Mother Nature and Sun Sets

Mother nature is absolutely incredible. I am so thankful everyday that she shares her beauty with all of us.


Mexican Soup

This soup turned out amazing. Full of flavor and spicy with fresh vegetables and chicken. If you don’t like your soup very spicy use only 1 jalapeno pepper.


  • Large stock pot
  • Cutting board and knife
  • Large fry pan
  • Long handle spoon
  • Ladle
  • Serving bowls


  • 2 large skinless chicken breast fully cooked and diced into small pieces
  • 1 large green pepper (rinse, remove membrane and dice small)
  • 2 jalapeno peppers (rinse and dice small, including the seeds)
  • 5 garlic cloves peeled and sliced
  • Olive oil
  • 1 large fresh tomato (dice small)
  • 1/2 yellow onion (peel and dice small)
  • 2 cans of corn do not drain
  • 1 avocado diced
  • Shredded cheese
  • Fresh cilantro leaves
  • 1 can of chicken stock 49 ounce can, plus 4 more cups
  • Salt and pepper to taste

In your fry pan pour just enough olive oil to coat the bottom. Add your green pepper, jalapeno, onion and garlic. Saute till tender.

Pour your chicken broth in your pot, add corn, tomato, chicken and all contents in your fry pan. Stir well, let simmer on low for about an hour, stir frequently.

Add salt and pepper to taste.

Ladle into serving bowls. Add cilantro, avacado and shredded cheese. Serve warm.

Serves about 4 large bowls.

Fried Chicken Salad

I had some fried chicken left over from the other night. Instead of heating it up in the oven for lunch why not do something different. I created this yummy salad made with tomatoes, fresh spices and onions. 


  • Mixing bowl and spoon
  • Knife and cutting board
  • Measuring cup


  • 2 fried chicken thighs (debone, using fried skin and meat, dice small)
  • 2 stems of fresh oregano leaves removed
  • 2 basil leaves diced small
  • 1/2 large tomato diced small
  • 1/4 sweet vidalia onion diced small
  • 1/2 cup of dukes mayo
  • Salt and pepper

Put your diced chicken in your mixing bowl.

Now add your herbs, onions and tomato, stir to combine

Now add your mayonnaise and stir well. Add salt and pepper to taste. Do not add a lot of salt.

Serve on roll or your favorite bread. I served mine on a onion poppyseed roll.

Serves about 4, serve cold.

Raspberry Bbq Pulled Pork

This bbq is full of many flavors combined with fresh spices. Its not to sweet but just perfect.


  • 8 quart cast iron pot with lid
  • Large lasagna dish
  • Cutting board and knife
  • Fork
  • Tongs


  • 1 pork butt (mine was almost 6 pounds)
  • 1 cup of apple juice
  • 1 red onion (peeled and sliced)
  • 1 jar of raspberry jam
  • 3/4 cup of honey
  • 4 stems of fresh oregano leaves removed
  • 4 basil leaves diced small
  • 3 stems of rosemary
  • 3 garlic cloves (peeled and diced)
  • Salt and pepper
  • 1 cup of your favorite bbq sauce

Preheat oven to 300°

Using your cast iron pot, place your pork butt inside. Now pour your apple juice in the pot. Next cover your pork first with honey then your raspberry jam and onions. Now add your salt and pepper to taste, garlic and fresh herbs.

Place the lid on top and bake in the oven for 4 hours or till pork is completely cooked with no pink to show.

Once cooked remove rosemary. Next place your pork in your lasagna pan and pull apart using a fork and knife. Remove unnessary pieces of pork, spread evenly in your dish. Using about 1 cup or more as desired of the drippings from the pork, include all the onions. 

Now spread evenly your bbq sauce, add more if desired.

Gently stir using your tongs. 

Place back in the oven at 300° for about 30 minutes or till bbq becomes just a little crisp.

Serve on garlic butter toasted buns, serve warm. Will feed about 12 sandwhiches.

Stuffed Chicken Breast With Cream Cheese Spread

This a a combination recipe from a very good friend. I used his recipe and added my ideas, this dinner came out incredible.

Preheat oven to 350°, add olive oil to the bottom of your lasagna pan, pour just enough to cover the bottom.


  • Lasagna pan
  • Cutting board and knife
  • Tin foil
  • Mixing bowl and spoon


  • 3 chicken breast (cut in half horizontally)
  • 3 garlic cloves (peeled and sliced thin)
  • 1 tomato sliced thin
  • 6 slices of ham
  • 8 ounces of cream cheese softened
  • 1 can of green chillies do not drain
  • 1/2 table spoon of cummin
  • 2 cups of colby jack shredded cheese
  • olive oil
  • salt and pepper
  • 2 cups of jasmin rice cooked to manufactures instructions

In your mixing bowl, combine the cream cheese, cummin, chillies, garlic, salt and pepper to taste. Stir till throughly combined. Set aside.

With your chicken breast layer first 2 slices of ham and 2 slices of tomatoes. Add salt and pepper to taste. Close the chicken breast and place in your lasagna pan. Repeat for the other chicken breast.

Cover your chicken with the cream cheese spread. Cover with tin foil. Place in oven and bake till chicken is fully cooked. My chicken breast was thick so it took about an hour and 10 minutes. 

Remove from oven and add your shredded cheese. Place back in the oven for another 20 minutes, bake till cheese is melted and bubbly.

Serve over rice, pour some of the drippings over the rice for more flavor. Serve warm. 

Sausage Filled Bread Pockets

I made these incredible sandwhiches today. Full of flavor and perfect any day of the week. These sandwhiches are very easy to make and will please your friends and family. 

This recipe makes 4. 


  • Baking sheet
  • Tinfoil
  • Pot for boiling
  • Large fry pan
  • Tin foil
  • Cutting board and knife


  • 4 sub rolls (cut into the top at an angle, remove the excess bread to create a bowl)

  • 8 slices of smoked provolone cheese ( line the bottom of each bread bowl with 2 slices)
  • 5 links of italian sweet sausage (in your pot, boil till fully cooked, slice into quarters, bite size pieces. Set aside)
  • 1 green pepper (clean, remove membrane and dice into small pieces)
  • 1/2 yellow onion peeled and diced
  • 1 1/2 cup of cherry tomatoes cut in half

    • 4 stems of fresh oregano, leaves removed
    • 4 basil leaves diced
    • 2 table spoons of minced garlic
    • About 24 slices of pepperoni
    • Olive oil
    • 2 table spoons of dried oregano
    • 4 cups of shredded cheese (I used a four cheese mexican blend)
    • Salt and pepper
    • 2 cups of tomato sauce

    Preheat oven to 350°

    In your fry pan, pour enough olive oil to cover the bottom of your pan. Add your peppers, onions and garlic. Saute on medium till tender. Now add your sausage and tomatoes, saute on medium till tomatoes are soft. Add your dried oregano, salt and pepper to taste.

    Add your basil and a few leaves of fresh oregano.

    Place about 4 to 6 slices of pepperoni on each sandwich.

    Now add your sausage filling to each sandwich.

    Cut sheets of tinfoil to support each sandwich.

    Place each sandwich with their own foil. Add tomato sauce and fresh oregano.

    Now add cheese for each sandwich, don’t be shy. Fill your sandwich.

    Now cover with more tinfoil and bake in the oven till cheese is melted. 

    Serve warm.