Hello first-timers, welcome back.  Happy “Cyber Monday”.  How was your Thanksgiving? I hope it was fun. There is nothing like family, food, and fun.  I traveled to Johns Creek Georgia to visits family. I learned lots of new recipes, which I will be sharing with you.

I hope everyone took advantage of the Black Friday's deals. This Sunday’s Newspaper has lots of deals on groceries items, so make sure you check them out. You will need them for Christmas and New Years.

 Question from a first-timer: “Can two women share the same kitchen”? That is a good question. Thanks first-timers.

Answer:  Yes two women can share the same kitchen. There is an old saying “two women can’t be in the kitchen at the same time”. The trick to it is to look at it as if it is a football game. There can only be one quarterback on the field at a time. The person who is hosting the party is the quarterback.  Before the day begin, go over what each one of you are preparing, and prepare what you can at home before you arrive.  Remember, it is their kitchen and they know where they would like to store their pots and pans.  There is nothing wrong with being a wide receiver in the kitchen.  As the wide receiver, you will make sure things runs smoothly. Make sure the dishes are kept clean, vegetables are slice and dice, and when it’s your turn, you will be able to heat up your dishes. Making sure that the meal is delicious and elegant is your job. 

 As Christmas and New Years approaches, make sure that you have great dishes that will wow your friends and family. I have listed are several hors d’oeuvres that will make you the hit of the party.

WORD OF THE DAY: HORS D’OEUVRES it is a small savory dish that is typically one that is served as an appetizer at the beginning of a meal.  They can be served hot or cold.  This appetizer originated from France.

RECIPES OF THE DAY: Deviled eggs, Eggplant poppers, and Crispy kale chips w/ kiwifruit

EQUIPMENT NEEDED: Boiling pot large enough to cover eggs, several bowels, spoons, cast iron skillet, baking sheet pan, (3) bowels for dredging the eggplants and paper towels for draining the poppers.

INGREDIENTS:  (Deviled Eggs ) Eggs, salad dressing, salt & pepper (to taste), paprika & parsley for (garnishing only). (Eggplant poppers) 1 large eggplant sliced oblong, shredded cheese (your choice), ½ Cup of bread crumbs, 2 scramble eggs, ½ Cup of all-purpose flour, ½ Cup of corn oil for frying. (Crispy kale w/ kiwifruit) 1 bunch of kale (flat leaf works better), washed and dried completely, olive oil, sea or kosher salt, and kiwifruit sliced.

1.     Gather Mis En Place

2.     Place eggs into a pot and cover with cold water. Bring to boil. Once the eggs begin to boil, remove from heat and let it sit in hot water for 10 minutes. Run eggs over cold water until cooled, than remove egg shell.  Slice the egg in half and remove the yolk and add to mixing bowl. Add the salad dressing to the eggs, add salt and pepper to tastes. Pipe into the egg whites and refrigerate until ready to serve. Garnish with paprika, and parsley.

3.     Slice eggplant in the shape of poppers. Make a slit in the middle of the popper and stuff  with cheese. Once all poppers are stuff, add flour to one bowel, beaten eggs to another bowel, and bread crumbs to another bowel. Begin to dredge. Place eggplant popper on at a time in the flour bowel, shake off excess flour, next toss in the egg bowel, and finally toss in the bread crumbs bowel. Place in holding dish until all poppers are prepared.

4.     Heat oil in cast iron skillet on medium-high heat to 350 degrees. Add poppers and cook for 5-6 minutes or until golden brown.  Serve with a salsa.

5.     Wash and dry the kale, and place on a baking sheet pan (single layer). Drizzle olive oil on kale and sprinkle the salt. Bake on 375 degrees for 10-15 minutes until crispy. The edge of the kale should be brown but not burnt.

