CHICKEN AND DRESSING...OH, IT'S HOLIDAY WORTHY!

Hello Loves....
today, we are going to be talking about the holidays....yes, you read this right.....
THANKSGIVING AND CHRISTMAS!
It has been the hottest June and July on record here and 
I will honestly say, I do not like triple digit days......
so, I have so enjoyed watching 
Christmas in July on QVC and browsing
my cookbooks for new ideas for the holidays!

Our Thanksgiving table will be full of family
this year and we could not be more excited!
Last year, my cornbread dressing was not as good
as I had hoped for, and I vowed to make this year's
taste out of the world good!
I could tell on the first taste, that
the cornbread did not have the right flavor....a bit on
the sweet side which threw off the savory taste I needed.

After doing some research and reading,
I have learned that the best corn meal to use
is a fine ground white cornmeal and I found
this product from the great state of Alabama.....
I HIGHLY RECOMMEND THIS BRAND!
I ordered mine from Amazon!
The recipe is actually an EGG BREAD
which many southern cooks use for their dressing!
I have found there is a definite taste difference
in which brand of cornmeal you use.
I love learning new facts about cooking and baking,
even though I have been preparing food for many years!

1 1/2 cups fine-ground white cornmeal
1 teaspoon salt
1 teaspoon baking powder
1 3/4 cups buttermilk
2 eggs, lightly beaten
3 tablespoons unsalted butter

Preheat oven to 450 degrees

 Mix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.

Cut the butter into pieces and put in a 10-inch cast-iron skillet or baking pan (Put the skillet in the preheated oven and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter.
Turn the batter into the heated skillet, and put in the oven to
bake for 30-40 minutes, until cornbread is golden brown and
crusty on top and pulls away from the sides of the skillet.

Now, for the broth.
I cleaned out the freezer in order to use
some chicken thighs and wings I had stored away
for a previous dinner my son had prepared,
which proved perfect for making a rich homemade
chicken broth.....make sure they have the skin and bones for your broth.
Add celery, onions and carrots when boiling the chicken
for a lovely, rich broth.
This will make a huge difference in your dressing!
After you strain the chicken and vegetables, drain the liquid
through a colander and discard the vegetables.
Then pick the chicken from the bones and discard the remaining
bones and skin. 

And, you must have homemade cranberry sauce for a delightful
side dish....again, left over frozen cranberries were used.

I use Paula Deen's recipe for the dressing and it is the best around.

This turned out beautifully.

Our home smelled like Thanksgiving.....
it was a lot of effort, but the results were so worth it!
The darling gave high praises and ate two platefuls!!!

A dinner fit for the Queen, and to think, I was
just attempting to clean out the freezer!
Rather proud of this one!

 

EASY MEXICAN CHICKEN CASSEROLE

Do you need an idea for a Weekend dinner?

This easy to prepare chicken casserole

is loved by so many of us...

I have served this for impromptu dinner gatherings

and also taken it to progressive dinners.....

it's one of those recipes that everyone asks for,

so I hope you give this one a try...your family will thank you!

EASY MEXICAN CHICKEN CASSEROLE

2 teaspoons olive oil

 1/2 cup chopped yellow bell pepper

 1/2 cup chopped onion

2 1/2 cups cooked chopped chicken

1 (10 3/4-ounce) can cream of chicken soup

1 (10 ounce) can Rotel tomatoes

1 (15 ounce) can pinto beans

1 tablespoon taco seasoning

1 1/2 cups shredded Monterey Jack cheese

 1 cup crushed Doritos

 Preheat oven to 350 degrees.

Heat olive oil and cook bell pepper and onion until translucent.

Combine vegetables, chicken, soup, tomatoes, beans, seasoning, 

and 1 cup of cheese into large bowl.

Coat 9x13, or smaller dish, with nonstick cooking spray and

 pour chicken mixture in baking dish. 

Cover with foil (I didn't) and bake for 30 minutes. 

Uncover, sprinkle with remaining cheese and crushed Doritos

…continue baking for 5 minutes.

Serve over hot rice.

Top with sour cream if desired.

SAUSAGE BREAKFAST BAKE

Wouldn't you love to be treated

to a special morning brunch on MOTHER'S Day.

