This is me

Sorry I haven't been on in a while, I've been kind of tied up with school and editing my documentary.  But I doubt anyone has missed me, I am probably the only one who reads what I write.  It's funny isn't it, that the Internet can full and busy with so many predators and hackers, that my little corner can be so over looked.  I started this blog to share recipes, which I will continue to do, but I just want to open up and share a little about myself.  First of all I would like to introduce myself as Child of God Sheena, which is pronounced in my family as Shayna, I know I know, you may ask yourself, How did they get Shayna out of Sheena?  And it is pretty simple, my mom spelled my name wrong, but I really think it has something to do with the medicine that she was on when she was having me, but she has called me Shayna all my life so that is my name. 

The reason I introduced myself as a Child of God, is that most people like to know up front about what people believe, so when  you read this blog you'll know the person on the other end belongs to the God of Jacob and has confessed Jesus Christ, the Messiah, as her Lord and Savior.  This is who I am, I am nowhere by any means perfect, I fall short all the time, but God's Holy Spirit convicts my soul and I repent and keep trying, because I would be of a simple and foolish mind to even think that I do not need a Savior and help living on this earth and in this world, surrounded by so many things that could kill me, not only in flesh, but my spirit as well, which will be bad, because I want to live abundantly and forever.  I have fallen in love with Jesus and as I get older the more and more I become less attached to worldly things and I submit my all to God.

I am a filmmaker.  I love film, I feel like it is apart of my being and it is what God has given me to bless His name and His people.  I sing as well in a gospel band called Purple Reign and we are trying to get more tapped into what God has for us.  Aside from singing, I am looking to sharpen my skills as a filmmaker and I am applying to graduate school at NYU Tisch School of the Arts, because I want to be the best and I figured to be the best I need to aim high and literally go for it, if not I will surely perish from the thought of never trying and I will sink in a depression so low that I will not be able to return.  It took me 23 years to realize my calling and now at 25 years old I have come to understand that in order to be able to soar to greatness, I will have to dive into the deepest of the deeps, and eat knowledge to acquire the wisdom I will need to achieve my goals.

Easy Meatballs for Entertaining

My Aunts, Arvella and Beverly, own a catering company called A & B Catering.  They have come up with a wonderful recipe, that they have shared with me, for meatballs.  I know most of the time we always think about meatball marinara, but this recipe is far from Italy.

INGREDIENTS:

2 bags of Frozen Homestyle Meatballs

1 ½ Jars of Grape Jelly

1 large bottle of 57 Sauce

INSTRUCTIONS:

In a large pot or roaster, thaw meatballs, medium-high heat, until they are lightly browned.  Add grape jelly and 57 sauce, stir until all the meatballs are coated, lower heat to medium-heat and let cook for 10 minutes and the lower heat to low-heat and cook for 30 minute.

Serve when ever you are ready.

Chicken Salad

If your are ever throwing a party and are looking for a simple way to prepare chicken salad this is the recipe for you.  I partly have to give credit to Mrs. Ina Garten, I absolutely love and admire her recipes, for the tip on adding Tarragon to your chicken salad to make it better.  So I took what she taught and added it to my own little twist.

INGREDIENTS:

2 whole Rotisserie Chickens

3 Thinly Sliced Celery Stalks (No White Part or Celery Leaves)

½ Thinly Chopped Red Onion

2 tbsp of Dried Tarragon

2 cups of Salad Dressing

Salt

Pepper

INSTRUCTIONS:

Butcher you chickens, remove skin and all meat from the bones, chop and add to a large bowl.  Thinly slice celery, thinly chop Red Onion and add to the bowl.  Then add Salad Dressing, Tarragon and salt and pepper to your liking, but please don’t use sparingly.  Mix ingredients together and refrigerate for at least 2 hours.  Then serve with crackers or croissants, I love veggie crackers, but whatever you like is fine.  

