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.
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.
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.
Prep Time 10minutes
Cook Time 2hours30minutes
2 10.75ouncecream celery soup
4cupsshredded cheddar cheese
1largered bell pepperchopped
1/4teaspoonfreshly ground black pepper
1 1/4cupshalf and half
green onionchopped, for garnish
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.
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?
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!
8ounceschicken breastboneless, skinless (one large breast, cut into bite size pieces)
1/2cupself-rising flour make your own by mixing 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and 1/8 teaspoon salt
1/2teaspoonfreshly ground black pepper
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.
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!
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.
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.
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.