BACON & guacamole deviled eggs


- 6 eggs, boiled, cooked, peeled, and cut in half 

- 1 large avocado, mashed

- 2 tbsp bacon, cooked and crumbled

- 1 tbsp red onion, finely diced

- 2 tbsp diced tomatoes

- 1 tbsp lime juice

- 1 tbsp cilantro, chopped

- salt, pepper and cayenne to taste


Scoop the yolks of the egg halves, mash them, mix them with the avocado, bacon, jalapeño, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne. Place a tbsp of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon.


chickpea & pasta soup


- 3 tbsp. olive oil 

- 2 stalks celery, roughly chopped 

- 1 carrot, roughly chopped 

- 1 small yellow onion, roughly chopped

- 3 sprigs rosemary minced 

- 6 cups vegetable stock 

- 1 (15-oz.) cans chickpeas, drained and rinsed 

- 8 oz. cavatelli 

- Kosher salt and freshly ground black pepper, to taste 

- 2 tbsp. minced parsley 

- Parmesan cheese, for serving 


Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with parmesan cheese.


garlic herb chicken & zucchini


- 3 Tbsp butter 

- 4 garlic cloves, minced 

- ¼ cup chopped oregano 

- 1 tsp chopped rosemary 

- 1 tsp chopped thyme 

- 1 pound boneless skinless thighs, or breasts 

- salt and peper 

- 2 medium sized zucchini, sliced


In a medium sized skillet over medium heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook 3-4 minutes on each side or until chicken is no longer pink and internal temperature is 165 degrees F. Remove chicken and set aside on a plate. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and then serve.


HOT Crawfish Dip


- ½ cup butter 

- 1 bunch green onions, sliced (about 1 cup) 

- 1 small green bell pepper, diced 

- 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained 

- 2 garlic cloves, minced 

- 1 (4-oz.) jar diced pimiento, drained 

- 2 tsp. Creole seasoning 

- 1 (8-oz.) package cream cheese, softened 

- French bread baguette slices 


- sliced green onion, chopped 

- flat-leaf parsley 


Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.


ITALIAN sausage and vegetables


- 2 large carrots (~2 cups) 

- 2 red potatoes (~2 cups) 

- 1 medium zucchini (~2 and 1/3 cups) 

- 2 red peppers (~2 cups) 

- 1 head broccoli (~1 and ½ cups) 

- 16 ounces Polska Kielbasa 

- ½ Tbsp EACH: dried basil, dried oregano, dried parsley, garlic powder 

- ½ tsp EACH: onion powder, dried thyme 

- 1/8 tsp red pepper flakes (optional) 

- 1/3 cup shredded parmesan cheese


Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up!) and set aside. • Prep the veggies. Peel and very thinly slice the carrots. Wash and chop the red potatoes (we like halving the potatoes and then cutting each half into 10-12 pieces). • Halve the zucchini and then cut it into thick coins. Coarsely chop the broccoli. • Remove stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins. • Pour all veggies and sausage on the sheet pan. • In a small bowl, combine all the seasonings with the olive oil. If desired, add 1/8 tsp pepper and ½ tsp salt. Stir to combine. • Pour seasoning and oil mixture on top of the veggies and sausage and toss to coat. • Place in heated oven for 15 minutes. Remove and toss around the veggies/sausage and return to oven for another 10-20 minutes or until veggies are tender. • Remove and top, if desired, with shredded Parmesan cheese and parsley.


MANGO-BBQ fish tacos


- 1 fresh mango, seeded, peeled and diced 

- 1/2 cup barbecue sauce 

- 1/4 cup light mayonnaise 

- 1 teaspoon lime zest 

- 3 cups packaged coleslaw mix (shredded cabbage with carrot) 

- 4 green onions, thinly sliced 

- 12 ounces fresh or frozen skinless red snapper, sea bass or cod (thaw if frozen and pat dry) 

- 8 6-inch corn tortillas 

- 1/2 cup purchased guacamole 

- 1/2 cup chopped fresh cilantro 


Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth. In a large bowl combine 2/3 cup of the barbecue sauce mixture, the light mayonnaise and lime zest. (Reserve the remaining 1/3 cup of the barbecue sauce mixture.) Add remaining diced mango, the coleslaw mix and green onions. Toss to coat. Cover and chill until ready to serve. Grill fish on the greased rack of a covered charcoal or gas grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, brushing generously with the reserved 1/3 cup barbecue sauce mixture during the last 2 minutes of grilling. Wrap tortillas in foil and place on grill rack over heat while fish is grilling to warm, turning once halfway through warming. To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. If you like, squeeze with lime juice


Pork tenderloin & squash


- 2 tsp chopped rosemary leaves 

- 2 tsp chopped sage leaves 

- 1 tsp salt ¼ tsp pepper 

- 1 pork tenderloin (1 to 1 1.4 lbs) 

- 3 Tbsp olive oil 

- 1 medium butternut squash, peeled, cut into 2-in pieces (about 2 lbs) 

- 1 medium sweet onion, cut into ½ inch wedges 

- 1 large Granny Smith apple, unpeeled, cut into 12 wedges 


Heat oven to 450 degrees F. Line a large glass pan with foil. In a small bowl, mix rosemary, sage, salt and pepper. • Place pork tenderloin in pan and rub 1 Tbsp of the olive oil onto it. Sprinkle with 2 tsp of the rosemary mixture on top. • In large bowl, stir squash, onion, remaining 2 Tbsp oil and remaining rosemary mixture until well coated. Place squash mixture around the pork. • Bake 20 minutes. Add apple slices, bake 8 – 10 minutes longer or until internal temperature of the pork reaches 145 degrees F and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.




