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.

Soups and Stews, Uncategorized

Broccoli Cheese Soup


I love broccoli and cheese soup.  The unfortunate part is not everyone makes a good broccoli soup. Sometimes I’ll go to a restaurant and the soup is just nasty. I’ve tried a few different recipes and I’ve not really cared for any of them. This one has been the best one yet. I’ve made it a good handful of times. I really like it and I know that if you try it you’ll quickly love it too.

4 tablespoons onion

5 tablespoons butter

1/4 cup all purpose flour

2 cups half and half

2 cups chicken broth

8 oz broccoli

1 cup shredded carrot

salt and pepper

2 cups grated cheddar cheese


sauté onion with 1 tablespoon of butter. set aside.


With a wire whisk combine remaining 4 tablespoons of butter and flour.  stir frequently about 4 minutes.


slowly add half and half and broth. simmer 20 minutes.


add veggies. cook til tender.


Pour into a blender and blend.

return to heat and add cheese. until well blended.

Beef, Uncategorized

Beef Stew


When summer time rolled around we grew a garden full of veggies. When you don’t have a whole lot of much, and a bunch of not much, you learn how to throw it all together and make something extraordinary. My mother did it different than I do it now. The difference now is that I use beef broth. Every time I make this, I think of my parents and grandparents and my aunt in the fields planting. I can smell the fresh mountain country air. The sounds of crickets in my ears; and the hot sun pounding on my face with the soft breeze that blows and cools us. Then I see my grandfathers smile as he grabs a fresh grown cucumber off the vine and wipes it on his pants and takes a bite. He always says mmm mmmmm Jean Annie this is some good cucumber. Those memories make me smile. I believe that this recipe tastes even better because of this memory.

1 pound beef stew meat, fat trimmed

2 tablespoons of corn starch

half an onion

3-4 carrots

3-4 potatoes

2 teaspoons garlic

2 cups of beef broth

1-2 cups water

brown beef with onions and garlic added. Add beef broth, add 1 cup water to start. simmer beef until tender. Add carrots and potatoes sliced up. I occasionally add a little parsley here but it isn’t always needed. If the liquid seems low you can add more water here. Cook until carrots and potatoes are tender. Then add cornstarch mixed with a little water to thicken. Use salt and pepper to flavor.

Soups and Stews, Uncategorized

Chicken Gnocchi Soup


As parents it’s really hard to be able to go out on a date night with your significant other. At least for us it was.  Our problem was that we couldn’t find a dependable sitter. When we did get to go out it was for enough time for a dinner. We got creative. I learned how to make food from our favorite restaurants and I’d use them as a special meal for my sweet husband. If we couldn’t find a sitter, we’d feed the kid and put him to bed, then have our own free time together.

3 pieces of boiled Chicken breasts

2 tablespoons butter

2 tablespoons flour

1/2-3/4 cup half and half

2 finely diced celery stalks

1/2 cup finely diced onion

2-3 tablespoons minced garlic

2 cans chicken broth

2 cups reserved broth from boiling chicken

1 large carrot shredded

1 package gnocchi

salt to taste

3/4 teaspoon thyme

3/4 cup coarsely chopped spinach

Sauté garlic, onion and celery. Onions will be translucent. Add flour to make a roux. Add Chicken broth’s and carrots bring to boil. Add gnocchi. Let this boil lightly for about 3-5 minutes just to soften up the gnocchi. Stir in chicken and thyme. Add half and half and spinach. Serve!!

Uncategorized, Vegetables

Southern Style Creamed Corn (The real stuff!)


I’m a farm girl. No one believes it. I’m not into nature at all! I feel like the detective Adrian Monk when he says I’ve got nature on my hands! One of the things that we grew was corn. Every year we’d sit outside breaking beans and preparing our corn. We’d go into the kitchen and we’d cook, cut, and freeze cream corn. These are wonderful memories, I’ll forever cherish.

6 half ears of Corn

1/2 cup milk

2 tablespoons flour

salt and pepper

1-2 tablespoons butter

Boil corn until heated all the way through. Cut corn off the cob. Once you’ve done this take knife and use the wrong side and scrape down the ear to get the juice and other yumminess out of the ear of corn. Add butter and flour to the corn once you’ve added it back to the pan. Stir. Mix in milk and stir until similar to a gravy consistency. You may or may not need to add more milk. It is favorable to add a little bit of milk at a time and stir constantly. Add pepper and salt.


Japanese Fried Rice


Japanese rice is amazing. I love Chinese and Japanese food. Sadly, where I live all the restaurants are horrible. Sometimes they have yummy stuff, but not always. I always looked for ways  to recreate the food the good food we’ve had at home. I found this recipe, and decided to keep working with it and master it. It’s a fantastic recipe. It is definitely a keeper.

1 1/4 c white rice

canola oil

2 eggs, beaten

1/2 cup frozen peas, thawed

1 medium carrot, grated

4 1/2teaspoons soy sauce

salt and pepper to taste

Cook rice according to the package directions. In a large skillet, put in two teaspoons of oil. Scramble eggs. Mix with rice. In the same pan add peas and carrots. Heat through for 5 minutes. Add rice and soy sauce a little at a time until the rice is golden brown in color. Add salt and pepper to taste.

Soups and Stews

Irish Stew


Just can’t pass up a good ol’ Irish stew. My boys are definitely meat and potato kinda’ guys. These guys will eat their veggies, but finding ways to have them asking for more is definitely at the top of my want list. The best thing about this stew is the tomato paste gives this stew a nice depth. I think another pretty awesome thing about this dish is that I got it from an old Irish woman. She makes the dish better than I do, but I contribute it to love. She puts so much love into cooking. I feel honored to have her recipe.

2 tablespoons canola oil

3 tablespoons all purpose flour

2 lbs beef stew meat

4-5 large carrots, peeled and sliced

4-5 large potatoes peeled and cubed

2 cloves garlic, minced

2 cups beef broth

6 oz tomato paste

12 oz Irish beer (such as Guinness)

1 tablespoon water (optional)

1 tablespoon cornstarch

Roll meat in flour. Fry meat in large pan with the canola oil. Remove meat from pan. add the tomato paste, beef broth, and beer. Add beef back to the pot. Pour in the carrots and potatoes and cover. Cook until meat and vegetables are tender. If the liquid part of the stew is not thick enough add cornstarch mixture. Otherwise, this will be needed when you convert the recipe to the crockpot.

Important note: This recipe can be converted to a crockpot recipe. Cook for 6 hours. At the end of the 5th hour you will need to add cornstarch mixed with the water the recipe calls for.