Mama’s In The Kitchen Cooking (Brussels Sprouts w/Bacon)

Like most of you when I saw this recipe I was like eewwww brussels sprouts, gross, but I must say this recipe is really tasty.

Here’s what you’ll need:

Brussels sprouts (in my hood they sell them in little bowls that I call bunches)
White Onions or Shallots
Extra Virgin Olive Oil
Your favorite seasonings

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The Preparation:
1) Cut the roots (ends) of each sprout off
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2) Throw away the top layer of leaves (they should fall off once you cut the root off of the sprouts)
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3) Cut each sprout into halves
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4) Chop up about a quarter of the white onion/shallot
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5) Take about 4/5 strips of bacon and cut into chunks
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1) On low/medium heat cook bacon in skillet until bacon grease coats the skillet (the saltiness of the bacon takes away from the bitterness of the brussels)
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2) Once the bottom of the pan is coated with bacon grease add brussels sprouts
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3) Stir the sprouts around in the pan so that the bacon grease is evenly distributed amongst the sprouts
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4) Add white onions/shallots and stir into bacon/brussels
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5) Add about a tablespoon of Olive Oil and stir thoroughly
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6) Put lid on pan and let cook on low/medium heat for 15 minutes to tenderize the brussels, stirring occasionally
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7) After about 15 minutes the sprouts should be tender enough to stick your fork through without being over cooked.
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8) Take the lid off of the pan and let cook another 3-5 minutes until golden
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9) Season to your liking with your favorite seasonings and enjoy!
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Bon Apetite!

No Worries…I got this!


Mama’s In the Kitchen Cooking (Kale Chips)

My sister’s recipe….

Yep I’ve jumped on the kale wagon.  Since the cleanse I’ve been trying to find new healthy ways to snack so I just had to try my sister’s recipe for homemade kale chips.  It has that crunch that we all love from chips minus all the junk and homemade kale chips are way more inexpensive than buying those plastic containers filled with air.  I gotta tell you these kale chips were so good my granny couldn’t keep her hands out the bowl. 

For starters you will need:

1 bag of kale (I used Glory’s kale)

Extra Virgin Olive Oil

Salt & Pepper

Parmesan Cheese

  1. Pre-heat Oven at 375 degrees
  2. While oven is preheating
  3. Rinse kale and pat dry with paper towel to ensure chips won’t get soggy
  4. Spread kale out on cookie sheet/baking pan careful not to overcrowd pan.
  5. Sprinkle olive oil (my sister’s recipe called for 2 tbsp but I freestyled)
  6. Season kale with salt and pepper
  7. Place in oven for 15-20
  8. Chips should be golden brown but not burnt and crispy
  9. Sprinkle parmesan cheese
  10. Enjoy

Thanks for the recipe sissy ❤


Mama’s in the kitchen cooking (white fish with mayonnaise glaze)

This is another recipe I picked up from the Everyday Food magazine about 6 years ago. At first I was hesitant to try because let’s face it, mayonnaise glaze doesn’t sound all that appetizing but trust me it tastes amazing! I have cooked this dish a number of times for friends and family and they all rave about it. And of course the ingredients are simple and can be found at any supermarket.

White fish (I usually make it with Tilapia or Swai fish)
Lemon juice (fresh or from the bottle)
Your favorite seasonings (old bay, salt, mrs. dash and garlic)
Shredded Cheese (optional)








1) Preheat oven to 375 degrees
2) Wash fish and place in a baking pan
3) Season fish to your liking








4) Place 2-3 tablespoons of mayonnaise in a mixing bowl
5) Add lemon juice: if using fresh lemons it will probably take the juice of 2 lemons or a little less than 1/4 of a cup of the lemon juice
6) Mix mayo and lemon juice until the texture is whipped but a thinner consistency than mayo (if too thick add a splash more lemon juice)
7) Season the mayo/lemon juice combo with your favorite seasonings












8) Once mayo glaze is mixed well what I like to do is put a dollop on each piece of fish to ensure that’s it’s even distributed









9) With the back of a spoon spread the glaze to fully cover each piece of fish









10) Place in the oven for 35 minutes or until the glaze is golden









11) Sometimes when I’m in the mood for cheese I turn the oven off, add some shredded cheese and let sit in the oven until it’s melted. But with or without the cheese it’s equally as yummy!










