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Easy Green Beans from a fave BBQ joint!

Easy Green Beans from a fave BBQ joint!

Last weekend, we made our first jaunt of the summer to the Lake of the Ozarks, and our first stop (well, second I guess – the first was checking out my boat at the marina) was lunch at Wobbly Boots BBQ in Osage Beach.

After you have a smoked prime rib french dip there, you’re basically ruined for all other dips!  They offer very few recipes on their website, but one that is SOO good (Easter is on the horizon) is their Green Beans.  Yeah, I know that sounds boring, but they’re super easy, and all you need is onion, garlic and white wine (and probably some crumbled bacon, but that’s not how they make ’em) and you’re in green bean heaven.

Their easy recipe is below, and thanks for following me, and stopping by!

~Connie Kaye

Easy Spring Green Beans

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Green Beans – select Haricot Vert Beans used are best – they are longer and slimmer than green beans, but the regular garden variety work also

Snap ends from beans and use approximately 1.5 handfuls for a single serving

  • In saute pan, heat approximately 3-4 TBSP extra virgin olive oil
  • Toss in beans, diced red onion and minced garlic, to your liking
  • Over medium heat, cook the beans for 2.5 to 3 minutes – just until the rich green color begins to fade to a deeper hue
  • Pour 2 to 3 TBSP of white wine over the green beans to intensify and brighten the flavors
  • Remove from heat and consume…delish!


Chicken, bacon, cheese…….


oh yeah, and jalapenos, but not hot.  I promise.

chicken bacon

Since we had the day off yesterday,  we did a barbeque run to a new spot, and are recovering from some amazing Kansas City BBQ at Slaps in Kansas City, KS.  I highly recommend this joint to everyone.  RIBS.  The end.  We ended up with an entire meal that we brought home, so order lightly.  Oh yeah, and BRISKET.  The best word to go with BBQ is joint, and this place brings it home.  We will definitely be back.  We shopped and then gambled at Hollywood Casino on the way home, and although we didn’t come out on top, it was fun!

Thought I might brew up something a little lighter for dinner, and made these chicken bacon jalapeno wraps.  We had a wonderful Christmas with friends, family and even more friends from Australia, plus an upcoming Mexico vacay in which we might just possibly overindulge, so the hubs and I have been eating a lot of meat, veggies and fruit.

So, let’s bring on the yard bird.  The husband of the house is not a fan of “yard bird” as he and his friend Charlie call it, but this, is delish.  I remove all of the innards from the jalapeno so it’s not hot, and combine with cheese and bacon, and yummo.  It’s about -10 degrees outside so I didn’t grill, which is the best, and most delicious option, but baking works as well.

Happy New Year everyone, and here’s to a fantastic 2018!!

~Connie Kaye

Chicken Bacon Rollups

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5 boneless skinless chicken breasts
5 jalapeno peppers
20 strips bacon
4 oz. cream cheese, softened
1 cup cup grated colby jack or cheddar cheese
salt & pepper to taste
Favorite BBQ sauce

Slice chicken breasts in half width wise (each half makes 1 chicken rollup).  Place between 2 pieces of wax paper and pound to 1/4″ thickness.  Season each with salt & pepper.

Slice jalapenos in half lengthwise and remove seeds, ribs and the end with the stem.

In a small bowl, mix softened cream cheese with your grated colby jack or cheddar cheese.

Fill each jalapeno half with cheese mixture.  Place 1 jalapeno half at the end of each chicken piece, and roll up.  Doesn’t always close the way you think it might – no worries, the bacon brings everything together.  Wrap each piece of chicken with bacon, tucking in the ends of the strips.

Preheat grill and cook over indirect heat for 20-25 minutes, turning every 4-5 minutes.  Baste chicken with BBQ sauce every time you give it a flip.  Chicken is done when it reaches an internal temp of 165 degrees.  If you don’t have a meat thermometer, buy one.  🙂  Just kidding…you can pierce the chicken with a fork, and if juices run clear, you’re good to go.

Alternate method — if you choose to bake, set oven at 375 and bake uncovered for 30 minutes, basting as above.  You can broil at the end so bacon can crisp completely.

A new jewelry option…..


Nope, no food in this post.  Just sharing a very cool option in personalized jewelry.  Click here   to find out about a new collection, KEEP.  Super cute, personalized, inspirational jewelry that is customized to YOU!

