JAMBALAYA

Ingredients:

2 bell peppers (yellow and green)

6 multi colored small sweet peppers

1 large onion

1 smoked sausage

3 cups uncooked rice

2 cans tomatoes

2 cups turkey or chicken broth

1/2 cup shredded turkey or chicken

1 cup water

1-2 tbs creole seasoning

1 tsp turmeric

1 tsp

1 tsp oregano

1 tbs paprika

2 tbs parsley

Cook rice as to directions on package. Set aside. Saute sausage until just brown on the edges. Set aside and in same pan saute onion, and peppers until tender. Mix together the rest of the ingredients and let simmer 1 hr stiring occaisionaly. You may need to add more chicken broth or water to get the consistency you would like. Beware of adding too much extra salt or pepper because creole seasoning is very salty and spicy so taste test often.

This was a huge hit and don't skimp on the chicken broth it makes a world of difference!

CHICKEN POT PIE

Filling:
2 tbs flour
2tbs butter or bacon grease
2+ cups milk
1 bag frozen mixed vegetable
3 chicken breasts
5 potatoes
1 onion
Assorted spices such as onion powder, garlic powder, garlic salt, salt, and cayenne pepper.

I made my own rue instead of using a canned soup such as cambells but you can really do either. If you use 1-2 cans of soup just omit the flour/butter.

If you decide to make a rue use equal amount flour to fat. You can use butter or bacon grease. Then add about 2 cups milk and bring to a boil constantly stirring until desired thickness is reached. Usually start with 2 tbs flour and 2 tbs butter.

Poach chicken breasts in water until done. In large pan mix all ingredients with your gravy/rue/soup. Pour into pie crusts and bake at 365' until crust is golden brown.



*Tip add a bit more gravy/liquid to your filling then you'd expect to use in your pie. If you put in a thick filling in the pie crust it will become too dry.







Crust Recipe:

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

HOMEMADE CHICKEN NOODLE SOUP

HOMEMADE CHICKEN NOODLE SOUP

Indredients:

2 potatoes peeled and diced
1 cup carrots diced
1 onion diced
2 cups egg noodles
1 can peas
3 chicken breasts
1 tbs vegetable oil
garlic powder
salt pepper to taste

In large pot bring water and chicken to boil and cook until done. Keep chicken broth on stove and dice chicken.
In large saucepan add vegetable oil and add all vegetable except peas and cook until tender. If vegetables start to stick add in 1 cup water. Add vegetables to large pot of chicken broth. Add peas and diced chicken. Season with garlic powder, salt, and pepper. Add in 2 cups egg noodles. Soup is ready when egg noodles are tender. Be careful not to over cook or noodles will become soggy.

*This recipe is one I made up with what vegetables I had available. Any vegetable can be replaced with something different. I also like adding in celery when I have it on hand. This recipe is just simple when you want something quick.

PASTA CARBONARA

PASTA CARBONARA

INGREDIENTS:

1 lb or regular sized package of spaghetti or fettuccine pasta
4-6 slices bacon
1 cup frozen peas
1 diced onion
4-6 crushed cloves garlic
3 egg yolks
1/4 cup milk
2 tbs butter
1 lb sliced chicken (optional)
pepper
garlic salt

DIRECTIONS:

Bring water to a boil and cook pasta as stated on package. In large saute pan, fry bacon until crispy. Remove bacon from pan. Add chicken to leftover bacon fat, with garlic salt and pepper. When chicken is almost done add in onion, garlic, peas, butter. Cook until peas are heated through and onion is translucent. Add in bacon (crushed). Set aside 1 cup pasta cooking water then drain pasta. In small bowl add egg yolks and milk. Whisk until mixed well then pour the pasta cooking water into the bowl to temper the eggs. Pour over drained pasta. Stir constantly for 1 minute then pour chicken mixture in with the pasta.
Serve and enjoy.

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

After having several restaurant versions, this is still my favorite.

*the only change I made was choosing a black bean & corn salsa and tostitos chips for the top

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese
make it
HEAT oven to 400°F.

CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.