Supper’s On (Main Dishes)

Smothered Chicken

Chicken of choice (I used bone-in thighs)

  • 2 tsp salt

  • 2 tsp pepper

  • 2 tsp Dan-O’s Original seasoning

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Accent (optional)

  • 4 cups chicken broth

  • 6 tbsp butter

  • 6 tbsp flour

  • 1/2 bell pepper, diced

  • 2 stalks celery, diced

  • 1 onion, chopped

  • 1 tbsp minced garlic

  • 1/2 cup heavy whipping cream (optional)

  • Olive oil

Instructions

  1. Clean and trim chicken, then pat dry.

  2. Mix all seasonings in one bowl and add flour to another. Drizzle chicken with olive oil and season, reserving about 2 tbsp of seasoning to mix into the flour.

  3. Heat oil in a pan and sear each side of the chicken for about 4–5 minutes (it won’t be fully cooked). Remove and set aside.

  4. Discard excess oil and impurities. Melt butter in the same pan, then whisk in flour. Cook for a few minutes until slightly browned and nutty.

  5. Add diced vegetables and cook for 2 minutes, then add minced garlic and cook 1 more minute.

  6. Slowly whisk in chicken broth, stirring constantly. Simmer for 3 minutes, then add cream (if using) and simmer for another 2 minutes.

  7. Return chicken to the pan, cover, and simmer for about 30 minutes or until chicken is tender and fully cooked. Spoon gravy over the chicken occasionally as it cooks.

Why You’ll Love This Recipe

  • Made in ONE pot – minimal cleanup

  • Juicy, tender chicken thighs every time

  • Comforting, flavorful onion gravy

  • Perfect for busy weeknights or Sunday dinner

This one-pot chicken thigh recipe is comfort food at its best   hearty, budget-friendly, and absolutely delicious.
Serve it with white rice, mashed potatoes, or crusty bread to soak up every drop of that savory gravy!

Chick-fil-A Nuggets with Sauce

  • 1 1/2 lbs chicken breast

  • 1 cup pickle juice

  • 1 cup buttermilk (or milk)

  • 1 egg

  • 2 cups all-purpose flour

  • 2 1/2 tbsp sugar

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp paprika

  • 2 tsp salt

  • 2 tsp pepper

Instructions

  1. Clean and cube chicken breast. Cover with dill pickle juice and marinate for at least 30 minutes (overnight for best flavor).

  2. Mix all dry ingredients together and set aside.

  3. Whisk egg and buttermilk in a separate bowl.

  4. Dip chicken pieces in flour, then in egg mixture, then back into flour. Place on parchment paper to rest briefly.

    For a lighter coating, just dip once in egg mixture then flour.

  5. Fry chicken in hot oil at 350°F until golden brown and crispy. Place on a wire rack to drain excess oil.

  6. Serve hot with homemade Chick-fil-A sauce and enjoy!

Chick-fil-A Sauce

  • 1/2 cup Duke’s mayonnaise

  • 1/4 cup honey

  • 1/4 cup barbecue sauce

  • 2 tbsp yellow mustard

  • 1 tbsp lemon juice

Mix all sauce ingredients well until smooth and creamy. Enjoy with your crispy nuggets!

Tips & Highlights

  • Marinate chicken in pickle juice for that signature Chick-fil-A flavor

  • Double-dip for extra crispy breading

  • Make the sauce fresh — it’s the secret to that authentic taste

This recipe brings the famous Chick-fil-A flavor home — no drive-thru needed! Serve with fries or coleslaw for a complete comfort meal.

Chicken Chimichanga Casserole

Ingredients:

  • 3 cups cooked chicken (rotisserie works perfectly)

  • 1 large onion, sautéed in butter

  • 4 poblano peppers, roasted and chopped

  • 16 oz sour cream

  • 3–4 cups melting cheese

  • 1 tbsp all-purpose flour

  • 1 1/2 tbsp butter

  • 1 1/2 cups chicken broth

  • 10 flour tortillas

  • Oil for frying

  • 1 tsp garlic powder

  • 1 tsp cumin

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 380°F (190°C).

  2. Slice tortillas into strips and fry in oil for 30–40 seconds until lightly golden. Set aside.

  3. Sauté onion in butter until translucent; set aside.

  4. Roast poblano peppers at 425°F (220°C) until skins blister. Place in a bowl, cover for 10–15 minutes, then peel, remove seeds and stems, and chop.

  5. In a saucepan, melt butter and flour together. Cook 1–2 minutes to remove the raw flour taste.

  6. Slowly whisk in chicken broth until thickened.

Hamburger Steak & Gravy

Hamburger Steaks:

  • 1 ½ pounds ground beef

  • 1 egg

  • 1 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 tsp each garlic powder, onion powder, parsley, and paprika

  • 1 packet Lipton Beef Onion mix

  • Salt and pepper to taste

  • ¼ cup chopped onion (optional)

Instructions for Hamburger Steaks:

  1. Mix all ingredients together in a bowl.

  2. Form into patties.

  3. Brown patties on both sides in a skillet and place on a dish; set aside.

Gravy:

  • 3 tbsp self-rising flour

  • 3 tbsp butter

  • 3–4 cups beef broth

  • 1 packet Lipton Beefy Onion flavoring

  • 1 sliced onion

  • Mushrooms (as desired)

Instructions for Gravy:

  1. Drain grease from the skillet, leaving burger bits for flavor.

  2. Add butter, onions, and mushrooms. Cook for about 3 minutes.

  3. Stir in flour. If the flour clumps, add a bit more butter.

  4. Cook until the flour browns slightly.

  5. Slowly add beef broth, stirring constantly, until gravy thickens.

  6. Add the Lipton Beefy Onion packet for extra flavor.

  7. Return hamburger patties to the skillet, coat with gravy, and simmer for 15–20 minutes until done.

Tips:

  • Serve with mashed potatoes, rice, or buttered corn.

  • Use beef broth for rich flavor — avoid over-thickening the gravy.

  • Add extra onions or mushrooms for a heartier dish.

