These Programs Do Matter

Big shout out to Vans Custom Culture for their grant contribution to the art program at Seneca High School in Seneca, SC via Americans for the Arts! THANK YOU! The school can now get a new clay kiln. As an alumni, I can't express how valuable the art program at SHS. It opens the eyes of students to a world that's much bigger than the small town in which they dwell. 

Despite the views of some, art is extremely important to our culture and world. Everything you touch had to first be designed by someone. (Even if it's not an object you'd consider to be art). Keep that in mind. Personally, art afforded me opportunities to go places I otherwise would've never gone, see things I would've never seen, do things I never would've done, and learn things that can only be learned through the hands on experience of the creative process. Many valuable life lessons learned via my art education--things you don't learn from math and history. I'm in no way saying that art education is more important than core academic education. I am saying that it's just as important and all work together to produce more intelligent, caring, intentional,and well-rounded human beings. Remember this during election time. I digress...

So, if you need some new kicks, please buy yourself a pair of Vans. Give them your business. We support businesses that support the arts. ‪#‎haveaheartforthearts

Recap: MasterChef Episode 114: Top 12 Compete

Air Date 7/28/2014

I like watching MasterChef. So while I don't promise to chime in every week,  I will chime in every once in a while.

First off, why is Cutter still surviving on this show? His stubborn, not-willing-to-listen-or-learn self should have been gone WEEKS ago!

Since this is my first post on the show, I want to throw out an observation I noticed on day one. I still can't get used to Graham Elliot's extreme weight loss. Is it just me or doesn't he now look like Peter Griffin in that episode where he surgically lost a bunch of weight? Much love to the fabulous chef though. If you can pull of that extreme of a weight loss working in the field that he does, then you're A-OK in my book. That takes some true will power.

Back to the episode at hand...

The first challenge was for the red and blue teams to create romantic meals for several couple celebrating their anniversaries. Gordon Ramsey's lovely wife of 18 years, Tanner, joined in on the special dinner. And, yes, she certainly comes with strong opinions of her own. But I wouldn't expect anything less.  (Where can I get a pair of the heels she was wearing?)

The blue team was headed by Elizabeth Cauvel. The red team was headed by Ahran Cho. Ahran's team put out lobster risotto and tiramisu.  Elizabeth's team put out steaks and some kind of strawberry pudding concoction. Before decisions were made on a winning team, one cute young couple of 3 years shared their proposal with us. Obviously, the show wasn't going to give them much free airtime, (a whole 4 seconds, I mean come on) so it left a little to be desired. Nonetheless, congrats to the happy couple. They look sweet together. Despite sending out super rare steaks, Elizabeth's team won the challenge sending the red team into a pressure test to produce a box of 9 perfect chocolates.

Surprisingly, Cutter rose to the occasion on this challenge. In the words of Gordon Ramsey, "What a shame!" I really want him to go home already.  Ahran continued to have a bad day here. No one raved over her box. Willie Mike's looked like a child help him decorate his. Though they praised the flavors he used. Leslie's looked like they were "shaped from his armpit". Apparently, no one enjoyed the look or flavor of Christine's as hers were bitter and not round. It was down to sending either Leslie and Christine home.

Spoiler alert: We said good-bye to Christine Silverstein. It was just as well. She's not one of the memorable ones. But I still think she should have outlasted Cutter the Bull. Leslie also seems to be a cat with 9 lives here.

...And then there were 11.

Before I go, I want to once again declare publicly that Hotel Hell has the absolute worst theme song and opening graphics I've heard and seen in a very long time. Why have they not given that theme the axe? Seriously, if you haven't heard it, check it out. It immediately makes you want to change the channel.

~Until again~

Creative Genius Spotlight #2: Crystal Burgess

I'm very excited for you to meet our latest Creative Genius to take the spotlight on the FTFC blog!



** You'll want to read this post all the way through until the end. **

Photo Credit: Chip Daniels

Introducing   Crystal Burgess  Creative Genius #2

If you close your eyes, and she opens her mouth to sing in front of you, you'll be quite surprised that such a huge strong voice is being projected from a lady with such a small frame. No microphones needed! Even with our eyes open, it's truly unbelievable. Crystal Burgess is a powerhouse. And luckily for the world, she uses her power for good and not evil.  I can personally say from close-range observation that she practices just what she preaches. She is such a sweet (and sometimes feisty) soul and a wonderful prayer warrior to have by your side.  She's an awesome woman of God on a mission to spread the gospel of Jesus Christ. She isn't new to the Christian music seen and being recorded, but she is new to going solo. She's currently promoting her new single "Give Him Your Life" released on iTunes. It's only 99 cents, so download your copy today and support this ministry!  You won't regret it. More information is below.

Quick Q&A:

Q:  How many hours a day/week do you practice your craft?

        A: I actually sing everyday, but only really practice maybe twice a week for a couple of hours.  This needs improvement.

Q:  Any advice for young go-getters desiring to get into the music field?

        A: My advice is to pray and seek God for direction and instruction, because he will lead and guide you throughout your career.  Also stay focused and disregard the nay-sayers because "greater is He that is in you than he that is in the world".

Q: This is the FTFC blog so I must ask: What's your ideal meal?

        A:This is a hard question, because I love to eat. (laughter) I would have to say my ideal meal is macaroni and cheese, rice w/gravy, collard greens, cornbread, and baked chicken.

