Wednesday, November 30, 2016

Watcha Cookin’ - Bang Bang Shrimp Tacos


I can not for the life of me figure out where I got this recipe. I printed it up a while back and no where does it say where it’s from. Confused smile

Anywho it’s awesome and it you like Bonefish’s bang bang shrimp you will love this.

You need:

For the Spice Mayo

1/2 cup of Mayo

1/4 cup Thai Sweet Chili Sauce (Or just chili sauce)

2-4 tsp sriracha hot sauce

1 tsp peanut butter

In a small bowl whisk together all the ingredients.

For the shrimp

1 lb raw shrimp, pealed & deveined, tailed removed. (you can also get the cooked ones cause they are literally in the pan for such a short amount of time)

1/4 tsp salt

1/8 tsp black pepper

1/8 tsp garlic powder

1 cup corn starch

2 eggs

6 tbsp canola or vegetable oil

In large bowl toss the shrimp with the salt, pepper & garlic powder.

Place corn starch in shallow dish and lightly whisk two eggs together in another shallow dish to create a egg wash. Dip each shrimp in corn starch to coat, then dip in egg wash and set aside. (I do this all while the oil is hot in a kind of assembly line)

Heat oil in a large skillet on high heat. When the oil is hot carefully add the shrimp. Cook 30 second to 1 minute per side until crispy (C shape means they are done). You may need to cook these in a couple batches. Don’t over crowd the pan.

Remove shrimp onto a paper towel lined plate.

At this point you can add the shrimp to the spicy mayo or you can have the spicy mayo on the side. I like to let everyone add how much they want to their tacos.


Then add whatever you like to a flour tortilla. I like lettuce or coleslaw you get in the bags and cheese on mine.


So Watcha Cookin’?? smiley hungry

Wednesday, November 23, 2016

Watcha Cookin’ Chicken Taco Casserole

Six Sisters’ Stuff Chicken Taco Casserole


1 (10 oz) bag tortilla chips

2 (10.75 oz) cans cream of chicken soup

1 1/2 cups sour cream

1 (14 oz) can diced tomatoes & green chilis (Ro-tel)

1 can black beans, rinsed & drained

1 (1 oz) packet taco seasoning (I make my own with this recipe → Taco Seasoning)

3 cups, chicken, cooked & shredded (I cheated and bought a rotisserie from the grocery!)

2 cups cheddar cheese.

Preheat Oven to 350 degrees. Lightly grease 9 x 13 dish.

In a large bowl combine chicken soup, sour cream, Ro-tel, black beans, taco seasoning and chicken. Set aside.

Crush chips (I did as they did and just crushed as I went) and spread half of the bag on the bottom of the pan. Spread half of the chicken mixture over the chips. Top with 1 cup of cheese. Repeat layers.

Bake for 3o minutes.


It tastes like a burrito to me and I loved it!!


So Watcha Cookin’?? smiley hungry

Monday, November 21, 2016

Travel Bag

Just got back from vacation and decided while I was unpacking I would do a what is in my travel beauty bag.


It Cosmetics Your Face & Eyes Essential travel set, Real Techniques blush brush, Luxie tapered highlighter brush, ELF bronzing brush, Japonesque 915 brush for concealer, Real Techniques setting brush, ELF “C” brush, Real Techniques all over crease brush (which I use for concealer) and my Luxie tapered blending brush. I also brought my beauty blender for foundation.

(Sorry my brushes are dirtay since we just got back. I clean them with Cinema Secrets makeup brush cleaner travel spray when I am on vacay cause it’s easy and convenient but I did not that day cause we were packing up and heading home.)



Pores No More pore refiner primer, Lorac natural performance foundation, Too Faced beauty balm, Murad oil control mattifier.



NYX dark circle concealer & Maybelline better skin concealer



Ben Nye banana powder, Laura Mercier secret brightening powder, Makeup Forever HD powder.



Lorac Pro, Lorac Unzipped, Benefit gimme brow (5), It Cosmetics brow power (universal taupe), Smashbox 24 hour photo finish eye primer, Tarte skinny smolder eyes (slate), Urban Decay 24/7 eyeliner (zero & corrupt), PUR HydraGel lift, Tarte Lights, Camera, Lashes mascara.



Benefit Cheeky Sweet Spot Palette (Dandelion, Bella Bamba, Sugarbomb, Hoola, Coralista, Rockateur and Watt’s Up)



The Balm Manizer Sisters Palette



Urban Decay (F-Bomb), NARS stain lip pencil (Rikugien), Tarte LipSurgence (sweet & wonder), Lorac lips with benefits (Mark) and Be A Bombshell pout potion (secret)


Lip Liners:

Jordana easyliner for lips (Rock ‘N’ Rose, Baby Berry and Tawny), Urban Decay 24/7 (69)


Setting Spray:

Supergoop Defense Refresh Setting Mist with Rosemary


Lip Balms:

Glossier balm dotcom (coconut) and Treat lip balm (Coconut & Cream)


Hand Cream:

Delectable (Lemon & Cream)


Skin Care:

Neutrogena eye makeup remover lotion, Murad time release acne cleanser, Loreal Revitalift Bright Reveal for night and Day (I received these free to review from bzz agent and so far I really like both lotions, but I will give a full review of the whole line I received later Winking smile)


Here is a shot of the inside of my eye and cheek palettes:


Happy Monday!! Red lips

Wednesday, November 16, 2016

Watcha Cookin’ Mississippi Roast

I got this recipe for Mississippi Roast from Berge Central’s blog who got the recipe from Laurie’s Life’s blog.

It could be the easiest thing I have ever made and it tasted so good and went so fast that I only got pics of the left overs. You have too make this!!

Place one tender chuck roast in crock pot.

Cover with Hidden Valley Ranch Packet or homemade. (I use the dry portion of this recipe Ranch Seasoning.)

Cover with Packet of McCormick Aus Jus mix packet or brown gravy mix packet.

Place a stick of butter on top of all of that. (I slice mine into pieces and lay it on top)

Place 4-5 Pepperoncini peppers on top.

Let Cook on low for 8 hours.

We shredded it up and ate in with Garlie Naan bread. It was sooo good!!!


I have also made this with a pork butt it just needs to cook like 9 hours or until the meat is 190 degrees so you can make pulled pork sandwiches.

Watcha Cookin’? smiley hungry

Wednesday, November 9, 2016

Watcha Cookin’

I know I did a chicken n dumplings recipe last week but my son wanted me to make it again but this time the creamy version he wanted the basic cracker barrel copycat version.


I found this on

I changed a couple things like I always do.

Instead of 2 quarts of water I used 1 qt water & 1 qt chicken stock.

Since I used some chicken stock I only added in 1 tsp salt and then just tasted it at the end to see if more was needed.


I also just used 4 chicken breasts instead of a frying chicken cause that is what I had on hand.


I used really cold butter that I cut up and put in the freezer in place of the shortening.


Again my son ate on it the next day til it was gone.

That boy loves him some chicken n dumplin’s!! Winking smilesmiley hungry

Wednesday, November 2, 2016

Watcha Cookin’


Creamy Chicken N Dumplings by 3 boys unprocessed


The couple things I did different from the original recipe was I omitted the carrots & celery cause ya’ll know my situation with picky eaters in my house. Thinking smile I added in a little celery seed so I would still have that flavor though. I also replaced the whole milk with 2% because I can not tolerate whole milk and neither can my son.


It turned out perfect and my son literally ate it for breakfast, lunch and dinner the next day.