Chicken Pot Pie

One of the tried and true comfort foods is Chicken Pot Pie. It doesn't matter if it's summer or winter, if you're sick or well, going through a bad time or just stressed out, a really good chicken pot pie seems to help make it all better.

My mother never made homemade pot pies but always bought the frozen ones from the store; as a result, I never really cared for them. However, a few years ago while visiting a friend for the weekend, I had the great fortune of eating a pot pie made by a woman who was very well known for her recipe.

Oh. My. God. It was to die for! I called begging her to give me her recipe but she refused. So, I picked that silly thing apart until I pretty much knew what was in it (but not entirely, not the "secret" ingredient) and certainly not the quantities. I've searched high and low for a recipe that might be close to hers and I think I've finally found it. I've made it and if this isn't the exact recipe, it is darn close. Let me know what YOU think!

1 box Pillsbury Pie Crusts
1 ½ - 2 lbs boneless, skinless chicken breasts
1 cup heavy cream
4 carrots, peeled and thinly sliced
3 small red potatoes, cut in 1-in chunks
1-1/2 sticks butter
1 large yellow onion, chopped
3 stalks celery, chopped
¾ cup frozen green peas
5 Tbsp flour
1 cup chicken broth
¼ cup cognac or dry white wine
1 Tbsp dried tarragon
2 tsp fresh thyme (or 1 tsp dried)
1 tsp salt
½ tsp ground black pepper
4 boiled eggs, sliced

Preheat the oven to 350. Salt and pepper the chicken and place it in a baking dish in a single layer. Pour the cream over the chicken and bake for 25-40 minutes, depending on the size of the chicken breasts. Remove the chicken from the cream, reserving the cream for the sauce. Once the chicken has cooled, cut it into 1 inch pieces.

Boil potatoes for 10 minutes, then add the carrots and cook until both the potatoes and carrots are fork tender. Drain and set aside.

Sauté onions and celery in butter. Sprinkle in the flour; stir and cook 5 minutes, but do not brown. Remove yolks from egg slices. Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens. Add the egg yolks, cream, cognac, tarragon, thyme, salt and pepper. Mix well and cook 5 more minutes. Add the chicken, potatoes, carrots, egg whites and frozen peas to this sauce and mix gently.

Preheat the oven to 425. Place one pie crust in a round pie pan and pour in the chicken mixture. Place the second crust over the dish and press down the pastry edges, folding if necessary. Brush the top of the pastry with a little melted butter. Cut a few steam vents in the pastry and bake for 25 minutes until golden brown

Crabmeat Stuffing

Per request, here is a versatile crabmeat stuffing recipe that can be used in a wide variety of dishes. I use it to stuff vegetables like baked tomatoes and mushrooms as well as for stuffed crab, shrimp and even stuffed chicken! It can also be formed into patties and pan fried in butter.

It's more economical to use the claw crabmeat unless you are making crab cakes or something special and want to use jumbo lump crabmeat in your recipe. If you want more crabmeat in your stuffing than what this recipe calls for, just add another pound. Additionally, you can add chopped shrimp as well as chopped crawfish for a different flavor. This recipe makes a large batch but you can either cut it in half or freeze the rest in an airtight container.

1 1/2 sticks butter or margarine
2 medium bell peppers - chopped
3 large onions - chopped
3 stalks celery - chopped
1 tsp. salt
1 tsp. cayenne pepper
2 cups bread crumbs
1 tbsp. Flour
3 eggs
1 handfull chapped parsley
1 lb. claw crabmeat, shells and cartiledge picked out


Melt butter in a sauce pan and saute onion, celery and bell peppers on medium heat until translucent - approximately 15 minutes. Season with salt and cayenne pepper.In a separate bowl, mix all other ingredients except the crabmeat. Add the sauted vegetables and mix well. Gently fold in the crabmeat.

Drunk Ass Cabbage

I found this on another site and belly laughed hysterically! It's from http://classyfoodmofo.tumblr.com/
The site only has three postings but this one was priceless, so I had to share. I'll have to try the recipe as it sounds pretty good too!


