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Patriotic Cheesecake Parfaits

These Patriotic Cheesecake Parfaits are perfect for Memorial Day or the 4th of July, and can be adapted using different fruits and puddings for any occasion.

Todays post was originally published on July 2, 2013 as a guest post from my great friend Becca. Becca and I "met" online soon after I started blogging, and I've grown to love both her and her recipes! I made her Bacon Burger Stuffed Peppers, and they were great! She sold her blog a few years ago, but still supports bloggers in other ways. Below is Becca's original writing with the addition of the printable recipe card and photos updated to "todays standards".

cheesecake parfait in a tall glass dish

 

When I heard that my sweet friend "Crazy" was looking for a few bloggers to help her out with guest posts during her crazy busy summer, I jumped all over the opportunity. She's got a huge heart and is always helping out others, so I wanted to be first in line to toss some love right back her way! Bernadette is a busy mom, and I'm guessing that many of you may be as well. My kids are all grown up, but that'll never stop me from making quick and easy recipes to help keep my kitchen time manageable. This cheesecake parfait recipe is as quick and easy as a make-it-yourself dessert gets.

I used a sugar-free pudding mix, fresh fruit, and non-fat whipping cream when I put this together, but that's only because I'm trying to lose some excess weight. This dessert can truly be switched up with any of your favorite combinations. Chocolate pudding and bananas, or maybe vanilla with cherries? Even substituting Jello instead of the pudding would be awesome! It's a great dessert to get your kids involved with, too. In case you didn't know, little fingers fit much more easily down into parfait glasses!

I hope you have a safe and happy 4th of July celebration!

~Becca

Things to serve with Cheesecake Parfaits:

These parfaits pair well with any kinds of cookout recipes. Some of my favorites are

Cajun Blueberry BBQ Ribs

Beer Marinated Grilled Porterhouse Steak 

Garlic Herb Grilled Pork Chops 

How to store leftovers:

Once assembled, they can be covered and refrigerated. I recommend storing for only a day. The graham crackers crumbs will turn soft quickly and the fruit will become mushy.

If you liked this recipe, please pin it or share it on your favorite social media for others to enjoy!

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overhead photo of a cheesecake parfait in a glass bowl with name of recipe written on top

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Patriotic Cheesecake Parfaits

These Patriotic Cheesecake Parfaits are perfect for Memorial Day or the 4th of July, and can be adapted using different fruits and puddings for any occasion.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: 4th of July desserts, cheesecake parfaits, red white and blue parfaits
Servings: 4
Calories: 305kcal

Ingredients

  • 0.9 ounces . Cheesecake Flavored Instant Pudding & Pie Filling (small box)
  • 2 cups cold milk (NOT soy milk)
  • 8 ounces Cool Whip or similar whipped topping, divided in half
  • 6 graham cracker sheets crushed very finely
  • 1 cup strawberries hulled and sliced
  • 1 cup blueberries

Instructions

  • In a large bowl, whisk pudding mix and milk together for 2 minutes; Set aside for 5 minutes and allow pudding to set.
  • Meanwhile, place graham cracker sheets into a zipper-top plastic bag. Close bag and use a rolling pin or your hands to crush the crumbs finely. Place 2 tablespoons of crumbs into the bottom of each parfait glass.
  • When pudding has set, use a whisk or wooden spoon to gently fold half of the whipped topping into the pudding.
  • Layer 3-4 strawberry slices on top of the crumbs. Add 2-3 tablespoons of whipped topping on top of strawberries and use back of spoon to spread topping evenly. Add enough blueberries to cover whipped topping. Layer 3-4 tablespoons of pudding mixture over blueberries. Repeat with additional layers of crumbs, strawberries, whipped topping, blueberries, and pudding mixture until the parfait glasses are full. Garnish with additional whipped topping and fruit if desired.

Nutrition

Calories: 305kcal | Carbohydrates: 50g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 321mg | Potassium: 343mg | Fiber: 3g | Sugar: 30g | Vitamin A: 321IU | Vitamin C: 25mg | Calcium: 224mg | Iron: 1mg

 

 

The Best Homemade Crab Cakes

The Best Homemade Crab Cakes are made with fresh crab meat, all natural ingredients, and are more crab than filler. Simply delicious!

Crab cakes for me absolutely have to have certain components. First, and most importantly, they have to contain real crab meat. Second, as little filler as possible, just enough to make the crab flavorful and for the cakes to stick together. Add some fresh herbs, mustard and seasonings, and you have the perfect crab cakes for any special occasion!

two crab cakes on a plate with a fork cutting in to one crab cake

Crab Cake Ingredients:

  • fresh, real crab meat. Refrigerated or freshly picked lump crab is preferred, otherwise canned is fine. 
  • 2 eggs
  • Worcestershire sauce
  • mayonnaise
  • lemon juice 
  • Dijon mustard
  • melted butter
  • fresh parsley
  • fresh dill
  • Italian bread crumbs
  • seafood seasoning such as Old Bay
  • black pepper
  • salt to taste
  • vegetable oil, for frying

photo of ingredients on a countertop

 How to make homemade crab cakes:

Pick through crab meat for shells, and crumble coarsely. Combine the eggs, breadcrumbs, mayo, mustard, herbs, seasonings, lemon juice, Worcestershire sauce, and butter and stir well.

eggs seasonings and breadcrumbs in a clear glass bowleggs seasonings and breadcrumbs mixed together in a bowl

 
Fold in the crab meat and mix until well combined. Shape into patties about 3 inches around and ½ inch thick.
 
crab meat in the bowl with the breadcrumb mixture
crab mixture shaped into patties on a parchment lined baking sheet
 
Heat oil (about ½ inch deep) in a large frying pan over medium heat and add the shaped crab patties, working in batches if needed. Fry for 3-4 minutes and turn. Cook for 3-4 minutes more, or until crab cakes are golden brown on both sides. Drain on paper toweling or a wire rack before serving.
 
