Emeril Lagasse 14pc Knife Set (REVIEW & GIVEAWAY!!)

Ok guys so im so excited about this one! Im a big Emeril Legasse fan as is. I’ve got a few of his pans which I love. The quality of his cookware is awesome.

So I love a good knife…or two…or 3..you get the picture. What cook doesnt right!? I have knives that cost hundreds and knives that cost 20 bucks. In all ive found cost doesnt mean anything especially in the kitchen. Its all about if they’re sturdy, they hold a good sharp edge, and they are comfortable in your hand. I sometimes use the same 2-3 knives because thats what works for me.

Anyway moving on I found this set. Its about $50 at walmart.

(You can also use my link here to find Discounted Kitchen items on amazon! https://www.amazon.com/s/?me=A2L77EE7U53NWQ&rh=i:merchants,n:284507&ie=UTF8&ref_=assoc_tag_ph_1384415829695&_encoding=UTF8&camp=1789&creative=9325&linkCode=pf4&tag=jasmineglanto-20&linkId=c34d71c584f5b47ddd2c58816bfc5c29 )

This set comes with 4 cutting mats (Which have a little weight to them and are non skid) perfect was washing and definitely not flimsy, 5 knives – 8″ Bread knife, 8″ Chef Knife, 5″ Utility knife, 5″ Santoku Knife, and 3.5″ Pairing knife. All that come with blade gaurds.

I took them for a go. The shape help the front back rocking motion of chopping go super smooth..my hatred for cutting onions minimized. Haha. The ruberized handles made it super comfortable

The different colored mats help you keep track of what was cut on what. No cross Contamination.

Id definitely recommend this as an extra set for any real cook, and even a perfect First knife sets for new cooks at home. Super great value.

Noowww the fun part woooooo cheers!!! Drum roll fire works!!

IM GIVING AWAY 2 OF THESE SETS FOR FREE!!! All you have to do is follow this page and share! The Follow button will be on the bottom right hand side of your screen. That automatically enters you and gives us your email to contact you when you win. Ill be doing all kinds of kitchen give aways, and im super excited that this is the first. I love this product and I think all of you will love this kitchen essential.

ENTRY ENDS 1/24/2020

Click this link to get my discount and shop Kitchen items on Amazon

Shop Amazon Warehouse Deals – Deep Discounts on Open-box and Used Kitchen Gadgets

Shrimp Fajita Stuffed Chicken Breast

This recipe is soooo tasty! if you love regular fajitas you’ll definitely love this. It takes a little time But its not hard and sooo worth it in the end when everyone is sitting munching off their plate and humming with their toes wiggling. Ahhh yess that’s the happy place! So lets get to it!

Shrimp Fajita Stuffed Chicken Breast


  • One 7 pack Chicken Breast
  • 3lbs raw Shrimp(take tails off too)
  • My Fajita seasoning consist of: Garlic Powder, Onion Powder, Ground Cumin, Chili powder, smoked paprika, black pepper, dried oregano, 3 Sazon Goya packets, Goya adobo, kosher salt
  • 3lbs Cream cheese
  • Fresh chopped Cilantro
  • Garlic mash 1 tbsp.
  • 4tspn butter and avocado oil for skillet

Takes ,
serves 7.


  1. Have all your veggies sliced and ready to go. take all the shells and tails of those shrimp. Toss your shrimp in your Fajita seasoning in your bowl, the seasoning sticks so much better to shrimp when you do it before it hits the heat!
  2. Butterfly those Breast!!! yep open them right up like a book that’s where you going to stuff all the goodies!.
  3. Sautee your onions, peppers and shrimp and toss the rest of you fajita seasoning in there!
  4. Now mix you cream cheese and you peppers and onions and shrimp all together throw in your garlic mash and some more onion poder and a little salt to that mix. Now stuff those Breast
  5. In a heated skillet hit it with some oil and place those breast in there. sear for about 5 minutes on each side.
  6. In a roaster pan add 2 sazon packs, garlic, and onion powder, along with about a half cup of water and lay the seared breast in rows. now cover with foil and pop in a oven on 350degrees for an hour
  7. Take a peak…hows it look? if you like me you want the top to be a bit darker so I take the foil off and let it bake about 10 minute more

I pair mine with some yellow rice I made on the spot. I wish I had some tortillas on hand, but it was Delish!!

