Fantabulous Antipasto Salad



½ Pound of Sliced Salami Cut in Half

3 Pounds of Cheese Tortellini

(Prepare Tortellini according to packaged instructions and allow to slightly cool.)

1 Cup of Marinated Artichoke Hearts

1 Cup of Stuffed Olives Cut in Half

1 Cup of Marinated Mozzarella Balls Cut in Half

1 Cup of Cherry Tomatoes or Roma Tomatoes

(Toss with Salt and Pepper to taste.)

1 Cup of Baby Bella Mushroom Cut in Quarters

1 Pound of Spring Mix Lettuce

½ Teaspoon of Salt

½ Teaspoon of Black Pepper

Tip: Save at least ½ Cup of the marinade liquid from the mozzarella balls and artichokes.  This will act as the perfect salad dressing.


In one large bowl toss all ingredients together except for your lettuce. You can store this salad in the fridge for at least a week and add to your lettuce when ready to serve.

You can also use the same ingredients and make amazing Antipasto Kabobs and top with your favorite pesto sauce.  Your guest won't be dissappointed either way. 

We hope that you’ll enjoy this recipe and come back to share your experience with everyone!

Smothered Okra & Corn Cakes


4 to 5 Cups of Fresh Cut Okra

2 – 14.5 Ounce Cans of Stewed Tomatoes

½ Cup of Vidalia Onions

2 Tablespoons of Fresh Chopped Garlic

2 Fresh and Cleaned Blue Crabs

½ Pound of Sliced Smoked Sausage (and/or Shrimp)

(Peel and devein shrimp)

2 Teaspoon of Kosher Salt

2 Teaspoon of Black Pepper

½ Teaspoon of Red Pepper Flakes

2 Dried or Fresh Bay Leaves

1 Cup of Long Grain Rice

(Prepare according to package directions)


Corn Cakes

(Makes 8 to 10)

1 Cup of Corn Meal

½ Cup of All Purpose Flour

1 ½ Teaspoons of Baking Powder

1 Teaspoon of Kosher Salt

¼ Cup of Sugar

1 Extra Large Egg

1 ½ Cups of Vitamin D Milk

¼ Teaspoon of Shortening

(Tip: May substitute butter, coconut oil or Vegetable oil)

¼ Cup of Olive Oil or Vegetable Oil…for frying




1.     Prepare rice according to the package directions.

2.     Place a heavy deep skillet with lid on a low to medium heat and add 2 to 3 Tablespoons of oil.  Heat skillet for a couple of minutes then add the okra and return lid to skillet. Slow cook your okra on a low to medium heat for approximately 1.5 hours to 2 hours.  Lightly stirring every half hour and return lid to finish cooking.  This will remove the slime from your okra.

3.     In a separate skillet add 2 tablespoons of oil on a low to medium heat.  Add your onions and garlic to sauté.  Season with salt, black pepper and red pepper flakes to your desired taste.  Sauté for 8 to 10 minutes on a low to medium heat until onions become translucent.

4.     Once your okra had cooked for approximately 1.5 to 2 hours, remove lid and add your sautéed onions and garlic, stewed tomatoes, salt and pepper to taste, sausage, crab and gently mix together.  Return lid and cook for an additional 20 to 25 minutes on a low to medium heat. (Tip: Cut tomatoes into large chunks before adding to okra.)


Corn Cakes

1.     Combine all ingredients in a medium to large bowl.

2.     Add oil to a non-stick skillet or a cast iron skillet and bring to a medium heat.

3.     Using a ¼ Cup measuring spoon to pour corn cakes into the skillet. Fry for 1 to 2 minutes per side until done. (Tip: Don’t overcrowd your skillet.)

4.     Remove from skillet and place on a serving plate.


Serve your smothered okra over hot rice with corn cakes on the side.  I hope you’ll enjoy this recipe.  Come back to share your experience with everyone.

Creamy Crawfish Mac-N-Cheese

Creamy Crawfish Mac-N-Cheese



1 Pound of Crawfish Tails

1 Tablespoon of Oil (Vegetable or Olive Oil)

½ Cup of Chopped Sweet Onions

½ Cup of Chopped Bell Pepper

½ Cup of Chopped Celery

½ Cup of Chopped Green Onions

2 Chopped Garlic Cloves

1/2 Cup of Chopped Chives for Garnish

½ Teaspoon of Liquid Crab Boil

1 Pound of Your Favorite Pasta


Creamy Béchamel Cheese Sauce

½ Cup of All Purpose Flour

½ Cup of Unsalted Butter

1 Teaspoon of Kosher Salt

1 Teaspoon of Black Pepper

1 ½ Cups of Vitamin D Milk

1 Cup of Evaporated Milk

3 to 4 Cups of Your Favorite Shredded Cheeses 

(I used Cream Cheese, Sharp Cheddar, Pepper Jack, Pecorino Romano)


Crispy Onion Rings

I Large Vidalia Sweet Onion

2 Cup of All Purpose Flour

2 Tablespoon of Kosher Salt

2 Tablespoon of Black Pepper

2 Teaspoon of Cayenne Pepper

2 Cups of Buttermilk

48 Ounces of Vegetable Oil



1.     Boil your paste according to the package directions and set aside in a large bowl.

2.     In a medium saucepan over a low to medium heat add 1 Tablespoon of oil and sauté chopped onion, bell pepper, celery, onions, garlic then add liquid crab boil.  Allow to sauté for approximately 5 to 7 minutes then add your crawfish tails and sauté for an additional 3 minutes on a low to medium heat.  Remove from the heat and set aside.

