Thursday, July 28, 2016


  • 1 teaspoon dried parsley leaves
  • 1  teaspoon ground oregano
  • 1  ts ground black pepper
  • 1 tablespoon olive oil
  • 6 skinless and boneless chicken breasts
  • 1 teaspoon garlic powder
  • 2 jars of your favorite spaghetti sauce
  • 1 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 ts season salt
  • 6 slices of  mozzarella cheese
  • 1 cup of parmesan cheese
1 box of spaghetti noodles

  1. Preheat the broiler/grill to a medium heat setting.
  2. Combine the herbs in a shallow bowl with salt and pepper and oil. Coat both sides of each chicken fillet with the oil. Heat a large heavy oven-proof skillet over high heat. Add the fillets and pan fry on each side until golden (about 5 minutes on each side).
  3. . Spoon the marinara sauce over and around the chicken. Add the Italian seasonings into the sauce and stir them through. Sprinkle 2 tablespoons of the parmesan cheese over each chicken fillet;add the slices of mozzarella cheese to the chicken and  transfer to the oven and broil  until the cheese has melted and the chicken is cooked through (about 3 to 5 minutes).
  4. Garnish with parsley flakes and serve over spaghetti noodles, mix the remaining sauce with the spaghetti noodles as always cook the noodles according to the package.

Monday, July 25, 2016



  • 2 (12 inch) Italian-style rolls
  • 1 pound thinly sliced boiled ham
  • 1 pound thinly sliced capicola
  • 1 pound thinly sliced provolone cheese
  • 1 pound thinly sliced Genoa salami
  • 2 cups shredded iceberg lettuce
  • 1 thinly sliced large tomato
  • 1 thinly sliced white onion
  • 2 tablespoons olive oil
  • Salt, pepper, Italian oregano
  • Hot and/or sweet peppers, optional


  1. Slice roll horizontally, being careful not to slice all the way through.
  2. Open up the roll and layer on ham, capicola, provolone cheese and Genoa salami (about 4 slices each).
  3. Top with lettuce, tomato slices, onion, 1 tablespoon oil,  salt, pepper, oregano and peppers if desired. Slice and serve.
  4. toast for 1 minute in the very bottom of your gas stove, with the top later of bread off. the top bun is nice and toasty, DRIZZLE THE REST OF THE OIL OVER SANDWICH.

Sunday, July 24, 2016


Recipe Ingredients:
  • 6 pork Steaks, 
  • 1 sweet onion, thinly sliced
  • 2 teaspoons seasoned salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup  flour- any kind
  • 1/2 cup vegetable oil
  • 2 cups water

rinse meat and  pat dry with paper towels and set aside.
In a small bowl add  your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.

Rub on each steak. then thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later  in the onion gravy.

Heat vegetable oil in heavy skillet over medium-high heat. When the oil is hot enough add pork  and brown on each side for about 5 minutes per side. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.

Now make the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, be careful  not to burn the gravy.

Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork  to skillet, reduce heat to simmer, cover and cook for about 30 minutes. The meat is done when it's tender. Add additional season to taste if necessary.
also if it gets too thick add more water to the gravy
serve with white buttered rice.

Saturday, July 23, 2016

Cilantro Lime Chicken

1 1/2 lbs  chicken thighs with skin or chicken breast
Lime wedges,and cilantro for garnishing
3 tablespoons olive oil
2ts  garlic powder
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes
1/2 teaspoon salt or more to taste
Preheat oven to 350F.
Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours. I like to do mine the night before.
Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual  squirt some fresh lime juice and garnish with cilantro, and as always a family that eats together stays together. or if you cook it on the grill and use breast cook 4 minutes per side after slicing the breast thin


