Deborah and her clan live in Nashville, Tennessee and finely experienced 'a worthy snowfall.' Typically when it snows, eager eaters crave snow cream. The traditional milk, sugar, vanilla, and snow. However, in the Williamson family, the traditional 'out of school due to snow day' treat to beat is Chocolate Gravy and Biscuits. 

There's no breakfast brunch menu item around that could hold a candle to this incredible ooey gooey chocolaty sensation. Just looking at the picture makes my mouth water. BTW: Deborah is my cousin so she knows her way around the kitchen. We love to eat!

How the tradition started....

"We lived in Mississippi, so it didn’t snow very often, but every time it did my Mom made chocolate gravy! This made it a special occasion and one I have carried on in my family!!" Deborah Burnett Williamson

Thanks so much for sharing the recipe. Yum Yum

3/4 cup cocoa
3T all purpose flour
3/4 cup sugar
Whisk these ingredient together in a bowl making sure there are no lumps
2 cups milk added to dry mixture stir
Put into a pot on top of the stove on a medium heat
It is important to stir continuously so that it doesn’t stick to the bottom of the pan.
Stir until it is a thick gravy consistency.
Add in 1T of butter and 1t of vanilla
Pour over biscuits!

Simple recipes that pack a ton of flavor in little bites. ​

This collection of Super Bowl treats couldn't have been assembled without my Aunt Marge. She's my mom's sister and has always been there for me. Even as I work on a website that's keeping me occupied during the pandemic. She's one of those, like my mom, that's always there when I need her. How lucky am I...

Marge serves these little tidbits at family gatherings or a treat for she and David. I have to say, it's a very good spread of food. The vegetables, the meats, the flavors...it's really a perfect Super Bowl feast. 

For any of the recipes, click on one of the links below or go to WKY Table. It's a public group so feel free to scroll through the pages and even join if you want. The only agenda on this page is food. 

Pork Medallions:
https://www.wkycommunityliving.com/food-recipes-cocktails/super-bowl-lv-rocks-with-a-simple-recipe-of-bacon-wrapped-pork-tenderloin
​
​Vegetable Pizza:
​https://www.wkycommunityliving.com/food-recipes-cocktails/a-super-bowl-favorite-for-people-who-dont-like-vegetables-is-simply-delicious

Street Tacos:
https://www.wkycommunityliving.com/food-recipes-cocktails/super-bowl-pork-belly-recipes-sure-to-please-cause-its-cheap-easy-flavorful

Sautéed Shrimp:
https://www.wkycommunityliving.com/food-recipes-cocktails/super-bowl-shrimp-appetizer-or-angel-hair-pasta-topper-thats-simply-delicious

Roasted Okra: Available on WKY Table or here:
"We also like fresh okra. Wash and pat dry. Place on cookie sheet. Drizzle a little olive oil over the top. Sprinkle kosher salt and ground pepper. Mix well and roast in 400 degree oven for 15-20 mins. Yummy, just to eat." Marge

Cowboy Caviar: Available on WKY Table or here:
Can Rotel, 15 oz. can black-eyed peas (drained), can black beans (rinsed and drained), can white Mexican corn, 1/2 diced red onion, 1/2 cup diced green pepper and red pepper. For the dressing: 1/2 cup olive oil, 1/2 fresh squeezed lime, 2 T. Sugar, 1/3 cup vinegar, tsp cumin, salt and pepper to taste, fresh cilantro, pour the mixed dressing over vegetables and refrigerate for several hours. Serve with tortilla chips.
​

Another fabulous recipe from my Aunt Marge. She has so many wonderful combinations and getting these quick and easy 'go to' appetizers will please the whole crew. 

With only two ingredients needed for this Super Bowl sure thing, it's easy on the wallet and time spent in the kitchen. Both translating into more family and game time.

​So, make a quick trip to the grocery with no worries. FYI: She suggests serving with your favorite sauce. I have a two ingredient sauce that will pair nicely with the medallions at the bottom of the recipe. 

