Category Archives: Recipes

Recipes Red Beans and Rice

If you like cajun red beans and rice, I got the perfect recipe for you. It’s easy to make and very delicious. You don’t even have to make the rice because it will be in all one pot. So gather up the ingredients and let’s get cooking.

1 pound of kidney beans
1/2 of a medium onion diced
1 clove of garlic minced or 1/3 teaspoon of diced garlic in a jar
1 large fresh jalapeno pepper with stem removed
2 links of the Savory brand boudin
1/2 pound of bacon cut into two inch pieces
2 tablespoons of butter or margarine
1/4 teaspoon of dried whole basil
1 teaspoon of dried parsley flakes
1/4 teaspoon of creole seasoning like Tony Chachere’s
1/8 teaspoon salt
1/8 teaspoon of black pepper


Take your rinsed beans and put them in a large pot with hot water 2 inches above the beans. Cover and bring to a boil on high heat. Let boil for one minute then stir. Replace the lid, turn off heat and let them sit for 30 minutes.

Bring back to a boil on medium heat, add 3 cups of hot water, and all of the above ingredients except the boudin. Let it boil on medium heat uncovered for 2 and a half hours stirring every now and then to prevent sticking.

Now put the two links of boudin into the pot and cook for 15 minutes. While still cooking, remove the boudin and put them on a plate to cool just enough for easy handling. Remove the casing off the boudin and put the boudin back into the pot. Lower heat to simmer and replace the lid. Let simmer for 30 minutes stirring when needed to prevent sticking. If consistency ever gets too thick add some water.

Let it cool down with the lid off about 20 minutes before serving. Now it’s time to enjoy this delicious Cajun meal.

Recipes Pumpkin Bread

Ladies and Gentlemen, this recipe I lay before has been a holiday tradition for more than 20 years in my neighborhood. Neighbors have anxiously waited the 12 months until Christmas comes around again because they know that our kitchen will be brimming with the smell of this fragrant bread being cooked. We deliver more than 40 of these to family and friends each year, and each year we are cascaded with compliments and demands that we make extra loaves so that people can get two or more.

Without further adieu, I give you our Holiday classic – Fred’s Pumpkin Bread!

Your ingredient list is as follows:

1 and 1/2 cups sugar

1/4 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1 2/3 cups flour (unsifted)

1/2 cup wesson oil (fine with whatever oil you choose)

2 eggs

1 cup pumpkin (can be fresh or just as easy you can get libby’s pumpkin or comparable from the store

1/2 cup chopped pecans

We have a nut chopper, but make sure the pecans are grounds down to very small pieces ( use whatever you choose to gring up your nuts)

Now, people have tried making these in loave pans, and other assorted bread making appartus, but one of the secrets to our loaves coming out so nice and moist is we use 1 lb coffee cans, which of course have been wiped out and cleaned thoruoughly. For some reason, this really holds in the flavor and makes the bread that much better.

Now what you do is take all the “dry” ingredients and put them all into one large mixing bowl. Once you have put them all in, mix these ingredients up first, and make sure to mix them up well.

Next, make a hole in the center of these dried, mixed up ingredients. Once the whole has been made, add in the 1/2 cup wesson oil, 2 eggs, the 1 cup of pumpkin, and the 1/2 cup chopped pecans

You then mix all these ingredients up well. Take the 4 (we make four in the oven at one time) 1 lb coffe cans and grease them with crisco or whatever you use.

Fill each can only half full.This loaf definitely rises to the top without issue.

Bake at 325 degrees for 1 hour to 1 hour 15 minutes depending on your oven strength

Once completed, take out of oven and turn over cans. The bread should slide out easily, at which time you leave it on a plate to cool for about 10 minutes.

At the end of the ten minutes, wrap the loaves first with saran wrap, then around that put alumminum foil. Affix a bow and your ready to deliver this holiday classic. A great recipe from my kitchen to yours!

Recipes Pickled Deer Heart

Any hunter who dresses his own kill knows to never waste his kill. While flanks, steaks, and stew meat can be cut from the kill, and sausage can be made with seasonings and the intestinal track, one should not overlook the tasty snack of pickled deer hearts! Once you try it, you won’t think twice about it ever again!

A friend of my family is an avid outdoorsman. He goes fishing regularly, and makes a trip deer hunting every year he can. He has taught me a lot about deer, and what can be done with the product of a successful hunt. He’s a kind older gentleman, with a lot of experience under his belt.

I picked up this recipe from him several years ago. My family was invited over for a grill after his hunting trip. He offered us this treat, and I’ve loved it since. I asked him to divulge the secret recipe and he was more than delighted to share it with me.

