Winter Chicken, Sweet Potato and Mushroom Stew

Ingredients:
1 pound boneless, skinless chicken breast, cut into cubes
 2 cups chicken stock

1/4 cup dry white wine
1 onion, chopped
 4 cloves of garlic, peeled and minced

2 large sweet potatoes,peeled and cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon, dried, crushed rosemary

 8 ounces button mushrooms, sliced
1/4 cup water
2 Tbsp. flour

Directions: 

 Place chicken, stock, wine, onion, garlic, sweet potatoes, salt, pepper and rosemary in crock pot. Stir cover and cook on low for 4 hours. Stir in mushrooms, cover and cook on low for an additional hour.
Stir together the water and flour to make thickener and slowly add to stew, stirring constantly. Turn the cooker up to high, cover and cook for another 30 minutes, or until the potatoes are tender and the stew has thickened.

General Tso's Chicken

Ingredients:
3 eggs, beaten
3/4 cup cornstarch

1 pound boneless, skinless chicken breast, cut into bite size pieces
oil for frying

5 dried red Thai chili peppers

4 cloves garlic, minced
2 coins fresh ginger root, finely grated

The Sauce:
1 1/2 tablespoons rice wine vinegar
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch

Directions:
In a large bowl, mix cornstarch and eggs together well. Add chicken to batter and coat well. In another bowl mix rice wine vinegar, soy sauce, sugar and cornstarch. Mix well and set aside. Add enough oil to wok to deep fry and heat to 375 degrees. Fry chicken pieces until done and light golden brown in color. Drain on paper towels. Remove all but 2 tablespoons oil. Add red peppers, garlic and ginger to wok a stir fry for 2 to 3 minutes or until garlic and ginger is tender. Return chicken to wok and stir fry for another 2 minutes with peppers. Add sauce mixture to chicken and cook until thickened. Serve with rice.

Asian Chicken Lettuce Wraps

 

 

Adkins friendly, healthy and delicious. A must try quick lunch or dinner for your family. I love these.

Enjoy!

 

Ingredients:
1 tablespoon olive oil
1 1/2 pounds ground chicken (Ground pork or turkey is a good alternative)
3 cloves garlic, minced
1 onion, small diced
1/3 cup hoisin sauce 

1 tablespoon rice wine vinegar

2 tablespoons soy sauce
1 1/2 tablespoons ginger , finely minced
1 (8-ounce) can water chestnuts, drained and small diced
2 green onions, thinly sliced 

Salt 

Freshly ground black pepper
1 head butter lettuce

Instructions:
Heat olive oil in a saucepan over medium high heat. Add ground meat to a skillet and cook until browned, drain excess fat. Stir in garlic, onion, and ginger until tender. About 2 minutes. Add hoisin sauce, rice wine vinegar and soy. Stir to combine.Stir in chestnuts and green onions and cook about 2 minute.Add salt and pepper to taste. Remove from heat and set aside. Wash and dry lettuce. Cut off lettuce core and pull off leaves. Dry leaves well and fill with equal amounts of filling. Fold over and serve with white or fried rice as a side.

Stuffed Mexican Shells

Makes 30 shells

Ingredients:

3 boneless, skinless chicken breasts, poached in chicken bouillon, cooled and chopped

1 cup black beans, chopped roughly

2  15 ounce cans tomato and green chiles, undrained

8 ounces cream cheese, softened

1 1/2 to 2 tablespoons Mexican seasoning, depending on how spicy you like it.

2 cups cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 8 ounce jar of your favorite salsa

30 large pasta shells, cook according to package directions.Drain, and set aside to cool. Spread out on a large sheet pan to prevent them from sticking together.

Directions:

In a large bowl, add chopped chicken, chopped black beans, tomatoes and chiles and taco seasoning. In another bowl, mix cream cheese and salsa together until it resembles a sauce a sauce. Add 3/4 of the sauce to chicken mixture and mix well, reserving 1/4 cup. Pour the 1/4 cup of sauce into the bottom of one large or two smaller baking dishes. Stuff pasta shells with filling and place in baking pan. Smother the top with Monterrey Jack cheese and cover with oiled or sprayed foil (Prevents sticking). Bake at 350 for 30 to 35 minutes, Keep an eye on them so not to brown cheese. Once cheese is melted, pull off foil and bake an additional 4 to 5 minutes. Add dollops of sour cream and chopped fresh cilantro. Serve with additional salsa and guacamole. I like a side salad of shredded lettuce and diced tomato.

