10 cups sliced mushrooms, 1/4 inch thick (about 2 poun2d)
2 cups celery, 1/4 inch thick (about 3 1/2 large ribs)
1 stick unsalted butter, plus 4 tablespoons, divided
1/2 teaspoon white pepper
4 1/2 tablespoons all purpose flour
6 cups water
1 1/2 tablespoons beef base
1 1/2 tablespoon chicken base
4 cups whole milk
1 1/2 cup half and half
salt and black pepper, to taste

In a large saucepan, combine mushrooms, celery, 1 stick butter and white pepper. Saute over medium heat for 15 minutes or until vegetables have cooked down and released their juices. Remove from heat and set aside. Do not discard liquid.

While mushrooms and celery are cooking, in a large saucepan, melt remaining 45 tablespoons butter over medium heat and stir in flour. Cook for 1 minute, stirring constantly to make a Roux. Add water in 1/2 cup increments, stirring between each addition to be sure no lumps form. Add beef base and chicken base and bring mixture to a slow boil. Reduce heat and simmer 15 minutes. Soup will thicken. Stir in milk, half and half and reserved mushrooms and celery, with their cooking liquid. Season to taste with salt and pepper.


Bill’s Beefy Stew

Makes 6 quarts
3 pounds beef roast, cut into 1/2 inch cubes (Important size)
1/2 cup all-purpose flour
2 cloves garlic
3/4 cup red wine
2 small onions, chopped large

1 teaspoon Worcestershire sauce
1 tablespoon Everglades Seasoning
4 cups beef broth
5 potatoes, diced
5 carrots, sliced
2 small cans mushrooms
4 stalks celery, chopped
1 pack au jus mix

Thickener slurry (2Tbsp corn starch & 2 Tbsp COLD water mixed well)

Put veggies (not onions) broth, and Au mix and Everglades Seasoning and Worchestershire into 6 quart crock pot set to “High” and move on to coating and browning meat.
In a gallon ziplock; pour flour over meat, and seal and shake to coat meat with flour. Brown meat in large skillet in 2-3 batches. Add all meat and chopped onions into pan along with garlic and wine. simmer for 5 minutes stiring.
when meat, onions, garlic and wine are done, stir into crock pot. cover and cook 4 hours on high. Mix in thickening slurry and simmer another hour.
Season with more everglades or salt and pepper if desired.

Gringo’s Chicken Tacos

Here it is! National Taco Day! So lets make some ratatouille!  Just kidding, tacos it is. This is how we make the gringo version of authentic Mexican tacos. You can do this anytime as it’s an easy anytime meal that’s filling and fun. The kids and choose their toppings and… You know tacos!


We will need:

  • Chicken breast Boneless skinless
  • Limes
  • Queso Fresco
  • Cilantro
  • Assorted seasonings or a taco packet
  • Tortillas
  • Mexican Crema or Sour Cream
  • Lemon juice 2 tablespoons


If you want you can add onions, radish slices, lettuce or cabbage shreds, olives, whatever you want.

First we cut the chicken into chunks and boil in water until cooked through. drain the water and shred the chicken up with a fork (or you can be lazy like me and use a food processor)

Next, we need hot fat I heat up some bacon grease and oil in a pot or large skillet and add the shredded chicken. Now you can add your seasoning packet or mixed spices. I added about a tablespoon each granulated garlic, onion powder, black pepper, salt and oregano. Then I added about a teaspoon each of cayenne pepper and white pepper. When I was happy with the seasoning I added 2 tablespoons of chopped Cilantro, 1/4c water and 2 tablespoons of lemon juice. All of the spices are up to you and what your family likes.

Cook the chicken until is develops some color but don’t burn or dry it out. after about 7 minutes it should have some nice golden bits.  while that’s cooking, crumble your queso and chop the rest of your cilantro and slice the limes into chunks

When your chicken is done, warm some tortillas and build your tacos.


Slow Cooker Philly Cheese steak

Slow Cooker Philly Cheese Steak Sandwiches

courtesy of Food Network

Serves 10-12 (depending on how big your buns are)


  • 2 1/2 lbs beef steak (cheaper cuts are actually better)
  • 2 green pepper, sliced thin
  • 3 medium onion, sliced thin
  • 1 (14 oz) can beef broth
  • 1 envelope Italian dressing mix
  • Salt and pepper to taste
  • 1 large loaf crusty bread, sliced into sandwich lengths (or hoagie buns)
  • Provolone cheese slices (or Cheese Sauce)


  • Spray slow cooker with non-stick cooking spray.
  • Cut meat into strips, place in slow cooker.
  • Add green pepper, onion, broth, and dressing mix.
  • Cover and cook on low 7-8 hours, or high 3-4 hours.
  • Spoon meat mixture onto bread, top with cheese.
  • Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt/warm the cheese.
  • My favorite way to eat it is with A1 sauce or Ranch dressing. . . you can use any condiments you like.



