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A compote is a mixture of fruit usually cut up in large pieces. It is cooked low and slow with sugar or a syrup until the fruit has softened to an awesome tasting sauce. You can use fresh or frozen fruit cut up or whole. Compote are usually used right away and not stored like a jam or preserve. You can call it a fruit chunky fruit syrup. It is delicious over a variety of dishes. Fruit compote can be drizzled over Pop tarts, cake, Biscuits, pancakes, waffles, ice cream, and the list can go on and on. Suggestion Recipes: Strawberry Banana Bread Blueberry Compote This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know The name compote is derived from the Latin word compositus, which means mixture. In the late medieval England compote was served at the beginning of the last course of a meal or sometimes second out of three courses. Often times it would be served along side creamy potage (thick soup) During the Renaissance, it was served at the end of dinner chilled. Frequently Asked Questions What is the difference in a compote and a jam? Compote is not as thick as a jam. A compote is cut up fruit in a syrup usually serve right away, a jam is more uniform with even consistency and spreadable. Jam is designed to last in the refrigerator. You typically use compote fairly quickly. How long can you keep fruit compote? A fruit compote can be store in the refrigerator in an airtight container up to 2 weeks. It's not designed to canned or preserve but if you have left over fruit compote I have stored it in the freezer and use it the next day or two in my smoothie. Can I thicken fruit compote? Fruit compote can be a thicker consistency by creating a slurry with corn starch and water. Allow the slurry to thicken the sauce and serve. Ingredients Strawberry & Raspberry Compote 8 ounces strawberries fresh or frozen 8 ounces raspberries fresh or frozen 2-4 tbsp of granulated sugar 1/2 tsp cinnamon 1/2 tsp cinnamon 2 tsp lemon juice Let's Cook! Add strawberries and raspberries to a medium sauce pan over medium to high heat. Add granulated white sugar stirring frequently until sugar dissolve and both berries begin to thicken. Add in the cinnamon. Add in the ginger at the end so it doesn't cook off but is bright and warm in the compote. Add in the lemon juice. The compote will thicken as it cools. *Optional- You can create a slurry if you desire a thicker sauce. 1:2 ratio 1 tbsp of cornstarch and 2 tbsp water. Bon Appetit, ENJOY!

There is nothing better than a slice of ooey gooey cheesy pizza. Cheese must be oozing and runny all down the sides of the pizza. My personal favorite is pepperoni toasted to perfection on top with extra ooey goodness mozzarella cheese please. This is a simple quick, and easy personal pan pizza that can be ready in 18 minutes using Pillsbury pizza crust dough. What I love about recipes is you are the innovator. You create what you desire to eat and make it your own. When you don't have time to prep and make the pizza dough, the Pillsbury Dough boy to the rescue. Just pull out the Pillsbury pizza dough and time is truly on your side. Toss the pizza dough in the oven at 400 °F for 8 minutes to pre-cook the dough. Top with your favorite pizza sauce whether it is a jarred sauce or homemade marinara sauce the choice is yours. Last but certainly not least the cheese and the meat. This part of the cooking truly places you in the driver seat to flavor town. Mozzarella, fontina Pepperoni, sausage, veggies, chicken, black olives, prosciutto, the list goes on and on. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Quick Tips To keep fresh herbs from drying out before you use it up. Place olive oil in an ice tray add mince garlic and fresh basil. Freeze into ice cubes. place the cubes in a freezer bag to add to any dish. Add garlic powder, dry basil, dry oregano, a bay leaf, and a pinch of sugar to jarred marinara sauce to enhance the flavor. Cut the pizza dough in half and make a personal pan pizza. All three of these great tips truly enhances the pizza crust flavor. Ingredients Pillsbury Pan Pepperoni Pizza 1 can Pillsbury Pizza Crust 1 bag pepperoni 1 cup mozzarella cheese 1 cup Monterey jack cheese Marinara Sauce 1 can tomato sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp basil 1/2 tsp dry parsley 1 tsp oregano 2 bay leaves 2 garlic cloves 1/2 tsp sugar Let's Cook! Preheat oven to 400°F Pop open the Pillsbury Pizza crust. Shape the pizza dough to a square or round shape. Place the dough on the pizza pan and begin kneading the dough just to improve the texture. This process is optional since, it should be ready to shape and bake straight out of the package. Brush a mixture of olive oil, minced garlic, and fresh basil on both sides of the dough. *You can use the quick tips ice cubes for this step In a small sauce pan add the tomato sauce, oregano, basil, garlic powder, onion powder, minced garlic, dry parsley, and bay leaves. Simmer over medium high heat for 20 minutes. Place the pizza dough in oven for 8 minutes to pre-cook. Take the dough out of the oven and place in buttered cast iron pan. Spoon on the marinara sauce and a layer of cheese. Top with pepperoni and basil, add another layer of mozzarella and Monterey jack cheese. Final layer of pepperoni and sprinkle parsley. Make sure you add cheese on the crust to deliver that crispy edge. Place the pizza in the oven for 10 to 12 minutes on until golden crisp edges. Allow to cool 10 minutes. Slice and serve. Thanks Pillsbury dough boy! Bon Appetit, ENJOY!

