by Joyce Wilkins Mc Lamb
Chicken Nuggets
1 large can or a pint of drained chicken.
One egg, and ½ cup Parmesan cheese.
Mix together and add whatever spices you'd like (I used Slap ya Mama) Form into “nuggets” and coat in pork skin crumbs for low carb or plain bread crumbs for not.
Bake in a air fryer on 350° for 20 minutes. Turn halfway through the 20 min. So good! I used pork skin crumbs
Bake in a air fryer on 350° for 20 minutes. Turn halfway through the 20 min. So good! I used pork skin crumbs
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Seven Pints Soup
Serves 6
Seven Pints Soup
Serves 6
INGREDIENTS
1 pint turkey chili with beans
1 pint potatoes
1 pint diced tomatoes
1 pint green beans
1 pint mixed vegetables (or frozen)
1 pint vegetable soup
1 pint sweet corn
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Open all cans and add to a large heavy-bottomed pot. Bring contents to a boil, then reduce heat and let simmer 20 minutes.
If to thick add broth or tomato juice to thin.
Season to taste with salt and pepper and serve. Enjoy!
Season to taste with salt and pepper and serve. Enjoy!
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Cherry Crumble
By Melanie Buys
½ c. butter softened
1 c. brown sugar
1 c. all-purpose flour
1 c. quick oats
1 Pint of cherry pie filling or whatever flavor you like.
By Melanie Buys
½ c. butter softened
1 c. brown sugar
1 c. all-purpose flour
1 c. quick oats
1 Pint of cherry pie filling or whatever flavor you like.
Directions
Mix first four ingredients together.
Use 1/2 of mixture as a pie crust, pack firm in a pie plate.
Add cherries on top of crust.
Sprinkle other 1/2 of mix on top.
Bake 30 minutes or until brown on top at 350 degrees.
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Easy Crostata
Any canned Jam (I used my (pint) Strawberry Jam and Mixed Berry) for a Crostata....use 1 pie Crust, spread jam to within 2" of edge. Fold edges up to look rustic. Brush crust with beaten egg, sprinkle with coarse sugar.
Bake 20 mins in preheated 375 degree oven. Serve with fresh whipped cream.
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Buffalo Chicken Patties
Ingredients
1 quart of canned chicken (drained)
3 eggs
4 stalks of celery Chopped
¼ cup of onion flakes or less
Bread Crumbs
Hot Sauce appr. ½ cup or less to your taste
Directions
Using a fork or fingers, break up the chicken in a bowl to tuna fish consistency. Then add the eggs, chopped celery and the onion flakes.
Mix that all up and then add your hot sauce (to taste).
Then I added plain bread crumbs and worked it with my hands till I was able to form patties, adding more bread crumbs when needed. I let them sit about 20 minutes for the onions to re-hydrate, then I fried them in butter till browned and heated through.
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Buffalo Chicken Tortilla Roll Ups
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Chicken Alfredo Casserole
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Rotel Chicken Dip
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Lazy Enchiladas
Lazy Enchiladas
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Paige's Chicken Salad
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Mexican Chicken Spaghetti
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Vegetable Beef Barley Soup
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Green Tortilla Chili
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Slow Cooker Taco Soup
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Sauerkraut Soup
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Corn Chowder
Easy Pasta Bake
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Crockpot Chicken and Dressing
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Chicken and Dumpling for 2
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Shark Salad
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Fajita's
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Split Pea Soup
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Easy Chicken Crescent Bake
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Cheesy Chicken Enchiladas
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One Pot Stroganoff
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Chicken and Rice Bake
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Venison or Beef and fried potatoes
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Quesadilla
Quesadilla
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Chicken and Biscuit
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Cowboy Beans
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BBQ Chicken Sandwich
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Chicken Tortilla Soup
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Potato Casserole
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Deconstructed Beef & Bean Burritos
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Mulled Apple Cider
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Taco Chili
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Beef Vegetable Soup
Here's an interesting recipe for using your home canned goods such as sauerkraut, carrots, potatoes and beans) NOT FOR CANNING!
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/ Medium
Serving: 8 large bowls of soup
Ingredients
1 Tbsp olive oil
8 oz bacon, chopped
1 stick celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium (1 lb) potatoes, peeled and sliced into ⅓" thick pieces
¼ cup quinoa, rinsed, optional
2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 (15 oz can) white beans
Salt, Pepper and Mrs. Dash seasoning, to taste.
Instructions
Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and saute until browned then remove with a slotted spoon and reserve.
Add finely chopped celery and onion. Saute until softened and golden (5 min).
Add sliced carrots, potatoes, ¼ cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added ½ tsp salt, ¼ tsp pepper and ½ tsp Mrs Dash). Serve with fresh crusty bread.
Here's an interesting recipe for using your home canned goods such as sauerkraut, carrots, potatoes and beans) NOT FOR CANNING!
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Chicken, Butternut Squash and White Bean Soup
Soups ~ Recipes to use your canned goods to prepare ~ no canning directions
Yield: 6-8 servings
2 tablespoons olive oil
1 medium yellow onion, diced (about 2 cups)
2 medium carrots, peeled and sliced into 1/4 inch pieces (about 2 cups)
3 stalks of celery, sliced into 1/4-inch pieces (about 2 cups; may include leaves)
1 cup diced leeks (optional), white and light green parts only
3 cups peeled butternut squash, cut into 1-inch cubes (may substitute canned or 1 (10-ounce) bag frozen; see notes)
5-6 cups low-sodium chicken broth1 15-ounce can cannellini beans (or other white bean of choice), rinsed and drained
1 pound cooked chicken breasts, diced or shredded (see notes)
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground sage
Kosher salt and freshly ground pepper
1 cup cream, half and half or coconut milk
Optional: 1 tablespoon cornstarch mixed with a couple tablespoons of the hot broth
Heat the oil in a large, heavy-bottomed pot over medium heat. Sauté the onions, celery, carrot, and optional leek until onions are soft, about 10 minutes. Stir in the thyme and sage.
Add the butternut squash and 5 cups of the broth. (If using frozen squash, do not add yet. Reserve the final cup of broth to adjust to your desired thickness at the end.)
Bring the mixture to a boil, and then reduce the heat to a gentle simmer. Cook until the carrots and butternut squash are just tender, about 10-15 minutes.
If using frozen squash, add now that the carrots are tender. Stir in the chicken, white beans, cream or coconut milk, and cook a few minutes more or until heated through. Add the remaining one cup of broth, if desired.
Meanwhile, in a small bowl, mix the optional cornstarch with a few tablespoons of the hot broth. Add to the soup, and stir to incorporate. This will thicken the soup slightly. Add salt and pepper to taste; precise amount will depend upon type of broth (see notes) and personal preference.
Notes
For an easy shortcut, you may substitute the fresh butternut squash with fresh canned or one (10-ounce) bag of frozen butternut squash. In this case, stir in the squash just before adding the chicken and beans as it will cook in 4-5 minutes.
An easy way to cook the chicken is to simmer in 6 cups of water for 15-20 minutes, or until just cooked through the middle. This may be done a day or two in advance. Cool, cover and refrigerate until ready to use. Additionally, you may substitute this cooking liquid for the chicken broth called for in the recipe.
When preparing the chicken this way, add approximately 2 teaspoons of kosher salt and 1/2 teaspoon pepper to match the flavor associated with an already seasoned broth or stock.
As a final option and shortcut, you may add the uncooked chicken along with the carrots, removing and shredding once it is cooked through. In this case, you may need to add a few extra minutes of cooking time until not only the carrots are tender but the chicken is thoroughly cooked.
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Cuban Black Bean Soup ~ not for canning
By Debra Duncan
Yield: 2+ quarts; about 8 servings
Hearty yet so healthy, this soup is a favorite in my family for its incredible flavor. I also love it for the ease of preparation as well as the leftovers, which improve with age. If the soup is finished cooking before dinner, I allow it sit at room temperature for up to two hours so the flavors meld and the soup thickens slightly. Then I turn the slow cooker or stove back on to rewarm when we are ready to eat.
Although the soup is delightful without a single garnish, it lends itself well to a smorgasbord of toppings if you wish. The bevy of options makes this a fun, casual meal when entertaining. A side of cornbread pairs quite well, too.
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1 pound dried black beans (not canned)
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1 ham hock (this is a meaty bone that has been smoked and adds exceptional flavor to the broth)
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2 medium onions, diced (no bigger than 8 ounces each; I often use one red, one yellow onion, but use what you have on hand)
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3 celery stalks, diced
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4 garlic cloves, minced
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1 jalapeño pepper, minced (I like to keep the seeds for a little heat, but you may remove; hot sauce or crushed red pepper may be substituted)
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3 tablespoons tomato paste (see notes)
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7 or 9 cups water, according to cooking method selected below
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1/4 cup dry sherry (the kind you could drink, not cooking sherry; see notes)
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Kosher salt and freshly ground pepper (I use approximately 1 1/2 teaspoons salt and 1 teaspoon of pepper)
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Optional garnishes: cooked rice, chopped cilantro, diced peppers, sliced scallions, Greek yogurt or sour cream, chopped hard-boiled eggs, lemon or lime wedges, hot sauce
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Soak the black beans. There are two good options: First, you may place the beans in a bowl and add water to cover by at least two inches. Cover and let stand overnight or up to 24 hours, refrigerating if the kitchen is very warm. Drain well and discard the soaking liquid. Alternatively, for a quick soak, pour boiling water over the beans to cover by two inches. Let stand for at least one hour or up to a few hours. Drain as with the first method.
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For a slow cooker method: Place the onions, celery, garlic, jalapeño, drained beans, ham hock, tomato paste, and 7 cups of water in the slow cooker. Do not add the sherry, salt, or pepper at this point. Cover and cook on low heat for 7-8 hours or until the beans are tender. You may instead cook on high heat for approximately half the time.
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For a stove top version: Heat a tablespoon or two of olive or vegetable oil in a large stockpot over medium heat. Sauté the onions, celery, and jalapeño until tender, about 5-7 minutes, adding the garlic in the last 30 seconds. Add 9 cups of water along with the drained beans, ham hock, and tomato paste, and bring to a boil. Immediately reduce the heat and simmer, partially covered, until the beans are tender, about two hours. (Test the beans after approximately 1 1/2 hours to check for doneness.)
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For both versions: When the beans are tender, remove the ham hock to a plate, and allow to cool for a few minutes. In the meantime, purée the bean mixture in a blender or with a handheld immersion blender. For ease, I like to use an immersion blender and keep the soup a little chunky. If you are using a blender and prefer not to completely purée the soup, blend half of the soup.
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Discard the ham bone and any fat, and dice or shred the meat. Return the meat to the slow cooker or pot along with the salt, pepper, and sherry. Cook for a few more minutes to heat through. At this point, if you prefer the soup to be thicker, you may simmer a few more minutes with the lid off. The soup will also thicken slightly as it sits.
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Serve with toppings of choice.
Notes
While I seldom use sherry, there are a few recipes to which it adds exceptional flavor. Sherry will keep for years, so there is no need to worry about spoilage if you purchase a bottle and use it infrequently.
A tube of tomato paste is perfect for recipes requiring a small quantity. If using a can, freeze the remaining paste in 1 tablespoon “globs” or in an ice cube tray for future, pre-measured use.
