Shrimp and Grits

One of my all time favorite dishes from Louisiana and cajun/creole country is Shrimp and Grits.  This easy recipe will help you get rid of any leftover shrimp from last night’s shrimp boil.  However, if your family is like mine then there aren’t any leftovers.
2 servings of grits cook as directed
½ pound of raw, deveined, shelled, tail off shrimp
½ cup Celery diced
½ Bell Pepper diced
¼ an Onion diced
¼ cup Green Onion diced
¼ pound of Andouille Sausage diced
White wine
1 tablespoon Butter
Salt and Pepper to Taste
Cook grits according to directions. In a sauté pan cook shrimp until done then set aside. Next,add celery, bell pepper, onion, and Andouille sausage and cook until veggies are tender and sausage is done. Finally, deglaze pan with white wine and add butter and salt
and pepper reduce heat to simmer and allow thickening. Finally in a bowl fill ½ to ¾ of the way full and split shrimp and sauce in half and top grits with shrimp and sauce. Add green onion as a garnish and enjoy!

Gluten-Free Teriyaki Jerky

This recipe works great with whole cut meats.  You can use, pork, beef, turkey, or wild game such as venison, Elk, Moose, etc.  In our house, it’s venison that is always used for this recipe.  Begin by freezing the meat so that it is  partly frozen this will helpjerky to get consistent thin slices.  Slice the meat thin and according to the type in the direction that is best for tender jerky (i.e. with or against the grain).


  1. 2-3 lbs of meat sliced thin
  2. 1 ½ tsp of Tender Quick Salt per pound of meat
  3. ½ cup of Allegro Seasoning or Allegro Game Tame (either works fine)
  4. ½ cup of gluten-free soy sauce
  5. ¼ cup of water
  6. 2 tablespoons of sweet rice wine or rice vinegar (they’re the same thing)
  7. 1 Tbsp and 2 tsp of brown sugar
  8. ¼ cup of sugar
  9. 1 ½ tsp garlic powder
  10. 1 ½  tsp of ginger powder


Prepare meat as stated above and allow to thaw.  Next, combine ingredients 4 – 10 in a small saucepan and bring to a boil stirring constantly.  Next, add Allegro Seasoning to Teriyaki sauce and allow to cool.  Drain and rinse meat in a colander and pat dry.  Place meat in a zip top bag and coat with Tender Quick Salt.  Then add Teriyaki marinade and allow to marinate for 24 hours.  Finally, place meat in a dehydrator and dehydrate overnight about 6-8 hours depending on how dry you want your jerky.  After the meat has been dehydrated place in a 170-degree oven for 30 – 45 minutes. Package meat in zip-top bags and refrigerate or freeze jerky that will not be eaten in 2-3 days.  

Game Day Queso


It is once again that time of year, the air is turning cooler, soon the leaves will begin to change color, hunting season is just days away from kicking off and this weekend is the beginning to one of our greatest past times.  That’s right it’s football season and college football begins this Saturday.  I will be making my annual trip up “the hill” to see my beloved Razorbacks take to the gridiron.  Along with football comes watch parties and tailgating, and cheese dip is an all time classic game day food.  Here is my recipe for a household favorite in the Vick house, Game Day Queso.  This is a quick, easy, and delicious way to enjoy any football game.  So, whip this up this football season and cheer your team on to victory (only if they aren’t playing the Hogs).

1 lb half a 32 oz block of Sharp Cheddar Velveeta chopped
1 can of mild Rotel
1 can of Hormel Chili no beans
7 Tbsp of Tostitos Queso Blanco dip medium or other Monterey jack and jalapeno pepper queso.
Combine all ingredients and melt in microwave or crock pot. Stir and serve with tortilla chips.

Kicked Up Spaghetti Sauce

Sometimes you need a great spaghetti sauce and you don’t have time to slave over a stove all day.  This semi-homemade recipe will give you great homemade flavor in half the time and it works great as a meat sauce for any type of pasta, not just spaghetti.  Save time without sacrificing flavor by kicking up your store bought spaghetti sauce at the next family 20150523_201907spaghetti dinner.


1 lb of Ground Beef

1 lb of Sweet or Spicy Italian Sausage

1 small onion diced

1 bell pepper diced

3 cloves of garlic minced

½ to ¾ cup of red wine

2 Medium tomatoes diced or 1 regular can of diced Italian seasoned tomatoes

67 oz Commercially Produced Spaghetti Sauce (I use Prego, but any brand will do, pick your favorite)

1 can of mushrooms drained

1 can of sliced black olives drained

8 fresh basil leaves minced

3 tbsp of fresh parsley minced

2 tsp of oregano

Salt and Pepper to taste

2 bay leaves


Brown the ground beef and Italian sausage and drain.  Next, sauté the onion and green pepper once the onions are translucent add the garlic and stir for 30-40 seconds.  Deglaze the pan with the red wine and add the tomatoes and remaining 8 ingredients.  Bring the sauce to a boil then reduce the heat and allow it to simmer.  The longer this sauce simmers the better it will be, I usually start the simmer and then proceed with the rest of my meal planning.  By the time the pasta is done and dinner is ready to serve I have a decent kicked up semi-homemade sauce.  If you have the time I would allow 30-45 minutes for the simmer at a minimum.

This usually yields enough for my family of four to eat on it about two or three times.  So, if you have leftovers throw them in the freezer making round two and/or three even easier.