I remember my mom always complaining about the homemade sausage my auntie sent up from South Hill, Va. and it didn't have enough sage. I would just laugh, because I had no clue what sage was but, I did know the sausage didn't have enough of it according to my mom standards. For my Aunt Gracie it was just right. So I decided to call my cousin Ken to find out exactly what was in the sausage since he use to help prepare the sausage with my uncle back in the day. We went back and forth about what we thought it was because he didn't remember either. So I had to come up with what I thought was in the sausage from memory and I read a few other recipes. I made sure it has enough sage and crush red pepper flakes. This is my recipe I think it turned out pretty good. Most sausage is made from pork, but you can make sausage out of beef, lamb, turkey, almost any animal. Basically sausages are made by grinding your choice of protein, mixing it with salt and great herb seasonings to brighten the flavor of the protein. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Quick Tip The best way to stay ahead of the game and be prepared for that next sausage dish would be to batch your sausage patties and freeze them in an airtight container or freezer bag. Sausage patties can be stored in the freezer up to 2 months. Ingredients Homemade Breakfast Sausage 1 lb. Pork sausage 2 Tbsp Sage 1 tsp thyme 2 tsp Kosher salt 1 tsp black pepper 1 tsp paprika 1 tsp red pepper flakes 1 tsp garlic powder 2 garlic cloves mince 1 Tbsp brown sugar (optional) Let's Cook! In a mixing bowl add the pork along with the kosher salt, thyme, red pepper flakes, garlic powder, paprika, sage, black pepper, and mince garlic. Blend all the spices and herbs well. Form your sausage patties. For easy preparations. Batch the sausage patties using an airtight freezer bag. Allow the sausage to marinate with the seasoning5-6 hours or over night in the refrigerator before cooking. Freeze the remaining sausage patties and cook what's needed for your meal. Sausage, egg and cheese biscuit sounds delicious. Bon Appetit, ENJOY!

Everyone loves to have fun with their food. Kids like to be apart of cooking and this is a great way to have the kids involved to make breakfast fun. Multi colored waffle butterflies. This recipe is quick and easy and fun to make. It doesn't take much to mix the different colors using food coloring. Everyone knows red and yellow makes orange, red and blue make violet, yellow and blue makes green. Although you can make your own waffle batter this fun project used complete pancake mix and added oil, vanilla extract, and food coloring. Making waffles in different shapes can be lots of fun. You could make a flower, a rainbow, wherever your innovative mind takes you. There are so many different things to make with the fruits of choice as well. Have fun and enjoy. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know? Non Cooking Fact Nike's waffle sneakers were originally made with a waffle iron. Bill Bowerman one of the owners of Nike got the idea while watching his wife make waffles for breakfast. He experimented with several different substances. Finally he tried rubber and the waffle outsole was born. He believes the grid like pattern would make the sneaker sturdier. Ingredients Butterfly Waffles 2 cups all-purpose flour 1 3/4 cup milk 2 eggs 1/2 cup melted butter 3 Tbsp sugar 1 tsp baking powder 1 tsp vanilla extract 1/4 tsp salt 1 can Whip cream Food coloring 3 strawberries 1 sausage link 1 eggs (optional) 4 blueberries gummy worms Non stick spray Let's Cook! Heat waffle iron. In a medium bowl 1 cup of pancake mix with 10 oz of water 2 tablespoons of vegetable oil; stir until lumps are gone. Add 1 teaspoon of vanilla extract. Let the batter rest for 5 minutes. Pour batter in cups create the different colors for your butterfly. Spray the waffle pan with non stick spray. Pour the batter in one color at a time. Create your own design. Close the waffle iron until the light turns green or your waffle iron let's you know the waffle is done. Once your waffles are done, you can use whip cream or sausage for the butterfly body. Fry an egg for the sunshine which is optional. Sunnyside up or fried hard. (personal preference) Slice your strawberries to create the flower and a dollop of whip cream for the center topped with a blueberry. Gummy worms used for the antennae and flower stem. Bon Appetit, ENJOY!