March 17, 2011

Drunk ass cabbage for this drunk ass holiday

Hey Seamus McDrunky, it’s St. Patty’s day. The only time you and your significant other can indulge in flatulence fuel without hating each other (except for that place with the nickel burritos on Cinco de Mayo). I’m not going to tell you how to make fucking corned beef. I’m not Encyclopedia fucking Britannica. But you assholes ALWAYS mess up your cabbage. I swear to Jesus Tapdancing Christ if I smell another pot of your fart-smelling cabbage, I’m going to punch you in the goddamn throat. Use this recipe, or your family will hate you forever. If they don’t already.

1/2 a head of cabbage, chopped to shit
1 red onion, sliced so thin you can see your crappy kitchen through it
1 Tbsp vegetable oil
1 cup of white wine, if you can manage to not guzzle it all.
1 Tbsp garlic, minced with a big fucking knife
1 tsp salt
2 Tbsp red wine vinegar

Heat up a big-ass skillet over medium heat with the oil in it. Toss the cabbage and onions and salt in there and stir it like you fucking mean it. Add the wine and cover the pot for about 15 minutes. Go have some shots or something.

Take the cover off and add pour off all that liquid. It hates you. Hate it back. Add the vinegar and garlic. Let it cook for another minute or two. Or not. I don’t even care.

Serve it with corned beef and enjoy fumigating your house tonight.

Tempura Egg Batter

Any seafood, chicken or vegetable fried in a tempura batter is so succulent and tasty it's is one of my favorite ways to fry up something special. It's a little extra work but worth it if you want something really good! I always add some Tony's to my batter (about 1 tsp) but here is the original recipe. Have fun!

1 c. flour
1 c. ice water
1 slightly beaten egg
2 tbsp. oil
1/2 tsp. salt

Add flour, oil and egg, stir. Slowly add ice water to avoid lumps. Beat together all ingredients. Dip food in batter and fry in deep hot fat (360 to 365 degrees) until tender and brown.

Southern Style Greens

Greens. Mustard, Turnip or Collard. Just Greens, those Greens. That vegetable I despised growing up and was forced to eat. Against my will. Then, in my early 20's, my taste buds changed and I couldn't get enough of them! Now I can positively inhale them!

Unfortunately, I didn't know how to make them so I was always at someone else's mercy to get them and that was too few and far between for me. Luckily for me, a friend's mother-in-law always had someone come cook for her every Monday and this woman made greens to die for. So, one day, I got there early and helped her make them. Best thing I ever did...

Greens are a winter vegetable and are only best after the first hard freeze. If you want to cook fresh greens out of the garden or from a farmer's market, that's when to do it. Otherwise, you can buy frozen greens. I find greens from the grocery store (at other times of the year) are on the bitter side and they shouldn't be bitter.

There are several ways to make greens and you can choose what's best for you. However, this is the "old" way of making them but you can modify the recipe to be more healthy. Sometimes I cook them the original way and other times I cook them "healthier". Also, fresh greens have a lot more volume when uncooked and will wilt down to practically nothing so you need to "eye-ball" your quantities when using fresh greens.

4-5 bunches, 2 plastic sacks, or 3 bags frozen greens (approx)
1/2 pkg salt meat, chopped or 4 strips of bacon (or 3 tbl oil)
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup bellpepper, chopped (optional)
2 tsp chicken bouillon
water
salt
pepper

If using fresh greens, strip the leafy parts off the hard stalks. Then soak and wash the leaves in soapy water 3 times to remove all the dirt, grit and debris. Each time, allow them to soak in the soapy water for about 10 minutes, swishing them around frequently to loosen and remove dirt/grit/debris. Repeat the process at least 3 times or until you are confident all dirt/grit/debris is gone. Rinse well.

Fry salt meat/bacon in a large pot until brown. Add onion, celery and optional bellpepper and cook until wilted.

Add your greens. If using fresh greens, add as much to the pot as possible. Cook the greens and as they wilt, stir to work the uncooked greens down to the bottom of the pot. Keep adding the fresh greens as you can. Add about 1-2 tbl oil, if necessary (this depends on the amount of greens you have).

