In the summer, we get pretty darn good at grilling. For those of you dealing with these soaring temperatures, you know what I’m talking about. And if you’ve ever lost power for any period of time due to these summertime thunderstorms, then you are probably a master griller too. So I am always thinking of fun things to make on the grill. And one of my most requested recipes this time of year from y’all are things you can make on the grill or in your slow cooker. Keep in mind, any recipe that is made on the grill can also be made in the oven. Generally it can be baked at 350 F on a baking sheet but you may have to play with the cooking times a bit. So, come winter, if you want to make these, you can still do so.


1 apple cored and sliced
1 tbsp butter
1 1/2 tbsp brown sugar
1/4 tsp ground cinnamon
1 tbsp dried cranberries or raisins optional
1 tbsp chopped pecans optional


Preheat grill (to medium heat)

Cut a 12 x 18-inch sheet of nonstick foil.

Place apple slices on foil along with butter, brown sugar and cinnamon and dried cranberries.
Wrap packet securely with double-fold seals, allowing for a bit of room for heat expansion.

Place packet on grill; cover and cook for about 15 minutes over medium heat.

Be careful when removing from the grill.

I just use a grill-safe spatula and gently scoop up the packet and put it on a plate.

Use caution when opening packets because there will be hot steam as you open them.
We serve right in the packets.

There will be juices on the bottom of the packet.
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Just gently stir your apples around a bit in those juices.

​These burgers taste like they've been ground from sirloin tips.  Absolutely fantastic!

Be sure to sear the burgers directly in the pan until brown and crispy on the bottom, about four to five minutes. Be careful not to char the meat or press down on the patties with a spatula while cooking, you’ll squeeze out all those flavorful juices.  Use a long-handled metal spatula to flip the burgers only once. Then sear the other side to lock in the juices.


1 pound lean ground beef 
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard


Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.

In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown.
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Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

​​Camping is something I believe every family should do with their kids. When I was growing up almost every family holiday we went camping. My parents would bring their caravan and we would also set up some tents. There is just something so special about camping when you are a child, and even as an adult, too.

1 can of 8 cinnamon rolls
8 oranges
Aluminum Foil

Hollow out oranges.  Cut a 2 ” circle out of the top and then used a spoon to scoop out the orange. Fill a bowl with the orange flesh and let the kids munch on it.  Then simply stick one cinnamon roll in each orange, put the cap back on, and then wrapped them in foil. Put it right into the coals.  They take about 12 mins to bake, but it really depends out your fire.  While they were still piping hot, put a little drizzle of the frosting included in the can on top of the cinnamon roll.

There is nothing like a wonderful, sit-down family Sunday dinner.  Nothing prepares us for the week ahead better than having a bit of family time to reconnect with the one's we love.

Chickens are on sale at Winn Dixie this week for only 99 cents a pound.  Get over early to grab yours before they run out and your toting a rain check.  

This makes the most crispiest, succulent chicken I've ever tasted.  


1 broiler/fryer chicken (4 to 5 pounds)
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 teaspoons olive oil
Minced fresh thyme or rosemary, optional


Rub outside of chicken with salt and pepper. Transfer chicken to a rack in a rimmed baking sheet. Refrigerate, uncovered, overnight.

Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.

Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
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Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

I've got a few more wonderful camping recipes to share! These are quick and easy.  Also, everyone can make their own, making your job a bit easier.

Sausages or Canadian bacon
Frozen hash browns, or leftover cooked potatoes, diced
Eggs
Chopped tomatoes and green onions, if you like
Shredded cheese, any kind.

Lay sausages or Canadian bacon on a double layer of foil that has been sprayed lightly with cooking spray.

It is best to have the meat on the bottom so it can receive direct heat from the grill to cook properly.

{Leave out the sausages if you don’t like meat, and just start hash browns and a big dab of butter.}

On top of the sausages, add a handful of frozen hash browns or diced leftover potatoes, an egg or two, and diced tomato and green onion if you like.

Salt & pepper to taste.

You can also add Cajun spice, or Old Bay spice or whatever spice your family likes.
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Wrap up packet and place on a hot BBQ for 15-20 minutes or until meat is thoroughly cooked.

This is one of those yummy Sunday dinners to share with those you love.  You'll have flavor all the way down to the bone.  

1 broiler/fryer chicken (about 4 pounds), cut up
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
1 teaspoon coarsely ground pepper, divided
1 cup dry bread crumbs
3/4 cup all-purpose flour
2 large eggs, beaten
1/4 cup canola oil
1/4 cup butter


Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.
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In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

How doesn't love chicken pot pie?

The Chicken Pot Pie originated from Greece. They took cooked meats and placed them in open pastry shells that were called “Artocreas”. It was the Romans who added the top crust making Chicken Pot Pie into an actual pie.

This recipe I'm sharing is a family favorite.  It will be yours, too, once you try it.

1 can Cream of Chicken Soup 
2/3 cup milk
1 package (12 ounces) frozen mixed vegetables thawed
1 cup cubed cooked chicken or turkey
1 double refrigerated pie crust

Heat the oven to 400°F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.
Place and fit pie sheet on bottom layer of pie pan. Place chicken mixture on top.  Add the final pie crust and flute edges.
Bake for 20 minutes or until the topping is golden brown.