Ground Beef Pea Wiggle

Beefy Pea Wiggle

When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.

¾ lb lean ground beef

1 medium onion

2 cloves garlic

1 tbsp extra virgin olive oil

1¾ cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 pkg onion soup mix

2 cans cream of mushroom soup

¼ cup parmesan cheese

1 cup shredded Swiss cheese

2½ cups egg noodles

Preheat oven 375°

In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes.  Add ground beef and cook and scramble until no longer pink.

Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside.  Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.

Add beef mixture, noodles, corn and peas to soup mixture and combine.  Pour into greased baking dish.  Sprinkle with parmesan cheese and Swiss cheese.  Bake 375° 35-40 minutes until bubble and cheese is slightly browned.  Let stand 5 minutes before serving.

© Crackerberries 2013

Fried Chicken Spicy Slaw

Fried Chicken on a Bun

 



Slaw and Sauce

2 garlic clove, finely grated

1/2 cup Miracle Whip

1 tablespoon Texas Pete hot pepper sauce

1/2 small onion, thinly sliced

2 Chile peppers, thinly sliced

4 cups thinly sliced cabbage

1/2 cup Mustard Pickles slices, plus 1/4 cup pickle juice

Chicken

1½ cups all-purpose flour

1 tablespoon ground black pepper

1/2 teaspoon kosher salt

1 cup buttermilk

2 chicken legs and thigh pieces, skinned and de-boned

Vegetable oil (for frying)

4 crusty/bulky rolls

Unsalted butter, room temperature

Spicy Mayo Cole Slaw

Mix garlic, Miracle Whip, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Combine flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Work with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Place on wire rack until ready to cook.  This prevents pieces sticking together.

Pour oil into a large cast iron skillet to a depth of 1/2-inch and heat until hot (approximately 350°).

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack, season with salt if desired.

Spread cut sides of rolls with butter. Cook rolls buttered side down on hot grill until browned and crisp, about 2-3 minutes. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

I borrowed this recipe from Bon Appetit Magazine and made a few changes to accommodate what I cook with.  If you want to see the real recipe click here ☺

© Crackerberries 2013