Miss Kay's Duck Commander Kitchen (11 page)

3. Lay the chicken out flat and season with the Cajun seasoning, salt, pepper, and garlic powder.

4. In a large skillet, melt 6 tablespoons butter with the olive oil on medium heat. Add the chicken and cook until lightly browned, about 2 minutes per side. (You may have to cook the chicken in batches.) Transfer the chicken to the casserole dish.

5. Add the sugar and syrup to the skillet and cook for 1 minute, until the sugar melts. Add the pecans and cook for another minute. Pour over the chicken.

6. Cover the casserole with a lid or foil and bake for 12 to 15 minutes, until the chicken is cooked through. Use a fork to test. (The juices should be clear.)
Tip:
The pecans will burn, so watch it carefully.

A Note from Lisa

This is a great recipe for newlyweds. It’s a little time-consuming, but not too hard, and it is very impressive! Plus, chicken is one of the cheapest meals to make.

Mexican Cornbread

Makes 16 servings • 2 large cast-iron skillets, or 1 deep skillet for thicker cornbread

10 slices bacon

1
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/
₂
cups yellow cornmeal

1 can (8.5 ounces) cream-style corn

1 cup buttermilk

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cup vegetable oil

2 large eggs

1 tablespoon baking powder

1
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/
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teaspoons salt

2 jalapeño peppers, finely chopped

5 cups shredded cheddar cheese (1
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/
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pounds)

1. Heat the oven to 350°F.

2. Place 5 slices of bacon in the bottom of each skillet, crisscrossed. (If you’re using one deep skillet, use all the bacon.) Put the skillets in the oven so the bacon can start cooking.

3. In a large mixing bowl, put the cornmeal, corn, buttermilk, oil, eggs, baking powder, salt, and jalapeños, in order. Stir well, then add 3 cups of the cheese. Mix together again.

4. Check that you have sufficient bacon grease in the bottom of each skillet. (You need enough grease in the pans to prevent the cornbread from sticking.) If not, add a little extra bacon grease or oil to the bottom and sides of your skillet. Do not remove the bacon from the skillets.

5. Pour equal amounts of batter into the skillets, over the bacon. Bake for 45 minutes.

6. Sprinkle 1 cup of cheese on top of the cornbread in each skillet. If you chose to use one skillet, top with cheese as desired.

7. Bake for 15 minutes more, until the cheese is melted and lightly browned.

8. Run a spatula under the edges and around the sides of the skillets to loosen the bread. Flip the bread onto a plate so that the bacon is on top.

A Note from Lisa

I love to cook and have gathered recipes from Miss Kay and many other mentor moms over my life. This recipe originally came to Miss Kay through Shirley Riley, a friend and neighbor down on the river. I added the bacon for a richer, more fattening effect! Enjoy!

Mozzarella Chicken

Makes 2 to 4 servings • Medium nonstick skillet • 9 x 13-inch casserole dish • Blender

2 tablespoons butter

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teaspoon garlic powder

4 small skinless, boneless chicken breast halves (5 to 6 ounces each)

2 cups finely chopped fresh tomatoes

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teaspoon Italian seasoning

1 cup shredded mozzarella cheese

4 teaspoons grated Parmesan cheese

1. Heat the oven to 350°F.

2. In the skillet, melt the butter over medium heat. Stir in the garlic powder (adjust according to your taste).

3. Add the chicken and cook until lightly browned, about 2 minutes per side. Transfer the chicken to the casserole dish.

4. In a blender, puree the tomatoes and Italian seasoning. Pour over the chicken. Top the chicken with the mozzarella and Parmesan. Bake until the chicken is cooked through and the cheese has melted, about 25 minutes. Use a fork to test. (The juices should be clear.)

A Note from Korie

Of course, as your family grows, this recipe can grow, too. Just add more chicken and more of everything else! This is another great newlywed recipe.

Fried Pies

Makes 12 pies • Rolling pin • Deep heavy pot • Pastry blender (Just Google “pastry blender” and see what they look like, then buy one at any store.)

5 cups all-purpose flour, plus more for rolling and pressing

2 teaspoons sugar

1 teaspoon baking powder

1 teaspoon salt

1
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/
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cups butter-flavored vegetable shortening (I use Crisco)

1 can (12 ounces) evaporated milk (I use Pet)

1 large egg

One 14-ounce can pie filling your choice (apple is our favorite)

Vegetable or canola oil, for deep-frying

Powdered sugar, for sprinkling

1. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. With the pastry blender, cut in the shortening. Add the milk and mix well. Add the egg and gently mix. Cover the bowl and put in the refrigerator to chill for 1 hour.

2. Working with half of the dough (keep the rest in the fridge), place it on a floured surface and roll it out to about
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/
₈
inch thick. Cut into saucer-size circles (about 6 inches in diameter). Put a small amount of pie filling (about 1
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/
₂
tablespoons) in the center of the dough. Fold the sides together to make a half-moon and crimp the edges together with a fork dipped in flour. Repeat with the rest of the dough and filling.

3. Fill the pot halfway with oil and turn the heat on medium. Heat the oil to 350°F. (Drop a pinch of flour in the oil to check the temperature. The flour will sizzle when it’s ready.)

4. Carefully place a few pies at a time in the hot oil and deep-fry until brown, turning once during cooking. The pies will float to the top when done. Place on paper towels to drain. Sprinkle with powdered sugar to serve.

A Note from Jessica

This is one of the dishes I love for Miss Kay to cook. Kay uses apples and peaches the most, but apples are my favorite.