Miss Kay's Duck Commander Kitchen Read Online Free PDF

filling with bits of butter.
7. Roll out the second piece of crust to a 12-inch round for the top of the pie. Place it over the filling and turn the edges under the pan. Crimp, if you like. Poke holes in the crust with a fork so it won’t bubble up.
8. Bake 45 to 55 minutes, until the top crust is golden brown.
    A Note from Korie

    Miss Kay gave me this recipe when I married Willie, and I’ve used it successfully ever since. And trust me, I’m not the cook in my family, but I can make this!

Pecan Chicken
    Makes 8 to 12 servings • Cookie sheet • Large skillet • 9 x 13-inch casserole dish
2 cups finely chopped pecans
1 stick of melted butter for pecans
1 1 / 2 pounds skinless, boneless chicken breast, cut crosswise into 1 / 2 -inch-wide strips
1 1 / 2 teaspoons Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
1 / 2 teaspoon salt
1 / 2 teaspoon black pepper
1 / 2 teaspoon garlic powder
3 / 4 stick (6 tablespoons) butter for chicken
1 / 3 cup olive oil
1 / 3 cup packed brown sugar (either light or dark is okay)
1 / 3 cup maple syrup
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1. Heat the oven to 250°F.
2. Arrange the pecans in a single layer on the cookie sheet. Add butter to the top of the pecans. Bake at 250°F for about 15 minutes, until lightly crisped. (Keep a close eye on them; they can burn quickly.) Take the pan out of the oven and turn the oven up to 375°F.
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 1 / 2 cups yellow cornmeal
1 can (8.5 ounces) cream-style corn
1 cup buttermilk
1 / 2 cup vegetable oil
2 large eggs
1 tablespoon baking powder
1 1 / 4 teaspoons salt
2 jalapeño peppers, finely chopped
5 cups shredded cheddar cheese (1 1 / 4 pounds)
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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