We all love an easy hearty breakfast casserole

from time to time and THIS one is divine.

Everyone loved it when I served this for brunch

last week so I am so happy to share this with you.

I think the Dijon mustard adds such flavor,

along with the two cheese combination.

Hope y'all enjoy this one.

This recipe is a time saver also, compared to others

of this type, as you can buy the packaged shredded cheese.

SAUSAGE BREAKFAST CASSEROLE

1 tube of crescent rolls

2 T. Grey Poupon mustard

1/2 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1 pound of bulk sausage, browned and crumbled

8 eggs

2 cups milk

1/4 cup cheddar cheese, shredded

1/4 cup mozzarella cheese, shredded

Spray an 8' x 11' casserole with cooking spray.

Line the baking dish with the unrolled crescent dough.

Brush with mustard.

Bake at 350 degrees F. for 10 minutes.

Layer with 1/2 cup cheddar and 1/2 cup mozzarella and browned sausage.

Combine the eggs and milk and beat until frothy.

Pour evenly over the sausage.

Sprinkle 1/4 cup cheddar and 1/3 cup mozzarella over top.

Bake at 350 degrees for 30-40 minutes.

Estelle's savory tip....this is Texas...

we like to spice it up a notch....

add Tabasco or warm Salsa over your portion if desired!

HOT CHICKEN SALAD...NEW HOLIDAY DECOR

It's beginning to look alot like

Christmas

Miss M is a step ahead....

she began her decorating

with these little precious woodland creatures!

Do I love them?

Of course......

Winter has shown her cold colors here in Texas!

It has been gray, cold and rainy for about four days now. 

I like that....

it's better weather for decorating, don't you agree?

I love seeing the Christmas mug collections from everyone!

I have two of these little darlings and just discovered

a little pitcher to match...just may have to pick that one up!

Time to put away the harvest candles 

and

exchange them with pine and fresh balsam!

Oh yes...
here's the new Santa!
I fell in love with him while shopping with Miss M and Jenn!

I think we are all loving that touch of tartan plaid!

The little kitchen tree is up and decorated....
that's about it for today!
It's progress....

Now, how about a holiday movie!

I think nothing of featuring this simple casserole at the fanciest of dinners!

I just love this dish!

In many ways, this is the quintessential Southern casserole.

Oh how often I have had this served alongside

congealed salads, hot rolls and ice tea!

HOT CHICKEN SALAD

2 cups cooked chicken 

3 hard boiled eggs, peeled and chopped

1 small onion, finely chopped

2 celery ribs, finely chopped

1/2 cup toasted sliced almonds

1/2 cup mayonnaise

1 T. lemon juice

Salt and pepper to taste

1 can cream of chicken soup

2 cups crushed soda crackers

2 T. melted butter

Preheat oven to 350 degrees. F.

In a mixing bowl, combine the chicken, eggs. onion, celery and almonds..toss well.

Add the mayonnaise, lemon juice, salt, pepper, and soup and mix thoroughly.

Transfer into a greased baking dish. Top with crushed crackers, drizzle with melted butter.

Bake for 30-35 minutes. 

PALMETTO CHEESE GRITS

G-R-I-T-S

What's on the Menu?

Fried Chicken

Pimento Cheese Grits

Fried Okra

Strawberry Pie

 

There is only one word for these pimento cheese grits.....DIVINE!

Palmetto Pimento Cheese is just the ultimate store-bought brand ever! I initially discovered this is Atlanta when visiting the Divine Miss M! At the time, Little Luke did not really care for pimento cheese...until......I offered to serve him a "grilled pimento cheese sandwich" for lunch one day! All it took, was one bite and he then declared himself a real fan of Maine Grandma's pimento cheese sandwich!

I was so distressed that our Costco did not carry this brand and continued to scour the Metroplex for this yummy concoction! Lo and behold, I discovered it at Wal-Mart! I was in heaven. It was time to marry two of our favorite foods together.....Grits and Pimento Cheese.....Heaven.....I am in Heaven!

 

Estelle's Pimento Cheese Grits

2 1/2 cups water

1 T. salt

1 1/2 cups evaporated milk

1 cup grits

2 T. butter

 

Mix all ingredients in a saucepan.

