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Ingredients
- 1 large yellow onion
- 1 cups ½chopped celery about 3 stalks
- 3 cups chopped russet potatoes
- 2 1/2 tablespoons flour
- 1/2 teaspoon Cajun seasoning or to taste
- 1 can chicken stock 15-oz.
- 3 bay leaves
- teaspoon ½pepper
- 1/2 teaspoon salt
- 16 oz. half and half
- 2 cups whole milk
- 1 15 oz. can creamed corn
- 1 pound crawfish tail meat
- Salt and pepper to taste
- Oyster crackers for serving optional
Servings:
Instructions
- Chop onion and slice celery. Rinse potatoes and then slice into chunks. I do not peel them, but that is personal preference. It’s important that the potatoes are uniform in size so they will cook evenly.
- In a large pot, heat the canola oil over medium heat. When hot, add the onion and cook for 3 minutes, then add the celery and cook another 3-5 minutes, until tender.
- Then add the flour and Cajun seasoning and stir for 2 minutes.
- Slowly add the chicken stock, stirring so that it thickens the flour. Once that mixture has combined and thickened, add remaining ingredients and cook for 20-25 minutes, until potatoes are fork-tender. You will need to stir frequently and keep your eye on this so it doesn’t burn or curdle.
- Adjust salt and pepper to taste. Serve with oyster crackers.
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This soup is amazing! I started off creating a rich sausage and mushroom soup, but the flavor was so similar to biscuits and gravy that I added a biscuit to the center and it was spectacular. The great thing is you can serve leftovers for breakfast.
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This soup is amazing! I started off creating a rich sausage and mushroom soup, but the flavor was so similar to biscuits and gravy that I added a biscuit to the center and it was spectacular. The great thing is you can serve leftovers for breakfast.
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Ingredients
- 1 pound sage breakfast sausage
- 1 large white onion
- 1 8 oz. package button or portabella mushrooms
- 3 tablespoons flour
- 2 cups chicken stock divided use
- 3 cups whole milk
- 3 bay leaves
- 1/4 teaspoon black pepper
- 1 8 oz. block cream cheese 8-oz.
- Cooked biscuits for serving
- Sliced green onions for garnish optional
Servings:
Instructions
- Chop the onion and slice the mushrooms, and set aside.
- In a large pot over medium heat, fry the breakfast sausage with onion and mushrooms until sausage is mostly cooked, but not completely. Then drain the fat and return it to the pot and add the flour. Stir for 2 minutes.
- Then add 1 cup of chicken stock. Stir for a few minutes to create a thick base then add remaining stock, milk, bay leaves and pepper. Stir until it thickens and is warm.
- Then add the cream cheese and stir until the cream cheese melts and is incorporated into the soup. It will take a few minutes to melt and get rid of lumps.
- Serve with a warm biscuit in the center garnished with chopped green onion or chives.
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Ingredients
- 1 pound ground chicken
- 2 tablespoons taco seasoning
- teaspoon ½cumin seed
- 1 10 oz. can red enchilada sauce
- 3 cups chicken broth
- 1 15 oz. can diced tomatoes
- 1 can hominy drained
- 1 cup of corn drained
- 1 can black beans optional
- 1 large onion chopped
- 1/3 cup chopped cilantro
- 4 soft corn tortillas torn into small pieces
- Tortilla chips sour cream and cheese for serving
Servings:
Instructions
- Turn the slow cooker to the 4-hour setting. First add the chicken and stir it together with taco seasoning and cumin to combine it with the spices.
- Then add remaining ingredients. Cover and cook for 4 hours.
- Serve with sour cream, shredded cheese and tortilla chips.
Recipe Notes
Note: If you cannot find soft tortilla shells, you can add 1/4 cup cornmeal to the soup. The tortillas basically dissolve into cornmeal. Tip: You can make this with ground beef, but if you do, add the entire packet of taco seasoning because beef has a stronger flavor and needs more seasoning. I would definitely add the beans if you use beef.
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Ingredients
- 1/2 medium rutabaga
- 1 parsnip chopped
- 2 carrots
- 2 stalks celery
- 3 cups ½sliced russet potatoes
- 1 teaspoon salt
- 1 cups ¾water
- 1 can chicken broth 15 oz.
- 2 bay leaves
- 2 cups shredded cheddar jack mix
- Pepper to taste
Servings:
Instructions
- Peel and chop the rutabaga. Slice parsnips, carrots and celery. Peel and slice russet potatoes. Add all the vegetables to a large pot, and then add the salt, water, chicken broth and bay leaves. Bring to a strong simmer and cook for 30 minutes or until vegetables are tender. Turn off the heat and let the mixture rest for 20 minutes or more.
- Remove bay leaves, then add soup (including broth) to a blender in batches. Do not load the blender more than two-thirds full because the mixture will be warm and steam will build up. Puree in batches and return to the pot. Add all the cheese, and reheat the soup until most of the cheese melts. Serve.
Recipe Notes
Tip: You can make this soup a day in advance and simply stir the cheese into the pureed soup, then reheat when it’s time to serve.
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Instructions
- Mix the frosting with the peanut butter as best you can in a 8x6 (approximate size) microwavable safe dish. Microwave 1 minute, stop and stir. If melts together and blends easily, just mix with fork and refrigerate. If not, stick back in microwave another minute. Mix well with fork, and put in refrigerator. After 1-2 hours, the fudge should be cooled and ready to cut and enjoy. Delicious.
Recipe Notes
If you like fudge with nuts, you will want to use the crunchy peanut butter.
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