Merry Christmas!!

The holidays are always filled with family and celebrations over some good food. I am use to spending this time of year in Memphis, TN with my large family exchanging gifts and catching up on old times. This year was spent at my home in Virginia with my fiance', Trent, and my 14 month old son, Cris. Initially I wasn't going to do anything at all, but last night I decided to head to Walmart before they close to pickup a few items to create my very own Christmas Dinner. So what's on the menu? Roasted Cornish Hens, wild rice, brussel sprouts, and a sweet potato mash. I have included the recipe for the mash as my weekly recipe. Hope you all enjoy and share your thoughts about the holidays and your favorite seasonal meals.


Sweet Potato Mash- serves 4

1 1/2 lbs   Sweet Potato- peeled, diced
1/2 cup     Milk
2 T           Butter
1/3 cup     Brown sugar
1 tsp         Cinnamon

Place diced sweet potato in a pot and cover with water.

Boil for 35 minutes or until very tender.

Drain water.

Add milk and butter and whisk until smooth. (A few chunks are okay. I like texture)

Add the brown sugar and cinnamon. Stir in.

Serve and enjoy.

This recipe is not as sweet as your normal candied yams you would eat, but it is equally delicious and with substitutes for the sugar and butter, like honey, can be a quicker and healthier option.

Beer Battered Coconut Shrimp

As promised, here it is, the first of many weekly creations to come. This week its Beer Battered Coconut Shrimp with Cocktail Sauce. Here's how to do it. . .

This recipe serves 1 person. Be sure to multiply the ingredients if you need more servings.

6             Shrimp, peeled, de-veined, tail-on, large
1/4 cup   Flour (For batter)
1 T         Flour (For dredging)
1 tsp       Salt
 1 tsp      Pepper
1 tsp       Cayenne Pepper
1/4 cup   Panko Bread Crumbs
3/4 cup   Beer (Preferably a dark beer. I user Shiner Bock)
1/4 cup   Shredded Sweetened Coconut
3 cups    Canola Oil
3 T         Ketchup
1 T         Horseradish Sauce

1.) Make sure your shrimp is already peeled. - Very important.

2.) Pre-heat oil in a medium pot to medium high.

3.) In a small sauce container, mix the ketchup and horseradish sauce together. Set aside in fridge to cool.

4.) Set up your batter station. Gather 3 small containers. Fill the first with the 1 T of flour. In the second container mix the rest of the flour, salt, pepper, cayenne pepper, panko, and beer. The third container should be filled with the shredded coconut.

5.) One by one dredge the shrimp in the flour, then dip in the batter. Be sure to shake off any excess batter. Press shredded coconut onto the shrimp and set aside. Repeat until all 6 shrimp are coated.

6.) Fry the shrimp in the oil for 2-3 minutes, turning half way. Fry until golden.

7.) Drain on a paper towel.

8.) Serve with the cocktail sauce and enjoy.


I hope you all enjoy this dish as much as I do. If you have any suggestions, as always, feel free to comment. :)

Back in Action!!

It has been quite some time since I have created a new post. Life has been busy and I have lost sight of the things that make me happy the most. I have found a new motivation that I want to thank my brother for. So here is what's in store. . . Weekly posts will consist of the new recipes I've tried. So I don't have to worry about what another does or does not eat, I'm cooking these recipes on my off days where it's just me and my 14 month old son Cristopher. Trent will be at work and I get to have "Me" time.

The first weekly recipe will be posted tomorrow. I want to do a shrimp recipe. I'm thinking maybe Coconut Shrimp with a dipping sauce, Shrimp Po'Boy, or maybe Thai Shrimp. Whichever one I decide, a post will be put up with a great recipe and tips. I'm so excited to have this new beginning and to begin sharing my passion again.

If you have any ideas for recipes or ingredients you'd like to see, feel free to comment and I'll be sure to make it happen for you.