Bring to a boil over medium heat.

Reduce heat to low and cover.

Simmer for 30 minutes,

a little longer for extra creamy grits.

Stir in 1/2 cup of pimento cheese.

Stir often until ready to serve!

Y'all Enjoy!

 

 

Y'all Come Over!

A TUNA CASSEROLE FAMILY FAVORITE!

 

I'm in love......

 

with....

 

The new Casserole Crock Slow-Cooker!

 

Yes, it was love at first sight! A deep rich navy blue and a shape ideal for casseroles! This was a birthday gift from the darling! This is going to be perfect for breakfast casseroles that can be prepared the previous day and slow-cooked overnight! How about a lasagna or the cornbread dressing at Thanksgiving! I couldn't wait to get started, so first on my list, was one of our family favorites, Tuna Casserole! However, I prepared this one a bit different! Yum......what great additions these were to kick-it-up a notch!

I added chopped celery, a bit of mayonnaise for extra creaminess, Cream of Chicken soup, rather than Cream of Mushroom! I also used shell pasta, rather than macaroni. That's the best thing about casseroles....you can normally utilize what you have in your pantry and you just may come up with a new twist on an old favorite!

FAVORITE TUNA CASSEROLE
10 1/2 ounces can Cream of Chicken soup
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped celery
2 (6.4 ounces) packages of tuna
8 ounces cooked egg noodles, macaroni or shell pasta (just to al dente) 
1 can of drained peas
1 cup of fresh or canned mushrooms

1/2 cup sharp cheddar cheese, cut into large chunks 

1/2 cup Italian bread crumbs

1/4 cup parmesan cheese

Salt and pepper

 

Mix the cream of chicken, mayonnaise and milk together in a large bowl.
Add the diced celery.
Fold in the tuna, followed by the cooked pasta, peas, mushrooms and cheddar cheese.
Salt and pepper to your taste. Sprinkle with Italian bread crumbs and Parmesan cheese.
Place in a casserole dish. Cook at 350 degrees for about 40-45 minutes, just until the top starts to brown.

If baking the casserole in your slow cooker, cook on low for 4 hours.

 

 

SOUTHERN CORN CASSEROLE

I have made several various recipes for a good Southern corn casserole. I will state for a fact that THIS ONE IS INCREDIBLY GOOD! I wanted to try this one out on the darling to see if it was holiday worthy! The recipe calls for green bell pepper, which I absolutely love, but he does not! So, I added the pepper on one side of the casserole only. Both us agreed, with just one bite, that this may be the one and only! It only took one taste before he said....."mmmmm, this corn is really good!" Yep, holiday worthy indeed!

SOUTHERN CORN CASSEROLE
1 can of whole kernel corn
1 can of creamed corn (Estelle's recommend GLORY brand...a tad more seasoned)
2 eggs
1 stick of butter, melted
4 T. flour
2 T. sugar
1/4 cup green bell pepper, diced
1 cup whole milk
1/2 cup shredded sharp cheddar cheese
1/4 t. salt
1/2 t. pepper

Preheat oven to 350 degrees F. Spray a casserole dish, 9" x 9", with cooking spray. Mix all ingredients together in a mixing bowl and place corn mixture in the casserole dish. Bake for 1 hour and 15 minutes.

 

Check out many great recipes for Memorial Day at Foodie Friday!

 

 http://designsbygollum.blogspot.com/

 

SHRIMP AND RICE CASSEROLE

 

Entertaining should be easy! It's fun to create simple centerpieces for yourself. Grab a basket and fill it with blossoms! People love comforting casseroles when coming for an impromptu dinner! Add some good bread from the bakery, a tossed salad with vinaigrette dressing and fresh berries with whipped cream for dessert. Looks like you are all set for a lovely spring weekend!

 

 

SHRIMP AND RICE CASSEROLE

~The Swan’s Palette

3 lbs. shrimp, cooked, peeled and deveined

1 cup cooked converted rice

1 cup sharp cheddar cheese

1 10 ounce can Cream of Mushroom Soup

½ cup butter

½ cup chopped green bell pepper

½ cup sliced green onions

½ cup chopped celery

Thinly sliced lemons

 

Combine the shrimp, rice, cheese and cream of mushroom soup in a bowl and mix well. Heat the butter in a sauté pan. Add the bell pepper, green onions and celery and cook until tender. Add to the shrimp mixture and mix well.

