Cheddar Ham Chowder

Ingredients

  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 6 cups chicken broth or stock
  • 4-5 white potatoes, peeled and diced
  • 4 celery stalks, sliced
  • 4 medium carrots, peeled and sliced
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup flour
  • 3 cups whole milk
  • 1 bag (16 ounces) frozen sweet corn
  • 1 pound fully cooked ham (I used 2 8-ounce ham steaks), diced
  • 1 block (8 ounces) cheddar cheese, shredded
  • 1 teaspoon black pepper

Instructions

  1. In a large stock pot, sauté onions in oil.
  2. Pour in the chicken broth/stock and bring to a boil.
  3. Add in the potatoes, celery and carrots and return to a boil.
  4. Lower heat and simmer the soup for about 10 minutes or until potatoes are tender.
  5. Meanwhile, in a medium saucepan, melt the butter over medium heat.
  6. To the melted butter, add the flour, whisking and cooking for about 2 minutes.
  7. Gradually pour the milk into the butter and flour mixture, whisking periodically until a thick, bubbly sauce forms.
  8. Remove the milk mixture from the heat and whisk in the shredded cheese until smooth.
  9. Pour the cheese sauce into the stock pot with the broth and veggies, stirring until well combined.
  10. Add the corn to the pot and cook for a few minutes.
  11. Stir in the ham and cook for another five minutes until heated through.
  12. Season the soup with pepper and any other spices you desire.
  13. Serve hot with oyster crackers or bread.

Jennie’s Jambalaya

Ingredients

  • 1 small onion, diced
  • 1-1/2 tablespoons minced garlic
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1-1/2 tablespoons Creole seasoning, divided
  • 1/2 tablespoon paprika
  • 1/2 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 tablespoon cumin
  • 1 teaspoon Adobo seasoning
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 3 cups chicken broth
  • 3 bay leaves
  • 1 bell pepper, diced
  • 3 ribs of celery, sliced
  • 1 cup brown rice
  • 1/2 pound fresh cooked shrimp 
  • 6 ounces fully cooked Andouille sausage, sliced

Instructions

  1. Heat 2 tablespoons of oil in a medium pot or deep saucepan.
  2. Add the onions, garlic, cubed chicken breasts to the pot and sprinkle with 3/4 tablespoon Creole seasoning; cook for about 5 minutes.
  3. Season with paprikas, cayenne pepper, cumin and Adobo, and cook for an additional couple minutes.
  4. Add the diced tomatoes, broth and bay leaves and bring to a boil.
  5. In a small saucepan, sauté the bell pepper and celery in the remaining 2 tablespoons of oil until tender, then transfer to the saucepan containing the chicken.
  6. Add the rice, stir and return to a boil.
  7. Reduce heat to low, cover the saucepan and simmer for about 45 minutes.
  8. Remove the lid to check the rice. If it’s still too firm, cook longer.
  9. Meanwhile, in a small bowl, combine the shrimp and sausage and work the remaining 3/4 tablespoons of Creole seasoning into the meat.
  10. When the rice is tender, add the shrimp and sausage to the pot and cook covered for 5-10 minutes.
  11. Taste for seasoning and adjust as needed.
  12. Serve hot with a salad or steamed vegetables and bread of choice.

Frozen S’mores

Ingredients

  • 14 full graham cracker sheets, broken in half and divided
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 3 cups milk
  • 1 tub (8 ounces) Cool Whip, thawed and divided
  • 4 ounces cream cheese, softened
  • 1 jar (7.5 ounces) marshmallow fluff

Instructions

  1. Line a 9-by-13-inch baking dish with parchment paper, allowing some to hang over the edge for easy removal.
  2. Lay half the graham cracker pieces, evenly spaced, in the bottom of the prepared baking dish. You may need to break some of them in half again to fill all of the space.
  3. In a large bowl, whisk together the pudding mix and milk until smooth.
  4. Fold in 1/2 cup of Cool Whip to the pudding mixture.
  5. Carefully spread the pudding mix evenly over the top of the graham crackers.
  6. Cover the pan and chill for about an hour.
  7. In a medium bowl, beat the cream cheese and marshmallow creme until smooth.
  8. Fold in remaining Cool Whip.
  9. Spread the cream cheese mixture evenly over the chocolate pudding layer.
  10. Place the remaining graham crackers over the marshmallow fluff layer.
  11. Cover the pan again and freeze 6 hours, or until firm enough to cut.
  12. Grab onto the overhanging parchment paper and remove the dessert from the pan to a cutting board.
  13. Using the graham crackers as a guide, slice the layers into squares, trimming away any excess frozen filling to sample as you go.
  14. Place the cut pieces into a freezer bag or other freezer-safe container and store in the freezer.

