A few weeks ago, my bestie, Pam, introduced me to her sausage and gnocchi supper. I even posted her recipe for you. I have been playing with ideas in my head ever since. A dangerous place let me tell ya!

I have created three new recipes, derived from hers and I tried one tonight. It went over well, so I will share it with you . This is budget friendly and I think you will like it. I fed five people with this recipe and it can easily be cut in half. I can not wait to see what they think of the nest one.

You need:

NOTE: Can be cut n half!

1.5 pds ground beef

2 cans premium cheddar sauce ( see pics)

2 pounds pre-made gnocchi

1/2 cup milk

1 tablespoon taco seasoning

1 tsp ground cumin

1 small can green chilis

1/2 can tomatoes with chilis

black pepper to taste  NOTE: I do not add salt, the cheese has more than enough

fresh chives or cilantro ( optional )

The Cheese

Put on a pot of water to heat the gnocchi. Bring to a hard simmer.
Cook beef until browned and crumbled. Drain well.

Add the cheese and the milk to make it thinner and creamier, stir well. Reduce heat to med low.

Add the seasonings and the chilis and stir well

Add the gnocchi to the pot of water and cook for 2 minutes to soften. Then add to the beef and cheese mixture and fold in the tomatoes gently.

Turn off the heat and remove from burner.

Stir well and serve immediately.

Garnish with cilantro or chives.

Once upon a time, I watched an episode of Diners, Drive-Ins and Dives® and this chef…. I will call her Queen of Cooks cause she is cooking royalty, added Captain Crunch® to her French Toast!! I was like … “Whoah, hold the phone, what did she just do?”, ” why is this not a bigger thing and why do we not have a day dedicated to the marvelous invention of cereal in our toast?”

About a week before Christmas, I was trying to decide on the menu for Christmas day. Our normal routine is always something sweet with coffee and present opening. Most of the time it’s Cinnamon rolls … but a light bulb came on ! I wanna do that Captain Crunch® thing… but, mama doesn’t wanna stand a flip bread on Christmas morning… so why not add the cereal to my french toast casserole recipe? Oh Oh…. and what if I were to put bacon on it!?!? Yeah… it was a grand moment. One that I wish I could take all the credit for…. but without the Queen I probably wouldn’t have… so I give her props…this stuff is amazing. Two great minds….that’s all I gotta say!

• 1 large loaf french bread
• 9 eggs
• 2 cups milk
• 1cup heavy cream or half N half 
• 3/4 cups brown sugar
• 1 tsp cinnamon
• 1 1/2 tablespoon pure vanilla
• 7 cups Original Captain Crunch®
• 12 oz cooked crumbled bacon

Cut loaf into cubes. Start with a cup of cereal and then alternate with the cubes as you add it all to a buttered 9 x 13 pan. Make sure to add some of the cereal to the very last layer ( the top)

In a bowl, mix together eggs, milk, cream,  brown sugar, cinnamon and vanilla.

Pour evenly over bread.

Cover your pan with Saran Wrap® and refrigerate overnight.

In the morning, bake for 45 to 50 minutes on 350°

While it is baking, fry and crumble the bacon, when the casserole comes out of the oven add the bacon to the top.

Serve with syrup, and coffee of course !

Credit where credit is due, cause without her idea, I would not have had mine:

Thanks Chef Sarah Simington

https://www.flavortownusa.com/locations/4/blue-moon-cafe

I have been on a Cajun kick lately… I can not get enough of that good old Creole flavor! I need to be stopped… but I don’t wanna be stopped… it is just so good!! Spring and Summer need to get here quick, this comfort food season has been  bad on my thighs!

This recipe has a few steps, but they are easy steps…. I should take some steps, hence those thighs… wait, where was I ?

Oh, yes …a few steps… but they are easy and you do not have to be a trained New Orleans Chef to make this for the family… NOW, I am sure Emeril  would raise an eyebrow at my methods, but I like to make ’em talk…. Take an afternoon to make this, you will be so happy with yourself…. but then walk, I need to walk.

