Monthly Archives: August 2012

Smothered chicken and sweet onions


This is a peek at what we had for dinner.  This is my rendition of smothered chicken with onions, but with a twist!  This one is so good, it is going in my cookbook as one of my signature recipes.  Paired with sauteed green beans and buttermilk mashed potatoes, this was a comfort dinner done right!

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Posted by on August 28, 2012 in Uncategorized


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Gluten free cornbread…Oh yeah!


Day 3 of eating completely gluten wheat free and I feel great!  Made a pot of slow cooker pinto beans and decided to try Hodson Mill’s gluten free cornbread mix as most regular self rising cornmeal has wheat flour in it, and let me tell you they were delicious!  I prepared them the same way I do homemade cornbread muffins, baked them in my cast iron pans, and you could not tell the difference.  Soulful Sunday meals are still on.  You CAN have your cornbread (along with your beans or greens) and eat it too. 🙂

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Posted by on August 26, 2012 in Uncategorized


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Move over Kool-aid, and you too, Gatorade…


As a guest in my house, may I offer you something to drink?  I love the idea of being able to offer my guests something that will delight them, and refresh them as well…besides water (how boring!). These are my two drink concoctions I mix up and keep in my fridge as a healthy alternative to Kool-aid and Gatorade (that fake stuff…yeah, I said it!).  The purple pitcher is a mixture of organic orange juice, grape juice, and pineapple juice…what I affectionately call my “ghetto fabulous punch.” (Lol!)  The yellow  pitcher is a liter of Vita Coco coconut water, pineapple juice, and apple juice.  This drink is so hydrating and refreshing, chockful of electrolytes naturally found in coconut water, and on top of that tastes a little like a pina colada.  With a little imagination, you can have those drinks reminiscent of childhood – only better. 🙂

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Posted by on August 6, 2012 in Uncategorized


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Grilled skirt steak


I marinated these juicy strips of skirt steak in some worcestshire sauce, pineapple juice, Bragg’s liquid amino, hickory smoke, sea salt, and black pepper, and then fired them up on the grill. I will then slice them thinly against the grain, (which helps make them tender to taste) and serve over a fresh organic salad of spring mix leaves, pineapple chunks, fresh shaved parmesan cheese, croutons, and classic garlic vinaigrette dressing.  What a saitsfying meal in under 15 minutes! This has become my favorite cut of steak, even above a ribeye.  Making meat an accessory to the meal, and not the main course, really is a smart and budget friendly way to experience a nice cut of meat, without sacrificing quality, or your pocketbook. 😉

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Posted by on August 2, 2012 in Uncategorized


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