 (That's a truly southern meal right there!)

Bio:
I was born and raised in the small town of Kingstree, SC. Being born into a family in which my father was a pastor, I was blessed to be brought up in the church. I’ve been singing since the age of 5 years old, and my passion for singing grew as my relationship with God got stronger. I first began writing songs in high school and my desire for song writing and singing manifested itself even into my college years. While being a student at the University of South Carolina, I had the pleasure of joining a choir known as Chosen where in I had the privilege of meeting a group of great individuals. Shortly thereafter, I begin singing with John Lakin and BOW, formerly known as Youth On A Mission (YOAM). In 2005, God granted me favor to lead a song on John’s first CD project entitled Lord You Are Lovely. I have also had the opportunity of singing background vocals for recording artist Jabari Wade and Alisha Greene. As my knowledge of God grew, my purpose concerning his will for my life became more clear. God blessed me with the gift of singing and I must present it back to him by using it to bless others. I am an independent gospel artist dedicated to producing music that wins souls for the Kingdom of God.

  For more information or to contact her, please vist her website at:
http://www.reverbnation.com/crystalburgess


Link to purchase the single on iTunes:
https://itunes.apple.com/us/album/give-him-your-life-single/id736011292

And NOW IT'S TIME FOR A GIVEAWAY! *insert excitement here*  Yes, if you (1) leave an encouraging comment on this FTFC blog thread; (2) or like, comment on, or share our post with this blog link on the Art by Melanie Elaine Facebook page, or (3) leave kind and encouraging words in a comment on Crystal's Reverbnation page you will be entered in a drawing for free download of "Give Him Your Life". Each one that you do is an additional entry in our drawing. A FB share will get you double the entries. The number of winners depends on the amount of feedback received. The more the merrier and the better your chances get. Deadline for entries is 6/30/2014.

My Own Spin...ach &Tomato Chicken

I was attempting to re-create a dish (from memory) that I ordered at a couple of different restaurants the past month or so. I'd been craving this dish, and eating at those restaurants can get a little pricey. Because I didn't have an exact recipe to follow, I just drummed it up with my very own spin. Let me tell you. I surprised myself. I actually think my version was way better suited to my taste buds. (and I didn't even use a white wine sauce) I truly didn't expect that. I thought this would, like everything else, take several tries to get it right. Because I went into this blindly as a test, I only made a small portion-only 2 chicken breasts. I think it's a rule of the universe that the smaller the portion available, the better it tastes. When you have more than enough of something, you just don't want it. Go figure.

As usual, there are no exact measurements here. Here's what I did in case you'd like to try it also.

Spinach & Sun-dried Tomato Topped Chicken Breasts

You will need:
2 chicken breasts (or more if you'd like)
  *I used boneless and skinless. However the ones I had in the restaurants had skin and bones.
lemon juice (about 1/4 cup)
paprika
garlic, minced or chopped
sun-dried tomatoes
garlic powder
salt
fresh ground pepper
parsley
cumin
oregano
basil
Panko bread crumbs,lightly seasoned with Parmesan cheese
olive oil
Kraft mayo
lemon pepper seasoning
baby spinach, rinsed
feta or goat cheese, whichever you prefer
foil
a frying pan
another pan for the oven if your frying pan won't hold up in the oven

I took 2 thawed and cleaned chicken breasts and put this in a freezer bag with the lemon juice, salt, pepper,lemon pepper,  paprika, parsley,cumin, garlic powder, ground black pepper, oregano, dried basil. Mix well. Seal the bag. Shake and massage. Let it marinade in the refrigerator for about 3 hours.
After 3 hours, drain the juice.
Preheat oven to 350 degrees.
Heat the frying pan (I used a cast iron pan) to medium heat and coat with about a tbsp of olive oil. You only want to leave it on both side long enough to sear and brown.Not to be fully cooked. Remove from the pan.  Slather a thin layer of mayo on both sides of each breast and coat with panko bread crumbs. Toss it back in the pan.Cover with foil. (Careful not to burn yourself!) Let it bake in the oven until golden brown. This took less than 30 minutes I believe.

When the chicken is nearing done, fire up a skillet to medium heat. Coat the pan with olive oil. Toss in some minced or chopped garlic, spinach, sun-dried tomatoes. Saute' until spinach is dark shiny and withered. Turn heat off. Toss in cheese so that it slightly melts but not totally.   

Remove chicken from oven. Once on plate top with sauteed topping. As you can see, I placed mine over a bed of garlic butter basmati rice on this trial run. Next time I'll do this over a bed of pasta I think. 

This came out super tender and juicy for me. It seemed so perfect in the moment. I ate every single bite and wished I'd had leftovers the next night.

Good luck to you. As always, feel free to comment and let me know how yours turned out of you tried it.

~Until Again~

A Snow Day Experiment

I experimented on a snow day back in February. (Actually we had several snow days in a row--rare for the South East--and I got bored.) Here are the results. Definitely needs some tweaking, but it has promise.  Hey, you can't win them all.  Contains graham crackers, chocolate chips, white chocolate pudding, sliced fresh strawberries, a strawberry whip mixture, and chocolate syrup, and more chocolate. Once I perfect this "Strawberry Nevermind" I'll share an actual recipe.