 

Meaty Shepherds Pie

Ingredients

For the Potatoes:

2 pounds potatoes, such as russet, peeled and cubed
1/4 cup plain Greek yogurt
4 tablespoons real butter
2 tablespoons heavy cream
Salt and pepper to taste


For the Filling:

3 to 4 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
3 cloves garlic, minced
2 pounds ground venison, beef, turkey or lamb
1/4 cup all purpose flour
1 teaspoon sweet paprika2 bay leaves
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon red pepper flakes
2 tablespoons dried parsley leaves 
1/4 cup meat or vegetable broth, plus more if needed
1/4 cup good red wine
1 tablespoons Worcestershire sauce 1/2 cup frozen peas
Butter for dish
Garnish with green onions or parsley.

Directions:

Preheat oven to 350 degrees F.

Fill a large stock pot with enough water to cover potatoes by an inch. Add potatoes with 1 teaspoon salt. Boil potatoes until fork tender. This will take about 15 minutes. When potatoes are ready, drain and add them to a large bowl. To the potatoes, add cream, yogurt, salt and pepper. Mash by hand or for smoother potatoes, use a hand mixer. 

Add olive oil to a skillet on medium high heat.  Add onion and carrots and cook until almost fork tender. Add garlic and cook until fragrant. Break up ground meat and add to the vegetables and brown. Add all seasonings and stir to incorporate. Sprinkle flour over meat mixture and stir. Immediately add broth, wine and Worcestershire sauce while stirring to thicken. Add additional liquid if too dry.

Carefully stir in peas so not to mash them. Add the filling to a buttered casserole dish and top with mashed potatoes. Cook for 15 to 20 minutes. Just enough to lightly brown the top. Garnish and serve hot with crusty bread.

You can also make individual pies using baking tins or ramekins.

The Kiddos Favorite Drum Sticks

This recipe is so simple and yet so yummy! My Grand kids love this chicken and two of then are super picky eaters. Give this 4 ingredient baked chicken a try and you'll love it too.

Ingredients:

Chicken Drum sticks
Greek seasoning (Like Cavenders or see my Greek seasoning recipe below : )
Paprika
Garlic powder

Directions:

Preheat oven to 350 degrees F.

Wash chicken and place on a foil lined baking sheet. Sprinkle with seasonings to taste. Place in the oven and bake for 25 to 30 minutes or until golden brown on the outside and juices run clear.

Serve with your favorite sides.

Yum it up!


California Girl’s Greek Seasoning
Makes about ½ cup of spice mix
 Ingredients:
 3 teaspoons salt  1 ½ teaspoons black pepper3 teaspoons garlic powder  3 teaspoons onion powder 3 teaspoons dried parsley, finely crushed 1 ½ teaspoons dried oregano, finely crushed 1 ½ teaspoons dried basil, finely crushed1 ½ teaspoons dried rosemary, finely crushed 1 ½ teaspoons dried thyme, finely crushed  1 ½ teaspoons fennel seed, crushed 1 ½ teaspoons marjoram leaves, crushed 1 ½ teaspoons dried mint, crushed  Directions:
Combine all ingredients in a bowl.
Store in a labeled airtight container.
Use in soups, stews, chicken, beef, lamb, turkey, casseroles, eggs.


You will use this on everything!

Southern Fried Chicken & Waffles

For the Chicken:
1 3 pound fryer, cut up
2 cups buttermilk
1 1/2 cups flour
1 teaspoon salt 
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cayenne pepper

Vegetable oil, for frying

Directions:
Place cut up chicken in a shallow bowl and pour in buttermilk.Make sure all pieces are covered.  Allow to sit refrigerated for at least 1 hour or more. Heat a deep fryer or deep fryer skillet for deep frying. About 360 to 370 degrees. Mix flour and spices together and add to a plate or pan. Dredge buttermilk coated chicken in the flour mixture and coat well. Tap each piece on side of plate to remove excess four and carefully lower into the hot oil. Fry in batches until golden brown and done. Drain on wire rack with paper towels below or on paper towels if you don't have a wire rack. Make waffles.

