Virginia Willis Blog

Chef’d – Southern Comfort Delivered

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Busy Bee

Last week I taught in Tampa and then spent a few days in Florida helping my dear friend Claire move into her new home and do some chores. (I fell in love with pressure washing!) It’s been pretty crazy lately — so it was good to step out of my box and do something different and it felt really good to help my friend. Work has been busy testing recipes for Nomiku and creating, writing, and shooting recipes for publications other than my blog. So, instead of sharing a new recipe here I thought I’d share the great news about my partnership with Chef’d and share some links to recipes I’ve been writing for other folks. This week would have been the perfect week for me to order my own meal kit! 


I am super excited about my new line of meal kits with Chef’d, the same folks that do the kits for the New York Times and chef Dominque Crenn! Woo-hoo! There’s no subscription required so you can order what you want when you want! 

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Southern Comfort

We’ve worked together to develop a series of Southern-style comfort food recipes. I wanted them to be easy and delicious — yet a little chef-inspired. I included one of my favorite dishes to make for dinner: Smothered Chicken with Gravy and Green Beans served along Drop Biscuits. I developed two super simple sheet pan suppers: Pecan Crusted Chicken Breasts with Sweet Potatoes and Broccoli and Alaskan Cod with Asparagus and Cherry Tomatoes. Since the cod is from Alaska it’s sustainable! Y’all know how passionate I am about sustainable seafood. And, I love a sheet pan supper!

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For dessert I’ve created French Toast Bread Pudding with Caramel Apples and Blueberry Skillet Cake. Need something for brunch? My Turkey Sausage and Cheese Grits Casserole with Arugula Salad is great for company and will be perfect for the busy holiday season. 

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Get $10 off your first order by using the code FIRST10 at checkout. And, please make sure to snap a photo of your finished dish and tag me on social! I’ll be hosting Facebook Live shoots cooking the kits in the next few weeks so please stay-tuned! on

Southern Kitchen

Want to shop and make it yourself? Check my Soup Swap on for three super easy recipes that can be in a bowl and on your table in less than 30 minutes. The Quick Chicken and Dumplings is pure Southern comfort, made with a drop biscuit dough and a rotisserie chicken. My Vegan Vegetable is absolutely packed with flavor. (The secret is a shot of umami-packed miso.) Lastly, my homemade Baked Potato Soup is a soul-satisfying winner. I know you’ll love them.

And, take a look at Cooking with Virginia in Southern Living, on the stands, now. This month is all about Collard Greens, one of my favorite vegetables. Here’s a link to the story with recipes for Turkey and Collard Green Stew, Collard Green Dirty Rice, and Sweet Potato-and-Collard Green Gratin.

I’ll be back to my regular blog next week! Please let me know if you order a kit — and thanks so much, once again for all your support. 

Bon Appétit, Y’all!

Virginia Willis

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