While the aroma comes from the thinly sliced, lightly browned chicken breast.

It is also seasoned to tantalise your tongue and simmered in marsala cooking wine to tender perfection.

While my grandmother never labeled her smothered chicken as Chicken Marsala I used her technic to prepare the chicken.

I sliced each chicken breast into 3 to 4 pieces before seasoning.  Which allows a family pack of chicken breast to be stretched for 2 meals.

Seasoning skills

My grandmother would always mix her seasoning in a separate bowl until she got the taste that she was looking for.

Afterwards, she patted the chicken dry, then she sprinkled the seasoning on the meat, mixing thoroughly.

The final step of seasoning was to taste test the tip of one finger.

I realized that this is taboo today, but I grew up seeing her do just that.

If you love chicken and need a quick and easy way to cook a delicious chicken dish, try this recipe.

Served on top of tender linguini noodles, this Savory Chicken Marsala is kids pleasing, economical and at home fancy!

My children love it when I prepare this dish. I love it because it makes enough for 2 days, which means that don’t have to cook the next day. My husband loves it because it is easy on the food budget.

Go ahead and cook this delicious Chicken Marsala to serve your family. You can even prepare this dish for a nice get-together since it can be stretched to serve so many people.

The dish will be a hit that your family and your guest will never forget.

Please, comment on my recipe post if you decide to prepare this meal. I would love to know how you like it.

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When my grandmother made this casserole we would run to the table. She had to beat us back from trying to grab some.

I can remember helping to peel the potatoes, carrots and onion. She always used fresh vegetables.

But this delicious recipe for chicken pot pie casserole can be made with frozen vegetables or canned.

Although you can use a store-bought crust, I love to use my easy homemade pie crust. 

However,  you will need a little more time to prepare things from scratch.

Slow roasted chicken in a creamy savory sauce, mixed with sweet carrots, chunky creamy potatoes,  delicious corn and any other garden-fresh vegetable that you love.  Your family will love this casserole! Many times I add broccoli because it is my husbands favorite in this chicken pot pie casserole.

If you need to cut the salt use low sodium soups and chicken broth.

This casserole is a perfect hearty meal to serve on those cold winter days.

It is full of nutritious vegetables so you don’t need to serve anything else with it. It is a full course meal in one dish.

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That meat would slowly roast for what “seemed” like hours, because it smelled sooo good!

You could smell the savory garlic, sweet onion, sweet peppers, jalapeno and the spiciness of her season mix. She would cut slits in the pork and stuff it with garlic, celery, and bell pepper.  Mm, yummy my mouth is watering just thinking about it!

Well, Although I am not going to roast my tenderloin, I am going to put my twist on this cut of meat with a marinade.

I season up my pork and let it marinate in the frig preferably overnight. It gives the entire dish a more robust flavor.

Pork stir fry is another of my families favorite dishes.  My husband is always picking up a few of these when he catches them on sale at Aldi’s. That’s when we get to create and feed our family a delicious meal!

I hope you enjoy our recipe!

For this stir-fry, we have added a lot of vegetables, like cabbage. Use as much as you want, we love cabbage so I add quite a bit. I also add broccoli, various peppers (The Creole side of me, I can’t help myself), carrots and onion.

It is sort of a deluxe pork stir fry because we are trying to make sure that we eat many vegetables these days.

You can substitute the pork for chicken, turkey or even beef,  the brown gravy goes with all of them. I have even prepared this dish without any meat at all. No matter how you decide to prepare this dish I promise that your family will enjoy this savory pork stir fry.

This recipe is also proportioned for our big family of 8, but you can easily adjust it to fit your own family!

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My grandmother always put oysters in hers, but I don’t like them in my gumbo.

Some of my other family members use them and various other seafood, such as lobster, crayfish, and scallops.

This recipe is for a big pot, but you can adjust as needed.

Let your taste buds lead you! enjoy!

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My grandmother found so many ways to provide nutritious foods for us to eat.  No matter the fact that she didn’t have a lot, she still managed to cook good food.

This beef stew recipe is one of those good food dishes. Now, I know that today you can go to the store to buy a canned stew, but you don’t have to do that! You can make a more nutritious, delicious stew yourself from scratch! It is so easy and only takes about an hour to be ready!

Making beef stew from scratch

To make this stew, you will need the beef and any vegetables that your family likes. My grandmothers beef stew recipe takes a slight turn from what you might find on the internet because she never used wines or vinegar in her broth.

This fiery beef stew is tomato-based, so it is somewhat like a soup but it is thick like a stew, so my Grandmother called it a stew, and that’s what I call it, too!

The other reason she labeled it as a stew was that she browned the meat, which helped to thicken the broth which made it more of a stew. Then she would let the meat simmer on low for about an hour, it made the beef meltingly tender.