Cap’n D’s Crispy Fish

Ingredients:

  • 1 ½ cups all-purpose flour

  • ½ cup cornstarch

  • 1 tbsp baking powder

  • 2 tsp salt (or less to taste)

  • 1 tsp cayenne pepper

  • Black pepper to taste

  • 1 ½ cups water

  • Oil for frying

  • Cod fish fillets

Instructions:

  1. In a mixing bowl, combine all dry ingredients and mix well.

  2. Gradually add water, stirring until smooth. The batter should have a pancake-like consistency.

  3. Wash and dry the cod fish, then lightly season with salt and pepper.

  4. Dip fish fillets into the batter, coating evenly.

  5. Fry in hot oil until golden brown and crispy.

  6. For extra crispy bits, drop small spoonfuls of batter into the oil while frying. Enjoy!

Cap’n D’s Tartar Sauce:

  • 2 cups Duke’s mayonnaise

  • 5 tbsp diced dill pickles

  • 2 tbsp diced onion

  • 5 tbsp lemon juice

  • 1 ½ tbsp dried dill

  • 1 tbsp yellow mustard

  • Salt and pepper to taste

Instructions for Sauce:

  1. In a medium bowl, combine all tartar sauce ingredients.

  2. Mix well until smooth and creamy.

  3. Refrigerate for at least 30 minutes before serving for best flavor.

Serving Suggestion:

  • Serve crispy fish with tartar sauce, lemon wedges, and fries for the perfect seafood meal.

  • Pairs great with coleslaw or hush puppies.

Smoked Pork Butt

Ingredients

  • Mustard

  • Meat Church Gospel BBQ Rub

  • Meat Church Honey Hog BBQ Rub

  • 1 stick of butter

  • Honey

  • Light brown sugar

Instructions

  • Trim pork butt of excess fat and slather down with mustard.

  • Generously apply BBQ rubs to all sides of meat and pat in.

  • Allow meat to rest at least 15 minutes and up to 30 minutes.

  • Set pellet grill to 225°F and place fat side down on grill (or fat side facing heat element).

  • Smoke at 225°F until the butt reaches an internal temperature of 160°F.

  • Remove pork butt from grill and slather with softened butter, honey, and light brown sugar.

  • Rub mixture into the meat, then reapply BBQ rubs generously.

  • Wrap meat tightly with a double sheet of heavy aluminum foil and return to smoker.

  • Increase smoker temperature to 275°F and continue smoking until the meat reaches 205°F internally.

  • Remove, rest for 30 minutes before pulling, and enjoy!

Cheesy Ham and Ritz

Ingredients

  • 3 cups diced ham

  • 2 cups Swiss or Mozzarella cheese

  • 1 cup sour cream

  • 1/2 cup milk

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp parsley

  • Salt and pepper to taste

Topping

  • 4 tbsp melted butter

  • 1 1/2 sleeves of Ritz crackers

Instructions

  • Preheat oven to 350°F (175°C).

  • In a bowl, mix ham, cheese, sour cream, milk, and seasonings.

  • Pour mixture into a greased 10×10 casserole dish.

  • Crumble Ritz crackers and mix with melted butter.

  • Sprinkle cracker topping evenly over the casserole.

  • Bake for 30 minutes, or until golden brown and heated through.

Shrimp Fried Rice

Ingredients

  • 1 lb shrimp

  • Salt, pepper, garlic powder, onion powder (or Krazy Jane’s Salt)

  • 3–4 cups cooked and cooled rice

  • 4 eggs, whisked

  • 1 (12 oz) bag frozen peas and carrots

  • 1 chopped onion

  • Sesame oil (optional)

  • 1/4 cup oyster sauce

  • 1/4 cup soy sauce

  • 1/4 cup hoisin sauce (optional)

  • 1/4 cup chopped green onions

  • 2 tbsp softened butter mixed with 1 tbsp garlic powder

Instructions

  • Season cleaned and deveined shrimp with salt, pepper, and seasonings.

  • Cook shrimp in a little olive oil until pink—do not overcook. Remove and set aside.

  • In the same pan, scramble the eggs and set aside.

  • Add onions and vegetables to the pan and cook until tender, adding oil if needed. Set aside.

  • Add cooked rice to the pan with a bit of oil, frying until heated through.

  • Stir in oyster sauce, soy sauce, and hoisin sauce (if using), mixing well.

  • Add shrimp, eggs, and vegetables back into the pan and toss to combine.

  • Mix in the butter and garlic mixture for extra flavor.

  • Top with chopped green onions and serve warm.

Smothered Pork Chops

Ingredients

  • Pork chops

  • 1 large onion

  • All-purpose flour

  • Chicken bouillon powder

  • Salt, pepper, garlic powder, onion powder, paprika

  • Vegetable oil

Instructions

  • Season pork chops and flour (go easy on the salt).

  • Coat the chops in seasoned flour and fry in hot oil until browned on both sides. Set aside.

  • Pour off some oil, keeping a 1:1 ratio of oil to flour in the pan.

  • Add onions and cook for a few minutes until soft.

  • Stir in flour, mixing well with the oil, and cook for a few minutes to remove the raw flour taste.

  • Continue cooking until the flour reaches your desired gravy color — the longer it cooks, the darker it gets.

  • Slowly add water or chicken broth, whisking constantly to create a smooth gravy.

  • Season the gravy with chicken bouillon powder and remaining seasonings.

  • Place pork chops back into the gravy, cover, and simmer on low heat until tender.

Ravioli Bake

Ingredients

  • 3 pounds of cheese ravioli

  • 1 lb of Italian sausage

  • Chopped onion (optional)

  • 1 jar of spaghetti sauce

  • 1 jar of Alfredo sauce

  • Shredded mozzarella cheese

  • 1 tsp oregano

  • 1 tsp Italian seasoning

  • 1 tsp garlic powder

Instructions

  • Preheat oven to 375°F.

  • Brown sausage in a skillet, adding chopped onions halfway through cooking.

  • Stir in spaghetti sauce and let simmer for a few minutes.

  • Pour the sauce mixture into a greased casserole dish and top with cheese ravioli.

  • Pour Alfredo sauce evenly over the ravioli.

  • Top with shredded mozzarella cheese and sprinkle with oregano, Italian seasoning, and garlic powder.

  • Cover with aluminum foil and bake for 30 minutes.

  • Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and the ravioli is tender.

Amish Farmhouse Stew

Ingredients

  • 2 lb of ground beef

  • 4 cups of thinly sliced potatoes

  • 1 large onion, chopped

  • 3 large minced garlic cloves

  • 1 (10.5 oz) can of cream of mushroom soup

  • 1 1/2 cups of shredded cheese

  • 1 cup of milk

  • 1 tbsp Worcestershire sauce

  • Salt, pepper, garlic powder, onion powder

  • 1 Lipton Beefy Onion packet (optional)

  • Olive oil

Instructions

  • In a large skillet over medium heat, add olive oil and cook the chopped onion and minced garlic until fragrant.

  • Add ground beef and seasoning to the skillet and cook until browned. Drain any excess fat.

  • In a slow cooker, layer the cooked beef and sliced potatoes, repeating layers until all ingredients are used.

