Simple Roasted Chicken

Santa brought me a shiny new convection oven for Christmas, and I finally got around to reading the instruction booklet. I decided to make one of my favorite meals and it turned out perfectly! If you’re making this in a conventional oven  preheat to 425. Also, check your chicken for doneness at the end of our prescribed roasting time,  if you need to return it to the oven, do so in 15 minute increments.

Serve this roasted chicken up with root veggies and potatoes or your favorite side.  Left overs make perfect sandwich fare!



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Red Beans And Rice


Red Beans and Rice is  one of our favorite recipes when the weather starts to cool. This is one my ‘ seat of the pants’ recipes so feel free to adjust to your own personal tastes. This one is guaranteed to be one of your favorites too.  You won’t need to ‘guard’ the stove as this one takes some time, but I”ll promise the results beat any packaged variety you’ll find. Grab a print and let me know how your recipe works out!


I recommend using only the dried  red beans, not canned, for this recipe. The canned beans would end up as mush because of the cooking time necessary for the other flavors to blend. Its worth  every ounce of effort and really one of those super simple recipes once you have all your ingredients  assembled…. 

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Off The Rack: Recipes With Garlic

It’s time to bust out your rack again…your spice rack.  This week we are exploring the savory and delicious world of garlic.  Isn’t garlic one of everyone’s favorite spices?  In addition to being delicious it wards off the evil vampires…right?  Now it’s time to take that spice off the rack and make these simple recipes with garlic.

garlic recipes

Pasta with Garlic-Herb Olive Oil Sauce
sun dried tomatoes pasta with garlic oil recipe

Season With Spice

Avocado Hummus
avocado hummus

Kiran Tarun

Crab Cakes with Garlic Aioli
crab cakes with garlic aioli

We Call Him Yes! Chef!

Garlic Potato Cake
garlic potato cake

Unruly Bliss

Roasted Garlic
roasted garlic

Will Cook For Friends

Soft Cheese Bread
soft cheese bread

Seasons & Suppers

The only thing left to do is start cooking…and stock up on breath mints. 



Snake Bite Chili

This time of year we love a hearty dinner. Something warm and comforting after a day of full on rain or snow. This Snake Bite Chili recipe is a perfect middle of the week dinner! But mind you, like my friend Lori says, “Chili isn’t a last minute meal”. It truly is an all day or 2 day deal. (its always better the second day as any Chili afficanado will tell you!) Cooking this in the crockpot insures you don’t have to ‘watch and stir’ or risk burning, but you can cook this in a large soup pot on the stove.


For Christmas this year, I got a deep freezer. Complete with bow. I love it, its what I asked for and now keeping a freezer larder is even easier. This recipe makes a huge pot and unless you’re a family of 10 or more, you’ll have plenty to store back for another meal. It freezes beautifully! And its versatile. Make it mild or hot or somewhere in-between  The choice is yours (no mixes or packets involved here!)  Serve this bowl of deliciousness with a slice of cornbread or some crispy tortilla chips and you’ve got a hearty meal that your family will love!

Grab a print and give this one a try! Let me know how you like YOUR chili!

