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homemade chicken pozole (easy)

3/11/2020

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INGREDIENTS

2 pounds chicken thighs or breast
3 cloves garlic
1 cup onion, small dice
1 tablespoon ground chili
1/2 tablespoon ground cumin
3 1/2 cups cooked hominy
1 quart chicken stock
1 teaspoon dried Mexican oregano
Salt & Pepper (to taste)
Garnish: Cilantro, chopped
Garnish: Onion, chopped
Garnish: Limes, wedges
Garnish: Cabbage, finely sliced

INSTRUCTIONS

Cut chicken into bite sized chunks
Saute onion and garlic over medium-high heat, until translucent
Add chicken to hot pan, saute and cook until browned
Add seasonings and continue to saute
Add chicken stock and reduce to medium heat
Cover and cook until the chicken is fork-tender, for about 90 minutes
After the chicken has cooked, add the canned and drained hominy and the oregano
Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour
Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reducing back down to a simmer when needed. Taste for salt
Serve hot in deep bowls with preferred garnishes

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black history month with a dash of edna lewis

2/14/2018

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WHO IS EDNA LEWIS?

When I was asked to google the name Edna Lewis, I had no idea what was going to pop up. The first thing I noticed was a picture of a beautiful black woman with strong facial features that demanded me to do more research.

Lewis pioneered southern cooking; sure as African Americans we know all about southern cooking, but she’s credited for exposing the world to the cuisine.

Edna is the epitome of black history. Not only was she the direct descendent of freed slaves, but her grandfather was a founding member of Freetown, Virginia; the town she was born in.

Her passion for cooking came from living on a farm where she loved being able to pick and maintain her own food. Shortly after her father passed away Edna moved to New York where she became a seamstress, making clothes for Doe Avedon and Marilyn Monroe. Surrounded by bohemians and fashion figures, Edna loved throwing dinner parties for her friends and in 1948 where she met one of her regulars Johnny Nicholson. Edna mentioned how Johnny would claim to one day open a restaurant with her as the cook; one year later Café Nicholson opened its doors to the public.

One of the cool things about Café Nicholson is that there was no menu, Edna cooked the same dishes everyday: herbed roast chicken, filet mignon, a piece of fish, caramel cake and a chocolate soufflé. She would remain a cook there for over 20 Years then settled with her husband Steven on a small farm in New Jersey.

Family and friends said Edna truly enjoyed living on her own farm. Once again being able to grow and prepare her own food; she also went on to form her own recipes, teach cooking courses and even wrote several books well into her later years.

Edna passed away on February 13th, 2006. Family, friends and those inspired by the pioneer celebrate her life to this day with food; keeping her legacy in tact with some good ole southern cooking.

"As a child in Virginia, I thought all food tasted delicious. After growing up, I didn't think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past” - Edna Lewis

WRITTEN BY LATAVIA NICOLE

cookbooks by edna lewis

The Taste of Country Cooking

In Pursuit Of Flavor

The Edna Lewis Cookbook

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Bagels Four Ways - National Bagelfest day

7/26/2017

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the manhattan

Lox, Cream Cheese, Sliced Tomato, Red Onion and Capers

go bananas

Peanut Butter Bagel with Apples, Banana and Honey

it's too damn early

Fried Egg, Bacon and Swiss Cheese

put a pork in it

Slow Roasted Pulled Pork with Smoky BBQ Sauce

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national BAGELFEST day - july 26th

7/25/2017

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Bagelfest Day Is Here! And of course we made homemade bagels. Don’t just look at the video…make these bomb ass bagels and share your pictures with us #DamnThatsYummy

RECIPE

Serving Size: 6 Cooking Time: 3h 20m

INGREDIENTS

1 1/4 cups water
4 1/2 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 qt water
1 cup honey

INSTRUCTIONS

Combine water, flour, sugar, salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
Dip the tops of the wet bagels into the toppings and arrange them,
toppings
up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

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Lemony Chicken

7/1/2015

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Cooking Time: 50 min
Yield: 4 servings

INGREDIENTS

1/4 cup olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
4 boneless skinless chicken breasts (6 to 8 ounces each)
2 lemons

INSTRUCTIONS

Preheat the oven to 400 degrees F.
Pat the chicken breast dry with a paper towel and season with salt and pepper. Warm the olive oil in a small saucepan over medium-high heat, add the Chicken and sear on each side for about 3 minutes. Remove chicken from pan and place in a 9 by 12-inch baking dish.
Turn down heat to medium-low heat and add garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour over the chicken. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 15 to 20 minutes, depending on the size of the chicken breasts, until the chicken is done. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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Garlic Bread

