Tuesday, January 12, 2016

Chicken Wild Rice Soup with Mushrooms

At Thanksgiving a family friend asked if I had a wild rice soup recipe. I didn't but it has been on my to do list for a while. So after the holiday I started experimenting. I wanted to use leeks instead of onions, but the first time I tried to make it I could not find them. I used onion instead. I also wanted to use a box wild rice blend. The first pot was delicious but the wild rice blend was not "wild" enough. The first attempt was so good. Dear sister loved it. But I really wanted to try it with leeks and more wild rice. The second time I was able to find leeks and a "wilder" rice blend. I really couldn't tell much difference. So if you can't find leeks don't worry about it. I suggest finding a rice blend with as much wild rice as possible. It will just have more texture and chew the more wild rice there is in the blend. This may not be the healthiest of soup recipes but it is really, really, creamy and tasty. So worth the calories! I think the decadence of butter and half & half makes it very filling. I love the mushrooms, leeks and the wild chewy rice too. A great twist on chicken soup. I am so glad I finally tried making this soup. I will definitely make it over and over again. I can't wait to try it with leftover turkey one day.


Chicken Wild Rice Soup with Mushrooms
Serves 6

Ingredients

1/4 cup unsalted butter
2 leeks, chopped and rinsed thoroughly (or 2 small onions)       
2 carrots, diced
2 ribs celery, diced
1 clove garlic, minced
8 oz. mushrooms, sliced
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
1 dash red pepper flakes
1-1/2 tsp. Italian Herb Rub
1/3 cup all-purpose flour
6 cups unsalted chicken stock
1 cooked chicken breast, diced
1 (4.3 oz.) box long grain and wild rice mix (save seasoning for another use)
1 cup half and half

Directions

In a Dutch oven, saute the carrot, celery and leeks(white and pale green parts) in butter for 5 minutes or until tender. Season with salt and peppers. Add garlic, mushrooms and Italian herb rub continue to cook until mushrooms begin to brown and soften. Stir in the flour until blended. Continue to stir constantly until no longer smells like flour. Gradually add broth, cook and stir for 2 minutes or until thickened. Add the chicken, return to a boil. Add the rice; reduce heat, cover and simmer for 15 to 20 minutes until rice is cooked. Add half and half and continue to cook until warm through. Taste for seasoning, adjust if necessary and serve.

Notes: Try to find a rice mix with more wild rice or use 1/2 cup of royal blend wild rice blend.



Wild Rice Blend and "Wilder" Rice Blend






Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Sunday, December 20, 2015

Peachy Crisp Yogurt Jar

Here is another meal prep idea for those fruit cups and wide mouth mason jars. I made yogurt with a "peachy" crisp topping. I bought a quart of vanilla Greek yogurt and made 5 jars. The yogurt went into the bottom of the jars. Then I used a mix of dried apricot pieces, vanilla almond granola and cinnamon in the fruit cup for the topping. The cinnamon and crunchy oats in the granola is what gives these yogurt jars that crisp or cobbler topping. Such an easy and delicious breakfast to go! I made one with dried berry fruit blend too, also very tasty. I hope you find this meal prep idea helpful next week.


Peachy Crisp Yogurt Jar
Serves 1

6 to 8 oz. vanilla non-fat Greek yogurt
3 Tbsp. vanilla almond granola (I used Bear Naked Brand)
3 dried apricots, chopped
3 shakes of cinnamon

Place yogurt in a pint size wide mouth mason jar. 
Place granola, dried fruit and cinnamon in re-cycled fruit cup. 
Place cup in the top of mason jar. Secure with mason jar lid and ring.






Looking for more meal prep ideas? 
Try these other ideas using mason jars and that little fruit cup here.

