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Serves 4
Mix shrimp in a bowl with lemon juice, salt & pepper let it marinate for about 15 minutes.
Combine garlic chipotle peppers and the adobo in a blender, blend until smooth then set aside.
Heat 1 tablespoon of oil in a large skillet quickly turning them over for 4 minutes. Transfer to plate and add the remaining of the oil to skillet over medium heat add sauce and stir to prevent burning let it simmer for about 10 minutes. Add white wine, thyme, pinch of salt. Turn heat low let it simmer for about 3 minutes. Add shrimp and cook for 2 minutes serve over Rice – Enjoy garnish with Lime Wedges and Cilantro….Watch out this one will bite back!
Adjust oven rack to lowest position and preheat oven to 425°F. Line the chilled pie shell with foil or parchment and fill it with pie weights (I like to use dried beans for this purpose). Bake on the bottom rack of the oven for 5 minutes, then lower the temperature to 325°F and bake for an additional 3 minutes. Remove the weights and liner and bake the pie shell until it is light golden brown, 3 to 4 minutes longer. Remove the crust from the oven and allow it to cool completely.
In a bowl, whisk the eggs, milk, and vanilla together for 30 seconds, until they are well combined. Stream the sugar into the bowl, whisking as you go. Add the butter, salt, cornmeal, flour, and vinegar, and whisk until the filling is smooth and there are no visible lumps. Pour the filling into the cooled shell and place on the lower rack of the oven. Bake for 45 minutes, or until the filling has set up but still quivers a bit and is slightly puffed at the edges. Allow the pie to cool completely. Either serve warm or cover and refrigerate for a chilled filling.
Preheat oven to 350 degree F.
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
Maple Whipped Topping:
In a medium bowl, beat together whipping cream and confectioners’ sugar. Add maple syrup. Beat together until soft peaks form.
For the carrot cake:
For the cream cheese frosting:
INSTRUCTIONS
To make the carrot cake:
To make the cream cheese frosting:
To assemble the cake:
Give life to your style; complement and accent your western outfit with a rodeo-ready get-up that you’ll be proud to wear until sundown.