Chicken bog is a cross between a casserole and a stew. It’s chock-full of chicken, sausage, rice, and onions, and it’s great comfort food when it’s cold outside. When you’re feeling “bogged” down, make some chicken bog to cheer yourself up! This recipe is what’s called “Lowcountry cooking,” a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants

Yields: ‘Enuff fo a famly of fo’ o’ fi’

• 6 1/2 cups water
• 1 (3 pound) whole chicken
• 1 medium onion, chopped
• 2 tablespoon salt
• ½ pound smoked sausage of your choice, sliced
• 1 cup long-grain white rice
• 2 tablespoons Cajun seasoning or to taste
• 2 cubes chicken bouillon
• Black Pepper to taste

Directions:

Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F

Transfer chicken to a cutting board to cool for 10 to 15 minutes.

Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid

Remove and discard chicken skin and bones. Chop meat into bite-sized pieces

Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

When you hear the word Lowcountry, you think of quite a few things! When in Charleston, I think Jambalaya and vibes. I enjoy jambalaya at a little restaurant called LoLA’s! It’s in North Charleston, but honey this little place makes the absolute best jambalaya I’ve ever eaten! Clear your schedule to make this recipe! Every time I make it I find myself singing “Jambalaya” by Fats Domino!

Traditionally a creole recipe, this is inspired by Lowcountry cuisine.

Yields: Enough to feed ya family

INGREDIENTS

FOR THE CREOLE SEASONING:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne

FOR THE JAMBALAYA:

• 1 small yellow onion, diced (about 1 cup)
• 3 medium stalks celery, diced (about 1 cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces

• 1 (about 12-ounce) package andouille or smoked sausage, cut into 1/2-inch thick rounds
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons neutral oil, such as canola, divided
• 2 cups medium or long-grain white rice
• 2 1/2 cups water or low-sodium chicken broth
• 2 medium scallions, thinly sliced
• Vinegar-based hot sauce (I like Crystal), for serving (optional)

Directions:

Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine

Place 1 diced small yellow onion, 3 diced medium celery stalks, 1 diced medium green bell pepper, and 3 minced garlic cloves in a medium bowl.

Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning. Cut 1 (12-ounce) package andouille sausage into 1/2-inch thick rounds.

Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.

Add the remaining 1 tablespoon canola oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Using tongs, transfer the chicken to the plate with the sausage.

Add the vegetable mixture, remaining Creole seasoning, and remaining 1 1/2 teaspoon kosher salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 2 minutes.

Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes

Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.

Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.

Once rice is at desired consistency, fluff and serve. Garnish with 2 thinly sliced scallions and a few dashes of vinegar-based hot sauce

Tips: the creole seasoning can be made up to 1 month ahead and stored in an airtight container.

This is a quick meal that is jam packed with flavor! I even add mushrooms to my sauce. It is one of the best sauces I’ve made yet!

Tender, juicy chicken smothered in a luxuriously creamy Boursin cheese sauce infused with garlic and herbs

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 1 wheel (5–6 oz) Boursin cheese, Garlic & Fine Herbs flavor
• 1 teaspoon Dijon mustard (optional, for depth)
• Fresh thyme or parsley, for garnish

Instructions:

1. Season chicken breasts on both sides with salt, pepper, and garlic powder.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the pan.
6. Stir in heavy cream and Dijon mustard (if using), then reduce heat to low.
7. Add Boursin cheese and stir until fully melted and smooth, forming a creamy sauce.
8. Return chicken to the skillet and spoon sauce over the top. Simmer gently for 3–5 minutes until chicken is coated and sauce thickens.
9. Garnish with fresh thyme or parsley and serve hot.

Pro Tip:
This sauce is incredible over mashed potatoes, rice, or pasta — and leftovers reheat beautifully with a splash of cream

Honey I don’t know about y’all, but a lemon pound cake is one of my go to items when I want something with lots of flavor and sweet.

This simple recipe can be used with other flavors as well, so it makes it a very versatile recipe! This is a “throw it together” recipe—that’s what makes it super simple.

Preheat your oven to 325

Ingredients:

3 cups granulated sugar

3 sticks unsalted butter

6 brown eggs

3 cups all-purpose flour

1/2 tsp baking powder

1 tsp lemon flavoring

1 tsp vanilla flavoring

1 cup milk

1/4 cup freshly squeezed lemon juice

1/2 tsp grated lemon zest

Cook on 325 for 1 hour and 30 minutes!

