Hello! I’m so glad you came to visit!
I’m Connie Taylor, the Happy Belly Foodie from Kentucky.
I’m sharing my favorite, Happy Belly Foodie and crew approved recipes.
I’m talking about REAL food. From scratch. Homemade. Honest to goodness, recipes that you can make in the comfort of your own home. Why? Because when you make it yourself, you know what’s in it and that means freshness, quality and taste are top notch. Plus, homemade meals are just better for you.
Speaking of cabooses, my little choo choo train includes my local friends here in Florence Kentucky, just at the top of Northern Kentucky, Ohio and Indiana. I work with vendors and local farms to create recipes that are down home delicious.
So what makes me tick? Well, curiosity about food and cooking has been a passion of mine since I can remember. Writing about it and sharing what I learn as I go along is more fun than I ever thought it would be. The encouragement of family, friends and fine foodie folks like you is an overwhelming blessing.
As Happy Belly Foodie grows over time, you’ll see lots of fun food adventures and recipes.
I hope you enjoy your visit here at Happy Belly Foodie. If you like what I’m doing, tell a friend or two about me.
Northern Kentucky, USA
What is Happy Belly Foodie all about? Keeping it delicious! 
Love your website – this is how I love to cook — from scratch, from my garden or as locally as possible. Santa brought me a pressure cooker this Xmas and my inaugural recipe was your fantastic veggie soup – wow. Looking forward to further explorations…thanks and bon appetit!
Thank you so much Kim! From scratch is best. And you’re gonna love that pressure cooker. Enjoy!
Dear Connie,
I just happened to stumble upon your website while looking for creamy pinto beans recipes. Although I didn’t find what I was originally looking for, I did find a few of your recipes that I’m looking forward to trying.
I appreciate the work you’ve done to create a quality website and accompanying videos. Thank you for sharing your talents with us!
I wish you much success in your foodie endeavors. I look forward to seeing more.
From a fellow foodie,
Anese
Anaheim, California
I forgot to mention I recently purchased the same cooker featured on your website, Power Pressure Cooker XL. I’ve only used it twice thus far. I love it!
I’m sure once I get the hang of it, I’ll start using it frequently. Your detailed information has increased my knowledge. So again, thank you!
Thank you so much Anese! So good to hear from you. You’re really going to enjoy the electric pressure cooker. Good luck!
I also have the same pressure cooker you have. There is a slow cooker setting. Do you have any recipes for this setting? I’m looking for slow cooked baked beans> Thanks! (By the way, I love my power pressure cooker XL, too!)
Hi Adelia, I do not have any recipes for the slow cooker setting but I’m sure it’s simple enough to use.
I enjoyed talking with you at the health food store.
I recently purchased an IP. To be honest, I’m a little intimidated by it. Looks like you have shared a lot for me to learn.
Thanks,
Sharon
It was so nice meeting you Sharon. It’s such a joy to see people like you out there seeking better health. Enjoy your journey. <3
Hi Connie,
I looked at your web site, and it is pretty good! You have done a nice job on it and it looks like you have some interesting and valuable information on it. So thanks for telling me about it.
Have a great week. TTYL,
Edwin
i like your site for pressure cookers but can there be out there basic everyday meals. not those fancy dishes. i want to find plan old meatloaf, cooking an roast, you know blue collar family meals.
Sounds like you should create your own website. Cause you know what you want.
Do you have an recipes for 3 quart?
Unfortunately, I do not. However, halving the larger recipes should work.
I finally opened my instantpot 6qt I bought it in Feb.) and tried your green beans, they are wonderful! Greetings from up north here in Dayton.
Hi. I am a Cincinnati transplant to the Northern California coast. We are near wonderful farms and farmers’ markets. I still have relatives in the Cincinnati suburbs as well as Fort Thomas. As for your website, it is very enjoyable. Regarding your recipe for sea bass I am wondering if it is Chilean sea bass, my favorite. I realize it has been on and off list regarding it’s sustainability. If not Chili, can you share your source with me? Thank you, and continued success.
Wally
Little River, California
It is Chilean. My buddy, John at afishianados gets it shipped in fresh.
Hi Connie
I came across your blog accidently when looking for the Kitty Hoynes Reuben Fritters recipe that I’d seen on the triple D prog with Guy Fieri.
And discovered you have replicated the recipe. Thank you! I’m def going to give this a go .
You also mentioned that you’d like to try the Irish meatloaf recipe too. Please do.
So glad I came across your blog. That’s another saved to my favourites.
Got to go as a storm has just started and I hate thunder and lightening.
Happy Cooking!
Jayne – UK xx
Great to see you! And if you do a search, you can find the Irish meatloaf I did after this post. Thanks for visiting!
Was looking for a recipe on how to prepare sea bass. What a surprise to see you mention Afishinados! I love John and his shop. I live in Cold Spring, but it is worth the drive.
Your recipe for Frisch’s calls for 2 teaspoons of chili powder. There are 109 different chili peppers and no one knows how many blends are on the market. WHAT TYPE BRAND OR BLEND OF CHILI POWDER DOES FRISCH’S USE..????
Dear Connie,
I recently wrote to you asking permission to use several of your recipes in a non-profit book that I am self-publishing for the Kalmar Nyckel tall ship in Delaware. I know we are living in trying times and you may be very busy, but I would appreciate hearing from you. If somehow you did not get my message, I can resend it.
I appreciate your cooperation.
Sincerely,
Greg Brown
[email protected]
I want to thank you for publishing your article on tortilla making with a pasta press.
I own a tortilla press, which has never really worked well, and was wondering why I couldn’t use my pasta press.
I googled the idea, and voila, there you were.
I have subsequently made them using my pasta press, and they came out perfectly.
(One of my objections to using the tortilla press was that I could never get them as thin as I thought they should be. Using the pasta press, I can.)
Glenn
P.S. I live in Vt., where apples and maple syrup rule, and I get about 800 apples per season off my 2 trees, so any exceptional apple and /or maple syrup recipes you have, I wouldlove to try.
How nice of you to leave such a thoughtful comment. Thank you. Hopefully, I’ll be able to get some new recipes up soon. I’ll definitely keep your ingredients in mind.
Frisch’s Chili – copycat recipe
Recipe: 3 C beef broth or stock
What’s 3 C?
3 cups