2 chicken leg quarters, cooked & shredded

2 celery ribs, diced

1⁄2 onion, diced

2 tbsp parsley

1/2 tsp chicken bullion

1 tsp seasoning salt

1 tsp garlic powder

1 tsp pepper

1 tbsp sriracha

baby carrots, sliced

4 C chicken broth

1 C milk

1⁄3 C white wine

12oz egg noodles, thin spaghetti or penne

Bring all to a boil till let simmer till desired thickness & noodle texture. 

2 chicken leg quarters, cooked & shredded

2 celery ribs, diced

1⁄2 onion, diced

2 tbsp parsley

1/2 tsp chicken bullion

1 tsp seasoning salt

1 tsp garlic powder

1 tsp pepper

1 tbsp sriracha

baby carrots, sliced

4 C chicken broth

1 C milk

1⁄3 C white wine

14 oz cream of mushroom soup

• Dumplings

2 C flour.

1/4 C butter

3 tsp baking powder

1/2 tsp salt

1 egg

1/2 tbsp oil

Milk to form

1. Mix soup ingredients and bring to a boil. 

Dumplings:

2. Mix dumpling ingredients together. Roll out flat. Cut into small squares.

3. Lower heat and drop small squares of dough into water one by one. Do not stir for at least 10 minutes to avoid breaking dumplings. 

4. Continue to cook low, stiring often to avoid bottom burning, till desired thickness. 

4 C chicken broth

12 oz can Cream of Chicken soup

8 oz cream cheese

1 bag hash browns, frozen

1/4 C onion, diced

1 stalk celery, diced

2 C Sharp Cheddar cheese

1/2 C bacon, cooked crisp & crumbled

1 tbsp dried chives

Salt, pepper, & Cavender's Greek seasoning to taste

1. Put all into a crock pot and cook on high for 3.5 hours.

2. You can serve immediately, but it tastes way better the next day. Top with added cheese, bacon, or sour cream if desired. 

1/2 tbsp olive oil

3 chicken fillets, chopped

1⁄2 C onion, diced

2 garlic clove, pressed, to taste

4 C chicken broth

8 tortillas, shredded

2 C water

2 C enchilada sauce (recipe below)

2-3 C cheese, shredded

1 tsp salt, to taste

1 tsp chili powder

1 tsp cumin

Enchilada Sauce

2C chicken broth

1/2 tsp oregano

1/2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1 1/2 tsp salt

1/2 tsp cayenne pepper

2 tbsp chili powder

1. Add all enchilada sauce ingredients to a pot and bring to a boil. Lower heat and let simmer till it thinkens a bit. Pour into a bowl and set aside.

2. Add oil to a large pot over medium heat.

Add chicken to pot and brown for 4-5 minutes per side. Set chicken aside.

3. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth, water, tortillas, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

4. Add chicken. Reduce heat and simmer soup for 30-40 minutes or until thick.

5. Garnish with shredded cheddar cheese, sour cream, crumbled corn tortilla chips, and pico de gallo.

2 C cooked chicken

4 C chicken broth

1/4 C cilantro

1C corn

2 cloves garlic

4oz green chilis

16oz fire roaste tomatoes

8oz tomatoe sauce or prepared salsa

1/2 C onion & bellpepper

jalopeno

1 tbsp oregano

1 1/2 tsp cumin

1 1/2 tsp chili power

3/4 tsp paprika

1/2 tsp coriander

1/2 tsp garlic salt

1 tbsp lime juice

salt & pepper to taste

Serve over Mexican rice

Top w/ cheese, tortilla chips, sour cream, green onions

1. Sauté onion, bell pepper & jalapeno

2. Put all ingredients in to a crockpot. Set to Low for 4 hours

Meatballs:

1/2 lb pork sausage

8 oz chorizo sausage, casing removed (not the fully cooked kind)

1 egg, beaten

2 cloves garlic, minced

1/2 C cooked rice, Mexican

1/2 C cilantro, chopped

1/2 tsp salt

1/4 tsp pepper

1 tsp cumin

Soup:

6 C chicken broth

1/2 onion, chopped

2 stalks celery, chopped

2 jalapenos, diced

2 tbsp garlic, minced

16 oz can fire roasted tomatoes, diced

1/2 tsp cumin

1 tsp oregano

1/2 C cilantro

1 zucchini, sliced

salt & pepper to taste

1. Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs.

2. Cook meatballs on a lipped baking sheet on 375 degrees for 20 minutes.

3. In a skillet, Sautee onion, celery, jalapeno, and garlic.

4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro in a large pot. Bring to broil and reduce heat and simmer for 10 minutes. Drop meatballs in the soup. Return to simmer and cook another 10 minutes.

5. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste.

2 chicken quarters, cooked & shredded

2 tbsp vegetable oil

1 (8 oz) package fideo pasta

1/3 C onion, diced

1/3 C bell pepper, diced

3 Roma tomatoes, chopped

1/2 C tomatoe sauce

1 tbsp minced garlic

2 tsp ground cumin

1  tsp onion powder

1 tsp garlic powder

1 tsp garlic salt

1 tsp salt

1 tsp pepper

1 tbsp chili powder

4 cups chicken broth

1. Heat oil in pan and brown noodles. Once noodles are brown & sizzling, pour in chicken broth and bring to a boil.

2. Lower to a simmer & add the rest of the ingredients. Cover & cook for 20-30 minutes or until chicken is done & noodles have absorbed almost all of the broth.

1/2 C peanut oil, lard or vegetable oil

1/2 C  flour

1 C onion, chopped

1 C green bell pepper, chopped 

1 C celery, chopped

4 cloves garlic, minced

2 bay leaves

Cajun seasoning (see below)

1 ham hock, or bacon

5 C chicken broth

1 bunch greens or mix it up (kale, collards, mustard greens, turnip greens, spinach), chopped

1 pd smoked Andouille sausage 

File powder to taste (optional)

Cajun Spice Blend

1 tsp black pepper

1 tsp cayenne

1 tsp celery seed

1 tsp dried thyme

1 tsp garlic salt

2 tsp dried oregano

1 tbsp garlic powder

2 tbsp sweet paprika

* Mix all together. Start by using half of the mix. Then add more according to your taste.

1. Cook ham hock or bacon in oven till done. Let cool.

2. Make the roux: Start the gumbo by making a roux, which will add a lot of flavor and thicken the gumbo. Heat the cup of peanut oil or lard (both are traditional roux ingredients) over medium heat for a minute or two and then stir in the flour. Mix so there are no lumps.

3. Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it. This will take about 40 minutes.

4. While the roux is cooking, bring the 5 cups of chicken broth to a simmer.

5. Add onions, celery, green pepper, then garlic to roux: When the roux is dark enough, mix in the chopped onions, celery and green pepper and turn the heat to medium. Let this cook, stirring occasionally, until the vegetables soften. 

6. Add bay leaves, spice, chicken broth: Add the bay leaves, half the Cajun spice and slowly stir in the hot water. The roux will seize up at first, but keep stirring and it will all come together in a silky broth.

7. Remove meat from ham hock bones or bacon, chop and add meat & grease to pot. Add greens.

8. Add Andouille sausage: Once the hock is ready, add the Andouille sausage and cook for another 15 minutes.

Serve with rice & file powder at the table.