Crack Chicken Soup (Ultra Creamy, Cheesy, and Loaded with Bacon)

This delicious spin on a classic comfort food is sure to please any crowd. If you make this recipe, don’t be surprised when everyone asks for seconds, it’s that addictive. Serve it with a side salad and some bread!

Ingredients:

• Shredded rotisserie chicken – you can use any chicken, shredded or chopped.
• Cream of chicken soup – you can make your own if you don’t prefer canned cream of chicken soup.
• Chicken bone broth – you can substitute the bone broth with chicken stock. I like bone broth because it has more flavor and consistency than the thinner, more watery chicken stock.
• Whole milk – you can use 2% milk, but it will be slightly less dense.
• Chopped celery
• Diced baby carrots – I used baby carrots for their rich flavor, but any diced carrots will work.
• Sweet onion, diced – a yellow or white onion can replace sweet onion if you prefer.
• Minced garlic
• Ranch dressing mix – make sure you are using the dressing mix and not the dip mix. The dip mix is very salty and much thicker than the dressing mix. If in doubt, check the sodium level on the back of the package.
• Bacon, cooked and crumbled – you can use thick-cut or original-cut bacon.
• Colby jack cheese – cheddar cheese is a nice substitute for Colby Jack.
• Cream cheese, softened – you can add more or less to thicken the soup to your liking.
• Angel hair pasta – a thin spaghetti would work in place of angel hair if needed. 

Combine ingredients. In a large nonstick pot or Dutch oven, combine the chicken, cream of chicken soup, chicken bone broth, milk, celery, carrots, onion, ranch dressing mix, and crumbled bacon. 

Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot.

Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot. 

Add the pasta. Once the vegetables are tender, add the Colby Jack cheese, cream cheese, and angel hair pasta. Simmer uncovered until noodles are fully cooked, about 10 minutes, stirring occasionally. 

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More Soup Recipes

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Crack Chicken Soup Recipe

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Crack Chicken Soup

A creamy, cheesy comfort food packed with shredded chicken, bacon, ranch seasoning, and pasta. Easy to make and perfect for weeknight dinners or cozy meals.

Course dinner, lunch

Cuisine American

Keyword soup

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 12 (2 cup) servings

Ingredients

• 3 cups cooked shredded rotisserie chicken
• 1 (10.5 oz) can condensed cream of chicken soup
• 6 cups chicken bone broth
• ½ cup whole milk
• 2/3 cup chopped celery
• 2/3 cup diced baby carrots
• 2/3 cup sweet onion diced
• 1 tablespoon minced garlic
• 1 (1 oz) packet Ranch dressing mix
• 1 pound bacon cooked and crumbled
• 1 ½ cups shredded colby jack cheese
• 4 oz of cream cheese softened
• 8 oz Angel hair pasta uncooked

Instructions

• Combine ingredients. In a large nonstick pot or Dutch oven, combine the chicken, cream of chicken soup, chicken bone broth, milk, celery, carrots, onion, ranch dressing mix, and crumbled bacon.
• Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot.
• Add the pasta. Once the vegetables are tender, add the Colby Jack cheese, cream cheese, and angel hair pasta. Simmer uncovered until noodles are fully cooked, about 10 minutes, stirring occasionally.
• Serve. Once cooked completely, garnish with parsley and serve.

Notes

Crock Pot Instructions:

You can make this crack chicken noodle soup in a crockpot. Stir the ingredients together and cook on low for 4 hours or 2 hours on high. 30 minutes before serving, add the cheese to the soup and stir, then boil the pasta separately according to package instructions. Once ready to serve, stir in the pasta and serve.

The post Crack Chicken Soup appeared first on The Blogette.

Cabbage Soup (Hearty Cabbage Roll Soup with Ground Beef)

If you love cozy cabbage soup recipes that are simple to make yet incredibly flavorful, this recipe will quickly become a staple in your kitchen.

This soup also fits beautifully into the category of cabbage soup diet recipes, since cabbage is naturally low-calorie while still being satisfying.

Ingredients:

• Butter – you could also use olive oil.
• Lean ground beef – lean ground beef works best because the higher fat content options leave the soup heavy and greasy.
• Salt and pepper
• Sweet onion – you could use white or yellow onion if needed.
• Minced garlic
• Small head of green cabbage – or half of a large head of cabbage. 
• Carrot – I used baby carrots, but you can use any carrots. Baby carrots are easy to chop and taste great. 
• Beef broth – low sodium is a great option if you are trying to keep salt intake down. 
• Worcestershire sauce
• Tomato sauce
• Tomato paste
• White minute rice – I used minute rice to ensure the rice is cooked within the time needed to cook the vegetables. Nobody likes to bite into hard grains of rice! If you don’t want to use minute rice, I suggest cooking the rice separately and adding it at the end. 
• Bay leaf – it’s optional, but adds a great taste. Make sure to remove it before serving; don’t eat the leaf. 
• Light brown sugar – dark brown sugar works too, it just gives a more molasses taste. 

Brown the beef. In a large pot or Dutch oven, melt your butter over medium heat and then add the ground beef. Season it with salt and pepper, and brown it by breaking it up and flipping it until all the beef is brown with no pink spots. Drain any excess grease from the pan.

Flavor the beef. Add the diced onion and minced garlic and cook for another 2-3 minutes, until onions are translucent and garlic is fragrant.

Build the Flavor. Add in the chopped cabbage, carrots, beef broth, Worcestershire sauce, tomato sauce, tomato paste, white rice, bay leaf, and brown sugar. Stir the ingredients together until well combined. It will not look very soupy at this point, but it will cook down and create its own additional broth.

