Top 5 Kellie Pickler Songs and Recipes

Top 5 Kellie Pickler Songs and Recipes

Dutch Apple Crumb Pie


  • 3 cups flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup non-hydrogenated solid vegetable shortening, cut into 4 pieces, frozen
  • 6 tablespoons (or more) ice water


  • 5-7 assorted varieties tart apples, cut into 1/2-inch-thick wedges
  • 1/3 cup sugar
  • 2 1/2 tablespoons quick-cooking tapioca
  • 1 1/2 teaspoons finely grated lemon peel
  • 1/4 teaspoon salt
  • 1/8-1/4 teaspoon ground nutmeg
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into1/2-inch cubes


  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/4 cup (packed) brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Prepare crust:

  1. Blend flour, sugar, salt. Add butter and shortening; cut in to mixture until it resembles coarse meal. Add ice water and blend just until moist clumps form, adding more ice water as needed if dough is dry. Gather dough into ball.
  2. Spray 9” pie dish. Roll out dough onto lightly floured work surface to 12-13” round. Trim/shape overhang to 1/2 inch and shape. Refrigerate crust while preparing filling.

Prepare filling:

Position rack in center of oven and preheat to 425°F. Combine all apple wedges, sugar, tapioca, lemon peel, salt, and nutmeg in large bowl. Toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.

Prepare Topping

  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Put it Together!

  1. Sprinkle 1-1/2 tablespoons graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly to center. Spread topping evenly. Sprinkle with choice of grape nuts, uncooked oatmeal or nuts.
  2. Place pie on rimmed baking sheet. Bake15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden, apples are tender when pierced, and juices are bubbling thickly. Bake about 45 minutes longer. Cover crust edges with foil if crust is browning too quickly. ENJOY!


Cracker Crust Chicken with Roasted Lemon Rosemary Sauce

Make a delicious Cracker Crusted Chicken with Roasted Lemon Rosemary Sauce just like the Hillbilly Supper Club as seen on I Love Kellie Pickler.

Serves 8Hint from the cook:
This method of roasting the lemons makes for a rich flavor and removes a bit of the acidity.
Taste sauce and if it is still too acidic try stirring in a little butter. This dish goes well
with mashed potatoes, risotto, white or wild rice or your favorite pasta along with fresh steamed pole beans or asparagus.

8 chicken breasts,
2 tablespoon of butter,
2 tablespoons of extra virgin olive oil,
2 rolls of crackers
2 tablespoons of fresh italian or flat leaf parsley chopped,
2 cloves fresh garlic finely chopped,
3 lemons,
1/2 cup dry white wine (try pinot grigio or orvieto),
1 egg beaten,
1/2 cup buttermilk,
Kosher salt,
Fresh cracked pepper,
Fresh rosemary leaves removed from stems and finely chopped .


Butterfly chicken breasts.
With a sharp knife, make an incision in side of each of chicken breasts – but not all the way through.
Unfold and lay flat between two sheets of plastic wrap. With a mallet, gently hammer meat to flatten and tenderize.
while paying careful attention not to over do it.

Place flattened, butterflied chicken breasts on a plate and set aside.

Preheat broiler to high.
Slice both ends off of lemons and cut in half crosswise.
Set lemons fruit side up on a baking dish and brush tops with olive oil and salt and pepper.
Place under broiler heat for 8 – 10 minutes (use oven light to monitor to make sure doesn’t burn as different ovens vary).
Remove and let cool. Once lemons have cooled, squeeze juice into a bowl using a colander or a sieve to filter out seeds.

Adjust oven to Bake setting at 400.
Empty two rolls of Ritz crackers into a food processor and pulse to crumbs.
Place cracker crumbs in a wide bowl for dredging.
In another bowl whisk together buttermilk and egg.
Drizzle 2 tablespoons of olive oil in an iron skillet (or a regular skillet will do) and bring to to medium heat.
Dredge chicken breast in egg wash mixture then cracker crumbs then place in skillet.
Do not over crowd skillet even if you have to cook one at a time. Seer until golden brown on both sides but not cooked all the way through… about 2 1/2 minutes per side.
Place chicken on a flat baking sheet layered with parchment paper.
Repeat process (adding more oil as necessary) until all of chicken is on baking dish.
Place in 400 degree oven for about 8 minutes. Remove and let rest with loose sheet of tin foil over top.

While chicken is in oven prepare sauce, heat butter in same skillet on medium high heat… scrape brown bits from chicken off of bottom of pan with a wooden spoon but leave in… (there is a lot of concentrated flavor there)
Add garlic and rosemary and sauté for 30 seconds then add reserved lemon juice, white wine parsley and capers.
Add salt and pepper to taste and simmer for 5 minutes then reduce to low.

Plate chicken and spoon sauce over top.

