Chicken Sausage & Okra Gumbo


This soup and how to make it is ingrained in my heart and soul. Chicken and Sausage Gumbo with Okra! It’s simpler than you would think and amiable to variation. I’ve added a few more vegetables in mine, but it makes for a heartier soup. This comforting fall recipe is sure to leave your crowd satisfied, happy, and feeling cozy throughout the season.


  • 1/2 cup flour
  • 1/2 cup vegetable or grapeseed Oil
  • 2 green bell peppers, medium dice
  • 1 large onion, medium dice
  • 5 sticks celery, medium dice
  • 1 can diced tomatoes
  • 1/2 cup chopped green onions (for garnish)
  • 4 1/2 cups chicken stock or broth
  • Smoked chicken sausage or andouille (depending on preference)
  • 1 Ib rotisserie chicken (dark and white meat chunks)
  • 1 Tbsp cayenne pepper
  •  1 Tbsp file gumbo powder (for finishing)
  • Frozen okra slices (optional)
  • 3 bay leaves
  • 1 Tbsp salt
  • 1 tsp pepper


  1. Build your roux, 1 cup flour and grapeseed or vegetable oil on medium heat. Usually the estimate time is 20 minutes. (You want to reach  color of a tarnished penny)
  2. Add veggies into the roux and  sauté for about 4-5 minutes till translucent.
  3. Add chicken stock, canned tomatoes (remaining the juices), cayenne, salt & pepper, and bay leaves.
  4. Slice sausages into 1 inch on the biased and add into pot. Cover and bring to a boil
  5. Cut whole rotisserie Chicken into chunks. Make sure to not shred since it can become stringy.
  6. Once your gumbo has come to a boil place chicken chunks inside pot and bring to a simmer for 15 minutes to mend the flavors.
  7. For finishing touches you can add gumbo file powder, white rice (follow package directions)  and sautéed okra or green onions to garnish with.Gumbo

Grandma’s German Potato Salad


It’s October, which means It’s oktoberfest! I’m bringing out my german roots this time with an old fashioned recipe!  It’s ode to my heritage to cook like one! It’s a matter of preference if you want to serve it warm or chilled. Either way it tastes great and ultimately works for any time of the year. Thank you grams!


  • 3 lbs. red potatoes
  • 5 applewood smoked bacon strips
  • 2 Tbs German or Dijon mustard
  • 1/2 cup apple cider vinegar
  • 2 Tbs dried dill
  • chopped chives
  • drizzle of olive oil (while potatoes) are warm
  • Salt and pepper, to taste


  1. Oil a pan over medium heat. When hot, place bacon strips and cook for about 4-5 min each side.
  2. Drain bacon on paper towels and chop into large bits
  3. Cut red potatoes into quarters
  4. Turn the burner on high place potatoes in cold water and bring water to a boil. Season with salt.
  5. Reduce the heat to medium low cover with a lid, and cook potatoes until fork tender. Generally 10-15 minutes (Make sure to not overcook).
  6. Drain potatoes and let them steam dry in pot for a few minutes. Lightly drizzle with olive oil
  7. In a large sized bowl place the potatoes, mustard, apple cider vinegar,  salt and pepper, 1/2 chives, dried dill, 1/2 bacon bits and mix till the flavors mend.
  8. At the end, place bacon bits and leftover chives to garnish.


Slow Cooker Chicken Marsala

Slow cooker Chicken Marsala for a cozy fall night, date night or impress your guests with this easy and sinful dish. Comes together effortlessly and seriously tastes amazing! Enjoy with a glass of wine and linguine or crusty bread to dip in the sauce with a side salad.  Who needs a restaurant when you can be your own personal chef. 😌


* 4 boneless, skinless chicken breasts
* 2 cups button or cremini mushrooms sliced
* 2-3 shallots, chopped
* 1 Tbs dried thyme
* 1 cup chicken broth
* 1 1/2 cup marsala wine
* 2-3 Tbs cornstarch
* Splash of heavy cream
* Chopped parsley, for garnish
* Salt and pepper, season chicken well

1. Rinse chicken and pat dry with paper towel. Season well with salt and pepper.
2. Place your chicken breasts at the bottom of the slow cooker on low heat.
3. Place chopped shallots and sliced mushrooms
4. In a separate bowl stir in chicken broth, cornstarch, and Marsala wine and pour mixture into the slow cooker.
5. Add dried thyme and season, to taste.
6. Cook for 4 1/2 hours on low heat
7. For the last 10 minutes add a finishing touch of heavy cream and turn on high heat.

