Hungry Man's Chicken and Vegetables

Hungry Man's Chicken and Vegetables
by Lesia

1 whole young hen

1 cup chicken broth
1 1/2 cups apple cider vinegar
2 teaspoons salt
1 teaspoon black pepper

2 tablespoons Caribbean seasoning
2 tablespoons lemon juice
5 cloves garlic, smashed
2 tablespoons dried thyme
1 pound red potatoes, quartered
1 pound carrots, peeled and sliced
1 pound green beans with ends broken off
3 medium onions, quartered
1 stick salted butter, melted

Mix together broth, vinegar, salt, pepper, Caribbean seasoning, lemon juice, garlic and thyme in a large bowl. Place hen in marinade and coat well, then place hen in a Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker. Layer vegetables around hen beginning with potatoes on the bottom, carrots, green beans and finish with onions on top. Pour butter over top of chicken and vegetables then pour remaining marinade mixture over chicken and vegetables. Cook on high for 5 hours or low for 6 hours.

For a Cozy Evening

Winter Beef Stew
by Lesia

3 Tablespoons butter
2 pounds stew beef
5 cloves garlic, crushed
1 cup cooking sherry
5 large carrots, peeled and sliced

6 medium potatoes, peeled and diced
1 large onion, chopped

28-ounce can diced tomatoes
15-ounce can tomato sauce

2 cans beef broth

1 package Au Jus mix
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon black pepper
4 bay leaves

Melt butter over medium high heat in large skillet. Add meat and lightly brown on all sides. Place meat in bottom of the Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker. Add garlic to remaining butter and juices and cook until aromatic. Add sherry and cook for 1 minute. Remove from heat and set aside. Place carrots, potatoes, and onions on top of meat in slow cooker then pour juices from skillet over the top. Add tomatoes, sauce, broth, Au Jus mix, and spices. Cover and cook on high heat for 6 hours.

Mini Farfalle with Creamy Four Cheese Sauce

Mini Farfalle with Creamy Four Cheese Sauce
by Lesia

1 box mini farfalle, cooked according to box directions
4 Tablespoons butter
3 cloves crushed garlic
4 Tablespoons Bob's Red Mill Organic Unbleached White Flour

2 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon pepper

1/2 cup heavy whipping cream
1/2 cup crumbled Feta cheese
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese

In heavy saucepan, melt butter and saute' garlic lightly until aromatic. Add flour and stir until smooth. Add milk, salt and pepper and cook on medium-high heat until thick and bubbly. Stir frequently so there's no scorching in the bottom of the pan. Add heavy whipping cream and all cheeses. Reduce heat to low and stir until smooth and cheese is melted. Serve over pasta immediately. This dish is also great with grilled chicken and/or freshly steamed broccoli served on top.

Double Dipped Fried Green Tomatoes

I have found that these little jewels are much more scrumptious when fried in a a cast iron skillet, however, the cast iron skillet is not a requirement for a crispy crust. You can also use an electric skillet set on the highest heat setting, just make sure to stand guard over the skillet so that the tomatoes don't burn. That would be a travesty!

Double Dipped Fried Green Tomatoes
by Lesia

10 thin slices green tomato, patted dry with a paper towel

Oil for frying
Buttermilk for dipping
1 cup Bob's Red Mill Organic Unbleached White Flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Cajun seasoning
2 teaspoons sugar
Extra sugar for dusting

Heat oil in skillet of choice. You'll need enough oil to almost cover the slices of tomato completely, but not too much. No one likes a soggy fried green tomato.

Fill a small mixing bowl with buttermilk. In a separate mixing bowl, mix together the flour, corn meal, salt, pepper, Cajun seasoning, and 2 teaspoons of sugar until well-combined.

Dip the tomato slice in buttermilk then cover well with flour mixture. Repeat the dipping process one more time then place in hot oil. Cook until well-browned on each side. Drain tomato slices on a layer of paper towels. After each batch is cooked and transferred to paper towel, sprinkle lightly with sugar. This step is optional, but it's one I never leave out and I've been told they have the perfect balance of "tang and sweetness".

Chipotle Garlic Cheddar Mini Beer Loaves

Chipotle Garlic Cheddar Mini Beer Loaves
by Lesia

2 teaspoons olive oil
2 cloves garlic, minced
3 cups self-rising flour
2 Tablespoons sugar
1/2 teaspoon chipotle chili powder
12-ounce can of beer
4 Tablespoons plus 2 Tablespoons butter
1 cup sharp cheddar cheese, shredded

Preheat oven to 375ºF.

