This soup is amazing! So flavorful and delicious! It's even better served in a bread bowl. Thanks Dawn!
Chicken and Wild Rice Soup
1 6 oz. box Uncle Ben's long grain and wild rice, prepared according to package
2 Tbs. olive oil
3 chicken breasts, cut into bite size pieces
2 c. sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
3 1/2 c. water
4 chicken bouillon cubes
1/4 tsp dried tarragon
1/4 tsp dried thyme
1 1/2 c. evaporated milk
2 Tbs. cornstarch
Heat oil in a large stock pot, add chicken, mushrooms, onion, and garlic; saute for 5-8 minutes.
Add rice, water, bouillon, tarragon, and thyme to chicken mixture in pot. Bring to a boil. Whisk together cornstarch and evaporated milk in a small bowl, add to soup. Reduce heat to low and let simmer until thickened. Serves 5-6 adults.
Saturday, February 27, 2010
This is a great, easy recipe for chicken tacos.
Crock Pot Mexican Chicken
4 boneless skinless chicken breasts
1 16 oz. container salsa
1/3 c. finely diced onion
1 tsp garlic powder
1 tsp ground cumin
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 can drained corn
1 can rinsed and drained black or pinto beans
Combine salsa, onion, and seasonings in crock pot, add in chicken. Cover and cook on low 6-8 hours or on high 3-4 hours. Before serving remove chicken and shred, add back into pot. Add in corn and beans.
There is nothing I like better in my burritos than corn salsa, I just love the little bursts of sweetness it adds. You can use thawed frozen or drained canned corn, I haven't noticed a difference either way.
2 c. corn (thawed frozen or drained canned)
1 c. seeded and diced tomato
2 green onions, chopped
3 Tbs chopped cilantro, more or less to taste, whatever you like
1 Tbs. seeded and finely minced jalapeno
1 Tbs lime juice
salt to taste
Combine all ingredients and let chill in the refrigerator for at least two hours.
This tastes just like the rice at Cafe Rio and Chipotle, super yummy. It's so good you could serve it as a side dish or as a filling in tacos and burritos.
1 c. uncooked long grain rice (I like Jasmine)
1 Tbs. butter
2 medium cloves garlic, minced
1 tsp fresh squeezed lime juice
2 1/4 c. water
1 chicken bouillon cube
1 Tbs. fresh squeezed lime juice
2 tsp sugar
3 Tbs. fresh chopped cilantro
In a medium saucepan combine the rice, butter, garlic, 1 tsp of lime juice, and water. With your fingers, gently break apart bouillon cube and stir into rice and water mixture. Bring to a boil and cover with lid. Turn heat down to medium low and let cook for apprx. 20 minutes; remove from heat. In a small bowl combine 1 Tbs lime juice, sugar, and cilantro. Pour over hot rice and mix in as you fluff with a fork.
Sunday, February 14, 2010
This is the King Arthur sugar cookie recipe that I talked about in my last post. It called for almond extract, but I don't really care for that, so I added 2 tsp. of lemon zest, they turned out to be amazing lemon cookies! The next time I make these, I am going to drizzle with a lemon glaze to really put them over the top.
3 c. unbleached all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. butter, softened
1 1/4 c. sugar
1/4 c. cream cheese
1 tsp vanilla extract
1 1/2 Tbs. light corn syrup
2 tsp lemon zest
1 large egg
Glaze if desired:
2 c. powdered sugar
fresh lemon juice, just keep adding until you reach the right consistency
Preheat oven to 375.
Lightly grease two baking sheets, or line with parchment.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl cream together the butter, sugar, and cream cheese for 2 minutes, until light and fluffy.
Beat in the vanilla, corn syrup, and egg. Scrape down sides of bowl to insure a good mixing.
Add flour mixture, mix at low speed until the dough is evenly moistened.
Place 3/4 c. of sugar in a small bowl.
Roll tablespoons of dough and drop in sugar, roll around in sugar to coat and place on baking sheet.
Bake for 10-12 minutes, cookies will barely begin to brown. Let cool on pan 5 minutes before transferring to a rack. Let cookies cool completely before glazing.
I recently had the idea to have a sugar cookie taste testing, BRILLIANT if I do say so myself! :) My husband, sister-in-law and I had so much fun judging them! I tried out a white velvet (made with lots of cream cheese), a recipe from King Arthur Flour Co., and one I found off of Allrecipes.com. In addition to the other two sugar cookie recipes I've tried in the past, here is my all time favorite sugar cookie recipe! It is crispy on the outside, chewy in the middle, and the flavor is delicious!
Chewy Sugar Cookies
2 3/4 c. all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c. butter, softened
1 1/2 c. white sugar
1 tsp vanilla extract
3 Tbs. buttermilk + more for glaze
Preheat oven to 375.
In a small bowl, stir together the flour, baking soda, baking powder, and salt; set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add the buttermilk to form a soft dough.
Roll rounded Tablespoons of dough and place on cookie sheet or stoneware pan. Flatten slightly with fingers. Using a brush or fingers moisten the top of each cookie with a little buttermilk.
Bake for 8-10 minutes or until slightly golden. Let stand for 2 minutes before removing to wire rack to cool.
They will end up being pretty flat, I covered with frosting and let the kids decorate!
Tuesday, February 2, 2010
I was given these recipes from a Hawaiian family I know, they are delicious! I crave having this meal all of the time!
2 c. soy sauce
2 c. sugar
3 Tbs. fresh ginger, peeled and roughly chopped
4 garlic cloves, minced (if garlic cloves are small, use 6)
1 c. water
Chopped green onions for garnish
4-5 boneless skinless chicken breasts
In a medium saucepan, combine soy sauce through water. Whisk to combine, pour half into a gallon zip lock bag (set aside remaining half in saucepan for later use), add chicken and marinate for 2-3 hours, no longer. At about the time that the chicken will be done marinating, take the saucepan with the remaining sauce in it and heat on medium heat until it starts to simmer, turn heat down to low and let simmer for 15-20 minutes to reduce while chicken is on the grill.
Grill chicken on medium high heat for 15-20 minutes or until done, turning once halfway through cooking time. Brush with cooked, reduced sauce if desired. Throw away zip lock bag with uncooked marinating teryaki sauce in it, do not use this sauce, it must be thrown away.
To serve I like to place the chicken on the rice, drizzle some of the reduced sauce over the top and sprinkle on some green onions. It is so good!
For the rice I like to either cook in chicken broth instead of water to add flavor, or cook in water and add chicken bouillon to it. I add a little salt too.
1 box elbow macaroni
1 1/2 c. mayonnaise
1 1/2 Tbs. sugar
1/3 c. red pepper, finely chopped
1/4 c. red or yellow onion, finely chopped
1/4 c. grated carrot
1/3 c. sweet pickle relish
1 1/2 tsp all season salt
pepper to taste
Begin by bringing a large pot of water to boil. Add in the eggs, cook for 5 minutes and then add in the macaroni, boil for 7-8 more minutes until el dente, drain.
Peel the eggs and throw away the yolks, chop up the egg whites.
Add the egg whites and macaroni into a large bowl. Add remaining ingredients and stir well to combine. Add more salt and pepper to taste if desired. Serve immediately or refrigerate.