Thursday, January 29, 2009

Seafood Appetizer Bread with Crab and Shrimp

French bread, topped with a creamy white sauce with Parmesan and Swiss cheeses and tossed with shrimp and crab, baked and then finished with a sprinkle of pepper jack cheese.

Seafood Appetizer Bread with Crab and Shrimp

This is just a bit of a different take on my Beefy Pizza Bread by bringing in some seafood elements with the use of crab and shrimp. Now if you have access to fresh shrimp and crab, absolutely use those, but I wrote the recipe with canned seafood to make it more accessible to everybody. I decided this one needed a creamy base to it though, so the sauce is much different from the pizza bread. This would be an unexpected and delicious surprise for any party menu, so include it on your menu and watch it disappear! If you were a fan of the crab bread at the now gone Catch of the Day restaurant, I think I've come pretty close with my version. Be sure to check that out too!

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Beefy Pizza Bread

French bread, topped with a mixture of ground beef, onion, bell pepper, Parmesan cheese & pizza sauce, and topped with mozzarella cheese for gooey goodness!

Beefy Pizza Bread

Another great party food! Arrange slices on a platter and watch 'em fly off at your next football party or other gathering. Look at all that gooey deliciousness on that platter. French bread, topped with a mixture of ground beef, onion and green bell pepper, that has Parmesan cheese, Italian seasonings, and pizza sauce stirred in to it. Bake it, top it with slices of Mozzarella, return it to the oven just long enough to melt, then slice and serve.

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Wednesday, January 28, 2009

Roast Pork with Spicy Sweet Onion Pan Sauce

A garlic studded pork roast recipe, with a butter based mustard rub, caramelized onions, and a basting sauce made from mango jam with hot pepper jelly.

Roast Pork with Spicy Sweet Onion Pan Sauce

I just love a good pork roast, and this one truly fits. Moist and full of flavor, this has been one of my most favorite ways to cook a pork roast for years, and I just happened to have a pork loin in the freezer.

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Tuesday, January 27, 2009

Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara

Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara. A simple combination of bacon, country ham or andouille sausage and pasta with cheese, this is a wonderful main dish meal, or even a late night snack!

Bacon and Egg Pasta

Although we have southernized this by suggesting the use of country ham, bacon or andouille sausage in place of the traditional pancetta, yes, I understand that this is not a "southern" dish. Nonetheless, I absolutely love it and prepare it on occasion for that very reason. This is just enough for two pretty hungry adults, though to be honest, I can pretty much finish it off all by myself, if not in one sitting, at least over the course of a couple of days. Hey, don't judge. The Cajun isn't huge on pasta dishes, well... unless they are covered in meat sauce, so usually this is reserved for just me around my house.

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Monday, January 26, 2009

Mixed Bean Soup

A full flavored soup made with mixed beans, ham, the trinity and dried herbs.

Mixed Bean Soup

I had a couple of 1-pound packages of mixed bean soup mix in my pantry that I'd gotten from a food box, and to be honest, I had never been much fond of these mixes. Just too many different beans going on for me and I'm never quite sure what to do with them, or even how to season them.

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Parmesan Garlic Toast

A garlic bread butter blend with Parmesan cheese.

Parmesan Garlic Toast

This is based on a garlic bread butter blend that I've been using for years, with the addition of Parmesan cheese. The blend is fantastic all on its own, but the Parmesan just gives it a little extra zip.

Here's what you'll need: unsalted butter, garlic powder, onion powder, seasoned salt, minced onion, parsley and freshly grated Parmesan cheese. The amounts listed are for a full sized (1-pound) loaf of French bread, but it's very easily adaptable for smaller amounts, or make the full recipe and any leftover blend may be stored in the refrigerator to use later, or frozen.

Preheat oven to 350 degrees F. Place the butter and half of the Parmesan cheese in a small bowl and add all of the seasonings. I like a little Cajun seasoning thrown in - totally optional, of course.

Mix together well.

Halve the bread lengthwise or cut into 1-inch slices and smear the butter mixture all over one side of the bread.

Place on a baking sheet and in the preheated oven for about 5 minutes, or until butter has melted and bread is warmed through.

Remove the bread from the oven and sprinkle tops with the remaining Parmesan cheese.

