Recipes from today's show :)

OVEN-BAKED CHICKEN

CREAMED CORN

FRIED OKRA SALAD

FIELD PEAS WITH SNAPS

OVEN-BAKED CHICKEN BREASTS

4 boneless, skinless chicken breast

1-quart warm water

¼ cup kosher salt

Pepper, garlic powder, onion powder, paprika

2 tablespoons melted butter

In a large bowl, place the salt in 1 quart of warm water and stir until the salt dissolves.   Place the chicken breasts into the bowl, cover and place in the refrigerator for at least an hour but no more than 6 hours.  (I feel like 4 hours is the magic number).  Remove the chicken from the salt water, rinse and pat each chicken breast dry.   Brush each side of the chicken with melted butter and season each side.  Place into a greased ovenproof dish, and bake for 15 minutes at 450.  The chicken breasts should reach 165-170 degrees.  Let sit 10 minutes before slicing.

MELISSA’S CREAMED CORN

8 ears of fresh corn, shucked, cleaned and cut off the cob or 1lb. bag frozen corn

½ stick butter

4 tablespoons sugar

Salt and pepper to taste

½ cup half and half

In a large skillet, over medium-high heat, melt butter and add corn stirring often for about 8 minutes.  Add remaining ingredients and simmer for about 10 minutes.  I like to use my hand blender and mash a little of the corn right in the skillet.  If you don’t have a hand blender, you can scoop half of the corn mixture into a blender

then place it back in the pot.

FRIED OKRA SALAD

2 lbs. frozen breaded okra, fried according to directions

¼ cup sugar

¼ cup white vinegar

½ cup vegetable oil

1 cup tomatoes, chopped

½ cup green onions, chopped

½ cup fried bacon, crumbled (optional)

Combine sugar, vinegar and oil in a small saucepan and bring to a boil.  Turn down the heat and let simmer for about 8 minutes until the sugar dissolves.  Place the fried okra in a large bowl and toss with tomatoes, green onions and oil mixture.  Delicious!

FIELD PEAS WITH SNAPS

2 lbs. fresh or frozen field peas with snaps

1 pound thick-sliced peppered bacon, chopped

1 onion

4 cups water

1 teaspoon each of salt, pepper, garlic powder and onion powder

1 or 2 teaspoons Tony Chachere’s Creole seasoning

In a heavy-duty pot, sauté the chopped bacon for about 8 minutes then add onion.  Sauté’ until the bacon becomes crispy.  Add the peas, water and seasonings and bring to a boil.  Reduce heat and simmer, covered on very low for about 45 minutes or until the peas are tender.  Feel free to add more seasonings to your liking.  This is so good with a roast, rice & gravy and cornbread or ham and cabbage.