4 boneless, skinless thin sliced chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons butter
2 eggs, beaten
1/4 cup +1 tablespoon WONDRA flour
1 tablespoon cornstarch
1 shallot minced
1 tablespoon WONDRA flour
1 cup chicken broth
Juice of 1 LARGE lemon
1 tablespoon FRESH minced chives
1 tablespoon COLD unsalted butter

  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Heat oil and butter in skillet over medium heat.
  • Dredge chicken in beaten egg and the 1/4 cup flour, shaking off excess.
  • Sear chicken breasts in skillet for 2 minutes per side.
  • Remove chicken steaks to plate and keep warm.
  • Add shallot and cook over medium heat for about 2 minutes until softened.
  • Add the 1 tablespoon of flour and cornstarch, stirring to coat shallot 30 seconds or so.
  • Slowly whisk in broth and bring to a simmer 5-10 minutes until reduced and slightly thickened.
  • Remove from heat and whisk in lemon juice, chives and butter.
  • Season to taste.
  • Serve over chicken.


This is one of those scraps of a recipe I had in my file. I do not know who the recipe was from and I sure wish I did – I’d LOVE to thank them! This is one of the crispiest and most flavorful recipes I’ve ever come across for fried chicken. The breading adhered and held up PERFECTLY!

4 cups water
1/2 cup kosher salt
1/4 cup sugar
6 lemons
6 cloves garlic, minced
1 tablespoon FRESH ground black pepper
1 bunch FRESH thyme
4 cups ice

4 pounds chicken pieces

  • Whisk together the water, salt, sugar, lemon halves, garlic, black pepper and thyme in a large stockpot.
  • Bring to SLOW boil.
  • Turn off heat and add ice.
  • Allow to cool.
  • Add chicken pieces.
  • Refrigerate AT LEAST 8 hours or overnight.

AFTER at least 8 HOURS

  • Drain chicken and pat dry with paper towels.
  • Preheat oven to 350°.
  • Lightly spray a rack with non-stick cooking spray and place on baking sheet.

3 cups flour
1 teaspoon garlic salt
1 teaspoon onion powder
FRESH ground black pepper
2 cups WHOLE buttermilk
2 LARGE eggs

  • In a shallow dish whisk together the flour, garlic salt, onion powder and black pepper.
  • Whisk together the buttermilk and eggs in a second bowl.

Coconut Oil for frying

  • Heat oil in a deep cast iron pan over medium-high heat.
  • Dredge chicken pieces in flour mixture shaking off excess.
  • Then dredge in egg mixture followed by the flour mixture again.
  • Fry in oil for 3-4 minutes per side until golden and crispy.  Grams always told me to put the chicken in the HOT oil  and leave it alone until it bleeds then flip it!
  • Place on prepared rack.
  • Bake 10-15 minutes until centers are cooked through.


SHEET PAN VINEGAR CHICKEN ala Valerie Bertinelli – update ala Tamy
1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons avocado oil
6 boneless, skinless chicken thighs
3/4 teaspoon smoked paprika
FRESH ground sea salt and black pepper
1/4 cup sherry vinegar
2 cups mixed color cherry tomatoes
3/4 cup pitted Castelvetrano (the pale green ones – I use Mezetta) olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

  • Preheat the oven to 425°.
  • Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet.
  • Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper.
  • Drizzle the vinegar on top and then roast in the oven about 15 minutes.
  • Toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste.
  • Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 minutes more.
  • Serve the chicken with the vegetables and juices from the baking sheet.
  • Sprinkle with the parsley.


Snapper wrappers are a recipe I made several years back (2014) and vowed to turn into a casserole.  Well, I’ve finally done it 😀

1 pound lump crab meat, drained or KRAB from the meat department works great too
4 skinned red snapper fillets or any white fish of your choice

3-4 FINELY chopped green onions

ground sea salt and black pepper

1 teaspoon ground red pepper
1 teaspoon lemon pepper
2 cloves garlic, FINELY minced
2 LARGE lemons, 1 juiced, 1 sliced into wedges for serving
1 tablespoon white wine
1/4 cup butter, melted

  • Preheat oven to 400˚.
  • Pick crab meat, removing any bits of shell or FINELY chop the KRAB.
  • Whisk together the melted butter, lemon juice, wine, garlic and red pepper in shallow dish.
  • Generously season the fish fillets with the FRESH ground sea salt and black pepper.
  • Combine the Crab with the green onions.
  • Dredge the fish fillets in the butter mixture
  • Arrange one-third of the fish fillets in the bottom of an 8×8 baking dish.
  • Top with about 1/3 cup crab meat.
  • Repeat layers.
  • Drizzle remaining dredge liquid over top layer.
  • Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
  • Spoon any pan drippings over top before serving.
  • Serve with lemon wedges.


