Celery and Cheddar Soup

Sometimes, I just want something easy, something hassle-free, for a nice lunch on a cold day. No troubles, but flavorful. This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery. This soup does not skimp on flavor. It looks deceptively fancy, but it’s so easy to make.

Celery and Cheddar Soup

The only change I’d make to this celery and cheddar soup would be to substitute a 4 ounce jar of pimentos (drained) for the red bell pepper. Sometimes in winter good peppers can be hard to find. Pimentos (or chopped jarred roasted red peppers) make for a great substitute.

You can also make this soup on the stovetop. Just bring to a slow simmer and cook, stirring often, for 30 minutes.

Celery and Cheddar Soup

This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery. 
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings 8
Calories 317kcal
Author Mike

Ingredients

  • 2 10.75 ounce cream celery soup
  • 4 cups shredded cheddar cheese
  • 1 large red bell pepper chopped
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups half and half
  • green onion chopped, for garnish

Instructions

  • Place all but the half and half and green onion into a slow cooker.
  • Cover and cook on low for 2 hours.
  • Stir in the half and half and heat another 30 minutes.
  • Serve garnished with green onion.

Nutrition

Calories: 317kcal | Carbohydrates: 7g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 753mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1489IU | Vitamin C: 27mg | Calcium: 464mg | Iron: 1mg

Nutritional values are approximate.

Copycat KFC Chicken Nuggets

I admit, I’ve never had the chicken nuggets from Kentucky Fried Chicken. I’ve always been more of a give-me-a-bucket-of-crispy-fried-chicken kind of guy. I have been missing out all of these years if this copycat KFC chicken nuggets is even remotely the same as the original. I mean seriously, they’re great. Which begs the question: how many nuggets could you order in the drive-thru before they started to look at you in a strange way?

Copycat KFC Chicken Nuggets

I guess if you were making copycat KFC chicken nuggets for kids you might leave out the cayenne. I could barely detect it. It was there, enough to add flavor and maybe a hint of spiciness, but certainly not enough to burn or make my eyes water. Heck, for my tastes I’ll probably add more next time!

Also try my KFC bean salad.

Copycat KFC Chicken Nuggets

These nuggets are seriously great. Which begs the question: how many nuggets could you order in the drive-thru before they started to look at you in a strange way?
Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 321kcal

Ingredients

  • 8 ounces chicken breast boneless, skinless (one large breast, cut into bite size pieces)
  • 1/2 cup self-rising flour make your own by mixing 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and 1/8 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/4 cup whole milk
  • 2 tablespoons hot sauce
  • oil for frying

Instructions

  • Preheat oil to 350 F.
  • In a small bowl or pie plate, whisk together the flours, salt, pepper, garlic powder, paprika, cayenne and baking powder.
  • In another small bowl or pie plate, whisk together the egg, milk and hot sauce.
  • Working in batches, dip the chicken into the egg mixture, then into the flour mixture, and back into the egg mixture and again the flour mixture. Double dipping will get you that fantastic crunchy coating.
  • Fry for 4-5 minutes or until golden brown and cooked through. Transfer to a wire rack-lined baking sheet to drain and cool slightly before serving.

Nutrition

Calories: 321kcal | Carbohydrates: 30g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1319mg | Potassium: 587mg | Fiber: 1g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 15mg | Calcium: 182mg | Iron: 2mg

Nutritional values are approximate.

Cajun Fried Chicken Sandwich

Well, here we go again. Another dish that results in my tossing any semblance of self control right out of the window. This Cajun fried chicken sandwich is absolutely packed with flavor. The chicken is oh-my tender, juicy and even has just a bit of a kick. This is the kind of sandwich where you close your eyes before taking each bite. Only one thing matters, and that’s getting these yummies into your mouth. No need to look. Just take a bite! And another!

Cajun Fried Chicken Sandwich

I tend to use boneless skinless chicken thighs when I make Cajun fried chicken sandwiches. You could use boneless skinless chicken breasts, if you desire. I just like the additional flavor from the thighs. Either way, make sure you pound them out and nice and thin, and more importantly, keep the meat the same thickness throughout. If you don’t it won’t cook as consistently and … it’ll look weird.

Also try my Buffalo chicken sandwiches.

Cajun Fried Chicken Sandwich

This Cajun fried chicken sandwich is absolutely packed with flavor. The chicken is oh-my tender, juicy and even has just a bit of a kick.
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 12 hours 30 minutes
Servings 4
Calories 3685kcal
Author Mike

Ingredients

For the brine

  • 4 boneless skinless chicken thighs
  • 2 cups buttermilk
  • 1 cup Ranch dressing
  • 1 tablespoon Creole seasoning

For the batter

  • oil for frying
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons Creole seasoning
  • 1 teaspoons baking powder

For the slaw

  • 1 12 ounce coleslaw with carrots
  • 2 green onions chopped
  • 1/4 sweet onion minced
  • 1 jalapeno seeded, diced
  • 1/4 cup Ranch salad dressing

For the sandwiches

  • 4 hamburger buns
  • 8 slices dill pickles

Instructions

For the brine

  • Trim an excess fat from the chicken. Pound each piece flat. I like to put them in a one gallon baggie and then pound them so the chicken doesn't splatter.
  • Whisk together the buttermilk, dressing, and seasoning. Pour into a large resealable container. Add the chicken and seal.
  • Refrigerate overnight.

For the slaw

  • Combine all but the dressing in a large bowl.
  • Drizzle dressing over the top of the slaw and stir to combine. Cover and refrigerate until ready to make the sandwiches,

For the batter

  • Heat 3" of vegetable oil in a Dutch oven or heat a deep fryer filled with oil to 375 F.
  • Whisk together the batter ingredients in a pie pan or shallow bowl.
  • Remove chicken from the brine and shake off any excess. Transfer to the batter mixture and coat well, turning to get all sides.
  • Place chicken in the oil and fry until internal temperature is 160-165 F, turning once. If you pounded the chicken very thin it won't take long to cook, 2-3 minutes per side. The coating will turn a lovely golden brown when it's done.
  • Remove pieces to a wire rack or paper towel-lined plate to drain.

For the sandwiches

  • Toast the buns if you wish.
  • Add a piece of chicken to each bun and top with plenty of the slaw and few pickle slices.

Nutrition

Calories: 3685kcal | Carbohydrates: 324g | Protein: 152g | Fat: 201g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 581mg | Sodium: 16342mg | Potassium: 4005mg | Fiber: 30g | Sugar: 65g | Vitamin A: 9919IU | Vitamin C: 59mg | Calcium: 1825mg | Iron: 27mg

Nutritional values are approximate.