Creamed Chicken in Biscuit Bowls

Comfort food at its best!

Creamed Chicken in Biscuit Bowls:

2 TB Butter

1/2 Cup Chopped Onion

1/2 Cup Chopped Celery

1/2 Cup Sliced Mushrooms

1 Can Cream of Chicken Soup

1/2 Cup Milk

1/4 TS tarragon

1 Cup Grated Cheese

2 1/2 Cup Chopped Chicken

1 Can Biscuits

~Melt butter and sauté first three ingredients. Whisk in soup, tarragon, and milk, cook three to four minutes. Add cheese and stir until melted. Add Chicken and cook for ten more minutes. For biscuit bowls: coat outside of small oven safe bowls with cooking spray and mold biscuits around them. Bake with the biscuit side up for 16 to 18 minutes at 350 degrees. Fill bowls with chicken mixture.


Crispy Mustard Chicken

Crispy Mustard Chicken:

3 Slices Dry Bread

1/4 Cup Dijon Mustard

2 TS Lime Juice

1 Large Clove Garlic, Minced

4 Skinless Chicken Legs

2 TB Olive Oil

~Pre-heat oven to 400 degrees. Pulse bread in food processor until crumbly. Combine mustard, lime, and garlic. Season chicken and dip in mixture then roll in breadcrumbs. Place chicken on a baking sheet and drizzle with oil. Roast for 30 minutes and check for doneness.  This dish is great served over orzo, or with rice (I prefer Carolina Gold Rice) and roasted broccoli.

Country French Chicken Skillet

Country French Chicken Skillet:

2 Tablespoons Butter

4 Boneless, Skinless Chicken Breasts

1 Cup Water

1 Package Knorr Recipe Classics Veggie Soup Mix

¼ Teaspoon Dill Weed

½ Cup Sour Cream

~Brown chicken in butter over medium high heat. Stir in water, recipe mix, and dill weed. Bring to boil, reduce heat and simmer, covered until chicken is done. Remove chicken and keep warm. Remove skillet from heat and stir in sour cream then spoon sauce over chicken. Serve (if desired) over noodles. I like to serve this with home-canned green beans (recipe coming soon!).

Parmesan Crusted Chicken

Parmesan Crusted Chicken:

½ Cup Mayonnaise

¼ Cup Grated Parmesan Cheese

4 Boneless, Skinless Chicken Breasts

4 Teaspoons Italian Breadcrumbs

~Preheat oven to 435 degrees. Combine mayonnaise and cheese and spread on chicken. Sprinkle breadcrumbs over chicken and bake for 20 minutes. It goes well with couscous, quinoa, or your favorite pilaf (my recipe coming soon!) and any green veggie or salad!

Deviled Chicken

This was invented by a dear friend, Roy Lockett.  Roy puts Tony’s on everythign!

Deviled Chicken:

3 Chicken Breasts

Tony’s Seasoning

1/2 Stick Butter, Melted

2 TS Mustard

2 TS Apple Cider Vinegar

2 TB Mayonnaise

~Pre-heat oven to 375 degrees. Lightly spray a dish with cooking spray and place chicken inside. Lightly sprinkle the chicken with Tony’s. Combine remaining ingredients and pour over chicken. Bake for 35 minutes.

Mom’s Mustard Tarragon Chicken

This is my Mom’s signature dish…super yummy!

Mom’s Mustard Tarragon Chicken:

4 TB Butter

1/2 TS Cayenne Pepper

3/4 TS Dried Tarragon

1 TB Dijon Mustard

2 Skinless, Boneless, Chicken Breasts

1 TS Balsamic Vinegar

Chardonnay To Taste (Optional)

~Heat oven to 375 degrees. Melt butter and whisk in mustard until well combined. Add the remaining ingredients. Place chicken in pan coated with cooking spray and pour sauce over. Bake uncovered for 25 minutes. Serve with cheddar cheese on top. I love to pair this with Rice Pilaf (chicken flavor) and canned green beans.

The Best Salmon Recipe EVER!

This is our favorite salmon recipe!

Barbequed Salmon

1 TB Melted Butter

1 TB Honey

1 TB Firmly Packed Brown Sugar

2 TB Soy Sauce

3 TB Dijon Mustard

1 TB Olive Oil

1 TS Minced Fresh Ginger Root

1 Salmon Filet

Lime Slices

Whole Chives


~ Combine ingredients except for chives and marinate salmon filet for 1-3 hours in refrigerator with lime slices on top. Make a boat out of foil to contain salmon and place salmon in it skin side down. Place on grill and cook until Salmon starts flaking in thickest part.  I have also broiled this and done it stove top! We like it over grits and with roasted asparagus.

CrockPot Honey Chicken

Crock Pot Honey Chicken


  • 4 boneless, skinless chicken breasts
  • 1 small onion, diced
  • 1 C honey
  • 1/2 C soy sauce (I use Bragg’s Liquid Aminos instead)
  • 1/4 C ketchup
  • 3 cloves garlic, minced
  • 2 TB olive oil
  • 1/2 TS red pepper flakes
  • sea salt and freshly ground white pepper to taste
  • black and white Benne seeds (sesame seeds) for garnish


Turn crockpot on low.  Place chicken breasts at the bottom of the crockpot.  Mix remaining ingredients together and pour over chicken.  Put lid on crockpot and cook for 3-4 hours for thawed chicken breasts, or 6-8 hours for frozen chicken breasts.  Garnish with Benne seeds and serve with Carolina Gold Rice. Enjoy! (note: the original recipe is from Erica at:, but as usual I added a few touches to make it “clean eating.”)


She was built in 1911. A cradle for someone’s hopes and dreams.

A house that became a home, that now embraces us.

She holds our dreams and echoes with the sounds of little feet.

She is not grand or ostentatious; she has a quiet, almost demure beauty.

She possesses the warmth and quirkiness that only an older home can have.

A home, whose walls have absorbed the personalities of those who came before.

Absorbed their memories, their happiness and resonates with their love.

I’m not speaking of ghosts, but our homes are

 where we express ourselves,creatively, lovingly and uniquely and she exudes that.

She is a happy house, a blessed house and a quirky house.

She was a package deal, but just as he was perfect for me,

she shows herself daily as a perfect fit.

She has a name. Her name is Hope.