For the Waffles:
Makes about 6 waffles

1 1/2 cups flour
1/2 cups cornstarch
1 teapoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
1/2 cup milk
3/4 vegetable oil
2 eggs
1 tablespoons sugar

Directions:
Heat waffle iron. Spray with cooking oil if necessary (if your iron calls for it). Mix dry ingredients and then wet. Combine and stir to incorporate. Don't over mix! Pour into waffle maker. Don't overfill. 

Butter and serve with fried chicken and syrup.

Indian Chicken Tandoori in Creamy Curry Yogurt Sauce (My Way)

In my restaurant, when I taught cooking classes, I tried to introduce as many dishes from around the globe as possible. It was a chance for people who didn't travel the world to experience far away lands through taste. It was always fun, enlightening and memorable. Chicken Tandoori was a hit. Different, exotic and delicious. This is my version. I hope you enjoy it as well. 

Serves 4

Ingredients:
2 tablespoons olive oil

4 boneless, skinless chicken breasts, washed and cubed

3 tablespoons Masala seasoning *(If you can’t find Masala, the recipe is below)

3 sweet jarred red peppers, diced medium


For the sauce:
1 cup plain yogurt (low-fat is fine)

1 tablespoon red chili powder

2 teaspoons ginger

2 teaspoons coriander powder

3 garlic cloves minced

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon cumin

Kosher salt and ground pepper

Cucumber, diced large

Cooked white rice

Flat bread.

Directions:

Season chicken pieces with marsala seasoning and marinate in refrigerator for at least 3 hours to overnight. When chicken is ready, add oil to a frying pan and heat on medium high until it begins to smell a bit. If more oil is needed, depending on the amount of chicken, then add just enough to keep chicken cubes from sticking to the pan. Add chicken cubes to pan and continue to stir to prevent sticking. Cook the chicken for 8 to 10 minutes, to brown all sides.

While chicken is sautéing, mix all sauce ingredients in a mixing bowl and set aside. Taste and adjust seasonings, if needed.

When chicken is done, add diced red peppers and cook for 2 minutes. Stir sauce into chicken, reduce heat to medium low and simmer for another 4 to 5 minutes.

*Serve with Indian flat bread and diced cucumbers, over rice.

　
आनंद लें!

Enjoy!

　Masala Seasoning


Ingredients:

1 tbsp cardamom seeds
1 teaspoon cumin seeds

¼ teaspoon nutmeg
½ tsp cloves
1 teaspoon black peppercorns
¼ teaspoon nutmeg
1 teaspoon coriander seeds

1 cinnamon stick
1 star anise

1 bay leaf

Directions:
Toast spices in dry pan over medium high heat for 2 to 3 minutes or until fragrant. Cool and add to spice or old coffee grinder and grind into powder. Store in a jar in cool place.

Friday Night Intermission! Your favorite TV Show & Movie Foods

Debra’s lemon chicken? Well, we may never know, but this is my version of what I want it to be : ).  It’s a remake of my Grandmother’s lemon baked chicken and onions with an Italian twist. This is a savory salty dish.  If you like less salty, then rinse the olives before adding them and certainly don‘t add additional salt. We loved the flavor. I was actually out of white wine and used Marsala cooking wine. I know, I know…light meat or fish, white wine, but sometimes you have to improvise. No, I did not drink all the white wine! It was still delicious. Oh, before I forget to say it, be sure to use a oven proof skillet and lid.Enjoy!

serves 6

Ingredients:

3 tablespoons olive oil
3 tablespoons real butter
6 chicken thighs or breast, (I don’t use boneless for this recipe, because it adds so much more flavor  and browns beautifully. But use what you like).
1 onion, sliced thin
6 gloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme leaves
2 teaspoons lemon zest
6 ounces whole Spanish olives with pimento or salad olives with pimento pieces
1/3 cup chicken stock
3 tablespoons lemon juice
1/3 cup dry white wine
1 lemon, washed and sliced
Kosher salt and freshly ground black pepper to taste;

Directions:

Preheat your oven to 350 F.
Add olive oil and butter to a frying pan on medium high heat. Brown both sides of chicken pieces, but don’t worry about cooking them through.  You will be doing this in the oven. Lay the browned chicken on a paper towel and set aside.
Scrap the goodness from the bottom of the pan and add onions.  Cook until almost tender.  Add garlic to the onions and cook until fragrant.
Add herbs, lemon zest and olives. Stir to incorporate. Continue to cook for about 3 minutes.
Add the chicken stock, lemon juice and wine. Stir to mix flavors.
Add browned chicken back to skillet and tuck the lemon slices around the chicken here and there.  Bring to a simmer and put the pan in the oven, covered for 25 minutes. Remove cover and continue baking chicken for another 20 to 25 minutes or until meat is thoroughly cooked. If you use chicken breast the cook time will differ from the time it will take if you are using thighs or other chicken pieces. Plate with the olive onion compote and serve hot.

