Monday, November 30, 2020

Black-Eyed Pea and Sausage Chili



Black-Eyed Pea and Sausage Chili is a robust and meaty southern chili packed with black-eyed peas, corn, tomatoes, ground beef and Italian sausage.




1 pound lean ground beef

1 pound hot Italian ground sausage

1 medium onion, chopped

1/2 green bell pepper, seeded and chopped

2 garlic cloves, minced

4 cups beef broth

1 (15-ounce) can tomato sauce

1 (14.5-ounce) can diced tomatoes

1 pound frozen black-eyed peas

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 (14-ounce) bag frozen corn


In a big Dutch oven, put ground beef, sausage, onion and bell pepper. Cook, split the meat apart, until the meat is cooked through. Drain the extra fat out.

Include the garlic and simmer for 1 minute.

Apply broth, tomato sauce, diced tomatoes, black peas, oregano, chili powder, salt and pepper. Take to a boil and simmer for 40 minutes, stirring regularly. Insert the corn and simmer for another 5 minutes.

Sunday, November 29, 2020

Chicken Avocado Mango Salad


A salad with a combination of flavors and textures


What you will need:


1 lb chicken breasts (2 medium)

1/2 tsp garlic salt or to taste

1/8 tsp black pepper or to taste

2 tsp olive oil

6 cups romaine lettuce 1 head, rinsed, chopped and spun dry

1/2 cup cherry tomatoes halved

1/2 english cucumber sliced

1 mango pitted, peeled and diced*

1 avocado pitted, peeled and diced

1/2 small purple onion thinly sliced

1/4 cup cilantro chopped

1/2 cup sliced almonds toasted, for topping



Honey Vinaigrette Dressing:


1/2 cup extra virgin olive oil

3 Tbsp apple cider vinegar

2 tsp dijon mustard

2 tsp honey

1 garlic clove 1 tsp minced

1 tsp sea salt

1/4 tsp black pepper or to taste



Split chicken breast in half lengthwise, after which season with garlic salt and pepper to flavour and sauté in 2 tsp olive oil over medium-high heat until browned and cooked thru (3 min per side). Remove from its pan, cool for 5 minutes, then cut into strips against the grain. Add the chopped romaine in a large salad bowl. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, finely sliced purple onion, 1/4 cup cilantro, if you wish to add it or not.



How to Prepare Honey Vinaigrette:

Incorporate the Honey Vinaigrette Dressing Ingredients in the mason jar, cover securely with the lid and shake until well mixed. You should mix it in a bowl, too and whisk thoroughly. If you don't use dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad and add it to taste.



Saturday, November 28, 2020

Easy French Toast


A quick and easy cinnamon roll French toast casserole recipe


Ingredients :

2 cans of cinnamon rolls (around 12 oz each)

4 eggs

1/2 cup of milk

3 Tablespoons of syrup

2 teaspoons of Vanilla

1 Teaspoon of Cinnamon


Preheat the oven at 350 degrees F.

Spray a 9×13 baking pan with a non-stick spray.

In the meantime, open your two cans of cinnamon rolls and split each roll of cinnamon rolls into fourths. Please reserve the icing boxes.

Next Split them apart and put them in a baking dish.

Put the eggs, milk, butter, vanilla and cinnamon together in a little glass cup. Mix before it's combined.

Pour over the sliced cinnamon rolls.

Bake at 350 degrees F (uncovered) for 30-35 minutes until golden brown and baked in the middle.

Heat the icing packages in the microwave for a few seconds and drizzle  the top.

Serve fairly quickly.

Wednesday, November 25, 2020

Country Ranch Green Beans and Potatoes


Crumbled bacon and ranch seasoning thrown in for a genuinely delicious southern side. Match this tasty vegetable side dish with chicken, steak or pork. It's perfect with fried catfish, too.




2 tablespoons bacon grease

2 tablespoons butter

2 medium red potatoes, cut into a 1/2-inch dice

1 small sweet onion, diced

1 (14-ounce) can green beans, drained

1 1/2 teaspoons Ranch seasoning

1/4 teaspoon black pepper

4 slices bacon, cooked and crumbled

1/4 to 1/2 teaspoon Tabasco sauce, optional



Heat bacon and butter in a wide pan over medium-high heat.