© Ken Johnson Hillbilly Supper Club 2015

Smoked Duck with Cherry Balsamic Glaze

Serves 10

10 – 6 oz. duck breast
2 tbs. fresh thyme
2 tbs. fresh rosemary
Salt and pepper to taste.
1 gallon of water
6.5 oz. kosher salt
6.5 oz. brown sugar
2 lemons
1 orange
10 cloves of garlic
1 small handful of black peppercorn
2 bay leaves

Bring all ingredients to a boil in a large sauce pan. Cool completely.
Place duck breast in brine and allow to rest in fridge for 24 hours.

Remove duck from brine and pat dry.
Season with salt, pepper, thyme and rosemary.
Smoke duck at 200 to 225 degrees for 6 hours.
Check internal temperature. It should be 165 degrees. If necessary, bring to temperature in the oven.

Sear duck breast fat side down over high heat in cast iron skillet until golden brown.
Remove from heat. Rest briefly. Slice and top with cherry balsamic glaze.

Cherry Balsamic Glaze
4 cloves garlic, minced
1 tbs. shallots, minced
2 green onions, thinly sliced
4 oz. white wine
2 cups cherries, pitted and chopped
½ cup balsamic vinegar
Salt and pepper to taste.
1 tbs. white sugar (optional)
1 tbs. olive oil

Heat oil in a medium saucepan. Sauté garlic and shallots until tender. Add green onions. Sauté for two minutes. Add cherries. Sauté for two minutes. Deglaze the pan with white wine. Allow alcohol to cook off. Add balsamic vinegar. Stirring periodically, bring to a boil and reduce to a simmer. Allow mixture to reduce until the sauce coats the back of a spoon. Add sugar as desired to even out tartness.

Sweet Heat Peach Cobbler

For Peaches:
½ cup cinnamon whiskey
¼ cup white sugar
¼ cup brown sugar
pinch of cinnamon
pinch of nutmeg
2 ½ tbs. cornstarch
1 tbs. bacon fat (omit from marinade)

Mix ingredients together. Coat peaches evenly and allow to marinate for at least 30 minutes and up to two hours.

For Biscuit Topping:
1 ½ cups flour
2 tsp. baking powder
½ tsp. kosher salt
¼ tsp. nutmeg
1 cup unsalted butter, grated cold
3/4 cup heavy cream

Mix dry ingredients in a large bowl. With a pastry cutter or fork, cut in cold grated butter until mixture is course. Fold in heavy cream. Mix until a dough ball forms. Do not over mix as it will create a dense topping.

In a 12-inch cast iron pan, heat 1 tbs. of bacon fat. Sauté peaches with their marinade for 5 to 10 minutes stirring frequently. Remove from heat. Cover peaches in topping. We recommend placing one spoonful of biscuit dough at a time, leaving space between each drop biscuit.

Brush with heavy cream and dust with white sugar. Bake at 375 for 45 minutes until golden brown.

Pan Seared Sea Scallops with Okra and Tomatoes

Serves 8

16 Fresh Wild Sea Scallops (adductor muscles removed),
Kosher Salt,
1 tablespoon unsalted butter,
1 tablespoon vegetable oil,
1 lb of fresh okra,
1 pint of cherry tomatoes,
1 shallot sliced,
1/2 medium sweet onion,
2 cloves of garlic chopped,
1/2 cup dry white wine,
1/2 teaspoon of herbs de Provence,
1/4 cup extra virgin olive oil,
1/4 tsp fresh cracked pepper,
1/4 tsp Kosher salt,
1 pat of butter.


Preheat oven to 400 degrees.

Lightly apply Kosher salt to both sides of DRY scallops and set aside.
Cut okra and onion into 1 or 2 inch pieces and combine in a mixing bowl with tomatoes,
extra virgin olive oil, herbs de provence, 1/4 tsp fresh cracked pepper and 1/4 tsp Kosher salt.
Toss together to coat evenly with oil and herbs.
Pour onto a shallow, parchment paper covered baking pan and bake… set timer for 30 minutes.

With 15 minutes left on timer heat iron (or regular) skillet to medium high heat with 1 tablespoon unsalted butter and 1 tablespoon vegetable oil. Make sure to evenly coat bottom of skillet. With tongs, place scallops one at a time in skillet. DO NOT TOUCH them for two minutes. Otherwise you won’t get that golden brown crust. After that turn for two more minutes then remove to a plate to rest and loosely cover with a piece of tin foil just set on top of it. Do in batches of five or six at a time so as not to over crowd the pot, otherwise you will steam them instead of searing them. It’s important not to over cook them or they will be rubbery. They should still be a bit translucent in the center. Remember they will continue to cook a bit once you remove them.

In same skillet, add a pat of butter and saute garlic and shallot for 30 seconds.
Add white wine to deglaze the pan. Use spatula to scrape and stir in all the flavorful brown bits from the bottom of the pan. Reduce heat to low.

When the timer goes off, carefully remove okra and tomatoes and transfer to skillet with white wine sauce. Pour in scallops with any juices that have accumulated on plate.
Remove from heat and gently mix all ingredients together.
Pour into a serving bowl and serve hot.

© Ken Johnson Hillbilly Supper Club 2015



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