Recipe Review

My blackberry dumplings with pie crust recipe was a big success. There was plenty of berry flavor, the sugar balancing out the tartness from the fruit and the bitterness from the seeds. The floral acidity from the lemon juice brought out the flavor, and the bit of salt balancing everything perfectly. The hint of butter in the pie crust was nice in the background, adding a savoriness that balanced the sweetness perfectly.

Most—but not all—of the berries broke down, creating a thick, juicy syrup that still had plenty of texture. The pie crust softened without getting mushy, contrasting nicely against the firm seeds in the syrup. Even if you sometimes avoid blackberries because of the seeds, I didn’t find this overly seedy—the extra water and pie crust were just enough to spread out the seeds and make them less noticeable.

Although this was great plain, I also loved it with a scoop of vanilla ice cream, the residual heat melting it so that the creaminess flowed into the berries and dumplings. I thought it helped to balance out the slight bitterness from the seeds very nicely, so while definitely not required, a bit of Cool Whip, homemade whipped cream, or vanilla ice cream would be a nice addition to this.

If you’re craving a fruit cobbler but don’t want to wait an hour for it to bake or heat up your kitchen, this stovetop dumplings recipe is a great alternative to my old-fashioned blackberry cobbler with pie crust. Even though it’s a perfect summer dessert for the 4th of July or a Sunday dinner, you can make it with frozen berries and enjoy it any time of year.

Blackberry Dumplings with Pie Crust FAQs

Other Blackberry Recipes:

If you liked this dessert, you might want to try these as well:

Blackberry Cobbler with Pie Crust – This old-fashioned southern dessert has plenty of crispy pie crust and juicy berries.

Blackberry Cobbler with Dumplings – Bits of pie crust added to directly to the filling give this version a nice contrast in textures.

Seedless Blackberry Cobbler – Juicing the berries and adding pineapple chunks gives this no-seed version plenty of flavor and texture.

More Stovetop Dumplings

For more cobbler-like desserts in less time and without turning on your oven, take a look at:

Peach Dumplings on the Stovetop – Flavored with cinnamon, nutmeg, and citrus, this southern-style dessert is full of flavor.

Stovetop Apple Dumplings – Made with spoon dumplings, the texture is a bit different, but still good.

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Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

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Recipe Review

I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.

Jiffy Cornbread with Creamed Corn FAQs

More Great Recipes

If you like old-fashioned southern flavor, check out these other great dishes:

Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.

3-Ingredient Fry Bread – Crispy on the outside and chew on the inside, it’s just like what you get at Native American pow-wows.

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Purple Hull Peas vs Black Eyed Peas

Purple hull peas, like black eyed peas, are a type of cow pea introduced to the southern United States by African slaves. They both have a light green or brown color, but the main difference is the color of the dot or “eye”: purple hull peas have a purple or purple-brown eye while black eyed peas have a dark brown eye.

Although the taste is similar as well, a SouthernLiving.com article on field peas states that purple hull peas are creamier and milder than black eyed peas. Unlike black eyed peas which are normally bought dried, purple hull peas are usually bought fresh in the summer. In fact, the town of Emmerson, Arkansas celebrates the Purple Hull Pea Festival in June.

Frozen Purple Hull Peas Recipe Ingredients

My frozen purple hull peas on the stove with ham recipe is to prepare because it has just a few ingredients:

Frozen Purple Hull Peas – 24 oz (2, 12 oz bags)

Ham Hock – 3/4 lb

Extra Ham – 1/2 lb (about 1 1/3 cups)

Vegetable Stock – about 3 cups

Onion – about 1/2 lb, chopped

Garlic – about 5 cloves, chopped

Onion Soup Mix – 1 oz packet

Water – extra water as needed

Tools:

Large Pot – For cooking the peas on the stove.

Wooden Spoon – So you can stir the peas as they cook.

How to Cook Frozen Purple Hull Peas on the Stove

Learning how to make frozen purple hull peas on the stove is easy. Just follow the simple steps outlined below:

Make the Ham Hock Stock

I placed my 3/4 lb ham hock in a pot with my homemade vegetable stock and some extra water to just barely cover the hock. I then turned on the stove and brought the pot to a boil and boiled it on medium heat for 2 hours.

Add Chopped Onions and Garlic

I added the chopped garlic and onions to the broth–but not the frozen purple hull peas–and let them boil them on their own for 10 minutes to soften their bite.

Add the Frozen Purple Hull Peas

Once the pot came to a boil, I added the frozen purple hull peas. No need to thaw–just dump them directly from the bag into the pot. You might want to dump them into a bowl and look for any small stones or dirt, but I didn’t.

Sprinkle in Onion Soup Mix

As in my Mississippi pot roast with potatoes and carrots recipe, onion soup mix is the secret ingredient in this dish. It adds a nice punch of sweet onion flavor that goes well in a lot of things–that’s why old-school southern cooks use it so much.

Cook the Frozen Hull Peas for 40 Minutes

Then, boil the purple hull peas on medium heat for 40 minutes. Although you could add the extra ham now, I waited because I didn’t want to run the risk of making the ham tough.

Pull Out the Ham Hock

I cooked the peas with the ham hock for 40 minutes, then I pull out the hock. I set it off to the side so it could cool down and be safe to handle in a few minutes.

Put in Extra Ham

After pulling out the ham hock, I added 1/2 pound of extra ham. I used leftover Christmas ham, but you could cut up a ham steak as well.

Cook the Frozen Purple Hull Peas on the Stove for 1 and 1/2 Hours

Once the extra ham was added, I continued cooking the peas for another hour and 30 minutes. I think this is the perfect cooking time for frozen purple hull peas: enough for them to get soft, but not falling apart.

Take the Meat Off the Ham Hock

After the ham hock had cooled down some, I pulled off the meat and added it to the pot. You could put the ham hock back in the pot, but I didn’t because I prefer not having large bits of fat in my peas.

As the Peas Boil, Make the Sides

As the purple hull peas cook, take some time to make the side dishes. Whether you’re serving cornbread or rice, start it about 30 minutes after adding the peas to the pot.

Serve

After cooking for almost 1.5 hours, the stove top frozen purple hull peas with ham hocks should be done. When they’re done, serve and enjoy!

Frozen Purple Hull Peas Recipe FAQ’s

Although learning how to make frozen purple hull peas on the stove is easy, here are answers to some frequently asked questions you may have:

How Long to Cook Frozen Purple Hull Peas

For purple hull peas that are soft but not mushy, cook them on the stove top on medium heat from 1 hour and 15 minutes to 1 hour 30 minutes. Less for fresh peas, more for frozen.

How Long Do Cooked Purple Hull Peas Keep?

If kept in the refrigerator in a covered container, cooked purple hull peas should keep for 2-3 days. After that, they will start getting mushy, ruining the creamy texture.

Should I Put Baking Soda in Frozen Purple Hull Peas?

Adding baking soda to frozen purple hull peas is optional. Some people say it enhances the flavor and reduces gas, as well as softens the peas and preserves the color. However, an OurEverydayLife.com article advises caution when adding baking soda to peas because it can make them too soft, borderline mushy.

To help minimize the negatives of baking soda, the article suggests adding it not to the pot of cooking beans on the stove but rather to the water you use to soak the peas overnight. Honestly, I didn’t add baking soda to my purple hull peas, and I didn’t feel like it was necessary.

If you want to add baking soda to this frozen purple hull peas recipe, I suggest a very small amount, just 1/8 teaspoon. That should be enough to help preserve the color without making them mushy.

Can You Cook Frozen Purple Hull Peas in an Instant Pot?

Yes! Cooking frozen purple hull peas in an instant pot is a lot faster than on the stove. According to the FoodandLifePath.com recipe, it only takes 12 minutes of cook time and 10 minutes to release the pressure!

Can You Make Frozen Purple Hull Peas in a Crockpot?

Yes! In fact, Gina of HomeAtCedarSpringsFarm.com has a delicious crockpot purple hull peas recipe that takes 5 hours on high or 6-8 on low. If you put everything in the crockpot before work and set it on low, you’ll have an old-fashioned meal ready and waiting for you after work.

Frozen Purple Hull Peas Recipe Variations

If you’re looking for ways to switch things up, possible variations include:

Smoked Turkey – If you don’t eat ham, try replacing the ham hock with about 3/4 lb of smoked turkey. You could use a leg or wing, but I prefer turkey wings since they have fewer small bones, in my opinion.

Bacon – Bacon makes almost everything better, so you might want to add some to these peas.

Okra – For something different, follow this AllRecipes.com version and add some okra at the end. Just be careful to not overcook the okra so it doesn’t get slimy.

More Stove Top Recipes

There’s nothing like making peas or beans the old-fashioned way. If you want to cook like grandma, try:

Pinto Beans on the Stove – This recipe has ham hock and extra ham, making it very filling and delicious.

How to Cook Navy Beans – Once again, ham hock and onion soup mix are the star ingredients.