I love to put lots of thyme, rosemary and parsley in my beef stew. I also like to use the canned fiery tomatoes in my stew. All of these delicious ingredients adds so much flavor to the thick broth.

So, if you want to give your family a delicious hearty stew, that will fill them with good nutrients and that will satisfy their hunger, make this Fiery beef stew!

Of course, if you don’t like the fiery idea just substitute with regular canned tomatoes you will still get that awesomeness in this meal!

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Instead, I saute my vegetables with olive oil cooking spray or olive oil.

At least I know that this oil is a healthy one and is good for the heart. As you can see I love lots of veggies and I am always trying to find easy ways to get them into my kid’s system. These sweet red onions are so much better if you saute them first, combined with the garlic, and peppers.

Get the freshest parsley, tomatoes, orange, red and green peppers you can find. You know, don’t pick up wilted parsley, it just doesn’t flavor as well.  Since I have never used a lot of butter in this recipe my family never missed it, yet they do miss when I don’t cook this dish for a while. This is the kind of meal that people will actually request over and over again.

So here is my grandmother’s recipe without all of the butter.

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dishes.

Thinking back on the things my grandmother use to say to me, it brings back memories of warmness, Joy, and sometimes sadness. Simply, because of the reasons, she said certain things to my siblings and me.

Like “You will understand when you have children” or “Be grateful for what you got on your

plate” she said this whenever we complained about eating the same thing more than once, during the week.

One of those dishes was kidney beans and rice!

These delicious little pellets of energizing protein, packs a lot of flavor and goodness rolled into them. They are perfectly fine when eaten all alone, but extra scrumptious when served over white or brown rice! Yum!

I can’t believe that now as an adult I love to cook them, eat them, and serve them to my kids. I love to reminisce about those good days when I was a young girl,  racing my brother home, to get to the dinner table first.

Kidney Beans

Now when shopping, don’t get these kidney beans mixed up with red beans. I say this because my husband brought back the wrong beans one time. Just because they looked similar, but they are different.

Kidney beans are bigger than red beans and are not as strong tasting. Kidney beans do not take as long as red beans to cook. But if your local grocer does not have them, you can substitute this recipe with red beans.

This recipe kindles memories like the one I talked about up top, because, it was one of those dinners that I remember the most as a young child.

Particularly, because my grandmother seemed to always have this dish ready when my brother and I  got home from school.

We would race back home to eat, after a long day at school. The long public bus ride to and from school was extra tasking on our starving bodies.

It was as if we were starving when we stepped foot off that bus. Even though we had eaten lunch at school, it seems that we were always hungry when we got home.

My grandmother never failed use, she knew that we would be hungry, so she had our beans ready. As a mom, I now know that it took her a long time to prepare this dish.

Her Creole heritage definitely influenced her cooking and made it so delicious, and she cooked for us with a healthy dose of love in each meal.

Back then I thought that we were unfortunate and poor because we had to eat beans, which seemed like every day. Now I know it was really one of the best and one of the healthiest meals we could have eaten.

What to cook with kidney beans

This delicious dish pairs well with many things and, I eat them any time of the day. Get you some smoked turkey or smoked ham or even smoked sausage is good. The tender ham flavored meat makes it even more mouth-watering. Drizzle the thickened savory sauce over fluffy white rice, spiced with some screaming Texas Pete hot sauce, oh baby you’re talking good!

Although it seemed as if my grandmother prepared this dish for us every day, at the time, I now understand that she had actually cooked the pot of kidney beans & rice on that Monday.

It seems as if it was a kind of unspoken tradition to put a big pot of beans on the stove that would simmer all day long. Just like the tradition of frying fish on Fridays was a family ritual with my kinfolks.

My family was not catholic, but they did come from Louisiana and many of these traditions were lived out in their homes, even after migrating to San Francisco.

Sometimes we got to eat these beans with some good fried chicken, pickled peppers and freshly diced tomatoes. Which are all duplicated at my table today, when I cook  red beans & rice for my family

So, this is a meal that I have placed in front of my family quite often. Today, as a mother, that has the choice to prepare any dish for my family that I want, I often prepare red beans & rice. Yes, I could skip beans, a little more often then I choose too.  But, the fact is, my family, enjoy eating this dish, especially with a nice thick piece of cornbread, chicken or with a nice crisp green tossed salad!  Plus it is so healthy and nutritious! Yum, delicious!

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so good for you!

Wondering what to serve with them?

Herb oven grilled chicken will complement these black beans and rice well. Just get some jerk chicken seasoning, sprinkle your clean chicken with olive oil and the seasoning. Grill uncovered in the oven until done and crisp.

Don’t forget a nice cilantro based salad! Yum. Black beans and rice is a dish that we could eat every day, since we cook them with no meat, a very little salt and many fresh herbs and tomatoes. You will love the different flavors mixing in your mouth.