  • 1 TB olive olil
  • 1 (13.5 oz) package Turkey Pepper Jack Smoked Sausage
  • 1 ts garlic powder
  • 1 (20 oz) package fresh tortellini
  • 10 oz Alfredo sauce
  • 7 oz prepared pesto
  • 1 (14.5 oz) can diced tomatoes with italian seasonings, partially drained
  • ½ cup shredded parmesan cheese
  • ½ cup mozzarella cheese
  1. Begin by preparing tortellini according to package directions.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Slice the sausage and add to the hot pan, cooking until lightly browned. Add in garlic and sauté until the Aroma smacks you in the face, about 30 seconds.
  3. Once tortellini is finished cooking, drain well and add to the skillet with the cooked sausage, along with Alfredo sauce, pesto, and diced tomatoes -drain just a little of the tomato juice.
  4. Reduce heat and stir ingredients well to combine. Continue cooking over low heat until heated through, about 5 minutes. Stir in Parmesan cheese and mozzarella. Keep warm until ready to eat
  5. A family that eats together, stays together.



  • 4 beef cube steaks, pounded thin
  • 2 large eggs
  • 1/2 cup milk
  • 2 cups flour
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 tablespoon Cajun spice
  • salt to taste
country Gravy:
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon Cajun spice
  • salt to taste
  • 3 cups milk
Whisk eggs and stir in milk in a shallow dish big enough to dip the meat.
Stir together seasoned flour and place in another shallow dish.
Dredge the patties in flour, shake off excess, dip in egg wash, the coat in flour again.
Heat oil 1/4 inch deep in a nonstick skillet and pan-fry patties over medium heat until golden and cooked through, then drain.
To make gravy, melt butter in a skillet then whisk in the flour and seasonings and whisk over low heat until it is the color of peanut butter.
Whisk in cold milk and continue to stir over low heat until mixture boils; boil one minute or until thickened.
Serve gravy over chicken fried steak and traditionally with  potatoes.


  • 2 POUNDS cooked sliced roast beef, roast turkey, roast pork, or roast chicken, warmed
  • 1 to 1-1/2 cups hot mashed potatoes
  • 4-6 ounces hot gravy (appropriate for the meat, such as beef gravy on beef)
  • 1 slice soft white or whole wheat bread
  1. Place bread on plate and cover with mashed potatoes, a little of the gravy, the meat, and the rest of the gravy.
  2. Serve hot with a side salad or hot vegetable to make a meal.




  • 1/2 cup mayonnaise

    • 1/4 cup sour cream
    • 2 chipotle chiles from 1 can of chipotles in adobo
    • 2 tablespoon freshly squeezed lime juice

Place mayonnaise, sour cream, lime juice, and chipotles in a blender. 
Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.

  • ½ loaf of Italian or French bread at least 3 inches wide and a foot long
  • ¼ pound sliced  salami
  • ¼ pound sliced Italian pepperoni
  • ¼ pound sliced sweet or hot capicola 
  • ¼ pound thinly sliced prosciutto
  • ¼ pound aged good quality provolone cheese, sliced
  • 2 tablespoons extra virgin olive oil
  • 2 Roma tomatoes, sliced
  • ½ cup fresh basil leaves, divided
  • ¼ cup shredded Parmesan cheese
  • 1 cup shredded mozzarella 
  • ¼ pound sliced provolone cheese
  • 1 teaspoon dry oregano

  1. Preheat oven to 400 degrees.

To Prepare the mayo and chill

To Prepare the Sandwich
  1.   split the loaf in half so you have two open halves.
  2.  Spread two tablespoons of the MAYO on each inside cut.
  3. Then begin layering the cold cuts on the bottom half and finish with the provolone. Top with half of the basil leaves and place the top half of the bread over the basil pressing the MAYO  side down over the basil.
  4. Heat the pan on the stove. Brush one tablespoon of olive oil on the top half of the sandwich and brush the other tablespoon of olive oil on the pan press down. Place sandwich on heat over brushed oil and brown both sides, pressing down slightly to flatten sandwich. Heat until the bread is nicely browned.
  5. Line a small sheet pan with foil and place the grilled sandwich onto the foil.
  6. Lay the other half of the basil leaves and all of the sliced tomatoes over the top of the browned top of the sandwich.
  7. Mix the Parmesan, mozzarella, provolone and oregano in a small bowl and spread over the basil and tomatoes
  8. Place the pan in the hot oven for 5-7 minutes to melt and brown cheese. Serve by cutting into four even pieces. .