Ingredients:
Package of pork tenderloin (comes in pkg. of two)
Bacon

Directions:
Wrap the little pork loins in bacon, nothing else, and either grill or bake in 400 degree oven for 30 minutes. Slice as medallions and serve as an appetizer with favorite condiments and small bread slices. It's easy and really good. 

Dragon Sauce Dip:
1/4 cup of strawberry preserves
2 Tbs. Frank's Original Red Hot Sauce
Blend and serve with medallions
​

The non-vegetable lovin' fan will do a complete 360 when they try this classic veggie pizza. It's one of the most wonderful appetizers, snacks, 'get your veggies in' type dish that will keep them coming back for more. Seriously, make two. 

I was given this recipe by a friend 30 years ago. In fact, the gnarly sheet of paper in the above photo was her handwritten copy of how to assemble it. 

As the story goes, three decades ago it was a warm summer afternoon and the perfect day to enjoy the outdoors. At Paducah's downtown riverfront a concert was about to start. The concrete stage was the perfect venue for live music. It was located at the foot of Broadway along the Ohio river. In front of the stage was a grassy knoll.

We spread our double blankets out on the ground to accommodate both families and 'save our spots.' Next thing I know, out comes Tupperware with a mound of vegetables strategically placed on top of a creamy spread and crescent crust. I will never forget that day, that friend, or that pizza.

Ingredients:
One package of crescent rolls (double the recipe)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 pkg. of hidden valley ranch dressing (dry)
Four ounces of cream cheese (room temperature)
Three ounces of mozzarella
Three ounces of sharp cheddar cheese
1/2 head cauliflower
Head of broccoli
Four carrots
Two green peppers (or green and red)
1/2 small red onion
Three stalks of celery
(Fill free to add a few other veggies of your choice)

Instructions:
Spread your crescent rolls out on sheet pan like a pizza crust (connect the squares)  and bake at 350 degrees for 7 - 10 minutes (until lightly brown). Mix the mayo, sour cream, hidden valley ranch pkg. and cream cheese together. Spread over the cooled layer of crescent rolls. Chop all of the veggies and strategically place on the pizza. Next, top with the mozzarella and cheddar cheese. Cut into squares and serve. 

Cheese chicken & rice casserole

For those that enjoy working with leftovers, this is a delicious casserole that takes minutes to assemble and very little time in the oven.

Planning meals ahead can be a real lifesaver for many working parents. And, I'm saying parents at this juncture because many are working from home. Both moms and dads are available to help with the everyday cooking. 


Friend and chef Laura Arredondo spends quite a bit of time in the kitchen. When you're a chef, this is what you do because you love it. There are some days that take hours to prepare a meal and others that only take minutes.

When I'm writing an article, there are days I spend hours on one particular story. Typically, it's a profile on a friend or acquaintance. These particular articles are the ones I invest not only my time but my heart. It's the same with cooking. Chefs/cooks put their time and heart on a plate. 

"This casserole recipe is a special preparation with leftover rice and a rotisserie chicken (leftover chicken of any kind)." Laura Arredondo

Ingredients:
Leftover boneless chicken cut into pieces
Two cups leftover white rice or minute rice
One large yellow onion (diced)
A green or red pepper (diced)
Cup frozen sweet green peas
1/2 cup heavy cream
Cup of chicken broth
!/2 cup white wine
Cup shredded parmesan
1 tbsp. flour
Two pats of butter
Salt and pepper
2 Tbsp. Chicken seasoning blend (see how to make your own below)

Saute' the onion, pepper, salt & pepper. Add flour and seasoning blend. Add the chicken. Pour in the white wine. Add the rice, green peas, heavy cream, chicken broth and parmesan cheese. Mix it all together and sprinkle a little extra parmesan on top along with a couple pats of butter. Bake at 425 for 20-25 minutes. Enjoy some of the white wine along with the casserole. Sit by a fire with a nice book and relax. 