Brandi Buzzard-Frobose has launched this and she (and I – she’s my daughter :)) hope that you’ll pop over and take a looksey.  Here’s her most recent piece:


For Brandi, this bracelet has a tree is to remember her roots, the mom is to remind her to be a good role model for Oakley and the arrow is a reminder to follow her arrow/goals/dream.  

Rumor has it there’s an early Black Friday sale happening, so start your holiday shopping now!    Have a safe and happy Thanksgiving!

~Connie Kaye

Introducing…Mr & Mrs Kyle Wood!

Introducing…Mr & Mrs Kyle Wood!

Mike and I spent the weekend in St. Louis with many of our wonderful friends, celebrating the marriage of two amazing people!  Meet Kyle and Erin, a.k.a Mr. & Mrs. Kyle Wood:

Mr & Mrs Kyle Wood

We have been lucky to gather a wide array of friends during our time at the Lake of the Ozarks, and Kyle’s dad, Woody is one of the best!  We all complain about the money we spend on boating, repairs, etc., but there’s nothing that can replace the friendships that we’ve developed as a result of our time at the lake.

I featured my friend Erin earlier on this blog, as she is an amazing cook.  So, I’m going to link to her  Delicious Cornbread Cake with Chicken

Yes, it could possibly be carb overload, but so delicious.  Warning, mine didn’t look near as good as Erin’s, but it certainly was consumed!

Congratulations Kyle & Erin, and your families!   Much love coming your way as you start your married life together!

~Connie Kaye (and Mike)

P.S.  If you would like to receive email updates along with 395 other people, including new ideas and recipes, please sign up with no risk of me sharing your personal information!

An easy, delish crockpot meal….


I love shrimp, and one of our very faves is Crockpot Shrimp Creole:

shrimp creole

It cooks in 3 hours, and the ingredients are probably items you have on hand already!  The simple instructions are below, and we’ll be having this for dinner tonight, after a CHIEFS win!!!

~Connie Kaye

Shrimp Creole

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2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.

Who doesn’t like Shrimp (and ceviche)??


I’ve just realized that I’ve not posted some of my best go-to recipes.  So, I’m going to work on that.  However, preparing for an upcoming get together, I am making Shrimp Ceviche this weekend, and wanted to share this amazing recipe.  My wonderful, very long time friend Brenda gave me this recipe, so shout out to you my amazing friend.

Nope, I don’t have a pic at this point, but it’s delicious!  And E.A.S.Y. which is key in my life!  Note…I serve it in one of those huge martini glasses…makes it even cooler!

Shrimp Ceviche

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1 pound ready to eat shrimp, peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 teaspoon kosher salt

Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in remaining ingredients, cover and chill for one hour before serving.  Enjoy!


Thought we would try our hand at canning…..Peach Hot-Pepper Jam

Thought we would try our hand at canning…..Peach Hot-Pepper Jam

Found this delicious recipe for Peach-Hot Pepper Jam in the Kraft Food & Family FREE magazine and it’s been a hit with many friends.  (I’ve actually had friends trade me stuff for it)  While the name implies that it’s hot, it’s not!!!  Just delicious.  We have used it on sandwiches, but the most popular way to consume it is to put it over softened cream cheese and dip with your favorite dipping instrument, such as Snack Factory Pretzel Crisps.    We use the original pretzel flavor with this yummy appetizer/snack, but we snarfed up a bag of the sea salt & black pepper yesterday which were delicious.   As rookies to the canning process, we learned on our first batch which wouldn’t set up – make sure the peaches aren’t too juicy, or add more pectin to adjust for the extra liquid.  While the peaches are plentiful, we plan to make more for gifts.  Hope you enjoy as we and our friends have!

~Connie Kaye

Peach Hot-Pepper Jam

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  • 2 cups finely chopped peeled peaches (about 1-1/2 lb.)
  • 1 cup finely chopped red peppers (about 1 large red pepper)
  • 1 cup finely chopped jalapeño peppers
  • 1 cup HEINZ Apple Cider Vinegar
  • 1 pkg. SURE-JELL Fruit Pectin
  • 1/2 tsp. butter or margarine
    5 cups sugar, measured into separate bowl
    Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
    Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.


Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.


Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.


Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)