Two-Garlic Spicy Chicken and Pineapple

As promised we are continuing to show you the ways of the chicken rub.

When Michelle was in the mood for something spicy on the chicken, we got to sniffing.

We came up with a meal that is sweet and spicy. We also had an ingredient in there that surprised us both.

Spice-rubbed chicken, fresh fruit and a rice dish. What could go wrong?

Dinner, Thy Name is Kale

This was one of those meals that came from the deep recesses of MY MIND! The idea was to make some couscous with greens and top the whole deal with shrimp. Sounds good, right?

It was! Even if it didn’t come out exactly as I hoped.

We went a little non traditional and used flavored couscous. It was waay good.

Authentic Enchiladas

Feaston loves da Mexican food. We eat it all the time and have gotten into the routine of having cool mint Pepcid Complete for dessert.

Needless to say we would have gotten around to trying this at some point, but this recipe comes on the special request of Mike’s sister, Jessica.

A few weeks ago she says to me, she says: “I need a good recipe for enchiladas.”

Do these look good enough?

Feaston's authentic enchiladas.

Spanish-Style Pink Beans and Rice

This meal is excellent on its own for a light yet hearty mid-week meal, or you can serve it up with some chicken or fish fillets and have one heck of a supper.

The beauty of pink beans and rice is that it’s relatively cheap, super easy to make and consists of ingredients that are almost always stocked in your pantry.

What’s not to love?

A pantry scrounger's special.

Scallop Hoppin’ John

When it comes to recession-friendly meals, it’s hard to beat good ol’ rice and beans. And lucky for us, there are a number of ways to dress up these pantry staples.

In the South, rice and beans commonly comes in the form of Hoppin’ John, which always includes rice (duh) and black-eyed peas (Fergie not included). I first became aware of this force of culinary awesomeness when I lived in South Carolina. And boy, was it good.

This meal is a little more grown-up than the initial variations I made on this classic, which doused the whole dish with  tomatoes and a dash of hot sauce. To this creation, we added some fresh celery and red onion, Creole seasoning and … oh yeah … scallops.

Who loves ya, baby?

Come hop with John.