Baked Potato Garlic Herb Sour Cream Topping

Sunny A.

Recipe Found Here

1 cup sour cream
1 garlic clove, minced
1 teaspoon fresh dill
1 teaspoon chopped chives
1 Tablespoon flat leaf parsley
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce

Add the sour cream to a small bowl. Add garlic, dill, chives, parsley, salt, pepper, and Worcestershire sauce. Mix to combine.

Cover with plastic wrap and keep chilled until ready to serve. Slice potatoes in half and pinch sides to open. Add garlic herb sour cream and serve.

Amazing Pecan Pie

Recipe Found HERE

1 chilled 9-inch pie crust shell, unbaked 

1 1/2 cups pecan halves (I use a mixture of chopped pecans and halves) 

3/4 cup dark brown sugar, packed 

1/4 cup granulated sugar 

2 Tablespoons all-purpose flour 

1/2 teaspoon sea salt 

cinnamon, generous pinch 

1 cup light corn syrup 

3 Tablespoons unsalted butter, melted 

1 teaspoon vanilla extract 

3 large eggs (room temperature) 

Preheat oven to 350 F. 

Spread pecans in an even layer on a baking sheet and bake for 5-7 minutes or until toasted. Be careful not to burn them. 

 Remove pecans from oven and let cool. They will become crunchier as they cool. Set aside. 

In a large bowl whisk together brown sugar, granulated sugar, flour, salt, and cinnamon until well combined. 

Add light corn syrup, melted butter, and vanilla extract and stir with a rubber spatula until everything is combined and smooth. 

Add eggs to a separate bowl and whisk until uniform in color. 

Add the eggs to the mixture and stir until completely combined. 

Spread the toasted pecans on the bottom of the pie crust into an even layer. 

Gently pour on the filling. 

Let the pie sit for about 5-10 minutes until the pecans have floated to the top. 

Bake on the middle rack for 65-75 minutes (or until a thermometer inserted into the center of the pie reads 200 F.) Tent loosely with aluminum foil at the 30-minute mark if the pie begins to get too dark. Be careful that the foil does not touch the filling or it may stick. 

Remove the pie from the oven and let it cool on a wire rack for 2-3 hours or until the pie is at room temperature. (This is very important since the pie will be slightly jiggly in the center once removed from the oven and needs to cool in order to set. If the bottom of the pan is still warm the pie is not cooled enough.) 

When the pie has cooled completely, slice and serve. 

Refrigerate leftovers and bring the pie to room temperature before serving. 

-Tips For Making The BEST Pecan Pie Recipe Toast the pecan: Don’t skip this step! Toasting gives pecans a crunchier texture and deeper pecan flavor. 

-Let it cool completely. Seriously, don’t cut this pie until it is 100% cooled off. If the bottom of the pan is still warm, it’s not cooled off. I usually make my pecan pies a day ahead so that they sit in the fridge for a firmer set.

Best Pumpkin Pie

Recipe Found Here

1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs, beaten
Canned  pumpkin (15 oz)
1 1/4 cups light cream (half & half)

In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

In a large measuring cup, beat together the eggs, pumpkin, and cream. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

TIPS
This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.

Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.

Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.

SPICY Chicken Tikka Masala

Recipe found HERE

1 1/2 Lbs chicken breast, chopped into bite size pieces

Marinade
1 cup plain yogurt
2 Tablespoon lemon juice
2 teaspoon cumin
2 teaspoon red pepper
2 teaspoon black pepper
2 teaspoon garam masala
1 teaspoon methi powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger

Sauce
1 Tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 teaspoon ground coriander
2 teaspoon methi powder
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon
 salt
1 can (14.5oz) tomato sauce
1 can tomato paste (8 oz)
2 cups heavy whipping cream
1/4 cup cilantro (optional)

Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients. Put in the fridge for 1-2 hours then discard the marinade.

Cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. I cook it with some butter in the pan.

Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.

 Add coriander, cumin, paprika, garam masala, methi powder and salt. Stir to combine Stir in tomato sauce and paste and simmer for 15 minutes until thickened

Add the cooked chicken to the sauce and stir in the cream. Serve with white rice, naan and mango chutney and garnish with fresh cilantro.

Double Chocolate Banana Bread or Muffins

Recipe found here 

3 very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray. Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.)

Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Muffins bake 15-20 min.

Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature. The banana bread will keep for up to 4 days at room temperature.

Pictured with Pumpkin Muffins 

Spicy Southern Pulled Pork

PREP TIME TO BRINE

Recipe Found Here

1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
Digital Meat Thermometer with an alarm 

DRY RUB
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar

BRINE SOLUTION
1/2 cup salt
1/2 cup brown sugar
2 quarts cold water (8 cups)
2 bay leaves
3 tablespoons dry rub mix

Butter 
Buns
BBQ Sauce (optional) 

Directions:

FOR THE DRY RUB 
Mix well and store in an air tight container.

FOR THE BRINE SOLUTION
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

PORK SHOULDER PREPARATION
Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.

Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! 

Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.

When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period.

When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Put a little butter on some hamburger buns, toast under the broiler until lightly browned, and top with pulled pork. It’s so juicy and flavorful, you won’t even need BBQ sauce.

PLANNING AHEAD
An 8 pound pork shoulder took 13 hours to reach 200 degrees. Your shoulder will reach 170-180 very quickly, but those last 20 degrees will take much longer. Plan for at least 12 hours, and maybe 15+ hours for this pulled pork recipe.

Here’s how to do it… Two days before you want to serve this, prepare the brine solution and let the shoulder brine overnight and all day the next day in the fridge. That night right before bed, season the shoulder with the dry rub and put it in the oven and let it cook overnight. Even a small shoulder will take at least 10 hours to cook, so you don’t have to worry about the alarm waking you up the next morning.

Our favorite mustard sauce from Charleston, SC

How Many People Will This Pulled Pork Recipe Serve?

How much does your pork shoulder weigh? Multiply that by 1.5 for an estimate of how many people it will serve.

For example if your pork shoulder is 4 pounds, it will serve around 6 people. If your pork shoulder is 7 pounds, it will serve around 10.5 people.

To be more precise, you want to have about 1/3 to 1/2 pound of meat per person. But remember that a bone-in pork shoulder will only yield around 60% of its weight when cooked. So if you buy a 5-pound pork shoulder at the grocery store, when cooked it will yield around 3 lbs of meat, which will serve 6-9 people.

How To Reheat Pulled Pork

Just pop it in a 350-375 degree oven for about 5 mins. You’ll know when it’s done because the whole kitchen will start smelling so good! Pulled pork also freezes really well, just thaw it and reheat in the oven.

***Easy Pickin' Chicken Pie***

This is a regular in our house. Very easy to throw together and my husband really likes it. An all in one dish with protein, carbs, and veggies. 

(Martha White)

3 cups cubed cooked chicken (about 2-3 chicken breasts boiled, then cut into cubes/chunks)
2 cups frozen mixed vegetables
1 (10 ¾ ounces) can condensed cream of celery soup
1 cup chicken broth
¼ teaspoon pepper
1 cup Self-Rising Flour
1 cup milk
½ cup butter, melted

Heat oven to 400˚. Grease shallow 2-quart casserole. Spread chicken & vegetables evenly in bottom of greased dish. In medium bowl, combine soup, broth, and pepper; mix well. Pour over chicken mixture. In another medium bowl, combine flour, milk, and butter; stir until smooth. Pour over chicken mixture. Bake at 400˚ for 45-50 minutes or until golden brown. Let stand 10 minutes before serving.