Feeds:
Posts
Comments

Archive for the ‘Comfort Food’ Category

creamy chicken rice soup in bowl

A few weeks ago, I had company coming for dinner and since it was a week night, I knew I wouldn’t have a lot of time to put together something fantastic when I got home from work.

Dragging my slow cooker out of the cupboard and rinsing off the cobwebs, I decided a nice, hearty soup would do nicely. At the time, the temperatures were ridiculous frigid, so the idea of a steaming bowl of creamy deliciousness sounded really yummy.

This soup is so good,  comes together quickly, and can be left simmering in your slow cooker all day, ready to razzle-dazzle your guests (or family) when you get home from work.

Ingredients

Ingredients

Cut boneless, skinless chicken breast into bite-sized pieces.

Cut boneless, skinless chicken breast into bite-sized pieces.

Chop celery and carrots into about 1/4 inch thick pieces.

Chop celery and carrots into about 1/4 inch thick pieces.

Place chicken in the slow cooker and season.

Place chicken in the slow cooker and season.

Add carrots and celery.

Add carrots and celery.

Add rice and frozen veggies.

Add rice and frozen veggies.

Pour in broth, cover and set to cook for eight hours. (If you'll be home sooner, set it for six, later, set it for 10 on low).

Pour in broth, cover and set to cook for eight hours. (If you’ll be home sooner, set it for six, later, set it for 10 on low).

About 10 minutes before you are ready to serve, pour in a cup of heavy cream, and stir to blend it into the soup.

About 10 minutes before you are ready to serve, pour in a cup of heavy cream, and stir to blend it into the soup.

By this time, your mouth should be watering and you can't hardly wait to scoop up a bowl and devour.

By this time, your mouth should be watering and you can’t hardly wait to scoop up a bowl and devour.

To serve, add a little parsley garnish, a sprinkling of grated cheese or some toasted bread crumbs.

To serve, add a little parsley garnish, a sprinkling of grated cheese or some toasted bread crumbs.

Creamy Chicken and Wild Rice Soup

1 1/2 pounds of skinless, boneless chicken breast

1 32-oz box of chicken stock

1/2 cup celery

1/2 cup carrots

1 16-oz. bag of frozen mixed vegetables

1 16-oz. bag of wild rice blend

salt

seasoning

1 cup heavy cream

Spray the inside of your slow cooker with a non-stick cooking spray. I used a 5.5 quart Crock Pot, so if yours is smaller, just reduce the amount on the ingredients accordingly.

Cut chicken into bite-sized pieces and add to the slow cooker. Sprinkle with salt and seasoning (I used about 1 tsp. salt and 1 tbsp. seasoning).

Chop celery and carrots into pieces about 1/4 inch thick. Add to chicken. Add frozen veggies and the rice. (I used a blend of long grain brown, sweet brown, black and wild rice).

Pour the chicken stock in, cover and set your Crock Pot to cook on low for eight hours. (Mine ended up cooking 10 by the time I got home, which was just a tad longer than it should have gone).

About 10 minutes before you are ready to serve, add 1 cup of heavy cream to the soup and stir thoroughly to mix.

Serve with a garnish of parsley, shredded cheese, or toasted bread crumbs.

Perfect for a cold wintery day!

She Who Needs to Make This Again

Read Full Post »

potato salad finished

After  months of pumpkin, caramel and apple flavors followed by the traditional holiday fare, we were ready for a taste of summer the other day. So I whipped up some chunky potato salad.

It tasted divine – or as divine as potato salad can taste.

Ranch dressing and pickle juice give this chunky mixture it’s subtle flavoring. Whip up a batch and see if you don’t get rave reviews. When taken to a potluck gathering, the bowl usually comes back empty.

Ingredients

Ingredients

Boil the eggs

Boil the eggs

and the potatoes.

and the potatoes.

Once the eggs are cooked and cooled, remove yolks.

Once the eggs are cooked and cooled, remove yolks.

Then smash them into oblivion.

Then smash them into oblivion.

Chop the egg whites and pickles then add to cooked, drained and cooled potatoes.

Chop the egg whites and pickles then add to cooked, drained and cooled potatoes.

Spoon the dressing, made from the smashed yolks, over the top of the chunky mixture. Blend well.

Spoon the dressing, made from the smashed yolks, over the top of the chunky mixture. Blend well.

Top with paprika and parsley then dig in!

Top with paprika and parsley then dig in!

Chunky Potato Salad

6 medium to large red potatoes

6 eggs

1/2 cup chopped dill pickles

1/2 cup mayonnaise

1/3 cup ranch dressing

2 tbsp. pickle juice

salt and pepper to taste

paprika

parsley flakes

Boil eggs until hard-boiled then cool.

Cut potatoes into bite-sized chunks, leaving on skin if possible. Boil until fork tender but still firm. Rinse, drain and cool.

Slice pickles into bite-sized chunks then add to potatoes.