Chicken seasoning blend: (1/2 t. paprika, 1/8 t. cayenne pepper, 1/2 t. garlic powder, 1/2 t. onion powder, 1/2 t. dried thyme, 1/2 t. dried basil, 1/2 t. dried rosemary, 1/4 t. dried parsley, 1/2 t. salt and 1/4 t. pepper). Reserve the remaining blend for future dishes or use it as a dry rub the next time you make baked, grilled, or sautéed chicken. 

It's all about the roux, or so I've been told. This evening, I was writing a feature article about one of my high school friends. No surprise. I've found my 'thing' to do during Covid that makes me happy. Kevin, on the other hand, needed an activity that filled the void. He decided to try his hand at cooking. 

I believe he's found his 'thing'. Tonight, was Cajun gumbo night. Granted, Cajun cooking is a Louisiana specialty and not so much a home cook from Kentucky.  From the seafood, to the spices, to the Holy Trinity of onion, celery and green pepper - which is the basis of almost every dish - it's a real treat and worth a try. 

This evening's recipe required a trip to the grocery. We had quite a few items on hand with the exception of the Cajun seasoning, andouille sausage and fire roasted tomatoes.

Kevin did everything from start to finish. He found the recipe (yes, this is another's recipe - the link is at the bottom of the page). He did the shopping. Kevin even bought a new frying pan, though it doesn't look like he used it for this dish. He did the prep (including the deveining of the shrimp), the roux, the cooking, and the minute rice. 

All I can say is kudos to the new master chef. It was incredibly delicious. And, yes...I told him it was full of flavor and everything was cooked perfectly. The flavors blended well and it really couldn't be any better for finding a random quick gumbo on the internet. 

I do have a treat planned. An authentic Cajun gumbo recipe is coming your way with an extra added bonus from a famous local chef. I'm going to get the scoop and write the article with the recipe within the next week or so. My husband worked so hard at this recipe, I wanted to share. And it's great for a gumbo that takes a little over an hour. It's good stuff. 

Click on the link for the recipe.
Easy Shrimp and Sausage Gumbo

Cabbage is the star of this show.

It's one of those evenings, you know the ones. It's cold outside, you want a homecooked meal but in 'no way' do you want to get out and go to the grocery.  So, you begin pilfering through the refrigerator trying to figure out what you could  throw together for the family. 

Code word for 'throwing together' means fast, easy, and loaded with flavor. When you know the basics, it's not as difficult. The main obstacle blocking the end goal is having the staples needed to do the deed. 

Typically, I keep the refrigerator crisper full of vegetables: cauliflower, cabbage, broccoli, carrots, onions, and garlic. My freezer will have Italian sausage, hamburger, chicken and sometimes shrimp. And of course, I always have several boxes of chicken broth. 

Take a few ingredients and you've got a meal. 

Cabbage and sausage soup with cornbread

12 ounce polish Kielbasa
1/2 large onion (chopped)
Large elephant clove of garlic (chopped)
Head of cabbage (slice and cut into big chunks)
Head of cauliflower (leave in large chunks)
One and a half boxes of chicken broth
Two cups hot water
Three bay leaves
T. oregano
1/4 tsp. red pepper flakes
Salt and pepper

Directions:
Cut kielbasa into 1/4 inch slices. Lightly sear on each side in a cast iron skillet. Set sausage aside on a paper towel. In the kielbasa grease, add the onion and garlic. Sauté. Salt and pepper. When heated through and golden brown, add the cut cabbage. Stir the cabbage in the sautéed onion and garlic for approximately  2-3 minutes. Salt and pepper. 

Transfer the cabbage mixture, the sausage, and the cauliflower into large pot. Add the chicken broth, water, spices, salt and pepper. Turn the burner on medium high. Bring to a slow rolling boil for 10-15 minutes. Turn down to low. Let it cook until tender. Serve with cornbread. 

Classic Recipes: Chicken Asparagus Extra Cheesy Casserole

During the winter months, casseroles and soups are a mainstay in the kitchen. Outdoor grilling isn't much of an option and let's face it, meals can get boring. Since the pandemic, there's been quite a bit of takeout at our home. Don't get me wrong, having a meal prepared by someone other than myself is nice. But sometimes, it's nicer to stay inside and 'do it yourself'. On those nights, blow the dust off the old recipe box given to you by grandma or mom and find some classic recipes.   

