In the Kitchen With Kim Drennan

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Kim Drennan, a Waxahachie resident, and originally appeared in the WaxahachieNOW May 2016 issue.

Smothered Chicken Breasts

  • 4 6-oz. skinless, boneless chicken breast halves
  • 1/4 tsp. salt
  • 1/4 tsp. lemon pepper seasoning
  • 1 Tbsp. vegetable oil
  • 8 bacon strips
  • 1 medium onion, sliced
  • 1/4 cup brown sugar, packed
  • 1/2 cup Colby-Monterrey Jack cheese, shredded
  1. Sprinkle chicken with salt and lemon pepper. In a large skillet, cook chicken in oil for 13-15 minutes, or until juices run clear. Remove and keep warm.
  2. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Reserve 2 Tbsp. of the bacon drippings. In the drippings, sauté the onion and brown sugar until onion is golden.
  3. Place two bacon strips on each chicken breast half. Top with caramelized onions and cheese.

 

Baked Squash

  • 2-3 yellow squash
  • 1 white onion
  • 2-3 medium tomatoes
  • 1/2 stick butter
  • Lawry’s Garlic Salt, to taste (the one with the green lid)
  • Black pepper, to taste
  1. Slice the squash, onion and tomatoes. Dot the bottom of a small casserole dish with butter.
  2. Put an equal layer of squash, onions and tomatoes, one on top of the other. Sprinkle with garlic salt and pepper. Add 5-6 dots of butter. Repeat until all vegetables have been placed in the casserole dish.
  3. Bake at 350 F for 45 minutes to an hour, or until squash is tender.

 

Mom’s Chocolate Cake

  • 2 cups flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1 stick butter
  • 3 Tbsp. cocoa
  • 1 cup water
  • 1/2 cup Crisco
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp. vanilla
  1. Preheat oven to 400 F. Grease and flour pan; set aside. Sift together the flour, sugar and baking soda. Place in a large bowl.
  2. Bring butter, cocoa, water and Crisco to a boil. Pour over flour mixture, stirring well. Add buttermilk, eggs and vanilla. Stir until well blended.
  3. Pour cake mixture into pan. Bake for 20 minutes. 

 

Fudge Icing

  • 1 stick butter
  • 3 Tbsp. cocoa
  • 1/3 cup milk
  • 1 16-oz. box powdered sugar
  • 1 tsp. vanilla
  • 1 cup chopped pecans (optional)
  1. Heat butter, cocoa and milk in a pan until mixture thickens like pudding. Add powdered sugar a little at a time, stirring well. Add vanilla; stir. Mix in pecans, if desired. Pour over cooled cake and enjoy.

 

Mattie’s Icing

  • 2 cups sugar
  • 1 5-oz. can Pet or Carnation Evaporated Milk
  • 1 stick butter
  • 1 tsp. vanilla
  • Dash of salt
  1. Pour sugar into a saucepan. Add milk and cook until the mixture begins to boil. Add butter; continue heating to a soft boil.
  2. Remove from burner. Beat in vanilla and salt. Pour over hot cake.

 

Chicken/Steak Marinade

Yields 4 cups; can refrigerate unused portion.

  • 1 1/2 cups vegetable oil
  • 3/4 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 2 Tbsp. dry mustard
  • 1 tsp. salt
  • 1 Tbsp. black pepper
  • 1 1/2 Tbsp. parsley, freshly chopped (optional)
  1. Combine all ingredients with a whisk. Pour over meat. Let the meat marinate for at least 2-4 hours, but it’s best to marinate overnight. The longer you allow meat to marinate, the richer the flavor will be.
  2. This recipe will marinate enough meat for 30 people.