Friday, July 22, 2016



Wednesday, July 20, 2016


1 lb bag of navy beans rinsed
1 onion diced
1/4 cup of bacon fat or meat of your choice
1tb of season salt
8 cups of water
Place all ingredients in crock pot on high for 8 hours
I started mine before work and let it cook all day.
When I got home it was nice and thick and did not stick

The hot water cornbread is on the blog. Do a search and you will find it.

Pan seared chicken

  • 2 boneless skinless chicken breasts-pounded out about 1/2 inch
  • 1 ts salt
  • 1 ts pepper
  • 1 ts garlic powder
  • 1 ts paprika
  • 1 teaspoon steak seasoning
  • 1/2 cup of canola or vegetable oil
  1. Season the chicken breasts with salt and pepper
  2. mix the other seasonings together and rub on both sides of chicken.
  3. Heat  oil in a large skillet over medium-high heat. Sear the chicken breasts in the hot skillet for about 5 minutes on each side, without crowding them, until golden brown in color. Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink. Remove chicken from the skillet and keep warm.

Friday, July 15, 2016


2 cups diced pineapple
1 1/2 cups diced mango
1/2 scotch bonnet pepper (no seeds)
1/4 teaspoon black pepper
1/2 lime (juice)
1/4 teaspoon sea salt
1/2 cup diced red onion
1/2 cup chopped cilantro
3/4 cup diced tomato


3 cups (rice cooker sized cup) brown INSTANT
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)
* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

spicy fried chicken for a party

-5 lbs chicken (trimmed)
1 tablespoon salt
1 teaspoon black pepper
3-5 cups butter milk
1 1/2 tablespoon pepper sauce
1/2 teaspoon grated ginger
1 heaping tablespoon cayenne pepper
1/2 teaspoon ground allspice
Veg oil frying
2 cups flour
4 tablespoons corn starch
fry for 20 minutes if not covered in oil- flip after 10 minutes


whole Chicken cut up
2 scallions
2 tablespoon soy sauce
1/2 cup chopped parsley
10 sprigs thyme
1/4 teaspoon black pepper
1/4 teaspoon allspice
1 lime
1 orange 
1 beer
1 heaping tablespoon brown sugar
1 teaspoon grated ginger
1 scotch bonnet pepper
1 heaping tablespoon brown sugar

Place all the other ingredients in a bowl and mix well.
Pour the marinade over the chicken/s and massage. Allow to marinate in the fridge overnight or at least a couple hours if you CAN'T WAIT

Thursday, July 14, 2016

Grilled pork steaks

5 to 6 pork steaks
Mix together 2 tb of season salt
1 tb of garlic powder
1 tb of paprika
1 tb of black pepper

Rub on pork steaks.
I cooked on a gas grill for 20 minutes on each side.
.flipping every 5 minutes


  • 2 cups of chopped tomatoes
  • 1 tablespoon of finely chopped onion
  • 1 tablespoon of finely chopped green bell pepper
  • 1 cup of chicken broth
  • 1/2 cup of butter or  margarine
  • 1/2 cup of all purpose flour
  • 1 to 2 cups of milk 
  • salt and pepper to taste
  • use on meatloaf

Peel, seed and dice the tomatoes, reserving the juices. In a small pot, bring the chicken broth to a boil; add the tomatoes and juices, onion and green pepper, and let simmer while you prepare the roux.

In a separate skillet, heat the butter over medium heat; stir in the flour. Cook and stir over medium, stirring constantly, until it reaches a light beige color. Quickly stir in the broth and tomato mixture, adding slowly, but continue until fully incorporated. Stir in the milk and season with salt and pepper, and simmer for 5 to 10 minutes or until nicely thickened. 



2 -(8 ounce) packages refrigerated crescent rolls
2 - (8 ounce) packages cream cheese, softened
1  cup light sour cream
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green onions
1 cup shredded Cheddar cheese
  1. Preheat oven to 350 degrees F .Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. DO NOT BURN THE BOTTOM OF THE CRUST
  2. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
  3. In a small mixing bowl, combine cream cheese, sour cream, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green onion, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.