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Chicken Stew & Biscuits

Think chicken 'n dumplings, but replace the dumpling with a big, fluffy biscuit.  This was something my grandma made often.  Of course, she made hers with homemade biscuits, but it was not beneath her to take a short cut from time to time by using a canned variety.

I followed the short cut path when I made these and I think they were fabulous.  This is definitely comfort food so get on some stretchy pants and cuddle up on the couch to reward your efforts in the kitchen!  You'll thank yourself when you're done. ; )

What you'll need...

1 package of a split chicken breast, skin and bones attached

4 cups water

1 onion, chopped

1 pkg. baby carrots, approx. 2 cups

4 ribs celery, chopped

1 Russet potato, peeled and diced small

1/2 cup all purpose flour 

1/2 cup butter

2 tsps. Better than Bouillon, chicken flavor

1 tsp each, Sage and Thyme 

1 small handful chopped parsley (optional)

Salt, black pepper, & Cajun seasoning to taste

1 can peas, drained

2 cans refrigerated biscuits, not the flakey variety.

To begin, I placed chicken in 4 cups of water and set on med.-high heat.  Throw in onion, celery, potato, and carrots.  When chicken is done, remove from pot to cool.  Skim and discard any fat from top of water.

  

While chicken is cooling, make a roux.  To do this heat butter and flour in a skillet to make a blonde roux. Stir  often so that roux doesn't go dark.

Once chicken is cooled, remove skin and bones.  Dice breast meat and add back to the pot.  Add seasonings and roux, and reduce heat to a low simmer.  Turn oven on to temperature recommended to cook biscuits.

When vegetables are tender and sauce has thickened add peas and transfer to a casserole dish; top with biscuits.  I placed them one right next to the other so that they would squish together as they baked.  Remove from oven once biscuits turn golden in color.

*If your stew is not as thick as you like, you may add a tablespoon of cornstarch which works as a thickening agent, but don't just throw cornstarch into the pot or you'll get lumps.  Mix it in a bowl with a tablespoon or two of water, first, so that you smooth out any lumps.  Bring your stew back up to a simmer if you add cornstarch and let it cook for about 5 minutes.  Also keep in mind that the stew will thicken as it cools so it's kind of difficult to gauge how thick your sauce will be right off.  You want it to coat the back of a spoon, if it runs off you've got a soup not a stew ; )

Sharing at Foodie Friday on Designs by Gollum blog and Savory Sunday @ 

Baked Apples

Here's another great recipe from a blogger that I follow...Baked Apples!  I haven't had baked apples since my own Grandma made them so this was a treat.  I'm glad that Ms. Christy Jordan reminded me of them on her post.

Shrimp & Grits Review

From time to time (okay, pretty often) I'm inspired to try out recipes that I've discovered amid Bloggerville.  This is one of those recipes.  Now, folks, I'm new to shrimp and grits as they've not caught on in South Texas.  However, I think I've been missing out because they were totally awesome.  The hubs (he's from Romania) is used to cooking with polenta which to me is similar to grits, in a way, so this was right up his alley.  The kiddos, however, I expected to protest, BUT they did not.  Even mon petit gobbled her grits right up. ; )

My pictures did not do this meal justice so I'll just share one, but please hop on over to Miz Ellen's page and check out her pics.  She gives images from start to finish.

The adjustments I made were minor and mainly due to the fact that Corpus Christi does not sell "good grits"...mostly only the quick cooking kind so I had to make due.  I added some heavy cream along with my shredded cheddar in addition to a little bit of grated Parmesan, only about 1/3 cup of that.  The results were impressive considered my sub par grits ;)  

Tell Ellen hello from the Kitchen Witch.

Greens

When it comes to greens, I mostly cook them the same way.  This recipe is for collard greens, but feel free to try it out with turnip or mustard greens if you like.

1 large bunch of greens
1 link of sausage
1 medium onion, chopped
2 cloves garlic, minced
Salt, Pepper, Garlic powder, onion powder, and Tabasco to taste

When making greens, I think it's necessary to soak them in a sink full of water so that any sand or grit is rinsed off and settled to the bottom of the sink instead of in your pot.

While the greens are soaking, I rough chop a medium onion and slice up a link or two of sausage (depending on the size of the link).  You may use bacon or ham hocks or any other meat that you prefer to flavor the broth, but, to me, you must use some sort of meat for flavor (apologies to my vegetarian friends).

Saute the meat and onion in a large pot with some bacon drippings.  Once onion begins to go soft.  Add a clove or two of minced garlic. Saute for one minute.  Turn heat to low.

