Sunny Delight: Cocktail

This week I decided to go through my old recipes and revamp them. I love testing and retesting recipes. And I don’t stop until I am absolutely sure they are perfect!

There is one cocktail recipe from my past which I have had a love-hate relationship with for years. Initially, it was called Wally’s World (Don’t ask why, I don’t even know) and after many variations of the recipe it is now called Sunny Delight!

It’s definitely a bright and very flavorful drink that can be made without alcohol as well. Best served in an old fashioned cocktail glass.

The lemon slice garnish reminds me of a bright & shiny sun. It’s very tropical; it’s like taking a mini vacation.

As summer is fastly approaching, Please give my summertime cocktail “Sunny Delight” a try!


There are two variations of this drink depending on if you like a sweeter drink or a less sweet drink. See Below.



**Recipe makes 2 cocktail Drinks


2/3 cup of chilled cranberry juice

2 shots of a smooth distilled vodka (For the Mocktail Version, Just Omit the Vodka and add sparkling water for effervescence )

1/4  cup each  of chilled orange juice ( Tip: Use regular Orange juice for a less sweet drink and Use “Sunny Delight Tangy Orange Flavored Drink” for a sweeter version)

2 tbsps. of simple syrup

Splash of Sprite (To Taste)

Lemon Slice to Garnish



Pour vodka, cranberry juice and simple syrup into a shaker with ice and shake.

Then pour into two serving glasses, top with the orange juice ( 1/4 cup in each glass)

Top off with a splash Sprite to your liking.

For Garnish: Cut a slice of lemon and place it into the drink. It will float to the top.


Restaurant Review: BJ’s Brewery

This past Sunday I went for a leisurely lunch at BJ’s Brewery. It’s an American restaurant in Kissimmee, FL. The atmosphere is nice it’s mostly like a bar with a subtle family vibe. The game day, beer drinking,  party vibe is the strongest so with as much screaming that went on across the restaurant randomly I wouldn’t go there with my kids.

Anyhow, the food was delicious and you can really taste the freshness in the ingredients. Which is definitely a plus considering “fresh flavors” is not something you’d expect at a typical American food restaurant.  I started off with the Avocado Egg Roll with Tamarind sauce. The sauce was amazing!!! I bought some home to eat with something else. I’m not a big fan of avocado but the eggroll was really good! I definitely recommend you try it!

I ordered as an entrée the Mediterranean pizza. Everything that I don’t like separately was really good together on this pizza. I especially loved how it’s deep dish and loaded so I ordered a small thinking mini would be too small for me. But that actually would’ve been just right. I can only imagine how a medium or large would’ve looked.

Here is the version of that same pizza with no cheese and no meat. Still looks good huh?

The only feedback I would give is that the service is slow. This is definitely a place you want to go when you have time to spare. Not for a quick meal. Overall I liked my experience and definitely will be returning.

Comment any places I should visit and review in the Florida area and also let me know if you’ve been to this place and what you think of it.

Til Next Time!

-The Twisted Lemon

Orzo Pasta Salad with Shrimp

This is the quickest, most simple pasta salad recipe EVER! With only a few ingredients, it’s BIG on flavor. I have a snapchat video of me making this recipe but it is very low quality so please excuse me. I am doing a series Sundays on my snapchat called “Snapchat Recipes” be sure to follow me and tune in!

Find me on Snapchat at: Keke3904

I am unable to post the video here so you can find the video on my Facebook page : A Lemon Twisted!! Go like, follow and Share!!

This recipe is so versatile you can add chicken, beef, steak or even enjoy it as is as a vegetarian option ( or top it with veggies if you so choose). This is definitely one of those meals that can be reinvented time and time again.

I am here to share this recipe with you and I hope you enjoy!

**Recipe serves 2 people


  • 1 cup of dried orzo pasta (equals about 2.5 cups cooked)
  • Fresh baby Spinach leaves
  • 1 cup of your favorite alfredo sauce
  • Lemon -will need the zest and juice
  • Shrimp
  • salt and pepper to taste
  • toasted, sliced almonds for garnish (optional)


Bring 2 cups of salted water to a rolling boil. Add the pasta and cook for 10 mins, drain.

Remove from the heat, stir in alfredo sauce and allow to sit and sauce will thicken. Then add lemon juice, a tbsp of juice will be plenty.

Melt butter over medium heat, add shrimp to a skillet and season with salt, pepper and lemon zest.  Saute until opaque.

Layer the spinach on your serving dish and top with the pasta. Add the shrimp on top and Serve.


* Can be eaten at room temperature


For a vegetarian option, this dish can simply be served with sliced almonds on top!