You will need:

2 med boneless chicken breasts

1 pound smoked OR andouille sausage ( I wanted andouille but I couldn’t find any)

2 cans fired roasted diced tomatoes

2 stalks celery  DICED

1 med red bell pepper  DICED

1 small green bell pepper  DICED

1 medium onion  DICED

1 stick unsalted butter

1 cup flour

1 tablespoon creole seasoning

1 tablespoon garlic powder

1 tablespoon dried basil

3 dried bay leaves

1 1/2 tablespoons fresh thyme

( water from the chicken, I will explain that later )

Flie Powder

Salt and Pepper to taste

cooked rice

Green onions and fresh thyme for garnish

machez a mio!!

__________

Okay, lets get cooking…. 

Add the chicken breasts to 5 cups of salted and peppered water and begin to cook on medium high heat. While the water is heating, add the “scraps” from your veggies to the water to create a flavored broth. I add onions, some of the celery and a sprig of thyme.

The Louisiana Trinity

Also known as The Holy Trinity, but I don’t like to call it that… the only Holy Trinity in our house is The Father, The Son and The Holy Ghost… but hey that’s just us.

_________

I normally begin prepping the veggies while the water is heating, so I just toss in the odds and ends while it starts to simmer….. cook chicken til done, about 10-15 minutes. Turn off the heat, remove chicken and allow to cool. Reserve the broth, but allow it to cool with the veggies submerged. About 10 minutes or so…

Drain into a bowl and set aside, look at all that flavor!

Let’s make a Roux!

Roux is a cooking  technique used as a thickener in soups, stews, and sauces. A roux is a mixture of equal parts fat and flour. There are 4 different types of roux based on color while cooking:  white, blond, brown and dark brown… you want brown to dark brown for Gumbo.

In the same pot, combine  butter and flour. Cook over medium heat,  stirring with a whisk to make a brown to dark brown roux, about 12-15 minutes. Make sure to stir the last 5 minutes of cooking constantly..

Add the veggies to the Roux and stir very well to coat. Add both cans of tomatoes and stir well again. Start adding the stock from earlier, a little at a time and stirring after each cup until you have added ALL of the broth. Then stir well and simmer on med low heat for 3 minutes.

Add the garlic, creole seasoning, and basil… stir… the add the bay leaves and stir to sink.

Let simmer 5 minutes

Slice the sausage and add to the pot, stir well… add the fresh thyme and stir again., whewww lottsa stirring huh.

reduce heat to almost LOW and cook for 15 minutes.

Dice or shred the chicken and add to the pot, stir well and cook for 4 more minutes. You are basically just heating up the chicken in the stew.

Turn off the burner and remove from heat. THEN add the File seasoning. Stir well and add a lid to the pot. Allow to sit for about 10 minutes. It will retain heat well.

Serve the stew with a huge scoop of rice, right in the middle!! Garnish with fresh thyme and thin sliced green onions!

PS,

I know there is no okra in this… I can not eat Okra, I have a reaction to it…. but you can add the Okra if you like it!! Be WILD!!

I have been on a Cajun kick lately… I can not get enough of that good old Creole flavor! I need to be stopped… but I don’t wanna be stopped… it is just so good!! Spring and Summer need to get here quick, this comfort food season has been  bad on my thighs!

This recipe has a few steps, but they are easy steps…. I should take some steps, hence those thighs… wait, where was I ?

Oh, yes …a few steps… but they are easy and you do not have to be a trained New Orleans Chef to make this for the family… NOW, I am sure Emeril  would raise an eyebrow at my methods, but I like to make ’em talk…. Take an afternoon to make this, you will be so happy with yourself…. but then walk, I need to walk.

