Chef Amy's Kitchen

Sharing a post from my old blog, this soup was delicious! This wonderful soup was a hit with myself & my man.  He keeps telling me that I am trying to fatten him up with all the good food & the wonderful home made biscuits I've been making lately! This recipe comes from:  http://www.thegunnysack.com/2014/09/slow-cooker-chicken-pot-pie-soup-recipe.html#_a5y_p=2430495 I wanted the soup like yesterday, so I couldn't wait for it to cook up in the slow cooker! So I sauteed the chicken with a little salt, pepper, poultry seasoning & season salt, until it was cooked through. I boiled the potatoes in 2 cups of water until they were cooked through.  I then added the veggies, chicken & cream of chicken soup & heated it through.  I used the amount of cornstarch that the recipe called for to thicken up the soup & since I kept the extra water from the potatoes, I used it to make the slurry to thicken the soup. I'll add the biscuit recipe later, as I don't ...

My house smelled deliciously divine when I made this cupcake back in 2016! Here's the cupcake scoop! So I needed a dessert to bring to my man's Dad's for Christmas & I couldn't think of what I was going to bring.  So I scoured my Pinterest board  "Cupcake Obsession"  for a good cupcake. Much to my delight I found the above pictured (my finished) cupcake! The flavor: Snickerdoodle!   Oh My Goodness!  The batter tasted like graham crackers, but also like snickerdoodle cookies!  At first I thought (actually my man suggested) about doing a S'mores cupcake, but I didn't have any marshmallows! So I chose to do a Swiss Buttercream instead. I used the recipe here:  Urban Bakes Snickerdoodle Cupcake , but I found that the batter was a little thicker than I desired so I adapted it & used 10 oz (2 cans) of evaporated milk, knowing me, I probably read a liquid measurement incorrectly! 🤣🤣 I then used the Swiss Buttercream recipe from: (blog I got the reci...

St. Patrick's Day is just around the corner and what a better way to celebrate than a pint of green beer and an Irish inspired meal!  Ok, so we will exnay the green beer, we're not in our twenties or hitting the club scene anymore, right?  Part of my family heritage lies in Ireland, in a place called County Down  (Irish: Contae an Dúin). That's where part of my lineage comes from on my dad's side. Shepard's Pie is one of those comfort foods that just satisfies your craving for a bowl of warm yummyness! But what if you don't want all the carbs from mashed potatoes? Mashed cauliflower is the next best thing!  Let's get started, shall we? Let's gather our ingredients for the mashed cauliflower. The recipe I used and adapted is from: Foodiecrush.com 2 small heads of cauliflower 2 cups of chicken broth (I used beef broth this time) 2 tsp minced garlic 1/4 cup parmesan cheese 1 tablespoon of butter, cut into 4ths Salt, pepper, and smoked paprika Start by break...

Wait, what?!?!?  I hear you say, you can't do lasagna in the slow cooker! Oh but you can!  I got the idea from a Pinterest post,  Crock-Pot Lasagna , ya just gotta love Pinterest!!! Photo from https://www.recipesthatcrock.com/easy-crock-pot-lasagna/ Sorry, I don't have my own pictures, but it was ooey gooey delicious! You can follow the recipe on the above link or use your favorite lasagna recipe. Layer it all up in the crock of your slow cooker, just like you would do in your lasagna pan and voila, you have slow cooker lasagna! And guess what, YOU DON'T HAVE TO BOIL THE NOODLES BEFORE HAND! Just make sure your meat is cooked and start your layering! Now, it is going to look soupy once it's done, but you have to let it sit. Basically turn off your slow cooker and let it rest for about 45 minutes. All the ooey gooey-ness is going to come together. Just like when you make oven baked lasagna, you have to let it rest for a bit so you don't have a melty mess. That's ...

All you need is: Your favorite bacon Your favorite apple(s), I typically use 2 Granny Smith, but any hardy cooking apple will do! a sweet onion (optional) Salt Pepper and any spice you want to add to it. I opted for a shake or two of Dynamite.  It comes from  Flavor God I start with gathering everything that I need:  skillet, cutting boards, knives, apples, onion, bacon, salt, pepper, & the Dynamite. I start chopping up the ingredients (remember to use separate cutting boards for the fruit/veggie & the bacon).  I core and chop the apple. I usually leave the peel on the apple, but you can peel the apple if you prefer.  Then chop the onion, I prefer the onion to be about the same size as the apple chunks, but do whatever size you prefer. Slice the bacon into bite size pieces. Add the bacon to the skillet & start sauteing it up to your desired doneness.  Then add in the onion & sweat it down, say 2-5 minutes or so, then I add the chunks of appl...