Serves 4 (unless they are big eaters)


  1. Generously coat your favorite cut of chicken (breast, leg, thigh) and allow to sit for 30 minutes or overnight.
  2. Carefully clean and oil grill and cook chicken over medium/ low heat, away from direct heat. Turn occasionally until fully cooked – about 30 minutes for larger pieces.


  1. Allow the bread to stale. This can usually happen after 1 day.
  2. Cut bread into small cubes, toss in the oil and bake in 325 degree oven for about 15 minutes or until crunchy.
  3. Allow to cool. Will keep for up to 1 week.


  1. Combine beans, bacon, shallot, olive oil and lemon. Season to taste with salt and pepper. (if you enjoy more punch increase the lemon amount)
  2. Just before you are ready to eat, toss in the croutons.


  1. Whisk ingredients together with vigor.
  2. Adjust seasoning with salt and pepper. (try adding a splash of Tabasco)


  1. Toss asparagus in canola oil, salt and pepper.
  2. Carefully place on well heated grill. Arrange perpendicular to the grids of the grill as to avoid stray spears from falling to their fiery doom.
  3. It only takes a minute or two to cook. Once removed they will continue to cook a bit. Don’t lose the crunch.
  4. Enjoy hot off the grill or allow to cool. Yummy regardless.


  1. Bring water or broth to a boil.
  2. Slowly stir in the grits.
  3. Cover, reduce heat to low. Cook, stirring occasionally, for 5 – 6 minutes.
  4. Stir in the cheese. Once melted remove from heat and add scallion and parsley.
  5. Season to perfection with salt and pepper.


Try serving “family style”.

  1. Platter chicken and peas separately.
  2. Platter asparagus and drizzle lemon aioli over or serve on the side.
  3. Serve grits in a bowl or casserole style dish.


Rosemary Croutons

  • 1 piece rosemary focaccia bread approx. 6 inches by 12 inches
  • 3tbs olive oil

Black Eyed Pea Salad

  • 2 cups cooked and cooled black eyed peas (OK to cheat with canned peas, drained)
  • 4 slices smoked bacon – cooked and chopped
  • 1 small shallot – sliced thin
  • 2 Tbs olive oil
  • ½ lemon juiced
  • ½ cup focaccia croutons (if need be, store bought can be substituted)

Lemon Aioli

  • ½ cup mayonnaise
  • 1 clove garlic – minced fine
  • ½ lemon juiced
  • Salt to taste

Grilled Asparagus

  • 2 bunches asparagus – bottoms trimmed (avoid extra large – peel if necessary)
  • 2tbs canola oil
  • generous toss of salt and black Pepper

Cheddar Grits

  • 3 cup water or chicken broth
  • ¾ cup quick grits
  • ½ cup grated cheddar (white, yellow, whatever)
  • 2 pieces scallion, chopped
  • ¼ cup chopped parsley

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