Chicken and Gravy Recipe

IMG_5200If you’re craving some tender chicken, smothered in onions and gravy, you’ve come to the right place. Tonight we’re having some good old fashioned chicken, and gravy! It never really occurred to me how many people didn’t know how to make chicken gravy from scratch until recently. I’ve been witnessing a lot of people buy canned and jarred gravy. Hey, I’m not here to knock your cooking game if you’re one of those people, but I do want to show you just how easy it is to make your own gravy! Not only is it easy, but boo it tastes a heck of a lot better than that lumpy premade stuff. Again- I’m not here to knock your cooking game :-P In this post we will be baking our chicken to perfection, and making our very own gravy from the drippings from the chicken. It may sound a little confusing, or hard even- but I ensure you that it is quite easy  ( I got you boo!). Once you’re done, you’re going to have a bake dish full of chicken and gravy that your Grandma would be proud of. So let’s head to the kitchen and get this thing crackin’. IMG_5167 With this recipe I used chicken thighs. You can use different pieces, but keep in mind that the cooking time will vary depending on the piece. To make things a tad bit easier for you ( because I heart you all so much) here are some cooking times.

  •  2 lbs of Chicken Legs/ Drumsticks – 45 minutes  , on 375 F.
  • 2 lbs of Chicken Wings – 40 minutes , on 375 F.
  • 2 lbs Chicken Breast – 30 minutes, on 350 F.

You will notice that I used butter on my chicken instead of vegetable oil like most recipe. I’m sure I will get a lo of questions about that, so I will tell you why I choose to use butter! Let’s be honest, butter make everything ( well almost everything) taste better, and there is not exception here. I have tried using oil in the past, and it wasn’t bad- I simply prefer butter over the oil. In my opinion the butter gives the chicken a richer taste. It helps bring out the natural juicy flavors of the chicken, and also helps the skin brown a tad bit more than vegetable oil does. Can you use vegetable oil instead of the butter, absolutely. Will it taste just as good- in my opinion…..NAH When is serve my old fashioned chicken and gravy, I like to serve it over rice ( brown on white), or along with creamy homestyle mashed potatoes.  I also recommend serving this dish with a vegetable. In the picture above, the chicken and gravy was served over rice along with some Southern Fried Okra. Feel free to add a couple pieces of cornbread to the menu, and you, my dear, have yourself the perfect Sunday Dinner( don’t try to eat a meal like this every day honey!)   Now that we’ve chit chatted, and got all the basics out of the way, let’s cook up a nice dish of Old Fashioned Chicken and Gravy! 

Chicken and Gravy Recipe


2 pounds chicken thighs

3 tbsp butter, melted

1 tsp seasoning salt

1 tsp ground black pepper

1 tsp onion powder

1 1/2 tsp poultry seasoning

1 tsp garlic powder

1 tsp smoked paprika

1 large onion, sliced

1/4 cup all purpose flour

2 1/2 cup chicken broth

* non sticking spray


  1. Make sure the chicken is nice and clean before cooking
  2. Brush on, or spoon out the melted butter, all over the chicken, then rub in using your hands.
  3. Season the chicken with the seasoning salt, onion powder, poultry seasoning, garlic powder, pepper, and paprika.
  4. Spray your bake dish with non stick spray, then place the chicken into the dish.
  5. Place the sliced onions on top of the chicken, then cover the dish, with the lid or foil.
  6. Bake in the oven on 375 F, for 20 minutes.
  7. Remove the chicken from the oven, and there will be chicken drippings at the bottom of the pan.
  8. Spoon up about 4-5 tbsp of the chicken drippings, and place it into a pan.
  9. Place the pan over medium high heat, and once the chicken drippings start to bubble, sprinkle in the all purpose flour.
  10. Be sure to sprinkle just a little bit of flour at a time !
  11. Mix the two ingredients, and let it turn golden brown.
  12. Reduce the heat down to medium, and slowly pour in 2 1/2 cups of chicken broth into the pan, and whisk continuously to ensure that the gravy is lump free.
  13. Once the gravy is nice and smooth, pour it over the chicken.
  14. * The gravy may appear to be thin, but don't worry- it will thicken.*
  15. Place the chicken back into the oven for an additional 20 minutes, but this time uncovered.
  16. Remove the chicken from the oven, and spoon the gravy over the chicken, to make sure it's nicely smothered.
  17. Place the chicken bake into the oven for another minutes. Still uncovered.
  18. Let stand for 5 minutes, then serve, and enjoy!

