Archive for January, 2018

Zoodle Zuchinni

Posted on: January 31st, 2018 by admin No Comments

4-6 Med Sized Zucchini

6 TLBS Virgin Olive Oil

1/2 Cup Yankee Lemon Rub

1/2 tsp salt and pepper

2 Cloves Minced Garlic


Zoodle 4-6 Med Sized Zucchini and place in a big zip lock bag. Add 4 TLBS of Virgin Olive Oil , 1/2 cup of Yankee Lemon Rub and 1/2 tsp of salt and pepper. Seal and shake well.

In a frying pan heat 2 TLBS of Olive Oil with 2 cloves of minced garlic over med heat for 2 minutes.

Add in Zucchini and saute for 6 minutes.

Serve with entree

Serves 4


Thank you Leslie Sharpe for this wonderful side dish




Yankee Peach Cheddar, Broccoli and Chicken Skillet

Posted on: January 31st, 2018 by admin No Comments

2-3 med . boneless skinless chicken breast (cubed)

2 TLBS Olive Oil

1 small onion finely chopped

2 cloves minced garlic

1/2 tsp Dried Oregano

8 oz. of pasta (we like bow tie)

1 2/3 cups of Chicken Stock

2 3/4 cups water (divided)

8 oz. Broccoli Florets , chopped

1/2 cup heavy cream

1 cup cheddar cheese

2 TLBS Yankee Peach Rub

Heat 1 TLBS of oil in a very large skillet. Add chicken cubesand cook until chicken is golden brown on both sides and almost cooked through. Remove chicken from pan and set a side. In that same pan, add another TLBS of olive oil  and cook the onions for several minutes until they are translucent. Add 1 2/3 cups chicken stock and 2 cups of water, along with the minced garlic and oregano. Stir in pasta and bring to a boil. cook for about 12-15 minutes until most of the liquid is absorbed into the pasta. Add in broccoli, 2/3 cups of water and cover, reducing heat and simmer for about 5 minutes until the broccoli is tender. Then add in cooked chicken, 1/2 cup of heavy cream,cheddar cheese and increase the heatto med. high, while continuously string until the cheese starts to melt. add 2 TLBS Yankee Peach Rub and let stir until sauce, cheese mixture thickens.

Serves 4 enjoy


Apple Cornbread Stuffed Pork Chops

Posted on: January 22nd, 2018 by admin No Comments

2 TBLS Olive Oil

1 lb pork sausage

1 medium onion – diced

1 medium green pepper – diced

Chicken broth

1 tsp salt

1 tsp pepper

Sweet Carol Swine Apple Cornbread

6 pork chops (bone-in or boneless)


Prepare cornbread per instructions at least 2 hours before making stuffing


Brown pork sausage in olive oil, add peppers/onions to sausage and saute’ for 5 minutes over medium heat

While sauteing peppers/onions cut half of the cornbread into small cubes and place in medium bowl; add pepper/onions/sausage mixture to cornbread – depending how you like your stuffing (dry or wet) add broth and mix (I started with aS ½ cup of broth)

Season with salt & pepper and brown pork chops in the same frying pan for about 6 minutes a side for ¾” thick chops; remove to baking sheet.  To the pork chop pan, add ½ cup chicken broth and scrap up all the goodness.

Spoon stuffing onto pork chops and spoon pan drippings over stuffing


Bake at 350 degrees for about 25 minutes…pair with a tossed salad or your favorite vegetable….ENJOY!


(for a more apple flavor, sprinkle Sweet Carol Swine Yankee Apple Rub on your pork chops before browning, YUM)


Thank you Leslie Sharpe