Meme s chicken pie – Artofit

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MeMe's Chicken Pie

I’m giving a nod to National Pie Day. It’s not the dessert kind but you won’t need a dessert after you eat this! Chicken Pie is what’s for supper. 🐓🥧❤️ Yum!
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Mary Ann Esposito

Mary Ann Esposito ITALIAN CHEF
🍑Peaches are in season in SC. This is a scrumptious way to use them! Make these easy Peach Dumplings for a treat… with a surprise ingredient! 😋...

Mimi
Potato Salad and Deviled Eggs | 🐇Easter will be here before you know it! The next few weeks we will be preparing dishes for your Easter lunch. Today’s dishes: 💐Potato salad 💐Deviled... | By MeMe’s Recipes | Welcome to Mimi's Kitchen today is Monday March the 8th and it has been a beautiful day here in South Carolina I'm glad to report that and so our cooking tonight we're going to make potato salad and deviled eggs almost said eggs salad deviled eggs and the thought behind this is Easter is coming up soon it is the first Sunday in April so that will be here before we know it and so we thought maybe one of the things that we could do is start thinking about some things that would go with our Easter meal almost every body has ham on Easter and so potato salad and deviled eggs are two items that go good with almost anything that you choose to serve. So, I have already started. Um I cut up a lot of my potatoes because I knew you didn't want to watch me cut potatoes up but I am going to show you. I use the red potatoes for my potato salad. I just found they have the best flavor and so I love little knife. It's just like a razor blade and so we go cut this peeling off here. Won't take but a minute. My daddy used to say dying for goodness sakes. Don't peel all the potato off with the peeling. So that's why I love this little knife because it really just gets kind of right under the skin of the potato. So we got that. Rinse it off a little bit. Now the main thing you want to remember when you're doing your potatoes is to try to keep them all about the same size. Because when they cook you want to be sure that they all get done at the same time. So we just go do this right over here in the water. Okay so Keep em about about that size because that's about the size of the ones that are already in there. You don't want em too small because when they cook, they'll get mushy and that is one thing you try to watch out for in your potato salad is so that your potatoes do not get mushy. Just going to cut that little side off there. Okay. Now, cut my eye on high and then we're going to put salt in this water here. Good bit of salt because potatoes take a good bit. So, we're going to let this come to a boil and we'll just be right back. Okay, we've been going about 5 minutes. Now, I want you to look, these potatoes are boiling good. So, what you do is you've really got to keep an eye on em because you do not want them to get mushy. So, we'll test quite often. See, all of em are just about the same size and so that means that they should cook equally. I will tell you this, if you have to do this in two steps, you can cut these potatoes up, cover em with water, and just stick a top on your pot and leave em and you don't have to cook em right then. Lot of times when I'm doing potato salad for Sunday, I will cut my potatoes up on Saturday night. I cover em with water and I just set em aside and then the next morning, I go ahead and cook em and Um and so we'll we'll keep watching these and see you can kind of see how they you can almost tell the potato is getting done. And so what we'll do is we'll just test it off and see how that knife goes down through there. Well it's still you know just a little bit. So we're going to cook them here just a few more minutes. And then what we'll do is we'll drain them good. And then once we drain them with good cold water you want to drain them with good cold water because they will continue to cook even after we take them even after we drain the hot water off of them so you you rinse them in good cold water and that stops the the cooking process and so that gets them right at the point where you want for your potato salad now there are a lot of good potato salads that you can buy them to grow store but I will tell you this, if you ever make it from scratch, you probably will not go back to buying it in the store because none of it compares. I've tried to fool my family. I can't tell you how many times. It just does not work. Always, it's like, mama, I don't, this doesn't really taste like your salad and I'm like, nope, it's not my salad. So, I quit. I quit that. I I don't I don't try to fool em anymore. So, I and potato salad is something that's just so easy to do that it just doesn't take that much time and it it taste so good. So, go to the little bit of trouble to make it and actually you can make it a day or two ahead because sometimes the longer it sits, the better it taste. So, we'll keep cooking these potatoes here. Alright, we'll check one here. I'll find catch one. Alright, see it's still just a little oh not done. And you know, I'll tell you this too. You can almost smell when potatoes