This is one of my favorite quick meals that I like to prepare when I'm short on time but still want to present something impressive to my guests.  I love the combination of ground beef and Italian sausage, but this dish is just as good without the pork.  Shredding your own mozzarella cheese will take this dish to an even higher tier.  Be sure to check out the instagram reel here!

Ingredients
24 Jumbo Pasta Shells
1 lb of lean ground beef
1lb of ground italian sausage or pork
3 cups of marinara pasta sauce
1 yellow onion (diced)
15 oz of ricotta cheese
1 egg
1 8oz block of mozzarella cheese shredded
1 cup of shredded parmesan cheese
1 20 oz bag of baby spinach
Basil (to taste)
Parsley (to taste)
Oregano (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
Slap Ya Mama Seasoning (to taste)
Black Pepper (to taste)
Badia Complete Seasoning (to taste)
Sea Salt (to taste)
Black Pepper (to taste)
Directions:
1.  Cook shells according to packaging directions  but minus 2 minutes.  Undercook the shells some because they will cook further in the oven.
2.  Preheat the oven to 375 degrees F.
3.  In a large skillet, season both ground meats to taste and cook them fully.
4.  Drain the meats and add them back to the skillet along with diced onions.
5.  Add the entire bag of spinach to the skillet.
5.  Once the onions have softened and spinach has wilted, remove the skillet from heat and set aside.
6.  In a bowl, combine a cracked egg, ricotta cheese, black pepper, salt, tbs of oregano, tbs of basil, black pepper, tbs of parsley and half of the mozzarella cheese and parmesan cheese.
7.  Mix well and stir in the meat, spinach and onion mixture.
8.  Spray a 9x13 casserole dish with cooking spray and add half of the marinara sauce to the bottom of the pan.
9.  Fill each shell with the meat and cheese mixture and place into the casserole dish.
10.  Add the remaining marinara sauce to the top of the shells.
11. Cover the shells with the remaining mozzarella cheese. Garnish with parsley.
12.  Cover with foil and bake for 20 minutes.
13.  Uncover the dish and bake an additional 10 minutes.
14.  Allow to settle/cool for 5 minutes and enjoy!

These chicken wings are on point, Period!! They have me wondering why I'm out buying a box of chicken.  The flavor was A1, and the crisp level was PERFECTION.  They weren't too spicy for my kids, and I love that the heat level can be adjusted.  Be sure to check out the instagram reel here!
Ingredients
12 chicken wings, cut at joint into flat and drums.
Lemon Pepper (to taste)
Badia Adobo with Complete Seasoning (to taste)
Slap Ya Mama Seasoning (to taste)
Crushed Red Pepper Flakes (to taste)
Black Pepper (to taste)
Badia Complete Seasoning (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
Smoked Paprika (to taste)
2 eggs
Louisiana Hot Sauce (to taste)
2 Cups of all-purpose flour
Vegetable Oil (for deep frying)
Buttermilk Marinade
1 quart of buttermilk
2 tbs of hot sauce
1 tbs of cayenne pepper
1 tbs of black pepper
1 tabs of crushed red pepper flakes
Directions:

1. In a bowl, season the chicken wings with all dry seasonings.
2. In a small bowl, mix the buttermilk marinade together and pour over the chicken wings.
3. Cover the bowl containing the chicken and marinate with plastic wrap and refrigerate for at least 2 hours.
4. In a separate bowl, whisk the eggs, hot sauce, cayenne pepper, black pepper and crushed red pepper flakes together.
5. Put flour in a separate shallow dish.
6. Pre heat the deep fryer to 350 degrees F.
7. Dredge each chicken wing into the egg mixture.  Shake off the excess and then dredge the same wing in flour.
8. Place wings into the hot oil and fry in small batches, for 8-10 minutes.
9. Place fried wings on a paper towel lined pan.  Sprinkle with Slap Ya Mama and Red Pepper flakes, to taste.

I love sides that are so filling that they could stand alone.  Smothered green beans and red potatoes are easy to make and even easier to enjoy as a stand alone meal.  Cook this quick dish for an upgrade on boring green beans.

Ingredients:
2-3 lbs of fresh green beans (snapped and trimmed ends)
1 yellow onion (diced)
2 tbs of chopped garlic
12 oz of applewood smoked bacon (chopped)
3 lbs of red potatoes (cut in quarters)Smoked Paprika (to taste)
Slap Ya Mama Seasoning (to taste)
Onion Powder (to taste)
Garlic Powder (to taste)
Black Pepper (to taste)
1/2 cup of water

Directions:
1.  In a large skillet, on medium high heat, add the bacon and cook until browned.
2.  Add the diced onionsand cook 2-3 minutes or until softened.
3.  Add the garlic and cook an additional minute.
4.  Add the fresh green beans and water to the skillet. Allow to cook about 15 minutes or until green beans start to soften and darken in color.
5.  Add the potatoes and season entire skillet to taste with dry seasonings.
6.  Mix well and cook for an additional 20-30 minutes or until the potatoes and green beeans have softened and are done.