Fried Coconut Shrimp

Crispy fried shrimp coated in sweetened shredded coconut flakes!


A lot of my viewers, like myself, are seafood lovers. Other than Salmon, I’ve ben getting a ton of request for shrimp recipes.

I decided to share a really easy fried shrimp recipe that I know a lot of people would enjoy, Fried Coconut Shrimp. Even some of the most picky eaters love this dish, so let’s jump right into it.

For this recipe please make sure you have SWEETENED coconut shrimp. I tried regular coconut flakes before , and in my opinion, it just could not compete with sweetened coconut.

Make sure your butterfly your shrimp so that it keeps it shape while it fries. Also I suggest keep the tails of the shrimp on as well. The tails work as great little ” handles” while eating, and this in convenient for whomever you are serving it too.You can use smaller shrimp if you’d like, my preference is jumbo shrimp. Make sure you peel and devein the shrimp, before cooking. If you are unsure on how to do this, keep in mind that you can buy your shrimp peeled and deveined. I actually prefer buying my shrimp already prepped because it saves a lot of time. However, prepped shrimp usually cost more, so be prepared to spend a little extra if you opt out of prepping the shrimp yourself.

This fried coconut shrimp works as a great appetizer, as well as a main dish. I suggest you serve it with a variety of dipping sauces such as tartar sauce, cocktail sauce and etc.

Let’s get to cooking, and be sure to watch my video tutorial below.


Fried Coconut Shrimp


1 lb jumbo shrimp, 14-16 count ( peeled and deveined)

2 eggs

2/3 cup all purpose flour

1/2 cup water

1 tsp cajun seasoning

1 cup panko bread crumbs

2/3 cup sweetened shredded coconut

enough canola, or vegetable oil to fry with


  1. Add the eggs, flour, and water into a bowl. Mix until you have a smooth batter.
  2. In a separate bowl, add the panko and the shredded coconut, the mix .
  3. Emerge each shrimp into the egg/flour mixture, then shake off any excess.
  4. Next, coat the shrimp with the panko/coconut mixture.
  5. Fry the shrimp in the oil heated between 320-340 F, for 1-2 minutes.
  6. Place the shrimp on a paper towel lined cookie sheet, to help absorb the excess oil.
  7. Serve!

Southern Green Beans and Potatoes


In this post we’re making Southern Green Beans and Potatoes. My mother used to make this dish as a main dish when I was younger, and she would serve it along with cornbread. During the holidays, or for Sunday dinner, I serve this as a side dish.

This recipe is super easy. It has your carbs, your vegetables, and your meat so you are good to go. I highly suggest serving this along with my buttermilk cornbread because the two pair nicely!

Give this recipe a try and tell me what you think.

Southern Green Beans and Potatoes


1 lb fresh green beans, washed and cut

1/2 lb ham cubes

4 large russet potatoes, peeled and chopped

1 large onion, chopped

2 tbsp minced garlic

6 cups water

2 tbsp vegetable oil


  1. Place the ham and onions into a large pot. Drizzle the vegetable oil into the pot, and turn the heat to medium. Brown the ham, and the onions then pour in the water.
  2. Turn the heat up to medium high, and let boil for 30 minutes.
  3. Add in the green beans, and reduce the heat to medium.
  4. Cook for 10-15 minutes, then add in the potatoes.
  5. Cook until the potatoes are tender.
  6. Serve!

Taco Pita Pizzas

IMG_3445Hey folks! In this post I’m combining two of my favorite casual entrees: Pizza and Tacos. Not only are these meals easy and delicious, but they are appropriate for any occasion. Any cook at any level can make these, and you can easily customize these pizzas.

Give these Pita Taco Pizzas a try and tell me what you think

Pita Taco Pizzas


1 greek style pita flat breads

2 tbsp olive oil

1/2 lb ground beef

1 tbsp taco seasoning

1/2 cup small onion, diced

1/4 cup bell pepper, diced

1/4 cup black olives, diced

1 cup cheddar cheese

1/4 cup taco sauce


  1. Brown the ground beef over medium heat. Add in 1/4 cup of the diced onions into the pan, and fry until they soften. Drain the fat.
  2. Once the meat is completely cooked, remove from the heat, and set it aside.
  3. Brush each side of the pitas with olive oil.
  4. Brush taco sauce on the surface of each pita.
  5. Sprinkle on the meat, and other toppings on top of the pitas.
  6. Place in the oven on 375 F for 10 minutes.
  7. Serve!