Other Frozen Pea / Bean Recipes

Frozen peas / beans can give us a taste of summer quickly and easily at any time of the year, such as in:

Frozen Lima Beans – A spoonful of sugar is my secret ingredient in this old-fashioned southern recipe.

Ham Green Beans and Potatoes – Use either fresh or frozen string beans to make this one-pot meal.

Frozen Purple Hull Peas Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Frozen Purple Hull Peas Recipe appeared first on ParnellTheChef.

What Is Lemon Custard Pie?

In short, my version of lemon custard pie is an old-fashioned egg custard pie, but with lemon juice and zest. Unlike cooking the filling and blind baking the crust for a lemon meringue pie, this pie is super easy: you simply mix together the ingredients for the filling, pour them into an unbaked crust, and then bake in the oven for 45 minutes.

Other versions of lemon custard pie, such as the one featured on SavorTheBest.com, are similar to lemon meringue pie, except that the filling contains dairy. First, the filling is cooked on the stove while the crust prebakes in the oven. Then, the filling is poured into the crust, and the whole pie is baked for additional time to set the filling.

Why My Lemon Custard Pie Recipe Is Easy

While I’m sure those versions are delicious, I think my lemon custard pie recipe is easier–and better–since there are fewer steps and no meringue. If you like down south egg custard pie but want something different–or more flavorful–then my pie is for you.

Lemon Custard Pie vs. Lemon Meringue Pie

As explained above, my lemon egg custard pie is different from lemon meringue pie. For anyone who is unfamiliar with lemon meringue pie, let’s go over the key differences:

The Filling – Lemon meringue pie filling consists of water, sugar, eggs, butter, lemon juice and zest, and cornstarch. The filling is cooked on the stove and then poured into the crust. However, my lemon custard pie filling includes milk and is simply mixed together and poured into the crust–no cooking involved.

The Crust – Since the filling is pre-cooked, almost all lemon meringue pie recipes call for blind baking the crust by first putting the crust into a pie dish, filling it with beans or pie weights, and then baking for about 20 minutes. But with my pie, you just pour the raw filling into a raw crust and then bake.

The Meringue – Made by whipping together egg whites and sugar, it helps to balance out the sweetness and tartness of the filling. However, many people are intimidated by making meringue–and many others simply don’t like it–so if that’s you, you’ll prefer my lemon custard pie.

The Flavor – Although lemon meringue pie has a lot of lemon flavor, most recipes call for less lemon juice than in lemon custard pie, reducing the bright flavor. Also, traditional lemon pie filling contains cornstarch, further clouding the flavor. My filling is thickened with eggs, so the lemon flavor is strong.

As you can see, lemon custard pie and lemon meringue pie are different. If you want a lemony dessert that’s easy-to-make and doesn’t have meringue, then my recipe is probably the better choice for you.

Lemon Custard Pie Ingredients

What’s great about my old-fashioned lemon custard pie recipe is that the filling has few ingredients:

Lemon Juice – 1/3 cup. In the video I say that I used somewhere between 1/4 and 1/3 cup, and that my original intention was to use 1/4 cup. Now that I’ve made this pie a few times, I recommend 1/3 cup.

Lemon Zest – 1 Tablespoon. You could substitute 1 teaspoon zest + 1 teaspoon extract.

3 Large Eggs – The whole egg (yolks and whites).

Evaporated Milk – 1 Cup, or 240g. You could also use regular whole milk, maybe 2%, 1%, but not skim.

Sugar – 1 Cup white sugar. As I measure, 210. Although you could use some brown sugar, your pie won’t turn out yellow.

Butter – 1 Tablespoon, melted. I always use unsalted, but salted is OK–just omit the pinch of salt.

Salt – 1/8 teaspoon. A pinch of salt brings out the flavor in almost all desserts, so don’t forget it.

9-inch Pie Crust – Since this recipe is easy, don’t worry about parbaking it: just pour the filling into the unbaked crust.

As you can see, the lemon custard pie filling recipe has very few ingredients. And since there’s no cooking the filling on the stove, it’s easy to make, too.

Can I Use a Graham Cracker Crust Instead?

Yes! Lemon custard pie with graham cracker crust would be delicious. Although you can always use storebought, I highly recommend using my graham cracker crust recipe: the extra cinnamon would go very well with the lemon in this pie.

How To Make Lemon Custard Pie

Learning how to make lemon custard pie is easy. You just have to follow a few, simple steps:

Prepare the Ingredients for the Filling

The first step is gathering the ingredients for the filling. I recommend setting out the eggs and evaporated milk on the counter about an hour ahead of time so they can come up to room temperature. Remember to zest the lemons, too.

Mix The Ingredients for the Filling

Like I said above, my lemon custard pie recipe is easy. To make the filling, put the ingredients into a bowl and mix them together. I used an electric hand mixer, stirring vigorously with a spoon or whisk is fine, too.

Some other lemon custard pie recipes recommend not letting the lemon juice sit in the milk for an extended period of time: they’re afraid that the dairy will curdle. This recipe moves pretty quickly, so I don’t think that’ll be a problem, but it’s something to keep in mind.

Just to be on the safe side, I would probably start preheating the oven to 350F just before starting the recipe.

How Long Should I Whip The Filling?

In the video I say to beat the ingredients together for 2-3 minutes. However, looking back, I only whipped it for 1 minutes–maybe even just 30 seconds. If using an electric mixer, you probably only need 30-60 seconds to combined the ingredients and whip in air, but if you’re mixing by hand, 2-3 minutes sounds about right.

You don’t have to whip the filling into oblivion–just mix until everything is combined and some air is whipped into the filling. That will help make the pie light and airy.

Pour the Filling into the Unbaked Pie Crust

Once the ingredients are mixed together and a bit of air is whipped into the custard, pour the filling into an unbaked pie shell. I recommend placing the pie plate on a cookie sheet–or in my case, a pizza pan–to make it easier to take the pie in and out of the oven.

Bake the Pie

Put the pie in the oven at 350F, uncovered, for 45 minutes.

Serve The Pie

Once the pie is done baking, let it cool for at least 1 hour, preferably 3-4, before serving. This pie has a wonderful lemon flavor with a hint of egg custard in the background. Since the filling has both milk and eggs, the sourness isn’t as strong as you would expect, so the flavor is quite pleasant.

How To Serve Lemon Custard Pie

Although my lemon custard pie is delicious plain, you can dress it up when serving with:

Whipped Cream – A touch of whipped cream is a great way to make any dessert look fancy. And in the case of this pie, it helps to cut through the sourness a bit. Since you’ll only need a little bit, read my article on how to make whipped cream with an immersion blender. It’s super quick and easy!

Meringue – Even though this recipe is attractive because you don’t have to make meringue, it can be a nice addition if you so choose. Just like with the classic lemon pie, the meringue cuts through the sweetness and sourness.

How Long To Bake Lemon Custard Pie?

As stated above, bake lemon custard pie at 350F, uncovered, for 45 minutes. Bake the pie until the filling sets: if you shake the baking sheet / pizza pan on which the pie sits, the filling should only slightly jiggle. If the custard moves significantly, it needs more time–maybe up to 50 minutes, depending on the oven.

Does Lemon Custard Pie Need To Be Refrigerated?

Yes. Lemon custard pie should be kept refrigerated. However, I don’t recommend recovering it with foil since that would trap in moisture and making the crust soggy fairly quickly.

To be honest, even though I recommend refrigerating the pie, I almost always keep my pies at room temperature, and I’ve never had an issue. They disappear in 24 hours, so they aren’t around for long…

How Long Does Lemon Custard Pie Keep?

2-3 days. If stored in the refrigerator, your lemon custard pie should keep for 2-3 days without losing quality. After 3 days, the crust will likely start to get soggy and the filling will start to lose flavor.

Can I Make The Pie Ahead of Time?

Yes! If you want to make this pie for Easter, Mother’s Day, Thanksgiving, or just because, you can definitely make it the night before or the morning of the day on which you want to serve it.

Can You Freeze Lemon Custard Pie?

No, unfortunately. Once the pie is baked, I think that freezing and then thawing it would make the filling watery and the crust soggy. If you want to freeze it, I recommend freezing it unbaked–but since the filling is so liquidy, that might prove to be a challenge.

Why Is My Custard Pie Runny?

You didn’t bake it long enough. Whether it’s a pumpkin, sweet potato, or lemon custard pie, a runny filling indicates that you didn’t bake it for long enough.

Why Is My Lemon Custard Pie Watery?

Too few eggs, or the eggs weren’t mixed in thoroughly. As described by Jessica of Fantabulosity.com in her egg custard pie article, the filling can be watery if there isn’t enough binding agent–eggs–or if the eggs are present in all of the custard.

So, make sure your eggs are blended in fully before pouring the filling into the pie crust. Although a bit of weeping (condensation on the bottom of the filling) is normal after a day or two, it shouldn’t be enough to make the crust soggy.

