While working on an estate sale recently I found some old recipe clippings including an old tabloid clipping about the KFC Chicken Batter recipe being leaked by the Joe Ledington, nephew of Colonel Sander’s second wife, Claudia. KFC Bigwigs insist the recipe has been kept under lock and key since KFC was founded in 1930.

2 cups sifted all-purpose flour
FRESH ground sea salt and black pepper
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon oregano leaves
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard (optional)
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper
1 cup buttermilk
1 egg, beaten
1 WHOLE chicken cut up into pieces (cut breast pieces in half)
Canola oil

  • Sift together the flour and all the spices. Set aside.
  • Whisk together the buttermilk and egg.
  • Soak the chicken pieces in the buttermilk mixture and let set at room temperature 20-30 minutes.
  • Remove chicken pieces from buttermilk mixture and allow excess to drop off.
  • Dip the chicken pieces in the flour mixture coating well and shaking off excess. Allow to sit on a rack for 20-30 minutes.
  • Meanwhile heat 3 inches of canola oil to 350° in a deep large dutch oven.
  • Fry 3-4 pieces of chicken at a time 15-18 minutes, turning once until golden brown, maintaining temperature at 350° for even frying. DO NOT CROWD THE PAN.
  • Transfer chicken to a paper towel lined baking sheet.
  • Allow oil to return to temperature before adding chicken each time.



1 medium red onion, chopped and divided
1/4 cup FRESH chopped cilantro
3-4 garlic cloves, FINELY minced
2 tablespoons FRESH lime juice
2 cups homemade chicken bone broth
1 tablespoon avocado oil
1 tablespoon butter
1 1/2 pounds boneless chicken breasts or thighs
1 egg, lightly beaten
1/4 cup WONDRA flour
4 ounce can chopped green chiles, drained well and divided
1 cup uncooked jasmine rice, rinsed

  • Preheat oven 325°.
  • In a small food processor puree half of the onion, half of the green chiles, cilantro, garlic and lime juice.
  • Add puree to a small sauce pan with the bone broth, simmering on low.
  • In a cast iron skillet heat oil and butter together.
  • Add chicken pieces to beaten egg and then dredge in WONDRA flour, shaking off excess.
  • Add chicken pieces to hot oil and quickly sear on each side 2-4 minutes.
  • Remove chicken and keep warm.
  • Add remaining green chiles and remaining onion to hot oil. Saute 3-4 minutes to crisp tender.
  • Add rice cooking until slightly browned.
  • Add bone broth mixture to pan and stir well.
  • Return chicken to pan.
  • Baked covered 35-40 minutes until rice is tender and chicken is cooked through.
  • Plate chicken, fluff rice and plate also.
  • Drizzle reserved sauce over top.



This mouth watering slow cooked spicy beef tips & gravy is the PERFECT hearty and savory meal for a cool evening. Serve it over creamy mashed potatoes, your favorite pasta or even rice for a wonderful supper.

Prep Time 10 mins Cook Time 7 hrs Total Time 7 hrs 10 mins

2 pounds stew meat
FRESH ground sea salt and black pepper, to taste (about 1 teaspoon of each)
½ teaspoon FRESH dried thyme
3-4 cloves garlic, FINELY minced
1 package dry LIPTON’S onion soup mix
2 cups homemade beef broth
3 tablespoons Jalapeno ketchup
1 tablespoon Lea & Perrin’s Worcestershire sauce
3 tablespoons cornstarch
1 LARGE shallot, sliced into rings
2 LARGE carrots, rustic chop

  • Place stew meat in the bottom of a 6-quart slow cooker, topped by shallot rings.
  • Add salt, pepper, thyme, garlic, onion soup, beef broth, ketchup, Worcestershire sauce, and cornstarch to a medium bowl, whisking together well.
  • Pour over beef tips.
  • Cover and cook on low for 7-8 hours.

  • At hour 5 or 6 add carrots.
  • Cook 1-2 hours more until carrots are tender.
  • Serve over rice, noodles, or mashed potatoes, and enjoy!


I was leafing through an OLD (2015) COOK’S COUNTRY magazine and ran across these amazing looking pork chops with a side of white baked beans that was just calling my name repeatedly until I finally tried them. What took me so long?? is all I can say. This yummy, flavorful meal will get repeated regularly at our house.

I did adapt the pork steaks to being done inside as our weather has stayed colder than I want to deal with for preparing a meal using the grill, but you could easily grill these instead 😀 You can also make these spicier or milder to taste without compromising their flavor.