Bobby’s Pickled Deer Hearts
1 Venison Heart
Cup of Pickling Spice
2 Cups Water
3 Cups of White Wine Vinegar or Cider Vinegar
1 Cup Sliced Onion
2-4 Cloves of Garlic

Start by quartering the venison heart, quarter garlic cloves, and slice onions.

Cooking the Heart
Boil the heart in one cup of water, one and a half cups of vinegar, and a quarter-cup of pickling spice at a simmer until the heart is cooked and tender. Usually thirty to forty minutes.
Remove the heart from the liquid. Save the liquid for later.

Cleaning the Heart
Slice the heart into thin rings, and remove any hard tissue. Clear the heart and valves of any fat you may find.

Place the cut heart into a canning jar with sliced onions and garlic cloves.
Mix the remaining ingredients into the liquid use to boil the hearts. Pour the mixture over the sliced heart.
Place the covered heart slices in the refrigerator for three to five days before eating.

This dish makes for a great appetizer, with a salty-iron taste, similar to liver. Serve with crackers or alone.

The pickling spice really takes the bloody taste out of the meat, making it delicious. These tasty treats went fast. Every year, we await his next hunt, in hopes of gaining access to more venison hearts.

Recipes Clams Casino with Bread Crumbs

If you are looking for an amazing side dish for a dinner party, clams casino may be the answer. Although this dish looks like you are a gourmet chef and worked all day on it, the recipe is really quite easy. I found this one on and modified it a bit.


6 slices bacon, chopped
1 onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup butter, softened
1/4 cup lemon juice
1/8 cayenne pepper
2 dozen medium clams, shucked and chopped; reserve clam juice
1/4 cup seasoned bread crumbs

Cook and stir bacon in large skillet over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Set bacon aside.
Preheat oven to 350F. Discard all but 1 tablespoon bacon drippings from skillet. Cook and stir onion and bell peppers in same skillet over medium-high heat until onion is tender but not brown. Let stand at room temperature to cool slightly.
Combine butter and lemon juice in small bowl; mix well. Add bacon, onion mixture and ground red pepper.
In another small bowl, combine clams, reserved clam juice and bread crumbs.
Place clam shells on baking sheets. Fill clam shells half full with clam mixture and top with 1 tablespoon butter mixture. When ready to serve, place clams on baking sheet; bake in a preheated 350F oven 20 to 25 minutes, until lightly browned.
Serve and enjoy! Your guests will be amazed at your culinary skill!

The following is a recipe for clams casino stuffing. Once you try it, it may just become a tradition at your holiday table, it is delicious!


3 oz. bacon ends and pieces, diced
2 tbsp. butter
1 1/3 cup onion, diced
1 1/3 cups green pepper, diced
1 cup clam canned, chopped, drained
1/2 cup breadcrumbs
1.5 tsp. italian seasoning
1 tsp. bacon base
1 tsp. clam Base
1 tsp. garlic base

In a skillet, saut bacon over medium heat until brown, approximately 3 minutes.
Add butter or margarine, onions and peppers. Saut 3 minutes.
Add drained clams, bread crumbs, italian seasoning, bacon base, clam base and garlic base. Stir well to blend. Heat and stir for 1 to 2 minutes.
Stuff various fish, calimari or clamshells and bake according to item stuffed.

Clams are a wonderful seafood to use in various dishes. They are full of succulent flavor and interesting texture. By themselves or in recipes, clams add that special something to your meal.

Recipes Biscuits

Who doesn’t love some freshly baked biscuits? I still remember that sweet, amazing smell coming out of the kitchen while my mother was making me biscuits. And now, my children are the ones enjoying this wonderful smell. Two of their favorite recipes are the chocolate chip cookies and almond cookies. Easy to make, totally delicious in flavor!

Chocolate Chip Cookies


– 8 oz flour

– 8 oz black chocolate chips

– 1 teaspoons baking powder

– teaspoon salt

– 4 oz soft butter

– 2 oz granulated sugar

– 1 egg

Firstly, preheat the oven in 350 F.

In a bowl, blend the flour, baking powder and salt until all mix smoothly.

Do the same with the butter and sugar.

Add the beaten eggs until they get creamy and then add the mixture of the flour, baking powder and salt. Finally, add the chocolate chips and blend everything in high speed.

Butter up two baking sheets.

Take some of the mixture, about one full teaspoon, and place it to the baking sheets. Do the same until the entire sheet is covered. Be careful to leave a one-inch distance among each cookie.

Bake for 20 minutes or until your cookies take a golden color.

Leave them rest after baking to cool off. Serve and enjoy!

Almond Cookies


– 50g butter (no salt added)

– 25g plain flour
– 50g golden syrup
– 50g superfine sugar
– 1 tablespoon Grand Marnier
– 50g ground almonds

Preheat the oven in 350 F.