Return to the oven until cheese is melted. May also place bread under the broiler to finish.

For more of my favorite bread recipes, pop over to my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Parmesan Garlic Toast

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min | Yield: About 4 to 6 servings

  • 1/2 cup (1 stick) of unsalted butter, softened at room temperature
  • 1/4 cup of Parmesan cheese, or to taste, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon of Cajun seasoning, or to taste, optional
  • 1/2 tablespoon dried minced onions
  • 1/2 tablespoon dried parsley
  • 1 pound loaf of French bread, or your choice of bread, cut into slices

Preheat oven to 350 degrees F. Place the butter and half of the Parmesan cheese in a small bowl and add all of the seasonings. Mix together well. Halve the bread lengthwise or cut into 1-inch slices and smear the butter mixture all over one side of the bread. Place on a baking sheet in the preheated oven for about 5 minutes, or until butter has melted and bread is warmed through. Remove the bread from the oven and sprinkle tops with the remaining Parmesan cheese; return to the oven just until cheese is melted.

Tip: May also place bread under the broiler after topping with the Parmesan cheese, at least 5 to 6 inches from the element, but only long enough for the top to brown, checking it every few seconds. DO NOT LEAVE IT UNATTENDED!

Cook's Notes: Soften butter to room temperature only. Do not melt. Since it is easier to control salt, I most often use unsalted butter in my cooking. If you use a salted butter, keep in mind other sources of sodium, such as the cheese, seasoned salt and Ranch dressing mix, if using, to avoid oversalting.

Skillet Parmesan Garlic Toast: Prepare as above, substituting Texas Toast, except butter only one side of the bread and toast, buttered side down, in a preheated hot skillet, until golden brown.


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Check These Recipes Out Too Y'all!

Garlic Bread Butter Blend
Cheesy Garlic Bread
Sausage and Cheese Bread
Garlic Cheese Biscuits

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Sunday, January 25, 2009

New Orleans Style Muffuletta

A classic New Orleans Italian sandwich with layers of meat and cheese buried in a thick, dense bread and dressed with olive salad loaded, with olive oil.

New Orleans Style Muffuletta

If you don't like a lot of cold cuts, olives, or olive oil, but especially if you don't like olives, you'll want to skip this post, because the olive salad is the real star of the New Orleans Muffuletta. By the way - there are many ways to say muffuletta - even around here there are predominately two, "muff-uh-LEHT-tuh" or "moof-fuh-LEHT-tuh."

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Crispy Southern Fried Hot Wings with Spicy Dipping Sauce

Chicken wings, marinated in a highly seasoned dry rub marinade, dredged in a seasoned egg wash and deep fried for crispy, crunchy, spicy goodness.

Crispy Southern Fried Hot Wings

Adding to the repertoire of Sticky, Sweet & Spicy Wings, Gooey BBQ Wings, and Hot Buffalo Style Wings, we now have Crispy Southern Fried Hot Wings to add to your party fare! If you don't have a deep fryer, you need one if only for these deep fried wings - though you'll use it for many more things. These fried wings are crunchy and crispy and have a nice spicy kick but believe it or not, despite all the peppers, not over-powering. I think that you will love these!

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Sour Cream Horseradish Sauce

A blend of mayonnaise, sour cream, horseradish, chili sauce and Cajun seasoning, to use as a dipper, a spread on sandwiches such as my fabulous roast beef sliders, or as a wing dipper.

Sour Cream Horseradish Sauce

I developed this sauce specifically to serve with my Roast Beef Sliders, made from a 3 Envelope and Picante Slow Cooker Pot Roast, but it is equally as delicious on a fried egg BLT sandwich, a turkey club, classic patty melts, or really any sandwich made with deli meats. It really makes that sandwich pop y'all! It's also great as a dipping sauce for hot wings. Not overly hot, but you can certainly bump up the heat to your own taste.

Here's how to make it.

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Chorizo Sausage Gravy

Chorizo sausage gravy is a change of pace from the usual. Doesn't that just look yummy?

I make my sausage gravy with Jimmy Dean bulk sausage - the kind that comes in the chubby roll. It's the best bulk sausage in the South, in my little ole humble Southern opinion. That pretty orangish-red color in that picture up there is a result of the Mexican chorizo I used this time. You won't have that color with the regular Jimmy Dean sausage.