  • In a bowl, mix cream of mushroom soup, milk, and Worcestershire sauce, then pour evenly over the meat and potatoes.

  • Cook on low heat for 6–7 hours or until the potatoes are tender.

  • In the last 30 minutes of cooking, sprinkle shredded cheese on top. Cover and cook until the cheese is melted.

  • Serve hot, garnished with fresh parsley if desired.

Old-Fashioned Tuna Noodle Casserole

Ingredients

  • 2 (5 oz) cans of tuna in water

  • 2 cans of cream of mushroom soup

  • 3 cups of shredded cheese

  • 1 cup of milk

  • 1–2 cups of frozen sweet peas

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 sleeve of Ritz crackers

  • 3 tablespoons melted butter

  • 1 bag of egg noodles

Instructions

  • Preheat oven to 375°.

  • Boil egg noodles in salted water until tender, then drain.

  • In a large bowl, combine cream of mushroom soup and milk. Add 2 cups of shredded cheese, peas, garlic powder, and onion powder. Mix well.

  • Add warm egg noodles into the mixture and stir until evenly coated.

  • Pour the mixture into a buttered casserole dish and top with 1 cup of shredded cheese.

  • Crush the Ritz crackers and mix with melted butter. Sprinkle over the top.

  • Bake at 375° for 30 minutes, until golden and bubbly.

Crockpot Spaghetti Sauce

Ingredients

  • 1 (28 oz) can crushed tomatoes

  • 1 (28 oz) can diced tomatoes

  • 1 lb Italian sausage or ground beef

  • 1 chopped onion

  • 3 stalks diced celery

  • 3 diced carrots

  • 1 bell pepper, diced

  • 2 tbsp minced garlic

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 8 oz diced mushrooms

  • 2–3 tsp Italian seasoning

  • 2–3 tsp oregano

  • 1 (6 oz) can tomato paste

  • 1 cup beef broth

  • 1 tsp Worcestershire sauce

  • Salt and pepper to taste

  • Accent seasoning (optional)

  • Olive oil

  • Sugar (optional)

Instructions

  • Brown the sausage or ground beef, season it, and place it in the crockpot.

  • In a skillet, sauté the onions, celery, carrots, bell pepper, and mushrooms in a little olive oil. Season well.

  • Add both cans of tomatoes, tomato paste, beef broth, minced garlic, and Worcestershire sauce to the crockpot.

  • Stir in Italian seasoning, oregano, garlic powder, onion powder, salt, pepper, and accent seasoning. Add a little sugar if desired.

  • Cook on low for 6–8 hours, stirring occasionally.

Crockpot Swedish Meatballs

Ingredients

  • 2 lb bag of homestyle meatballs

  • 1 can cream of mushroom soup

  • 1 3/4 cups beef broth

  • 1 packet beefy onion soup mix

  • 2 tbsp A1 steak sauce

  • 2 tbsp Worcestershire sauce

  • 1 chopped onion

  • 1 cup sour cream

  • 16 oz egg noodles

Instructions

  • In a bowl, mix beef broth, beefy onion soup mix, A1 steak sauce, Worcestershire sauce, and cream of mushroom soup.

  • Pour the mixture over the meatballs in the crockpot and top with chopped onion.

  • Cook on low for 4 hours.

  • Stir in sour cream until well combined.

  • Serve hot over cooked egg noodles.

Easy Crockpot Chicken Cacciatore

Ingredients

  • 2 pounds of chicken thighs

  • 2 sliced bell peppers

  • 1 sliced onion

  • 8 oz sliced mushrooms

  • 1 (28 oz) can crushed tomatoes

  • 1/2 cup chicken broth

  • 2 tbsp fresh minced garlic

  • 1 tbsp oregano

  • Red pepper flakes (optional)

Instructions

  • Season chicken with salt, pepper, and desired spices.

  • Add all ingredients to the crockpot and stir to combine.

  • Cook on high for 3–4 hours or on low for 6–8 hours.

  • Serve hot over pasta or rice.

Easy Crockpot Beef Tips and Gravy

Ingredients

  • 2–4 lbs of beef tips

  • 2 cans of Campbell’s Golden Mushroom soup

  • Sliced mushrooms

  • Sliced sweet onions

  • Salt and pepper to taste

  • 2 tsp Montreal steak seasoning

  • 1 cup of water

  • Slurry: 2 tbsp cornstarch + 1/2 cup water (adjust for desired consistency)

Instructions

  • Place beef tips in the crockpot and season well with salt, pepper, and Montreal steak seasoning.

  • Add sliced onions and mushrooms on top of the meat.

  • Pour the golden mushroom soup and 1 cup of water over the top.

  • Cook on low for 8–10 hours or on high for 4–6 hours.

  • To thicken the gravy, mix cornstarch and water into a slurry and stir in until desired consistency is reached.

Instant Pot Neck Bones and Potatoes

Ingredients

  • Neck bones

  • Potatoes

  • 1 onion

  • 1 packet Lipton onion soup mix

  • Chicken stock

  • Salt, pepper, garlic powder, onion powder, Accent

  • Oil

Instructions

  • Wash neck bones and soak in salt water with a splash of vinegar for about 30 minutes.

  • Clean well, trimming any vessels or excess fat.

  • Braise neck bones in oil until browned, then place them in the Instant Pot.

  • Add chicken stock to the pan and scrape up all the meat flavor, then pour it over the neck bones.

  • Add onion on top and season the liquid with spices.

  • Cook in the Instant Pot for 40 minutes or until tender.

  • Release the steam, then add diced potatoes and cook for an additional 8 minutes.

  • Serve hot over rice or with cornbread.

My Secret Meatloaf Recipe Everyone Loves!

Ingredients

Meatloaf

  • 2 lbs ground beef

  • 1 onion chopped

  • 1 bell pepper chopped

  • 3 tsp parsley

  • 2 eggs

  • 2 tsp Crazy Jane’s salt(or salt and pepper)

  • 1/4 cup ketchup

  • 3 tsp mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp soy sauce

  • 1 packet of Lipton beefy onion soup mix

  • 2 slices of bread

  • 3/4 cup of milk

Glaze

  • 1 cup ketchup

  • 1/4 cup mustard

  • 1/4 cup bbq sauce

  • 1 tsp Worcestershire sauce

  • 1 tsp soy sauce

  • 1 tsp garlic, and onion powder

  • Black pepper

Instructions

Mix all ingredients but do not over mix this causes it to be tough. Bake at 350° 30 min, then glaze and bake 15-20 min longer until done.