Cook. Turn your heat up to medium-high heat until it reaches a simmer, and then reduce the heat to medium to maintain a simmer. Cover and stir occasionally for 25 minutes or until the vegetables are cooked throughout and the rice is tender. 

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What to Serve with Cabbage Soup

This soup is hearty enough to be a meal on its own, but it pairs wonderfully with simple sides.

Great serving ideas include:

• Crusty artisan bread
• Garlic toast
• Buttered dinner rolls
• Simple green salad
• Cornbread

If you’re looking for cozy cabbage soup recipes that are filling, budget friendly, and easy to make, this one-pot cabbage roll soup is a perfect choice. With tender cabbage, flavorful beef, and a rich tomato broth, every bowl is pure comfort.

Whether you’re meal prepping for the week or cooking a warm family dinner, this cabbage soup will quickly become a favorite.

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Cabbage Soup Recipe

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Cabbage Soup

This hearty cabbage soup with ground beef is the ultimate comfort food. Inspired by classic cabbage roll soup recipes, it is packed with cabbage, tomatoes, rice, and savory broth for a cozy and satisfying dinner.

Course dinner, lunch, Side Dish

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Equipment

• Large pot or Dutch oven- as long as it has a lid.
• stirring spoon or spatula

Ingredients

• 2 tablespoons butter
• 1 ½ pounds lean ground beef
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 small sweet onion, diced
• 1 tablespoon minced garlic
• 1 chopped small head of green cabbage
• 3/4 cup diced carrot
• 2 ½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 (15 oz) cans tomato sauce
• 1 tablespoon tomato paste
• 3/4 cup white minute rice uncooked
• 1 bay leaf
• 1 tablespoon light brown sugar

Instructions

• Brown the beef. In a large pot or Dutch oven, melt your butter over medium heat and then add the ground beef. Season it with salt and pepper, and brown it by breaking it up and flipping it until all the beef is brown with no pink spots. Drain any excess grease from the pan.
• Flavor the beef. Add the diced onion and minced garlic and cook for another 2-3 minutes, until onions are translucent and garlic is fragrant.
• Add additional ingredients. Add in the chopped cabbage, carrots, beef broth, Worcestershire sauce, tomato sauce, tomato paste, white rice, bay leaf, and brown sugar. Stir the ingredients together until well combined. It will not look very soupy at this point, but it will cook down and create its own additional broth.
• Cook. Turn your heat up to medium-high heat until it reaches a simmer, and then reduce the heat to medium to maintain a simmer. Cover and stir occasionally for 25 minutes or until the vegetables are cooked throughout and the rice is tender.
• Serve. Take the bay leaf out of the soup and sprinkle with chopped parsley. Serve warm and enjoy!

Notes

How to Store and Reheat

Refrigerator:
Store leftover cabbage soup in an airtight container for up to 4 days.

Freezer:
Freeze for up to 3 months. If freezing, consider leaving out the rice and adding it fresh when reheating.

Reheating:
Warm the soup in a pot over medium heat or microwave until hot.

The post Cabbage Soup appeared first on The Blogette.

Whether you call it tomato soup and grilled cheese or flip it around to say grilled cheese and tomato soup, this classic duo has been bringing cozy joy to kitchens for generations.

Why You’ll Love This Grilled Cheese

• Ultimate flavor combo: Cream cheese, Colby-Jack, and mozzarella give every bite a gooey, melty pull.
• Perfectly golden crust: The butter mixture crisps the bread to perfection.
• A touch of spice: Italian seasoning and red pepper flakes give a gourmet twist without overpowering the classic taste.
• Pairs perfectly with soup: Especially a warm, homemade grilled cheese and tomato soup pairing.

Ingredients

In addition to the sourdough bread, mozzarella cheese, and Colby-Jack cheese, you will need the following ingredients:

Directions

1. Make the Butter Mixture

In a small bowl, combine the softened butter, shredded cheddar cheese, and garlic powder. Mix until smooth and spreadable.

2. Prepare the Creamy Filling

In another bowl, stir together the cream cheese, mayonnaise, garlic powder, Italian seasoning, Dijon mustard, and red pepper flakes until smooth.

3. Assemble the Sandwich

1. Spread the butter mixture on one side of each slice of sourdough bread.
2. Flip the bread over and spread the cream cheese mixture evenly on the inside of two slices.
3. Layer with shredded mozzarella cheese and Colby-Jack slices.
4. Top with the remaining bread slices, butter side facing out.

4. Grill to Perfection

Heat a skillet over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.

5. Serve and Enjoy

Slice in half and serve warm. For the ultimate comfort meal, pair with a bowl of tomato soup on the side.

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What to Serve with Grilled Cheese

The most iconic pairing? Grilled cheese and tomato soup. The rich, cheesy sandwich dipped into creamy soup is the perfect combination of flavors and textures. You can also serve your grilled cheese with:

1. A side salad for freshness
2. French fries or tater tots for crunch
3. Pickles for a tangy balance

Frequently Asked Questions

This isn’t just any sandwich, it’s the best grilled cheese sandwich recipe for when you want comfort food with a gourmet twist. Whether you’re dipping it into your favorite soup, enjoying it on its own, or making it for family and friends, this recipe will always be a hit.

So, grab your sourdough, mix up that buttery spread, and discover why grilled cheese and tomato soup will forever be the ultimate comfort food pairing.

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Best Grilled Cheese Recipe

Make the best grilled cheese sandwich with this gourmet recipe! Golden sourdough, creamy cheese filling, and a garlic butter crust. Perfect with tomato soup!

Course dinner, lunch

Cuisine American

Keyword sandwich

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 2 sandwiches

Equipment

• Small mixing bowls
• butter knife
• Pan for grilling

Ingredients

For the Sandwich

• 4 slices of sourdough bread
• 1 cup shredded mozzarella cheese
• 4 slices Colby-Jack cheese

For the Butter Mixture

• ½ cup salted butter softened
• ¼ cup shredded cheddar cheese
• 1 teaspoon garlic powder

For the filling

• 4 ounces ½ brick full-fat cream cheese, softened
• 2 Tablespoons mayonnaise
• 1/2 tsp garlic powder
• 1/4 tsp Italian seasoning
• 1/4 tsp Dijion mustard
• 1/8 tsp red pepper flakes

Instructions

• Make the butter mixture. In a small bowl, stir together the butter, garlic powder, and shredded cheddar cheese until smooth and fully combined, and set aside.
• Make the filling. In another small bowl, mix the cream cheese, mayonnaise, garlic powder, Italian seasoning, Dijon mustard, and red pepper flakes until everything is fully incorporated. Set aside.
• Butter the bread. Use a butter knife to spread a thin layer of the softened butter mixture on one side of each bread slice, making sure the butter reaches all the way to the edges.
• Start to assemble. Preheat a non-stick skillet or cast-iron pan over medium heat. A drop of water dropped in the pan should sizzle right away. When the pan is hot enough, place one slice of bread in the skillet, butter side down.
• Add the cheese. On top of the bare side of the bread layer two slices of Colby Jack cheese, half of the cream cheese mixture (spread to the edges of the bread), and then ½ of the shredded mozzarella.
• Add the top. Top the cheese with the second slice of bread, butter side up, and use a spatula to add gentle pressure to the sandwich, pressing it into the pan.
• Cook. Cook the sandwich undisturbed for 3 to 4 minutes, or until it's golden brown and crispy. Using the same spatula to carefully flip the sandwich and cook the other side for 2-3 minutes until it’s a light golden brown and the cheese is melty and gooey.
• Make the second sandwich, cut and serve. Remove the grilled cheese from the skillet and place it onto a cutting board. Repeat with the second sandwich. Allow both sandwiches to rest for 1 minute before cutting in half. Serve warm.

Notes

Storage Instructions:

If you have leftover grilled cheese, allow it to cool to room temperature before adding the sandwich to an airtight container or resealable bag. It will last for 2-3 days.

How can I reheat this dish?

You can reheat your grilled cheese in a skillet or in the air fryer to keep it crispy.

Skillet: Heat the skillet over medium heat and add the grilled cheese. Heat for 2-3 minutes on each side.

Air fryer: Preheat your air fryer to 360°F and heat for 2 minutes on each side.

The post The Best Grilled Cheese Sandwich Recipe appeared first on The Blogette.

Creamy Tomato Bisque Soup Recipe (Better Than Restaurant-Style!)

Serve this creamy tomato bisque with a grilled cheese sandwich, crusty bread, or a fresh green salad for the ultimate comfort food meal.

Why You’ll Love This Tomato Bisque Soup

• Better than canned soup – Made with roasted tomatoes, fresh basil, and Parmesan for bold flavor.
• Restaurant-quality at home – Smooth, creamy, and indulgent with a hint of spice.
• Freezer-friendly – Make a big batch and save leftovers for quick weeknight dinners.

Tomato Bisque Soup Ingredients

Here’s what you’ll need to make this creamy tomato bisque:

• Salted butter – Adds richness and flavor.
• Sweet onion, diced – For a mild, sweet base.
• Diced carrots & 1 stalk celery, diced – Classic soup veggies that add depth.
• Fire-roasted tomatoes – Use the liquid for extra flavor.
• Chicken broth – Vegetable broth works too.
• Diced roasted red peppers – Adds a smoky sweetness.
• Sun-dried tomatoes – Intensifies the tomato flavor.
• Roasted garlic – Roasted garlic is milder and sweeter.
• Tomato paste – Thickens and deepens the tomato base.
• Italian seasoning, sugar, paprika, salt, black pepper, Worcestershire sauce, cayenne pepper – The perfect seasoning blend.
• Fresh basil leaves & fresh thyme – Fresh herbs brighten the flavor.
• Heavy cream – Makes the soup luxuriously creamy.
• Parmesan cheese – For a savory, cheesy finish.

How to Make Tomato Bisque Soup

Follow these easy step-by-step directions to make the best creamy tomato bisque:

Step 1: Sauté the vegetables

In a large non-stick pot over medium heat, melt the butter. Add onions, carrots, and celery. Cook for 8–10 minutes until soft and the onions are translucent.

Step 2: Add tomatoes and seasoning

Stir in fire-roasted tomatoes (with liquid), chicken broth, roasted red peppers, sun-dried tomatoes, roasted garlic, tomato paste, Italian seasoning, sugar, paprika, salt, black pepper, Worcestershire sauce, and cayenne pepper. Simmer lightly for 5 minutes.

Step 3: Blend with herbs

Remove from heat. Stir in basil leaves and thyme. Transfer mixture to a blender or food processor and blend until completely smooth (about 2 minutes).

Step 4: Stir in cream and cheese

Return the smooth mixture to the pot over low heat. Stir in heavy cream and Parmesan cheese until melted and creamy.

Step 5: Garnish and serve

Top with fresh basil leaves and an extra swirl of cream if desired. Serve warm with crusty bread or grilled cheese.

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Pin or bookmark this homemade Tomato Bisque Soup recipe so you’ll always have it ready for cozy fall dinners, holiday gatherings, or weeknight comfort food cravings.

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Tomato Bisque Soup

Creamy Tomato Bisque Soup made with fire-roasted tomatoes, roasted red peppers, sun-dried tomatoes, and Parmesan. Smooth, rich, and perfect with grilled cheese!