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking with FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Chipotle Salmon Steaks with Orange Honey Glaze

This recipe right here! I shouldn’t release. Lol..I mean its made me a lot of money. It can be used for a regular fresh salmon fillet too of course but once you’ve had a Salmon Steak especially this juicy recipe, you’re taste buds will crave it over a fillet. Don’t say I didn’t warn you.

These are from Publix a little over a pound each. The ones I see at Harris Teeter are smaller.

Here’s what you’ll need:

  • Wicked Winona ‘the Perfect Blend’ seasoning
  • Salted butter
  • Oranges
  • Pure Honey
  • Soy Sauce
  • Garlic Mash
  • Grapeseed or Avacodo oil

STEP 1 is Season that baby down! Drizzle your oil on her and season GENEROUSLY with that Wicked Winona! Its really a beautiful blend and has a nice smoky Chipotle flavor. Dont rub! Pat/press it in both sides. Id usually let her sit for at least 15 minutes after that.

Now lets heat a pan up. Pour a little of you oil and when you lay the Salmon in you should indeed hear a sizzle. Hear it?….Good…now get a 1/2 cup of water pour a tbsp of your wiked winona in the water then pour that in the bottom of your pan and pop the lid on!

This is gonna create a nice amount steam and flavor running through that Thick Salmon Steak and keep it from drying out, this is a big piece of meat here.

After about 4-5 minutes open it and flip carefully now cute a few slices of butter into the pan and if the water has evaporated out repeat the process. Hey pop that lid back on! In about 5-7 minutes it should be done. So tender and juicy dont break her! Carefull taking her out of the pan.

The sauce. glaze…

Small sauce pan. You wanna get about a 1/2 -1 cup of orange juice i use fresh oranges because the flavor is different but if you’d rather do orange juice no big. Half a stick of butter, tbsp soy sauce, tbsp garlic mash, 1/2 cup of honey. Heat that all till its bubblin’ hot and well mixed.

Now POUR POUR POUR it! Right on top of the salmon..ohhhhhh that’s food porn right there. I’ve done this same method on lobster tails its delish.

Yummy over Yellow Rice.

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking with FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

The Best Jerk Lamb Chops!

The Best Jerk Lamb Chop Recipe

Oh Yessssss! Lamb chops are 1 of my Favorite Foods. When Cooked right they are so tender juicy and full of flavor. Well today Im going to put a touch of my Jamaican culture on them with some Fiery Jerk! So I usually make and Jar my own Jerk Marinade but thats a whole other recipe lol. So to condense it and make this recipe simple as possible here’s your list!


  • 2 Lamb Chop Racks
  • 5-6 tbsp. walkerswood Jerk Marinade
  • 1 tbsp. grapeseed or avocado oil
  • 1 tbsp. dark brown sugar
  • 1 tspn Sea Salt
  • Fresh Thyme
  • Green Onion
  • 1/2 Fresh ripe Pineapple
  • 1 Scotch Bonnet or Habanero

Takes ,
serves 4-6.