Crab cakes frying in an aluminium frying pan

 

How to serve:

My husband likes them with cocktail sauce, but I like them plain so you can taste the full flavor of the crab meat and seasonings. They good well with many side dishes such as 

Sriracha Cole Slaw (pictures with the crab cakes)

Creamy Cucumber Salad

Or, serve as an appetizer instead Air Fryer Bacon Wrapped Shrimp. 

How to reheat leftovers:

Any leftover crab cakes should be stored in a covered container and refrigerated for up to three days. To reheat, you can spray a pan with cooking spray and heat over medium heat until hot, or heat them in the oven at 375 degrees for 10-15 minutes. 

If you like this recipe, please pin it or share it on your favorite social media platform! 

crab cakes stacked in a shallow white bowl with text on the image with the recipe name

 

This recipe is featured in Darn Good Eats, The Cookbook for Creative Chef and Reluctant Cooks by the lovely Jodi Ambrose!

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5 from 4 votes

The Best Homemade Crab Cakes

These crab cakes are made with fresh crab meat, all natural ingredients, and are more crab than filler. Simply delicious!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: crab cakes recipe, homemade crab cakes, recipes with real crab meat
Servings: 4
Calories: 264kcal
Author: Bernadette

Ingredients

  • 16 ounces refrigerated crab meat or fresh or canned
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 3 teaspoons Dijon mustard
  • 3 teaspoons melted butter
  • 1 teaspoon chopped fresh parsley
  • pinch of fresh dill
  • ½ cup Italian bread crumbs
  • seafood seasoning such as Old Bay, to taste
  • ¼ teaspoon black pepper
  • salt to taste
  • vegetable oil

Instructions

  • Pick through crab meat for shells, and crumble coarsely.
  • Combine all ingredients except the crab meat and stir well. Fold in the crab meat and mix until well combined.
  • Shape into patties about 3 inches around and ½ inch thick. Heat oil in a large frying pan over medium heat and add crab patties, working in batches if needed. Fry for 3-4 minutes and turn. Cook for 3-4 minutes more, or until crab cakes are golden brown on both sides. Drain on paper toweling before serving.

Nutrition

Calories: 264kcal | Carbohydrates: 11g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 140mg | Sodium: 1322mg | Potassium: 320mg | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 9.2mg | Calcium: 95mg | Iron: 2mg

 

 

Creamy Cucumber Salad

With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.

Close up photo of Creamy Cucumber Salad in a white bowl

Originally published July 22, 2016. Updated June 2, 2021. 

I have always preferred cucumber salad with sour cream over all the other cucumber salads out there, especially the cucumber in vinegar salad without any sour cream kind that one of my closest friends loves. I just figure if your going to do that you might as well just make pickles.

Ingredients needed:

  • peeled and sliced cucumbers 
  • sour cream (regular or light)
  • a small yellow onion 
  • white distilled vinegar 
  • granulated sugar
  • fresh or dried dill 

In my cucumber salad recipe, I use sour cream which I thin out with vinegar, then add sugar and dill. It's creamy and tart, and can easily be adjusted with more or less vinegar and sugar. I used to add salt and pepper as well, but I forgot this time. For the most part I have stopped adding salt to most of my recipes, preferring to let people add it if they want it when they are eating.

How to make the salad:

Peel and thinly slice cucumbers,  chop onions fine and set aside while you prepare the dressing.

Photo of sliced cucumbers on a white cutting board

In a medium mixing bowl combine sour cream, vinegar, sugar, and dill. Mix well with a whisk. Taste and adjust the dressing if needed.

Photo of sour cream in a glass bowl

Photo of sour cream and vinegar in a glass bowl

photo of sour cream vinegar and fresh dill in a glass mixing bowl

photo of mixed sour cream vinegar and dill in a glass bowl with a metal whisk

Then fold in the cucumbers and onions, and mix well. Cover and refrigerate for for at least one hour before serving.

Photo of sliced cucumbers and onions over sour cream and vinegar mixture in a glass bowl

photo of mixed creamy cucumber salad

What goes well with this salad?

Every summer, I make this with cucumbers from my garden. It's great paired with burgers, grilled chicken, ribs, or even grilled fish. 

How to store leftovers:

Because this cucumber salad is made with sour cream, it can only be left out for two hours (1 hour at over 90 degrees). Spoon any leftovers in a container with a lid and store in the refrigerator for up to three days. 

photo of Creamy Cucumber Salad in a white bowl

Here are some more of my favorite summer salads:

Broccoli Cheddar Pasta Salad

Mozzarella Tomato Artichoke Salad 

Bacon Blue Cheese Cole Slaw 

Bacon Ranch Green Onion Pasta Salad

and a few from some fabulous food bloggers:

Easy Caprese Pasta Salad from Masala Herb

Summer Corn Salad from Cooking with Carlee

Watermelon Salad with Cucumber Feta and Mint from My Kitchen Love

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Photo of Creamy Cucumber Salad in a white bowl
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3.80 from 128 votes

Creamy Cucumber Salad

With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.
Prep Time15 minutes
Total Time15 minutes
Course: Salad/Side Dish
Cuisine: American
Keyword: cucumber and onion salad, cucumber salad recipes, easy cucumber recipes
Servings: 6
Calories: 163kcal
Author: Bernadette Martin

Ingredients

  • 3 pounds sliced and peeled cucumbers (weight after peeling)
  • 1 small yellow onion, chopped fine
  • 18 ounces light sour cream
  • ¾ cup white distilled vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)

Instructions

  • Peel and slice the cucumbers, put aside. Chop the onion fine and continue to the dressing.
  • In a medium size mixing bowl combine the sour cream, vinegar, sugar, and dill, stir well. Taste and adjust the vinegar and sugar if needed.
  • Fold in the cucumbers and onions, mix well. Cover and refrigerate for at least one hour before serving.

Notes

Taste the sour cream mixture and adjust the vinegar and sugar to taste before adding the cucumbers.

