Life blogs

What’s goin on..

Hey everyone! How are we doin? Sorry I haven’t posted in a long time, however I have had a lot going on. Between work, appointments, and basketball I just haven’t had time for much! This is my first relaxin bath in a couple months. But as I find more and more delicious recipes I find myself wanting to get back in this blog! Don’t forget you can follow me on Facebook here. 😜 I’m always quick to post a pic or share things I find on my feed.

Wanna know something exciting? …I’ve decided to pick up couponing!…I’m always price/size comparing, why not take it up another notch and save EXTRA money..or even earn money! I’ve just started about a week ago. I’m collecting info like store policies, making a coupon book, and how to read the coupons just to be safe hehe. I also came across an old Betty Crocker recipe box I would like to go thru to replace unwanted recipes with our family recipes 😋 Now I will have to write them all down lol.

Besides that both of our boys started basketball about two months ago. This Christmas break was well needed with all the running around. Some times they had practice back to back at separate schools, blah 😔. But the 40 mins. drive to the games is what kills us. An hour later and we’re back on the 40 mins. drive ahh 😨 buuut the games are well worth it!

Happy holidays!

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Gingerbread village

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Platano fried chicken cutlets..

Platano? Plantain. A cooking banana, you can eat many different ways. In a lasagna type dish, as a side fried with salt, a side nicely sweetened. When their nice and bright green they make great chips! Or tostones, twice fried chips. Or maduro, when they turn darker in color almost going black, they are soo sweet!


Down the international isle you can find a green bag of Goya plantain chips. Already fried, seasoned, and ready to go! Soo I’m going to cheat and use them, just adding more season the way we like!
Yields: 10 cutlets

2 breast cut thinly into 10 cutlets

Garlic & onion powder

Salt & pepper

Oregano

Adobo with pepper

1 egg

Frying pan with about 1″ of oil

2 bags of Goya plantain chips crushed relatively well

You will need 3 shallow containers that will easily fit the cutlets. In one dish put about a cup of flour seasoned with onion powder, adobo, and some garlic powder. In the next dish softly scramble 1 egg with milk and salt & pepper. Last dish mix crushed chips with oregano and more garlic powder.

After you cut your breast into cutlets, wash the chicken with some white vinegar and water. I like to get two plates ready, one lined with napkins for cooked chicken and one for the battered raw chicken. Take your chicken and drench in it flour, followed by the egg, last dipped heavily in the crushed chips. I batter all the chicken ahead of time while the oil is getting hot. Also after each batch of chicken I slightly raise the heat, it does cool down significantly. I use a medium then a medium high heat towards the end.


Depending on how thick you cut your cutlets depends on how long their in. Usually about 3-4 mins on each side for thinly cut pieces. A golden brown color will also work. Or take the chicken out with thongs and slightly pierce with the tong to see if the inside is cooked.


I served our chicken with white rice, pink beans and corn! Be ready, because this will be everyone’s favorites! 🍗😋

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Baking bagels..

Today is bagel baking day.. Salt, wheat, corn, cinnamon raisin, blueberry, chocolate chip, oat, onion, plain, possibilities are endless with this simple recipe.

Assorted homemade bagels

Bagels:

Yield 6 larger, 8 regular size, or 12 smaller bagels

375* F bake time: 20-30 mins prep time: 15 mins plus 1 hour for proofing

1 cup water
1/2 cup warm milk (105*F)
2 pkg. instant yeast (4tsp.+1/2 tsp.)
3 1/2 loose cups of flour ( I use all-purpose or 1 c. all-purpose and 2 1/2 c wheat)
1 tbsp. Salt
3 tbsp. Sugar
4 tbsp. Butter, soft

Bring milk to hot to touch temperature. If it burns you, it will burn your yeast! Too cold and your yeast will be cold. Yeast is a live product, so treat it kindly!

Meanwhile, in a glass measuring cup add salt, sugar, and dry yeast. Add warm milk to cup and stir gently just enough to break up lumps. Leave the mixture sit about 10 mins, it should become foamy and almost double in size.