are done. I know that sounds weird but once you cook em two or three times and you can almost smell when they are done. So, and they're getting that smell now. So, they're getting ready to be done. So, we'll be back in a minute. I think our potatoes are done now. So, we go test one here. So, see how that knife just went right through there. So, those are ready. We're going to cut that off. We're going to get right over here and we are going to run them right through our colander Alright. This is cold water and we're going to run the cold water right over. I like to rinse them really good and cool those potatoes down and then two, it makes it easier when you start working with them because if they're too hot, you have mashed potato salad. So, you don't want that. So, you can cool em off really good Alright, those are nice and cool. I'm going to let that drain there for a minute. Now, what we're going to do here with that all our ingredients Trinity. That is eight potatoes. And usually a pretty good rule of thumb is if you're making potato salad for a group is a half a potato per person. Because you can put eggs in it and some other things. So eight potatoes and I have six eggs here. So I'm going to chop my eggs up. And I like to do I like to chop them up pretty fine. Because I don't want hunks of eggs in the and the potato salad. So, we going to chop this up good. This is a nice little thing I got here. I don't even know how long I've had it but I've been using it for a long time. So, we go. I boiled these eggs earlier this afternoon and for those that missed the other video, I'm going to tell you a good way to do your eggs. Alright, I put the eggs and cover em with water. And then I put about a tablespoon of vinegar. Don't have to be a tablespoon. Just pour you some vinegar in there. Bring your eggs to a boil. Boil em for about hmm six to 8 minutes. Cut your eye off. Put the top on the pot and let em sit there for about 015 to 20 minutes then drain that water off and cover em immediately with ice cubes. And then they will peel so good. Okay. See, that's nice and chopped up. So, we're going to get all this stuff here together. Alright. Our potatoes. Our eggs. Whoa. Okay? Now, this is a combination is is some celery in here, little bit of celery, little bit of onion, and then this is from your little spring onion, your little green onion. So, put those in and then when I'm making potato salad, I like to use the dill relish and and I do like the relish because it's chopped up so fine. So, I don't measure this. I just kind of squeeze it in there. So, that looks like enough. Okay. Now, and this is just we're going to do just a squirt of mustard. That's all I can say. That's enough. We don't want too much mustard in it. So, Now, next thing, when I start putting my mayonnaise in there, I don't put a whole bunch in there at first because once you get it in there, you can't take it out but you can sure add more. So, that's probably what maybe little over half a cup. So, we'll start mixing this. And this looks so pretty in the dish when you get it. All mixed together. And see how pretty that egg makes it. The egg just adds such a beautiful look to your potato salad. And see that's that's enough mayonnaise. We don't want anymore mayonnaise in there. So So, there it is. Alright. Now, let's put it in our dish. This is our dish here. Alright. Now, we're going to go sprinkle that with dillweed. Don't have to do this but hey, it just makes a pretty And there we go. A nice bowl of potato salad to go with our meal on Easter Sunday. So we'll be right back and we going to do some deviled eggs. Alright now we're going to make our deviled eggs. And so I didn't have one of those pretty little dishes with all the little holes in it. So I thought well you know what? We'll make this look like grass. So this is just shredded iceberg lettuce and you get it already shredded so that'll give you a pretty little bed to make for your deviled eggs now this is really simple all we do is we cut this egg in half just like that alright and then take the yellow out put that in there. Take the yellow out. Sit that in. And if I were you, when I'm making devil eggs, I always boil at least one more egg than I need and the reason for that is a lot of times these eggs are cracked where we don't even see where they're cracked and then you'll have one egg that will break open and it'll be, you won't be able to use it. So, that automatically makes you have one less egg. So, I always just cook an extra one that way then I know I'm going to have enough to make what I want. So, we'll be right back. Alright. Now, all we do here is just mash these eggs up. So, it just takes just a little bit of effort, not much because these are pretty soft We got em all mashed up. Now the only thing I put in my my deviled eggs is just mayonnaise and a little bit of mustard. Some people put pickles in them but we just never have done that. And so that that's one thing that you can kind of do yourself. Do according to you know what your taste is and what your family likes. But we just don't care for the pickles in there. Alright so now here again we're going to do the same thing like we