Insert the potatoes and simmer for 7 minutes, turning them halfway through.

Include the onion and simmer for another 3 to 5 minutes until the potatoes are tender.

Apply the remaining ingredients and mix well. Let all of it warm up and then remove from heat and serve.

Tuesday, November 24, 2020

Monday, November 23, 2020



1 lb. Crabmeat

1 Egg, beaten

1 cup Ritz Crackers, crushed

1 tsp. Yellow Mustard

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

1 tsp. Old Bay Seasoning

1 tbsp. Worcestershire Sauce


Drop crabmeat in a mixing bowl and scrape any leftover shell fragments. Add smashed crackers, Old Bay Seasoning and parsley to the lobster. Combine egg, mustard, lemon juice and Worcestershire sauce in a separate dish. Whip with a whisk until it's smooth. Pour the egg mixture over the crabmeat and the crackers and mix carefully, taking care not to split up big lumps of crabmeat. Mold the golf balls and put them on the cookie sheet. Bake at 350 degrees for 30 minutes. Drizzle with the melted butter and allow to cool.

Sunday, November 22, 2020

R.L Schreiber Product Review


From breakfast to dinner, I got the opportunity to make some yummy meals with products from R.L Schreiber.

R.L Schreiber is a family owned and operated food manufacturing company, since 1968. They offer a array of base's, seasonings, and so much more! The founder of the company is Raymond L. Schreiber, and he started it all in Fort Lauderdale, Fla. From a one man operation to what R.L Schreiber is today, they bring you quality products. Now operating in a brand new facility, in Lebanon, KY, they still make the same fine products, that has not changed from the beginning.


So let me tell you about my day, and the tasty meals I created!

First was some homemade sausage patties using R.L Schreiber herb seasoning blend. The herb blend seasoning is made up of salted herbs, garlic, parsley and other great seasonings. And using it in the homemade sausage, it was the perfect choice. The herb seasoning is very versatile, and can be used for any type of meat, poultry, seafood, and many other food groups. Even with the salted herb blend, it does not have a over salty flavor profile. All the spices and herbs are perfectly married. You can also use this herb seasoning to top some toasted garlic bread. As for my sausage patties, it was the only flavoring I used, and the patties were delectable, to say the least.

For R.L Schreiber, steak seasoning, I used that as the only flavoring for steak and egg hash. When you pour some in your hand you can see right away the array of spices and herbs that make the blend. This is also a salted blend, with pepper, garlic and other spices that give your food a nice intense flavor, and texture. It really made my breakfast sophisticated. It made the flavor of the steak and other hash ingredients burst with taste.

Lunch was next, and I made a small portion of blackened shrimp with R.L Schreiber, Cajun style black fish seasoning. Not only does the seasoning bring color to the dish, it gives it a true Cajun flavor profile, that is not overly spicy. It's just the perfect kick on your palate. This to like all the products is very versatile. If you love the taste of Cajun flavors, you will love adding this as your seasoning choice.

On the side with my shrimp dish for lunch, I made some grilled veggies using, R.L Schreiber, poultry and meat rub. You can use this as it states, for poultry and meat, but try it out of the box on other food groups. It truly made the grilled veggies pop with succulent flavor. And it's nice to see the blend of spices on the veggies, inviting you in for a taste.


Since I had so many products, I decided to make a little buffet for dinner.

First up was some chicken soup with R.L Schreiber, green chile base. The green chile base not only brought the color to my soup, but the Mexican flavor's I was looking for. It's a very versatile base, that you can use to create so many types of dish's. From a Spanish dip, to a nice soup, it will bring the flavor.

I had a small brisket that I wanted to make, and for the flavor, I used R.L Schreiber instant Au Jus Prep, and some onions. Slow cooked in a crock pot, it turned out tender and full of robust flavor, and a deep rich color. The Au Jus flavor seeped deep into the meat, and in every bite you tasted the heavenly flavor. This is a nice concentrated liquid that is very versatile. Use it for pot roast, dips for sandwich's, and even in some gravies you make. It will bring the flavor for sure.