Corn puree is a creamy soup that you can top with just about anything and it is so satisfying to the tummy. The sweet corn smooth and silky topped with shrimps, scallops, roasted corn kernels, garnished with chives and stripes of sweet carrots causes your tastebuds sound the alarms, in coming sweet goodness get ready for the explosion! This corn puree is naturally sweet and savory all at the same time. It is perfect to pair with any of your favorite main dishes. Since white and yellow corn can be used interchangeable the choice of corn is up to you. I prefer white corn. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know Corn is a wild grass. It is also a great source of vitamins C, an antioxidant that helps to protect the body cells from damage and wards off diseases like cancer and heart disease. It's especially rich in eye-healthy carotenoids. Frequently Asked Questions Why is my corn puree be grainy? Sweet corn can have a grainy texture, make sure the puree is blend thoroughly to ensure it is silky smooth. The longer you puree the mixture the finer the mixture becomes. How long can you store corn puree in the fridge? Corn puree can be stored in the fridge up to 3-4 days in a airtight container. Do I have to use fresh corn? Frozen or can corn can be used to create a corn puree. I always like to say fresh is best. My second choice would be frozen. Ingredients Corn Puree 4 Ears Sweet Corn 1 Shallot 1 cup chicken broth 2 Tbsp butter 1 Tbsp olive oil 11/3 cup heavy cream 1/2 salt (to taste) 1 pinch cayenne pepper Let's Cook! Remove the husk and silk from the ear of corn. Rinse the corn. Place a bowl upside down in a larger bowl. Place the corn on top of the bowl to cut downward so the kernels will fall in the larger bowl. In a small sauce pan add in butter over medium heat and finely chopped shallots. Cook until they are tender. Add the corn and chicken broth to the sauce pan. Optional *Set aside a small amount of corn to roast in the oven for about 20 minutes at 350°F with olive oil and butter to add to the puree just before serving. As the corn cook add in the olive oil, kosher salt, and black pepper. Continue to cook the corn over low heat for 10 minutes. Transfer the corn kernels and some of the broth to a food processor. Blend the corn on the puree setting until the corn is silky smooth. Place a strainer over the sauce pan and press through the puree leaving the unwanted pieces of corn. Over low heat add in heavy cream and cayenne pepper for a small kick of heat. Ready to serve! Bon Appetit, ENJOY!

Soft fluffy blueberry pancakes and blueberry compote topped with whip cream and a dust of cinnamon can make any breakfast the best start of the day. Creating pancakes airy light and fluffy is not hard at all. Although homemade pancakes are not difficult to make. I do cheat from time to time and use the complete box pancake mix and add few extra spices to brighten the dish. Any time you add vanilla extract a pinch of cinnamon and squeeze of lemon juice to the batter it only enhances the flavor of the pancakes. It taste like homemade pancakes. At the end of the day you want your food to taste delicious whether from scratch and getting a little help from the box. These blueberry pancakes for breakfast are topped with blueberry compote and whip cream, the flavors will be jumping around and dancing on your palette. The natural sweetness from the blueberries interlocks with the warm cinnamon, sugar and ginger with a hint of lemon zest awakens the flavor in the blueberry compote . Compote Recipe suggestions: Chicken & Blueberry compote Blueberry compote This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Quick Tip If you separate and Beat the egg whites from the yolks separately, and fold the egg whites in the batter last before frying them will render very light and fluffy pancake. If you like the crispy edges on your pancake add melted butter. Did You Know Pancakes has it's on day called Shrove Tuesday. Shrove Tuesday is a Christian festival that falls on the Tuesday before the beginning of Lent. People tend to give up things doing Lent like sweets, and chocolate. Pancake day or Shrove Tuesday marks the last day they can eat these items before Lent starts. Ingredients Blueberry Pancakes Compote Pancakes 1 1/2 cups All Purpose Flour 1/2 cup blueberries fresh or frozen 1 Tsp baking powder 1/4 cup granulated sugar 1 tsp salt 1 tsp vanilla extract 2 large eggs 1 1/2 cup buttermilk 4 Tbsp butter 1/2 