Level: Easy | Prep/Cook Time: 20-30 mins

  • 3 Rutabagas
  • Bacon (a decent amount for seasoning)
  • 1 onion (chopped)
  • 2 cups of Chicken Stock
  • Salt & Pepper

– Cut rutabagas flat on both ends to keep it stable, with a sharp knife or cleaver, and cut off wax peel like a watermelon.

– After peeled, cut rutabagas in squares.

– Cut bacon into small pieces and sauté in instapot to let brown

– Once bacon is browned, adding chopped onion and rutabagas

– Add 2 cups of chicken broth and then cook in instapot for 15 mins

– Add salt and pepper to taste. Ready to serve!


Level: Easy | Prep/Cook Time: 1-2 Hours
Recipe per Bird or breast

– Heat 1 gallon of Apple juice per bird and a entire bottle of European Blend in large Stock pot

– Add 1 sliced orange and one sliced lemon per bird or breast.

– Cool throughly. Pour into your brining container over your bird. Cover and keep chilled overnight.

– Remove Turkey and dry VERY well and do not rinse.

– Place into baking pan on a rack and place uncovered in your refrigerator, to air dry overnight.

– On Thanksgiving morning Bake or Smoke as usual and enjoy your juicy bird!


Level: Easy | Prep/Cook Time: 5 mins

Delicious on grilled meats and vegetables as well as drizzled on hummus snd pita bread.

1/2 Cup Cilantro tops
1/2 Cup Flat Parsley Tops
1/2 small sweet onion diced
4 garlic cloves
1 tsp Kosher Salt
1/4 tsp Black Pepper
Zest of 1 small lemon
1/2 tsp Red Pepper Flakes
1/2 Cup Olive Oil
2 TBL Red Wine Vinegar

– Add all items to a bullet style blender and blend till desired consistency.


Level: Easy | Prep/Cook Time: 30 mins

This is not meant to be a true jambalaya recipe this is for those last minute drop by guests or when you’re just too tired to spend hours in front of the stove. This is literally a one pot meal that takes about 30 minutes max to put on the table for 6 people.

2 TBL Olive oil
1/2 pound of cleaned shrimp or diced chicken (dried on paper towels)
1/2 pound of sliced dried style chorizo or spicy smoked sausage
1 small onion diced
1 diced tomato
1 bell peppers cut into strips ( I like red or yellow)
2 cloves finely minced garlic
2 tsp tsp smoked paprika
1/4 cup fresh coarse chopped celery
2 Cups Arborio rice or converted rice ( I prefer Arborio)
3 cups, plus or minus chicken stock or seafood stock
1 tsp Kosher salt
1/2 tsp red pepper flakes or to taste

– In a large pan add olive oil cook over medium heat
– Add sausage stir in the bell peppers, garlic, onions, tomato, celery, smoked paprika , salt and pepper, add chicken at this time and stir till coated well with pan ingredients.
*If you’re using shrimp it will be added last*
– Still on medium heat stirring in your rice until it’s coated nicely with the seasonings in the pan.
– Stir in 1/2 the stock, as the stock is absorbed add more until the rice becomes tender.
– Once rice is tender add your shrimp stir well let’s sit with a lid for 3 minutes minutes.
– Serve with a nice salad and crusty garlic bread.


Level: Easy | Prep/Cook Time: 30-60 mins

12 oz bag organic cranberries
8 slice of bacon cut into small pieces
1/2 of a sweet onion diced
2 or to taste TBL brown sugar
Zest of 1/2 of a orange
2 to 3 TBL southern farms honey creamed cinnamon honey

– On you grill or stovetop cook bacon till almost crisp
– Add onions, cook till tender
– Add orange zest, stir till soft add cranberries
– Cook till jam like consistency (approx 20 min)
– Stir in brown sugar and honey cook for 2 minutes and it’s ready to enjoy hot, cold or room temp


Level: Easy | Prep/Cook Time: 20 mins

Serves 4, great with steaks and pork tenderloin . If you cannot find chanterelle mushrooms you can substitute domestic button mushrooms.

1 pound Cipollini onions
1 pound Chanterelle mushrooms
1 large Shallot
1 TBL Salted Butter
2 slices of bacon
2 TBL balsamic vinegar
1 TBL Brown sugar
Kosher salt
Black pepper

– Cut bacon into small 1/4 inch pieces add to cast iron pan cook over Medium heat until bacon starts to render
– Add butter , while bacon cooks chop your shallot very fine and add to your pan.
– Add pealed onions and stir until coated with fat.
– Turn down the heat and put a lid on your pan for about 3 to 5 minutes until onions start to get tender.
– Add all of the clean chanterelles if they are small leave whole, if large cut in half.
– Sauté until coated well with the rendered bacon fat .
– Add salt and black pepper to taste. 
– Mix Brown sugar and vinegar together and stir, pour into pan.
– Stir and cook for 1 minute. 


