Cornbread Dressing Recipe With Cream Of Chicken Soup

 

Ingredients:

– 1 batch of cornbread (about 8 cups, crumbled)

– 1 cup celery, diced

– 1 cup onion, diced

– 1 cup butter

– 1 can cream of chicken soup

– 2 cups chicken broth

– 2 eggs, beaten

– 1 teaspoon sage

– 1 teaspoon thyme

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.

2. In a large skillet, melt the butter over medium heat. Add the celery and onion, and cook until softened.

3. In a large mixing bowl, combine the crumbled cornbread, cooked vegetables, cream of chicken soup, chicken broth, eggs, sage, thyme, salt, and pepper. Mix well to combine.

4. Pour the mixture into a greased baking dish and bake for 45-50 minutes, or until golden brown and set.

5. Serve hot and enjoy!

Boxed Dressing

 

2 boxes StoveTop Stuffing

1 49 oz can Chicken Broth

2 10.5 oz can Cream of Mushroom Soup (can use 1 can of mushroom and one celery or cream of Chicken) ( if desired)

2 Eggs

1 large Onion

4 Celery Ribs

 

Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.

 

Homemade Poultry Seasoning

 

Homemade Poultry Seasoning Recipe

Instead of heading to the store, create your own poultry seasoning at home. You likely have everything you need in your cupboard! This recipe yields about a half-cup of poultry seasoning.

Ingredients

• 3 tablespoons ground sage
• 2 tablespoons dried thyme
• 2 tablespoons dried rosemary
• 1 tablespoon dried marjoram
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper

Directions

Whisk all ingredients together, then store in an airtight container in a cool, dark space for up to six months.

Sauces

 

Mushroom Sauce

Ingredients
• 8 tbsp unsalted butter
• 8 oz mushrooms, sliced
• ¾ cup heavy cream
• ½ cup chicken broth
• Salt & pepper to taste

Instructions
1. Melt the butter in a pan over medium heat.
2. Add sliced mushrooms and sauté until soft and lightly browned.
3. Pour in the chicken broth and cook for 2–3 minutes.
4. Add the heavy cream and stir well.
5. Let the sauce simmer until it thickens to your desired consistency.
6. Season with salt and pepper.
7. Serve hot.

 

 

 

 Cheese Sauce

Ingredients
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt & pepper to taste

Instructions
1. Melt the butter in a saucepan over medium heat.
2. Add the flour and whisk for 1 minute to form a smooth paste (roux).
3. Slowly pour in the milk while whisking continuously to avoid lumps.
4. Cook until the mixture thickens.
5. Add the shredded cheddar cheese and stir until fully melted and smooth.
6. Season with salt and pepper.
7. Serve warm.

 

 

 Mustard Sauce

Ingredients
• ¼ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey
• Pinch of salt (optional)

Instructions
1. Add mayonnaise, Dijon mustard, and honey into a small bowl.
2. Mix until fully combined and smooth.
3. Add a pinch of salt if you prefer a more balanced taste.
4. Serve immediately or chill for later.

 

 

 Garlic Sauce

Ingredients
• 1 cup mayonnaise
• 3 tbsp sour cream
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• Salt to taste

Instructions
1. Add mayonnaise, sour cream, lemon juice, and minced garlic to a mixing bowl.
2. Whisk until everything is smooth and well combined.
3. Taste and add salt as needed.
4. Refrigerate for 15–20 minutes for best flavor.
5. Serve chilled or at room temperature.

 

Tortillas

 

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil 

 

 

Directions

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn out onto a floured surface; knead 10-12 times, adding flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, about 1 minute on each side. Serve warm.

                                                                                OR

 

3 cups all-purpose flour

1 teaspoon kosher salt, I use Morton's

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

 

 

Instructions

 

To make by hand:

1. In a medium bowl, combine flour, salt, and baking powder. Using a sturdy silicone spatula or a sturdy wooden spoon, mix dry ingredients until well combined. 
2. Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together to form a shaggy ball. 
3. Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.

To make with a mixer:

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix the dry ingredients until well combined. 
2. Add oil and water while the mixer is running at medium speed. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue mixing for 1 minute, or until the dough is smooth. 
3. Transfer dough to a lightly floured work surface.

Continue with both methods:

1. Divide into 16 equal portions. (I use a food scale) Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.  
2. Cover flattened balls of dough with a clean kitchen towel or a piece of plastic wrap. Allow to rest for at least 15 minutes before proceeding. 
3. Roll each ball into a 6-7-inch circle on a lightly floured surface. Keep the work surface and rolling pin lightly floured. 
4. Don't stack uncooked tortillas directly on top of each other, or they will stick together. (I like to separate my tortillas with parchment paper.) 
5. Heat a large pan over medium heat.  
6. Cook the tortillas one at a time for 45-60 seconds, until bubbles and golden spots appear on the surface. If browning too quickly, reduce the heat slightly. If it's taking longer than a minute to see a few pale, golden-brown spots on the underside of the tortillas, increase the heat slightly. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.  
7. Remove the cooked tortillas from the pan with tongs and stack them in a covered container, an open ziplock bag, or cover them with a slightly damp kitchen towel. Stacking and covering is what will keep the tortillas soft.  
8. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving. 
9. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate the tortillas with parchment paper or waxed paper and place them in a zippered bag before storing in the freezer.   

 

Frostings

 

Zesty Shrimp Rice Bowl

 

Bold flavors, easy prep – perfect for your next quick weeknight win!

 

 

Ingredients :

 

1 lb large shrimp, peeled & deveined

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt & pepper to taste

2 cups cooked white rice

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

2 tbsp chopped cilantro

 

Creamy Herb Sauce:

1/4 cup mayo

1 tbsp lime juice

1 tbsp chopped parsley or cilantro

1 small garlic clove, minced

Salt & pepper to taste

 

 

How to Make It :

 

Season & Sear the Shrimp:

Toss shrimp in olive oil, smoked paprika, garlic powder, salt, and pepper. Sear in a hot skillet for 2–3 minutes per side until beautifully golden – a bold flavor boost and easy dinner idea!

 

Cook Your Base:

Make your fluffy white rice ahead of time or use leftover rice for a quick meal prep hack and fast lunch win.

 

Make That Creamy Herb Sauce:

Mix mayo, lime juice, parsley, garlic, and a pinch of salt and pepper. This sauce adds a zesty homemade flavor and irresistible creamy bite!

 

Build Your Bowl:

Layer rice in the bowl, then top with seared shrimp, sliced avocado, cherry tomatoes, and red onion for a colorful healthy dinner and crave-worthy lunch option.

 

Drizzle & Garnish:

Spoon the creamy herb sauce over the top, sprinkle fresh cilantro, and boom — you’ve got the best shrimp rice bowl and a total mealtime hero!