Food Fedish

11/06/2019

****UPDATE: 10 sold in 20 minutes so I can’t take any more orders !!! I love y’all so so much!!! Thank you so much for loving me and my cakes too !!! *****

I’m feeling like I might go back into the cake business for the thanksgiving holiday !! I’m only going to make 4 or 5 cakes ... First come first serve !!
And I’m only going to make these :
6 layer caramel cake .. 6 layer old fashioned vanilla cake with cooked chocolate fudge ...4 layer lemon buttercream with lemon curd filling .... Butter cake with vanilla buttercream and chocolate fudge cake with peanut butter buttercream ..
is anybody interested in buying one if I do ??? Inbox me ! Local orders only !
10 inch caramel cake and old fashioned chocolate fudge serves 15 $60.00..6 inch serves 8 $40.00
Lemon, vanilla buttercream and Peanut butter Reese’s 10” $50.00 6” 35.00

11/03/2018

This is my favorite way to make salmon !!! And you don’t have to put the crushed nuts on top but they are yummy!! Also for keto leave out the honey .. I used it to caramelize the salmon.. it gives it color and some crisp ... Who needs rice when you have riced cauliflower?? Adding coconut milk, lime, ginger and a little salt makes it like risotto !! This meal literally takes about 15-20 minutes to make !! So quick !!! **substitute The Teriyaki sauce with Tamari sauce for gluten free !!

Recipe :
Teriyaki Salmon with Coconut Lime Cauliflower Rice

Salmon
Salt and pepper
1/3 cup Teriyaki sauce
1 Teaspoon honey (optional) I like for caramelization color
salt and pepper the salmon
mix the honey with teriyaki and pour over fish ..
bake on 350 til done ..
I took out halfway and basted with sauce to get color !! Cook 20 minutes or until desired doneness ...

For Rice
1 package Birdseye cauliflower rice
3 tablespoons of fresh squeezed lime juice
1/3 cup coconut milk
2 tsp of grated ginger (more or less to your taste)
Salt and pepper to taste
1 tablespoon coconut oil
Heat coconut oil .. add semi thawed cauliflower rice and sauté for about 10 minutes .. add coconut milk and lime juice and ginger..cook til liquid reduces .. about 5 minutes
Salt to taste

Lay down a bed of fresh spinach if you have
Spoon on cauli-rice
Top with Salmon

**optional add crushed macadamia nuts on top and lime zest or I might to with crushed coconut chips next time

11/02/2018

I’m not getting back into the business of baking but I do think I will start posting some of my recipes and pics back again over here !! Here’s one for my Roasted Red Pepper soup with Smoked Gouda .. until I get the blog back up the recipe is in the pic ...
also my webpage is closed but I do hope to start a new blog soon .. just for fun 😉💕

04/15/2018

I tried this recipe I found on Allrecipes site for fresh Tuna steaks !! It took about ten minutes TOTAL to prep and cook !! It was yummyyyyyyyyyy!!! I made roasted brussel sprouts because I had a bag of them to cook ...

The recipe for the tuna is here https://www.allrecipes.com/recipe/160099/seared-ahi-tuna-steaks/
For Brussel Sprouts, I cut the end off of them and cut in half ... tossed in a tablespoon of olive oil and salt and pepper to taste .. spread on a pan and roasted in preheated 375 degree oven for about 20 minutes
** I NEVER buy fish on Sundays just because I’m not sure how fresh it is so this was made the other night !

04/11/2018

I made the quickest, yummiest and healthiest meal today !! Literally took me about 15 minutes total !!
I pan seared some scallops and made coconut lime cauliflower rice with a little arugula and tomato salad on the side !!! Easy Peasy and very Low Carb!
Here’s the pics and recipe for each for y’all looking for a quick meal ! I used Kraft Asian Sesame for the salad dressing even though I usually like to make my own dressing but this Asian Sesame is so good and I thought it went really well with the coconut cauli-rice !!
Here is the recipe and pics of the prep and brands I used ! I used light coconut milk and froze the remainder to be used later !!

For the cauliflower Rice:
1 package Birdseye cauliflower rice
Fresh squeezed juice from one lime
1/3 can coconut milk
Salt and pepper to taste
1 tablespoon coconut oil
Heat coconut oil .. add semi thawed cauliflower rice and sauté for about 10 minutes .. add coconut milk and lime juice and (I think I'll add some grated ginger for a little more taste next time) cook til liquid reduces .. about 5 minutes

Scallops :
While this is cooking pat your fresh scallops DRY and add salt and pepper to each side
Add the 1 Tbs butter and 1 Tbs olive oil to a 12 to 14-inch saute pan on high heat. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side..

Salad: Baby arugula and cherry tomatoes sliced .
I add the teeniest amount of the Asian sesame dressing and toss ... you don’t need much !! Just a little bit goes a long way

The best part about this is it is super quick and it’s super healthy !! ENJOY !