 Spoon into a 9” x 13” baking dish. Cover completely with sliced lemons. Bake covered at 375 degrees F. for 30 minutes.

 

 

I am joining Foodie Friday today!

http://designsbygollum.blogspot.com/

 

SOUTHERN SQUASH DRESSING

Southerners love a casserole! This squash dressing is highly requested at any social gathering and is perfect to welcome a new neighbor, take to a new mom, to an elderly parent now living in an assisted living environment or a church potluck. We want to stay true to our Southern Roots and this simple casserole brings back many, many happy memories! Whenever there was a family gathering, Mother was always asked to please bring her squash dressing!

ESTELLE'S BEST SOUTHERN SQUASH DRESSING

2 cups chopped yellow squash 2 cups crumbled cornbread 1/2 cup butter, melted 2 teaspoons dried sage 1 (10.75 ounce) can cream of chicken soup

2 eggs, beaten 1 small yellow onion, chopped 1/2 green pepper, chopped 1/2 cup coarsely chopped celery 1 1/2 teaspoons sugar salt and pepper to taste 1/4 t. garlic powder 1/2 t. Cajun seasoning 1/4 cup milk

Preheat oven to 350 degrees F. Lightly grease a medium baking dish.

	Place squash and onion in a medium sized saucepan, cover with water, add 1/2 t. salt and sugar and boil until tender. Saute the celery and green pepper in a small skillet in melted butter and sauté until tender. Drain the squash and onion and combine with the sautéed celery and green pepper...place all in a large mixing bowl. Season with salt, pepper, Cajun seasoning and garlic powder. Combine all together with the cornbread, sage, soup, eggs and milk. Transfer to the prepared baking dish and bake for 30-35 minutes until mixture is browned on top. Bake 30 minutes in the preheated oven, or until lightly browned.
	.

FAVORITE MEXICAN CASSEROLE... IT'S CINCO DE MAYO TIME!

 

 

In Texas, we share more than just a border with Mexico; we share pieces of their culture every day from the food to the art to the language. It's an obligation, really, to rejoice on Cinco de Mayo with festive attire and traditional music. Sunday, May 5th is our celebration of this festive day! Plus it’s a great excuse to dive into a punch bowl of margaritas!

 

 

ESTELLE'S FAVORITE MEXICAN CASSEROLE

1 1/2 lbs. of ground beef

1 package of taco seasoning mix

2 cans of Pinto Beans

2 cans of Rotel Tomatoes

2 cans of Cream of Mushroom Soup

2 cups Shredded Cheddar Cheese

1 cup of Monterrey Jack Cheese

1 dozen flour tortillas

Brown ground beef well, and drain off excess grease. Add 1 package of taco seasoning mix. Stir until well combined. Spray a 9" x 13" baking dish with cooking spray. Cut tortillas into 1/4 pieces and begin to layer your ingredients. Begin with the tortilla slices, then ground beef, followed by the pinto beans, rotel tomatoes, mushroom soup, and then shredded cheese. Begin another layer of tortilla pieces and continue to layer as above, topping with the cheese. Bake @ 350 degrees F. for about 45 minutes. I serve this with fresh avocado's,sour cream and a crisp fresh salad! I make this when we have about 6-8 for dinner. Just half the recipe if you are making this for a smaller crowd!

If you prefer to mix your own taco seasoning,

then this is Greg's recipe for this excellent seasoning!

 

 

 1 T. Chili Powder

1/4 t. Garlic Powder

1/4 t. Onion Powder

1/4 t. Crushed Red Pepper

1/4 t. Oregano

1/2 t. Paprika

1 1/2 t, Ground Cumin

1 t. Salt

1 t. Pepper

Chicken Pie....A Sense of Place

"Our family is lucky. People speak and write about "sense of place", but ours is visible. tangible. It is the house and the house still stands. In a hundred and fifty years it has survived the Civil War, carpetbaggers, boll weevils and the Great Depression. For a while at least, it is safe even from the sucking cusps on that blindly groping tentacle of progress, the powerful sprawl known as Atlanta. The holdings around it have shrunk, divided the legacy and gift until the map of the land has become a jig-saw puzzle, it's dividing lines known only to intimates. All of the pieces are still in the family however, and all of the pieces dovetail and fit. So do the members of the family; my sisters, nieces and nephews and my children."

