You’ll need:

1 1/2 cup milk (your choice in percent)

3 eggs

2 tbsp vanilla extract

1 1/2 cup flour

2 tbsp sugar

A pinch of salt

5 tblsp melted butter

In a bowl mix, milk, eggs and vanilla. Whisk until smooth. Then add flour, sugar, salt and butter. Then mix well until all batter is smooth and thin.

Heat a nonstick pan to medium low heat. Pour about a 1/4 cup batter into center of pan and began to tilt pan to thin out batter in pan until it is all the way to the edge of a medium pan. About 10 inches. Return to heat and cook until bubbles form on side about 30-40 seconds. Then flip and cook on other side about 20-30 seconds. Remove and fill with toppings of your choice. We use vanilla yogurt and fresh fruit and top with fruit and granola! The kids LOVE it!!

Enjoy! 😋

You’ll need:

2 cups orzo cooked

1 cucumber diced

2 Roma tomatoes diced

1/2 cup kalmata olives sliced

1/2 cup feta cheese

1/2 cup diced mozzarella or marble cheese

2 cups sliced Italian salami

1/2 red pepper or colored pepper diced

Dressing:

1/3 cup olive oil (light)

4-5 tbsp white vinegar

3 tbsp Parmesan cheese (shaker style)

1/2 tsp basil

1/2 tsp oregano

1/2 tsp garlic powder

1 tbsp lemon juice plus a little more

1 heaping tbsp Mayo

1 tbsp ground mustard

1 tsp honey

1 pinch red pepper flakes

1/2 tsp pepper

Pinch of salt

Place all ingredients into blended and blend! Yum!

Cook pasta, drain and rinse with cold water to remove starch from pasta. Place into bowl and add all veggies, cheese and meat. Pour dressing over top and mix well. Garnish with fresh chopped parsley if you would like! Keep cool in refrigerator, pop out for snack and perfect for take along lunches! Throw over a mixed green salad! 😉

Makes about 8 1/2 cup servings!

You’ll need:

1 pound uncooked shrimp (deveined and shelled)

1 pound ravioli (I bought at Aldis in frozen section) I cheated but these as so yummy)

Thin fresh asparagus a good handful

1 cup Brussels sprouts halved

2 garlic cloves minced

1 cup diced tomatoes

1 bunch fresh parsley

1 cup sliced mushrooms

For the sauce:

1 cup heavy cream

1/2 cup Parmesan cheese

2 tbsp butter

Salt and pepper to taste

1 tsp Red pepper flakes

1 tsp cayenne pepper

For shrimp seasoning:

1 tsp cayenne-pepper

1 tsp cumin

1 tsp garlic powder

1 tsp Mexican chili powder (or regular)

Salt and pepper

Okay so first thaw shrimp and then place into town and dry as best you can. Then in bowl mix all seasoning for shrimp.Add shrimp and coat evenly with seasoning. In a sauté pan drizzle bottom with olive oil and add shrimp make sure pan is nice and hot. Let sear for about a minute and half do not stir you want to get a nice seat on each side of shrimp, turn shrimp after a minute and a half and cook other side. Drop in 2 tbsp butter when you fill shrimp. Once shrimp is cooked through and pink remove and place into a bowl. Pour liquid from shrimp into a bowl so you can add this to the sauce.

Next in the same pan drop 2 tbsp butter and melt then add in heavy cream, salt, pepper, pepper flakes and cayenne. Stir continuously and bring to a simmer, add in 1/2 cup Parmesan cheese slowly and let melt and mix into sauce. Last add in the shrimp juice and stir well. Remove and place into bowl.

Chop veggies into bite size pieces. So the tops of the asparagus, Brussels cut in half and slice mushrooms. First add mushrooms to pan with a little butter and olive oil began to brown once they start to brown on one side turn and do other side, add other veggies and garlic, began to brown these veggies until they are a little crispy in outside but have softened in the inside. Remove and place into bowl, add tomatoes to cooked veggies so they began to warm but stay fresh. 😉

Cook pasta as directed on package.

To assemble in a bowl place cooked pasta on bottom of serving bowl. Then pour the sauce over the top (save a little for topping shrimp) and mix around until each ravioli is covered with sauce. Next add veggies on top. Then pour a little sauce on shrimp, mix until coated and then top veggies with shrimp. Serve with fresh grated Parmesan, parsley and a lemon wedge for freshness! Enjoy! 🥰

I know this is unconventional. Especially in our small community. But here I go………

I’m asking for help with starting MY DREAM.

Here I am, asking for your help because this is MY DREAM, MY PASSION and MY GIFTS I want to be able to share with you and with our community. If you don’t ask, of course you don’t receive. RIGHT?

I have been in the planning stages for getting this business off the ground for well……little by little, over the last few years. But the last few months I have been actually taking the steps to buy a space to make my Dream a reality. (All in itself a huge learning process and time consuming, but fun!)

For all those that know me personally know that this is such a leap for me. For me to have enough faith in myself to go after something I love. This is such a big scary commitment that I can’t wait to jump into. That I have jumped into, and I am exhausting every avenue to make this DREAM, MY DREAM come true.

What’s my dream?

