This is the best cream sauce for making creamed peas or spinach. This is also a great way to get kids to eat their vegetables. My boys love creamed peas or spinach.
White Sauce for creamed vegetables
2 Tablespoons butter
2 Tablespoons flour
½ teaspoon salt
Dash of pepper
1 Cup milk
Frozen peas or spinach
1. Melt butter in saucepan over low to medium heat.
2. Stir in flour, salt, and pepper. Cook 1 minute.
3. Stir in milk. Cook until a thick sauce, stirring frequently.
4. While making sauce, cook frozen vegetables according to package instructions in microwave or saucepan on stovetop.
5. Add cooked peas, spinach, or other vegetable to cream sauce and stir to combine. Sprinkle with extra freshly ground pepper for flavor.
You can also use canned vegetables in a pinch, but frozen are better. Drain before adding to white sauce. As you can see in the picture the peas are two different shades of green. I only had ½ bag of frozen peas on hand so I added a can of drained peas.
Whole chicken cut-up or your favorite assortment of cut chicken pieces
(I like to use skinless thighs and drumsticks.)
Cajun seasoning (Tony Chachere’s is amazing.)
1. Heat about ½ to ¾ inch vegetable oil in a heavy skillet (I use an iron skillet) at medium high heat.
2. Pour some milk into a shallow dish and put flour in another shallow dish. Season flour with the Cajun seasoning-I have never measured the seasoning, but you can be liberal I would guess at least a teaspoon or more.
3. Dip chicken pieces into milk then into seasoned flour. Lower chicken pieces gently into hot oil. Sprinkle with more Cajun seasoning. Cover skillet with a sheet of foil and cook until the bottom side is browned. Using tongs gently lift chicken pieces to turn them over. Sprinkle again with Cajun seasoning. Recover and cook until evenly browned and cooked through. Remove to platter to serve.
Several potatoes depending on how many people you are serving (I use 6 to 8 potatoes.)
Russet potatoes or Yukon Gold are my favorites to mash.
Half and Half or part cream & part milk (If all you have is milk, use straight milk)
1. Peel and chop potatoes into large chunks.
2. Put in a large covered pot, cover with water and bring to a boil. Reduce heat to medium and cook until potatoes are tender.
3. When potatoes are tender, drain and mash them with a potato masher. If you don’t have a potato masher, you can use a mixer.
4. Add half and half or cream and milk or just milk to thin the potatoes. Stir in butter for flavor 4 to 6 Tablespoons should be good. Stir in salt for flavor. Continue to stir and mash until you get the consistency that you want. You can always thin with more half and half. Taste to make sure you get the flavor you want.
2 Tablespoons meat drippings from fried chicken
2 Tablespoons flour or 1 Tablespoon cornstarch
1 cup chicken broth
salt and pepper
If you would like to make more gravy, simply double the recipe. If you like your gravy thinner, add more water. Flour will give you a cloudy gravy and cornstarch will give you a clear gravy.
1. Heat meat drippings in skillet.
2. Add flour or cornstarch. Cook and stir to make a paste called a roux.
3. Add broth and continue to cook and stir until gravy thickens and bubbles. Salt and pepper to taste.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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