Ingredients
3 chicken breasts, thawed or frozen
1 cup chopped carrots
1 cup chopped celery
1 medium onion, chopped (Green onion can be substituted)
Seasoning salt to taste
1 teaspoon pepper
1 teaspoon minced garlic (or garlic powder)
1 teaspoon of parsley
1 can of chicken broth
2 cans cream of chicken soup
1 can of buttermilk biscuits
water
Directions
1. Add carrots, celery, onion, chicken breasts, chicken broth, garlic, pepper, parsley and Seasoning Salt to a large pot.
2. Add enough water to JUST cover the ingredients, no more.
3. Bring to a boil, cover, and then simmer for 45 minutes.
4. Uncover and remove chicken breasts, set aside on a plate.
5. Stir in the cans of soup.
6. Let the mixture simmer uncovered while you tear the chicken breasts into bite sized pieces, drop them into the pot.
7. Tear biscuits into pieces and drop into pot so that they float on top.
8. Cook uncovered on medium heat for 10 minutes.
9. Cook covered on medium heat for 10 minutes.
10. Cool off and enjoy!
Very simple to make, this is one of my favorite recipes for pork. If you cook this correctly it will be so tender that you will not even need a knife to cut it, it will just fall apart when you touch it with your fork.
Ingredients
4 - 5 boneless pork chops
1 can of chicken broth
1 can cream of mushroom soup
2 tablespoons of butter
1 cup of uncooked rice
*Add spices to taste*
Onion powder
Pepper
Minced garlic
Seasoning salt
Directions
Put everything in your slow cooker except for the rice. Cook on high for about 4 hours. Add the rice, mix thoroughly and cook until rice is done.
I make this when we have people over for football games. I know we have a while to go before football season starts up, but you can make it for any occasion you want! It really can't get any more simple.
Ingredients
* 2 lbs Velveeta cheese
* 2 (15 ounce) cans chili
* Tortilla chips
Directions
Cube the Velveeta cheese and dump it in your slow cooker with the 2 cans of chili. Put your slow cooker on low and stir occasionally until completely melted and blended.
You can also add tomatoes and onions to this if you want
Ingredients
*Oil
*1 medium green pepper
*1 teaspoon minced garlic
*1/2 a medium onion
*1 tbsp of flour
*1 lb crawfish tailmeat
*2 (15 oz) jars of Alfredo sauce (I use Classico Sun Dried Tomato Alfredo)
*1/2 a cup parmesan cheese
*1 lb uncooked noodles
*Cajun seasoning to taste
Directions
Start cooking the noodles according to package directions.
Meanwhile, heat up some oil in a skillet, dice up your green pepper and onion and toss it in there with the garlic. Saute for about 5 minutes, then add your tbsp flour and saute for an additional 10 minutes until things look golden brown.
Add the crawfish tailmeat and cook thoroughly, add Cajun seasoning to taste.
Dump in the two jars of sauce and parmesean and heat until everything is nice and warm.
Combine the noodle and sauce mixtures. Add less noodles if you like it richer and creamier or more noodles if you think it is too rich and creamy.
Ingredients
*1.5 lbs of beef, cut into bite sized pieces or shredded
*1 - 2 tbsp creole seasoning ( as much as you think it needs)
*1 tsp onion powder
*1 tsp garlic powder
*1/2 tsp black pepper
*8 oz of shredded pepper jack cheese
*4 tbsp of crumbled feta cheese
*4 flour tortillas
*non-stick cooking spray
*sour cream
Directions
Add the beef, creole seasoning, onion powder, garlic powder and black pepper to a pan and cook fully.
Lay out your four tortillas and evenly divide the pepper jack cheese among them. Keep the ingredients on one half of the tortilla so that you can easily fold it later.
Sprinkle one tablespoon of feta on each tortilla, on top of the pepper jack.
Evenly divide the beef among the four tortillas, on top of the cheeses.