Course dinner, lunch

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Equipment

• Large non-stick pot – I used a 6-quart Dutch oven
• Large spoon
• food processor – If you don’t have a food processor, you can blend the soup in batches in your blender or use an immersion blender to blend it right in the pot. Make sure you never fill a blender more than halfway full with hot liquid. The pressure from the steam trying to escape can make the top pop off, and you’ll cover your kitchen in soup. 

Ingredients

• ¼ cup ½ stick salted butter
• 1 small sweet onion, diced
• ⅔ cup diced carrots
• 1 stalk celery, diced
• 1 28-ounce can of diced fire-roasted tomatoes (with the liquid)
• 2 cups chicken broth
• ½ cup diced roasted red peppers
• 3 Tablespoons sun-dried tomatoes
• 3 Tablespoons minced roasted garlic
• 2 Tablespoons tomato paste
• ½ Tablespoon Italian seasoning
• 1 teaspoon granulated sugar
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon cayenne pepper
• ⅓ cup fresh basil leaves, plus more for garnish
• 2 teaspoons fresh thyme leaves
• 1 cup heavy cream, plus more for serving
• ⅓ cup graded Parmesan cheese

Instructions

• Sauté the vegetables. In a large non-stick pot over medium heat, melt the butter. Add the onions, carrots, and celery, and sauté for about 8-10 minutes until soft and the onions are translucent.
• Add tomatoes and season. Add the fire-roasted tomatoes, chicken broth, roasted red peppers, sun-dried tomatoes, minced roasted garlic, tomato paste, Italian seasoning, granulated sugar, paprika, salt, black pepper, Worcestershire sauce, and cayenne pepper and stir well. Heat on medium heat until lightly simmering for about 5 minutes.
• Stir in the herbs and blend. Remove from the heat and stir in the basil leaves and thyme. Add the mixture to a food processor and blend on high for about 2 minutes or until very well mixed and smooth.
• Finish with cream and Parmesan cheese. Pour the smooth mixture back into the pot over low heat and add the cream and Parmesan cheese, stirring until the cheese is melted and the cream is well incorporated.
• Garnish and serve. Garnish with chopped basil leaves and extra cream if desired, and serve warm.

Notes

Storage Instructions:

If you have leftover tomato bisque, allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 4-5 days.

The post Tomato Bisque Soup appeared first on The Blogette.

Why You’ll Love This Seafood Pot Pie

1. Comfort food meets coastal flavor – like chicken pot pie, but elevated with seafood.
2. Easy prep – uses frozen mixed seafood and puff pastry for convenience.
3. Crowd-pleasing dish – perfect for holidays, Sunday dinners, or special occasions.

Ingredients

• Small shrimp – I used 71-90 shrimp, but you can use larger shrimp and cut them in half. 
• Langostino tails – Easily substitute with chopped lobster tails. 
• Jumbo lump crab meat – Lump crab meat is sweet and delicious, but you can use any type of crab meat that you like. 
• Sweet onion – Try using a white or yellow onion, or you can also use a shallot to replace the sweet onion if you need to. 
• Red bell pepper
• Celery – This is optional and you can leave it out if you don’t like celery. 
• Salt 
• Black pepper 
• Salted butter – I like salted butter, but you can use unsalted or margarine if you prefer. 
• All-purpose flour
• Chicken broth – Vegetable broth or seafood stock work great as well. Use store-bought or homemade. 
• Heavy cream
• Minced roasted garlic – You can easily substitute this for 2 teaspoons garlic powder.
• Italian seasoning
• Smoked paprika – This is optional but adds a nice smoky flavor. You can substitute regular paprika for less smoke. 
• Red Lobster Cheddar Bay Biscuit Mix – If you can’t find this, it’s ok, any cheddar biscuit mix, and then follow the package instructions. It’s best to use a store-bought dough for this recipe rather than homemade. 
• Water
• Shredded cheddar cheese – You can use sharp, medium, or mild cheddar cheese. 

Directions

Step 1: Prepare the Filling

Melt the butter. In a large skillet over medium heat, add the butter and melt completely. 

Cook the vegetables. To the skillet, add the onions, bell peppers, and celery and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent. 

Make the seafood. In the same skillet, season the shrimp and, langostinos or lobster tails, with salt and pepper before adding them to the skillet with the melted butter and vegetables. 

Cook. Cook for 2-3 minutes or until pink and the shrimp are curled in the shape of a “C”. Once cooked, remove from the pan and set aside.

Step 2: Make the Sauce

Make the roux. Reduce the heat of the skillet to medium-low and add the butter, stirring until completely melted. Once the butter is melted, stir in the flour and cook for an additional 1-2 minutes, until the raw flavor of the flour has cooked off.

Warm the broth. Add the broth to the skillet, gently scraping any bits from the bottom with a wooden spoon or spatula. 

Make it creamy. Bring the mixture to a light simmer before adding the heavy cream and stirring until fully incorporated.

Season. Season with garlic, Italian seasoning, black pepper, and smoked paprika. Let the gravy cook for 2-3 minutes, then gently fold in the seafood and vegetables. Remove from heat and set aside. 

Make the seasoned butter. In a small bowl, combine the butter and a scant ⅛ teaspoon of the seasoning from the biscuit seasoning and set aside.

Create the topping. To a bowl, add the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix everything until it forms a shaggy dough. 

Step 3: Assemble the Pot Pie

Assemble the ramekins. Divide the filling between 4-6 ramekins (depending on the size of your ramekins). Top each ramekin with the Cheddar Bay biscuit dough.