How To Keep the Crust From Getting Soggy?

Honestly, I don’t think a soggy bottom crust will be a problem with this recipe. However, if you want to be on the safe side, here are some steps you can take to guarantee that the bottom will stay crispy:

Parbake the crust – When I make peach pie with frozen peaches, or any other fruit pie, I poke a few holes in the bottom crust and then bake it–empty–for about 5 minutes. This gives the crust a head start and makes it better resistant to the liquid filling.

Brush the crust with egg white – Before pouring in the filling, brush the raw crust with a beaten egg white. This will help to form a seal, preventing the liquid filling from seeping into the crust and making it soggy.

With these tips, you make sure your bottom crust stays crispy and tasty!

Why Does My Custard Pie Taste Like Eggs?

You overcooked the pie. Although this pie is naturally going to have some egg flavor, it shouldn’t overpower the lemon. If it does, you probably baked the pie too long, turning the eggs in the filling into scrambled eggs. This is especially possible if the eggs aren’t blended into the filling fully.

A Chef’s Review

My lemon custard pie recipe was a huge success. It had plenty of lemon flavor but without all the acidity, and the soft and creamy filling made it delightful to eat. Because I used southern egg custard pie as the base, it felt old-fashioned yet different, perfect if you want something new but still familiar.

On top of the amazing flavor and beautiful appearance, it was also very easy to make. All I did was mix the filling, pour the custard into a raw pie crust, and then bake. If you want a lemony dessert that’s not super acidic, creamy, easy-to-make, and light on your stomach, this is it.

Possible Changes to the Recipe

Although my down south lemon custard pie recipe was very successful, some possible changes to the recipe include:

Brown Sugar – Even though brown sugar would ruin the beautiful yellow color of the filling, I think it would add a nice flavor dimension.

Meyer Lemons – Not quite as tart as normal lemons, using Meyer lemons to make the pie would be perfect for people who don’t like tart things.

Old-Fashioned Lemon Custard Pie Recipe Variations

Although I was very happy with how my lemon custard pie turned out, the recipes has some interesting variations:

Blueberry – I think that the addition of blueberries to the filling would be nice.

Graham Cracker Crust – As mentioned above, I think a graham cracker crust would be great with this pie. If it isn’t in the crust already, be sure to sprinkle in some cinnamon before adding the filling.

Sweetened Condensed Milk – I think you could replace the evaporated milk and sugar with a can of sweetened condensed milk. Since the filling would be thicker, you could probably use one less egg, too.

Impossible Lemon Custard Pie – Made by adding milk, eggs, sugar, and lemon juice to Bisquik mix, this pie separates into multiple layers as it baked.

Keto – For people who want to enjoy a pie but with less guilt, this would be a good option.

There are other variations, but this short list gives you an idea of what can be done with this recipe.

More Lemon Desserts

If you love lemon as much as I do, be sure to make my other lemon dessert recipes:

Lemon Dump Cake (3 Ingredients) – If you need an easy cobbler recipe to feed a crowd, this is it.

Lemon Blueberry Dump Cake with 3 Ingredients – Lemon both enhances and complements blueberry.

Argentinian Lemon Mustard Chicken – This recipe’s flavor combination is a good change-of-pace.

Lemon Custard Pie Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Lemon Custard Pie Recipe appeared first on ParnellTheChef.

What Are Lima Beans?

History

Originally from South America, lima beans got their name during the Spanish colonial period when boxes of beans exported to other parts of Latin America and Europe were labeled with the words “Lima, Peru,” the modern-day capital city of Peru. In addition to being an important food source in the Incan empire, they were grown in other parts of pre-Columbian Latin America, too.

In the United States, Lima beans are a common food in the United States. Harvested in mid/late summer to early fall, fresh lima beans are usually only available at farmer’s markets or specialty grocery stores. Since they’re normally sold dried, buying frozen lima beans is usually the best way to experience the taste of fresh beans.

What’s The Difference Between Fordhook and Baby Lima Beans?

Fordhook and baby lima beans are the two most common types of lima beans. According to to the NPR article “Falling In Love With Limas,” Fordhook lima beans are large, pale green, and starchy.In contrast, “baby” lima beans are a separate variety that are smaller in size. Compared to the Fordhook variety, they’re less starchy and have a more delicate taste. Although both baby and Fordhook lima beans are available fresh and frozen, only baby lima beans seem to be available canned.

What’s The Difference Between Lima Beans And Butter Beans?

There is much debate and confusion over the difference between lima and butter beans. Although my research clarified things a bit, the difference still isn’t totally clear to me.

My Definition

According to Wikipedia, the term “butter beans” is used for the large, flat, white variety, especially in North and South Carolina. These beans are almost always sold dried or canned.

On the other hand, lima beans are green and usually a bit smaller. These are sold fresh, frozen, or canned. Within the category of lima beans there are many varieties that differ in size, shape, color, and taste.

In short, it seems that “lima beans” are green and usually sold fresh or frozen while “butter beans” are white and usually dried. However, as I will explain later, not everyone agrees.

Debate

Although I am fairly confident in my explanation of the difference between Lima and Butter Beans, it’s important to point out that not all sources agree. For example, the New Orleans-based Camellia Brand beans website states “the two are actually one in the same. There’s no difference between lima beans and butter beans” and that their package of lima beans has “butter beans” in parentheses to avoid confusion.

An article on SouthernLiving.com reaffirms that the two terms refer to the same thing as well. In fact, their article quotes an Auburn University professor who says that people in the southern US use the term “butter” for fresh beans and “lima” for dried, the term “butter bean” a reference to their creamy texture when cooked, or perhaps an effort to convince people to eat a bean they disliked.

As you can see, not everyone agrees on the right term to use. From my research, it seems like the confusion likely comes from regional differences in vocabulary.

My Recipe

One day I was in the grocery store and a bag of frozen lima beans caught my eye. I didn’t remember ever seeing frozen beans before–just dried or sometimes fresh–so I was intrigued. I gave the frozen lima beans a try and I really liked them, so let me teach you how to make them.

Frozen Baby Lima Beans and Ham Ingredients

Frozen Baby Lima Beans – I used a total of 24 oz of frozen lima beans. At first I thought that 1 pound would be enough (I usually make 1 pound of dried beans), but I guess that the water in fresh / frozen beans means you need a bit more.

Ham Hock – My ham hock was 2/3 pound, but using a hock between 1/2 pound and 1 pound should be fine. In addition to adding a bit of meat, ham hocks add an amazing smoky flavor that’s characteristic of southern-style bean recipes.

Extra Ham – Since ham hocks don’t have a ton of meat, I added an extra 2/3 pound of leftover Christmas ham. I started with 1/2 pound, but then added a bit more.

Chicken Stock – Earlier in the day, I made salt-free homemade chicken stock by simmering a skinless chicken leg quarter with vegetables for 2 hours. I ate the meat for lunch–LOL–and then saved the chicken stock for the beans.

Onion – I always like to add chopped onion to my southern-style beans and greens.

Garlic – You can’t have garlic without onion.

Onion Soup Mix – The idea of using onion soup mix in this recipe came from Ms. Chris of the YouTube channel Chriscook4u2. I use it in a lot of dishes, such as my Mississippi pot roast with potatoes and vegetables recipe.

Sugar – Some food bloggers say they sugar is a secret ingredient in boiled lima beans. I was doubtful, but I’m glad I gave it a try because it’s a great addition. I added 2 teaspoons, but you could add up to a full Tablespoons if you want.

Garlic Powder – 1/4 teaspoon

Black Pepper – 1/8 teaspoon

Why Use Frozen Lima Beans?

As stated earlier, fresh lima beans have a fairly short season and aren’t widely available. So, if you want to see what fresh beans taste like, the next best thing is frozen. And even though they’re frozen, you don’t need to thaw them before cooking, or even soak them–just add them to the pot and start cooking.

What Type of Lima Beans Should I Use for This Recipe?

Although I used frozen baby lima beans for this recipe, you can use Fordhook or any other type. I’ve noticed that many times frozen lima beans are simply labeled as “lima beans” or “green lima beans,” so the only way to really know what they are is to buy them and try them–LOL

Since Fordhook lima beans are larger and starchier, the cooking time might be a bit longer, but other than that, the recipe is the same. I’ve used Fordhook lima beans to make ham bone vegetable soup, and I thought they were delicious.

How to Make Lima Beans and Ham From Frozen

Learning how to my make lima beans and ham from frozen recipe is easy. You just have to follow a few steps:

Make the Chicken Stock

Technically, this step is optional, but I recommend it. I made some homemade chicken stock by simmering a skinless chicken leg quarter with garlic, onion, celery, carrot and bay leaf for 2 hours. Although you can definitely start with plain vegetable stock as a base, the hint of chicken in the background was a nice touch.