Everybody loves smothered chicken in my home.  It pairs well with aa variety of side and its oh so easy to make.  Yes, even from scratch!  Tag me if you decide to make this classic comfort food.  The instagram reel can be viewed here.

Ingredients
1-2 lbs of chicken wing drummettes
2 cups of all purpose flour
 1/4 cup of corn oil or vegetable oil
2 tsps of kitchen bouquet
2 cups of chopped onions, celery, bell peppers (I used a container of Guidry’s precut seasonings)
4 cups of chicken broth
Slap Ya Mama Seasoning (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
Black Pepper (to taste)
Paprika (to taste)
Adobo with Complete Seasoning (to taste)

Directions:
1.  In a large bowl, season the chicken to taste with dry seasonings.
2.  Start with 1 1/2 cup of flour and cover the chicken in flour. Add more flour if needed.
3.  In a large pot, on medium-high heat, add the oil to the pot.
4. Brown the chicken on both sides.
5.  Remove the browned chicken from the oil and set aside.
6. Add about a 1/4 cup of flour to the oil in the skillet and stir continuously until a brown roux is formed.
7.  Add chopped veggies and cook until softened.
8.  Stir in chicken broth until well mixed. Optional: Add kitchen bouquet to darken further.
8. Add chicken back in and stir to mix.  Chicken should be covered in gravy, add water if necessary.
9.  Allow chicken to cook 1 hour or until cooked thoroughly.
​10.  Serve over warm rice.

It was only right that I spent Father’s Day in the kitchen prepping food for my faves—my Dad and my hubby.  This twice basked potato casserole was amazing with grilled steaks and fresh veggies.
What makes this recipe so delicious is the chopped applewood bacon, freshly grated cheese and the combination of russet and Yukon gold potatoes.  This one will quickly become a highly requested dish in your home.

Ingredients
1 stick of butter
2 cups of milk
16 potatoes (about 2.5 lbs of each-combo of Yukon and Russet)
Salt (to taste)
Black Pepper (to taste)
Garlic Powder (to taste)
Slap Ya Mama Seasoning (to taste)
Onion Powder to taste
1 cup of sour cream
1 8 oz block of sharp cheddar
1 8 oz block of mild cheddar
1 lb of applewood smoked bacon
1 bunch of green onions (chopped)
Oil of choice (to rub on potatoes, I used corn oil)

Directions
1.  Rub clean potatoes with oil of choice and poke holes in them.
2.  Sprinkle with salt and bake at 350 for 1 hour.
3.  Cook bacon in skillet or oven while potatoes are baking.
4.  Chop bacon into small pieces and set aside.
5. Shred cheeses by hand or use a food processor to shred. Set aside
6.  Remove baked potatoes from oven and allow to cool before peeling.
7.  Place peeled potatoes in a mixing bowl.  
8.  Place milk and butter in a bowl and melt in microwave.
9.  Pour milk and butter mixture into potatoes.
10.  Add sour cream, half of shredded cheeses, bacon (little over half), dry seasonings and green onions to potatoes.
11. Mix well with a spoon and then use a potato masher to mash the potatoes to a smoother consistency.
12.  Spread potato mixture into a greased 9 x13 Pyrex dish.
13.  Top the potatoes with the remainder of the shredded cheese and bacon. 
Note: In my instagram video, I used bacon bits because I added all of my cooked bacon into the potato mixture.  This is totally a matter of preference.  If you use bits, I’d recommend using real bacon bits and not imitation.
14.  Bake uncovered for about 15 mins and covered for another 10.