Restaurant Review: Fuji Sushi

I wanted to do an in depth review of this restaurant having both the dine-in and the take out experiences but I wasn’t able to do both before putting up this review.

So here goes…

Just a disclaimer, in case you didn’t already know. I reside in Orlando, FL so most of my restaurant reviews will be in and around this area. So if you’re ever here in sunny Florida be sure to try the places I review.

There is this cute, quaint sushi restaurant located in a plaza in the UCF area called Fuji Sushi. I am a huge fan of sushi and it had been awhile since I had some so when a friend told me about it I was anxious to go! I did take out when I went in, the staff was very friendly and displayed good customer service. Normally I order the California roll (and the different variations), shrimp tempura roll and variations, but today I wanted to try something different. They have a fried chicken roll!  I was a little skeptical about it but still chose to give it a try. It was delicious!




Its fried chicken, avocado, and a little hint of hot sauce rolled in the seaweed and rice and topped with fish eggs. It was pretty good! I wanted to dine in because I noticed they have a hibachi grill and I love those as well but didn’t get to get around to it. Maybe one day. I definitely recommend this place though. If you’re ever in Orlando and in the UCF area definitely try out Fuji Sushi.

Leave me a comment of a sushi restaurant I should try!

Why you should watch ‘Chef’s Table’ on Netflix

Most of the food shows on TV are scripted contests/reality shows that keep the masses entertained with mild drama while also watching people jump through hoops for a mediocre prize or a recipe show where the host is cooking the same thing you see on other shows with their own little twist on it. They mostly target the idea of making you hungry so you will buy into their products.  There are really no shows out there for the true culinarian with substance that allows you learn and feed more into your passion for food. The Netflix Docu-series “Chef’s Table” is a tribute to amazing chefs from all over the world, from all walks of life and unique personalities and they all have one common passion: The love for food.  There are 3 seasons and I am currently watching the third season. For me, I am truly inspired by learning about their lives and how their struggles, family ties, and culture are engrained in the food they cook. Literally their plated dishes tell the stories of who they are, where they came from and the deep rooted love for natural and exotic ingredients.

In the first season, the chef who I was the most impressed with is Chef Massimo Bottura. I was most impressed by his delicacy involving tortellini. He made a statement about how people just inhale those without really tasting them, it’s almost an insult to the chef who spent time making the delicate dumpling and filling and preparing them so lovely. He prepared them in away so that the broth is both gelatin and liquid making the tortellini look as if it’s moving on the plate. So his dish Tortellini walking into broth is something I’m dying to try and to appreciate.  I believe he referenced this dish as “the tortellini walked onto the broth the way Christ walked on water”.  Deep.


In the third season, while I have not gotten far into the season. I am already impressed with Jeong Kwan. She is actually a monk, living in Korea and her food often called “Temple Food” has recently crossed the ocean and is now known amongst many culinarians in the US. What I appreciated the most about her cooking is the spiritual aspect of her meals and how the ingredients she chooses is closely related to her spiritual journey. Eating no meat or even fish, all of her dishes are of the freshest, most simple ingredients and she doesn’t even use hard spices like garlic or onion, yet everything is delicious says the American commentators in the scene. What stuck out to me the most is her lotus tea. Looks to only be made with two ingredients, the lotus flower and water but it looks so pure! I would love to have a taste!


I definitely recommend this series to anyone who likes documentaries, serious food related content, and anyone simply curious enough to just learn something new while being entertained. Get your popcorn and blanket and binge watch this series! You can find all 3 seasons currently on Netflix.

Tribute to Chef “Princess Pamela”


Hello ALL! Welcome back to my blog. This is the last and final chef tribute in our yearlong tribute to African American Chefs and their contributions to the culinary world. It has been a tasty journey, educational and fun! I learned things about these amazing people and I hope you did too. We will continue to do Chef Tributes in the future, let me know below if you liked this series!

Continue reading for our final tribute…

This tribute is to a woman named Pamela who made a loud splash in the culinary community before her untimely disappearance. Pamela Strobel or “Princess Pamela” as she was called to those who knew her was a no nonsense woman who was also caring and giving and loved to share her joy of food with those around her. It is said that people flocked to her small restaurant for great food and great jazz music. She was known to put people out of her restaurant if they disrespected her or her. She attracted celebrities like Diana Ross and Andy Warhol. Her soul food was said to bring people of all walks of life together during a time where there was much separation and racial divide. Princess Pamela was known for her greens, black eye peas, smothered pork chops, and oxtail stew to name a few. She also put her best recipes into a book “Princess Pamela’s Soul Food Cookbook”. (My copy has not arrived yet) It is said that she wrote the recipes almost in a poetic lyrical fashion.