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Fried Green Tomatoes w/Parmesan
Yield: 6-8 servings
2 tablespoons olive oil
1 medium yellow onion, diced (about 2 cups)
2 medium carrots, peeled and sliced into 1/4 inch pieces (about 2 cups)
3 stalks of celery, sliced into 1/4-inch pieces (about 2 cups; may include leaves)
1 cup diced leeks (optional), white and light green parts only
3 cups peeled butternut squash, cut into 1-inch cubes (may substitute canned or 1 (10-ounce) bag frozen; see notes)
5-6 cups low-sodium chicken broth
1 15-ounce can cannellini beans (or other white bean of choice), rinsed and drained
1 pound cooked chicken breasts, diced or shredded (see notes)
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground sage
Kosher salt and freshly ground pepper
1 cup cream, half and half or coconut milk
Optional: 1 tablespoon cornstarch mixed with a couple tablespoons of the hot broth
Heat the oil in a large, heavy-bottomed pot over medium heat. Sauté the onions, celery, carrot, and optional leek until onions are soft, about 10 minutes. Stir in the thyme and sage.
Add the butternut squash and 5 cups of the broth. (If using frozen squash, do not add yet. Reserve the final cup of broth to adjust to your desired thickness at the end.)
Bring the mixture to a boil, and then reduce the heat to a gentle simmer. Cook until the carrots and butternut squash are just tender, about 10-15 minutes.
If using frozen squash, add now that the carrots are tender. Stir in the chicken, white beans, cream or coconut milk, and cook a few minutes more or until heated through. Add the remaining one cup of broth, if desired.
Meanwhile, in a small bowl, mix the optional cornstarch with a few tablespoons of the hot broth. Add to the soup, and stir to incorporate. This will thicken the soup slightly. Add salt and pepper to taste; precise amount will depend upon type of broth (see notes) and personal preference.
Notes
For an easy shortcut, you may substitute the fresh butternut squash with fresh canned or one (10-ounce) bag of frozen butternut squash. In this case, stir in the squash just before adding the chicken and beans as it will cook in 4-5 minutes.
An easy way to cook the chicken is to simmer in 6 cups of water for 15-20 minutes, or until just cooked through the middle. This may be done a day or two in advance. Cool, cover and refrigerate until ready to use. Additionally, you may substitute this cooking liquid for the chicken broth called for in the recipe.
When preparing the chicken this way, add approximately 2 teaspoons of kosher salt and 1/2 teaspoon pepper to match the flavor associated with an already seasoned broth or stock.
As a final option and shortcut, you may add the uncooked chicken along with the carrots, removing and shredding once it is cooked through. In this case, you may need to add a few extra minutes of cooking time until not only the carrots are tender but the chicken is thoroughly cooked.
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Cuban Black Bean Soup ~ not for canning
By Debra Duncan
Yield: 2+ quarts; about 8 servings
Hearty yet so healthy, this soup is a favorite in my family for its incredible flavor. I also love it for the ease of preparation as well as the leftovers, which improve with age. If the soup is finished cooking before dinner, I allow it sit at room temperature for up to two hours so the flavors meld and the soup thickens slightly. Then I turn the slow cooker or stove back on to rewarm when we are ready to eat.
Although the soup is delightful without a single garnish, it lends itself well to a smorgasbord of toppings if you wish. The bevy of options makes this a fun, casual meal when entertaining. A side of cornbread pairs quite well, too.
- 1 pound dried black beans (not canned)
- 1 ham hock (this is a meaty bone that has been smoked and adds exceptional flavor to the broth)
- 2 medium onions, diced (no bigger than 8 ounces each; I often use one red, one yellow onion, but use what you have on hand)
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, minced (I like to keep the seeds for a little heat, but you may remove; hot sauce or crushed red pepper may be substituted)
- 3 tablespoons tomato paste (see notes)
- 7 or 9 cups water, according to cooking method selected below
- 1/4 cup dry sherry (the kind you could drink, not cooking sherry; see notes)
- Kosher salt and freshly ground pepper (I use approximately 1 1/2 teaspoons salt and 1 teaspoon of pepper)
- Optional garnishes: cooked rice, chopped cilantro, diced peppers, sliced scallions, Greek yogurt or sour cream, chopped hard-boiled eggs, lemon or lime wedges, hot sauce
- Soak the black beans. There are two good options: First, you may place the beans in a bowl and add water to cover by at least two inches. Cover and let stand overnight or up to 24 hours, refrigerating if the kitchen is very warm. Drain well and discard the soaking liquid. Alternatively, for a quick soak, pour boiling water over the beans to cover by two inches. Let stand for at least one hour or up to a few hours. Drain as with the first method.
