Marcy Indian Corn and Rice

What you will need:

1/2 medium red onion(sliced or diced)

8oz. of Hillshire Farm Smoke Saugage(sliced or diced)

1 1/2 jalepeno peppers(sliced)

1 tablespoon of parsley

2 full tablespoons of Badia Complete Seasoning

1/2 teaspoon of black pepper

1 can of cream style corn

1 cup of rice

1 tablespoon of olive oil

a dash of brown sugar (optional)


In a large skillet of medium size pot add olive oil and warm to sizzle, add smoked saugage, onion, and jalepenos, fry until brown, set aside, prepare rice, add 1 cup of rice to a small pot of broiling water after about 7 minutes, reduce to low heat and cook until softened, next add corn in with other ingredients that were set aside, then cook on low heat until warmed, Serve over a steaming bed of rice, sprinkle parsley over the top and then dash it with brown sugar




 Inspired Avocado and Fish

What you will need:

1 medium Hess Avocado(sliced)

1/4 cup garlic flavored red wine vinegar

1 tablespoon of mayo

1/2 teaspoon of Badia Complete Seasoning

a dash of black pepper

2 pieces of fish (your choice)

1/2 cup of chicken both

black olives(optional)


Place sliced avocado into a medium sized bowl; In another small bowl add mayo, red wine vinegar, Badia Complete Seasoning, and black pepper; mix until creamy then set aside

Next in a large skillet, add olive oil after about 1 minute; add fish; fry for 2 minutes on each side; add chicken both; then cover skillet and simmer for 3 minutes until done, Serve fish covered with avocado mixture; garnish with black olives