Salsa Chicken

Basically, you take your chicken breasts - however many you want to make, cover them with with salsa and put in the oven for about 30 minutes (uncovered) at 350 degrees. Once your 30 minutes is up (a bit longer if the breasts are thicker) take out and sprinkle with cheddar cheese. Bake 5 more minutes or until cheese is melted.

Think about the posibilites with this one. Regular salsa, fruit salsa, etc.

When I made this, I used a pineapple/peach salsa, topped it with mozzerella cheese (which next time I would leave off) and rice. Tasted exactly like sweet/sour chicken from a Chinese take-out - without any of the fried chicken.

Tell me, what combos would you come up with?

Salsa Chicken

Basically, you take your chicken breasts - however many you want to make, cover them with with salsa and put in the oven for about 30 minutes (uncovered) at 350 degrees. Once your 30 minutes is up (a bit longer if the breasts are thicker) take out and sprinkle with cheddar cheese. Bake 5 more minutes or until cheese is melted.

Think about the posibilites with this one. Regular salsa, fruit salsa, etc.

When I made this, I used a pineapple/peach salsa, topped it with mozzerella cheese (which next time I would leave off) and rice. Tasted exactly like sweet/sour chicken from a Chinese take-out - without any of the fried chicken.

Tell me, what combos would you come up with?

Paula Deen's Buttermilk Pie

I purchased Paula Deen's Best Dishes (summer 2010) for this recipe, and it was worth it!

1 1/4 C sugar
1/4 C butter, melted
3 large eggs, lightly beaten
1 Tbsp all-purpose flour
1/2 C whole buttermilk
1 tsp vanilla extract
1 unbaked 9-inch pie shell, thawed
Garnish fresh raspberries

Preheat oven to 350

In a large bowl, add sugar, butter, eggs and flour; beat at medium speed with mixer until combined. Stir in buttermilk and vanilla extract. Pour into unbaked pie shell; bake 10 minutes.

Reduce heat to 325 and bake 1 hour, shielding edges after 30-35 minutes to prevent excess browning.

Cool completely on a wire rack. Garnish with fresh raspberries, if desired.

Basic Brisket Rub

Ken and I used this recipe to rub on the brisket. We then let it sit this way for less than 24 hours. He cooked it low and slow in the oven for about 3 hours and then on the smoker for about 5 hours. Absolutely wonderful.


Basic Rub for Basically Fantastic Beef Brisket (from smoker-cooking.com)

3 tablespoons smoked paprika
2 tablespoons black pepper
2 tablespoons tablespoons kosher salt
1 tablespoons granulated sugar
1 tablespoon mild chili powder
1 teaspoon ground cumin


Mix this rub together and season that next smoked brisket to perfection.

Root Beer Sauce

At Christmas, Ken and I made brisket for the first time. We thought we should have some sauces to go along with it. We made this sauce and had some good reviews. However, the funny part of the story was, we didn't have any root beer. So, we used
regular soda and cream soda mix.


Root Beer Sauce - from nola.com

1 two-liter bottle root beer

1 ½ cups apple cider vinegar

½ cup ketchup

¼ cup yellow mustard

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons unsalted butter

In a large saucepan, reduce root beer to 1 cup over medium heat (takes about an hour).

Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt and pepper. Stir well to combine. Simmer 20 minutes. Finish with butter to give the sauce extra body and flavor.

What are your go-to recipes for funerals, etc.

A fried's baby passed away on his birthday. The day he should have joined his momma and daddy in life, his slipped away.
I want to do something for them. What are your go-to recipes?