Nutrition

Calories: 163kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 66mg | Potassium: 505mg | Fiber: 1g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 8.9mg | Calcium: 159mg | Iron: 0.6mg

 

Easy Homemade Cheese Sauce

Prepare this Easy Homemade Cheese Sauce recipe to go side by side with your appetizers. A good cheese sauce goes a long way with the guests. Cheese makes everything better. I mean could you even think about pizza without cheese?! When you are going to have an appetizer out, there’s just nothing better than this easy cheese sauce! It's perfect for dipping and can be combined with almost any appetizer. This cheese sauce also makes a great topping for vegetables too! 

A bowl of cheese sauce next to a bowl of chips on a counter

What is Cheese Sauce?

Cheese sauce is a traditional sauce that was first used in English cooking. Instead of solid cheese, you have a creamy, sauce like cheese that you can use for dipping or pouring over anything from vegetables to bread. For this recipe, we are making a delicious easy cheddar cheese sauce. By combining a roux with milk and cheddar cheese, you get a perfect sauce just like the English have. 

Easy Cheese Sauce Ingredients

For this recipe, you will only need 4-ingredients that you probably already have in your refrigerator and cabinet. Each ingredient is important in making a delicious cheese sauce perfect for dipping. Here’s what you need:

cheese sauce ingredients on a wooden counter

  • Butter. Butter is needed in making the roux as butter is used as the absorbing agent.
  • Flour. When making your cheese roux, flour is used with the butter as a thickener. You will want to start with a thick roux. 
  • Milk. Whisked milk is going to smooth out the lumps in your roux and add a creamy, fluffy texture. Use whole milk for this recipe. 
  • Cheese. You can’t have cheese sauce without cheese. I prefer shredded cheddar cheese, but you can use any shredded cheese you would like. Use freshly shredded cheese, not the bagged shredded cheese. They contain an anti-caking ingredient that prevents a smooth cheese sauce. 

How To Make This Recipe

Those cans of cheddar cheese sauce have nothing on this delicious homemade recipe! Plus, if you can do it yourself, there’s no need to buy the processed stuff. Follow the steps below to make your own cheesy goodness!

Step 1: Make the Roux

In a large saucepan, melt the butter. You want the butter to be liquified. Then, slowly add the flour. Continue stirring your flour and butter until it's almost a thick sauce. Allow it to cook for one minute. 

Step 2: Add Milk

As the flour and butter combine, you may have a few lumps.

roux in a pan mixed with milk

You want your cheese sauce to be thick and creamy. To make it creamy, slowly pour in the milk. Whisk to remove any clumps from the roux. Simmer milk and roux until the milk starts to thicken. Whisk the entire time. 

creamy thickened milk in a pan

 

Step 3: Add the Cheese

Once you have the perfect creamy texture, you want to remove the roux from the heat, and add the cheese. Continue adding the cheese, a little at a time, and stirring, until it all melts. 

cheese incorporated into milk

Step 4: Serve

Serve your cheese sauce hot. 

Things To Serve It With 

If you are like me, you can literally eat cheese on just about anything! My personal favorite ways to eat my cheese sauce are with bread sticks or nachos, but you can indulge in cheese sauce in so many different ways. Here are 10 different things to serve with your cheese sauce:

  1.  French fries
  2. Hot dogs with chili
  3. Warm pretzels or pretzel bites
  4. Breadsticks
  5. Hot dog pretzels
  6. Chicken nuggets
  7. Burgers
  8. Baked potatoes or potato skins
  9. Broccoli and cauliflower
  10. Pizza bites

In addition, anything that already has cheese on it, pairs deliciously with some extra cheese dipping sauce. 

How to Store Leftovers

If you have leftover cheese sauce (not sure how anyone could), you can store it in an airtight container in the refrigerator. Keep in mind that homemade cheese sauce is only good for about four days in the fridge. 

Can I Freeze It?

Since you are using shredded cheddar cheese and not cream cheese or cottage cheese, you can freeze your homemade cheese sauce. In fact, it can last for up to 6-months in the freezer. However, after 6-months, the quality and taste will be compromised. Many people will freeze the cheese sauce in ice cube trays then store the frozen chunks in a plastic freezer bag for easy storing. When reheating, you will want to whisk the cheese sauce until it becomes thick and creamy again. You may need to add some extra cheese. 

Other Dips To Try

Cheese dips...bean dips...dips make appetizers twice as good! If you liked this easy cheese sauce recipe, you are sure to love some of my other delicious dips. Check them out:

 

Appetizers to Try With Cheese Sauce

If you are looking for some other appetizers to try with your cheese sauce, here are a few of my favorites:

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Cheese makes the world go round. If you liked this creamy cheese sauce recipe, please pin it to Pinterest for others to enjoy. Remember, sharing is caring!

Cheese sauce in a bowl with a piece of broccoli being dipped into it

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Easy Homemade Cheese Sauce

Prepare this Easy Homemade Cheese Sauce recipe to go side by side with your appetizers. A good cheese sauce goes a long way with the guests.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Keyword: easy dip, how to make cheese sauce
Servings: 4
Calories: 381kcal

Ingredients

  • 2 tablespoons butter
  • ¼ cup flour
  • 2 cups milk
  • 2 cups freshly shredded cheddar cheese*

Instructions

  • In a large saucepan, add the butter and allow it to melt. Pour in the flour and use a whisk to combine. Stir until smooth.
  • Slowly add in the milk and whisk it together until smooth. Continue to add milk, stirring it smooth between each addition. Once the milk has started to bubble and thicken a bit, remove from the heat.
  • Add in the cheese and stir to combine. You will have to stir for a minute or two to get the cheese to fully incorporate with the milk mixture.
  • Pour into a bowl and enjoy warm!

Notes

*Use freshly shredded cheese instead of store bought bagged cheddar cheese for a creamy sauce. 