This was supposed to be baked ziti but the store was out of ziti! I used penne pasta instead.   Click here to see the video!​

Baked (Not) Ziti
1 lb of mild Italian sausage
1 lb of lean ground beef
1 diced yellow onion or ½ container of Guidry’s fresh seasoning blend
2 tbs minced garlic
3 oz of tomato paste
½ cup of red wine or red cooking wine
¼ cup of water
1 28oz can of Cento crush tomatoes
1 lb of dried ziti (I couldn’t find any, so I used Penne)
Onion Powder (to taste)
Garlic Powder (to taste)
Black Pepper (to taste)
Salt (to taste)
Italian Seasoning (to taste)
Fresh Parsley (chopped finely to garnish)
1 cup of Italian Blend Cheese
2 cups of Mozzarella/Provolone Mix
1 30 oz container of ricotta cheese
Directions
Preheat the oven to 350.
1. In a skillet, add the Italian sausage and ground beef and season with dry seasonings. 
2.  Once meat is browned, add the diced onions and/or seasoning blend and cook until softened. Drain excess grease.
3. Add minced garlic and cook 2-3 minutes longer.
4.  Stir in crushed tomatoes and tomato paste. Add wine and water.
5.  Add fresh basil and season to taste.
6.  Cover the sauce and allow it to simmer.
7.  In a bowl, mix ricotta cheese, Italian cheese blend and black pepper.  Set aside.
8.  Boil pasta according to package directions and drain.
9.  Add pasta back to the pot it was boiled in and stir in a cup of sauce.  Coat the pasta well.
9.  In a greased, 9X12 inch pan, add half of the coated pasta in the pan.
10.  Add half of the ricotta cheese mix and spread.  I added the cheese in dollops.
11.  Add half of the sauce on top of that and spread it with a spoon.
12.  Add the remaining coated pasta and repeat this layering process (steps 10-11) in the same order.
13.  Add 2 cups of mozzarella or mozzarella/provolone mix to the top of the pan.
14.  Bake covered at 350 for 20 mins.
15.  Remove the covering and broil on medium for about 10-12 more minutes.
16.  Garnish with parsley and enjoy!
​

These short ribs were literally falling off the bones!!! The blend of red wine (I used cab), beef broth, onions, celery and carrots made the perfect combo for these super tender and flavorful short ribs. I served mine with mashed potatoes and Parmesan roasted green beans. Check out the reel on instagram!
Tip:  I used a food processor to chop by carrots and onions up.  I started with the onions and celery, removed them, then did the carrots since they are harder to chop.  My mixture was extremely fine but it made the gravy a tad bit thicker and I snuck veggies in on my kids lol.
If you want to see your veggies, chop them by hand.

Braised Short Ribs
4 whole short ribs (cut in half)
2 yellow onions (chopped finely)
3 whole carrots (chopped finely)
1 head of garlic (chopped)
3 sprigs of thyme
1 Bunch of celery (hearts only, chopped finely)
1 cup of dry, red wine (I used cabernet sauvignon)
4 cups of beef broth
1 cup of flour
Salt (to taste)
Pepper (to taste)
Rosemary (to taste)
Badia Complete Seasoning (to taste)
Slap Ya Mama Seasoning (to taste)
Chef Paul Prudhomme Magic Seasoning Blend (to taste)
Onion Powder (to taste)
6 tablespoons of olive oil
 
Directions

1. Preheat the oven to 350.
2. Rinse the short ribs, pat dry and season with dry seasonings.
3. In a bowl, add the short ribs and a cup of flour and coat well. Set aside.
4.  Using a cast aluminum roaster, on medium high heat, add 3 tablespoons of oil.
5. Add onions, celery and carrots and cook 2-3 minutes or until soft.
6. Then add garlic to softened veggie mixture and cook 2-3 more minutes.
7. Remove the sautéed veggies and set them aside.
8. Add the remaining olive oil to the same roaster.
9. Add the short ribs and sear on each side for 45 seconds or until browned and slightly crispy in appearance.
10. Remove the browned short ribs from the roaster and set them aside.
11. Add the wine to the roaster and stir to deglaze all of the residue left behind from the veggies and seared short ribs (this is the good stuff!).
12. Bring this to a boil for about 10 mins and pour in about half of the beef broth.
13. Taste the broth and season to taste.
14. Add back the short ribs, sautéed veggies.  Add the sprigs of thyme.
15. Add the remaining beef broth and use a spoon to baste the broth mixture over all of the short ribs.
16. Cover and bake in the oven for 2 hours.
17. Reduce the oven heat to 325 and bake for 20-30 more minutes.
18. Meat should be tender and falling off the bone.
19. Remove from the oven and allow to stand for 10 minutes or so.
20. Serve over mashed potatoes or with warm rice! Enjoy!

 
 

If it’s not made in one pot or one pan this week, I don’t want it. 😏
Jambalaya is a Louisiana favorite.  It’s often served as a served as a side dish or a meal of its own. What makes this creole-style jambalaya? I’m glad you asked. It’s the tomatoes. I love the flavor of it along with the reddish tint that it gives the rice. Also, anybody who really cooks knows that chicken thighs have all the flavors. 

