8 bone in chicken thighs
½ cup Bragg’s Amino liquids
½ cup chicken broth
1/3 cup lime juice, 4 large limes
1 tablespoon Worcestershire sauce
3-4 cloves garlic, minced
½ teaspoon each FRESH ground sea salt and black pepper

  • Lightly spray slow cooker insert with non-stick cooking spray.
  • Whisk together the remaining ingredients.
  • Pour over chicken pieces.
  • Cover and cook on high 4-6 hours or low 6-8 hours. Watch that chicken does not dry out.


3 pounds small hot house tomatoes
1 red bell pepper
avocado oil
½ red onion
¼ cup chopped parsley
3 cups diced rotisserie chicken
3 tablespoons caramelized balsamic vinegar
FRESH ground sea salt and black pepper
½ cup half and half
1 cup chicken broth
2 tablespoons butter
Crumbled bacon for garnish

  • Halve and seed red pepper.
  • Holding pepper with tongs roast pepper halves over burner flame. Set aside to cool.
  • Small dice the red onion.
  • Small dice the red pepper.
  • Bring a large pot of water to a boil.
  • Fill a large bowl with ice water.
  • Cut an X in the bottom of each tomato.
  • Add tomatoes to boiling water and reduce heat to medium. Cook for 2 minutes or until skins break.
  • Using a slotted spoon immediately transfer tomatoes to ice water.
  • When cool enough to handle, peel the skins off and place tomatoes in a bowl.
  • In a small stock pot heat avocado oil.
  • Add onion, cooking a minute or so to soften.
  • Add red pepper and cook 2-3 minutes until soft and oil is absorbed.
  • Add parsley.
  • Using an immersion blender, cream tomatoes.
  • Add tomatoes to pan, stirring to blend well.
  • Season to taste.
  • Add vinegar and chicken broth, blending well. Cook 5-10 minutes.
  • Add half and half, stirring to blend.
  • Fold in chicken pieces.
  • Add butter, stirring until melted and blended well.


This is one of those recipes that I cut out of a magazine and then never got around too, but also kept changing it LOL 😀 before I ever even made it.  When I finally got around to making it EVERYONE loved it!!!

1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
¼ cup powdered Parmesan cheese
¼ cup FRESH grated Parmesan cheese
3 tablespoons COLD butter, cut into small cubes
scant ½ cup heavy cream

  • Preheat oven to 450°.
  • Line a cookie sheet with a sheet of foil and LIGHTLY spray with non-stick spray.
  • Sift together the flour, baking powder, salt and powdered Parmesan cheese.
  • Cut in butter until coarse crumbs form.
  • Cut in grated Parmesan cheese until well distributed.
  • Crumble mixture into a layer on the foil.
  • Bake 8-10 minutes until light golden brown.
  • Remove from oven and set aside.
  • Reduce heat to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray and set aside.

3 ounces Philadelphia cream cheese, softened
½ cup Daisy sour cream
10 ounce can green enchilada sauce
1 can cream of Campbell’s chicken herb soup *
1 LARGE bunch green onions, chopped small
8 ounces chopped green chiles, only slightly drained
3 cups chopped or shredded rotisseries chicken pieces
2 cups grated Mexican cheese combo (pepper jack and cheddar), divided 1 ½ + ½

  • Whisk together the cream cheese and sour cream.
  • Add in enchilada sauce, soup and green chiles blending until well incorporated.
  • Fold in onions and chicken pieces until well distributed.
  • Transfer baking dish.
  • Top with 1 ½ cups of the cheese.
  • Toss the other ½ cup of cheese with the cooled topping mixture and sprinkle on top of baking dish.
  • Bake uncovered 30-40 minutes until heated through and bubbling.

NOTE: Soup Substitute recipe can be found here.


These meatballs make a GREAT appetizer, are also GREAT on a sandwich or served over rice or pasta. But the most preferred method is with mashed potatoes so there is spot for the YUMMY gravy!