Nutrition

Calories: 381kcal | Carbohydrates: 13g | Protein: 19g | Fat: 28g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 453mg | Potassium: 226mg | Fiber: 1g | Sugar: 6g | Vitamin A: 939IU | Calcium: 548mg | Iron: 1mg

Chicken Broccoli Rice Casserole

Prepare a hearty, healthy meal all in one dish! This Chicken Broccoli Rice Casserole is the perfect dinner option for any day of the week. 

broccoli chicken rice casserole in a bowl with a fork on the right hand side

Going out to eat isn’t always an option for most, but cooking up dinner after a hard day isn’t always easy either. That’s why I love casserole dishes. This easy broccoli rice casserole is one of my favorites. It’s savory, healthy, and packed full of flavor. 

What is Broccoli Chicken Rice Casserole?

Packed with protein, heart healthy broccoli, and delicious cheddar cheese, this casserole is a meal all in one dish. There’s 5 components to an amazing casserole and this casserole has them all: protein, starch, vegetables, sauce, and cheese!

Ingredients:

This broccoli chicken casserole amps dinner up to a whole new level. Make sure you have everything you need before you begin. 

ingredients for chicken broccoli rice casserole

  • Chicken. When making a casserole, you will want to use boneless skinless chicken breasts. This makes the whole process much easier. 
  • Chicken broth and soup. You will need both chicken broth and soup for this recipe. Both add just the right amount of flavorful liquid. 
  • Broccoli. You can use frozen broccoli, but for best results, I would recommend using fresh broccoli. 
  • Cheddar cheese. Sprinkle on as much shredded cheese as you like. 1 cup is usually good enough, but add a little more for extra cheesy goodness. 
  • Milk. Milk helps make the whole dish creamy and delicious. Just a little bit will do it. 
  • Seasonings. Onion powder, garlic powder, salt, and pepper combine to make a savory casserole the whole family will love. 

Exact Ingredients

When it comes to cooking, exact measurements are always recommended. Here’s what you need to make a delicious casserole the whole family will be drooling over: 

  • 1 pound chicken breasts
  • 4 tablespoons butter, divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper 
  • 1 cup rice
  • ½ cup chicken broth 
  • 1 cup water
  • ½ cup milk 
  • 1 can condensed cream of chicken soup 
  • 4 cups broccoli 
  • 1 cup cheddar cheese, divided 
  • 1 cup Italian breadcrumbs 

How to Make Broccoli Casserole

Whip dinner up in a jiffy! Follow the simple steps below for a simple yet nutritious dinner casserole the whole family will love:

Step 1: Prep

First, preheat the oven to 350 degrees. Then, dice up your chicken before you begin the cooking process. 

Step 2: Cook the Chicken

In a pot add the butter. Allow butter to melt. Then, add the chicken to the skillet. Add in all of your spices. Allow chicken to cook for 5-6 minutes or until no pink remains. 

cooked chicken in a pot

Step 3: Cook the Rice

Once the chicken is cooked, add the rice to the pot with chicken broth and water. Bring it to a soft boil. Then, reduce the heat and allow it to simmer for 8-9 minutes or until the rice is tender. Use a lid.

diced chicken broth and rice in a pot

Step 4: Cook the Broccoli

Remove your rice and chicken from the stove top. Next, you will add in your broccoli, milk, and cream of chicken soup to the mixture.

Place the lid back on the pot and allow the heat to cook the broccoli until it's tender and crisp. 

Step 5: Bake the Casserole

Finally, you will pour all the contents of your pot into a casserole dish. Top the chicken, rice and broccoli with ½ the cheddar cheese. Bake for 10 minutes. 

unbaked casserole in baking dish

 

Step 6: Make the Toppings

While your casserole is baking, melt 2 tablespoons of butter. Add breadcrumbs to the butter and stir until breadcrumbs are coarse. 

breadcrumbs in a bowl

Step 7: Add Topping and Bake

After your casserole has baked for 10-minutes, remove it and add the breadcrumb topping on top. Bake the casserole for an additional 10-15 minutes. When the casserole is bubbly and the cheese is melted, it’s done. Serve and enjoy! 

Side Dishes to Try

I tend to just eat this delicious casserole with a roll or biscuit, but you can eat it with other sides as well. Here are just a few options:

How to Store Broccoli Chicken Rice Casserole

The best thing about casseroles is that they are super filling. This means you are going to have extras for lunch the next day. You can easily store your casserole in a tightly sealed bowl in the refrigerator. Broccoli chicken rice will last 1 to 3 days in the fridge. 

Can I Freeze It?

Absolutely! In fact, this casserole is a great choice for freezing because all the ingredients will hold up well in the freezer. If you are looking for make ahead freezer meals, this one is top of the list. Cook it, let it cool, and place it in freezer bags in the freezer. It can keep up to 6 months. When you are ready to reheat it, simply place it in the fridge overnight to thaw and place it back in the oven to heat it up. 

Other Casseroles to Try

I love casserole dishes because I can whip them up without much effort, and they always turn out delicious. Casseroles are the cheat sheet to dinner in my house. If you liked this casserole, check out some of my other favorites:

Remember, sharing is caring! Please pin this post on Pinterest for others to enjoy. 

baked casserole on a serving spoon held over a baking dish

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3.50 from 2 votes

Chicken Broccoli Rice Casserole

Prepare a hearty, healthy meal all in one dish! This Chicken Broccoli Rice Casserole is the perfect dinner option for any day of the week. 
Prep Time25 minutes
Cook Time25 minutes
Servings: 4
Calories: 683kcal

Ingredients

  • 1 pound chicken breasts diced
  • 4 tablespoons butter divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup rice
  • ½ cup chicken broth
  • 1 cup water
  • ½ cup milk
  • 1 can condensed cream of chicken soup
  • 4 cups broccoli
  • 1 cup cheddar cheese divided
  • 1 cup Italian breadcrumbs

Instructions

  • Preheat the oven to 350 degrees.
  • In a large skillet, add the diced chicken and 2 tablespoons of the butter. Next, add in the spices. Stir to combine. Allow the chicken to cook until no longer pink, about 6-7 minutes, stirring occasionally.
  • Add in the rice, chicken broth and milk. Stir to combine everything. Bring to a soft boil, reduce heat and simmer for 8-9 minutes with a lid. Once the rice is tender, remove from heat.
  • Add in the milk, cream of chicken soup and ½ cup of the cheese. Stir to combine.
  • Add in the broccoli and place the lid back on the skillet. Allow the residual heat to blanch the broccoli for a few minutes.
  • Scoop the casserole mixture into a 9x13 casserole dish and bake for 10 minutes.
  • While the casserole is baking, melt the other 2 tablespoons of butter and combine it with the breadcrumbs. After the 10 minutes is up, add the breadcrumb mixture and the remaining cheese to the top of the casserole.
  • Place the casserole back in the oven and bake for an additional 10-15 minutes, or until the cheese on top has melted and the sides are bubbling.
  • Remove, serve with your favorite side and enjoy.

