Recipe Corner

By Ree Drummond

ingredientS

• 6 slices thin bacon, cut into 1-inch pieces

• 1 whole medium onion, diced

• 3 whole medium carrots, scrubbed clean and diced

• 3 stalks celery, diced

• 6 whole small russet potatoes, peeled and diced

• 8 cups low sodium chicken or vegetable broth

• 3 tbsp. all-purpose flour

• 1 cup milk

• 1/2 cup heavy cream

• 1/2 tsp. salt, more to taste

• Black pepper to taste

• 1/2 tsp. Cajun spice mix

• 1 tsp. minced fresh parsley

• 1 cup grated cheese of your choice inStructionS

1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

2. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

4. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (Note: Use caution when blending hot soup; if possible, allow the soup to cool before blending.) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

5. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

By Ree Drummond

ingredientS

• 1 whole cut up fryer chicken

• 2 stalks (to 3 stalks) celery, chopped

• 3 whole green onions, chopped

• 2 cups (to 3 cups) grapes, halved

• 1/2 cup mayonnaise

• 1/2 cup plain yogurt or sour cream

• Juice of lemon

• 1 tbsp. (to 2 tablespoons ) brown sugar

• Kosher salt to taste

• Fresh ground black pepper to taste

• Small handful of fresh dill, minced

• Cayenne pepper, to taste

• 1/2 cup slivered almonds inStructionS

1. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.

2. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.

3. Chop all of your fruits and veggies and place them in a bowl with the chicken.

4. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.

5. Add the dill (or oregano or cilantro… whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper.

6. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/ veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.

7. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you’ll love it!