Today, however, I had some Mexican chorizo sausages in the freezer, so thought I would use those instead. Now I really love my Jimmy Dean, but I gotta say, with some hot from the oven biscuits, whether homemade, from a mix, or even from the freezer (yes! biscuits freeze wonderfully!), this shore 'nuf was delicious!

Now, before we start ... Mexican chorizo sausage is a raw sausage that is stuffed in casings. Spanish chorizo and Portugese chorizo are cured sausages - more like the smoked sausages we are all familiar with. So if you want to try this version with the chorizo, be sure to look for the Mexican variety.

So let's get started!

First, you want to remove the casings from the sausage. I shoulda took a pic of that, but I didn't. I know... I know... I need to do better at gathering the Cast of Characters at the beginning for a photo shoot, but honestly, sometimes I don't know I'm gonna do a tutorial when I first start out with cookin' somethin', but I promise I'll start trying to do better with that on down the line when I do a tutorial.

What I do is just run a knife along the backside of the sausage and peel the casing away so that you just have the bulk sausage left like this.

Now while I'm browning that sausage instead of trying to break the meat up with a spoon which I find to be inefficient and way too clumsy, I like to use this nifty little old fashioned potato masher because it makes an easy job of crumbling up the meat.

See what a terrific job it does? (By the way this works great when you need to mash up tomatoes in a skillet or pot too ... but I digress...)

Now, remove the sausage with a slotted spoon and set it aside. Add either bacon fat or canola oil to the pan drippings so that you have 1/2 cup of fat in the pan. What you are doing is making a blond roux. Heat the oil to medium and start working in the flour.

Stir the flour into the oil, scraping up the sausage bits in the bottom of the skillet. Cook this, stirring continuously, until the flour is well incorporated into the oil. Cook and stir for 5 minutes to cook the flour.

Slowly incorporate the milk and let it come to a boil. Start with about 2 cups and add more later as needed to get the consistency you prefer.

Add freshly ground pepper.

Return the sausage to the pan and stir together. Taste and add salt if needed. When you use the bulk pork sausage, you will retain the blond color of the gravy.

Since I used the Mexican chorizo sausage, it created the same lovely red tint to the gravy.

Serve over split homemade buttermilk, sour cream, or canned biscuits.


Chorizo Sausage Gravy
From the Kitchen of Deep South Dish

1 pound of chorizo Italian sausage
1/2 cup of butter or bacon fat
1/4 cup of all purpose flour
3 to 5 cups of milk
Freshly ground pepper
Salt to taste

Brown the sausage in a pan, breaking up and crumbling. Follow this tip to make the job much easier!

Once the meat is fully browned, scoop it out with a slotted spoon, reserving any drippings. Now you are going to make a blond roux. Add the butter or bacon fat to the skillet and bring the pan up to medium heat. Slowly whisk in the flour, stirring constantly until smooth, cooking at least 5 minutes in order to cook the flour.

Slowly begin whisking in the first twp cups of milk until fully incorporated and mixture begins to bubble. This will provide a fairly thick gravy. Continue whisking in additional milk a little bit at a time, until the gravy reaches the desired consistency.

Grind some pepper directly into the gravy, salt to taste, return the sausage to the pan and stir to mix. Serve over hot, split biscuits.


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Check These Out Too!

Homemade Sausage Gravy
Southern Style Milk Gravy
Homestyle Tomato Gravy for Biscuits

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Baking Mix Yeast Biscuits

A modern throw back to Bride's Biscuits, sometimes called Angel Biscuits, using baking mix, buttermilk and yeast.

Baking Mix Yeast Biscuits

Now, we Southerners love yeast breads, no doubt, but biscuits ... light, fluffy, lovely biscuits are just near about a staple down South and by default, my most favorite biscuit is my own homemade. Trust me when I say this - if you think you can't make perfect, fluffy biscuits, you can! Go here and put my biscuit secrets to work, and you'll have perfect biscuits every time.

