Creamed Chicken à la Paula Deen

I

t was one of those days where I didn't feel like going to the grocery store. (It was cold and snowing.  it's always cold and snowing in Michigan in the winter).  I googled the contents of my fridge and freezer and this recipe of Paula Deen's popped up.Not only did I have all the ingredients but it was quick and easy and total comfort food on a frigid night.  I poached a chicken breast for the recipe but you could easily use chicken leftover from a roast or a rotisserie chicken to make it even easier.

1 TBSP butter

1 TBSP flour (I used gluten free)

1/2 cup chicken broth  

1/2 cup half and half  

1 TBSP dry sherry  

2 cups chopped or shredded chicken breasts  

1/2 tsp dried thyme  

salt and pepper to taste

1 cup frozen peas (optional) 

 

Shred or chop one large or two smaller cooked chicken breasts.

 

Melt butter in a saucepan and add flour.  Stir until flour is incorporated.

 

Whisk in the chicken broth, half and half and sherry.  

 

Cook, whisking, until combined.  Bring to a boil while whisking.  Reduce heat to a simmer and cook until mixture is thickened.

Add in shredded chicken, thyme, optional peas and salt and pepper to test. Simmer until peas are thawed and warm.

 

 

 

  

 

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . . 

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Paula Deen's Gooey Butter Cake #Recipe Peg Cochran/Margaret Loudon

This cake certainly lived up to its name of being gooey!  This is Paula Deen's recipe for the cake but a commenter on the post wrote "Gooey Butter Cake is a century old St. Louis, Missouri original. It was serendipity (happy accident) when a German baker in South St. Louis had an oven fail when making a traditional breakfast butter cake." Several other sources also cite St. Louis as being the birthplace of the cake.  No matter!  It was delicious albeit on the sweet side.  Next time, I might add a bit of lemon zest to the batter or maybe almond extract.  Starting with a yellow cake mix makes it easy to whip up.  You could also swap out yellow cake for another flavor.  The possibilities are endless!  I substituted a gluten free mix but you could use a regular one.

1 package yellow cake mix

1 egg

16 tablespoons butter melted, divided  

1 (8 oz) package softened cream cheese

2 eggs

1 teaspoon vanilla

2 cups powdered sugar

 

Preheat oven to 350 °F.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. 

 

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together.

 

Next, add the powdered sugar and mix well.

Spread over cake batter and bake for 40 to 50 minutes. Do not over bake as the center should be a little gooey.

 

 

 

 

 

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Fresh Tomato Tart #recipe @LucyBurdette

LUCY BURDETTE: I was thinking of making a southern tomato pie, a la Paula Dean, as our tomatoes are coming in thick and fast. But reading the recipe, a cup of mayonnaise? And all that cheese and butter and salt? Fortunately, an email came into my inbox from David Lebovitz, and he had a link to a rustic tomato tart. And then I remembered a high calorie version I'd prepared with puff pastry. I decided I could combine the three and hopefully come up with something delicious. I used David Lebovitz's tart dough (though with less salt,) which is easier than a piecrust. And the whole thing is less overwhelming than a Southern mayonnaise pie!

Ingredients

Two large ripe tomatoes, sliced thinly
Fresh basil, as much as you please (8-12 leaves), sliced
One shallot or a bunch of green onions, chopped
About 3/4 of a cup grated cheese (I used the end of a fresh mozzarella ball and some Swiss)
Grated fresh Parmesan for the top
2 tablespoons mayonnaise (or even less)
2 teaspoons mustard of your choice (I used my favorite Kozlic's Amazing maple)
Several drops or more Tabasco

For the crust

One and a half cups flour
4 1/2 ounces unsalted butter
Pinch of salt
One large egg
2 to 3 tablespoons cold water

Cut the butter into the flour. I did this using my food processor. Mix the egg with 2 tablespoons of water and beat together. Add this to the food processor and pulse until the batter holds together. Here's where you can add more water if you need, I did not. Roll this out between a sheet of parchment paper on the bottom and a piece of waxed paper on top. And transfer it to a baking sheet on the parchment paper and peel off the waxed paper.

Mix mayo with mustard. Spread the mayonnaise mustard mixture onto the bottom of the tart, leaving the outside edges bare. Arrange the chopped shallots over the mayo, followed by tomato slices and basil. Sprinkle the cheese over the top and fold in the edges. Bake at 385 until brown and bubbly, 30-35 minutes.

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on Facebook, Twitter, and Pinterest--Instagram too...