While your waiting to activate your yeast, add flour and sliced soft butter to a large bowl. Add your yeast mixture into the flour and butter. I like to use my hand to melt the butter in the warm milk. Add the water and start mixing. Once the flour is pretty much incorporated I like to remove dough onto a floured surface and knead about 5 mins until it forms a ball or until it’s not sticky enough to stick to your hands. Spray the doughs original large bowl with nonstick spray as well as the top of the dough. Cover with towel and let rise for an hour. It will double in size!

What to do to pass the hour?
In a pot bring about 4 quarts of water to a simmer. I filled my pot with about 6″ of water brought to a slow boil reduced heat and it has been simmering for 3 hours now, just had to finally add water to it. Also if you plan on adding flavors or toppings get your pans ready now. I used aluminum pie pans for my toppings, so it was large enough to fit bagel without hitting anything. Then I got my fillings ready. I also find it easier to handle the dough when one side is covered in a large grained corn meal, will explain in a little bit.

Bagel toppings

So the hour has passed, now your excited to start making the bagels and putting every topping that passed your mind on a bagel..yes I did exactly that, a little of everything!

You can use 1tsp. Of sugar or honey just to give it a little shine and flavor, I used sugar, you can't taste it.

You can use 1tsp. Of sugar or honey just to give it a little shine and flavor, I used sugar, you can’t taste it.

Split the dough to the desired size, they won’t rise much more than this size you pick. This is the part you would had flavors like cinnamon or blueberries to the inside. I like to tuck the dough under a couple times to get a smooth top and to seal the flavors inside the dough. Next flour your finger and slip it thru the middle, keep your finger floured and put the dough ring on your finger and make a circle motion stretching the bagel out some. Click Shaping bagels.. for a video demonstration.

Floured surface

Once all the balls are shaped give them a hot bath. I easily fit 4 bagels at a time, about 20 secs on each side, then remove with a slotted spatula, drain well. For most of my flavors I put the dipped bagels on a tray with corn meal, then flipped into a topping pan. My sweet bagels I just dipped right into toppings.

Corn meal for bottoms of bagels

Carefully place bagels on a greased cookie sheet and bake until golden brown. I personally don’t use an egg wash, but this is when you would put it on, then bake.

These do freeze well when wrapped good. I would make sure to eat frozen bagels in 3 months. Hope you had as much fun as I did!

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Buttercream icing from scratch..

Good morning y’all!  Today I will be sharin with you my trial and error in making homemade buttercream icing. I tried 3 different basic recipes all of them consist of the same ingredients, but give you a different consistency and taste. Of course the more powdered sugar you add the stiffer the icing, to thin icing simply add a tablespoon of milk. All you will need is flavoring (vanilla extract or whatever flavor you prefer), powdered sugar, milk, and fat (shortening or butter).

Buttercream icing with butter:

1 cup butter

3-4 cups powered sugar ( depends on how thick you want icing)

2 tsp. vanilla or your choice of extract

2-4 tablespoons milk ( depending on how thin you want icing)

Beat butter until creamy. Add sugar 1 cup at a time until mixed well. Once the sugar and butter mixture starts to crumble slowly add the milk until you achieve the consistency you desire. Last add your flavor.

Buttercream with butter

I hope my photos are good enough that you can see the grains in the icing. Yes I am cheap and always looking for a deal. Can’t beat 4 sticks of butter for .75 cents, excepts it’s not real butter and doesn’t contain enough fat in it. Even though this recipe is my favorite tasting one, I will not use this to ice or decorate a cake. This icing taste just like a can of icing bought from the store. However is it a little runny and the color doesn’t mix well. It leaves a grainy look.

Buttercream with shortening:

Buttercream with shortening

This recipe is just simply replacing butter with shortening, and following the same steps above. I find this icing better for decorating. It is a lot stiffer than with butter and holds its shape nice. I don’t prefer the texture of this one, I find it a little greasy.

Buttercream with butter and shortening:

Buttercream with butter and shortening

I find this recipe the best out of the 3 I tried. It taste good, not greasy and the consistency is perfect. Of course you can thicken it up a little more with extra powder sugar to decorate or leave as is for a perfect creamy icing. All you have to do is split 1/2 cup butter and 1/2 cup shortening, beat until creamy. Slowly add sugar one cup at a time. Last add your desired amount of milk and your favorite flavor. If you want to color this icing, use a gel icing so it won’t break down your icing.

I hope you learned something from my trial and error run on homemade buttercream icing!

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Videos..