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Saturday, January 24, 2009

Homemade Southern Sausage Gravy

Delicious milk-based sausage gravy, sometimes called sawmill gravy, is a southern favorite. Serve this delectable goodness over some hot homemade buttermilk biscuits for a little piece of heaven.
Delicious milk-based sausage gravy, sometimes called sawmill gravy, is a southern favorite. Serve this delectable goodness over some hot homemade buttermilk biscuits for a little piece of heaven.

Homemade Southern Sausage Gravy

Southern biscuits and sausage gravy - talk about some good ole comfort food. I've made my gravy this way for as long as I've been cooking, but it's not like there's really much of a secret to it really. To be honest, I'm guessing just about all of us southerners make it pretty much the same way.

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Step by Step Tutorial for Homemade Southern Banana Pudding

A true southern classic, no event would be complete without somebody bringing a big bowl of banana pudding with homemade custard.

Homemade Southern Banana Pudding

Banana pudding is a mainstay here in the south. It shows up at just about every single event there is.

Homemade custard is not absolutely necessary but it really is a huge difference from the shortcut version, so I highly suggest that you give the custard a try. If you use a double boiler it makes easy work of it and it really doesn't take any longer than whipping up some instant pudding to be honest.

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Friday, January 23, 2009

Amish White Bread for the KitchenAid

A fantastic recipe for homemade white bread.

Amish White Bread

I know that it's a bit of a contradiction in terms to put the words Amish and KitchenAid together, but this is an Amish bread recipe from a clipping that I adapted for the KitchenAid. I know a lot of folks love their bread machines, and I own one. It's in the garage. Frankly using a KitchenAid stand mixer really makes the process of bread making so much more simple and the result is two large loaves instead of just one small one. Of course if you don't own a stand mixer you can certainly still make this by hand - with a little more elbow grease.

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Wednesday, January 21, 2009

Orange Chocolate Chip Biscotti

This recipe is based on one I found in a Woman's Day magazine last year. I thought that since Valentine's Day isn't too far off, I would make the biscotti with that theme, so I drizzled chocolate all over them and then tossed on a mixture of some red, white and pink sprinkles and heart sprinkles that I had. Aren't they just sweet? And you know what - this combination with the orange zest is just downright delicious too!

Why don't you make some for your sweetie? Or heck ... just make some for yourself! You deserve it. You know you do.

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Tuesday, January 20, 2009

Pigs in a Blanket

Little dogs or cocktail sausages wrapped in dough and baked. I think when you have a gathering of any kind, you pretty much have to have pigs in a blanket in attendance, don't you?

Pigs in a Blanket

These are without a doubt a great snack food whether just for the two of you for snacking, for family movie night, or as a party finger food and since you can cut the hotdogs into four pieces, its a snacker that you can really stretch out. I like them with tender hot dogs the best - and since I always stock up on dogs when they go on sale, it's very budget friendly, especially when you make your own dough. Y'all know I rock the Lil Smokies here too though they aren't my favorites, but those tiny smoked cocktail sausages also work great and save a little cuttin' up time, but their more costly too.

Seriously, this dough is super easy to make, especially using a standard baking mix most all of us keep on hand for things like quick biscuits or those good ole standby sausage cheese balls. Course, you can absolutely shortcut that too with a can or two of good ole crescent rolls. Since those are a little on the pricey side, you can even stretch those by cutting each little triangle into several strips.

I don't have to tell you these are just little bite size pieces of yum, do I? Good warm or even served at room temperature, making them the perfect carry-along food for tailgating and potlucks. The Cajun loves them - but really, who doesn't? And they are a perfect game day snack. You know you love them too - let's go make some!

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Seafood Omelet with Shrimp and Crab

A two egg omelet chocked full of sweet Gulf shrimp and lump crab.

Seafood Omelet with Shrimp and Crab

I love a good omelet of any kind really, but it's a real treat when I have a bit of seafood on hand for this. Whenever I make up a pot of boiled shrimp, I sneak a few away just so that I use them for one of these omelets, and though I've used crab from cans to pouches to make it, whenever I buy a container of lump crab, I make sure to set aside a pinch just for this egg omelet.

MMmmmm... so good and not at all hard. Here's how.