For glaze:
2 cups of granulated sugar blended for 2 mins
1/4 tsp lemon juice
1/4 tsp lemon flavor
2 tsp milk

What is it?

A brioche or sweet roll dough is braided, baked in a circle, and decorated with icing and purple, green and gold sugars. Kind of like a crown-shaped cinnamon roll all dressed up for a party. The shape of the King Cake, with its distinctive crown design, symbolizes the three wise men or kings who traveled to visit Jesus. The colors of the King Cake (also the traditional colors of Mardi Gras celebrations) are also symbolic, with purple symbolizing justice, green representing faith, and gold signifying power or prosperity.

These are some of the best cakes I’ve ever eaten that’s why I’m choosing to share it with you!

Ingredients:

• ▢ 1/3 cup granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1/2 cup butter , melted
• ▢ 2 large eggs
• ▢ 1 cup milk (room temperature)
• ▢ 2 small packets of active dry yeast
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 tablespoon orange zest
• ▢ 1/2 tablespoon lemon zest
• ▢ 4 cups all-purpose flour
• ▢ 1/2 cup + 2 tablespoons canola oil
• ▢ 1/2 cup granulated sugar
• ▢ 1 1/2 teaspoons ground cinnamon

CREAM CHEESE FILLING

• ▢ 8 ounces cream cheese , softened
• ▢ 2 1/2 cups powdered sugar , sifted
• ▢ 2 tablespoons milk
• ▢ 1/2 teaspoon lemon zest

GLAZE

• ▢ 1 cup powdered sugar , sifted
• ▢ 2 tablespoons milk

SUGAR TOPPING

• ▢ 3 cups granulated sugar
• ▢ a few drops of each: purple, green, and yellow food coloring

• In an electric mixer fitted with a dough hook, combine 1/3 cup granulated sugar, salt and melted butter until well creamed.
• Add the eggs, one at a time, mixing after each addition and continue to cream.
• Pour the milk into a small bowl and add the packets of yeast. Stir and let sit for 5 minutes until dissolved. Set aside.
• Add in the vanilla, orange zest and lemon zest to the mixing bowl and blend.
• Pour in the the milk and dissolved yeast and blend.
• Add the flour and mix on low until the dough tightens. Increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball and climbs slightly up the dough hook.
• Remove the dough from the bowl. Coat the dough with 1/2 cup of canola oil. Return the dough to the bowl and cover the bowl with plastic wrap. Set in a warm, draft-free place, and let it rise until doubled in size, about 1 1/2 hours.
• While the dough is resting, mix your colored sugars. Place 1 cup of granulated sugar in a ziplock bag. Add in 2-3 drops of food coloring. Close the bag and shake and caress the sugar until it is completely colored. Add more food coloring if necessary. Repeat this process with each of the colors, using a separate ziplock bag for each. Set aside to use later
• After the dough has rested, turn the dough out onto a floured work surface. Knead the dough for 10 minutes.
  Roll the dough out into an oblong piece.
  Brush the dough with canola oil covering the entire piece.
• In a small bowl, mix together 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. Sprinkle the cinnamon sugar liberally over the entire piece of dough.
• Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise.
• Cut the dough into 3 long strips and lay the strips side-by-side. Press the edges to seal. Now it’s time to braid the dough.
  (Braiding dough is just like braiding hair)
• Grab the center of the right strand and cross it over the middle strand, drop it in the center.

So one of my favorite foods is Mexican—I know this is the basic side of me coming out. This dish however is anything but basic. I made this over my break from school and let me just tell you—the combination of flavors is absolutely insane!

So let’s whip z’em up!

