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.
When the Cricut Joy launched in mid-February, I embarked on what would become an almost daily live video series highlighting the Joy’s many features. These live videos, which happened on Facebook and were rebroadcast on YouTube, became quite popular, especially during the self isolation of Coronavirus. After a few more weeks of testing times, we settled on a schedule for the series and a name: Cricut Chat.
Cricut Chat is a daily live video show on Facebook, approximately 30 minutes long, and broadcasting Monday through Friday at 9am. We will also have a Cricut Date Night program on Saturday nights at 7pm, also on Facebook. You are welcome to join me and a bunch of other Cricut-crazy folks any day as we learn about all the wonderful things you can do with a Cricut.
Whenever possible, the program will be rebroadcast on YouTube and Facebook.
One area I left out of this programming is my blog. Since many people still come to visit my blog every day, I have decided to post a weekly summary of what was discussed in Cricut Chat and on Cricut Date Night.
Here are the videos from the first week of Cricut Chat:
Monday: SVG Cuts Umbrella Gift Bag
Tuesday: Lori Whitlock Pen Organizer
Wednesday: “M O M” Trifold Monogram Card from Cricut Design Space
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.