I have been on a soup cooking kick this winter season, and have made a family favorite ready to share with you, Chicken and Wild Rice Soup. This is a medley of sauteed veggies and finished off in the crock pot…enjoy this family classic it is delish!
8-10 cups of Chicken Stock
1 cup of Uncooked Wild Rice
1 T. Olive Oil
1 Chopped Medium Onion
2 Diced Celery Ribs
2 Diced Carrots
1/2 tsp Black Pepper
Half Stick of Butter
1/2 c. All-Purpose Flour
2 c. Heavy Whipping Cream
2 c. Diced Cooked Chicken
Salt and Pepper to Taste
In the crock pot, add 8 c. of chicken stock and the wild rice, set to high. In a large skillet set to medium high heat, add the olive oil and saute the onions, celery and carrots for about 10 minutes. Season with black pepper.
Add the veggies to the crock pot.
In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour and cook for about 2 minutes. Slowly add the cream and whisk constantly. Once thickened and smooth, add the white sauce to the crock pot and stir thoroughly. Add the chicken. If you like a thinner soup, add more chicken stock until it’s your desired consistency. Cook on high for 3-4 hours or on low for 6-8. Taste and add salt/pepper as needed.
After Thanksgiving and everyone has had their fill of turkey, stuffing, mashed potatoes, sweet potatoes and all the other fixings imaginable, what do you do with the leftover turkey…if any survived?
I like to make turkey tetrazzini. This is an easy, fast recipe to put together when you’re looking for something quick to make, homemade and tastes wonderful! Just a few ingredients, and voila – a delicious meal!
2 cups of Noodles – whatever kind you like. This time around I used tri-color spiral noodles.
2 Chicken Bouillon Cubes
3/4 c. of Boiling Water
1 can of Cream of Mushroom Soup
1/8 tsp. of Celery Salt
1/8 tsp. of Poultry Seasoning
1/8 tsp. of Black Pepper
2 cups of Cubed Cooked Turkey
1/2 c. Parmesan Cheese
1/2 c. Shredded Cheddar Cheese
Pre-heat your oven to 350 degrees, and lightly grease a 13 x 9 inch pan.
Cook the noodles according to the package directions. While the noodles cook, dissolve the bouillon cubes in the boiling water in a large bowl. Add the soup, celery salt, black pepper and poultry seasoning. Once the noodles are done cooking, drain the water and add to the soup mixture. Stir in the turkey and the Parmesan cheese.
Transfer the turkey mixture into your lightly greased pan. Sprinkle the top with the shredded cheddar cheese.
Bake uncovered at 350 degrees for 35-40 minutes, or until heated through.
Serve it up and enjoy!
If you like pudding and Cool Whip, have I got a recipe for you to try. This is a classic pudding dessert in my house, and a surprising bite of wonderful flavors for the unsuspecting. I hope you enjoy this tasty treat as much as we do.
1 c. Flour
1 Stick of Butter
1 c. Walnuts
Pre-heat your oven at 350 degrees.
Bake the crust ingredients in a 13 x 9 inch pan for about 20 minutes, and cool.
8 oz. Cream Cheese
1 c. Cool Whip
1 c. Powdered sugar
Blend the filling ingredients and when fully blended, spread over the cooled crust.
You will need a 3.4 oz Instant Chocolate Pudding, 3.4 oz. Instant French Vanilla Pudding and finally a 3.4 oz. Instant Pistachio Pudding. Doesn’t that sound delish!
Anyway, starting with the chocolate pudding prepare it in a bowl with 1 and 1/4 c. of milk and a Tablespoon of Cool Whip; blend until a nice thick pudding consistency. Spread it over the cream cheese filling. Next prepare the French Vanilla pudding in the same manner and spread that over the chocolate pudding. Next, prepare the pistachio pudding in the same manner and spread that over the French Vanilla pudding. Finally, spread as thick as you would like of the remaining Cool Whip from the tub as the final layer on top of your pudding dessert. Refrigerate for 30-60 minutes to cool the puddings and serve.
I am going to get a few grumbles over this, but I have to admit that I’m not a huge fan of Summer and the 90 + degree weather that accompanies. I enjoy the 75 degree mark, and am a lover of sweater weather. Although, one thing I truly get excited about for Summer are all the fresh fruits and vegetables that can be found.
