I love this, I mean I really love this blogging thing. Staying up late writing about recipes and food and family.   

I’m constantly rummaging stores, tuning in to interesting food shows, researching spice blends, or trying to learn how to grow my own collard and mustard green garden.

More than I love eating, the joy I have from watching my loved ones enjoy my preparations is even better.

I love to hear hmmm how did you make this, or wow this broccoli is good. Or what did you put in that chili? 

Nothing is better than watching others enjoy your food. 

That’s why I blog. Not for any other reason but to share my passion for food with you.

Thank you for cyber kickin’ it with me.

Thank you for letting me indulge in my passions with you.   

Now let me show you how I  you can make our families favorite soup. Trust me, you should make this one. 

Starting with a pound of ground pork.

Brown pork in pot.

Not just to cooked through but until it gets a nice little caramelized and brown crusty’s.  

Add some salt. 

Pour and reserve the rendered fat, they call it Lard, I call it heaven. 

I use it to scramble eggs or season my cast iron skillet.

It’s good fat long as it’s from a good pig.

No antibiotics, no hormones, free range, humanely raised piggies is what I use.  

Lets move on to the herbs and spices.

Sage. Because sausage likes sage. 

Tarragon. It adds a sweet aromatic note to this salty soup. 

Mushrooms for more body. 

If you know me you know I’ll do anything with a sweet potato.

So of course I choose it over a russet.

 They’re prettier.

They have more flavor.

They have more nutrition.

Beta-carotene, and vitamin A any one. I like a bit of spice. So, Crushed Red pepper. 

Mix it all together and what do you get? A nice base for this hearty soup! 

Add some more salt and mix it with pepper at this point.

Start with a few teaspoons and add more later as your palette sees fit. 

2 Tablespoons of butter. Melt. Sorry my Lactose -intolerant queens. Min in 1 Tablespoon of arrowroot flour.

This is where you can or cannot follow the pictures. Totally up to you.

In the picture I added the sweet potatoes first but after a few trial and error runs I find the potatoes end up with a better texture if you add the liquid first.

Bring it to a boil.

Then add your sweet potatoes. 

Bring back to a boil turn heat to low and recover the pot for 15 minutes. 

That’s cream. And again apologies  my Lacto-intolerant peeps. 

Pot covered. Ready for 15 minutes. 
After 15 minutes, mix in Kale and cover pot again.  

Cook on low five more minutes and turn off. 

 Because I like my Kale to retain it’s texture, I make sure to turn pot off after 5 minutes and let it sit for at least ten minutes before serving. 

To finish it off, sprinkle with Parmesan and enjoy. 

Sweet potatoes. 

Sausage.

Kale. 

That’s it. 

Chicken and rice were dinner staples growing up, we would eat it as a casserole,  or topped in a delicious homemade gravy. 

As much as I love tradition I wanted to switch a childhood favorite up a bit and creamy curry chicken and rice it is.

This is a perfect one pot dinner that will save you time, dishes and money!

It includes your protein, vegetable and carb all in one pot.

You could replace the flour with cornstarch or other gluten-free flours  for a complete gluten and/or wheat free meal.

This meal is sure to satisfy a crowd and a budget. 

Oh and if curry is not your thing Cumin makes a great substitute. 

Check out the pictures for a step by step cooking guide!

This is a simple and easy recipe for Red Beans and Rice that goes with the Jerk  Pulled Pork Tacos. 

My babysitter was from Puerto Rico and according to the peeps, we went together like  no pun intended, red beans and rice! I have remnants of memories which include Ms. Arlene ( her name) her beautiful smile and her delicious food!After extended stays with Ms. Arlene all I wanted to eat were beans and rice, being that she was from the islands I’m sure hers were both authentic and heavenly, unfortunately with me and my awful memory, Ms. Arlene’s beans and rice are just a figment of my food imagination… …fortunately I make some heavenly beans and rice myself!

These won’t disappoint, and they make a quick and easy side in a snap!   

Here’s the Jerk Pulled Pork BBQ recipe to go with the dish!

The picture does this soup no justice I promise! It has great flavor with 7 simple ingredients!

