This is one of my favorite recipes to make after grilling chicken.  I always save a few pieces back or add some to the grill specifically for this recipe. Remember, you can freeze the chicken for another day. If you don't have grilled/BBQ'd chicken available, you can use your spices to capture a similar flavor.  You be the judge of how much of each item you wish to use depending on the servings. My recipe will serve approximately 4 folks.


1-1 1/2 cups chopped chicken meat (BBQ is best)
4 cups chicken broth, organic
1 cup medium onion, chopped
1/2 cup sweet pepper, sliced or chopped
1 cup potatoes, cubed about 1/2 inch
1 cup fresh, frozen or cooked corn (white or organic)
2 cloves garlic, sliced
1 14-oz can cannelini beans (white kidney beans)
Salt to taste (use smoked salt for added flavor)
1/4 to 1/2 tsp red pepper flakes
1 Tbls butter, organic
2 Tbls olive oil
1 tsp cumin powder
1/2 tsp smoked paprika
1 tsp chipotle chili powder

This may be cooked in an Instant Pot (IP) or regular pot on the stove.


1. In the IP or large pot, add butter and oil and saute onions, peppers, and garlic for about 5 minutes.
2. Add spices, potatoes, chicken meat, beans, corn, broth and salt.
3. In the IP, cook under pressure for approximately 8 minutes.  Use the Natural Release method.  In a pot, cook for approximately 30 minutes over medium heat. Check for flavor and tenderness of potatoes.  Add more spices as desired.


Mix all the ingredients together in large bowl.  Add chicken and allow to sit covered in the refrigerator for a few hours. The amount you make will be determined by the amount of meat you are marinating.

Juice of 2 lemons (I sometimes add a dash of Balsamic Vinegar)
Garlic or garlic granules
Olive oil
Costco Brand (Kirkland) No Salt Seasoning or add basil, thyme, sage


This is a terrific dish that I came up with at the last minute one afternoon.  It seems I'm usually doing this, but many times those are my best meals. The chicken, red peppers (long, sweet, red roasting peppers are best), sliced sweet onion and fresh garlic make this dish outstanding.  It can be served over rice, baked potato, pasta or a slice of toast.  You can actually eat it plain or on a bed of lettuce. Your taste buds will thank you!


Use chicken thighs and/or breasts, skin on is best for added flavor (one piece per person)
Olive oil, for bottom of pan and to lightly drizzle on chicken, best quality
salt, best quality
smoked paprika
granulated garlic
McCormick Chipotle pepper (spicy)
Balsamic Vinegar (I use Publix Greenwise Brand because it is sweeter than most)


1. In a baking pan coated in olive oil, place chicken pieces with small amount of room between each.
2. Drizzle balsamic vinegar over chicken and add spices and salt according to taste. The chipotle pepper is spicy, but I use a lot.  LOL
3. Drizzle chicken pieces with olive oil.
4. Bake at 375 degrees for 45 minutes or until chicken is well done and coating is dark, but not burned. Set aside to cool and debone.


1 long, sweet, red roasting pepper or other thin skinned pepper of your choice, chopped to bite-sized pieces.
1 large sweet onion, chopped to bite-sized pieces or strips
6 or 7 garlic cloves, sliced lengthwise
3 or 4 Tbls olive oil, best quality
salt, best quality


1. Add olive oil to bottom of skillet.
2. Add all veggies and salt.
3. On high heat, stir fry veggies just until they begin to brown, then turn heat down to medium low and slow cook until they are well done. Will take several minutes.
4.  Add pan drippings from chicken and stir until mixed.
5.  Debone chicken and add bite-size pieces to mixture.
6.  Re-warm chicken and vegetables and serve over your choice as mentioned above.

Note: I chop the chicken skin into small pieces and add to the mixture.  This skin has all the spices on it and if small enough, it won't be noticed by those who are afraid to eat the skin.  LOL


I LOVE DESSERT!  But, I don't want it too sweet and heavy, especially when the temperature is rising outside.  So, I tried to come up with a simple, healthy, refreshing and yummy dessert to make my sweet tooth settle down.  Here are the ingredients.  I added my ideas; you can add yours.

In a large dessert bowl add the following:

1 cup frozen fruit. I'm partial to mangos, but you can use your favorite cut into bite-sized pieces.
1/4 cup heavy cream poured over the frozen fruit. It will adhere to the fruit making it taste like ice cream.
1/4 cup +/- REAL maple syrup
3 large spoonfuls of Organic Greek Yogurt, plain
Small handful of roasted or raw nuts, chopped to your liking
2 Tbls Cacao Nibs

Grab a spoon and enjoy!


Literally for years I have been trying to find a recipe for this cookie.  I found one that was close, so I decided to experiment and here it is, my heart's desire.  If you like salted caramel, chocolate chips and a chewy texture and crispy edge, here is your cookie. Note: Don't skimp on the coconut sugar. Coconut sugar + butter makes the caramel flavor.


Portions in brackets [ ] are 1/2 recipe.  Full recipe makes approximately 4 dozen cookies using a candy scoop. They will be about 2-1/2 inches in diameter after baking.

[1/2 cup + 2 Tbls]    1-1/4 cup coconut sugar 
[1/2 tsp]        1 tsp salt, good quality
[1/4 cup]       1/2 cup butter, organic, softened
[1 tsp]           1 tsp vanilla extract
[1/4 to 1/2 tsp]       1/2 tsp almond extract
[1/2 cup + 2 Tbls]    1-1/4 cup all-purpose flour, organic
[1/4 tsp]       1/2 tsp baking SODA
[2 oz.]          4 oz. Lily's milk chocolate chips, or equivalent in another brand
[2 oz.]          4 oz. Lily's semi-sweet chocolate chips, or equivalent in another brand


*Prepare two cookie sheets covered in parchment paper.  I used three sheets of paper so that I could take the paper off the cookie sheet when a batch was done and cool the cookies on the counter leaving the pan available for the next batch.

1. In a (medium) or large bowl, mix together sugar, butter, salt and extracts until well blended. 
2. Add flour and baking SODA.  Mix well.
3. Blend in chocolate chips.
4. Refrigerate for 30 minutes or overnight. 
5. Pre-heat oven to 350 degrees.
6. Scoop dough with 4" between cookies onto a parchment covered cookie sheet. Leave about 2 inches from the sides of the pan.
7. Bake 10 to 15 minutes.  Mine were done in 10 minutes, so you will have to watch them closely.  Edges should be brown and middle cooked, but not brown like the edges.  
8. Cool completely before removing them from the pan. See *note* above.