West African Peanut Soup

Friday night I felt that familiar tickle in the back of my throat. “Oh no…I’m getting sick!” Sure enough, I woke up Saturday morning with a stuffy nose and cough. Cough syrup can only do so much as far as healing goes. By Monday night, I was fed up with not being able to breathe.

I knew I needed to make some pepper soup to clear me up. I was introduced to pepper soup by my dear friend Karen; I met Karen while we were both studying at WVU. She and her family came to America from Liberia in the early 2000s and brought many of their recipes with them. She makes pepper soup with bone in chicken, smoked turkey breast and fish, and chicken feet…and it is delicious. You have to drink milk while you eat it, but it burns so good.

When I went online to find a pepper soup recipe similar to Karen’s but without the meat I wouldn’t be able to find here in the Ohio Valley and without as much heat (I’m a wuss), I came across one for West African Peanut Soup (http://www.africanbites.com/maafe-west-african-peanut-soup/). I tweaked it a little. Here’s my take on this delicious soup. I think Karen will approve šŸ™‚ (except she will definitely make fun of me for not being able to handle the heat)

Before I go on, I would like to say that I’m blessed to know many people who have come to America from other countries (Karen, Randell, Anu, and Angela especially). You’ve brought your food, your traditions, your families, your culture, and your love. Thank you for letting me take partĀ in celebrations both big and small.

West African Pepper Soup


  • 3-4 tomatoes
  • 4 cloves of garlic
  • 3 tablespoons fresh parsley
  • 1/2 cup of peanut butter
  • 4-5 cups of chicken stock
  • 1 maggi cube (you can use regular bouillon cubes if you can’t find this ingredient)
  • 2 large boneless chicken breast
  • carrots (I chopped up about 15 baby carrots)
  • 2Ā large potatoes (chopped)
  • 1 onion (chopped)
  • 1 tablespoon of hot paprika (or just use regular paprika and cayenne pepper)
  • 1 tablespoon of adobo seasoning
  • 2 habanero peppers


Boil the chicken breast, the onion, and the maggi cube for 30 minutes (or until chicken is fully cooked and reaches 165 degrees). Set aside.

Blend the tomatoes, garlic, and parsley in a food processor or blender. Heat oil in a large pan. Add mixture and cook for 5 minutes on medium heat, stirring frequently to avoid burning.

Add vegetables, paprika, adobo, peanut butter, habanero peppers, and stock. I usually add the peanut butter first, let it melt into the mixture, and then add my other ingredients. Cook until vegetables are tender. Add in the chicken (cut into cubes). Cook for 5 minutes or until soup reaches desired thickness. If you want the soup to be more mild, remove the peppers. If you want the soup to be hot, break the peppers when you add the chicken. Season with salt and pepper to taste.

Serve with rice…and toasted Yorkville Bakery bread!

*Next time I make this, I think I’ll add more root vegetables (sweet potatoes, turnips). Maybe some kohlrabi.

*This would probably taste even better with bone-in chicken.




Pierogies Paprikash

I started out making a pierogie dish in the crockpot. It was supposed to have cheddar kolbossy, cream cheese, cheddar cheese, pierogies, and chicken stock. That’s it.

WELL. My dad didn’t want kolbossy today because we had it Tuesday. He wanted boneless thighs (he loves chicken and would eat it every meal).

I improvised, and it turned out VERY similar to chicken paprikash. You have to try this dish. It has everything I love.

Pierogies Paprikash


  • 2 boxes of pierogies
  • 1.5 cups of minute rice
  • one 8 oz block of cream cheese
  • 1 cup of shredded cheddar cheese
  • 1 chunk of brick cheese – cut into cubes (you can use whatever cheese you want. Go crazy)
  • 1 container of unsalted chicken broth (4 cups)
  • 1 onion
  • 1 stick of butter
  • 6 large boneless thighs
  • 1 tablespoon of crushed garlic
  • crushed red pepper
  • Adobo (mild kind; no pepper) (use enough to cover the chicken)
  • Paprika


Turn your crockpot setting to high. Add the garlic, paprika, cream cheese, cheddar/brick cheeses, chicken stock, and 2 boxes of pierogies. Cover and leave it alone. This part of the recipe needs to cook by itself, with occasional stirring, for at least 3 hours.

When you’re getting close to the 3 hour mark, chop and sautee the onions in butter. When they’re soft, add them to the crockpot.

After you’ve removed the onions, melt the rest of the butter in the same skillet (should be a little less than 1 stick). When it’s hot, cook your boneless thighs over medium heat. I season with the Adobo, paprika, and crushed red pepper. I kept mine covered and flipped them a few times. It took about 25 minutes. Remove the chicken to a cutting board and let it cool enough so that you can handle it.