Bacon Wrapped Spinach and Cheese Stuffed Chicken Breast

Dinner for 2 (Double this if hes a big eater like someone I know : ).

2 nice size chicken breast
2 teaspoons olive oil
1/4 to 1/2 white onion, diced
1 large handful spinach (want more, add it, less...)
1/2 brick cream cheese (4 ounces)
1/2 cup shredded mozzarella
1 tablespoon Greek seasoning, such as (Cavender's)
4 slices of Bacon

Preheat oven to 350 F.

Wash chicken breast and make a slit or lengthwise pocket in the thickest side. Set aside.
In a skillet on medium,  heat 2 teaspoons olive oil.  Add diced onion and cook until just tender,  Stir in a very large handful of spinach from the bag.  Cook just to wilt and remove.
In a microwavable bowl, add 1/2 brick of cream cheese and 1/2 cup of shredded mozzarella. Microwave for 1 minute. Mix 1 tablespoon Greek seasoning into the softened cheese. Stir well. Add the content of the skillet, spinach and onions and combine.
Stuff the slits in the chicken full and wrap 2 slices of bacon criss-cross around each.
Place stuffed chicken breast in a baking dish and cook for 45 minutes uncovered or until chicken is cooked through and white when sliced into.

Enjoy!

Chicken Soup for the Soul and Every Meal

Ingredients:

3 to 4 quarts water (IMPORTANT! After the chicken cooks, you will need to replenish some of the water that has cooked out so you will have enough broth. Follow directions below.

2 pounds chicken quarters (I use chicken breast now)

1 large onion, chopped

3 stalks celery, sliced into crescents
2 large potatoes, cubed

4 carrots, sliced into coins

2 garlic cloves, minced

2 tablespoons Greek seasoning (I use Cavenders Greek seasoning)

1 teaspoon salt

1/2 teaspoon pepper

12 to 16 ounce bag of egg noodles

2 cans evaporated milk or 4 cups half and half

1 nice handful fresh parsley, stems removed and chopped

Directions:

Boil chicken quarters in water until chicken runs clear about 1 hour. Remove chicken and cool. Put pot with chicken broth into the refrigerator and let set until you have removed meat from bones. When chicken is cool, remove skin and discard. Remove meat from bones and chop into bite sized pieces. Refrigerate until ready to return to pot. Take broth from the refrigerator. Once cold, any fat will have risen to the top and you can now easily ladle off any excess fat. Add 2 to 3 quarts of water to the broth in the pot to replace the liquid that has boiled out. You need to do this so you will have enough broth for the soup. Return pot to heat and boil broth. Add all vegetables along with garlic and seasonings. Turn burner down to medium high and cook vegetables until fork tender. Add noodles and cook until just done, usually 6 to 8 minutes. Add chicken to pot and turn heat down to medium low and add evaporated milk or half and half and chopped parsley. Adjust seasoning if necessary. You're done. Enjoy!

Cooks Notes: This is my old stand-by, go-to chicken soup from back when. Lots of noodles and lots of flavor. You can definitely lighten this soup up if this is an issue, by using chicken breast instead of dark meat and 2% milk in place of the cream. I find when I do use chicken breast, I need to add chicken base, bullion or low sodium broth. Chicken breast just don't render a lot of flavorful broth and it tends to need a little somethin-somethin. You can also go with yolk-less noodles, which are great. Whatever your preference, this is just delicious!