Once the greens are wilted enough to fit into the pot, add about 2 cups of hot water. You don't want a lot of water, so add the two cups, stir, cover and simmer a few minutes. You want just enough water to cook the greens and keep them moist, that's it. Then add the chicken bouillon.

Stir well to dissolve the bouillon, season with salt and pepper and cover. Reduce heat to medium low and allow to simmer, stirring occasionally. Cook until greens are tender and dark, about an hour. Recheck seasonings, then serve.

Seafood Eggplant Casserole

Seafood Eggplant Casserole is a dish I usually make in the summer with plenty of fresh shrimp and nice eggplant. While there are many seafood eggplant recipes out there, this one is my favorite and is more "cajun" than "greek". When combining ingredients, I usually mash the eggplant but it can be left in chunks also.

Seafood Eggplant Casserole

2 lg eggplants
2 lb of crawfish or shrimp
1/2 stick butter
1 cup onion chopped
4 green onions chopped
4 cloves garlic minced
2-3 ribs celery chopped
2 tbl parsley
1 tsp poultry seasoning
1-1/2 cups Italian breadcrumbs
1 tsp salt, or to taste
1/2 tsp pepper,or to taste
1/4 tsp tobasco, or to taste

Cut eggplant in half and boil till soft. Remove, cool and scoop out pulp. Set aside. Saute seafood in butter. Add vegetables and saute till wilted. Add eggplant and seasonings and mix well. Cook about 7 – 10 min. Add breadcrumbs and seafood, mix well and remove from heat. Use white wine, cream or chicken stock to thin if necessary. Pour in casserole dish, dot with butter and sprinkle with more bread crumbs. Bake at 350 till brown.

Spinach Madeline

This post originally appeared in July, 2010 but is being reposted for the holidays.

A Southern Holiday favorite for Thanksgiving, Christmas, New Year's, Easter or any special occasion, this versatile dish is excellent year round. It compliments any type of entree: roast beef or steaks, turkey or cornish hens, baked ham and fish. It can also be served as a dip with melba toast as is or by adding lump crabmeat or steamed shrimp. I sometimes make it just because!

Spinach Madeline is particularly good when served at Thanksgiving or Christmas with Turkey, South Louisiana Cornbread Dressing and Giblet Gravy. This recipe is easily doubled, tripled and quadrupled depending on how many people you will be serving. It also freezes very well so it can be made ahead of time. One trick I do is multiply the recipe 6 times, divide that and freeze half for Thanksgiving and half for Christmas. It's such a hit with my family and friends that we all want leftovers to take home hence the large quantity!

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps chopped onions
1/2 cup evaporated milk
1/2 cup reserved spinach liquor
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
6 ounces Velveeta Mexican cheese, cubed
salt and red pepper to taste
1 tsp Worcestershire sauce
Italian Bread Crumbs

Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with Italian bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. Bake at 350.

***Note: see Tips and Information on Velveeta Mexican Cheese

Pot Roast

Pot Roast is a very popular dish in South Louisiana cooking. It involves the French technique of braising or pot roasting which comes from the French word “braiser”. The meat is seared at a high temperature, then finished in a covered pot with liquid, resulting in a succulent, flavorful meat and gravy. Coq au Vin is a well known French dish in which the braising technique is used.


History aside, it’s one of my favorite wintertime dishes as it fills the house with a wonderful aroma and is a hearty, warming, filling dish for a cold winter night. It’s one of those things where you sit on the couch under a heavy afghan in your warm fisherman’s sweater eating a big bowl of pot roast while watching your favorite movie or football team with your family. And then you fall asleep, warm and happy. Hmmmm.

When I was in Junior High, we lived on a corner; our side yard was very large and a long rectangular shape, completely unimpeded by shrubbery. It was the perfect place to play football and all the neighborhood boys and school friends would come play ball at my house in the fall during football season.