did the potato salad. We're not will put an overabundance amount of these of mayonnaise in here because if you get too much, it's going to be runny and you don't want it runny. So, I can tell we going to have to have more than that though. So, while we adding a little bit more, Okay. I'll put that in there. We're going to put a squirt of mustard. That's just barely a squirt. Okay. Now, see that consistency there? That's just about exactly what you want. Now, let me get my salt and pepper. Now, we just put just a little bit of salt Little bit of pepper. You see that's All you have to do. Now we will fill the eggs. This spoon works good because I know just about exactly how much to put in each egg and come out with the right amount. Ain't that pretty? So you see how good that would look on your either table or buffet however you serve your Easter meal. Okay. Scrape this last bit out here. And there we go. Alright now I'm going to get some paprika and sprinkle on a a few of them. Not everybody likes paprika on their eggs. So what we do at my house is we just sprinkle just a few of them. So but tonight just to make it look pretty. I'm going to sprinkle all of them. Whoo. That one got a good helping. That one too. So now Look at those side by side. Ain't that beautiful? And then that make you think of a Easter lunch and a nice big old ham over there sliced up and some vegetables and maybe a fruit dish of some kind. So, it's it's something that's easy to make. So, everybody start thinking about your Easter lunch and start getting you things ready. Get your mindset. Get your menu in in your mind and so the next couple of weeks, we'll make maybe a I think next week we're going to do pound cake and so that is something good to have on hand if you will notice I always have a pound cake on my counter I don't know why but I just love a pound cake and I just always have one you never know who's going to come by and you want to offer em a cup of coffee and a piece of pound cake or take a pound some pound cake to a friend so it's just a good thing to have and it's easy easy easy to make so that's what we'll be do next. So, everybody have a good evening and shine for Jesus.

Mimi
Salmon Patties and Grits | 😍Salmon patties & grits— a family favorite! | By MeMe’s Recipes | Welcome to Mimi's Kitchen. It's been a beautiful day in South Carolina and I've actually worked today. I work part time as you know. And so this is not my normal day to work. I work Tuesday, Wednesday, Thursday. But Thursday I'm going down to the coast where we have a a home on the water. And so I've got to go down there and get it all opened up for the summer. So I traded some time with one of the girls and she's going to work for me Thursday and I worked for her today. So, that kind of cut me a little short on my time but anyway, I'm ready. So, tonight we're going to have salmon patties and grits and biscuits and scrambled eggs and some sliced tomatoes and then stuff to go with our biscuits. Now, we've already done grits one time but we're going to do it again tonight just as a refresher. So, I have my water in my pot I Salt it good. And get it turned on. Now, I'm sure you'll remember that what we do is we kind of wait until this water kind of bubbles a little bit before we actually put our grits in there and just so that you know, I use Jim Dandy Grits and the way you can remember that when you go to the store is Jim Dandy to the rescue that's an old song y'all but anyway that that's the kind of grits I use I really like it best that it says five minutes but I'm going to tell you the longer you cook it the better it gets and so we're going to start here you have to be a little bit careful with your water because once it starts boiling then Sometimes it will pop out on you. So, I have my grits measured here. I have 11 cups of water in here. So that means I need about two and a/ 2 cups of grits. It's four cups of grits. I mean I'm sorry. Four cups of water. The one cup of grits. So and this is something you need to stir as you're pouring it in. Because it will lump. You have to be very careful and just pour it a little bit at the time. And just keep stirring it to keep it from lumping up on you. I don't know if you have ever been somewhere and got grits and it had lumps in it. Well, that is terrible tasting. So, Alright. So, we're going to let that cook there a minute. Imma turn our temperature down just a little bit and let's let it start boiling now. As you can see there, it's beginning to. See the little bubbles that are coming up. Okay. That's when you have to watch out because it'll pop out on you. So, just continue to stir it and let it getting thick. And we're going to stir it here for a few minutes and we'll be right back. Okay, we've been going about two or three minutes and as you can see, this is popping pretty good. So, we're going to put a top on it and I did add a half a stick of butter to it so that keeps it from maybe frothing up and running out of your out of your pot. So now, the next thing we're going to do, we're going to mix our salmon patties. Now, I want to show you two things. This is Chicken of the Sea salmon. I don't know why they put a