3 medium, firm green tomatoes

1 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
1/2 cup milk or buttermilk
1 egg
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut oil or other vegetable oil


Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.
Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
Fry the green tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
Set the cooked tomatoes on paper towels to drain.

The cold weather is here to help you out with any sore throat. Here’s a great home remedy.

1. Two lemons thoroughly cleaned and sliced
2. Two piece of ginger about the size of your pointer and middle finger together sliced into coin size pieces
3. Honey (about 1 cup or Your preferences)
(I also add ground cinnamon- about a teaspoon)
In a 12-16 oz. jar combine lemon slices and sliced ginger.
Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices.
Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it.
Store in fridge 2-3 months.
-Makes about two cups

2 tbsp. extra virgin oil
2 lb. skin-on, bone in chicken thighs
Kosher Salt
Freshly ground black pepper
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
8 oz. mushrooms, sliced
2 tbsp. all purpose flour
1/2 cup white wine
2 cup low sodium chicken broth
1 cup heavy cream
2 tbsp. freshly chopped parsley
2 tsp. freshly thyme leaves

In a large skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook unitl golden. 5 mintues per side. Remove from skillet and set aside on plate.

In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft for 5 minutes. Add flour and cook 1 minute. Pour in wine and scrape up any bits and reduce wine by half, 7 minutes.

Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan simmer until chicken is cooked through and sauce is thickened for 15 minutes.

Jalapeno peppers
Cream Cheese
Croissant dough 

Cooking Spray for pan

1. Preheat Oven 375°
2. Remove croissant dough from can, place in cooking pan
3. Layer cream cheese onto dough, place peppers on top of cream cheese
4. Roll dough
5. Place in oven
6. Cook for 15- 25 minutes until dough is golden brown

"You already know what happens when he shows up"

Deuces is a american crime drama written and directed by Jamal Hill, released on April 1, 2017, distributed by Netflix.

The story line follows a detective that goes undercover to take down a crime ring that has been impenetrable by the police department for years. While undercover the detective finds himself drawn in by the ringleader as the mission complicates itself will the undercover fall under the spell of the unique persona or will he complete the job he is assigned to do.

Starring Larenz Tate, Lance Gross, Meagan Good, Lala Anthony, Siya, Rick Gonzalez and Rotimi.
recipe | photo
Granny Smith apples
pink lady apples
1 tbsp. 
warm water
2 tsp. 
2 tbsp. 
Juice from 1/2 a lemon
1 tsp. 
cinnamon, plus more for sprinkling
1/3 c. 
granulated sugar, plus more for sprinkling
refrigerated pie crust
large egg beaten with 1 tbsp. milk (egg wash)
Caramel, for drizzling
Preheat oven to 375°. Peel and dice one green and one red apple. Slice off tops and, using a melon baller, hollow out the remaining apples. Set aside.

In a small bowl, whisk together warm water and cornstarch.
In a small saucepan over medium heat, melt butter. Add diced apples, lemon juice, cinnamon, and sugar. Bring to a simmer and cook until apples are tender, about 5 minutes. Add in cornstarch mixture and cook 5 minutes more.

Place hollowed out apples in a baking dish and fill with cooked apple mixture.
On a piece of wax paper, roll out pie dough and cut into 4 circles. Slice each circle into thin strips. Make a lattice top on each apple, trimming any excess.

Brush crust with egg wash and sprinkle with more cinnamon sugar. Bake until apples are tender and crust is golden, 28 to 30 minutes.
Drizzle with caramel before serving.