Using a small skillet, heat olive oil over medium-high heat and sauté garlic until just fragrant. Set aside. 

Using the Good Cook mixing bowl, mix together flour, sugar, chili powder, beer, and 4 Tablespoons of melted butter until smooth. Using the Good Cook Silicone Spatula, stir in garlic and cheese until combined well. 

Spray the Good Cook 4 Cup Loaf Pan with non-stick cooking spray and evenly distribute batter into pan. Bake for 20 minutes, insert knife in the middle of the thickest loaf. If knife comes out clean, the bread is done. Brush tops of loaves with remaining 2 Tablespoons of melted butter. Return to oven for 5 minutes.

Crock-Pot Gumbo Chops with Slapped Dirty Cauli-Rice

Crock-Pot Gumbo Chops with Slapped Dirty Cauli-Rice
by Lesia

Gumbo Chops:

8 to 10 boneless rib-eye pork chops
3/4 cup Slap Ya Mama Cajun Gumbo Dinner Mix
3 cloves garlic, crushed
1/2 cup Merlot
1/2 cup chicken broth
1 large onion, cut in large chunks
5 Tablespoons butter
4 cups sliced mushrooms

Spicy Chicken Fried Rice for Two

Spicy Chicken Fried Rice for Two
by Lesia

2 teaspoons olive oil
1/4 cup onion, chopped
1 clove garlic, crushed
2 cups rice, cooked
2 teaspoons The Spice House Japanese Seven Spice, Shichimi Togarashi
1/8 teaspoon salt
2 teaspoons soy sauce
2 teaspoons butter
5-ounce can chicken breast, drained

In medium skilled, heat olive oil and cook onion until tender. Add garlic and cook until fragrant. Add rice, Japanese Seven Spice, salt, soy sauce, and butter. Cook on medium-high heat until well-blended. Stir in chicken and let cook 3 minutes.

Family Favorite Homemade Chili

I can't think of any other dish that screams “Football Season!” as loudly as a good pot of chili can. My family loves both, but homemade chili is a MUST with us! Don't get me wrong, I have nothing against canned chili. I just prefer the yummy goodness and richness of homemade, not to mention it makes the house smell so darn good. I came up with this recipe through trial and error and I have to say, as good as I thought it was with other chili mixes, The Spice House Chili Powder really gave this recipe some extra added flavor that had my family wowing while gobbling it up bowl by scrumptious bowl full!

Chicken 'N Dumplings

This southern dish is loved by all who sample it and is a great way to use your Thanksgiving turkey leftovers! - 37 Cooks

Chicken 'N Dumplings
by Lesia

Note: This recipe will make enough to feed a small army, so adjust your ingredient amounts to the portion size you want. Since I always make these for a whole mess of people at a time, this is the recipe I always stick to.

Pork Tenderloin with Spicy Tropical Gravy

Make sure to visit Tropical Traditions for a full list of products, including their Gold Label Virgin Coconut Oil. Tropical Traditions is America's source for coconut oil.

Pork Tenderloin with Spicy Tropical Gravy
by Lesia

makes 6 to 8 servings

1 2½ to 3 pound pork tenderloin
3 Tablespooons olive oil
1 20-ounce can crushed pineapple
1 14-ounce can jellied cranberry sauce
1/3 cup packed brown sugar
1 teaspoon red chili flakes
1 teaspoon garlic, minced
1 teaspoon salt
¼ cup Tropical Traditions Coconut Cream Concentrate (aka cocoa butter)
2 Tablespooons cornstarch

Meet Lesia!

I am a born and bred Southerner. I have lived in the same general area here in Georgia all my life and have no plans on changing my location any time, EVER. With that being said, it should come as no surprise that I am a “southern” cook at heart. My philosophy is, “Butter makes everything better! The more butter, the mo' better.” Does Paula Dean say that? Even if she does, I'm pretty sure I heard it long before she ever said it. Especially since I don't watch her show or use her recipes. At any rate, as I write, I can smell the fantastic aromas of my Nanny Lucy Bell's kitchen. One of my favorite memories is waking up to her special breakfast for me; sizzling in her cast iron skillet was always fried hoop cheese (which was always floating in so much butter, it would drip down my chin) and fresh out of the oven buttered toast with homemade apple jelly. I feel I should mention for all you health freaks that shutter at the mere mention of butter, that Nanny always used whole wheat loaf bread because she was a diabetic. Maybe back then they hadn't realized that enough butter to drip down one's chin was also hazardous to a diabetic's health. Nonetheless, what I wouldn't give for a smidgen of that jelly and huge hunk of that cheese today!