Shredded Chicken Nachos

Shredded Chicken Nachos Serves 4

Ingredients:
2 to 3 tablespoons vegetable oil
½ cup white or yellow onion, diced
3 cups store bought roasted chicken or your own, shredded
1 15 ounce can black or pinto beans, un-drained
1 10 ounce can Rotel (diced tomatoes and green chilies)
¼ cup water
1 package taco seasoning
2 cups fiesta blend shredded cheese
1 bag of corn tortilla chips

Directions:In a skillet, sauté diced onion until tender. Add shredded chicken, beans, Rotel, water and stir in taco seasoning. Stir and cook for about 8 to 10 minutes or until thoroughly hot. Remove from heat. Add tortilla chips to plates, divide chicken mixture into 4 portions and spoon over tortilla chips. Add cheese and place plates in microwave for 30 to 60 seconds each or until melted. Microwave ovens vary in temperature, so watch it! Top as desired.

Serve with sour cream, guacamole, and salsa (I used black bean and corn salsa).

Enjoy!

California Girl's Southern Fried Chicken Tenders

Southern Fried Chicken Tenders

I've been making these for years and my kids and grand kids love these tenders. They prefer them over any nuggets or tenders at any restaurant or take out. And I have some picky eaters.  Your kids will love these too. Moist inside, tender and crispy outside. These are the best chicken tenders I've ever had, if I do say so myself.  Being fussy about my chicken and experimenting paid off. Hope you and yours enjoy!

Serves 4 to 6

Ingredients:
Oil for deep frying
1 1/2 cups buttermilk
4 to 6 large boneless, skinless chicken breast, washed and cut into strips or bite size pieces
1 cup all purpose flour
1/2 cup corn starch
1 tablespoon " Kathy's Awesome Seasoning "  *See recipe below
1 teaspoon salt
1 teaspoon black pepper

Directions:
In a heavy bottom pot or deep fryer, on a medium high burner, add about 2 inches of oil and heat to about 350 degrees F. If you don't have a deep frying thermometer, you can gage it be dropping a piece of bread in the oil.  If the oil is hot enough, the bread will brown quickly, in about 1 minute. While oil is heating to temperature, pour Buttermilk into a bowl, add the chicken pieces to the milk and set aside. In another bowl, combine flour, cornstarch, seasoning mix, salt and pepper. Mix dry ingredients together. When oil is ready, working a few pieces at a time, dredge milk soaked chicken in flour mixture and into the fryer.  Continue this until all the chicken has been floured. Don't over crowd the chicken in the fryer.  Work in small batches if need be.  Fry chicken until golden brown on all sides, about 3 to 5 minutes. Frying time depends greatly on the thickness of your pieces. Drain on paper towels or brown paper bags.

Kathy's Awesome Seasoning
makes about 1/4 cup
Ingredients:

2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried marjoram
1 teaspoon paprika
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 teaspoon dried parsley flakes
1 teaspoon salt
1 teaspoon black pepper


Directions:
In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
Double or triple the recipe, if desired. Clean baby food or mushroom jars make great spice jars with a label and date.

Black Velvet Drum Sticks with Jalapeno Bits

Black Velvet Drum Sticks with Jalapeno Bits

I know, I know. It's still a bit early for BBQ. But some of us can't wait! So, here's a sneak peak at what's in store for the Summer grilling season. There's lots more great BBQ recipes, sauces, salads and deserts for the grill, so stay turned.  We gotta get through Easter goodies first. : )

This recipe is great for grilling or for an easy oven baked dinner. If you are grilling, now is the time to crank up the fire. If you're going the oven route, preheat the oven to 350 degrees about ten minutes before you will be using it.

Ingredients:

3 to 4 pounds chicken drum sticks, washed, pat dry and lay pieces in a baking dish and set aside.

For the sauce:

1 stick butter

2 to 3 jalapeno peppers, pith and seeds removed and minced
2 tablespoons kosher salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon cayenne pepper

2 cups ketchup

1 single bottle dark beer

1/2 cup champagne

1/2 cup white wine vinegar

1/2 cup brown sugar

3 tablespoons Worcestershire sauce

1/2 cup sweet chili sauce

2 tablespoons orange juice

 Directions:

In a large sauce pan, melt butter on medium high heat.  Add minced jalapeno and cook until just tender.  whisk in remaining ingredients, starting with the spices and adding sauces and liquids. Once all ingredients are well incorporated, reduce heat to low and cook sauce for about 20 minutes or until you have a medium thick consistency.

