Fried Tilapia Meal

Fried Tilapia Meal

Ingredients

Fish

8 Tilapia Fillets
Flour
Cayenne Pepper
Black Pepper
Garlic Powder
Onion Powder
Lawry's Seasoning Salt.
Olive or Canola Oil

Cole Slaw

1/4 Green Cabbage
1/4 Red Cabbage
2 Carrots
Miracle Whip or Mayo
Sugar
White Vinegar
Salt and Pepper

Tartar Sauce

Miracle Whip
Sweet Relish
Cayenne Pepper

Directions

First, Wash your Fish Fillets under cold water and pat them dry. Place them on a plate and lightly season them with Lawry's Seasoning Salt. In a Frying Pan pour about two to three cups of oil. Turn the heat to a medium high.( Be careful of your oil because it could become hot very quickly and start to smoke up your kitchen. If your grease gets to hot turn it off and reheat your oil because your fish would actually cook to fast on the outside and sometime even burn and would be raw on the inside).

In a plastic bag add your Flour, Cayenne Pepper, Black Pepper, Garlic Powder, And Onion Powder and shake it up. Add your fish into the bag and shake it all up.

Test your oil by dropping a pinch of flour into it. If it bubbles its hot enough remove your fish and dust as much flour off as possible and place it in the oil. When the fish is floating and golden brown on both side remove them from the grease and place the fish on a plate with paper towel (You can even use almost spoil bread it actually soaks up the grease better then paper towels but some people eyes cross with the thought of using bread to drain grease off of fried food)


While your Frying your Fish. Take your Green and Red Cabbage put them in a food processor until they're shredded paper thin. (You can use a cheese grater)
Remove the cabbage and place it in a bowl. Now shred the carrots and place it in the bowl. Add the Mayo or Miracle Whip, Vinegar, Salt and Pepper slowly the and taste as you add. You would know when it's prefect. Cover the place it in the Fridge.


Check your Fish.

If you don't want to go the Cole Slaw. You can to the Tartar Sauce.

In a small bowl Add a Cup of Miracle Whip or Mayo.
Add 1/2 Cup of Relish. Then Add Cayenne Pepper for Heat.


Your Fish should be Finished. Plate it with Two slices of Bread and your done!

Hope you Enjoy!

Love You Guys!

Petals Falling Until Next Time! XOXO!

Salmon Cakes and Japanese White Sauce

Salmon Cake in Japanese White Sauce

Ingredients:

1 Can of Pink Salmon
1 Cup of Italian Bread Crumbs
2 Large Eggs
1 Large Onion
Old Bay Seasoning
1 cup Mayo
Tbsp. of Melted Butter
Paprika
Garlic Powder
Shrimp Cocktail Sauce
Cayenne Pepper
Olive or Canola Oil

Directions

Open your can of Salmon remove the bones and place into a bowl. Small dice your onion and put in with the Salmon (You can use Green Onions as Well, I  just didn't have any on hand if I did. Roses trust me it would've been in there like GIRL!!!)
Now in a separate bowl crack your eggs and beat them. (You can do this with the fish, I just don't like the thought of the yolks and the whites not being mixed together equally ) Season your Fish then Add in your Eggs and mix them well as you slowly add your Bread Crumbs and Mix Well.
In a medium frying pan. Add just a enough oil to coat the bottom. Not to much you don't what fritters you just want to fry them on each side and cook them thoroughly.

Section out your Salmon Mixture form them into balls and Pat them into patties. Add them into you Hot Oil.

Now in a bowl Add your Mayo, Shrimp Cocktail Sauce and  Melted Butter then mix those together. Now add your Garlic Powder, Paprika, and Cayenne Pepper and mix well.
I should be like a light Red color and taste Garlicky with a Bite of Spice. Yet it should be smooth and savory. (This sauce works well with Stir Fries and Jasmine Rice, Also with Steak since some places call it a Steak Sauce,  Baked or Grilled Meat and It can also be brought from the store and it's called Yum Yum Sauce)

When your Salmon Cakes are brown on both side and feel firm on the inside they are done. To check the middle if unsure cut one down the middle and check it shouldn't have a wet texture anymore but a dry one.

Now your are done.

Love You Guys!

Petals Falling Until Next Time1 XOXO!

Oxtail Meal

Oxtail Meal

Oxtail

2 Pounds of Oxtails
2 Large Onion
Canola Oil
Salt
Black Pepper
Cayenne Pepper
Creole Seasoning.

Cabbage

1 Medium Size Cabbage
Smoke Neck Bones
1 Yellow Turnip

Directions

Season the Oxtails the night before.  In a Large bowl put washed Oxtails,  A Dash of Black Pepper, A Dash of Cayenne Pepper, A Pinch of Salt ( Only Add a little of each because the Creole Seasoning has it all in it but it just doesn't have enough) Add the Creole Seasoning and Mix into the Meat well and place into the fridge over night.

When your ready to cook the meat. Slice both of your Onions and Place into a large pot now. Add Oil to a pan and Brown you Meat. Add your Meat into the pot. Fill up your pot with just enough Water to cover your Meat. Cover the Pot and bring it to a boil and turn the Heat down to a Medium. (You can cut time by using a pressure cooker, which I often do. All you have to do is Add your oil. Brown your Meat, Add it to the pressure cooker with a cup of water. Cover it and  Set it on High for 45 Minutes)

Once you have set your meat to cook. In a Pot place your desired amount of Smoked Neck Bones into a Large Pot. Fill that pot up with water just above the meat. Bring them to a boil and lower your heat.Once you have done that peel your Yellow Turnip and Add it in your Pot with the Neck bones. Now Cut your Cabbage Thinly.