I say, go for the 'stick to your ribs' recipes that everybody enjoys. The ones with the baked cheese and the creamy white sauces that are oh so delicious. We're talking 'comfort food'. With the world turned upside down and little relief in sight, we need a break. Let's indulge.

Chicken Asparagus Casserole is one of my Aunt Marge's classic recipes. After sharing tonight's dinner menu with me, I was reminded of Mom's asparagus casserole. I'd forgotten, until tonight, how much I loved her casserole. It was creamy, flavorful, and one of those dishes you couldn't stop eating. Check out the recipe and find some substitutions for those wanting to cut out some salt or stay with fresh ingredients. 

Chicken Asparagus Casserole
Ingredients:
4-6 deboned chicken breasts
2 (16) ounce cans of whole asparagus drained (you may use fresh...see tip below)
Cup of mayonnaise
2 cans cream of chicken soup (see below for quick homemade soup with less salt)
tsp. fresh squeezed lemon juice
tsp. cavender's Greek seasoning 
1/2 tsp. cumin
Cup of sharp cheddar cheese

Cook chicken breasts in rolling hot water for approximately 30 minutes. After draining chicken, let it cool and cut into cubes. Place chicken in a 9 x 13 dish. Layer the whole asparagus on top of the chicken. Mix together the mayonnaise, lemon juice, and seasonings. Spread over the asparagus. Add the cheese. Cook for 30 minutes in 350 degree oven. If you want the cheese a bit crisper, broil for five minutes or less. 

Tip for using fresh asparagus (shared by chef Jeff)
"Simply put on plate, sprits with a bit of your favorite oil & season with salt and pepper. Cover with plastic, wrap, and microwave at two minute intervals to desired doneness. Use immediately or place in fridge or freezer for a couple of minutes."

Recipe for homemade cream of chicken soup (double the recipe for the two cans)
Ingredients:
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/2 cup chicken stock or broth
1/2 cup milk (1 or 2%)
1/2 teaspoon garlic powder 
Salt and pepper to taste

In a small sauce pan, melt the butter, add flour and whisk together to make a roux (a minute or two). Add the chicken broth and milk, whisk until creamy (no lumps). Add the garlic powder. Salt to taste. 

Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
Remove from heat. This will make the equivalent of one can of cream of chicken soup. Double it for this recipe. 

When Emeril Lagasse used to say, "Let's kick it up a notch" prior to adding some heat and spice to his dishes, the Food Network audience would go wild.  That's exactly what I'm doing with this oh so yummy vegetable beef stew recipe. Let's get started. 

It's stew time! My entire family loves beef stew, even my little Poppy. In the cold winter months, nothing heats up your insides like a homemade beef stew. I'm sure many of you have a favorite recipe and this might be another one to add to your collection. I've spent quite a few years experimenting with different seasonings and this combination is one the whole family gobbles up. 

It's not a difficult. In fact, the above picture is a joint effort between my husband and I over the weekend. He did the shopping and got the majority of the recipe in the pot and I added the seasonings and did the cleanup. From my perspective, that's the way to get it done. I hope you enjoy!!

Ingredients:
2 lbs. chuck roast (fat trimmed and cut in chunks)
Large can whole tomatoes 
Large can crushed tomatoes
Box of vegetable broth
1/2 cup ketchup
​Tbs. Worcestershire sauce 
Six carrots (sliced)
Four stalks of celery (sliced)
Medium onion (chopped)
Can green beans (drain and rinsed)
Bag of frozen sweet corn
Large baking potato (peeled and chopped)
2 Tbs. dried oregano
2Tbs. dried basil
Tbs. garlic powder
2 bay leaves
1/2 Tbs. red pepper flakes
salt/pepper
flour for beef
2 Tbs. olive oil

Directions: After chopping the chuck roast into cubes, salt/pepper and dredge in flour. Shake loose powder and place in heated skillet with a Tbs. of olive oil. Brown until cooked (approximately 15 minutes on medium heat).