Bon Apetit!


No Worries…I Got This!

Mama’s in the kitchen cooking: Avocados Stuffed with Crabmeat & Mango

I love avocados and to our delight so does babygirl. A couple of weeks ago I spied with my hungry eyes a recipe on Food Network for Stuffed Avocados and instantly needed to try it.  Last night I went to the supermarket to pick up some avocado for babygirl and decided what better time to test it out.




**the photo included mayonnaise but the mix of the other ingredients was so fresh and citrusy tasting that I opted not to use it and I totally forgot to use the cucumbers***

Lump Crabmeat
Olive Oil

Step 1:
Squeeze juice from 1 half of the lime into a bowl with 2 tablespoons of olive oil, 1 tablespoon of chopped cilantro and lime zest.  Whisk all 4 ingredients well.

Step 2:
Cut 1 half of the mango into small cubes.

Step 3:
Chop onions (the amount of onion is to your liking).

Step 4:
Stir mango & onions into the lime juice, olive oil, cilantro and lime zest and toss gently to ensure it is well mixed in.

Lime juice, olive oil, cilantro, zest, mango & onion mix

Lime juice, olive oil, cilantro, zest, mango & onion mix

Step 5:
Add lump crabmeat to mixture.  Stir lightly as not to unlump the crabmeat too much.

Mixture with crabmeat added

Mixture with crabmeat added

Step 6:
Cut avocados in half and remove pit

Step 7:
Squeeze lime juice from the other half of the lime onto & rub lime around the meat of the avocado to prevent it from turning brown.

avocado with lime juice

avocado with lime juice

Step 8:
Cut a small portion of the bottom of the avocado off to prevent it from rolling around the plate.

Step 9:
Depending on how pretty you want it to look use an ice cream scooper or spoon to place crabmeat mixture into avocado.  I don’t own an ice cream scooper.  If I did I’d then have to buy ice cream and since I’m trying to lose weight ice cream is the devil right about now.  So I used a spoon and I think it came out pretty anyways.

Stuffed Avocado w/ crabmeat & mango

Stuffed Avocado w/ crabmeat & mango

Step 10:
Stuff your face…I know we did!

I love this recipe!  It was fast.  No stove required.  Simple ingredients.  Very fresh tasting.  And super healthy!  I can see myself making this alot during the summer months when it’s just too hot to cook over a stove.

                 No worries…I got this!!!!

Mama’s in the kitchen cooking (Pan Seared Scallops and Panko Breaded Asparagus)

I was blog surfing one day and came across two recipes (pan seared scallops and panko breaded asparagus) that had my mouth watering I just had to try them. So for my mom’s birthday I decided to put my cute little apron that my sissy Kay bought me about 4 Christmas’ ago and cook my mama a fancy meal. It came out pretty good if I do say so myself.

Fresh large scallops
1 bunch of asparagus
Panko bread crumbs
Your Favorite cheese
3 Eggs
Olive Oil
White Wine
Your favorite seasonings

Pan Seared Scallops

Rinse scallops off and be sure to pat dry.
Season with your favorite seasonings. I used salt pepper and garlic

Heat olive oil in a non stick frying pan on high.
When oil is hot place scallops in pan with a bit of a distance between to make sure they don’t stick together.
The recipe said that after about 2 minutes bottom of the scallops should be browned and to turn them over. Mine didn’t brown as quickly.
Turn over and brown the other side
Once browned on both sides remove scallops and let sit.
Add about 1/2 cup of white wine and a pat of butter to the olive oil left in the pan, reduce heat and let it simmer for about a minute or 2.
Pour white wine sauce over scallops (Sorry guys I thought I took a picture with the sauce on it but I guess I didn’t, but here is my final product)

Panko Breaded Asparagus

Spray with olive oil and preheat oven to 425 degrees
Cut off the ends of the asparagus spears and rinse off
Beat 3 egg whites into a bowl
In a different bowl mix panko, flour, cheese (the recipe called for parmesan but my supermarket but for some freakish reason the cheese section of the market was closed this day) and your favorite seasonings (this time I just used salt & pepper)
Coat each asparagus spear in the egg and then coat with the panko mix and place on baking sheet or dish (the recipe advises that you may have to coat in panko mix more than once, I coated a couple of times and it wasn’t as heavily battered as I would have liked but it cooked to a nice brown anyway).
Place in oven for about 15 minutes and viola!

