Sunday, February 24, 2013

Recipes from today's show! Smothered Chicken Stew, Sprite Biscuits and Old-Timey Chocolate Pies...southern comfort food at it's best :)







6 boneless, skinless chicken thighs

6 skinless chicken legs

1 tablespoon olive oil

2 tablespoons butter

1 to 2 cups all-purpose flour seasoned generously with salt and pepper

1 onion, chopped

1 cup mushrooms, whole or sliced

16-ounces chicken broth

1 cup water

1 tablespoon chicken granules

1 teaspoon each of garlic powder, onion powder, salt, pepper, and Creole seasoning

Hot, cooked rice

In a large Dutch oven with a lid, melt the oil and butter together over medium high heat.  Dust the chicken pieces lightly with flour and shake off the excess flour.  I just put the flour in a large, deep bowl to this.  Brown the chicken on each side for about 3-4 minutes on medium heat.  I do this in 2 batches, and be careful not to get the heat too high.  After browning chicken, place on a large plate and set aside.  Now,  add the onion and mushroom to the drippings in the pot (you may want to add a dash of water to it).  After sautéing the onions and mushrooms for about 5 minutes, add the chicken broth and 1 cup of water.  Add the seasonings and stir well.  (You may want to taste and add more seasonings to your liking).  Now add back all the chicken, making sure all chicken is mostly covered with the broth and water mixture.  Cook covered on very low heat for 2 to 3 hours.  1 hour is fine, but the longer it simmers the more tender the chicken will be.  I like to add about 1 teaspoon of cornstarch to ½ cup of water and stir it in at the very end to thicken it even more.  Serve over hot rice with green peas and rolls or cornbread.  It is so good! J



3 cups Bisquick

½ cup sour cream

½ cup Sprite or 7UP (not diet)

3 tablespoons sugar

8 tablespoons butter, melted and divided

Mix first 4 ingredients together with a fork.  Turn dough out onto a floured surface and roll out just a little with a rolling pin.  (You want your biscuits to be thick).   Cut dough into squares with a knife.  Place 3 tablespoons melted butter in a 11x8 glass baking dish.  Place cut biscuits on top of the melted butter.  Sprinkle with sugar and brush a little butter over each biscuit.  Bake at 400 for 15-20 minutes.  Remove from oven and brush each biscuit with a little more melted butter.  These are great with honey butter J



4 squares  semi-sweet chocolate

2 sticks real butter

2 cups sugar

4 eggs, beaten

2- 9-inch unbaked pie shell (You can find these in the freezer section)

Preheat oven to 375.  Melt butter and chocolate in a saucepan over low heat.  Remove the pan from the heat and add the sugar.  Beat the eggs in a small bowl then add a spoonful of the chocolate to the eggs, stirring rapidly.  Now add eggs with the small of amount of chocolate mixture to the rest of the chocolate mixture.  (This will keep you from having scrambled eggs in your pie!)  Pour filling into pie shells and bake for 25 minutes or until set.  Don’t  bake any longer than 30 minutes.  Wait until they have cooled completely before slicing.  Serve with ice cream or whipped topping.




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