Sauté' chopped carrots, celery, and onion in a Tbs. of olive oil (approximately 5 or 6 minutes). salt/pepper

In large stock pot, combine the beef, sautéed vegetables, add the can of tomatoes (squeeze the whole tomatoes into the pot), can of crushed tomatoes, box of vegetable broth, chopped potatoes, corn, green beans, and seasonings. Cook on medium to medium high heat for approximately an hour. Check your seasonings by giving it a taste test and adjust. If it needs more sweet, add ketchup. If it needs more kick, add more Worcestershire sauce. 

It's a great dinner idea when its cold outside. Buy your favorite corn meal mix to make the cornbread. My dad gave me a great tip...instead of using only one egg like the recipe calls for, use two. 

The little ones are excited about the holidays. They want to see Santa Claus, sit within hearing distance (socially-distanced of course), and tell him what they want for Christmas. To seal the deal (if we're going to do this 'Santa thing') it's necessary to plan 'Cookies for Santa.'

I'm all about doing the simple and delicious. This cookie recipe is quick, easy, and accessible. Most of the ingredients should be in your cupboard. 

Wedding Snowballs
3/4 cup butter
1/2 cup sugar
1 egg
2 tsps. vanilla
2 cups flour
2 cups copped walnuts

Cream butter and sugar. Beat until fluffy. Stir in egg and vanilla. Add flour and then chopped nuts. Shape into 1" balls. Bake on ungreased cook sheet at 350 degrees for 10 minutes. Let cool. In a plastic bag, put in one pound of confectioners sugar and shake until coated. Another Christmas cookie baked in minutes for Santa. Yum.

If you want to make your snowballs mixed with a little dirt....make the dark chocolate. Here's the additional ingredients needed.

6 tbs. dark unsweetened cocoa powder (divided)
1 tbs. cinnamon (divided)
1/8 tsp. salt
1/3 cup finely chopped dark chocolate

Cream the butter and sugar as above. Before adding the flour...add to it 4 tbs. cocoa powder, 1/2 tbs. cinnamon, salt, nuts, finely chopped chocolate and mix until combined. Roll into balls, bake at 350 degrees for 10-15 minutes. After cookies cool, (about 10 minutes), mix together a cup of powdered sugar, 2 tbs. cocoa powder, and 1/2 tbs. cinnamon then roll cookies in the mixture. 

"Dear friends, here you have a super delicious pizza typical in our countries."  
Chef Laura Arredondo

Fugazza is a typical dish made in South America. After baking, the crust is very light and airy, much like focaccia. While in the oven, the dough soaks up all the olive oil from the sautéed onions. Typically, it doesn't have sauce or cheese, just the sweet sautéed  onions and oregano. If you use a thicker crust by doubling the number of dough layers and add melted cheese it's called fugazetta. 

For today's pizza it will be the thinner crust or Fugazza pizza with the sautéed sweet onion, oregano, and one or two kinds of cheese. Other possible toppings include: artichokes, pimento, olives, or prosciutto. It's like a baked Charcuterie. 

For a store bought crust, I found the most wonderful ball of dough at Midtown Market called Tiseo's pizza dough. It has a wonderful flavor and isn't expensive. On Tiseo's website it says the dough can be found at Kroger, Meijer, IGA, Save-a-lot, high-end gourmet markets and some independent markets. 

'Baby it's cold outside...but the evening has been...so very nice.' As our neck of the woods is expecting flurries tonight and more to come this winter, a charcoal grilled meal may be out of consideration. However, if you're looking for smokiness, there's no better way to achieve that flavor than grilling over an open flame. 

A number of years ago when Martin Fierro was in downtown Paducah, meat was cooked on an open flame inside the restaurant. The skewered meats, bountiful salad bar, and all those wonderful Spanish sauces were part of the elegant dining experience. 

When you're ready to grill...