8. Plate over pasta or serve with crusty bread and salad. Garnish w chopped parsley. Drool!


Chile Relleno Casserole

Cheesy, heavenly goodness! This Chile Relleno Casserole is so effortless and works for anytime of the day. When I think of comfort food my mind is always set on a good Chile Relleno and this recipe takes it up a notch. You’ll find this savory ever so simple recipe below! breakfast-recipe


  • 3 cans or 12 fresh Anaheim or Pasilla Chiles – roasted, peeled and deseeded
  • 3 cups Mexican Cheese blend & Pepper jack
  • 5 Eggs
  • 1 3/4 c Milk
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Tb Flour


  1. Preheat oven at 350
  2. Whisk 5 Eggs in a medium sized bowl, then add milk, flour, baking powder and salt. Whisk vigorously.
  3. Roast, peel, and deseed Chiles and double layer them with cheese in a 3 qt baking dish.
  4. Pour in egg mixture into baking dish and place in the oven for 30 minutes
  5. Once reached a beautiful GBD (Golden Brown Delicious),  let it set for 5 minutes before serving.
  6. Enjoy!

* Optional add sour cream or salsa for a nice finishing touch


Swordfish Souvlaki


Who says healthy eats can’t taste delicious?! Swordfish Skewers, Olive Oil Roasted Tomatoes, Yogurt Tzatziki, etc! Someone call the doc think I’m running a fever of loveee! The flavors that are going on in this dish bring out such a perfect balance in every component. Easy prepping, reasonably priced trip to the market, and a diverse meal to better your lunch or dinner.  I strongly encourage you all to try this nutritionally inclined recipe. Cheers to eating good and feeling good! Not to mention looking good 😉


  • 1 1/2 pounds swordfish, cut into 1 inch chunks
  • Pinch of oregano
  • 1/2 cup lemon juice
  • 1 Tbsp olive oil


  • 1 1/2 cups low fat Greek yogurt
  • 1/2 tsp garlic
  • 1 Tbsp dried dill
  • pinch of dried mint (optional)
  • 1 large cucumber, shredded
  • 1 Tbsp salt
  • 1/4 tsp pepper

Garlic oil (on top of swordfish at the very end)

  • 2 1/2 Tbsp olive oil
  • 1 Tbsp garlic

– On medium low heat, mend the flavors of oil and garlic for about 3-4 minutes. As Simple as that!


  1. Cut Swordfish into 1 inch chunks, and marinate in dried oregano, lemon juice, and olive oil for 20 min.
  2. While your Swordfish is marinating, start and finish the Yogurt Tzatiki. Combine greek yogurt, garlic, dried mint and dill, lemon juice, salt and pepper. Mix for 2 minutes then refrigerate.
  3. Take skewers and depending on the height of the skewer it will make a difference about the amount you put on each one. (we did 4-5 Swordfish pieces on each, and they cooked to perfection).
  4. For tomatoes foil wrap tossed in oil and lightly salted. Place on grill for 10-15 min
  5. Place each skewer on the grill and flip once nicely charred. *Keep in mind fish cooks fast, don’t leave it on the grill for any longer than 6 min.
  6. Lastly, drizzle garlic oil on fish, plate, and serve!

-Add any additional sides to your plate. We heated up  pita chips and made store bought rice pilaf which totally fit with the theme of the meal!

Now… Indulge to your hearts content!


Hawaiian Fried Rice


Can you tell I’m yearning for a tropical vacay badly? In the meantime I guess I’ll bring a taste of it to me! 😁 Fried Rice done Island style… so simple to make, you’re seconds away from paradise!


  • 1/4 c soy sauce
  • 1 can pineapple chunks
  • 1/2  pound honey maple ham, diced (we used boars head)
  • 2 eggs
  • 1/4 c scallions, chopped for garnish
  • Veggie mix packets (as much to your liking)
  • 2-3 cups of white rice
  • 1/4 tsp ginger, minced
  • 2 Tbsp butter
  • sesame seeds
  • seasame oil Tbsp, to finish


  1. On medium heat, sauté pineapple and ham for 2 minutes.
  2. Add butter and veggies and stir together to mend the flavors for about 3-5 minutes.
  3. In a separate pan cook eggs scrambled easy.
  4. Add white rice, soysauce, ginger, and sesame seeds  with pineapple mixture.
  5. Throw eggs in last to prevent them from overcooking.
  6. Garnish with extra sesame seeds, chopped scallions, and a splash of sesame oil.

Now you’re ready to dive into paradise!


Almond Peach Cobbler


  • 4 peaches, sliced
  • 2 Tbsp splenda
  • 1/4 cup lemon juice
  • 1 cup sliced almonds
  • 1 Tbsp corn starch
  • 1 full package vanilla cake box
  • 1/2 c butter
  • pinch of salt


  • Preheat your oven at 350
  • Slice peaches, and place on medium low heat in cast iron skillet.
  • Add 1/2 c sugar, corn starch, lemon juice and carmalize peaches (takes about 10-15 min).
  • Remove from heat and add 1 vanilla cake, sliced almonds, and 1/2 c of room temperature butter.
  • Place in oven for about 40-45 min till done and ready.
  • Take out of oven and leave it to rest for about 10 min before serving. * Serves best with vanilla ice cream!  summer-recipe