9077 DAYS

9077 days but who is counting? First and foremost this blog of course is for writing right? Well lets talk about it.. Lets start from well what is one of the most important days of my life that was 9,115 days ago, March 11, 1995 a Saturday at exactly 4:15PM. I was so young and so scared but so in love, I gave birth to my beautiful daughter Destiny and wow what a life changing experience, and so worth every second. One of my greatest blessings and my lifesaver, my saving grace. Lets skip to 38 days later, April 18, 1995, and yes that is even hard for me to type. Spending the Tuesday at my moms with my baby girl, the second day of Spring break and two days after Easter, late afternoon with a knock on my moms door, two police officers standing there with my mom holding my daughter and the cop looks dead at me and says in words I will never forget “get the baby” .. Just a side note, Jump to 2020, right now and please imagine that right now it is almost midnight and I am trying to get this story out. Brandon was 8 years old and would have turned 9 on May 11, 1995. The cop says is your son Brandon Duckett?, My mom says yes kinda giggling with the following words, oh what did he do? The female officer stood there and looked us dead in the face expressionless and said I am sorry your son passed away, he drowned at Lake Tamarack and was pronounced dead upon arrival after multiple revival attempts. But oh wait, lets dig in a little deeper, we got a heartbeat back on him twice but we were unsuccessful at reviving him. Do you have someone who can go to the hospital to identify his body? Ok lets just stop right there, what in the world is going on? The world is moving in slow motion and every thing is so loud. The whole world is yelling right in your ear, and we are grabbing for each other again in slow motion and flooded with pain and confusion, I can tell you that to this day we are still experiencing it. A family destroyed, a family torn apart and when I say torn apart we are split at the seams and barely hanging on. A child who had cleaned his room to go to a friends. A child whose last words to me were do you have a dime? He said rolling his eyes, Kristi do you have a dime? All I need is a dime to make a dollar and I can get a Dr. Pepper.. He was an uncle for 38 days, he held her and he was so proud. Brandon Phillip Duckett was born May 11, 1986 and he left us April 18, 1995 about 14 hrs. before the Oklahoma bombings taking home many many children. The only peace we have as a family is that he had to go before them to welcome them home. I guess the importance of this post is not only for me to vent, to get it out, but to express the importance of loving. To love whole heartedly because there is no guarantee of another day, another minute. An hour ago I didn’t even know if I could write this post but here I am, crying and writing and letting it go. Every minute of every day I count how long he has been gone, I count it down to the second and sometimes I am angry, I am so mad I could scream to the top of my lungs, and somedays I just feel blessed to have been in his heart for his short time. Ya most of the time I am just really pissed off and over protective of my kids spouting like a crazy person about the importance of loving someone, But he was my bubba, our beebo, my love, heart and soul. A piece of me died at the bottom of that lake that day with him, I think a piece of all of us really, and nothing will ever bring it back. Thank You to everyone who follows me, I appreciate having a platform to write.

Fried Chicken Biscuits

Being from the south and now living in Colorado I have brought a little bit of southern food here with me. Its very hard to find a good chicken biscuit as it is not as popular out here as say as breakfast burrito, which is fine but hey I like what I like and if involves either friend chicken or biscuits count me in. This version is a simple way to get crispy juice chicken and a perfectly fluffy biscuit.

Lets start with the chicken prep

  • 3 chicken breast butterflied cut into 2 pieces and beaten until super thin or to your liking.
  • 2 cups buttermilk( or 2 cups of whole milk with 3 heaping tbsp. of distilled vinegar) which makes your own buttermilk
  • 3 heaping dashes of hotsauce

Once your chicken is cut and thinned out cut into the size you want for your biscuits put your buttermilk mixture into a gallon size storage bag and add chicken slowly as to not splash mixture, place in the refrigerator for a minimum of 3 hrs. or even overnight. If you do use the vinegar mixture just a few hours is best as the vinegar breaks down the chicken.

Now lets get started on those biscuits2 cups of all purpose flour

  • 1tsp. baking soda
  • 1tsp. granulated sugar
  • 2tsp. kosher salt
  • 1tbsp. baking powder
  • 1/2 cup or 1 stick of cold unsalted butter
  • 1 cup whole milk

Sift all the dry ingredients into a mixing bowl. Cut cold butter into piece and use a pastry cutter or fork to combine until it resembles course crumbs. Make a well in the middle and slowly add milk combining until just combined. Pour the mixture onto a lightly floured surface and knead until well combined, now flatten the mixture into a circle until about an inch thick now take and fold in half back over itself. Do this two more times for a total of three times. Now roll out one last time. Take a biscuit cutter the size you prefer( you can also use a glass) cut your biscuits straight down and do not twist. Just straight down, and place into a lightly buttered baking pan or a cast iron. Place your cut biscuits into that pan and place into a preheated 410 degree oven. Bake about 15-20 minutes or until golden.