Ingredients:

• 1 pound Neeses breakfast sausage (or any breakfast sausage)
• 3/4 cup chopped green onion
• 1 cup chopped red bell pepper
• 8 (8 inch) flour tortillas
• 3 1/2 cups shredded sharp Cheddar or Mexican blend cheese
• 5 large eggs
• 2 cups half-and-half
• 2 teaspoons Mexican hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon all-purpose flour
• 1 (10 ounce) can green enchilada sauce, divided
• toppings such as diced avocado and salsa (optional)

Directions:

Cook sausage in a skillet over medium heat until browned and crumbly, about 7 minutes. Reserve 2 tablespoons green onion for garnish. Stir in bell pepper and remaining onion and remove from heat

Lightly grease a 9×13-inch baking dish. Divide meat mixture among the tortillas and top evenly with about 2 cups shredded cheese. Roll each tortilla and place seam side down in the prepared dish

Whisk together eggs, half-and-half, hot sauce, salt, pepper, garlic powder, flour, and 1/4 cup enchilada sauce in a medium bowl until well blended. Pour mixture over tortillas and top with remaining enchilada sauce. Cover with foil and refrigerate at least 4 hours or overnight. 

Preheat the oven to 350 degrees F (180 degrees C).  

Bake casserole, covered, in the preheated oven for 30 minutes. Uncover and top with remaining cheese

Bake uncovered until cheese is melted and casserole is lightly browned and bubbly around the edges, 15 to 20 minutes more. Sprinkle with reserved green onions and serve with desired toppings.

When I was a kid, I remember my “beach” Granny making stewed potatoes! It was a classic dish that she made almost every time we visited. Every time I make stewed potatoes I think of her!

Add a little salt and pepper and it was on! The best potato for stewing is the Yukon gold potatoes or red potatoes. They both have less starch content compared to russet.

However, for this recipe you’ll want to use russet potatoes because they break down most easily.

Ingredients:

• 2 Tbsp. bacon grease
• 1 cup chopped onion
• 2 lb. russet potatoes, peeled and cubed
• 3 1/4 cups water, divided
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 Tbsp. all-purpose flour

Directions:

Heat bacon grease in a large saucepan over medium. Add onion to pan; cook until onion starts to soften, about 3 minutes, stirring occasionally

Stir in potatoes, 3 cups water, salt, and pepper.

Bring to a boil over high heat. Reduce heat to medium and boil steadily, uncovered, until potatoes are very tender, about 20 minutes

Whisk together flour and remaining 1/4 cup water in a small bowl.

Stir flour mixture into potato mixture; cook until sauce thickens, about 2 minutes. Remove pan from heat; let stand 5 minutes before serving

On my travels today, I stopped by Wakefield Market in Wakefield, Virginia. I had a hankering for some short ribs, but I couldn’t find any—so I opted for regular boneless ribs! Y’all! The results were fantastic!

Here’s how ya make it!

Ingredients:

• 3 Tablespoons olive oil
• 1 yellow onion , diced
• 3 carrots , chopped
• 8 whole beef short ribs , bone-in
• salt and pepper , to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
• 2 1/2 cups low-sodium beef broth
• 2 Tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Directions:

• Preheat oven to 350 degrees F.
• In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
• Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
• Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
• Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
  Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. 
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
  Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. 
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
  Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
  Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Stepping out of your comfort zone doesn’t have to be hard at all! I did with this recipe and I absolutely loved the result. If you love a good Reuben sandwich, this is the recipe for you!

Ingredients:

• ¾ cup sauerkraut, drained and squeezed dry
• ⅓ cup Thousand Island salad dressing
• 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury)
• ¾ pound thin-sliced cooked corned beef
• 8 slices Swiss cheese
• 1 beaten egg white

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.

Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.

Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.

Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

This yummy dish is going to be a hit at your next event or potluck!

For as long as I can remember, Momma would make this for Thanksgiving and it was requested at Christmas also! The yummy flavor fusion of the beans with the cream of mushroom soup are the perfect mix of savory and sweet.

It’s one of my favorite dishes especially during the holidays!

Versatility: this dish is perfect and quick to whip up in short notice.

Ingredients:

• 2 (15-ounce) cans cut green beans, drained
• 1 (10.5-ounce) can condensed cream of mushroom soup
• ¾ cup milk
• 1 (2.8-ounce) can Lipton French fried onions
• salt and ground black pepper to taste

Directions:

Gather all ingredients. Preheat the oven to 350 degrees F

Mix green beans, condensed cream of mushroom soup, milk, and 1/2 of the fried onions in a 1.5-quart casserole dish.

Bake in the preheated oven until heated through and bubbly, about 25 minutes.

Sprinkle remaining onions on top and return to the oven for 5 minutes. Season with salt and pepper to taste. Let rest for a few minutes before serving.