The Biker Chick's Kitchen - 2

The Biker Chick's Kitchen - 2 I'm just your everyday average biker chick who loves to ride, laugh and cook! This is a culmination of real, easy, road tested recipes that anyone can make.

This page is a collection of family recipes, pictures, and giggles. I was lucky to grow up with a mother who loved to cook and taught me everything I know. She taught me hundreds of recipes, some of which I have tweaked and decided to share.

06/15/2026

Fajita quesadillas! Easy to make, feeds a crowd, in less than an hour. Recipe in the comments
Got a question? Post it in the comments, I’ll do my best to answer
And hit FOLLOW! It’s free and you can keep up with what we’re cooking next

What’s your go-to midnight munchie? I love those cheap Ramen noodles. I put on a pot of water to boil. Add in half a pac...
06/15/2026

What’s your go-to midnight munchie? I love those cheap Ramen noodles. I put on a pot of water to boil. Add in half a packet of seasoning and boil my stiff horrible noodles in the mushy goodness. Drain off most of the water add in a tablespoon of butter and the rest of the seasoning packet and I’ve got a salty mushy late night snack. It’s no wonder I can’t lose weight.
What’s your go to for late night munching?

Old school collard greens. I usually make them from fresh collards, but all they had today was packaged cut up greens. A...
06/15/2026

Old school collard greens. I usually make them from fresh collards, but all they had today was packaged cut up greens. Anyway, below is how I made them from scratch.

Old-school collard greens
Serves 4-6 (or 3 hungry bikers)

2 large heads of fresh greens (collar, mustard, turnip)
10 Cups chicken stock
1 lg onion, diced
1lb salt back or bacon, diced
Dice or sliced ham to taste

Break up your greens and wash in cold water. A simple trick is to do this in a clean tub. That way you have lots of water to move your greens in and allow all the dirt and sand to fall to the bottom. Strip the leaves from the stalks and throw the stacks away.
In a very large pot on the stove over high heat, caramelize your onion in butter. Then add in your bacon or fat back and render off some of the fat.
Add in your chicken stock and bring to a boil. Add salt and pepper to taste that slowly get adding your greens. At first it seems like they won’t all fit. But they will. Once all the greens are in the pot and wilted down add in your ham. If you want a little kick, add a hot pepper or two. Be sure they’re minced up for maximum heat or left whole so that you can remove them partially through cooking
So sweet cornbread and you’ve got an easy good old-fashioned country meal

Super simple fried pork chops tonight, gang. A little lime pepper seasoning, and a fried egg on the side cooked up in th...
06/12/2026

Super simple fried pork chops tonight, gang.
A little lime pepper seasoning, and a fried egg on the side cooked up in the cast-iron makes it perfect

06/10/2026

Ugh it’s chemo week. I’ll cook Friday 😂

06/10/2026

Crockpot Cabbage Rolls
Serve 6 (or 3 hungry bikers)

1 large head cabbage
1 - 8oz can tomato sauce
¾ cup quick-cooking rice
½ cup chopped green pepper
½ cup onion
½ cup crushed crackers
1 egg, beaten
1 ounce onion soup mix
1-1/2 pounds lean ground beef
1 – 46oz bottle/can V8 juice
Black pepper
1 cup Parmesan cheese

Dunk cabbage in boiling water, holding it under, just until leaves begin to fall off the head.
Set aside 12 large leaves for rolls; drain well. (Reserve 4 extra leaves then store cabbage in fridge for another use)
Cut out the thick vein out of each reserved leaf by making a V-shaped cut, set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, onion, cracker crumbs, egg and soup mix.
Work raw beef over mixture till thoroughly mixed.
Place about ⅓ cup meat mixture on each cabbage leaf, overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling
Secure with toothpicks if desired.
Place 2 left over leaves in bottom of a 3 qt crockpot
Place cabbage rolls on top of leaves.
Pour V8 juice over rolls.
Cover and cook on low for 6-7 hours
Just before serving, sprinkle with pepper and parmesan cheese

06/10/2026

This is one of those EASY one-pot meals that is perfect for winter weather. It can easily be turned into a hearty soup by adding several cups of chicken stock when it is done cooking. lol

Sausage and Wild Rice
Serve 4-6 (or 3 hungry bikers)

1lb sausage (I use italian or breakfast sausage)
2 tbsp butter
2 cups sliced mushrooms
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1 tsp sage
1 tsp rosemary
1 tsp oregano
1 tsp basil
2 tsp parsley
¼ tsp salt
¼ tsp black pepper
4 cup stock
1 cups wild rice
2 cup brown rice

In a large pot over mead-high heat brown off the sausage in 1 cup of chicken stock – this helps you break the sausage into small pieces to distribute more evenly through the dish
Melt butter in large skillet on medium heat.
Add mushrooms, celery, carrots, and onions; cook until soft.
Stir in all the herbs and pepper, cook 1 more minutes.
Add in wild and brown rice and allow to cook about 3-5 minutes to bring out a nuttier flavor
Add the remaining stock and bring to a boil
Cover and reduce to a simmer for about 30-40 minutes or until the rice is cooked through

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Douglasville, GA
30134

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