Step 4: Bake

Bake. Place the ramekins onto a baking tray to make it easier to remove from the oven later. Bake for 14-16 minutes or until the topping is golden. Use parchment under the ramekins to make any spills easy to clean up.  

Brush with butter and serve. While still warm, brush the tops with the butter mixture and serve warm. 

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FAQs

Seafood Pot Pie is warm, creamy, and full of flavor. It is the kind of comfort food you’ll crave again and again.

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Seafood Pot Pie Recipe

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Seafood Pot Pie

Seafood Pot Pie is the ultimate comfort food with a coastal twist. Loaded with shrimp, lobster, and crab covered in a buttery golden crust.

Course dinner, lunch

Keyword crab, lobster, seafood, shrimp

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Equipment

• Large skillet
• Bowls
• Wooden spoon or spatula
• Fork
• 4-6 ramekins – Mine hold 8 ounces so I used 4, but some ramekins are 5.5ounces or less and then you'll have enough filling to fill more of them. 
• baking sheet
• pastry brush

Ingredients

For the Filling

• 3 Tablespoons salted butter
• 1 pound cooked small 71-90 shrimp, peeled and deveined
• 1 pound langostino tails cooked
• 8 ounces jumbo lump crab meat cooked
• 1 small sweet onion diced
• 1 small red bell pepper diced
• 1 stalk celery diced
• 1 teaspoon salt
• ½ teaspoon black pepper

For the gravy:

• ¼ cup salted butter
• ¼ cup all-purpose flour
• 1 ½ cups chicken broth
• 1 cup heavy cream
• 1 ½ Tablespoons minced roasted garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

Biscuit topping:

• 11 oz box Red Lobster Cheddar Bay Biscuit Mix
• ½ cup cold water
• ¼ cup heavy cream
• ½ cup shredded cheddar cheese

Butter topping:

• ¼ cup salted butter melted
• 1 pinch Red Lobster garlic herb seasoning from the box

Instructions

• For the filling: Melt the butter. In a large skillet over medium heat, add the butter and melt completely.
• Cook the vegetables. To the skillet, add the onions, bell peppers, and celery and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
• Make the seafood. In the same skillet, season the shrimp and, langostinos, with salt and pepper before adding them to the skillet with the melted butter and vegetables.
• Cook. Cook for 2-3 minutes or until pink and the shrimp are curled in the shape of a “C”. Once cooked, remove from the pan and set aside.
• For the gravy: Make the roux. Reduce the heat of the skillet to medium-low and add the butter, stirring until completely melted. Once the butter is melted, stir in the flour and cook for an additional 1-2 minutes, until the raw flavor of the flour has cooked off.
• Warm the broth. Add the broth to the skillet, gently scraping any bits from the bottom with a wooden spoon or spatula.
• Make it creamy. Bring the mixture to a light simmer before adding the heavy cream and stirring until fully incorporated.
• Season. Season with garlic, Italian seasoning, black pepper, and smoked paprika. Let the gravy cook for 2-3 minutes, then gently fold in the seafood and vegetables. Remove from heat and set aside.
• For the butter topping: Make the seasoned butter. In a small bowl, combine the butter and a scant ⅛ teaspoon of the seasoning from the biscuit seasoning and set aside.
• Biscuit Topping: Create the topping. To a bowl, add the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix everything until it forms a shaggy dough.
• To assemble: Preheat the oven. Preheat your oven to 425°F.
• Assemble the ramekins. Divide the filling between 4-6 ramekins (depending on the size of your ramekins). Top each ramekin with the Cheddar Bay biscuit dough.
• Bake. Place the ramekins onto a baking tray to make it easier to remove from the oven later. Bake for 14-16 minutes or until the topping is golden. Use parchment under the ramekins to make any spills easy to clean up.
• Brush with butter and serve. While still warm, brush the tops with the butter mixture and serve warm.

Notes

Storage Instructions:

If you have leftover seafood pot pie, allow it to cool completely. Once cooled, transfer to an airtight container and refrigerate for 2-3 days.

How can I reheat this dish?

You can reheat your seafood pot pie in the oven or microwave. For larger portions, bake at 350°F for 10-15 minutes or until warmed throughout. For individual servings, microwave for 2-3 minutes on high. Let stand for 1 minute before serving.

What does this taste like?

This seafood pot pie is creamy and comforting. Filled with a blend of savory seafood and veggies and topped with a cheesy, buttery golden crust.

What is another variation I can make?

You can make this in the ramekins or an 8×8 casserole dish. Keep in mind that putting it in the casserole dish will increase cooking time. If the topping starts to get too brown before it has finished cooking, you can tent it with foil.

Can I make this ahead of time and freeze it?

Yes, you can make the seafood pot pie ahead of time and freeze it so you can enjoy it later. Make as directed and allow to cool to room temperature. Place the ramekins on a baking pan and freeze for 1 hour or until solid. Wrap in plastic wrap or foil to prevent freezer burn and keep frozen for up to 3 months. Thaw completely before reheating.

The post Seafood Pot Pie appeared first on The Blogette.

The Easiest Homemade French Fries Recipe (Step By Step)

These homemade French fries are everything that you want them to be. With a salty, crispy, and golden exterior and a soft and warm potato center, you’ll want to keep them all to yourself. 

Ingredients:

1. Russet potatoes – Russet potatoes are perfect for homemade fries, but if you prefer, you can use yellow or red potatoes. Keep in mind that these potatoes are waxy and will require an additional 6-7 minutes of cooking time. 
2. Canola oil – Canola oil is a neutral-flavored, high heat cooking oil that works great for frying, but you can use any high heat neutral oil that you like. Vegetable oil, peanut oil, corn oil, and avocado oil are all great alternatives. 
3. Salt – Regular salt or sea salt. You can use any seasonings and spices that you like to give flavor to your French fries. Try garlic powder or fresh herbs if you’re watching your salt intake. 

