Fried corn with a kick!

We cooked up way to much corn this past Fourth of July and I somehow ended up with 12 ears of cooked corn on the cob. I just could not let this yummy stuff go to waste so I made it into leftovers with a twist. With a family as big as ours you just don’t waste food.

Fried Corn with a Kick

12 ears corn on the cob, cut off the cob

1/2lb bacon, cut into 1 inch pieces (approx 6 slices)

1 onion, diced

1 red pepper, diced

1tsp chilli powder

1/8tsp cayenne pepper

salt and pepper to taste

In a large frying pan fry bacon until crisp, draining bacon grease as needed. Add onion and peppers and cook until onions are translucent. Add corn and spices and cook 5-10 minutes until corn is throughly warmed.


>Chicken Pot Pie with a Biscuit Crust


I was feeling like we needed some comfort food tonight and what is better than Chicken Pot Pie but Chicken Pot Pie with a Biscuit Crust. OH MY Goodness! This was one tasty dish!

I started with my Chicken and made my Chicken Broth.
Tonight I kept it simple, chicken, water, sea salt, pepper, poultry seasoning, bay leaves, thyme leaves and rosemary.

Once done I chopped up my chicken and set aside 3 cups of the broth.

I then chopped up red potatoes, carrots, onion and celery and added to the remainder of broth. adding water if needed to cover veggies and brought to a boil and cooked until fork tender. Fork tender is usually around 10 minutes, it depends on your stove and elevation and that type of fun stuff. I cook at 4000ft above sea level so things take a lil longer for me. Once done I drained the veggies and returned to the pot. Next I added the chicken broth and diced chicken to the pot. Next I added garlic and cream and brought to a boil and sifted in flour until thickened. The frozen part is important. When you use frozen peas, they stay bright green and don’t get all mushy. Then again I may just have pea issues;) Lastly, pour the chicken and veggies into a greased 13×9 baking dish.

Biscuits were next… In a large bowl add flour and sugar, cut in shortening until it looks like coarse crumbs and add milk until well moistened. You may not need the full 2 cups. Place on a floured surface and roll out…you want them about a inch or a little less thick. I chose to cut out mine and just place on top. Doing this I had few leftover to bake on their own. You can just add the rolled out biscuit dough on top of the chicken/veggie mixture as well… I’ll let you decide how you want to make yours.

Finally I placed my baking dish on a cookie sheet just in case I had any spills and baked for 20 minutes, until the biscuits were golden.

Now doesn’t that look yummy?

Chicken Pot Pie With a Biscuit Crust

4 cups diced cooked chicken
4 cups diced red potatoes
2 cups carrots
1 onion diced
1 stalk celery, chopped
4 cloves garlic
1t poultry season
fresh black pepper
3 cups of good chicken broth (this helps flavor your dish)
2 cups heavy cream
1/3 cup flour
1/2 cup frozen peas


4 1/2 cups self rising flour
1TB sugar
1 1/2 cups shortening
2 cups milk
additional flour for rolling out.

Bake in a preheated to 425 for 20

Chicken Enchiladas

I love to eat Mexican food and for the longest time I was afraid to make Enchiladas. Then one day I found a recipe on and tried it out. True to form, not entirely following the recipe. I had to add my own little touches. The enchilada’s I made were awesome and became a regular in our house. Every time I made the enchiladas I would do something different and now they are almost completely from scratch.

Chicken Enchiladas

2lbs (approx.3 boneless skinless chicken breast) cooked and shredded
2TB butter
1 small onion,diced
2-4 cloves garlic, minced
2 jalapeno’s (seeded if desired to control the heat)
1 red pepper,diced
1 can diced green chili’s
8oz pepperjack cheese, diced
1/3cup flour
2 cups milk
10 tortillas (I used whole wheat)
cilantro (optional for the cilantro haters out there)
black pepper, fresh ground to taste
2 cups of cheddar or Mexican cheese, shredded (optional)

For the chicken you can use rotisserie chicken from the store or bake it or grill it. I prefer to boil it as follows:

2lbs chicken breast
8 cups water
sliced onion
1t red pepper flakes
sea salt and fresh ground pepper

boil chicken until done/no longer pink inside. Set aside chicken and onions to cool, to shred for later.


Step 1
in frying pan melt 2TB butter and add onion, garlic, red pepper,green chili’s, and jalepenos. Cook until Onions are transluscent and pepper’s are soft.

Chicken Enchiladas | Country Girl Gourmet

Step 2

Add milk and flour (I use a tupperware quick shake) and diced pepperjack cheese. This will make a creamy cheese sauce. Add cilantro if desired and fresh ground black pepper, to taste.

Chicken Enchiladas | Country Girl Gourmet

Step 3
Take shredded chicken and mix with 1 cup of sauce mixture and mix well. Place 1/4-1/2cup mixture in middle of tortilla and roll .

Chicken Enchiladas | Country Girl Gourmet

Step 4

Once all tortilla’s are rolled pour creamy cheese and veggie sauce over tortilla’s. If desired cover with shredded cheese.

Chicken Enchiladas | Country Girl Gourmet

Step 5

Bake at 350 for 30 minutes

Chicken Enchiladas | Country Girl Gourmet

Voila there you go almost completely scratch made enchiladas… You could go that extra mile and make your own homemade tortilla’s and use fresh green chili’s but that is up to you. With 4 kids i’ll stick to the premade tortilla’s and my Hatch green chili’s

Chicken Enchiladas | Country Girl Gourmet

>Cran Nut Chicken Salad


If you made the chicken broth you may be wondering what to do with the cooked chicken. How about some Chicken Salad?

Cran Nut Chicken Salad

approx 2lbs cooked chicken breast, shredded
1/2 cup Mayo
2Tb apple cider vinager
1Tb Sugar
1/2 cup Craisens
2/3 cup sliced almonds
1 stalk celery diced

Combine all ingredients and serve on your favorite sandwich bread.

cran nut chicken salad

(bread 7 grain honey wheat)

>Chicken Broth

>Chicken Broth is EASY to make and it just needs a little thinking ahead of time.

Chicken Broth

approx 2lbs of chicken breast
8 cups water
sea salt
black pepper
fresh thyme
small onion sliced
4 cloves garlic, crushed

any other seasoning you like (carrot, celery, bay leaf, etc.)

Chicken Broth can be made to YOUR taste and that is what is good about homemade broth. You need low sodium, you can control the sodium by how much salt you put in it. Your broth can be as flavorful as you like it. Some recipes you need a flavorful broth, others a mild (for ex. if you are using as a replacement for white wine).

After seasoning boil chicken breast for a hour, a low boil. Once chicken is done remove and allow broth to cool before straining into a container to store.

homemade chicken broth

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