Pot Luck

You know, I just love potluck suppers, potluck meals

So today, I'm starting with an easy and delicious appetizer, pig on a stick

And the next, it's a rich and creamy chicken florentine. And my classic Vidalia cornbread is always a favorite

And for dessert, my chocolate dippy donuts are to die for. So get ready to wow your friends, because it's all about potluck, y'all

Okay, our first potluck recipe is called pig on a stick, or Paula on a broom, whichever

name you like. So we're going to start with a two-pound pork tenderloin

Now all you have to do is cut your tenderloin in half, and then in half again

And we've got some nice pieces of lean pork. All right, I'm going to wash my hands before we get started

I want to mix up a marinade for our pork. And we're going to use like a half a cup, about a half a cup, of a light soy sauce

A fourth of a cup olive oil. And then I'm going to use a tablespoon of Dora's Jerk seasoning

Now, Dora is the head lady at the Lady and Sons, and the recipe that Dora has come up with for jerk seasoning has 15 ingredients in it

Now, you can go on foodnetwork.com and get her recipe. All right, and then I'm going to add two cloves of minced garlic

All right, so in goes our garlic, and I'm gonna just drop our pork tenderloin into a resealable

bag, and then we're just gonna pour our marinade over this, and we're gonna stick this in the

refrigerator. And we're going to let it marinate for, you know, an hour

or so. Just long enough for those flavors to get in. We're going to goosh it around

Alright, I got a little trapped air in my bag so I'm going to let that out

We're going to throw this in the refrigerator and I've got some that's been

marinating and drinking up all those nice seasonings. that I put in there

See how pretty and dark that's gotten from our soy sauce that we've been marinating it in

All right, so we're gonna take some of our meat out. And we're gonna take a long skewer that I've had soaking in water so they won't burn on you

All right, and then we're just gonna take our meat and skewer it onto our sticks, hence the pig on a stick

Now, I've got a tray right here that I've started working up for us, and you can see how they look

We're just going to thread our tenderloin on here, and we're going to stick these under the broiler for eight minutes

All right, let me wash again. This is kind of a messy little recipe as far as goop that's going to get all over you

All right, so in the oven, these go, like I said, for about eight minutes

in the broiler. Now, if you're having an outdoor party, you can always throw these on the grill

They'll work nicely. Or you can just roast them off in a regular oven

at about 350, 400 degrees. All right, so while our pigs on a stick are broiling

I'm gonna start a charabéan dipping sauce for our pork. And I'm gonna start with a tablespoon of butter

and I have one jalapeno that I seeded and deveined and minced up

so we're going to throw in a jalapeno. I grated one teaspoon of fresh ginger

A teaspoon of that goes in, and ginger is such a wonderful flavor I just love I just love it All right now I going to add about a fourth of a teaspoon of salt

a couple of tablespoons of lime juice. That looked about like two

And then we're going to add a jar of orange marmalade. So we're going to have the sweet and we're going to have the spicy from the jalapeno

and ginger is actually kind of hot. So we're going to have the spiciness

from those two ingredients. And our marmalade will melt and it will become like a sticky liquid

All right, so all we have to do is simmer our sauce for five minutes

We're going to take a quick break and when we come back, I'm going to show you the final results

The pig on a stick should be ready. The sauce will be ready

And then we're gonna be making another great potluck dish, chicken Florentine, one of my favorites

So I'll see y'all back here in just a minute. And later, Vidalia cornbread and chocolate dippy donuts

Okay, y'all, it's soup. Our pigs on a sticker ready. Oh, and they smell mighty, mighty good, y'all

All right, now our marinade is nice and melted. It's like a thick syrup

Look at that. And then we'll just put our little pigs on our platter

Now, you know this will make a nice meal along with a salad

You could drizzle a little bit of your dipping sauce on it

Doesn't that look good? Mmm. The orange with the pork is so good

Mmm. But come on down on the other end of the counter

because I'm gonna show you a recipe for chicken Florentine casserole. Chicken Florentine, y'all

has such a good reputation in the kitchen because it's so simple

I'm gonna use six chicken breasts that I've poached off and shredded

Now, you can also use a whole chicken if you've got a whole chicken laying around

Like I said, we're just gonna shred that. And I've got two 10-ounce packages

of frozen spinach that I've had here draining. I'm just gonna push that down in there

and get out all that water because the freezing process can cause them to absorb a lot of water

I'm gonna take two cans of cream of mushroom soup. If you want to, you can make a homemade mushroom soup

It's really, really easy. And that will make your dish more rich

but I'm going to use the things that I have available in my pantry

Now I'm going to add about a cup of sour cream. That looks about like a cup

I'm going to add a cup of mayonnaise. There we go. And I'm just going to mix that together

and get my wet ingredients all blended. I'm going to add a teaspoon of curry powder

And this is gonna turn our wet ingredients real yellow and give them a wonderful flavor

Gonna add a little salt, a little fresh ground pepper, a couple of tablespoons of lemon juice

Let's get my little catcher here to catch our seeds. So that looks like a couple of tablespoons

Now I'm gonna eyeball a half a cup of wine. Now if you don't have any wine

or just choose not to use wine, you can just add a little bit more lemon juice

for the acidity that you would need. That's probably a half a cup

And then I'm gonna add one cup of sharp shredded cheddar cheese

And now, you know, that one cup's not quite enough. I don't like to be stingy with my cheese in chicken Florentine

So I'm gonna add the rest of that cheese. So there's no such thing as too much cheese

