Spring Grilled Chicken Pasta by Chef Blythe


  • 1 Pound Linguine
  • 3T Olive Oil
  • 2 Cloves Garlic Minced
  • Salt & Pepper To Taste
  • 1 Cup Veggie Stock
  • 1 Pound Asparagus Cut Into 1 Inch Pieces
  • I Container Mushrooms
  • 2T Butter
  • 1 Cup Grated Parmesan Cheese
  • 1 Cup Grated Fontina
  • 1/2 Cup Fresh Chopped Parsley
  • 1/2 Red Onion Small Diced
  • 1 Pint Cherry Tomatoes
  • 4 Boneless Skinless Chicken Breasts
  • 2T Italian Seasoning


Cook pasta according to directions making sure to season the water with plenty of salt.

Slice the chicken breasts into thin strips and season with Italian Seasoning.

In a large skillet over medium high heat, add the olive oil and once heated, add the chicken and mushrooms and cook until they start to brown and the chicken is cooked.  Next add the garlic, red onions, cherry tomatoes and season with salt & pepper.  Cook for two minutes.  Add the veggie stock and the asparagus and bring to a boil and simmer for five minutes.  

Add the butter, pasta and both cheeses and mix together until all ingredients are well combined and cheeses are melted

Plate the pasta and garnish with parsley and serve.

Screen Shot 2018-05-21 at 10.17.43 AM.png

Shrimp & Grits by Chef Stefon Rishel















  • 1# U15 Shrimp peeled and deveined ( seasoned with tony Sachere’s)
  • 1 pkg Quaker instant grits (Loose not envelopes)
  • 1 Quart whole milk
  • 1 cup Mrs. Renfro’s Jalapeno Salsa
  • 1 cup Tasso Ham diced
  • 3 eggs
  • 1 cup vegetable stock
  • 1 TBSP Tony Sachere Cajun Seasoning
  • 2 TBSP olive Oil
  • 1 cup white vinegar
  • 2 TBSP Butter
  • ½ cup chopped green onion
  • Salt and Pepper to taste


  1. Bring medium sized saucepan to boil with 2/3 full of water and 1 cup white vinegar.
  2. Bring milk to simmer on med low heat and steep Jalapeno Salsa in Milk.  Add 1 TBSP salt and ½ TBSP Pepper.  Once at Simmer stir in Grits and stir until thickened but loose. Turn off heat. 
  3. In large Skillet (not nonstick) , heat 2 TBSP olive Oil and saute shrimp 3 minutes on each side until opaque in the middle. 
  4. Remove from pan and reserve.  Add Tasso ham and saute until slightly crispy.  You will see a lot of sticking to the pan but that is a good thing. 
  5. Deglaze pan with 1 cup of Vegetable stock and reduce by half.  Add 2 TBSP cold Butter and half of green onions  to pan and swirl in to emulsify. Add Shrimp back to pan and coat. 
  6. Swirl water in saucepan in clockwise motion and crack all three eggs into water to poach.  Cook for 3 minutes.
  7. Plate grits in mound on plate or large bowl, top with shrimp and Tasso then spoon sauce over top.  Finish by topping with Poached Egg and chopped Green onions. Enjoy.



Easy Chicken Crockpot Stew

I know how easy it is to let time get away from you and all of a sudden, you are eating every meal out and spending way more than you should. I hope to post some easy, quick and simple meals for you every week to help you create a yummy meal time and save money! 


  • 1 large can 22.06oz of Campbell's Cream of Mushroom soup or the Healthy request version 
  • 1 Cup water 
  • 1 packet of Lipton's Onion Soup Mix 
  • 1.5lbs. to 2lbs. of boneless, skinless Chicken Breast 
  • 3 large Carrots, peeled & chopped 
  • 4 large Celery sticks, chopped 
  • A couple of small new potatoes, peeled and chopped


Place chicken breast at bottom of crockpot, then mix together in large bowl cream of mushroom soup, water, onion soup mix, carrots, celery and potatoes. Pour that over the chicken and let cook in crockpot on low for 6 hours. Open crockpot and shred chicken and you are done! You can serve this with bread or salad and is great for leftovers.

*One hint, if you prefer your potatoes less 'mushy' place potatoes into crockpot the last hour of cooking