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Prep it, Crock Pot it and Relax! Looking for a few fix it and forget it meals during the cold months and during the busy holiday season? 

Here are four crock pot recipes from several of Kent's Cookbooks that are sure to please. The great thing is that you can adjust the ingredients to what you have on hand or to your families tastes! - Enjoy!

Cheesy Corn Chowder
2 cans cream corn
2 cups boiling water
1 cube chicken bouillon
4 cups diced, peeled potatoes

1 1/2 cups diced onion
1 cup diced celery
1/ 4 teaspoon pepper
Small dash of salt
1 cup milk
1 cup shredded American cheese
Directions: In a large Crock pot combine all of the ingredients and cook covered in a crockpot on low until cheese is melted and potatoes are soft. Stir as needed to break down potatoes. Serve hot garnished with parsley flakes and toast or crackers.

Cajun & Creole Cooking and Much More! 

Vegetable, Cheese & Bacon Soup
1 can chopped carrots
1 can mixed veggies
1 cup real bacon bits
1 large diced onion
1 stick of butter
4 tablespoons flour
1/ 2 cup milk
1 can evaporated milk
1 can chicken broth
1 pound Velveeta cheese, cubed
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce 
Directions: Combine all and cook in a large crock pot on low for two - three hours. Add milk for the desired soup thickness you want. Soup will thicken when cooled. Serve hot garnished with parsley flakes and toast or crackers.

Crock Pot Burger Stew
1 1/ 2 pound browned hamburger
1 cup chopped onion
2 beef bullion cubes 
4 cups water
2 cups sliced celery
1 1/ 2 cups sliced carrots
2 small diced potatoes
1 diced green pepper
1/ 2 cup chopped parsley
1 can diced tomatoes
1 1/ 2 cups elbow macaroni
4 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon marjoram
Directions: Brown meat and onion together and drain. Combine with other ingredients in a large crock pot and cook covered on low for 4-5 hous. Or until potatoes are done. Add more water if needed. Do not over stir as to not break up macaroni and potatoes. Add additional salt and pepper as desired.

Cajun & Creole Cooking and Much More!  

Cold Snap Chicken Chili
Description A tasty Chicken Chili that's perfect for an upcoming cold snap! Cook in the crock pot or on the stove. Recipe from the Hometown Cookbook Series by Sheila Simmons and Kent Whitaker.
1 pound dry pinto beans
1 whole chicken (or 4 boneless skinless chicken breasts)
3 cayenne peppers (optional)
1 medium onion, diced
Salt and pepper to taste
1 (10-ounce) can tomatoes with chilies (rotel)
1 (14 1/2-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder or Creole seasoning
Directions: You can make this in a Crock pot or stove top, both work great! The day before the cold snap, soak pinto beans overnight. Early the next morning, cook beans according to package directions. Boil chicken with cayenne and salt to taste until done. Debone (or chop if using boneless, skinless breasts) chicken and return to chicken stock. Add chopped onions (I prefer to sauté them in butter, salt and pepper first), tomatoes, tomato sauce and seasoning. Add pinto beans (if they aren’t completely done, it’s okay as they will continue to cook with the chili) with juice. For a crock pot combine, cover and cook on high for two hours, reduce to low and cook for at least three hours or more. Stir as needed. For stove top, Cook, stirring frequently, over medium-high heat for 30 minutes then reduce to simmer. Simmer until done or as long as possible (even overnight). Add flour to thicken before serving, if desired.

25 FACTS YOU NEVER KNEW ABOUT TAILGATING There are lots of reasons to tailgate! www.onlinecolleges.net took a deeper look into tailgating and came up with some pretty fun stuff! Now you can add some tailgate facts to your next grill side conversation.


Thanks for checking out the website. Please look over this portion of the site for contact info, bio, media and more. For Media requests concerning  events, autographs, personal appearance fees, product  endorsements etc please contact

stcroixcoverA Culinary Island Adventure

St. Croix Food & Wine Experience A trip to the island from your own kitchen

If you're a foodie with dreams of beautiful island landscapes, pristine beaches, crisp blue skies and ocean waves then head to St. Croix. If you can't make the trip then your next best alternative is to grab a copy of the St. Croix Food & Wine Experience - A Culinary Guide to the Island Featuring Recipes from Island and Celebrity Chefs.

The book is more than a cookbook. It's a culinary island adventure that will allow readers to savor a taste of St. Croix from the comfort of their own kitchen. In addition while enjoying the keepsake style book as an afternoon read on the couch.

Thank you Andy Rooney!

Yes, I am stealing... borrowing, a cliche line from Andy Rooney. "Have you ever wondered why TV chefs with their own shows don't seem to know the difference between barbecue and grilling?"

That's a very straight forward question.... but what's the answer? By definition a brunch is a meal that serves breakfast and lunch. After that, everything is up for debate!

Brunches can be formal, non-formal, an event or fundraiser, a meeting, has liquor or no liquor. A brunch can be sit down, standing, with waiters, self serve, have finger foods or full servings and even chocolate or wine fountains.

Hamburgers, World War Two and Richard Nixon all come together in the sauce covered time line of WWII.

I loved working on my new book Bullets and Bread - Feeding the Greats to the Grunts in World War Two. Hamburgers have been around for years. Let's just say that burgers are pretty dang popular today… and they were during WWII. This is one of those neat stories that filtered  to me when I started asking questions about WWII Chow. As for Richard Nixon, well - he was the President of the United States. Forget everything you know about the former President. Forget the movies, the books, the crazy impressions of him on Saturday Night Live. Not the new SNL, but the old school version. You know, Wild and Crazy Guys, Cone Heads... That SNL.

Homemade Taste in Store Bought Bottle

carolinagoldI love barbecue sauce, all kinds of barbecue sauce. In my line of work I tend to get a lot of bottles of sauce given to me to try out. Believe it or not, I try them all.

Carolina Gold Gourmet BBQ sauces are sauces made in South Carolina that combine a real home made taste with a store bought product. And that is something that I really appreciate. You can tell that some sauces loose something in the translation from small batch to large batch manufatcuring

I don't think Carolina Gold has found this to be a problem.

Lodge Cast Iron - Made in the USA

I've cooked with cast iron since I started cooking. So has my wife. When we moved to Chattanooga, Tennessee we were delighted to find out that Lodge Manufacturing was located only a few minutes away near South Pittsburg, Tennessee. Yes - South Pittsburg was a steel town.

Lodge has been cranking out hand made, cast iron kitchen and cookware for generations dating back to 1896. And, except for a few specialty items, the majority of their goods are made in the USA.

The Slap Chop - First, the Slap Chop was a gift from my wife and son for Chritsmas, they know my love of fun kitchen gadgets. Secondly, I consider kitchen gadgets my version of baseball cards. Well, except for the fact that I have a ton of baseball, football and even NASCAR trading cards.

Thankfully, my wife also knew that I would have more fun reviewing the item and playing with it rather than actually cooking with it. I opened the present, we all laughed, we did a few pitch man Vince imitations and moved onto opening more presents. Eventually I was reading new cookbooks, our son was heading out to see some friends and Ally decided a Christmas afternoon nap was in order.

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