Pineapple Cough Syrup

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 17, 2023

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Tis the season, cough, cough, hack, hack. If only there was an all natural cough syrup that actually worked.

This recipe is adapted from one of my favorite food bloggers, The View from Great Island, who writes wonderful content.

It's soothing, refreshing, and the enzymes from the pineapple, the healing properties of ginger and the calming effects of honey will help chase away that nasty cough.  And did I mention that it actually tastes good, unlike the chemical laden cough syrups we buy from the pharmacy.

* 4 cups, approximately 4 slices, of fresh pineapple, peel removed, but core intact. 
* 2 Tbsp honey
* 1/2 tsp cayenne pepper, you can omit this but it gives it extra zip
* a thumb sized piece of fresh ginger, peeled and chopped
* juice of 2 lemons

Blend all ingredients in your blender and store in the refrigerator.  It keeps for up to two weeks,  just use as needed.

Feel better soon ~ Jan

Skillet Apple Pie

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 15, 2023
Print Friendly and PDF This pie is adapted by a recipe from Trisha Yearwood. It's so easy, goes together in minutes, but her recipe didn't have enough apples, so I doubled it to two cans and simmered them a bit before putting in the pie shell and baking it. Seriously yummy with little effort. 

 4 tablespoons unsalted butter (1/2 stick) 
1/2 cup light brown sugar 
2 refrigerated rolled pie crusts, such as Pillsbury 
Two 21-ounce cans apple pie filling, simmered for a few minutes
2 teaspoons cinnamon sugar 1 tablespoon for melted butter for top. 


Melt the 1/2 stick of butter in a 9-inch cast iron skillet. Then add the brown sugar and melt them together on medium heat, about 2 minutes. Add the apple pie filling, remove from the heat and set aside while preparing the crust.  

Unroll the crusts and put one in the bottom of the black iron skillet.  Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the 1 tablespoon of the melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. 

Cut vents in the middle of the pie. Bake for 30 - 35 minutes or until golden brown.

Serve warm with a scoop of vanilla ice cream.


by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 11, 2023

Who says you don't have time to make soup?  Just dump, heat and eat.  It doesn't get easier than this and it's really good soup.  Bonus points for being under 200 calories per serving, too without the optional toppings...

Servings: 8


1 can petite diced tomatoes, 15 ounces (if you want more kick swap this out for a 15 ounce can of Rotel Tomatoes)

1 bag frozen corn, 15 ounces

1 can Black Beans, rinsed and drained,  15 ounces

1 can Pinto Beans, rinsed and drained, 15 ounces

1 can Cream of Chicken Soup 10 ¾ ounce

1 can Chicken, I don't drain mine, I put in the broth) 12 ounces

1 can Green Enchilada Sauce 10 ounces

1 can Chicken Broth 15 ounces

1 Packet of Old El Paso Taco Seasoning

Optional Toppings:

Green Onions

Grated Mexican Cheese

Sliced Olives 

Diced Avocado 

Sour Cream

Tortilla Strips

Lime Wedges

In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.

Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.

You can also put this in the slow cooker for a couple of hours on low

Nashville HOT Honey Chicken

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 08, 2023

Hot chicken  is an institution here in Nashville and here's a great variation with the addition of hot honey.  Hot honey, if you've never had it is amazing.  This recipe is baked not fried, it's easy and more calorie friendly...


6 cups Panko Crumbs, you can substitute cornflake crumbs or bread crumbs, but nothing beats the crunch of Panko in my opinion
1/3 cup grated parmesan cheese
1 teaspoons paprika,  smoked paprika is best
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 large eggs, beaten
3 tablespoons Frank's Red Hot Sauce, there are so many other hot sauces out there you just can't beat  Frank's 
2 pounds chicken, I prefer boneless breasts, some people like thighs


There are options here.  Go slow, taste and if you need more heat add it.  It's much easier to add heat than it is to take it away.

1/2 cup honey
2-3 tablespoons Frank's Red Hot Sauce
1-3 teaspoons cayenne pepper, go easy with this it gets hot really fast
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.

In a food processor, combine the crumbs, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse this mixture until you have the desired crumb consistency

Beat the eggs in a bowl, take a deep breath and add the hot sauce and chicken, and toss well to coat.

Dredge the chicken through the crumbs, I prefer doing this in a plastic zip lock bag so you get everything coated.. Place on the prepared baking sheet. You can do a double dip if you want more coating, just repeat the process,  dip the chicken back through the eggs, then the crumbs.  You may need more crumbs if you double dip.  Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until chicken is crisp and reads an internal degrees of 160 with a probe thermometer.

While the chicken is baking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

Taste once, taste twice, and taste once again for preferred heat.

Drizzle the warm sauce over the chicken.   If it cools and gets thick before you drizzle, just warm a bit.