Make the Ham Hock Stock

Next, I put the homemade chicken stock and some extra water in a large pot with a ham hock. As stated earlier, my ham hock was about 2/3 pound, but any hock ranging from 1/2 to 1 pound would be fine.

I filled the pot with vegetable stock and water above half way up the ham hock, so it wasn’t completely submerged. Even though I ended up adding more water later, I wanted to make sure that I didn’t overfill the pot with liquid before adding the lima beans.

After bringing the pot to a boil, I continued boiling on medium heat for 2 hours to infuse the water with salty smokiness and to soften the ham hock. I also flipped the hock over a few times so it would cook evenly.

After about 1 hour, I added 1/2 pound of shredded ham from a leftover holiday ham shank. I normally add extra ham in the last half hour–and I ended up adding extra ham later–so you don’t have to add the extra ham at this point.

Don’t Need to Add Garlic and Onion Early

In addition to the extra ham, I also added chopped garlic and onion at the 1-hour mark so that the aromatics would have time to mellow out before adding the frozen lima beans. But looking back, you can just add the garlic and onion when you add the beans (that’s how I will write the official recipe directions).

Add the Frozen Lima Beans And Chopped Garlic and Onion

Once the ham hock stock is ready (and the chopped garlic and onions, if you didn’t already add them), add the frozen lima beans. At first I added 1 pound, but that didn’t look like it was going to be enough, so I added a total of 1 1/2 pounds of frozen lima beans.

As previously stated, there’s no need to thaw or soak frozen lima beans: simply open the bag and pour them into the pot. Make sure that you don’t add too much water before pouring in the beans so that the pot doesn’t overflow.

Once the pot comes to a boil, the frozen baby lima beans will look like they swelled a bit. Continue cooking on medium heat, stirring occasionally.

Add Extra Ham

After boiling the frozen baby lima beans for about 15 minutes, I added some extra ham for a total of 2/3 pound of extra ham. I usually wait until the last half hour of cooking, so like other steps of this recipe, the exact time when you do it is flexible.

Add Onion Soup Mix and Sugar

Besides the ham hock and extra ham, the main flavorings for the lima beans were onion soup mix and sugar. Onion soup mix is a secret ingredient among southern chefs, so I highly recommend using it: I think it worked great in my oven pot roast recipe.

I also added 2 teaspoons of sugar. It sounds odd, but when I was researching the recipe, I noticed that a lot of southern food bloggers were recommending adding a bit of sugar to fresh or frozen lima beans. I gave it a try, and I really liked it–honestly, I thought it was the key secret ingredient in this recipe.

I added the onion soup mix and sugar about 30 minutes into the cooking process, but feel free to add them earlier. Once again, the order of the steps in this recipe is a bit flexible.

Add some Spices

Although I don’t think any extra spices were absolutely necessary, I decided to add 1/8 teaspoon black pepper and 1/4 teaspoon garlic powder. Not a lot–just enough to add a bit more flavor.

Remove Ham Hock to Take off Meat

At about the 45-minute mark, take out the ham hock so it can cool down. When it’s cool enough to touch, remove the meat, chop it up, and add it back to the lima beans. You can add the bones and skin back to the pot if you want, but I discarded them.

Serve

The frozen lima beans cooked for a little over an hour on medium heat. Once they were soft enough for me, it was time to eat!

These beans might have been my favorite beans so far: they had a slightly sweet, fresh flavor that was very nice. I’ll be making this recipe again for sure.

What To Serve With Lima Beans And Ham?

Lima beans and ham is a hearty, protein-packed dish that’s very filling and satisfying. To turn this pot of beans into a complete meal, serve it with:

Skillet Cornbread – Crumbling crusty cornbread into thick, creamy beans is about as southern as it gets.

White Rice – I actually preferred eating these beans over white rice, so I think it’s arguably the best side for serving with lima beans and ham.

Biscuits – Pouring these beans over buttery biscuits would be amazing.

Garlic Bread – I also think that thick garlic bread, such as Texas Toast, would be a great side dish.

How Long Does It Take To Cook Frozen Lima Beans On The Stove Top?

The frozen baby lima beans and ham took about an hour and 15 minutes to cook on medium heat (gasmark 3 out of 6) on the stove top from the time I added the beans to the pot to the time I served.

I cooked the lima beans until they were soft and the water was cloudy, but most of the beans were whole. If you want them to be creamier / thicker, I would cook for at least 1 1/2 hours.

Can I Make Lima Beans In a Crock Pot or Instant Pot?

Yes! I’ve never done it, but there are many crock pot and instant pot lima bean recipes on the Internet.

Do Frozen Lima Beans Need To Be Soaked?

No, frozen lima beans (whether baby or Fordhook) don’t need to be soaked. That’s what makes this recipe so easy: simply open the bag of frozen beans, pour them into the pot, and start cooking.

Should You Add Frozen Lima Beans To Hot Or Cold Water?

It doesn’t matter if you add the frozen beans to a boiling or room-temperature pot of water. I added mine to hot water, but honestly, it doesn’t matter.

Should I Adjust The Recipe If I Use Fordhook–Or Another Type–Of Lima Bean?

No. As stated above, you can use Fordhook or any other type of lima bean in this recipe. Fordhook lima beans are a bit starchier, so the cooking time may be a bit longer, but other than that, you don’t need to adjust the recipe.

Can I Use Dried Lima Beans?

Yes! In all honesty, I’ve never used dried lima beans (which, personally, I would probably call butter beans), but I’m sure you could use them. Although I would soak them first, that’s not required–in fact, the recipe would probably be the same except for a longer cooking time (probably about 2 hours).

Lima Beans and Ham Recipe Tips

Although this recipe is easy to make, there are a few things to keep in mind:

Be careful of the salt – Ham hocks and smoked ham are salty, so be careful about adding too much salt. In addition to not adding extra table salt, be careful to not use a salted vegetable stock–use sodium-free instead.

Flexible steps – As I commented above, some of the steps in this recipe are flexible. You can add the extra ham, onion soup mix, sugar, and spices sooner / later in the recipe than I did. Just make sure that they boil for at least 30 minutes so that the flavors can infuse.

Serving the Sides – Whether you’re serving your frozen lima beans and ham with rice, cornbread, or biscuits, be sure to get the side dish started a bit early so that you can eat the sides with the main dish.

A Chef’s Review

Overall, I was really pleased with how my frozen baby lima beans and ham recipe turned out. The beans were soft and flavorful, the teaspoon of sugar really adding something special to the beans. I loved the green color, too–very different from dried beans. Along with the ham, this dish was very filling.

Aside from the time it takes to make these beans (which is actually a bit shorter than most beans), I can’t really think of a negative. If you’ve never made beans before, or if you don’t normally like beans, I suggest giving this recipe a try: they don’t taste as much like “beans” as you’d expect.

Possible Changes

Although this recipe was great, there are some possible changes I’d make to the recipe:

More spices – Maybe more garlic powder and black pepper, along with a bit of onion powder.

Apple cider vinegar – I think a dash of something acidic would help to bring out the flavor even more.

Recipe Variations

With sausage – I’m sure that smoked Andouille sausage would be a good change of pace.

Extra vegetables – I think that replacing the extra 1/2 pound of lima beans with a 1-pound bag of frozen mixed vegetables would be nice.

Biscuits or Texas Toast as sides – I am curious how these would taste with biscuits or Texas Toast as a side.

Other Southern-Style Bean Recipes

If you liked this old-fashioned, southern-style lima bean recipe, then check out these other recipes on my site:

Pinto Beans and Ham – The smokiness of ham hock really makes this dish delicious.

Navy Beans and Ham – This versatile, mild-flavored bean pairs with ham very nicely.

More Frozen Bean Recipes

Using frozen beans makes traditional southern cooking easy. If you liked this recipe, you might also like:

Frozen Purple Hull Peas – Simmered on the stove with ham hock, this is a southern classic at its best.

Ham with Green Beans and Potatoes – This one-pot meal is super hearty and satisfying.

Lima Beans and Ham From Frozen Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Lima Beans and Ham (From Frozen) appeared first on ParnellTheChef.

Terry Crews Mac and Cheese

Actor, television host, and former football player Terry Crews is also a chef! One day I found a Tasty.co published an article on the Terry Crews mac and cheese recipe with an attached video showing how he makes a southern-style mac and cheese with cottage cheese and sour cream.

I had heard of people using cottage cheese in macaroni and cheese before, but I had never seen a video. The finished product looked really good, and he raved about how he and his family make it every Thanksgiving, as well as for barbecues.

I was very intrigued, so I wanted to give this concept a try. Although I am sure Terry Crew’s original recipe is amazing, I decided to give my version a few ParnellTheChef touches. It was absolutely fantastic, and I am glad I gave it a try.

What Does Sour Cream Do to Mac and Cheese?

Although adding sour cream to mac and cheese may sound odd, it’s actually a great addition since sour cream adds a zippy tanginess that really brings out other flavors. Just like vinegar in stew, hot sauce in greens, or lemon with berries, acidity wakens up your taste buds and makes other flavors come alive.