Nutrition

Calories: 683kcal | Carbohydrates: 67g | Protein: 43g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1257mg | Potassium: 940mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1343IU | Vitamin C: 86mg | Calcium: 364mg | Iron: 3mg

Air Fryer Pork Chops

Instead of frying pork chops, save on the calories and create a healthier meal with this recipe for juicy and flavorful Air Fryer Pork Chops.

a air fryer pork chop on a black plate with asparagus spears on the side

 

I always struggle with pork chops. Maybe it's because I expect them to come out juicy and tender, but they tend to be dry. However, with this air fryer pork chops recipe, my pork chops come out juicy and full of flavor! In my opinion, it’s the only way to cook them. 

Why Make Pork Chops in an Air Fryer?

These pork chops are a healthier version of fried pork chops. If you like that crisp taste of pork chops that you get when you fry them in a skillet, try cooking them in the air fryer. You will get that same crisp texture and taste without the extra calories.

Ingredients Needed:

When preparing the pork you need these important ingredients:

  • Pork Chops.  Grab two bone-in or boneless pork chops that are at least a ½ inch thick.
  • Garlic Powder. Add a hint of garlic to your chops with garlic powder.
  • Smoked Paprika. The smoked paprika is a great addition to these chops, adding both flavor and color to them.
  • Onion Powder. Use onion powder with the garlic powder to season these pork chops to perfection.

ingredients for air fryer pork chops with uncooked pork olive oil and seasonings

You will also want to use salt, pepper, and a pinch of oregano when seasoning your pork chops before tossing them into your air fryer. Make sure you have some olive oil to use as a coating for the pork chops. 

How to make Pork Chops in the air fryer

Make these easy pork chops in no time by following this simple steps:

Step 1: Preheat

First, preheat your air fryer to 350 degrees Fahrenheit. 

Step 2: Season Your Pork Chops

Add a bit of olive oil to both sides of your pork chops. After you have the olive oil on them, you can begin adding your seasonings, coating both sides with a generous amount of them.

seasoned uncooked pork chops in an air fryer

 

Step 3: Start Cooking the Pork Chops

Place your pork chops in the air fryer basket. Allow them to cook for 12 minutes. You can flip them over at the halfway point to ensure they get crisp on both sides.

Step 4: Serve and Enjoy

It is that simple. After 12 minutes, you can remove the pork chops and slice into them to serve them.

Enjoy!

cooked pork chops in an air fryer

Tasty Side Suggestions

When preparing for dinner, you might want to serve it with some sides. Some of the side dishes that taste great with pork chops include:

How to Store:

If you have leftovers, put them in a tupperware container. Make sure the container has an airtight lid. If you do not have any tupperware available, put your pork chops in a plastic freezer or gallon storage bag, remove the excess air, and seal it shut.

Can You Freeze the Pork Chops?

You can freeze the pork chops. While it is better to freeze the pork chops before cooking them, you can do so after you prepare them in the air fryer. I personally would not find them as appetizing when frozen after you cook them. In fact, they seem dry. 

To store them properly, place your pork chops in ziplock freezer bags. You can keep them in the freezer for as long as 3 months. 

Other Great Air Fryer Recipes to Try

If you like pork chops in the air fryer, try some of these other tasty recipes. You can make many delicious foods using the air fryer!

Cooking in the air fryer makes food healthier, juicier, and all around more delicious! If you liked this deliciously easy air fryer pork chop recipe, please pin it to Pinterest for others to enjoy. Remember, sharing is caring!

a air fryer pork chop on a black plate with asparagus spears on the side
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5 from 1 vote

AIr Fryer Pork Chops

Instead of frying pork chops, save on the calories and create a healthier meal with this recipe for juicy and flavorful Air Fryer Pork Chops.
Prep Time5 minutes
Cook Time12 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: air fryer pork chops no breading, how long to cook air fryer pork chops
Servings: 2
Calories: 279kcal

Equipment

  • Air Fryer

Ingredients

  • 2 pork chops at least ½ in thick - can be bone-in or boneless
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Pinch of oregano

Instructions

  • Preheat the Air Fryer to 350 degrees.
  • Pour the olive oil onto the pork chops.
  • Add the seasoning and pat it into the pork chops.
  • Place them in the Air Fryer and cook for 12 minutes total. You can flip them over half way through cooking, if you’d like.
  • Remove, serve with your favorite side and enjoy.

Nutrition

Calories: 279kcal | Carbohydrates: 2g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 648mg | Potassium: 537mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Asparagus and Bacon Quiche

Hearty and creamy, sweet and decedent Asparagus and Bacon Quiche is perfect for an Easter brunch, a special occasion, or a weekend breakfast.

This post is updated from the original published on April 19, 2014. Photo credit Kelley Grant Mom Makes Dinner. 

a slice of quiche on a white plate garnished with sliced scallions

I love quiche, and used to make it at home often. Ironically, it was when I lived by alone and would never be able to eat a whole one myself, so I would make it for friends instead. Today, I make one several times a year, either for Easter or for a breakfast for dinner.