~Until Again~

Social Media Switch Up

FYI I've made a new Facebook page solely for recipe link dumps. It's under the name "Mama Nom Nom's". Like us please! 

Www.facebook.com/MamaNomNoms

Dress for a Successful Holiday Dinner: Cornbread Dressing

Thanksgiving is right around the corner, so is Christmas and New Year's....well basically all the important family gathering holidays. One of our family's most favorite items is my mother's cornbread dressing. I love to smell it when she's mixing the batter. I love when she asks me to taste test it for the seasoning balance (so does my sister). I love to smell it more when it's baking. And I beyond love eating it warm when it's just out of the oven. So it's definitely a recipe I had to call and ask for after moving away from home.  This is a dish that never lasts long. It's one of the first items to get gone at big dinners. The great thing is that you don't have to cook a turkey or chicken and wait for the drippings in order to get a good dressing with this recipe. I can't wait to have this in just a few weeks. It's a recipe that I'm definitely THANKFUL for. 


Dressing:
Cornbread, crumbled (recipe for cornbread is at the bottom of this recipe)
16oz  cream of chicken
about 8oz chicken broth (you'll need to eyeball this one)
pepper, to taste
salt, to taste
sage, to taste
half of an onion, chopped
1 green bell pepper, chopped (optional)
2 eggs

(If you're already plotting and planning to use some leftover Jiffy cornbread for this recipe, you may as well stop reading here. You are also banned from any further reading of the blog. There is no hope for you. Please, as much as I love a Jiffy pancakes, Jiffy mix has no business taking part in this recipe.)Ok, ok. Back to the task at hand.
Preheat your oven to 350 degrees. Grease 13x9in pan. Mix all of these ingredients except the eggs in a large bowl. As you add salt, pepper and sage pinches at a time, mix and taste until you find the right combination for you . (I should have to remind you, but if you plan on sharing this dressing, please do not lick a spoon and dip it back into the batter. That's just nasty. Be sanitary about it.) The mixture will be lumpy. It should also smell fabulous. As far as the broth goes, you'll need to "eyeball" how much to put in. You don't want the mixture to be too dry nor too soupy. It should be thick and super moist. Once you're satisfied with the seasoning, add the eggs. Mix well. (It'll still be lumpy.) Pour the mixture into the pan. Bake for about 30 minutes or until golden brown.


Now, some of you may be asking if you can do this as a stuffing? I suppose that you can. But I ask, why stuff all this goodness up a dead bird's butt, when you can just have it clean out of a pan? It's up to you.

Cornbread:
2 cups cornmeal
1 cup whole milk OR buttermilk (depends on your taste preference but regular milk will work better for dressing)
1 tbsp sugar
2 tbsp of Crisco all-vegetable shortening (DO NOT USE vegetable oil!)
1 egg

Preheat the over to 325 degrees. Put the 2 tbsp of Crisco all- vegetable shortening in the pan. Put it in the oven to melt. In a med-lrg bowl mix the cornmeal and sugar together. Add the milk. Stir. Add the egg. Stir/whisk it until the batter is smooth and not lumpy. Once the shortening has melted to hot grease, remove the pan from the oven. Pour your batter into the pan. Return the pan to the oven. Let it bake for about 25 minutes or until it's golden brown and all the edges have drawn away from the pan. Let it sit for a few minutes before cutting/serving.


I hope your family enjoys this as much as mine. If ever my mom doesn't bring the dressing, there is certainly an uprising. And it's not pretty. 

~Until again~

Smash Burger, Ruth's Chris, & International Cakes by Petra Rosa

         It's been a while since I've posted. It's been a very busy season for me. So...yep...I've basically neglected you. But never fear, you'll be getting your Mel & FTFC fix on a regular beginning now. I've got some things to share with you. Especially with the holiday's approaching.

Bacon Cheeseburger
on an Egg Bun
with Sweet Potato Fries
and a Cheerwine

            For now, I'll start with the short review of a couple of things I tasted this summer. First, I was recently introduced to Smash Burger on Garner's Ferry Road in Columbia, SC. This is where the burgers are "smashed fresh" when you order them. It was juicy with perfect burger flavor.I must say I enjoyed the laid back atmosphere and the music. I had my very first taste of truffle mayo. I rather enjoyed it. Since I wasn't sure which sauce I wanted, I asked for the truffle mayo, regular mayo, and BBQ sauces on the side. I never even got around to using the regular mayo. And yes, I do eat my sweet potato fries with pep-up (pepper and ketchup). If you think that's gross, then boo on you. They have shakes that are pretty delightful also. The new flavor is PB&J. But of course I had no desire to try that. I got the Butterfinger one. (Don't hate, we stayed for 3 hours having great conversation. So I had the shake maybe 2 hours after the actual meal. Then I didn't eat again for 12 more hours. Justified.) Our server was wonderful....talkative yet informative.  Needless to say, I will be a repeat customer.

Ruth's Chris Chocolate Sin Cake

               I also had a birthday since I last posted. I celebrated it for about a month and a half because that's what you're supposed to do when you're an adult with a little pocket money. You celebrate yourself in the way you couldn't when you were a kid.  Anyway, one of my friend's took me to Ruth's Chris Steak House to celebrate. This was my first time going. Overall I very much enjoyed my food. However, I don't think it's nearly as rave worthy as everyone makes it. It's definitely without dispute overpriced. (If you know me you know I'm so cheap I'm a bit on the frugal side. I better be getting the full bang for my buck if I'm going to go all out. And even if I didn't pay for this lunch, I want those I'm with to get their full money's worth also.) Our server here was very nice as well. He had jokes, but hey, whatever makes your work day go by faster. I'm glad they stuck a candle in my flourless cake. And I mean just one and not _ _ (plural) candles.

