All posts by KellyAnn Hicks-Digby

My hubster & I have been married for almost 35 yrs (seems like yesterday). We are empty-nesters with 2 handsome sons & 2 beautiful daughters-in-law. We also have a large adopted family that are very special to us! I am a not-so-perfect Christian-in-the-making, a wife, a mother, professional Chef, writer & paralegal. I went to college at 50 and graduated with my Bachelors degree 4 years later. We moved to S.C. 7 years ago and love our new home and the Southern culture and our friends and family. I love chocolate, cheesecake and putting a smile on folks & family's faces by creating special meals and sweet treats for them. My passion is to find the best darn chocolate and eat it all! Life cannot & should not exist without great chocolate! Life is short eat dessert first! Till next time ya'll!

Quick Little Speculoos & Marscapone Cinnamon Rolls!

Quick Little Speculoos & Marscapone Cinnamon Rolls

From the fertile foodie mind of Chef KellyAnn Hicks-Digby

1 can of Pillsbury Buttermilk Biscuit-ANY SIZE, the bigger the more rolls you have!

Cinnamon & Sugar (C&S) mixture-to make take sugar add cinnamon to taste (see note)

Pie pan sprayed or slathered with oil or butter

Equal parts Speculoos butter & Marscapone mixed together well so they are all blended.

Trust me once you use Speculoos and Marscapone, cream cheese will pale in comparison…be forewarned!

Take the biscuits and flatten slightly with your fingers,(no need to get crazy), sprinkle with the cinnamon & sugar.  Here you could spread some of the Specupone (yes, I just made that up) mixture on the flattened biscuits and then sprinkle with C&S, go wild.  Roll up and cut in half, place cut side up in the pan, they can be touching.  Put in a preheated 350 degree oven until GBD (Golden, brown & delish).

Let them cool slightly and slather the Specupone mixture on them & eat!


NOTES:  I used the small can of Grands Biscuits cause I was being calorically responsible…trust me if any are left when the hubster gets home it will be a miracle…dogs came over to check out what I was eating and I bared my teeth and growled…it got a little out of hand.

Cinnamon & Sugar, I make it in about 1 cup batches, any leftover you can use on toast, sweet pots and other uses that you can use your imagination for!

Chef Kelly copyright 2017


Chicken Cheese Bread Ya’ll!!!

Easy peasy with baked deli chicken.  I used the stuff from Costco.  It’s so convenient beause it’s already off the bone and it can be put into freezer for future use.

What I did:

I used 2 tubes of Pillsbury Cresent roll sheets.  Opened them and put them on non-stick foil on a cookie sheet.  I flattened them out a bit, but be careful as they can tear. St them aside.

Take you pulled deli chicken and give it a rough chop.  Put it in a large mixing bowl.  Add dried celery leaves, a teaspoon each of Old Bay, ground pepper, garlic powder and onion powder.  You can add whatever other spices you want.  Example Italian seasoning, Mexican seasoning, chopped scallions or chopped chive.  Use your imagination.

Then add a can of cream of something soup. You may need to add some broth or liquid if it seems too dry, but be careful not to make it too soupy as it will make a mess

Divide the chicken mixture between the two Crescent roll sheets.  Place the chicken mixture down the center of each sheet.  Sprinkle with desired amount of your favorite grated cheese.  Fold both sides to the center, pressing down if you need to to get it sealed on the top.  Fold the ends over the top.  Flatten both slightly with your hands.

Bake in a preheated  375 degree oven until golden brown and delish.  Let cool for 10 minutes, cut and serve.

Tips:  Add frozen peas and carrots for a Chicken Cheese Pot Pie Bread

Use cooked seafood and cream of celery soup

Use browned lamb and change out the cheese with Feta Cheese & kale or spinach use cream of mushroom soup

Till next time y’all!