Spray a frying pan with non-stick cooking spray. Fold each tortilla in half and fry on medium-high heat, flipping until both sides are golden brown (about 2-3 minutes on each side).
Cut in half and serve with sour cream.
Ingredients
*12 Eggs, Hard boiled and Chilled.
*2 Green Onions, Finely Chopped
*1 Pickle, Finely Chopped
*1/2 tsp Celery Seed
*1 tbsp Pickle Juice
*2 tsp Cajun Seasoning
*Mayonnaise (add until you reach your desired consistency)
*Salt and Pepper
*Paprika
Directions
Peel the eggs, cut them in half, remove the yolk and place it in a seperate bowl.
To the yolk add the green onions, pickle, celery seed, cajun seasoning and pickle juice, blend well.
Add enough mayonnaise to reach your desired consistency and taste (should be smooth and thick).
Add salt + pepper to taste and blend.
With a spoon, add the mixture to the eggs where the yolk used to be.
Sprinkle with paprika.
Ingredients
*5 - 6 lb roast
*2 cans cream of chicken soup (You can use "cream of" whatever you want, I have used mushroom, celery, etc.)
*14 oz can of beef broth
*1 onion, quartered
*teaspoon of minced garlic
*pepper
*parsley
*oil
*seasoning salt to taste
Directions
Heat up some oil in a skillet and brown the roast on all sides.
Put the roast in your crock pot, surround it with the cream of chicken soups, the broth, the onion, pepper, parsley, seasoning salt and the garlic.
Cook on low for 8 hours.
**If you have any leftover meat, slice it, put it in a plastic airtight dish and cover with the excess gravy. This is a great midnight snack, straight from the fridge. Y'all enjoy!
This is a family favorite I created one evening when we first got our deep fryer. If you don't have a deep fryer, a skillet will work just fine.
Ingredients
3 chicken breasts
1 medium onion
1 teaspoon of garlic powder
2 tablespoons of season all
1 (1 oz) package of taco seasoning
1 (10.5 oz) can of cream of chicken soup
1 (8 oz) package of cream cheese
1 (8 oz) package of cheddar cheese
Flour tortillas (at least 8)
Toothpicks
Directions
*Put chicken breasts in a large pot, cover with water.
*Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
*Bring to a boil and then simmer until the chicken is completely cooked.
*Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
*To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
*Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.
I make this for every Thanksgiving and Christmas. I don't think you can go wrong with cheese and bacon in any situation.
Ingredients
* 5 medium potatoes
* 5 slices bacon
* 3 cups cheddar cheese (shredded)
* 1 teaspoon black pepper
* 1 tablespoon Season-All salt
* 2 tablespoons butter
* 2 tablespoons ranch dressing
Directions
Preheat your oven to 350.
Cook your bacon until extra crispy, crumble and set aside.
Peel and dice your potatoes, place in a large pot of boiling water and boil until soft.
Drain the potatoes and put them in a large bowl, add the ranch dressing, butter, black pepper and season all.
Get a potato masher or an electric mixer and blend until all the lumps are out of the potatoes.
Add the bacon pieces and 1 cup of cheddar cheese. Mix with a spoon until well blended.
Put everything in a casserole dish and top with the remaining 2 cups of cheese.
Bake at 350 until the cheese on top is melted.
And no that is not my ass.
I got this idea from Sonic Drive-In.
Ingredients
* 8 flour tortillas, burrito size
* 2 (15 ounce) cans chili
* 1 lb of shredded cheese
* Frito's (chili cheese or original)
* Onion (optional)
* Tomato (optional)
Directions
Preheat oven to 350.
Heat chili and then add desired amount of cheese and onions.
Stir until cheese is melted.
Scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomatoes you want, then roll up and place in a deep pan.
Bake for approximately 10 minutes. I like to put sour cream in mine after it's done baking.
You can also just skip the tortilla shells and layer everything in a casserole dish. This is how you make Frito Pie, which is pretty much sacred in our house.