"In the middle of the puzzle sits the house. Serene and secure, it shelters its sixth generation. It's appearances have been altered by every owner it has had, but the heart of it is unchanged."~"Christmas Gift"

Annie Dean's Easy Chicken Pie

1 (3 pound) chicken

1 can cream of mushroom soup

1 soup can of chicken broth

1 can baby sweet peas

1 frozen package of mixed vegetables

1 small yellow onion, chopped

1 cup chopped celery

2 t. Worcestershire sauce

1 t. Tabasco sauce

salt and pepper to taste

3 hard boiled eggs, chopped

Biscuit Mix

Milk

Cook the chicken until tender. Remove skin and bones. Cut the chicken into bite sized pieces and place in an 11 " x 13" baking dish,. Add soup, broth, veggies and seasonings. Gently cover the the biscuit mix which has been mixed with enough milk, to make a pour consistency. I normally use 2 cups of mix. Bake at 350 degrees F. for about 45 minutes. ~Gluckstadt, MS.

Grandmother's Cornbread Dressing

Here we go...into the Thanksgiving Holiday season. Time for pouring over heirloom recipes and shopping for all of those aromatic spices and herbs. We have discovered a new grocery close by called Market Street and I simply cannot wait to stroll the isles at a leisurely pace, deciding on what recipes will end up on the Harvest table.

This was a fantastic cornbread dressing that my Grandmother Grace prepared. You know the secret to a good dressing is to ensure it is moist enough before baking. I sometimes add three chopped hard-boiled eggs to this recipe! I hope you give it a try as it truly delicious!

Old-Fashioned Cornbread Dressing

2 cups yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

2 cups buttermilk

2 tablespoons bacon drippings, melted

3 ribs celery, chopped

1 medium onion, chopped

1/4 cup bell pepper

1/3 cup butter or margarine, melted

12 slices day-old bread, crumbled

2 to 21/2 cups chicken broth

1 cup milk

2 eggs, beaten

1/4 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

Making the Cornbread
In a large bowl, combine cornmeal, baking powder, baking soda and salt; add 2 eggs, buttermilk and bacon drippings, stirring well. Place a well-greased, 10-inch, cast-iron skillet in the oven at 450 degrees for 4 minutes, or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees for 35 minutes, or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.

Preparing the Dressing
Sauté celery, onion and bell pepper in margarine until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well.

Spoon dressing into a lightly-greased 13-by-9-by-2-inch pan. Bake at 350 degrees for 25 to 30 minutes. This will make about 8 servings.

Corn Pudding.....A Secret Ingredient

The Holiday Season

Have you ever been to a church pot luck dinner and someone just happens to bring one of their favorite family casseroles which are so scrumptious, everyone asks for the recipe? This Corn Casserole recipe was the winning side dish of many, many pot luck dinners we had at our church when the children were young. Everyone, I mean everyone, requested that Miss Vicki bring this casserole when the menu list was being passed around. She normally made two of these, because there was never any left over. We could never put our finger on her "secret ingredient", until one day, she whispered to me just what that ingredient was......now I am sharing it with you.......are you ready? SHHHHHH.....sweetened condensed milk! Need I say more?

Thanksgiving Corn Pudding

1 (15 ounce) can cream-style corn

1 (15 ounce) can whole kernel sweet corn, drained

6 large eggs

1 tablespoon vanilla extract

2 cups sweetened condensed milk

3/4 cup sugar

1/4 teaspoon nutmeg

2 1/2 tablespoons flour

2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray 9"  X 13" baking pan with  vegetable spray; set aside.Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk. Add eggs, beat well. Beat in milk and vanilla, blending well. Stir in corn and pour into prepared pan. Drizzle butter evenly over the top. Bake for about 1 hour until the pudding is set. The center of the pudding should shake a tiny bit in the middle.