I remember my grandmother’s chicken pies. They were simple, with no vegetables and a biscuit like crust, and oh so delicious! Bo (that’s what we called my grandmother) would often make them to take to “dinner on the ground” at church. What I wouldn’t give to have one of her chicken pies today!
Honestly, I haven’t made many chicken pies over the years. Savannah and I love them but Wes and Greg did not care for them until recently. However, do you remember me telling you about a wonderful $1 thrift store cookbook find a couple of weeks ago? I posted the Brown Sugar Pie from the book. Well, this is another recipe from the same cookbook! It is truly turning out to be a treasure! The name of the book is A Love Affair with Southern Cooking by Jean Anderson, and it could be the best $1 I have ever spent!
The gravy in this pie is spectacular! The addition of sage and thyme are simply delicious. Sage can be a bit overpowering, but this 1/2 teaspoon is perfect for this size pie! I dare to say, this pie may even be better than Bo’s. I have changed the original recipe slightly to better suit our taste. This recipe, like Bo’s, does not have peas or carrots. I made individual pies but you can make one big pie. I added a sprinkling of frozen peas and some cooked carrots to Savannah’s pie. You may notice that two different crusts are pictured above. I used puff pastry, brushed with egg wash and sprinkled with salt and pepper for a couple of my individual pies. For the other pies I made a biscuit crust and added about 1 1/2 teaspoons of everything seasoning, brushed with egg wash and sprinkled additional everything seasoning on top. Use your favorite biscuit recipe or make half of the Homemade Biscuit recipe, also found on NJSD. Add 1 1/2 tsp. of the everything seasoning blend to the biscuit mixture (recipe below), and roll to between 1/8″ to 1/4″ thick. (We love everything seasoning on omelets, pretzel dogs, rolls, and biscuits!)
- 1 stick butter
- 1 medium onion, finely chopped
- 1 celery rib, trimmed, halved lengthwise, then thinly sliced
- ¾ c. all-purpose flour
- 1 tsp. salt
- ½ tsp. rubbed sage
- ½ tsp. dried leaf thyme, crumbled
- ½ tsp. freshly ground black pepper
- 5 c. hot chicken broth
- 5 to 6 c. bite-size pieces cooked chicken
- 1 egg, beaten
- 1 tbsp. water
- Puff Pastry or Homemade Biscuit Crust
- Preheat oven to 425°F.
- Cook chicken as desired. Set aside to cool, then pick off bones.
- Melt the butter in a large Dutch oven over medium heat, add the onion and celery, and cook, stirring often for 10 to 15 minutes or until vegetables are limp.
- Blend in the flour, salt, sage, thyme, and pepper, then whisking hard, slowly add the hot broth. Cook, whisking all the while, for about 5 minutes or until thickened. Set the skillet off the heat, cool for 15 minutes, then fold in the chicken.
- Beat egg with 1 tbsp. water, set aside.
- Scoop the chicken mixture into individual dishes or one 9 x 13-inch dish. Brush the edge of dish with egg wash. Ease the crust of your choice over the top of chicken mixture. Allow crust to overhang the sides slightly. Brush with egg wash (you will not use all of the egg wash), sprinkle with salt and pepper or everything seasoning. Cut a few slits in the crust to vent.
- Slide the pies or pie onto a baking sheet and place in the oven. Bake for 30 minutes or until browned.
- Cool the pie/pies for 10 to 20 minutes before serving.
- 2 tbsp. dried minced garlic
- 2 tbsp. dried minced onion
- 2 tbsp. sesame seeds
- 2 tbsp. poppy seeds
- 1 tbsp. kosher salt
- Mix all ingredients and store in an airtight container.
Occasionally, cake for breakfast is essential! Do you agree? For example, on birthdays (not subject to just your own), or holidays, or maybe when we’ve worked hard all week and simply need to treat ourselves. Okay…maybe not. It could be that I’m looking for excuses. However, you will need no excuses for these delicious carrot muffins! They are moist and delicious with the perfect hint of spiciness.
These muffins are great warm or served at room temperature. They remind me somewhat of zucchini bread. They freeze well, which is great because this recipe makes between 22 to 24 muffins, depending on the size of your muffin pan.
Mix ingredients only to combine. Muffins tend to be tough if the batter is over mixed.
- 1½ c. vegetable oil
- 2 c. sugar
- 4 eggs, lightly beaten
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 2¼ c. grated carrots
- 1 c. chopped pecans or chopped walnuts
- 1 c. raisins or dried cranberries
- Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray and then line with muffin papers. Place muffin pan on two stacked baking sheets and set aside.
- In the bowl of an electric mixer combine oil, sugar and eggs at medium speed until mixed well.
- In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to sugar mixture and mix only to combine.
- Fold in carrots, nuts, and raisins or dried cranberries.
- Fill each muffin cup ⅔ full.
- Bake at 350°F for 30 to 40 minutes or until toothpick inserted in muffin comes out clean.
- Serve warm or at room temperature.
There are a few recipes that I love making because not only are they delicious, but they are super easy. This taco soup just happens to be one of those recipes. I typically have most of the ingredients for this soup in my pantry at any given time. This soup comes together quickly and my family loves it. My cousin, Nancy, gave me this recipe years ago. In fact, I have been making this since my kids were small.
Get creative with your toppings. A few favorites are sour cream, shredded Cheddar cheese, black olives, jalapeños, or my favorite topping combo…avocado, lime juice and chopped cilantro.