Prepare the meat: pork, chicken, beef, sausage(no need to marinade), shrimp, or lobster by seasoning with a light marinade such as olive oil, lemon zest, chopped garlic, oregano, salt/pepper or a more traditional Spanish blend of olive oil, paprika, crushed red pepper, and oregano. Pour the marinade into a zip lock bag, add the meat, and refrigerate for 1 - 2 hours. After taking the meat out of the refrigerator, let it rest. Dab excess marinade before grilling.  

Recipe by Laura Arredondo

Directions for the Salad Criolla
yellow onion
green pepper
red pepper
tomato
parsley
​
Dice all vegetables. Add salt and pepper. You may add red pepper flake or a jalapeno pepper for more heat. Cover the Criolla with a light vegetable oil and two splashes of white vinegar. Store in a glass jar or container. The salsa will keep for a long time in the refrigerator.
​

Recipes that are passed down from generation to generation are truly special. Margie Davis Fields is a home cook that really embraces nostalgia, family, and the simpler times. Don't be fooled, she has a very sophisticated pallet and can create some of the most delicious bites.

Fields' love of cooking/baking came from her mom, Roxie Davis who was a 'true' home cook in every sense of the word. Davis could whip together some of the most flavorful food in her little country kitchen on her antique black and white stove. The aroma and the savory bites could make a 'top chef' take notice. Much of Fields skills and techniques came from holiday cooking with Davis in that little country kitchen with the checkered floor and oak cabinets. Some of her recipes are original recipes from Davis, others are enhanced versions, and some are Fields' original recipes. 

The torch is being passed from Davis, to Fields, and now to her granddaughter Gracie. It's that joy of cooking that any grandmother would love to pass down to their grandkids. Fields is my mom's sister and I love her to no-end. I really appreciate her sharing this recipe with me and the readers of WKY Community Living. 

Jiffy Puddin' Cake is an ole family recipe passed down four generations...and there's a story there. 

One of our high school's superlatives 'most witty' recipients found out the family secret behind her Great Great Grandmother's dessert recipe from her favorite Aunt. For starters, Scott shared her story with another recipe blog a number of years ago. She passed this story on to me and thought it would be a 'good share' with WKY Community Living readers, especially those that enjoyed a sweet treat. So, of course I jumped at the chance to retell this class clowns special recipe story (though, I'll never tell it as good as Scott).

Life began for Great Great Grandmother in Memphis, Mississippi as a true southern lady. It wasn't until later in life, she moved up north to Paducah, Kentucky. According to Scott, she was a wonderful woman. She raised a number of children and was as close to a saint as they come. Being from the south, most southern woman know how to make the sweetest treats from scratch. 

The original recipe crafted by Scott's Great Great Grandmother was called Jiffy Pudding Cake with Hot Vanilla Sauce and was a favorite of all the grandkids. As mentioned, GG Grandmother is from the south and spoke with quite a southern drawl and when she spoke fast, some of her words came out a little funny. As one might imagine, the dessert known as Jiffy Pudding Cake with Hot Vanilla Sauce came out of Mammy's mouth as 'G Puddin and Hoss A$$'. To the children, hearing GG Grandmother use the word 'A$$' was very much out of character and quite funny. So, whether you call the recipe by its intended name or by GG Grandmother fast talking, southern drawl nickname, the result is the same...a spoonful of lick-lipping goodness. 

Directions
Jiffy brand single layer devil's food cake mix (any brand will work). Bake according to packaging.  Set aside to cool.

Hot Vanilla Sauce
In a small to medium sauce pan, mix 1/3 cup of sugar with 1 Tbs. of flour and whisk.
Slowly add 1 beaten egg yolk at room temperature and a pat of real butter (2/3 tsp) and a cup of milk.

Whisk on medium until it begins to boil. Stir continuously until the boil rolls. Remove from heat. Stir in 1 teaspoon of vanilla. You may return it to the burner briefly to keep warm but watch it or it will scald. It should have the consistency of a thin custard/pudding.

Cut cake in 2-3" squares and serve in small dessert bowls and pour 1 ladle full of sauce over it and serve warm. 

Sweet potato gnocchi with fresh sage, pancetta, and parmesan cheese for an incredibly tasty dish that gives back times ten.