Celeb News

Tamar Braxton – Bluebird Of Happiness (Album Cover/Tracklist/Features)

Tamar Braxton is all set to release her fifth studio album titled “Bluebird of Happiness” on September 29. The singer managed to lock down a feature from Yo Gotti.

Check out the album cover up top and full tracklist below.

Bluebird of Happiness Tracklist:

1. “My Forever”
2. “Wanna Love You Boy”
3. “Run Run”
4. “Hol’ Up feat. Yo Gotti
5. “The Makings of You”
6. “Heart in My Hands”
7. “Blind”
8. “My Man”
9. “Pick Me Up”
10. “How I Feel”
11. “Empty Boxes”




Tasty Tuesday


4 servings


    • 1 tablespoon aniseed or fennel seeds
    • 4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
    • Kosher salt, freshly ground pepper
    • 1 teaspoon crushed red pepper flakes
    • 3 tablespoons olive oil, divided; plus more for grill
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon finely chopped rinsed salt-packed anchovy fillet
    • 3 radishes, trimmed, thinly sliced on a mandoline
    • 1/4 cup parsley leaves with tender stems
    • 2 bunches scallions, roots trimmed
    • A spice mill or mortar and pestle


    1. Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
    2. Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
    3. Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
    4. Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.


Makes 6 servings 


    • 3/4 cup canned light unsweetened coconut milk
    • 1/2 cup plain Greek yogurt
    • 1/2 cup smooth peanut butter
    • 1/4 cup fresh lime juice (about 2 limes)
    • 2 teaspoons (packed) light brown sugar
    • 2 garlic cloves
    • 3/4 teaspoon kosher salt plus more for seasoning
    • 1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish
    • 2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
    • 1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1″ chunks
    • 12 firm ripe small apricots, halved, pitted
    • Freshly ground black pepper
    • 1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
    • Lime wedges
    • Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.
    • Special equipment: Twenty-four 6″ bamboo skewers (soak in water for 1 hour before using)


    1. Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
    2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2″ apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
    3. Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.


Serves 4
20 minutes
40 minutes


  1. For the salmon:
    • 1 1/2 pounds skinless salmon fillet
    • 2 teaspoons finely grated lemon zest
    • 1 teaspoon finely chopped oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3 tablespoons extra-virgin olive oil
    • 4 ounces roasted bell peppers from a jar, thinly sliced
  2. For the salad:
    • 1/2 pound small new potatoes, halved
    • 1 bunch asparagus (about 1 pound), trimmed
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 1/2 teaspoon honey
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup finely chopped dill, plus sprigs for serving
    • 1/2 head of escarole, coarsely chopped (about 8 cups)
    • 3 ounces feta, crumbled


  1. Cook the salmon:
    1. Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
  2. Meanwhile, make the salad:
    1. Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
    2. Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
    3. Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

New Music Monday

DJ Clue Ft. Future & Tru Life – Last Night (Audio)

DJ Clue teams up with Future Hendrix and Tru Life for a new collaboration titled “Last Night.”

Papoose – Pickin Up Bags ft. Fetty Wap

Papoose connects with Fetty Wap on his brand new single called “Pickin Up Bags” produced by Harry Fraud. Have a listen up top and purchase it on iTunes.


Celeb News

Future Ft. Nicki Minaj – You Da Baddest (Official Music Video)

Sounds like Future’s got him one. Check out his new single/music video called “You Da Baddest” featuring Nicki Minaj.

“You Da Baddest” Available at iTunes http://smarturl.it/YouDaBaddest.iTunes
Apple Music http://smarturl.it/HNDRXX.AM
Spotify http://smarturl.it/HNDRXX.Sptfy


Ne-Yo – Another Love Song (Official Music Video)

Ne-Yo shares the official music video for “Another Love Song” single off his forthcoming new album expected later this year via Motown Records.

Watch it below.