There’s nothing like cutting into a fresh watermelon and the smell perfumes the air. It’s like the smell of fresh cut grass (sorry to all my friends with allergies.) The berries, the cucumbers and the vine grown tomatoes…I can’t get enough!
One thing that tops the list for a Summer treat is a wonderful refreshing glass of lemonade. That good old-fashioned flavor.
I’d like to share with you a favorite recipe that I have found. You make a simple syrup, which is key to an excellent tasting lemonade. So, here goes the recipe:
2 c. Sugar
2 c. Water
1 Gallon of Water
2 c. Fresh Squeezed Lemon Juice
Lemon Wedges, for Garnish
Add sugar and water to a saucepan over low heat. Bring to a boil. Stir until the sugar dissolves. Remove from heat and set this aside to cool. Add the gallon of water and freshly squeezed lemon juice to a pitcher large enough to hold the amount of lemonade. Add the simple syrup and lemon slices. Pour over ice and savor the goodness!
This is a soup for the cold days that have hopefully left us for awhile. Today it was around the 80 degree mark, but two weeks ago it was snowing and we got about 2 and half inches of snow! Looking for something to make on the cool evenings that warmed the tummy of my family and easy to throw together in the crock pot, I made turkey wild rice soup in the crock pot. I used some leftover turkey from our Easter supper and voila, a lovely soup was made! Onto the recipe.
8-10 c. chicken stock
8 oz. uncooked wild rice
1 T. olive oil
1 medium chopped onion
2 ribs of diced celery
2 diced carrots
1/2 tsp. black pepper
2 T. bouillon
4 T. butter
1/2 c. flour
2 c. cream
2 c. cooked diced turkey
Salt and pepper to taste
In the crock pot, add the chicken stock and uncooked wild rice; set to high. In a large skillet add the olive oil and saute the onion, celery and carrots on medium heat; for about 10 minutes. Season with the black pepper and add the sauteed vegetables to the crock pot. Stir in the bouillon and cook on high 3-4 hours or 6-8 on low, until the wild rice and veggies are tender.
In the same skillet, melt a 1/2 stick of butter over medium heat. Whisk in the flour and cook for a minute or two. Gradually add the cream and whisk constantly. Add some more chicken stock to thin, if you feel it is too thick…thin it to your liking. Once the consistency is thickened to your liking and smooth, add the sauce to the crock pot. Stir to combine. Add the turkey and cook on high for 15-20 minutes, until heated through. Taste and season as needed. Enjoy!
Nothing says brunch like an egg bake! There are many ways to make an egg bake, some with bread others with hash browns…this one is made with tater tots. Yes, tater tots and it’s delicious!
I treat the tater tots just like the hash browns in an egg bake recipe. I let them thaw, and pat them dry to avoid a mushy egg bake. Another key to remember, drain your sausage! So, on with the recipe.
1-16 oz. tube of Jimmy Dean sausage. I used the regular pork sausage, but you can use whichever sausage works for you and your taste buds.
1/2 c. milk
32 oz. tater tots
2 c. shredded cheddar cheese
Salt and pepper to taste
Pre-heat the oven at 350 degrees. Brown your breakfast sausage in a pan. Drain and set the sausage aside. Spray a 13 x 9 inch pan with some non-stick spray. Place the tater tots at the bottom of the pan. Sprinkle with some of the cheddar cheese, about a quarter of the cheese. Layer the browned sausage over the cheese sprinkled tater tots.
Beat the eggs, milk, salt and pepper. Pour the egg mixture over the sausage. Finish the top of the egg bake by sprinkling the remaining cheese.
Bake uncovered for 1 hour. Enjoy!!
When we have bananas that are reaching their ripening prime, we make banana bread! This is a classic in our family. The kids like it with chocolate chips. My husband doesn’t like chocolate chips, but likes walnuts. The kids don’t care for walnuts.
So, I say what’s wrong with the original…just banana bread. It’s a wonderful moist bread, and does not need anything else but the banana. Celebrate the banana!
This recipe is simple and delicious.
2 c. Flour
1 tsp. Baking Soda
¼ tsp. Salt
½ c. Butter
¾ c. Brown sugar
2 Beaten Eggs
2 1/3 c. Mashed Overripe Bananas
Preheat oven to 350°. Grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar.
Stir in the eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture; stir just to moisten. Pour batter into loaf pan. Bake in oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Enjoy your slice of banana joy!