Moving On…Sort Of…

Yes, it’s me. It’s been a long while since I’ve posted anything in here. Life kind of got in the way and before I knew it, it had been a few years in fact. I wanted to start fresh so to speak, so I have started a new blog at http://afoodieinthesouth.wordpress.com . It’s still pretty new and it’s still a work in progress. Of course I will continue to have recipes, but I’d also like to venture outside of my kitchen and blog about other food adventures and topics.

I had every intentions of deleting My Little Corner Of The Kitchen, but this was my very first blog venture so I’m still a little sentimental with it. I will continue to keep it up a while longer. I hope you will check out A Foodie In The South and maybe even stay awhile. I’d love to know what you think and I hope you join me in this next venture.

BACK IN THE KITCHEN

I’ve been on a bit of a hiatus here, ok almost a year long hiatus it seems. I have been struggeling with some health issues that have kept me away from my love of cooking. For a while now, I have been dealing with arthritis in both knees and ankles, the kind that was limiting my ability to be able to stand for long periods of time. Well, honestly after 20 minutes of being on my feet, I was done. But low and behold, now with my Doctors care I am now able to start cooking again. I know hubby is happy, because those frozen dinners and quickly thrown together meals were getting quite old and boring. I have missed the pleasure of cooking for my family and friends, for me, that is comfort. So, once again I hope to bring some great tasting and satisfying meals here.

Slow Cooker Beef Tips

Yep, I’m pulling out the slow cooker once again. This recipe goes along way, so it’s great when you are having family or friends over for dinner. I sometimes add mushrooms when hubby is away. White or red wine is great in this as well. Let’s get started.

Here’s what you need:

stew meat or a roast cut into bite sized chunks, sliced onion, flour, paprika, onion powder, garlic powder, dried thyme, sage, Worcestershire sauce, beef broth, cream of chicken soup, garlic clove, bay leaf, butter and olive oil.

Add butter to a sauce pot and melt over medium high heat.

Add onions. Don’t worry if the onions seem over crowded, as they cook they will reduce down. Reduce heat to medium low.

When onions are starting to soften and reduce down, stir to coat with the butter.

Add in the Thyme and Sage.

Stir to coat the onions with the herbs. Continue cooking about 2 more minutes.

 

Meanwhile, place the beef pieces in a large bowl.

Add paprika, onion powder, garlic powder and thyme.

Toss in the flour….carefully. There is nothing like trying to wipe up flour off the counter tops.

Start mixing….

Mix all ingredients to coat beef.

Add a thin layer of olive oil to a large skillet or cast iron frying pan. Heat on medium high heat.

Place beef in the pan a few at a time, making sure not to over crowd the pan. This will help the beef brown and not steam.

You may have to do this in several batches. Yes, this part is tedious, but the flavor is worth it.

Add beef to the bottom of the slow cooker.

Now Place onions on top of the beef.

In a large bowl add the cream of chicken soup. Yes, I know it doesn’t look that appealing, but as I have said before just go with it…..it’s all good.

Now pour in the beef broth…..

then a few dashes of Worcestershire sauce.

Using a fine grater, grate in 1 garlic clove….

and some cracked black pepper.

Stir well with a whisk.

Pour mixture over the onions in the slow cooker.

Add bay leaf. Cover and cook on low for 5 to 6 hours. If possible, stir beef mixture halfway through.

Serve over rice or noodles.

Enjoy!

Slow Cooker Beef Tips

Ingredients:

2 to 21/2 pounds of stew meat or a roast cut into bite size chunks
1 large onion, sliced
2 Tbs. Butter
1/4 C. flour
1 tbs onion powder or more to taste
1 Tbs. garlic powder or more to taste
1 Tbs + 2tsp devided of thyme
1 Tbs. paprika
3 tsp. sage
1 can of condensed cream of chicken soup
1 C. beef broth
1 Tbs or more to taste of worstercershire sauce
cracked black pepper to taste
1 garlic clove
1 bay leaf

Directions:

Add butter to a sauce pot and melt over medium high heat. Add onions. Don’t worry if the onions seem over crowded, as they cook they will reduce down. Reduce heat to medium low. When onions are just starting to soften and reduce down, stir to coat with the butter. Add in Thyme and Sage, stir to coat the onions with the herbs. Continue cooking about 2 more minutes.