The original recipe for these delightful dessert sandwiches can be found here.

Hoagie Dip

Ingredients

  • 1 pound deli meat (chicken, ham, turkey, salami), cut into bite-sized pieces
  • 5 ounces pepperoni slices, quartered
  • 8 ounces provolone slices, cut into bite-sized pieces
  • 1/2 red onion, diced
  • 1 small bell pepper (any color), diced
  • 1/2 cup mayonnaise
  • 1/4 cup Zesty Italian dressing
  • 2-1/2 cups iceberg lettuce (about 4-5 large leaves), chopped or torn
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine the meat, cheese, onion and bell pepper.
  2. In a small bowl, whisk together the mayonnaise and Italian dressing.
  3. Pour the dressing mixture over the meat and vegetables, and toss to combine.
  4. Fold in the lettuce until everything is coated with dressing.
  5. Taste the mixture and add salt and pepper, if desired.
  6. Cover and refrigerate for at least 2 hours before serving.
  7. Serve with sliced hoagie rolls (toasted, if you like) or French bread.

I found the original recipe for this dip, which is also great served in wrap form, on TikTok; the video I loosely followed can be viewed here.

Gnocchi & Bacon Soup

Ingredients

  • 16 ounces bacon, sliced
  • 1/2 medium onion, diced
  • 1 tablespoon minced garlic
  • 4-5 small carrots, peeled and sliced
  • 2 stalks celery, diced
  • 2 teaspoons Italian seasoning
  • 4 cups chicken broth
  • 1 package (16 ounces) shelf-stable gnocchi
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1-1/2 cups heavy cream
  • 1/3 cup grated parmesan
  • Salt and pepper, to taste

Instructions

  1. In a large stock pot, cook the bacon pieces until crispy.
  2. Remove the bacon pieces to a paper towel-lined plate or bowl, reserving about 2 tablespoons of bacon grease in the pot.
  3. To the bacon grease, add the onions, sautéing for about 5 minutes or until they are tender and translucent.
  4. Stir in the garlic and cook for about a minute until fragrant.
  5. Add in the carrots, celery and Italian seasoning, and cook for about 5 minutes.
  6. Pour in the chicken broth and bring the soup to a boil.
  7. Add in the gnocchi and return to a boil.
  8. Turn the heat down to medium-low and allow the soup to simmer for about 10-12 minutes, stirring occasionally.
  9. In a small bowl, combine the flour and milk, whisking until smooth.
  10. Add the heavy cream, along with the milk and flour mixture, to the soup and cook for about 3-5 minutes until thickened.
  11. Add in the cooked bacon and parmesan cheese and stir until the cheese is melted and smooth.
  12. Taste the soup and add salt, pepper or any other seasonings you desire.
  13. Serve hot with sliced French bread or oyster crackers.

I came across the original recipe for this flavorful and creamy soup on TikTok; the video can be found here.

Peperoncini Ranch Chicken

Ingredients

  • 4 boneless, skinless chicken breasts (about 3-4 pounds total)
  • 4 tablespoons (2 packets) ranch seasoning
  • 8 ounces shredded Monterey Jack cheese, divided
  • 1 jar (16 ounces) golden Greek peperoncini peppers, drained and sliced

Instructions

  1. Preheat the oven to 350 degrees and grease a large baking dish.
  2. Place the chicken breasts in the bottom of the greased baking pan.
  3. Sprinkle the ranch seasoning evenly over the chicken breasts; flip them over to get both sides if you like.
  4. Sprinkle about 5 ounces of shredded cheese over the breasts.
  5. Evenly distribute the sliced peppers over the cheese.
  6. Sprinkle the remaining cheese on top of the peppers.
  7. Bake the chicken in the oven and bake for about 45 minutes, or until the internal temperature of the breasts reaches 165 degrees.
  8. Serve hot with your favorite sides.