6.     Peel and slice kiwifruit and place alongside the crispy kale chips.

Hello first-timers, welcome back.  Did you get your local Newspaper yesterday?  I hope so. The closer we get to the holidays the more savings you can get. This is also a great time to use any of your rewards that you have been saving up all year. If you do not have one, it is not too late to get one from your local stores. (Kroger’s, Giant Eagle, Targets, and many others)

Well, today is Meatless Monday.  I will be posting an amazing dish using a fabulous fruit.  It is the Egg Plant.  Yes! The eggplant is a fruit. 

WORD OF THE DAY:  EGGPLANT.

The eggplant is the common name that The United States refer to. However, it is call brinjal in other countries such as Southeast Asia, South Asia, and South Africa.

The eggplant is related to both the tomato and potato.  The egg-shaped glossy fruit is white or purple on the outside, and is white on the inside.  Once the fruit is cut open it quickly turns brown.  When cooking the eggplant it is suggested to salt it and rinse it because it will produce a bitter taste.  It can also be used several ways. It can be stuffed, grilled, baked, roasted, and stewed.

The health benefits; the eggplant has iron, calcium and other mineral that is essential nutrients that the body needs daily.  It also contains certain phyto nutrients. This nutrient will help improve blood circulation and nourish the brain.

 (This is found in the skin of the eggplant).  It has also been known to help with colon cancer, and it helps to protect the digestive tract. It also helps to control and manage diabetes.

RECIPE OF THE DAY:  EGGPLANT MEAT BALLS,

EQUIPMENT NEEDED:  Cast iron skillet, boiling pot with lid, bowels (plates) for ingredients, spatula, food processor, and large rectangular baking dish

INGREDIENTS: 2 Large eggplants, (peel and cut them into quarters or dice with the skin on), 4 slices of day old bread, 1-2 eggs, ½ Cup of Parmesan cheese, plus ¼ Cup of Parmesan cheese (shredded), 2 cloves of garlic, finely minced, 1 bunch of fresh Italian parsley if you don’t have fresh, use dry (about ¼ Cup full), ½ Cup fresh bread crumbs, 1 Cup of extra virgin olive oil, for frying.

1.     Gather Mise En Place

2.     Bring 6 quarts of water to boil and add 2 TBS of salt. Add the eggplant and boil about 10 minutes. While eggplant is cooking, dip the bread in the water and remove, squeezing all the excess water out, set aside.

3.     Drain the eggplant well. When eggplant is cool enough to handle, add to the food processor. Add the soaked bread, 1 egg and pulse until it forms a paste like. (add more egg if necessary)

4.     Add ½ Cup cheese, garlic, and parsley and continue to pulse until a smooth dry mixture is formed. (DO NOT OVER PROCESS )

5.     Turn the mixture into a mixing bowl

6.     Place the bread crumbs on a large working plate. Use hands to form a small ball about 1/2 diameter from the mixture. Working quickly to roll the ball in the bread crumbs.

7.     Place each ball on a holding rack, and place in refrigerator for 20 minutes until it becomes firm.

8.     Add oil to a heavy bottom cast iron skillet, on medium- high heat.

9.     Cook eggplant balls in oil for 6-7 minutes, until it floats to the top of the oil, and is dark golden brown. (Only cook a few balls at a time.

10.            Remove balls from oil and place on a plate with paper towels to drain excess oil.

11.            Sprinkle with remaining cheese

Eggplant meatballs can be paired with whole wheat pasta, and marinara sauce.

Hello first-timers, welcome back.  Well today is free for all Friday. Today we can talk about anything that concerns you.  I would like to start by apologizing for my typo errors and misspelled words that appeared in my earlier blogs. I would like to thank a good friend of mines who brought it to my attention. Shout out to Carlos P.  I was embarrassed by my mistakes, but then it hit me, I had never posted a series of blogs before, and that this was the first time for me too.

Today’s recipe was handed down from my mom, and my cousin Beverly from Ohio.  Our family has used this method of cooking for over 50 years.  As a kid I used to watch them used this method of cooking, and as an adult I have adopted it and uses it today with my family. It is known as “Brown Bagging”.

