Thanks for joining me!
Hey y’all!! My name is Brittany Reggio. I am a wife and a mother, so my recipes have been tried and confirmed as yummy or like we call it; “repeats”. I come from a long line of great cooks and I fortunately was blessed with being able to cook yum meals! I love to cook and eat. I am a huge crock-potter, instant-potter and just normal cooking, so you will definitely be seeing all sorts of recipes. You will even be getting some recipes to use in a smoker. Some of the recipes I will be posting will be ones that I have found tried and true, some family recipes and some of my own original recipes. I have always believed that food has been a huge part of my growing up especially growing up in the south. We were always able to look forward to good food whether the occasion be devastational or celebrational. So here I am to share my happiness with y’all!!
1 Corinthians 10:31 “So, whether you eat or drink, or whatever you do, do all to the glory of God.”
- Baby carrots
- baby gold potatoes cut in half
- stew beef
- 1/4 cup of flour
- Brown gravy mix
- 1 chopped onion
- 1 carton of beef broth
- garlic powder to taste
Take your stew beef and toss it in a ziplock with the 1/4 cup of flour. The start chopping all your ingredients and dump it all in the crock pot. Put on low for 6-8 hrs and it’s done! Super easy, yummy and the best of all a comfort food cooked in a crockpot!!!! I like to serve my beef stew over rice!!
**if you already have regular potatoes and don’t wanna buy the baby gold that’s totally fine! Just peel and chop into chunks. Same goes for carrots!!!
Sorry about the no finished product picture! Made this early morning Friday before I left for vacation so my family could have a good meal at least one night while I was gone 😉
- 2lbs chicken
- 16oz mild salsa
- 1 taco seasoning packet
- Place raw chicken, salsa and taco packet seasoning in crockpot and cook on high 4hrs or low 8hrs.
2. Shred chicken and serve on your favorite taco shell with your favorite toppings!!!
Now, my meatloaf isn’t your average red gravy meatloaf by any means. My meatloaf is a brown gravy meatloaf. Normally I don’t make a small meatloaf itll average between 5-7lbs!
- 5-7lbs of ground meat
- 1 onion
- garlic powder
- 1/3 cup flour
- a cap full of kitchen bouquet
- 1.5 cup of water
- 4 beef bouillon cubes
- Preheat oven at 375 degrees
- Dice up your onion
- Mix up your onion, garlic powder and salt into your ground meat in the dish you are cooking it in, make sure it’s a deep dish with a lid. I usually don’t measure out my garlic powder and salt I just cover the meat. Save about 1/4c onion for your gravy as well.
- Start to form your loaf. Sprinkle your flour, 2 beef bouillon cubes (I like to kind of mash the cubes up a little bit to help disintegration) on each side and 1/4c onion on the sides of the meatloaf. Pour your 1.5c of water around the meatloaf as well. Cover and cook for about 2 hours or until inside of meatloaf is at 160 degrees. Now you will add your cap full of kitchen bouquet at the mid point so when the meatloaf has been cooking for an hour is when you will add your cap full of kitchen bouquet, split the cap full between both sides of the meatloaf. Mix real well scraping the bottom mixing everything together and getting the flour to start to thicken the gravy some.
Serve with mashed potatoes!!!!
This is my husbands favorite meal, I have to cook it for him all the time!!
- 1 bag of frozen okra
- 1 can of 15oz petit diced tomatoes
- 1 small can of tomato paste
- 4 cups frozen seasoning blend (green peppers,onion and red pepper)
- 1 pack bacon
- 2 lbs chicken or
- 2 packs smokey hallow bryan sausage
- 10 cups of water
- 1 tbs garlic powder
This will make a big pot of delicious gumbo. There is 1 part that is a tad bit stressful but if you pre open your cans, pre cut your meats and pre meausre your water it will go by like a breeze. I like to grind 2 links of sausage and cut the rest.
- First things first, start to boil your chicken I like to boil mine in a pot with a cap full of liquid shrimp and crab boil. You do not have to do it that way you can just add garlic powder if you do not have liquid boil on hand! Next you have to start de-sliming your okra. Okra by nature is a slimy veggie but has awesome flavor. Gumbo is not gumbo without okra! What you do is add your okra to your cast iron skillet/ sauce pan and occasionally stir. It will start to burn but that just fine! It’s actually the slime that’s burning. Once you think all of your slime is cooked out set you pan aside.
- Next is your ROUX on medium to low heat, I measured 3/4 cup of flour and 1/2 cup of oil. Stir stir stir. Get your roux as dark as possible WITHOUT burning it, now that your roux is ready toss in your tomato paste. Stir that in really well. Now you will add your 10 cups of water and whisk it all together getting everything blended really well. Now add your seasoning blend, petit diced tomatos sausauge, bacon, okra, 1 tbs garlic powder and about 2 tbs of salt. Let it all cook. Once your chicken is done you can shred it and add to your gumbo.
- Let it simmer on low for like 2-3 hours and serve over rice!!
- YOU JUST MADE GUMBO!!!!!
- 1/2 onion diced
- 1tsp minced garlic
- 8 boneless pork chops
- 1 packet of pork gravy
- 1 packet chicken gravy
- 2 cups water
Now this is very much a semi-homemade yet very delicious CROCKPOT meal!!!
- Put pork chops into the crockpot
- Mix the 2 packets of gravy into the 2 cups of water and pour over the pork chops.
- Add diced onion and minced garlic
- Turn crockpot on low 8hrs or high 4hrs
- Leave and don’t worry about it 😉
My favorite way to serve this is over rice!!!
Side Note: I had every intention on taking pictures of this but forgot bc I was in a hurry to get out the house and what better meal to do that with than a crockpot meal.🤷🏼♀️😉 So sorry! Lol
1 jar of any flavored pepper jelly you like
1 block of cream cheese
Place your block of cream cheese onto a serving plate, heat up your pepper jelly until 1/2 way melted (30 secs should be good) pour pepper jelly on top of the block of cream cheese. Eat with wheat thins!!!!
This is a family favorite for parties and get togethers!!!
1/2 cup flour
1/4 cup oil
- 2tsp garlic powder
- 6c milk
- Pinch of pepper
- 3tsp salt
- 4 cups fresh spinach
- 2lbs boiled chicken
- 2.5 cups of chicken broth
- 1 pack of gnocchi
Start by boiling your 2 lbs of chicken. Now you start making your blonde roux with the flour and oil, cook for 5-6 min then pour in your chicken broth and whisk really good, add your milk, seasonings and spinach. Stirring this quite often by making sure nothing is burning on the bottom of the pot is important. You don’t want any kind of roux burning to your pot, if this has happened; IMMEDIATELY pour your soup into another pot, DO NOT scrape the bottom of anything has burned. At this point your soup should be getting to be a thickish creamy soup! Cook until your spinach has wilted then you add your pack of gnocchi and chicken. Once that all has cooked for another 5ish minutes you can serve and enjoy! This will all take about 45 minutes!