Tag Archives: pecans

A Sweet Treat…Kentucky Derby Pie!

The first Saturday in May means horse racing. At least that’s what I’ve come to find out. It’s the Kentucky Derby. While I’m not a big follower of horse racing, I do have an event to attend tonight to celebrate the race. So, if you’re going to bring something to a Kentucky Derby party, it might as well be Kentucky Derby pie!

Kentucky Derby Pie is essentially pecan pie with chocolate chips. With the addition of bourbon, it’s a sweet pie with a kick. I found this recipe in Southern Living. It’s an easy pie and bakes up beautifully.

This pie calls for a single pie crust. I used my standard pie crust recipe to make a 9 inch pie crust. Line a pie plate, with the crust, crimp the edges, and then scatter 1 1/2 cups chopped pecans and 1 cup semisweet chocolate chips on the unbaked crust.pie crustrolled outmeasuringpie crust readyadding pecansadding chocolate chipsPour 1 cup dark corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/4 cup bourbon in a large saucepan. If you don’t have bourbon, you can just use any whiskey you might have on hand. Bring the mixture to a boil over medium heat. Stir constantly and boil for 3 minutes. Be careful, the mixture will bubble up a bit, but a large pan will hold everything. After 3 minutes, the sugars will be dissolved, then remove from heat and set aside.corn syrupsugarbrown sugarbourbonbeginning to boilIn a medium bowl, whisk 4 eggs. Add 2 teaspoons cornmeal, 2 teaspoons vanilla, 1/2 teaspoon salt, and 1/4 cup melted butter. Whisk everything to combine, then slowly add about 1/4 of the sugar mixture, whisking thoroughly so you don’t cook the eggs. Continue to add the rest of the mixture and whisk to combine. Carefully pour the filling over the nuts and chocolate chips. I do this right next to the oven, with the pie already on a sheet pan so it’s ready for the oven. Bake at 325 for 55 minutes, until set.eggscornmealvanillabuttercombiningcombinedready for the ovenTonight, grab your big straw hat, a mint julep, and this dessert, and enjoy the Derby!

Packing My Lunch with Rosemary Chicken Salad

Roast ChickenAlmost 3 months ago to the day, I started a new job.  I absolutely love the new position and the people I work with.  It’s really my dream job, although there is one drawback.  I have had to start packing my lunch.  It’s not that I can’t run out every once in a while, but it just seems to be easier to pack.  So, after about 15 years not really ever packing, I’m back to brown bagging for lunch.  And, one of my favorite things to bring is rosemary chicken salad.

I am a huge fan of chicken salad.  If it’s on the menu, I’ve probably already had it before, or I’m going to order it.  However, probably as a result, I’m pretty picky about it.  I don’t like a Choppedton of mayonnaise, but I like it flavorful and bold, and love chicken salad with fruit or nuts, and this recipe has both.

To start, you have to roast the chicken.  I know some people will disagree and say they boil chicken, or, the trendy way of saying it, poach, but I think it leaves you with a flavorless, rubbery bird.  Instead, I like to roast boneless, skinless chicken, and infuse flavor every step of the way.

I use boneless, skinless breasts for this.  You really could use bone in or skin on, but I find this is easier, as you’re going to take it off.  Keeping the chicken on the bone would impart a Ingredientsbit more flavor, but let’s face it, I don’t have all day.  I rub 5 chicken breasts with olive oil and sprinkle with a little salt, pepper, and chopped fresh rosemary.  I like to roast the breasts in a cookie sheet.  Also, I don’t cut out all the fat when I’m roasting the chicken.  I find it’s easier to pick it off after it’s cooked. Put them in a 425 degree oven for about 20-30 minutes, until cooked through, then let them rest and cool.

Once the chicken is cool, I chop it into cubes and put it in a large bowl.  Next, add 1/2 cup chopped pecans or walnuts, 1/2 cup dried cranberries or Craisins, and 1/2 teaspoon chopped fresh rosemary.  Add about 1/2 cup rosemarymayonnaise to chicken mixture there stir to combine.  You may find you need to add a little more mayo if you have big pieces of chicken, or if you like more mayo.  Feel free to adjust.

While I would love a nice, chewy roll to eat with my chicken salad, I go for simple to take to work.  I pack it with some saltine crackers.  It’s easy, and delicious.  Happy lunch packing!