Month: May 2017

Bacon Potato Salad

It’s the summer time and plenty of us are looking for a hardy salad to go along with that family bbq. 

This potato salad if full of flavor that works well with just about anything you will serve. 


  • Large pot for boiling potatoes 
  • Medium pot for boiling eggs
  • Large fry pan for cooking bacon
  • Cutting board and knife
  • Large mixing bowl and spoon
  • Measuring cup


  • 10 small to medium red potatoes (place in a large pot, cover completely with water. Boil till tender, drain and allow to cool in the refrigerator, best over night)
  • 6 eggs (place in medium pot, cover completely with water. Boil till cooked completely. Cool, peel and chop small)
  • 1 package of bacon (place in fry pan, cook till crisp, cool and chop small)
  • 6 stalks of green onion (rinse and slice thin)
  • 1 cup of dukes mayo
  • Salt and pepper to taste

Combine in your large mixing bowl potatoes, onions, eggs and bacon, mix well. 

Add your mayonnaise mix well, add salt and pepper to taste.

Cover and refrigerate for a few hours till completely chilled or over night. 

Serves about 8 to 10, serve cold.


Parmesan Crusted Stuffed Chicken Breast

This chicken came out absolutely perfect. It did not take much time at all to put together.

Great for dinner to impress your significant other, dinner with friends or just for you. 

This recipe is for 1, repeat the same process for more if desired.


  • Meat tenderizor 
  • Wax paper
  • Small lasagna baking dish
  • Knife and cutting board
  • Tinfoil


  • Chicken breast cleaned and trimmed
  • Olive oil
  • 1/2 cup of fresh grated parmesan cheese
  • 2 slices of smoked provolone cheese
  • 2 slices of prosciutto
  • 1 large garlic clove peeled and diced
  • 1/3 cup of fresh baby spinach rinsed and pat dry
  • 2 table spoons of dukes mayonnaise
  • 1 stem of fresh oregano leaves removed
  • Salt and pepper to taste

Preheat oven to 350°

Drizzle Olive oil inside your baking dish.

Using your cutting board and knife, slice horizontally in half your chicken breast. Open and place on 1 sheet of wax paper. Place another sheet of wax paper on top, using the smooth end of the meat tenderizor gently flatten your chicken. Remove the top wax paper, sprinkle salt and pepper on top along with some olive oil.

Layer 2 slices of prosciutto next 2 slices of smoked provolone. Be sure to cover all of the chicken. Next add your baby spinach, oregano and chopped garlic. Now your going to roll your chicken breast, be sure to keep the contents inside. Stuff them in as you go.

Place the rolled chicken breast in your baking dish. 

Now spread your mayonnaise over your rolled chicken, cover entirely. Next your fresh parmesan cheese.

Cover with tinfoil and bake for about 30 to 40 minutes. Bake till chicken is no longer pink.

Serve warm.

Cactus Dust Pork Butt

I wanted to share with you a spice I found in my Publix this week. Everglades Cactus Dust. Its a mesquite flavor with a hint of bacon. Its a mild spice but tastes incedible.

I bought a pork butt, my apologies I’m not sure how big but it filled my entire 8 quart cast iron pot. Added some water about 1 inch from the bottom. Covered the entire pork with pepper then the cactus dust. After that I sliced an entire yellow onion and scattered it all over. Placed the lid on and slow cooked it at 275° for 4 hours. 

Once the time ended, I took it out of the oven, keep the lid on and let it rest for 30 minutes or so. 

During that time I put together ratatouli in my cast iron fry pan. 

After the ratatouli was just about finished, I removed the pork, set it on a serving platter, skimmed the onions and fat away from the drippings and made a homemade gravy. 

The pork was pull apart perfect. No need to slice, just pull what you need. Garnish with the cooked onions, gravy and ratatouli. 

You can find the recipe for Ratatouli on my blog under side dishes.

Serve warm.

Gooey Mac -N- Cheese

Mac -n- cheese is probably the best comfort food on the planet. We just can’t get enough of it. 

This recipe will definitely fill that void if you need it. 


  • Large pot for boiling noodles
  • Large lasagna pan
  • Medium size pot for cheese sauce
  • Cutting board and knife
  • Measuring cup


  • 1 stick of salted butter
  • 1/4 cup of milk
  • 8 ounces of sour cream
  • 1/2 large block of Velveeta cheese cubed
  • 4 cups of shredded Mexican cheese (save 1 cup for the top at the end)
  • 16 ounce box of elbows
  • Salt to taste

Pre cook your pasta till tender, let them stand till cool or room temperature.

Preheat oven to 350°

In the pot that the pasta was cooked stir in your 3 cups of shredded cheese, transfer to your lasagna dish. Spread evenly.

In your sauce pan, combine your butter, sour cream, milk and Velveeta cheese. Cook on medium low till melted. Stir constantly to prevent burning. Once melted add salt to taste.

Pour your cheese sauce on top of your pasta coating evenly. Cover the entire top of your dish with the remaing shredded cheese. Bake till golden brown, about 20 minutes.

Serve warm, serves about 10.