We would play no matter how cold it was and continue until it was so dark that we couldn't see anymore. By the time we quit and I went inside I was chilled to the bone, shivering badly and hungry as a bear. My mother usually had something cooking that was good and hot and she would hold up dinner until everyone went home and I came in. But what I loved and remembered about those meals was Pot Roast! By the time I changed clothes, she had dinner served. I would grab a bowl, go sit next to the fire and watch whatever my father had on TV and eat that wonderful incredible food. The warmth it brought would slowly spread through my cold body all the way to my finger tips and toes and leave me in a satisfied bliss.

POT ROAST (requires a large oven safe pot or roasting pan)

2 large chuck roasts
1 large onion chopped
5 stalks celery chopped
1 medium bellpepper chopped
8 large cloves garlic, minced
1 large bag baby carrots
5 large Red or 10 new potatoes, cubed (skin on)
Flour
Oil
Beef bouillion (I use Better Than Bouillion paste)
Tony’s

Salt, pepper and flour roasts, then brown both sides in oil. When browned, remove from pot. Add onion, celery, bellpepper and garlic and sauté, scraping the residue and drippings from the bottom of the pot. When vegetables are sauted well, push them to one side (or remove them entirely) and place roasts in bottom of pot. Place vegetables around the roasts; add potatoes and carrots and mix them with the sauted vegetables. In a large container, add 4 cups water and 3 tablespoons of bouillion (or 6 cubes) and dissolve. Pour into pot and add enough water to cover 1” over the top of the roasts and vegetables. Season with Tony’s and stir. Cover and bake in oven at 350 degrees (or cover and slowly simmer it on the stove) until roast is fork tender. Serve over rice.

**Note:

See Tips and Information on Better Than Bouillion paste.

When browning floured meat, leave it alone and don't move it for a few minutes (the residual flour around it will brown), then you can turn it. Otherwise the floured crust will come off and stick to the bottom of the pot and burn.

Shrimp Salad

Back in the early 80's when I was working as a dental assistant, a friend of a co-worker opened a little lunch place not far from our office. To help her jump start her business, we all went there for lunch on her opening day. I had the Shrimp Salad and it was nothing like any one I had ever eaten but I couldn't discern what made it so special as she had run the ingredients through a meat grinder. For years, I have looked and looked for a recipe that was close to what I thought hers was. Two weeks ago, I happened upon probably her identical recipe while surfing the internet. I made it this past weekend and Yep, it's the one! At Last....(conjurning up Etta James)! Here you go! I hope you enjoy it as much as I do.

1 pound shrimp
3 boiled eggs
1 stalk celery, chopped
1 green onion, chopped
3 cloves garlic, minced
3 tablespoons mayonnaise
Zatarain’s liquid crab boil
salt
Lemon pepper
Tony’s

Peel then boil shrimp on the stove or in the microwave with some Zatarain’s liquid crab boil and salt. Boil, cool and peel eggs. Chop celery, green onion and mince the garlic and place in medium size boil. Remove egg yolks from whites and break them apart with your fingers or a fork into bowl. Chop egg whites, add to bowl.

When shrimp are cooked and cooled, chop and place in bowl. Add mayo, lemon pepper, salt and Tony’s, mix well.
Check seasonings and add more or add mayo as needed. Cover and refrigerate to let the flavors all meld together. Serve on a bed of lettuce. I prefer finely shredded lettuce with this recipe. It’s also good on tomato slices.

*** You can coarsely chop all your ingredients, but I really like them finely chopped. This is the one recipe that makes me really miss my Cuisinart!!!

French Onion Soup

I didn't go to college (LSU) until 1986 when I was 25 and I put myself through school with the help of my wonderful grandparents. That following November, when I was 26, I came down with the chicken pox. Yes, you read that correctly! Let me repeat it....Twenty-six years old with the chicken pox...UGH. Even when the Board of Health and Hospitals called they didn't believe it, they kept asking for my mother! We went round and round until I finally convinced the woman on the line that YES, I am an adult and YES, I have the chicken pox! Needless to say, it took me a long time to recover, it's true when they say childhood illnesses hit adults particularly hard. I was covered, densely, from head to toe with those little devils!