WORD OF THE DAY: CAST IRON SKILLET; “The bare cast iron vessels have been used for cooking for over two thousand years.  Cast iron’s ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes.”  There is also a method used on the cast iron skillet called seasoning. “Seasoning is used to protect bare cast iron from rust and to create a non-stick surface.  A seasoned pan has a stick-resistant coating created by polymerized oils and fats.  Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware.” ~Wikipedia~

RECIPE OF THE DAY: GOLDEN FRIED CHICKEN.

EQUIPMENT NEEDED: 1 large cast iron skillet, 2 large plates for chicken, several paper towels, 2 Cup of flour, 2 TBS corn starch, 1 large clean brown paper bag (discard after use), tongs, and cooking wire rack.

INGREDIENTS: 1 whole fryer (cut into 8 pieces), 2-3 Cups of corn or vegetable oil, (depends on which skillet is used) salt, ground black pepper, garlic powder, sweet basil (optional).

1.     Gather Mise En Place

2.     Rinse and place chicken on a plate, dry with paper towels.

3.     Mix the dry ingredients together and place in the brown paper bag.

4.     Drop the dry chicken in bag and coat completely. (a few pieces at a time)

5.     Place coated chicken on plate for 2 minutes

6.     Heat oil on a medium-high heat until it reached 350 degrees

7.     Cook chicken a few pieces at a time ( do not over crowd the skillet)

8.     Cook about 7-9 minutes on each side until well done and golden brown, and juices are clear.

9.     Place done chicken on a wire rack to let the excess oil drain. Serve immediately for tasty results.

REMEMBER TO ALWAYS WASH HANDS AFTER TOUCHING CHICKEN TO PREVENT ANY CROSS CONTAMINATION.

THE LAST PHOTO IS OVEN FRIED CHICKEN; THE BROWN BAG METHOD IS ALSO USED. PLACE CHICKEN IN A CAST IRON SKILLET WITH 2 TBS OF OIL. BAKE FOR 45-60 MINUTES ON 400 DEGREES. 

Hello first-timers, welcome back. I hope everyone clipped some good coupons yesterday from the Sunday's Newspaper. I was able to get a good deal on the one pound of butter and  four pounds of domino sugar from Kroger's. What ever happened to the five pounds of sugar? Also in the Sunday's Newspaper you will find that Dollar General has a terrific deal on Celery, and  Gold Medal All-Purpose Flour. Again check to see what is the best deal for you.  When you find a good deal, please feel free to post them here.

WORD OF THE DAY: OATS. The oat is often referred to as common oat. It is a species of cereal grain, that is grown for its seed.  Oats are suitable for human consumption, known as oatmeal and rolled oats. Oats are also used as live stock feed. Oats can be used in many food dishes, when they are rolled and crushed they become oatmeal. Oatmeal is use as cereal, cookies and oatcakes. It can also be grounded into fine oat flour.

The health benefit of oats according to The Nutrient Profile is that oats is consider an excellent source of protein, and is a good dietary fiber. It has Vitamin B, minerals, and manganese.  It is mostly known to help lower your LDL ("bad") and total Cholesterol, which could possibly reduce your chance of heart disease.

RECIPE OF THE DAY: Ooey, Gooey, Chewy Oatmeal Cookies

EQUIPMENT NEEDED; Bowls, Mixer w/ paddle attachment, baking sheet, parchment paper, cooking spray (olive oil or butter ), and spoon or fork,

INGREDIENTS. 3/4 Cup of all-purpose flour, 1/2 tsp. of baking soda, 1/2 tsp. of ground cinnamon 3/4 tsp. salt, 3/4 Cup of white sugar, 3/4 Cup of light brown sugar (firmly packed), 3/4 Cup of unsalted butter (softened), 1 large egg (room temperature), 3 Cups of uncooked old-fashioned oats, 1 Cup of raisins, 3 tsp. vanilla, divided (2 tsp, {1 tsp. for icing} ),  1/2 Cup of confectioner's sugar, and 1 TBS. milk.

