Mushroom and Wild Rice Soup w/ Chicken

Soup was made for winter, and winter for soup!  I can't think of anything more comfy when coming in from the cold biting winds than to sit down to a steamy, creamy bowl of soup.  Not to mention adding a chunk of crusty bread to sop up any remains!  Today, I made this Mushroom and Wild Rice Soup w/ Chicken.  And between you and me (because the boys are all in another room consumed with who gets to be Mario and Luigi at the moment), I just couldn't wait to indulge.  So here I sit, quietly hovered over my bowl of yumminess so as not to have my moment of elation disturbed, and it occurs to me that such pure please should not be kept to one's self.  Therefore, in the spirit of sharing, I shall rejoin the world of recipe blogging and pass on this gem of a meal to you.

Mushroom and Wild Rice Soup w/ Chicken
serves 6-8

• 2 (6 oz) Uncle Ben's long grain and wild rice (original, not fast cook)
• 10 cups chicken broth
• 3 Tbsp. salted butter
• 1-2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup half-and-half
• 2 cups cooked shredded chicken

Start by mixing rice, 4 cups broth, and 1 seasoning packet from rice in a large sauce pan.  Bring to a boil over high heat, and then reduce heat to low, cover and simmer for approx. 20 minutes or until rice is tender and liquid has been absorbed.

Once you've gotten that started, melt the salted butter in a large skillet over medium heat.  Add the mushrooms, onion, and celery, and cook for 10-12 minutes until tender.

While the vegetables are caramelizing, melt the unsalted butter in a medium dutch oven or pot over medium heat.  Whisk in the flour, stirring constantly for 1 minute until thick and bubbly.  Gradually add the rest of the broth, and cook for 8-10 minutes, stirring often until slightly thickened.

Once everything is done, start putting it all together - add the half-and-half to the thickened broth, stir in the mushroom mixture, the chicken, and the rice.  Cook for 5-10 minutes over medium heat until well combined and heated thoroughly (boiling not necessary).  Garnish with fresh parsley, pepper, and a spritz of lemon.  Don't forget the crusty bread!

Enchilada Spaghetti

I recently came across a recipe that married two of my favorite foods:  spaghetti and enchiladas.  What should I call something like that?  Enchi-ghetti?  Spa-lada?  Hm, that's a good question, but a better question is: why had I never thought of doing this?  I love pasta of any kind.  And usually, my men love it to... but not spaghetti.  Spaghetti with a tomato sauce, that is.  Oh, they will eat Alfredo sauce all the day long, but do you know how many calories are in it!?!  Exactly.  

I made the dish exactly according to the recipe I downloaded, which said it served 4.  Generally, because my boys are small, such recipes usually are more than enough for my crew.  But after dishing up for my men, I didn't even get a bite.  Well, that's not true... I did steal a bite, or two, from each of the boys plates, but that's just between me and you.  I'm happy to announce, though, that they loved it and I have added yet another inexpensive, quick, and easy dish to the list of foods we will be eating while I'm in nursing school.  I can't say that Brandon will be helping prepare this dish, but atleast it won't be a burden for me to put together after a long day of clinicals.

So, the recipe I'm about to give you, I adapted to feed 4 to 6 with decent sized portions, allowing for the possibility of leftovers for lunch the next day.

"Enchi-ghetti" (I really liked the sound of that one.)

(Sorry, no photo.  Camera still broken.)

• 1 lb dry Whole Wheat Spaghetti, cooked to al-dente
• 1 Tbl extra-virgin olive oil
• 1 medium onion, halved and sliced 
• 1 small green pepper, halved and sliced  
•  salt and pepper
• 2 garlic cloves, finely minced or pressed
• 3 boneless, skinless chicken breasts, cooked and shredded
• 1 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• dash of cayenne
• 2 (10 oz) cans red enchilada sauce
• 1 1/2 cups grated sharp cheddar cheese
• cilantro (optional)
• lime wedges (optional)

If you haven't pre-cooked the chicken breasts, start that first.  You can add them to the dish later, without affecting the final presentation too much.  Prepare pasta according to directions until al-dente.  Meanwhile, heat olive oil in a large skillet over medium heat.  Add onions, peppers, a dash of salt and pepper and let cook until vegetables are soft, about 5 to 6 minutes.  Add garlic and spices, cook for 1 more minute.  Turn heat to low and add enchilada sauce, chicken, and cooked pasta.  Fold in cheese.  Garnish with cilantro and/or lime.