6/16/2015

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Cooking Time: 20 mins
Yield: 4-6 servings

INGREDIENTS

6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread
2 tablespoons unsalted butter

INSTRUCTIONS

Preheat the oven to 350 degrees F.
Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

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Pecan Crusted Chicken Strips

6/2/2015

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Cooking Time: 40 mins
Yield: 4 servings

INGREDIENTS

1 cup pecan pieces
1/2 cup bread crumbs
1 tablespoon plus 2 teaspoons creole seasoning
2 large eggs
1/4 cup olive oil
Salt & Pepper, to taste
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips

INSTRUCTIONS

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
In the bowl of a food processor or blender, combine the pecan pieces, bread crumbs, and creole seasoning. Pulse for 1 minute to combine. Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of seasoning. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
Remove the chicken from the oven and transfer to plates. Serve with a BBQ or Honey Mustard dipping sauce.

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Chef Tasha Interview on 93.5 Kday

4/25/2015

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Tierra's lemon Pound Cake

4/5/2015

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Ingredients

3 large eggs
1 cup granulated sugar
1 cup Fat free Greek Yogurt or sour cream
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons of lemon extract (to taste)
1 1/2 cups of all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (to taste)

Lemon Glaze

1 cup powder sugar
1 to 3 tablespoons lemon juice

(to taste)

1-2 tablespoons milk

(optional and also to taste)

Instructions

Preheat oven 350F. Prepare loaf cake pan with cooking spray or butter and flour the pan.
In a large bowl add eggs, yogurt, and sugar. Wish vigorously until smooth and combined
Drizzle in oil while whisking to combine.
Add lemon zest, lemon extract and whisk to combine.
In separate bowl mix together flour, baking powder, and salt.
Stir in dry ingredients to wet. Stir until combined do not over mix. Some lumps may be present. That's OK don't try to smooth out.
Pour batter into prepared pan about 3/4 full. Bake for about 50-52 min or until toothpick comes out of the center of the cake clean.
Allow pan to cool about 30 min before glaze.
While cooking in a small bowl add powder sugar, lemon juice, and milk. Wish together to preferred consistency and taste. (If you want whiter thicker glaze add more sugar and milk.)
Once you've reached desired taste and consistency drizzle over top of lemon cake.
Cake will last in airtight container up to 5 days or in the freezer up to 6 months.
Do not store in fridge or cake will dry out.

Happy Baking 😊
-@TierraDiane

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Citrus Chicken Wings

4/1/2015

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Cooking Time: 1 hour | Serving Size: 3-4

INGREDIENTS

1/4 cup olive oil
1 whole lemon, sliced
2 whole oranges, one juiced and one sliced

2 whole limes, one juiced and once sliced
2 tablespoons Italian seasoning

1 teaspoon paprika

1 1/2 teaspoons garlic powder
Kosher salt and freshly ground pepper, to taste
10-15 pieces (about 4 lbs) chicken wings

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

INSTRUCTIONS

Combine all the ingredients in a large resealable plastic bag and refrigerate for 2 to 4 hours
Preheat the oven to 375 degrees F
Remove the chicken from the marinade and put the chicken in a 13 x 9in pan
Bake covered for 20 minutes, uncover and begin basting every 8 minutes for an additional 24 minutes or until fully cooked and browned
Remove from the oven and arrange the chicken on a serving platter

BASTING- to pour juices or melted fat over meat while cooking in order to keep it moist

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DAMN THAT'S YUMMY!

homemade chicken pozole (easy)

black history month with a dash of edna lewis

WHO IS EDNA LEWIS?

cookbooks by edna lewis

Bagels Four Ways - National Bagelfest day

the manhattan

go bananas

it's too damn early

put a pork in it

national BAGELFEST day - july 26th

RECIPE

Lemony Chicken

INGREDIENTS

INSTRUCTIONS

Garlic Bread

INGREDIENTS

INSTRUCTIONS

Pecan Crusted Chicken Strips

INGREDIENTS

INSTRUCTIONS

Chef Tasha Interview on 93.5 Kday

Tierra's lemon Pound Cake

Ingredients

Instructions

Citrus Chicken Wings

INGREDIENTS

INSTRUCTIONS

Chef Tasha

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