Quick and easy Chinese meals

Here are 2 ways to make Chinese chicken with 3 different sauces. Easy and SO freaking good. The Sweet and sour sauce s the best I’ve eaten. Eventually  will add my Lemongrass Chicken and spring roll recipes. But those are Thai not Chinese.

First the 2 ways I’ve done my chicken. Then the 3 sauces.

Yes, I use MSG in my Chinese cooking (Accent brand) you can omit it if you want.

Breaded Chicken







Chinese Breaded Chicken

  • Chicken Breast or thigh cut into bite size pieces
  • 1 egg
  • 1 Tbsp. white vinegar OR Chinese cooking wine
  • Pinch of each Kosher salt, pepper, MSG (Optional)

Mix above in a bowl and set aside, letting the chicken for about 10-15 minutes.


  • Flour mixed with salt pepper and MSG to coat
  • 375-400 Degree oil to fry chicken in.

Coat chicken with seasoned flour and fry until golden brown (3-6 minutes)







Chinese Battered Chicken:


  • Chicken Breast cut into 1” Strips
  • 1-2 Tsp Vinegar
  • 1-2 Tsp Sesame or garlic oil
  • Pinch of Salt and Pepper
  • OPTIONAL: pinch MSG

Mix above in a bowl and set aside, letting the chicken for about 10-15 minutes.



  • Flour
  • Water
  • 350 degree Oil to deep fry


Mix flour and water until it looks like a thick cake batter (about 1-2 minutes)


Coat 4-5 pieces of chicken at a time and drop into hot oil for a few seconds until batter “Sets” (Use a small skewer or similar to keep fingers clean and batter even)

Remove and set aside on draining rack, repeat until all the chicken is coated and set. Return all chicken to oil and fry until golden (3-4 minutes) remove and drain.

Dip or coat in sweet and sour sauce or honey sauce, serve with rice or noodles. Enjoy!!



Chinese Sweet and sour sauce:

  • 1 large Carrot
  • 1 Ginger root
  • 1 green Apple
  • 1 large Onion
  • 1 Orange
  • 1 Lemon
  • 1.25L. Water
  • 1/4 C. Cider Vinegar
  • 1/2 C. Sugar
  • 1/4 C. Tomato Puree (Ketchup is ok)
  • 1/4 tsp each salt, pepper
  • 4 Tbsp. cornstarch dissolved into 2 Tbsp. COLD water
  • OPTIONAL: pinch MSG
  • OPTIONAL: Red or Yellow food coloring (2-3 drops)


Bring water to boil

Slice fruits and Vegetables fairly thinly and add to boiling water. Cover and reduce heat to a simmer and let it simmer for 20 minutes.

Strain and add the liquid back into the pot.

Add remaining ingredients and let simmer and thicken




General Tso










General Tso Chicken Sauce

  • 1/4 C Chicken stock
  • 2 TB Sugar
  • 2TB Chinese cooking wine
  • 1TB Hoisin Sauce
  • 1TB Sesame Oil
  • 1tsp corn or potato starch
  • 1TB Dark Soy

Mix above and set aside while heating a fry pan or wok.

  • 2 Green Onion
  • 2 cloves Garlic
  • ½ tsp. Ginger
  • Optional: Broccoli

Saute Onion, Garlic, Ginger, and Broccoli on high in 2TB oil for about 1 minute then add premixed ingredients and bring to bubble. Add fried breaded chicken and mix (about 1 minute) Top with Sesame seeds.



Honey Sesame Chicken Sauce

Honey Sauce:

  • 1/8 cup honey
  • 1/4 cup sugar
  • 1 tablespoon white vinegar

Heat above in wok or large skillet until sugar is dissolved. Mix in chicken until coated and garnish.


  • toasted sesame seeds
  • chopped green onions (optional)





Bills Smokey Shroom Shicken’

Smokey Mushroom Chicken – 1 word to describe it: “REALLYREALLYFREAKINGGOOD” ok so that’s more than 1 but it’s so good you’ll never notice.


I didn’t really measure (as if I ever do) but I’ll come close for you

Preheat oven to 400°


  • 8 Large Shicken breasts (Chicken)
  • 1/4 C. Worcestershire sauce
  • 1/2 tsp liquid smoke
  • 1/4 C. Dijon Mustard
  • 1 TBSP Garlic Powder
  • 1 TBSP parsley
  • 1/2 small onion chopped fine
  • 1 small can Shrooms
  • Shredded Cheese (I used Cheddar)
  • Cracker crumbs or panko


  • While the oven is heating, mix Worcestershire sauce, liquid smoke, Dijon, Garlic Powder, & parsley. spoon. brush or pour over shicken.
  • top Shicken with onions, muchrooms, cheese, & cracker crumbs
  • Bake for 30-40 minutes
  • enjoy
  • eat another piece because it’s good!