Pastelón & A Fork

Pastelón is a sweet-and-salty Caribbean dish of sweet plantains, meat, cheese, and sauce. The meat varies by location but traditionally pastelón is made with ground meat. Since I don’t eat red meat I used ground Turkey.

I sauteed onion, garlic, red & orange peppers in advocado oil rhen added the ground turkey that I seasoned with Sazón and other seasonings. 

I beat 2 eggs and layered the bottom of the pan with half of egg mixture, then fried plantains, added meat, mozzarella cheese, meat then more mozzarella and topped with more plantains and remainder of egg mixture.

I LOVE Sweet Plantains so this was one of those must try recipes for me. 

Holy SHEET Pan

I L-O-V-E trying new recipes…LOVE. I love food. Not sure why I didn’t pursue being a chef earlier. Growing up there weren’t many Black Chef’s. My Mom & Grandmother certainly inspired me. They were AMAZING cooks & knew their way around the kitchen. They used what was available to them and it didn’t consist of a lot of fresh ingredients. As I began delving into food I found more & more fresh ingredients and incorporated them into my foods. Anywho….I ran across this recipe for Sheet Pan Nachos. What better food is there to eat on a chilly Friday? 

THIS RECIPE by Damn Delicious used ground beef. I don’t eat red meat so I found a more befitting  substitute SHRIMP…..

Easy Peasy recipe. Very flavorful, filling  & fantabulous. 

The Nitty GRIT-TEE

You may look at this picture and your focal point may be on the shrimp or crabcake. The real PRIZE here are the CHEESE GRITS. Yes you heard me correctly. I L-O-V-E Grits. I have been eating them before I had teeth. My Grandmother Annie Mae who was born in South Carolina was the Queen Of Grits. She didn’t cook the 5 minute grits. She despised those. She made the one’s that took 20 minutes to cook. 

I was taught all about Grits by my Grandmother. I  remember her sending me to the market as a teen and 1 of the items on the list was Grits. Not knowing I purchased the QUICK GRITS…Why did I do that? She made me go back but not before lecturing me on the importance of why slow cook grits were better and  never to be brought into her home again. 

She used to make Chicken & Grits, Fish & Grits as well as Sardines & Grits. I remember looking at Sardines and screwing up my face. 1 day I decided to try it and let me say I requested this on many occasions thereafter.

Grits is a food made from corn that is ground into a coarse meal and then boiled. Grits are usually served with other flavorings as a breakfast dish, usually savory. It is popular in the Southern United States. It may also be found as an evening entrée when made with shrimp.

Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the “grits belt”. The state of Georgia declared grits its official prepared food in 2002.

Although I’m a chef I adore eating put and discovering new & exciting places to eat. Breakfast is my meal of choice. 

When entering a restaurant or diner after my greeting I ALWAYS ask “Do you have grits?”. I adapted this habit after walking into a restaurant sitting down and ordering tea. The waiter then came back to take my order and I was told WE HAVE NO GRITS…In my mind I turned over 3 tables and several chairs. In reality I paid for my tea and went to a restaurant that did have Grits. This was the last time this happened. I vowed never to be seated before finding out is grits were being served. 

I have have become a connoisseur on Grits. I can eat them and tell if they are Quaker or a generic brand. There’s a big difference in taste. Some won’t notice but if you’ve been eating for as long as I have YOU NOTICE. 

My love for Grits may be seen as an obsession I  jokingly call it OCGD. Obsessive Compulsive Grit Disorder….I LOVE GRITS…..

Avocado Bravado 

              Shrimp Stuffed Avocado 

The other night I wanted stuffed avocado but the recipe I had was for Garlic Shrimp in an Avocado and my pallette didn’t want that. I thought about what I had in my fridge and what I wanted to eat. I gathered my shrimp that I purchased from a Element Seafood. They sell sustainable raised seafood so you get a better tasting product. 

To really highlight the flavor of the shrimp I decided to create THIS….

I sautéed shrimp in a dab of Avocado Oil

I love this oil. I sometimes use this in place of Olive Oil and I purchased it from BJ’s Wholesale. I don’t always use precise measurements. 

I squeeze fresh lemon on my shrimp to enhance the taste of the shrimp. 

 I sautéed seasoned shrimp. DO NOT OVERCOOK THEM. It will ruin the taste 

I sliced & scoopes out the avocado and placed it in a bowl

I added the following 

  • Diced Tomatoes 
  • Chopped Cilantro
  • Salt
  • Pepper
  • Lime Juice
  • Purple Onion

Add as much of each ingredient as you like. There is no way to mess up this recipe. 

INSTA-GIVAWAY 

Everyone LOVES getting free stuff. Especially edible gifts. We are having a GIVE-AWAY via our Instagram page Anniemaesbakery_

HAPPY NEW YEAR…WE’RE HAVING A INSTA-GIVAWAY..FOLLOW US ON INSTAGRAM Anniemaesbakeey_


We L-O-V-E creating edible gifts. Seeing the faces of clients experiencing one of our custom cookie favors is PRICELESS and heartwarming. So we’re having a GIVE-AWAY via our Instagram page. Follow us and watch us create and share our food journey. You will not be disappointed 
HAPPY NEW YEAR…WE’RE HAVING A INSTA-GIVAWAY..FOLLOW US ON INSTAGRAM Anniemaesbakeey_

AND LIKE THIS PHOTO WITH THE HASHTAG #AnnieMaesGives AND TAG 2 FRIENDS.YOU AND YOUR FRIENDS WILL BE ENTERED TO WIN 6 OF THESE STAND MIXER COOKIE FAVORS. 

WE WILL PICK 1 FOLLOWER AND 1 TAGGED FRIEND

YOU WILL RECEIVE 6 AND 1 OF YOUR FRIENDS WILL RECEIVE 6

YOU AND YOUR FRIENDS MUST FOLLOW TO QUALIFY

WINNERS WILL BE ANNOUNCED ON JANUARY 8TH

Collard Green Verdict is IN

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As far as I can remember Collard Greens have been a staple in our family’s menu. At every gathering, holiday, special occasion, funeral repast, etc there were COLLARD GREENS. As a kid collard greens wasn’t my favorite thing to eat but I took comfort knowing they were there. As I grew older and developed an appreciation for them I looked forward to seeing and eating them. As many of you may have heard the controversy about Neiman Marcus selling $66 collard greens plus another $15 for shipping. For those who may not have here is the link to an article.

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Collard Greens were not invented buy Black people but I must say that many of us have mastered the art of preparing them including my grandmother, mother, my sister and myself. So I can safely say we know a little somethin  somethin about making a pot of smokin collard greens. I prefer to mix kale with mine. I prepare them with a vegetable broth oppose and meatless. For centuries meat has been added to collards. Ham hocks, smoked neck bones or smoked turkey has been known to grace the pot of collard greens. As of late I prefer no meat. I remember the day I decided to eliminate meat. I was nervous. I was feeling like I was breaking some sort of law. Performing some sacrilegious act by going meatless. Much to my surprise I enjoyed them more. Now I go MEATLESS.

 

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So the staff at The Root which provides an unflinching examination of political and cultural news through insightful debate and commentary from both established and emerging black thought-leaders. The Root features unvarnished analysis of important issues in the black community and engages anyone looking for diverse viewpoints that are provocative, savvy and smart.CLICK ON THE PIC TO READ THE ARTICLE AND WATCH THE VIDEO AS THEY OPEN THE BOX, HEAT AND EAT…….

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