Easy to Make Pecan Pie

Hope you all had a great Thanksgiving! I was fortunate to have the day off! But, not so fortunate in the cooking department. My mom and sis hosted this year, and I had very little time to spend in the kitchen. However, I was able to whip up a quick desert with help from my trustee sidekick.

I searched online for a simple pecan pie recipe, and found the perfect one. However, I had to make some tweaks to make it my own.


It was so yummy! I posted the recipe in the description box of my YouTube Channel, in case you wanna try it out.

What’s your favorite Thanksgiving dessert?


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Simple Works Best for us on Valentines Day

It’s Valentine’s Day and I have to be honest.  My hubby and I really didn’t have anything elaborate planned.  Since we both had to work, we celebrated early by going out to lunch with Princess over the weekend.  We agreed that we wouldn’t get each other gifts.  But, I woke up this morning thinking maybe I can just pick something up at the mall on my way back from dropping Princess off at daycare.  But how the heck was I supposed to go to the mall, finish up my quizes, make dinner, get dressed, and make it to work on time?  It boggles my mind how I’m able to fit all that in.  But I managed just fine.

It was easy to pick out a tie and card, but making dinner was probably one of the biggest hurdles.  Skipping it on Valentine’s Day was out of the question.  So I whipped up a simple dish that I know my hubby and hopefully Princess would enjoy- chicken and pineapple with brown rice and plantains.  I had less than 30 minutes to haul ass and make it in to work on time.  
Here’s the Pineapple Chicken recipe:
4 slices of boneless skinless chicken breast cut into small pieces
3 tablespoons of honey dijon dressing
1/3 cup barbecue sauce
2 teaspoons lawry’s seasoning salt
2 teaspoons black pepper
1 teaspoon garlic powder
2 tablespoons diced onions
fresh pineapple (use as much as you like)
2 teaspoons brown sugar
I find that I can cut preparation time in half by using foil.
Prep time, cooking, and clean up is a breeze with foil!
I combined all the ingredients, wrapped in foil, and let it bake at 350 degrees.  While in the oven, I got ready for work.  It was done in about 35 minutes.

Sometimes all you need to do is whip up a simple dish on Valentines Day.  I’m sure your honey would appreciate it.

What did you do for your honey on Valentines Day?

Weather Anchor Mama
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My New Food Discovery

I love trying new dishes.  I also enjoy experimenting with different types of baby food.  Princess is going through a stage of eating only cheese and pasta.  When a friend of mine recommended that I try making tofu for her, my ears perked up!  

She said that her baby niece loves tofu with avocado!  I wasn’t quite sold on the idea of pairing the two together just yet.  But, I did want to give tofu a try.  It’s rich in protein, calcium, iron, and has plenty of B vitamins.  Since Princess is a little fickle when it comes to drinking her milk and eating poultry, tofu would be the perfect substitute.  I like that you can prepare it anyway!  You can boil, grill, or even stir fry tofu with pretty much anything.
Here’s what I did:
I cut the tofu in small pieces like this.
I seasoned it like how I’d season chicken.  I used garlic, black pepper, a little seasoning salt.  I then poured about a tablespoon of olive oil in the pot with a little curry powder, added some onions.  Let it sauté.  Mixed in the tofu, and let it cook for about ten minutes.  This is the finished product.  
It didn’t look appetizing at first.  Once I tried it, it was pretty tasty.  I decided to give Princess a little for dinner with some pasta and plantain on the side.  
My mom later called and said she smashed it all around.  I guess she didn’t like it.  I even added cheese, and Princess still didn’t want anything to do with tofu.  On the flip side, I loved it!  I get sick of eating chicken all the time, and this is a great alternative.  Today I’ll be having tofu and quinoua for dinner.
Have you ever had tofu?
Weather Anchor Mama
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A Healthier Pumpkin Bread

Ever since I was a kid I loved to bake.  Corn bread, cookies, lemon squares, brownies, are just some of my favorite treats to make.  But with the demands of school, work, and now a toddler, baking has taken a back seat.  Aside from whipping something up on special occasions, I really don’t have time to bake like I used to.

I stumbled across a recipe for pumpkin bread that my friend Victoria gave me a while back.  So, I decided to put it to use this weekend.  It’s pretty simple and easy to follow.  I made a few changes for a healthier version.

Here’s what you’ll need:

3 cups organic pure cane sugar
1 cup extra virgin olive oil
6 egg beaten whites
1 can pumpkin pie mix
2/3 cup of water

3 1/2 whole grain brown rice flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
Walnuts- optional

Add the two mixtures and mix well.  If you’re feeling nutty, throw in some walnuts- once you finish mixing.  I like to make one with and one without.  Bake at 350 degrees for 50-60 minutes in greased and floured pans, either 6 small bread pans or 2 standard loaf pans.  Use a tooth pick as a test to see if it’s ready.  If the tooth pick is clean after you dip, then it’s done!