I probably tossed in another cup I think two cups of shredded cheddar would be just about perfect All right so we just going to add our wet ingredients to our chicken

The word Florentine is an Italian word, and it usually involves spinach

So in goes our two 10-ounce packages of drained frozen spinach. I think I'm going to switch to the bigger spatula

We're just gonna stir in our spinach. Okay, so there we go. Just that easily

Okay, so I have prepared us a casserole dish. I've sprayed it so that our

casserole will come out nice and clean. So this dish is so simple. You could top

this with more cheese, but I'm gonna top mine. Oops, get back in there chicken. He

wanted to fly out. Alright, I'm gonna top mine with half a cup of fresh bread

crumbs and half a cup of just grated Parmesan cheese that I picked up from

the grocery store, you know the kind in the can. And I'm just gonna mix those two

items together. Okay. And so we're just going to top that with our bread and our

cheese. Just kind of spread it around. And now I'm just going to dot this with a

a little bit of butter, because we know that the butter gives it more richness and more

flavor, don't we? Okay, so I'm going to stick this in a preheated 350 degree oven

We're going to bake it for about 30 minutes. And when we come back, y'all, you can't have a potluck supper without some good southern

bread. How does a Vidalia cornbread sound to you? And later, chocolate

dippy donuts. Hey, y'all. Welcome back. We've got that wonderful

chicken Florentine in the oven baking, and we can't have a dish like that

without having some bread. So I'm going to be making us a Vidalia

onion cornbread. Now, I've got a half a stick of butter here in my saucepan

and I have diced up like one whole Vidalia onion. Vidalia, George, it grows the finest sweet onion you've ever put in your mouth

In fact, you can eat those onions like an apple. They're so good

All right. So our onions are nice and soft. Now, this is gonna be a real quick, easy potluck bread

because I'm gonna be using a cornbread mix. Now, you can pick that up at the grocery store

It's about eight ounces. So I'm gonna dump our cornbread mix in

I'm going to add a third of a cup of whole milk

And you can see I didn't let that cool any. any. So I'm going to add ingredients that will cool this off because I've got to add my eggs

and I don't want my eggs to become scrambled. So by adding the milk and the sour cream first

that's going to cool down our onions. And that looks pretty good. Look at that, y'all

All right. All I'm going to do is add a little grated cheese and I've got like a cup of sharp

cheddar. Now you can use any kind of cheese that you like. You could

use a nice pepper jack cheese. You know, it's got a little

bite to it. Alright, so in that goes. Great

I'm going to add a fourth of a teaspoon of dill weed

And that's going to be just dilly. And then I'm going to

add about a fourth of a teaspoon of salt. All right, so last I'm going to add our egg

And our ingredient should be cooled down enough because of our milk and sour cream

So I'm just going to stir our egg in. Okay, so that looks nice and creamy

I've got us a corn muffin pan that I've sprayed. It's ready to go for us

And I'm going to use an ice cream scoop because it just makes it nice and clean and easy

Now I going to put these into a preheated 450 oven for about 10 minutes Just that quickly we going to have fine cornbread Now I got a pan

that's ready to come out. So don't those look good? And let's check on

our chicken Florentine. Ooh. Look out here. Ooh, let's set it there

on the trivet. that's heavy and hot. Okay, so it's time to taste

this delicious, easy potluck meal that we've cooked up. And all you new brides out there

I hope y'all are watching because this is one recipe that you'll rely on

from the beginning of your marriage to the end of your marriage. And that's chicken Florentine

All right, now our cornbread has popped right out nicely because remember we greased it real good

Look at our cornbread. Look how moist and beautiful that is. A little butter, even though it's way moist

Oh, and the Florentine looks delicious. Mmm. Mmm

Mmm. The five-day onions have given it the most wonderful flavor, and I've only got three words left to say

Chocolate dippy donut. Welcome back. Chocolate Dippy Donuts

What else can I say? I've been eating these since I was a little chubby girl

and they are still one of my favorites today. So we're going to start

Sometimes these are pop-up and no... God darn it. Sometimes they'll pop open on me like that

and just scare the mud out of me. Just like that. It gets me every time, y'all

All right, so we're gonna start with just a canned biscuit, and we're just gonna punch a hole in the center

and form it into a donut, a round circle. Now, my grandmother Paul would use these same biscuits

to make her fried peach pies and fried apple pies. These little canned biscuits are just a jewel to have in your refrigerator

So we've got our fryer preheated to 350 degrees, and I'm just going to drop our donuts right down in the peanut oil

and we're going to immediately, y'all, ouch. Want to start turning them because

if they get too heavy on one side, they won't want to stay popped

over. So just flip those puppies around in there until they're done

And it'll take a few minutes because you don't want to bite into your donut

and it be doughy, do you? Now you can make a glaze

or you You can dunk them in powdered sugar, like my mama used to do

Or you can make a chocolate dippy donut, like I like to do

All right, now over here, I have cooked us a chocolate dipping sauce

and it's just a four-ounce square of German sweet chocolate. I've got a half an ounce of an unsweetened chocolate in here

a stick of melted butter, and three cups of confectionate sugar, and one and a half cups of evaporated milk

and then about one and a half teaspoons of vanilla. And I let that slow cook for about eight minutes

So, we're going to take our donuts and just dip it. I like potluck

You know, for a potluck dinner, I think that we really hit the jackpot today

with all of our dishes. Don't you? Mmm

You know, now and always, I send y'all loving best dishes from my kitchen to yours