Buy & stream “Another Love Song” now: https://NE-YO.lnk.to/AnotherLoveSongYD

Follow Ne-Yo online:

Kendrick Lamar Ft. Rihanna – LOYALTY. (Official Music Video)

Kendrick Lamar and Bad Girl Riri team up to shoot the official music video for their collaboration titled “LOYALTY.” The song is off of Kendrick’s latest album, “DAMN.” Cop it now from iTunes https://itunes.apple.com/us/album/damn/id1223592280

Dir: Dave Meyers & the little homies 
Prod: Anthony “Top Dawg” Tiffith, Dave Free, Nathan K. Scherrer

Words Of Wisdom Wednesday

Health isn’t just about what you’re eating. It’s also about what you’re thinking and saying too

Great opportunities, connections, and experience are coming my way

You’re not the past

You’re not the pain

You’re not the struggle

You’re who you want to be

You have to decide that you love yourself more than all the nonsense you put up with. Know your value, know your worth, you deserve the best

Kind words cost nothing


Tasty Tuesday


4 servings


    • 1 fresh red chile (such as Fresno), seeds removed, finely grated
    • 3 garlic cloves, finely grated
    • 1 tablespoon coarsely ground pepper
    • 1 tablespoon fresh lime juice
    • 2 tablespoons vegetable oil, plus more for grill
    • 1 pound large shrimp, peeled, deveined
    • Kosher salt
    • Lime wedges and Kashmiri chili powder or paprika (for serving)
  1. Special Equipment
    • Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water


    1. Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
    2. Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

lamb-chops-with-polenta-and-grilled-scallion-sauce-hero-09062017LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE

4 servings
35 minutes
35 minutes


    • 8 lamb rib or loin chops (about 2 pounds)
    • 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
    • 1/2 teaspoon freshly ground black pepper
    • 1 pound prepared polenta, sliced into 1/2″ rounds
    • 1/2 cup olive oil, plus more for brushing
    • 1 bunch of scallions, roots trimmed
    • 1 jalapeño, halved lengthwise
    • 1 cup basil leaves, finely chopped
    • 1/4 cup fresh lemon juice
    • 3 tablespoons plain yogurt
    • 6 cups torn leafy lettuce, such as green leaf lettuce
    • 1 cup cherries (about 6 ounces), pitted, halved


    1. Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
    2. Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2–3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
    3. Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
    4. Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
  1. Do Ahead
    1. Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.

indian-spiced-babyback-ribs-with-tamarind-glaze-ba-062017BABY BACK RIBS WITH TAMARIND GLAZE

4 servings


  1. Ribs:
    • 2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise
    • 5 ounces ginger, peeled, chopped
    • 1 orange wedge (about 1/8 of orange)
    • 5 star anise pods
    • 2 1/2 cups unfiltered apple juice
    • 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
    • 6 habanero chiles, halved lengthwise, seeds removed if desired, divided
    • 1/4 cup plus 1/3 (lightly packed) light brown sugar
    • 1/2 cup ketchup
    • 1/3 cup apple cider vinegar
    • 1/4 cup tamarind concentrate
    • 3 tablespoons honey
  2. Salad and assembly:
    • Vegetable oil (for grill)
    • Kosher salt
    • 1 Persian cucumber, thinly sliced
    • 1/2 small red onion, thinly sliced
    • 1/2 serrano chile, very thinly sliced
    • 2 teaspoons fresh lime juice
    • Micro cilantro and/or cilantro sprigs and lime wedges (for serving)


  1. Ribs:
    1. Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2–2 hours. Chop remaining chiles while ribs are cooking and set aside.
    2. Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
    3. Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1 1/2 cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
  2. Salad and assembly:
    1. Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
    2. Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
  3. Do Ahead
    1. Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.


New Music Monday

J.R. Donato – Big Business ft. Wiz Khalifa

Taylor Gang‘s J.R. Donato and Wiz Khalifa link up for “Big Business” produced by Ricky P. The track is set to appear on J.R.’s upcoming FWTDK EP, which features production from 808 Mafia and guest appearances from Ty Dolla $ign & Chevy Woods. Have a listen up top.