Lets fry some chicken

  • 2 cups of all purpose flour
  • 1 cup of cornstarch
  • 1 tbsp. of garlic powder
  • 1 tbsp. of onion powder
  • 1 tbsp. Cajun seasoning such as Tony’s
  • 2 tbsp. dried parsley
  • 4-6 cups of peanut oil

Mix all of the dry seasonings in a shallow dish and take your chicken from the refrigerator and put the buttermilk mixture into a bowl. Take your chicken piece by piece and dip into the flour mixture, to the buttermilk mixture and repeat. Place on a baking sheet and let sit for about 15-20 minutes. Heat oil in a cast iron skillet filled about halfway up to about 350 degrees.Make sure to maintain as close to that temp as possible for even cooking on all chicken. Fry about 4-5 minutes per side or until golden brown. Place cooked chicken onto a wire rack over a baking sheet. It is important to cook a few pieces at a time, do not overcrowd the pan. Trust me it doesn’t work.

The temperature of the oil will drop as you first add chicken but watch and make sure you adjust the heat as needed to not let it go to low.

DECADENT CHOCOLATE CUPCAKES

Eat these beauties as soon as possible!!!! YUMMY

We will start with the cake first (in my opinion its the best part) I could it plain with no icing but that’s another story for another day…

  • 1 1/2 sticks or 3/4 cups salted butter melted plus Butter cooking spray
  • 1 1/4 of unsweetened cocoa powder plus a little extra reserved ( hang on for that part)
  • 2 cups of all purpose flour
  • 1 3/4cups of granulated sugar
  • 1/2 cups of brown sugar (light brown)
  • 2 tsp. baking soda
  • 1 heaping tsp. baking powder
  • 2 tsp. kosher salt
  • 4 large eggs slightly beaten at room temperature( I prefer organic large brown eggs)
  • 1 heaping cup of sour cream
  • 1 1/2 cups of water

Now lets get to the Delicious Frosting for all of you frosting lovers…

  • 2 sticks or 1 cups of unsalted butter softened
  • 3 1/2 cups of powdered sugar
  • 1/2 cups unsweetened cocoa powder
  • 2 tbsp. heavy cream or half and half
  • 1/2 tsp. vanilla
  • 1/2 tsp. kosher salt

Now lets get these babies mixed and baking

Preheat your oven to 350 degrees. Take your standard size cupcake pan and I like to use cupcake liners but you do not have to. Spray the empty pan with cooking butter spray put a liner in each hole and lightly spray again. Take a small amount of cocoa powder and lightly sprinkle it around the liners. (very lightly) Now normally something like this could be made in a stand mixer but trust me this is not one of those times. Take all of your dry ingredients, the cocoa, flour, sugars, baking soda, baking powder and salt and put in a mixing bowl and whisk until everything is broken up and fine. Make a little pit or well in your mixture and add your eggs which must be at room temp, if they are cold simply put them in warm water for a few, melted butter and sour cream plus the water. Slowly whisk everything until just combined, do not overmix. Use a large ice cream scoop and fill each cupcake hole with the mixture until about 3/4 full. Once all are filled put them in the oven and cook about 25 minutes or until a knife comes out clean. Allow to cool for about 15 minutes and then transfer to a wire rack and let finish cooling. Now for the frosting, take the softened butter put it into your stand mixer and beat until fluffy, now add a little at a time as to not create a cocoa dust cloud, add the cocoa, powdered sugar, cream, vanilla and salt. Mix until just combined but still fluffy and light. Once the cupcakes are completely cool decorate the cupcakes in any way you life, an offset spatula, a piping bag or just smeared on.. I prefer smeared as they never last long enough for anyone to care how the frosting looks.

NOW ENJOY!!!!

FORGIVENESS, LOVE AND SELF WORTH

As I sit here tonight I think about so many things and one of the reasons for starting this blog aside from food was to write and get down to the nitty gritty of this thing we call life. It is groundhog day, the Super Bowl just finished and what a Sunday. As my Sunday was unwinding to enjoy the Super Bowl I realized that despite the drama that people try to bring into your life, just stop, stop for a minute take a deep breath and look around. Take it all in because this moment will be the last time that you have THIS moment. In a matter of heart pounding chaos brought on by people who mean nothing I realized a few things. First and foremost I forgive and I will not let someone else’s faults bring me down. Next I turn my focus to me and my life and a moment of clarity came and in that moment I stopped to remind myself I am going to be a grandmother and WOW what a blessing, and my boys are home, both of them, laughing joking and they have friends over, my husband is laughing with all the boys and they are yelling at the t.v. sharing stories and playing with the dogs and my brother called me and we just talked, about nothing of any real value we just talked and then it hit me what a perfect day this is, what a blessing it is to just be apart of this, to be here in this moment. I have a bond with the people who mean the most to me and that is worth more than anything. I sit here tonight on this crazy chaotic Sunday feeling overwhelmed but not overwhelmed with life but with blessings and love. If we can just slow down for a moment and instead of complaining finding all the faults in our current situation put the good things first. Just say them out loud, yell to the top of your lungs, tell someone, tell yourself, write it down. Anything to put the good and positive before the bad, do not give the bad the power to control you. Remember that every night at midnight we are given a start over, a new day, a beginning and no one can take that from you. The past is the past and yes that includes yesterday, that includes 3 hours ago. You are worth it, you deserve it and you will get it.