My Birthday cake from International Cakes by Petra Rosa

            Pretty much since the spring I knew exactly what I was getting for my birthday cake this year. Funny story. Last year I went to the International Festival in Columbia, SC with my mom. Went to the Slovakia booth. We decided to split a slice of cake.  This cake was massive, covered in fruit that was intricately sliced and laid out in patterns on tip of it. The second I took a bite, my mouth had a full blown Carnival going on in there. My mom got very little of this cake we were supposedly splitting. I almost went back the very next day just to get another slice but wasn't able to make it. So I had to wait an entire year to see if this booth would be back up again. I love the International Festival, but this spring I went specifically looking for this one booth. I was ecstatic when I found it! You have no idea. My first question was "Where are you located? Are you local?" And when they said "Off St. Andrews" I could have died. I yelled "Are you SERIOUS!?!?!" Let me explain. I used to live off of St. Andrews. Only a few months prior had I moved from that area. Most of that year that I'd waited, I could have easily WALKED and gotten my cake fix.  The guy behind the table was laughing at my reaction. I think I startled Ms. Petra. My mom and friends think this is hilarious. Only I would wait and entire year to drive to an event to get a cake that I could've once gotten right next door.  Anywho, I made sure to grab a card. When I ordered my cake I said " I don't know what it's called but it's covered in fruit and I'm absolutely sure it's soaked in something." Turns out I was jonesing for some Three Milk Cake. IT's quite DELIGHTFUL and super moist. Everything else she create looks and smells awesome too. I did try the Strawberry Mouse Cake as well. If you're ever in the area, I suggest you give these baked goods a try. They are top notch and first class. Look her up on Facebook. It's International Pastries by Petra Rosa.

Alright folks, I'll continue to get you caught up in another post very soon. I've got a few people to introduce you to. And I just can't wait. 

~Until Again~

Nonnah's

Strawberry Amaretto Cake

So, we celebrated "Yvonne's" birthday last night at dinner. We went to one of my (read our) favorite spots in the Vista  that I don't visit nearly enough. Nonnah's is located on Gervais Street in Columbia, SC. Most of the locals know it best for the amazing desserts and coffee. (In retrospect I should have taken a picture of the dessert case.)

I tend to stick with the same entree when I go: Chicken Skewers with Indonesian Peppercorn Sauce. It's sweet and spicy chicken and pineapples on skewers over wild rice and asparagus. Last night it was a little saltier than usual, but I still loved it and did not leave one crumb. Now, I will warn you. The dinner portions are light and the dessert portions are heavy. If you're a super hungry man, you'll either want to order more than one dinner item or only come for dessert. "Yvonne" had the ham and asparagus crepes covered in Parmesan cream sauce. She said she enjoyed that as well. (Sorry folks, we didn't take any pictures of these. I was very hungry. By them time a photo dawned on me my food was almost gone.)

tiramisu

I try to order a different dessert every time I go since there are so many to choose from. (The crust-less cheesecake is fabulous!) Yvonne ordered the Strawberry Amaretto Cake topped with white chocolate covered strawberries, which I have had before. It is very good. The slice is very thick. You should try it sometime. I had the tiramisu, which isn't on the menu but our very lovely waitress said they usually have it.
Of course we washed this down with with some giant white chocolate mochas. Mmm.

white chocolate mocha

So enjoy the few pictures for your drooling pleasure. I wholeheartedly appreciate the care they take in the presentation of their food.  Realize also, my pictures here aren't nearly as nice as the many works of great local artists they have hanging in their gallery. So if you go, be sure to check out the wall art. If you want to contact or visit the good folks at Nonnah's click here.

~Until Again~

Creative Genius #1: Dr. Robert Young

I'm very excited for you to meet our very first Creative Genius to take the spotlight on the FTFC blog!

Photography by Timothy Paule

Introducing Dr. Robert Young- Creative Genius #1

I must say he has a very impressive résumé. I highly recommend you hop on over to his page and listen to the audio or watch videos. As a matter of fact, I'm listening as I type this out. It's just simply outstanding. His rendition of Steady Study on the Boogie....loved it. Very fun. 

Short Q&A:

Q: Is there one person or event in your life that you feel influenced you the most in keeping your focus to keep reaching for success in your career?

        A:I have so many mentors in my life, but if I had to name a couple it would be Dr. Clifford Leaman (saxophone professor, University of South Carolina), and Donald Sinta (saxophone professor, University of Michigan).  These two people have been extremely helpful to me as [I] matured as a musician and teacher.  I still call them my mentors and I speak to them on a regular basis for advice and suggestions.  

Q: If you could have one super-power what would it be?

        A:I wish that I could travel through time.  I would like to see where I am 5-10 years from now.  

Q: Have you always had a desire to teach?

        A:Ever since the 11th grade I had a strong desire to teach the saxophone at the college level.  It has always been a dream of mine.

Q:Favorite musical artist/composer of all time?

