Organic/natural ingredients taste best.

This is THE BEST corn bread to go with any of your soup ’n stew meals or appetizers or just to have for a healthy snack. Warmed with butter or eaten cold it’s sensational. Sooo easy to make! Sooo delicious!

The South never tasted soooo gooood! Serves 8-12



You’ll need:

1-1/2 Cups Yellow Corn Meal
2/3 Cup Unbleached White Flour
2 teaspoons Baking Powder
1 teaspoon Sea Salt
3/4 teaspoon Baking Soda
1/2 Cup PLUS 2 Tablespoons Organic Sugar
3 Whole separated Eggs
1-1/3 Cups Buttermilk
1/4 Cup Butter

NOTE: Here you can choose to mix ‘n match organic sugars: using organic cane sugar as the larger amount and make up for the rest with organic brown, Sucanat™, or any other one you like keeping the measurement the same unless you love sweet. Experiment. I still do. If you don’t want to double the recipe, but you want a bigger bread, add a little more of everything with an extra separated egg so that one extra whipped egg white keeps it lite. You can also add a touch of dried fruits and/or frozen, organic veggies — just not ones that are very watery, i.e. raw zucchini.

450 degree oven for about 25-30 minutes
12” Cast Iron Skillet
Electric Mixer w/ whisk
2 Large Mixing Bowls
Strainer for sifting

To prepare:

Preheat oven at 450 degrees with rack in middle shelf. Measure and resift 3 times first 6 ingredients into large mixing bowl. Set aside. Pour measured buttermilk into small mixing bowl. Add beaten egg yolks and mix together. Heat cast iron skillet in oven for 7-10 minutes. Meanwhile beat egg whites. Make well and add milk & egg mixture. Mix well. Put butter into heated skillet and rotate skillet until well greased all around and butter is melted. Pour melted butter into mixture and mix well. Fold in beaten egg whites and turn batter immediately into greased hot skillet. Bake in hot oven 25-30 minutes. Serve and enjoy any which way you want to. Don’t expect any leftovers.

Organic/natural ingredients taste best.

Serves 6-8+

— you will want to double this one for seconds all around.

It hits the spot for a
chili night.

(yes, pun intended)

You’ll need:

4 Tablespoons Extra Virgin Olive Oil
1-1/2-2 Pounds +/- cut into 3/4“ chunks Chicken (or Turkey)
1 Small Package Organic Frozen (your choice) — defrosted Mixed Veggies
1 Small Package Organic Frozen & unsweetened — defrosted Corn Niblets
1 Medium diced Onion
5 Cloves Garlic or to your taste, mashed ‘n minced
3 teaspoons dried Oregano
1+ Tablespoon dried Cumin or to taste
2-3 Jalapenos Ribs & seeds partially, all, or none removed
You decide the heat level: more ribs ‘n seeds, more heat
Use hotter chilies if you prefer even more heat
1 teaspoon fresh squeezed Lemon Juice
1 28-oz. can Crushed Tomatoes or 3-4 Cups fresh
3+ Cups Organic Chicken Broth depends on how thick you like it
1 Can – Black Beans 15-ounces drained
1 Can – Pinto Beans 15 ounces drained
1 Can Kidney Beans – 15 ounces drained
1 Cup Cilantro chopped or to your taste (I love it so I use a lot)
1-1/2 teaspoons Black Pepper
1-1/2 teaspoons Sea Salt

On-the-side: lime wedges, sour cream, avocado slices with one big crusty whole wheat or sourdough artisan bread or a pile of warm pan toasted tortillas

Large, heavy porcelain/cast iron or stainless steel pot & lid is best
About one hour cooking time

NOTE: I recommend using latex gloves when handling hot peppers

To prepare:

Heat oil in pot on low/medium heat. Sauté onion and garlic till they are aromatic, a few minutes. Add chicken chunks and continue sautéing for a few minutes. Mix in veggies and niblets and cook on medium heat for a few minutes. Add oregano, cumin, jalapenos and mix through. Add tomatoes with juice, chicken broth, lemon juice, all beans, salt & pepper. Bring heat down to simmer for 45 minutes. Add cilantro and adjust flavors to your taste. Simmer 15 minutes more. Serve with the sides. S-mokin’!

Organic/natural ingredients taste best.

Serves 6-8

A salad side is all you might want to round off this easy-to-make delight for your family & kids.

Looks like a lot but it’s not. Not much time? Refrigerate and make later.

You’ll need:

1 Cup Wild Rice
2 Cups Water or Organic Chicken Broth
1/2 teaspoon Salt

1 Medium finely diced Onion
1 Stalk finely diced Celery
2 Cups shredded Zucchini, about 2 medium
1 Cup Corn Niblets (frozen or fresh unsweetened)
3+ Tablespoons Pure Olive Oil (light)
Juice of 1/2 Lemon
2 teaspoons Dried Basil
2 teaspoons Dried Marjoram
1 Tablespoon fresh Parsley, finely chopped
1/4 Cup grated Parmesan (sweet) OR Romano (tangy)
1/2 – 3/4 teaspoon Pure Honey
Salt & Pepper
Cayenne Pepper, Pinch
1 Rounded Tablespoon Organic Cane or Brown Sugar
Sweet Paprika or Spanish for more heat
Cinnamon
About 3/4 Cup Organic Chicken Broth or till thin layer in baking dish
8 Bone-in and skin-on whole chicken leg quarters, salt rubbed and washed

*NOTE: You can add golden raisins or dried cranberries for a more complex taste layer. Even some wine. Experiment with white or medium bodied red. I left out garlic from this one, but, of course put it in to your taste if you want. Make it and then make it yours.

400 degree oven
Baking time: About 1-1/2 hours or until juice is clear from leg/thigh joint
One medium saucepan w/ cover
One heavy skillet (NOT nonstick)
One large mixing bowl
Glass or heavy ceramic/cast iron baking dish oiled, sprinkled with salt, pepper, paprika.
Aluminum Foil

To prepare:

Preheat oven. Wash wild rice through a strainer and turn into a medium saucepan over medium heat. Stir/roast rice till dry and aromatic. Before adding water/broth run sides and bottom of saucepan under cold water tilting away from running water going around outside of pan only. This cools pan and prevents splattering when you add water/broth to rice. Add water/broth and salt. Cover. Bring to boil then turn down to simmer for about 45 minutes till rice is slightly al dente. When done turn out into large bowl to cool.

While rice is cooking heat 2 Tablespoons olive oil in heavy skillet on medium heat. Add onion and celery and sauté till onions are translucent about 5 minutes. Add zucchini and nibblets and sauté additional few minutes with pinch of salt adding more oil if necessary. Remove from heat and turn mixture into bowl. Add next nine ingredients adjusting to your taste, and mix thoroughly. When rice is cooled, add to veggie mix and allow to cool until you can handle it. Carefully insert fingers between skin and meat of each leg gently opening up a pocket as far down the leg as you can go. Fill each pocket with rice mixture pushing it back gently under the skin being careful not to tear it. As each leg is filled place in baking dish. When dish is filled, brush each leg with olive oil, top with salt, pepper, paprika, a very light sprinkling of sugar and cinnamon. Add chicken broth and cover. Bake 45 minutes. Uncover and bake additional 15-20+ minutes. Skins should be browned and crunchy. Leg/thigh joint juice should be clear. Serve with salad for a scrumptious one plate meal!