Thursday, December 10, 2015

Sheet Pan Jalapeno Shrimp Tacos

Sometimes I think I must live under a rock. I recently discovered Sheet Pan Suppers for the first time; only a year behind the rest of the world. I saw the Domestic Geek make 3 meals in one of her YouTube videos. I was very excited and immediately made the Chicken Fajitas. I loved it! I started telling friends like James at Aim'em and Claim'em Smokers. He made his twist and posted a video for Sheet Pan Tacos (Pork). I continued to talk about it with my Mom and jot down recipe ideas. Well last night I made my own twist. I have been wanting to try shrimp tacos made like the Mexicana Beef Tacos I already posted. So I adapted the idea to the sheet pan technique. It turned out so good! Sheet Pan Suppers are so easy! I covered the sheet pan with foil for easy clean up. I bought the peppers and onions already sliced. The only thing I had to do was slice the jalapeno and peel the shrimp. The vegetables cook perfectly, tender but still very fresh tasting. The tomatoes slump and release some of their juice so the tacos are messy in a good way. Now these are spicy, that is why I called them Sheet Pan Jalapeno Shrimp Tacos. I left the seeds in the jalapeno and they do pack some heat. But you could remove the seeds or leave out all together if you do not like spicy food. I really enjoyed the jalapenos with the tomatoes, lime and cilantro. Such a great flavor combo for the shrimp. The shrimp cooked perfectly on the sheet pan too. They have that snap or pop you look for in properly cooked shrimp. It was so good! But you know what? There was something familiar about this dish or pan. They reminded me of a dish I made years ago from Real Simple called Roasted Tomatoes with Shrimp Feta. It was made in a baking dish but very similar to the sheet pan suppers. So maybe I don't live under a rock after all? I hope you will give this sheet pan supper a try. I hope you love the flavors and easy clean up as much as I did.


Sheet Pan Jalapeno Shrimp Tacos
Serves 4; Makes approx. 8 Tacos

Ingredients

3/4 lb. of sliced bell peppers (red, green and orange) and onions (red and yellow) blend
1 jalapeno, thinly sliced
1 pint grape tomatoes
1 Tbsp. olive oil
1/2 tsp. garlic powder, or to taste
1/4 tsp. cumin, or to taste
3/4 tsp. kosher salt, or to taste
1/2 tsp. black pepper, or to taste
1 lb. 26/30 shrimp, peeled and deveined
1/2 cup fresh cilantro, chopped
2 Tbsp. lime juice
8 small flour tortillas

Directions

Preheat oven to 400°F. Arrange bell pepper, onions, grape tomatoes and sliced jalapenos on a sheet pan. Season with olive oil, cumin, garlic powder, salt and pepper. Toss everything together so it is evenly coated. Place on middle rack of oven and roast for 20 minutes. Meanwhile, in a small bowl season shrimp with more olive oil, cumin, garlic powder and pepper. After the 20 minutes is up; remove sheet pan from oven and arrange the shrimp, cilantro, and lime juice on top. Place back in oven for another 10 minutes or until the shrimp are cooked. Serve with warm flour tortillas. 

Saturday, November 21, 2015

Santa Fe Chicken and Rice Soup

Here is another copycat soup. I was inspired yet again from a can of Progresso soup. This soup is sort of like a light version of taco soup. Or maybe the soup version of Santa Fe Rice and Beans. It is all the yummy ingredients of tex mex in a savory broth. I love the snap of the corn and the creamy black beans. The tomatoes and chilies really add great flavor to the broth too. I made this soup twice once with can tomatoes and hatch chilies I roasted myself. It was good and spicy. The next time I used a can of tomatoes with green chilies and it had a milder heat. So you can choose your perfect spice level. Both are delicious. Now I had no intention of adding cheese to this soup, but dear sister did. It is totally optional but really good. It taste even more like Santa Fe Rice and Beans with the cheesy garnish. Now let me tell you the best part about this soup. The leftovers! There is something about that time in the frig that makes the broth addictive. I would definitely consider making it ahead of time if you can wait that long.


Santa Fe Chicken and Rice Soup
Serves 6 to 8

Ingredients

2 Tbsp. chicken fat, olive oil or butter
1 medium onion, chopped
1 clove garlic, minced
6 cups unsalted chicken stock
15 oz. diced tomatoes with green chilies, undrained*
15 oz. no salt added corn, undrained
15 oz. low sodium black beans, drained and rinsed
2- 2-1/2 cups cooked chicken diced
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. oregano
1/2 cup instant rice
Kosher salt, to taste
Black pepper, to taste
Mexican blend cheese, shredded (optional)

Directions

Place 3-1/2 quart soup pot on medium high heat, add olive oil and onion. Saute until onion is translucent and begins to brown. Add garlic, salt and pepper saute 1 minute. Add remaining ingredients except rice; bring to a boil. Add rice lower heat to a simmer. Simmer for 5 to 10 minutes until rice is cooked. Taste for seasoning, adjust if necessary. Serve garnished with cheese (optional).

