Wednesday, May 25, 2022

My Favorite Banana Pudding

 This is my FAVORITE banana pudding recipe. I like the taste of bananas but do not like the texture. By blending the bananas and cooking brown sugar into them it gives it a caramelized taste. The cookie crumble on top sprayed with ghee butter add a layer of texture that tantalize is the senses.

1 cup sugar

1/2 cup brown sugar

2/3 cup

 Pinch of salt

6 egg yolks (save the whites for breakfast)

2 cups milk

2 cans evaporated milk 

1/2 teaspoon vanilla bean paste

2 boxes NILLA Wafers

1 sleeve Bordeaux cookies

5 bananas

Ghee butter spray 

Heat oven to 350°F.

Blend bananas, salt & brown sugar on heat setting if you have it.

Mix sugar, flour, and salt on top of a double boiler. Blend egg yolks and milk together then add it to the dry ingredients on the double boiler. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, whisking constantly. Remove from heat; stir in vanilla bean paste & puréed bananas..

Reserve a few wafers to crumble on top. Spread the wafers in a deep baking dish. Cover with layers the custard. Give the pan a few taps on the counter to make sure the custard spread throughout the dish.

Crumble a few cookies on top and then spray with ghee butter. Bake  15 to 20 minutes or until lightly browned. Cool slightly but I like mine warm.

Tuesday, March 30, 2021

Power Crunch Granola

  • 2 cups old fashion whole grain oats 
  • 1/4 cup raw unsweetened coconut flakes
  • 1/4 cup whole trinity mix
  • 1/4 cup raw sunflower seeds 
  • 1/4 cup raw chopped pecans
  • 1/4 cup Raw almond slices
  • 2 tablespoons dehydrated banana chips
  • 2 tablespoons dried cherries 
  • 2 tablespoons dried cranberries 
  • 1/4 cup agave or honey (more if you like sweeter)
  • 1 tablespoon coconut palm sugar 
  • Pinch of salt

Monday, June 17, 2019

Worlds Best Pimento Cheese

The secret ingredient is country Dijon mustard.



8oz Sharp Cheddar Shredded 
8oz Manchego Shredded
8oz cream cheese 
1/2 cup Mayonesa Mayonnaise
2 teaspoons country style Dijon mustard 
2 tablespoons grated sweet onion with juice
1 4oz jar of slice pimento, drained well
1 clove grated garlic 
1 teaspoons paprika 
2 teaspoons black pepper 
1 tablespoon  with fresh chopped parsley (optional)

In the bowl of your food  processor add mayo, mustard, onion, garlic, cream cheese, pepper, paprika and cheddar cheese. Pulse until the ingredients are well combined. Remove mixture from the food processor to another bowl. Fold in  pimento, parsley and manchango  cheese until combined. 

 This recipe is flavorful enough to serve immediately or store in an airtight container in your refrigerator. 

Sunday, April 28, 2019

Peach Crown Royal Turkey Meatballs

 This amazing recipe was created out of a love for the sweet flavor of Crown Royals new Peach flavored liquor. I added real chunks of peaches and tons of spices such as not Meg, allspice and clothes just to name a few. The sauce it’s self is a sweet and spicy barbecue sauce infused with the crown royal itself.

Recipe Coming Soon

Wednesday, March 6, 2019

Bahamian Chicken Souse

I pretty much followed the recipe from Kristal’s allrecipes post. 

My few  alterations was using chicken stock instead of water, two celery stocks chopped finely and add it in at the end as well as a large bundle of chopped parsley. I also chose to use chicken wings and drumsticks but I roasted them in the oven first to get the skin nice and brown.

Below is Kristals recipe.

Recipe By:Kristal
"This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!"


  • 24 chicken wings, (separated
  • 3 tablespoons lime juice
  • 1 teaspoon seasoned salt
  • 1 teaspoon vegetable oil
  • 1 large onion, diced
  • 1/2 green pepper, diced
  • 6 large potatoes, peeled and diced

  • 3 carrots, diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon ground allspice
  • 2 bay leaves
  • 3/4 cup lime juice
  • 3 cups water
  • salt and black pepper to taste


  1. Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
  2. Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

Monday, March 4, 2019

Copycat True Food Kitchen Quinoa Teriyaki Salmon Bowl
This is my version made with 4 ancient grains. I also added brussel sprouts.