You will need:

2 med boneless chicken breasts

1 pound smoked OR andouille sausage ( I wanted andouille but I couldn’t find any)

2 cans fired roasted diced tomatoes

2 stalks celery  DICED

1 med red bell pepper  DICED

1 small green bell pepper  DICED

1 medium onion  DICED

1 stick unsalted butter

1 cup flour

1 tablespoon creole seasoning

1 tablespoon garlic powder

1 tablespoon dried basil

3 dried bay leaves

1 1/2 tablespoons fresh thyme

( water from the chicken, I will explain that later )

Flie Powder

Salt and Pepper to taste

cooked rice

Green onions and fresh thyme for garnish

machez a mio!!

__________

Okay, lets get cooking…. 

Add the chicken breasts to 5 cups of salted and peppered water and begin to cook on medium high heat. While the water is heating, add the “scraps” from your veggies to the water to create a flavored broth. I add onions, some of the celery and a sprig of thyme.

The Louisiana Trinity

Also known as The Holy Trinity, but I don’t like to call it that… the only Holy Trinity in our house is The Father, The Son and The Holy Ghost… but hey that’s just us.

_________

I normally begin prepping the veggies while the water is heating, so I just toss in the odds and ends while it starts to simmer….. cook chicken til done, about 10-15 minutes. Turn off the heat, remove chicken and allow to cool. Reserve the broth, but allow it to cool with the veggies submerged. About 10 minutes or so…

Drain into a bowl and set aside, look at all that flavor!

Let’s make a Roux!

Roux is a cooking  technique used as a thickener in soups, stews, and sauces. A roux is a mixture of equal parts fat and flour. There are 4 different types of roux based on color while cooking:  white, blond, brown and dark brown… you want brown to dark brown for Gumbo.

In the same pot, combine  butter and flour. Cook over medium heat,  stirring with a whisk to make a brown to dark brown roux, about 12-15 minutes. Make sure to stir the last 5 minutes of cooking constantly..

Add the veggies to the Roux and stir very well to coat. Add both cans of tomatoes and stir well again. Start adding the stock from earlier, a little at a time and stirring after each cup until you have added ALL of the broth. Then stir well and simmer on med low heat for 3 minutes.

Add the garlic, creole seasoning, and basil… stir… the add the bay leaves and stir to sink.

Let simmer 5 minutes

Slice the sausage and add to the pot, stir well… add the fresh thyme and stir again., whewww lottsa stirring huh.

reduce heat to almost LOW and cook for 15 minutes.

Dice or shred the chicken and add to the pot, stir well and cook for 4 more minutes. You are basically just heating up the chicken in the stew.

Turn off the burner and remove from heat. THEN add the File seasoning. Stir well and add a lid to the pot. Allow to sit for about 10 minutes. It will retain heat well.

Serve the stew with a huge scoop of rice, right in the middle!! Garnish with fresh thyme and thin sliced green onions!

PS,

I know there is no okra in this… I can not eat Okra, I have a reaction to it…. but you can add the Okra if you like it!! Be WILD!!

Can you remember those Salisbury  Steaks? The kind that the school made every other Tuesday? OR, the ones that came in your TV Dinner back in the day, while watching Wheel of Fortune when Chuck Woolery was hosting.. yeah I’m that old. Well I have figured our a flavor combo that is pretty close ( dang near spot on ) although I know they didn’t make them this way, there is something in the way I make these that hits that nostalgic spot.

I didn’t do a step by step photo shoot, cause I honestly didn’t know if it would work.. well it did .. so here ya go. Forgive me .. pwease.

You’ll need:

8-10 Walmart® Premade Frozen Hamburger Patties ( yeah I know, but they have that texture you are looking for, and they are actually very very good)

4 Cups Beef Broth

2 1/2 tablespoons corn starch ( mixed with about 1/2 cup water to make a slurry )

1 heaping tablespoon of Tones® Beef Base

1 Cup green onion tops

1 tsp. Badia® Complete

Fire up your grill ( yup the grill ) and put on  the patties. In the kitchen in a large skillet add the broth, base and seasoning. On med-high heat bring to a boil ( oh, go turn your patties, hurry they’ll burn… just kidding, you got this) add the slurry and stir well until it thickens. Then transfer it to a crockpot and turn it on low. Remove patties from the grill before they are completely done. Add them to your crockpot. Keep on low for about 30-50 minutes, then add the onion tops and keep on warm for up to an hour, maybe two. Its okay, I promise. Then serve over rice, with mashed potatoes or on bread as an open faced sammich!