FLAVOR EXPLOSION Fried
Catfish & Grits w/ Cajun Gravy Recipe

Ingredients:

Fried Catfish

  • 1 cup corn meal

  • 1 cup all purpose flour

  • 1/2 cup corn starch

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp paprika Salt & pepper to taste

  • 2 tbsp Cajun seasoning

  • 2 eggs

  • 3 tbsp mustard

  • 1/2 cup hot sauce

  • Oil for frying

  • Mix flour, corn starch and cornmeal, then mix seasoning adding 1 tablespoon of seasoning in flour mixture. Whisk eggs, add mustard, hot sauce and the rest of the seasoning. Dip washed and dried fish into the wet mix, then dry mix, covering well, let sit while oil is getting hot. Fry in hot oil 350° until golden brown.

    Cajun Gravy

  • 2-3 tbsp butter

  • 1/2 chopped onion

  • 1/2 red bell pepper Crazy Jane’s Salt

  • 2 tbsp flour

  • 1-1 1/2 cups chicken broth

  • 1 tsp onion and garlic powder

  • 1-2 tsp Cajun seasoning

  • 1 tsp Cajun trinity(optional)

  • 1/2 cup heavy whipping cream

    Sauté veggies in butter, season with crazy Jane’s salt, cook until tender, add flour and cook a few minutes to cook the flour taste out, add chicken broth and whisk to avoid lumps, season well, add cream and simmer if too thick add a bit of water.

The ULTIMATE Chili Cornbread Casserole
Recipe Secrets REVEALED

Ingredients

  • Meatloaf

  • 2 lbs ground beef

  • 1 onion chopped

  • 1 bell pepper chopped

  • 3 tsp parsley

  • 2 eggs

  • 2 tsp Crazy Jane’s salt(or salt and pepper)

  • 1/4 cup ketchup

  • 3 tsp mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp soy sauce

  • 1 packet of Lipton beefy onion soup mix

  • 2 slices of bread

  • 3/4 cup of milk

Can You Believe This Shepherd's Pie Is THIS Easy?

Ingredients

  • 1 lb ground beef

  • 1 chopped onion

  • 2tbsp minced garlic

  • 1-12 oz package of frozen peas and carrots

  • 2 tbsp tomato paste

  • 2 tsp flour

  • 1 packet of beefy Lipton onion soup(or 1 cup of beef broth)

  • 1 cup of water(or just 1 cup of beef broth)

  • 1 tsp rosemary dried

  • 1 tsp thyme dried

  • All purpose seasoning (or salt, pepper, garlic powder and onion powder)

  • 2 tbsp Worcestershire sauce

Instructions

  • 2 pounds of potatoes, peeled, diced and boiled until tender

  • 4 tbsp of butterWorcestershire sauce

  • 1/4-1/2 cup of heavy whipping cream

  • 1/2 cup of shredded cheese of choice

  • Salt, pepper and chives

Deliciously Easy BAKED BBQ Chicken and Rice Recipe!

Ingredients

  • Chicken (I used thighs)

  • 1 bottle of Kraft Hickory Smoked BBQ sauce

  • Salt & Pepper

Instructions

Preheat 350° Season chicken with salt and pepper, pour BBQ sauce of your choice over chicken, rinsing bottle with about 1/4 cup of water and bake 45 min or until done. Serve over rice and enjoy.

Rhonda's BEST Sour Cream Noodle Bake Recipe

Ingredients

  • 1 1/2 pounds of ground beef

  • 1 (15oz) can of tomato paste

  • 1/2-1 cup of onion chopped

  • 1 tbsp minced garlic

  • 1 tsp garlic powder & onion onion powder

  • 1 bag of wide egg noodles

  • 1 cup sour cream

  • 1 1/2 cups of small curd cottage cheese

  • 2-3 cups of shredded cheddar cheese

  • Green onion, red pepper flakes

Instructions

Preheat oven to 350°. Cook ground beef with seasoning when almost brown add onion and minced garlic, pour in tomato sauce and simmer. Cook egg noodles until tender, drain, add sour cream and cottage cheese and mix well. Layer noodles, sauce and cheese, then another layer topping with cheese. Bake 20-25 min, I broiled for 2-3 min… enjoy

Instapot Ketchup Chuck Roast

Ingredients

  • Chuck Roast/Beef Roast

  • 2 cups of ketchup

  • 1 onion

  • 1 packet beefy onion packet

    Potatoes

  • Salt, Pepper, Garlic Powder, & Onion Powder

Instructions

Season roast, place in instapot or pressure cooker and cover with water about 2” above meat, add onion, Lipton packet, ketchup and season water with sane seasoning, cook about 25 min, let pressure off then cut meat and add potatoes, cook about 8 min more until potatoes are tender, serve over rice.

Simple Marsala Chicken

Ingredients

  • Chicken breast

  • All purpose flour

  • 1 cup of mushrooms

  • 3/4 cup of Marsala dry cooking wine

  • 1/2 cup of heavy cream

  • 1 cup of chicken broth

  • 2 tsp garlic cloves

  • 1 tsp garlic powder

  • 1tsp onion powder

  • 2 tbsp fresh parsley

  • Salt & Pepper

  • 2 tbsp olive or veg oil

  • 2 tbsp butter

Instructions

Slice chicken breast in half and pound flat, season with salt, pepper, garlic powder and onion powder, season flour with same. Dredge chicken in flour and fry until golden brown in oil and butter, take chicken out and set aside. Add mushrooms and cook until tender, add garlic, cook 1 min, add Marsala wine and cook until reduced a bit, add chicken stock and cook a few minutes mixing well, add cream and parsley cooking on medium heat until thickened, taste for seasoning. Great over pasta, rice or potatoes.

Easy Sloppy Joe’s

Ingredients

  • 1 lb of ground beef

  • 1 small onion chopped

  • 1/2 cup chopped bell pepper

  • 2 cloves of garlic

  • 1/2 cup ketchup

  • 2tsp mustard

  • 1/3 cup of water

  • 1 tbsp brown sugar

  • 2 tbsp Worcestershire sauce

  • 1 tbsp tomato paste

  • Salt, pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tbsp chili powder

  • Red pepper flakes (optional)

Instructions

Cook ground beef, adding a little water, add onions and bell pepper, and add salt, pepper, garlic powder, chili powder, cook until browned and add garlic, then add Worcestershire sauce, ketchup, mustard, brown sugar and tomato paste, add more water if to thick, let simmer and serve on bun.

