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What’s Cooking in Little River County!

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Updated: February 9, 2018

One-Skillet Chicken Pot Pie

By Jamie Bagley

I love a good chicken pot pie with the biscuits on top. Yumm!

Ingredients:

3 Tbsp unsalted butter

1 lb boneless skinless chicken breast, cut into bite size pieces

½ tsp black pepper

½ tsp kosher salt

¼ cup all-purpose flour

3 cups chicken stock

2 cups frozen vegetables, (corn, peas and carrots)

1 tsp dried parsley

Cheesy Drop Biscuits:

2 cups all-purpose flour

2 oz fresh Parmesan cheese, grated

1 Tbsp baking powder

1 Tbsp granulated sugar

½ tsp kosher salt

½ cup unsalted butter, melted

1 cup whole milk

DIRECTIONS

Preheat oven to 450°F.

Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.

Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

 

Cheesy Taco Skillet

INGREDIENTS

1 tbsp. vegetable oil

1 red bell pepper, chopped

1/4 c. sliced green onions, plus more for garnish

2 cloves garlic, minced

1 tbsp. chili powder

1 tbsp. ground cumin

Kosher salt

1 lb. ground beef

1 15-oz. can diced tomatoes

1 c. black beans

1 tbsp. hot sauce

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

DIRECTIONS

In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.

Add ground beef and cook until no longer pink, 5 minutes more.

Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.

 

Chicken Noodle Soup

By KaitLynn (Blossom) Bagley

My Grandma Linda makes the best chicken noodle soup in a crock pot. She sticks either a whole chicken or chicken legs and thighs in the crock pot with enough liquid to boil them. When the chicken is finished, she takes the chicken off the bones, and she adds her noodles, and puts the chicken back in the pot. The recipe below is to show what you can add to the soup.

Ingredients

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

 

 

Old Fashioned Brownies

By KaitLynn (Blossom) Bagley

We make our brownies out of a box with oil, water, and egg. My Mom sticks them in the oven for 20 minutes at 350 degrees, and they turn out delicious. Or you can use this old fashioned Brownie recipe.

Ingredients

3 ounces unsweetened chocolate

1/3 cup shortening

1 cup sugar

2 eggs, well beaten

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup flour, sifted

1 teaspoon pure vanilla

1 cup chopped walnuts, optional

Directions

Preheat the oven to 350 degrees F. Grease an 8-by-8-by-2-inch pan.

Melt the chocolate and shortening together in a small saucepan. Stir the sugar into the well-beaten eggs in a large bowl. Combine the chocolate and the egg mixtures in the bowl.

Add the baking powder and salt to flour and sift. Add the flour mixture to the chocolate mixture; add the vanilla and nuts, if using. Stir to combine.

Spread the dough evenly in the pan. Bake 25 to 30 minutes. Cool 30 minutes, cut into squares and enjoy.

 

We want to know what our readers enjoy, please submit your recipes to us. Children can submit recipes, too. It makes it fun. My daughter loves making a cake or brownies. You can bring them to the office at 614 E Wood, mail them to PO Box 608 in Ashdown or email them to jamie.lrnews@gmail.com.

 

If you find something that we are missing, and would love to see in our paper, please send an email to jamie.lrnews@gmail.com, or come see us at 614 E Wood St in Ashdown, Ark.