Empty the crockpot hodgepodge into a LARGE skillet. Large enough to hold all that plus the chicken (ideally the same one you cooked the chicken in). Add the rice. Leave the skillet on medium heat, and do not cover. This part isn’t necessary. You can leave it in the crockpot; I just thought mine needed to thicken up. It’s probably easier just to add the chicken into the crockpot and let it cook for another hour.

Chop your chicken, and add it to the skillet (make sure all the delicious juices from the chicken cooking are also in there). Let everything cook, stirring frequently, and thicken for another ten minutes.

We ate an entire skillet of this with no leftovers. It was that good. I’m not sure how we each put down 2 bowls, but it happened.


Shredded Chicken Sandwiches

Mike looked at me this morning around 8:30 and said, “So…what’s for lunch today?” Good question, Mike. Good question. I decided to make a french toast bake for tomorrow’s lunch but had nothing in mind for today! I wanted something quick and easy that I wouldn’t have to babysit. Ā I love pulledĀ pork but didn’t have enough time to make any. So I thought, why not pulled chicken!?

Shredded Chicken


  • 4 pounds of boneless, skinless chicken thighs
  • 1/4 cup of olive oil
  • 1/4 cup of soy sauce
  • 2 tablespoons of sriracha (or pepper)
  • 1/4 cup of rice wine vinegar
  • 2 teaspoons of fresh, chopped garlic

*I didn’t really measure. Just add what you think, but remember that soy sauce is salty!


Add everything to a crock pot, and cook on high for 2.5 hours.

After 2.5 hours in the crock pot, remove the chicken and sauce and add itĀ to a heated skillet on the stove-top. Cover and simmer for 1 hour, flipping at least twice during that time.

Remove the chicken and shred while the sauce is still cooking/reducing.

Add the chicken back into the sauce and cook for a few more minutes.

We ate ours on Yorkville Bakery hard rolls with a little bit of barbecue sauce. It was SO good! Serve with homemade chips (or not…no judgement here).

*Don’t let the picture fool you. That pan was completely full of chicken. I made the mistake of waiting to get a picture! The guys had already gotten to it.

Chicken and Dumplings

First, I would like to apologize for my low quality cell phone pics. I don’t have the time nor the inclination to get a camera and do the editing. That’s a project for the near-future. Just believe it looks and tastes good (trust me…It does).

I was in a rush today, so I Googled quick 30 minute meals.Ā Rachel Ray has a chicken and dumplings recipe that looked pretty easy. I didn’t follow it exactly, but I had most of the ingredients her recipe called for.

Chicken and Dumplings

Feeds about 10 people (most of my recipes do)


  • Cubed boneless breasts or thighs (about 3 pounds)(make them small enough so they’re able to cook in about 20 minutes)
  • Poultry seasoning (a tablespoon)
  • Salt & Pepper
  • Chicken stock (3-4 quarts)
  • Flour (a handful)
  • Italian Seasoning (2 tsp)
  • Bisquick (4 cups)
  • Water (1-2 cups)
  • Paprika (1 tablespoon)
  • Sprig of thyme (remove leaves from stem)
  • Onion, celery, and carrots (1/2 an onion, 1 bag of shredded carrots, 1 stalk of celery)
  • Butter & olive oil
  • Instant mashed potatoes

*Disclaimer: I use whatever I have available. If you don’t have instant mashed potatoes to thicken your stock, that’s totally fine. Just use what you have! Google is great for substitutes. The original recipe doesn’t call for Italian seasoning or paprika. I just added it because I wanted to! It also called for more vegetables, but I didn’t have any (or time to go to the store).


Cook your veggies for about 5-10 minutes in the butter and olive oil on medium heat. Add in your seasonings and a handful of flour. Cook for 2 minutes. Add your stock and the chicken. Bring to a boil.

While the chicken is cooking, make your dumplings. Bisquick + water has to be the easiest dumpling recipe I’ve ever come across! You might not need all the water. Add just enough. It’s OK if they’re not all uniform. I made them about the size of 1/2 a tablespoon. Once the pot is boiling, evenly space and add your dumplings. Cover and cook on medium heat for 8-10 minutes. Uncover and stir, adding your instant mashed potatoes (if needed). I used about 1 cup. Cook for another 5 minutes.

I didn’t make any, but I bet this would be delicious served over biscuits.

I hope you enjoy this hot meal on a cold day! Stay warm in this crazy weather.


Chicken Parm

Confession: I’ve never before made chicken parmesan. Ronnie requested that I make it for lunch today, so game on. Sauce, noodles, cheese, chicken. How hard could it be? It has a few steps, but it’s not difficult to make.