Here is the bowl I had at True Foods.

These are the grains used in my bowl. For the recipe we will stick with brown rice and quinoa.
 Teriyaki Sauce
3/4 cups chopped pineapple 
1 Fuji, gala or honey crisp apple
1 tablespoon chopped fresh ginger
2 scallions chopped
1/2 cup coconut palm sugar
1/3 cup fresh squeezed orange juice 
1/3 cup tamari or soy sauce

 Whisk all ingredients together in a sauce pan. Simmer them for 20 minutes allowing the fruit to get soft. Once cooled blend to a smooth texture.Store in an airtight container in the refrigerator for up to 3 days.

Quinoa Teriyaki Salmon Bowl (use shrimp, chicken or fish)
  • 1/2 cups dry red qunioa
  • 1 cup brown rice
  • 4 oz baby Bella mushrooms 
  • 3 medium heirloom carrots (about 1 1/3 cups) peeled and sliced
  • 3 1/2 cups combined broccoli crowns and halved Brussels sprouts 
  • 2 baby boc choy, tear leaves from center, rinse in cold water, cut into chunks
  • 3 6oz salmon fillets 
  • 2 tablesoons vegetable oil
  • 1 medium avocado, pitted, peeled and sliced
  • 2 tablespoons toasted sesame seeds

Cook quinoa and rice according to the package. Both grains can be cooked together.
(We are going to blanch our veggies with the exception of the mushrooms)
Boil carrots for 1 minute, then add broccoli and Brussel sprouts and boil 1 minute.  Drain vegetables and add to a boil of ice water.  Drain vegetables as soon as the vegetables are cold.  Transfer to a paper towel to dry.  

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides . Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness. Immediately glaze the cooked fillets with teriyaki sauce.

Turn heat to high and cook vegetables and bok choy until wilted (about 5 minutes), stir in 1/3 cup teriyaki sauce.  Heat until bubbly.   Serve over a bed of brown rice and quinoa, add slices of avocado and grilled salmon.
 Sprinkled toasted sesame seeds to the top.
The barley and farro definitely had a heartier and chewy texture. The browns rice had more of a familiar mouth feel. I never get tired of the energetic crisp of properly cooked quinoa.

Sunday, November 18, 2018

Thanksgiving Collards

Southern style color greens is a must at any thanksgiving table in the south. Throughout the years I have experimented with many different methods of cooking this southern delicacy. There are several different versions, some using salted pork, so I’m using bacon and others using turkey. Now there are even recipes that are completely vegan using no animal products at all.  I think that my favorite meet to use is turkey. I find that the meet doesn’t dry out nor does it leave an overly oily residue. Here is my tried and true recipe. If you cook it let me know how it comes out.

Hungraciously Yours,
Chef MiMi J.

2 to 3 smoked turkey wings

1 jalapeño with a small slice
1 sweet onion diced
1 green bell pepper diced
1 red bell pepper diced
4 finely minced garlic cloves(and none of that stuff in a jar, FRESH garlic)😝
2 tbls Apple cider vinegar
3 to 4 shake of tony charchere
Salt and pepper to taste
10 bunches of greens with the rib removed and slice chiffonade style.

Start with COLD water.
Place everything in the pot except your greens. Allow your wings to cook for at least two hours. The meat should be so tender it falls right off the bone.
One tender pull all bones as well as the jalapeño out of the pot leaving only the succulent meat and veggies. Bring your pot to a rolling boil and the add your greens. I personally prefer collard.
Now the next part is strictly preference, some folks prefer to boil the hell out the greens and some like texture. This is a battle in my house because I like some texture and integrity to my collards while my husband likes them boiled to smithereens.
Once you get your perfect texture taste your pot liquor, add salt and pepper as needed. This is also the point in which a true southern would add a few shakes of pepper sauce.