Main Attractions

Red Beans in a Crockpot

-for my cousin Josh who always asks. This is not the "end all, be all" way to do this, and my NoLa friends may be shocked we don't add bell pepper and celery to ours. I just wasn't raised on it like that. Hope I do this classic justice.

1 bag red beans - use China Doll if it's available.

1 tsp garlic

1 medium yellow onion, chopped

Tony Chachere, salt and pepper to taste

1 lb Conecuh sausage (or similar smoked sausage), cut into slices about 1/2 inch thick

Rice, as needed

Optional: some people add sauteed bell pepper onion and celery (the southern Trinity). It's all in how you're raised in my opinion. I never added it to mine, and my Mom didn't either. It tastes great in NoLa when I eat it there, so maybe I'll try it one day.

Soak red beans overnight if possible. Change the water the next day and start your beans on low. Add onion, garlic and salt. Cook until tender for about 5 hours. Remove some beans and smoosh, then add the smooshed beans back in. This will thicken the bean liquid. Add water as necessary to your desired consistency. Add Conecuh, Tony's and more salt and pepper, to taste. NOTE: You can sear your sausage in a frying pan ahead of time, but that's entirely up to you. Cook for another few hours until the sausage is tender. Serve over cooked white rice (for this you can use your InstantPot!) and with a side of fluffy cornbread!

Rice in the InstantPot

1 cup rice

1 1/2 cup water

1 tbsp butter

salt to taste

Dump all in InstantPot. Set to Rice. --Easy Peasy

Busy Mom Chicken Pot Pie

-From my friend Johnnie, herself a super-busy mom.

2 cans cubed white meat chicken (or shredded rotisserie chicken breast)

1 can cream of chicken soup

½ c. milk

1 large can of Veg All (mixed veggies), drained

Cheese (optional)

1 can of crescent rolls or Crescent creations (crescent roll dough that has not been precut…rolls out flat for crust)

Preheat oven to temperature listed on crescent rolls. Mix all ingredients in a 9x13 baking dish. Bake for approximately 25 minutes or until bubbling hot. Remove from oven and top with crescent roll dough. If you use the actual crescent rolls, just lay them flat and fit the pieces together to cover the entire top. Bake until crescent rolls are golden brown on top. You will have to bake a few minutes longer so that the bottom of the crescent roll gets cooked all the way through.

Taco Soup

-From my friend, Shelby. A favorite of kids, parents and entire Boy Scout Dens! (BTW - perfect for camping)

1 can Rotel, undrained

1 can Black Beans, undrained

1 can Pinto Beans, undrained

1 can Corn, undrained

1 packet Taco Seasoning

1 packet Ranch Seasoning

1 lb ground beef, browned

2 cups water

Place tomatoes, beans, corn, beef and seasoning packets into crockpot. Add 2 cups of water and stir. Cover, cook on low for 8 hours. Serve with sour cream, chips and tortilla chips. Tip from Shelby: These go great with Fritos!

Poor Man's Meal

-Another of my Mom's recipes. I love this one!

1 lb ground beef, browned

1 can cream of mushroom soup

1 package instant potatoes or mashed potatoes prepared to your preference

2 cans corn, drained

2 cups mild shredded cheddar cheese

Preheat oven to 350. Combine beef and soup. In a casserole dish, layer beef and soup mixture, corn, potatoes and cheese. Bake until cheese is melted.

Quick and Easy Chicken Alfredo

-From my friend, Ashleigh

1 package Bowtie Noodles or Fettuccine

2 cans 16 oz Swanson Canned Chicken

1 can Hunt's Fire Roasted Diced Tomatoes in Garlic

2 jars Ragu Classic Alfredo Sauce

Boil pasta until cooked, drain. In another pot, bring chicken, tomatoes and Alfredo sauce to a slight boil, or whenever hot. Throw all the ingredients into one pot and mix together until well blended.

Sister Carrie's Chicken and Dumplings

-Cuz it's cold, and the people demanded it.

Water - about half a medium stockpot

Chicken - I use a rotisserie chicken from Costco, but you can also use boneless, skinless chicken breast, too.

1/2 to 1 stalk celery

1 can cream of mushroom soup

1 can cream of chicken soup or cream of celery soup

1/2 bag baby carrots, chopped (optional)

2-3 can butter tast'n biscuits

1 tsp minced garlic

salt and pepper to taste

Tony Chachere (optional) to taste

Fill a medium stockpot about halfway with water. If you want more soup, make sure you use more canned cream soup to accommodate.

Bring the water to a boil.

For chicken breast: Add to boiling water the boneless, skinless chicken breast. Cook until chicken is cooked through and remove from water. Shred with two forks. Return to water.

For rotisserie chicken: Add picked and shredded chicken to water.

Add carrots and celery and cook until veggies are soft. Stir in soups and let dissolve. Pinch off dime-sized bits of biscuits and add to pot. Try not to stir, just move the bits around if need-be. When done, lower the heat and cover. Let cook for about 10 more minutes. It will be very hot but enjoy!