Level: Medium | Prep/Cook Time: 50 mins

5 cups day old sour dough bread: cubed
3 beaten eggs
2 Cups whole milk
1 stick butter
3/4 Cup Sugar
1/2 tsp vanilla extract
Zest of one lemon
1 1/2 Cups fresh or frozen Blueberries

– Beat eggs to combine yolk and whites, add in milk and vanilla stir well, add lemon zest and sugar.
– Pour over bread crumbs and stir well to combine. Let sit to soak up the milk/egg mixture.
– Melt 2 TBL of salted butter in cast iron crocks; brush to coat sides.OR melt the whole stick in a 10 inch cast iron skillet.
– Stir in blueberries to you soaked bread mixture and pour into cast iron crocks or 10 inch skillet. Leave a little head room in your pans.
– Cook for about 30 min on you 400 degree egg, or until knife comes out clean.
– Serve hot! But it’s good leftover too!


Level: Easy | Prep/Cook Time: 30-40 mins

1 Pound Thick Sliced Applewood Smoked Bacon (I like Pepper Bacon)
2 Medium Sweet Vidalia Onion
2 Peaches diced small
1/2 C Light Brown Sugar
1/2 C Water
1/4 C Black Coffee
1 Tbl Aged Balsamic Vinegar
1/4 Tsp Smoked Paprika
Salt to Taste (depends on type of bacon)

– Cut bacon into 1/4 inch pieces and cooking medium heat till not crunchy but still done with a little chew to it.
– Remove from pan (I use my Pawpaws skillet for this, it holds the pound of bacon perfectly) I use a slotted spoon to do this.
– I pour out almost all of the drippings and save it.
– I slice the onion into quarters and them medium slices and add to the pan on medium heat once they are soft
– I add the diced peaches and cook till it is all very soft
– Add smoked paprika, and sugar, continue to cook till thick and bubbly, about 10 minutes.
– Add coffee, vinegar and water and stir well
– Re-add the bacon (not the drippings) continue to cook thill thick and jam like.
– Taste for salt. Store in a jar or container in fridge till ready for use.


Level: Easy | Prep/Cook Time: 5-10 mins

Serves 2 Large Portions - Easily doubled

1 pound cleaned, peeled, and deveined shrimp
2 TBL Hoisin Sauce
1TBL Soy Sauce
3 TBL Southern Farms Stinging Sweet Honey
1/4 tsp Red Pepper Flakes ( or more to taste)
1 1/2 tsp finely minced ginger
1 clove finely minced garlic
2 green onions sliced in 1/4 inch pieces
Kosher salt
Fresh cracked pepper
2 TBL Butter

– Place shrimp in a bowl, sprinkle with a little salt and pepper and add soy, honey and hoisin sauce and stir well. Set aside.
– In large skillet on medium heat melt butter.
– Add ginger, garlic, red pepper flakes and cook till aromatic, about 30 seconds.
– Turn up the heat to medium high and add shrimp at one time.
– Stir constantly until shrimp turns opaque or curls into C shape; that means it’s done.
– Stir in green onions and serve with steamed rice


Level: Easy | Prep/Cook Time: 5 mins

Makes enough for one large Brisket. Can be used on steaks, beef ribs, Tri- tip and burgers too. I prefer McCormick or Penzeys spices

1/2 C Turbinado sugar
1/2 Kosher Coarse Salt
1/4 C Smoked Paprika
1/4 C Light Sweet Chili Powder
1/3 Course Black Pepper
1 1/2 Tbl Granulated Garlic
1 Tbl Onion Powder

– Mix well and keep in a air tight jar.

Sometimes I will add a little fine ground coffee to this recipe if I am doing a cap of ribeye or nice steak.

This is a trial and error recipe, with years of goof ups and bitter tasting briskets. Lots of money down the drain when you ruin a Brisket or expensive steak with bitterness from foo much paprika or coffee. Not to mention how much time waisted in cooking a whole brisket, up manning the Pit for hours only to finely take a bite and see the expression on my husbands or the company I invited over that expected something good and it’s a bitter mess!</p>