4.6 from 5 reviews

Snake Bite Chili
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Homemade high protein and easy!
Recipe type: Main
Cuisine: Southern
Serves: 12
  • 1 pound dried mixed beans (pinto, red, black (use your favs)) rinsed and picked over, and soaked.
  • ⅛ tsp baking soda
  • 3 tablespoons extra-virgin olive oil
  • 1 lean ground beef rough ground
  • Salt and freshly ground pepper
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ tsp cinnamon
  • 1 tablespoon chopped fresh oregano leaves or 1 tsp dried
  • 2 cans chopped tomatoes (diced canned are fine; don’t bother to drain)
  • 1 can Rotel
  • 1 or 2 fresh or dried hot chilies, seeded and minced (wear gloves)(optional)
  • 1 bottle amber beer
  1. Drain soaked beans and rinse again
  2. Add 6 cups water and ⅛ tsp baking soda to beans in large crock-pot.
  3. Cook on high 4 hours or until soft.
  4. Meanwhile brown ground beef in olive oil and drain well.
  5. To the meat now add onion, garlic, chili powder, cumin and oregano leaves.
  6. Add meat mixture to cooked beans (don’t drain off the water from the beans).
  7. Stir in tomatoes and Rotel.
  8. Add Dried Chiles and stir well.
  9. Pour in beer and stir again well. (all the alcohol cooks out so its family friendly)
  10. Reduce heat on crock pot to low and allow to cook until beans are at desired softness and mixture has thickened slightly.
  11. Sprinkle on Cinnamon and stir well.
  12. Garnish with your favorite cheddar, sourcream, guacamole or crispy tortilla strips.
If cooking for the family, optionally use Rotel mild and omit the chili peppers.
**The baking soda is a neat trick I learned to take the ‘gas’ out of the beans. Makes them easy to digest.


Potato Corn Chicken Chowder

 Cool fall days. They’re finally here and so I get to whip out my best soup recipes. This weekend’s choice is my Potato Corn Chicken Chowder recipe. This my friends is true comfort food ! All the things you love from potatoes to bacon and then some. Garnish this tasty delight with  a sprinkle of crispy bacon and green onions and a little grated cheddar and you have a hearty, belly warming dinner, sure to please your hungry gang!  Dress this up for company by serving in a bread bowl if you like. Any way you do it, its gonna be good!  You could even cook this in a crock pot, just boil off the potatoes first and adjust your cooking times.

5.0 from 1 reviews

Potato Corn Chicken Chowder
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Southern Comfort food at its finest!
Recipe type: Main
Cuisine: Southern
Serves: 4-6
  • 5 tablespoons butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups chicken stock
  • 1 cup whole milk
  • 2 large russet potatoes, peeled and chopped small
  • Dash Worcestershire
  • 2 fresh boneless chicken breasts (skin removed) chopped
  • 2 (11 oz cans) shoe peg corn
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
  3. Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
  4. Add salt and pepper, to taste.
  5. Gradually whisk in the stock, then the milk.
  6. Stir in the potatoes and bring the soup to a boil.
  7. Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
  8. Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
  9. When melted add in chopped chicken breast and saute until browned and no longer pink.
  10. Drain off well and set aside.
  11. Remove the soup mixture from heat and using a slotted spoon remove approximately ¼ of the potatoes to a blender canister and pulse several times and return to soup mixture.
  12. Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
  13. Stir constantly during this period.
  14. Serve in individual bowls and garnish with your favorite toppings.

Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping


Southern Shrimp and Grits

Grits are a must in southern cooking and this Southern Shrimp and Grits Recipe is no exception! We love our grits in the south and they’re not just for breakfast! If you’ve never been south of the Mason Dixon line, odds on you’ve never truly enjoyed these yummy bites of deliciousness. For those of you familiar with polenta (basically its yellow grits and a few more things) you’ll love the creaminess of this grits recipe.  Alton Brown of Food Network fame had a whole show on Good Eats dedicated to grits and polenta and the differences. I can tell ‘ya though the whole family will find something they love about this dish! Grab a print and  try this for dinner this weekend!

5.0 from 1 reviews

Shrimp and Grits
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A true Southern Creole classic made family friendly.
Recipe type: Main
Cuisine: Southern
Serves: 6
  • 2 pounds large raw shrimp, peeled and deveined
  • 2 cups milk
  • 1 cup uncooked regular grits
  • 1 tablespoon Creole seasoning
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ¾ cup chopped green onions
  • 1 tablespoon lemon zest
  • 2 teaspoons Asian type Sriracha hot chili sauce (optional)
  • 1 cup shredded Gouda cheese (or sharp cheddar if you prefer)
  • 2 tablespoons KerryGold pure Irish light-butter
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • sliced lemon wedges for garnish
  1. Bring milk and 1½ cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits.
  2. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
  3. Remove from heat, cover and set aside.
  4. Meanwhile, sprinkle Creole seasoning over shrimp and set aside.
  5. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds.(watch closely garlic burns easily)
  6. Add shrimp, and until shrimp are almost pink.
  7. Add green onions, lemon zest, and hot sauce and sauté 3 minutes stirring constantly.
  8. Stir cheese, butter, salt and pepper into hot grits.
  9. Spoon shrimp mixture over warm grits to serve.
  10. Garnish if you like with fresh chives or cilantro and a lemon wedge.
We love the flavor of Gouda Cheese, if you prefer you can substitute sharp cheddar. Sriracha sauce can be omitted and a little hungarian sweet paprika substituted.