L in it because we don't even pronounce it but anyway, that's the whole salmon in there. You can also buy it and these little pouches like this and this is already cleaned and ready to use. Now, if it grosses you out to have to pick all the bones out of this and pick all that black stuff, the the skin off of it, then go with this. It's not that much more expensive and the what I am using tonight. Now, I'm feeding eleven people's supper tonight and so what I'm using, I'm using five packages of this and it is five ounces in each package and the reason I did that is because I'm a little crunch for time. So, this is the the salmon as you can see and see it's already ready for you. So, you don't have a whole lot you going to have to do to it. I have already beaten up. Three eggs to go in this and it's better to beat them before you add them to your salmon because then they mix a lot easier. So, we put that in there I'll put a little bit of pepper. Black pepper. Just enough to season it. Okay, I'm going to put just a little bit of salt. Okay. Now, we mix this around really good. Look how salmon just to be sure that that egg gets down in there with and coats all of the salmon because that's really what kind of helps it to hold together when we start making our patties Imma add just a little bit of buttermilk cornmeal mix. I really like to use just plain cornmeal but I don't have any. So, Imma mix just a little bit of this which that's about less than a/ 3 of a cup and then I'm going to put some flour in it about the same thing and then we go mix it and see if that's enough. So, we'll get that all mixed up and then we'll be right back and see if we can pat these things out. I added about another two tablespoons of flour to this. And then that's about a little over a half a cup of onions chopped up. And I know you don't need to watch me chop onions. Everybody knows how to do that. So we going to get those in there and get these ingredients liking each other. So you can see that's That's kind of let's just lift up. That's just kind of the consistency you want. And you pat them out just about about the size of a biscuit. So we'll be back in just a minute and get our oil on and get started. We're back. We got our salmon patties all finished mixing up. I have put our pan here, our skillet on the stove and put just I guess about a quarter of an inch of oil. So, we're going to pat these out. I don't make my salmon patties real big. Just about the size of a nice size biscuit. Let's see here how many we can get out of this. Okay, they're browning pretty fast. So, we're going to turn this over. I have my eye on about five because you don't want to cook on these too fast. That was the last one to go in this. I will wait and turn it last. I didn't do too good a job of keeping that one together. And then I just kind of give em a nice little pat while let em finish cooking on that side. So, we'll be right back. Just been a couple of minutes. So, what we're going to do, we go take up this round, put em here on a paper towel so that they can let it absorb that little bit of grease that's on there Oh, these look good and y'all they smell so good. I know y'all can't smell em but they do smell good and Carolina and I were just talking. This is very much like you make crab cakes and so this summer, when we are down at the coast, I'm going to show you how to make the pan the crab cakes and oh you'll love them. So, we'll be right back. I'm just going to start the second pan. It's just like we did the first pan. Okay. Also, is ready now. So, I just wanted to show you exactly what we're having. This is our grits and we like cheese on our grits and of course, butter. Then, I added some sausage. These are just smoked sausage, brown just cooked in the oven. Here's our salmon patties. We have scrambled eggs. We have biscuits complimentary of mister Pillsbury tonight and everybody likes different things on their biscuits. We've got brown sugar We've got our homemade strawberry jam that we did a couple of weeks ago and of course butter for em and then in the south, we like tomatoes with our grits and so these tomatoes here. Now, I was told they were from Tennessee when I bought em at our local produce market. We have one of those little open-air markets and so I went down Saturday to get these tomatoes and she said, oh you must try these from Tennessee. So, you folks that from Tennessee. Y'all can let me know if that's really the truth or not. Now, I want to introduce you to our taste testers tonight. So, these are our taste testers tonight. Now, you're not going to believe it. This is the daddy and this is the baby. Can you say hey? Neither one of em have ever had salmon patties. So, tonight is going to be the true test for salmon patties. So, next week, I will let you know whether we passed or whether we fail and so this is James and this is Collins and he's just about 14 months old and he has been our joy during the pandemic. So, I hope you have a good rest of the evening and a rest of the week and of course, I'm going to have a good week so I hope you will too and everybody, shine for Jesus.

Mimi
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