- For a slow cooker method: Place the onions, celery, garlic, jalapeño, drained beans, ham hock, tomato paste, and 7 cups of water in the slow cooker. Do not add the sherry, salt, or pepper at this point. Cover and cook on low heat for 7-8 hours or until the beans are tender. You may instead cook on high heat for approximately half the time.
- For a stove top version: Heat a tablespoon or two of olive or vegetable oil in a large stockpot over medium heat. Sauté the onions, celery, and jalapeño until tender, about 5-7 minutes, adding the garlic in the last 30 seconds. Add 9 cups of water along with the drained beans, ham hock, and tomato paste, and bring to a boil. Immediately reduce the heat and simmer, partially covered, until the beans are tender, about two hours. (Test the beans after approximately 1 1/2 hours to check for doneness.)
- For both versions: When the beans are tender, remove the ham hock to a plate, and allow to cool for a few minutes. In the meantime, purée the bean mixture in a blender or with a handheld immersion blender. For ease, I like to use an immersion blender and keep the soup a little chunky. If you are using a blender and prefer not to completely purée the soup, blend half of the soup.
- Discard the ham bone and any fat, and dice or shred the meat. Return the meat to the slow cooker or pot along with the salt, pepper, and sherry. Cook for a few more minutes to heat through. At this point, if you prefer the soup to be thicker, you may simmer a few more minutes with the lid off. The soup will also thicken slightly as it sits.
- Serve with toppings of choice.
Notes
While I seldom use sherry, there are a few recipes to which it adds exceptional flavor. Sherry will keep for years, so there is no need to worry about spoilage if you purchase a bottle and use it infrequently.
A tube of tomato paste is perfect for recipes requiring a small quantity. If using a can, freeze the remaining paste in 1 tablespoon “globs” or in an ice cube tray for future, pre-measured use.
Fried Green Tomatoes w/Parmesan
Ingredients
1 cup all-purpose flour
1 tsp. salt
1 Tbsp. dried basil
1/2 tsp
Black pepper
1 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs
1/2 cup corn meal
12-24 slices meaty tomatoes, sliced 1/2-inch thick
2 large eggs, lightly beaten
- 3 Tbsp. olive oil
Instructions
To prepare this recipe you will need 3 large bowls. In your first bowl combine flour, basil, salt and pepper. In the second mix the breadcrumbs, corn meal and Parmesan. In the last bowl mix the eggs. Dip the tomato slices in the flour and knock off any excess. Now dip them in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs and Parmesan. Place the finished slices on a cookie sheet and continue the process until all the tomatoes are breaded. In a frying pan heat the olive oil over a medium-high flame. Working with as many slices that will fit into the pan without crowding, cook the tomatoes 1 1/2 to 2 minutes on each side or until the breading turns a nice golden brown.
1 cup all-purpose flour
1 tsp. salt
1 Tbsp. dried basil
1/2 tsp
Black pepper
1 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs
1/2 cup corn meal
12-24 slices meaty tomatoes, sliced 1/2-inch thick
2 large eggs, lightly beaten
1 tsp. salt
1 Tbsp. dried basil
1/2 tsp
Black pepper
1 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs
1/2 cup corn meal
12-24 slices meaty tomatoes, sliced 1/2-inch thick
2 large eggs, lightly beaten
- 3 Tbsp. olive oil
Instructions
To prepare this recipe you will need 3 large bowls. In your first bowl combine flour, basil, salt and pepper. In the second mix the breadcrumbs, corn meal and Parmesan. In the last bowl mix the eggs. Dip the tomato slices in the flour and knock off any excess. Now dip them in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs and Parmesan. Place the finished slices on a cookie sheet and continue the process until all the tomatoes are breaded. In a frying pan heat the olive oil over a medium-high flame. Working with as many slices that will fit into the pan without crowding, cook the tomatoes 1 1/2 to 2 minutes on each side or until the breading turns a nice golden brown.
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