Queen of Country Music.
The first female to record a full length LP in country music,
the first female to top the country charts,
the first female country star.
Doesn't she just look like someone you would want to know?
Kitty was born Ellen Muriel Deason in Nashville in 1919.
Makin' Believe was one of her biggest songs, covered by many.
She was married to country singer
Johnnie Wright for almost 74 years until his death in 2011 at the age of 97! 97!
Now how cute are they????!!!
Kitty was an excellent cook too,
she learned from her mother.
I want to find this 1964 cookbook sometime!!
I want it
I want it
I want it
Kitty paved the way for other female country superstars like Loretta Lynn and Dolly Parton.
Here's Loretta and Kitty singing the old gospel In The Sweet By And By...
So I made this Get Yo' Man Chicken and Buttered Rice on Valentine's Day.
It's Neely's recipe. I love them.
Neelys, hey, CALL ME! 1-800-chickcantcook.
Here's a close-up of the chicken...can you smell that tangy tomato and onions and lemon-pepper and rosemary?
not a ton of ingredients here.
Very little chopping for the chicken...
just these onions.
So let's start by seasoning these skinless chicken thighs...
Now brown both sides of the chicken thighs...be sure to get a good scowl on them!
Set them aside for a bit.
See that good yummy stuff in the pan down below on the left?
Well, throw those onions in and saute!!
Now add the wine and the chicken broth....
Add the crushed tomatoes and
lemon-pepper and rosemary...
here's this yummy tangy sauce just waiting for some juicy meat to jump in it.
Now let these simmer, covered, for
I looked down from the stove and this is what I see,
Apparently, my Valentine's entourage was
"helping" me out in the kitchen.
I can not get any peace around here.
now these are the fixins for the buttered rice.
Pretty simple, eh?
Not much on the prepping end either...scallions, thyme, a little parsley and chunky garlic.
Begin sauteing the scallions in the butter.
now pour in the rice...
And stir until glossy...
not like you hear that every day huh.
Now pour in that chicken stock and throw in that smashed garlic and thyme.
Let simmer for 10-15 minutes, covered of course.
Throw in the chopped parsley...
...and your buttered rice is ready to go!
So the chicken is ready in the skillet...
Now plate up this finger lickin',
tangy chicken and rice.
Now this doesn't pack the kind of flavor where you're like
Holy moly, wow!!!!!
It's more like...
why do I keep eating this? It's good but not a huge flavor punch yet I keep eating and eating and eating.
And it's even better the next day for leftovers!
So I will definitely make this again...
healthy, tasty, and sits well with Tim's acid reflux.
They're from a website called tinypeepers.com...I love her vintagey looking screenprinting.
Oh my goodness,
here's the recipes!
WHY do I always forget the recipes???
P.S. I'm serious.
Get Yo’ Man Chicken
www.foodnetwork.com Down Home With The Neelys...check their show out, excellent recipes!
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
2 tablespoons butter
1 shallot, chopped
1 1/2 cups long-grain rice
Salt and freshly ground black pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
1 tablespoon freshly chopped parsley leaves, for garnish
Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
Okay guys, that's all I have for today....gettin' a little late.
Hope everybody has a good rest of the weekend
talk at ya soon!!!