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Monday, January 19, 2009

Baked Crab Cakes with Creamy Jalapeno Sauce

A lighter version of crab cakes, made with whole wheat bread crumbs, baked in the oven and served with a light jalapeno cream sauce.
Being from the south, I'm used to crab cakes that are delicately pan-fried in a bit of butter, but this baked version is really delicious too... and a little lighter!

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Jalapeno Cream Sauce

Jalapeno Cream Sauce thinned with milk and shown on Baked Crab Cakes

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Healthy Whole Wheat Waffles

Yummy and healthy ... and only 2 points!

Healthy Whole Wheat Waffles
From the Kitchen of Deep South Dish

1 tablespoons butter, melted
1-1/4 cups fat free milk
3 tablespoons unsweetened applesauce
1 egg
1 egg white
1-3/4 cup whole wheat flour
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon sugar or 1-2 packets of Splenda
Chopped pecan, optional

Preheat the waffle iron.

Place the butter in a large microwave safe bowl and melt. Add the milk and applesauce to the melted butter, then whisk in the egg and egg white. Add the flour, salt, baking powder and Splenda; combine until batter is well blended.

Generously spray the waffle iron with non-stick cooking spray – yes, even if it is non-stick - and using a 1/4 cup measure, pour the batter into each individual section of the waffle iron starting at the center and swirling around toward the outside. Use the measuring cup to sort of push the batter out toward the edges but it should mostly spread out pretty well on its own - take care to not overfill the sections! Not only will it overflow and create a huge mess on your countertop, but it can also make it more difficult to remove the waffles.

Sprinkle the top of the waffles with the chopped pecan, if desired. Close the waffle iron and let the batter cook for about 4 to 6 minutes, depending on your preferred level of crunch and your individual waffle iron. Open the iron at about 3-1/2 to 4 minutes to check it; you can also slightly lift the waffle edge with a fork to check the underside. If the waffles are done there will be little resistance from the iron when you try to open it. If you feel resistance when trying to open the iron, the waffle is not quite ready - don't open it! Just let it cook a little bit longer. When they have reached the desired doneness for you, use a fork if necessary, and gently work the waffle away from the iron. Remove and transfer to a plate, wait for iron to reheat, re-spray with cooking spray if needed, and continue until all batter is used.

Freezes great, so make a double batch! To freeze, spray a baking sheet with non-stick cooking spray and lay the waffles out in a single layer. Place into the freezer until well frozen, then transfer to a freezer bag. Goes straight from the freezer to the toaster!

Serving Ideas: Serve with butter, flavored butters, pancake syrup, sugar free syrups, berries, fresh fruit, whipped cream, a crunchy nut topping, or your favorites.

Makes 8 waffles.

2 Weight Watchers Points per waffle, not including the pecans, or optional toppings.

Adapted from a Weight Watchers Recipe

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Sunday, January 18, 2009

Crockpot Beef Chili with Beans

This small batch, basic ground beef and tomato chili with beans, made in the slow cooker. Can be doubled.

Crockpot Beef Chili with Beans

A slow cooker is a perfect vehicle for cooking chili. Although most chili can be made on the stovetop in not a lot of time, something about the process of cooking it low and slow makes the flavor just pop. This slow cooker recipe is quick, easy, delish, and, actually for those of you trying to tone down a bit right now, with a lean ground beef (90/10) it's actually even Weight Watchers friendly! (Yeah, I do have a few of those hanging around here.)

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Cooking Tip - How to Adapt Recipes to Crockpot Cooking


If it normally simmers for:

15 to 30 minutes = 1-1/2 to 2-1/2 hours on High; 4 to 8 hours on Low

35 to 40 minutes = 3 to 4 hours on High; 6 to 10 hours on Low

50 minutes to 3 hours = 4 to 5 hours on High; 8 to 18 hours on Low

Tips to Remember:

Liquids do not evaporate in a slow cooker, so reduce liquids to about one-half of the original recipe, unless you're cooking rice, then leave the liquid the same.

Any dairy products like milk or sour cream should only be added at the end, no sooner than about an hour before the end of cooking time.

Herbs are stronger and more pronounced if they are added in toward the end of cooking time; if added with the other ingredients they blend in better and are not as strong.

To thicken a sauce, add in flour or cornstarch near the end of cooking time, increase the temperature to High and cook for another 15 to 30 minutes (due to lost heat from having the cooker opened) or until it reaches desired thickness.