Supplies:

• sharp knife or French fry cutter
• large mixing bowl 
• plate or baking tray
• paper towels 
• slotted spoon or spider
• large pot or Dutch oven – I used a 6-quart Dutch oven. 

Instructions:

Slice the potatoes. Slice your peeled and washed potatoes lengthwise into ½ inch slices. Lay them flat and slice lengthwise again into ½ inch sticks. You can use a sharp kitchen knife or a French fry cutter to make things super easy.

Make them extra crispy (optional). Optional step: For ultra-crispy fries, place the potato slices in a large bowl of cold water.. Cover and refrigerate for at least one hour, but up to overnight.

Crispy French Fry Recipe

Dry the potatoes. Line a plate or baking tray with paper towels and lay your fries in a single layer, patting them as dry as possible with additional paper towels.

Heat your oil. Using a large, heavy-bottom pot or Dutch oven, heat half of your oil on medium heat until it reaches 300°F. 

Cook the potatoes. Working in batches, use a slotted spoon or spider spoon to add the potatoes to the oil so the oil doesn’t splash out of the pot. Fry for about 5 minutes or until they just start to turn golden. (We are cooking the potatoes until tender in this step, not making them crispy yet, so don’t cook them longer, thinking they need to be crispy.)

Grab fresh paper towels. While the fries cook, line your plate or baking sheet with fresh paper towels. 

Drain. After the fries have cooked for 5 minutes, take them out of the oil and place them on your plate or baking sheet to drain.

Fry again until crispy. Add the remaining oil to the pot and increase the temperature to 400°F. Repeat the frying process, working in batches, until the fries are golden brown and crispy (4-5 minutes).

Season with salt. Place them on fresh paper towels and while they’re still hot, sprinkle with salt to taste. Serve warm.

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More Potato Recipes

Garlic Parmesan Roasted Potatoes

Potato Pancakes

Cream Cheese Mashed Potatoes

Potatoes Au Gratin

Homemade French Fries Recipe

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Homemade French Fries

These homemade French fries are delicious and shockingly easy to make. Hand-cut and double-fried for that perfect golden crunch.

Course dinner, lunch

Cuisine American

Keyword french fries

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Soak Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 4

Equipment

• sharp knife or French fry cutter
• Large mixing bowl
• plate or baking tray
• Paper towels
• slotted spoon or spide
• large pot or Dutch oven – I used a 6-quart Dutch oven. 

Ingredients

• 3 pounds russet potatoes peeled and rinsed
• 8 cups canola oil
• Salt to taste

Instructions

• Slice the potatoes. Slice your peeled and washed potatoes lengthwise into ½ inch slices. Lay them flat and slice lengthwise again into ½ inch sticks. You can use a sharp kitchen knife or a French fry cutter to make things super easy.
• Make them extra crispy (optional). Optional step: For ultra-crispy fries, place the potato slices in a large bowl and add just enough water to the bowl to cover them. Cover and keep the bowl in your refrigerator for at least one hour, but up to overnight.
• Dry the potatoes. Line a plate or baking tray with paper towels and lay your fries in a single layer, patting them as dry as possible with additional paper towels.
• Heat your oil. Using a large, heavy-bottom pot or Dutch oven, heat half of your oil on medium heat until it reaches 300°F.
• Cook the potatoes. Working in batches, use a slotted spoon or spider spoon to add the potatoes to the oil so the oil doesn’t splash out of the pot. Fry for about 5 minutes or until they just start to turn golden. (We are cooking the potatoes until tender in this step, not making them crispy yet, so don’t cook them longer, thinking they need to be crispy.)
• Grab fresh paper towels. While the fries cook, line your plate or baking sheet with fresh paper towels.
• Drain. After the fries have cooked for 5 minutes, take them out of the oil and place them on your plate or baking sheet to drain.
• Fry again until crispy. Add the remaining oil to the pot and increase the temperature to 400°F. Repeat the frying process, working in batches, until the fries are golden and crispy (4-5 minutes).
• Season with salt. Place them on fresh paper towels and while they’re still hot, sprinkle with salt to taste. Serve warm.

Notes

Storage Instructions:

If you have leftover homemade French fries, you can store them in the refrigerator. Allow the fries to cool completely before transferring them to an airtight container or resealable plastic bag. They’ll keep in the refrigerator for 3-4 days.

How can I reheat this dish?

You can reheat your homemade French fries in the oven or air fryer.

Oven: Preheat your oven to 400°F and place your French fries on a baking sheet (To keep them extra crispy, line the baking sheet with a wire cooling rack.) Bake for 8-10 minutes or until the fries are golden and crispy.

Air fryer: Add the fries in a single layer to the basket of your air fryer. Air fry for 5-7 minutes at 375°F or until crispy and warmed throughout.

The post French Fries appeared first on The Blogette.

Egg Roll in a Bowl

With some help from a coleslaw mix package, this dish delivers all the classic flavors for a quick and easy weeknight dinner. Topped with a savory soy sauce and sesame oil blend, this recipe is here to impress. This is a keto-friendly and low-carb recipe, too!

Hearty ground sausage is combined with crunchy cabbage and carrots and bathed in soy sauce, ginger, and garlic sauce, creating a deliciously umami-rich profile.

Ingredients:

1. Ground sausage – You could also use ground beef or turkey. 
2. Sweet onion – If you’re short on time, use onion powder instead of fresh onions. 
3. Low-sodium soy sauce
4. Minced roasted garlic – If you can’t find this or don’t have time to make your own, you can use ½ teaspoon garlic powder instead.
5. Ground ginger
6. Sesame oil – This adds a great flavor, but you could leave it out, and this recipe would still work. 
7. Coleslaw mix
8. Green onions – Optional but they add a deliciously mild onion flavor.