When eggs are cool, remove yolks and set aside. Cut cooked egg whites into chunky pieces and add to potatoes. Smash egg yolks until no longer crumbly and add mayo, pickle juice and ranch dressing. Do not, under any circumstances, substitute salad dressing for mayonnaise. You will be taken out in the streets and flogged. When your egg yolk mix is nice and creamy, stir it into the chunky mixture, coating thoroughly. Sprinkle with salt and pepper. Top with a sprinkling of paprika and parsley flakes. If I had fresh parsley, I would have used sprigs of it rather than dried.

She Who Likes the Taste of Summer

Read Full Post »

cinnamon bread pudding finished

When I saw a recipe for Cinnamon Bread Pudding, I knew I had to try it.

Captain Cavedweller is a big bread pudding fan and it sounded like the perfect thing to make for Christmas breakfast.

Turns out, it was.

It was fast and easy to assemble the night before and pop in the oven that morning.

cinnamon bread pudding ingredients

Simple ingredients

 

Mix egg, milk and spices until well blended.

Mix egg, milk and spices until well blended.

Make your husband cube the bread while you beat the egg mixture.

Make your husband cube the bread while you beat the egg mixture.

Spread the cubes evenly into a greased baking pan.

Spread the cubes evenly into a greased baking pan. Pour the egg mixture over the top, cover and pop in the fridge overnight.

Heat oven to 350 and bake the bread pudding until golden brown - about 50 minutes.

Heat oven to 350 and bake the bread pudding until golden brown – about 50 minutes.

While the bread is baking, make the syrup - just sugar and water in a heavy saucepan. Stir until dissolved.

While the bread is baking, make the syrup – just sugar and water in a heavy saucepan. Stir until sugar is dissolved.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

 

Cinnamon Bread Pudding

3 cups cubed cinnamon bread

4 eggs

1 3/4 cup milk

1 tsp. cinnamon

1/2 tsp. nutmeg

Syrup

1/2 cup granulated white sugar

1/2 cup brown sugar, packed

1/2 cup water

1 tsp. maple flavoring

Grease an 8×8 inch baking dish (for a 9×13 dish, double the recipe).

Cut about six slices of bread into cubes. You need enough to fill three cups. Spread evenly in baking dish.

Beat eggs, milk, and spices until well blended. Pour over bead. Cover and refrigerate overnight.

Preheat oven to 350.

Uncover baking dish and bake about 50 minutes until the bread is set and the top is golden brown. Cut into squares and serve with warm syrup.

To make the syrup, pour sugars and water into a heavy saucepan. Stir over medium heat until sugar is dissolved. Continue stirring until mixture comes to a boil. Add in maple flavoring and boil another minute. The aroma of the maple at this point will make your mouth water and cause great pangs of hunger to rocket through you.

You can pour the syrup over the bread pudding in the pan if you will be eating it all then or if you want you can individual spoon over pudding on each plate. You can serve with a dollop of whipped cream or sprinkle the top with powdered sugar if so desired.

She Who Will Be Making This Again

 

Read Full Post »

I needed something quick and easy for dinner the other night, so after browsing through what I had on had, I put these little pie pockets of perfectly palatable pork together.

It was a good decision. At least Captain Cavedweller seemed to think so as he scarfed down his third one.

The come together in a hurry, are fast to make and use pretty simple ingredients.

You can make these “hungry man” size or even bite-sized for appetizers.

Here’s the easy-as-pie instructions:

Ingredients

 

Start by browning a pound of ground beef and a pound of ground pork (I used regular mild, but you could go for whatever flavor floats your boat).

 

Once the meat is brown, drain well then mix with cream of mushroom soup and grated cheese.

 

If you are using crescent rolls, you can pinch two together to make a rectangle. You can also use one triangle per pie to keep the size smaller.

Spoon filling onto the dough, then start folding dough around it.

 

Continue folding dough until you have a nice little “pocket.” Pinch edges to seal.

 

Bake at 350 about 12 minutes, until golden brown.

 

Remove from oven, plate and devour! Can be served with a side of ranch or barbecue sauce if you so desire.

 

Porky Pie Pockets

1 pound ground beef

1 pound ground pork

1 tsp. onion flakes

1 tsp. all-purpose seasoning

1/2 tsp. salt

2 tubes of crescent rolls (8 regular size)

1 small can cream of mushroom soup

2/3 cup shredded cheddar or colby-jack cheese

Preheat oven to 350 degrees.

Brown meat with onions, seasoning and spices.

Drain well.

Mix with cheese and soup.

Roll out crescent dough. Pinch triangles together to form rectangles for pockets or use individual triangles if you want smaller-serving sizes.

Spoon filling onto dough. Fold dough around filling and pinch edges to seal.

Place on greased baking tray (or if you are a lazy slug like me, I lined mine with foil and then sprayed it with Pam) and bake about 12 minutes or until dough is golden brown.

Serve immediately. You may need to hide one or two if you have a meat-eater in your house like I do!

 

 

 

 

 

 

 

 

 

 

Read Full Post »

« Newer Posts - Older Posts »

%d bloggers like this: