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Better than Popeyes Fried Chicken Sandwich


Better than Popeyes Fried Chicken Sandwich

Tasty & Juicy!

  • 6 chicken thighs or breast (organic preferably)
  • buttermilk (enough to cover the chicken)
  • various seasonings (see recipe) (season to your liking )
  • garlic powder (season to your liking)
  • Brioche Rolls
  • bread & butter pickles
  • lettuce & tomato (optional )
  1. Toss together chicken pieces, with seasonings in a large bowl to coat.

    Stir in buttermilk until chicken is coated. Refrigerate for 6 hours (24 hours is even better!)

    Combine flour, salt, smoked paprika, franks red hot seasoning, garlic powder, onion powder, seasoning salt, parsley, oyster mushroom powder (optional) (You can pretty much use the seasoning of your choice however these work well together)

    Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Be sure that your chicken is covered good, flip a few times and pat down.

    Heat peanut oil or vegetable oil in a large deep pot/pan. Add all the chicken to the pan and cook for 10 minutes.

    Turn chicken pieces and cook for another 10-15 minutes.

    Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

  2. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, butter & bread pickles and hot mayo sauce

  3. Spicy Mayo: 2 spoonful mayo, fresh lemon juice squeezed, hot sauce (of your choice) I use the Goya or Franks hot sauce, fresh black garlic (you can use fresh white garlic; mince it)

Black Excellence


Being a Black Woman right now is like being apart of some super exclusive, prestigious Goddess organization. It’s Lit!

Everything that Glitters…


“My Blackness is just too much for some people to handle. I’m a confident, intelligent, beautiful, and powerful Black woman with greatness inside my DNA. I’m also straightforward, authentic, and unapologetic. I’m a driven, resilient Black woman with integrity and I gladly take on challenges with my head held high. I’m not afraid to use my voice, I’m not afraid to be uniquely me, I’m not afraid to stand alone, and I’m not afraid to step outside of my comfort zone. I’m a Black Queen that doesn’t make excuses, I find solutions. I won’t apologize for being exquisite!”

Mean in that Green! Soooo cliche LOL


As you guys already know, I am a huge fan of tights. I mean they are must haves for the fall/winter/spring. You can dress them up or down, opaque, lace or fishnet. They will spruce up any outfit 🙂

Coat: Asos, Skirt: Custom 9thCason, Bag & Tights: Amazon

Turkey Wings


Whew Chile I love me some turkey wings! They are so goooood and a great alternative to baking a huge turkey. The perfect comfort food for the fall/winter. Pair it with white rice, cabbage or collard greens and of course macaroni & cheese…..yuuuumhttps://www.instagram.com/p/BtPbeNoA1tE/?utm_source=ig_web_copy_link!

Turkey Wings

If you’re looking for a foolproof (LOL) homemade turkey wings without the hassle of baking a huge turkey then give this delicious recipe a trip. 

  1. 2.5 lbs turkey wings, cut into sections if bought whole

    1 large lemon, cut into 4 wedges

    2 tbsp olive oil 

    1 tbsp garlic powder

    1 tbsp onion powder

    2 tsp seasoning salt 

    1 tsp minced onions

    1 tsp minced garlic

    1 1/2 tbsp paprika

    2 tsp parsley flakes

    2 tsp poultry seasoning

    2 1/2 cup turkey or chicken broth

  2. Directions

    Clean the turkey wings, then rub all surfaces of the wings with the lemon wedges

    Next, place the wings into the baking dish that you will bake your wings in and drizzle the wings with the olive oil.

    Sprinkle all of the seasonings onto the wings, then rub the seasonings all over the wings.

    Slowly pour 2 1/2 cups of broth.

    Cover the baking dish, and cook the wings in the oven on 350 F, for about 1 &1/2 hours to 2 hours

Be sure to buy the small turkey wings from a local butcher/meat-market. 

Once the wings are finished backing, remove the foil from the pan and turn your boiler on high. This is important if you want to add some crisp and browning/color to the top of the wings. 

Stuff that Lobster boo! I said stuff it!!


I come from a family of cooks, I mean the women and men in my family can throw down! Both sides of the family; Mom and dad side, yep sure can! I didn’t cook much growing up because I grew up in a household where everyone cooked, so I didn’t have too.

I moved out on my own at 19 years old and I didn’t start really cooking until my late 20s. I honestly didn’t think I had the “chef bug” even though, I always enjoyed cooking and I love food! Over the years I decided to teach myself how to cook. I’ll call my Mom or Aunts for some much needed tips, however, outside of my family I taught myself with lots of trial and error. So if you ever wanted to try a “gourmet” meal without the know-how or you just think you can’t; then try this easy yet very delicious and gourmet style dish. This will have your boo thinking you’re a contestant on Top Chef LOL

Truffle Butter Mashed Potatoes


Truffle butter is so near and dear to my heart. My first taste of my dear truffle was at Prime 112 in Miami years ago. It came with our bread and my steak was also cooked in it. Seriously it’s just butter but a better version of it and we already know how good regular butter is. This is like butter on steroids, it just adds great flavor and the aroma when its cooking is amazing!! It’s a little pricey but worth every cent!

Honey Mustard DrumSticks


Saw this recipe on the Food Network and was like I need to try this! I have never been a huge fan of drumsticks but wanted to give the a try anyway. They came out soooo good and juicy! My main advice is do not skimp on the honey!

Honey Mustard Drumsticks

Sticky icky 

  1. Ingredients


    8 chicken legs (about 1 kg / 2 lb) (Note 2)

    2 tsp olive oil


    2 tbsp Dijon mustard (Note 3)

    1 tbsp wholegrain mustard (or use more Dijon)

    1/4 cup honey

    1 garlic clove , minced

    1 tsp cornflour/cornstarch (Note 4)

    Pinch of salt and pepper

    For serving (optional):

    Mashed potatoes

    Fresh thyme leaves or chopped parsley

    Steamed broccoli

  2. Microwave potatoes for 10 minutes on high or until cooked. (Note 5)

    Preheat oven to 180C/350F.

    Meanwhile, mix Sauce ingredients together with a good pinch of salt and pepper.

    On a baking tray, place a piece of foil on one side, then top with baking paper (step photos and video helpful).

    Line up drumsticks snugly on the paper. Fold up the edges of the foil and paper so the sauce won’t leak into the potatoes. Doesn’t need to be high – even 1cm / 2/5″ is enough.

    Spoon Sauce over drumsticks.

    When potatoes are ready, place on the other side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3″ thickness. Drizzle with oil, sprinkle with salt and pepper.

    Drizzle chicken with olive oil. Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.

    Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 – 15 minutes until golden and sticky.

    Remove from oven. Move the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with some sauce, with crispy smashed potatoes and steamed broccoli on the side. Sprinkle with fresh thyme leaves if using.

This sauce thickness will be affected by how juicy your drumsticks are but it’s super easy to adjust the sauce. Remove drumsticks and if it’s too thick, add a tiny bit of water. If still watery, pop it back in the oven (without chicken) for a couple of minutes – without the chicken, it will thicken up super fast. Also note that the sauce thickens quickly after removing from the oven – after about 5 minutes sitting around on the tray while taking photos, I had to thin out the sauce a bit.

Yellow Mellow


Bright bold colors all year round. Why not?! Times and trends has changed, not that I follow any trends anyway. However, bold bright colors are not reserved just for spring/summer anymore.

Quiet the contrary. If you go on any of your favorite clothing retail sites; you’ll see an array of colorful fall/winter options including coats. Just make sure when you’re choosing bright color garments, that they go with the season you’re choosing them for. For instance, my set on this post is a knit sweater set. The perfect material for the fall/winter. Nice and bright yet keeps you warm.





If you are a girly girl and love fashion then the name Carrie Bradshaw should be apart of your vocabulary! My girl Carrie and yes yes yes I know she’s a fictional character yes we know! However, she is the realist fictional character in any fashionista and hopeless romantic life!

She is the reason I LOVE LOVE LOVE the Manolo Blahnik Hangsi. They first caught my eye when she wore them in a scene on Sex and the City. If I am not mistaken, she may have made these classic now famous pumps, famous. She has also single handily taught me so much about fashion and boys, yep she sure did. Her relationship advice is universal for any girl of any dating age that can relate too.

So naturally, when I saw this Mr. BIG (Carrie’s Boo) sweatshirt in Zara I just had to get it!


Somewhat traditional Mac n Cheese


Here’s a great recipe for a traditional macaroni and cheese. There is no right or wrong way to make macaroni and cheese as its really preferential to your taste buds and what your guest like if you are serving it. This recipe is quick and easy with lots and lots and lots of cheese 🙂

Traditional Macaroni & Cheese

  1. 1 tbs vegetable oil

    1 lb elbow macaroni

    1-2 sticks of butter

    1 tbs butter

    1/2 smoked gouda cheese

    1/2 cup mild cheddar cheese

    1/2 Colby Jack cheese

    1/2 cup sharp cheddar cheese

    1/2 cup Monterrey jack cheese

    1/2 lb Velveeta cheese chop in cubes

    1/2 cup Muenster cheese

    8oz of Philadelphia Cream cheese

    2 cups half and half or Carnation evaporated milk

    2 eggs, lightly beaten

    1 tsp seasoned salt

    1 tsp black pepper

  2. Pre-heat oven to 350 degrees.

    Fill a large pot of water;  bring it to a boil and add a little vegetable oil to keep your pasta from sticking. Add macaroni.

    Cook for about 6-7 minutes.

    Once done drain and return to pot. The pot should be still warm, however, I turn the burner to high with the empty pot on it, until it gets really hot then turn it off and add the butter and the macaroni. Constantly stirring the macaroni, then I begin to add the other ingredients. 

    Add most of your cheese to the macaroni in the pot, the half and half, the eggs, seasoned salt, and black pepper.

    Butter the pan on all sides and the bottom that you’re baking the macaroni and cheese in. Transfer the macaroni and cheese from the pot to the pan and top with the remaining 1/2 cup of shredded cheese.

    Dot with the remaining 1 tbs of the butter.

    Bake for about 30-35 minutes. 

Creamy Mac and Cheese w/Cheese Sauce


This was my first time making a cheese sauce for my macaroni and cheese. But let me tell you! This came out soooooo good! If you’ve been charged with making the mac n cheese for your holiday family event or you just want some comfort food then give this recipe a try. It’s a great variation of the traditional mac n cheese that everyone is sure to love 🙂

Click Here

Creamy Macaroni & Cheese w/Cheese Sauce

The creamiest of the creamiest

  1. 16oz Packaged Elbow Macaroni

    4 Tbs Margarine or Butter

    3 Cups Evaporated Milk

    2 Cups Velveeta Cheese cut in cubes (you can buy shredded too. Your choice boo)

    2 Cups Shredded Cheddar Cheese

    8oz Sharp Cheddar Cheese

    8oz Philadelphia Cream Cheese

    1 Tbs Parsley Flakes (optional)

    1 Tbs Salt

    1-1/2 Tbs Sugar

    1 Tsp Black Pepper

  2. 1. Place a medium size pot of water over high heat.

    2. Once the water comes to a boil, add the macaroni. Boil for 8 minutes, then drain the water. Be sure to stir your macaroni so it doesn’t stick together and add a little oil in the pot as well. 

    3. While the macaroni is boiling chop the block of cheddar cheese and cream cheese into smaller size pieces.

    4. This step is what separates this macaroni and cheese from authentic tradition macaroni and cheese. What you’re going to do is saturate your macaroni in the cheese sauce. This method maximizes the cheesiness of your macaroni and cheese. This is to create a sauce which ensures that the cheese is fully dispersed throughout the pan of macaroni. Use the same pot you boiled the macaroni in and place it over low medium heat.

    5. Add your butter. 

    6. Once the butter melts, add your milk.

    7. Then add your salt, sugar, and pepper, and stir in well.

    8. Add your blocks of chopped cheese next.

    9. Once all the cheese is fully melted into a nice loose cheese sauce, add the drained macaroni, then stir in well. Now your macaroni is fully coated and saturated in the cheese sauce. 

    10. Preheat your oven to 350 degrees.

    11. Pour the cheesy macaroni and cheese into a baking pan.

    12. Add your shredded cheddar and shredded cheese of your choice, then stir in well.

    13. Top the mac and cheese with the remaining shredded cheese of your choice, shredded cheddar cheese, and parsley flakes. The parsley flakes are just for decoration purposes… it gives the macaroni and cheese a nice look and we top it with cheese to create a cheese crust on top.

    14. Bake the macaroni and cheese for 25 to 30 minutes. If you want it to be on the looser side bake it for 20 minutes. If you prefer your macaroni and cheese really stiff almost like a block, then bake it for up to 40 minutes. How long you bake the macaroni and cheese totally depends on how stiff or loose/creamy you desire it to be. I hope you enjoy this recipe.. it’s delicious!!!

Macaroni and cheese is really about preference. It’s up to you which cheeses you prefer and like. I always try different types of cheeses. You should experiment but still add your basics like mild and sharp cheddar, oh and Velveeta. Also do not be stingy with the cheese, you can always add more! Just be careful when adding more to add a little more milk into the mix as well unless you want a non creamy mac cheese. 

Stuffed Salmon with all the Creaminess


If you are a salmon lover or a lover of anything stuffed LOL then try this creamy stuffed salmon recipe. One of my favorite one pan dish recipes. Each fillet is filled with so much flavor and yumminess. So easy, delicious and taste even better the next day and the day after! Trust me I’ve had and tested 🙂

Click Here

Here too

The Creamiest Stuffed Spinach

The best creamiest and stuffed salmon. 

  1. Salmon:

    4 skinless salmon fillets

    salt and pepper to season

    2 tablespoons lemon juice

    2 tablespoons olive oil divided

    1 tablespoon unsalted butter


    4 oz (120 g) cream cheese at room temp

    1 bag of fresh spinach

    1/4 cup finely grated parmesan cheese

    2 teaspoons minced garlic

    Salt and pepper, to taste

    Optional Garlic Butter:

    1 tablespoon unsalted butter

    1 tablespoon minced garlic

    1 tablespoon lemon juice

  2. Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

    Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.

    Fill salmon ‘pockets’ with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

  3. Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

    Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.

    Transfer to a warm plate to make garlic butter.

    Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon

Make sure to pan sear the spinach for about 2-3 minutes until it’s wilted down. Just add some virgin olive oil to the pan and add the spinach a handful at a time. 

Easy & Tasty Collard Greens



If you grew up in a Black family or in the south collard greens is something you most certainly grew up eating. It’s one of the most famous side dishes next to macaroni and cheese of course. When I was younger I used to think this was the hardest thing to make. I would watch my Grandmother wash the greens, cut the greens, pull the stems out the greens, season the greens, cut up the smoked turkey and on top of all of that, the greens took hours to cook. YIKES!! Moving along circa 2018 I have made this seamlessly hard dish into a very easy and tasty dish.

Mean Greens

The easiest and tastiest collard greens you’ll ever make. 

  1. 1/4 cup olive oil

    2 tablespoons minced garlic

    5 or more cups chicken stock/broth

    1 smoked turkey drumstick/wing

    5 bunches collard greens – rinsed, trimmed and chopped

    2 tablespoons of brown sugar

    1/2 cup of vinegar. 

  2. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.

    Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.

    Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use the liquid to reheat leftovers.

I used to buy my collard greens whole and fresh. I still do sometimes, however that takes a long time to clean and cute etc. Not anymore! Glory collard greens in a bag are your best friend! There is no difference in taste whatsoever and it cuts your preparing time in half. If you have not tried Glory, I highly recommend it.

Also adding brown sugar and vinegar takes the greens to a new level. You can also add some red pepper flakes to give it some kick and spice. I also do not put salt or pepper as you do not need it! All the other ingredients as so much flavor and the chicken stock and broth (whichever you choose) has a ton of sodium in it already!

Lastly, I buy my smoked turkey from my local meat market. I have them cut the meat up in smaller pieces. 

This is no Ordinary Love……


Listen to me! If you do not know any of Sade songs , or knows who she is then we cannot or never ever ever ever ever be friends, eva!! Dramatic yes! Serious, hell yes! LOL This is how much I LOVE this woman. I have been listening to her since I was a toddler (unbeknownst to me) my Mother and Father both loved and played her often, while growing up. I was hooked on her seductive voice and gorgeous Nigerian features. Shes stunning! Just stunning! Her songs are good for every occasion but man ol man they just make you feel very grown up.


So naturally when I seen this glorious sweat shirt in a Zara I just had to get it! She is not only talented, beautiful but iconic! Her music is timeless pieces that will be listened to years and years to come. 

Because Pink is Magical…..


Pink piiink piiiiiiiiiink. There is something about the color pink that will turn any girl, young and old, into a Princess instantaneously! The color pink really makes a woman feel girlie and dainty. It’s the perfect color to uplift your mood, spirit, boost your confidence and it just makes you feel soooooooo good while wearing it. It’s a confidence booster and a color that looks good on everyone, even the fellas 🙂

This little number is courtesy of one of my favorite online thrift stores that just happens to be my hairdresser and a friend. She wears many hats. My favorite hat of hers is her thrifting abilities LOL there is nothing like cheap, fly, vintage pieces.

Top: Here

Skirt: And here

Shoes: An there


90s Flavor


I think its safe to say that everyone love and miss the 90s. The culture, the music, oh the music!!!! Gosh the music alone is enough to make it one of the best decades. The clothes, pre-social media when people actually went to each other homes and sat on the porch, kicking it, just vibing and chilling! I’m nostalgic every time I think about that wonderful decade.

This oversized blazer (oversize just means its 2 or more sizes bigger than your actual size by the way) that I turned into a dress. This has 90s style all over it! The bold/bright colors and design, the shoulder pads, the silky textures which were big in the 90s. Paired with a pair of colored opaque tights is giving you the ultimate 90s ensemble! Although I will say bright tights was around in the 70s as well.

Anywho, the best place to find 90s inspired items for really cheap is thrift stores. I love thrifting, however, I do not have the time to go from store to store looking for items. I purchased this blazer along with a ton of other items from an online thrifting website. The prices are still so low you’ll think you walked into the store and purchased these items yourself!


Blazer: Here

Shoes: Here

Tights: Can be found just about anywhere. Try your local Walmart, Target and of course good ol Amazon!

Honey Walnut Shrimp


I love Asian cuisine, always have since I was little. I even taught myself how to eat with chopsticks. Even though I consider myself a good cook, I never thought I could make an Asian dish and it actually turn out good. lol One day I just decided to try it, I said Gina you are going to slay this dish honey! Make it just like you do all your other dishes: with love and enthusiasm. That’s exactly what I did and it came out sooooo good!! Cannot wait to make this again and again, YUM!

Honey Walnut Shrimp

  1. Ingredients

    1 cup water

    2/3 cup white sugar

    1/2 cup walnuts

    4 egg whites

    2/3 cup mochiko (glutinous rice flour)

    1/4 cup mayonnaise

    1 pound large shrimp, peeled and deveined

    2 tablespoons honey

    1 tablespoon canned sweetened condensed milk

    1 cup vegetable oil for frying

  2. Directions

    Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

    Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

    In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Salmon in Honey Mustard Sauce


I think its safe to say that everyone loves salmon and if you are not apart of that everyone, then oh well. LOL There are so many different ways to make salmon, grilling, broiling, oven baked and pan searing. Not to mention a ton of ways to marinated and season. I stepped out of my usual salmon marinate comfort zone and decided to give this homemade honey mustard a try. I won’t lie I was nervous! This was my first time buying a whole slab of salmon which cost me $30 bucks!! I would have been sooooo mad if it didn’t come out good, lol. I would have still eaten it though, damn that lol Anyway give this a try, its fast, easy and tasty! Once its cooked you can eat on this for 3 days. It tastes even better the next day.

Salmon with Homemade Honey Mustard Sauce

Try this delicious homemade honey mustard sauce your salmon. This Honey Mustard Salmon recipe in a homemade honey mustard sauce that is super delicious (and easy to adapt if you like to go heavier on the honey or mustard side). It can also be cooked quickly and easily in the oven or on the grill, the choice is yours. 


    1/3 cup whole grain mustard 

    1/4 cup honey

    4 cloves garlic, peeled and minced

    2 tablespoons fresh lemon juice

    1/4 teaspoon smoked paprika

    1/4 teaspoon Kosher salt

    1/8 teaspoon black pepper


    Whisk all ingredients together in a small bowl until combined.

  2. A 2-pound side of salmon, boneless and skinless or leave skin on. Up to you. 

    1 tablespoon finely chopped fresh parsley leaves

  3. Heat oven to 375°F. Or heat a grill to medium heat.

    Prepare your honey mustard sauce as directed above.

    Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.

    Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.

    Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)

    To Cook In The Oven: Bake for 20 minutes, or until the salmon is almost completely cooked through. 

    Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 5 minutes. (Be sure to watch your salmon while broiling)

    Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.

  4. To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, until the fish is cooked through.

    Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.

If you choose to leave your skin on and you like your skin crispy like me you can opt to pan sear on the skin side after you remove it from the oven.

Also, you may want to double the sauce, not necessary but I always say more is better in regards to the sauce. You can add more sauce right before you broil the salmon. 

Chicken Alfredo Pizza


I used to get this Pizza while I was in high school many many many maaaaany years ago. I have never had pizza without a red tomato sauce. So, I decided to change it up for once and try this strange looking creamy white sauce pizza.  Walked up to the counter money already in hand and pointed to the slice I wanted. I always choose my own slice and it’s usually the “biggest slice.” I anxiously bit into the pizza knowing I wouldn’t like it and to my surprise, it was tasty and delicious. I was hooked!  I would buy a slice at least once a week for lunch break at my part-time job. When high school was over I moved and could not find this pizza anywhere. Well actually I did find it in one pizza place however, it did not taste like my old high school pizza shop. I was scrolling the internet for tips on how to make pizza and this recipe showed up right on iPhone!! In all my happy chicken Alfredo glory, I immediately went to a pizza shop, purchased some dough then to the grocery store for the ingredient and the rest is history. This came out amazing and it was really easy to make. Try it for yourself and let me know how it turned out for you. I am going to do a video on this soon.

Chicken Alfredo Pizza

The yummiest decadent homemade pizza you will ever make!

  1. Ingredients:

    • 1 (3/4 pound) boneless skinless chicken breast

    • Kosher salt and freshly ground black pepper

    • 2 tablespoons butter

    • 1 clove garlic, minced

    • 1 teaspoon red pepper flakes

    • 1 tablespoon all-purpose flour, plus more for work surface

    • 1 cup heavy cream

    • 1/4 cup grated Parmesan

    • 1 (16-ounce) ball pizza dough, store-bought

    • 2 cups baby spinach, well washed and dried

    • 1 cup grape tomatoes, red and yellow

    • 1 cup grated mozzarella

    • Olive oil, for brushing crust

  2. Directions:

    Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.

    Preheat a grill pan over medium heat.

    Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.

    Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.

    Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

With a recipe like this I always add a little  more than what the recipe calls for on certain ingredients. For instance this is pizza and we all love cheese on our pizza. I always add more parmesan cheese, sometimes double it and add more cream to even out the parmesan cheese.


Green with envy


As you can see I have been living my BEST African Print fabric life! Best!! lol I loooooove a set! I think all girls do because it cuts out the guesswork, on trying to figure out which top or bottom you’re going to wear with what. It makes life so much easier.

My favorite sets are skirt sets. They are just so cute and dainty and just a fun girly thing to wear. I am already plotting on how I’m going to fall/winterize this skirt set, to wear for this fall/winter season. Stay tuned!

Set: Custom Handmade 9thCason


Wakanda Approved part deux


It was soooooooo hot this day. You would  never know it from the pictures but I was HOT & miserable! LOL I always have fun shooting with my car though. I am in love with anything classic especially cars. They are such beauties and do not look anything like the newer cars, which I love. I get compliments daily on my baby and I just adore her!

Mine is a 1983, 380SL Mercedes with a hard and soft top convertible. The hard top is removable and I have to keep to stowed away during the summer. It’s so much fun to drive and faster than you might think…..it has an V8 engine baby! I have to get her painted this winter as I have some rust spots but other than that she runs exceptionally well to be 36 years young! 🙂

My set is custom handmade of course and another beautiful print I found on sale this summer. I’ve always been a fan of short pleated skirts, they are just so girly and cute! I wear pleated all year long and I love to pair them with tights in the fall and winter. 

One Pot Easy Oven Baked Chicken & Rice



This buttery herb flavored chicken dish is made entirely in one pot and cooked entirely in the oven. It’s quick, fast & easy with great taste and flavor. If you are a tired Mom looking for a quick meal to feed the kids or a Bachelorette looking for a quick meal that you can spread out for dinner, lunch and dinner then this meal is for you. Such a great chicken and rice dinner than you can leave as it or tweak at your leisure. Enjoy!

One Pot Oven baked Chicken & Rice

This Chicken & rice recipe is made entirely in the oven! Buttery garlicky rice topped with baked chicken thighs with a yummy seasoning crust. The small thing that makes this dish pop is to “oven sauté” to onion and garlic before adding the rice and chicken. The rice is sooooo good!

  1. 5 chicken thigh fillets, bone in, skin OFF (Note 1)

    1 onion, chopped (brown, white or yellow)

    2 cloves garlic (large), minced

    2 tbsp/ 30 g butter (or olive oil)

    1 1/2 cups / 270 g long grain white rice (Note 3)

    1 1/2 cups / 375 ml chicken broth/stock

    1 1/4 cups / 312 ml water, hot (tap is fine)

  2. Preheat oven to 350F.

    Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

    Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

    Remove baking dish from the oven. Add rice then mix.

    Place chicken on rice. Then pour chicken broth and water around the chicken.

    Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.

    Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

If scaling recipe up, use multiple pans. If scaling recipe down, use a smaller pan. Scale recipe using slider – click on Servings.

1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.

If you make this with boneless skinless thigh fillets or breast, put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 – 25 minutes or until liquid in the pan is absorbed, per recipe. 

2. Lemon Pepper Seasoning, Italian Herb Mix – just use what you have.

3. This recipe is best made with long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender.

This recipe is NOT suitable for Minute Rice, Risotto or Paella Rice.

4. This recipe makes 5 very generous servings! The nutrition assumes all the rice is consumed which it may not be


Wakanda Approved



African print fabric is a fabric that has been used by family for years; since I was a little girl. i come from a family of dressmakers/seamstresses. I’ve always had a love for such beautiful prints. African wax prints and Ankara are everywhere and common materials for clothing in Africa, especially West Africa. I fell in love with this print on this dress when I fist saw it and just had to get it; plus it was on sale too! Look now, I love me a good ol sale! lol  As you can see I dressed it down a bit in a pair of Reebok classics however you could style this dress with strappy sandals or a pair of pumps or even some flats.

Cajun Shrimp & Grits Nola Style


I have loved shrimp & grits for as long as I could remember. The Cajun shrimp and creamy grits come together beautifully with so much flavor. This is technically a comfort food dish, however, I eat these bad boys all year long! Make some garlic bread or biscuits to dip in your grits and enjoy! 




Cajun Shrimp & Grits

Creamy Southern-style grits that make your heart smile. 

  1. 1 -1 1/2 pound Extra Large or Jumbo shrimp peeled and deveined

    5 thick bacon slices chopped

    2 tablespoons chopped parsley

    2 teaspoons minced garlic

    2 green onions thinly sliced

    ½ cup red bell pepper diced

    1 teaspoon Cajun salt.

    1 teaspoon smoked paprika

    1/4 cup or more broth/stock

    1/2 Lemon (optional)

    Salt and pepper


    1 cup Quick Grits

    2 cups water

    3 cups milk sub with water

    1 bay leaf

    3-4 Tablespoons unsalted butter

    1-2 cups white sharp cheddar cheese preferably smoked

    Salt to taste

  2. Cajun Shrimp

    In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.

    Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).

    Add about 1 Tablespoons of oil/butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside

    Then add garlic, paprika, bell pepper, parsley, and green onions. Add about 1/4 cup broth or more -adjust to preference. Continue cooking for another 3 minutes. Add shrimp towards the last minute, together with lemon juice if desired, adjust to taste, throw in the crisp bacon. Adjust seasonings with salt and pepper.

    Remove and serve over grits


    Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.

    Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.

    You may have to remove saucepan from heat while trying to get rid of lumps – if needed.

    Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.

    Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.

    Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!

You do not need to use bay leaf. However, if you have it on hand add it.

You can add whichever bacon of your preference: Turkey, beef or pork; just make sure to start with bacon first! 

Also with the grits, it is your choice to use milk or water. Personally, I cook my grits in water and I add a pack of powder chicken flavored bouillon. Can be found Here

Lastly, aged cheddar cheese adds even more flavor to this delicious recipe. 

Lobster Rolls


Lobster rolls are a perfect dish for a summer weekend or summer night. It is light, fast, delicious and very easy to make. I like to keep my ingredients very simple when it comes to seafood, to keep that authentic seafood flavor. You still want to taste the seafood you’re eating.  I make my lobster tails with lobster claws and lobster tails. I’ve seen recipes that require you to cook a whole lobster and I just do not have that type of time! LOL The lobster tail & claws work just fine!


Oooooh the other thing I did with my lobster tails and claws is I pan seared them in butter. Yup!! It cuts down the boil time or having to bake the claws. The seared to perfection! Check the recipe out for more details.


Lobster Roll

The perfect summer dish! 

  1. The amount of lobster you buy is your preference and always based on how many people you are feeding. I usually get 1lb & half of lobster claws and 2 lobster tails. That is enough for 2 adults. If you have more people or want leftovers then buy more, accordingly.

    2 tablespoons good quality mayonnaise

    1 tablespoon lemon juice

    garlic powder

    fresh ground pepper

    6 tablespoons melted butter

    4 New England Style hot dog rolls you can use regular if you can’t find New England style

    chopped fresh chives

    chopped fresh green onions

  2. The best way to thaw lobster tails are in the fridge overnight. The claws are usually not frozen however place them in the fridge with the tails until you’re ready to cook.

    Put enough butter in a pan. My motto for butter is to always go with more! LOL Refer to my YouTube video with the tails and claws searing. Sear them and flip them every 30 seconds on medium heat until they are bright red in color. Usually about 5-7 minutes.

    Remove from the pan. Let the lobster cool down a bit. Remove the meat from the claws and tails and place back in the pan with a little more butter for about 1 minute, stirring constantly. Remove from pan. Let cool down for about 5-10 minutes.

    Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat. Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.

    Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.

    Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.

Be sure to place your lobster in the refrigerator for about 30-60 minutes to chill before you add them the to toasted butter rolls. 



July 9th


July 9th is my birthday, hence the 9th in “9thCason,” lol. I am a true Cancer through and through! All the characteristics associated with Cancer is me all the way! Yes I am a crabby crab LOL

I am also one of those people that celebrate all month and season for my birthday. This year I spent part of my birthday weekend in Chicago, which is by far one of my favorite cities and the other portion in Atlanta. The picture on this post is Chicago, at one of my favorite rooftops, London House. The views from their rooftop of the city are amazing! I usually do it way big on my birthday but this year I was low key and chill. I am just grateful for good health, my career, family & friends and the ability to be able to travel wherever & whenever I want. Details and link on my outfit are below.

Skirt Set: Urban Outfitters Here

Big Skirts & Jordan’s


My favorite thing to wear is a ball gown skirt. They are so big and girly and just adds glamour to your fit. This time I ditched the dressy shirt and heels for a cropped tee and Jordan’s. Not only trendy and fab but very comfy!

Lemon & Butter Lobster Pasta


Lobster has always been one of those “fancy” and expensive slightly bourgeois dishes; still is! LOL However, I am here to demystify all of that!  So if you want to be fancy and bourgeois in the comfort of your own home, with your lobster and your cheap champagne like the one pictured, then damn it try this dish and live your best fancy lobster life!!

Seriously, lots of folks love lobster but just do not know how to prepare it at home. After doing some research online a couple of years ago, I was shocked at how very easy it is to make. I made my first steamed lobster back in 2016 and I have not looked back since! Try this succulent easy and delicious meal, it will not disappoint.

Lemon & Butter Lobster Pasta

An easy yet decadent lobster pasta.

  1. 1 pound linguini or fettuccine

    4- 5 ounce lobster tails

    1-2 pounds of lobster claws

    6 tablespoons of butter, divided

    10 garlic cloves, chopped

    4 tablespoons lemon

    2 teaspoons lemon zest

    ½ teaspoon red pepper flake

    ¾ teaspoon salt

    1 tablespoon olive oil

    2 tablespoons chopped flat-leaf parsley, plus more for garnish

  2. 1. Bring a big pot of water to a rolling boil. Season liberally with salt. It should taste like the sea. Add pasta. Follow instructions on packaging.

    2. Using kitchen shears cut each lobster tail length-wise so there are two equal pieces and the flesh is showing. Season flesh with garlic powder and pepper.

    3. Mince your fresh garlic about 10-12. You can put both whole garlic and minced garlic together in the pan.

    4. In a large sauté pan, add four-five tablespoons of butter over a medium heat. Once it’s melted add lobster tails and garlic. Cook lobster tails shell side down for 1-2 minutes until they start to turn slightly red, spoon some of the garlic and butter over the flesh as it cooks. Flip so that the lobster is flesh side down; make sure it cooks in the butter and garlic. Cook another 1-2 minutes until shell is bright red and meat is white. Do not overcook.

    5. Remove lobster tails. Remove meat from the shells and chop into bite-sized pieces. Set aside.

    6. Add remaining butter to the pan along with lemon juice, lemon zest and red pepper flakes. Add linguini and salt, toss to coat and add olive oil.

    7. Add lobster and parsley back into the pasta. Toss.

    8. Season with garlic powder and pepper. Garnish with chopped parsley.

  3. The lobster claws are pretty simple. You can purchased them from your local grocery store or seafood/farmers market. They are typically precooked. You put them in an aluminum pan, season with some garlic powder and butter.  Cover with foil and place in the oven for 10 minutes on 350. 

Instead of cooking the lobster whole take kitchen shears and cut lengthwise down the center so the tail is in two separate, even pieces with all of the flesh exposed. I season with garlic powder and pepper and throw the lobster tails into a pre-heated pan (medium to medium-high heat) shell side down in either butter or olive oil. I prefer butter. As the shells starts to turn a bright red color, I spoon some of the melted butter over the flesh of the lobster.

Click link below for how the tails look after they are cut and searing in the pan. 


Once it cooks for a few minutes, flip it over so the flesh side is down and let it cook until the entire shell is bright red and the flesh has turned white. It’s important to remove the tails from the hot pan immediately, as they can over cook. But don’t stress yourself about it.


Homemade Guacamole


Fresh guacamole just makes my heart smile and light up. Perfect for many dishes, amazing on tacos and just as good alone or with tortilla chips. My favorite tortilla chips are by Tostitos. They are lime flavored and the chips are huge. I put mine in the oven on 375 for about 2 minutes to get them warm and man ol man they are just sooooo darn good with the guacamole. If you want a fast, simple and very tasty recipe give this a try. It will not disappoint!

Homemade Guacamole

If you are a guacamole lover like me then try this easy, refreshing and yummy recipe. 

  1. 1 Tomato

    1 Onion 

    1 Red or Green bell pepper

    Green Onions

    Fresh Cilantro

    3 Avocados

    Salt & Pepper to taste


  2. Chop up all ingredients. Place in a bowl. Cut the lime and in half and squeeze lime over ingredients before mixing. Cover the bowl with saran wrap or put it in a plastic container with a lid.  Refrigerate for about 30-60 minutes then serve. 

I use McCormick Ground Pepper & Garlic as my seasoning. I do not use a lot as guacamole should not be salty as the flavors are in all the other ingredients you use. I’ve made this recipe several times with and without the seasoning and it tastes great both ways.

Cinderella at the Polo Classic


I’ve always wanted to attend the fabulous Veuve Clicquot Polo Classic. So when a friend invited me to tag along and I was in town, I bought my ticket as soon as they went on sale! Good thing I did because it was a sold event. What is better than dressing up in your Sunday’s best, hanging out with friends, laughing, watching a polo match, listening to music while sipping on Veuve Clicquot champagne all day? The women all looked gorgeous in their dresses and the men were handsome as ever in their suits. The beautiful and iconic New York City skyline and Statue of Liberty in the background are just icing on the cake! Eagerly waiting for next year Polo Classic event.


Around the way girl


This shoot was done on the very street I grew up on in Trenton, NJ. It is the only part of Trenton that is not classified as “east, west, north or south, Trenton.” Affectionately known as Wilbur Section, this is the place I called home for the first 19 years of my life. Literally, the place I did my first everything. My Grandmother still lives in the same house on that very street for over 45 years. She raised 9 kids and too many Grandkids lol


Both my parents were raised there as well and of course, that’s how they met and how I am here writing to you from my blog LOL It is always so much fun shooting in my old neighborhood! I get to see my family, so many old faces and old friends. I also get my cheesesteaks from the corner store and a hoagie too. Seriously tho, the hood has the BEST cheesesteaks and hoagies hands down! Paired with a bag of chips and a bottle of water; man life is just good!

Shirt: Forever21

Shorts: FashionNova

Boots: Zara

Bag: Amazon

Two Tone❤️?



One of my favorite color combos are pink and red. When I saw this bodysuit in Zara I just had to get it. Per usual it was sold out in my size in the store, so I ordered online. I do wish I ordered a size up (medium) for a more “draping” affect. This is a perfect summer/spring look that can be worn day or night. A body suit, jeans and pumps paired with a some shades and cute bag is perfect for a day party, evening out with your girls or even date night with your boo. It’s chic, grown & sexy without having to do too much but just enough to puuuush thru! lol  ☺☺☺



Top: Zara

Jeans: FashionNova

Bag: Amazon

Shoes: Manolo Blahnik

Bond Girl


I feel every woman should own a suit.  To know me is to know I always go for the fashion jugular and step it up just a tiny bit. Not only should we own a dope tailor suit or 2 or 3,  one of those suit should be white. There is nothing more fierce, sexy and cleaner than a white suit! It is truly a classic and timeless piece that can be worn all year round. I personally love to wear my white tux in the winter; it is always a break from the norm at holiday parties while all the ladies are in satin and sequins, reds and golds; I push through in this number hunnnT! Be sure to add a flower or broach on your lapel for added glamour.


Tuxedo: Custom handmade

Sandals: Steve Madden



Zara gets me together every time!


Love this suit from Zara

Suit: Zara

Shirt: Custom handmade 9thCason

Shoes: Christian Louboutin

LunchBox Bag: Amazon

Gi-Gis Homemade Chicken Marsala



Chicken Marsala

I have loved Chicken Marsala from the very first time I tried it; at this restaurant in Princeton, NJ. Chicken Marsala is definitely a comfort food, I usually make this in the fall/winter. Spring too though lol If you love mushrooms, creamy decadent sauce with lots of flavor then give this recipe a try!

  1. • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

    • All-purpose flour, for dredging

    • Kosher salt and freshly ground black pepper

    • 1/4 cup extra-virgin olive oil

    • 4 ounces prosciutto, thinly sliced

    • 8 ounces crimini or porcini mushrooms, stemmed and halved

    • 1/2 cup sweet Marsala wine

    • 1/2 cup chicken stock

    • 2 tablespoon unsalted butter

    • 1/4 cup chopped flat-leaf parsley

  2. Directions:

    Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

    Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

    Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

I have loved chicken since the first time at had it a this restaurant in Princeton, NJ. Chicken Marsala is definitely a comfort food, I usually make this in the fall/winter. Spring too though lol If you love mushrooms, creamy decadent sauce with lots of flavor then give this recipe a try!


Poof be gone!


My Poof skirt is one of my favorite custom pieces. It’s so fun and girly and it could be dressed up or down. Worn with tights or bare legs. Pumps, boots or sandals……you name it! You can always pair a jean jacket with anything and it goes perfectly??



Looking for Summer


You know that time of year somewhere between March & April when you are just hopeful and looking for Summer. The weather gives you just a taste of Summer but snatches it back faster than you could blink! This is where this little number comes into play!

You see it’s not cold yet its not hot. You want to whip out that Summer outfit but it’s still a little too chilly for entirely bare legs. Adding opaque tights is the perfect addition to your summer outfit. It’s giving you a summertime look, yet keeping you warm. This outfit is super cute from Zara.




Short set: Zara

Shoes: Zara

Tights: Zara

Sunglasses: Target

Float on….


Let me tell you something, these jeans are soooooooo amaaaazzzziinnn! I found these on a whim while shopping at Free People in Philly and I have been obsessed ever since. These jeans will look good on any body type and I love how they make my 5ft 2 frame look about 5’6ish LOL I have 4 pairs in different fades and waiting for new colors to buy another. If you want a true bell bottom 70s inspired jean, look no further! You will love these!


This purse is the cutest!

Jacket: Amazon

Shirt: J Crew

Jeans Free People

Lipstick Bag: Ali Express

Shades: Amazon

Buttermilk Fried Chicken



Crispy Buttermilk Chicken

Fried chicken is one of those food items that everyone loves! I grew up on soul food and fried chicken was staple in my household. I remember when I first taught myself how to cook, the first thing I wanted to make was fried chicken. I was sooooo excited and just knew my chicken was going to be good! Those poor chicken wings were the soggiest, greasiest wings I have ever had! LOL Just nasty! I was determine that day that I would learn and practice until I get it right. Move it along over 10 years later, I must say that I make some damn good fried chicken!!?? better than yours and ya Momma! LOL

  1. • One 3-pound fryer chicken, cut into pieces

    • 2 cups buttermilk

    • 6 cloves garlic, smashed

    • 1 large onion, sliced

    • 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)

    • 1 Seasoning Salt

    • 1/2 teaspoon cayenne pepper

    • 2 cups flour

    • 1/4 teaspoon garlic salt

    • 1/4 teaspoon onion salt

    • Sazon Seasoning

    • 3 cups vegetable

  2. Directions:

    Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

Be generous with the seasonings but not too generous where the chicken is salty. I do not use salt in my recipes rather spices, seasonings, herbs and seasonings.

Chicken so good make you want to smack somebody!

So Blue



When I first laid my eyes on these boots from Zara I wanted them. They are so different and unique I just had to have them! Of course they were sold out in my size (7.5) online and no where to find locally. Uurrggghh??

I just so happen to be in DC one weekend, in September for Congressional Black Caucus weekend and decided to check the Zara store there. I mosey on over to Zara Saturday morning after a fun night out and they’re sold out too uuuurrrghh! Determined to get these boots, I asked the bubbly sales associate if she could check their VA store which is about 25 minutes away. She calls and juuuuuust my luck, someone just returned those boots in my size!! GASP!! I promptly asked them if they can put them on hold, they obliged and I picked those bad boys up the next day before I headed back home. YAAAY!

The oversized Blazer dress is Zara as well.

Lemon Parmasean Chicken

  1. Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!    

    Lemon Parmesean Chicken

    This is a juicy and tender crusted chicken over delicious creamy lemon garlic pasta! If you’re a lemon, chicken and paste lover, you would love this dish! 🙂

    1. Ingredients

      •2 Chicken Breasts, sliced in half

      •6 Tablespoons butter, divided

      •½ cup Italian Bread Crumbs

      •½ cup grated parmesan

      •¼ cup flour

      •Creamy Lemon Garlic Pasta:

      •8 ounce pasta of choice, I used thin spaghetti

      •½ cup heavy whipping cream

      •½ cup grated parmesan cheese

      •Juice of one lemon

      •1 teaspoon garlic powder

      •½ teaspoon salt

      •¼ teaspoon pepper

      •Chopped fresh parsley for garnish, if desired

      1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

      2.Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn’t take too long because the chicken should be thin).

      3.Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.

      4.Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.




Fly Super Hero Fly!


I know most people may think I spend hours shopping, trying to find that perfect item. Let me tell you a little tiny secret: I HATE SHOPPING!! Yes I love new clothes but I do not like to actually shop. Going to the malls, going store to store, standing in long lines, nope! I am an avid online shopper.

While shopping online, I literally scroll through fast and it takes all of 3 seconds to know if I like an item. I do not “think” about it or ponder on it for days, nope!! Ain’t nobody got time for that!! Insert this gorgeous little jacket from ASOS. I hopped on ASOS website looking for a jacket. Found this cutie in 30 seconds; in and out. Done! Do not over think fashion, always go with your first instinct.


School Girl Crush


The one thing I love about colorful opaque tights is the versatility and how it can turn any outfit into something fun and unique to the wearer. So girly, yet classic and chic.

Supplements for Hair, Skin & Nails that works.


A great skin care routine is essential to healthy, glowing skin. If you want to have beautiful youthful skin then you absolutely need to follow a skincare regimen and or routine.