Hello everyone! I figured it out, haha. Yes I know it took forever, but I think I got it! Here on my blog you will find the article and/or recipes and descriptions to the links on facebook. On my facebook page you will find the videos I can’t post here. Also I’ve gotten rid of my website and decided I will just go with the free wordpress page. Don’t forget you can follow me on:

@whilehewasgamin

Facebook page

Home decor

Simple things

Here’s to the many recipes to follow! Thank you always for your time! Please always feel welcome to leave feedback!

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Beans, beans the magical fruit the more you eat the more you, better not!

Sorry havin boys I couldn’t help myself, just not at the dinner table! We love our beans, we always have beans with our rice..it’s just the best way to go!

Black Beans

Frijoles negros

Serves 4 as a side

  • 1 can of black beans with every drop of juice in the can
  • 1/2 pkt. Sazón 
  • 1 circle adobo
  • 1/2 bay leaf
  • 1/2 tsp. denver mix
  • 1/2 tsp. recaito
  • 1/4 tsp. garlic
  • 1 can of water
  • 1 tsp vegetable oil
  • salt and pepper

In a medium saucepan add oil, denver mix, garlic, and recaito on med heat gently saute the veggies. Add in beans, and all seasonings raise heat to med high. Use the water to rinse the can to ensure you got every drop of juice into the saucepan. Bring to a slight boil, then reduce the heat to right under med and simmer for about 20 mins.

Pink Beans

Habichuelas Rosadas

Serves 4 as a side

  • 1 can of pink beans with every drop of juice in the can
  • 1/2 pkt. Sazón 
  • 1 circle adobo
  • 1/2 bay leaf
  • 1/2 tsp. denver mix
  • 1/2 tsp. recaito
  • 1/4 tsp. garlic
  • 1 tsp vegetable oil
  • salt and pepper
  • 1/3 can of tomato sauce (I use Goya’s seasoned tomato sauce)
  • 1 small potato (smaller than fist) peeled and diced into 1/4″ pieces, then rinsed
  • 1 can of water

In a medium saucepan add oil, denver mix, garlic, and recaito on med heat gently saute the veggies. Add Sazón and tomato sauce then stir, add in potato, and stir. Add in beans, and the rest of the seasonings raise heat to med high. Use the water to rinse the can to ensure you got every drop of juice into the saucepan. Bring to a slight boil, then reduce the heat to right under med and simmer for about 20 mins.or until the potatoes are soft.

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Main veggies..

We don’t eat a variety of vegetables, I no..it’s horrible..we don’t eat healthy, we’re tryin tho! But until then, here are the main veggies we eat and how I ‘cook’ them.

Canned Corn

  • 1 can of corn drained almost empty, leave a little juice
  • salt and pepper to taste
  • 2 tsp.butter

Serves 4 as a side

Add corn into a microwavable bowl, add butter and salt and pepper on top, mic. for about 2-3 mins, dependin on the power of your microwave.

Canned Green Beans

  • 1 can of french style green beans drained almost empty, leave a little juice
  • salt and pepper
  • 2 tsp. butter
  • add-ins: some ham, onions, season all, etc.

Serves 4 as a side

Add green beans into a microwavable bowl, add butter and salt and pepper, and season all mic. for 2-3 mins. dependin on the power of your microwave. If you want to add meat or onions you would drain the juice into a small saucepan add meat, onions, butter, and seasons. Simmer until you reach desired tenderness of onions add green beans, heat until warm.

Peas

We don’t eat them often, but when we do it’s just a simple recipe..I don’t try new things because we don’t have them as often.

  • 1 can of peas drained almost empty, leave a little juice
  • salt and pepper
  • 2 tsp. butter

Serves 4 as a side

Add peas into a microwavable bowl, add butter and salt and pepper on top, mic. for 2-3 mins. dependin on the power of your microwave.

Broccoli

Serves 4 as a side

  • 1 head of broccoli, cut to bite sizes or 1/2 bag frozen broccoli peices
  • 1/2 c. water
  • 1 tsp. butter
  • salt and pepper
  • 1/2 c. cheese sauce

Add broccoli and water into a medium sauce pan with butter and salt and pepper cover with a lid and steam on med to med high heat for about 5-10 mins. dependin on your desired tenderness, Drain extra water and add cheese.

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