  1. Boom! Super simple right? So for this recipe I’m gonna double cut my lamb chops(two bone them). This will keep my lamb chop nice and juicy and keep it from over cooking since I plan to simmer them a bit. Pour some oil and Put a few scoops a walkers wood on and rub rub rub. Chop up some fresh pineapple and green onion throw it in along with a tsp of dried thyme. You’ll wanna let that marinade for at least an hour let that flavor soak in there.
  2. Next heat your pan up and use a little grape seed or avocado oil in the bottom to cut down sticking. Now take you lamb chops out of the marinade and lay them in the pan. You want to be sure to sear all side of the chops even the outer fat strip. Now after that pour whatever leftover marinade and liquid into the pan. If necessary pour 1 cup of warm water and a scoop or two more of walkerswood and add a few sprigs of the fresh thyme. And let it simmer simmer simmer. All done!!! Doesn’t it smell beautiful?
  3. My favorite way to serve them is over a nice pillowy sweet scoop of Candied Sweet Potato mash or my Candied Fried Plantains. The sweet and spicy flavors compliment each other so well. And I finish mine off with a specially made mango sauce my mother makes and jars.
Everything is in! Now let it Marinade.

Spicy and Delicious!!!
As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking with FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Crab Cake Stuffed Lobster Tails

Yes its as good as it sounds! If your a seafood lover like my family this will become a favorite treat and even an impressive addition to a menu for date night or any event really! Im often tagged on facebook in so many food pics so that ill try them out. This pic kept showing up on my timeline so I said ok lets make a recipe so everyone can try it instead of drooling over it online lol. So here’s what you need:

Crab Cake Stuffed Lobster tail Recipe

<img class=”u-photo” src=”


  • 1lb Lump Crab
  • 4 Lobster Tails
  • Salted butter
  • Green onion
  • Fresh Chopped Parley
  • 2 minced garlic cloves
  • 1 tsp Worstershire sauce
  • 2 tsp redpepper flakes
  • 2 tbsp. Oldbay
  • 1 cup Panko bread crumbs
  • 2 large eggs
  • 2 tbsp. Dijon Mustard
  • 2 tbsp. Mayo

Takes ,
serves 2.


  1. You’ll want to start by cutting your lobster tails with kitchen shears on the back shell toward the the fin. Then you can use a spoon-I prefer using my fingers, to separate shell from the flesh. Crack that shell open well making a sort of bowl type look. Using a sharp knife create a slit in the top of the flesh to expose the beautiful lobster meat. At this time lets sprinkle some old bay on and a slice of Salter Butter on each one. Got it? Perfect!
  2. Now lets move on to the Crab cake. Open and pour the crab meat into a bowl. And all of your ingredients the egg being last. I recommend beating your egg(s) smooth in a seperate bowl and pouring it into you crab cake mixture, this prevents working to hard to distribute the egg and breaking up the chunks of crab. You can spoon mix this all together. All right now we’re close!
  3. So left start stuffing our open “Lobster Tail bowl” with our crab cake. Once your done pop them in a preset 350° oven for about 20-25 minutes. Did you pull our a nice Red lobster tail with a pretty little golden Crab cake peaking out? Then You did it! Mmmm. Pairs well with Steamed Brocolli or Grilled Asparagus and a big juicy Steak because what beats Surf and turf right?
  4. Sprinkle with chopped basil.
Before they hit the oven!

As always share this recipe and follow for more taste budd strokin recipes, Thanks for Cooking with FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you thats enough my child.

The Importance of the Roux!

Roux Progression

Roux Roux Roux. Don’t forget the Roux!!!! I cant tell you how many times I’ve seen watery and pale Gumbo pics. Makes my skin crawl. Lol. Though im not Creole I have a lot of close friends who are especial my girl Janvier the owner of ‘Creole 2 Geaux’ In Columbus,OH. So the I know the importance of the Roux. I compare it to the importance of the Burnt Sugar in my Jamaican Culture. Create deep and trademark flavors to the dishes they are apart of. So the Roux is in many dishes but most popular is the Gumbo. It requires simply oil and flour and a hovering eye and a nice stir every couple minutes. The darker the Roux the deeper the flavor.

My ending Roux

This gives the Gumbo the rich color and flavor that most people know and love. So if your going to make some gumbo yourself, make sure this is your first step! We’ll Post a video of the Roux and Gumbo DIY soon.

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