Strain and rough chop greens removing stems if you like.  Add 6 cups of water along with greens to pot.  Add salt, pepper, and Tabasco to taste (or whatever favorite pepper sauce you like).  Simmer on low heat, covered, for an hour.

Adjust seasonings as needed and serve.

Salmon Patties

Ah, Salmon Patties.  If you're like me, you grew up with these on the dinner table at least every other week.  My mother has always pronounced the L in the word which makes me giggle.  When she first moved to the town she currently lives in, she met others who pronounce it the same way.  She has found her people. ; )

Getting back to the topic, salmon patties are also known as salmon croquettes.  From what I understand, these are one in the same.  Salmon patties seem to be popular in the South.  Chef Rick shares some history on them on his blog, Chef Rick's Southern Cooking.  In particular, I love his mention of a Piggly Wiggly.  Why aren't those around anymore?          

Without further ado, the simple southern classic...

Salmon Patties
1 (15 or 16 oz.) can Pink Salmon & 2 tbsp. juice reserved (I like the boneless, skinless variety)
1 large egg
1/3 cup minced or grated onion
1/2 cup all purpose flour
1 1/2 tsp. baking powder
1 1/2 cup Crisco

Drain all but 2 tablespoons of juice from Salmon.  Set reserved juice aside.  In a mixing bowl, combine salmon, egg, and onion until sticky.  Mix in flour.  I do this by hand.  What's cooking without getting a little messy?  Add baking powder to salmon juice and when well incorporated add to salmon mixture.

Heat Crisco in a large heavy bottom skillet.  I use my cast iron for frying.  When sizzling hot, gently drop large spoonfuls on salmon mixture into hot oil.  Do this cautiously so that you don't splatter hot oil onto yourself or anyone nearby.  When bottom of patties begin to brown, flip them and flatten out a little with the back of your spatula.  Serve hot.

We dip our salmon patties in ketchup or tartar sauce.  Last night I served them alongside collard greens and roasted parsnips.

I'm sharing at Design by Gollum's Foodie Friday!    

Quintessentially Southern

     The South, much like the rest of America, is a melting pot full of interesting flavors and ingredients.  Admittedly, many southern specialties were not born of the South; however it is in the South where they rose to fame, so to speak, thereby making them quintessentially southern treats.

When you think of sickeningly sweet iced tea, what first comes to mind? The South.

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When you think of shrimp and grits, what comes to mind?  The South.

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When you think of Gumbo or Chicken Fried Steak or Collard Greens,what comes to mind?  The South.

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Sure there are calories and fat, but there's also warmth and tradition.  If you aren't familiar with Mr. Anthony Bourdain's recent comments on Paula Deen's cooking, you may want to scan this article.  Now, it's public knowledge that Mr. Bourdain hasn't always been concerned with putting toxic substances into his system so I'm surprised at his concern for his fellow Americans' intake.  I guess he's preachin' more in the "do as I say and not as I do" choir, as of late, but never you mind.  I've got my own little soap box to hop onto regarding the subject of southern food.

When it comes to southern fare, I'll be the first to admit it isn't the healthiest thing on the planet, but I don't believe that the cuisine should catch all the heat.  There are such things as moderation and exercise.  I'll just leave it at that. Oh, but let me just add (and why not when I'm on a roll), Mr. Bourdain isn't condemning the television, is he?  I thought not.  I mean, why bite the hand that feeds you?!  And last I checked, sitting around watching t.v. programs was just as much at fault in fattening up Americans as, say, any recipe whipped up in the likes of Paula Deen's kitchen.

(Honey, keep doin' what you're doin'!) image source

Well, with that being said, whew.  I've been thinking of getting that off my chest for weeks, but I'd really like to get back to the topic of southern food & drink and what I love about it.

Now, this sounds like a book that I need to check out!
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Firstly, I love the history of it all.  How a food came to be what it is today is interesting to me.  Being one of many G.R.I.T.S. (Girls Raised in the South), it only makes sense that my food interests center around the area I call home.  I love visiting food museums and reading blogs dedicated to our food's history.

Secondly, I love the memories it evokes.  Nothing says home quite like a southern meal...so comforting and tasty.  Which brings me to my last reason- the flavors.

Folks, I'm not a drinker or a smoker or a partaker of any drug prescribed or otherwise so count food as my weakness.  I figure, if I'm gonna be bad, the food better be good! (And you can quote that, y'all)

I plan on creating several posts over the near future to discuss my love affair with southern cuisine.  Do you have a love of southern fare?  If so, please share.

The Kitchen Witch