tsp cinnamon 1 tsp lemon juice Blueberry Compote 1 lb. Blueberries (frozen or fresh fruit) 2-4 Tbsp granulated sugar ( depends how sweet you want the compote) 1/2 tsp cinnamon 1/2 tsp ginger powder 2 tsp lemon juice Let's Cook! In a mixing bowl add the flour, baking powder, salt, and cinnamon. Whisk the ingredients. In a second mixing bowl add the sugar, buttermilk and eggs and whisk together. Make sure the batter is not too runny or too thick. Pour the wet ingredients in with the dry ingredients add in the lemon juice, melted butter and vanilla extract. Turn the griddle on 350°F Add pancake batter in a circle and add blueberries. Once the edges begin to bubble it is time to flip the pancake. Add blueberries to a medium sauce pan over medium to high heat. Add granulated white sugar and lemon juice. Stirring frequently until sugar dissolve and blueberries begin to thicken. Add in ginger and cinnamon at the end so it doesn't cook off but is bright and warm in the compote. The compote will thicken as it cools. *Optional- You can create a slurry if you desire a thicker sauce. 1:2 ratio 1 tbsp of cornstarch and 2 tbsp water. Bon Appetit, ENJOY!

I had a request to create a meal using spinach. It did take me a minute to decide what recipe I wanted to share. I fell in love with this dish because it is first vegetarian, healthy and delicious. The tomato sauce is fragrant with basil, and oregano. The Lasagna rolls are filled with ricotta cheese, cottage cheese, parmesan cheese, seasoned spinach, rolled up and nestled in a rich tomato sauce. It is topped with mozzarella and parmesan cheese and baked to perfection. A slice of French garlic toast to finish off the dish. Explosions of umami flavor from the fork to the excited tastebuds in your mouth. In this recipe I used store brought spaghetti sauce, and added dried herbs to enhance the flavor. Only half of the jar is needed or about a cup of sauce is used to nestle the spinach rolls in for flavor and the pasta don't stick to the bottom of the pan. Fresh is always best, but dried herbs can enhance the flavor to any dish as well. Popeye the sailor man ate spinach so it must be healthy, right? Spinach is rich in several minerals that the body needs, including potassium. Potassium helps lower your blood pressure when you consume foods high in potassium. Spinach is also an excellent source of iron, which helps your body make hemoglobin. Hemoglobin is needed to help transport oxygen from the lungs to the rest of your body. Spinach also has vitamin A which helps support the skin's immune system and helps the skin stay hydrated. When the skin is hydrated it reduces the appearance of fine lines and wrinkles. So Popeye was on the right track. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know Spinach has it's own day which is March 26th, National Spinach Day. Spinach was also popular with Medieval artists. They extracted green pigment from it to use as green ink or paint. Who knew? Now we know. Spinach is not just healthy, it was used to create beautiful art. Ingredients Spinach Ricotta Lasagna Rolls 6 Lasagna Noodles 1 lb. Spinach (fresh or frozen) 1 cup Ricotta cheese 1 cup cottage cheese 2 eggs 2 tsp dried parsley 1 tsp salt 1 tsp black pepper 1 1/2 Tbsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp basil Let's Cook! Preheat the oven to 350°F In a mixing bowl add the cottage cheese, ricotta cheese, eggs, a teaspoon of dried parsley, garlic powder, kosher salt, and black pepper. Blend until all the ingredients come together. Add in 1/2 cup of parmesan cheese. Stir the cheese into the mixture and set it aside. Over medium heat pour in 1 cup of jarred spaghetti sauce or you can create your on marinara sauce. Combine parsley, garlic powder, basil, onion powder, and oregano. Stir until it is blended well. Allow the sauce to simmer for 20 minutes over low heat. Pour the sauce in a loaf pan to coat the bottom of the pan. Cook the lasagna noodles according to the instructions on the box. Lay them out on parchment paper on a cookie sheet Spread the spinach ricotta mixture on each lasagna noodle and roll them up like a pinwheel. Place each pinwheel in the loaf pan and top with parmesan and mozzarella cheese. Place a sheet of parchment paper on top so the cheese do not stick to the foil. Cover the loaf pan with foil. Place the loaf pan on a cookie sheet. Place in the oven for 25 to 30 minutes. Remove the foil when the cheese is melted and bubbling Bon Appetit, ENJOY!