Recipe:

Brown your sausage. In a large, deep skillet over medium heat, add your sausage. Break the sausage up with a spatula and allow it to brown (about 10 minutes). Remove the grease from the pan and add the onion. Sauté until tender. 

Add the coleslaw mix (without the dressing packet) to the skillet and stir until well combined. Set aside.

Prepare the sauce. In a small bowl, make your sauce by whisking together the soy sauce, minced roasted garlic, ginger, and sesame oil. Set aside.

Combine. Pour the sauce into the skillet and stir, continuing to cook for about 5 minutes or until the cabbage has wilted but still has a slight crunch. Garnish with sliced green onion.

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This fun dish is a twist on the classic appetizer. You get all the best eggroll flavors in one simple bowl. Whether you have it for dinner or take it on the go for lunch, this meal will keep you full and satisfied. 

Other Recipe Ideas

Orange Chicken

Lo Mein

Crockpot Honey Garlic Chicken

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Egg Roll in a Bowl Recipe

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Egg Roll in a Bowl

Egg Roll in a Bowl is a delicious deconstructed take on traditional egg rolls, featuring hearty ground sausage stir-fried with vegetables.

Course dinner, lunch

Cuisine American, Chinese

Keyword Egg Roll

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Equipment

• Large Deep Skillet
• spatula
• Mixing bowl
• Whisk
• Measuring cups and spoons

Ingredients

• 1 pound ground sausage
• ½ medium sweet onion about ½ cup, diced
• ⅓ cup low sodium soy sauce
• 1 Tablespoon minced roasted garlic
• 1 ½ teaspoon ground ginger
• ½ teaspoon sesame oil
• 1 13 ounce bag coleslaw mix (shredded cabbage carrots)
• 3 Tablespoons green onions sliced (optional garnish)

Instructions

• Brown your sausage. In a large, deep skillet over medium heat, add your sausage. Break the sausage up with a spatula and allow it to brown (about 10 minutes). Drain the grease from the pan.
• Add the onion. Sauté until tender.
• Add the coleslaw mix (without the dressing packet) to the skillet and stir until well combined. Set aside.
• Prepare the sauce. In a small bowl, make your sauce by whisking together the soy sauce, minced roasted garlic, ginger, and sesame oil. Set aside.
• Combine. Pour the sauce into the skillet and stir, continuing to cook for about 5 minutes or until the cabbage has wilted, but still has a slight crunch.
• Garnish with sliced green onions and serve while still warm.

Notes

Storage Instructions:

If you’re lucky enough to have leftover egg roll in a bowl, you can store it in an airtight container in the refrigerator. Keep your leftovers refrigerated for 3-4 days. Any longer than that and you’ll want to transfer them to the freezer.

How can I reheat this dish?

You can reheat your egg roll in a bowl by adding 1-2 teaspoons of oil to a large skillet over medium heat. Add your leftovers to the hot skillet and cook for 5-10 minutes until warmed. If you want to eat a little faster, you can add individual servings to a microwave-safe plate and microwave for 2 minutes or until warmed throughout.

Can I make this ahead of time and freeze it?

This recipe works great to make ahead of time for your freezer stash. Allow your egg roll in a bowl to cool completely before transferring to an airtight container or freezer-safe bag. You can freeze this for up to 3 months. When ready to eat, thaw in the refrigerator and heat in a skillet for 10-12 minutes or until warmed throughout.

The post Egg Roll In A Bowl appeared first on The Blogette.

Costco Chicken Bake

Bring the Costco food court home with this recipe. These Hot-Pocket-like chicken bakes are cheesy, gooey, creamy, salty, and decadent. This versatile recipe is delicious and easy to make.

Ingredients:

1. Pizza dough – store bought or homemade, enough for two 12-inch pizzas
2. Caesar salad dressing – or dressing of choice, like ranch honey mustard
3. Rotisserie chicken
4. Mozzarella cheese – or cheese of choice, like provolone or Swiss
5. Crumbled bacon – cooked and chopped, not pre-made bacon bits
6. Butter – salted or unsalted
7. Parmesan cheese

Recipe:

Fold the Caesar salad dressing, rotisserie chicken, mozzarella cheese, and crumbled bacon in a large mixing bowl. Set aside.

Roll your pizza dough out into two large sheets about 6×14 inches. Fill the center of each dough sheet with half of the chicken filling. Fold the short ends over the filling and then fold the long edges over, like you are closing a box.

Gently turn your chicken bakes over and place them seam side down on a 9×13 inch baking sheet lined with parchment paper. Melt your butter and brush the tops of your chicken bakes. Sprinkle the parmesan cheese on top, and then bake your chicken bakes. Bake until golden brown

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More Copycat Recipes

KFC Chicken Bowl Casserole

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Costco Chicken Bake Recipe

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Costco Chicken Bake – Copycat Recipe!

Fluffy dough wrapped around chicken, cheese, and bacon and drizzled with Caesar dressing.