It’s easy and simple to make, goes great with a grilled cheese and warm for your body and soul during these cold winter months!

7 tomatoes

3 leeks (white parts)

6 thick cut Apple wood bacon slices

1/3 cup miracle whip

4 cups water

1 tablespoon garlic salt

1 teaspoon freshly ground black pepper

Pre heat oven to 400°

Slice tomatoes in half, and placed cut side down onto roasting pan. 

Roast tomatoes at 400° for 25 minutes. 

 Chop bacon into bits, cook in large stock pot until brown and fat in rendered. 

Remove bacon bits from pan onto paper towel. 

Add chop leaks to rendered bacon bits and cook until soft. 

Mix in garlic salt and black pepper. 

Add roasted tomatoes, and water.

Remove from heat, add miracle whip.

With an  immersion blender mix pot into smooth consistency. 

Be easy and try not to mix it to water!

I like to keep some texture, but shoot,  do it how you like it, cause at the end of the day you the one who gotta like it!

Return to medium heat and cook for about 10 more minutes. 

Serve hot with crumble bacon.

Add shredded cheddar cheese and  serve with warm bread if you dare!

In the beginning, I would buy those cans of chili from the grocery store, no one complained, but after I made homemade chili the first time all of a sudden the canned chili had a “nasty aftertaste”.

Chili has become an often requested dish in the Heggins home and this recipe is my husbands favorite one! It’s simple, meaty, thick, and with-out beans…kind of like me, which is no wonder he likes it!

Homemade chili is a lot easier than you would expect. It’s is a filling and comforting dish you can whip-up on those cold and cozy nights. 

Here’s what you need……

1 CARROT FINELY CHOPPED

1 STALK CELERY FINELY CHOPPED

1 ONION FINELY CHOPPED

2 CLOVES OF GARLIC MINCED

1 LB 80% lean GROUND BEEF

1 LB HOT JIMMY DEAN SAUSAGE

6 OZ CAN TOMATO PASTE

28 OZ CAN OF PETITE DICED TOMATOES

2 CUPS APPLE CIDER BEER

1/2 TBS  DRIED OREGANO

1 1/2 TBS CHILI POWDER

1 TBS CUMIN

1 CUP WATER 

2 BEEF BOUILLON

SALT  TO TASTE

Finely chop carrots, onion, celery, and garlic.

Heat oil in large stock pot, saute carrots, and celery for about 2-3 minutes then add the onion and garlic to saute.

Break up sausage and ground beef, add it to the pot of sautéed veggies and cook until no longer pink.

Add cumin chili powder and tomato paste.

Mix everything up and let tomato paste cook a bit.

Pour in can of diced tomatoes, oregano and beer.

Bring to boil.

In a measuring cup dissolve 2 beef bouillon in 1 cup of water. 

Pour into pot of chili.

Stir.

Bring everything to a boil mixing in between. 

Turn heat to medium and let simmer uncovered for 20 minutes, stirring in between.

Return top to pot and let cook for 10 more minutes. 

Turn heat off let cool.

Serve with a handful of shredded cheddar cheese and a dollop of sour cream. 

This is a recipe I’ve been making for my family for years, it’s simple and kid approved, makes a great and filling brunch, with almost no fuss. No fancy ingredients needed here just classic and always satisfying meat and potatoes, so here’s all you need…..

1 lb Bratwurst Sausage

4-5 small russet potatoes

Palm Full of Italian Seasoning

1/2 onion chopped

1/2 green pepper chop

1 Tablespoon olive oil

1/2 Tablespoon garlic powder

Shredded Parmesan & Fresh Cilantro

Peel and chop the potatoes into half-inch squares.

Cut up Sausage.

Cook sausage in lightly greased skillet.

When sausage is no longer pink move the sausage onto roasting pan.

In hot skillet add olive oil and saute chopped onions and green pepper.

When they turn clear add chopped potatoes and toss everything together.

Mix in Italian seasoning and garlic powder, salt and pepper.

Go easy on the salt the sausage should be seasoned well.

Let potatoes brown, about 10 minutes tossing in between.

Now put potatoes, onions and peppers onto roasting pan with sausage.

Put pan into Pre-heated oven and bake for 45 minutes until potatoes are tender and easily pierced.

