Honey Roasted Carrots


Baby carrots, or regular carrots cut in half like seen in picture.

2 tbs olive oil

2 tbs honey

salt and pepper

1 tbs soy sauce

1 tbs dried parsley

Preheat over to 450

Line a baking sheet with foil, trust me on this one

Toss the carrots in the olive oil and half of the honey. Spread flat on the pan lined with foil in a single layer. Sprinkle with salt and pepper. Roast the carrots until they start to blister but still have a slight crunch. When done, toss the carrots in remaining honey, parsley and the soy sauce.

Jalapeño Popper Deviled Eggs

Jalapeño popper deviled eggs

6 boiled eggs, peeled and sliced in half

3 tbs mayo

3 tbs soft cream cheese

3 tbs cheddar cheese

1/4 cup diced jalapeño from a jar

1/4 cup cooked, chopped crispy bacon

Shredded Parmesan cheese

Bread crumbs 

Salt and pepper

Garlic if wanted 
Scoop out the yolks of the eggs into a bowl. Mash with a fork to break up. Add mayo and cream cheese. Mix well. Then fold in cheddar cheese, jalapeño and bacon. Season with salt and pepper to taste. Add some garlic if wanted. Put spoonfuls back into the egg whites. Sprinkle with Parmesan cheese and top with a dash of bread crumbs. Stick in over on broil for a few minutes until cheese melts and bread crumbs turn light brown. Sprinkle tops with dried parsley for color. 🙂 

No-Yeast, No-knead Rolls


Ok, first, don’t laugh. Yes they look funny. Not sure why they came out this way this time. However, it does NOT change the taste. These no yeast rolls are also no knead! It is a quick and simple recipe I made because I was bored with cornbread. However, these rolls do have a cornbread texture almost, but they taste like rolls. Its hard to explain. Give it a try, we LOVE them with soup!

2 cups all purpose flour

1 tsp salt

3 tbs sugar

4 tsp baking powder

1/4 cup soft butter

3 large eggs, separated

1 cup whole milk

Mix the flour, salt, sugar and baking powder well. Cut in the butter with a fork. Until it is completely un-visible. (tiny little dough balls is what you see) In a small bowl, beat the eggs yolks well, then add the cup of milk and beat again. Pour the egg mixture into the flour GENTLY mixing. In another medium bowl, whip/beat the egg whites until they are stiff. Fold them into the batter gently. Put batter evenly in 12 greased muffin holes. (Don’t use muffin papers, they wont work good) Bake at 400* for 15 minutes then check them. If they are not golden on the top, turn the oven down to 375* and cook 5 more minutes. When the tops are brown like my picture, they are done. Remove from pan to cool on a wire rack asap so the bottoms don’t continue to cook and get too crispy.


Cheesy Zucchini Squash Bake


First, let me say… I stirred the squash BEFORE I took the picture (OOPS) so you don’t get to see the melted cheesy goodness on top. My bad.

3 medium yellow squash, sliced into half moon pieces

3 medium zucchini, sliced into half moon pieces

2 tbs parsley

1 tsp dill weed

2 tbs green onions

1/4 tsp thyme

3/4 tsp garlic powder

1/2 cup monterey jack cheese, plus more for top

1/2 grated parmesan cheese

Salt and pepper

olive oil

8×8 baking dish, spray with cooking spray. 350* oven. Mix all ingredients and toss well in the olive oil. (Except the cheese for the top) Bake for 30-40 minutes or until the squash is easy to stick a fork thru. Then top with more cheese and put oven on broil for 5-10 minutes until cheese melts and starts to brown.

Chicken Salad

This is gonna be one of the recipes that I do not have exact measurements. All I can do is tell you what I put in it and you add as much as you want.

Whole chicken, baked, deboned and shredded.

1/2 Mayo and 1/2 Plain Greek Yogurt

Chopped and diced onion and celery

Dill pickle relish

A few green onions, diced

a little mustard

salt and pepper

garlic powder

Purple grapes

You really cant go wrong with this chicken salad. Just don’t add too much mayo/Greek yogurt. You can always add more later. Remember that.

