2-3 lbs. all purpose potatoes, peeled and rough diced 1 large yellow onion, peeled and diced 4 cups chicken stock 5-6 bacon slices, cooked and diced 4-5 tablespoons bacon fat 1/3 c. flour 1-12oz. can of evaporated milk, low-fat 1/2 cup low-fat sour cream 1 c. shredded cheddar cheese 1 tsp. salt & 1/2 tsp. pepper Chopped chives as garnish
1. Combine potatoes, onion, chopped bacon and chicken stock in crock pot and cook on high 3-4 hours.
2. On stove, heat the bacon fat until hot and stir in flour to make a roux. Stir constantly until it turns a nice light brown color. Add the evaporated milk and stir. It will thicken quickly!
3. Pour roux into crock pot, add sour cream and cheese and stir. If you want thicker soup, you can break up some of the potatoes before this step. Cook on high for 15 minutes to combine flavors.
4. Ladle and garnish with chopped chives, if desired.
Two chicken breast halves, cubed
1/4 cup oil
1-2 onions, rough diced
3 stalks of celery, rough dice
3 carrots, rough dice
1 cup of frozen peas
chicken broth, about 2 cups
2 pie crusts, pre-made is fine
1/3 cup or so flour
Step 1: Prepare chicken, celery, onion and carrots. Warm the oil in a pot or Dutch Oven over medium heat. Add the onions, celery and carrots and cook for a few minutes. Stirring. Add cubed chicken, stir and cook until chicken is fully cooked. Add frozen peas and mix.
2. Push contents of pot to side, leaving a well in center. Sprinkle the flour into the well to soak up liquid, stirring. Mix in ingredients outside the well. Slowly add the broth to mix the flour with the broth. This will make your gravy. Salt and pepper to taste.
3. Preheat oven to 400 degrees. Put crust on bottom of cast iron skillet, making sure the crust is all the way up the sides of the skillet. If your skillet is properly seasoned, you do not need to grease it. Fill the bottom crust with the filling and top with second crust. Pinch the edges to close the pie. Brush top with beaten egg and prick the dough with fork. Bake for 30 minutes and check crust. If browning too much, cover with foil on edges. Cook for 10-15 minutes more, but watch for burning!
Allow to rest and cool to easily remove the pie from the skillet.
You can make your own coleslaw in minutes, without preservatives or unnecessary ingredients. Very old school recipe that can be tweaked, of course, but this is the classic. Economical, delicious and filling! Great with BBQ pulled pork or as a side for chicken!
1/2 medium green cabbage
1 cup good quality mayo (handmade is best, will post a recipe)
4 tablespoons white sugar
1 lemon, juiced, about 3 tablespoons
2 tablespoons white vinegar
1/2 tsp salt
1 tsp pepper
Halve the cabbage and slice as if chopping an onion or shred with grater, if you prefer
Combine and set aside
In separate bowl, whisk together mayo, sugar, lemon juice, vinegar, salt and pepper until creamy. Drizzle over cabbage and carrots. Mix with spoon. Cover and chill so that flavors combine (at least 1 hour).
Recipe can be doubled and you can adjust the seasoning to taste.
This is simple to make and can be baked or fried or cooked in the air fryer!
8 oz. box of cream cheese
6 oz. can of pink crab
2 tsp. Worstershire sauce
1 tsp. soy sauce, light preferably
1/2 tsp. garlic powder
Minced green onion (optional)
package of wonton wrappers (in produce section)
Drain crab. Soften cream cheese and combine with crab and seasonings. Blend well.
Place a teaspoon size of the filling in the center of the wrapper and close. You can do them as triangles, crowns or pope hats (like tortellini), making sure to close the edges well. You can do that with a tiny bit of water or beaten egg white. Keep finished ones covered with a damp paper towel so they won’t dry out. Also cover your pile of wontons as you are working if you aren’t working fast. If they dry out they won’t close and may open with cooking.
You can cook these in several ways. Bake them at 425 degrees for 12-15 minutes, spraying lightly with cooking spray and turning.
You can also use an air fryer; coat lightly with spray to get crunchy edges. OR you can fry these the traditional way.
When frying in a deep fryer, don’t allow your oil to get too hot and cook them in batches. They will puff up as they cook.