Southern Fried Corn

Posted by Michele at 9:51 AM 0 comments

Before anyone says it, yes, I know.  This recipe has basically taken corn and made it hardcore unhealthy.  But oh how delicious!  And the smell of it simmering... Yum!

It's really not ttthhhaaattt bad.  If you divide the recipe into 12 servings, they weigh in at about 285 calories each (about 20g carbs, 21g fats, and 2g protein... I know, I know- but delicious!!!)

In a large, cast iron pan (Don't have one? Stop now and go buy one.  Not kidding.), melt:
1 stick (4oz) of butter.

Stir in:
32 ounces/ 2 pounds of sweet, white corn (freshly schucked, in season is the best, but frozen will work).

Once the corn is fully coated in the butter, reduce the heat to low and stir in:
1 pint of heavy cream,
1 tbsp (to taste) of pepper, and
1 tsp (to taste) of salt.

Slow simmer all day (yep, I start this in the morning to serve with dinner), or for a minimum of 4 hours.  You want the cream to reduce and thicken, and the corn to melt in your mouth.

Southern Pecan Pie

Posted by Michele at 9:50 AM 0 comments

Preheat oven to 350°F.

Prepare an:
8in pie shell

In a stand mixer, mix together:
3 eggs,
2oz (4 tbsp) melted butter (cooled),
3/4 cup of dark brown sugar,
2/3 cup of brown rice syrup, and
1 tbsp of bourbon.

Stir in:
14-16 ounces of pecan pieces.

Pour into the prepared pie plate and bake at 350°F for 60 to 75 minutes.  The pie should be fully set and lightly caramelized on top.

Gluten Free Pie Shell

Posted by Michele at 8:39 AM 0 comments

1 1/2 cups of GF AP Flour (I really like the Bob's Red Mill Pie Flour, but the 1 to 1 is great, too)

4oz cold butter, grated

Up to 1/4 cup of water


Finger in the butter into the flour, until it's the texture of breadcrumbs.  A tablespoon at a time, work in the water.  I usually find 2 to 3 tablespoons does the trick for me.  Chill your dough for about 30 minutes, then roll it into a disc.  Press into an 8 inch pie plate and create your magic!  This shell is great for pies and quiche alike!