TGIF Music Blast: James Bond 007 Skyfall by Adele

Oh my goodness, why didn't I realize that I have not done a music blast post since May 2011??? How did that happen? Well, as you all know, I am a big Adele fan. There is just something about her voice that I just love. I also have a Hollywood crush on Daniel Craig... Hmm, 'nuff said. (LOL) I really like this video too, I love the shots from the movie and Adele's voice is just so mellow and smooth. She's amazing. Have I mentioned that I love her voice? LOL! Anyway, here's a music blast for you. Enjoy the video and enjoy your weekend! ~Smooches~

Hallelujah - The Voice (Tribute to victims with Leonard Cohens)

Too beautiful to express... In honor and tribute to the lives lost at Sandy Hook Elementary. We must never forget. Stay mindful of our future and stay prayerful for these families. Enjoy the video and enjoy your weekend! ~Smooches~

Buffalo Chicken Soup

Those of you who follow this blog faithfully know that I absolutely love a good soup.  Imagine my surprise last weekend when hubby and I went to a diner for lunch and the waitress told me the soup of the day was a Buffalo Chicken soup.  Since I've never heard of such a wonderful thing, I decided to give it a try.

Let me tell you, the flavors were so subtle and comforting and delicious that I had to try to make it at home myself. When you read the title, you would probably automatically think that it would be a bright orange vinegar filled bowl of broth with chicken.  I was very pleasantly surprised to taste what was basically a broth soup with a taste of the buffalo chicken sauce, tender pieces of chicken, and filling chunks of potato.  Trust me when I say you'll just have to try it for yourself.  I'm going to try making it for us this weekend in the crockpot.  I'll keep you posted as to how it comes out.

INGREDIENTS
1 small onion, diced
1 cup celery, diced2 Tbsp olive
1 clove garlic - minced3 (14.5 oz) cans chicken broth (or you can use the broth made from boiling your chicken)1 (16 oz) container light sour cream4 cups cooked boneless skinless chicken breasts- chopped
½ cup buffalo wing sauce (more or less to taste)2 medium potatoes - washed, peeled, and chopped
salt
pepper

DIRECTIONS

1. In a pot, boil chicken until center is no longer pink (approximately 20-30 minutes depending on the thickness of your meat). When done, remove chicken from stock and chop. Set aside.
2. In a large pot, heat olive oil over medium heat.
3. Add celery and onion and saute until fragrant and transparent - approximately 3-4 minutes.
4. Add minced garlic and saute for an additional minute, stirring occasionally.
5. Add chicken broth, buffalo wing sauce, and potatoes. Bring to a boil and reduce heat to simmer for 30-40 minutes or until potatoes are tender.
6. Reduce pot to low heat and add chicken back to pot. Simmer for an additional 10-15 minutes.
7. Pour into bowls and garnish with chopped green onion, sour cream, buffalo chicken sauce, or cheese  (either cheddar or blue cheese crumbles) and enjoy!

Now for my crock pot, I'm just going to throw everything in there and cook on low for approximately 6 hours. Hopefully everything will taste just as great! Let me know if you try it!

The original mash up of recipes came from three different blogs. Check their original recipes out here, at the But Mama, I'm Hungry! blog, from macaroniandcheesecake blog, and from celebratemag. Go show these folks some love and let them know that Kesha sent you!

Under the Cherry Tree - Web Series - Catching up with Episodes #2 & #3

Episode #1 "Serve the People" ended with Kevin reminiscing about a learning experience with his father.
Here in Episode #2, we see Kevin's wife Tanya at a salsa class where she is approached afterwards by someone from her past. Check it out below...





In Episode #3, Kevin's brother Redd and his girlfriend Kesha are experiencing some relationship troubles. Watch below as they try to work through their difficulties...

Our Adoption Profile

Well, we finally finished our adoption profile video. Instead of waiting for our adoption agency to make our profile video (for a very small fee of $5000), we decided to go online, look at some samples of other adoption profiles and make our own.  We went live on YouTube this week and we only hope that this video will help us to reach someone willing to help us build our family.  We are truly stepping out on faith and we know that God answers prayer.

Please feel free to watch and share if you desire. We appreciate all of the well wishes and prayers.

~Take care and God bless!~

Easy No Bake Lemon Cheesecake

This is a really easy recipe I found from Martha Stewart that I combined with a recipe found on Google.  The recipe was the dessert to round out our Jamaican night that took place last Sunday but since it wasn't Jamaican, I didn't include it under the Rice and Peas recipe.