Can I Use Sour Cream Instead of Milk in Mac and Cheese?

Yes! You can add sour cream instead of milk to mac and cheese. In addition to adding tanginess, it will also add moisture. However, unless you add a lot of mac and cheese, you will probably still have to add at least a little milk if you want to make sure your casserole is not dry: that is what I had to do.

Can You Add Cottage Cheese to Mac and Cheese?

Yes! Similar to sour cream, adding cottage cheese to mac and cheese adds extra tanginess and brings out the flavors of the other cheeses. It also adds extra moisture, too.

But since cottage cheese has small solids (if it is not cream-style), it has texture that sour cream does not. The small curds fill in the gaps between the shreds of cheese, helping to make baked mac and cheese casserole more of a cohesive whole while also adding a bit of creaminess. The texture is hard to describe, but if you make mac and cheese with cottage cheese, you’ll definitely notice the difference.

Cottage Cheese as Substitute for Hoop Cheese

Another reason to add cottage cheese to your mac and cheese is that it is similar to hoop cheese, a simple cheese that was once very common in the Southern United States. Made by separating the whey from cottage cheese curds, it has a neutral flavor that compares well with other cheeses.

Hoop cheese is very hard to find. Although I found sources stating that mild cheddar since it melts well or cottage cheese since it is mild would be good substitutes, I thought that perhaps a combination of the two would be a close substitute. As always in the kitchen, there is only one way to find out…

Mac and Cheese with Cottage Cheese and Sour Cream Ingredients

To make my own mac and cheese with cottage cheese and sour cream recipe, I used the Terry Crews version as a base. I wanted to make this easy for everyone to make, so I used my southern mac and cheese with no flour recipe as a base. Like I said, there are just a few, delicious ingredients:

Elbow Macaroni – Although you can use any type of pasta you want, I think elbow noodles are best (and the most traditional). As always, I used whole wheat pasta because it has more flavor, more nutrients, and is harder to overcook.

Mild Cheddar – Mild cheddar balances out the sharp cheddar perfectly.

Sharp Cheddar – In my opinion, a good southern mac and cheese needs sharp cheddar since it is so flavorful.

Cottage Cheese – As previously stated, cottage cheese adds tang, moisture, and texture.

Sour Cream – The extra tanginess really brings out the flavors in the cheeses and spices.

Butter – A light coating of butter on the elbow macaroni is very nice.

Milk – A little bit of milk ensures that the mac and cheese won’t be dry. I used whole milk this time since I did not have evaporated milk, but you could use either: I do not think it matters.

Spices – Black pepper, garlic powder, and onion powder made sure this baked mac and cheese was not bland at all. Terry Crews’ recipe calls for adding paprika to the top before baking, but I did not because I thought it might burn and turn bitter.

Although my recipe is still fairly close to the Terry Crews version, I added more spices, poured in some mix, and changed the measurements to fit a 8×8 perfectly. After deciding how I was going to add my ParnellTheChef touch to the original recipe, it was time to get cooking!

How to Make Mac and Cheese with Cottage Cheese and Sour Cream

Learning how to make baked mac and cheese with cottage cheese and sour cream is easy. As long as you follow the steps, you will have a delicious southern-style dish for you and your family:

Boil the Elbow Macaroni

The first step in making mac and cheese is boiling the noodles. Elbow macaroni is the most traditional type of pasta to use for mac and cheese, and honestly, I think it’s likely the best since the curved shape and hollow interior hold cheese very well.

The most important thing to keep in mind when boiling pasta for mac and cheese is to cook it just to al dente, or when you can bit into it and it is not hard and does not stick to your teeth. The noodles are going to continue cooking in the oven, so you don’t want to boil them too long: they might turn out mushy.

That is one of the reasons why I normally use whole wheat elbow macaroni. Not only is it harder to overcook, but it also has a nutty flavor and more nutrients–so I guess it is a bit healthier, lol!

Drain the Pasta and Mix In Butter

Once the elbows are done, drain them and set them aside for 1-2 minutes to let some of the water drip / evaporate away. Then, dump the macaroni into a bowl, add 1 Tablespoon of butter, and use the residual heat to melt the butter. As always, butter makes everything better, haha!

Shred the Cheddar Cheese

With the elbow noodles cooling off to the side, it’s time to shred the cheddar cheeses. Although you can buy pre-shredded cheese, I highly recommend shredding it yourself. Pre-shredded cheese has anti-caking agents, so it does not melt as well. Once again, a bit more work pays off.

Remember to set aside 4 oz (half of one block) of shredded cheese for the topping. I used a mix of both types of cheddar, but you can use all mild or sharp if you want.

Combine the Cottage Cheese, Sour Cream, and Egg with the Elbow Noodles

When I make custard-style southern mac and cheese, I normally layer in the elbow macaroni, shredded cheese, and milk custard. It all melts together, so that’s the easiest way to make the casserole.

But this time, I thought that there would be too much cheese to layer in, so instead I combined the egg with the cottage cheese to form a custard. Although I would mix in the sour cream later, you could add the sour cream (except for the extra 1/4 cup for the topping) at this point, too.

Mix the Cottage Cheese Custard with the Macaroni

I then mixed in the custard with the elbow macaroni in a bowl off to the side. The bowl was barely big enough, so make sure you use a bigger bowl than you think you will need.

Add 1/2 of the Cheddar

Next, I added 1/2 of the cheddar cheese to the noodles. The rest I layered in when assembling the casserole.

Sprinkle in Some of the Spices

I also sprinkled in some spices at this time, too. I wanted this mac and cheese to have flavor all throughout the dish.

Pour in the Milk

Although Terry Crews’ original recipe did not call for milk, I added 1/2 cup of milk to make sure the macaroni and cheese would not be dry. I normally use evaporated milk, but I did not want to open a can for just 1/2 cup, so I used regular whole milk.

Layer in the Macaroni and Custard with More Cheese

Once the elbow macaroni was combined with the cottage cheese, sour cream, and some of the cheese, I started assembling the casserole. I put down about 1/3 of the mixture, then some of the cheese that was off to the side.

Remember to Sprinkle in More Spices

When layering in the ingredients, do not forget to sprinkle in the rest of the spices. Like I said, you want to make sure that the flavor is distributed throughout the dish as evenly as possible.

Make the Topping

After the main part of the macaroni and cheese casserole is assembled, it’s time for the topping. Simple combine the 4 oz of cheese, 1/4 cup sour cream, and 1/8 teaspoons of spices, and then spread it out on the top. This is a bit tricky, so refer to the video to see the best way to do this.

Bake, Covering the Edges with Foil Near the End

Although this cooking this baked and cheese is easy, there is one thing to remember. The cottage cheese and sour cream add moisture, so the middle takes longer to brown. That is why after 30 minutes of baking, I put foil around the edges and cooked for an additional 15 minutes.

Even though you might want to cover the edge with foil at the beginning, it is better to wait. If you put the foil on at the beginning, the cheese will stick to the foil as it starts to melt. However, if the cheese is already mostly melted, it won’t stick to the foil. Brilliant, right!?

Serve

Once the cheese is melted and browned to your liking, it’s time to serve! I recommend letting it sit for 5-10 minutes before serving so that you do not get burned at the portions hold their shape.

Mac and Cheese with Cottage Cheese and Sour Cream FAQ’s

I know some of my readers will have some questions, so I wanted to address some of the most common ones:

Should Mac and Cheese Be Covered When Baking?

I recommend first baking the casserole totally uncovered: this will allow the top to crisp up. However, as I already explained, it is a good idea to cover the edges with foil for the last 15 minutes so that the edges do not burn while the middle finishes browning up.

How Long Does Baked Mac and Cheese Last?

I highly doubt you will have leftovers since this is so good, lol. However, if you do have leftovers, they should keep in the refrigerator for 2-3 days.

Can You Freeze Baked Mac and Cheese With Cottage Cheese and Sour Cream?

Yes! Once completely cooled, simply cut the casserole into individual portions, place on paper or plastic plates, wrap with plastic, and freeze. The portions should keep in the freezer for 2-3 months.

What Goes Well With Mac and Cheese?

Honestly, pretty much any southern-style food goes well with mac and cheese. Although you could definitely make a meal out of this, this is a great side dish for:

Fried Chicken

Roasted Chicken

Turkey

Collard Greens

Like I said, the possibilities are endless!

A Chef’s Review

My mac and cheese with cottage cheese and sour cream recipe was a big success. This was extra tangy, so it really brought out the other flavors in the dish. I will admit that some people might not like the zippiness, but I thought it was fantastic. This is now my new favorite mac and cheese recipe!

Possible Changes to the Recipe

Although I think this recipe was a big success, some possible changes include:

Different Cheeses – I think that adding a bit of Parmesan would be nice.