          A:This question is always very hard for me to answer.  I don't know if I have a "favorite" but I do have many iconic figures that move me as a musician.  Some of these include: Cannonball Adderley, Miles Davis, JS Bach, Mischa Maisky, Eighth Blackbird...etc.  This list is very eclectic, but it is a good representation of my taste in music.

Bio:

Robert Young joined the faculty of SUNY-Potsdam’s Crane School of Music in the fall of 2012. Dr. Young previously held teaching positions at Wichita State University, University of Michigan, Albion College, and the Ann Arbor School for the Performing Arts. In the summers of 2007-2010 he was on the faculty of the M-Pulse Saxophone Workshop held at the University of Michigan where he taught with renowned professor, Donald Sinta.   Dr. Young serves as Secretary on the Executive Committee of the North American Saxophone Alliance (NASA).

Dr. Young has received numerous awards of regional, national, and international acclaim including semi-finalist at the 2009 Concert Artists Guild International Competition (NYC), silver medalist at the Fischoff National Chamber Music Competition, 3rd Prize Winner in the North American Saxophone Alliance Quartet Competition, 1st prize of the Society of Musical Arts Competition, Winner of Tuesday Musicale of Detroit Competition, 1st Prize in the Josie Etta Daley Young Artist Competition, 3rd prize in the 2005 MTNA National Collegiate Young Artist Competition, 1st prize in the 2002 MTNA National Woodwind Competition, winner of the USC Young Artist Concerto Competition, and a finalist in the University of Michigan Concerto Competition.

He has performed with ensembles such as the PRISM Saxophone Quartet, Detroit Chamber Winds and Strings, Wichita Symphony Orchestra, Charleston (SC) Symphony Orchestra, and University of Michigan Symphony Orchestra. He has appeared as a soloist with the Wichita State University Orchestra, Wichita State University Wind Ensemble, Minot Symphony Orchestra, and the University of Michigan Concert Band.

Dr. Young has been invited as guest artist and clinician at several colleges and universities across the country such as the Rice University, University of North Texas, Curtis Institute of Music, University of South Carolina, Furman University, University of Idaho, Minot State University (ND), Oklahoma State University, and the University of Tennessee.

Dr. Young earned his Doctor of Musical Arts (2010) and Master of Music (2008) degrees in saxophone performance from the University of Michigan where he studied with Professor Donald Sinta. At the University of Michigan, he studied jazz saxophone with Dr. Andrew Bishop and was a recipient of the Lawrence Teal Fellowship. Young received a Bachelor of Music degree from the University of South Carolina (2006) in saxophone performance where he studied with Dr. Clifford Leaman.

Robert Young is a Conn-Selmer artist, and plays Selmer (Paris) saxophones exclusively. He is also endorsed by RICO International and plays exclusively on RICO Reserve saxophone reeds.

For more information or to contact him, please visit these sites.
http://www.robertyoungsax.com/
http://www.crane-saxophones.com/

I Want to Go to Buffalo Chicken Dip Nachos

I think this clip from the Boondocks will forever be the first thing I think of when I hear "buffalo chicken". 
I got this recipe from someone a few years ago who got it from some restaurant staff who swore them to secrecy. I in turn was told I couldn't share the recipe with anyone other than my mother. I abided by this for quite a while although I wanted to say "if it's that big of a secret they wouldn't have shared it with you." BUT last year sometime I was strolling around a certain well-known nation-wide grocery chain minding my own business. Then what do you know? Basically this exact same recipe was posted at an aisle end-cap with an instructional video. The only difference is they put specific brands on the ingredients. I've also seen it posted various ways all over the internet. (Some people use bleu cheese crumbles-yuck!) I believe that made my agreement null and void. I've cut down on the ranch and hot sauce from the original recipe because it was way to much. (A whole bottle of both hot sauce and ranch? I mean really? That's just wasteful unnecessary.) So lucky you, I get to share.  I should also note that I don't use as much celery as is listed here, simply because I'm not much of a celery fan. But if you omit it, it feels like it's missing the crunch. Here goes:

Buffalo Chicken Dip/Nachos

1 lb of shredded white meat chicken, cooked
    (You can use 2 can of chunk chicken or some mildly seasoned leftover chicken if you'd like.)
1/2 cup chopped jalapenos
    (Use fresh if you like it super spicy or pickled if you want to turn the heat down a bit.)
3-5 celery chutes, chopped
3/4 cup of your favorite hot sauce or buffalo wing sauce
8pz pkg cream cheese
1 cup of ranch dressing
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
bag of tortilla chips
(If desired, garnish with salsa, sour cream, celery, cracker crumbles, lettuce,etc)

In a large pot or pan at medium hot on the stove top saute chicken, celery  and jalapenos. When it's semi-browned and well blended, add cream cheese. Stir until melted and well blended. Add hot sauce and ranch. Stir. Reduce heat. Let simmer maybe 10 minutes at least. 
If all you wanted was a bowl of dip to set out, then stop here.

Now to make some nachos.
In a pan, line sections with foil (like in the shape of a bowl) for however many individual servings you'll need (up to 6). Toss tortillas in each. Cover each with dip as much or as little as you're planning on eating/sharing.  Sprinkle with both cheddar and mozzarella cheeses. Put this in the over on low heat or warm just long enough for the cheese to melt. When individual portions are ready, top it with salsa and sour cream or whatever else as desired. Even more jalapenos if it so pleases you. :)


Now you may (blow first) delight in your super spicy snack!