White Bean Chicken Chili

Football season brings on the tailgate classics. This White Bean Chicken Chili Recipe has been a favorite of ours for years. I find I’m partial to it over traditional chili because of its freshness with the lime juice being added at the end.  I’m a brand loyalist when it comes to canned beans so I always use Bush’s White Cannellini Beans. Feel free to substitute if you wish, but using them always guarantees the taste and consistency we love!

Serve up with a side of homemade cornbread and you’ve got a game winner every time!

5.0 from 1 reviews

White Bean Chicken Chili
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A Hearty White Chili that’s heart healthy
Recipe type: Main
Serves: 6
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 8 skinned and boned chicken breast halves, cut into bite-size pieces
  • 3 cups water
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
  • 1 (14½-ounce) can chicken broth
  • Lime Juice
  1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
  2. Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned.
  3. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
  4. Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
  5. Stir bean pureé, remaining 2 cans of beans, in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

I am in no way affiliated with Bush’s Beans at this time. We use them and love them.

Deb’s Best Rib Sauce Recipe

Thick or thin? Spicy or Sweet? Red or White?  Southern barbeque and rib sauces are as varied as the people who use them. Here’s the lowdown on ‘the secret’ sauce and seasoning rubs.

  • White Sauce: An Alabama favorite, developed by Bob Gibson almost 80 years ago, served with smoked chicken, its a mayonnaise-vinegar sauce, creamy and delish!
  • Yellow Sauce: South Carolina’s claim to fame, brought to them back in the 1700′s when the Germans settled there. (Makes a great marinade for ribs too!)
  • Red Sauce: Tomato based and can range from deep dark brown to rusty red in color. The most common variety, but only came to prominence after the invention of Ketchup back in the early 1900′s. Texas folks love a thick red, sweet sauce on brisket. That is if they sauce that brisket at all! Folks in Memphis who love ‘wet’ ribs slather on the red stuff. Obviously, Ketchup and vinegar form the base, the addition of things like molasses, Worcestershire sauce or chili sauce, change the flavor and color.
  • Clear Sauce:  Peppery, vinegar type sauces are mostly found in areas like the OBX of North Carolina, the shores of South Carolina and Georgia and Virginia.  Red pepper gives this its zing!
  • Black Sauce: Perhaps the least known of any sauce, only found (that I know of ) in Kentucky. Used as a dipping sauce for mutton barbecue , this one is traditionally made with vinegar, brown sugar and Worcestershire sauce.

And for the purists… Rubs take the spotlight!… 

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Simple Sloppy Joe Thursday

Midweek meals always seem to be a challenge. Growing up, Thursday dinners usually were sandwich nights, tuna salad reigned supreme. It was easy to make, fed a crowd, and it didn’t matter what time the crew sat down to eat.

My favorite sandwich, however, was the Sloppy Joe. And though, the folks at Hunt’s have made a mint off of  Manwich Sauce, I still like the original homemade variety better. Plus, now I use my own organic ingredients and they’re just that much better and healthy too! Serve ‘em up with the kid-favorite  ‘tater tots’ and you’ve got dinner! All in less than an hour.  Win Win !

