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Liz and Alissa Make Stuff is a show about friendship fueled fabrication. We're friends, we like to make stuff, we're going to tell you about it. This show probably won't teach you much but it will definitely make you laugh, either at us or with decide! New episodes every other Wednesday! Follow us on Instagram, @lizandalissa and join our Facebook group, Liz and Alissa Made Me Make It to see more photos of what we're making and to show us what you're making!

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

The Pink Claudy

2 oz gin
1/2 oz lemon juice
1/2 oz st Germain
Splash of cranberry
Shake and serve over ice.



Nanny 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
2 onions
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 can)
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 all up.
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 pieces.
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 the topping)
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 crispiness. 
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.
Pierogi dough
1 egg
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
4T butter
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 well.
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. Chill overnight.
Kelly Family Christmas! You know you want to be a Kelly.
Our amazing feast!


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