Southern Chef Southern Recipes by Layne Prescott
Tricia’s Crazy Good Chicken (My Way)
2 pounds chicken TENDERLOINS (cut up) ½ t. salt 1-1/2 t. chili powder 1-1/2 t. onion powder 2 t. garlic powder ¼ t. cayenne powder ¼ c. butter (divided) 1 T. flour 3 cups heavy cream
Optional: one container of sliced mushrooms (your choice Cut chicken tenders into 1 inch pieces. (Note: make sure that chicken tender pieces are patted dry). Season with seasonings above. If using mushrooms, in large sauté pan or frying pan sauté mushrooms in 1 T. butter.
Mexico Mary’s New cita Style Calaba sh 2-3 Yellow squa 2-3 Zucchini ion 1 small sweet on rated) (g ic rl ga es ov 1-2 cl rained) (d rn co p is cr n een chili 1 ca all) chopped gr sm 2 r (o 1 large can (drained)
Impossible Salted Caramel Mini Apple Pies
Apple Filling: 1-1/2 cups peeled diced (1/2 inch) apples (Granny Smith) 1 T. lemon juice (to keep apples from turning brown) ¾ t. cinnamon 1/8 t. nutmeg
Heartland Batter: Topping: LIVING
October November 2014
½ cup Bisquick 1/3 cup sugar 1/3 cup milk 2 T. butter (melted) 1 egg
¾ cup sweetened whipped cream ½ cup caramel topping ¼ cup chopped toasted pecans Coarse sea salt
Remove from pan and set aside. Add one more tablespoon butter in pan and brown seasoned chicken tenders. Brown on all sides (only about 5 minutes). Add remaining 2 tablespoons butter and flour. Combine in skillet. Add Cream and mix well. Simmer chicken tenders approximately 5 minutes on low. Add mushrooms and continue to simmer for several minutes. Serve over hot buttered rice.
desired) eese (or more if ch ed at gr p cu ½ 1 T. olive oil ades) 1 T. butter taste (or Evergl Salt & pepper, to ds. e into ¼ inch roun Clean squash-slic then ¼ slivers. lf Slice onion in ha l until tender tter and olive oi til corn and bu in c rli ga d ion, an Cook un Sauté squash, on chopped green chili. Season. d ir until melted. an st rn d co an d crisp. Ad Add cheese h. ug ro th ed at green chili are he
Heat oven to 375 degrees. Place baking cups in 12 regular-size muffin cups, spray with cooking spray. Combine Apple filling in small bowl. (Note: pat apples to remove excess moisture from lemon juice) In second bowl, whisk together batter ingredients. Spoon 2 tablespoons batter into prepared muffin pan. Spoon 2 tablespoon apple filling mixture over batter. Cover apple mixture with 1 tablespoon batter.
Bake 15 minutes or until set and golden brown. Cool for five minutes. Bake 15 minutes or until set and golden brown.
Cool for five minutes. Top each mini pie with topping. Serve.
Published on Oct 2, 2014
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