-Until again-

**Did you try this or a variation of it? How did you like yours? Comment below.**

Calling All Artists and Chefs (Well The Good Ones At Least)

 Happy Thursday guys!
I'll begin posting some spotlights for visual, musical, literary, and culinary artists in the near future.  If you or anyone you know may be interested (visual or musical artists, dancers, writers and aspiring chefs) please let me know and/or forward them this link. I'll check them out.  All I'll need is for the artist or chef to email a photo, a bio (which can be very professional or laid back however you choose) and a link to your website(s) if you have one. If/when I choose to post a spotlight I may send you an email back asking you a few extra fun/serious questions (no more than 5). I'll also let you know when you will be featured--if you are featured. If I've already sent you a personal invitation, you will definitely be featured, pending your agreement to participate.  I usually make it policy to use aliases for people mentioned on the blog. But the artist spotlight will contain your actual name or stage-name for obvious reasons. Bios may be subject to editing.
I may add a section for "awesome kid artists" as well if there's enough feedback.
 Thanks a bunch for your time! Have a blessed day.

photo by Tragena Owen of Determined Dreams
quote by Mel El

Happy Easter!

Pictured: My feet & one of my old Bibles
Photography by Tragena Owen

    As Easter approaches this weekend, I've been celebrating my Rebirthday all month.  Yes, 15 years ago this month, I gave my life to Christ, accepted salvation through Jesus, and was water baptized. No, I don't celebrate this like a regular birthday, expecting those I love to shower me with love and giving myself little treats along the way. Rather this is time for me to: reflect on my relationship with God; think of ways to improve it; DO that; and just be even more ecstatic to show God my appreciation for him. I feel it most appropriate that I'm getting to witness a budding relationship He's developing with a friend during this time. 

   As a result of some things we've talked about at church, I'm trying to be more specific in my prayers in order for them to be more effective. I've taken the time to stumble through some old notebooks from past years where I keep bible study/church notes, prayer requests, goals, etc. I find it absolutely amazing and beautiful how faithful God is to me, to all of us. All of those answered prayers I was thumbing through- some things I wrote out of desperation at the time. God answered. I kept moving on with life, almost to forget those things He'd done time and time again. If that sounds like me be ungrateful, well then I'd have to agree. If I've been so forgetful at all of the Greatness shown toward me, how can I continue to expect more? Because God is Good anyhow, that's why. I'm so glad His Love for me is not dependent on my current state in my relationship with Him. So, this is why it is good to reflect when we can. Sometimes we (I) need to be reminded of things past, if only to lift our faith that somehow has gotten down. Reflection. Thank God for that. 

   I couldn't begin to tell you of everything God has done for me in the past 15 years-- or even in the past 28. There is not enough time in the world for that. I can say, our relationship has not been wonderful the entire 15 years. That is all my fault alone. In fact, I had no idea who God really was until at least 5 years later during my college days off on my own away from family and friends. I was so lucky and blessed enough to surrounded with wonderful young Jesus followers during that time. I had been in church all my life, but at this place I went once your were in, that was it. There was no, "my next step". No new disciples class. I didn't know anything about "relationship" whatsoever. So being surrounding by other people, exposed to new things, having my own experiences really opened my eyes, nourished my soul, rekindled that fire. To those "chosen" few I am very grateful. They know who they are. And don't get me wrong, I'm not bashing that church by any means. I love that church. It helped lay the ever important foundation. It wasn't until I was older that I realized it was the blind leading the blind. No one knew what was next--therefore it wasn't taught. But praise God He didn't let it stay that way. Over these years, I've been a Jesus freak. I've also gone long periods where I seemingly ignored Him because I was too distracted by some boy. I've gone through times where I just didn't understand why God would have me go through such a tough time. I've been elated. I've been frustrated. I've experienced pure Joy during times when others would say I shouldn't have even be smiling and just down in the dumps. No matter if I've given this relationship with Him my all in every moment or not, He's always been there offering guidance, support, and love. It is very appropriate that "One Thing Remains" has been stuck in my head all week!

   I know I'm not always His best representative. This week I've been thinking... How many times have I talked about someone behind their back instead of trying to help them? How many people could I have given a smile too by doing something nice but did not  because I was too self-absorbed at the moment? How many times did I miss a great opportunity for pray or reading the word because I wanted to sleep or play on Facebook? I'm grateful that I've been afforded yet another year here on Earth to do better. I'm betting if we had a conversation on this topic, I wouldn't seem like I have "15 years experience" in this. So, I have to up my game. This ReBirthday, I'm striving to do better with each day that passes and be the best Jesus follower I can possibly be. 

   To my friends, family, brothers and sisters in Christ who are reading this that have supported and nourished my walk along the way I say this : THANK YOU very much front he bottom of my heart! You will never know just how much you mean to me in this journey!  And just for Sticky and Bendy (you know who you are), I HAVE to add in this "Birthday" song by Canton Jones link. Only they could appreciate it. I also want to say Happy Rebirthday to Sticky as well.  

