6 chicken thighs
1 cup paprika, plus 2 tbsp
1/2 cup sugar
1 cup Italian dressing
Salt and pepper to taste
3 tbsp dried basil or favorite dried herb
1 tbsp minced garlic
3 tbsp butter
Canola oil
Preheat oven to 350
1. In a ziplock bag add chicken thighs, Italian dressing, sugar and 1 cup paprika.  Let sit in refrigerator for 1 hour or overnight.
2.  Remove chicken from marinade, pat dry and discard marinade.
3. Preheat a non-stick skillet with one tbsp oil.
4. Season chicken with salt, pepper and dried herbs.
5.  Sear in pan for 4-5 minutes per side to develop color and a crust.
6. Transfer to oven and cook until internal temp reaches 165.
7. Take out of oven and place over medium heat.
8. Add butter, garlic and paprika.  Baste in butter for 1 minute to finish.
9.  Serve with red beans and rice.



  • 1 cup basmati rice
  • 1 tablespoon vegetable oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Cajun seasoning, salt-free
  • 3 (15-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
  5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
  6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
  7. Serve immediately, topped with rice and garnished with parsley, if desired.






  • 1 pkg tropical punch kool-aid
  • 1 bottle red wine (i prefer cabernet)
  • ·1 cup apple juice
  • 1green apple, sliced
  • 1red apple, sliced
  • 1/4sugar
    Sprite (optional)


    1. In a pitcher, dump in entire contents of Kool-Aid packet and about 1/2 cup of sugar and melt down with warm water and stir. Fill the pitcher about 1/4 of the way with cool water

    2. Add half the bottle of red wine and then the rest of the pitcher with apple juice. (Be sure to taste test along the way since we all prefer different levels of sweetness and alcohol.) If it seems too strong, add water.

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