Paprika on the Top – The original Terry Crews recipe calls for a sprinkle of paprika on top to give the dish a bit of red color.

Add some Meat – I like smoked ham in mac and cheese, but some shredded chicken, turkey, or even ground beef would help elevate this from a side dish to a full meal.

More Cheese Recipes

If you love cheese as much as I do, you’ll definitely want to try these other recipes, too:

Southern Tomato Pie Recipe – Tomato, cheddar, mayo, and basil make this savory pie incredible.

Mac and Cheese with Cottage Cheese and Sour Cream Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

The post Mac and Cheese with Cottage Cheese and Sour Cream appeared first on ParnellTheChef.

What’s the Difference Between Chicken Noodle Soup and Chicken and Noodles?

Chicken noodle soup and chicken and noodles have almost all of the same ingredients: chunks of chicken, vegetables, and a flavorful broth. Although the base recipes for these two dishes are almost identical, the difference is that chicken and noodles recipes call for some sort of dairy product to make the broth rich and creamy.

As explained on the AccordingToUs blog, the difference is that chicken and noodles has a thick, creamy broth usually made by adding canned soup. Some other recipes on the Internet call for adding cream cheese or sour cream, giving the dish not only a creamy texture but also a bit of tang.

Healthy Chicken and Noodles: No Canned Soup

Chicken noodle soup is a classic I remember from my childhood (usually it came from a can, but that’s OK, haha), so since it’s so similar to chicken and noodles, I wanted to give chicken and noodles a try. Although cream of chicken or some other canned soup is a common ingredient in chicken and noodles, I try not to use canned soup since I think it has an odd aftertaste: it’s also a bit high in calories, too.

Since canned cream-of-something soup is in most southern chicken and noodles recipes, I needed to modify the recipe a bit since the canned soup normally adds not only more flavor but also thickens the broth. Wanting to make this classic comfort food dish a bit healthier (and possibly tastier), I set out to develop a new recipe.

How to Thicken Chicken and Noodles Broth Without Soup

In order to thicken my chicken and noodles broth without canned soup, I had to do a few things:

Add evaporated milk – Evaporated milk has about 60% of the water content removed, so it’s a lot thicker than normal milk. Since it’s lower in calories than canned milk and does not have the same odd aftertaste that canned soups do, I knew it would be an important ingredient in my recipe.

Rely on egg noodle starch – Some people add starchy pasta water to thicken up sauce, so I thought the same idea could work with chicken and noodles. By adding plenty of noodles, the starch that came off the noodles would help to thicken the broth.

Use less water – In order for the egg noodle starch to have a significant effort, I knew I had to be careful with the amount of water I added to this dish: too much water, and the starch wouldn’t have much thickening effect. That’s why throughout this recipe I only added water when necessary.

With these principles, I thought I had a good change of thickening the broth without relying on canned soup, heavy cream, or other fatty dairy products.

How to Make Chicken and Noodles Recipe With Egg Noodles

Learning how to make chicken and noodles with egg noodles is easy and fairly quick: you just have to keep a few things in mind. I want everyone’s pot of chicken and noodles to turn out just as good as mine, so I let’s go over the recipe in more detail.

Homemade Chicken Stock

The first reason why my recipe for chicken and noodles with egg noodles is so good is that I use homemade chicken broth. Although many recipes on the Internet call for boiling chicken breasts in storebought vegetable or chicken stock, your dish will turn out a lot more flavorful if you boil bone-in chicken with vegetables to make a flavorful stock.

You can use any piece of chicken you have on hand, but I like using chicken leg quarters when making soup or stews. Bone-in chicken has more fat and connective tissue, so the resulting broth has a depth of flavor that boiling chicken breasts, or even boneless chicken thighs, does not.

Chicken Stock Secret Ingredient: Bay Leaf

I use the standard vegetables for stock: garlic, onion, celery, and carrots–and I also add a couple bay leaves. Bay leaf isn’t absolutely necessary in this recipe, but it adds a background flavor that you don’t notice until it’s not there. Even if you “cheat” and boil your chicken in storebought vegetable stock, I still recommend adding a couple bay leaves–trust me, you’ll thank me later.

After cooking the chicken leg quarters on low heat for 1.5-2 hours, I turned off the heat and let it cool down a bit. I then strained the chicken stock and put it back into the pot.

Remove and De-Bone Chicken

In the video, I waited to debone the chicken until I had already started cooking the vegetables. However, once the chicken leg quarters were cool enough to handle, you can go ahead and pull the meat off the bone. Even though some recipes call for leaving the chicken on the bone, I think that chicken and noodles is best if you can have a bit of noodles and chicken in each bite.

Since I wanted the see the chicken a bit more in this dish than most other chicken soups, I left the chicken in larger pieces than I normally do. I then set the meat aside so I could continue with the recipe.

Adding Vegetables to the Broth

Almost all chicken and noodles recipes have vegetables, usually carrots, onions and celery. I love garlic and onions but not the sharp bite, so I wanted to cook them a bit longer than the other vegetables.

I added chopped garlic and onion to cold chicken stock so that they would have the maximum amount of time to mellow out. After they boiled for 10 minutes, I then added chopped celery and carrots.

Returning the Chicken to the Pot

After letting the carrots and celery cook boil for 10 minutes, I returned the chicken meat to the pot. Since the meat was already cooked, you could wait until closer to the end of the recipe, especially if you want to make sure that the chicken stays in big chunks.

Adding the Egg Noodles

Then, I added the egg noodles to the pot. If I remember correctly, I used extra-wide egg noodles. Although I think you can use whatever type of egg noodles you want, Mandy Rivers from SouthYourMoth.com said that when she made chicken and noodles, her store-brand noodles started falling apart. Considering her experience, you might not want to use the cheapest noodles.

*NOTE: In the video, I said I used 8 oz (1/2 pound) of egg noodles, but I was mistaken: I used 6 oz. Most boxes of pasta are 16 oz, but most bags of egg noodles are 12 oz; so, half of the bag would be 6 oz.

Obviously, noodles and other types of pasta need to be submerged in liquid in order to cook. However, since I was going to be partly relying on noodle starch to help thicken the broth, I didn’t want to add too much water. That’s why I add the noodles to the pot before adding any more liquid so that I would only add the minimum amount needed.

Thickening Chicken and Noodles with Evaporated Milk

Instead of adding more water to the pot to cover the noodles, I first added evaporated milk. As I already said, I thought that evaporated milk would allow me to thicken the broth without adding canned soup or heavy cream. Boiled milk tends to foam up, so make sure that you make your chicken and noodles in a large pot so that the pot doesn’t overflow.

One can of evaporated milk wasn’t enough liquid to cook the egg noodles, so I added more water. Although I could have added more evaporated milk if you wanted, I didn’t want to mask the chicken flavor in the broth.

I then brought the pot to a boil again. The evaporated milk made the broth foam almost up to the top of the pot, so as previously stated, be sure to make this recipe in a big pot.

The egg noodles need to boil for 10 minutes, so at the 8-minute mark, I added my spices. After boiling the spices for 2 minutes so that they could fully hydrate, my chicken and noodles recipe was done!

What Vegetables Can You Serve In Chicken and Noodles?

As with most of my other chicken soup recipes, I used garlic, onion, celery, and carrot in this dish. However, chicken and noodles is a versatile recipe, so you can use almost whatever you want. As long as they vegetables are chopped in small pieces so that they all cook equally, you can use:

Carrot

Celery

Peas

Green Beans

Corn

Potatoes – Make sure the potatoes are cut into small pieces so they cook quickly.

Like I said, this recipe is super versatile: use whatever you like or have on hand that day!

What Spices to Add to Chicken and Noodles?

Even though the broth was already very flavorful, I wanted to add some spices to really make this chicken and noodles recipe the best it could be. When it comes to soup and spices, I have a few tips:

Wait until near the end – If you season the soup at the beginning, the spices (especially salt) may become too concentrated by the time the broth has reduced down due to evaporation.

Add a little at a time – You can always add more later, but it’s very difficult to remove an ingredient.

With this rules of thumb guiding me, I waited until my pot of chicken and noodles was almost done before I added spices. When I did add spices, I was conservative: I added some, tried the soup, and then added some more. I ended up adding 1/2 teaspoon each of:

Salt

Black Pepper

Garlic Powder

Onion Powder

Poultry Seasoning

Parsley

Oregano

Although I decided not to add sage, I think you could. Sage can make dishes bitter if you add too much, so I would add just 1/4 teaspoon to be on the safe side.

What To Serve with Chicken and Noodles

Honestly, I didn’t serve anything with my chicken and noodles: with plenty of meat, vegetables, and egg noodles, I thought a large bowl was hearty enough to be a meal all on its own. However, if you wanted to serve something on the side, here is a list of things that go well with chicken and noodles:

Cornbread – Cornbread is a staple in many southern kitchens. There’s no doubt it’s great crumbled into a bowl of collard greens, but skillet cornbread is also great crumbled into the rich, thick broth of chicken and noodles, too.

