Aug 16, 2017
Cream of Chicken Soup
for the Podcaster's Soul
This episode, we're talking family recipes with some real live
family, Liz's mom Claud! We do our best to celebrate the food
traditions of our families while avoiding (sometimes
unsuccessfully) all canned soup products. You'll also hear about
the thrilling saga of who eats which pierogi, learn about
delicacies such as "Noodoos" and Texas Trash and find out where
Alissa will be spending next Christmas!
Possible drinking game: Nanny, Claud, Doritos, Noodoos
2 oz gin
1/2 oz lemon juice
1/2 oz st Germain
Splash of cranberry
Shake and serve over ice.
Casserole (Alissa's version)
1 rotisserie chicken
3/4 cup flour
3/4 cup butter
several cloves of garlic, pressed
About 4 cups of milk
1 jalapeno or other green chile (fresh)
2 bell peppers (any color, I like red)
2 cups or so of frozen corn (get fire roasted if you
2 bags of shredded mexican blend cheese
1 large bag of plain, salted tortilla chips
pickled jalapenos (jar kind)
Canned black olives
Preheat oven to 425
Grease a 9x13 baking pan.
Take the skin off of the rotisserie chicken and pull all the meat
off and chop it into bite size pieces. Set aside.
Sautee chopped onion, jalapeno and bell peppers in oil,
salting and peppering to taste.
Melt the butter in a medium saucepan, sprinkle in the flour to
make a roux. Stir the roux till lightly browned and toasty
smelling. Slowly whisk in the milk and whisk as it thickens. Add
salt and pepper and garlic.
Dump the chopped up chicken and cooked veggies into a large
bowl. Stir in the cream sauce till it's moderately saucy. You may
end up with extra sauce.
Add about half of one of the bags of cheese to the mixture. Stir it
Crush up the tortilla chips. You can either put them in a
ziplock and smash them or just pull them out of the bag and smash
them with your hands. Ziplock lets you smash more of them at a
time. You don't have to smash them to DUST, just small
Start to assemble the casserole. First put a layer of broken
chips, then the soup/chicken mix, then a layer of cheese. Repeat
layers till you run out of filling. I usually only get like two
layers of everything. (make sure you save some chips and cheese for
Finish with a layer of cheese, then put the pickled jalapenos
and olives on top of that, then crumble some more chips on top for
Cover it with foil (I always spray the foil that will be
touching the food w/Pam first) and bake it for 45 minutes with the
cover on. Then take off the cover and bake it an additional 15
minutes or so to make sure the top is all melty and brown. It
should be browned and bubbling when it is done.
2T sour cream
1 cup milk
1 cup water
4.5 - 5 cups flour
Whisk wet ingredients until combined. Slowly add 3
cups flour and stir with a wooden spoon.
Turn out on floured surface and knead in 1 cup,
then 1/2 cup flour. Knead for 8 to 10 minutes.
Cabbage Pierogi Filling
1 large can sauerkraut, drained and rinsed
1 small to medium head cabbage, shredded
3 onions, chopped
1/4 cup water
Chop cabbage and onion with water in food
processor. Drain. Fry with sauerkraut and pepper in butter until
soft and light brown.
To assemble pierogi:
Divide dough in half. Cover one half and set aside.
On lightly floured surface, roll out to 1/8" thick. With a 3" round
cookie or biscuit cutter, cut as many rounds as you can. Place
about 1T of filling in the center of each circle. Fold over and
pinch the edges to seal. Repeat with the rest of dough.
1/2 Box Acini de Pepe
1 large can crushed pineapple (in juice!)
1 can mandarin oranges
3/4 cup sugar
2 Tbs corn starch
2 eggs, beaten
8 oz Cool Whip
Cook pasta in salted water. Drain and rinse
Drain fruit, reserving juice.
In a microwave safe bowl, combine juice, eggs,
sugar and cornstarch. Heat until thickened. Cool.
Combine cooled mixture with pasta and cool whip.
Kelly Family Christmas! You know you want to be a
Our amazing feast!