More To Come

I would like to let you guys know that I want this blog to be huge! As I stated earlier I really don't want it to be all about celebrity gossip. I want it to have my heart an feeling, right now there is a lot going on in my life my hubby and I are anticipating a move (very excited) so I've lost some focus. So as of right now my main focus will be the cooking segment with my good friend Chan. I promise to do that every Wed. But I want you to know i have so much in store for Beautiful Disaster, as soon as I notify and get permission from YouTube I will be posting Natural Hair and Skin Tips. My husband has decided to join as the official yet unofficial game critic and I will have guess speakers from time to time to talk about love, marriage, kids even spirituality! So please bare with me as I promise this will be a great ride. If you like the post please subscribe and post comments and tell your friends. Thanks

Cooking With Chef Chan

Not my Daddy's ordinary Vegetable Beef Soup

Story: In my family my dad is the Master Cook. Whether it's cooking for church events, Sunday dinners, or any functions. He's very talented and has taught me how to cook and I've taught him my new way of cooking :) I remember my daddy making this soup for momma, me, and my sister. It didn't matter what time of the year he made it, we loved to eat it. So I've decided to share my twist on my daddy's Beef Vegetable Soup. I know you'll enjoy as much as I do.

Ingredients

1lb. of Ground turkey

3 cans of diced tomatoes (with garlic and oregano)

1 bay leaf

2lb bags mixed vegetables

1 quart of Swanson Chicken Broth

1/2 cup of onions (diced small but not fine)

2 tbsp (tablespoon) tomato paste

Lawry's Seasoning Salt

Black pepper

2 tbsp (tablespoons) Extra Virgin Olive Oil

Note: I would recommend you getting the tube of tomato paste because you can use what you need and put in frig for later use.

1. In a big preheated pot, add your olive oil, cook your ground turkey and onions. (Make sure you break your meat so you won't have big chunks of ground turkey) Season with season salt and black pepper to your taste.

2. Add the tomato paste and cook for 2 mins.

3. Add your mixed vegetables, tomatoes, bay leaf, and chicken broth.

4. Cook for 45 mins on med low heat. Stir every 15 mins. 

Note: Check your soup for seasonings and the soup will taste better after each day. Use within 3 days.

I'm Back

So I've been missing for a few days the hubby and I went to NC  for Labor Day weekend to see the family and celebrate the lil one 8th Birthday. Fun times!!! But I'm back and rested so business as usual. Up next an all new Cooking With Chef Chan enjoy

Excited

So I'm beyond excited the hubby and I are finally moving on! After 8years in the Marine Corps we have decided to join the Army. I say we because as a spouse your job is the hardest you have to hold everything together, all military spouses (men and women) know exactly what I mean. So this coming Thursday he swears in and we find out our next duty station. Quick Fact I love traveling to new places and seeing many faces but I've made one really good friend in VA whom I will miss dearly but not to worry I will take her with me wherever I go and look for her recipes every Wednesday!!! Love you Oliver & Cross Family. Here's to New Beginnings!

Going Natural

So my friends and I are going natural!!! Actually I've been natural for about two years and I love it. I've been learning a lot from YouTube and different site and as soon as I notify them and get their permission I will post all the tips I have learn that's been very helpful to me. I will also be posting several facials and skin care. I want this site to be your everyday stop for easy and fun tips. Different from the rest no celebrities or gossip here.

Cooking With Chef Chan

ChefChan's Pasta Salad Yield recipe: 5-6ppl Ingredients: 1 box barilla pasta 3 plum tomatoes (small diced) 1/4 c (cup) of diced red onions 1 cucumber (remove seeds using a spoon and small dice) 1 16oz container of Wishbone Italian dressing 1 tbsp(tablespoon) of fresh italian flat leaf parsley 2tbsp kosher salt (if you don't have kosher salt use regular salt, but kosher is always better 1 tsp (teaspoon) of black pepper MOP (Method of Production) *Cook your pasta according the back of the box. Remember: Salt when the water starts to boil and don't over cook your pasta. *While pasta is cooking, chop all of your veggies. Place them in a large storage container.(the one you'll use to refrigerate pasta) *Add the dressing and black pepper to veggies and stir. Set aside. *When pasta is finished. Drain and run cold water over it. (This helps to stop the cooking process) *Add pasta to the veggies and stir. *Refrigerate for 30-45 mins. The longer the better. Enjoy your pasta salad :)

All New Wednesday

I promised you guys last week that every Wednesday I will be posting a new recipe from a very good friend of mine who happens to be a chef! Chantilly received her Culinary Associate Degree from the Art Institute of Atlanta. She is an extraordinary cook and person in general. I'm very blessed to be able to call her my friend. I know you will enjoy her recipes as they are easy to follow and can be for everyday or special use. Be sure to check every Wednesday as we promise to deliver something new and exciting the next post will be her recipe.