FRESH ground sea salt and black pepper, to taste
1 tablespoon QUALITY paprika
1/2-3/4 teaspoon cayenne pepper, to taste
1 tablespoon cornstarch
8 bone-in blade cut pork steaks, 1/2 inch thick, fat snipped if necessary to prevent curling

  • Generously season pork steaks on both sides with FRESH ground sea salt and black pepper.
  • Combine cayenne and paprika in a small bowl, mixing well. Reserve this half for the sauce.
  • Transfer half of the cayenne mixture into another small bowl and add cornstarch.
  • Sprinkle cayenne cornstarch mixture evenly over pork steaks on both sides.
  • This is where you need to make a choice – indoors or outdoors – charcoal or gas. I used a cast iron griddle pan over a gas burner. Make sure your grill or griddle pan is well oiled.
  • Over medium high heat sear chops 3-5 minutes without moving them.
  • Flip chops and repeat on second side 3-5 minutes more until they register 140°.
  • Transfer chops to a deep platter, pouring sauce over chops and turning to coat well.
  • Tent with foil and allow chops to rest for 5 minutes.
  • Serve and Enjoy.

8 tablespoons butter
1/2 cup white wine vinegar
Reserved spice mixture

  • Heat butter in small saucepan over medium low heat 4-5 minutes, swirling frequently until butter turns dark golden brown and has a nutty fragrance.
  • Add reserved spice mixture, cooking 30 seconds or so until fragrant.
  • Add vinegar carefully as it WILL bubble up and bring to a quick simmer.
  • Remove from heat and allow to cool slightly, but not enough that the butter solidifies.


Every now and then SIMPLE is BEST! 😀

4-6 boneless pork chops
2 tablespoons butter
1 LARGE shallot, chopped
1 cup halved grape tomatoes
1 cup homemade chicken OR beef broth
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
1/2 cup water

  • Melt butter in large skillet over medium-high heat.
  • Quickly sear pork chops on both sides, remove from pan and keep warm.
  • Add onions and saute a few minutes until tender.
  • Add broth, tomatoes, Italian seasoning, FRESH ground sea salt and black pepper, to taste. Bring to a boil.
  • Reduce heat to simmer, return pork chops to pan and simmer 5-7 minutes until pork chops are cooked through (145°).
  • Whisk together the water and flour until smooth.
  • Plate pork chops, keeping warm.
  • Whisk flour mixture in sauce until smooth and heated through.
  • Serve over mashed potatoes or rice.



Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.


  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.



2 tablespoons avocado oil
1 pound lean ground beef
1 LARGE onion, diced
4-5 garlic cloves, to taste, minced
4 1/2 cups homemade beef broth
14.5 ounce can petite diced tomatoes
14.5 ounce can crushed tomatoes
2-3 tablespoons tomato paste
2-3 teaspoons Italian seasoning, to taste
FRESH ground salt and pepper, to taste
8 lasagna noodles, broken into bite size pieces
shredded mozzarella cheese
1/2 cup (2 oz) finely shredded Parmesan cheese
8 ounces ricotta cheese
2 tablespoons chopped FRESH parsley, plus more for garnish, OPTIONAL

  • Heat one tablespoon oil in a large pot over medium-high heat.
  • Crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
  • Drain fat from beef and set beef aside. 
Heat remaining oil in pot, add chopped onion and saute 2-3 minutes until it begins to soften.
  • Add in garlic and saute 30 seconds longer. 
  • Add in broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, browned ground beef and season with salt and pepper to taste. 
  • Bring JUST to a boil, then reduce heat to low, cover and simmer 20 minutes.
  • While sauce is simmering prepare lasagna noodles according to package directions.
In a mixing bowl, using a fork, stir together mozzarella, Parmesan and ricotta.
    Fold cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.

  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.


  • Cheese dollop will melt well once stirred into soup.
  • Adapts well to slow cooker also



The sweet and tart flavor from the apple juice and vinegar give you the PERFECT bite.

1/2 cup homemade chicken broth
1/4 cup apple cider
1/4 cup balsamic or champagne vinegar
Juice of 1 FRESH lemon juice
FRESH ground sea salt and black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon FRESH thyme leaves
1-1 1/2 pounds chicken breast steaks
2+2 tablespoons butter
1/4 cup WONDRA flour
FRESH apples, to garnish if desired

  • Combine chicken broth, apple cider, vinegar, lemon juice, garlic powder, paprika, FRESH thyme leaves, whisking to blend. Set aside.
  • In a large skillet melt 2 tablespoons butter.
  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Dredge chicken steaks in flour, reserving remaining flour for use in the gravy.
  • Sear chicken steaks 3-4 minutes per side.
  • In a small saucepan melt 2 tablespoons of butter.
  • Whisk in 2 tablespoons of the reserved flour until combined, cooking until golden.
  • Gradually add liquids, whisking continually.
  • In a small saucepan, melt butter; whisk in flour until smooth.
  • Gradually add liquids.
  • Cook 3-4 minutes and stir until sauce is thickened.
  • Serve over rice or mashed potatoes.
  • Garnish with apples if desired.


January was NATIONAL SOUP MONTH so what better time for comfort food like this warm and comforting super creamy corn and potato chowder that includes sweet Italian sausage to oomph the flavor. This sausage and corn chowder is the perfect comfort food year round, but especially in the winter. In the summer use fresh corn and in the winter, frozen corn works well!