Comforting Chicken Pot Pie with Jalapeno and Cheddar Biscuits

Let’s talk about perfect January comfort foods here, when you think of a cold wintry day in January and your wondering what to cook, what comes to mind? COMFORT FOOD. And trust me when I say that nothing is more comforting that warm buttery biscuits sitting atop a creamy mix of vegetables and chicken. So when you are at a loss for what to cook look no further. You will love how easy this is and without the hassle of making a pie crust and yes you could buy one but these biscuits are super easy and the perfect topping.

lets start with the ingredients for the pot pie

for the filling

  • 3 chicken breast cooked and shredded
  • 5 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 medium yellow onion diced
  • 4 carrots peeled and diced
  • 3 large celery stalks diced
  • 1/4 cup of all purpose flour
  • 1 tsp. dried rosemary
  • 2 sprigs of fresh thyme
  • 1 cup of whole milk
  • 1 cup heavy cream
  • 1/2 cup of white wine (dry)
  • salt and pepper to taste (about 1-2 tsps. each)

for the biscuits

  • 2 cups of all purpose flour
  • 1 tsp. granulated sugar
  • 2 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tbsp. baking powder
  • 1 large jalapeno
  • 1 cup shard cheddar shredded
  • 8 tbsp. cold unsalted butter cubed
  • 1 heaping cup of whole mile
  • 3 tbsp. salted mutter melted

now for the assembly

Cooking chicken quickly has come a long way from the traditional styles with the use of a pressure cooker, however, you can absolutely use either way for this recipe. Traditional way would be to add your chicken to a medium stockpot cover with water add salt and pepper and boil until chicken is tender and can be shredded. Once this step is completed you are ready to put this baby together. Preheat the oven to 400 degrees. In a 10-12 inch cast iron add 3 tbsp. of the unsalted butter and your onion, carrots and celery cook until just softened and translucent. Once done add the garlic and continue to cook about another minute then add your rosemary and thyme that you pull from the sprig ( hold the thyme at one end and take two fingers and pull down and the thyme will come off the sprig). Now sprinkle the 1/4 cup of flour over the mix stirring until the flour has coated all of the vegetables and has started to cook. Add your salt and pepper. Now add in the wine and the simmer about 10-15 minutes until cooked down slightly, now add your milk and cream and stir every few minutes until starting to thicken, then add in your chicken and drop the remaining 2 tbsp. butter on top of the mix. Now for the good part, for your biscuits put the dry ingredients into a sifter and sift all together into a large bowl. You will have some salt still in the sifter just flip it into the mix. Take your cold butter and put it into the dry mix, cut the butter into the dry mix until it resembles crumbs and the butter is all mixed in. (I use a pastry cutter for this step but a fork will work as well. Now take your jalapeno and grade the whole thing into the mix with the small side of a box grader or use a zester, add the shredded cheddar and mix into the dough. ( yes the whole jalapeno and no it will not be to hot) However, if you do not like jalapeno just omit it. Next make a well in the middle and slowly add your milk. Mix until a thick dough forms (you may have to add a little more flour and that is ok. Lightly flour a counter surface and put the dough out onto it. Knead the dough and fold 3 times over itself and roll out until the thickness you like for your biscuits. Now you can use a biscuit cutter or anything round to cut the size you prefer. Once cut place your biscuits with ease on top of your chicken mix. Lightly brush the tops of the biscuits with the melted butter. Place in the oven on a sheet pan just incase it boils over, and bake until the biscuit tops are nice and golden. As soon as the pot pie comes out of the oven brush with remaining butter. Let cool slightly and enjoy.

Comforting Chicken Pot Pie with Jalapeno and Cheddar Biscuits

HONEY WHISKEY STICKY BUNS

DELICIOUS

These delicious sticky buns have a mix of honey and whiskey and are perfect for breakfast, lunch dinner and anytime in between. This recipe is one that I put together after using a similar method to cinnamon rolls. The caramel mixture is also a perfect addition to the inside of your cinnamon rolls, with a cream cheese icing on top.