*Note: For a low sodium or spicier version; substitute 15 oz. no salt added diced tomatoes, undrained and 2 roasted hatch chilies, deseeded and chopped for the can tomatoes with green chilies.








Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Tuesday, November 17, 2015

Spinach and Artichoke Tortellini Soup

Do you love spinach and artichoke dip? I do! Well here is one you can eat with a spoon. It is another "Souper Supper" tortellini soup. I love one pot, easy meals. You know the kind that you can make on a weeknight in less than 30 minutes. I also love the combination of spinach, artichokes and cheese. Whoever created spinach and artichoke dip was a genius. I usually make a copycat recipe for Houston's spinach and artichoke dip. It uses marinate artichokes, Parmesan and mozzarella cheese; this is where I pulled inspiration for this great soup. It is so easy. You start with a saute of onion, garlic and artichokes. Season with red pepper and Italian seasoning; adding some of those flavors you would find in marinated artichokes. Then you add chicken broth to boil the tortellini. Most of the cheesy goodness is in the spinach and cheese tortellini. When the pasta is almost cooked you add the fresh baby spinach. The finishing creamy touch is half and half. I did add some parm for a cheesy garnish. It is so so good! In fact I have made it twice. Dear sister loved it too. The second time she said, "This is even better than I remember." So you have to try it now. One more thing this soup is like all the other tortellini soups, they are great leftovers. The flavor seems to blend and really infuse the tortellini by the next day! All in all this is another delicious, speedy, dip-able, weeknight supper soup.


Spinach and Artichoke Tortellini Soup
Servings: 4 to 6

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. kosher salt
Black pepper (3 to 4 grinds)
1/8 tsp. red pepper flakes
1/2 tsp. Italian seasoning
1 can quartered artichoke hearts, drained
6 cups fat-free, unsalted chicken stock
9 oz. package spinach and cheese tortellini
5 oz. bag of fresh baby spinach
1/2 cup half and half
Parmesan, shredded to garnish

Directions

Place 3-1/2 quart soup pot on medium high heat, add olive oil and onion. Saute until onion is translucent and begins to brown. Add garlic, salt, peppers and Italian seasoning saute 1 minute. Add artichokes and saute 1 or 2 minutes. Add broth and bring to a boil. Add tortellini, simmer 4 minutes. Add spinach and continue to simmer 4 more minutes. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.





Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Chicken Pot Pie Soup

This soup has been years in the making. I began developing this recipe after making someone else's version of Chicken Pot Pie Soup. It was good but not what I thought of when I hear chicken pot pie. I have been tweaking it a little each time I make it until I decided this is how I want to make it every time. This is the third recipe I made with those baked chickens I made a few weeks ago. You are probably thinking to yourself what took her so long to post this? Or maybe, she isn't using week old chicken? No the photos are that old. I had a slight mishap when taking my photos. You see, I will let you in on a little secret. Sometimes food stylist place a small dish in soup bowls so the ingredients sit on the bowl and show up at or above the liquid in the soup. This usually works well. See the bowl in the fore ground, you can see all the ingredients. The bowl in the background not so much. But this time, the little bowl I used floated up above the liquid. I did not notice it until I went to edit the photos. I never watch the ingredients in the bowl when I take the photos. You would think the food should stay put right? I am always look at the composition. Whoops! Well it has taken me this long to photoshop the photos and muster the courage to go ahead and post them anyway. I am a novice at photoshop and had a hard time making that little bowl disappear. The soup on the other hand disappeared fast. This soup has all the creamy, savory goodness of a chicken pot pie without the crust. I love all the veggies. You can use your favorites. I have tried many combinations and they are all great. But I have to say this combo of onion, celery, carrots, peas and potatoes is what makes it like my favorite pot pie. I hope you enjoy it as much as I did.


