I have been deliberating all week,
trying to decide which recipe to contribute.
Now I can't seem to narrow it down!
Of course none of my pictures are relevant to any of the recipes,
but they are all of the kids with their food —
Preston's picture-perfect pancakes
and the normal pandemonium of dinner at our table.
Always fun, there's never a dull moment!
I know it's getting a little warm outside,
but on those rainy days I still love a bowl of soup.
My all-time favorites are always salads and pasta.
Here are my latest favorites, and just for fun,
I'll even throw in Tyler's favorite southern tradition for dessert:
Creamy Chicken Wild Rice Soup
Ingredients:
4 c.chicken broth
2 c. water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick-cooking long grain and wild rice with seasoning packet
1/2 t. salt
1/2 t. ground black pepper
3/4 c. all-purpose flour
1/2 c. butter
2 c. heavy cream
Directions:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Original Recipe Yield: 8 servings
Mixed Apple Salad
Dressing:
1/4 c. fresh (or not fresh -- I'm not terribly picky) lemon juice
2 T. honey
1 tsp. olive oil
Dash of salt, pepper
Salad:
2 c. chopped Granny Smith apple
2 c. chopped Fuji, Honeycrisp or Braeburn apple
1/4 c. Crumbled bleu cheese, feta or Boursin cheese
2 bacon slices, cooked or crumbled, or 1/4 c. toasted pecans
4 c. mixed salad greens
Peanutty Noodles
Set aside:
2 carrots, julienned
Saute 30 seconds:
1 t. oil
2 t. ginger
3 cloves garlic, minced
Add:
1 c. chicken broth
1/2 c. peanut butter
1/4 c. soy sauce
3 t. rice vinegar or white wine vinegar
1 t. chili garlic sauce
1/4 t. salt
Simmer 7 minutes, stirring occasionally, then remove from heat.
Saute 5 minutes:
2 t. oil
2 c. red bell pepper strips
1 lb. snow peas, trimmed
Cook 1 lb. linguini according to directions on package.
Add carrots, peanut butter mixture, and bell pepper mixture to linguini, toss well.
Sprinkle with:
Cilantro
Peanut Butter Pie
Crust
Mix together:
1 pkg. graham crackers, crushed
6 T. butter
1/3. c. sugar
Bake 8 min. @ 350.
Sprinkle hot crust with 1 c. chocolate chips
Filling
Beat until stiff:
1 c. heavy whipping cream
Slowly add:
2 T. powdered sugar
In separate bowl, beat:
8 oz. cream cheese
3/4 c. crunchy peanut butter
Add:
1 can (14 oz.) sweetened condensed milk
whipped cream mixture
Spoon into crust, refrigerate over night.
Spicy Mulligatawny
Saute:
1/2 lb chicken, cut into bite size pieces*
Set chicken aside.
Saute 5 minutes in 2 tsp. oil:
1 c. chopped, peeled apple
3/4 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped bell pepper
Stir in:
2 T. flour
1 T. curry powder
1 t. ground ginger
1/2 t. crushed red pepper
1/4 t. salt
Cook 1 minute.
Stir in:
2 (14.5 oz) cans chicken broth
1/3 c. mango chutney*
1/4 c. tomato paste
Bring to boil, reduce heat and simmer 8 minutes. Add chicken. Cook 2 minutes until heated through.
*changes I made: I used a can of cooked chicken and 1/2 c. mango juice instead of the chutney —but then I had to put in a little less water with my chicken broth bullions so that it wouldn't be too liquid. I also tossed the entire thing in the crock pot to simmer after mixing in the tomato paste.
by Stephanie, wife of Barbara's son Brandon