This meal was pretty quick to make and delicious. It was totally one of my more bourgier dishes and everyone loved it.

Recipe credit:

No worries…I got this!

Mama’s in the Kitchen Cooking (Lasagna)

I’m not a lover of pasta, meaning I don’t hate it but if I didn’t have it in months I wouldn’t really miss it. That is until I made lasagna for the very first time. I don’t mean to toot my own horn but tooooot toooooooot. If it wasn’t detrimental to Operation Summertime All the Time Fine I’d eat it everyday. Again this recipe doesn’t require too many ingredients which I love. All you need is:

1) lasagna noodles
2) tomato sauce
3) ground beef or turkey
4) small tub of ricotta cheese
5) 3 packs of shredded cheese (I used 1 pack of mozzarella nd 2 packs of colby jack)
6) frozen spinach
6) your favorite seasonings (I used sazon, salt, pepper & oregano

Step 1:
Cook lasagne in boiling water for about 10 minutes or until noodles are al dente

Step 2:
Preheat oven on 350

Step 3:
Cook ground beef or turkey in a skillet with your favorite seasonings until browned then mix tomato sauce into skillet. While cooking ground beef or turkey, cook frozen spinach in boiling water.

Step 4:
Once noodles, ground beef or turkey & spinach are done is when the magic happens.

Step 5:
The layering. There was a big debate in my household in regards to the layering of the lasagna, some said start with meat on bottom and end with meat on top others said noodles on bottom and noodles on top. I took bought suggestions and put meat at the bottom and noodles on top.
In a baking pan layer enough ground meat in the pan to cover pan, then shredded cheese, spinach, ricotta cheese and noodles. Get layering until ingredients are to the top of the pan. ***I had a problem of juices dripping to the bottom of the oven so maybe you want to lay aluminum foil at the floor of the stove***.

Step 6:
Cook in the oven for about 40-45 minutes.

And there you have it…hearty, cheesy goodness!


No Worries…I Got This!

Mama’s in the kitchen cooking (eggplant)


Around New Years my sissy told me that I cook bougie food. Oh because I don’t know how to make collard greens and peas and rice I gotta be bougie. Whatever!

I don’t claim to be the best in the kitchen but what I do make is damned good and it’s made with love. You can’t ask for anything more.

Because I don’t live in a hauty tauty neighborhood with supermakets that sell all the super fancy ingredients you need when watching some of these cooking channels is why Ina Gardner aka Barefoot Contessa and the Everyday Food magazine are my go to’s for new recipes and such. I like to cook things that have simple ingredients and requires a short grocery list.

One of my favorite things to cook are what I call eggplant stackers (Everyday Food magazine recipe). All you need is eggplant, tomato, mozzarella cheese, olive oil and your favorite seasonings. I love this recipe because as a sometimes vegetarian these stackers are super meaty and filling.


I’m not even going to try to pretend to know how to give you television-esque cooking instructions but here goes.

Cut the eggplant into semi thick slices:


Place on flat baking pan, brush both sides with olive oil and season with your favorite seasoning (I like to use salt, pepper, garlic and rosemary):


Place in oven at 350, cook on both sides for 20 minutes or until golden brown:


While waiting for eggplant to cook slice tomatoes and mozzarella cheese. Once eggplant is cooked on both sides. Stack tomato & cheese on eggplant and top with eggplant (sort of like an eggplant sandwich).

Place eggplant sandwiches back in oven until cheese is melted. I like my cheese to brown a little so I leave it in for about another 15 minutes. And voila there you have it, eggplant stackers! Enjoy!!!!!!

(I haven’t mastered making it look pretty like the picture on top but I sure have mastered the yummy!!!)

No worries…I got this!