- 1 to 2 tbsp. vegetable oil
- 2 lb. ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (1-oz.) envelope taco seasoning mix
- 1 (1-oz.) envelope Ranch seasoning mix
- 1 (28-oz.) can crushed tomatoes
- 1 to 2 c. water (see note)
- 1 (10-oz.) Rotel tomatoes
- 2 cans Mexicorn
- 1 (16-oz.) can black beans, rinsed and drained
- 1 (16-oz.) pinto beans, rinsed and drained
- 1 (15-oz.) hominy, drained
- chili powder, to taste (I usually use 1 tbsp.)
- Shredded Cheddar cheese, sour cream, and Doritos, to serve
- Heat oil in a large Dutch oven. Add ground beef, onions, and green peppers. Cook until beef is no longer pink. Drain well.
- Add taco seasoning, Ranch seasoning, tomatoes, water, Rotel, corn, black beans, pinto beans, hominy, and chili powder. Bring to a boil; reduce heat to low and continue cooking 15 to 20 minutes.
- Serve with cheese, sour cream and Doritos.
Adjust water to your preference, add less or more.
I was recently invited to be a judge at a chili cook-off in Savannah, Georgia. I tasted many delicious chili’s but the winner, and the one that really intrigued me, was a Buffalo Chicken Chili. I took no more than 2 bites of each chili but honestly, the Buffalo Chicken Chili left me wanting more! So much so that I started working on a recipe the very next day.
My family just happens to be nuts for anything “buffaloed” so I knew this would go over well at my house. When I researching different recipes and liked bits and pieces from several different recipes, including my own White Chili. I came up with my base recipe then went to work, making a few changes along the way, but the end result was delicious!
This chili has 1/2 c. hot sauce, which gives it that distinctive buffalo taste. I feel that you need this amount for flavor. The end result is a flavorful bowl of chili that isn’t too hot and intimidating. Serve with additional hot sauce for those that want more heat. I enjoyed my chili topped with blue cheese crumbles and my family liked shredded cheddar on theirs. This is definitely a new favorite at my house!
Buffalo Chicken Chili
- ¾ c. diced celery
- 1 c. diced carrots
- ½ c. diced onion
- 2 cloves garlic, minced
- 1 (15-oz.) can white beans (I like Navy or Great Northern)
- 1 (14.5-oz.) diced tomatoes
- 2 c. cooked and shredded chicken
- 32-oz. chicken broth
- ½ c. Frank's Hot Sauce
- 3 vegetable bouillon cubes
- 1 tsp. dried Mexican oregano
- 1 tbsp. chili powder
- ½ tsp. ground cumin
- 8-oz. cream cheese, cut into cubes
- salt and freshly ground black pepper, to taste
- 1 to 2 tbsp. vegetable oil
- Blue cheese crumbles or shredded Cheddar cheese
- Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté until onions are translucent and soft.
- Add celery, carrots, beans, diced tomatoes, shredded chicken, broth, hot sauce, bouillon cubes, oregano, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots and celery are tender, stirring occasionally.
- When carrots and celery are tender, add cubed cream cheese and gently stir until the cream cheese melts. Simmer an additional 10 to 15 minutes.
- To serve, top with blue cheese crumbles, or shredded cheddar, and additional hot sauce, if desired.
Did you know that pound cakes have been around a really long time? They date back to the early 1700s in England. They were traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar, no other ingredients were used. This made it easy to remember back in the days when many people could not read.
Over the years pound cakes have changed quite a bit. With the addition of liquids, changing the measurements of the original ingredients, and the invention or rising agents, pound cakes aren’t as heavy and they once were. It’s hard to beat a really good pound cake, but don’t you agree…some pound cakes will just about choke you they are so dry!
This little pound cake has so much going for it. First of all, it’s the perfect size! Second, it’s tender and flavorful with lemon juice in the batter and a yummy lemon glaze over the cake.
I found these tips online for baking the perfect pound cake.
- Prep before you start
- Use name-brand ingredients
- Be accurate
- Have ingredients at room temperature
- Be patient
- Don’t overbeat
- Prep your cake pan
- Test for doneness
For more detailed information on these tips visit southern living.com.
Lemon Pound Cake Loaf
- 1½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 c. butter, room temperature
- 1 c. sugar
- 4 eggs
- 2 tsp. vanilla extract
- zest of 1 lemon
- ¼ c. lemon juice
- Preheat oven to 350° F for metal pans, 325° F for glass or stoneware.
- Butter a 6-cup loaf pan (8½ x 4½ x 2½) and line it with parchment or wax paper.
- In a medium bowl combine flour, baking powder, and salt.
- With an electric mixer, cream butter, sugar and lemon zest.
- Add eggs, one at a time; add vanilla extract.
- Add the dry ingredients alternately with the lemon juice, beginning and ending with the dry ingredients. Mix just until smooth.
- Pour into the prepared pan and bake 50 to 60 minutes or until a tester inserted in the center comes out clean.
- Cool on a baking rack for 15 minutes. Pour glaze evenly over cake a little at a time, pausing to let it soak in. Cool completely in pan. When cool remove from pan and remove paper.
- Store in an airtight container, in the refrigerator.
- ⅓ c. lemon juice
- 1 c. powdered sugar
- dash salt
- Combine lemon juice, powdered sugar, and salt. Whisk to combine until sugar is dissolved.