Search Recipes
Ingredients
- 3 eggs beaten
- 2 slices bread cubed
- 1 12 oz canned chicken drain
- 1 15 oz canned corn drain
- 1 15 oz canned pinto bens drain / rinse
- 1 5 oz can ham mashed
- 1/2 cup cheddar cheese set aside for garnish
- 2 tbl light oil
- 2 tbl brown sugar
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp red pepper
- 1/2 tsp onion powder
Servings:
Instructions
- soak cubed bread in beaten eggs mix ingredients and press into a greased 9 x 13 pan bake at 350 degrees for 40 minutes garnish with remaining cheddar cheese and fresh pico de gallo.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 1 pound pre-cooked froozen shrimp
- 3 cups water
- 1 cup whipping cream
- 1/4 cup butter
- 1 teaspoon salt
- 1 cup quick cook grits
- 1 cup chredded extra-sharp Cheddar cheese
- 2 garlic cloves minced
Servings:
Instructions
- Thaw shrimp. In a large saucepan, bring 3 cups of water, cream, butter and salt to a boil. Reduce heat to medium and whisk in grits. Cook 7-8 minutes, whisking constantly, till mixture is smooth. Stir in the shrimp, cheese, and garlic. Cook 1-2 minutes.
Recipe Notes
I got this recipe from a friend who served it at her daughter's wedding supper.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 4 cups reduced-sodium chicken broth
- 2 cups portobello mushrooms sliced
- 2 green onions sliced (plus more for garnish)
- 6 ounces raw shrimp peeled and deveined
- 1 tablespoon fresh grated ginger or ginger paste
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 1/2 teaspoons sesame oil
- 3 teaspoons rice vinegar or apple cider vinegar
- 2 tablespoons cornstarch
- 3 tablespoons hot water
- 1 tablespoon sweet chili dipping sauce
- 1/2 cup firm tofu diced
- 1 cup cooked chicken shredded
- 1 large egg
- black pepper
- cilantro optional
Servings: servings
Instructions
- In a large pot, heat the broth over medium-high heat. When the broth begins to boil, add the mushrooms, onions, shrimp, ginger, soy sauce, sesame oil and vinegar.
- Reduce heat to a gentle boil and cook for 10 minutes.
- In a small bowl, stir together cornstarch and hot water.
- Add cornstarch mixture to soup, stirring until it thickens.
- Stir in chili sauce, tofu and shredded chicken. Cook another 5 minutes. Turn off heat.
- In a small bowl, whisk the egg. Using a fork, drop swirls of the egg into hot soup. (Do this a little at a time and you will end up with beautiful ribbons of egg in the soup.)
- Add pepper to taste.
- Garnish with green onion and cilantro and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 8 slices of bacon chopped
- 2 stalks celery chopped
- 1 medium yellow onion chopped
- 1 tablespoon flour
- 1 cup diced red potatoes
- 1 1/2 cups chicken broth
- 1 1/2 cans creamed corn 14.5-ounce
- 1 cup heavy whipping cream
- salt and pepper
Servings:
Instructions
- Cook bacon in a large, heavy-bottom pot. When bacon is halfway cooked, add celery and onion and cook 5 minutes.
- Add flour and cook 3 minutes, stirring often.
- Add potatoes and chicken broth, stirring to incorporate any brown bits from bottom of the pan. Bring mixture to a boil and cook for 10 minutes or until potatoes are fork-tender.
- Reduce heat to medium-low.
- Add corn to the soup and stir.
- Slowly stir in heavy cream.
- Add salt and pepper to taste and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 6 leeks white parts only (see note)
- 4 tablespoons butter
- Salt and pepper to taste
- 3 bay leaves
- 1 1/2 pounds small red potatoes
- 4 cups chicken stock
- Heavy whipping cream to garnish
Servings: servings
Instructions
- Cut the white parts of leeks in half horizontally, and place in a bowl of water and shake. Allow to rest for 10 minutes to remove dirt. Slice the leeks like you would an onion.
- Over medium-high heat, melt butter in a large pot. Add leeks and cook for 5 minutes.
- Add salt and pepper. Add bay leaves, potatoes and chicken stock. Cook for 20 minutes or until potatoes are tender.
- Smash potatoes with a masher to thicken soup. Discard bay leaves.
- Spoon soup into bowls, adding a dollop of heavy cream to each.
Recipe Notes
Note: You will not use the green parts of the leeks for this recipe, but freeze and save them for later. The green parts are great to add when making chicken stock.
Share this Recipe
Powered byWP Ultimate Recipe
*Please send us your original recipes, developed by you or family members. Please do not send recipes copied from other sources, such as a book or magazine. Those recipes chosen for print in Arkansas Living magazine will receive a set Arkansas Living measuring cups!
Arkansas Living Magazine is not responsible for the origin of reader submitted recipes. Recipes used with permission of source will be noted.