Some kinda wonderful it is to throw things together in one big pot for supper!

This recipe is so perfect for those late nights. It is quick and doesn’t require a lot of stove time.

Rooting from the Lowcountry of South Carolina, this dish is a staple in many households in the South!

Ingredients

• 6 ounces Cajun smoked sausage, diced
• 1 1/2 pounds skinned and boned chicken thighs, cubed
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 garlic cloves, minced
• 3 cups organic vegetable broth
• 4 cups firmly packed chopped fresh collard greens
• 2 cups uncooked basmati rice
• 1/2 teaspoon dried crushed red pepper

Directions:

1. Preheat oven to 350°. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towel.
2. Sprinkle chicken with salt and pepper and a sprinkle of Cajun seasoning. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage
3. Bring mixture to a boil over medium-high heat. Remove from heat; cover.
4. Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately.

Tips: This will serve up to 8 people heartily. You can always double or triple the recipe if your heart desires!

So after playing around with recipes for cornbread, one finally stuck with me! This is by far the best recipe I’ve ever created and my entire family loved it.

I want to share this with you—when you make your next cornbread fixing—try it—you won’t be sorry!

Ingredients:

2 tbsp butter set aside

2 tsp canola oil

3/4 c sour cream

1.5 c frozen corn kernels

14.75 oz canned cream style corn

1 box cornbread mix see notes

3 tbsp granulated sugar

1 tsp baking powder

Directions:

Preheat the oven to 350.

Place 2 tbsp butter in your 10” skillet and place in the oven until melted. Swirl the butter around the skillet.

Combine olive oil, sour cream, frozen corn and canned cream corn in a bowl and stir to combine.

Add boxed cornbread mix, granulated sugar and baking powder. Stir until just combined.

Pour batter into prepared skillet and bake for 35-40 minutes or until the edges start to brown.

Serve hot with butter and drizzled honey. Or room temperature. Also with butter and honey

Tips:

I use the boxed Krusteaz Cornbread mix

Football season is here! Nothing better than these at your next gathering. I know these look so simple to do, but I’m telling you—the complexity of the flavors is unmatched. These are the perfect addition to your round table football game pickin’s! You can even make these up to 24 hours ahead of time!

Ingredients:

1 large pack of Hawaiian Rolls

6 tablespoons yellow mustard, divided

12 thin slices Black Forest ham

12 thin slices deli Swiss Cheese

4 tablespoons unsalted butter

2 tablespoons finely chopped shallots

1 tablespoon poppyseeds

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

Directions:

Adjust oven rack to middle position and heat oven to 350 degrees.

Slice rolls in half horizontally. Spread 1/4 cup mustard on cut side of roll tops and bottoms

Arrange roll bottoms, cut side up and side by side in a 9×13 baking dish. Fold ham slices in thirds, then once in half. Place 1 slice on each roll bottom. Fold Swiss like ham, then place over ham. Season with pepper to taste and cap with tops.

Combine butter, shallots and poppyseeds in a bowl. Microwave until butter is melted and shallots are softened—about 1-2 minutes. Whisk Worcestershire, garlic powder and remaining 2 tablespoons mustard into butter mixture. Then, generously brush the tops and edges of the rolls with all of the butter mixture. Spoon any remaining solids over rolls.

Cover dish with aluminum foil and let sit for 15 minutes to allow rolls to absorb the sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around the edges and tops are slightly firm. 7 to 9 minutes longer. Let these cool for 10 minutes.

Sausage gravy is a staple in any southern household. This delicious concoction can be slathered over buttermilk biscuits and creates an awesome fusion of flavor.

I remember as a kid, my nanny and I would go out for breakfast and I would always get this awesome combination. Honey, I’m telling you, you don’t want to pass up trying this recipe!

The nostalgia it brings makes it 10x better!

Ingredients:

1 pound pork breakfast sausage 

3 tablespoons butter 

1/4 cup all-purpose flour

3 cups whole milk

Directions

1. In a large skillet over medium high heat, cook the 1 pound pork breakfast sausage until brown and crumbly. 
2. When the sausage is done, add the 3 tablespoons butter if there is little to no residual butter in the pan. If there is excess oil for the sausage, you may not need to add butter. Ideally, you want about 3 tablespoons of fat, either from the sausage or from the melted butter. 
3. Sprinkle sausage with 1/4 cup all-purpose flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown

4. Add the 3 cups whole milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.

As a child I never really got to experience my granddads cooking. I have experienced it through my dad. My dad knows most of the recipes his dad taught him. It’s no secret that my pop Arnold was a good cook! He cooked at hunt club suppers, for church functions and everything in between.

So I wanted to put a spin on this and build this recipe step by step! Pepper steak is best when using flank steak, cut into strips with an assortment of peppers and onions. Typically served over rice or with mashed potatoes.

Ingredients

• 2 lbs. of sliced Pepper Steak (flank steak)
• 2 to 3 medium sized Green Bell Peppers
• 2 red bell peppers
• 1 large Yellow Onion
• 2 to 3 tablespoons of Soy Sauce
• 1/2 tablespoon of Baking Soda
• 2 tablespoons of honey
• 2 tablespoons of White Wine Vinegar or Rice Vinegar
• 2 to 3 teaspoons of Garlic Salt
• 2 teaspoons of Onion Powder
• 1/2 teaspoon of Paprika
• 2 teaspoons of Black Pepper
• 3 tablespoon of Butter
• 1 tablespoon of Cornstarch mixed with 1/4 cup Cold Water + 1/2 tablespoon of Soy Sauce
• 2 to 3 tablespoons of Kitchen Bouquet *pictured and explained in post

Directions:

Remove pepper steak from the package and blot dry with paper towels. My store has this cut of beef labeled as “pepper steak.” You can also buy flank steak and cut into strips. Season the beef cuts on all sides with the garlic salt, pepper, paprika, and onion powder. Add this to a low, flat dish like a 9 x 12 casserole dish and let sit for a few minutes, then add the 2 to 3 tablespoons of soy sauce, honey, vinegar, and baking soda to a bowl. Mix well then pour over the meat and toss the meat to coat. Let this sit on the counter for at least 30 minutes.

1. Wash and slice your green peppers into strips as well as the onion. Set aside.
2. Heat a deep sided skillet with 1 tablespoon of the butter and let this melt. Add your peppers and onions and sauté for about 10 minutes. You want these softened, but still slightly crisp. I do like to season these with some garlic salt, pepper, and a shake or two of soy sauce while it sautés. When these have cooked for about 15 minutes total, remove from the pan and set aside.
3. In the same skillet, add the remaining two tablespoons of butter and let this get hot but not smoking. Add your beef strips carefully, and reserve the liquid in the dish you were marinating in. Sauté the beef strips, tossing and turning until they all look seared on all sides. This meat will cook quickly, as it is usually sliced quite thin. When the meat has some golden brown char to it, add the juices from the marinating dish. Bring this to a simmer, and simmer for 5 to 7 minutes.
4. Add your peppers and onions back to the pan. The pan should have some juices to it at this point. Add a tablespoon or two of the Kitchen Bouquet to the pan and let the meat and juices get a nice darker brown color. You may need to add a little more at the end as well. Sauté for 5 minutes.
5. Mix your water with the corn starch and soy sauce until smooth. Add to the skillet to thicken the gravy, then stir this continuously on low to medium heat until the gravy is slightly thickened. You do not want this super thick, more like a glaze. Check the color. If it is not a rich brown add a little more Kitchen Bouquet at a time until it is a deep rich color.
   
6. Turn off the heat and let this sit for 10 minutes before serving the meat and peppers and onions over rice.