Chicken and biscuits are simply delicious by themselves, but topped with warm blueberry compote, drizzling with sweet honey will have the tastebuds doing summersaults in your mouth. Sometimes you can combine different recipes to create another meal. It is sort like going through your walk in closet to mix and match different outfits. Checking to see what looks good together except, it's more like what taste good together. This recipe combines three different recipes Blueberry compote, Crispy Chicken nuggets, and Quick and Easy Buttermilk Biscuits. It's the perfect combination, chicken, biscuits, and blueberry compote. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Quick Tip Biscuits 1. Use frozen butter when making your biscuits it allow pillars of air pocket keeping the biscuit light and airy. 2. After you cut out the biscuits set them in the freezer for about 10 minutes to allow them to set up before baking. 3. To save time for the next meal. Batch your biscuits with freezer bags, date and set them aside in the freezer. You will be all set for the next meal. They can be stored in the freezer in an airtight freezer bag up to 3 months. Blueberry compote Using an airtight freezer bag freeze any leftover compote and use it in smoothies You can also use compote over your pancakes or waffles top with cool whip or whip cream. Chicken Nuggets Preseason your chicken in advance and batch them for meals in an airtight freezer bag. Thaw out 24 hours for the next meal. Batter and fry and bake in the oven. They can be stored up to 3 months. Be sure to date your freezer bags. Ingredients Chicken & Blueberry Compote Biscuits Preheat oven to 475° F Cut frozen butter in cubes. Combine the cubed butter and self rising flour. Slowly mix in buttermilk until it is blended well. Place on a floured sheet. Knead into a ball. Add flour to the rolling pin to ensure it doesn't stick to the dough. Trifold the biscuit dough. Once the biscuit dough is trifold, roll again and cut biscuit with a biscuit cutter or you can you a glass. Place the biscuit dough on a cookie sheet rack and set in the freezer for 10 minutes to allow it to set up. Bake the biscuits for 12-14 minutes or until golden brown. Brush with melted butter. Clean and cut the chicken into 2 inch nuggets. Using a zip lock bag add half of all the seasoning and all the soy sauce for your marinating sauce. Marinate in the fridge for 3 hours. Add the remaining seasoning the bread flour. In a second bowl add the bread flour, sugar, baking powder, cornstarch, and water to create a sludge. Heat the cooking oil to 320°F , you want the chicken to cook on the inside and golden brown on the outside. Place each nugget on a cookie sheet rack to drain any excess grease. Add blueberries to a medium sauce pan over medium to high heat. Add granulated white sugar and lemon juice. Stirring frequently until sugar dissolve and blueberries begin to thicken. Add in ginger and cinnamon at the end so it doesn't cook off but is bright and warm in the compote. Serve over chicken and biscuit. Bon Appetit, ENJOY!