I grew up on beans and rice!

Black beans and rice are true comfort food and because they are so filling you don’t need a lot. You are getting a lot of fiber from these black beans and rice, which is excellent for the waistline! Because we were not rich, my grandmother served us some kind of bean almost every day, yet we were lean, healthy and strong.

Although these amazing vegetarian black beans were not a staple on my grandmother’s table, I discovered them while trying to provide nutritional food for the army of men that I cook for every day. Some nights I would include a pan of sweet cornbread or freshly cooked pita bread, my family loves it.  Try cooking these and see that you won’t add them to your regular menu!

Please let me know if you make these delicious beans, and I would love it if you leave me a star rating!

Thank you!

Adrienne

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Here’s a dish I love cooking! It is a dish that I could eat every day If you have cooked kale before you are in for a treat. The first thing to do is to use the freshest Kale you can find.

That means it is freshest if bought locally. Some of my local farmers are so good at growing kale, and I love getting it from the farmers market. I especially love getting my hands on their freshly picked baby kale, that is the best!

It reminds me of the time as a child, my Grandmother and aunt would take us to local farms to pick fresh vegetables and fruit. We would pick things like blackeyed peas, green beans, lima beans, collards, and strawberries.

I can’t remember if we ever picked kale, but they probably did.  With my family being from Loiusianna they loved cooking with the freshest food that they could find.

This meant that we kids got to escape from city life for a few hours to run through fresh fields, that were ripe with fresh vegetable goodness.

Although there were some rough times in my childhood, these times being with my Grandmother picking fresh fruit and vegetables healed some of my brokenness.

I loved all of the sounds and smells of naturally grown foods, it’s the reason I go to farms today.

I made sure that my children had the chance to create some of these fond memories of food as I had.

So, along with the fresh kale be sure to purchase fully cooked smoked turkey. This will assure that the turkey is cooked when put with the kale. The turkey will only need warming in the kale for eating.

If you don’t have access to local farms or farmer markets, just grab kale from your local grocer, many times they are buying local.

This recipe calls for 3 different bells peppers, but it is not necessary that you use them all. I guess that is just the creole heritage coming out in my cooking. I love the colors and the taste!

If you make this recipe let me know, and please leave me a star rating it helps others to see my page!

Thank you for stopping by!

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Every year my family looks forward to my grandmother’s Creole Rice Dressing for the holidays. This recipe has been in our family for decades.

It is the kind of dish that when you look at it you’re not sure what to think because it is filled with delicious meats, savory spices and scrumptious vegetables, diced just right for the tasting.

I know there is a dish out there called dirty rice, Please, do not call it that in front of my Grandmother! That is an insult to her cooking.

When my grandmother was making this rice dressing, she would work for hours perfecting her savory rice with love. She wanted each batch to be the best one of all!

I remember every Thanksgiving I would cook right alongside my Grandmother. She taught me how to dice the garlic, chop the celery, and mince the parsley.

chopped the bell pepper, jalapeno pepper and green onion just so, all for the rice dressing.  She put scores of her wisdom and her Creole heritage into her cooking.

Rice dressing love

My grandmother’s cooking was truly a labor of love. I am so glad that she took the time to pass her creole cooking heritage down to me. Thanksgiving was one of her favorite holidays because she could cook the foods that she loved to share with her grandkids, man do I miss her!

I know why she put so much effort into preparing the rice dressing because she loved seeing the joy on our faces when we knew that it was time to eat it! She talked about our greediness and it made her laugh to see our antics.

We would rush to the kitchen with our plates in hand and our mouths watering for the rice dressing, turkey, ham, cornbread stuffing, and all of the foods!

My brother Ricky and I raced each other getting to the table.

Boy, my mouth is watering right now just remembering her cooking.

It was a sacred time cooking Rice Dressing for the holidays because my grandmother put her time, money and heart into her cooking. She did not play when it came to preparing this rice dressing.

It had 3 to 4 different types of meat, Campbell’s cream of chicken & cream of mushroom soups, and a combination of herbs & spices.   There were so many different meats diced so tiny and mixed in, that the taste was unbelievable.

One sad story about Rice Dressing

When my Grandmother made rice dressing, she put oysters in it. I can remember my grandmother working all night one Thanksgiving, preparing her famous rice dressing, oysters included.

For some reason, the whole entire pot spoiled. She was heartbroken. That was money down the drain, and it meant we would not have rice dressing that year.

I do not understand what happened at that time but it taught me to never use oysters when I prepared rice dressing.

Yet, it didn’t stop her from cooking it the next holiday

This rice dressing is the kind of dish that you do not cook any other time except for Thanksgiving. But she cooked such a large enough amount that she would freeze packages for Christmas and Easter.

Cooking Rice dressing for the holidays is so special and it will be a centerpiece at your Thanksgiving feast, I promise you!

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