Place beef pieces into a large bowl. Add paprika, onion powder, garlic powder and thyme and flour. Mix all ingredients to coat beef. In a large skillet or cast iron frying pan, add enough olive oil to cover the bottom. Heat to medium high heat. Place beef in the pan a few at a time, making sure not to over crowd the pan and brown on all sides. This will help the beef brown and not steam. You may have to do this in several batches.

Add beef to the bottom of the slow cooker, then place onions on top of the beef.

In a large bowl add the cream of chicken soup, beef broth and worcestershire sauce. Using a fine grater, grate in garlic, then add cracked black pepper. Stir well with a whisk.

Pour mixture over the onions in the slow cooker. Add bay leaf. Cover and cook on low for 5 to 6 hours.If possible, stir beef mixture halfway through.

Serve over rice or noodles.

 

 

 

 

Rigatoni with a Sausage, Beef and Parmesan Sauce

I had some left over sausage and ground beef in the freezer that I needed to use, so I came up with this sauce to serve over Rigatoni.  You don’t have to use Rigatoni, you can use Penne or any other pasta that you prefer. This sauce was eaten pretty quickly so I’d say it was a hit with the family.

Here’s what you need:

a package of Rigatoni noodles, ground sausage, ground beef, chopped onion, minced garlic, two jars of your favorite spaghetti sauce ( I wont tell it’s not from scratch), white wine, dried cracked Rosemary ( you can use the whole Rosemary leaves if you prefer, I just don’t like biting down on what feels like pine needles), dried Thyme, sage, shredded Parmesan cheese and half and half.

Start by browning the ground sausage and beef on medium high heat  in a large pot or skillet.

Drain if needed, but make sure you have about 1 to 2 Tbs of oil left in the pan.

Take out the beef mixture, set aside for later.

Throw in the onions……

and then the garlic.

Cook on medium heat until onions start to soften. Stir often so you don’t burn the garlic.

Carefully pour in the wine.

Since my hubby doesn’t like wine, and I only drink it occasionally, a whole bottle would probably go to waste…well ok maybe not if it’s been one of those really bad days where a bottle might seem like a great idea. I like to keep these little single serving bottles on hand for cooking…and for when I do want that one glass of wine. I usually keep a variety of reds and whites.

Now back to the recipe……

Turn up the heat to medium high until the wine comes to a boil. Cook for about 2 minutes to reduce the liquid.

Reduce heat to medium. Add the beef mixture back to the pot.

Sprinkle in the Rosemary, Thyme and Sage.

Stir it all together. My this does smell good.

When no one is looking, pour the jars of sauce into the beef mixture.

Stir and continue cooking for another minute.

Add shredded parm…..

and stir to blend.

Next add the half and half.

Stir one more time. Cover and simmer for 20 minutes.

Cook Rigatoni according to package directions.

Serve sauce over Rigatoni.

Enjoy!

Rigatoni with a Sausage and Beef Sauce

Ingredients:

1/2 Ib. ground beef
1/2 Ib. ground sausage
2 jars of spaghetti sauce
1 small onion, chopped
2 garlic cloves, minced
1/2 C. White Wine
1 Tbs. dried Thyme
1 Tbs. dried cracked Rosemary
2 tsp. sage
1 C. half and half
3/4C. Shredded parmesan cheese
1 pkg of Rigatoni noodles

Directions:

Brown the ground sausage and ground beef on medium high heat in a large pot or skillet. Drain if needed, but reserve 1 to 2 Tbs of oil left in the pan. Remove beef and sausage; set aside. Reduce heat to medium and add onions and garlic, cook stirring often until onions soften. Carefully pour in the wine. Turn up the heat to medium high until the wine comes to a boil. Cook for about 2 minutes to reduce the liquid.

Reduce heat to medium. Add the beef mixture back to the pot then add Rosemary, Thyme and sage. Pour in both jars of sauce, stir and continue cooking another minute.

Add in shredded Parmesan and half and half. Stir to mix well. Cover and simmer for 20 minutes.

Cook Rigatoni according to package directions. Serve and enjoy.

Slow Cooker Taco Chili

Now that it’s freezing here in the South, it’s time for some hearty, comfort food. This spicy taco chili will warm you all the way down to your toes. Ok, not really to your toes, but you know what I mean.