COOKIES:
1. Gather Mise En Place
2. Preheat oven 375 degrees
3. Lightly grease baking sheet and place parchment paper on it.
4 Mix together in a small bowl, flour, baking soda, salt, and ground cinnamon.
5. Using the speed #4, beat the butter and both sugars until it becomes light and fluffy. Once the mixture becomes light and fluffy and 1 egg and 2 tsp. of vanilla, and beat until mixed well. Add flour mixture and beat until the dry ingredients are moistened. Add the oats and raisins. (batter will seem thick, and gooey, this is good)
6. Drop tablespoonfuls of cookie dough on baking sheet about 2-inches apart. Bake for 10 minutes or until the edges of cookies turn light brown. Remove and let it rest on baking sheet for 2 minutes; than transfer to a wire rack to cool completely.
GLAZE FOR THE COOKIES: Stir together in small bowl, confectioners' sugar, milk and the remaining of vanilla, whisk until smooth, Drizzle glaze over cookies when they are cool, using a spoon or fork. ENJOY!

Hello first-timers, welcome back. I apologize for the wait. I am just returning back from a field trip from Cleveland, Ohio. Shout out to the Ohioans. Now that I am back, it's back to business.

Well today is the last day for most Farmers Market. I will be visiting the Madison Farmers Market in Alabama. I am still on the look out for fresh "crowder peas." It might be to late in the season to get some now. I will be saying my farewells to those hard working farmers, and I look forward to seeing them next year. Today's feature dish are vegetables that came from the farmers market.

DON'T FORGET, tomorrow is Newspapers day. Get your Sunday Newspaper. It is pack with lots of deals and coupons. Also, don't forget to go to your local department stores and pick up their in-house circulars, they too will be pack with deals that may not be listed in the Sunday's paper. Most of the department stores will be having a lay-a-way department, which is available for Christmas. Also, check out the  on-line stores that will be having lots of deals for the season. I will be posting some of the personal on- line vendors with their e-mail address for bargain sales. If you or someone you know who are selling items on- line, please send me an email and I will upload photos and post it here.


WORD OF THE DAY: BASIL, it is an herb that is commonly used in the culinary world. There are Thai basil, or sweet basil. The herb is best use fresh in a cooked recipes. It should be added at the last minute of cooking because when cooking it, it destroys the flavor. This herb can be kept for a short period of time in a plastic bag in the refrigerator. It can also be kept in the freezer. Some health benefits from basil is that it is an excellent source of vitamin K and manganese. It is also a good source of cooper and vitamin C, calcium, iron, folate, and omega-3 fatty acids. ~~The World's Healthiest Foods~~

THE RECIPE FOR THE DAY: "BAMA BREAKFAST' fried green tomatoes with sweet basil

EQUIPMENT:  skillet (cast iron), bowl for dry ingredients, large plate for tomatoes to rest on, spatula, egg slicer or paring knife for slicing eggs.

INGREDIENTS: 2 large green tomatoes, washed and sliced, salt and pepper (pinch), 1 cup of cornmeal, 1 TBSP corn starch, 1/2 cup of corn oil or vegetable oil (for cooking), 2-3 fresh sweet basil leaves (if no fresh basil, use sweet basil flakes to sprinkle on cooked tomatoes), 1 boiled egg.

1. Gather Mise En Place
2. Wash and slice tomatoes to desired thickness. place on plate
3. Season with salt and pepper
4. Add cornmeal and corn starch to a mixing bowl
5. Add tomatoes to cornmeal mixture one at a time and place on a plate. Once all the tomatoes are on the plate heat oil in skillet on medium-high heat.
6. Place tomatoes in skillet, be careful not to crowd them
7. Cook for 3-4 minutes on each side until brown, removed and place on a paper towel to drain oil
8. Slice egg and season with salt and pepper.
9. chop or leave  the basil whole.

