DECISIONS, DECISIONS, DECISIONS & yet we still had to have dinner ~ CHICKEN & DRESSING with CREAM OF CARROT BISQUE

I worked for quite awhile in the studio today and ran across several unfinished projects that NEED to be finished!  Binding for some reason is my least favorite part of quilting though it should be my most favorite since it is the last step to a completed project.  I’m still trying to figure out where to start!  I’m leaning towards starting with the smaller pieces just because there will be a bigger sense of accomplishment as I whip them out, but am leaning towards the larger ones so I can set them aside into the Christmas pile as completed presents.

In the meanwhile we still needed to eat so I reworked a couple of recipes from my “TO TRY” pile that used ingredients I had on hand.  It’s almost June 1st and I try to clean out both the freezer and pantry every 6 months or so.

CHICKEN & DRESSING serves 6

2-3 cups shredded rotisserie chicken
4 slices crusty french bread, torn into pieces
3 cups crumbled cornbread
1 3/4 cups chicken broth
1 can cream of mushroom soup
1 small Vidalia onion, chopped
2 celery stalks, chopped small
2 large eggs, beaten
Fresh ground sea salt, to taste
fresh ground black pepper, to taste
1/4 cup butter, sliced thin

  • Put butter slices in freezer while you assemble the casserole.
  • In a large mixing bowl whisk together the broth, eggs and soup.
  • Fold in breads.
  • Fold in celery, onion and chicken pieces.
  • Season with salt and pepper.
  • Transfer to a lightly greased 3 quart slow cooker.
  • Dot with butter slices.
  • Cook on high 1 1/2 hours and then low 2-3 hours on low OR 3-4 hours on high.

CREAM OF CARROT BISQUE serves 4

1 pound bag baby carrots, washed and dried
1 tablespoon avocado oil
1 small Vidalia onion, chopped
1 tablespoon butter
2 cups chicken or vegetable broth
Pinch of ground ginger
1/3 cup heavy whipping cream
Parmesan cheese
Snap peas

  • Preheat oven to 400˚.
  • In a large ziplock bag add the carrots, avocado oil, sugar, salt and pepper. Close and toss until carrots are well coated.
  • Spread carrots in a thin layer on a baking sheet.
  • Roast carrots 45 minutes or until tender.
  • Cool carrots.
  • In a large sauce pan melt butter,
  • Add onion and saute’ until tender.
  • Add broth and simmer while carrots roast.
  • Add carrots and puree with an immersion blender.
  • Salt and pepper to taste.
  • Serve with Parmesan crisps and chopped snap peas.

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