Here’s what you need:

ground beef, chopped onion, minced garlic, cumin, ground Chipotle chili peppers (if you want this less spicy, you can omit this), salt, kidney beans ( I prefer the light kidney beans, but you can use dark. Either works well.), black beans, petite diced tomatoes, diced tomatoes with chilies, taco seasoning and ranch dressing mix. I know what you’re thinking…..what ranch dressing mix?

This one here.

I didn’t realize until after that the packet of ranch dressing was not in the picture. I know what else you are probably thinking…..ranch dressing mix in chili?? No, I haven’t gone around the bend. I have tasted taco soup with this as an ingredient, and it was really good, so I thought why not put it into my taco chili.

Heat a pan to medium high heat. Add a little oil if needed.

Place ground beef in the pan.

Brown then drain if needed.

Throw in the onions….

then the garlic and salt.

Next add the taco seasoning and cumin. You can use a packet of taco seasoning, but I like to make my own. It’s very easy.

Just add 1Tbs. chili powder, 1 Tbs. onion powder, 1Tbs. garlic powder, 1 Tbs. dried oregano, 1Tbs. paprika and 1/2 tsp. cumin.

Mix it all together.

Then add the ground Chipotle chili pepper. I start out with 1/2 tsp then add more later if needed

.

Next sprinkle in the ranch dressing mix…..you can do it. It’s a good thing.

Reduce the heat to medium, Stir all ingredients together and continue cooking about 1 minute more, stirring often so the spices do not burn.

Place the beef mixture into the slow cooker.

Add kidney and black beans, both drained.

Then add both cans of tomatoes.

Mix together. Cover and cook on low for 4 hours.

Enjoy!

Slow Cooker Taco Chili

Ingredients:

1 lb. ground beef
1 small onion, chopped
1 garlic clove, minced
1/2 tsp. cumin
1/2 tsp. ground Chipotle chili peppers and more to taste
1 tsp. salt and more to taste
taco seasoning (recipe follows)
1 packet of ranch dressing mix.
1 can of light or dark kidney beans, drained
1 can of black beans, drained
1 can petite diced tomatoes, undrained
1 can diced tomatoes with chilies, undrained

Taco Seasoning:
1Tbs. Chili powder
1Tbs. onion powder
1Tbs. garlic powder
1Tbs. paprika
1/2 tsp. cumin

Mix together.

Directions:

Heat a pan to medium high heat. Add a little oil if needed. Brown beef, drain if needed. Add onions, garlic, salt, ground Chipotle chili peppers, cumin, taco seasoning and ranch dressing mix. Reduce the heat to medium, Stir all ingredients together and continue cooking about 1 minute more, stiring often so the spices do not burn.

Place the beef mixture into the slow cooker. Add kidney, black beans, and both cans of tomatoes. Mix together. Cover and cook on low for 4 hours.

Chorizo Burgers with Guacamole

I love a good burger, who doesn’t right? A few weeks ago at a local grocery store, I found some really good Chorizo, so I thought why not try making Chorizo burgers. Hubby and I were really pleased with the way they came out…very flavorful and juicy. In this recipe I used Swiss cheese, but I think pepper jack would go very nicely too.

Here’s what you need:

Guacamole

ground beef, Chorizo ( I used Mexican Chorizo), Worcestershire Sauce, onion powder, garlic powder and sliced Swiss cheese.

Most Chorizo has garlic and paprika and sometimes a little chili peppers in it, so you don’t need to add much seasoning.

Place the ground beef and Chorizo in a bowl.

Then add the Worcestershire sauce, onion powder and garlic powder.

Mix all together.

Form into patties, making sure to make a slight indentation in the middle of each patty. This will help the patties stay an even shape when cooking.

In a cast iron frying pan, add about 1 to 2 Tbs of canola oil. Heat pan on high heat.

Add patties to the pan and turn heat down to medium high. Cook about 5 minutes.

Gently turn the patties over and continue cooking for another 5 minutes.

Place cheese slices on top of each patty. As you can see I left one bare, yes on purpose, because I had one request for no cheese. For shame…no cheese. Cheese makes everything better.

Reduce heat to medium low and cover the pan.

Cook for about 1 minute longer or until cheese is melted.

Remove from pan and place on hamburger buns. Top with Guacamole.

Enjoy!