Chef Kadie


Easy Pork Scallopini

1 pound  thin boneless pork chops or thinly pounded Pork Tenderloin ( I prefer Pork Tenderloin) salted & peppered to taste.
1/4 cup  flour
2 tbls olive oil

8 oz mushrooms, sliced
2/3 cup  chicken broth
2  tablespoons  garlic, minced
2 tablespoons lemon juice
1 cup  whipping cream
3 tablespoons Dijon mustard or to taste

Dredge pork chops in flour. Preheat the skillet over high heat, then add olive (remember hot pan cold oil will keep things from sticking), reduce heat to medium high, fry pork for about 3 minutes on each side or until golden brown. Be sure to keep an eye that it doesn’t get burned.

Remove pork from the skillet, put on a plate, and repeat with the remaining pork until you have cooked them all.  ( You might need to add more oil during the cooking process).  Remove the last pieces of pork from the skillet. Then  add the sliced mushrooms to the hot skillet and cook until lightly browned.

Lower the heat under the skillet to low; add, broth, Dijon mustard, garlic, lemon juice, and whipping cream. Add the pork back into the skillet and cook for another 3 minutes.

Serve immediately. Can be held in the oven at 200 degrees until ready to serve. The sauce will separate a little, so remove pork and stir again before serving.
Adapted from the Saucy Gourmet

Serving suggestion:

Garlic Orzo with fresh Tomatoes and Spinach.

Orzo cooked according to the package for 4 people.

3 Roma tomatoes diced

10 oz fresh baby spinach leaves, coarsely chopped

¼ cup grated parmigiana

¼ cup fresh basil, coarsely chopped

2-3 tbl minced garlic

Reserve some pasta water

Salt & pepper to taste.

Cook Orzo according to the directions on the package for 4 servings. Reserve some of the pasta water.

After draining orzo, & reserving some of the pasta water-put orzo back into the pan

Coarsely chop the baby spinach & the basil leaves add to the orzo.

Dice 3 Roma tomatoes and add to the orzo.

Add the minced garlic and parmigiana cheese, give everything a good stir to combine. At this point taste and salt & pepper to taste.

Also, if the mixture looks dry, add a little reserved pasta water to give it creamy texture, but not too wet.

Pasta with Cajun Blush Sauce, Grilled Pesto Chicken Strips and Chicken Andouille Sausage

It was yummy and I used basil from my back yard to prepare the fresh pesto.

Fresh Pesto:

I guess about 5 cups loosely packed basil leaves

2 oz of triple cream sheep Feta cheese /or grated pecorino

4 oz of grated manchego cheese

Couple squeezes of lemon juice

1 Tbls of balsamic vinegar

Enough olive oil to make a nice loose paste

¼ cup Pepita’s & almonds

Onion powder to taste

Garlic powder to taste

Fresh ground pepper to taste.

I also added a touch of honey to mine.

Put all of this in a food processor and make a paste add olive as needed. I used a greek olive oil that had a really grassy flavor. Use your favorite olive oil.

Pesto can also be made out of cilantro or a mixture of basil, oregano, spinach, parsley, just let your imagination go wild and experiment with herb and greens. You can also experiment with different olive oils from different countries which will give the pesto a different flavor.

Pesto is also very good to freeze. Caution-do not freeze basil leaves without some kind of oil covering it, it will turn black and nasty looking.

Every terroir give the olives a different bouquet and flavor. So experiment, have fun!!!

For the Cajun Blush Sauce:

1 cup pre-made spaghetti sauce, you a good quality one-I like Bertolli, but you can use your brand. NO RAGU though.

2 cups of light whipping cream

Cajun spice to taste.

Cook for about 15 minutes on low to reduce just a bit.

Cut 4- 4-6 oz chicken breasts into stripes and marinate them in about ½ cup pesto for 30 minutes. Sauté marinated chicken strips in a hot skillet until cooked through but don’t overcook. Remove from skillet and add chicken andouille (4 sausages), that you have sliced on the bias , sauté just until heated through.