Ingredients

• 1 pound Manda’s sausage, sliced
• 1 pound skinless, boneless chicken thighs, diced into small pieces
• 2 tablespoons Olive oil
• 2 small white onions, diced
• 2 celery stalks, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 2 tablespoons of tomato paste
• 2 tablespoons of garlic paste
• 2-3 bay leaves
• 2 sprigs of fresh thyme
• Garlic Powder, to taste
• Onion Powder, to taste
• Smoked Paprika, to taste
• Badia Complete Seasoning, to taste 
• Chef Paul Prudhomme Magic Seasoning, to taste
• Badia Adobo with Complete Seasoning, to taste 
• 8 oz can, diced tomatoes
• Fresh parsley, to taste
• 2-3 green onions, chopped 
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 4 cups chicken broth
• 2 cups uncooked long-grain rice
  

Directions
1.  In large, heavy bottom pot, on medium-high heat, add olive oil and seasoned chicken thighs.
2.  Stir and turn chicken thighs a until brown.
3.  Remove chicken and set aside.
4. Add sausage and cook thoroughly.
5.  Remove and set aside.
6.  In the same pot that you cooked the meats, add onions, bell peppers and celery and cook until softened.
7. Stir in garlic paste and tomato paste.
8. Add chicken broth, rice, bay leaves and thyme, tomatoes and bring to a boil.
9. Season to taste with dry seasonings.
10. Reduce heat to low-medium and allow to cook about 20 minutes or until rice is tender. (Remove the bay leaves and thyme)
11. Garnish with green onions and parsley.

​It’s taco Tuesday and I made fajitas on one pan.  Life is good.  These fajitas were delicious and so flavorful.  The shrimp were my fave!! Had to make those on a separate pan, of course.  I made these after work and the prep time was short and sweet!

Check out the video!

Ingredients

• 2 lbs chicken breasts, cut into thin strips
• 1 lbs of large, peeled and deveined shrimp
  
• 3 bell peppers (red, orange and green), sliced thinly 
• 1 red onion, sliced thinly
• 1 yellow onion, sliced thinly
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• chili powder (to taste)
• 1 teaspoon ground cumin
• Magic All Purpose Seasoning (to taste)
• Paprika (to taste)
•  salt and pepper to taste
• 2 cloves garlic, minced
• 1 jalapeño (sliced)
• 2 tbs of butter (chopped)
• chopped cilantro for garnish
•  flour tortillas for serving

1.  Preheat the oven to 425.
2.  Use a sheet pan and line it with parchment paper.
3.  Season chicken in a large bowl with dry seasonings
4.  Mix in the garlic, lime juice and olive oil.
5. Place chicken and sliced onions, jalapeños and bell peppers on pan. (Reserve some raw seasonings for shrimp)
6.  Bake chicken for 20-25 mins, until fully cooked.
Shrimp Fajitas
1. Season the shrimp with dry seasonings.
2. Place shrimp on a separate, lined sheet pan.
3.  Place pieces of butter on each shrimp.
4.  Cover in remaining raw seasonings.
5. Bake for 7 minutes or until shrimp are pink.

Fill oven warmed tortilla with meats and add favorite toppings such as cheese, cilantro, pico de gallo, salsa and sour cream.  Enjoy!

Ingredients
3 tablespoons extra virgin olive oil
1 Yellow Onion (diced)
1 lb Boneless Skinless Chicken Breasts (cubed)
2 tbs of minced garlic
Salt (to taste)
Onion Powder (to taste)
Poultry Seasoning (to taste)
Garlic Powder (to taste)
Black Pepper (to taste)
Culture Creole Seasoning (to taste)
Slap Ya Mama Creole Seasoning (to taste)
2.5 cups of chicken broth
1 cup of uncooked extra long grain white rice
2 10 oz bags of frozen broccoli (approximately 2.5 cups)
½ cup to 1 cup of shredded, sharp cheddar
 

1. On medium-high heat, in a large skillet, add olive oil and then diced onions.
2. Once the onions are soft, add the cubed chicken and season to taste with dry seasonings.
3. Add the minced garlic and allow it to cook 5 minutes.
4. Push the chicken and onions to one side of the skillet.
5. Add olive oil and sauté your dry rice in the olive oil.
6. Immediately add the chicken broth.
7. Cover the skillet and allow the rice to cook about 10 minutes and then add the broccoli.
8. Cover the skillet and keep checking until all the liquid is absorbed.
9. Add the half of the sharp cheddar and stir in.
10. Sprinkle the rest on top to melt.

 
Click the link below to see this recipe in motion! 
www.instagram.com/reel/CtIWn5YL2NY/?igshid=MzRlODBiNWFlZA==