3/4 pound round
3 green onions, minced and sliced tops for garnish
2 teaspoons FRESH, FINELY minced ginger
1/4 cup Panko breadcrumbs
FRESH ground sea salt and blac pepper, to taste
2 teaspoons QUALITY honey
2 tablespoons Ponzu sauce
2 tablespoons quality mayonnaise
2 tablespoons sour cream (Mexican by Darigold adds a bit more flavor)
1-3 teaspoons Sirracha
Prepared rice or pasta
1/4 cup Panko breadcrumbs

  • Preheat oven to 425°.
  • Spray baking sheet with non-stick cooking spray.
  • In a large bowl whisk together the mayonnaise, sour cream, honey and ponzu sauce.
  • Add Sirracha to taste. Set aside.
  • In a separate bowl combine ground round, minced green onions, minced ginger,
  • Panko bread crumbs, FRESH ground sea salt and black pepper.
  • Form into golf ball sized meatballs.
  • Place meatballs on baking sheet.
  • Bake 15 minutes until cooked through and tender.
  • Add meatballs to bowl of sauce, gently tossing to coat.
  • Serve over prepared pasta, drizzling with any remaining sauce.


¼ cup of salt
4 cups warm water
4 medium sized chicken breasts, pounded to an even 3/4 inch thickness
4 cloves garlic, minced
4 tablespoons brown sugar
1 tablespoon butter, melted
salt and pepper, to taste
chopped parsley, for garnish

  • Combine the ¼ cup of salt and warm water in a shallow baking dish and stir it gently until the salt is dissolved.
  • Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.
  • Remove the chicken breasts from the brine, rinse with cold water, and pat dry with paper towels.
  • Preheat oven to 425°.
  • Melt butter in a large baking dish.
  • Place the chicken breasts in a single layer, turning to coat.
  • In a medium bowl, combine brown sugar, garlic, salt and pepper until combined.
  • Rub 1-2 tablespoons of the mixture evenly over the each chicken breast, pressing gently.
  • Bake for 18 minutes, or until surface is golden and cooked through.
  • Garnish with chopped parsley.


3/4 cup FRESH bread crumbs
1 can Green Giant Mexican corn niblets
1 LARGE shallot, diced
2 mini red peppers, 1 diced, 1 sliced
1 tablespoon FRESH chopped Italian Leaf Parsley
4 thick pork chops (preferably bone in)
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1/3 cup homemade chicken bone broth

  • In a mixing bowl blend together the bread crumbs, corn, onion, chopped red pepper and parsley.
  • Slice a 3 inch pocket into each pork chop.
  • Fill pork chops with corn mixture.
  • Rub pork chops well with FRESH ground sea salt and black pepper.
  • Melt butter and oil over medium-high heat in a large skillet.
  • Add pork chops, browning 2-3 minutes per side.
  • Add broth, cover and reduce heat to low, cooking 45 minutes or until cooked through.
  • Serve with chopped parsley and red pepper rings.


4 flattened chicken breast steaks
1/4 cup flour
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
1 + 1 tablespoons butter
1 tablespoon FRESH chopped parsley
1/4 cup cream sherry
1 tablespoon champagne vinegar
2 tablespoons QUALITY honey

  • Heat avocado oil and butter in large skillet over medium heat.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge through flour, shaking off excess.
  • Sear chicken 2-3 minutes per side until cooked through.
  • Remove chicken from pan and keep warm.
  • Add cream sherry, vinegar and parsley to pan.
  • Cook stirring constantly and scraping bits from bottom until thoroughly combined and slightly thickened.
  • Turn off heat and stir in remaining butter and honey.
  • Serve immediately.

EVERETT STEW (formerly known as Brunswick Stew)

Brunswick Stew has a complicated history to say the very least. Brunswick, Georgia and Brunswick County Virginia have been dueling over the HOME and ORIGIN of the stew for many years. Brunswick County Virginia holds an annual “Stew Off” and Brunswick, Georgia displays not one, but two separate memorial sites of where they claim the first Brunswick Stew was cooked up. Historians state that the Virginia version predates Georgia by about 70 years and was even printed in early cookbooks. There is also a Brunswick, North Carolina, but they tend to just stay out of it altogether.