Old-Fashioned Salmon Patties

Ingredients

  • 1 can Salmon (I used Double Q 14 3/4 oz) reserve juice

  • 1 cup crushed saltines

  • 2 eggs whisked

  • 1/4 cup sweet onion

  • 1 tbsp green onion

  • 1/2 tsp garlic powder

  • 1/2 tsp old bay seasoning

  • Black pepper

  • Oil for frying

Instructions

Remove bones and skin from salmon and mash (reserve juice). Add saltines, eggs and seasoning. If it’s to dry add a little juice from salmon, if too loose add a little more saltine. Shape into patties and fry in your oil of choice.

Smoked Pork Butt

Ingredients

  • Pork Butt (what size needed)

  • Mustard

  • I used Meat Church Gospel and Honey Hog Rubs

  • Light Brown Sugar

  • 1 Stick of Butter

  • Apple Cider Vinegar (Apple Juice or Water) your preference

Instructions

Trim excess fat off pork butt. Slather all sides with mustard and apply very liberally your favorite BBQ rubs to meat. Make sure all sides are covered with rub. Let meat rest 30 mins to 1 hour. Start smoker at 225 degrees and high smoke if adjustable. Smoke pork for 2 hours then spritz meat on all sides with liquid of choice to keep bark from over drying. Keep spritzing every hour on the hour until pork reaches internal temperature of 160 degrees. Once internal temperature reaches 160 degrees pull meat off and apply additional rub, as well as brown sugar and butter prior to wrapping in foil. Place back on smoker and turn heat up. I turned heat up to 275. Once internal temperature reaches 200-203 degrees remove pork from grill and allow to rest 30 mins to 1 hour. Pull and serve with your favorite sauce.

Chicken Ding

Ingredients

  • Chicken

  • 1 can of cream of chicken

  • 1 jar of chicken gravy

  • Pepper and Salt

Instructions

Place chicken in roasting pan or roasting bag, mix cream of chicken and chicken gravy and pour over chicken, bake at 350° for 1 hour, ding it’s done. Serve over rice or mashed potatoes.

Southern, Red-Eyed Gravy

Ingredients

  • Country Ham

  • 1 cup of freshly brewed coffee

  • 1/4 cup water

  • 2 tbsp butter

  • 1 tbsp bacon grease

Instructions

In a skillet, fry 1 slice country ham in butter and bacon fat over medium heat until nicely browned on both sides. Once cooked, transfer the ham to a warm platter, keeping the drippings in the skillet. Add coffee to deglaze the pan scraping the bottom and sides to release the drippings, add a little water and simmer until reduced to half.

Lasagna Soup

Ingredients

  • 1/2 pound of ground beef

  • 1/2 pound of Italian sausage

  • Olive oil

  • 1 cup of onion

  • Fresh garlic about 3 cloves

  • 1 tsp oregano

  • 1 tsp Italian seasoning

  • 1 tsp dried basil

  • Salt, pepper, garlic powder, onion powder

  • 1 quart of spaghetti sauce

  • 1 qt of beef broth

  • 8 oz of broken lasagna

  • 1 cup heavy whipping cream

  • 2 tsp of tomato paste

  • 1/2 cup Parmesan cheese

  • 1/2 cup shredded mozzarella

  • 1/2 cup of ricotta cheese

  • 1/4 fresh chopped basil

Instructions

Sauté onions in a drizzle of olive oil cook until softened, add garlic and cook about 2 min, add beef and Italian sausage with seasoning and cook until browned, drain grease if needed. Add lasagna, spaghetti sauce, broth, heavy whipping cream and tomato paste and simmer until noodles are tender, then add all cheeses and fresh basil.

Seared Scallops with Fettuccine Alfredo

Ingredients

  • Scallops

  • Salt

  • Pepper

  • Butter

  • Garlic or garlic powder

  • Fettuccine

  • Heavy whipping cream

  • Parmesan cheese/pecorino Romano

  • Parsley chopped

  • Olive oil

Instructions

Allow scallops to dry on paper towels, season with salt and pepper. Place scallops in hot pain drizzled with olive oil cooking until seared evenly, then turn over searing both sides, take scallops out of pan and add butter and garlic or garlic powder lightly adding them back into the butter sauce to coat scallops well.

Ingredients

Alfredo Sauce

  • 3 cups of heavy whipping cream

  • 1 stick of butter

  • 1 tsp garlic powder

  • Salt & Pepper to taste

  • 2-3 cups of grated Parmesan or Pecorino Romano cheese

  • 1/4 cup chopped fresh parsley

Instructions

Milk, butter in large sauce, pan over low heat add cream and stir until the cream is warm. Do not let it boil. Add grated cheese to the sauce, stirring to combine and allow the sauce to thicken add salt, pepper, and garlic powder to taste. Add fresh parsley and serve over fettuccine

Hamburger Stroganoff

Ingredients

  • 1 lb. of hamburger

  • 1 cup of chopped onion

  • 1 tbsp of minced garlic

  • 3 tbsp flour

  • 1 can of cream of mushroom

  • 1 cup of beef broth

  • 1/2 cup sour cream

  • 1 bag of egg noodles

  • Salt, pepper, garlic powder, onion powder

Instructions

Cook hamburger meat adding onion, minced garlic, pepper, garlic powder, onion powder and lightly salt. When browned sprinkle with flour and cook a few minutes then add cream of mushroom and broth, simmer a few minutes then add sour cream. Serve over egg noodles, rice or potatoes.

Italian Meatballs

Ingredients

SPAGHETTI & MEATBALLS:

  • 2 jars of spaghetti sauce

  • 2 lbs. Ground Beef

  • 2 extra large Eggs

  • Salt to taste

  • ½ tsp Black Pepper

  • 1 tsp Garlic Powder

  • 1 tsp Italian seasoning

  • ½ cup Italian Breadcrumbs

  • ½ cup Pecorino Romano Cheese, grated (or Parmesan)

  • ½ cup fresh chopped Parsley

  • Oil for Frying along with few cloves Garlic & ½ cup sliced Onion

Instructions

Mix all ingredients very well, place in fridge 30 min for more flavor, roll into balls, set aside. Start warming 2 jars of spaghetti sauce of your choice. Drizzle olive oil in frying pan adding cut onion and garlic cloves, brown meatballs on all sides then place in spaghetti sauce and let simmer for 45 min to an hour. Serve over spaghetti, top with cheese and fresh parsley…. enjoy!