Chicken Pot Pie Soup
Serves 6

Ingredients 

2 Tbsp. chicken fat, olive oil or butter
1 onion, chopped
2 ribs celery, diced
2 carrots, peeled and diced
1 clove garlic smashed
1 Idaho potato, peeled and diced
2 cans healthy request cream of celery or cream of chicken soup (I like 1 of ea.)
4 cups fat-free unsalted chicken stock 
2 cups water 
1 bay leaf
1/2 tsp. Herbs de provenance
2-1/2 cups cooked chicken, chopped 
1-1/2 cups frozen peas
1/2 tsp. kosher salt, or to taste 
1/4 tsp. black pepper, or to taste 
Pinch red pepper flakes, or to taste
1/4 cup half and half

Directions 

In a Dutch oven, sauté the onion, celery and carrot in chicken fat over medium high heat. Season with salt and pepper; sauté until veggies begin to soften. When onion is translucent and starts to get golden, add garlic and sauté until fragrant. Add potatoes, cream soup, chicken stock, water, bay leaf, Herbs de provenance and bring to a simmer. Simmer for 10 minutes or until potatoes are tender. Add chicken and peas to pot; bring back to a simmer. Taste for seasoning and adjust if necessary. Simmer for 5 minutes or until peas are thawed and chicken is warm through. Add half and half, stir to combine. Remove bay leaf, turn off heat and serve.




See that little white bowl peeking through the soup and veggies. 
Sneaky little bowl!


Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Thursday, October 22, 2015

Spaghetti Squash with Sofrito and Beans

I have heard sofrito is to Latin and Puerto Rican cuisines as the trinity is to Cajun cuisine. So many recipes I have collected from recipe boards and Pinterest start with sofrito. As I understand it each Puerto Rican family has their own sofrito recipe. Sofrito is usually a saute of onions, garlic, peppers, cilantro and tomatoes. It is added to everything from stew to beans. I have always wanted to try it for myself. This week I decided to finally give it a try. A long time ago during an online search, I saw a menu item called Spaghetti Squash with Sofrito and Beans. There was just a description no recipe or photo. For some reason it has been in the back of my mind as something I wanted to try one day. Well now I have gone and done it. And it is really good too. I love sofrito! It adds a sweet and tangy flavor to the beans. Dear sister remarked that it was similar to caponata. The onions, peppers, garlic and tomatoes really sweeten the sauce. The olives and capers add zippy acidity. This sofrito and beans is delicious on the spaghetti squash but I think it would be great in so many other ways. I think it would be great over rice, it would make a great side, a dip with corn chips or a filling for tacos or empanadas. I look forward to more experimenting with sofrito.


Spaghetti Squash with Sofrito and Beans
Serves 4

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1/2 cup cilantro, chopped (plus more for garnish)
8 oz. can no salt added tomato sauce
1-1/2 tsp. Sazon seasoning
3/4 tsp. kosher salt, or to taste
1/4 tsp. black pepper, or to taste
1/8 tsp. red pepper flakes, or to taste
1 can low sodium black beans, drained and rinsed
1 can low sodium red kidney beans, drained and rinsed
1/4 cup pimiento stuffed olives, sliced
1 Tbsp. capers
2 small spaghetti squash

Directions

Heat a 3-1/2 quart saucepan over medium high heat. Add olive oil, onion, green and red peppers; sauté until onion is translucent. Add garlic, continue to sauté until fragrant. Add tomatoes, cilantro, tomato sauce and seasonings, stir to combine and bring back to a simmer. Add beans, olives and capers, cover and simmer on low while preparing the squash. Taste for seasoning and adjust if necessary.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each squash or half separately). When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper.

To serve: Top each spaghetti squash half with a serving of sofrito and beans. Garnish with additional cilantro if desired.




Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Reasons To Skip The Housework: STH Link Party
God's Growing Garden: Tuesday with a Twist
Spatulas On Parade: Wonderful Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Ramblings of a (Bad) Domestic Goddess: Healthy Living Link Party

Related Posts Plugin for WordPress, Blogger...