Chorizo Burgers with Guacamole

Ingredients;

Guacamole

1/2 Ib. ground beef
1/2 uncooked Chorizo; removed from casings
1 Tbs. Worcestershire Sauce
1 Tbs. Onion powder
2 tsp. Garlic Powder
sliced swiss cheese

Directions:

In a bowl, add the ground beef, Chorizo, Worcestershire sauce, onion powder and garlic powder. Mix all together. Form into patties, making sure to make a slight indentation in the middle of each patty. This will help the patties stay an even shape when cooking.

In a cast iron frying pan, add about 1 to 2 Tbs of canola oil. Heat pan on high heat. Add patties to the pan and turn heat down to medium high. Cook about 5 minutes. Gently turn the patties over and continue cooking for another 5 minutes.

Place cheese slices on top of each patty. Reduce heat to medium low and cover the pan. Cook for about 1 minute longer or until cheese is melted.

Remove from pan and place on hamburger buns. Top with Guacamole.

Cilantro Lime Steak Soft Tacos

I don’t know what it is exactly about tacos that sends me into a craving frenzy, but I admit I can’t eat just one…ok two…yes you got me, three even. I like chicken or beef in hard corn shells or in nice, pillowy soft flour tortillas. It doesn’t matter…it’s all good. Usually when I make them at home, I use chicken or ground beef, but during my last trip to the grocery store I found a great buy on single steaks. Wouldn’t you know it, right next to them, sitting on a center isle display, were soft flour tortillas. My craving kicked into high gear so I knew I had to try making…you guessed it….steak in soft tacos. So lets get to it.

Here’s what you need:

Steak of course- flank steak, skirt steak or in my case I used sirloin, any kind of your choosing; garlic cloves, cilantro, lime juice, cumin, onion powder olive oil and salt.

If using a thicker steak, pound thin.

Chop the cilantro. You can use as little or as much as you prefer. I love the taste of cilantro so I used a good bit. Any leftover Cilantro you can use for making homemade salsa.

Mince the two cloves of garlic.

In a small bowl, combine cilantro, onion powder, cumin, lime juice, garlic and salt.

Add about 1/4 c. of olive oil.

Stir to combine.

Rub mixture onto both sides of steaks and marinate for about up to 8 hours.

Before cooking the steak, bring to room temperature. This is great on the grill, but I used a cast iron skillet.

Heat skillet on medium high heat. Add steak and cook about 3 minutes. Turn and continue cooking another minute. Then slide the skillet into the oven and continue cooking at 400 degrees for about 5 minutes.

Let stand for about 15 minutes.

Slice thinly across the grain.

Serve on soft tacos with sour cream, guacamole, cheese and even some grilled onions if you prefer.

Enjoy!

Cilantro Lime Steak Soft Tacos

Ingredients:

Steak; flank steak, skirt steak or sirloin
2 garlic cloves; minced
cilantro; chop
juice of 1 lime
1/4 tsp cumin
1 tsp. onion powder
1/4 C olive oil
salt to taste

Directions:

If using a thicker steak, pound thin.

In a small bowl, combine cilantro, onion powder, cumin, lime juice, garlic and salt. Add olive oil. Stir to combine.

Rub mixture onto both sides of steaks and marinate for about up to 8 hours.

Before cooking the steak, bring to room temperature. Heat a cast iron skillet on medium high heat. Add steak and cook about 3 minutes. Turn and continue cooking another minute. Then slide the skillet into the oven and continue cooking at 400 degrees for about 5 minutes.
Let stand for about 15 minutes. Slice thinly across the grain.

Serve on soft tacos with sour cream, guacamole, cheese and even some grilled onions if you prefer.

Slow Cooker Mexican Beef Tips

We’ve been getting bombarded with rain all summer long here in the South. But the heat still reminds me that it’s summer. When the temperatures start to climb, I hate heating up the house even more with the oven, so I take out my trusty slow cooker. Even better, as I have stated in another post, slow cookers are great because you can dump everything in and forget about it for a few hours. This is my spin on another beef tip slow cooker recipe….which I will have to post at some point.

Here’s what you need:

1 1/2 to 2 pounds of stew meat or 1 1/2 to 2 pound roast (whatever cut you prefer) cut into bite size pieces, onion, cumin, onion powder, garlic powder, dried cilantro, Worcestershire sauce, beef broth or what I like to use -Better than Bullion, lime juice, can of diced tomatoes with chilies, can of black beans.

Place beef in a large bowl. Sprinkle on the cumin….

then the onion powder and garlic powder….

and dried cilantro.