Brush or spoon over drum sticks and place in a preheated oven for about 45 to 50 minutes, turning as needed. The internal temperature should read 160 degrees when done. For grilling, start with a clean, oiled grill.  DO NOT ADD SAUCE UNTIL THE LAST 7 TO 10 MINUTES OF COOKING TIME. Cook legs for about 20 minutes on each side, about 5 to 6 inches above direct heat. Use a meat thermometer to ensure the meat is cooked and registers 160 degrees internal temperature. Move chicken around on grill as needed; pushing the pieces that are the most done to the edges and rotating with those that need more cooking time to the middle of the grill, if using a charcoal grill. If using a gas grill, move cooked pieces to the side of the grill with the lowest heat, as necessary. When chicken is almost done, brush pieces liberally with sauce and allow to caramelize, but not burn.  Watch it close at this point.

Cooks Notes:

If you need less chicken and sauce, cut recipe in half or less. If you can't take the heat in the sauce, omit it or use less.  I never use this much sauce in one grilling unless I'm making several different meats at once. So, it's a good idea to pour a cup of sauce into a bowl to use and reserve the rest until you need it.  This way the sauce doesn't have to be discarded if you don't end up using it all.  You can refrigerate this sauce and it will keep a couple of weeks or more.

Leftover Bean Chili

Ingredients:
2 lbs lean ground beef
2 onions, diced
1 bell pepper, diced
6 cloves of garlic, minced
¼ cup chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons Mexican oregano
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon black pepper
4 cups left over pinto beans or use 2- 15 ounce cans pinto beans
1 28oz can of diced tomatoes
1 10 ounce can tomatoes and green chilies
Serve with sour cream or plain yogurt, if desired.

Directions:
Cook the ground beef, onion and bell pepper in a large Dutch oven or soup pot until the meat is browned and the vegetables are tender. When done, drain any excess fat from the pot. Add minced garlic and cook until soft. Combine meat mixture with all spices, salt, pepper, and Sugar. Mix in the beans, diced tomatoes and the can of tomatoes and green chilies. Continue to cook chili for 45 minutes to an hour.

Love, love, love this served over homemade Nachos with lots of cheesy goodness on top : ). Step out of the box and use a cheese you don't normally associate with nachos, like blue cheese, Munster or brie.

Cooks note: If you like you can substitute the ground beef with chopped beef or chicken.  Or you can use ground chicken or turkey for a lighter version.

Cottage Garden's Cheesy Chicken Asparagus Soup

What's not to like? Cheese, chicken, potatoes and asparagus! This was by far one of the most requested soups at our restaurant. It's creamy, cheesy and so delish. It has a taste like no other. This soup will be an instant hit! Hope you enjoy!

Cooks Notes:
I buy many off brand items, but a good brand of asparagus is worth it in this case. Most off brands are woody, stringy and tough when it comes to asparagus. Spears work best. After all, asparagus is the star of this recipe!

Ingredients:
water
3 to 4 boneless, skinless chicken breast, washed
2 tablespoons chicken flavor bullion or 1 can chicken broth
1 tablespoon garlic powder
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
6 potatoes, peeled and cubed
1 onion, diced or chopped
1 pound Velveeta or store brand processed cheese, cubed
3 cans asparagus spears, cut into 1 inch pieces (IMPORTANT! Reserve liquid from asparagus cans and add with asparagus.)
8 ounces sharp cheddar cheese, shredded
4 tablespoons butter (1/2 stick)
1/2 cup flour
1 quart half and half , divided

Directions:
Fill a large soup pot with 3 quarts water. Add chicken, salt, pepper, garlic powder,and bouillon or chicken broth. Bring to a boil, then reduce heat and simmer about 1 hour. Remove chicken from pot and chop into pieces. Sit aside. It's time to add the cubed potatoes and onion. Continue to cook until potatoes are fork tender. Return chopped chicken to pot, add cubed cheese and cook, stirring as needed until cheese is melted. Add asparagus, the asparagus liquid, 2 cups of half and half and stir. Turn down heat to low so soup doesn't stick or burn while you're making the roux.
In a small saucepan, heat butter. Gradually whisk in flour to form a paste, or roux. Then, gradually whisk in the remaining half and half and continue to stir until mixture is smooth and pasty. If you should need additional liquid for the roux, add a little warm water. Add roux to the soup and stir to incorporate well. Continue to cook, soup will become thicker.
Add shredded cheese and adjust seasoning if you need to.
Soup is ready to serve.