Good afternoon well I had an exciting week I received a personlized photo of my favorite chef Paula Deen. That made my day. I love being a chef and I love making people happy. Today I'm going be making my Curry Chicken Salad for my great grandmother i hope she loves it. Have a great day.

Wow I had a great night on Sept 24th 2012 I got honored by the Fayette County Board of Education Board committee. It was several students that got awards that night. I got to shake the Superintendent hand Mr. Tom Shelton and all the other board members.

I told my mom last night that " THE FUTURE IS UP TO ME, MY MOMMA, AND JESUS. I was hoping for a certificate for a scholarship but I love my medal.. I'm truly blessed.



Board member placing the medal around my neck




My Medal...



Yesterday I made a really healthy dish that is only 367 calories..

Lemon Garlic Shrimp and Grits
It was very good and very easy to make here is the recipe enjoy.

Ingredients

4 cups water

• 1 cup stone-ground grits
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
•  
• 1 pound uncooked medium shrimp - peeled and deveined, tails left intact
• 2 tablespoons unsalted butter
• 2 large cloves garlic, minced
• 1 pinch cayenne pepper (optional)
• 2 tablespoons water
• 1/2 lemon, juiced
• 2 tablespoons coarsely chopped fresh parsley
• 1/2 lemon, cut into wedges

Directions

1. Bring 4 cups water to a boil in a saucepan and slowly whisk in grits, followed by salt and black pepper. Reduce heat to low and simmer the grits until tender and thickened, about 30 minutes.
2. Stir 1 tablespoon unsalted butter into grits, season with more salt and black pepper if needed, and remove from heat. Cover pan and keep grits warm.
3. Sprinkle shrimp with salt and black pepper. Melt 2 tablespoons unsalted butter in a skillet over medium-high heat; cook and stir shrimp, garlic, and cayenne pepper until shrimp are pink and no longer translucent inside, 3 to 4 minutes.
4. Stir 2 tablespoons water into shrimp and mix in lemon juice and parsley. Sprinkle with more salt and pepper if desired.
5. Portion cooked grits into serving bowls and top with shrimp and sauce; serve with lemon wedges.

Hello everyone well this weekend I attended my momma's 20 year class reunion met new friends and my momma friends she went to High school with. They had lots of different foods and desserts.

I took my Curry Chicken Salad and it was a hit. They all loved it. So I placed the recipe on facebook for all her classmates to see and can make it for their kids.

I'll be at the Farmers Market on October 20th. Telling everyone about my trip to Washington DC. I love to share my story with everyone and hope that everyone starts eating Healthy and staying Fit.


Stay active and Eat healthy.

Hello everyone well last night me and mom tried some different recipes. I'm trying to get her to start eating healthy and I have to say she is doing a great job.

Last night I made a veggie salad I must say it was pretty good. Here is the recipe

Myka's Veggie Salad

1 or 2 cucumber

3 Roma tomatoes

1 red onion

1/4 cup of red wine vinaigrette

 1/3 cup of splenda sugar ( you may use regular sugar too)

1/4 cup of EVOO ( extra virgin olive oil)

1tsp of salt

My season blend I just keep in jar

rosemary
Italian season

minced dry garlic

Chop all your veggies and you can put what ever veggies you like I just like these. Place in a bowl and add your red wine vinaigrette, sugar, evoo, and salt and season blend mix all together and let it chill for a couple hours and it then its ready.. so delish.

Well over the weekend was very busy. Went to Roots and Heritage Festival with my momma and my aunt Chamel. We had fun got to sample lots of food. I'm going be trying several recipes this week. I'll keep you posted.

This weekend on September 15th I'll be making my Curry Chicken Salad for my momma 20th High School Class Reunion. I hope they like it.

September 24th I will be honored by the Fayette County Board of Education board memebers for my winning recipe.

Hello everyone its me Myka.. and over the weekend I was on an appetizer roll... so today I'm going to share with you Jalapeno Poppers made with either bacon or turkey bacon to make it healthier.. So here you go: Bite Size jalepeno poppers with bacon/cream cheese wrapped in crescent roll

First you take non crease  crescent rolls and cut into squares

After you cut up your jalopeno pepper you place on the crescent roll square

As you can see here now you can add turkey bacon as well and its delish.

wrap up and place in oven till bread is done.. awesome.. you will love them as snack.

http://www.kentucky.com/2012/09/05/2323931/lexington-third-graders-recipe.html#

Today I made Margarita Cupcakes they turned out pretty good. It called for pretzel which I'm not a fan of, but I must say it turned out pretty good.

Mixing up the cake batter

Chopping up the pretzels to go on the cupcakes

Folding in the cool whip and yogurt for icing

My finish product.. Margarita Cupcakes

Delish....

Margarita Cupcakes.

Pretzel Mixture

1 1/2 cups crushed pretzels

1/4 cup butter or margarine, melted

2 tablespoons sugar

Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix

3/4 cup nonalcoholic margarita mix

1/3 cup unsalted butter

1/4 cup water

2 teaspoons grated lime peel

4 egg whites

Topping

1 1/2 cups frozen (thawed) whipped topping

2  containers (6 oz each) Yoplait® Light Fat Free Key lime yogurt

2  teaspoons grated lime peel

1/3 cup coarsely crushed pretzels

 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2 In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.

3 In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).

4 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.

5 In medium bowl, fold whipped topping, yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with coarsely crushed pretzels. Store loosely covered in refrigerator.

Last night I watched Julie and Julia It was very funny and I learned that one day you be able to learn different ways of cooking and I liked how she was not a good cook but learned how to be a great cook and then became a teacher.

I love to cook different things like cupcakes and other recipes that kids may like.