Well yes FOOD. Food is the form of which I pour out my love and my creativity. Food brings people together for so many special events and that is only the beginning of what food does. When choosing healthy yummy flavor packed food, it’s an experience. It’s not just a lunch that you scarf down. It’s something that with each bite you enjoy and you feel. You feel what it is going to do for your body. I know when I make healthy choices and fuel myself up, I have energy, I feel vibrant and want to go out and enjoy and live life. Live MY DREAM.

So here I am, wanting to bring YOU that experience. The experience of food, food not offered in our community.

Classes, cooking classes that you can come and bring friends and family and have an experience, learn how to make something new and spend time together. And to take that with you, into your home!

A Place: I will be offering a place to go for family gatherings, weddings, business events, community events. All events where people want to gather together and share life. To share food and time together.

Cook & Crafts: I will be offering fun classes to all different ages. From wood working, to painting, making household décor and more. The best presents I have ever received are handmade, this makes them so special and brings them to life. What a fun thing to be able to bring to our community.

Meals: If you have been following me, you know I have a family! I am a Mama hence, why I am called Mamasheena. Family is my passion and putting good food for them on the table, even when life is crazy is how I show my love. This is what I want to bring to you. A chance to pick up MEALS daily. Home cooked family meals that are ready for you to either throw in your oven, or maybe have a few steps to prepare. Something your family will enjoy! Something that will bring your family together, even for just 15 minutes that day to say “YUM”, have conversation and make memories.

So, what’s the number? What number was just thrown at me?? 25,000 dollars. WOW, Yes I know it’s a lot. But I know that I will make it happen. I do have some other options and avenues I am working on to close this gap. But I figured it can’t hurt to ask right?? Not when,

This is my passion. This is my vision! This is MY dream.

So here I am asking you to help me make that dream come true. Help me take these plans and make them come to life in our community. For all of us, for your family!

Thank you for reading and taking your time to support me. If you have been following me and rooting me on over the past few years, or if your new, Thank you so much for your encouragement and feedback. Thank you for sharing in my passion with me. If donating 5 dollars is all that you can do know that I am beyond grateful for any help with making this come true. If money isn’t an option, just your continued support and hitting that share button is all I ask.

If you are able to give just click the link:

https://www.gofundme.com/mamasheenas-fresh-amp-fancy

Thanks again,

Mamasheena

Fresh & Fancy

You’ll need:

4- 4oz salmon strips (buy whole and cut width wise about 2 inch strips)

4 cups fresh kale

English cucumber

3 large carrots shredded

6 green onions chopped

1 small red cabbage chopped

4 cups Mixed green lettuce

1 cup grain of your choosing (I used quinoa)

For dressing & marinade:

1/3 cup rice vinegar

1/4 cup soy sauce

2 tbsp fresh grated ginger

1 large garlic clove grated

1 1/2 tbsp light brown sugar ( dark brown sugar is fine)

1.5 tsp sesame oil

1 tsp sesame seeds

1 scallion chopped

(Double the sauce!! You will separate into 3 parts. 1 part for salmon marinade, 1 part for dressing. 1 part for glazing.)

First make dressing and slice salmon into sections. Then in bowl add 1/3 of dressing into bowl and place salmon flesh side down into marinade and place into fridge for at least 25 minutes. The longer the more flavor it will absorb.

Then chop all veggies. Kale will be chopped into thin slivers. Carrots julienne or grated. Scallions chopped into small pieces. Cucumbers sliced. And mince 1 garlic clove.

In a sauté pan drizzle bottom with olive oil and began to heat. Then drop in kale and drizzle with olive oil and sprinkle with salt. Add in minced garlic and sauté kale on high so it vegans to char. Remove from heat cover and let sit 3 minutes so it vegans to wilt. Then remove from skillet and place into bowl.

Cook quinoa as directed. Or whatever grain you chose.

Once salmon is done marinating. Heat skillet you used to char kale and drizzle with olive oil and heat. Place salmon face down in pan and seat for about 1 minute. Then flip salmon so flesh is favoring up. Pour half of your marinade Into skillet and reduce heat to low. Cover and let cook 3 minutes. Remove from heat and set aside.

For glaze take a small sauce pan and add 1/3 of your dressing and bring to a boil, stirring constantly. Let boil only a little while until it looks like it is behaving to thicken. Remove from heat and scrap into a bowl with a spatula. Let cool. Then top each piece of salmon with the glaze.

To assemble place 1 cup mixed greens. Then add kale in a section, carrots, cabbage, cucumbers, and quinoa and salmon, drizzle with a tsp of glaze and then serve with dressing on side. Enjoy!!!

You’ll need

8-12 jalapeños sliced in half and deseeded

1 block cream cheese (softened)

1 tsp cayenne pepper

1 tsp garlic salt

1 jar fig spread (or any kind of jelly you like)

1 pack bacon ends and pieces (or bacon strips)

First cut jalapeños lengthwise then remove the seeds. Set in a baking sheet lined with tin foil. In a bowl warm cream cheese so it is soft 30 seconds in the microwave seems to do the trick. Then add in the cayenne pepper and garlic salt. Mix well. Cook bacon on cooktop and crumble into pieces. Preheat oven to 375 degrees. Fill jalapeños with cream cheese and place into oven for 10-15 minutes until cream cheese is bubbling. Remove and top with bacon and small daps of jelly. Then ENJOY 😊