Sloppy Joes
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Easy Mid-week Family Pleaser
Recipe type: Main Course
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 Organic green bell pepper, diced
  • 1 Organic red bell pepper, diced
  • 1 stalk Organic celery, diced
  • 1 small yellow Organic onion, diced finely
  • 2 garlic cloves, diced finely
  • Salt and freshly ground black pepper
  • 2 pounds lean Organic ground beef
  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup barbecue sauce (bottled or homemade)
  • 1 teaspoon hot sauce (original Tabasco)(optional)
  • 4 warmed burger buns
  1. Heat oil in a large iron skillet or heavy skillet with straight sides.
  2. Add the bell peppers, celery, onion and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.
  3. Add the ground beef to the vegetables.
  4. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.
  5. Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet.
  6. Stir until mixed well.
  7. Simmer until thickened, about 10 minutes.
  8. Serve on hamburger bun with extra sauce.
Dicing the peppers, onions and celery will ‘hide’ the veggies from picky eaters. If you prefer, chop them to your own preferred size and add some crunch to your sandwich. I choose organic meats and veggies. Its a personal choice, I recommend these ingredients highly. This recipe is easily doubled or tripled depending on your needs. Little kids love little sandwiches. Use slider buns for the little ones.

Shrimp Scampi Fra Diavolo Recipe


Fra Diavolo (Italian for “Brother Devil”) is the name given to a spicy sauce for pasta or seafood. We like a little heat with our food .We love garlic. We love seafood. And butter? Its all I’ll use. This is a go to recipe for me, and frankly one I’ve used and embellished over the years. Nothing is perfect the first time yanno. So adjust the flavors to your family’s liking. You can leave out or reduce the red pepper flakes if you’re serving the family and the kids don’t like a spicy sauce, but honestly.. there’s not a whole lot of hot in this!


Shrimp Scampi Fra Diavolo
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Serves: 6
  • ¾ lb linguine or regular pasta
  • 1 white onion peeled and finely sliced
  • 1 green bellpepper finely sliced
  • 1 red bellpepper finely sliced
  • 7 cloves garlic, chopped and peeled
  • 2 tablespoon extra-virgin olive oil
  • 4 tablespoons fresh creamed butter melted
  • 2 pounds extra-large or jumbo shrimp, peeled and deveined
  • 4 sprigs fresh thyme
  • 2½ teaspoons kosher salt
  • 2 cups dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 6 tablespoons unsalted butter
  • ½ cup chopped fresh Italian parsley
  • 2 tablespoons red pepper flakes
  • 3 lemons sliced to wedges for garnish
  1. In a large zip lock bag combine ½ of the melted butter, shrimp, ½ of the garlic, thyme , and white wine. Seal and toss lightly so that the shrimp are completely covered. Place in refrigerator while you continue.
  2. Prepare pasta: In a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  3. Some cooks recommend using a bit of oil in the water to keep the pasta separated. DO NOT DO THIS, YOUR SAUCE WON’T STICK TO THE NOODLES. The salt is all it takes to keep the pasta separate. Once cooked, remove from heat,drain off all but a small amount of the cooking water and set aside.
  4. Pour the remaining ½ of the melted butter and olive oil into a large skillet over medium high heat. Add in ½ of the garlic and let it begin to sizzle (watch closely, it burns quickly) add in onions and bell peppers and sweat down til slightly soft. (we like a little crunch still in our bell peppers) Remove to a covered bowl or plate.
  5. Pour remaining 1 tablespoon olive oil into the large skillet over medium-high heat then add half of the shrimp and all of the thyme.(save off the marinade for the last step) Season with ½ teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  6. Add the remaining marinade to the same skillet set over medium heat. Cook, stirring constantly, until the sauce has reduced and begins to slightly stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in lemon juice, the remaining 1½ teaspoons salt, and 1 cup water. Bring the sauce to a rapid boil and cook whisking constantly until reduced by half, 4 to 5 minutes
  7. When the sauce has reduced, return the shrimp, peppers and onions to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes.
  8. Stir in the parsley.
  9. Serve immediately lightly tossed over linguine or pasta.