1 pound ground chicken
½ pound ground pork
1 LARGE egg, lightly beaten
½ teaspoon garam masala
2 cloves garlic, minced
½ teaspoon paprika
¼ teaspoon cayenne pepper
FRESH ground sea salt and black pepper

½ cup chopped onion
¼ cup PACKED brown sugar
1 envelope LIPTON onion soup mix
12 ounces beer or ginger ale
2 cups shredded Gruyere cheese (optional – best on sandwiches)

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Combine the onions, brown sugar, onion soup mix, and beer. Pour over and around meatballs.
  • Cook on low 3-4 hours until meatballs are cooked through.
  • Serve over rice, pasta or on hoagies*.
  • Top with cheese.


  • If serving on hoagies, place split buns on baking sheet, place meatballs on buns and top with cheese. Broil 4-6 inches from heat source for 2-3 minutes until cheese is melted and golden.
  • If making the “LOAF” mix EVERYTHING (except the cheese) together and add 1 cup Panko crumbs.  Press mixture into a 9×13 baking dish and bake at 350 degrees for 45 minutes.  Top with cheese and return to oven for 5 minutes until cheese is melted.


2 pounds bone in chicken thighs
½ cup avocado oil
FRESH ground sea salt and black pepper
2 teaspoons brown sugar
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon garlic powder
3-6 ounces ginger ale

  • Pour a VERY shallow amount of ginger ale into the bottom of baking dish.
  • Sift together the salt, pepper, brown sugar, paprika, ginger, cinnamon and garlic powder until well blended.
  • Rub chicken thighs with oil.
  • Sprinkle each thigh with spice mixture and place skin side up in a single layer in baking dish.
  • Bake 1 hour.
  • Coat with glaze.
  • Cover with foil and rest 10 minutes.

12 ounces ginger ale
2 tablespoons brown sugar
2 teaspoons grated FRESH ginger
¼ teaspoon FRANK’s original hot sauce

  • Combine all ingredients in a saucepan and bring to a boil over high heat.
  • Reduce heat and simmer 20 minutes or until glaze is reduced to ½ cup.

NOTE:  If serving with mashed potatoes, use a cornstarch slurry on the sauce and you have a GREAT gravy!


When I first saw this recipe, the tomatoes are what intrigued me the most and the baby spinach the least, but we tried it anyway.  It was really quite good, except hubby really hated the tomatoes.  Next time we will be using mushrooms instead of tomatoes.  We also had the rice, but will do mashed potatoes next time.  I also used my wok and will add a bunch more veggies like broccoli and snow peas.

2 teaspoons avocado oil
1 tablespoon butter
1 pound skinless, boneless chicken thighs
FRESH ground sea salt and black pepper, to taste
1 cup cherry tomatoes, halved
½ Vidalia onion, sliced
2 cloves garlic, sliced thin or minced
1 teaspoon minced FRESH thyme
1 ¼ cups chicken broth
2 tablespoons WONDRA flour
1 ½ cup chopped baby spinach
1 SMALL lemon, juiced and zest
Prepared rice, mashed potatoes or pasta

  • Heat oil and butter over medium high heat in a large skillet.
  • GENEROUSLY season chicken pieces with your FRESH ground sea salt and black pepper.
  • Add chicken to skillet searing 4-5 minutes until golden brown before turning.
  • Flip chicken and add tomatoes, onion, garlic and thyme. Cook 3-4 minutes until onion begins to soften.
  • Whisk together the chicken stock and flour. Add to skillet, stirring to mix. Be sure to scrape all the tasty tidbits from the bottom of the skillet. Bring to a SLOW boil until sauce thickens.
  • Add spinach, lemon zest and lemon juice, stirring to mix well.
  • Serve immediately over prepared rice, mashed potatoes or pasta.


This is a great recipe that is a super easy casserole replacement for the time consuming task of stuffing tamale husks.


  • Preheat oven to 425°.
  • Place a 10 inch cast iron pan on a baking sheet and place in oven to warm.