Add the juice of one lime, or as you can see I like using my lime juice in a bottle. It’s a life saver when you forget to buy a lime.

Toss to coat the beef. Then throw the beef into the slow cooker.

Dice the onion and place onions along with the tomatoes into the slow cooker as well.

Add about 2 Tbs. of Worcestershire sauce to  1 Cup of beef broth.

If using beef bullion of Better than Bullion, follow directions in making 1 cup.

Pour over the beef, onions and tomatoes.

Cover and Cook on low for 6 1/2 hours.

Drain and rinse beans and stir into beef mixture. Add 2 Tbs. of cornstarch to 2 Tbs of cold water and stir until mixed. Stir into beef mixture and continue cooking on high for 20 to 30 minutes or until sauce in slow cooker is at desired thickness.

Serve over rice.

Enjoy!

Mexican Beef Tips

Ingredients:

1 1/2 to 2 pounds of stew meat or a 1 1/2 to 2 pound roast cut into bite size pieces
1 onion, roughly diced
1 Tbs. cumin
2 Tbs. onion powder
2 Tbs. garlic powder
2 tsp. dried cilantro
juice of 1 lime
1 C. beef broth
2 tbs. Worcestershire sauce
1 can diced tomatoes with chilies
1 can black beans, drained and rinsed

Directions:

Place beef in a large bowl. Sprinkle cumin, onion powder, garlic powder, cilantro and lime juice over beef. Mix to coat. Place beef into a slow cooker. Add onions, tomatoes. Stir in Worcestershire sauce into beef broth; pour over beef tomatoes and onions. Cover and cook on low for 6 1/2 hours. Stir in beans. To thicken the sauce in slow cooker add 2 Tbs of cornstarch to 2 Tbs of cold water, stir until mixed. Stir into slow cooker and continue cooking on high for 20 to thirty more minutes until sauce is at desired thickness.

Serve over rice.

Lasagna with Meat Sauce

Lasagna. It is comfort food with all it’s cheesy, saucy goodness. Throw in some nice crusty garlic bread, a salad on the side and you have a great go-to meal when company is coming over for dinner.  Everyone I know that makes their own, has their own special recipe. Some make it with beef and sausage, some with the grated Parmesan that comes in the little green canister and others make it with a spicy ground chicken instead of beef. To me, I think it’s up to your own style of taste…. a little of your own flair. For me, the more cheese and sauce, the better.

To begin, I start out making a meat sauce. You can make this the day before. Don’t want to make a meat sauce from scratch? No problem. Just take two jars of your favorite spaghetti sauce, add ground beef and any spices to your taste and there ya go. Hide the jars in the bottom of your trash can and no one will know you didn’t stand over a stove all day making sauce. You’re secret is safe with me.

There are times that I just make a simple marinara sauce and use that in place of the meat sauce.

Grab a large container of cottage cheese and place in a bowl. I prefer cottage cheese in my lasagna than ricotta. To me, it’s not as dry as ricotta and I prefer the flavor.

Next add 1 tbs. of dried basil or more to taste.

Sprinkle in 1/4 C. shredded Parmesan cheese.

Somehow my cat always knows when I break out the cheese. I think she’s hoping I knock over the whole bag her way.

Stir to combine then taste to see if you need more basil or cheese.

Crack in one egg then mix well.

Spray a large casserole dish with non stick spray.

Spoon in a small amount of sauce, enough to cover the bottom.

Place 4 uncooked lasagna noodles in a layer, slightly overlapping one another over the sauce.
I like for the noodles to cook with the sauce, if you prefer to boil your noodles before hand, go right head.

Add another layer of sauce on top of the noodles. (I wonder how many times I have the word noodles in this recipe.)

Spread a layer of the cottage cheese mixture onto of the sauce…..

then add a layer of shredded cheese. I use a mix of mozzarella and Colby cheddar jack. I like mine cheesy.

Then, you guessed it, add more noodles. Then add more sauce, then once again layer cottage cheese mixture, shredded cheese,then the noodles then sauce.

Lastly sprinkle on 1/2 cup of Parmesan cheese and 1 1/2 C. or more of the mozzarella, colby jack cheese mixture.

Cover the baking dish with foil and bake at 375 degrees for 1 hour. Uncover and continue to bake 15 to 20 minutes more or until noodles are done.

Let stand 15 minutes before cutting and serving.