Place the butter, sugar, Grand Marnier and syrup in a pot and heat slightly until sugar is completely melted.

Add the flour and almonds inside the pot and let them simmer for a while, no more than two minutes.

Butter up two baking sheets.

Place at least two full teaspoons of the mixture on the baking sheets. Cover the whole sheet while leaving one-inch distance between each biscuit.

Bake for 3-4 minutes or until your biscuits get a golden color.

Take them out of the oven and spread some more crushed almond on the biscuits. The crushed almond will bond with your cookies as they will be really soft after baking.

Do the same with the rest of the mixture.

Follow these easy steps and your family and friends would love your home-made biscuits! Nothing compares to mom’s biscuits!

Perfect Peppermint Fudge

What says special occasion better than fudge? Some people enjoy trying all the different types of the gooey stuff, from peanut butter to cherry vanilla, fudge is a favorite. 

Perfect peppermint fudge is just one example why the holiday season is the season of giving. Of course, this tasty treat can be eaten any time during the year. The recipe stems from trial and error of numerous fudge recipes, scrapping those recipes and getting creative.


1 1/4 cups milk

4 squares white baking chocolate

3 1/2 cups of sugar

2 1/2 TBS light corn syrup

1/8 tsp salt

2 1/2 TBS butter

1 1/4 tsp peppermint extract

Candy thermometer

8 x 8 x 2 baking pan, the inside buttered

Combine milk and chocolate in a medium saucepan, cook over low heat until chocolate is melted. Add sugar, corn syrup and salt. Cook, stirring constantly, to a boil. 

Once mixture begins to boil, insert the candy thermometer and continue cooking, without stirring, until mixture reaches 234 degrees. 

Remove from heat and add peppermint extract and butter, do not stir. Cool mixture to 110 degrees. 

Vigorously stir mixture with a wooden spoon until mixture thickens and begins to lose its gloss. Spread mixture into buttered pan and let stand until cool and set. During this step you can sprinkle crushed peppermint candy on top of the cooling mixture. 

Cut into squares and enjoy! Makes about 2 lbs of yummy fudge. 

There is no better time for scrumptious treats, like fudge, than the holiday season. When it is time to cast about some holiday cheer, this is a great recipe to pull out. It is quick and easy to make and sets in no time at all.

Peppermint fudge makes a good gift for loved ones, neighbors or even complete strangers! Put a few pieces in a baggie and use them as stocking stuffers or, curl up with a book and blanket and enjoy some yourself. 

Poached chicken breast

Low fat, boneless chicken breast responds to flavors and aromas gently added like almost no other ingredient. Once you have acquired the art of simply poaching, chicken, fish, or vegetables, an entire pallet of recipes is available to be enjoyed quickly and easily. The art of poaching requires a bit of attention.

The liquid cooks the chicken. Steam engulfs your pot, but the surface of the liquid must never move into either a simmer or boil, or your chicken will become tough or fall apart.

Flavoring the poaching liquid enhances both the chicken and the soup that follows. The liquid is easily transformed into won ton soup with purchased won tons, noodle soup with bow tie pasta and fresh vegetables, or your own favorite creations.

Keep a supply of poached chicken in the freezer. It makes wonderful sandwiches and salad, or any dish calling for boneless skinless chicken breast.

The recipe that follows is for poached chicken breast with a light herb sauce that truly demonstrates the beauty of simply poached chicken with a minimum of embellishment.

Poached chicken breasts with salsa verde


8 cups low-sodium chicken stock
8 spring fresh flat-leaf parsley
4 sprigs fresh thyme
2 garlic cloves, peeled
1 bay leaf
12 whole black peppercorns
Coarse salt to taste
To avoid having to strain the broth, tie these ingredients in a piece of cheesecloth (bouquet garni).
12 small carrots (larger carrots may be cut in half)
4 bone-in chicken breast (Bones impart some flavor. Remove bones after meat has cooked.)


* Place stock, bouquet garni, carrots, and chicken in pot. Add enough cold water to cover by about one inch.

* Clip candy thermometer to side of pot. Heat until temperature of the stock reaches 170-degrees (liquid should be moving beneath the surface but no bubbles should appear).

* Cook, adjusting heat to keep liquid between 170-180-degrees and the surface still, until an instant read thermometer inserted into thickest part of chicken breast reads 165-degrees, 18 to 24 minutes.

Chicken breast is uncommonly tender and flavorful when allowed to cook through in the poaching liquid, as gauged by the thermometer (guessing at this does not work).

* Immediately remove chicken from liquid and let stand only until meat is cool enough to handle. Cut breast along bone to remove meat in one piece.

* Cover chicken with broth and parchment paper, and refrigerate until ready for use.

Slice across the grain and serve with herb sauce for a beautiful and delicious meal.