Do you like to bake?  What are some of your favorite treats to whip up?

Weather Anchor Mama

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Dinner in a Flash

One of the most challenging things about being a working mom is finding time to cook.  Making dinner does get tedious, especially if I have to take Princess to daycare, get ready for work, and study (yeah, I’m still taking classes).  There are times when I have no time to cook for myself and my hubby. But, I always make time to prepare Princess’s meals.  Although her daycare provides food, I make it a point to paper bag her lunch and snacks -that way I know exactly what she’s eating.

I usually get up early and prepare her meals.  Then, make ours before heading off to work.  The other day I decided to kill two birds with one stone.  I made brown rice pasta with shrimp and tomato sauce for the three of us (no shrimp for Princess just yet).

Here’s what you’ll need…

2 cups of uncooked brown rice pasta (It’s a great alternative to regular pasta.  Gotta mix it up a little)
1 Cup Tomato sauce
20 medium size shrimps (you can cut prep time in half by purchasing shrimp that already peeled and de-vined)
1 tablespoon butter substitute (smart choice or I can’t believe it’s not butter)
1 teaspoon Garlic
1 teaspoon Black Pepper
1 tablespoon Mrs. Dash
1/4 cup diced onions
1 teaspoon salt

Bring water with salt to a boil.  Add brown rice pasta and cook under medium heat for 15 minutes.
Combine shrimp, black pepper, garlic, Mrs. Dash in a bowl.
In a pan, melt butter substitute and onions.  Sauté for a few minutes.

Add in shrimp, letting it cook for 3-5 minutes.  Shrimp should be a light pinkish color.  Then pour in sauce, and continue cooking for another couple minutes (or until sauce begins to form bubbles).
**Don’t cook the shrimp too long or else it will become hard.
**If you don’t eat fish, you can use boneless, skinless chicken breast.  But cooking will take longer.

Strain the brown rice pasta and add it to the sauce and walla!  You’re done.

This meal should take you less than 30 minutes to prepare.  Happy eating!

What did you cook today?

Weather Anchor Mama

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WAM’s Cheesy Mac

Everyone knows that my sis makes the best mac and cheese.  If we’re having company over, she’s always the designated mac and cheese maker.  Princess loves it too, considering she is a very picky eater.  But let’s face it, I can’t expect her to make it every time I crave it.  So, I’ve come up with own recipe with lots of cheese.  Don’t worry, if you’re lactose intolerant there are substitutes that you can make to prepare your own tasty dish.

I brought some in to work and my co-workers salivated over my dinner.  One of them requested I post it on my blog.  So here ya go Ray!

Here’s what you’ll need:

Casserole dish
2 large pots
4 Cups Milk (I like to use soy milk to prevent dairy overload.  I have a sensitive stomach, and have to go easy of the dairy.  Rice and almond milks are other great options)

4 Cups of mild and sharp cheddar cheese (This is when I go crazy with dairy.  The more cheese the better, even though I may have to pay for it later.  If you’re sensitive to cheese, you can use Veggie Shreds instead.)
1 cup pecorino romano cheese (you can also use parmesan flavor instead, if you have a sensitive tummy)
6 tablespoons of butter (I use I can’t believe it’s not butter or smart balance)
1/2 teaspoon of black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
dash of nutmeg
1/4 cup of onions (optional)
14.5-16 oz of Whole grain pasta (another healthy alternative is brown rice pasta)

To begin:
1.  Boil water with 1/4 teaspoon of salt.  Add pasta and cook it for only about 9 minutes. (Cooking it longer will lead to a mushy end result)
2.  Strain pasta and set aside

While pasta is cooking, you can get started on the cheese mix.
3.  Melt butter in a pot (set burner to medium heat)
4.  Add Milk, cayenne pepper, black pepper, salt, nutmeg, 3 cup of cheese, 1/2 cup parmesan/pecorino romano, and onions.  Stir until the mixture is thick.
5.  Add cooked pasta to the cheese mix
6.  Poor into casserole dish
7.  Sprinkle remaining sharp & mild cheddar, parmesan/ pecorino romano cheeses on top
8.  Cover with foil and bake for 25 minutes at 375 degrees.
7.  Remove foil and bake uncovered for 10 minutes for a golden finish

Your WAM’s Cheesy Mac should look like this:

Whether you use dairy or not, you can still achieve WAM’s Cheesy Mac!

Weather Anchor Mama

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