If you are using noodles that have already been boiled, then bake 45 minutes covered, uncover and continue baking another 15 minutes.

Enjoy!

Lasagna with Meat Sauce

For the Meat Sauce:

Ingredients:

2 cans crushed tomatoes
1 small can tomato paste
1 onion, chopped
2 garlic cloves, minced
1 1/2 ground beef
1Tbs. basil
1 Tbs. Thyme
2 tsp. oregano
2 tsp. paprika
2 tsp. onion powder
2 tsp, garlic powder
2 tsp. chili powder
1/2 can tomato paste
1 tsp salt
1 tsp. sugar
1 bay leaf

Directions:

In a large pot add about 2 to 3 Tbs of olive oil. Heat to medium heat. Add onions and garlic. Cook about 5 minutes or until onions become tender. Remove onions and garlic; set aside. In same pot, add beef and cook over medium high heat until meat is brown. Drain if needed.
Add onions and garlic back to the pot. Sprinkle in 1Tbs. basil, 1 Tbs. Thyme, 2 tsp. oregano, 2 tsp. paprika, 2 tsp. onion powder, 2 tsp, garlic powder, 2 tsp. chili powder, 1/2 can tomato paste and 1 tsp salt. Stir well with beef mixture and cook about 1 minute more.

Pour in 2 cans of crushed tomatoes and add 1 tsp. sugar. Stir well. If sauce is too thick, add a little water. Taste and add any more spices or salt if you prefer. Add in bay leaf. Cover and simmer for 45 minutes to an hour.

For the Lasagna:

Ingredients:

1 box of Lasagna noodles
1 large container of cottage cheese
1 Tbs. dried basil or more to taste
1/4 C shredded parmesan cheese plus 1/2 C. reserved
1 egg
3 C. equal parts Mozzeralla, colby jack and cheddar cheese

Directions:

Mix together cottage cheese, basil, 1/4 C. Parmesan cheese and the egg.

Spray a large casserole dish with non stick spray. Spoon in a small amount of sauce, enough to cover the bottom. Place 4 uncooked lasagna noodles in a layer, slightly overlapping one another over the sauce. Add another layer of sauce on top of the noodles. Spread a layer of the cottage cheese mixture onto of the sauce, then sprinkle mozzarella cheese mixture over cottage cheese mixture. Place another 4 noodles, then add more sauce, then once again layer cottage cheese mixture, shredded cheese,then the noodles then more sauce.

Lastly sprinkle on 1/2 cup of parmesan cheese and 1 1/2 C. or more of the mozzeralla, colby jack cheese mixture.

Cover the baking dish with foil and bake at 375 degrees for 1 hour. Uncover and continue to bake 15 to 20 minutes more or until noodles are done. Let stand 15 minutes before cutting and serving.

If you are using noodles that have already been boiled, then bake 45 minutes covered, uncover and contiue baking another 15 minutes.

Birthday Luncheon at Brick Street Cafe

Another year, another birthday. In celebrating my 25th birthday…ok ok 42nd birthday my mom (yep, that’s me and my mom) and a few other important ladies in my life (my aunts and great aunt) took me to lunch at one of my favorite places- Brick Street Cafe.

What was once a belt factory many years ago, was later turned into a cafe.

The place is a unique blend of a cozy, laid back atmosphere with a touch of southern charm…not to mention great food. It isn’t unusual to walk in and find several wedding or baby showers going on. The staff are always courteous and make you feel like you were invited for a relaxing lunch at a friend’s house.

I think I have tried just about everything on their menu, from their Sid’s Trio salad ( a scoop each of chicken salad, egg salad and tuna salad on mixed greens) to the Mr. Pad’s Fried Oyster Po’ Boy.

I have a weakness for crab cakes, so I had the Miss Sara’s Crab Cake Sandwich. It did not disappoint. The crab cake had nice crunchy texture on the outside with delicious jumbo crab meat on the inside, seasoned just right. The remoulade sauce was so yummy I could have eaten it with a spoon. I think I did at one point. I know I ended up using it as a dip for my chips. It would have been a shame to have wasted any of it.

For dessert we had their famous 4 layer coconut cake. See how much my mom and my aunts love me, they bought me a whole cake. Of course I shared it….mostly.

This cake will make you swoon.

At the end of my food coma, I can truly say that turning 42 wasn’t so bad after all.