Sausage, Hoagie Heaven

Ingredients

  • Sausage of your choice

  • Mushrooms

  • Onions

  • Bell pepper

  • Jalapeño seeded and sliced

  • Minced garlic cloves

  • Cheese of your choice(I used mozzarella)

  • Hoagie buns(I used Sara Lee Artesano Sausage Rolls)

  • Drizzle of olive oil

  • 2tbsp butter

  • Salt, pepper, garlic powder, onion powder(I used crazy Jane salt)

Instructions

Grill sausage to perfection! Sauté vegetables in olive oil and butter, season and cook until tender. Toast bun, add sausage and veggies, toast again to melt cheese…enjoy!

Chicken Parmesan

Ingredients:

  • Olive oil

  • 3 tbsp Butter

  • 1/2 cup onion

  • Fresh chopped garlic

  • 2-28oz Canned crushed tomatoes

  • 1-Small can tomato paste

  • 1 tsp garlic powder

  • 1 tsp onion powder,

  • 1 tbsp sugar or to taste

  • 1 tsp Italian seasoning

  • 1 tsp accent

  • 1 tsp oregano

  • Salt & pepper

  • Fresh basil

  • Fresh parsley

  • 1/2 cup heavy whipping cream to finish

Chicken

  • Split chicken breast in half and pound

  • 1 cup Parmesan shredded cheese

  • 1 cup of Italian bread crumbs

  • 1 egg

  • Buttermilk

  • 1 cup all-purpose flour

  • Season for flour (garlic powder, onion powder, Italian seasoning, salt, accept, pepper, Dan-O’s cheesonings)

Instructions

Drizzle olive oil and a little butter, sauté onions until translucent, then add minced garlic, cook for about 1 min, add crushed tomatoes then add spices, mix well then add tomato paste and let it simmer about 45 min to an hour stirring frequently, add 1/2 cup heavy whipping cream and whisk well. Split chicken breast and lightly pound, season chicken and flour. Dip chicken into flour, then whisk buttermilk and egg and dip chicken in mixture and then in the crumb mixture. Heat oil to 365° and fry until golden brown. Heat oven to 350° In casserole dish add sauce to cover the bottom with sauce then add chicken, add more sauce then top with cheese and bake until cheese is bubbly, pour over any pasta of your choice.

Hoosier Pork-Loin Sandwich

Ingredients:

  • Butterflied boneless pork loin

  • 2 eggs

  • 2 cups of buttermilk

  • 2 sleeves of coarsely crumbled saltine crackers

  • 2 cloves of garlic

  • 2 cups of flour

  • Salt, Pepper, Garlic Powder, Onion Powder, Cayenne pepper to taste,

  • Oil for frying

Instructions

Cut pork crosswise to butterfly, stop about an inch from the side(open like a book) sprinkle with a little water and place in ziplock back and pound until flattened out to about ¼". Whisk the eggs, buttermilk, garlic and seasoning and pour over pork loins to refridgerate at least 4 hours, overnight is best. Mix flour, seasoning and saltines together and coat meat on both sides, then fry about 3-4 min on each side at about 360 degrees. Fry one piece at the time to avoid crowding. Drain on cooling grip or paper towel.

*TIPS​​* Let meat come to room temperature before cooking, it will drop the temp in your hot oil if not! I mixed my flour with the egg mixture to soak overnight( I seen several methods) then rolled it in the saltines and flour, it turned out perfectly

Southern Fried Catfish & Classic Coleslaw

Ingredients

Southern Fried Catfish

  • Catfish fillets

  • Hot sauce

  • Buttermilk

  • Mustard

  • Fish fry mix or make x corn meal and all-purpose flour, season well

  • Salt, pepper, onion powder, garlic powder, accent to taste

  • Oil

Instructions

Wash fillets, pat dry, soak in buttermilk and hot sauce(optional) rub with mustard, coat fillets good in corn meal mix, fry about 4-5 min on each side in hot oil at 360° Place on grid to keep crispy.

Creamy Slaw

  • Slaw mix or shredded cabbage and carrots

  • Green onion to taste

  • 3/4 cup of Dukes Mayo

  • 1/2 tsp lemon juice

  • 3 tbsp of apple cider vinegar

  • 1/4 cup of sugar

  • 1/2 tsp Dijon mustard

  • 1/2 tsp celery seed

  • Salt, pepper (the more the better), onion powder and accent to taste

Instructions

Pulse slaw mix to slightly chop with green onion, mix the dressing and stir well, refrigerate.

Crockpot Comfort Tender Cubed Steak and Gravy

Ingredients:

  • 4-6 Cubed Steak

  • Flour for dredging

  • Salt, Pepper, Accent, Garlic and Onion Powder to taste

  • 1 can of cream of mushroom soup

  • 1 (can from soup) of beef broth

  • 1 packet of Lipton Beefy Onion Soup

  • Veg oil for browning steaks

Instructions

Season flour and steak, dredge in flour and brown on both sides, place in crockpot, open cream of mushroom and pour in bowl, add Lipton beefy onion powder, then fill the soup can with beef broth whisking together. Pour mixture over steak, cover and cook on high 4 hours. Enjoy this delicious gravy over potatoes, rice or pasta.

Old-Fashioned Chicken and Rice

Ingredients

  • 3-4 chicken breast

  • 1 can of cream of chicken soup

  • 1 ½ cups of water

  • 1 packet of Lipton onion soup mix

  • Salt, pepper, garlic powder, onion powder

  • 1 cup of rice

Instructions

Preheat oven to 350.  Pound chicken to tenderize, lightly season(easy on the salt). Layer chicken, then rice. Mix cream of chicken soup, water and onion soup packet and pour over chicken and rice, cover and bake 1 hour or until chicken is done and rice is fluffy.

Cowboy Beans

Ingredients:

  • 3 lbs of ground beef

  • 1/2 lb of bacon

  • 1 chopped onion

  • 1 cup of bell pepper

  • 1 cup of celery

  • Garlic cloves or paste

  • 2-28oz can of baked beans

  • 1 1/2 cup of ketchup

  • 3 tbsp of mustard

  • Seasoning: Salt, Pepper, Accent, Garlic powder, Onion powder

Instructions

Preheat oven to 375° Fry bacon, reserve some bacon grease and brown hamburger meat, add veggies and garlic, seasoning all, cook until tender, drain grease. Add beans, ketchup, mustard and crumbled bacon and bake covered for 1 hour, enjoy

Dan’s Creamy Sausage and Tomato Pasta Sensation

Ingredients

  • 1 box of pasta, I used bow tie pasta

  • 1 large container of cherry tomatoes

  • 2 8oz blocks of cream cheese

  • 2 links of smoked sausage sliced

  • Olive oil

  • Italian Seasoning, Salt, Pepper, Garlic Powder, Onion Powder

  • Garlic Cloves,

  • Fresh basil

  • Honey

Instructions

Preheat oven to 420° Pour tomatoes in a casserole dish, drizzle in olive oil, add minced garlic cloves and roll the tomatoes around to coat well, add 2 blocks of cream cheese in the center and season well, top with sausage slices and cook for 40-45 min, tomatoes will soften. Boil pasta in salted water and reserve 1 cup of pasta water before draining. Add chopped basil after baking, mix the cream cheese well then add pasta and slowly add in pasta water, start with 1/2 cup you may need less than a cup, it will be super creamy!!! Enjoy!!!!

