Heather says:

Do you ever have a snippet from a TV show stay with you for eternity?

Now that you’ve had a peek into my twisted little mind, let’s talk chicken bog. At first glance, some long time readers may say, “But Heather, that looks just like chicken pilau.” Nay nay my friend, there are many heated arguments between Lowcountry residents and PeeDee residents about the superiority of one over the other. As long as someone is willing to share, I refuse to take sides. The grains of rice in chicken pilau are separate, where in a traditional bog, the grains will mold to a fork. Additionally, chicken bog is typically more savory.

This dish is economical, it utilizes a whole chicken which creates a rich broth to flavor the rice. It can feed a crowd or freezes for an easy night in the future. Andre Pope has been kind enough to share his recipe for chicken bog.

Chicken Bog

Chicken Bog

Ingredients

• 1 (3-5 pound) chicken (cut up)
• 1 pound smoked sausage
• 1/2 cup butter
• 2 teaspoons Lawry’s Seasoned Salt
• 1 teaspoon ground red pepper
• 2 teaspoon ground black pepper
• 1 pinch of salt
• Dash of garlic powder
• 3 bay leaves
• 8 cups water
• 3 cups raw white rice

Directions:
1. Cut the sausage into 1/2-inch pieces.

2. Combine the chicken, sausage, butter, seasonings and bay leaves in a large stock pot.

3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.

4. Remove the chicken. WARNING: VERY HOT

5. Remove the meat from the bones of the chicken. (Throw away the bones and skin. )

6. Add the rice to the pot with remaining chicken broth and seasonings.

7. Bring to a boil, stirring well.

8. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done.

9. Turn off the heat, remove the bay leaves, return the chicken to the pot, mix well, and serve.

10. Pour your self a big glass of iced-tea and enjoy.

Thank you very much, Andre, for sharing your recipe.

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Heather says:

The humble chicken thigh certainly doesn’t get as much attention as its counterpart the boneless skinless chicken breast.  In my area BSCB have been running in the neighborhood of $5 a pound on sale, which makes thighs much more attractive. This recipe is flexible, substitute low sodium soy sauce if you wish.  If you have it on hand, consider adding fresh, grated ginger.

Garlic and Soy Chicken Thighs

Ingredients

• 6 - 8 chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 spring onion or 2 green onions, chopped
• 3 - 4 garlic cloves, minced
• black pepper* to taste

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Heather says:

On the rare occasion we have ham, I freeze the bone and save it for a week when I need our grocery dollars to stretch just a bit further. Cornbread rounds out the meal nicely and keeps the grand total, for us, under two dollars. Yes, even if you use a mix like Jiffy. This dish simmers for several hours, but requires almost no attention. It’s wonderful on a damp or chilly day.

• 1 ham bone
• 1 1lb bag of dried navy beans - soaked according to the directions on the bag
• water
• onion for garnish - optional

Place the ham bone in a large pot with just enough water to cover the bottom of the pot. Cover tightly and cook over low heat, this brings out a lot of flavor. Add the beans when the water has turned brown and the ham has darkened to a reddish brown. Add just enough water to cover the beans and simmer on low for at least two hours, it is done when the beans are tender. Pick out the ham bone and serve over cooked rice. We love ours with Louisiana Hot Sauce.

Enjoy!

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Heather says:

I have updated this dilled salmon from an old baked salmon recipe that used mayonnaise.  Those who know me are not the least bit surprised.  Fish is much more delicate than chicken, pork, or beef.  I will not be giving a specific cook time as oven temperatures vary and the thickness of your fillets will make a difference, too.  The thinner the fillet the shorter the cook time.  If you use a metal baking sheet your cook time will be shorter than if you use a ceramic baking dish.  Raw salmon has a translucent appearance; cooked salmon will be opaque and will flake (seperate into pieces) easily with a fork. Overcooked salmon will be dry and less flavorful.

Dilled Salmon with Garlic

• 1 lb salmon
• 1/3 cup plain yogurt (Be absolutely sure to use plain and not flavored yogurt.)
• 1 clove garlic - minced
• 1/2 tsp dried dill
•  1/4 tsp fresh ground pepper
• salt to taste

Preheat the oven 400°F.  Stir together the yogurt, garlic, dill, and ground pepper.  Place the salmon skin down and smear the yogurt mixture across the salmon.  Bake until the fish flakes easily with a fork. Don’t judge by the sauce, slice it and look at the flesh.  Check the fish after 10 minutes, unless you are baking especially thick salmon it should be done by 15.

Yields 4 servings.

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Heather says:

Way back, a hundred years ago, I used to work for a Spanish restaurant. Yes, Spanish as in Spain. One of our top selling lunch dishes was very simple and not Spanish, it was a variation on fettuccine Alfredo with chicken and sweet peppers. My husband requested this dish so often that I eventually quit making it and it has been two years since we had it last. Just call me the queen of over-explanation and add this to your dinner rotation. When preparing this meal for picky children, I add the peppers after I portion out some Alfredo sauce for the kids.

Chicken Picante

• 1 lb boneless skinless chicken breasts
• 1 lb cooked fettuccine
• 1/4 cup olive oil
• 1/4 cup Cajun spice mix
• 1/2 cup + 2 TBSP flour - divided
• 4 TBSP butter
• 4 cloves garlic - minced
• 3 cups half and half
• 1 1/2 cups shredded Parmesan
• 1/2 cup sweet cherry pepper, seeded and cut in half
• 1/2 cup banana pepper rings
• salt / pepper to taste

Heat the olive oil over medium low heat. Preheat the oven to 200F. I use this to keep the chicken breasts hot while I prepare the sauce.

Pound the chicken breasts into submission flat. Cut the breasts in half. Lately 1lb packages of boneless skinless chicken breasts contain three or four pieces, I use half per serving. Please disinfect the area properly, you do not want to cross contaminate your work area.

Stir together the Cajun seasoning and 1/2 cup flour. If you enjoy very spicy foods, reduce the amount of flour used. Dredge the chicken in the flour and cook over medium low, until done, turning once.

While the chicken is cooking slice and seed the cherry peppers.

When the chicken is done, drain it on a paper towel and hold it in the oven while you prepare the sauce.

Heat the 4 TBSP butter over medium heat. Add the garlic and cook until just golden. Be careful not to burn the garlic. Add the peppers. (If you are cooking for kids, skip this step for now.) Slowly add the half and half. Sprinkle in the Parmesan and 2 TBSP of flour stirring slowly but continuously. Reduce the heat to low. (Portion out the kids’ servings when the cheese has melted then add the peppers). Remove from the heat when the cheese has fully melted.

Place a portion of cooked fettuccine on a plate, give it a slight twist to mound it in the center. Place a piece of chicken on the pasta and pour the sauce over both.

Enjoy.

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