Use your favorite pasta cooked according to the package, add the cooked meats, sauce with Cajun Blush Sauce and serve!

Garnish with fresh basil leaves.

Tips: Fresh pasta from the deli case will make this dish even more special!

Till next time ya’ll!

Chef Kadie Hicks

Grilled Apple Cobbler

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3 small apples, peeled cored and sliced thinly.

¼ to ½ cup brown sugar-or to taste

¼ tsp salt

½ tsp vanilla

1 tsp ground cinnamon

½ boxed spice cake (I used Duncan Hines, but any brand will do.)

¼ cup melted butter

½ cup (approximately) almond milk, milk, half and half or butter milk

¼ cup of sour cream

½ cup of pecans (optional)

Cook the sliced apples with the first 4 ingredients in a small amount of butter (1 tbl should do), until the apples are fork tender-place them in a bread loaf pan that has been sprayed with cooking spray.

In a separate bowl, place the ½ box of spice cake mix (NOTE: save the other half for cookies, a streusel topping or another cobbler!!- place it in the freezer in a plastic bag to keep fresh longer).

Add to the cake mix, the melted butter, almond milk (or whatever liquid you choose to use), sour cream.

Mix just until incorporated. Pour over the cooked apples in the bread loaf pan, sprinkle with pecans cover with foil, put on your grill while your meat is finishing up- it took approximately 15-20 minutes to cook ours, but the time will vary, so please don’t “leave it and forget it”. It will be done when the cobbler is firm. I served with a bit of heavy cream, but it would be good with lightly whipped cream or ice cream too!

Here are some variations:

A can of pie filling to replace the fresh apples, no need to cook or heat them first.

Yellow or white cake with a can of fruit pie filling such as: cherries, blueberries, fresh strawberries or fresh mango

Lemon cake mix with blueberries or strawberries.

Chocolate cake with a can of cherry pie filling, or fresh strawberries

Orange cake with strawberries or mangoes.

You could even add chocolate chips to the Cherry pie filling cobbler or fresh strawberries!

A drizzle of chocolate ganache on top of the cherry or strawberry cobbler would be awesome too!

A NOTE: about your grill, you make need to put a cookie cooling rack UNDER the baking pan to keep the bottom from scorching or burning. My hubster turned off several of the burners on our grill when the meat was done to keep the temperature a little lower, he also moved the pan off direct heat.

Hello Fresh Week of Meals in Review


The finished product of the Hello Fresh week 1

Mustard Pork Loin with Potato Rosti

I was going to do a day by day, step by step post for the remaining 4 meals of Hello Fresh, however, I decided to just post pictures of the finished product.  I did not receive any monetary compensation from Hello Fresh for the review of their product.

I will, however, post my review of my Hello Fresh experience, and review of each dish along with tips and tricks.

The Mustard Pork Loin with Potato Rosti.  The pork was superb quality, I am not a lean pork girl nor am I a pork chop girl, however, this dish was delicious.  I pan browned the chops with salt & pepper on each side and finished in the oven.

Make sure that your exhaust fan is going during the pan browning of the pork chop because you…

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The Hello Fresh Experience.


wp-1489272151327.jpg Shrimp & Cheddar Grits from Hello Fresh

I got the delivery on Thursday, we already had ingredients out for dinner that night, Friday was my birthday, so dinner for that night was provided by my family.  So on Saturday we made our first Hello Fresh meal, we started with the Shrimp & Cheddar Grits from Hello FreshHello Fresh! Meals by Mail,  I shared the ingredients from the box in the picture above and below.

I took all the proteins out and put them in our meat keeper.  I used the Shrimp first because it is more perishable then other proteins.  I would suggest that you use the seafood or fish the day of the delivery or within one day of delivery.

Suggestion: If you realize that you are unable to use a protein, (especially fish or seafood), within the first several days of the shipment, put it into…

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