Salsa verde (Herb sauce)


1 cup finely chopped shallot
2 tablespoon vinegar (champagne or mild salad vinegar is best)
1 cup extra-virgin olive oil
6 anchovy fillets, coarsely chopped
1 tablespoon capers, coarsely chopped
1 teaspoon Dijon mustard
1 teaspoon coarse salt, plus more to taste
2 cups fresh parsley leaves, chopped
1 cup fresh tarragon leaves, chopped


* Combine shallot and vinegar.

* Whisk together oil, anchovies, capers, mustard, and salt.

* Stir in shallot-vinegar mixture, and then add the herbs.

* Adjust salt.

* Serve immediately.

Reheat carrots, if you wish, but they are excellent served cold with the salsa verde. A bit of fresh fruit is all that is needed to complete the meal.

Quick and easy ground venison soup

A good tasting soup can be a wonderful side dish, but it can also be a great main dish. However, most people would prefer not to spend hours making it. Thankfully there is an easy and quick soup that doesn’t sacrifice flavor, and it is quite good for you and the family since it is balanced.

This soup can be made with either ground venison or ground beef, though using venison tends to result in a healthier and better tasting soup. This is based upon personal preference and availability of ground venison however. Other kinds of meat can also be used, if desired. 


1 Pound ground beef or venison, preferably lean
2 cans mixed vegetables, drained
1 cup dried macaroni noodles
4 cups water
2 tablespoons olive oil
Spices and seasonings to taste: Oregano, basil, salt, pepper, sage

Cooking steps

Begin by heating the water with olive oil added over medium high heat.

While the water is heating, brown the ground meat over medium low heat. The water should be boiling by the time the meat is browned.

To the boiling water, add the macaroni noodles and cook until barely tender, about six or seven minutes. Stir several times to prevent the macaroni from sticking together. Don’t drain the water when the macaroni is done.

To the water and macaroni add the browned meat, including the juices, the mixed vegetables and the seasonings. Stir well and heat for an additional three minutes or so and serve hot.


Though it does add a little effort and more time to making this meal, many people prefer adding finely chopped celery, onions, garlic or even tomatoes to give the food more of a home-cooked flavor. The celery, onions and garlic can be added to the meat as it is being browned and the tomatoes can be added to the water when the meat and vegetables are added.

Serving suggestions

This soup goes well when served with corn bread or homemade bread. You can also use leftover cooked vegetables, such as corn, beans, peas or spinach, adding these to the soup during the last cooking step.

Onions, bell peppers or mushrooms, steamed in a microwave, can also be added for slightly different but wonderful flavors. As can be seen, the basic recipe is quite simple and there is plenty of room for variations. This tends to mean that the soup is not quite the same, any two times it is prepared. 

Whether this is used as a side dish or main dish, this is a quick dish that is very tasty and packed with vitamins and minerals. It is superb when used on a winter day and can be just as good in the heat of summer. The water produces a flavorful broth and the meat and vegetables are filling. It is easily changeable, can be a great way to get rid of leftovers and is fantastic when served with homemade breads. What more can you ask for in a soup? Campbell’s just can’t measure up to this.

Orange and Chilli Chutney

Orange and Chilli Chutney

Of all the chutneys that I make and sell this is the most popular.  I must admit that it is a bit of a fiddle taking the skin from the oranges, but it is worth it. This chutney goes well with spicey or plain food. The oranges provide a tang, which is followed by the sweet taste from the apples and sugar and then finally the kick from the chillies. Depending upon your taste buds you can decrease or increase the amount of chillies you add.


1.8kgs oranges

500 gms onions

900 grams apples

1 tblsp salt

2tblsp ground ginger or grated fresh ginger optional

1tblsp chopped dried chillies

1.7ltrs vinegar

900 gms sugar

½ pint water

On occasions I have added sultanas or raisins to this recipe.

Take the oranges and peel.

Make sure you remove the white pith.

Then take a very sharp knife and slice into each segment removing the flesh of the orange.

Make sure that you do this over a bowl as you will gather lots of juice.

Thinly slice the orange peel optional

Peel, core and chop the apples into small chunks

Peel and chop the onions.

Put the onions into a pan of boiling water and simmer for 10 minutes.

Add apple and cook for a further 15minutes

Add orange segments and any collected juice

Add salt, chillies and half the vinegar

Simmer for one hour

Add the sugar; make sure the heat is low as you don’t want the sugar to caramelise.

Slowly stir the sugar into the mixture

Add the rest of the vinegar

Once the sugar is dissolved you can higher the heat and continue stirring until the mixture thickens.

 Don’t forget to sterilise your jars, you can do this by putting a little water in the jar and then microwave until boiling.

Pour the mixture into the jars.

This chutney is best left for at least two weeks before eating. The longer it is left the better it tastes.