I thought an asparagus quiche would be perfect for an Easter brunch. I have always wanted to have an Easter brunch instead of dinner, but our schedules would never allow. We normally eat around 5 P.M. on holidays. Of course, I could make brunch foods for Easter dinner, but for some reason that has never occurred to me. Huh, no clue why, I make breakfast for dinner at least once a week! Oh, well, I already have my Easter dinner menu planned and it's listed below.  This recipe is adapted from Taste of Home Asparagus Bacon Quiche.

What is quiche?

A basic quiche recipe is only eggs and cream baked in a open pastry crust, but there are many variations with a wide array of ingredients. Mushrooms are popular, as is Swiss cheese, bacon, spinach, and onions. You can put pretty much whatever you like into a quiche, as long as it tastes good with eggs. 

Ingredients needed for this quiche: 

ingredients for quiche on a counter top

  • refrigerated pie crust
  • fresh asparagus 
  • eggs
  • maple bacon 
  • heavy cream
  • Monterey Jack cheese
  • a scallion (also called a green onion)
  • salt, pepper, and ground nutmeg  

How to prepare:

Bring the refrigerated pie crust to room temperature before unrolling, about 15 minutes to 30 minutes. Cook and crumble eight slices of maple bacon, leaving two slices on the side.

Carefully unroll the pie crust into a 9-inch pie dish, pinching the edges and pressing down evenly. Bake unfilled shell in the preheat oven for 5 minutes.
unbaked crust in a pan
 
 
Meanwhile, blanch the asparagus in boiling water for 3-4 minutes, drain and rinse under cold water to stop the cooking process. Spread the asparagus and crumbled bacon in the bottom of the pie crust.
cooked asparagus and bacon in the bottom of a partially baked pie crust
 
 
In a mixing bowl, beat the eggs, then add the heavy cream, ½ cup cheese, scallion, salt, pepper, and nutmeg, mix well. Pour the egg mixture over the asparagus and bacon, top with remaining ½ cup cheese and 2 slices crumbled bacon.
egg mixture poured over asparagus and bacon in a pie dish
 
Bake for 30 minutes or until top is lightly browned and a toothpick inserted into the center comes out clean.
 
baked whole quiche in a pie pan

 

Can I make substitutions in this asparagus quiche recipe? 

Sure! If you don't like maple bacon, that's fine, just use smoked instead, I just happened to have some maple flavored in my fridge I needed to use up. I made the quiche with heavy cream, you can substitute the heavy cream with light cream to make it a little lighter dish, but personally I would go all out and save this for a special occasion.

How to serve:

This asparagus and bacon quiche is fabulous on its own, or with a light side dish. Hearty and creamy, the asparagus gives it a nice texture while the maple bacon gives it just a touch of sweetness. You need to let the quiche sit for a few minutes before cutting, or it will fall apart instead of being a nice, gorgeous piece. It reheats well in the microwave (trust me, I had the ONE leftover piece for lunch the next day) and is even good cold.

Here is my usual Easter dinner menu:

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4.37 from 11 votes

Asparagus and Bacon Quiche

Hearty and creamy, sweet and decedent quiche perfect for an Easter brunch, or special occasion, or weekend breakfast.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Brunch
Cuisine: French
Keyword: asparagus quiche
Servings: 6
Calories: 597kcal
Author: Bernadette

Ingredients

  • 1 9-inch refrigerated pie crust
  • 1 lb asparagus ,woody bottom removed and cut into 1 inch pieces
  • 8 slices maple flavored bacon ,cooked crisp and crumbled
  • 3 large eggs
  • 1 ½ cups heavy cream
  • 1 lightly packed cup shredded Monterey Jack Cheese ,divided
  • 1 scallion ,green part only, sliced thin
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon fine sea salt
  • pinch nutmeg

Instructions

  • Preheat the oven to 375 degrees F. Bring the refrigerated pie crust to room temperature before unrolling, about 15 minutes.
  • Cook and crumble the bacon, leaving two slices on the side.
  • Carefully unroll the pie crust into a 9-inch pie dish, pinching the edges and pressing down evenly. Bake unfilled shell in the preheat oven for 5 minutes.
  • Meanwhile, blanch the asparagus in boiling water for 3-4 minutes, drain and rinse under cold water to stop the cooking process. Spread the asparagus and crumbled bacon in the bottom of the pie crust.
  • In a mixing bowl, beat the eggs, then add the heavy cream, ½ cup cheese, scallion, salt, pepper, and nutmeg, mix well.
  • Pour the egg mixture over the asparagus and bacon, top with remaining ½ cup cheese and 2 slices crumbled bacon.
  • Bake for 30 minutes or until top is lightly browned and a toothpick inserted into the center comes out clean.

Notes

Adapted from Taste of Home Asparagus Bacon Quiche

Nutrition

Calories: 597kcal | Carbohydrates: 21g | Protein: 16g | Fat: 50g | Saturated Fat: 24g | Monounsaturated Fat: 1g | Cholesterol: 199mg | Sodium: 584mg | Potassium: 333mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1735IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 3.1mg

Slow Cooker Honey Ham

This Slow Cooker Honey Ham is perfect for Easter brunch or dinner! It's quick and easy to put together, ready in a few hours, and leaves your oven free for other dishes.

ham potatoes and a salad on a black plate

This recipe was originally part of a series of posts celebrating both Easter and my 5 year blogging anniversary, 4 years ago. I, along with some of my great food blogging friends came up with all kinds of delicious recipes! You can still find the links to those recipes at the bottom of this post. This recipe remains the same. 