Fortunately, after several weeks (yep, that's true too), I was recuperating fairly well but I was still contagious and couldn't get out yet. I was bored as heck and bouncing off the walls! My dear friend and neighbor offered to pick up some groceries for me when she went shopping so I gave her a small list. Since it was December by this time, and cold, I inventoried my pantry and decided I had most everything to make a big pot of French Onion Soup.

I had never made it before and was interested in doing something fun to help allieviate my boredom without being too involved as I was still regaining my strength. French Onion Soup is pretty easy to make and is really inexpensive, not to mention soul soothing which was just what I needed. I've tried several recipes over the years and modified them until I came up with the following. The first time I made it and ever since then, I've served it with my Gourmet Chicken Salad with Snow Peas and Water Chestnuts. They make a great combination!

6 large sweet onions, halved lengthwise then sliced
2 1/2 tablespoons olive oil
1 stick butter
3 tbl flour
1 cup white wine
8 cans beef broth or equivalent (ie boxed broth)
Salt and ground pepper, to taste
Sliced Gruyere (have the deli slice it for you, it’s free of charge!)
Sliced Parmesan cheese (have the deli slice it also)
Sliced Swiss cheese
1/3 cup Cognac, dry Madeira or dry sherry
6-8 slices toasted, buttered French bread

Slice and caramelize onions in oil and butter. To do this, just add the oil and butter to the pot, heat, then add onions and saute until brown and wilted. You can sprinkle some salt in it to dry up some of the liquid and speed up the process. Usually the onions will not get really dark.

Sprinkle flour over onions and blend well. Slowly add broth, stirring well to blend with flour to avoid lumps then add wine. Season to taste with salt and pepper. Cook at a slow simmer until done about 1-1/2 to 2-1/2 hours, onions should be completely clear.

Ladle into oven safe bowl. Put 1 slice of toasted, buttered French bread into bowl and top with the cheeses. Broil in the oven until brown and bubbly.

***Simply for ease, I just place the cheeses in the bottom of a regular soup bowl, ladle the soup over it, heat it in the microwave until the soup is hot and the cheese is melted, while toasting French bread or a sourdough bun with butter. Then I dip the bread in the soup while eating rather than broiling it all in the traditional method. I love it either way!

Homemade Vegetable Beef Soup

In the mid 1990's I was living in Dallas and was leaving to go home to Louisiana for a visit during a particularly blustery and cold winter. I stopped to fill up my gas tank at a station just down the street from my house. While there, a Hari Krishna man handed me a carnation through my car window and wanted to discuss his religion with me. I politely declined but he gave me the flower anyway. I set it on the passenger seat with the intention of throwing it away at my next fill-up in North Louisiana. I forgot. I drove with that flower in the car next to me for the next 7-1/2 hours until I arrived at my mother's house. Unbeknownst to me, that Hari Krishna had the flu! Thirty-six hours later I was.....sick....as....a....dog. Ugggghhhh.

Fortunately, my mother had dinner at a friend's previously in the week, in which the friend served a wonderful Homemade Vegetable Beef Soup. Mom called her friend, got the recipe and made it for me. Oh My Gosh, it was divine! It warmed me up, soothed my sore throat, helped clear my stuffy head and was hearty enough to fill me up for awhile, gave me a little energy and was very comforting. It was the best vegetable beef soup I ever had. Upon my return to Dallas, when I finally felt up to it, I called Mom and got the recipe. I've been making this soup ever since....winter, spring, summer or fall...doesn't matter, I love it anytime of the year and all the time! The quantity of this recipe is very large so I like to put half of it up in the freezer for later use. To make this recipe you will need a large soup pot.

4 pkgs of stew meat or 1 lg roast, cubed
1 12 oz can tomato paste
5 stalks celery chopped
1 lg onion chopped
½ bellpepper chopped
1 bag peeled baby carrots (I use a large bag)
6 cloves garlic (I coarsely chop mine)
1/4 cup Worcestershire
2 tbls salt
2 tbls cayenne pepper
2 tbls Tony’s

Place all above ingredients in a large soup pot and fill pot with water to cover 3" over, stir, bring to a boil then reduce heat to a simmer. Allow to cook down thoroughly, approximately two and a half hours, stirring occassionally.