I cannot stress this enough. Water!! Water is your life girl! LOL Drink it and then drink more of it! Yea yea yea we all know the golden rule; 64 ounces of water a day which is equivalent to 8 glasses, 8 oz of water each. I say drink more and then some more. Drinking plenty of water will:

  • Increases Energy & Relieves Fatigue
  • Promotes Weight Loss
  • Flushes Out Toxins
  • Improves Skin Complexion.
  • Keep you regular
  • Boosts Immune System
  • Natural Headache Remedy
  • Prevents Cramps & Sprains

We are busy independent women and I know it’s almost impossible to get our daily nutritional intake by eating food alone. It is just not enough hours in a day to get out the bed, shower, lotion, brush your teeth , comb that head, get the kids and your man together in the morning, hop on social media, respond to group chats, be petty, stalk our IG crush, plan your BFF birthday party, it’s just enough time in the day honey! Wheeew! LOL Seriously though, supplements are exactly that. They supplement what you are not getting from your food. It is the perfect addition to any diet and is all natural. My favorite tried and true supplements that I take for hair nail and skin are:

Biotin: Biotin is a water-soluble vitamin necessary for normal growth and body function. Biotin has always grown my hair longer and thicker. You need to be sure to drink a lot of water with Biotin or it will have a reverse effect and break you out. Do not let that deter you from buying it though as it really is a good supplements. Just drink your water.

Click Here

MSM is a supplement that many people do not discuss or even know about especially in regards to hair growth.

Click Here

Silica has been a staple for me for years. It’s awesome!

Click Here

Click Here

Skin, Hair, and Nails supplements have been in existence for a long time, and some people have always gained good results from them. Supplements can help in many different areas because their formulas contain elements capable of providing benefits for many health issues. Most of the supplements contain a combination of minerals, vitamins, and herbs. They are just like multivitamin products but with specific dosages and extra ingredients to support healthy hair and promote beautiful skin and nails. People can surely take the most of these supplements, proven by many to be extremely effective in improving skin, nail, and hair conditions.

And while you are in the process of making new friends and growing your network, why not acquaint yourself with some great skin, hair and nail supplement, as well? Biotin, Calcium, and zinc are a few you will need to make use of for glowing skin, strong & silky hair, and strong long nails.

Do these things, and a complete, amazing transformation is certain!

Skin care essentials for great skin


Vegetarian food infographics with vitamins in hummus, tofu, vegetables and fruits, mushrooms and nuts flat vector illustration

1) Your skin is always thirsty! Stay hydrated.

This is the simplest tip of them all, but you must stay committed to drinking at least eight glasses of water a day because lack of water to the body results to less radiance and more sag to the skin. Drinking water could also prevent signs of aging such as eye bags and wrinkles.


2) Moisturize! 

This must be done day and night especially after a shower or when she washes her face, its advised to avoid lotion with heavy fragrances, you know we ladies are crazy of what smells well, right? But creams with natural supplements such as honey and milk are much preferred for a great skin.


3) Avoid harmful habits:

This consists of touching the face frequently. My rule is, I do not touch my face unless my hands are freshly washed. Period! Aside from exposing your skin to germs and dirt; you’re exposing yourself to illness. I love the sun but in moderation. Avoiding the sun as much as possible also falls into this category, other tips include using public or dirty makeup brushes, skipping your skincare routine, itching the skin so hard to cause irritations and using too many products on the skin. You must also avoid dust on your skin which could block your sweat pores. Doing any of these could cause skin infections or irritation of the area.

4) Stay healthy:

A healthy lifestyle equals a healthy skin; therefore you must avoid junk foods, exercise regularly, eat healthily and have a good sleeping routine.


Top 5 Favorite Mascara


What is the best mascara brand? This is one of the most commonly asked questions a Makeup Artist receives every day. I would love to give you a simple answer with a particular brand and formula to go purchase. Then again, there is no such thing as one mascara that could be best for everyone. The best mascara for you, your friend and your sister are most likely, all different. Determining the best one for you personally, depends on various factors. What best represents your lashes without makeup on and also what do you think is your main “beauty issue” with your eyelashes? Are they long but sparse? Directionally challenged? Thin and short? Droopy and hard to curl?

Now, think about the kind of mascara look you want. Longer lashes is a given, but do you like a natural; no makeup look, obvious mascara or even heavy lashes ala Tammy Faye? The truth is there is a perfect mascara available for everyone! You just need to know what you want and what each tube delivers. That is where the secret is and why we get so confused! The last time you went to a store for something to give your lashes a boost; you might have been mesmerized by the wide variety of choices you had. While many brands offer a dozen or more mascara formulas all with completely different applicator wands and numerous color choices.

Here are my 5 favorites mascara to choose from depending on your style and preference.

Dior Show

Dior show Mascara is among the Dior’s iconic makeup products and has been a fashion-show staple for many years. The brand’s newest product is supposed to boost the formula to new heights of performance, and it does have so many amazing things going for it.

Lengthening, Waterproof, volumising and long-lasting – Dior show High Definition Lash Curler Mascara does almost everything you can ask for it.


Good at fanning lashes – the secret is the curved brush, which includes both short and long superfine bristles to catch every lash – L’Oréal Paris’s Volume Million Lashes Feline Mascara defines, conditions and even volumises, thanks to argan and camellia oils in the formula.

Estee Lauder Sumptuous Mascara

Estee Lauder Sumptuous Mascara provides the magic you want. It is a lash multiplying & thus volume increasing mascara. The non-clumpy Extreme Volume formula delivers great volume for those stunning pair of eyes. It gives a lift to the lashes & curves them flawlessly. Eyes look brighter, much wider & more seductive.

MAC Haute and Naughty Mascara

A two-in-one mascara that allows you to choose if you want lashes to be naturally defined, or instantly combed and loaded for full-on drama. Simple to use dual-wiper system lets this light-weight formula to go on either way. One wiper refines the application for a clean sweep, while the other loads the lashes for greater effect.

For better MAC mascara, I recommend buying two: For the bigger, bolder lashes, try MAC Opulash that has a good thick brush that provides both volume and length. No goop.

Max Factor

Max Factor’s Masterpiece Mascara is the type of mascara you buy again and again – it’s all in the iFX brush that allows accurate application and uniformly coated lashes.

I tried various mascaras last year, and all of them have disappointed me. It’s not that they were not good, it’s just that the look they provided was too natural for my style. What I want from a mascara are volume and thickness, and Max Factor Masterpiece Max provide just that.