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Vegetarian Chili


  • 1 (12 oz.) package frozen burger-style crumbles
  • 2 (15 oz.) cans black beans, rinsed and drained
  • 2 (15 oz.) cans dark red kidney beans
  • 1 (15 oz.) can light red kidney beans
  • 5 onions, chopped
  • 3 tablespoons chili powder
  • 1 1/2 tbsp ground cumin
  • 1 tbsp. garlic powder
  • 2 bay leaves
  • salt and pepper to taste

Combine meat substitue, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper in a large pot. Bring to a simmer and cover. Let ingredients simmer for at least 1 hour before serving.


Ken’s take on Brunswick Stew


  • 2 whole rotisserie chickens
  • 2 cups chicken stock or broth
  • 1/2 large chopped or pureed onion
  • 16 oz canned whole kernel yellow corn
  • 1 large can (28 oz) crushed tomatoes
  • 1/2 bottle of BBQ sauce-I only use Stubbs Honey Pecan for Brunswick stew
  • 2 tbsp butter
  • 2 tbsp cider vinegar
  • 3 tbsp liquid smoke
  • Salt and Pepper to tasted


1. Pull chicken meat from bone, no skin and set aside

2. Add onions to crockpot then chicken. Add all other ingredients starting with chicken stock, make sure to drain corn before adding. 

3. Stir until well mixed and set on low for 7 hours or more. Stir occasionally (unless you’re at work, lol)

4. Stir before serving. Add some heat to individual servings if you want. I like Texas Pete because it adds heat without adding different flavor to stew.

5. Serve hot.

*Note-You could use pulled pork BBQ in place of the chicken, but that’s a whole ‘nother recipe…

Seafood Fettuccine with Alfredo Sauce


  •  1 (16 oz) package dry fettuccine noodles
  •  1 1/2 tbsp butter or margarine
  •  1 cup chopped green onions
  •  4 garlic cloves, peeled and minced
  •  1 lb medium shrimp – peeled and deveined
  •  1 lb sea scallops
  •  2 cups half-and-half cream
  •  1 cup freshly grated Parmesan cheese
  •  salt and pepper to taste
  •  2 tbsp cornstarch *optional


1. Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or

    until al dente; drain.

2. Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and

    cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more.

    Reduce heat to medium-low.

3. Pour half-and-half, salt and pepper into the pan and bring to a simmer, stirring constantly.

    Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue

    stirring another minute. Remove from heat.

4. Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese,

    and serve.


* If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood,

  be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce

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