Easy Cheesy Mac

Now who doesn't love Macaroni & Cheese.  As a young girl this was my all time favorite food and every time I knew I was going to have Mac & Cheese my day seemed a little better.  Over the years, as I got older, I have adapted a recipe with a compilation of some of the best Mac & Cheeses I have tasted in my life.  I hope you enjoy and have a blessed wonderful day. 

INGREDIENTS:

4 cups of Water

2 cups of Elbow Pasta

1 cup of Heavy Cream

¼ cup of Colby Cheese

¼ cup of Cheddar Cheese

¼ cup of Jack Cheese

¼ cup of Sharp Cheese

1 cup of Frozen Corn Kernels

1 large egg

Salt

Pepper

½ stick of Butter

1 tbsp of Extra Virgin Olive Oil

Cooking Spray

INSTRUCTIONS:

Preheat Oven at 350 degrees

In a good size pot, bring water to a boil and add salt to water (not much because cheese has high sodium content).   When water comes to a boil add Elbow Pasta and let it boil for about 7 to 8 minutes, no longer because the pasta will continue to cook in the oven, then drain.

In a medium sauce pan, add olive oil and butter (olive oil help keeps the butter from burning).  Let the butter melt and then add heavy cream and bring to a boil.  Add all cheeses and stir until the cream sauce is silky smooth J.

Stir cheese sauce into drained pasta and then add Frozen Corn Kernels & egg, season with salt and pepper, then stir all ingredients together.

Spray baking dish with cooking spray, cover really well, add the pasta to the baking dish and spread evenly and let bake for 20 minutes. 

Then serve your family some bubbly goodness J.

Jelly Glazed Chicken Wings

One day I was in a very creative mood and I let my senses take over and I came up with Jelly Glazed Chicken Wings.  I used my sister, her fiance and my Dad as guinea pigs and they loved what they tasted....see what happens when you go outside the box and let creativity rule. 

These measurements are not exact, because I eyeballed everything, but it still should be around this amount. Tryout this recipe and let me know what you think!!!

INGREDIENTS:

Any Type of Wing or Wingettes (Serving 5)

2 cups of All Purpose Flour

3/4 cup of Light Brown Sugar

Salt (the amount you prefer)

Black Pepper (the amount you prefer)

2 tbsp Red Crushed Pepper Flakes

2 tbsp Ground Ginger

3 tbsp of Minced Garlic

2 tbsp Ground Coriander

3 tbsp of Pure Honey (but artificial is fine as well)

5 dashes of Hot Sauce (or to your liking)

A few sprinkles of Cayenne Pepper

A gallon or half a gallon of vegetable oil (depending on the size of the fryer)

GLAZE:

1/3 cup of Grape Jelly

1/4 stick of butter (I used "I Cannot Believe it’s not Butter")

1/2 cup of Light Brown Sugar

1/3 cup of Orange Juice

3 tbsp of Granulated Sugar

2 tbsp of Pure Honey

INSTRUCTIONS:

In a big Ziploc bag, place wings and season with: salt, pepper, hot sauce, ground ginger, ground coriander, garlic, honey, cayenne pepper, red crushed pepper flakes. Shake Ziploc bag until all ingredients are evenly distributed on wings. Place in refrigerator for 10 minutes.

Preheat fryer 375 degrees with vegetable oil

While chicken is marinating mix together flour and brown sugar.

After the 10 minutes is over dredge wings in flour and brown sugar, shake off excessive flour and place in the fryer and let cook for 8 to 10 minutes. Then take out of the fryer, 1st drain off oil, and then place on paper towel on a pan or plate. After all chicken is done cover with aluminum foil so it will not get cold.

Take a medium sauce pan and cut on to medium-high. Melt butter, don't let it burn, after butter is melted add: grape jelly, brown sugar, sugar, honey, ground ginger and orange juice. Let the mixture come up to a boil and reduce for about 5 to 7 minutes. Then turn off and remove sauce pan from the warm stove top and let it cool for about 10 minutes. After glaze cools down, toss wings in glaze and serve.

Enjoy!