INGREDIENTS
2 blocks cream cheese - softened to room temperature
Box of lemon jello
14 oz. can of sweetened condensed milk
1 tsp vanilla
1 Tbsp fresh lemon juice
4 oz Whipped topping


DIRECTIONS

1. In mixer, blend softened cream cheese until smooth and creamy.
2. Add in the condensed milk slowly, beating a little at a time.  Make sure you scrape the sides of the bowl so that both ingredients are mixed well.
3. Add in the vanilla and lemon juice.
4. Slowly add jello mix and whipped topping.  Mix until well combined.
5. Pour slowly into graham cracker pie crust.
6. Refrigerate for at least an hour and enjoy!

And if you want to be really adventurous and make your own graham cracker pie crust, here are the ingredients and the instructions...

1 packages (10 sheets) of graham crackers
1/4 cup sugar
6 Tbsp butter - melted

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.  You can also place the graham crackers in a food processor and process until fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into pie pan, spreading it 1 1/2 to 2 inches up the side; press flat. 
4. Chill crust in freezer at least 10 minutes.

To brown the graham cracker crust:

1. Preheat oven to 375 degrees.
2. Place in oven for 5 minutes to slightly brown.
3. Remove from oven, fill with pie crust filling and enjoy!

Yes, it really was that easy!

Jamaican Rice and Peas

Hey mon! Tonight was my first time cooking from the beautiful island of Jamaica and let me tell you, the food was wonderful!

So, we decided to have the fam over for dinner.  I spent half of last week sick with a horrible sinus infection and while at home bored out of my mind, I spent a lot of time on YouTube.

So that's where the idea of having a Jamaican night came from, YouTube! LOL
When our guests arrived, they were greeted by the soothing music of Bob Marley playing in the background and the tantalizing aroma of good food cooking from the kitchen.

I made Jamaican Brown Stewed Chicken, Rice and Peas, and Steamed Cabbage.
Today's recipe will detail the Jamaican Rice & Peas that was inspired by a couple of different videos.  The two main ones can be found here at at ReelStreetTV and here at Irie Kitchen.  I used the ease of the cans of kidney beans found at the ReelStreetTV channel with the seasoning from Irie Kitchen.  Apparently, in Jamaica rice and peas is really made with kidney beans! There are no actual peas in the recipe, so just accept that that's the way it is down there and that's the name of the dish.
LOL!

The dish was really good with the Brown Stew Chicken and gravy over it. The whole fam loved it and I hope you do too!

 INGREDIENTS
2 cups white rice - rinsed
2 cans kidney beans - rinsed and drained
6 oz. block of coconut cream
small onion - chopped (OR 3 scallions (green onions) - chopped)
2-3 cloves of garlic - minced
1 sprig of fresh thyme
1 tsp kosher salt
1 tsp ground black pepper
1 Scotch Bonnet pepper - whole (optional)


DIRECTIONS

1. Rinse the kidney beans well and place in large stock pot.
2. Cover beans with 4 cups of water.  Bring to boil.
3. When water is boiling, add the block of coconut cream.  Stir occasionally to melt the block.
4. When block has melted, water should appear cloudy.  Add the remaining ingredients (rice, onions, garlic, thyme, salt, black pepper, and Scotch Bonnet.

[*NOTE:  Be sure to leave the Scotch Bonnet pepper whole! Do not cut or crush!]

    5.  Cook according to your rice package directions, adding more water if necessary.

* I added another 1 1/2 cups of water to the pot before topping with a lid and allowing to steam on low heat...

    6.  After the rice has finished cooking, remove from heat and allow to sit for 5 minutes.
    7.  Remove thyme stems and Scotch Bonnet pepper from pot, stir well, and enjoy!

I'm gonna get to see this beach one day...

Under the Cherry Tree - Official Movie Trailer -- Book & DVD in Stores 1/8/2013

This movie was written, directed, and produced by none other than my little brother, Cedric Mixon, owner of Kobalt Books Entertainment!
The book and the DVD will premiere in stores on January 8, 2013!
This is an inspirational movie about 2 brothers, their struggles, and the road to redemption.
Hey, I've even got a little cameo in the movie! Yup, you heard right, I made my 1st movie debut (I'm about to be a starra!!! LOL)
Check out the trailer to the movie and like his page on facebook found here at Under The Cherry Tree...

Check out my still shot from the movie!

Thanks so much for taking the time to check out the trailer until next time.
Stay blessed!

P.S. The web series to promote the movie will be starting November 19th on YouTube! I'll keep you posted.  I've got a couple of cameos there! (LOL, nepotism at its finest...)