Ingredients 1 tablespoon bacon grease or oil 1 small onion, diced 2 pounds ground turkey (ground beef, pork or chicken work too) 3 teaspoons Lawry’s season salt 2 teaspoons Adobo seasoning 3 cups frozen mixed vegetables, cooked and drained 1 cup prepared gravy (I use Bisto onion gravy granules) 1-1/2 cups shredded cheddar cheese 4-5Continue reading “Shepherd’s Pie”
Author Archives: Jennie Oemig
Cheeseburger Soup
Ingredients 1 pound ground pork (or turkey or beef) 1 small onion, diced 2 large carrots, shredded 4 stalks celery, diced 1 teaspoon dried parsley flakes 1 teaspoon dried basil 4 tablespoons butter, divided 3 cups chicken broth 3 cups potatoes, peeled and diced 1/4 cup flour 8 ounces American cheese, cubed 1 cup shreddedContinue reading “Cheeseburger Soup”
Sourdough Fry Bread
Ingredients 300 grams sourdough discard 80 grams flour 1/2 teaspoon salt 1/2 teaspoon sugar Vegetable oil for frying and greasing hands Instructions Before making the fry bread, remove sourdough discard from refrigerator and allow to sit out at room temperature until bubbly and active. This could take anywhere from 4 to 8 hours. In aContinue reading “Sourdough Fry Bread”
French Onion Chicken
Ingredients 3 pounds (about 5-6 pieces) boneless, skinless chicken breasts 1/2 tablespoon black pepper 1 tablespoon Adobo seaoning 1 tablespoon garden vegetable seasoning 1 container (12 ounces) French onion dip 1-1/2 cups shredded monterey Jack cheese 1 container (7 ounces) crispy fried onions Instructions Preheat oven to 350 degrees and grease a 9-by-13-inch baking dishContinue reading “French Onion Chicken”
Buffalo Chicken Dip
Ingredients 2-1/2 cups seasoned, cooked and shredded chicken 1 block cream cheese, softened 1/2 cup Frank’s RedHot sauce 1/2 cup mayonnaise 3/4 cups shredded cheddar cheese, divided 1-1/2 tablespoons Ranch seasoning Instructions Preheat oven to 350 degrees. Add all of the ingredients (only 1/2 cup of cheese) to a large mixing bowl and stir untilContinue reading “Buffalo Chicken Dip”
Sourdough Popovers
Ingredients 1 cup milk 3 large eggs, at room temperature 1/2 cup active sourdough starter 3/4 teaspoon kosher salt 1 cup flour Instructions Place a cold popover or muffin pan in the oven and heat to 450 degree. Meanwhile, heat up the milk in a saucepan on the stove just until it begins to warm (you don’t want it hot). In a large bowl,Continue reading “Sourdough Popovers”
Pepper Jack Risotto
Ingredients 1 large bell pepper, diced 1/2 cup diced onion 1-1/2 tablespoons olive oil 1 tablespoon minced garlic 1 cup uncooked arborio rice 1 teaspoon ground coriander 1 teaspoon cumin 28-30 ounces vegetable broth 1 can Mexi-corn, drained 8 ounces pepper jack cheese, shredded Instructions In a large stock pot, sauté bell pepper and onion inContinue reading “Pepper Jack Risotto”
Homemade Tuna Helper
Ingredients 1 bag (12 ounces) wide egg noodles, cooked al dente and drained 1 tablespoon olive oil 1/2 cup onion, diced 2 tablespoons flour 2-3/4 cups milk 4 ounces cream cheese, softened 1 tablespoon dijon mustard 1 teaspoon umami mushroom seasoning 1/2 teaspoon Lawry’s season salt 1/2 teaspoon black pepper 1 cup frozen peas andContinue reading “Homemade Tuna Helper”
Cheesy Pull-Apart Crescents
Ingredients 2 packages (8 ounces each) crescent rolls 2 packages (5.5 ounces each) Boursin cheese 1-1/2 tablespoons butter, melted 1/2 teaspoon parsley 1/2 teaspoon marjoram 1/2 teaspoon chives 1/4 teaspoon thyme Instructions Heat oven to 375 degrees and line a large cookie sheet with parchment paper. Open the crescent roll cans and separate dough intoContinue reading “Cheesy Pull-Apart Crescents”
Chicken Crust Pizza
Ingredients 1 can (12.5 ounces) chunk chicken breast, drained 1 large egg 1/4 cup grated parmesan cheese 1/4 cup shredded Italian cheese 1/2 teaspoon Adobo seasoning 1/2 teaspoon Italian seasoning Pizza sauce and toppings of your choice Instructions Preheat oven to 425 degrees and line a pizza pan with parchment paper. In a medium bowl,Continue reading “Chicken Crust Pizza”
