history lesson

Here's our post after the our first show. We were so excited. Here we are three years later and still working out some bugs (lol). Here's what we wrote: The first show is history. Like all new ventures, this one had some rough spots too. The show was a little shaky at times, but still manage to entertain. The second show is already in development stages. Please return to Saturdays at 4pm live on KXXT 1010 am. Go to the website http://www.gospelcafeonline.com for information

Gospel Smile

It's Anniversary Time

Thank you for your continual support for the show. We are celebrating our third year on the air.

Forever Jones-He Wants It All

The Number One Gospel Song In The Country!

Feed Your Tummy

Fried Chicken


Recipe courtesy Tyler Florence




Ingredients

1 (3 to 4 pound) chicken, cut up into 10 pieces

Kosher salt

3 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons sweet paprika

2 teaspoons cayenne

Freshly ground black pepper

1 quart buttermilk

2 tablespoons hot chili sauce (recommended: Srirachi)

Peanut oil, for frying

1/4 bunch fresh thyme

3 big sprigs fresh rosemary

1/4 bunch fresh sage

1/2 head garlic, smashed, husk still attached

Lemon wedges, for serving

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.



In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.



Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,

then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.



Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.



Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

I'm Over It Now, but you Just Don't Wanna Know

Love this verison. This verison is from the movie "I Can Do Bad By Myself" It's actually two songs of Pastor Marvin Winans, Just Don't Wanna Know and It's Over Now, both are from his CD "Alone, Not alone".

Gospel Smile

Sorry about the song,
some of the images are really funny

A Sample of The Comments About Mega's E Gospel Cafe

Look at what others are saying

ryshanda said: September 11th, 2010 4:37 pm


hey family enjoying the music up here in the d keep us in your prayers





Kawana Shephard said: August 21st, 2010 8:18 pm

facebook...kawana shephard





Melissa Harris said: July 17th, 2010 6:54 pm

PEACE and BLESSINGS !





August Davis said: June 12th, 2010 4:31 pm

Inspiring music today. Like a sweet breeze in a tropical paradise. Mahalo





JAMES CHASE said: May 28th, 2010 8:39 am

YOUR MUSIC IS ANNOINTED AND HARD TO FIND SOMETIMES. THANK YOU FOR YOUR RADIO SHOW.

Feed Your Tummy

Grilled Shrimp with Garlic (Gambas al Ajillo)

Recipe courtesy Bobby Flay, 2007

Show: Boy Meets Grill
Episode: Spanish Style Grilling
The show airs on The Food network, (check your local cable for listings)




Ingredients

3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced

Special equipment: wooden skewers soaked in water

DirectionsHeat the grill to medium.


Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.


Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.


Increase the heat of the grill to high.


Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Gospel Smile

I'm sorry this just funny to me
I have give him prop, he testified on the Lord goodness most don't even try to praise him, he tried just he didn't know the words. God Bless Him!

Listen!

gospel smile

How Do Yo Know God Is Real?

Our first offical post on Facebook was a question and testimonal. How do you know God Is real. I gave my testimonial about how God safely drove me to my second job afetr falling alseep at the wheel. I was working two full times job several years back. I just finish a 12 hour nightshift position when home took a nap and had to drive almost 45 minutes to the next one. I was driving down the Interstate 10 from downtown Phoenix to a small town called Buckeye Az. I remember just passing 110th ave and the next thing i knew i was driving in the medium. I quickly gain my composture and continue on to work. The area in which i felled alseep was a part of the highway that was several feet off the ground and seperated by concrete dividers. I somehow safely drove passed that part of the highway that carried on for about another 5 to 10 miles. I woke up driving in a grassy medium. I knew that is was the Lord who had his had on the wheel.

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Song Of The Moment

Gospel Smile

Poor staint just wanted to express his joy !

Gospel Smile # 3

Please Support The Show

Please Support the Show

Feed Your Tummy

Barbecue Chicken
Recipe courtesy The Neelys

Show: Down Home with the NeelysEpisode: The Man Can Cook

Level: Easy
Yield: 6 to 8 servings
CloseTimes:Prep10 min Inactive Prep8 hr 30 min Cook1 hr 10 min Total:9 hr 50 min Recipe

Ingredients
2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Italian dressing, recipe follows
1/4 cup Neelys Barbecue Seasoning, recipe follows
1 cup Neelys Barbecue Sauce, recipe follows
Directions
Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.


If Cooking Inside:
Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.

Place into a preheated 350 degree F oven for 45 minutes.


If Grilling Outside:
Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.


Neely Italian Dressing:
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neelys Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Yield: 1 1/2 cups


Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce


2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Don't forget to catch The Neely's on the Food Network. Check your local cable company for time, date and channel.

Song Of The Moment

Be My Guest

Please remember to sign the guestbook at Gospelcafeonline.com it the way we gauge who's listening and enjoying the show. Coming soon are gifts and prizes you can win just by leaving a comment @ Gospelcafeonline.com

Gospel Smile 2

I remember this well back in the day. My father was a Deacon before becoming a pastor. He would make up songs too.

Gospel Smile

I just love this video. It the first our our regular Gospel Smile.

Did that preacher push that kid off the pulpit?

Feed Your Tummy (light and Easy)

Basil-Lemon Shrimp Linguine

This recipe comes from Diabetic Living.

Basil, considered to be a royal herb in ancient Greece, provides color and flavor to this quick seafood and pasta recipe.


