The Soul Pan Kitchen

Author: Hunter Padgett

  • Pineapple Cheese Bread

    Have y’all every had a craving for cheesy pineapple-y goodness? I know I have. I’m not the biggest fan of pineapple on pizza, but this takes bread to a different level. This bread is so simple to make and is so so good y’all! Talk about southern staples—it doesn’t get much more southern than this!

    A few if not most of these ingredients you probably have on hand which cuts down on time. It’s the perfect Sunday afternoon snack, or breakfast bread! I have a wonderful neighbor that I’m whipping up a batch for this week. Y’all try it out and let me know what you think!

    Ingredients:

    3/4 cup grated sharp cheddar cheese

    2 tablespoons Vegetable oil

     2 eggs

     1 cup canned crushed pineapple with juice

    3/4 cup sugar

     2 cups self rising flour

    1/2 cup chopped walnuts

    1/2 teaspoon pineapple extract

    Directions:

    Preheat oven to 350 °F.

    Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the pineapple, eggs, oil and add to the flour mixture, mix well. Fold in the cheese, nuts and pineapple extract. Pour mixture into a greased 9×3-inch loaf pan. Bake for 1 hour. Cool and turn out bread from pan. Allow to cool completely before slicing. Makes 1 loaf.

    Variations

    Now I know not a lot of folks like walnuts, but almonds would work in the recipe as well. You can switch the recipe up to truly make it your own. It’s super fun because it allows you to make these ahead of time and give them as gifts especially with the holidays rolling around.

    Freezer Full?

    In the last excerpt I said to make these ahead of time. You can make several batches and wrap them in aluminum foil, place in a plastic bag and freeze for up to 6 months. It will be as fresh as the day you made it.

  • Quick Pineapple Upside Down Cake

    Who doesn’t love a southern staple—Pineapple upside down cake! But in this recipe I make it quick and easy for you. When you’re in the kitchen mistakes happen, but we work through them and sometimes create masterpieces!

    This recipe is designed to be made quick and on the run. Whether you’re hosting a party, going to a church supper or just want a sweet reminder that summer is still in session. This warm cake is sure to make you smile.

    Ingredients:

    Topping:

    9×13 baking dish

    3 tbsp butter

    1 can crushed pineapple

    1 small jar of maraschino cherries

    1/4 cup brown sugar

    Cake:

    1 box Duncan Hines Pineapple Delight Cake Mix

    3 eggs

    1/2 cup of water

    1/3 cup of oil

    Directions:

    Topping:

    Preheat your oven to 350 degrees.

    In your baking dish melt butter in the oven. Take your brown sugar and sprinkle in the pan. Top with crushed pineapple and place cherries on top of that.

    Set aside.

    Cake:

    Mix cake according to instructions on the box. Pour over the topping. Bake in a 350 degree oven for 40 minutes or until a toothpick comes out clean.

    Now, you can also use this recipe in a Bundt pan. However I found that when it is in a 9×13 it came out better.

  • Nanny’s Oyster Stew

    I remember during the holidays, Nanny would come to the house around 6 am and immediately begin making her oyster stew! By way of South Carolina, she always had a cooking hack up her sleeve that was passed down from her momma! we knew we were in for a real treat!

    With the holidays right around the corner, this is the perfect stew to cook on those cold days when you’re really craving seafood, but don’t wanna do too much! Oysters are a southern comfort food. Whether you like them raw, chilled, fried or baked, they are good with hot sauce and crackers! This gives a new definition of puttin’ some souf’ in ya mouf’!

    Ingredients:

    2 pints shucked oysters

    4 cups whole milk

    1 pint cream or evaporated milk

    4 to 6 tablespoons Butter

     Salt

    Whole Black pepper in a mill

    Sprinkle of Paprika

    Oyster crackers or French Bread

    Directions:

    Drain the oysters in a sieve set over a bowl, saving the liquor, and pick over them for any lingering bits of shell. Put the reserved strained liquor, milk, and cream in a large, heavy bottomed saucepan. Bring to a simmer, stirring occasionally, and add the butter. Season to taste with salt and pepper and let simmer 5 minutes.

    Add the oysters and simmer until they’re plump and firm and their gills curl, about 5 minutes, taking care not to overcook them. Taste and adjust the salt and pepper and serve at once, making sure that a great portion of oysters and butter makes it into each bowl.

