• 1 ½ cups buttermilk
• 1 ½ teaspoons cider vinegar
• 1 ½ teaspoons baking soda
• Frosting: 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
• 6 tablespoons unsalted butter, softened and cut into small pieces
• 1 ½ teaspoons vanilla extract
• 5 cups sifted confectioners’ sugar

How to make it

---

• Preheat oven to 350 degrees.
• Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
• To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
• Frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
• Add the vanilla and beat well.
• Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
• Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
• When the cake has cooled, spread the frosting liberally on the cupcakes.
• Makes 30 cupcakes

Quick simple side dishes

My sauteed Spinach

Bag of Fresh spinach leaves
3 garlic cloves chopped
salt
pepper
butter
olive oil
1 diced red tomato
1/2 diced red onion

1) On medium heat, pour two cap fulls of olive oil into sautee pan
2) add 3 teaspoons of butter and a half cup of water
3) Add tomatoes, onions, and garlic and cook until tender
4) Add spinach after rinsing off and cleaning
5) Make sure to leave heat on medium it only takes a minute or two for spinach to cook completely so make sure veggies are tender before adding
6) Add salt and pepper to taste



Fried Corn

 2 cans of yellow sweet corn
1/2 Stick of butter
Red bell pepper diced
Olive oil
Green bell pepper diced
1 white onion diced
salt
black pepper
cayenne pepper

1)  On medium heat in sautee pan pour enough olive oil to cover bottom of pan (about 3 cap fills). Add butter and half cup of water as well
2) Add diced onions, red peppers, and bell peppers
3)add corn
4) Add seasoning of salt, pepper, and cayenne pepper to taste
5) Let cook for about 10 mins or until corn bright yellow and tender

My favorite Collard Greens

I use to think that greens took all day to cook but really they don't.. my parents just use to cook them very slow. I keep mine on medium heat and let them sizzle the whole time then I let them cook on med-low for about an hour..total cook time is about 2 1/2 hrs.

Ingredients
1 bag of collard greens/ 2 bundles ( I prefer the bags because they are already chopped you just have to clean them)
1 can swanson chicken both
1 chopped onion
2 smoked turkey drums
salt
pepper
Lawry's seasoning salt
3 cloves fresh garlic
onion powder
garlic powder
apple cider vinegar

1) Fill large cooking pot with 4 cups of water and 1 can of chicken broth
2) Add chopped onions and smoked turkey and bring to a simmer. Make sure to let the turkey drums cook in the juice for at least 20 mins to give water a flavor.
3) Slowly add handfuls of cleaned collard greens letting them soften and stirring as you add the rest
3) Add chopped garic, salt, pepper, seasoning salt, onion powder, and garlic powder to your seasoned preference.
4) Add 3 cap fills of apple cider vinegar and let greens cook at a medium simmer for about an hour and a half
5) Let greens cook until tender make sure to stir and taste greens as they cook, make sure they do not get too mushy.
6) Turn fire down low for last 30 min. serves 4-6 people

Caramel Cupcakes.. caramel from scratch best you will ever have!

I'm not a big cake from scratch person unless its pound cake. With this recipe we use yellow cake so pick your favorite brand. Personally I love Duncan Hines. Follow the instructions on the back of the package and for the cupcakes you will need the standard size baking cups.

Ingredients for Caramel

3 teaspoons of pure vanilla extract (no imitation)
1-1 1/2 cups of sugar depending on preferred sweetness. The less sugar the longer the cooking time
1 stick Imperial butter
1  can of carnation evaporated milk

Use medium size cooking pot
1- Pour can of carnation milk into pan set on medium heat
2-add butter immediately after. Let melt and bring to a simmer
3- add sugar and bring to a slight boil constantly stirring
4-add vanilla extract and continue stirring

Be patient, continue stirring never letting mixture get sticky
After about 15 minutes raise the heat to medium high and continue stirring
you should see caramel starting to boil and thicken
continue stirring until the texture is completely thick and taste to see if you need to add anymore sugar based on preference.

You will need to let cupcakes completely cool before you add the caramel going over them twice for two layers. This dessert pairs well with milk, coffee or a latte!

Oven baked Crablegs

OKAY! You all are lucky I love my followers or else I would not be sharing this recipe at all. So many people taste my crablegs and wonder how do I cook them... well here is the secret..

I usualy cook about 3-6lbs for myself and I suggest to go to a seafood market instead of a grocery store. The farmers market is excellent or just google seafood markets in your area and call to find out prices.

Crab legs should be nice in size, the thin ones are a waste of effort so get the fattest ones that you can find. They should be red in color as well.

ingredients

Large baking pan ( you can easily grab a disposable foil pan from the dollar store)
Old bay seasoning
Lawry's seasoning salt
garlic powder
country crock soft butter
pepper

1)Pre heat oven to 350 degrees, rinse and clean off any frozen parts of the crab legs
2)cover pan with foil at the bottom
3)put crab legs into pan and completely cover with oldbay, and garlic. Use seasoning salt and pepper according to taste. (I'm a huge garlic fan)
4) take spoon fools of butter and put atleast one on top of each crab body.
5) Add water, just enough to entirely cover the bottom of the pan, then completely cover with foil as if making a little package. Make sure pan is air tight!
6) poke air holes for steam to be released
7) Set timer on oven for 25 minutes and you know they are done when the steam is racing and you can hear the butter sizzling at the bottom of the pan.