Here is an excerpt from her book:

Practically every kind of people/ eat somethin’ that somebody/ else make a godawful face/ at. If that don’ tellya what/ this race-hatin’ is all about, nuthin’ will./ In this life, we gotta give / ourselves a chance to digest a/ lotta things we don’/ understand right off.

Unfortunately, she simply disappeared into thin air in late 1998, and no one has seen or heard from her since. Those closes to her has even hired private investigators but to no avail she has still not been found. Her recipes have been collected and retested but there are still authentic versions of her recipes available.

Many have speculated as to what happened to her, some say she moved to a different state, others have refuted that claim. No one who knew her back then knows of her whereabouts now. There are many people who love her and are still hoping for her safe return. Posts like these are hopefully going to bring attention to her name and we are hopeful that we will find out what happened to her.


There are no pictures, just her book. And I will not discredit her by posting a similar picture or recipe. Feel free to try her recipe for Buttermilk Pie and check out this lovely poem excerpt to go along with the recipe from her book.

Buttermilk Pie 3 eggs, separated
 2 cups sugar
 ½ cup butter
 4 tablespoons flour 2 cups buttermilk
 1 tablespoon lemon juice 1/2 teaspoon nutmeg
 1 9″ pie shell, unbaked

Cream together the egg yolks, sugar, and butter thoroughly. Add the flour and beat. Stir in the buttermilk and lemon juice. Beat the egg whites until stiff and fold into the buttermilk mixture. Add nutmeg and pour into pie shell. Bake at 300°F until firm—about 45 to 50 minutes.

Everybody ask me how come I kin do all my cookin’ in that closet- space kitchen. For anyone been in as many tight spots as I have, sweetheart, it’s easy as buttermilk pie.

Tribute to Chef Marcus Samuelsson


Born in Ethiopia, he had a hard life losing his family in the Ethiopian civil war. And he and his sister were adopted by a Swedish couple in Gothenburg, Sweden. Like most chefs his interest in cooking started at an early age and he was introduced to the culinary world by his grandmother. He would later attend culinary school at the Culinary Institute in Göteborg (Gothenburg). After apprecenticing in Switzerland and Austria, he later came to the United States in 1991 as an apprentice at Restaurant Aquavit in New York and he would later become the executive chef there. He has had numerous awards and reviews like being the youngest ever to receive a three-star restaurant review from The New York Times.
He has even taken on and mastered the feat of writing best seller cookbooks, appearing on Food Network shows as a chef and judge and also even served as guest chef for the first state dinner of the Barack Obama presidency. The dinner, in honor of Indian Prime Minister Manmohan Singh. He has many more accolades that we could go on and on about but I want to jump into my absolute favorite recipes of his. Normally I just choose one recipe but I couldn’t choose so this time I chose a drink to highlight and a dish.
This drink is warm and comfortable but versatile. Whether it’s cold outside, a cocktail party or simple unwinding favor this drink is everything and it’s his Jazz Fashioned cocktail.

2 oz Jameson 0.1 oz Maple syrup 2 dashes Angostura Bitters Milk Stout to top
In a shaker, mix together the Jameson, Maple Syrup and Bitters over ice. Strain into a rocks glass and top off with Milk Stout.

The dish is along my favorite things. Cute, petite one biters, seafood, and loaded flavor. This dish looks like it’s award-winning I am sure the flavor will not disappoint. His Bermudian Fish Chowder Croquettes:



  • 2 Scallops, diced
  • 6 ounce snapper, diced
  • 1 cup boiled potatoes, soft
  • 1 Portuguese chorizo, small chopped
  • 2 garlic cloves, diced
  • 2 teaspoons dill, chopped
  • 2 teaspoons chives, chopped
  • 1 teaspoon fish sauce
  • 6 ounce jumbo lump crab meat
  • 2 teaspoons mayonnaise
  • 1 teaspoon mustard
  • 2 eggs, whisked together
  • 4 tablespoons corn starch
  • 1 teaspoon salt
  • 1 cup instant potatoes
  • 3 cups oil
  • Sherry Pepper vinegar to taste


In a food processor blend together snapper and scallops until mashed. Remove and in a bowl mash together with potatoes, chorizo, garlic, dill, chives, fish sauce, crab meat, mayonnaise and mustard. Combine well.

Place cornstarch, eggs and instant potatoes in three separate shallow containers.Form golf ball sized balls then roll in cornstarch, then eggs, then instant potatoes.

Heat oil in a large pot to 330F.

Fry croquettes until golden brown. Remove from the fryer and immediately season with salt and pepper, and drizzle with sherry pepper vinegar.


All Recipes can be found at his website: