Good vs. Yuck…


I’ve never tried parsnips. I’ve determined, I’m really not very open to trying new things, so I decided I’d try new things out. I was flipping through a magazine and found this carrot and parsnip puree, so I thought it would be a perfect recipe to try, since I was a little weird about trying new things anyway. Let me tell you this recipe was a total FAIL. I HATE parsnips. They had this weird taste and I was completely grossed out. No one in my house would eat it. No amount of seasoning could have made this better. It was enough to make me want to puke. Needless to say, I wont ever be making this recipe again.

8 Parsnips, peeled and sliced thickly

2 carrots, peeled, cut into 2 inch pieces

1/4 cup chives, or green onion stalks

6 Tablespoons butter

1/2 teaspoon salt

1/4 teaspoon black pepper

boil veggies in a covered, salted watered pot. Bring to a boil over high heat, then reduce and simmer. Drain, add chives, or onion stalks, butter, salt, and pepper. Puree with an immersion blender until smooth.

potatoes, Uncategorized

New potatoes


When I was a kid, we always had a garden. I used to LOVE the first crop coming in. I knew this meant crispy, crusty, yummy, brown, new potatoes. I always loved this. Something about a new potato being creamy and good.

This was my favorite part of the year because I knew that I worked hard to help. I was little, but my hands were helping hands. My grandfather, bless his soul, he calls me Annie, or Jean Annie…he’d always say “Jean Annie, come help me with these potatoes”…or cucumbers, or whatever they might be working on. He’d get me over there and let me use the hoe. I felt so strong and so special. That’s one thing he always did. I felt like no matter what I was the only one that mattered. Everytime I make this recipe I think of this time of my life.


Here’s all you need….

new potatoes


seasoning (i use salt and pepper, sometimes something like bbq rub…)

Cut up potatoes. Usually I cut into fours. I melt some butter in a frying pan and throw it all in the pan. I cover it with a lid, until the potatoes are soft. Once you get to this point, take the lid off and continue to brown the potatoes. Make sure you turn these while cooking!


Lancashire Hot Pot


Today was a good day. I’ve been worried about my littlest little bit. He has seemed to be sick today. He laid down and napped for two plus hours today. Then he asked to go to bed early. Those who know my little bit know that he never, ever would do this. Since he was napping, I decided I’d go and get some stuff done. I not only got 3 loads of laundry finished, but I also made this meal.

I always am on the hunt for new stuff to make. I love new recipes, but lately recipes are hard to find to suit my picky palate. I seen this recipe and I instantly wanted to make it but the problem is it’s made with lamb and I’m not a lamb fan. I decided I’d just make it my own. This is my version of a vamped up Lancashire Hot Pot.

3 tablespoons butter

1 tablespoon vegetable oil

1.5 pounds of beef stew meat

1/2 a medium onion

1 large carrot, peeled and thinly chopped

1 teaspoon garlic, minced

2 lbs of thin sliced potatoes, peeled

2 teaspoons thyme

3/4 teaspoon black pepper

1 bay leaf

2.5 cups of beef broth.

Note: Watch the salt ya’ll! If you add salt, do it after it cooks!

Brown meat in oil. Remove from pan. Add onion and carrot until translucent. Add Garlic. Add back the meat and add the beef broth, thyme, pepper, and bay leaf. Let reduce by about 1/2-3/4. pour oil in bottom of pan. Fan bottom of pan with the potatoes. Ladle in the meat. Top with the remaining potatoes. Pour the remaining liquid over the top. dab with pieces of butter. cover and bake 425 until the potatoes are soft. Remove lid and bake until potatoes are starting to get crispy.


Crockpot BBQ Ribs


This is something my mother used to make when I was little. For a long time I wouldn’t make it, but then I’d be stationed in another state and get homesick, so I’d find myself making it. It’s always funny to me how you find yourself making things because you miss them, or you miss someone and that recipe reminds you of the good times. You suddenly just don’t feel so alone anymore. We’re home now, family lives close by. I still catch myself making this dish, because it brings back very fond memories.

This is the crockpot I use. I love this because I can program it and come back later. You should check this out guys!

BBQ sauce

Country style ribs

Add to the crockpot and cook on low for 8 hours.


Chicken and Rice Parmesan


We found this recipe. I have no idea where or how long ago. What I do remember though, is that we wrote it on a piece of paper and stuck it in a notebook. For the longest time I never made it. Suddenly one day I decided that it was time to try it. I sat there and wondered, why in the world did I never make it before? It’s amazing. My family gobbled it up. There was nothing left! I was happy about this, but sad too. Only because I didn’t get to have it for lunch the next day.

1 tablespoon olive oil

1/2 cup chopped onion

1 1/2 teaspoon minced garlic

1/2 teaspoon thyme

1 lb chicken

1/2 cup white cooking wine

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups uncooked rice

1 cup chicken broth

3/4 cup parmesan cheese

3 tablespoons dried parsley OR 1/4 cup chopped fresh parsley

Heat oil in a frying pan, add Onion and thyme. Add garlic. Sauté until cooked. Add Chicken. Brown Chicken. Add white wine. Add salt. Add pepper. Cook until almost all of the liquid is gone. Add rice. Add Chicken broth. Stir well.  Cover! Cook til rice is cooked. Add parsley. Add parmesan.


Sausage and Potatoes


I totally used the bbq seasoning. Honestly, I thought it was going to be gross. I’m really weird about bbq. I ended up really liking the recipe. It was very good. My siblings who are the worlds most pickiest twin duo even liked it. To my surprise, they tried it. When they were babies, I was a teenager. I used to try to get them to eat new things, but they never would. So now every time they try something new and they like it I feel like I’ve just scored a huge win. This recipe is deemed picky eater approved. Try it!

2 packs of smoked sausage

1/2 teaspoon a1 mesquite rub or Montreal seasoning

4-5 potatoes

1/4 onion thinly diced

Olive oil

Heat a small amount of oil in a cooker. Add potatoes. Add seasoning. Add onion. Cover. Let cook. Slice Smoked Sausage in about 1/4 inch pieces. Throw in meat. Recover and cook until hot.


Country Fried Steak


One summer I went to stay with my mom’s brother and his wife. She cooked a lot of things I didn’t get here at my parents house. Liver mush being an example. one word…GROSS. I hate Liver mush. I refused to eat it. Not all things were gross to me. This was one of the most favorite things she ever made me. She taught me to cook it and I still have this knowledge 20 years or more later after learning to make it.

Cubed steak (I usually do 6 pcs)


Olive or Canola Oil

Seasoning of choice (cayenne, salt, pepper, parsley, etc)

1 cup Flour

1-2 cloves Garlic

In a plate put flour and seasonings and mix it up. In a pot scoop in butter and oil. You generally will use about 1/4 cup butter and oil. Roll beef in flour mixture. Place meat in pot and cover. Brown on both sides. Once done leave oil in pot and add garlic. stir until fragrant. Add flour. Stir. Wait patiently until it’s browned. Add water a little at a time to prevent lumps. Stir until thick. Add Salt and pepper. Stir and your done! ENJOY!