- 1 lb fresh asparagus

- 3 TBS olive oil

- 2 cloves of garlic

- 1/3 cup parmesan cheese 

- salt & pepper to taste


Preheat oven to 425 degrees.
 Wash asparagus in cold water.
 Peel outer layer of skin with vegetable peeler. Spread on a large baking sheet.
 Drizzle with olive oil.
 Crush garlic on top and sprinkle with parmesan, salt and pepper.
 Coat thoroughly.
 Bake 15 - 20 minutes and enjoy!


savory steak & green beans


- 1 lb (450g) flank steak, sliced against the grain 

- 1 lb (450 g) fresh stringless green beans, trimmed 

- 3 Tbsp butter, divided 

- 5 garlic cloves, minced 

- 1 tsp Italian seasoning 

- Juice of ½ lemon 

- Salt and pepper 

- ½ cup (125 ml) beef stock 

- crushed red pepper flakes (optional) 

- ½ cup chopped parsley 

- 1 Tbsp fresh thyme leaves


- ¼ cup soy sauce 

- 1 Tbsp olive oil 

- 1 Tbsp hot sauce 

- fresh cracked pepper


In a large bowl, combine the steak strips with soy sauce, olive oil, pepper and hotsauce. Set aside to marinate for 10 minutes while you prepare the green beans. Arrange green beans on a microwave-safe dish with ½ cup water. Cook in the microwave for 8-10 minutes, until almost done but still crisp. Melt 2 Tbsp butter in a large skillet over medium-high heat. Lay the steak strips on one layer in the skillet, keeping drained marinade for later use. Sear on one side for 1 minute until nicely browned. Add half the garlic and red pepper flakes and turn steak strips to finish cooking for one minute more (adjust timing depending on how you like your steak). Transfer steak strips to plate and set aside.  In the same skillet, lower the heat and melt the remaining Tbsp butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, crushed red pepper flakes and pre-cooked green beans. Cook 4-5 minutes, stirring regularly. Deglaze with lemon juice, beef stock, and reserved steak marinade and reduce the sauce for a couple of minutes. Add grilled steak strips back to the pan and reheat quickly. Pepper to taste and serve.


slow cooker clam chowder


- 3 stalks celery, chopped (1½ cups) 

- 3 medium onions, chopped (1½ cups)  - 1½ cups chopped red-skin potatoes 

- 2 medium carrots, chopped (1 cup) 

- 1¼ cups water 

- 1 (8 ounce) bottle clam juice 

- 1 cup reduced-sodium chicken broth or low-sodium vegetable broth 

- 1½ teaspoons dried thyme, crushed 

- ½ teaspoon coarsely ground black pepper 

- 1 (12 fluid ounce) can fat-free evaporated milk 

- 3 tablespoons cornstarch 

- 2 (6.5 ounce) cans chopped clams, drained 

- 2 tablespoons dry sherry (optional) 

- 1 teaspoon red wine vinegar 

- 2 slices turkey bacon, cooked according to package directions and chopped 

- Chopped green onion (optional) 


In a 3½- or 4-quart slow cooker, combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme and pepper. Cover and cook on low-heat setting for 7 hours or on high heat setting for 3½ hours. If using low-heat setting, turn to high-heat setting. In a medium bowl, combine evaporated milk and cornstarch. Stir milk mixture, clams and sherry (if desired) into cooker. Cover and cook for 30 to 60 minutes more or until bubbly around edge. Stir in vinegar just before serving. Sprinkle each serving with bacon and if desired, green onion.




- 1 lb Venison burger
- 2 cans of kidney beans, drained

- 2 cans of diced tomatoes with juice
- 1 can of whole corn with juice

- 1 pack of your favorite chili seasoning

- 1 tablespoon of garlic powder
- 1 tablespoon of fajita seasoning 


Heat a large stock pot over medium-high heat. Crumble the venison into the hot pan, add garlic powder and fajita seasoning. Cook meat until evenly browned. Drain off excess grease. To the stock pot, add the drained beans, diced tomatoes, and whole corn. Add your favorite chili seasoning and follow the directions on the packet. Stir to blend, then cover and simmer over low heat for at least 30 minutes, stirring occasionally. After 30 minutes, taste, and adjust salt, pepper, and chili seasoning if necessary. The longer chili simmers, the better it will taste. Remove from heat. Serve with rice, cornbread, crackers, cheese, onions, sour cream, or whatever chili toppings you prefer! 

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Duck Stew


- 1 lb smoked duck thigh and wing pieces 

- 1 cup carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chicken broth
- 2 1/2 tsp minced garlic
- 2 tsp vegetable oil
- 2 cans whole new potatoes
salt and pepper, to taste 


Heat oil in a cast iron pot over medium-high heat. Sauté garlic, onion, celery, and carrots. Add broth, duck meat, and potatoes. Bring to boil. Simmer over medium heat 35-40 minutes. Serve over rice or with toasted French bread.