3 cups chopped FRESH tomatoes
1/2 cup diced onion
2 cloves garlic, minced into a paste
1 tablespoon avocado oil
2 tablespoons chili powder
1 tablespoon Wondra flour
2 teaspoons ground cumin
1 cup chicken broth
2 cups shredded rotisserie chicken
FRESH ground sea salt and black pepper

  • Pulse together 2 cups of the tomatoes, onions and garlic until ALMOST pureed.
  • Heat the avocado oil in a skillet.
  • Stir in the chili powder and flour.
  • Whisk in the broth and tomato puree mixture and bring to a boil.
  • Reduce heat and simmer 10 minutes or so, stirring occasionally, until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cool.
  • Reserve 1/2 cup of sauce.
  • Add in chicken and remaining tomatoes.

3/4 cup yellow cornmeal
1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon sugar
1 teaspoon FRESH ground sea salt
3/4 cup buttermilk
2 tablespoons unsalted butter, melted
1 LARGE egg
1 can SHOEPEG corn, drained
1 small can green chiles, drained
1 tablespoon unsalted butter, melted
2 cups shredded cheese (combination of cheddar and jack)

  • Combine the cornmeal, 1/2 cup flour, baking powder, sugar and salt.
  • Whisk together the buttermilk, melted butter and egg.
  • Fold in dry ingredients to the wet ingredients JUST until combined.
  • Gently fold in corn and green chiles.


  • Remove the baking sheet from the oven.
  • Add the butter to the cast iron pan.
  • Carefully pour the batter into the pan and bake 20 minutes.
  • Poke holes in cornbread.
  • Spread reserved sauce over the cornbread.
  • Top with chicken mixture.
  • Sprinkle cheese over chicken mixture.
  • Return baking sheet to oven and bake 10 minutes until cheese melts.



2-3 pounds chicken thighs
FRESH ground sea salt and black pepper
1 can Cream of chicken soup or soup substitute
1 cup chicken broth
1 cup white wine
1 potato per person, halved and quartered into bite size pieces.
2 cups baby carrots
Chopped Parsley, garnish

  • Whisk together the broth, wine and soup.
  • Spray slow cooker insert with non-stick cooking spray.
  • Pour soup mixture into slow cooker insert.
  • Generously season chicken thighs.
  • Place chicken thighs in soup mixture and cover.
  • Cook on high 4-6 hours.
  • Add potato pieces and carrots.
  • Recover and cook 1 hour more on low.
  • Serve over rice pilaf or mashed potatoes.

NOTE: If sauce is too thin when you add potatoes and carrots add a quick corn starch slurry.



1/2 cup all purpose flour
FRESH ground sea salt and black pepper
2-3 pounds boneless, skinless chicken breasts or tenders
4 tablespoons unsalted butter
1 small Vidalia onion, chopped
2 stalks celery, diced
1 cup baby carrots
3 cups chicken broth (preferably homemade)
1/2 cup heavy cream
chopped Italian Parsley for garnish
Prepared mashed potatoes

  • Combine flour, salt, paprika and pepper in a large Ziploc bag.
  • Coat chicken pieces in flour mixture and reserve flour mixture for later.
  • In a deep skillet melt butter over medium heat.
  • Add chicken and cook 2-3 minutes per side until lightly browned.
  • Transfer chicken to a plate and set aside.
  • Add onion and celery to pan, sautéing 2 minutes.
  • Add remaining flour to pan and whisk until all flour is absorbed.
  • Add chicken broth, stirring well.
  • Add chicken, cover and simmer 15-20 minutes until cooked through and fragrant.
  • Taste and adjust seasonings as necessary.
  • Stir in cream and cook 2 minutes.
  • Serve over mashed potatoes.
  • Garnish with parsley.


