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Recipe of the Week

Chicken Pot Pie with Sour Cream Crust


Jump on the bus Gus, because it’s all in the crust. Get your full meal deal here with this southern family favorite.
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Chicken Pot Pie with Sour Cream Crust

Things you need for the creamy inside–
4 chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Sea salt and Black pepper, to taste
1 stick butter
1 medium Vidalia onions, chopped
1 stalk celery, chopped
2 chicken bouillon cubes
½ cup all-purpose flour
3 cups chicken stock, preferably homemade
1 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 ½ cups frozen peas
1 cup pearl onions (blanched for 2 minutes skin on, remove skin after blanching)
¼ cup fresh parsley leaves

How to make it-
Make your crust first, directions are below. Season up your chicken with salt and pepper. Get your oven heated to 450 degrees. Roast your chicken for about 35 to 40 minutes, or until cooked through. Don’t try to get in a hurry and remove the chicken from the bone while it is hot. Let it cool and then remove the chicken from the bone. We have burned our finger so many times trying to do this. Cube chicken into bite size pieces and set aside. Taste the chicken, does it need more seasoning? If it does, don’t be dumb add you some. Let’s make the creamy goodness- Get your large pot or Dutch oven out and melt butter over medium to low heat. Yes add the entire stick. This is not a low fat chicken pot pie. Next you are going to want to add the onions and celery and sauté until onions are translucent. This will take about 10–12 minutes. Add chicken bouillons and stir around, making sure all of the veggies are coated. Add your flour slowly to butter and vegetable mixture and stir it real good. Keep on cooking and stirring for about 3 minutes. Slowly add chicken stock to the sauce. The creamy goodness is coming right along. Simmer over low heat for 1 more minute, stirring, until thick. Now for the good stuff, slowly stir the heavy cream. Oh my, this is going to be so freaking good. Add the cubed chicken, carrots, peas, pearl onions and parsley and stir it up real good. At this point you will need to taste it again; darn we know you hate that. Does it need anything? You know what to do if it does. Pour that yummy and creamy goodness into a greased 2 ½ quart round casserole dish and top with sour cream crust. Pop that baby in a preheated 350 degree oven for about 30 – 40 minutes or until crust is golden.


Sour Cream Crust

What you are going to need for your crust-
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 16 pieces
¼ cup cold sour cream


This is the way we do it-
Don’t be scared about making your own crust. This recipe for crust is so easy. Let’s get started- Get you a large deep bowl out and sift the first 3 ingredients together. Add the butter pieces and mix with an electric mixer on low speed for about 2- 4 minute. You are looking for the butter pieces to clump up with the flour. You want your butter clumps to be about the size of peas. Next, add the sour cream and continue mixing for about 1–3 minutes or until sour cream is well blended. You want the mixture to be crumbly. Once you have achieved this, form the dough into a ball and wrap the dough in plastic wrap. Flatten dough into a small disk and throw it in the fridge for about an hour. Roll dough with rolling pin, place dough on top of casserole dish and trim excess dough. We told you it was easy.

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Clarified Butter


Extra please! We think we need to clarify this. For all of our lives we have been taught to always ask for extra drawn butter because the 1 ounce cup aint gonna cut it. This recipe is a must when serving all types of seafood and fish for dipping purposes. Mama even showed us how to pour it on our baked potato because it was considered a sin if we wasted any.

Clarified Butter

You only need one thing-
Unsalted butter

Let’s make it-
Get you a small sauce pan out and put your butter in. Melt butter over low heat. Do not stir butter and don’t let the butter boil. You want the milk solids to separate from the butter. You are looking for the butter to separate into 3 layers. On top- foamy milk, clarified butter in the middle and milk solids on the bottom. Next you want to skim the foamy milk off of the top. Ladle the clarified butter but do not touch the milk solids at the bottom. Can be kept in the refrigerator for up to 2 weeks.

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Cajun Black Eyed Peas

These Black Eye Peas are some kind of good. We like to serve our over rice and have some French bread or cornbread for our dipping pleasures.
Cajun Black Eyed Peas

This is what you are going to need-

1 pound dried black-eyed peas

½ pound Cajun sausage, sliced thin

¼ cup vegetable oil

½ cup onion, diced

½ cup celery, diced

½ cup green bell pepper, diced

3 tablespoons garlic, minced

1 ½ tablespoons flour

4 – 5 cups chicken stock

½ tablespoon of chicken bouillon granules

½ cup sliced green onions

¼ cup chopped parsley

Salt and black pepper to taste

Slap ya Mama to taste, Cajun seasoning

Louisiana Hot sauce to taste

How you do it-
Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add smoked sausage and sauté 3 -5 minutes.

Add onions,celery, bell pepper and garlic. Sauté 3-5 additional minutes,stirring occasionally.

Sprinkle in the flour and blend well into the vegetable mixture. Add peas, stock, chicken bouillon and season using salt and pepper.

Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about an hour to an hour and half.

When peas are tender, add green onion, parsley, season to taste using salt, pepper, Cajun seasoning and Louisiana Hot Sauce.

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Peanut Butter and Oreo Delight

pie

This is such a sinful pie. The Sister’s do love them some layered anything. The peanut butter works really well with the chocolate pudding and the cream cheese mixture. Each layer is so creamy and delicious. This is so easy to prepare and a wonderful desert to take to any gathering. We like to top each plate or bowl of dessert with an Oreo cookie.