  • Mrs. Ravenel’s Chicken

    This recipe stems from the lowcountry. My lowcountry friend, Marsha, her mother, Mrs. Ravenel was a kitchen warrior. She cooked for years in the homes of the elite of Charleston and the lowcountry. Her mother was from France and a lot of her cooking was inspired from those roots. I had this recipe she shared with me a few years back and recently found it and wanted to share it!

    You can spatchcock the chicken or turkey for this recipe. Your poultry will be super moist if you spatchcock and it cooks a lot faster.

    Ingredients:

    1 whole chicken

    1/2 c. Garlic Powder divided

    1/3 c. Red Pepper Flakes

    1/2 c. Olive oil

    Salt and pepper to taste

    2 sticks of butter

    1 Baby red potatoes

    1 white onion chopped

    1 bag baby carrots

    1/2 cup white cooking wine

    Directions:

    Preheat oven to 425 degrees

    Chicken:

    Cut down the spine of the chicken breast side down

    Lay out on your top oven rack. You’ll put the veggies on the bottom.

    Season your chicken with garlic powder and red pepper flakes, salt and pepper. Paprika is optional. This is a traditional recipe.

    After seasoned, take small skewers and put butter on them and put a few blocks under the skin of the breast. Cover the entire chicken with the butter skewers.

    Place on the top rack!

    Veggies:

    In a large pan that is about the width of the chicken, put your potatoes, carrots, and onions in the pan and season with the rest of the garlic powder, and olive oil, salt and pepper. Add the cooking wine in the dish as well. Mix all veggies in the pan.

    Place pan on the bottom rack!

    Let chicken and veggies cook for an hour at 425.

    Let chicken rest for 15 minutes, then enjoy! This is such a good recipe and the chicken comes out moist and veggies perfectly cooked every time.

  • Andouille Pimiento Croissants

    It’s Labor Day y’all and you know what that means! Grilling out, with all the fixin’s and such. Whether you’re outside enjoying the cool weather, or inside around family and friends, this staple is sure to please and you may have all these ingredients on hand.

    You need a few ingredients to make these nice sandwiches! Celebrate Labor Day with these and I’m sure your crowd will love you for it! They are the perfect mix of sweet and savory!

    Ingredients:

    5 pack of Andouille Sausages

    Buttered Croissants

    Pimento Cheese (homemade preferred)

    Fresh Dill for garnish

    Directions:

    In a skillet, get a tablespoon of olive oil to a good temp—medium heat. Do a water test to make sure the oil is hot. Put sausages in the skillet. Turning occasionally.

    On a plate, cut your croissants lengthwise, and slather on your pimiento cheese on both pieces of bread.

    Take sausages off the heat after they have a good seer on them. Put them in your croissants.

    This recipe would make for the perfect appetizer or even the meal! You could cut them in half and make awesome football sandwiches!

    These pair really well with Brussels sprouts and you can see the recipe for that in my video on the Facebook page.

  • To-Die-For Pimiento Cheese

    Southern staples aren’t just for traditions, you can make them staples year ‘round with this fabulous southern dish! Honey I love a piece of toast slathered with butter and pimiento cheese! Whether you’re going to a party, going out on the boat, or just down right hungry: this is sure to be a staple in your refrigerator!

    Ingredients:

    ½ cup mayonnaise 

    1 cup grated Monterey Jack cheese 

    1 cup grated sharp cheddar cheese ½

    (8 oz) package cream cheese

    3 tablespoons diced pimentos

    ¼ teaspoon Creole seasoning  

    Freshly ground pepper , to taste 

    Kosher salt, to taste

    Directions:

    Add all the ingredients to a large bowl.

    Beat with an electric hand mixer or stir with a spoon until well mixed.

    Serve with club crackers, or on white bread!

  • Lemon Posset

    Taking the south to the English countryside y’all! This simple recipe is sure to give you the last bit of summer love you’ve been looking for! It only requires 3 ingredients and is super easy to make for your next get together! Even though I love southern cooking, my heart finds a way to envelop English/French cuisine. This dessert is something you’re gonna make all the time! Refreshingly delicious y’all!

    Ingredients:

    2 cups heavy cream

    2/3 cup of sugar

    1 cup of fresh lemon juice

    Directions:

    Spoon out your lemon halves. 5 lemons yield 10 halves. be sure not to break the skin of the lemons. Place the pulp into a bowl and remove seeds via a strainer or spoon them out.

    In a medium saucepan, bring heavy cream and sugar to a medium boil for about 5 minutes.

    Remove from heat.

    Add in lemon juice and pulp press down with a spoon and get most of the juice separated from the pulp if you can. I like a little pulp in mine.

    Add mixture to your lemon halves and refrigerate for around 2 hours.

    You are left with a creamy and delicious pudding like dessert that your party will love!

    Serve chilled!

    You can also opt to use ramekins. Although using the lemon halves has a better presentation!

  • Jenn’s Linguica Supper

    Oh so yummy y’all! My good friend, Jenn put me onto this recipe! It requires only 10 minutes of prep and 10 minutes to cook! Talk about quick and easy! When she introduced me to linguica, I had no idea what it was. During her frequent trips to Massachusetts, she brought some back for me to try! I fell in love with the flavor, and texture. Linguica is a Portuguese pork sausage! Talk about YUMMMMMY! I recently found out, you can find it at Costco! ☺️

    Ingredients:

    1 lb of Linguica

    1 tbsp olive oil

    1 tbsp Honey Teriyaki seasoning

    1 cup Feta cheese

    Brussels sprouts (optional)

    Directions:

    To a cast iron skillet, add olive oil and bring to a medium high temp. Do a water test to make sure the oil is hot! Add Linguica, and stir in Teriyaki sauce. Leave on medium heat until sausage has browned on both sides.

    Remove from pan and plate it up! Top with feta cheese! Y’all I’m telling you, this is an awesome quick meal for your family to enjoy!

    Pairings and Such

    You could pair this meal with Chardonnay, and some toasted French bread! It is so super yummy!

  • Blueberry Feta Flatbread

    When I want something with cheese and a little kick, this is my go-to! Beautiful colors and flavors explosion, creates a great tasting flatbread that is sure to please any gathering or family function. Perfect as part of a meal, an appetizer, or even a side dish. You can really spice up the party with this one of a kind southern dishes.

    Fix it Up Y’all

    Don’t like blueberries? Use blackberries! This is such a versatile recipe, you can use any jams you like or any fruit you like. Just don’t forget the cheese! The creamy texture of the ricotta and the saltiness of the feta absolutely make this dish.

    Get Ya Ingredients

    • 2 medium flatbreads
    • ½ cup blueberry preserves
    • 1 cup fresh blueberries
    • 1 cup crumbled feta cheese (8 ounces)
    • ¼ cup ricotta cheese
    • ¼ cup hot honey
    • Mint leaves for garnish

    Directions:

    • Preheat the oven to 400°F. I recommend spraying your baking sheet as the blueberry jam and burst blueberries might spill over during baking.
    • Place flatbreads on the baking sheet
    • Use a spoon to spread the blueberry preserves on the flatbread, leaving ½ inch of crust.
    • Sprinkle the feta cheese and ricotta over both of the flatbreads, then top with the whole blueberries. Tip:For best melty pockets, dollop the ricotta in little spoonfuls and sprinkle the feta evenly. It gives every bite a mix of flavors.
    • Toast the flatbread in the oven at 400°F for 10-12 minutes until the bread is lightly toasted and the cheese has melted.
    • Let the flatbread cool a bit before adding mint and hot honey—this keeps the herbs fresh and honey from sliding off.
    • Slice and serve.

    Dis n’ Dat

    Now you can always top with arugula for a good crunch or even be more versatile and top with your favorite savory vegetable.

    It’s so good y’all!

  • Chocolate Peanut Butter Pie

    With Fall right around the corner, my love for good peanut butter heightens. Chocolate is one of my favorite guilty pleasures! If you love those two things, you’re gonna love this recipe!

    It’s real simple y’all! this recipe doesn’t require a lot of work, just a little bit of time.

    If you know anything about southeastern Virginia, it’s the peanut capital of the world; and honey, do we love our peanut butter!

    Nanny used to make this pie all the time. I remember her bringing it to family get togethers and boy did she love Reese’s cups!

    Let’s Get Started Y’all!

    Ingredients:

    4 heaping tablespoons of peanut butter

    1 tablespoon Honey

    1 1/2 cup or rice crispy cereal

    2 pkgs chocolate pudding

    3 cups skim milk

    4 tablespoons of whipped topping

    1 Oreo or chocolate pie crust

    Directions:

    In a bowl, combine peanut butter and honey. Microwave on high for 20 seconds. Stir in cereal. Press into 9” chocolate pie shell and chill.

    Prepare pudding with milk according to the package directions. Spread over the pie and chill. Top with whipped topping and mini Reese’s cups. Optional: top off with caramel syrup!