I found a recipe for Natchitoches Meat Pies, a savory dish that sounded really interesting.  I did a little research and found that Natchitoches Meat Pies are an official state food and that Natchitoches is a city in northern Louisiana.  I didn’t like that it was fried though and converted it to a baked version.  For lack of a better definition this is a Cajun empanada 😀


4 slices bacon, diced
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons WONDRA flour
1 LARGE onion, FINELY chopped
1 LARGE bunch green onions, FINELY diced
1 cup red, yellow and orange mini peppers, FINELY chopped
2-3 tablespoons chopped FRESH flat leaf parsley
3 garlic cloves, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon cayenne
1 cup chicken broth

  • Brown ground beef and pork until cooked through. Drain.
  • In the same pan brown bacon over medium heat until crisp.
  • Remove bacon to drain on paper toweling.
  • Whisk in flour to bacon grease making a roux.
  • Whisk in chicken broth, seasonings, garlic, onions, parsley and peppers.
  • Add beef and pork in. Simmer 5-10 minutes to meld flavors.
  • Refrigerate the meat mixture for an hour while you are making the dough and before assembling pies.

4 cups flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons crisco
2 eggs, beaten
1 cup chicken broth

  • Whisk together the flour, salt and baking powder together in food processor.
  • Add shortening and pulse to a cornmeal texture.
  • Add eggs and broth JUST until dough comes together.
  • Transfer dough to a floured counter and knead 30 seconds until creates a smooth ball.
  • Divide dough into equal pieces, about 8-16 depending on how large you want your pies.
  • Roll out each piece to a thin circle.
  • Fill each about half full.
  • Fold over and crimp edges with fork tines to seal.
  • Place on a silicone lined baking sheet.
  • Bake at 425° for 30-45 minutes, turning baking dish as needed to avoid burning the edges.
    Serve with Salsa, sour cream, chopped olives and chopped green onions.


  • I sometimes make them “Mexican” by adding a Taco Bell original spice packet to the mix.
  • I also like to add a sprinkly of shredded cheese to the inside and garnish.


This recipe came out of a an old (1960’s) cookbook put together for a lake area homeowner’s association. I loved the sound of it, but canned pork and beans use mustard in their recipes and I’m deathly allergic so I had to adapt it and the flavor profile was GREAT.

2 tablespoons butter
FRESH ground sea salt and black pepper
4 thick bone in pork chops
1/2 sweet onion, sliced thin
1 can great Northern beans, drained and rinsed
1 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons jalapeno ketchup

  • Melt butter in cast iron skillet over medium-high heat.
  • Saute onions 1-2 minutes
  • Generously season chops on both sides.
  • Add chops and quickly sear to a golden brown.
  • Whisk together the tomato sauce, brown sugar and jalapeno ketchup.
  • Fold beans into sauce.
  • Arrange beans around pork chops, cover and simmer on LOW 15-30 minutes until chops are cooked through.

1 1/2 pounds rainbow carrots, cleaned and cut to like sizes
4 LARGE green onions, halved lengthwise
1 teaspoon orange zest
1/3 cup orange juice
3 tablespoons melted butter or avocado oil
1 medium shallot, FINELY chopped
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper to taste

  • Preheat oven to 425°.
  • Whisk together the butter or oil, orange juice, vinegar, orange zest, shallots, FRESH ground salt and pepper.
  • Toss carrots, and green onions with orange juice mixture.
  • Pour into a large flat baking dish, cover with foil and bake 15 minutes.
  • Remove foil and bake another 30 minutes.


3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

  • Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Sear all sides of roast 1-2 minutes.
  • Place roast in slow cooker.
  • Wipe out skillet of excess oil.
  • Melt butter in skillet.
  • Whisk in seasonings and thyme leaves.
  • Add onions, sautéing a minute.
  • Add garlic and sauté another minute.
  • Pour over pork roast.
  • Cook on LOW 5 hours.
  • Move pork roast to a plate to rest and cover with foil.

stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

  • Melt butter in saucepan.
  • Whisk in cornstarch and flour.
  • Add chicken stock and whisk until smooth.
  • Add renderings from the slow cooker and whisk until smooth and thickened.
  • Adjust seasoning and serve over mashed potatoes with gravy.


This is one of those recipes that I made EXACTLY as written the FIRST time, but had to change. It was good the first time, but we knew it could be better!