Putting the crablegs in the oven save the flavor of the seasoning. sealing the foil together prevents drying out of the meat and also helps with easy clean up.

I usually make corn on the cob and red potatoes to go with my crab legs...

ENJOY!!

The best crablegs you will ever have...stay tuned

I will be posting my crab leg recipe this evening. No need for big boiling pots, pounds of seasoning, or that crab liquid stuff. This recipe involves simple directions so even the most premature cook will get it. I make my crab legs in the oven and they are the best anyone's had.. at least that is what they tell me. Stay tuned and thank you so much to my new followers! Please feel free to leave any comments.

WHAT'S IN MY OVEN??

It's 1:48 on a wednesday night and I'm cooking for tomorrow.. What's in my oven your asking? I'm cooking potroast for tomorrow. I love love potroast especially on a cold winter night. Get you some potatoes, and sauteed broccoli on the side and you have food for days.. Who doesn't love potroast.

Ingredients

Chuck or Angus roast (your choice) 1-5lbs suggested
celery
onions
carrots
potatoes
McCormick pot roast seasoning
Lipton's onion soup mixers (1pkg)

beef broth

salt
pepper
chopped garlic glove
Lawry's seasoning salt


1) Preheat oven to 300 degrees. ( I prefer 275 degrees when cooking over night)
2) chop all vegetables put them in a bowl and set to the side.
3)Take a large roasting pan and cover with foil at the bottom large enough to completely cover the roast.
4) Seaon meat with Liptons soup mixers and make sure to cover all sides. Use your hands do not be afraid to touch it. Add all vegetables and season everything completely to your liking. Sprinkle McCormick's potroast seasoning over everything as well.
5) Add beef broth just about half way filling the pan then add one cup of water
6) Take foil holding the roast and fold all side covering up the food completely, grab more foil and layer the top of the pan as well.
7) Make sure to poke atleast 4 holes in the top of the foil to allow steam to be released.
8) Place roast on the bottom rack of the oven. Check periodically on the food until it is fall off the bone tender.. usally takes 5-6 hours, maybe even more depending on how slow you are cooking it.
7) ENJOY!

I CONFESS.....I CAN COOK!

        Hello world. My name is Yonikka Jackson and I am a 24 year old college student and mother of one. Although majoring in psychology I am fascinated by food. I am the girl that cooks at every event and holiday party. I always cook too much so when I do there is always a plate for anyone. Cooking is never a chore for me and the grocery store is my Neiman Marcus! In my opinion, cooking is a right of passage that not every girl has had a chance to experience. My friends send me messages via fb and twitter asking me cooking temperatures and even to see what dish I have up my sleeve for the evening. I have came up with the idea to start this blog so be prepared to blast off with me. On this journey I will target women just like me and sort of the opposite as well. If you can't cook great, If you can even better. I will teach the non-cookers to learn their way around the kitchen and not to be afraid of a whisk or a meat cleaver. We will explore different recipes and cookbooks together. I can't wait!
A little about me
    I've been cooking since around the age of 12... My grandmother use to sit at the kitchen table giving me instructions on how things were meant to be done. She would just sit there and I would do all the work. Thinking at the time that I wish she would have helped me, as an adult I am so thankful that she didn't. One of my favorite recipes she taught me was how to make chicken noodle from scratch. I mean make your own chicken broth boil the chicken type of soup! I promise you it will cure any cold any hangover. My Dad is also a huge influence on me. He is a chef by nature and I was his little assistant. From chicken gumpo, crawfish ettoufee, crab stuffed mushrooms, and smoked catfish..ahhh mouth watering! My Mom, I love her to pieces... I was her taste tester. She would have me come taste the food before she served it and I would tell her " It nees a little cayenne pepper or garlic" or whatever else. Mom most definitely taught me to taste! As simple as it may sound that lady taught me how to fry the heck out of some chicken and her cornbread! Lawd!
Wrap up
   Seeing as how this is my first entry, I just wanted to give you all a taste of what is to come. Look forward to weekly post from me, maybe even daily. You all can google recipes, tell me your kitchen fears, your funny stories, and even your favorite recipes. We are here to help eachother. My goal is to take that shy, timid girl who knew nothing about a cutting board, and turn her into a walking google map in the kitchen. Believe me when I say my boyfriend loves the fact that I can cook! Its very rare that we find women our age that can put it down like our moms or maybe even better. Don't hesitate with the post I'll always be here... relax and find comfort in YOUR GIRLFRIENDS KITCHEN!