   I encourage you to reflect on your life and what could be changed, and Who could be added (if not already) this Easter holiday season. I'd say forget the bunnies and eggs, but remember this.... NOBODY likes finding an empty egg. Those get tossed in disappointment very quickly. If you don't have Jesus in your heart, you are walking around empty--just like that egg. The good news is, all you have to do is sincerely invite Him in, and He'll come and make it all snug and warm and fuzzy. :)   Please, don't stay on empty. I don't want you to get tossed! I want you to get your fill! All love. :)  

Happy Easter!

~Until Again~

Sunday update

I've been busy organizing and such so that I can properly prep for scrap-booking and a few other personal projects. I gotta say....Friday evening and Saturday were two of the most productive days (home chores-wise) I've had in a long time (or at least since moving a few months ago). Needless to say, this has made me fairly useless today and a bit sore all over also.  But as I see the light at the end of the tunnel, I'm excited to get started on these projects--which I'll be sharing as they come along. But just so you don't feel like, I've left you with nothing, I'm including a pic of the super good and juicy steak I marinaded while I was getting all that work done. I deserved this treat last night. Very much so.

-Until again-

Easy Cheesy Chicken Lasagna

wish I would've gotten a better picture before I devoured it

So, I'm having an "afternoon on a hard day's" snack and wondering how come I  never put these chocolate covered cookie dough bites in my ice cream sundae's before?! Yeah, I feel a whole lot better now.  

Playing catch up on the recipes now. Here's one for Cheesy Chicken Lasagna. It's basically my mom's recipe but with chicken subbed for the beef and a few added seasonings. My sister loves it. (And her family even after they initially turned their noses up at the thought one Thanksgiving. But we're not going to go there right now.)
Hopefully you and your family will enjoy it also. 

This is actually a pretty good recipe to use when you have leftover baked chicken, but maybe not quite enough to feed the whole family.  Even if you don't have left over baked chicken when the craving stikes, you can always use your favorite unseasoned shredded chicken breast.

Chicken Lasagna

1 box lasagna noodles
1/2-1 lb chopped or shredded chicken 
1-2 tbsp olive oil, divided
1 red bell pepper
1 green bell pepper
tbsp chopped or minced garlic
1/4 of a onion, chopped
onion powder, to taste
garlic powder, to taste
fresh ground black pepper, to taste
thyme, to taste
oregano, to taste
rosemary, to taste
basil, to taste
salt, to taste
4 oz tomato sauce
6 oz tomato paste
4 oz ricotta cheese
2 cups shredded mozzarella cheese


Preheat your oven to 325 degrees. 
Boil a large pot of water with just a couple drops of olive oil in it.
Preheat a medium deep skillet or pot on medium heat lightly coated with olive oil.

Boil one pack of lasagna noodles to tender.

Chicken :
I use less than a pound of chicken everytime unless less I'm making a huge pan for a gathering.
Saute this with green and red bell peppers, onion, chopped garlic, black pepper, rosemary.
Once light golden brown, add tomato paste and tomato sauce. Season with onion powder, garlic powder, thyme, oregano, basil, salt to your liking. This should be very thick and not at all soupy. Simmer on low for at least 10 minutes.

Coat pan (8X8 or 9X12, whichever size you need) with olive olive. Line the bottom of pan 1 layer of drained noodles. Top that with a layer of the chicken/tomato mixture. Top that with a layer of ricotta. (Helps to slightly swirl it in the sauce. Keep alternating these layers until the pay is almost full or you run out. Top it with lots of mozz! Bake in the over until it's nice and melty and bubbly. Yum!

I strongly suggest you let it cool before you take a bite. :)

Easy, cheesy, warm and a little bit greasy. 

-Until again-

The Last Slice

a sampling of sweet potato desserts like Granny used to make

I know I've been MIA for a little bit. 
I got busy with a few things and then my granny passed away unexpectedly this past Monday. I've been back in my hometown with family for the last week because of this. Now that I'm back home and the silence is louder than usual, I wanted to post a tribute to her. 

I should note, she made it very plain that she was "Granny". If you called her grandma, grandmother, nanna, or anything else she would without hesitation correct you. "I'm GRANNY!"

If you've been following, you know that I posted a recipe a few weeks ago for Granny's Vegetable Soup. However, that doesn't begin to scratch the surface of all the good meals/desserts she'd given us over the years--all made with love.  I think most would agree that two people can follow the exact same same recipe, but the one who painstakingly made it with care-taking pride in the recipe and not rushing for anything and caring for those who'll eat it-- will always taste better.

My first love for making and eating food was birthed right in her kitchen. To this day, random older people that I don't know will come up to me and ask me "Are you the grandchild that would always watch and follow Rosie around the kitchen?" She spoke to a lot of people on the phone all the time, and I guess when I was younger she liked to mention that. Over the years, she's made countless brandy pound cakes, chicken strips, steamed cabbage pots, soul-food dinners (whether the items went to together or not and my family should appreciate that statement), chocolate rolls (to which the recipe she intentionally took to the grave), banana puddings, pinto beans, cornbread, salmon patties with grits (yuck), biscuits, pitchers of that super good sweet tea, vegetable soup, and more. I can still remember being short enough that I was eye-level with the table and she'd have her coffee mug overflowing with coffee spilled onto the saucer. And we'd delight in butter bread and molasses for breakfast. Soppin' it up. Mmm.

She always claimed she didn't like cooking. But I think she did. She just wanted something to complain about. You'd have to have known her to get what I'm saying and maybe not be offended by that statement.