Pulled pork is such a versatile meat. It is a great option for game day. Pulled pork is so tender and juicy prepared in the slow cooker. There are so many dishes you can prepare with pulled pork like BBQ sandwiches topped with BBQ sauce and coleslaw, pulled pork mac & cheese, Pulled pork nachos, just to name a few, the list goes on and on. I remembered my mom made pulled pork on top of the stove. It was not a dish I grew up on so I never had pull pork until I was about 21 years old. It was the best thing since slice bread. I remember calling my mom years later asking how do I fix the barbeque sandwich. One day before she was given her wings, she sent me the recipe in the mail. I kept the recipe in the spice cabinet so I could pull it out when I was ready to make moms pulled pork. As I was packing to move to my new home, low and behold the recipe was found in the back of my spice cabinet still legible to read. The letter started off with Debra put this in a safe place so you can find it. one pork shoulder, chop an onion, and fill the pot up to half just below the meat. add your vinegar, catsup (ketchup), pepper flakes, salt, and pepper. let that cook down until it fall of the bone. Use the scissors to cut up the pork. Don't let it dry out. love mom. I still tear up about that letter recipe. As you will see I changed it up just a bit. Any dish made with love is delicious. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I freeze pulled pork? Once the pulled pork cool completely, Store in an airtight container. Always label the date and it can be store in the freezer up to 6 months. I would suggest to freeze without any sauce because some BBQ sauce ingredients may not stand up to freezing, defrosting, and reheating. It also allows you to create other dishes with the pork. How can I keep pulled pork moist if I overcooked it? You can save overcooked pulled pork by adding a cup of chicken stock (broth) place the pork in a slow cooker on warm. If you add a couple tablespoons of vinegar or lemon juice, is another way to help revive the meat. Ingredients Pulled Pork Slow Cooker 6-8 lb. Pork Shoulder (Butt) 1 tbsp smoked paprika 2 tbsp garlic powder 2 tbsp onion powder 1 tbsp Mexican chili powder 1 tbsp Cayenne pepper 2 tsp cumin 1 tsp dry mustard 1 tsp kosher salt 2 tsp black pepper 1/3 cup brown sugar 1 large onion chopped 2 garlic cloves chopped 1 tbsp liquid smoke (optional) Clean the pork butt and pat dry. Chop the onion and garlic and set to the side. Add the remaining ingredients together to create the dry rub. Add the rub to the butt and set aside 3 tablespoons for later. Add olive oil and liquid smoke. Cover in the refrigerator for 6-24 hours Heat skillet with olive oil over medium heat. Sear the pork butt on all sides and place in slow cooker After the pork has cooked about 6 hours on high add the garlic and onions and cook another 4 hours on low When the pork is falling off the bone, shred the pork and assemble your sandwich. Add your favorite BBQ sauce or Bourbon BBQ sauce and coleslaw. Bon Appetit, ENJOY

Pulled chicken is a great way to change up a recipe. I saw this recipe on Ree Drummond Pioneer Woman, it tempted me to try it because, it is such an easy and quick recipe but, for me it wasn't spicy enough. Ree has some awesome recipes but I decided to kick it up a notch with chipotle peppers. My twins love spicy food so added 2 or 3 chipotle peppers in Adobe sauce gave it the right amount of spice to satisfy the hungry family tastebuds. Doing the week if you have kids, cooking a meal can get troublesome. This recipe took all of 10 minutes under the broiler to roast the vegetables and chicken. It was less time than that to create the sauce in the food processor. Dinner done in under 20 minutes is a win win in any game. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I freeze the Adobe sauce? Always store the sauce in an airtight container. You can store in the freezer for 3 months. Allow to thaw in the refrigerator 24 hours before reheating. How long can I store the Adobe sauce in the fridge? The Adobe sauce can be store in an airtight container in the fridge for 7 days. Do I use all the Adobe sauce on the pulled chicken? I would not mix the sauce with the chicken just in case you have left over chicken and want to create a different meal like pulled chicken barbeque or tacos. How long can I store pulled chicken in the fridge? Storing the pulled chicken in an airtight container can be stored 3-4 days in the fridge. In the freezer it can be store up to 4 months. Ingredients Pulled Chicken & Roasted Veggie Adobe Sauce 4 Boneless Chicken Breast 2 Tomatoes 1 large Onions 1 each Yellow, Orange, Red bell peppers 2 Jalapeno Peppers 3 Chipotle in Adobo Sauce 1 Tbsp Garlic Powder 1 Tbsp onion Powder 1 Tsp black pepper 1 tsp paprika 1 tsp cumin Let's Cook! Preheat the broiler in the oven. Rinse and clean the chicken breast. Season with garlic powder, onion powder, cumin, paprika, kosher salt, and black pepper. Cut up the onion, yellow, red, orange bell peppers, jalapeno peppers, and tomatoes. Season the veggies with garlic powder, onion powder, cumin, paprika, kosher salt, and black pepper. Sprinkle olive oil over all of the veggies on the cookie sheet. Sprinkle olive oil on the cookie sheet before you place the seasoned chicken breast down to broil. Place the cookie in the oven under the broiler for about 5 minutes turning over for another 5 minutes. Remove the veggies and puree in a food processor add in 3 chipotle peppers in adobe sauce. Blend well. Add sauce to a saucepan and simmer for 10 minutes. Allow the chicken to cool and begin pulled and shred the chicken Add the sauce to the pulled chicken and build your sandwiches. Bon Appetit, ENJOY!