Add:
1 can yellow corn, drained
1 can lima beans, drained
1 can green beans, drained
1 can early peas, drained
1 lg bag shredded cole slaw (1 lb)

Cook for another 2 hours or until vegetables are cooked and tender. Recheck seasonings and serve with buttered and toasted french bread.

****The secret to any good soup, especially this one, is to slowly simmer it for hours. I start it early in the afternoon so it's ready by dinner or cook it on the weekend for the next week.

Vegetable Boil

Yes, we boil crawfish, we boil shrimp, we boil crab but we also boil vegetables! One of the things I like to do is gather some great vegetables together and boil them in seafood seasoning. Sometimes I serve it with just a store bought shrimp cocktail but mostly I serve it with a broiled or grilled meat or fish or something I have leftover. What a healthy and tasty meal! Any type of vegetable will do as long as it will hold up. Here is what I generally boil.

1 large Sweet Onion, quartered
3 stalks Celery, cut into thirds
2 Lemons, halved
4 large Red Potatoes, cut into chunks
4 Corn on the cob (I use the small frozen ones)
2 Squash and/or zucchini, cut into chunks
2 Artichokes, halved or quartered, top to bottom (cut out heart fibers)
1 bag Baby Carrots
1 lb Fresh Green Beans
1 container Baby Portabella Mushrooms
1 head Garlic, peeled
1 bag Zatarain's Seafood Boil
1/3 bottle Zatarain's Liquid Seafood Boil
1/2 cup salt

Put seasonings, lemon and garlic in a large soup pot and add 1/3 pot of water. Boil for 5 minutes. Add vegetables and then add water to cover 1". Bring to a boil and cook until done. Allow to sit in seasoned water for 15 min. Drain and serve. Butter or margarine may be used on corn and potatoes. Good stuff!

***These make good leftovers too!

Shrimp and Spinach Salad or Dip

It was my first summer in Phoenix, Arizona and it was sweltering. I was looking for recipes that I could make in the microwave instead using the stove or oven thus heating up the house and I also wanted something cool to eat. Someone brought a Vegetable Dip to work, made from the Knorr Vegetable Soup mix. I absolutely loved it, but OMG was it ever fattening! I kept wondering, how can I modify this recipe to make it less fattening, more healthy but just as enjoyable? After some thought, I decided to cut back on the amount of sour cream and mayonnaise, increase the spinach and add seasoned, steamed shrimp. It turned out to be a winner!!!

3-10 oz boxes chopped spinach, steamed and squeezed dry
1- 8 oz container sour cream
¾ cup Hellman’s mayonnaise
1 package Knorr vegetable soup mix
3 green onions, chopped
1 lb shrimp, peeled
3 tbl Zatarain’s liquid Shrimp/Crab Boil
2 tbl salt
Tony’s
New York Style Garlic Bagel Chips or Roasted Garlic Panetini Toast

In a large bowl, combine sour cream, mayo, Knorr Vegetable soup mix and green onions; set aside. Steam spinach in microwave until cooked. I open the boxes, sprinkle some water in each and steam the spinach in the box until done then squeeze the excess water out and allow to cool.

Peel shrimp, place in microwaveable bowl, cover with water, add seafood boil, salt and Tony’s to taste, cover and cook in microwave until done (in increments of 6 min, stirring in between). When cooked, drain and allow to cool.

Combine the shrimp and the cooked/drained spinach with the mayo/sour cream mixture and stir well to fully incorporate all. Refrigerate overnight (doing this allows the flavors to bloom). The next day, check seasonings and add salt and Tony's if necessary. Serve on New York Style Garlic Bagel Chips or Roasted Garlic Panetini Toast. I serve this as a lunch item with fruit or as a dip. Wonderful!!!