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6


1 pound Sweet Italian sausage, casings removed
4 tablespoons butter
1 cup sweet Vidalia onion, diced
1 cup diced carrots
1 cup diced celery
1 cup red pepper, diced
3-4 cloves garlic, minced
1 pinch red pepper flakes
3-4 tablespoons WONDRA flour
4 cups homemade chicken broth
2 LARGE potatoes, peeled and cubed
4 cups corn (fresh, frozen, or canned depending on season)
1 teaspoon FRESH chopped oregano
1 teaspoon FRESH thyme leaves
FRESH ground salt and pepper to taste
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons FRESH chopped Italian flat leaf parsley
2 green onions, thinly sliced

  • Cook the sausage in a large skillet over medium-high heat, breaking it into small pieces, until cooked through. Set aside.
  • Add the butter to the pan and let it melt.
  • Add the onion, carrots, celery and peppers cooking 7-10 minutes until tender.
  • Add the garlic and red pepper flakes, stirring well.
  • Sprinkle with the flour and cook 2-3 minutes until golden.
  • Add the broth, sausage, potatoes, corn, oregano, and thyme.
  • Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Turn off the flame.
  • Lightly whisk together the heavy cream and Parmesan until the cheese melts in.
  • Adjust seasoning to taste with salt and pepper to taste.
  • Mix in the parsley and green onions.


2 chicken breasts, cut into bite sized pieces
2 teaspoons FINELY chopped ginger
2 cloves garlic, FINELY minced
1 + 2 tablespoons avocado oil
1 tablespoon QUALITY honey
1 teaspoon red chili flakes
FRESH ground sea salt and black pepper
1/2 + 1/2 teaspoons cornstarch
1 + 1 tablespoons Bragg’s liquid aminos
1 SMALL onion, halved and sliced thin into half moons
1/2 red bell pepper, small chopped
1/2 green bell pepper, small chopped (optional)
1 cup broccoli florets (optional)
1/3 cup chicken broth
Prepared Yakisoba noodles or rice

  • Whisk together 1 tablespoon avocado oil, ginger, garlic, honey, chili flakes, cornstarch, Fresh ground sea salt and black pepper.
  • Fold in chicken pieces, stirring to coat.
  • Add 1 tablespoon liquid aminos, stirring again to coat.
  • Set aside and marinade 10-15 minutes.


  • Heat 2 tablespoons avocado oil in heavy skillet.
  • Add chicken pieces cooking 3-4 minutes until chicken is cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add 1 tablespoon oil.
  • Add onion slices, sauteing 5 minutes.
  • Add peppers, garlic and broccoli florets if using, sauteing 2-3 minutes more.
  • Return chicken to pan.
  • Whisk together chicken broth, 1 tablespoon liquid aminos and 1/2 teaspoon cornstarch.
  • Add to pan, stirring well, cover and simmer 5-10 minutes until thickened.
  • Add yakisoba noodles and heat through or serve over prepared rice.


1/2 cup QUALITY honey
1/2 cup hoisin sauce
1/4 cup Bragg’s liquid aminos
1/4 cup Jalapeno ketchup
4 garlic cloves, minced
8 ounce can crushed pineapple

4 teaspoons FRESH minced gingerroot
1 teaspoon Chinese five-spice powder
3-4 pound boneless pork shoulder butt roast
1/2 cup homemade chicken broth
Fresh cilantro leaves (optional)

  • Combine the first 8 ingredients and pour into a LARGE shallow dish.
  • Cut roast in half; add to dish and turn to coat.
  • Cover and refrigerate overnight.
  • Transfer pork and marinade to a 6-qt. slow cooker.
  • Add chicken broth.
  • Cook on low 8 hours.
  • Remove pork and cool slightly.
  • Shred meat using 2 forks.
  • Skim fat from cooking juices.
  • Return pork to slow cooker and heat through in juices.
  • Top pork with fresh cilantro if desired.

NOTES: Unpeeled gingerroot can be stored in a zip-top bag in your freezer. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.


CROCKPOT BEEF STROGANOFF – So good and so easy. It also doubles well.

2 pounds stew meat, cubed
2 cans Condensed Golden Mushroom Soup
1 LARGE Vidalia onion, diced
3 tablespoons Worcestershire sauce
1/2 cup water
8 ounces cream cheese, cut into cubes
1 teaspoon garlic salt
FRESH ground black pepper
couple dashes of Hot Paprika

  • Whisk the soup, water and Worcestershire sauce together in the crock.
  • Add salt, pepper and hot sauce, stirring to blend well.
  • Fold in meat pieces.
  • Cook on Low for 8 hours.
  • Turn heat to high and fold in cream cheese cubes.
  • Cover and cook 10 minutes.
  • Stir to combine cheese.
  • Serve over hot egg noodles.

NOTE: If you want to freeze it for a future meal, DO NOT ADD CREAM CHEESE. Wait and add it when you are ready to serve it.