Credit: Robert Moss

Credit: Courtesy of Jim Auchmutey

From my research some of the earliest recipes called for squirrel or groundhog meat and used hominy claiming that these were Native American in ancestry and the basis for the first Brunswick stew. Basically it was a “roadkill” stew. Game meat such as deer, rabbit or even bear meat was often used along with corn or squash, basically what was on hand for early Appalachian settlers, and was simmered with butter, onions, stale bread and seasoning.

While today’s Brunswick stew typically uses beef, chicken or pork, it is still a thick tomato based stew that uses a variety of basic vegetables like corn, carrots and potatoes as well as butter beans. Okra is a common vegetable used and is a great thickening agent, but I personally don’t care for it so omit it altogether. It’s typically served during cooler weather, but in reality is good anytime. 😀

Virginia favors chicken and rabbit meat. Georgia’s version typically uses a mixture of pork and beef with hotter spices and often accompanies barbecue. North Carolina favors pulled pork and Kentucky, yes even Kentucky get in on this, but they call it Burgoo.
Virginians think that Georgia’s stew is too spicy and Georgians think that Virginia’s stew is too mushy and thick. Also Georgian Brunswick stew almost always has peas and Virginian Brunswick stew almost NEVER has peas. The meat and even the vegetables vary by location, but the one thing southern cooks ALL agree on is that the stew MUST have a thick paste like consistency.

This article in Southern Living is one of the most thorough to follow but, this article at It’s A Southern Thing is one of the simplest and easiest to follow.

So after all that, I offer you MY version of Brunswick Stew loosely based on an old recipe I found in my grandmother’s pile of cut out recipes. To stay out of the fray of the debate I decided to call mine EVERETT STEW making it regional to the area I was living in when I developed the recipe.

EVERETT STEW (formerly known as Brunswick Stew) serves 4-6
4 medium new potatoes, cut into small cubes
2 medium onions, chopped SMALL
2 large carrots, peeled and sliced
4 cups homemade chicken bone broth
2 or 3 cans crushed tomatoes
4 tablespoons brown sugar
FRESH ground sea salt and black pepper, to taste
3-3 1/2 pound pork butt, cut in half, trimmed of excess fat**
1 can white beans
1 or 2 cans of Mexican corn niblets
Chopped green onions for garnish

  • Spray the inside of your crock with non-stick cooking spray.
  • Stir together the potatoes, onions, carrots, bone broth, tomatoes, brown sugar, salt and pepper.
  • Nestle pork pieces down into the mixture, turning to coat well.
  • Cover and cook on LOW 7-9 hours or HIGH 5-6 hours until the meat shreds easily with two forks.
  • Remove meat, shred and return to the slow cooker along with the corn and white beans. Cook another 30 minutes on LOW to heat through.
  • Top with fresh chopped green onions.
  • Serve with crusty bread or FRESH rolls.

**NOTE: This recipe can be made quicker (2 hours simmering) on the stove top if you have leftover meats to use.


2-4 pound boneless pork butt
8 ounces tomato sauce
16 ounces BBQ sauce (whatever your favorite is)
1 large onion, SMALL chopped
2 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon cumin
8 buns

  • Whisk together the tomato sauce, BBQ sauce, chili powder, cumin and cinnamon until well blended.
  • Stir in onion pieces.
  • Add mixture to a large dutch oven.
  • Generously season pork with FRESH ground sea salt and black pepper.
  • Submerge pork in sauce, turning to coat.
  • Bring to a boil and then immediately reduce to low and simmer 4 hours or until meat is tender and shreds easily.
  • Shred meat into sauce and keep warm until ready to serve.

NOTE: If you prefer this can be baked in the oven using the same pan and time frame.


This recipe is great for either cold or melt style sandwiches. I then use any of the leftover salad as filling for enchiladas.

4 cups FINELY chopped rotisserie chicken
3/4 cup FINELY chopped celery
1/2 cup FINELY chopped green/spring onions
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
3 tablespoons sweet pickle relish, drained
FRESH ground sea salt and black pepper, to taste
Sliced white American cheese or shredded medium cheddar (optional)

  • Whisk mayonnaise together with the vinegar.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Fold in pickle relish, celery and onions until well blended.
  • Add chicken, stirring until well blended.
  • Chill until ready to serve or prepare melt sandwiches. Butter outsides of sourdough bread.
  • Arrange cheese on bottom slice.
  • Top with chicken salad followed by more cheese.
  • Add top buttered piece of bread and press down slightly.
  • Grill over medium heat on pancake griddle.

flour tortillas
sour cream

shredded taco blend cheese
green enchilada sauce
minced green onions

  • Preheat oven to 350°.
  • Lightly spray baking dish with non stick cooking spray.
  • Spread a thin layer of sour cream over each tortilla.
  • Sprinkle a bit of cheese over each tortilla.
  • Add chicken salad to one third of the tortilla, roll up and place in baking dish.
  • Top with enchilada sauce and shredded cheese.
  • Bake 30-45 minutes until heated through.
  • Sprinkle with green onions and serve.


1 pound steak tips in bite size pieces
torn romaine lettuce
sliced cucumbers
halved cherry tomatoes
sliced red onions
sliced green onions
marinated artichoke hearts
crispy onions
FRESH grated Parmesan cheese
or any other toppings of choice

½ cup Bragg’s liquid aminos
½ cup FRESH squeezed orange juice
4 tablespoons QUALITY honey
FRESH ground sea salt and black pepper
3 tablespoons avocado oil

  • In a medium bowl, whisk together the liquid aminos, orange juice, and honey.
  • Add the salt and pepper and whisk together.
  • Put half of the marinade in another bowl to use as a vinaigrette if not preparing the honey poppy seed dressing.
  • Add the avocado oil to the vinaigrette mixture and put aside in the refrigerator until ready to dress the salad.
  • Add the steak tips to the marinade bowl and cover. If possible, marinate overnight in the refrigerator. Otherwise, marinate for at least an hour in refrigerator before cooking.
  • Heat 1 tablespoon avocado oil in a cast-iron pan to medium-high, cook steak tips 2-3 minutes per side (for medium rare), turning every few minutes to brown all sides.
  • Let steak tips rest for 5-10 minutes.

Zest of 1 lemon plus 1/4 cup lemon juice
1/4-1/2 cup apple cider vinegar, to taste

1 tablespoon (17 grams) honey mustard
2+ tablespoons (42 grams) QUALITY honey, to taste
1 teaspoon poppy seeds
FRESH ground sea salt and black pepper
1/3 cup (72 grams) avocado oil

  • In a small mixing bowl, whisk together the lemon zest and juice, vinegar, honey mustard, honey, poppy seeds, salt and several grinds of pepper.
  • Add the avocado oil and whisk to emulsify.


8 ounces cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 sleeve Ritz crackers, crushed
2 tablespoons butter, softened
1 tablespoon FRESH chopped tarragon
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, flattened to 1/4 inch thickness
1/2 cup chopped and drained marinated artichoke hearts

  • Preheat oven to 400°.
  • Spray 9×13 baking dish with non-stick cooking spray.
  • Stir together the cream cheese, mayonnaise, Italian seasoning, two thirds of the artichoke pieces and half of the tarragon, thyme and parsley.
  • Melt butter and stir together with the crushed crackers and half of the remaining thyme, tarragon and parsley. Set aside.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Sprinkle half of the cracker crumb mixture on the bottom of the baking dish.
  • Arrange chicken breasts in a single layer on top of the crackers crumbs.
  • Spread cream cheese mixture on top of the chicken breasts.
  • Sprinkle the remaining cracker crumbs over the cheese mixture.
  • Loosely tent with foil and bake 20 minutes.
  • Uncover and sprinkle with remaining cheese.
  • Bake 5-10 minutes more until chicken is cooked through.
  • Let sit 5 minutes.
  • Sprinkle remaining chopped herbs and serve immediately.



