Tag: foodblogging

The Perfect Fudge Recipe

Fudge! That chocolately, nutty treat we will drop everything to buy or attempt to make ourselves, but sometimes making such an amazing treat can be extremely expensive. But today I’m here to share a recipe for amazing fluffy and rich homemade fudge that costs under 20 bucks to make.

Here’s what you need:

* 3 cups of sugar
* 1 can of evaporated milk
* 3/4 cup of butter ( softened )
* 1 jar of marshmallow puff ( 7 oz )
* 1 tsp of vanilla
* 3 bags of semi sweet chocolate chips
* 1 bag of shelled walnuts

In a large pot, bring the sugar, butter and evaporated milk to a complete boil while stirring often. Once it has been boiling for about 6 minutes max, take the pot off the heat and add the marshmallow puff and chocolate chips and stir in until completely melted. Then add the vanilla and walnuts and stir in for about a minute.

Take out a 13×9 inch pan and line the inside with aluminum foil and pour your fudge mix into the pan then hit the bottom of it on the counter to get it even across the pan. Place in the freezer for 3 hours then cut and serve!

Amazing Fried Chicken 

Fried chicken is a comfort food, THE comfort food that anyone and everyone loves to get and consume. But we can’t afford to buy it everyone night and it is unhealthy to do so, but there’s a simple recipe I came up with that’s light on the stomach, good for your pocket and delicious for your tongue!

What you’ll need:

● One package of chicken thighs

● One package of chicken legs

● 2 cups of milk

● 6 eggs

● 2 cups of flour

● 1 1/3 cup of cornstarch 

● 4 tablespoons of garlic powder

● 2 tablespoons of onion powder

● 3 tablespoons of cayenne pepper 

● 3 tablespoons of chili powder 

● 3 tablespoons of ground ginger

● 3 tablespoons of white pepper 

● 2 tablespoons of oregano

● 2 tablespoons of black pepper

● 2 whole container of vegetable oil

Instructions:

Take your thawed chicken, take a knife and make slits in the skin without puncturing the meat and mix together 2 cups of milk and 6 eggs together pour over the chicken.

Mix together your dry ingredients and dip the wet chicken into the dry ingredients, completely covering it then dip in the milk egg mixture then back into the dry mix and place in a large pot, cooking for 7 – 12 minutes completely submerged in oil. 

Once fully cooked, place in a large bowl covered in paper towel and let sit for 5 to 10 minutes. Now enjoy!

Alternative Stir Fry

( Image not representative of this specifc recipe ) 

Who doesn’t love a good stir fry? With that little hint of salt and seasonings combined with fresh vegetables and your favorite meat or seafood, it easily becomes comfort food worth becoming addicted over.

This dish is a healthier and very little MSG version of a traditional stir fry. Using the flavors of natural ginger, garlic, paprika and balsamic vinaigrette, you can still a flavorful, colorful and low calorie meal that everyone will love!


What you’ll need:


  • 1 bag of raw shrimp

  • 1 tb of paprika

  • 1 tb garlic powder

  • 1 ½ tb butter

  • A splash of red wine

  • One sliced green bell pepper

  • One slice white onion

  • Shaved carrots ( 1 then finely chopped )

  • A cup of ham

  • 1 cup of red cabbage *chopped*

  • ¼ cup of fresh pineapple

  • 3 tbs of balsamic vinaigrette

  • 3 cups of brown rice

  • 1 ½ tb of ginger

  • 3 eggs, scrambled


Thaw out the shrimp and marinate in garlic powder and paprika for 24 hours.


Cook the three cups of rice in 6 cups of water in a large bowl in the microwave for 15 to 20 minutes. Once rice is cooked, place inside a medium sized skillet on medium heat with balsamic vinegar and scrambled eggs.


Cut the ham, vegetables and pineapple and cook on high heat in balsamic vinaigrette for 5 to 10 minutes with the lid on in a medium skillet. Drain whatever juice begins to accumulate in the skillet. 


Cook the shrimp in the butter and red wine for 7 to 9 minutes on high heat in a ceramic skillet.

Plate and enjoy!

Quick & Easy Chicken And Tuna Cheese Casserole

20170711_205201On days where we are busy, getting off work or just feel like doing nothing, one word pops in our head to make for dinner… Casserole, but some of us, myself included, used to think that a casserole requires a whole lot of work but in reality, it can be done quick, it can be easy and it can still be fresh and great tasty. Today I will be sharing  my recipe for a delicious duo of chicken and tuna inside of a cheesy herb casserole.

What you’ll need:

  • 4 cans of tuna
  • 1 2/3 cups of water
  • 2 cups of milk
  • 3 tablespoons of butter
  • 1/3 cup chopped green onions
  • 3 tablespoons of fresh chopped parsley
  • 2 chicken breasts ( chopped and cooked )
  • 2 1/2 cups of fresh peas
  • 1 1/2 cups sharp cheddar cheese
  • 1 cup of Parmesan cheese
  • 1 tablespoon of ground black pepper
  • 2 teaspoons of sea salt
  • 1 bag of egg noodles
  • 1/2 cup chopped fresh basil

On a medium sized pan, season your two chicken breasts with black pepper and sea salt and place it in the oven for twenty minutes or until fully cooked at an internal temperature of 165 degrees or higher. Once out of the oven, chop them into medium sized cubes and set aside.

In a large bowl, mix your tuna, chopped chicken, peas, green onions, cooked egg noodles, water, milk, butter, black pepper, sea salt, cheddar and parmesan cheese and pour into a large casserole pan and have the oven preheated at 400 degrees. Top with a little cheese and fresh basil and cook for 10 to 15 minutes or until the cheese starts to brown slightly. Let your casserole cool and dig in!