Gourmet Chicken Salad with Snow Peas and Water Chestnuts

Southern Belles love their Chicken Salad and it is a summer staple in kitchens throughout the South. While there are many variations, I developed one myself that is a hit in my own home as well as at parties and luncheons! Snow Peas and Water Chestnuts give this chicken salad an Asian flair while the garlic and Tony's lend a delicious Cajun flavor. Lots of garlic is key in this recipe...you can't go wrong with this version! Serve it with sweet iced tea, a Chardonnay, freshly baked croissants and fresh cut fruit.

2 pkgs boneless skinless chicken breasts
1 lg onion, ¼ chopped fine
3 lg stalks of celery, 1 stalk chopped fine
4 cloves garlic minced
4 green onions chopped
1 lb snow peas
2 cans sliced water chestnuts
1/3 cup White wine
Mayonnaise
Reserved chicken broth
Tony’s

Place chicken breasts in large pot. Cover with water (1” over top of breasts). Cut length of 2 celery stalks in half and ¾ of onion and add to pot. Season water with Tony’s & garlic powder (or salt, pepper, cayenne and garlic powder). Cover and cook until breasts are just done and firm but not falling apart. Remove breasts, reserve broth and allow both to cool.

While chicken is cooking, add about 1 cup mayo, white wine, garlic, green onion and remaining chopped onion and celery to a large mixing bowl. Season liberally with Tony’s and stir well. Add water chestnuts and snow peas, stir well to coat and allow to sit while chicken cooks and both chicken and broth cool.

When chicken is cool, cut it into large bite size chunks and place in the bowl with the seasoned vegetable/mayo mixture. Add about 1/2 cup of broth, more mayo as needed and stir, doing so until you get the desired consistency and the chicken is coated well (I like mine a little dry). Check seasonings adding more garlic, Tony's and salt, if necessary. Yummy!

***Note: I place the cooled broth in a ziplock bag and freeze it for future use! Seasoned homemade broth is better than store bought any day!!!

Southern Fried Corn

A southern summer favorite, Southern Fried Corn is one of the dishes my grandmother used to make from fresh home-grown corn that we would go pick and shuck ourselves. She would serve it with fried chicken and sliced home-grown tomatoes. It was my favorite summertime meal! This dish is great for anyone who cannot eat corn on the cob such as children with missing front teeth or who are in braces. It is certainly not a low fat dish but, darn, is it good! It's a lot of work so I usually only make it once every summer and put some up in the freezer for later.

12 ears of fresh corn (white or yellow)
2-3 tbl bacon grease (trust me!)
2 sticks butter
1/2 can evaporated milk
salt & pepper to taste

Shuck and clean corn. In a large bowl, holding the cob tip down, take a sharp knife and cut the tops of the kernels off down the length of the cob from base to the tip.


Then using the blade, scrape the knife down the length of the cob to the tip to remove the pulp.


When the cobs are clean place them on a rectangular baking pan, add 1/4 inch of water to the pan and soak all turning them to get the cobs wet. Then "wring" them to remove the corn "milk" and set it aside.

In a large 16" skillet, heat bacon grease and butter until melted, then add the corn and corn "milk". On a medium high heat, fry until it is mostly cooked and has turned a darker yellow, stirring to prevent scorching. Add evaporated milk and season to taste with salt and pepper. Reduce heat and cook until the mixture thickens, stirring constantly. Check seasonings and serve!

Spinach Madeline

A Southern Holiday favorite for Thanksgiving, Christmas, New Year's, Easter or any special occasion, this versatile dish is excellent year round. It compliments any type of entree: roast beef or steaks, turkey or cornish hens, baked ham and fish. It can also be served as a dip with melba toast as is or by adding lump crabmeat or steamed shrimp. I sometimes make it just because!

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps chopped onions
½ cup evaporated milk
½ cup reserved spinach liquor
½ tsp black pepper
¾ tsp celery salt
¾ tsp garlic salt
6 ounces Velveeta Mexican cheese, cubed
salt and red pepper to taste
1 tsp Worcestershire sauce

Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. Bake at 350.

***Note: See Tips and Information on Velveeta Mexican Cheese