Chicken Parmesan

General Directions

Preheat the oven to 400 degrees. Dredge your chicken in the seasoning and breadcrumbs. Bake, uncovered, for at least 30 minutes (fully cooked when chicken reaches 165 degrees). Flip halfway through so both sides are crispy. Add sauce and cheese to the chicken, and bake for another 5-10 minutes. Plate your noodles; add some sauce and chicken (and definitely more cheese).

For the chicken:

Original recipe was provided by the lovely Christina Bordini.


Boneless breasts (1 breast per person)


Seasoning – I used garlic powder, salt, and red pepper flakes – You need enough to coat both sides of the chicken

Olive oil (how much you need will depend on how much chicken you’re making – I used 1/2 cup for 8 breasts)


Coat the chicken in olive oil. Mix together the breadcrumbs and the seasoning. Dredge both sides of the chicken with this mixture.


That’s pasta for all you Italians and fancy people.

I’m not going to tell you how to boil noodles. If you’re unsure, refer to the box.

*I used fettuccine pasta because that’s what I like. Use whatever kind YOU like. Go crazy.

Tomato sauce with onion and butter:

Original recipe by Smitten Kitchen


This is one of my favorite sauces (next to the infamous Renda family sauce). It doesn’t get much easier than this! I wish I was Italian so I had a family sauce recipe to claim, but alas, I am not.


  • 1 can of crushed tomatoes (28 ounces)
  • 1 tsp of black pepper
  • 5 tablespoonsĀ of butter
  • 1 onion

Leave the onion whole. Cook all the ingredients for one hour over medium heat. Discard the onion when the sauce is finished cooking.

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Oven Baked Chicken with Salsa & Cheese

I’ve been nominated to cook lunch…again. I actually don’t mind, but I need to find something a bit healthier that we all like to eat.

Oven Baked Chicken with Salsa & Cheese


  • Boneless breasts (small to medium size)
  • Seasoning (your choice; I used our rotisserie seasoning)
  • Salsa (we LOVE corn salsa)
  • Cheese (I used slice cojack, brick, & hot pepper)


Preheat your oven to 400 degrees. Rub your chicken with seasoning. Cover the chicken with salsa. Wrap the pan in foil, and make sure it’s sealed enough so that the moisture won’t escape. Cook the chicken for at least 30 minutes (it’s fully cooked when it reaches 165 degrees).

Uncover the chicken, and then cover with sliced or shredded cheese. I really loaded them up, using 3 slices per breast. Bake for another 5-10 minutes until the cheese is melted.

That’s it! You could serve it over a bed of rice or eat it like a sub sandwich. I also like to sautee some peppers and onions to eat with it. Bonus points for making your own salsa or using sriracha mayo. I mashed up some sweet potatoes and served it over that because they’re good carbs. Well, that and I love them.

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Jebbia’s Market (located in Wheeling, WV) had some nice quality fingerling potatoes the other day, so I bought some to cook for the guys. I love going to buy fresh produce because you just never know what you’ll find!

Fingerling Potatoes


  • Dill
  • Salt & Pepper
  • Oil (I used olive oil)
  • Potatoes


I like to get my skillet nice and hot (6-7 on the stove top), and then throw in the potatoes. I don’t cut them because they’re small. I use like 3 tablespoons of olive oil. You really have to watch them to make sure they don’t burn. Stir them often to make sure they’re browned on all sides (at least 10-15 minutes).

Reduce your heat to 4 or 5, and keep cooking and stirring. After about 15 minutes, add your seasoning. Start small, taste, and then add more. You can always add more, but you can’t take away salt once you’ve used too much!

That’s it! I usually take one out after 30 minutes, let it cool, then taste. If I’m able to cut into it easily, the potatoes are finished.


I Love Chicken Sausage. There. I Said It.

We started making chicken sausage 3 years ago, and it’s really taken off (thanks to you guys!). We have 5 flavors (red wine & garlic, honey chipotle, maple, buffalo wing, and cajun), but I think my favorite is the maple! Our chicken sausageĀ is simply made with natural pork casing, ground boneless-skinless breasts and thighs, and seasoning. That’s it. It’s easy to cook but can be dry if overcooked.

Chicken Sausage (cooking instructions)


Heat your skillet. Add a tablespoon of oil (I use olive oil, but you could use any kind or even butter). Make sure your skillet is hot before you add the sausage. Brown for 3 minutes on one side (medium heat), then flip. Brown for another 3 minutes. Add enough water to just cover the bottom of the pain, and cover. Cook 7 minutes. Flip, and cook another 7 minutes. You’ll know it’s fully cooked when the juices run clear.

Let it rest for at least 5 minutes before you cut into it. If you cut into too soon, the juice runs out, and it’ll be dry. You can also bake your chicken sausage, but I think it tastes better cooked in a cast iron skillet on the stove top.