Biscuits – There’s nothing more delicious than warm biscuits with plenty of butter.

Grilled Cheese – Everyone knows that tomato soup and grilled cheese go well together, but grilled cheese goes well with many types of soup. When served with old fashioned southern style chicken and noodles, I recommend using cheddar.

Can You Freeze Chicken and Noodles?

Unfortunately, I don’t think that chicken and noodles would freeze well. When thawed, the noodles would be mushy, ruining the texture. Also, I’m not sure about the evaporated milk. Although it is perfectly safe to freeze and then thaw milk, thawed milk can have a grainy texture or show fat separation.

If you really want to freeze chicken and noodles, I would definitely recommend making the chicken soup part–without the noodles or evaporated milk–and then freezing that in individual containers. When you want to serve, simply defrost a portion and add evaporated milk and egg noodles. Since you will be adding liquid in the form of evaporated milk, be sure to reduce the broth before freezing.

How Long Does Chicken and Noodles Last?

Chicken and noodles will last in the refrigerator for 2-3 days before the quality really starts to decline. However, if you think that you won’t finish the whole pot in one day, I don not recommend adding all the egg noodles. Instead, split the chicken, vegetables, and broth into two pot: one for that day, another for later.

Then, only add egg noodles to the portion that you will eat that day. By not having the egg noodles sit in the broth for days, you do not have to worry about mushy noodles.

A Chef’s Review

Honestly, my chicken and noodles recipe with egg noodles was delicious. I was really surprised by how flavorful it was given that it didn’t have many ingredients. Once again, the evaporated milk had a big part to play in this.

Also, I think that adding a good amount of spices made it very flavorful. I know I added more spices than most people do, but I think it really made this good in spite of it being a healthy version. Along with the homemade chicken stock that was the base of this recipe, this was definitely a success.

Possible Changes To My Chicken and Noodles Recipe with Egg Noodles

Although I think this dish turned out great, some possible changes I’d like to try in the future include adding:

Sour Cream – I like things with a bit of tang, so even though it’s higher in calories, I think it would be good in this.

Onion Soup Mix – I add onion soup mix to a lot of things, so I wonder how it would be in this.

Chicken and Noodles Recipe with Egg Noodles

YouTube Video:

Be sure to watch my YouTube video tutorial:

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Making pot roast in the oven with potatoes and carrots is easy! By cooking chuck roast and vegetables in the oven with seasonings like onion soup mix, Worcestershire sauce, spices, and plenty of vegetable stock, you can make a delicious and juicy pot roast without having to stand over the stove for hours.

In this article I will cover the type of baking dish as well as the best cut of meat. I will also talk about the ideal time and temp for cooking pot roast in the oven with potatoes and carrots. If you want to learn how to make this recipe, keep reading!

Can You Slow Cook a Pot Roast in the Oven with Potatoes and Carrots?

Traditionally, old fashioned pot roast was cooked in a pot on the stove top, and many modern recipes call for a crockpot or something instant pot. However, making a pot roast in the oven is good because:

• It’s easy – You don’t have to babysit it as much as a pot boiling on the stove.
• You don’t need special equipment – No crockpot or no instant pot? No problem!
• You add the vegetables and meat at the same time – You don’t have to worry about forgetting to add them later.

As you can see, slow cooking a pot roast in the oven has multiple advantages. If you follow my recipe, your pot roast will turn out delicious and juicy for sure!

Can You Cook a Pot Roast in a Casserole Dish or Roasting Pan?

Yes, you can! Everyone has a 9×13 casserole dish or a large roasting pan. Along with some aluminum foil to cover the roast for part of the cooking time, that’s all you need!

How to Make a Pot Roast in the Oven with Potatoes and Carrots

Learning how to make a pot roast in the oven with potatoes and carrots is easy. Pot roast is meant to be an easy and economical meal that is somewhat flexible with what you have on hand. So I’m going to go over some pot roast basics so that you can adapt the meal to your tastes and ingredients.

What is the Best Cut of Meat for Pot Roast in the Oven?

If you’ve never made a pot roast before, choosing the right cut of bit can be a bit daunting. According to a thektchn.com article, the best cuts of meat for pot roast in the oven are:

• Chuck Roast – Boneless chuck roast is the classic cut for homemade pot roast.
• Brisket – I have never heard of anyone using brisket for pot roast, but I think it could work.
• Round – The article recommends rump roast or bottom round, but I would recommend top round.

In addition, I think you could also try:

• Tri-Tip – I have heard that this is good.
• Beef Shank – Although technically not a “roast,” I think it would work well.

However, I would not suggest using a couple ribeyes or NY strip steaks to make pot roast. Pot roast works best with large roasts that have a lot of marbling and collagen, a connective tissue that requires heat and liquid to soften.

Honestly, I think that a boneless chuck roast would be the best cut of meat for pot roast in the oven, but other cuts would work, too.

How Many Pounds Should the Pot Roast Be?

• 2.5 lbs

If using a 9×13 casserole dish like I did, I recommend a 2-3 lb chuck roast, 2.5 lbs being in the middle of the range. My roast was about 2 pounds, but a bit more meat would have been nice.

Less than 2 pounds, and it might not be enough food; more than 3 pounds, and the casserole dish might be too crowded, as well as too heavy.

What Vegetables are Good in Pot Roast?

Large, root vegetables are best for pot roast since they will stand up to long cook times. For this recipe I used:

• White Potatoes
• Red Potatoes
• Sweet Potatoes
• Yellow Onions
• Carrots
• Celery

In other recipes I have also used:

• Apples (with pork and beef shank)
• Red Onion

In short, any type of potato or root vegetable would work well. However, if you use beets, be aware that they will likely bleed and turn your braising liquid a dark purple color.

I am curious about asparagus, but I would make sure to submerge it in the liquid so that it doesn’t burn. I’ve never tried it, but I don’t think that broccoli or cauliflower would work well in this recipe.

How Many Vegetables to Add?

For my roast, I used 4 pounds of assorted carrots, potatoes, and onions. If you are using a 9×13 casserole dish and 2-3 lb roast, 4-5 pounds of vegetables is probably the most you could fit in the pan without overcrowding them.

How Big Should I Cut the Vegetables?

Unfortunately, I didn’t really measure when I cut up the potatoes and other vegetables. I would say that I cut the vegetables into roughly 1-1.5 inch chunks, some a bit bigger and some a bit smaller.

I think that is a good size so that the potatoes cook through without falling apart.

Where Do I Put the Vegetables?

As you can see in the video, I placed the roast in the center of the 9×13 casserole dish and then put the vegetables around the roast. I tried my best to lay the vegetable chunks in a single layer, but it was difficult in some areas: as long as each piece of vegetable has contact with the braising juice, you should be fine.

As stated earlier, some stove top pot roast recipes call for cooking the meat alone for a period of time and then adding the vegetables. My recipe calls for adding the potatoes and carrots at the beginning, so that’s one less step later on in the recipe.

How to Season Your Pot Roast in the Oven with Potatoes and Carrots:

To make sure your oven baked pot roast has a lot of season, it’s important to season it well along with the vegetables. Although you could try a lot of things, I recommend:

• Onion Soup Mix – As in other recipes like my squash and zucchini casserole, onion soup mix is a secret ingredient.
• Worcestershire Sauce – Worcestershire sauce is a classic ingredient in traditional pot roast. I think it really brings out beefy flavor and adds a great salty tanginess, so I think it’s an important ingredient for pot roast. If you don’t have any on hand, I would recommend using soy sauce.
• Red Wine – Surprisingly, red wine is a common ingredient in pot roast recipes. It adds a nice complexity to the juice that is delicious. If you don’t have wine, use my substitute:
  • Red Wine Substitute: 3/4 cup grape juice + 1/4 cup red wine vinegar
• Spices – I used garlic powder, onion powder, and black pepper. No salt since Worcestershire sauce is already salty.

What Liquid To Use?

In addition to the meat, vegetables, and spices, you need liquid to cook pot roast to help break down the tough connective tissue; otherwise, your roast will be tough.

I used homemade vegetable stock, and most recipes call for the same. Although you could use beef broth , storebought beef broth has a reputation for having an odd taste.

Do I Have to Sear / Brown My Pot Roast Before Cooking?

If you watch my video, you will see that I first brown the outside of the chuck roast in a pan with some oil putting it in the casserole dish. Searing the outside of the meat is an extra step, but it adds a lot of flavor.

Although searing the meat isn’t necessary for the recipe, I highly recommend that you brown the meat since it adds so much flavor. Trust me–you’ll thank me when you take your first bite.

At What Temperature Should You Cook a Pot Roast in the Oven with Potatoes and Carrots?

• 350 F

Braising pot roast on the stove requires long and slow cooking. Likewise, cooking a pot roast in the oven requires a moderate temperature so I recommend 350 F.

How Long to Cook a Pot Roast in the Oven with Potatoes and Carrots?

