Chomps in the Swamp

Adapted from recipe found here. TOTAL TIME :  30 minutes INGREDIENTS :  - 2 cups milk - 2 cups water - 1 tsp salt - 1 cup yellow cornmeal grits - 1 cup shredded extra sharp white cheddar cheese - 2 tablespoons salted butter - 4 slices bacon, chopped - 1 1/2 lbs shrimp, peeled and deveined - 1 1/2 cups chopped onion - 3 garlic cloves, minced - 3 tablespoons cornstarch  - 1 1/2 cups low sodium chicken broth - 1 cup heavy whipping cream - 1 tablespoon butter - salt  - pepper - sliced green onions  DIRECTIONS :  For this recipe, you will need two pans : A skillet and a medium sauce pan. I have laid out the directions in the order which I think things should be done.  SKILLET -  1. Cook bacon slices. Drain on paper towels and then chop. Set aside. MEDIUM SAUCE PAN -  3. Combine milk, water, and salt. Turn heat to high and stir occasionally until almost boiling. 4. Whisk in grits...

WHAT YOU NEED : - 1 can refried beans - 1/2 small can diced green chiles - sliced american cheese - shredded lettuce (buying pre-shredded will be your friend here and make them more 'authentic') - Taco Bell mild sauce - 1 lb ground turkey - taco seasoning - corn tortillas - oil (for frying) WHAT TO DO : - brown turkey and season with taco seasoning - in another pan, combine green chiles and refried beans - combine turkey with bean mix - in a skillet, pour oil to 1/4" deep. Heat to 375 (electric) or on med-high heat (stovetop). - scoop bean/meat mix into tortilla and fold - fry taco in skillet on each side until crispy - drain on paper towels - when tacos are still hot/very warm, gently open and insert 1/2 slice cheese, lettuce, and mild sauce

INGREDIENTS : - 16 oz Farfalle pasta - 1 1/2 cups heavy whipping cream - 3 to 4 chicken breasts - 2 to 3 garlic cloves, minced - 1 tsp pepper - 1/2 cup butter - 1 lb bacon, cooked and crumbled - 3/4 cup shredded parmesan cheese - 1 cup Soy Vay very very teriyaki - 1/8 cup pineapple juice (or juice from one can pineapple) - 1/2 sweet onion, diced - 8 oz sliced mushroom - 1/4 cup frozen peas - parsley, for garnish DIRECTIONS : 1. Cook chicken in teriyaki sauce and pineapple juice in crockpot on low for 6 hours. 2. Shred or cut chicken and set aside. 3. About half hour before serving, boil pasta. 4. At the same time of starting pasta, in a saucepan, melt butter and cook onion on medium low for 20 minutes. Add mushrooms and cook for an additional 5 minutes. 5. Turn heat to low. Add whipping cream, garlic, pepper, parmesan cheese, peas, and crumbled bacon. Whisk for 4 minutes. 6. In a large bowl, pour sauce over cooked, drained pasta. Add chicken and stir through. ...

INGREDIENTS WONTONS - 32 Wonton Wrappers - 12 oz shrimp - 1/4 lb ground pork - 3 green onions, thinly sliced - 1 tsp soy sauce - 1 tsp brown sugar - 1/4 tsp ground ginger - 2 tsp minced ginger - 1/2 tsp sesame oil - 1 egg (for sealing wontons) SOUP (Best thing about the soup part is you can whatever veggies you want! Here's what I added today) - 6 cups chicken broth - bok choy - thinly cut carrots - snap or sugar peas - water chestnuts (I had jicama in the fridge and used that. Use water chestnuts when available) - sliced green onions - mushrooms DIRECTIONS 1. Prepare wontons - Cut shrimp liberally until a nearly ground texture. Combine all ingredients in a bowl. Scoop 1-2 tsp filling into wonton wrappers and seal by brushing egg on two joining sides and sealing it into a triangle shape. Then brush egg onto two longer triangle sides, and bring those sides together, overlapping. Set completed wontons aside. 2. Heat broth. Add vegetables (adding th...

Tried my hand at homemade chicken stock today! I have been freezing our leftover chicken carcasses and saving all my veggie scraps! I wasn't quite sure how it would turn out but it turned out great! I really have no recipe to share. Just save your chicken carcasses and veggie scraps. When ready place in a pot and cover with water. Season with your choice of spices (bay leaves, rosemary, sage, thyme, salt, or pepper all work here!) I simmered on the stove for about 8 hours. But I heard that you can also put it in the crockpot! Which I will try next time to save gas.  Either way, simmer 5-8 hours. Mmmm!

INGREDIENTS : - 1 lb ground beef - 1 onion, diced - 4 cloves of garlic, minced - 1 green bell pepper, diced - 1 (yellow or orange) bell pepper, diced - 4 cups beef broth - 1 (14.5 oz) can diced tomatoes - 1 TB Worcestershire sauce - 2 cups cooked white rice - parsley - salt and pepper - shredded cheddar cheese (for garnish) DIRECTIONS : 1. Brown beef in stock pot, drain fat. 2. Return beef to stock pot, add garlic and onion.  Season with salt and pepper and cook until onion is tender. 3. Add beef broth, diced tomatoes, 1 TB Worcestershire, parsley, diced bell peppers, and rice. 4. Heat until bell peppers are tender. Serve with shredded cheddar cheese.

Adapted from Source : The Recipe Critic   INGREDIENTS :  - 1 tsp olive oil - 4 boneless skinless chicken thighs  - 1 onion, diced  - 3 cloves garlic, minced - 4 cups chicken broth - 28 oz can diced tomatoes - 1 (15 oz) can white beans, drained and rinsed - 1 cup heavy cream - grated parmesan cheese (for garnish) - 1 TB italian seasoning  - 1 tsp salt - 1/2 tsp pepper - 9 ounce refrigerated tortellini (so many options here  - we love spinach & ricotta, but you could do cheese or rotisserie chicken filled as well!)  - 2 cups spinach DIRECTIONS :  1. In a pot, heat olive oil and cook chicken thighs through. Remove and dice. Meanwhile, add onion and garlic in oil until translucent. Add chicken broth, diced tomatoes, white beans, heavy cream, italian seasoning, salt, and pepper. Bring to a simmer.  2. Add the tortellini and spinach and simmer for 8 minutes before serving.  TIP : Only ad...