Servings: 4 (1 1/2-cup) servings
Total: 30 mins
Rated : Not yet rated
Rate and Comment
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See More Diabetic Living Recipes Ingredients
1 pound fresh or frozen large shrimp in shells
6 ounces dried linguini or fettuccine
1/2 teaspoon salt
8 ounces fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
Nonstick cooking spray
2 cloves garlic, minced
1 cup thin red, yellow, and/or green sweet pepper strips
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground black pepper
1/4 cup sliced green onions
2 tablespoons lemon juice
1 tablespoon olive oil
Fresh basil sprigs (optional)
Lemon wedges (optional)


Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. 2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm. 3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat. 4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges. Makes 4 (1 1/2-cup) servings.

Song Of The Moment

3rd time

We are getting close to our third anniversary. We are going to do something really special this year and we want you to be apart of it. Please continue to listen to Gospel Cafe every Saturday On KXXT 1010 am or online at Gospelcafeonline.com

Gospel Cafe

We were recently were on vacation. We are back serving the best Gospel Music anywhere.

I really enjoy this show here are my favorite performances in no preticular order







For more oustanding performances check out the show on BET

More Sunday's Best

BET's "Sunday's Best" is dwindling down towards its final two. The show slash it way through 20 contestants in less than four weeks. The numbers flew by so quickly,it went from 20 to 10 to 7 to 5 to 3. this week show will eliminate another contestant leaving us with the final two.
Like last year, all contestant have a great chance at being BET's "Sunday's Best. Duward Davis voice is incredible, his choice in arrangement remind me of Luther Vandross. His rendition of "I Believe In You And Me" is just stunning. Elder Goldwater brought me to tears the first time I heard him sing, His voice pulls you in and warps itself around you and comfort you. His talent is undeniable. Leandria Johnson voice is wicked. Her styling and heartfelt tone grabs at the heart and doesn't let loose. Her pre-story of being homeless is forgotten until you hear her testimonial through song.
Again, it doesn't matter who wins, we will all be winners. I just wish the show would stop the acceleration of the show and give us a chance to hear more of the wonderful voices. Even with it's fast pace it is still one of the best shows on television. Watch the show on BET or catch it online at BET.com.

Sunday's Best Returns

My favorite show has returned to television. BET's Sunday's Best has return with 10 new episodes. Sunday's Best is an American Idol-type show with contestants singing gospel songs.
I have been watching via the net to catch up on the shows i missed. This season started off in Africa, then Philly, Detroit And New Orleans looking for the next big gospel star. I'm pleased with their selection this year. There is some amazing talent. My only issue with the show is the fact that they run through contestants. they start with twenty, slash it to ten and then slim it to seven and then to five. This is the best show on BET Network.
The talent is nothing short of outstanding from it's host Kirk Franklin, it's Judges, Donnie McClurkin, Yolanda Adams, Mary Mary and it stellar line-up of guest: J. Moss, Kurt Carr, Kim Burrell, Donald Lawrence and last year winner Y'ana Crwaley. It's the only show on that have tears streaming from my eyes from the ministry through music.
If you haven't seen the show, please check it out on the BET Network. Check your local listing for time and dates. You can also check it online at BET.Com

I'm Back!

It's been awhile, I moved and i was working on a vacation and our 3rd anniversary.

Praise Him In Advance

I think it's time to revist this theme

Sunday's Best

The reason to look at television is returning. I was glad to hear that BET's Sunday best will be returning later this year. I truly enjoyed the show last year. It became one of my favorite shows. I still waiting on the finish project from Y'anni Crawley, last year winner and Jessica Reddy, the runner-up. I been on BET's Blog and read the entries concerning the release of the project. The last post ststed that Y'anni was still in the production studio putting it down

Morning Star Sanctified Church

Presents:

Benefit Fundraiser Gospel Rap Extravaganza


FEATURING:



“DMX”


“Smooth Rapture”


“The God Chaser”

Minister Elliott
Mime Dancers
And Many More



Tickets on Sale Now!

(Limited Seating)

$25 Tickets


Where: Independence High School 6602 N 75th Ave Glendale AZ

More Information on ticket sales: 602-323-1440/623-810-6524/602-773-8042

Feed Your Tummy

Hurry Up Chicken Pot Pie
Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Quick Fix

Ingredients2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Directions
Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.


This recipe is courtesy of Food Network show "Easy Fix with Paula Deen"

Song Of The Moment

I Love this song It's Fred Hammond at his best. "Thoughts Of Love" from the CD "Love Unstoppable" in stores now.

Feed your tummy

Everybody knows I love spaghetti, I can eat it three or more times in the week. You have to be a terrible cook if I don't eat your spaghetti. I like it with meat or not, white sauce orr traditional red sauce. I even tried BBq spaghetti. This recipe comes from the Food Network hit show "Down Home with the Neelys" check your local listing for the show airs

BBQ SPAGHETTI
Ingredients
1 tablespoon olive oil
1 small green bell pepper, chopped
1/2 yellow onion, finely chopped
1 tablespoon garlic salt
3 1/2 cups Neely's BBQ sauce, recipe follows
1 pound pork, beef, or chicken, cooked and chopped into bite-size pieces
1 pound spaghetti
Directions
In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.

Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce.

Neely's BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Jerard Woods

I was on Itunes buying new music for the show and bought one of my new favorite song called "Who". I have felled in love with the artist Jerard Woods his voice is great. Check out this tune by him.

Happy New Year