INGREDIENTS

lets start with the caramel base

  • 1 cup of packed brown sugar
  • 1 1/2 sticks salted softened butter
  • 1 large heaping tablespoon honey
  • 1 large heaping tablespoon whiskey-I used Jameson
  • 1 splash of vanilla
  • 1 1/2 cups of pecans or walnuts-chopped
  • large pinch of salt-I used kosher

onto the dough

  • 2 cups of milk-whole milk works best
  • 1/2 cup of oil preferably vegetable or canola oil
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons of active dry yeast-this is equal to one pack-I use instant yeast fast acting
  • 4 cups all purpose flour plus 1/2 cup
  • 1 heaping teaspoon of salt
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda

now with the sweet filling

  • 1/2 cup of melted butter-I used salted
  • 3/4 cup granulated sugar-you can use more if needed-just to taste
  • 3-4 tablespoons ground cinnamon-again to taste

Directions

Its important to note that these take time so make sure you have the time to assure they come out perfect.

Heat the milk, oil and sugar for the dough in a saucepan over low to medium heat (do not leave unattended or you will have a boiled over mess). Heat until really warm but not boiling. Take off the heat and let cool slightly.

Once cooled but still warm sprinkle the yeast and let sit for 1-2 minutes-do not stir. Next slowly add in the 4 cups flour a little at a time while stirring just until combined. Once its slightly mixed cover with a towel or saran wrap and put it to rest somewhere out of the way and draft free, such as a microwave. Let it rest for 1 hr. and a few extra minutes will not hurt.

Once the dough has rested add the baking powder, baking soda and salt plus the 1/2 cups of flour. Knead the dough in circles and form a slight ball put it back in the bowl and cover again and put in the refrigerator and chill for about 20 minutes.

While the dough is chilling take a 10 in cast iron that is seasoned, butter the cast iron and sprinkle the pecans on the bottom, in your stand mixer cream together the sugar, softened butter, honey and salt until creamy, once done slowly add the whiskey of your choosing as well as the vanilla. once combined scoop in over the pecans in large scoops.

Pre-heat your oven to 325 and put the cast iron with the mixture in and bake until the caramel is bubbly, foamy is good as it indicates the sugar has melted.

While baking take your dough from the fridge and lay onto a lightly floured surface. Roll the dough out into a large rectangle. I have made these so many times I just eyeball it but I am going to assume it would be around a 25-30×12. While rolled out brush the melted butter end to end and corner to corner, sprinkle with sugar the same way and the cinnamon on top of that. (Oooey Gooey Goodness) Starting at the left corner farthest from you slightly roll moving left to right until you have the dough into a long log, I tuck the ends under seal. Make sure the seam is down and then take a large knife and cut the dough into 16 equal rolls.

Take the cast iron from the oven and it is bubbly and hot and add the rolls tucking them in tight against each other. Cover the rolls with a towel and let sit about 25-30 minutes for the second proof.

NOW THE BEST PART

Put those babies in the oven that is still at 325 and let bake for about 40-45 minutes. You have to watch them and judge your oven.

Once baked pull them and let them sit in the cast iron for at least 10-15 minutes for the caramel to set, invert the rolls onto a plate or something that will hold them sufficiently..

ENJOY!!!

Caramel Base
2nd Proof of yummy goodness.

Sunday

Sunday, what a day, am I right? Sunday is the day that we take to unwind and recharge for the upcoming week. Sunday is also the day that we worship, eat and spend that little bit of extra time with the ones we love. Family, faith, love and food is the definition of Sunday. I am sure that a lot of you growing up and maybe even now knew that Sunday would mean a Sunday Supper at grandma’s, mom’s or even your house. We miss the ones who are not with us anymore and we share stories about them and ourselves, we don’t think about the Monday to come or stress about things we can’t change. We happily share our table, our food and even our mama’s sweet tea. Today is the day we are thankful for everything that we have and we have faith that we are exactly where we are supposed to be. I hope that everyone enjoys the Sunday they have and take the time to experience it all. I want to thank the people that are helping me along this new journey I am starting and I hope you all stick with me. I look forward to sharing more with you. Stay tuned today for one of my favorite Sunday recipes.

Kristi Estes

When I originally thought about starting a blog I honestly thought to myself how could you possibly have anything to say that mattered, I realized that this was the only thing that mattered. Sharing my thoughts, my writings, my recipes and well just my life. Writing has been a passion since as far back as I can remember, not only writing, but cooking, and yes of course eating. I am married to the one person I have loved since I was 15 years old and have three wonderful children, who are no longer little but still my littles, and yes that comes with every struggle you can imagine. My husband encourages me and my passions every single day and is my biggest fan. Ya I know get on with it, so here I want to share what my life is like, what it has been like, things I have learned and the food that has inspired me along the way. I hope that I can inspire you in some way and that joining along in my journey will give you the courage to try new things and experience every ounce this life has to offer.