Serve hot, topped with fresh cilantro and shredded Parmesan.

We are back! Back home and back to school. The month of August has been spent everywhere but home. The kids and I have been back and forth between grandparents house, and home, with my husband kind of stuck mostly here at home alone, he did however have a week-long vacation which we spent at his childhood home in North Carolina.

Considering I slept on the floor I enjoyed myself a ton, my mother in law did 95% of all the cooking and cleaning so I pretty much got a break from my daily hustle and bustle back here VA. I genuinely enjoyed the time we got to spend with our parents, and whats even better I got to use my mama’s fully loaded kitchen which is almost twice the size of mine with a dutch oven ( I’m working on getting one), with a fully stocked pantry, and deep freezer. I literally could go shopping daily for what I wanted to eat that night.

If I had the space I would totally buy a deep freezer. With all that said I still missed home and our  normal routine. So the kids are back in school and I’m back to my kitchen, and because I would love some kitchen upgrades I have put myself on a challenge, a budget challenge a OAMGS challenge ( Once a Month Grocery Shopping). Considering I go to the grocery store AT LEAST four times in  a week or over 16 times in a month this is the biggest challenge I would have completed in a while. All those extra dollars will go to my new appliances and flooring.  I will work all month on making budget friendly meals and post the ones that were worthy.

Next month I will replicate and give you the break down in cost. This month I’ll try to estimate. I am a cheap skate enthusiast, I have always wanted to be one of those incredibly cheap or should I say resourceful people who save and pays off their house in like 5 years , without any debt. I really am hoping I’m cut out for this! So onto the recipe…this will be the first budget meal of the challenge that is post and share worthy. The children loved it and so did the hubs, it’s Wheat free (did I mention I’ve tested as having a wheat allergy, I’ll discuss that later) and pretty healthy….light on the hips and light on the pockets!

1 lb ground chicken

2 Tablespoons Bobs Red Mill Gluten Free All Purpose baking flour

2~15.5 oz Bush’s White Northern Beans

1/2~ Onion Chopped

2~ Cloves of Garlic Chopped

Extra Virgin Olive Oil

1 cup milk

3 Cups water

1 Teaspoon Cumin

1 Tablespoon Chicken Base

In a stock pot heat olive oil. Add and Saute onions and garlic.

Add ground chicken and cook through until you see no more pink. Season with some salt pepper and the cumin.

Add flour and get a roux going with the onions garlic and chicken add your chicken base. Mix well.

Now add your cans of beans, water and milk. Put top on pot and let cook for about an hour and a half on medium high heat.

Watch and stir in between.

Serve warm and sprinkle with cheddar cheese and top it off with a little sour cream.

Here’s a quick and easy noodle bowl the kids will love! You could make it with any combo of any protein you like as well as meatless “for my sister and brother” vegans. So simple and almost gourmet, well I think so, what I mean is it tastes thee bomb! Fresh cilantro just gives it an extra kick in the mouth. *side note* Fennel is reported to assist in menstrual cramps and is deemed as a symbol of prosperity in Asian cultures. Yep, two things which are important to me! Try some! 

1 Carrot

1 Fennel

Green onion

Sesame oil

Garlic

6 oz. Chow Mein Noodles

Soy sauce

Brown sugar

Chinese five-spice

Cooked Shrimp (optional; and seriously this dish is still great without it!)

Fresh Cilantro

Boil 2 Quarts of water.

Use a potato peeler and peel your carrot. Cut Fennel length wise. Cut green onion.

Add Sesame oil to a hot pan add carrot, fennel. Let the veggies brown and toss in oil. Add green onion.

Mix soy sauce, brown sugar, Chinese 5 spice. Whisk well.

At this point add pressed garlic clove to the pan and stir in with veggies good. Turn your heat to medium high and add your soy sauce mixture.

Let everything simmer and get well acquainted.

Drain you chow-mein noodles. Wash in cold water. Chow-mein noodle will get sticky if you skip this step.

Now add your noodle to the pan. If you want shrimp ad your cooked shrimp at this time and toss with noodle, sauce and veggies.

Cop some fresh cilantro and garnish. Enjoy!