As we were putting away food that so many wonderful friends and family dropped by the house during the week as we grieved, I noticed Granny had mixed some sweet potato custard and frozen it. 

It. was. the. last. one.....ever. 

She used to let me take her frozen batches home so I could enjoy it later. So I asked if we could thaw it and make/finish it before I left to come back home and eat it together as a family. After all, it's the last one. My sister laughed at me at first. Probably because I'd said it with the "fat girl look in my eyes". But we did. 

Now Granny made her "potato custards" and "potato soufflés" in different ways. So that's what Ma and I did with the last batch--a sampling of all the ways Granny made it. We made it into a sweet potato pie as well as a soufflé with the toppings she'd use- coconut, marshmallows, the crunchy sweet topping, and the crunchy sweet topping with pecans. I vaguely remember one random time where she might have used raisins, but we didn't do that. This way everybody could get what they wanted. 

Snow started to fall and the weather station was also calling for rain and possible black ice later in the night, so I was rushed to be on my way. I only tasted my share before packing it up and taking it with me. 

Last night I was exhausted, so I took another taste before putting it in the fridge. I thought about that bite the whole time I was in the shower. And I thought about life. I thought about my time with Granny-good and bad. I was reminded of a conversation my aunt had earlier in the week with the pastor (I think) about mouthfuls of cinnamon and kids eating this on a dare. 
(apparently it's horrible by itself and will seem like it's just about choking you) 
Knowing this dessert contains cinnamon, I began to think about that. I don't know many people who suck down raw eggs and like it. Or anyone who'd willingly drink vanilla extract and think it's wonderful. Mouthful of cinnamon and nutmeg can downright choke you. Yet all these ingredients make a wonderfully sweet dessert. So it is with life. Mix the good with the bad and you really have an extraordinary gift from God when you look at the bigger picture. My family and I have some wonderfully great memories. Also some very hilarious stories to tell. And like most other families, we have bad ones too. But you know what? I wouldn't change that. All those things mixed together  made a great time in life. All adding to the fullness of the pie that is life. And the oven timer went off. (Okay, I may have gone overboard with the analogy but you get what I'm saying.)

Today I'm writing this while I have the last slice. I've got tears in my eyes. I can honestly say that I'm heartbroken and happy at the same time. I'm sad I didn't get a chance to say goodbye face to face. That I was woefully unprepared for this news. Sad that she's gone. However, I'm happy to have good memories and someone who loved me for so much of my life. I never went to a daycare as a child. She was my daycare when my parents were working. She and my D-daddy (grandfather) were my after-school care (which she was to her other grands and great grands until the day she died). She was my school bus and taxi, personal chef and teacher. She was my nurse when I was sick even if it was in the most unconventional ways. She was my entertainment even when she wasn't trying to be.  She was my first PR agent because she bragged about my art. She didn't throw away any art work. She always framed and kept it.  She still had something I made with my dad when I was 3 or 4 hanging in her bedroom. We, my mom and sister, moved in with her when my father died.  A short time after, moved right next door. Because that's what family does. Family looks out for each other even when they don't always agree. She helped in a number of other ways others wouldn't believe solely because they're so quick to judge. But this was my Granny. Her obituary says she was a homemaker and loving grandmother. That's nothing but truth. I'm nothing but "at home" when I'm at Granny's house. This week it wasn't the same there without her. 

child's apron Granny gave me when I was little

She liked to play with me at the door whenever I came and the door was locked. She looked at me through the window, smirking and laughing and playfully waving as if to say she wasn't going to let me in and I was at her mercy. Sometimes she'd stand there and smile and ask me if it was cold out holding her fingers on the locked knob. She would eventually let me in though. We buried her on Valentine's Day. When they closed the casket I pictured her peeping through the door window at me waving and smirking. As if to say she's not going to let me in this time because she's finally spending time with my D-Daddy again.


I don't have anymore grandparents or great grandparents. She was the last. Cherish yours if you still have them.

This is the last slice. 
I have to savor it.

CHOCOLATE DIPPED SHORTBREAD COOKIES

Be forewarned.  

This recipe may be simple. But these yummy little buttery buggers will get you into trouble if you eat too many. And it won't be so simple burning those calories. So stick to eating one or two, and sharing the rest. :)

Chocolate Dipped Shortbread Cookies

2 cups all purpose flour

1/4 cup sugar

3/4 cup unsalted butter, softened **no substitutions**

1/4 tsp vanilla

the slightest dash of ground nutmeg

Preheat oven to 350 degrees.

Mix together butter, sugar, vanilla in a medium to large bowl. Add flour little by little to make sure it's well blended. If it's crumbly like old play-do, you need more butter. 

Lightly flour the surface you'll use. Roll out the the dough 1/2 inch thick. You can cut it into any shape you like. The ones pictured about are heart shaped ones I made around Valentine's last year.

Line them on a dry cookie sheet.

Bake for about 18 minutes. Once they've been removed from the oven and  had a chance to cool, you can dip those suckers into some melted milk chocolate. Refrigerate for at least 20 minutes to allow the chocolate to set.

Now they're ready to eat....Or bag up nicely to give to someone special.  

Mmmmmmm! Drooling. 

Don't be afraid to get creative and add shaved chocolate or white chocolate or sprinkles or peanut butter cup crumbles or nuts. The possibilities are endless.

~Until again~