2 tablespoons butter
2-3 pounds boneless, skinless chicken thighs
3/4 cup white wine
1/4 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 cup chicken broth
2 tablespoons FRESH grated ginger
2 tablespoons brown sugar
1/4 teaspoon dried oregano

  • Preheat oven to 375°.
  • Melt 2 tablespoons butter in cast iron casserole pan.
  • Arrange chicken thighs top side down in a single layer.
  • Whisk together the white wine, liquid aminos, vinegar, chicken broth, ginger, sugar and oregano and pour around chicken pieces.
  • Cover and bake 30 minutes.
  • Turn chicken and cook 15 minutes more.
  • Serve over rice, pasta or mashed potatoes.



1/2 pound ground pork
1 pound ground beef
6 cloves garlic, minced
1 cup Italian breadcrumbs
1 cup shredded Asiago cheese
FRESH chopped flat leaf parsley, to taste
FRESH chopped oregano, to taste
FRESH chopped basil, to taste
2 LARGE eggs
FRESH ground sea salt and pepper, to taste
3 cups marinara sauce
2 cups chicken broth
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Mix ground meats, garlic, breadcrumbs, Asiago cheese, parsley, eggs, salt and pepper together until well blended.
  • Form golf ball sized meatballs.
  • Coat a rimmed baking pan with avocado oil and place meatballs on pan.
  • Bake 20 minutes.
  • Remove from oven and cool slightly.
  • In a large cast iron ovenproof skillet (I use my enameled cast iron crock pot) whisk together the marinara and chicken broth.
  • Bring sauce to a SLOW & LOW simmer.
  • Add meatballs to sauce and simmer 4-6 hours.
  • Sprinkle mozzarella cheese over the top until completely covered.
  • Cover dish and bake 20 minutes.
  • Remove foil and bake an additional 20 minutes until golden.
  • Serve with a side of pasta.


This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.



Boneless skinless chicken thighs smothered in an easy-to-make creamy tomato basil and spinach sauce.

1 tablespoon avocado oil
4-6 LARGE boneless, skinless chicken thin breasts
FRESH ground sea salt and black pepper
2 tablespoons butter
1/4 cup + 2 tablespoons WONDRA flour
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons tomato pesto (Barilla or Classico)
1 cup tomato sauce
2-3 garlic cloves, minced
1/2 cup heavy cream
1 1/2 cups fresh spinach leaves
4-6 leaves fresh basil, chiffonaded
2 tablespoons chopped flat leaf parsely
1/4 cup grated Parmesan cheese

  • In a large skillet heat avocado oil over medium heat.
  • Generously season chicken thighs with FRESH ground salt and pepper.
  • Dredge in 1/4 cup WONDRA flour.
  • Add to hot oil and cook for 2 minutes until the top side is nicely seared.
  • Flip over to the other side and sear for 2 more minutes on medium heat.
  • Remove the chicken from the skillet to a plate and keep warm.
  • Add garlic to pan and cook 30 seconds or so until fragrant.
  • Add chicken broth, tomato pesto, tomato paste and heavy cream to skillet.
  • Bring to a SLOW boil, stirring regularly.
  • Reduce heat to low simmer.
  • Taste the sauce and add more salt and adjust seasoning as needed.
  • Melt 2 tablespoons of butter and whisk together with 2 tablespoons of reserved flour dredge until smooth.
  • Whisk into sauce until smooth.
  • Add fresh spinach, parsley and fresh basil, stirring until spinach wilts and reduces in volume.
  • Add chicken to sauce, turning to coat, increasing heat to medium for a minute or 2 to reheat chicken.
  • Serve over pasta and spoon the sauce over the pasta and chicken.
  • Top with grated Parmesan cheese.



This is the PERFECT weeknight recipe! There are few ingredients that produce a sticky and crisp yet sweet garlicky taste for a quick meal.

2/3 cup PACKED brown sugar
3-4 cloves garlic, minced
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, cut into large chunks
12 slices bacon
Chopped parsley, for garnish

  • Preheat oven to 375°.
  • Lightly spray a deep dish baking dish with non-stick spray.
  • In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
  • Coat the chicken in the brown sugar mixture, pressing to adhere.
  • Wrap each piece of chicken with two slices of bacon in such a way that the ends are under the chicken to prevent it from unwrapping while cooking. I put them on a bed of green beans, onions and sliced carrots to make a one pot dish.
  • Top with the remaining brown sugar mixture.
  • Bake for 25-30 minutes or until cooked through and browned with the bacon crisp.

NOTE: Be careful to not let the brown sugar burn or blacken.