For the R.L Schreiber pasta sauce, I used their Umami base paste. It gave my sauce all the exquisite taste it had, and a nice rich red coloring. It's a nice smooth paste that brings a ton of savory flavor, that will have others wondering what was your secret in the taste. This base paste of Umami is another versatile product R.L Schreiber has to offer. If you are seeking to create a savory dish, like a pasta sauce, or soup, this is the paste to try. It was the first time for me, and my family loved the flavor. It really added depth to the sauce.

You can't have pasta with out meat balls, and for the flavor I used the R.L Schreiber red chile base. Then topping them with some queso cheese. The paste created a nice rich red color for the meatballs, and the taste was over the top. You get a nice spicy flavor profile that is in perfect harmony. There is no extreme heat, its just perfect. It adds, a nice rich intense flavor to your palate.

Also, I made some chicken breast with a nice sauce, using R.L Schreiber chicken base. That besides the topping of bacon, was what I used for flavor. And it was so lip smacking good. The chicken base with the flour coated chicken made the sauce, I did not use anything else. The chicken base, is R.L Schreiber's premium blend, with no added MSG. It’s a great choice for chicken, but also great for other dish's, even soups. You will not believe the taste it gives your food.


All these products will become your new kitchen staples once you taste them.

If you want to grab some, head over to the website. Your food is waiting!
















Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Chinese takeout cashew chicken



Crock Pot Cash Chicken


This is better than other Chinese cashew chicken. Put all of this in a slow cooker and have a nice, no-mess meal!




2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup all purpose flour

1/2 tsp black pepper

1 Tbsp canola oil

1/4 cup soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

1/2 tsp grated fresh ginger

1/4 tsp red pepper flakes

1/2 cup cashews




In a big Ziploc container, combine flour and pepper. Insert some chicken. Shake and coat with flour mixture. In a pan, heat oil over medium-high pressure. Brown chicken for about 2 minutes on each side.

Put chicken in a slow cooker. In a small cup, add soy sauce, mustard, ketchup, syrup, garlic, ginger and pepper flakes; sprinkle over chicken. Cook at LOW for 3 to 4 hours. Apply some cashews and stir. Serve with rice.

If you like sauce and want some to be poured over chicken and rice, double the ingredients of the sauce.

It makes 6 servings.



Saturday, November 21, 2020

Slow Cooker Beef and Bean Chili


Chili is still at the top of my list when the weather is cold and the chili recipe where a slow cooker fits for me is even better!




2 tablespoons olive oil

2 pounds 90/10 ground beef

1 white onion, diced

4 cloves garlic, minced

1 tablespoon cumin seeds

2 tablespoons mild chili powder

1 teaspoon dried oregano

1/4 teaspoon ground cinnamon

1 cup lager beer or beef stock

1 (4.5 ounce) can green chiles

2 (15 ounce) cans kidney beans, drained and rinsed

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

Crispy Tortillas Strips (garnish):


8 small corn tortillas, sliced into strips

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon kosher salt

To garnish:


Sour cream

Grated cheese



Brown the beef: add the olive oil in a large skillet over medium-high heat. When it's heated, add the ground beef and cook, dice the beef as it heats, until the beef is browned in spots for 7-8 minutes. Include the onions, garlic and spices and simmer for a few minutes to mix the flavours. At the very end of the browning process, add the beer or stock and use the liquid to remove some pieces of the skillet.


Transfer to the slow cooker: Add all ingredients to a slow cooker with green chilies, beans, diced tomatoes with tomato sauce. Cover the chili and cook on high for 4 hours, stirring regularly, or set to low for 8 hours.


Wrap up the chili: season the chili with salt and pepper to taste when cooked. Serve in large bowls garnished with cheese, sour cream, chives and tortilla strips. To make the corn strips crispy: preheat the oven to 375. Break tortillas into strips and arrange them on a baking sheet. Drizzle with oil and spices and blend with your palms. Spread the strips in an even layer and bake for 5-6 minutes. Then stir the strips to make sure they're cooking equally. Those on the edges are going to cook quicker. Bake for 4-5 minutes, then remove from the oven and cool. Tortilla strips will continue to get as crisp as they get cool.