I like my chicken salad on crackers, the hubby prefers on bread and every once in a while I like to serve it on fresh spinach leaves. If you have any questions, feel free to ask!

Southern Cabbage


1 head of cabbage

2 tbs butter

2 tbs olive oil

salt and pepper

a few dashes of creole seasoning, optional

Pepper sauce, optional

2 cups chicken broth

Cut the cabbage up and remove the hard stem. Fill a large pot with the chicken broth and seasoning, including olive oil and butter. Bring to a boil over medium heat then turn down to low. Simmer about 10-12 minutes. Do NOT overcook. The longer it sits in the pot, the more soggy it will be. Serve immediately.


Here is the pork chop recipe from the picture!

Fried Pork Chops

Cheesy Grits 

Cheesy grits

2 cups water

1 cup whole milk

3 tbs butter

Dash of salt and pepper

3/4 cup quick grits

1/4 cup extra sharp cheddar cheese

Pour the water and milk in a medium pot on high until bubbles start. Add the butter salt and pepper. Don’t let the pot overflow. When milk boils, it over flows. Whisk in the grits. Cook for about 5 minutes stirring constantly. Add cheese, turn off the stove, cover and let sit for 5 minutes. Add more cheese if needed and more salt and pepper to taste. Sprinkle parsley, optional.

Microwave Sweet Potatoes


Most people think that you have to bake a sweet potato for it to turn out wonderful. I disagree. I have learned that the microwave works fine in a pinch. I started craving sweet potatoes for a snack one day and so I bought some smaller ones. Here is all you do.

Poke holes with a fork on both sides. Stick on a microwave safe plate and place in the microwave for 5 minutes. (Maybe 8 mins if it is thicker than mine) It may sound funny in the microwave, no worries. Just let it be.

Be careful taking it out! It is HOT! and so is the plate!

I like to sprinkle mine with a little salt, a pat of butter and a dash of brown sugar!

Homemade Mushroom Mac n Cheese


3 cups elbow noodles, cooked and drained

1 whole egg, beaten

3/4 stick of butter

1/4 cup flour

2 & 1/5 cup whole milk

2 tsp dry mustard

16 oz shredded cheddar cheese

Salt and pepper

Creole seasoning, if wanted

In a bowl, beat the egg. In a pot melt the butter and add the flour whisking together. Whisk it over medium heat for about 2 minutes. Don’t let it burn!! Pour in the milk and dry mustard. Whisk it until smooth. Cook for about 4-5 minutes until the sauce is thick. Turn it down to low. Take a few tbs of the sauce and slowly pour it in the egg while whisking constantly so it doesn’t cook the egg. Pour the egg mixture into the sauce and turn it off. Stir until smooth. Add all the cheese except 1/2 cup for the topping and stir until melted. Then add the seasonings.

Don’t forget the mushrooms! Sautee them in a little butter,olive oil and salt just til they start to soften. Keep in mind that your gonna bake this and the mushrooms will cook in the oven. Now add the mushrooms to the cheese sauce along with the cooked noodles. Mix it all together and place in a 9×13 pan. Cover the top with the remaining cheese. Bake on 350* for about 15 minutes until the cheese on top is melted.



Top with Parsley if wanted! Serve warm!

Creamed Spinach


3 pounds spinach

2 tbs unsalted butter

2 tbs olive oil

2 cloves of garlic, chopped

3/4 cup heavy cream

1/4 cup grated parm

salt and pepper

nature seasoning

Wash the spinach. Heat the butter and oil in a skillet (I like to use a pot for this part). Add the spinach and garlic. Stirring constantly, cook until the spinach is wilted. Put in a strainer and press all the liquid out of it. It needs to be squeezed good. Chop it up if you want smaller bites also. Then heat the skillet again, add the cream and cook for about 5 minutes and let it reduce a little. add the parm cheese and then the spinach and seasonings. Warm about another 5 minutes.

This goes GREAT with turkey and dressing by the way. 😉