Let's go back, I want to take you all the way back home with some Southern Fried Potatoes and Onions fried in Salt Pork better know as "Fat Back". Oh my goodness! I can smell the kitchen now. I couldn't wait for the salt pork skin to come out the pain so I could it them. Little strips of salty goodness. Mouth watery, can't wait for the first fork full of luscious soft potatoes some of them would have the crusty brown edge. Fried potatoes and onions were always the Friday night dinner with Fried Fish and cornbread or spoonbread. My mom's cornbread taste like cake and I always poured syrup on mines. Ahhhhh! those were the good old days. This recipe is my mom's recipe but, you can make this your own especially if you like green peppers or red peppers. I have seen other family members use bell peppers. Mama Alice didn't so my recipes did not include them. I hope you enjoy. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know! If you soak potatoes in hot water it causes the starch in the potato to react making it harder to separate from the potatoes. This the reason it is suggested to soak potatoes in cold water to help remove excess starch. Too much starch can inhibit the potatoes from cooking evenly and also can create a sticky or gummy texture on the outside of the potatoes. Frequently Asked Questions Can I freeze fried potatoes and onions? Always allow the potatoes and onions to cool completely. Place them in an airtight freezer zip lock bag or proper container for at least three months. Allow the potatoes and onions to thaw in the fridge over night before reheating. How long can I keep fried potatoes and onions in the fridge? Properly store your fried potatoes and onions in an airtight container and they should safe up to three to four days. Can I reheat fried potatoes and onions in a microwave? Fried potatoes and onions can be reheated in the microwave, oven, or air fryer. Ingredients Southern Fried Potatoes & Onions Russet Potatoes- you can use Yukon gold potatoes they have less starch but Russet potatoes are crispier after they are soaked in cold water Fat Back- is salty and produces the grease to fry the potatoes and onions in. you can use bacon if you don't have fat back Onions- provides a little sweetness to the dish Salt & Black Pepper- always enhances the flavor of the potatoes and onions Let's Cook! Wash, dry, and peel your potatoes. Place them in cold water to remove the starch and set them to the side. Place the fat back in the cast iron skillet over medium heat and brown on both side. Remove them from the pain and enjoy the crispy strips of goodness. Cut the onions into onion rings and cook them in the fat back grease until they are tender. Drain the potatoes and add them to the skillet. Season with a little salt and pepper. Keep in mind the fat back has salt too. Continue to cook over medium heat The potatoes will begin to turn golden brown. Cover the potatoes and turn to low heat for 10 minutes. If you want crispy fried potatoes omit this step. Uncover the potatoes, they will be tender and ready to serve. Bon Appetit, ENJOY!

I love almost all things seafood. I am a seafood junkie for sure. Seafood pasta salad is just one of my true love recipes. This dish is filled with imitation crabmeat, shrimp, celery, red onion, mayo, Old Bay, fresh dill, salt, pepper, and Farfalle pasta. Summertime cook outs are always filled with different side dishes to go with the smoky food cooked on the grill. This seafood pasta salad is no exception to the rules. You don't have to wait until the grill is pulled out to make this delicious recipe. Seafood salad is great any day of the week. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How do I keep it fresh if the seafood salad is for an event? I recommend to keep the salad on a bed of ice to keep it cool. Since it has mayonnaise you don't want the dish to spoil. How long can I store seafood pasta salad in the fridge? Using an airtight container, the seafood pasta salad can be stored up to 2 days. You would not freeze the salad due to the fact is has mayonnaise in it and when it thaws it may change the texture, and the crisp celery and the pasta may be mushy in texture as well. Let's Cook! Boil the pasta for 9-11 minutes or until al dente and set to the side. In a mixing bowl add the mayonnaise, lemon juice, old bay, dill weed, kosher salt, and black pepper. Mix the ingredients well until it is creamy and smooth and set to the side. In a large bowl combine the chopped imitation crabmeat, red onion, celery, and shrimps. Next add the seasoned mayo mixture to the large bowl and gentle toss until all the ingredients are coated. Drain the pasta and toss in the serving tray, mix well. Cover and place in the refrigerator to cool until you are ready to serve. Bon Appetit, ENJOY!