Friday, November 20, 2020

Classic Sweet Potato Pie


Sweet potato pie is the first cousin of the pumpkin pie, like good cousins, best mates, nearly identical twins, but with only enough variations in taste and texture to tell them apart.



3 sweet potatoes, about 1 1/4 pounds (2 cups), cut in half lengthwise

1 9-inch frozen pie shell, homemade or store bought

2 large eggs

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground or grated nutmeg

3/4 teaspoon salt

2 tablespoons melted, unsalted butter

1 1/2 cups half-and-half


Preheat the oven to 350 degrees F. Top a rimmed baking sheet with parchment paper. Make preparations, the sweet potatoes and the pie crust: put the cut-sided sweet potatoes on the baking sheet. Prick each half in a couple of positions with the tip of the paring knife. Line a frozen pie shell with a non-stick foil and line it with dried beans or pie weights.


Bake the potatoes and the pie shell: bake the pie shell and the potatoes side by side for 45 to 50 minutes. The potatoes are cooked as you put the tip of the paring knife into the potatoes and they are tender. Remove from the oven and let it cool on the baking sheet for about 10 minutes or until it is cool enough to treat. Remove the pie shell from the oven to cool off on a baking rack. Lift the bean-filled foil out of the pie shell. Let the beans cool off and save them for the next time you're cooking a pie. The crust is expected to be golden. If not, return it to the oven and bake for 4 to 5 minutes without the foil.


Peel and mash the potatoes: when the potatoes are still warm but cool enough to manage, use your fingertips to peel off the flesh. Remove the skins and pass the potatoes to a large tub. Mash the potatoes with a fork or a masher. Potatoes should look like mildly mashed potatoes with a few small pea-sized lumps.


Construct the filling: whisk the potatoes quickly. Apply the shells, one at a time, whisking until each one is incorporated. Whisk in brown sugar, cinnamon, ginger, nutmeg, salt and butter. Finally, a half-and-a-half whisk.


Cook the pie: put the pie pan on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, or until the sides of the filling puff are light and the toothpick inserted into the middle comes out clean. If the pie crust begins to brown before filling, cover with a strip of aluminum foil to keep it from burning.


Place the pie on the rack to cool off. Serve with whipped cream at room temperature, if you prefer.

Thursday, November 19, 2020

Black Bean Brownies with no flour


Incredible Flour-less Black Bean Brownies are soft, chocolatey and tasty , at last a low-fat, gluten-free brownie that's pretty damn good with no flour and no butter!



1 14 oz canned low-sodium black beans, rinsed and drained

2 large eggs

1/2 cup cocoa powder

3/4 cup sugar

1/2 teaspoon oil

1 tablespoon unsweetened almond milk, or dairy, skim

1 teaspoon balsamic vinegar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of freshly ground coffee or instant coffee

1 cup semisweet chocolate chips, divided (Hershey's)


Preheat oven to 350 degrees degrees F.

Grease a 9 x 9-inch square baking pan with a baking spray and a line of parchment paper, allowing a 2-inch overhang on both ends.

Mix the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in a food processor or blender and pour into a bowl. Fold in 1/2 cup of chocolate chips until mixed. In the prepared pan, pour the brownie batter. Sprinkle the remaining chocolate chips randomly over the surface of the brownies. Bake the brownies until the toothpick is clean, about 30 to 32 minutes. Enable the brownies to cool entirely until they are sliced into squares.

Tuesday, November 17, 2020

best baking tip ever



One of the best culinary tips ever.  I've done this a lot of times. If you need to soften the butter fast, but don't want to heat it. Put in a glass of boiling hot water to heat the glass. Throw the water out and flip it over the butter stick. It'll be soft to use in a few minutes!

Monday, November 16, 2020

Crabby J Spice Product Review


Today I got to enjoy dinner by making it with a product sent over by, Crabby "J" Spice company. Then afterwards, the family and I got to enjoy some jerky they also sent over.

The journey of Crabby "J" Spice company started in Middle River, Maryland, by two brothers that enjoyed, what else "crabbing". They did this at a very early age, catching them, then cooking them. After a while, from experimenting with seasonings when cooking their catch, they came up with their own blend of seasonings. From seasonings to jerky they make it all!

