Alright, let’s talk about them Italian hot sausages. You know, the kind that makes your mouth water just thinkin’ about ’em. I ain’t no fancy chef or nothin’, but I know good eatin’ when I taste it, and these sausages, well, they’re somethin’ special. First off, you gotta get yourself some good meat. Now, I …
Alright, let’s talk about these here beer battered chicken fingers. I ain’t no fancy chef, ya know, just a regular person who likes to eat good food. And let me tell ya, these chicken fingers, they’re somethin’ else. First off, you gotta get yourself some chicken. Not the whole bird, mind you, unless you wanna …
Alright, let’s talk ’bout makin’ some real good Cajun red beans, the kind that sticks to your ribs and warms your soul, ya hear? This ain’t no fancy stuff, just good eatin’. First off, you gotta get yourself some beans. Not just any beans, mind you. We need dried red kidney beans, about a pound …
Alright, let’s talk about these here chicken cordon bleu bites. I ain’t no fancy chef, ya hear? Just a regular person who likes to eat good food. And these little chicken thingies? They’re mighty good. First off, you gotta get yourself some chicken. Now, don’t go buyin’ no fancy-schmancy stuff. Just plain ol’ chicken breasts, …
Alright, let’s talk about this here old bay and chicken. You know, the kind of food that sticks to your ribs and makes you feel good all over? Yeah, that’s what I’m talkin’ about. What you need for Old Bay Chicken, simple and easy: Chicken, any kind you like. I usually get the whole bird, …
Alright, alright, let’s talk about them frozen garlic knot things, the ones you make in that there air fryer. I ain’t no fancy cook, mind you, but even I can make these, so you probably can too. First off, you gotta get yourself some of them frozen garlic knots. Don’t matter much where you get …
Alright, let’s talk about this here Cha Cha’s White Chicken Chili. I ain’t no fancy chef, ya know? Just a plain ol’ body who likes to eat good food. And this chili, well, it’s somethin’ special. My grandkids, they gobble it up like it’s goin’ outta style, and the grown-ups ain’t complainin’ neither. First thing’s …
Alright, let’s talk about this pulled pork finishing sauce, you know, the stuff you put on that pig meat after you tear it all up. I ain’t no fancy chef or nothin’, but I know what tastes good, and this here sauce, well, it makes that pork sing, y’know? Like a choir in your mouth, …
Well, let me tell you somethin’ ’bout this here mountain tea from Greece. They call it Sideritis, fancy name, huh? Don’t ask me how to say it right, I just call it mountain tea, good enough for me. Now, this ain’t your regular Lipton, mind you. This stuff grows right up there in the mountains, …
Alright, let’s talk about this here “buffalo mayo,” or whatever the young folks are callin’ it these days. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen, kinda sorta. What is this Buffalo Mayo Anyways? Now, from what I gather, this buffalo mayo stuff is like …