Just a reminder, please like and share this blog with your family and friends. Your feedback is important to us. 

Hello first-timers. Welcome back. Today is our Newspaper day. We at first time for me too, are going to get our Sunday paper. Sunday papers are where you can find some of your best coupons. All we need to do is relax and read and check for great deals. If your out and about, stop at your local Walmart, and other department stores and pick up their in-store circular. You will find that there may be different sales on them that are not in Sunday papers. These coupons will come in handy as we begin the week off  clipping them on Monday. Please feel free to post any other deals, coupons, and/or offers that may save us a penny or two. Your feedback and input is important to this blog.

Also, I had a great time yesterday at the Farmers Market. Shout out to all those hard working folks. I have posted a recipe using some of the vegetables I got from them.

WORD OF THE DAY: "KALE", is a vegetable of the plant species called Brassica oleracea. The leaves are green or purple. They can be flat leafs (Russians Kale) or curly. The kale has central leaves, which means that they do not have a head. The kale is very high in beta carotene, vitamin K, vitamin C, and it is also rich in Calcium.

RECIPE OF THE DAY: "SAUSAGE AND KALE SOUP"

EQUIPMENT NEEDED; 1 Large Stock Dutch Pot, Bowls for ingredients, 1 large spoon for string, 1 spoon for tasting, 1 sharp knife for cutting.

INGREDIENTS: 1 lb smoked kielbasa or polish sausage, cut into 1/4-inch slices. ( I used ground sausage, and fresh ground pork for added flavor. ( If you do not eat pork, use Turkey, Beef or Chicken)
3 medium Yukon Gold potatoes, chopped, 2 medium onions, chopped, 2 TBSP olive oil, 1 bunch of kale, washed, trimmed and torn, 4 garlic cloves, minced, 1/4 tsp. salt, 1/4 tsp. pepper, 2 bay leaves, 1 can(14 1/2 oz) diced tomatoes (do not drain)  ( I used 15 oz can of tomato sauce), and 1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained.

1. In a Dutch oven over a medium-low heat, cook the sausage, potatoes, and onions in 2 TBSP olive oil for 5 min or until the sausage is done. Once sausage, potatoes, onions are cooked through, Add the kale; cover and cook for 3-4 minutes until kale is wilted, Add garlic and cook for 1 more minute.
2. Add the remaining ingredients.  Bring to boil, than cover and reduce to a simmer for another 10-15 minutes until potatoes are fork tender. (if you like a little crunch to your potatoes, cook only for 9-12 minutes.)  Check for flavor. Discard bay leaves.

Hello first-timers, welcome back. Today (Saturday ) we had a field trip to the Madison Farmers Market in Alabama. "They say a picture is worth a thousand words" I say once you plant a seed sit back and reap the benefits. These farmers are showing the benefits from their hard labor. We at fist time for me too, get many of our vegetables from local farmers, and butchers. It is important to keep it fresh when you can, and support your community.

It was a treat to chat with the vendors at the farmers market. They bring in their crops for sell to the market. These hard working folks are very nice, and though they were busy, they took time to talk to me about what vegetables they bring to the market. Many farmer's markets, including the Madison Farmers Market are opened in June, and closes in November.  Although many of these markets stands have utilities running all year around, but the farmers are only allowed to operate between those months. There are farmers who have all year around crops for sell and no stand to sell from.

The pictures shown are from many different vegetables stands. I am going to list some vendor's name and talk about what is on their stand.

