Barbecue Chicken with Mustard Glaze

Recipe  (Adapted from

  • 2  tablespoons  dark brown sugar
  • 2  teaspoons  garlic powder
  • 2  teaspoons  chili powder
  • 1  teaspoon  smoked paprika
  • 1/2  teaspoon  salt
  • 1/4  cup  ketchup
  • 1  tablespoon  dark brown sugar
  • 1  tablespoon  sherry or red wine vinegar
  • 1  tablespoon  Dijon mustard
  • 8  (6-ounce) skinless, bone-in chicken thighs
  • Cooking spray

1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.


Jamie Hashbrowns

1 tbsp of veggie oil

4-5 potatoes peeled and shredded

1/2 yellow onion Diced

tsp of salt

tsp of garlic salt

tsp and Freshly ground black pepper

Preheat med size skillet to medium high heat and pour 1 tbsp of oil in pan

Add diced onions and sauté for about 5 minutes until translucent.

Peel, shred and place shredded potatoes in a towel or paper towel and try to soak as much water up from potatoes as you can and then pour them into pan, season with salt, garlic salt and Pepper.

cook 10-15 minutes until potatoes are browned. Serve with Bacon and Eggs and call it a yummy breakfast.

Baked Potatoes with Bacon, Chive Sauce

My inspiration to make this, came from this Recipe. But of course I have to put my own Jamie Touch on it. So I didn’t grill the potatoes, I baked them, and  I added Bacon to the sauce….

  • 5 medium red potatoes, sliced into 1/4 inch slices (for the potatoes I sprinkled Mrs. Dash Original blend on them)

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons minced chives, plus more for garnish ( I added in 3 strips of bacon (left over from Breakfast) diced very finely)
  • 1/4 teaspoon kosher salt, plus a pinch more
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  1. Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 – 4 minutes. Drain.
  2. In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder. Mix well.
  3. Preheat grill.
  4. Reserve 1/4 cup of chive sauce. Dip boiled potatoes into remaining chive sauce, coat completely. Repeat until all potatoes are coated.
  5. Place potatoes on the grill and cook until browned and tender.
  6. Transfer to a plate. Sprinkle with kosher salt. Place a dollop of remaining chive sauce on each of the potatoes. Garnish with chopped chives.
  7. Serve.

Cola Glazed Baked Wings

Recipe  (Adapted from Jaden Hair – steamy kitchen )

1 cup cola
Juice of 2 limes
1 1/2 cups firmly packed light brown sugar
1 jalapeno, finely minced (discard the seeds)
2 pounds chicken wings
1/4 teaspoon coarse salt
Freshly ground black pepper

To make the glaze
In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapeno to a boil over high heat. Decrease the heat to medium-low and simmer until the mixture is syrupy, about 30 minutes; keep warm over low heat.
To prepare the wings
Cut off the wing tip (reserve the tips to make stock), and separate the wings at the joint. Place the wing pieces in a large bowl and season with salt and pepper. Pour about half the glaze over the wings and toss to coat Keep the remaining sauce warm over low heat.
To bake the wings
Position an oven rack 4 inches below the broiler element in the oven. Preheat the broiler. Line a baking sheet with aluminum foil. Place the glazed wing on the baking sheet and bake for 10 minutes per side, brushing twice on each side with the reserved glaze. Transfer to a platter.

Asian Turkey Cabbage Cups


Recipe (Adapted from

  • 1  teaspoon  grated peeled fresh ginger
  • 1 1/4  pounds  ground turkey
  • 1/2  cup  thinly sliced green onions
  • 1  tablespoon  brown sugar
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  chopped fresh mint
  • 2  tablespoons  fresh lime juice
  • 1 1/2  tablespoons  fish sauce
  • 2  teaspoons  olive oil
  • 1  teaspoon  dark sesame oil
  • 1  jalapeño pepper, finely chopped
  • 12  large napa (Chinese) cabbage leaves (about 8 ounces)

1. Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan; cook 7 minutes or until turkey is done, stirring frequently. Drain turkey mixture; place in a large bowl. Add green onions and next 8 ingredients (through jalapeño); toss well. Spoon 1/3 cup turkey mixture into each cabbage leaf.

P. F. Chang’s Chicken Lettuce Wraps

Recipe (Adapted from

These are amazing! As soon as you see this post! You need to make a list of what you need and go and get the ingredients right away and make these! they are Heaven! you will NOT be disappointed!

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnut
  • 2/3 cup mushroom
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves iceberg lettuce

Special Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar  
1 Make the special sauce by dissolving the sugar in water in a small bowl. 

2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 

3 Mix well and refrigerate this sauce until you’re ready to serve. 

4 Combine the hot water with the hot mustard and set this aside as well. 

5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 

6 Bring oil to high heat in a wok or large frying pan. 

7 Saute chicken breasts for 4 to 5 minutes per side or done. 

8 Remove chicken from the pan and cool. 

9 Keep oil in the pan, keep hot. 

10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 

11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 

12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 

13 With the pan still on high heat, add another Tbsp of vegetable oil. 

14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 

15 Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce”cups”. 

16 Top with”Special Sauce”


Cornmeal-Fried Onion Rings

Recipe  (Adapted from Barefoot Contessa)

  • 2 large Spanish onions (or 3 yellow onions)
  • 2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 cup (medium) yellow cornmeal
  • 1 quart vegetable oil

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm

 oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

Perfect to go on a BURGER!

Crispy Parmesan Biscuits

Recipe  (Adapted from Giada De Laurentiis)

  • 1 1/2 cups all-purpose flour
  • 1/2 cup stone-ground cornmeal
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 cups (5 1/2 ounces) grated Parmesan
  • 1/2 cup finely chopped green onions
  • 3/4 cup buttermilk
  • 1/3 cup olive oil

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.

Mushroom Soup

Recipe (Adapted from aliciamosby)

This is the best Mushroom soup I have ever had. I love Mushrooms!

  • 3 Tablespoons Olive Oil
  • 1 whole Small carrot, Finely Minced
  • 1 whole Celery Stalk, Finely Minced (I also added 1/2 an onion Minced)
  • 1 Tablespoon Garlic, Crushed And Minced
  • 1 pound White Mushrooms, Sliced Thin ( I also added Baby Bella Mushrooms)  
  • 4 ounces, fluid Chablis White Wine
  • 4 ounces, fluid Tomato Juice
  • 4 ounces, fluid Chicken Broth
  • 1 pint Heavy Whipping Cream
  • 1 cup Parmesan Cheese, Freshly Grated
  • 1 teaspoon Cornstarch
  • ¼ cups Water
  • 1 pinch Salt And Pepper, to taste

Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine

Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. (Please remember to clean the mushrooms first.


 Next, add your garlic, right as the carrots and celery start to cook down.

Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.

Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.

Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.

Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.