Ingredients needed:

  • Fully cooked spiral ham: Make sure you have a slow cooker large enough to hold the ham. Here I used a 10 pound ham, and it was almost too big for my slow cooker. 
  • chicken stock: store bought is fine
  • liquid honey
  • maple syrup: I really suggest using real maple syrup here. It's expensive, but worth it! 

ingredients for ham on a wooden counter

How to prepare the ham:

Place the ham, unwrapped, in your slow cooker. If the ham comes with a glaze packet, you can either discard it or refrigerate it for use another time. 

whole ham in a slow cooker

Combine the chicken stock and maple syrup in a bowl and mix well. Pour the mixture over the ham, followed by the honey. 

honey being poured over ham

Cover with the lid and cook on low for 4-5 hours. I haven't tried cooking it on high, but if you want to, I would suggest checking the ham after 2 ½ hours. 

a bite size piece of ham on a fork held above a plate of ham potatoes and salad

Read on to see the other recipes that were shared during this Easter event, and if you are looking for more great Easter recipes, try these:

35+ Easy Easter Recipes 

Bacon Cheddar Deviled Eggs

Easy Lemon Bars

Easter Sugar Cookie Pie 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

This Slow Cooker Honey Ham is perfect for Easter! It's quick and easy to put together, ready in a few hours, and frees up your oven for other dishes.
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No ratings yet

Slow Cooker Honey Ham

This Slow Cooker Honey Ham is perfect for Easter brunch or dinner! It's quick and easy to put together, ready in a few hours, and frees up your oven for other dishes.
Prep Time5 minutes
Cook Time5 hours
Total Time10 minutes
Course: Entree
Cuisine: American
Keyword: how to cook a precooked ham, slow cooker Easter ham
Servings: 14
Calories: 901kcal
Author: Bernadette Martin

Ingredients

  • 10 pound fully cooked spiral ham
  • 1 ½ cup chicken stock
  • 1 cup honey
  • ½ cup maple syrup

Instructions

  • Place the unwrapped ham in a large slow cooker. Discard the glaze packet that came with it (if applicable) or refrigerate it for another use.
  • In a large cup or medium bowl combine the chicken stock and maple syrup, mix well. Pour the mixture over the ham. Slowly pour the honey over the ham, covering it completely.
  • Place the lid on the slow cooker, set to LOW and cook for 4-5 hours, or until heated through.
  • If desired, strain the liquid from the slow cooker into a heat-proof container, skim the fat from the top, and serve as a dipping sauce for the ham.

Notes

Nutritional information includes all of the stock, honey, and maple syrup and is not accurate per serving. 

Nutrition

Calories: 901kcal | Carbohydrates: 28g | Protein: 70g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 201mg | Sodium: 3884mg | Potassium: 992mg | Sugar: 27g | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 3mg

 

Favorite Easter Brunch Recipes- A collection of the best recipes for Easter Brunch or dinner, including appetizers, Easter dinner entrees, and desserts.

Today's Deliciously Perfect Recipes for Easter:

Appetizer-

Mini Croque Madames from Forking Up 

Main Dishes-

Slow Cooker Honey Ham from Rants From My Crazy Kitchen

Peppered Parmesan Asparagus Quinoa Quiche Muffins from It's Yummi 

Banana Crumb Waffles from Cindy's Recipes and Writings 

Side Dish-

Wild Violet Butter from Farm Fresh Feasts 

Dessert-

Blueberry Grunt from Making Miracles 

 

Easy Lemon Bars

These Easy Lemon Bars are sweet and tart, made with fresh lemon and finished with powdered sugar. They are great for a spring or summer dessert. 

a lemon bar on a spatula held over a pan

Note: This recipe was originally part of a recipe swap with another food blogger. The blog was called Hun, What's For Dinner.  As far as I can find, that blog no longer exists. This post is completely different from the original as it appeared here in 2013. 

Ingredients needed:

  • Flour
  • Lemon juice and lemon zest: You want to use freshly squeezed lemon juice and fresh lemon zest in this recipe. If you don't have a zesting tool, you can run your lemons in very short, quick, back-and-forth movements on a cheese grater. 
  • Powdered sugar and granulated white sugar
  • large eggs
  • butter or margarine: I recommend butter. I would hardly ever recommend margarine anywhere. 
  • baking soda 
    ingredients for lemon bars

Preparation tips: 

 For the  crust, you will want to use cold butter, and cut it into pieces as small as you can before mixing it with flour. 

flour mixed with butter pieces in a light blue glass bowl

 Pressed the mixture into a 8x13 baking dish and bake at 350 degrees until golden.

unbaked crust in a pan

baked lightly golden crust in a pan

While the crust is baking, get the filling ready. Mix together the eggs with the sugar, lemon juice and zest, flour and baking powder until well combined. When the crust is ready, pour the mixture over the crust and return to the oven for about 25 minutes or until the filling is set. 

unbaked filling in a pan over baked crust

baked lemon bar filling

Allow to cool a bit before sprinkling with powdered sugar, then cool completely on a wire rack before cutting into squares and serving. 

baked lemon bars topped with powdered sugar

How to cut the bars: 

It's easiest to cut the bars using a serrated bred knife and wiping the knife clean with a damp cloth as needed. 

How to store:

Cover these Easy Lemon Bars with plastic wrap and refrigerate as soon as the baking pan is cool. They can be kept refrigerated up to five days. To keep longer, place in a freezer safe container and freeze for up to six months. 

Looking for more great spring and summer desserts? Try these:

Frozen Strawberry Yogurt Pie 

Easter Sugar Cookie Pie 

Individual Strawberries and Cream Pies 

Blueberries N Cream Roll Cake 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

sliced bars topped with powdered sugar with a piece missing from the middle

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5 from 1 vote

Easy Lemon Bars

Prep Time10 minutes
Cook Time50 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: dessert bar recipe, lemon dessert
Servings: 8

Ingredients

For the crust:

  • 2 cups flour
  • ½ cup powdered sugar
  • 1 cup butter or margarine I used butter, the original recipe calls for margarine.