I came across the original recipe for this delicious and easy chicken on TikTok; the video can be found here.

Cheese Fried Pickles

Ingredients

  • 8 ounces shredded cheese, cheddar varieties work best (more if needed)
  • 12-24 pickle slices, dried with paper towel

Instructions

  1. Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
  2. Distribute half the shredded cheese into the bottom of the 12 muffin cups.
  3. Place one or two pickles on top of the cheese.
  4. Cover the pickles with the remaining cheese.
  5. Bake in the preheated oven for about 12-15 minutes.
  6. Allow to cool before removing from pan.
  7. For crispier cheese fried pickles, pop them in the air fryer at 400 degrees for another 5 minutes or so, flipping at least once.
  8. Serve with ranch dressing or your favorite dipping sauce.

The inspiration for these delicious snack-worthy pickles came from TikTok, with creators of all kinds sharing their results. Aly McDaniel (@thedowntownaly) is just one of them.

Hungarian Mushroom Soup

Ingredients

  • 1/2 cup (1 stick) butter
  • 2 large onions, diced
  • 1-1/2 tablespoons minced garlic
  • 2 pounds mushrooms, sliced
  • 4 teaspoons dill weed
  • 2 tablespoons paprika
  • 2 tablespoons soy sauce
  • 4 cups chicken broth
  • 2 cups milk
  • 6 tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 teaspoons lemon juice
  • 1 cup sour cream

Instructions

  1. In a large stock pot oven, melt butter over medium heat.
  2. Sauté onions in butter for about five minutes, until they are translucent.
  3. Add in the garlic and cook for another minute.
  4. Add the mushrooms and sauté about 8-10 minutes, until they have given up their moisture.
  5. Stir in dill, paprika, soy sauce and broth.
  6. Reduce heat to low, cover and simmer for 15 minutes.
  7. In a medium mixing bowl, whisk together the milk and flour.
  8. Pour the milk and flour mixture into the soup and stir well to blend.
  9. Simmer another 15 minutes, stirring occasionally.
  10. Add salt, pepper, lemon juice and sour cream, and stir well.
  11. Allow the soup to heat through over low heat for about 5 minutes before serving.

Roasted Fingerling Potatoes

Ingredients

  • 3 pounds fingerling potatoes, washed and halved lengthwise (don’t peel)
  • 3 tablespoons olive oil
  • 1/2 tablespoon Adobo seasoning
  • 1-1/2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram

Instructions

  1. Preheat oven to 400 degrees and line a rimmed 11-by-17-inch baking sheet with parchment paper.
  2. In a large bowl, combine the olive oil and seasonings.
  3. Add in the potatoes and toss to coat.
  4. Transfer the potatoes to the prepared baking sheet, cut side down.
  5. Bake the potatoes in the preheated oven for about 25 minutes.
  6. Flip the potatoes, and continue baking for another 20-30 minutes or until crisp and fork tender.
  7. Remove the potatoes from the oven and allow to cool slightly before serving alongside a steak or other protein.

Chicken Paprikas

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons flour, divided
  • 6 tablespoons butter, divided
  • 1 medium onion, diced
  • 1 tablespoon paprika
  • 1 tablespoon hot paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon salt
  • 1-1/2 cups chicken broth
  • 1 cup sour cream

Instructions

  1. Cut chicken thighs into bite-sized pieces (about 1 inch cubes), and dry with paper towels.
  2. Dust the chicken pieces with 2 tablespoons flour.
  3. In a large skillet, melt 4 tablespoons of butter.
  4. Add in the chicken, paprika, pepper and salt then sauté until the chicken is cooked through.
  5. Remove the chicken to a plate and tent loosely with foil.
  6. Add the remaining 2 tablespoons of butter to the pan and melt.
  7. Sauté the onions in the melted butter for about 4-5 minutes, or until translucent.
  8. Pour in the chicken broth and gently simmer the mixture over low heat for about 5 minutes.
  9. Stir in the remaining 2 tablespoons of flour and boil until the sauce has thickened.
  10. Return the chicken to the pan and add in the sour cream, stirring until well mixed and chicken is coated.
  11. Simmer the mixture for an additional 5 minutes to reheat chicken.
  12. Serve hot over rice or egg noodles.

The original recipe for this delicious dish can be found here.