To shorten cooking time a bit, start a recipe off on high for 1 hour, then switch to low. One hour on high is the equivalent of two hours on low, so you can shortened your total time accordingly.
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Cooking Tip - Breaking up Ground Meats

To easily and quickly break up meat in the skillet while browning it, don't trouble yourself with trying to mash it with a wooden spoon. What a hassle and it never breaks it all up uniformly. You have some pieces that are small, some that are large, what a pain.

Instead, break out your potato masher!

Mush it down on the meats as you're cooking and watch how fast they break up into perfect uniform size - so fast and easy ... give it try next time you're browning ground meat or sausage in a skillet.
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Make Your Own Homemade Greek Yogurt

How to make your own homemade Greek style yogurt, a little less expensively!

Homemade Greek Yogurt

The first time that I tasted Greek yogurt I was hooked. Super tangy, rich and ultra creamy - I tell ya I fell in love right away.

Now Greek yogurt is not like the yogurt most of us Americans are accustomed to - that creamy, sugar laden, super sweet stuff with the fruit mixed in. Greek yogurt, like plain yogurt here, is tart, so you do have to sweeten it yourself, but isn't that better for you anyway? My favorite sweetener of choice for yogurt is honey. Some Greek yogurt, topped with a bit of chopped walnut and drizzled over with some honey - just delightfully yummy!

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Saturday, January 17, 2009

Chicken & Spinach Cups

This is an adaptation of a recipe I pulled from a magazine a year ago. The ad was for Heinz Home Style jarred chicken gravy and Wyler's beef bouillon. Why the combination of beef bouillon with chicken gravy, I don't know but that's what it was.

The original recipe was written for appetizers using puff pastry dough and two 12-cup muffin pans. I wanted to turn these into a larger dinner sized cups and also in keeping with the New Year Pantry Clean Out theme, use up some more of the ingredients that I have on hand, including that Bisquick I have left from the sausage balls over the holidays.

I used a 6-cup Texas size muffin pan and made up the Bisquick recipe for biscuits, rolling it out, cutting large circles, and then rolling each circle out to fill the larger muffin cups. The spinach I used was from one of my Angel Food boxes, as was the chicken I used which was leftover from the roasted chicken I baked last weekend. The rice and the corn were also left over from previous meals, so this is a great dish to use up leftovers!

These were delicious, and don't they just look so pretty and healthy? And ya know, I think an addition of just a tiny bit of cheese mixed in would have made them even better.

Course you could also make the original regular sized muffin cups and serve these at your next party, but I can also see using this cup theme for many different things - eggs, cheese and sausage for a breakfast cup, leftover beef with some onion and barbecue sauce for BBQ cups, chicken, dressing and gravy, ground beef, mustard, cheese and onions for cheeseburger cups - oh the possibilities!!!

Chicken & Spinach Cups
From the Kitchen of Deep South Dish

2 teaspoons of Better than Bouillon beef base
1/2 cup of hot water
1 can or jar of chicken or turkey gravy
2 cups of cooked chicken, chopped
4 ounces of frozen spinach, thawed and squeezed dry
1 cup of cooked white rice
3/4 of a can of whole kernel corn
1/3 cup of canned mushrooms, chopped
Salt and pepper to taste
2-1/4 cups of Bisquick baking mix*
2/3 cup of fat free milk*

Preheat oven to 400 degrees. Dissolve the bouillon in the hot water and set aside. Prepare a 6-Cup Texas muffin pan by spraying with non-stick cooking spray. Set aside.

In a separate bowl, whisk the dissolved bouillon with the gravy until smooth. Add in the chicken, spinach, rice, corn and mushrooms. Season with salt and pepper, taste and adjust seasonings. Set aside.

Mix Bisquick according to package directions for 9 biscuits. Cut out into large circles, then roll circles to about 1/8 to 1/4 inch thickness or large enough to fit into the cups. Put the circles into all of the cups and fill each with the chicken and spinach filling.

Take the leftover biscuit dough and make a pretzel biscuit!

Bake at 400 degrees for 30 to 40 minutes, or until mixture is bubbly.

Note:  Can substitute puff pastry sheets or canned biscuits; if so, omit the milk.


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