CHICKEN & BROCCOLI COBBLER yields 4 servings
1/4 cup butter, melted
4 cups cubed sourdough or Brioche bread
1/2 cup finely shredded Parmesan cheese
3 cups SMALL broccoli florets
3 cups torn rotisserie chicken
scant 1/3 cup finely chopped red pepper
1 small bunch green onions, sliced thin
1 1/4 cups Alfredo sauce (homemade, fresh deli or jarred)
1/2 cup sour cream
2 tablespoons cream sherry

  • Preheat oven to 400°.
  • Lightly grease baking dish or ramekins. Set aside.
  • In a large bowl drizzle butter over bread cubes and toss well.  Reserve 1 cup to top casserole with.
  • Sprinkle with cheese and toss again.
  • Whisk together the Alfredo sauce, sour cream and cream sherry.
  • In another bowl toss together the broccoli, chicken, bell pepper, onions and sour cream mixture.
  • Add half of the bread cube mixture to the broccoli mixture and toss well.
  • Spoon broccoli filling into baking dish or ramekins.
  • Top with remaining bread cubes.
  • Bake uncovered for 20-30 minutes until bubbly and toasted.

NOTE:  If using a rotisserie chicken I salvage the juices from the bottom to incorporate with the melted butter to add flavor to the bread cubes.


6-8 chicken pieces, legs and thighs
1 tablespoon Frank’s original hot sauce
2 cups buttermilk
1 cup Bisquick
1 teaspoon each FRESH ground Sea salt and black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 cup crisco
1/4 cup butter

  • Whisk together the buttermilk and hot sauce.  Submerge chicken pieces in buttermilk mixture and chill in refrigerator for 8-24 hours.
  • Drain chicken WELL.  Discard marinade.
  • Preheat oven to 425°.
  • Whisk together Bisquick, salt, pepper and paprika in a large ziploc bag.
  • In a large baking dish that will hold the chicken pieces in a single layer, melt the crisco and butter in the oven.
  • Add chicken pieces to Ziploc bag, shaking until well coated.
  • Add chicken pieces skin side down to hot butter mixture.
  • Bake 45 minutes until skin is crisp.
  • Turn chicken and return to the oven for another 15 minutes until cooked through.
  • If desired make a gravy from the drippings and serve with mashed potatoes.


CHICKEN CORDON BLEU MEATBALL PASTA BAKE serves 6-8 adapted from Twisted Food

1 pound ground chicken
1 egg beaten
½ cup FRESH breadcrumbs
½ cup finely grated Parmesan cheese
2 tablespoons FRESH chopped parsley
2 green onions, FINELY minced
2 cloves garlic, minced
1 tablespoon avocado oil
FRESH ground Salt and pepper
Cubed Tavern ham
Cubed swiss cheese

  • In a large bowl, mix together chicken, egg, breadcrumbs, Parmesan cheese, parsley, onions, garlic, salt and pepper.
  • Form into golf ball sized balls.
  • Flatten each ball on your palm and place one piece of ham and a cube of Swiss cheese.
  • Wrap and roll into a ball. Continue with rest of mix.
  • Heat oil in a nonstick pan over medium heat.
  • Pan fry meatballs until golden brown all around.
  • Remove and wipe out the pan.

2 tablespoons avocado oil
3 tablespoons butter
3 cloves garlic, minced
5 tablespoons WONDRA flour
2 cups chicken stock
1 cup heavy cream
1 teaspoon dijon mustard
12 ounces penne pasta, prepared
1 cup grated Cheddar cheese, divided
1 cup grated Swiss cheese, divided
1 cup grated Mozzarella, divided
Salt and pepper to taste
¼ cup pasta water
Chopped parsley

  • Preheat an oven to 350º.
  • Add the butter and let it melt, add garlic and cook for 30 seconds.
  • Sprinkle in the flour and cook for 1 minute.
  • Gradually whisk in the chicken stock until combined and smooth then pour in the cream.
  • Bring to a simmer and stir through the mustard.
  • Cover with a lid and let thicken slightly.
  • Season the sauce with salt and pepper.
  • Add the pasta, half of each cheese and the meatballs. Stir to coat.
  • Pour the pasta mix into a large casserole dish.
  • Bake for 10 minutes and then grill for 5 minutes.
  • Sprinkle with parsley and serve.