The Soul Pan Kitchen

Author: Hunter Padgett

  • Anna’s Carrot Cake Oatmeal Crème Pies

    In my corporate job, my dear work friend Anna, shared this recipe with me. She knows I am not a fan of a lot of pumpkin flavors. So I tried this and I fell in love! This is great for a day in the kitchen in your own solitude.

    You’ll need quite a few ingredients for this recipe, but I promise you it will be so worth it once your grandkids take a bite! ❤️

    Ingredients:

    Cookies:

    • 2 sticks (16 tablespoons) butter, softened
    • 3/4 cup sugar
    • 3/4 cup brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 1/2 cups flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/2 cups rolled oats
    • 3/4 cup shredded carrot

    For the icing:

    • 8 oz cream cheese, softened
    • 1 stick (8 tablespoons) butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract

    Directions:

    For the cookies:

    1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
    2. Add in the flour, baking soda, salt, cinnamon and oats on low speed until combined and a cookie batter has formed. Gently mix in the shredded carrot until combined. Using a medium-sized cookie scoop, scoop the cookie batter out onto baking sheets, placing them a couple inches apart.
    3. Bake for 11-12 minutes, or until the cookies are slightly golden brown. Let the cookies cool slightly on the baking sheets before transferring them to a cooling rack to cool completely.

    For the icing:

    In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until a smooth frosting forms.Mix in the vanilla extract.

    Assembling:

    Once the cookies are completely cooled, flip half of the cookies over and evenly spread about a 1-2 tablespoons of the frosting on each bottom, stay away from the edges of the cookies. Top each frosted bottom with a cookie top and gently push together to form a frosted cookie sandwich. The frosting should be evenly at the sides and not spilling out. Enjoy!

    Y’all these are so yummy! You’ve gotta make them a part of your fall favorites—especially if you love carrot cake.

  • Grilled Barbecue Chicken Nachos

    There is so much to love about nachos. There is so much to love about barbecue. Why not pair the two this football season! This week is all about game day favorites! There are many variations of this online, but this is how I make it.

    You can add or take away if you don’t like a nice kick!

    Ingredients:

    • 4 cups shredded rotisserie chicken
    • 1 cup barbecue sauce
    • 1 12-ounce bag tortilla chips
    • 2 cups shredded cheddar cheese
    • 1 cup of Monterey Jack cheese
    • 1/2 cup pickled jalapeños
    • 2 tbsp creole seasoning
    • Sour cream, pico de gallo, sliced scallions, and sour cream, for topping

    Directions:

    Heat the shredded chicken with the barbecue sauce in a large skillet until hot and bubbling, about 10 minutes.

    Spread half of the tortilla chips in the bottom of a large disposable aluminum baking dish. Sprinkle with half of the chicken mixture, 1 cup shredded cheddar and ¼ cup pickled jalapeños. Repeat with the remaining chips, chicken, cheese, and jalapeños.

    Cover with foil and grill over medium-high heat until melted, about 10 minutes. Top with sour cream, pico de gallo, sliced scallions and chopped cilantro.

  • Piglets in a Blanket

    One of my favorites as a kid. I remember we had these during the holidays, birthday parties, baby showers. As I got older, we had them at tailgates!

    Tailgating comes with the season. Football is in full swing during the fall. This recipe is going to make a great addition to your beer and sliders!

    Place on a decorative platter and roll on!

    Ingredients:

    • 1 can crescent rolls (pre-made refrigerated crescent rolls)
    • 48 Lil Smokies sausages (or mini hot dogs)
    • condiments (ketchup mustard, etc.

    Directions:

    Heat oven to 375 °F. Line a baking sheet with parchment paper and set aside. 

    Separate dough into 8 triangles. Cut each hot dog in half crosswise. Place each hot dog half on the wide end of a dough triangle and roll up. Place the hot dog rolls 2 inches apart on the prepared baking sheet. 

    Bake for 12-15 minutes or until golden brown. Transfer rolls to a plate and let cool for 5 minutes. Serve with ketchup, mustard, honey mustard or ranch.

    Variations?

    You can also do this recipe with full size hot dogs. Cut your hot dogs in half and wrap into the crescent rolls!

    Kids love them so that definitely means you will to! You can take this appetizer from the party to the table using full size hot dogs.

    Simplicity

    This is one of the easiest most simple recipes! It literally takes all of 10 minutes to throw together—you may even have some of the ingredients in your fridge!

  • Cajun Red Beans & Rice

    Looking for a hearty rice dish with a kick? This authentic Louisiana red beans and rice is a budget-friendly recipe with incredible Cajun flavor. Andouille sausage joins garden-fresh vegetables, zesty spices, and long grain rice in this deliciously down-home recipe.

    I love to cook this up on a chilly fall day! In preparation for Fall, I’m bringing you all the recipes that will truly make a difference.

    How to Make Red Beans and Rice 

    This multifaceted Louisiana-style red beans and rice recipe is made easier by breaking down the prep into small steps. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect:

    Start by soaking your beans overnight, and dicing any vegetables beforehand.

    When you’re ready to begin, transfer the soaked beans to a large pot with water. Then, saute onions, bell peppers, garlic, and celery in an oiled skillet until a bit of color appears. Add the cooked vegetables, bay leaves, Cajun seasoning, and other spices to the beans.

    Bring the bean mixture to a boil before reducing the heat and allowing the ingredients to simmer for two to two and a half hours. Steam the rice during this time and set it aside. Add Andouille sausage to the beans and cook for an additional half-hour. After cooking, pour the spicy sausage and beans over rice, and enjoy a piping hot bowl of tender, meaty, and flavorful perfection.

    Red Beans vs. Kidney Beans 

    Red beans and kidney beans share a similar color, but they’re actually two different types of legumes. Red beans are small, rounded, and have a faintly nutty taste. Red kidney beans are larger in size, with thicker skin and a slightly richer hue.

    Both can be used to make an appetizing red beans and rice dish, but dried kidney beans may have to soak longer before cooking. Using dry beans in this recipe ensures that they retain their shape during cooking.

    How to Soak Beans 

    Dried beans should be soaked prior to cooking for easier digestion and faster cook time. There are two commonly used ways to soak beans: overnight or quick soak. The overnight method is incredibly simple — add beans to a large stockpot and cover them with twice their volume in water. Cover and let sit overnight.

    Quick soaking consists of bringing dried beans and water to a boil before removing them from heat and allowing the beans to sit for one to four hours (or until they’re easily squeezed).

    What to Serve With Red Beans and Rice 

    Red beans and rice is a versatile recipe that can act as a main or side dish. The big, hearty flavors pair well with foods like cornbread, collard greens, fried chicken.

    Ingredients:

    • 1 pound dry kidney beans
    • ¼ cup olive oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 stalks celery, chopped
    • 2 tablespoons minced garlic
    • 6 cups water
    • 2 bay leaves
    • 1 tablespoon dried parsley
    • 1 teaspoon dried thyme
    • 1 teaspoon Cajun seasoning
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon dried sage
    • 1 pound andouille sausage, sliced
    • 4 cups water
    • 2 cups long grain white rice

    Directions

    Rinse beans, and then soak in a large pot of water overnight. Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 ½ hours. Stir sausage into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

  • 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!