I love fried green tomatoes. Seriously...love them. They are just little tart slices of fried goodness that makes my soul feel good. What can make fried green tomatoes better? The sharpness of pimento cheese and the slightly sweet  Kyvan sweet potato bbq sauce that marries with shredded chicken. Oh, my word yes.



These sliders are perfect for your Super Bowl party. Seriously two biters, they will be gone in a heart beat and while these are perfect sliders for parties, they would make an epic full size dinner option.  I made a simple apple coleslaw to go with it. The flavor profile on these bad boys are through the roof!



BBQ Chicken Sliders with Pimento Cheese, Fried Green Tomato and Apple Slaw

Boneless skinless chicken breast
Kyvan Dry BBQ Rub
2-4 pats of butter
Kyvan Sweet Potato BBQ Sauce

Slider buns


Apple Slaw
1 cup shredded cabbage
1/2 cup of thinly sliced Granny Smith apples
2-3 tbsp mayo
1/2 tsp of sugar
1/2-1 tbsp of vinegar

Fried Green Tomatoes
Green Tomatoes, sliced
Kyvan BBQ Dry rub
1 Cup Corn Meal
3 tablespoons flour
Vegetable oil 


Pimento Cheese Recipe found here.


Sprinkle both sides of chicken breasts with bbq dry rub and place in skillet on meduim heat with butter. Cook until chicken is completely done. Remove from heat and shred the chicken.  Drizzle  the Kyvan Sweet Potato BBQ Sauce over the shredded chicken.

In bowl, place your shredded cabbage, apples, mayo, sugar and vinegar and mix well.  The mixture should not be runny. If runny, add in more shredded cabbage.




Pour 2 cups of vegetable oil into your skillet on meduim high heat. Allow it to get hot.  In bowl, mix corn meal, flour and dry rub together.  Rinse your sliced tomatoes and then coat in your dry mixture. Place in the hot oil and fry on both sides until golden.



Remove from grease and allow tomatoes to drain on a paper towel.

Line your bottom slider buns on baking sheet. Top with bbq shredded chicken and then your pimento cheese. Place in oven at 450 degrees for 5 minutes. Remove from oven and top the sliders with fried green tomato and apple slaw. Top with bun and serve warm.

Gorgeous butcher block courtesy of Woods Rooted.

I have to confess, I have only made pork loin once in my life before this and when I did, it was one of those preseasoned ones that was not stuffed. We do not eat a lot of pork (unless it is bacon, because bacon is the goodness) so I never really thought I was missing out.  But then I kept seeing these gorgeously stuffed porkloin that just looked amazing. I never understood how people could make them look so perfect and so good. I wanted to try. I had to try. I wanted to tackle the feat that was stuffing a pork loin.

I was a bit apprehensive because it looked complicated. I mean, how did they get it to swirl like that. As much as I cook, I do not know how to do a lot of things and jelly rolling stuff is one. When I bought the pork, I thought it would already be ready to stuff and roll but I looked at that big chunk of meat and was like, okayyyy.



Believe me, it really is not as hard as I thought it would be. It really was super easy...and I had a dull knife!

I stuffed my pork loin with a sausage mixture flavored with sweet honey apple butter from Kyvan. Oh my word. Goodness indeed.

Using Kyvan Dry BBQ rub, gave the outside a nice contrasting taste to balance out the sweetness inside.  Smokey and deep with hints of that apple really hit the best notes.  My kids loved it and there was not a piece left to be packed up in the fridge as leftovers.

This is a perfect family meal to change things up at the dinner table!




You will need:

Pork loin
1 Tube Pork Sausage
6 Slices of Toasted Bread or 2 cups of bread crumbs
1 1/2 cup Kyvan Apple Butter
1/2 cup Kyvan Dry BBQ Rub
1/2 cup of Extra Virgin Olive Oil

Cut potatoes, onion, carrots and celery




Preheat oven to 450 degrees.

Start slicing your pork loin, when you get almost to the end, slowly turn the meat to continue slicing. You can watch a video on how to butterfly a pork loin, here.

Cover the loin with plastic wrap and beat with meat mallet or whatever you have handy (I used a rolling pin) to tenderize the meat. Remove plastic wrap.

Cook sausage on medium heat until done and in crumbles. In bowl crumble your toasted bread or add in your bread crumbs, toss in your cooked sausage and pour in your apple butter. Mix well. Mixture will be thick like a paste.  Spread your sausage mixture over the pork loin. 

Starting at one end, begin to roll, like a cinnamon or jelly roll. Once at all roll, tie with your butcher's twine to hold it together.

Place in roasting pan, fat side up and add in your chopped veggies. Drizzle with your olive oil and sprinkle all of the bbq dry rub on the meat and vegetables.

Roast in 450 degrees F oven for about 10 minutes then reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, reads 150 to 155 degrees F and the potatoes are fork tender.

I always tell myself I should do more baking. When I was growing up, my mom baked a cake or something each week. Seriously, my mom is my inspiration. You know how they always tell you that you come to appreciate things from your youth once you get older...it is true. As a mama myself now I realize just how important those little things were that my mom did for us...like her baking us something every single week.



My kids love peaches. While I don't usually cook with canned or frozen goods these days, we keep non-perishables in our pantry in case of emergencies or for those lazy days when I do not feel like doing much.  We have a ton of canned peaches and I was a bit tired of making only peach cobbler so I thought it would be awesome to find another pie idea for my bajillion cans. 


And thus peach and apple butter handpies were born. Dude. These are so easy. You only need three things: pie dough/pastry dough, apple butter and peaches. You do not need sugar, vanilla or anything extra. The apple butter adds in the perfect touch of cinnamon and the peaches combined brings about the perfect sweetness. And you don't have to do any cooking of the fruit before hand either! Perfection, yes!

You will need:
Roll out pie dough or pastry dough
Kyvan Apple Butter
Canned Peaches in heavy syrup


Drain syrup from the peaches, cut into smaller cubes and pour peaches into a bowl. Mix in 4 tablespoons of apple butter and mix.

Roll out dough and cut out 4 inch circles.  Scoop 1-1 1/2 spoonfuls of peach and apple butter mix into middle of dough circles.  Fold over one side of the circle and use a fork to crimp the edges. Use a knife and cut small vent lines in the top of the handpie.

Bake in oven at 350 degrees for 15-20 minutes until golden brown.

Serve with ice cream, a dollop of whipped cream or with a simple powdered sugar icing drizzle.