Wait amount 45 Minutes then Check your Neck Bones and Oxtails. The Oxtails should be tenders and so should the Neck Bones. Continue to let them cook for 30 more minutes. Checking the Often.

When the Meat on the Neckbones are Easy to Pull off and your Turnip is Soft all the way through. Remove your Turnip and Add your Cabbage. (If your cooking the Dark Green Leaves on the Outside of the Cabbage put that end first and let it cook for 10 minutes before adding the Light Green Leaves) Dice up you Yellow Turnip and Place it to the side.

Check your Oxtails. In a small put Pour out a cup of Water and Wash the Scratch out for about 2 -3 Times. Pour some juice from the Oxtails into the Rice Pot. Add some water and Cook your Rice.

Check your Neckbones. Remove them from the pot and Then  Bones from the Meat and Chop it Up. Add both the Meat and Turnips Back into the Pot  and Proceed to Cook for 10- 15 Minutes.

You Oxtails should be Soften and The Meat should be able to come off Easy ( It by no mean should be Tough)

Your Done!

The Time could be cut into Half by Using a Pressure Cooker for Both the Cabbage and Oxtails and a Rice Cooker for the Rice.

Love You Guys!


Petals Falling Until Next Time! XOXO!


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My Life Monday: The Final One

Over the past few days I decided that a segment had to go. Being that Monday are the days I write something about my life or what have you. I babble mainly that's almost what this whole page is about babbling. I decided to bury this segment simply because the only way it would be something interesting is if I broke my own rules and told ya'll all my business.

There would be a major schedule change in my life within the next few weeks. It's something exciting that I want to tell the world about but I promised myself a long time ago to keep my big mouth shut. Especially when it came to things that would benefit my future.

Let me clear something up, it's not that I don't trust some people it's just that for a period of time I would pursue a goal get close to achieving that goal ,everything would be coming together and the moment I told people something happened to hinder my progress. It was almost like someone was doing Ju Ju. After it happened a few times I started to realize a pattern and made the decision to keep things to myself at least until I'm stabled and I haven't had a problem since. You have to remember that the real battle in your life is not with the people you see but with spiritual beings that you don't and those being can use people around you to hinder you and alot of times it's people that are the closest to you.

I know some of ya'll like "What You Talking About" but it's true. The world is wicked and in some cases the ones that smile in your faces all the time are the ones wishing you bad (That's another blog).

The changes on this blog would be simple and hopefully you guys like them. I would be replace "My Life Monday's" with "My Advice Monday's" and " Makeup Learning Monday's' and switch them up so you guys wouldn't get bored of me. "Topic Tuesday" Would be more about something going on in the world. "I'm adding Random Thursday's and Friday's" for those segments I didn't post on its day  and DIY Projects I actually have time to do What to Cook Wednesday and Short Story Sunday are going to be the same but I would change it up from recipes every Wednesday and do a mix up with Diet Tips and Diet Struggles. For those who know me ya'll know that I'm on the chunky side and have been on a "Get Fit Journey" and I want to take a few people along with me.As for the stories they're going to be broken  up in segments so they could be longer,better, and less rushed.

I'm doing all that I can to make is a better experience for us all. Even relaxing a little on my writing  I want everyone who read these blogs to feel like I'm a long distance  sister or home girl.


Love You Guys!
Petals Falling Until Next Time! XOXO!

What to Cook Wednesday's

 Mackerel in Hot Tomato Sauce and Rice

Ingredients:

1 Can of Geisha Mackerel in Hot Tomato Sauce
1 Large Onion
3 Cups of Canilla Rice
Olive or Canola Oil
Sal and Pepper

Serves: 4-6 people   Prep-Time: 5 Minutes  Cook-Time: 30 Minutes

Directions:

In a medium size frying pan heat up your Oil.
While the Oil is getting hot slice or dice your onion.
Add the onions into the pan and turn the heat down to a medium. (You don't want your onions to burn)
When the onions are translucent open the can of mackerel draining the chili sauce into the pan and adding 1/4 cup of water. (This would keep the onions and sauce from burning)
Empty out the Mackerel spilt them in half and remove the bones (This step is optional some people like eating the soft bones, I personally don't).
Add the fish into the pan with the onions and the sauce and roughly broken up the fillets. (Don't break them up to much or you'll have a fish and chili paste)
Add a cup of water and turn the heat down to a medium low.
Salt it to your taste.
(Tip: taste as you go add a little salt and as the water evaporates add a little more)
Dash some pepper (For those spicy babies like myself)
Let it cook down until its semi thick and then it's done.

Directions: My Ultimate Rice Recipe.

In a medium pot boil about 3 cups of water.
Salt the water and add a drop of oil.
Add 2 cups of rice and turn down the heat  to a medium low and cover your rice.
(Canilla Parboiled Rice doesn't take long to cook. About 15 Minutes at least. I like my rice al dente like my pasta. it has to be a cross between soft and hard just cook it longer if you like softer rice, Test your rice and add water until its your desired texture)
Once your happy with your rice and all the water is out removed the lid.
Then serve!

Story Behind the Dish:

Growing up I was always interested in cooking. Up until today my mother laugh at how I use to get up early to watch cooking shows instead of cartoons as a child. So when I was nine years old she trusted me enough to actually prepare a meal for dinner. A meal that wasn't has simple as boiling Hot Sausage for sandwiches or prepping Ramen Noodles. I was so excited to graduate in the kitchen. Something I felt was long over due. She told me that she wanted Mackerel and Rice. I was no stranger to the dish as a matter of fact it was a stable in my household in between shopping trips. I grew anxious this meant I was going to be able to chop up onions really cook.
By the time my eyes finished watering from the onions I question my excitement. The dish came out very well  of course my mother walked me through it but never the less. This quick, affordable, and delicious dish was my very first real dish.