Honey Glazed Ham

Ingredients:

  • Ham of choice

  • 1/2 cup of water

  • 1 stick of butter

  • 1cup of brown sugar

  • 1 cup of honey

  • 2 tbsp Dijon mustard

  • 1/2 tsp cinnamon

  • 1/2 tsp allspice

  • 1/2 cup of pineapple juice

  • 1 tsp of garlic

Instructions

Score ham and place 1/2 cup of water im the bottom of a roasting pan covered in foil, wrap ham tight and back at 325° for 1 hour. While the ham is in the oven melt butter and brown sugar until dissolved, add honey, mustard, pineapple juice and spices until blended well, simmer until thickened. Set aside to cool and allow to thicken even more. Baste ham after baking 1 hour, then wrap and bake 30 min, repeat 2x, pour remaining glaze on ham and turn the oven to broil on 425° when grater plane ham uncovered in oven for about 10 watching carefully not to burn….slice and enjoy!

Easy Cheesy Ham & Potato Casserole

Ingredients

  • 2 lbs of potatoes

  • 1 onion

  • 2 cups of cubed ham

  • 8oz shredded cheese

  • 2 1/2-3 cups of milk

  • 3 tablespoons of flour

  • 1 stick of butter

  • Seasoning: pepper, garlic powder, onion powder, just a little salt, accent

  • Chicken bouillon paste if desired (you can also reduce milk to 2 cups and add chicken bouillon with water for one to one and a half cups)

Instructions

Preheat oven to 350°. Peel and slice potatoes and slightly boil in salted water(just a little salt). Cube ham and heat in a pan with just a little butter, when the ham is warm, add the chopped onion and cook until tender. Remove the bacon and onion from the pan and melt 4 tablespoons of butter then add 3 tablespoons of flour whisking together smooth add more butter if the pan starts to burn cook about one minute, then slowly add milk, whisking as you add it. Add your seasoning, I added pepper, garlic powder, onion powder, and some chicken bouillon paste then stir and allow to simmer a few minutes then add half of the cheese. Butter, a casserole dish and layer your ham and onions then potatoes, then pour your cheese sauce over the potatoes and sprinkle with the remaining cheese bake at 350° for about 30 minutes.

Chicken Perlo

Ingredients:

  • 4 chicken thighs(skin on)

  • 1 large onion

  • Seasoning

  • 2 cups of rice

  • 1 can cream of chicken

Instructions

Cook chicken until done, cool then chop chicken. Mix 2 cups of rice with 4 cups of chicken stock, add one can of cream of chicken and mix well. Taste broth to ensure enough salt. Bake covered at 350° for 45 min, fluff with fork and bake an additional 10 min. Enjoy!

Easy Chicken Pot Pie

Ingredients

  • 2 1/2 cups of cooked and shredded chicken

  • 1 cup of chicken stock

  • 1 can of cream of chicken

  • 1/2 cup of heavy, whipping cream

  • 12 oz frozen vegetables

  • 1 carrot diced

  • 1 onion diced

  • 1 stalk of celery diced

  • 1/2 stick butter

  • 2 crust of your choice ( I used Puff Pastry)

  • 1 egg

  • 1 tablespoons minced garlic

  • Salt, pepper, accent, garlic powder, onion powder, parsley , you can also add poultry seasoning, thyme and chicken bouillon powder or paste.

Instructions

Preheat oven to 400°. Sauté onion, celery and carrots in butter until softened, add chicken broth, cream and veggies, warm through, add chicken. Roll out the puff pastry with a sprinkle of flour and place in a buttered dish, pour filling on and top with another rolled puff pastry, brush top with egg-wash, cover with aluminum foil and bake for 20 min, take foil off and bake an additional 20 min.

Southern Fried Chicken

Ingredients:

  • Chicken

  • 3 eggs

  • ½ cup of hot sauce

  • 1 cup of buttermilk

  • S/R Flour

  • Oil for frying

  • Salt, Pepper, Garlic Powder, and Onion Powder

Instructions

I like to brine chicken in salt water overnight or a few hours at least. Season chicken as desired, whisk eggs, hot sauce and buttermilk and pour over chicken, let sit for at least 30 min to hour. Roll in s/r flour, fry in oil until done.

Standing Rib Roast

Ingredients

  • 1 cup of softened butter

  • 6 minced garlic cloves

  • 2 tbsp fresh rosemary, finely chopped

  • 2 tbsp fresh thyme, finely chopped

  • 2 tbsp kosher salt

  • 2 tbsp pepper

  • 5 lb Standing Rib Roast(room temperature)

  • 1/3 cup of water for pan

  • Au Jus

  • 2 tbsp flour

  • 2 cups of beef stock

  • Pan drippings

Instructions

Preheat oven to 375. Mix all ingredients to make a savory butter and rub roast coating well. Add water in bottom of pan, place roast ribs down on roasting rack and place in over for 40 min. Turn oven off, DO NOT OPEN OVEN DOOR, after 3 hours, turn oven to 400 degrees for 30 min. Let me stand 10 min before slicing. Pour pan drippings in a pan, mix flour and broth and simmer until thickened a bit, serve over meat and mashed potatoes.

Pork Chop Casserole

Ingredients:

  • Pork Chops

  • 2.5 cups of rice

  • 1 can beef broth

  • 1 can beef consommé (or another can of broth)

  • 1 can of cream of mushroom

  • 1 pack Lipton onion mushroom packet

  • Seasoning (for pork chops)

  • Butter (optional)

Instructions

Preheat over to 350, season pork chops (salt, pepper, garlic powder, onion powder). Spray casserole dish add rice(you can reduce the amount of rice and liquid 1 cup of rice per 2 cups of liquid). Mix the soups, packet and broth together and pour over rice, place chops on top, then add a few pats of butter on top. Cover with foil and bake one hour. *If the pork chops are thin, only cook about 30 min and take off and continue baking rice*

Easy Lasagna

Ingredients

  • 1 box of lasagna noodles

  • 1 lb. of hamburger

  • 1 lb. of sweet Italian sausage

  • 1 onion chopped.