The taste? Well… its pretty darn good! 

A happy little crockpot!

Can you remember those Salisbury  Steaks? The kind that the school made every other Tuesday? OR, the ones that came in your TV Dinner back in the day, while watching Wheel of Fortune when Chuck Woolery was hosting.. yeah I’m that old. Well I have figured our a flavor combo that is pretty close ( dang near spot on ) although I know they didn’t make them this way, there is something in the way I make these that hits that nostalgic spot.

I didn’t do a step by step photo shoot, cause I honestly didn’t know if it would work.. well it did .. so here ya go. Forgive me .. pwease.

You’ll need:

8-10 Walmart® Premade Frozen Hamburger Patties ( yeah I know, but they have that texture you are looking for, and they are actually very very good)

4 Cups Beef Broth

2 1/2 tablespoons corn starch ( mixed with about 1/2 cup water to make a slurry )

1 heaping tablespoon of Tones® Beef Base

1 Cup green onion tops

1 tsp. Badia® Complete

Fire up your grill ( yup the grill ) and put on  the patties. In the kitchen in a large skillet add the broth, base and seasoning. On med-high heat bring to a boil ( oh, go turn your patties, hurry they’ll burn… just kidding, you got this) add the slurry and stir well until it thickens. Then transfer it to a crockpot and turn it on low. Remove patties from the grill before they are completely done. Add them to your crockpot. Keep on low for about 30-50 minutes, then add the onion tops and keep on warm for up to an hour, maybe two. Its okay, I promise. Then serve over rice, with mashed potatoes or on bread as an open faced sammich!

The taste? Well… its pretty darn good! 

A happy little crockpot!

I have been on a serous dip kick the past few months… from savory to sweet and from comforting to light. There has been no dip safe near me. I love oil dips, they are light and refreshing and they are superb for summer evenings.

The flavors of Greece have been the highlight of the week. I threw this together yesterday and it was incredible !! Even the teenagers liked it!! That’s kinda a big deal around here.

I found Cavender’s ® Greek Seasoning last week at Walmart® and there has been no turning back y’all …

• 1/4 cup  extra virgin olive oil
• 1 can petite diced tomatoes, rinsed and drained
• 4-5 green onions, sliced 
• 4 ounces Feta Cheese
• 10 kalamata olives chopped and a few more for garnish
• 1 teaspoon Cavender’s® Greek Seasoning ( plus a bit more for sprinkling) 
• 1 tablespoon fresh chives, diced small, for garnish
• fresh baguette , sliced thinly and toasted until golden brown

Rinse and drain the tomatoes. Add to a medium bowl and add 1 tsp of the seasoning, stir well. Add the green onions and the olives. Fold well.

slice and lightly toast the baguette and set aside.

On a platter or small plate add the oil, until you have a thin shallow pool. Add the tomatoes mix then top with feta and whole olives. Sprinkle with a bit more of the Greek seasoning. Garnish with chives and serve.

Rinse and drain the tomatoes. Add to a medium bowl and add 1 tsp of the seasoning, stir well.

Add the green onions and the olives. Fold well.

On a platter or small plate add the oil, until you have a thin shallow pool. Add the tomatoes mix then top with feta and whole olives. Sprinkle with a bit more of the Greek seasoning.

Garnish with chives and serve.

I have been on a serous dip kick the past few months… from savory to sweet and from comforting to light. There has been no dip safe near me. I love oil dips, they are light and refreshing and they are superb for summer evenings.

The flavors of Greece have been the highlight of the week. I threw this together yesterday and it was incredible !! Even the teenagers liked it!! That’s kinda a big deal around here.