Course dinner, lunch

Cuisine American

Keyword bacon, cheese, Chicken

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 chicken bakes

Equipment

• 9×13 baking sheet
• Parchment Paper
• small microwave safe bowl
• Basting Brush

Ingredients

• Pizza dough: store-bought or homemade (enough for two 12 inch pizzas)
• ½ cup Caesar salad dressing
• 3 cups shredded rotisserie chicken
• 1½ cups mozzarella cheese
• ½ cup crumbled bacon
• 2 Tablespoons tablespoons butter
• 1 cup parmesan cheese

Instructions

• Preheat your oven to 350°F
• Fold the Caesar salad dressing, rotisserie chicken, mozzarella cheese, and crumbled bacon in a large mixing bowl. Set aside.
• Roll your pizza dough out into two large sheets about 6×14 inches. Fill the center of each sheet of dough with half of the chicken filling. Fold the short ends over the filling and then fold the long edges over, like you are closing a box. 
• Gently turn your chicken bakes over and place them seam side down on a 9×13 inch baking sheet lined with parchment paper.
• Melt your butter and brush the tops of your chicken bakes. Sprinkle the parmesan cheese on top, and then bake your chicken bakes. 
• Bake for 18-20 minutes, or until golden brown

The post Costco Chicken Bake appeared first on The Blogette.

Cheeseburger Totchos

Whether tailgating or making Cheeseburger Totchos for lunch or dinner, it will be a fan favorite. It’s fabulous for football season, or if you ask me, any time of the year!

Ingredients:

1. Frozen tater tots – cooked
2. Ground beef – cooked
3. American cheese slices
4. Hamburger sauce – also known as “secret sauce.” It can be found in the ketchup aisle. Hidden Valley, Great Value, and even Chik Fil A have versions of it!
5. Sliced pickles
6. Shredded lettuce

Instructions:

Spread your tater tots evenly over a 9×13-inch baking sheet. Top your tater tots with ground beef and American cheese slices.

Broil your totchos on high for 5 minutes, or until the cheese is melted.

Remove your totchos from the oven and top them with sauce, pickles, and lettuce.

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More Easy Recipes

Big Mac Sliders

Cowboy Casserole

Chicken Taquitos

Big Mac Tacos

Cheeseburger Totchos Recipe

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Cheeseburger Totchos

Cheeseburger Totchos are like the Big Mac version of nachos! Everything you love about a hamburger, but served on a plate like nachos – YUMMY!

Course Appetizer, dinner, lunch

Cuisine American

Keyword nachos, tater tots

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6

Equipment

• 9×13 inch baking sheet
• Parchment Paper (can be used to make cleaning up quicker)
• Pan or skillet, for cooking the ground beef
• Air fryer, if desired.

Ingredients

• 2 pound bag of frozen tater tots, cooked
• 1 pound ground beef, cooked
• 5 slices American cheese
• ½ cup hamburger sauce – also known as "secret sauce." It can be found in the ketchup aisle. Hidden Valley, Great Value, and even Chik Fil A have versions of it!
• ½ cup sliced pickles
• 1 cup shredded lettuce

Instructions

• Set your oven to broil on high.
• Spread your tater tots evenly over a 9×13-inch baking sheet. Top your tater tots with ground beef and American cheese.
• Broil your totchos on high for 5 minutes, or until the cheese is melted.
• Remove your totchos from the oven and top them with sauce, pickles, and lettuce.
• Serve and enjoy!

The post Cheeseburger Totchos appeared first on The Blogette.

Bacon Guacamole Grilled Cheese

This bacon guacamole grilled cheese sandwich is slightly smokey from the bacon and creamy from the guacamole. The crisp, toasty bread makes it a perfect pairing with the gooey cheese. 

Ingredients:

1. salted butter
2. sourdough bread – Any thick bread will work for this sandwich. You want something on the thicker side to support the ingredients. 
3. Colby jack cheese – Cheddar cheese or sliced cheese instead of shredded would be great (you’ll need about 3 slices of cheese per sandwich).
4. guacamole
5. bacon – Crumbled bacon or turkey bacon would work great as well. 
6. tortilla chips

Instructions:

Preheat. Preheat a skillet over medium heat. 
Butter the bread. While the pan heats, butter one side of each slice of bread.

Prepare your bread. Place one side of the bread butter side down on a non-stick clean surface (or in your skillet). Sprinkle half of the cheese onto the unbuttered side of the bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and top with the remaining slice of bread, buttered side up.

Grill. Transfer your sandwich to your skillet and grill until golden brown (about 2-4 minutes.)

Flip and serve. Use a spatula to flip and cook until golden on the opposite side and the cheese is melted. Serve immediately.

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More Lunch Recipes

Buffalo Chicken Bacon Quesadillas

Turkey Ranch Club Wrap

Homemade Hot Pockets

Cranberry Pecan Chicken Salad

Bacon Guacamole Grilled Cheese

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Bacon Guacamole Grilled Cheese

This Bacon Guacamole Grilled Cheese Sandwich has melted cheese, creamy guacamole, bacon, and a surprise crunch!

Course lunch

Cuisine American

Keyword grilled cheese

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 1 sandwich

Equipment

• skillet
• spatula
• non-stick clean surface

Ingredients

• 2 tablespoons salted butter, room temperature
• 2 slices sourdough bread
• ½ cup Colby jack, shredded
• 2 tablespoons guacamole, room temperature
• 4 slices bacon, cooked
• 3-4 tortilla chips (optional)

Instructions

• Preheat. Preheat a skillet over medium heat. 
• Butter the bread. While the pan heats, butter one side of each slice of bread.
• Prepare your bread. Place one side of the bread butter side down on a non-stick clean surface (or in your skillet). Sprinkle half of the cheese onto the unbuttered side of the bread followed by the guacamole, bacon, tortilla chips, and the remaining cheese, and top with the remaining slice of bread, buttered side up.
• Grill. Transfer your sandwich to your skillet and grill until golden brown (about 2-4 minutes.)
• Flip and serve. Use a spatula to flip and cook until golden on the opposite side and the cheese is melted. Serve immediately. 

The post Bacon Guacamole Grilled Cheese appeared first on The Blogette.