  • 2 tbsp garlic cloves (or garlic powder)

  • 2- 28oz cans of crushed tomatoes

  • 3 oz of tomato paste

  • 1 tsp oregano

  • 1 tsp Italian seasoning

  • 1 tsp basil

  • 16 oz of ricotta cheese

  • 1 egg

  • ½ cup parmesan cheese

  • 1 tsp basil

  • Salt, Pepper, and accent

  • Mozzarella Cheese

  • Grated Parmesan Cheese(optional)

  • 1 cup of chicken broth or water

Instructions

Reheat oven 350°. Mix hamburger and sweet Italian sausage and cook adding broth or water in to make meat mixture smooth. After meat has browned some add salt, pepper, accent, 1 tsp basil, 1 tsp oregano, 1 tsp Italian seasoning, 1 onion and 2 tbsp of garlic, cook until done, drain some grease off then add tomatoes and tomato paste. Simmer 45-1 hour (the longer the better). Boil Lasagna until tender. Mix 16 oz of ricotta cheese, one egg, salt, pepper, accent, garlic powder and ½ cup parmesan cheese. Spray casserole dish. Layer meat sauce, lasagna noodles, spread ricotta cheese mixture evenly on noodles, top with mozzarella cheese, repeat layers, ending with meat sauce then top with mozzarella cheese and grated parmesan cheese. Cover and bake 30 minutes, the foil off and cook until brown and melted.

Granny's Chicken and Dumplings

Ingredients:

  • Chicken

  • 1 large onion

  • Chicken Bouillon Powder or paste

  • Salt, Pepper, Accent, Thyme& Parsley(optional)

  • 2 Cups of All-Purpose Flour(add salt)

  • Iced Water

  • 1 Can Cream of Chicken Soup(or Cream of celery)

  • 1/2 Cup Heavy Whipping Cream or Milk

  • ½ Stick of Butter

  • 2 Beaten Eggs

Instructions

Chicken

Cook chicken in plenty of water for stock, do not remove skin. Place chicken, onion, bouillon, salt, pepper, and accent, thyme and parsley(optional) in water and cook at a low boil for 30 to 45 minutes, or you can use an insta-pot until meat begins to fall off the bones. Remove chicken to cool. Prepare dumplings and set them aside for a few minutes to dry out. Bring broth to a boil and lightly drop dumplings in boiling broth, try not to stir, you can shake the pot in a circular position to assure dumplings are covered with stock. Cook the dumplings until tender, adding cream of chicken soup, some heavy whipping cream and butter let cook about 5 min gently stirring, then add 2 beaten eggs (optional)and chicken, continue to simmer, lightly stir to keep from sticking to pot. If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.. Cook until the dumplings float and are no longer doughy. Do not overcook.

Dumplings

Put flour/salt mixture in a mixing bowl. Beginning in center of flour, pour a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Dough will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto surface and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8” thinness. Let it air-dry for a few minutes while you return your broth to a boil.

Note : Annie’s Frozen dumplings are very similar to homemade if you don’t have time to make them. Also, you can use rotisserie chicken and store-bought broth to make it easier and cornstarch with water instead of cream of chicken.

Uncle Henry’s Lowcountry Shrimp Perlo

Ingredients

  • 1 lb. of deveined & peeled shrimp

  • 1 pack of fried bacon(save grease)

  • 2 cups of rice cooked

  • 1 cup of bell pepper

  • 1 cup of onion

  • Salt

  • Pepper

  • Accent

Instructions

Cook rice and set aside. Fry bacon then remove from pan reserving grease. Add onion and bell pepper to bacon grease cooking until softened, season with salt, pepper, and accent. Add shrimp to veggies and cook until pink and tender, mix into rice, stir well and enjoy!

Quick Chicken Casserole

Ingredients:

  • 3 cups of cooked chicken

  • 1 Pepperidge Farm Herb Stuffing

  • 1 stick of butter

  • 4 cups of chicken broth

  • 1 can cream of chicken

  • 1 can cream of celery

  • 1 soup can of whole milk

Instructions

Preheat oven 350° Butter or spray casserole dish. Layer chicken in dish, combine 4 cups of broth, stick of melted butter and stuffing together, making a second layer, then combine soups and milk and pour over top. Bake 45 min.

Rhonda’s Lowcountry Shrimp and Grits

Ingredients

  • 2 servings cooked grits

  • 1/2 cup crispy crumbled bacon

  • ½ cup cooked sausage(optional)

  • 1/2 cup diced onion

  • 1/2 cup diced green pepper

  • 20 medium to large peeled and de-veined

  • 1 tablespoon white wine

  • 1 cup heavy cream

  • tops, chopped green onion

  • diced fresh tomatoes (optional)

  • shredded cheese(optional)

  • to taste salt

  • to taste black pepper

  • to taste garlic powder

Instructions

Cook grits according to package directions; set aside and keep warm. • Cook bacon and leave some of the grease to sauté onions and peppers in, when peppers and onions are translucent, add shrimp, cook until pink. Remove from pan, cook sausage then add to shrimp mixture. In hot pan add 1 tablespoon of white wine to deglaze pan, slowly add heavy whipping cream cooking until thickened like a gravy whisking, add salt, pepper, and garlic powder. • Divide grits among 2 serving plates. Pour sauce over grits, then add shrimp and sausage mixture, sprinkle with shredded cheese add tomatoes then garnish with green onion. *For more servings of grits just double the heavy whipping cream and add a tbsp of white wine*

Country Fried Steak w/Milk Gravy

Ingredients

Cubed Steak

  • 1 ½ cup Flour, (½ cup to add to eggs)

  • ½ tsp baking powder

  • ½ tsp salt

  • Eggs

  • ½ cup Milk

  • Hot sauce

  • Oil for frying

  • Seasoning of choice(onion powder, garlic powder, salt, pepper, paprika,Cajun seasoning, accent)

Milk Gravy

  • ½ stick of butter

  • ½ cup of Flour

  • 1 cup of chicken broth

  • 1 ½ cup milk

  • Seasoning(lots of black pepper)

Instructions

Gently beat cubed steak with mallet to tenderize, lightly season with salt, pepper, onion powder, accent and garlic powder, dredge in seasoned flour, then egg mixture (1/2 cup flour, eggs, milk and hot sauce), then dredge in flour again. You may refrigerate to help with the breading. Fry in Vegetable oil, about 4-5 min on each side. Drain on grid. Preheat oven 225 to keep your steak warm until you make your gravy.

Save the crispy goodness in the pan from steak, add ½ stick of butter, add flour and whisk while cooking flour and butter, whisk in broth, then milk, simmer until thick.