Monday, January 27, 2014

Cheeseburger Soup

1 pound ground beef
3 1/2 cups diced potatoes
1 cup chopped onion
3/4 cup chopped celery stalk
3 cups chicken stock
1 tsp. dried basil
1 tsp.  dried parsley
5 T. butter
8 - 12 oz. American cheese/Velveeta, diced
1 1/2 cups milk
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper

Brown the ground beef and chopped onion in a large skillet over medium heat.  Drain and set aside, using the skillet in the next step.  Saute the chopped celery, parsley and basil in 2 T. butter.  Add the chicken stock and bring to a boil.  Then add the diced potatoes and browned beef and simmer gently for 10 - 12 minutes, or until the potatoes are tender.  In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines.  Whisk in the milk and cook until the whole mixture thickens and becomes smooth.  Add this to the soup and bring to a boil one more time.  Reduce the heat and mix in the cheese, salt and pepper.  When the cheese has melted, remove from the heat.

Chicken Strips

2 large eggs
1 cup buttermilk
1 cup all-purpose flour
2 T. cajun seasoning
3 tsps. garlic powder
2 tsps. salt
2 tsps. black pepper
1 tsp. paprika
vegetable oil
2 pounds chicken tenderloins or skinless, boneless chicken breasts, cut crosswise into 1/2-inch wide strips

In a small bowl, whisk together the eggs and buttermilk.  In another bowl, combine the flour, cajun seasoning, garlic powder, salt, pepper and paprika.
In an electric skillet, heat oil to 375 degrees.
Dip the chicken pieces in the egg mixture and then in the flour mixture.  Cook for a few minutes on each side, or until no longer pink inside.  Drain on paper towels.

Adapted from Miss Kay's Duck Commander Kitchen