• A total of 3 hours in the oven

When comes to cooking time, I do something a bit unique with my baked pot roast. During a total of 3 hours of cooking time:

1. 0 min – 2 hours: Covered at 350 F
2. At 2-hour mark: Remove from oven and baste both the meat and vegetables with the juice. Then return to oven, uncovered.
3. 2 hours – 2 hr + 40 min: For the next 40 minutes, cook the roast uncovered at 350 F.
4. 2 hr + 40 min – 3 hours: After cooking uncovered for 40 minutes (2 hours and 40 minutes of total cooking time), turn off the oven but leave the roast in the oven–uncovered–for an additional 20 minutes. The residual heat will finish cooking the roast.

Cook Covered or Uncovered?

As I just explained, I started my pot roast covered then finished uncovered. I started the roast covered to lock in the heat and moisture to cook the meat and vegetables all the raw through, melting the fat and collagen in the roast.

Then, I cooked the roast uncovered to crisp up the exterior of the meat and potatoes. This combination of covered and uncovered pot roast in the oven gave everything a very nice texture.

Can You Make a Gravy For This Pot Roast?

Yes you can definitely make a gravy for this oven pot roast recipe. Once the roast is done, reserve the braising liquid and use it to make a thick and delicious gravy for the meat and vegetables.

However, in my opinion, I think that using the braising liquid to moisten the meat and potatoes is enough. Adding thickener like flour or cornstarch would cloud the flavor of the gravy, so I think it’s best to just drizzle the leftover juice over your meal.

What to Serve with Pot Roast?

Although this pot roast in the oven with potatoes and carrots is technically a one-pan meal, you can definitely serve an extra side. With so much juicy braising liquid, something that can absorb it would be very good, such as:

• Rice
• Cornbread
• Mashed Potatoes
• Polenta
• Bread

If you want to make a full, homestyle southern-style, comfort food meal, consider also making:

• Macaroni and Cheese
• Greens
• Corn

I made rice, and I was very satisfied. However, in the future, I would like to serve this with thick pieces of bread to sop up the juice. As you can see, you can definitely serve sides with pot roast besides potatoes.

Variations of the Recipe

As I said earlier in the article, pot roast is an easy homestyle meal that is meant to be economical and adaptable. While researching this recipe, I found other versions calling for things like:

• Cream of Mushroom Soup – To add creaminess to the braising liquid.
• Mushrooms – More vegetables.
• Tomatoes – Tomato sauce, juice, or even crushed tomatoes would replace some or all of the braising liquid, giving the pot roast a whole new flavor.

I have a lot of things to try in the future, so stay tuned!

Possible Changes to the Recipe

Although my pot roast in the oven with potatoes and carrots recipe turned out great, I would like to try a few things:

• Add more vegetables – I’m curious about asparagus.
• White wine instead of red – That might be interesting.
• Make it sweet – I have used apples when making beef shank and pork roasts in the past, so I’d like to try that with a chuck pot roast, too.

Other Pot Roast Recipes

If you liked this recipe, be sure to check out my other pot roast recipes, too:

Mississippi Pot Roast with Potatoes and Carrots in the Oven

Pot Roast in the Oven with Potatoes and Carrots Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

Other Oven Roast Recipes:

If you like low and slow-cooked meat, give these other recipes a try:

Bone-In Beef Shanks – Baked with potatoes, carrots, and celery, this notoriously tough cut of beef turns out fork-tender.

Chuck Roast in the Oven with Potatoes and Carrots – Slow-cooked in a flavorful braising liquid, this could definitely be a one-pan dinner.

The post Pot Roast in the Oven with Potatoes and Carrots appeared first on ParnellTheChef.

My lemon chess pie recipe is one of the best old fashioned southern pies that you will ever eat. A favorite of former President Bill Clinton, this pie tastes like a lemon bar but with a bit of crunch, the texture coming from a bit of cornmeal or flour added to the custard filling. This pie has just a few ingredients and takes just a few minutes to put together, so if you are craving a lemon dessert, this pie is for you.

Lemon Chess Pie Origin

Before discussing the recipe, let’s talk a little bit about the origin of lemon chess pie

What Is Lemon Chess Pie?

Lemon chess pie is a version of chess pie, a sugar and egg custard pie common in the southern United States. If you have never had the original or lemon version before, the best way to describe chess pie is that it is like pecan pie but without the pecans, but with a bit of cornmeal or flour added to the filling.

Although this old fashioned southern pie is not common nowadays, it is still a favorite of many. According to an LA Times article, lemon chess pie is Bill Clinton’s favorite pie. In fact, the article states that he loved it so much, he wanted it served during the Governors Luncheon when he was inaugurated President.

Why Is It Called Lemon Chess Pie?

This pie is called “lemon chess pie” because it is the lemon version of chess pie. Although it is difficult to determine exactly how chess pie got its name, the most plausible theories are that:

“Chess” is a corruption of the “cheese,” and that chess pie is a British recipe for making cheese pies when there was no cheese available.

Before the early 20th century, many cooks used chestnut flour to thicken the filling. Although people switched over to cornmeal or plain flour after a disease killed most of the American chestnut trees, “chess” became a corruption of “chest,” a reference to a former main ingredient.

Honestly, there are a lot of theories as to how chess pie got its name, and I will have to discuss them in more detail in the original chess pie article.

What Does Lemon Chess Pie Taste Like?

As previously stated, the best way to describe either the original or lemon version of chess pie is like a pecan pie but without the pies, along with a bit of flour or cornmeal. The filling is sweet and goey on the bottom, slightly crispy and crunchy on the top.

Honestly, lemon chess pie tastes a lot like a lemon bar with a bit of crunch. Although lemon chess pie doesn’t have a ton of lemon juice, it does have a lot of lemon zest, so the pie has a strong lemon flavor but without a lot of acidity, making it perfect for lemon-lovers with sensitive stomachs.

Lemon Chess Pie vs Lemon Meringue Pie?

Although you might think that lemon chess pie is the same as lemon meringue pie, they are actually very different:

Chess pie filling – After mixing the filling, it is poured into an unbaked pie shell.

• Lemon meringue pie filling – Cooked on the stove like a pudding, the filling is then poured into a prebaked crust.
• Baking – Lemon chess pie is baked for about 45 minutes; lemon meringue pie only baked long enough to brown the meringue
• Texture – Lemon chess pie has a small amount of crunch and texture in the filling, while lemon meringue pie filling is silky smooth, as is the meringue on top.
• Taste – Lemon chess pie is lemony but with minimal acidity. Lemon meringue pie is lemony as well, but has more juice, so it is more tart.

As you can see, these two pies are very different from each other.

Best Lemon Chess Pie Recipe

Although there are many versions on the Internet, I have the best lemon chess pie recipe. All of the flavors are perfectly balanced, and the texture is very pleasant. My recipe is great as is, but first I wanted to talk about some aspects of the recipe so that you have a better understanding of how to make it.

Lemon Zest vs. Extract

My lemon chess pie recipe has a lot of freshly-grated zest–1 full tablespoon! Grating a tablespoon of zest will take a few lemons and a few minutes, so you may want to know if you can substitute lemon extract.

If you want to use extract, I recommend using 1 teaspoon of zest and 1 teaspoon of extract. Although a full tablespoon of zest is not required, I think that a little bit is needed to give the pie an old fashioned look. Nothing looks more classic homemade than seeing bits of fresh lemon zest in the pie filling.

Lemon Chess Pie Without Cornmeal?

Most lemon chess pie recipes, including mine, call for adding cornmeal to the filling. A tablespoon or two of cornmeal is a characteristic ingredient in chess pie: it thickens the filling and gives it a bit of crunch. Although it’s traditional, I have to admit that it may sound weird to some people. So, you might be wondering if you can make lemon chess pie without cornmeal.

Yes, you can! I recommend substituting all purpose flour for cornmeal in equal parts. Like cornmeal, flour will rise to the top of the filling during the baking process and help form a bit of a crust. However, since it is not as course, the pie filling won’t have as much crunch.

So, if you want to make a traditional lemon chess pie without cornmeal, I recommend adding flour. It’s a good way to get some of the benefit of adding a thickener without the courseness.

Could You Leave Out the Flour, too?

If you wanted to leave out the flour as well, you definitely could. The filling would be smoother and softer, and honestly, you may prefer the filling that way. However, some southern cooks would not call the pie a chess pie without adding either cornmeal or flour, so you may get into a “discussion” with passionate foodies.

Possible Changes to the Recipe:

I really liked how this pie turned out, and honestly, I wouldn’t change a thing. However, there are some variations I would like to try:

• Lemon chess pie with a shortbread crust
• Sweetened condensed milk in the filling
• Buttermilk lemon chess
• Lemon chess pie with blueberries
• Coconut lemon chess pie

It looks like I have a lot of baking to do…

Lemon Chess Pie Recipe

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Links

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