THE VENDORS/FARMERS OF MADISON FARMERS MARKET:

1. KELLY FARM, has been in business for over 10 years. The owner is Mr. Craig. He has grown over 45 varieties of peppers this year. One of the peppers are Merlot Sweet Pepper. This pepper is black in color and is known as a gourmet pepper. He also grows one of the worlds hottest pepper called the Bhut jolokia Pepper, which it originates from India, and is consider an hybrid chili pepper. Another pepper is called the Lemon Drop and the Peach Drop Pepper. These peppers are pretty, but don't be fooled by their looks because they are part of the habanero family. He dose not work alone. Andrew is a young man, who is 13 years old. He helps with the selling, growing of the peppers. Andrew created the design of the tee shirt. "Craig Peppers".

 
2. WOODY FARMS, is from Scottsboro, Al, which is about 30 miles from the market. He has been in business for 35 years. He grows, red, white and sweet potatoes, alone with other vegetables.

3. CAMPBELL FARMS, is known for their butter beans. The owner is Danny, and is one of the hardest farmers around. He has dedicated himself to farming full time for the last three years. He has 10-12 other stands at different markets. He grows cabbage, white and yellow cauliflower, alone with other fresh vegetables. See for yourself.

4. MONKS MARKET, is from Fayetteville, TN. It is a family business that grows vegetables, apples, corn and many other vegetables all year round. They have been in business since 1958. George took hold of the family business in 1998. They have a huge green house in Fayetteville, TN which we will be visiting in two weeks. Shout out to Gary who helps out his family.

5. J B TURNER FARM, has been in business for over 20 years. He has a farm field located off Wall Triana in Huntsville, Al. They are one of the many stands that will be open the week of Thanksgiving and the week of Christmas. Make sure that you stop by the Madison Farmers Market to pick up your vegetable. Shout out the Dontavius, who is a family member that helps out alone with JB's mom.( the lady in the blue jean jaket)

6. PIN HOOK CREEK APIARIES (beekeepers), is located in Huntsville, Alabama. They have been at this market for three years. There is something sweet about this stand. Oh! it's full of honey. The owner told me that as a young boy he was the beekeeper of many colonies. Today is has over 100 hives and is expecting another 40 by next year. (thanks for the sample) 

7. HUFF FARMS, is operated by Ms. Becky. She said that the Huff Farms ha been in business for over 30. I learned a lot about radishes. Huff Farms growss spicy radishes, and spicy radishes greens. (seen in the first picture)Theses greens looks a lot like mustard greens. I was told that they have a spicy kick to them. I was given some samples and I will be making a dish with them for the first time. (be on the look out for the recipe)

8. POWHATAN-TONEY TRIBE, is one of the oldest farms around today. This stands of fresh vegetables is run by Mr. Enas Ragland. His mother (Ella) and cousin (Olivia), who helps him out at the market. The Powhatan-Toney Tribe has been in business long before Alabama was a state. The family stated the business in 1813. They grows vegetables all year round.

9. COLEMAN FARMS, is another stands that sell fresh vegetables. I could not leave without buying some fresh okra. They also have some beautiful greens. Shout out to Ms. Minnie Coleman.

10. OUR LITTLE KITCHEN, is a food truck that is located on the market lot. It is own and  operated by an amazing lady named Ms. Sylvia Vann. She prepares tasty cuisine for the market vendors and the customers as well. I have had the pleasure of tasting her chicken stew, seafood gumbo, and her peach and apple fried pies. Yummy. When the market closes on Nov 14, she will relocate to the food truck lot off Bob Wallace in Alabama. You can find her cooking up some home cooked meals on Tue & Thursday @ 11am - 1pm. Make sure you stop and check her out.

Well first-timers, that conclude our trip to the Madison Farmers Market located off Cook Rd in Alabama. Thanks to all the vendors who chatted with me and for the many samples that was given. I pray that your crops and business continue to grow and prosper. Thanks from firsttimeformetoo.blogspot.com 

~~~FOR OTHER VENDORS THAT I DID NOT HAVE THE PLEASURE OF TALKING TO, PLEASE KNOW THAT YOUR HARD WORK AND DEDICATION IS APPRECIATED~~~