For the filling:

  • 4 eggs
  • 2 cups sugar
  • ⅓ cup fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup flour
  • ½ teaspoon baking powder

Topping

  • ½ cup powdered sugar

Instructions

  • Prepare the crust: Preheat oven to 350* F. Combine two cups flour with the powdered sugar. Cut in butter or margarine and stir until mixture resembles coarse crumbs. Press into an 8×13 baking dish and bake for 20-25 minutes, or until edges being to brown slightly.
  • While the crust is baking, prepare the filling. Beat the eggs together with the sugar, lemon juice and zest, flour and baking powder until well combined.
  • Once the crust is baked pour the filling over the crust and return to the oven for 25 minutes or until the filling is set. Sprinkle with additional powdered sugar and allow pan to cool completely before cutting into squares.

Chicken Pot Pie Soup

Soothe your soul with this savory Chicken Pot Pie Soup recipe. It consists of chicken, veggies, and a tasty broth that will keep you coming back for more.

a white bowl full of chicken pot pie soup

 

As a kid, I used to always love the personal chicken pot pies that you can buy in the store. But, as I got older, I realized those processed box meals were not really that good for me. However, I can still soothe my soul with this delicious chicken pot pie soup recipe. Not only is it delicious, but it's packed full of protein, vitamins, and nutrients. 

What Is Chicken Pot Pie Soup?

This Chicken Pot Pie Soup recipe is an alternative version of a traditional pot pie, but in the form of a fresh bowl of soup. It is creamy, savory, and naturally good for you. It is the perfect source of protein, nutrients, and vitamins because of the ingredients used to make it.

Soup Ingredients

If you want to make the tasty Chicken Pot Pie Soup, make sure you have the following ingredients:

  • Flour. Use flour in this recipe to thicken the broth for a comforting soup that is the perfect consistency.
  • Carrots. Add shredded carrots into the mix for flavor and nutritional value.
  • Chicken Broth. The chicken broth is what you will use as the base for the soup, mixing with the flour to create a thicker texture.
  • Celery. Dice your celery into small pieces before tossing it in with your other ingredients.
  • Chicken. Cook your chicken in advance and then shred it down into smaller pieces.
  • Potatoes. Dice your potatoes into small pieces. You can peel them or leave the skin on.
  • Corn. Use a can of any brand of corn to add to your broth with the other ingredients.
  • Peas. Add a can of peas into the mix with the canned corn.
  • Garlic Powder. Season your soup with garlic powder to add even more flavor to it.
  • Heavy Cream. The heavy cream adds flavor to the soup. If you do not have it, you can use milk as an alternative ingredient.

chicken pot pie soup ingredients in bowls and cups on a counter

Additional ingredients to use when making this soup include onion powder, butter, salt, and pepper.

How to Make Pot Pie Soup

Make this delicious Chicken Pot Pie Soup by following these simple steps:

Step 1: Make Your Roux

Create a roux by adding butter and flour to a heavy bottomed pan. Melt the butter over medium heat, first. Then, slowly add in the flour until it's creamy. 

flour and butter in a large pot

Step 2: Add in Your Veggies

Next, add your carrots and celery to the pan with the roux. Cook the veggies for five minutes or until they become soft.

Step 3: Whisk in the Chicken Broth

Start adding your chicken broth into the pan with the roux and veggies. Use a whisk to mix it in, thoroughly. 

chicken broth being poured into soup pot

Step 4: Cook Potatoes

Then, add your potatoes into the pot. Cook until the potatoes are fork tender. This will take up to seven minutes to get the potatoes soft.

Step 5: Add Other Ingredients

When your potatoes are soft, add in your shredded chicken, corn peas, and spices. Stir these ingredients together and then simmer for 30 minutes to an hour.

chicken added to soup

Step 6: Add Milk

Once you have let your soup simmer for 30 minutes to an hour, add milk to make the soup creamy and delicious. 

milking being poured into soup

Step 7: Serve

After the milk has been warmed thoroughly, remove your pot from the heat. Ladle into bowls and enjoy!

Side Suggestions

After preparing the soup, you may want to enjoy it with some of the following tasty sides that will go great with it.

You may also want to eat your soup with a side of sourdough bread, saltines, or garlic bread.

How to Store Leftovers

Store your leftovers in a large food storage container with an airtight lid. Place your soup in the fridge to keep it fresh for up to five days.

Can I Freeze The Soup?

You can. Put it in a food container with an airtight lid and then place it in your freezer for up to six months. Or, to save space, you can let the soup cool and pour it into freezer bags. Lay flat to store. 

Other Chicken Recipes to Try

When looking for tasty chicken meals to try besides this one, check out some of the following delicious chicken recipes:

 

 

Sharing is caring! Please pin this post to Pinterest for others to whip up on a cold winter's day! 

overhead shot of soup on a wooden table

a white bowl full of chicken pot pie soup
Print Recipe
5 from 1 vote

Chicken Pot Pie Soup

Soothe your soul with this savory Chicken Pot Pie Soup recipe. It consists of chicken, veggies, and a tasty broth that will keep you coming back for more.
Prep Time30 minutes
Cook Time30 minutes
Course: Soup/Stew
Cuisine: American
Keyword: chicken pot pie soup recipe, how to make chicken pot pie soup
Servings: 4
Calories: 184kcal

Ingredients

  • 2 tablespoons butter
  • ¼ cup flour
  • ½ cup shredded carrots
  • ½ cup celery diced
  • 4 cups chicken broth
  • 1 cup chicken cooked and shredded
  • 1 cup potatoes diced
  • 1 can corn
  • 1 can peas
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup milk or heavy cream

Instructions

  • In a large heavy bottomed pot, add the butter. Melt the butter over medium heat. Then, slowly add in the flour until it's creamy. 
  • Add in the carrots and celery and cook for 5 minutes, until softened.
  • Whisk in the chicken broth slowly.
  • Add the potatoes and bring to a boil. Reduce heat slighly and cook until fork tender, about 7 minutes after boiling.
  • Add in the chicken, corn, peas and spices. Stir to combine.
  • Simmer for 30 minutes to 1 hour.
  • Pour in the milk and allow to warm through.
  • Remove from heat and serve.

Nutrition

Calories: 184kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1254mg | Potassium: 609mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3014IU | Vitamin C: 28mg | Calcium: 106mg | Iron: 1mg