Prepare your creamy béchamel cheese sauce in a heavy saucepan.   On a low to medium heat combine butter and flour until well mixed stirring for 1 to 2 minutes.  Add milk half cups at a time to mixture stirring constantly… Mixture will thicken quickly….continue to add additional milk until all is gone and remember to stir constantly to prevent any lumps in your sauce.  Once your béchamel sauce is smooth and creamy add half of the shredded cheese into the sauce along with the cream cheese and stir until melted.

(Tip: In a separate bowl combine all of the shredded cheeses, except for the cream cheese. Save half of the shredded cheese to top the dish for baking in the oven.)

3.     Pour your creamy béchamel cheese sauce over your pasta add the crawfish mixture and stir until well combine.  Place in a casserole dish top with the remaining cheese and bake in a 400 Degree oven for 15 minutes until all the cheese has melted on top and crisp up around the edges.  Remove from the oven and top with crispy onion rings.


Crispy Onion Rings

1.     Heat oil to 350 Degrees in a deep frying pan.

2.     Place flour in a deep dish and place milk in a separate deep dish.  Season both flour and milk    with 1 Tablespoon of Salt, Pepper and Cayenne Pepper mixing well together.

3.     Peel and slice onion to desired thickness and separate.  First dust onions in flour mixture and then into buttermilk and finally back into the flour mixture.  Remove from flour mixture and set aside for a couple of minutes while your oil is heating.  Add a few onions at a time…don’t overcrowd your deep frying pot when placing in the onions to fry.  Fry until golden brown.  Remove and place on a pan lined with paper towels, napkins or even paper bags for excess oil to drain off your crispy fried onion rings.









Hawaiian Chicken with Fancy Rice


3 Chicken Breast (Cut in half yielding 6 pieces)

6 Thick Slices of Hickory Smoked Bacon

1 Cup of Sweet Red Peppers (Chopped)

1 Large Jalapeno (Chopped)

½ Teaspoon of Crushed Red Pepper

½ Cup of Green Onions (Chopped)

1 Cup of Asparagus (Cut into 1 inch pieces)

1 Cup of Curly Parsley (Chopped)

1 Cup of Shredded Carrots (Chopped)

1 Cup of Smoked Ham (Chopped)

6 Fresh Pineapple Slices (Sprinkled with 1 Tablespoon of brown sugar and ½ Teaspoon of pepper)

2 Cups of Parboiled Rice (Cook as directed using Chicken Stock in place of water.)

2 Tablespoons of Olive Oil or Vegetable Oil

2 Tablespoons of Soy Sauce


Hawaiian Glaze - (Combine all ingredients and stir together)

1 Tablespoons of Soy Sauce

2 Tablespoons of Brown Sugar

2 Tablespoons of Orange Marmalade

½ Teaspoon of Kosher Salt

½ Teaspoon of Pepper

½ Teaspoon of Cayenne Pepper

¼ Teaspoon of Cinnamon

Prep: All veggies chopped into small cubes.


(Grill should be at a medium high heat.)

Season Chicken halves with Salt, Pepper and Crushed Red Pepper Flakes. Cook on a grill at a medium high heat for 4 minutes on each side. Remove from grill. Sprinkle pepper on both sides of bacon then wrap around each piece of grilled chicken. Use a toothpick to secure bacon onto the chicken.

Make sure to sprinkle brown sugar and pepper on both sides of your fresh pineapple slices then place on the grill for 2 minutes on each side. Remove from grill and set aside.

Place bacon wrapped chicken onto the grill and brush with glaze, grill for 2 minutes. Turn chicken over…brush with glaze and grill for another 2 minutes. Remove from grill and set aside.

Fancy Rice:

In a large deep skillet or wok, at a medium high heat, add 2 Tablespoons of Olive Oil or Vegetable Oil and heat for 1 minute. Add all vegetables except for the parsley and green onions. Sauté for 5 to 7 minutes then add cooked rice and stir. Add about ½ Teaspoon of Crushed Red Pepper, 2 Tablespoons of the glaze and 1 Teaspoon of the Soy Sauce, ½ Teaspoon of Salt and ½ Teaspoon of Pepper to the rice and stir. Remove skillet or wok from the heat and stir in your parsley and green onions. Ready to serve!










It's Stir Fry Time


1 Teaspoon of Fresh Ginger

1 Teaspoon of Fresh Garlic Cloves

1/3 Cup of Fresh Scallions

1 Teaspoon of Sesame Seeds

½ Teaspoon of Red Pepper Flakes (Optional)

1 Tablespoon of Corn Starch

¼ Cup of Water or Stock

1 – 8 Ounce can of Water Chestnuts or Bamboo Shoots (Sliced)

¼ Cup Soy Sauce (Low Sodium is an option)

1 Tablespoon of Hoisin or Teriyaki Sauce

¼ Cup of Vegetable Oil, Sesame Oil or Peanut Oil


Prep: Cut Vegetables into even sizes, Mince Garlic & Ginger, Thinly Slice Scallions.

Boil: Lo Mein, Rice Noodle, Whole Grain Rice or White Rice.

Pan Fry: Slice or Cube pieces of meat then pan fry for approximately 5 to 7 minutes. 

Sauce: Combine Water, Soy Sauce, Hoisin Sauce, Garlic, Ginger and Scallions in a bowl.

(Tip: For a thicker sauce add in 1 Tablespoon of Corn Starch and stir.)  

 Optional Ingredients: Sriracha Sauce, Red Curry Paste


Heat Wok to a medium high and add 2 Tablespoons of Oil.  Add Vegetables, Red Pepper Flakes, Sesame Seeds and stir-fry for 3 to 5 minutes.  Add meat and Sauce…continue to Stir Fry for an additional 2 minutes.  Spoon on top of your favorite rice or noodle & garnish with a few scallions. Enjoy!