2 cloves garlic, minced
1 thumb ginger, peeled and minced
1 tablespoon sesame seeds
1 teaspoon red chili flakes
2 tablespoon Bragg’s liquid aminos
5 ounces FRESH Spinach (optional)
3 LARGE green onions, sliced thin, whites and greens separated
2 carrots, peeled and sliced thin
1 tablespoon chopped lemon thyme leaves

8 ounces BEECH mushrooms
1 tablespoon sesame oil
6 ounces ramen noodles
4 cups homemade chicken stock
2 LARGE chicken breasts
Crispy fried onions
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince garlic.
  • In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of avocado oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
  • Once water is boiling, add noodles to pot. Cook, stirring until JUST tender, 1-2 minutes. Drain, then toss noodles with a drizzle of sesame oil.
  • Heat a drizzle of oil over medium-high heat.
  • Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds.
  • Stir in chicken broth and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
  • While broth simmers, pat chicken dry with paper towels; season with salt and pepper.
  • Heat a large drizzle of oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 minutes per side.
  • Drizzle with remaining sesame oil and turn chicken a few times to coat.
  • Transfer chicken to a cutting board to rest.
  • Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate.
  • Add a drizzle of oil to pan, then add spinach if using. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. Turn off heat.
  • Slice chicken crosswise.
  • Divide noodles between large soup bowls. Pour some broth over noodles.
  • Stir in as much chili garlic oil as you like.
  • Top each bowl with chicken, mushrooms, spinach, and scallion greens.
  • Sprinkle with a few crispy onions and serve.



Avocado oil
2 Boneless, Skinless Chicken Breasts
1 shallot, small diced
2 tablespoons Mascarpone cheese
1/2 pound Bucatini Pasta, prepared per package directions reserving 1 cup pasta water
1 ounce Castelvetrano Olives, diced (optional-hubby loves, I don’t)
1 lemon, juiced
1 1/2 teaspoons Calabrian Chile paste
1 zucchini, halved and sliced (optional-hubby hates)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper

  • Heat avocado oil in a large nonstick pan over medium high heat.
  • Add the sliced zucchini (if using) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Cook 1-2 minutes more, stirring frequently until softened. Transfer to a plate.
  • Wipe out the pan and add 1-2 tablespoons more avocado oil and heat over medium high heat.
  • Pat the chicken dry.
  • In a large ziplock bag add wonder flour, Italian seasoning and FRESH ground sea salt and black pepper. Shake to mix.
  • Add chicken breasts and shake to coat. Shake off excess dredging.
  • Add the seasoned chicken to the hot oil, cooking 4-5 minutes per side, or until browned and cooked through.
  • Leave any browned bits in the pan, transfer chicken to a cutting board.
  • When cool enough to handle, slice crosswise.
  • In the same pan, heat a drizzle of avocado oil on medium-high until hot.
  • Add the chopped shallot, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.
  • Add the cooked pasta, lemon juice, Mascarpone cheese, browned zucchini (if using), chopped olives, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is well coated. If necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated.
  • Turn off the heat.
  • Serve the finished pasta topped with the sliced chicken.
  • Garnish with the Parmesan cheese.
  • Enjoy!

NOTE: To make your own Italian seasoning use +/- equal parts of these dried seasonings, to taste: Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram.




Buttery, tender and super quick make this the PERFECT weeknight menu choice.

2 orange roughy fillets
2-3 tablespoons butter
1 teaspoon paprika
FRESH ground sea salt and black pepper
pinch of cumin
1 tablespoon FRESH chopped thyme
1 teaspoon garlic powder
2 LARGE lemons, 1 sliced in rings the other in wedges
scallion greens or chopped cilantro for garnish

  • Rinse orange roughy fillet in cold water and pat dry with paper towels.
  • Mix spices in a small bowl and cover the fish entirely.
  • Preheat WELL seasoned cast iron pan in oven if you have time.
  • Heat butter in HOT skillet.
  • Add fillets, cooking for 3-4 minutes.
  • Gently flip and cook another 3-4 minutes.
  • Add lemon slices.
  • Top with wedges and chopped greens.
  • Serve immediately.

NOTES: DO NOT move fish during cooking otherwise it may stick to the skillet.