I found Cavender’s ® Greek Seasoning last week at Walmart® and there has been no turning back y’all …

• 1/4 cup  extra virgin olive oil
• 1 can petite diced tomatoes, rinsed and drained
• 4-5 green onions, sliced 
• 4 ounces Feta Cheese
• 10 kalamata olives chopped and a few more for garnish
• 1 teaspoon Cavender’s® Greek Seasoning ( plus a bit more for sprinkling) 
• 1 tablespoon fresh chives, diced small, for garnish
• fresh baguette , sliced thinly and toasted until golden brown

Rinse and drain the tomatoes. Add to a medium bowl and add 1 tsp of the seasoning, stir well. Add the green onions and the olives. Fold well.

slice and lightly toast the baguette and set aside.

On a platter or small plate add the oil, until you have a thin shallow pool. Add the tomatoes mix then top with feta and whole olives. Sprinkle with a bit more of the Greek seasoning. Garnish with chives and serve.

Rinse and drain the tomatoes. Add to a medium bowl and add 1 tsp of the seasoning, stir well.

Add the green onions and the olives. Fold well.

On a platter or small plate add the oil, until you have a thin shallow pool. Add the tomatoes mix then top with feta and whole olives. Sprinkle with a bit more of the Greek seasoning.

Garnish with chives and serve.

It’s Spring!  I could not be happier!! Living in the south has it’s blessings!!

I was able to get my herbs planted a wee bit early and I have already had my first harvest of Sweet Basil!!

Basil… Oh how I love thee… I have never met a leaf I didn’t like! I use it in so many different sauces and I dehydrate it at the end of summer to use all winter… This is always my first recipe of the season.. I infuse olive oil with the leaves of the plant. I use it all Summer on pasta, bruschetta, and more… It’s so easy and you won’t believe that you made it yourself … look at you, all gourmet and stuff!!

You will need

one pint jar of Basil leaves, lightly packed

1 tsp. sea salt

olive oil ( I hate to sound all Ina, but you need a good EVOO)

Pack the leaves into the jar, sprinkle with salt and pour on the oil until it is completely covered… that’s it!!!

Keep in fridge ( remove from fridge an=bout an hour before use then pop back in when you are done)

Winter months are great and all… the comfort food, fuzzy socks and nights of coziness, but Spring and Summer bring out some fo the best refreshing flavors out there and I for one, and happy to see them back !!!

There are so many strawberry farms near us, its easy to get caught up in all the recipes, but if you make one this year, make this one and please, lemme know what you thought of it!!

• 2 cups Graham Cracker Crumbs set aside 4 tablespoons
• 1.5 sticks Melted Butter Unsalted
• 5 cups Freshly Sliced Strawberries
• 1 cup Powdered Sugar
• 1 3oz Box of Strawberry Jello
• 2 8oz Blocks of Philadelphia Cream Cheese at room temp
• 1 tub Cool Whip thawed , plus more for topping
• 2 tsp almond or vanilla extract pure

• Slice berries to desired size, add to a large pot with the jello ( dry pack NO WATER) stir on medium heat until a syrup is formed then turn off heat and cool completely. ( DO NOT REFRIDGERATE )
• Add the melted butter to the graham crackers and mix well to combine, set aside 4 tablespoons, for topping.Spray a 9×13 pan with nonstick spray and press the crumbs into the bottom of the pan, set in fridge to cool while you do the next steps
• In a medium bowl, add the cream cheese, powdered sugar and extract. Beat on medium speed until well combined and fluffy.
• Fold in the cool whip, careful not to break it too much.
• Add a single layer of the cream cheese mix over the crust and spread evenly, add the COOLED berry mix and spread evenly. Add the rest of the cream cheese mixture then top with extra cool whip , if desired, then garnish with the 4 tablespoons of remaining crust.
• Chill over night for best results, but for at least 4 hours.

This southern yum yum is a summer favorite, no bake, no fuss, no leftovers!! 

Easily Print Recipe

https://southernfarmandkitchen.com/wprm_print/5818

Have a Blessed Day !!

WATCH ME MAKE IT HERE ( VIDEO AVALIABLE MARCH 29, 2021 )