***note : The Asian Sesame Kraft dressing is a great great marinade for chicken to grill !! I use it and add a little crushed garlic and ginger and Tbs honey ... blend and add chicken and marinate over night .. anyway just a little tip for another meal !!

04/08/2018

In honor of The Masters I’m posting a recipe for my most favorite salad - The Green Jacket Salad !!! It looks so simple but I’m telling you the flavors are amazing and anytime I’ve made it everybody is begging for the recipe ! This salad originated from a restaurant that used to be on Washington Rd right across from the Augusta National … anyone around my age or older who lived in Augusta knew this was the place we went to for a fancy little meal when we were young ! It was also a popular place golfers ate during Masters Week ! It was called the Green Jacket Restaurant and has been closed a long time but any Augusta resident knows about this salad ! Last time I was in town Rae’s Coastal Cafe served it !!! Soooooo yummy !!

I like to top this salad with grilled jerk chicken .. I just use mcCormicks Carribean Jerk seasoning mixed with oil and vinegar to make a marinade to marinate the chicken for a couple of hours and then I grill it !

The recipe for the salad is as follows
Salad:
One head of lettuce chopped
1/4 cup parsley chopped
3 green onions chopped
2 tomatoes chopped small
Pita chips toasted and crunched to bite size croutons
(I used to toast mine but not use Stacey’s chips or any other brand - plain or sea salt)

Dressing :
1/2 cup oil
1/4 cup red wine vinegar
1 tsp Accent Seasoning
1 tsp Lowry’s Seasoned Salt
1 tsp dried oregano

Mix dressing together, pour over salad and mix well
ENJOY !! Top with a protein if you want !!!

04/07/2018

Y’all this is the best summer salad !! Sooooooo light and crunchy, it really celebrates the lettuces and brussel sprouts so their individual tastes really come through !!! While I made it with steak, I think it would be amazing with a piece of grilled chicken or next time I think I’ll grill some shrimp with it !

I didn’t create this recipe, it comes from Giada DeLaurentiis on Food Network ! It’s very easy and quick once you get the brussel sprouts prepared ...

**also see my added note about roasted almonds ... roasting any nut intensifies the flavor so much ... I roast almost every nut I buy... 🤪

Brussel Sprout Leaf Salad
Serves 4
INGREDIENTS:

11⁄2 pounds Brussels sprouts
1 packed cup (2 ounces) baby arugula
1 Belgian endive, cut into 1⁄2-inch pieces
1⁄3 cup sliced almonds, toasted (see my added Note)
1⁄4 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
1 1/3 cup grated Pecorino-Romano cheese

Bring a large saucepan of salted water to a boil over medium-high heat. On the side have a bowl filled halfway with ice water.

Meanwhile, use a small paring knife to separate the leaves from the Brussels sprouts. (Reserve cores for another use.) If you are in a hurry, you can simply cut the Brussels sprouts in quarters, which is faster. Add the Brussels sprouts to the boiling water, cooking leaves for 1 minute and quarters for 2 minutes. Drain and transfer to the bowl of iced water. Once cool, drain well on paper towels or in a salad spinner. (Do not over cook these) I’ll post a pic in the comments to show you how green they become when they are shocked with the ice water !! Gorgeous !!

Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl.

In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.

Add the dressing to the salad and toss together. Season to taste with salt and pepper. Sprinkle with cheese and serve.

****Cook’s Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350°F oven for 6 to 8 minutes, until lightly toasted. Cool completely before using.

02/18/2017

I haven't posted in a while because I have stopped taking orders but this was a cake I had an order on since last year !! Being a Gamecock. I love the colors !! Happy Happy Wedding Day to Dr. and Dr. Parks !!!! Thank you for allowing me to be a part of your spectacular day !!!!

11/23/2016

Yummy Nummy Carrot Soufflé!! This is ABSOLUTELY HANDS DOWN my favorite recipe of all time !! Don't think carrots think fluffy, airy, sweet vanilla goodness !! I imagine this is how the angels eat carrots !! This is a great side dish or substitution for sweet potato casserole at Thanksgiving!! The recipe is on my Instagram !! Click Link below
https://instagram.com/p/BNJ-TkGDXXZ/

See this Instagram photo by • 2 likes

11/11/2016

Thank y'all for supporting my little dream !!! It has been so much fun to bake for over two years but it quickly became my whole life and I'm ready to shut it down and start living life outside the kitchen!!! So excited to travel more, lose the baking pounds and get back in shape and just be spontaneous me!! Anyone who knows me knows schedules make me insane and I've had two years of a schedule of orders !!! I'm a Gemini y'all ... I've got to be free after a while 🙃🙃🙃!! Thank you so much for supporting me .... I've loved every minute of it !!! I will probably keep this page and continue to at least post pics and recipes like I used too !!! Xoxoxo 💕💕💕🍪🍪🍰🍰