Homemade Chicken Gravy

Yield: 3 cups                                                           Prep and Cook Time: 25 minutes


  • 1 cup water
  • 2 cups chicken stock
  • 3 tbsp flour
  • 1 packet powdered chicken, bouillon
  • salt and pepper for taste


  1. Add first four items on the list above into a pot and let cook on medium-high heat, stirring occasionally until slightly thick, about 5 minutes.  Then, lower heat to medium-low and let cook (uncovered) for 20 minutes. Stir the gravy from time to time to avoid burning.
  2. Add salt and pepper for taste.
  3. Happy Eating!

Note: The consistency of your gravy depends on how long you cook it. This gravy goes great on mash potatoes, country fried chicken and/or biscuits.



French Onion Soup

Yield: 4-8 servings          Prep and Cooking Time: 2 hours


  • 2 lbs onions, (preferably vidalia onions) sliced
  • 6 tbsp butter
  • 1 1/2 tbsp olive oil
  • 1 tsp granulated sugar
  • 2 tbsp all purpose flour
  • 1 1/4 sherry wine
  • 32 oz or 5 cups beef broth
  • 1 lb gruyere cheese or swiss cheese
  • 1 loaf french bread
  • 3 oz parmesan cheese
  • salt and pepper for taste


Crostinins2.JPGFrench Onion Soup3.JPG


  1. Preheat oven to 350ºF
  2. Cut the french loaf in 3/4 inch diagonal cuts and place on sheet pan. Add salt, pepper and parmesan cheese (see photo above).  Place in oven and bake crostinis until brown and crispy, about 5 minutes. Remove and set aside to cool.
  3. In a shallow pot on medium-high heat, add the butter, olive oil, sugar and onions and let cook until caramelized (brown) uncovered stirring occasionally. It will take up to 1 hour to cook and caramelize the onions.
  4. Once caramelized, add the flour (sprinkle it to avoid clumping), stir until completely combined. Begin to add the sherry and broth, let cook another 30 minutes until it thickens on medium-low heat.
  5. Using a ladle, begin to add the onion soup in shallow (oven proof) bowls or ramekins. Place them on a sheet pan then add the gruyere cheese or swiss cheese on top and place in oven until the cheese is completely melted.  Place 2 slices of parmesan crostinis on top and serve.
  6. Happy Eating!

NOTE: If you don’t feel comfortable adding the flour as is, you can create a flurry by adding a bit of the sherry wine or beef broth in a cup then add the flour and whisk until the flour is dissolved.

Creamy Stove Top Broccoli, Macaroni and Cheese

Yield: 8-10 servings                              Cooking Time:  30 minutes        Prep Time: 15 minutes


  • 1 box (1 lb) elbow pasta
  • 3 tbsps butter
  • 3 celery stalks
  • 1 medium onion
  • 2 bushes (4 cups) broccoli
  • 4 cups extra sharp cheddar cheese
  • 2 cups monterrey jack cheese
  • 1 cup parmesan cheese
  • 2 cups milk, whole
  • 1 1/2 cup vegetable, chicken or beef broth
  • 1 cup heavy cream or half and half
  • salt and pepper for tasting

Topping (optional):

  • 1/2 cup breadcrumb
  • 1 cup parmesan cheese


  1. Cook the pasta according to package instructions.
  2. Cut the celery and onions into small dice and set aside.  Remove the stalks from the broccoli and break them up into small florets.
  3. In a large pot, add the butter on medium heat.  Add the onions, celery and broccoli. Let cook stirring occasionally until soft.
  4. Add the milk, broth and heavy cream, or half and half, and stir.  Then, add the cheeses, stir, and add salt and pepper for taste.
  5. Serve as is or add the breadcrumb/parmesan topping and place in oven at 350º F for 20 minutes or until golden brown (see photo below).Baked Mac and Cheese.jpg

NOTE: Most people use processed cheese to make this dish, however, I prefer to use real cheeses for a healthier meal.