Peanut Butter Oreo Delight

What you will need-
35 Oreo Cookies
6 tablespoons butter (melted)
8 ounce package Cream Cheese, softened
1 cup powdered sugar
3 cups plus 2 tablespoons cold milk, divided
16 ounces whipped Topping, thawed, divided
2 packages (3.4 ounce each) Vanilla Flavor instant Pudding
1/3 cup peanut butter

Time to make it-
Get your food processor out and process cookies in food processor until fine crumbs form. If you don’t have one or you don’t feel like getting it out you can put the cookies in a Ziploc bag and beat the hell out of it until you have fine crumbs. Next add your butter to the cookies and mix it up real good. Get your old trusty 13×9 inch casserole dish out and press the cookie crumbs in the bottom. Pop it in the fridge for about 10 minutes or so. While that is chilling out, beat your cream cheese, sugar and 2 tablespoons of milk until well blended. Add you about ½ of the whipped topping; mix well and give it a little taste. That’s some good stuff. Dump mixture on top of cookie crumbs and spread evenly. Next, beat the pudding mix and remaining milk in large bowl for about 2 minutes. Add your peanut butter to the pudding and mix well. Go on and get you a little taste of that too. Dump the pudding on the cream cheese layer and spread it evenly. Let stand for about 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate for about 4 hours before serving.

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Andy’s Cheese Cake

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Cheese Cake is one of my most favorite desserts. When Andy and I started dating he made me this cheese cake for me and I knew he was a keeper. I like a plain cheese cake with NO Fru- Fru on top. This cheese cake is so rich and creamy and I love it.

Andy’s Cheesecake

Gather-
1 ½ cups chocolate sandwich crumbs (Oreos) or graham crackers
2 ½ tablespoons unsalted butter, room temperature
1 tablespoon sugar, plus 1 ½ cups
5 blocks cream cheese, room temperature
1 lemon, zested
1 orange, zested
1 teaspoon vanilla extract
3 tablesppons flour
5 eggs, room temperature
2 egg yolks, room temperature
½ cup sour cream

Let’s do it-
Position rack in the middle of the oven and preheat the oven to 350 degrees. Finely grind cookies in food processor, add butter and 1 tablespoon sugar; blend until moist clumps form. Press crumb mixture onto the bottom of a buttered springform pan. Bake until set, 8 – 10 minutes. Cool the crust completely. In a mixer on medium speed combine cream cheese, 1 ½ cups sugar, zest of lemon and orange and vanilla. Mix until the cream cheese mixture is light and creamy. Add the flour to the cream cheese mixture and then add eggs and egg yolks one at a time. Mix well before adding another egg. After all eggs have been added, add sour cream and mix until smooth. Pour cheesecake batter into the prepared pan. Wrap pan in aluminum foil and place on a broiler pan. Add enough hot water to broiler pan until it is half way up the sides of the pan. Bake the cheese cake for 1 – 1 ½ hours or until cake is light brown and the middle jiggles. Remove from oven and allow cooling in the pan on a rack completely. Cover cheesecake with plastic wrap and refrigerate the cheese cake overnight. Remove spring form pan and serve.

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Beignets

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Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.

Don’t be afraid to get your day started with some fried dough. If you want something a little different, yummy and easy you have got all that in this recipe. Our family loves when they wake up to these and a big cup of Community Coffee.
Enjoy!

Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

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chili

What you need-

1 lb of ground beef
1 lb ground pork
1 bell pepper (diced)
1 sweet onion (diced)
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
2 cans of Rotel tomatoes
1 can of crushed tomatoes
1 can of pinto beans
1 can of black beans
1 can of dark red kidney beans
1 can of sweet whole kernel corn
2 teaspoons Cajun Seasoning
Dash or 2 Hot Sauce
2 cups shredded cheese
Chopped green onions (for garnish)


This is how we do it-
First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.

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The Sister’s Southern Pecan Pie

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Our mother was not a baker but she sure could put her foot in a pecan pie. Not her hammer toes, but her foot. We just have to say this pie was sweet and savory to our bellies.

The Sister’s Southern Pecan Pie

What you will need-

½ cup light corn syrup
½ cup dark corn syrup
3 eggs
½ cup sugar
½ cup brown sugar
2 tablespoons butter
2 teaspoons vanilla
1½ tablespoon cornstarch
1½ tablespoon flour
2 cups pecans
1 unbaked deep dish pie crust

Make it and bake it-
It doesn’t get much easier than this. Preheat the oven to 350 degrees. Mix the first 9 ingredients real good and then stir in the pecans. We like to wrap aluminum foil around the top edges of the pie crust so the crust want get too brown. Spray you a little cooking spray on the aluminum foil before putting it around the crust. Pour mixture into pie crust and bake for 60 – 80 minutes, or until internal temperature is 200 degrees. Let it cool before slicing.

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Easy Dirty Rice


Don’t worry; it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with gives it a brown or “dirty” color. This recipe does not call for the liver and gizzards. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley. Making dirty rice is very time consuming so we came up with a way that is a little easier and does not take as much time.

Easy Dirty Rice

Get-
1 12 ounce package Zatarain’s Dirty Rice Mix
1 pound ground pork (Breakfast bulk sausage works great)
1 pound ground beef
2 tablespoons oil
1½ tablespoons flour
½ cup onion, minced
1 rib celery, minced
¼ cup bell pepper, minced
½ tablespoon garlic, minced
2 ¼ cups chicken broth
½ tablespoon Cajun seasoning
½ cup green onion, chopped
2 tablespoons fresh parsley, chopped
Hot Sauce to taste

Make it–
Lightly brown ground pork and ground beef and drain leaving drippings in pot. Set meat aside. In the same pot you browned your meat in, make a roux by mixing oil and flour. Cook over low heat, stirring constantly using wooden spoon. Let cook until roux is the color of peanut butter.
When roux is finished, stir in onion and allow to brown, leaving heat on low. Next add your celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. Then add your ground beef and pork and stir for an additional 4 minutes. Stir in broth; allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes. Sprinkle with green onion and parsley just before serving.

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