The Soul Pan Kitchen

Author: Hunter Padgett

  • Hot Honey Chicken Skillet

    Hot Honey Chicken Skillet

    This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.

    Ingredients

    • 1 teaspoon salt 
    • 1/2 teaspoon garlic powder 
    • 1/2 teaspoon pepper 
    • 1/4 teaspoon ground red pepper (cayenne) 
    • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total) 
    • 2 teaspoons olive oil 
    • 8 baby Yukon Gold potatoes, halved (about 3/4 lb) 
    • 3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups) 
    • 3 tablespoons honey 
    • 4 teaspoons Sriracha sauce 
    • 2 cloves garlic, finely chopped

    • Heat oven to 400°F.
    • In a small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
    • In a 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
    • In a small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
    • Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.
  • Cajun Pinto Beans

    Cajun Pinto Beans

    Being from the south, we like our beans. One of my favorite is a nice bowl of Cajun Pinto Beans! It’s perfect for fall weather! So throw on your sweats and let’s get to cookin’!

    For your beans, you’re going to want to soak them in water overnight. Beans should NOT be canned. Get the big bag from your local grocery store. Let them soak in the refrigerator for 10-12 hours prior to cooking!

    Ingredients!

    3 cups pinto beans, dried

    3 qts water

    1/2 cup onion sliced thin

    1-2 ea garlic clove, chopped

    1 ea jalapeño, chopped

    2 tbsp lard or butter

    3 tbsp Slap Ya Mama Cajun Seasoning

    Salt to taste

    Directions:

    1. Drain and rinse soaked beans

    2. Combine the beans, water, onion, garlic, jalapeño in a pot

    3. Bring to a boil, reduce heat, and simmer, covered for about an hour

    4. Check the pot from time to time and add more water, if needed, to keep the beans covered.

    5. Add the lard or butter, salt and Cajun seasoning. Do not let the beans dry. There should always be some broth. Add hot water if necessary!

    Enjoy!!

    There are many variations of this recipe you can use. For instance, using a crockpot. This would allow the beans to get much more tender. You can utilize the same ingredients just set the crockpot on low for 4 hours after you let sit overnight.

  • Cajun Cheddar Drop Biscuits

    These cheese bombs are a good thing to have on hand. Especially with soup season upon us, this is the perfect companion!

    It’s a super simple recipe! It literally requires 5 ingredients.

    Ingredients:

    1 1/2 cups of self-rising all purpose flour

    1 cup sharp cheddar cheese shredded

    1 cup heavy cream

    2 tbsp Cajun seasoning

    Salt and Pepper

    Directions:

    Preheat oven to 450 degrees

    Grease a 10 inch skillet well.

    Pour flour into a separate bowl and mix in the cream, seasonings, salt and pepper with the cheese.

    Pull apart dough and make balls in your hands and place accordingly in the skillet.

    Cook in the oven for 10-12 minutes, let cool and serve!

  • Slow Cooker Cajun Chicken n’ Taters

    Something quick and easy to throw right in the crockpot to come home to your house smelling some kinda good!

    It’s quick and easy and only requires a few ingredients thrown into the pot. This should feed a family of 4 just fine!

    Ingredients:

    2 lb Chicken Breasts or Thighs (boneless)

    1 lb Yukon gold potatoes quartered

    1 stick of butter unsalted

    1 cup chicken broth

    2 tbsp Slap Ya Mama seasoning

    2 tbsp Garlic Powder

    2 tbsp Creole Seasoning

    1 yellow onion diced

    Salt and Pepper to Taste

    Directions:

    Add all ingredients into the slow cooker, and cook on low for 8 hours. Remove from heat and serve.

    Substituted:

    *You can also shred the chicken in the crockpot, but I opted out of this method this time.

  • Fried Apple Pies

    Honey, these are a true hit for any party or get together you’re having. With the holidays coming—this would be the perfect dessert with a side of ice cream!

    Yummy!

    The recipe is quite very simple. I know for pastry, this is quite intimidating, but I promise you—you can make them and do it well!

    Ingredients:

    For Pastry:

    4 cups of flour

    1 stick butter chilled

    1 tbsp salt

    1 cup of water

    For Filling:

    4 pink lady apples, peeled, cored and cubed

    2 tbsp cinnamon

    1/2 cup sugar to taste

    2 qt oil for frying

    Directions:

    To make the pastry: Sift flour and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs.

    Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of moistened pastry mixture, it should form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

    To make the filling: Place apples in a saucepan. Combine sugar and cinnamon; pour over apples and toss to coat. Cook, covered, in a saucepan on low heat until soft; mash with a fork to make thick applesauce. Set aside to cool.

    Roll dough on a lightly floured surface to 1/8-inch thick; cut out eight 4-inch rounds with a large cookie cutter.

    Place 1 heaping tablespoon of applesauce in the center of each pastry round. Moisten edges with cold water, fold in half, and press the edge with a fork to seal. Repeat with remaining pastry and filling.

    Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

    Lower pies carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pies.

    Variations:

    You can do these with different types of fruit, it doesn’t have to be just apples!

  • Pumpkin Icebox Cake

    This lovely dessert will have you coming back for seconds! This super simple recipe is set to be a hit at your next gathering. Things perfect chilled. Now don’t let guilty pleasure trick you into eating out of the cake pan! Trust me—this is one of those desserts that will do that!

    With fall current, this will definitely be an awesome dessert after that warm bowl of chili on those cool nights. This is especially good to have on hand for unexpected visitors or even planned events.

    INGREDIENTS

    FOR THE PUMPKIN FILLING AND CAKE:

    • 2 1/4 cups cold heavy cream
    • 1/3 cup pumpkin purée (not pumpkin pie filling)
    • 1/4 cup sweetened condensed milk
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon almond extract (optional)
    • 1 (14.4-ounce) box  graham crackers

    FOR THE WHIPPED CREAM TOPPING:

    • 2 cups cold heavy cream
    • 1/4 cup powdered sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon vanilla or almond extract
    • 1/2 teaspoon pumpkin pie spice, plus more if desired

    Directions:

    INSTRUCTIONS

    MAKE THE PUMPKIN FILLING AND CAKE:

    1. Place 2 1/4 cups cold heavy cream,1/4 cup sweetened condensed milk, 1/3 cup pumpkin purée, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cardamom, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon almond extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment, starting at low speed and gradually going up to high speed, until soft peaks form, 2 to 5 minutes.
    2. Assemble the icebox cake: Line the bottom and all four sides of an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, making sure to have about 3 inches of overhang over all four sides for easier removal of the frozen cake. Spread 1/4-inch layer of the whipped cream mixture (about 3/4 cup) onto the bottom of the loaf pan.
    3. Split 16 graham cracker sheets along the lines into quarters. Spread about 1/4-inch thick layer of the whipped cream mixture onto 2 pieces, then stack them on top of each other. Repeat until you have a stack of 9 crackers. Place the stack vertically against a short end of the loaf pan (you should be able to see all the layers). Repeat with the remaining crackers and filling until you have 7 stacks of crackers arranged side-by-side in the loaf pan. Dollop the remaining filling over the crackers and spread into an even layer.
    4. Fold the excess overhanging plastic wrap over to cover the cake. Freeze for at least 5 hours, preferably overnight.

    Directions for the Topping:

    MAKE THE WHIPPED CREAM TOPPING:

    1. When ready to serve, grasp the excess plastic wrap and remove the icebox cake from the loaf pan. Unwrap the top, invert onto a serving plate, and remove the remaining plastic wrap.
    2. Place 2 cups cold heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla or extract, and 1/2 teaspoon pumpkin pie spice in a clean, dry stand mixer bowl (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until medium peaks form, 1 1/2 to 2 minutes.
    3. Dollop the whipped cream over the icebox cake. Use an offset spatula or butter knife to evenly spread all over the sides and top of the cake, completely covering the cake. Use the tip of the spatula or knife to create peaks and swirls on top if desired. Dust the top with more pumpkin pie spice if desired. Serve immediately. For the cleanest slices, cut the icebox cake crosswise with a knife run under hot water and wiped dry before each cut.

    The cake can be made ahead by 1 day! You can store it in an air tight container for up to a week!!

  • Gullah Ghoulash

    A lowcountry favorite. This is absolutely a wonderful showstopper. This dish is super simple, but does have a lot of critical ingredients. Put the taste of the south in your mouth!

    There are many variations you could use. You could even add cheese and bake in the oven.

    Ingredients

    • 2 pounds lean ground beef
    • 1 yellow onion, chopped
    • 1/2 red or green bell pepper, chopped
    • 2 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes
    • 1 (28-ounce) can Tomato Sauce
    • 1 (28-ounce) can diced tomatoes
    • 1 1/2 tablespoons Worcestershire sauce
    • 1 tablespoon sugar
    • 1 tablespoon Italian seasoning
    • 1 teaspoon Cajun seasoning
    • 1 teaspoon seasoned salt
    • 1/2 teaspoon paprika
    • 1/2 teaspoon black pepper
    • 2 bay leaves
    • 2 cups water
    • 3 cups uncooked elbow pasta
    • 1 (11-ounce) can corn, drained
    • Shredded Cheddar cheese and sour cream for serving

    Directions:

    • Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
    • Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
    • Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.
    • Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
      Stir in corn and serve with cheddar cheese and sour cream.

  • Pineapple Cream Cheese Cobbler

    I’m telling you! The mix between pineapple and cream cheese is unmatched! This is a beautiful recipe to take to your next fall gathering or get together!

    This will really stick to your ribs so it is perfect for the fall and winter months! I tried this recipe out of an old church cookbook and honey let me tell you, the taste buds were happy I tried it!

    Ingredients:

    • 1 stick (1/2 cup) butter
    • 1 egg, lightly beaten
    • 1 cup milk
    • 1 cup all-purpose flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 cans (20 oz each) pineapple chunks, drained
    • 8 oz cream cheese, cut into small pieces

    Directions:

    1. Preheat the oven to 350°F (175°C).
    2. Melt the butter and pour it into a 9×13-inch baking dish.
    3. In a medium bowl, whisk together the egg, milk, flour, sugar, baking powder, and salt until smooth.
    4. Pour the batter evenly over the melted butter in the baking dish; do not stir.
    5. Evenly distribute the drained pineapple chunks and cream cheese pieces over the batter.
    6. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the batter comes out clean.
    7. Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature.

    Tips:
    Use full-fat cream cheese for a richer, creamier texture in the cobbler.
    Serve with a scoop of vanilla ice cream for an indulgent dessert experience.

  • B’s Pea Salad

    Whether you’re celebrating thanksgiving, Christmas, a birthday, or anything in between—this dish is going to cure your hunger quick, fast, and in a hurry!

    Perfect with a side of chicken, or steak! But here’s the thing! Go do yourself a favor and get you Dukes Mayo and LeSeur Peas! Without these two things, it ain’t like grandma used to make!

    Ingredients:

    2 cans peas, drained

    1 cucumber, diced

    1 cup white or yellow onion, diced

    1 cup cherry tomatoes, halved

    1 cup mayonnaise

    Salt and pepper to taste

    Directions:

    In a large bowl, add your peas, and all your ingredients. Mix everything well. Cover with aluminum foil and place in the refrigerator to chill for 1 hour!

    Enjoy!

  • Classic Pumpkin Whoopie Pies

    Classic—as a kid I loved a good chocolate whoopie pie, but my love of fall inspired this awesome treat.

    It’s no secret that I am not a fan of pumpkin flavor, but this takes it up a notch. The cream cheese mixed in with the pumpkin batter makes it taste like a pumpkin roll without it being in roll form.

    These are perfect wrapped in plastic wrap and packed in kids lunches or even an afternoon treat at the office.

    Ingredients:

    Pumpkin Whoopie Pies

    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 Tablespoon pumpkin pie spice
    • 2 cups pure pumpkin purée, (one 15 oz can)
    • 2 cups packed light brown sugar
    • ¾ cup unsalted butter, room temperature
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla extract

    Cream Cheese Filling

    • 1 cup (225 g or 8 oz) block cream cheese, room temperature
    • ¼ cup unsalted butter, room temperature
    • 2 cups confectioners’ sugar, sifted
    • ½ teaspoon pure vanilla extract
    • Pinch of salt

    Directions:

    • Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
    • In a large bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
    • In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minute. Add pumpkin, eggs and vanilla. Mix until smooth. Scrape down the sides of the bowl as needed.
    • Add dry ingredients to wet ingredients and mix just until combined.
    • Use a medium cookie scoop to transfer batter to prepared pan, leaving 2 inches of space between each scoop Bake at 350℉ for about 12 to 14 minutes. They are done when they are soft and slightly springy. Transfer to a wire rack to cool completely.
      In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter until creamy. Add confectioners’ sugar and mix until combined.
    • Finally, mix in vanilla and a pinch of salt.
    • Transfer frosting to a piping bag fitted with desired tip. Match up the whoopie pies so the pairs are similar size. Pipe frosting to the bottom of one cookie, then press the bottom of the matching cookie gently on top to create a sandwich. Repeat with remaining cookies.