Let me share my day with you, using their product and tasting their jerky!

For dinner, I made chicken breast, and the only seasoning for taste was the all purpose seasoning blend from, Crabby "J" Spice. This is the original blend from, Crabby "J" Spice, and it's very versatile. You can of course use it on steamed crabs, shrimp, eggs, salad and so much more. The ingredients of  salt, sugar, mustard, paprika, allspice, celery, red pepper, fennel, black pepper, coriander, bay leaves, savory, give all the flavoring you need. For my dinner I sprinkled it over my chicken breast, and the end result was some fine tasting chicken, similar to a nice Cajun flavor. The blend really brought forth some yummy tasting flavors. A little bit smoky, a little bit savory.


After dinner was finished, it was time to gather around for a movie and some jerky snacking. All of the jerky was a nice texture, easy to break apart and easy to chew.

The first flavor was the spicy honey beef jerky. You have ingredients such as brown sugar, teriyaki sauce, pineapple juice and other fine spices. The flavor is just that, sweet and spicy. The slices are sliced perfectly, and wide, there's no slim pickings in the bag. As soon as you open the bag to eat it, you can smell the yummy goodness waiting for you inside. And if you don't finish, all the bags can be resealed. Each bag is three ounces and full of great tasting jerky!

The next flavor was the Crabby "J" Spice, original beef jerky. This to is made with all natural ingredients, such as brown sugar, apple juice, honey, lemon juice and other natural seasonings and flavors. The thickness is perfect as well as the bite. You are not chewing for hours or breaking your teeth. You can see all the seasoning on the jerky right trough the bag, and it just invites you in for a bite.

Next the family and I enjoyed some garlic beef jerky, and if you think it taste over powered with garlic, you would be wrong. The blend was spot on and the garlic hint was perfect. Ingredients again are all natural and blended just right. It's a nice take on beef jerky, and we all enjoyed it.

The next bag of jerky we tasted was the pepper. If you like a different type of spice like black pepper, this is the bag for you. Crafted to perfection, with natural ingredients and a little extra black pepper flavoring, you get a very unique jerky from, Crabby "J" Spice. The cut is spot on, not to big not to small, and the chew is heavenly. The flavor will leave you wanting more.

The last bag from Crabby "J" Spice, was the hot beef jerky. This blend made with the same perfect natural ingredients, the same great chew, and the same great texture. The flavor and taste is hot, and smoky as well. You can see the hot pepper seeds right in the bag. However if you like it hot, then you will really enjoy this jerky as we did.

If you want the great taste of Maryland, head over to the website of Crabby "J" Spice and grab some seasonings and or snacks. You won't be disappointed!















Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

8 Proven Health Benefits of Dates


It's very nutritious.

Strong in fiber

Having enough fiber is vital to your optimal wellbeing.

Rich in Disease-Addressing Antioxidants.

Can encourage the health of the brain.

Could Natural Labor Encourage

Excellent Sweetener Natural.

Many possible benefits of wellbeing.

It's easy to add to your diet.


According to multiple fitness professionals, you can eat 4-6 dates a day if you're trying to lose weight. You should provide them with a cup of black coffee in the morning and either a cup of milk tea or green tea in the evenings.

Sunday, November 15, 2020





1/2 cup salted butter

8 ounces mushrooms sliced

1/2 cup all-purpose flour

2 cups chicken broth

1 1/2 cups milk

2 egg yolks

1/3 cup heavy creamy

1 cup frozen peas

1 cup chopped drained pimientos

4 cups chopped cooked chicken


Melt butter in a large saucepan over medium-high heat. Insert the mushrooms and cook until the mushrooms are tender, about 5 minutes.

Apply the flour and whisk until no more specks of flour are left. Pour in chicken and milk and take to a boil. Reduce heat to low and boil until sauce thickens for around 3 minutes.

For a richer sauce: stir egg yolks with heavy cream in a small mixing cup. Working rapidly, gently dump 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately dump this mixture back into the saucepan, whisking all the while. Cook 2 more minutes. iStir in frozen peas, drained pimientos and cooked chicken, and heat for 2 to 3 minutes. Serve hot with boiled rice , pasta, toast or biscuits.