*Seeing as how this was my first attempt, I didn't make anything to go with it.  But my husband and I both think that a side of cornbread would be a nice accompaniment in the future.  

Crabcakes

I know you're thinking what's up with the empty plate?  Well, that's all that's left to photograph after my men get ahold of these crab cakes.  This recipe is easy enough to make as an appetizer, but works as a main dish, as well.


Crab Cakes
serves 4

• 14 saltine crackers
• 1 lb lump crab meat, picked over for shells
• 3 scallions, minced
• 2 Tbl unsalted butter, melted, plus 1Tbl unsalted butter, softened
• 2 Tbl mayo
• 1 large egg yolk
• 1 Tbl Dijon mustard
• 2 tsp hot sauce
• 1 tsp Old Bay seasoning

Crush crackers until finely ground.  (I use my food processor.)  Dry crabmeat well with paper towels.  Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayo, egg yolk, mustard, hot sauce, and Old Bay seasoning.  Divide mixture into four equal portions and shape into tight mounded cakes.  Press top of each mound with remaining crumbs.  Transfer, crumb side down, to large plate and place in refrigerator, covered, for 1 to 8 hours.  Adjust oven rack to upper-middle position and heat broiler.  Grease 8 inch square area in center of rimmed baking sheet with softened butter.  Transfer crab cakes to prepared baking sheet, crumb side down.  Broil until cakes are golden brown, 12 to 15 minutes.

Patty Meltz

Patty Meltz
serves 4


10 slices hearty rye sandwich bread
2 Tbl whole milk
3/4 tsp onion powder
1 1/4 tsp salt
1/2 tsp pepper
1 1/2 lbs 85% lean ground beef
3 Tbl unsalted butter
2 onions, halved and sliced thin
2 cups shredded Swiss cheese


Tear 2 slices of bread in 1/2 inch pieces.  Using potato masher, mash torn bread, milk, onion powder, 3/4 tsp salt, and pepper until smooth.  Add beef and gently knead until well combined.  Divide meat into 4 equal portions and shape into oval patties.  Melt 1 Tbl butter in large nonstick skillet over medium-high heat.  Cook 2 patties until well browned on first side, 5 minutes.  Transfer to plate, browned-side up, and repeat process with remaining two patties.  Pour off all but 1 tsp fat from pan.  Add onions and 1/2 tsp salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes.  Place patties, browned-side up, on top of onions along with accumulated juices from plate.  Reduce heat to medium and cook, shaking pan occasionally until onions are tender and burgers are cooked thru, about 5 minutes.  Divide 1 cup cheese between 4 slices of bread.  Top with patties, onion, remaining cheese, and remaining bread.  Melt remaining Tbl butter in pan over medium heat.  Cook sandwiches on both sides till golden brown and cheese has melted.

Tex-Mex Chicken and Rice

This dish has two things going for it:  #1 - Fritos.  Yes, that's right, I said FRITOS.  Fritos are awesome.  Fritos are the bomb.  Fritos are good all by themselves.  Put them on a sandwich or in a dish like this and you have heaven on a plate.  I really don't need to say anything else, do I?  But I must add the second plus to this dish ... 30 minutes.  It's great for a week night dinner when all you want to do is curl up on the couch in your jammies and lose yourself in a heap of yumminess.



Tex-Mex Chicken and Rice


1 1/2 cups low-sodium chicken broth
1 cup long-grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 Tbl vegetable oil
1 (10 ounce) can Ro-Tel tomatoes
1 (16 ounce) can black beans, drained and rinsed
3 cups Fritos, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro*

In large bowl, combine 1 cup broth, rice and 1/2 tsp salt.  Cover with plastic wrap and microwave till liquid is absorbed, 6 to 8 minutes.  Pat chicken dry and season with salt and pepper.  Heat oil in large ovensafe skillet over medium-high heat.  Cook chicken till golden brown, 3 minutes per side.  Transfer chicken to plate.  To the now-empty pan, add remaining broth, pre-cooked rice, Ro-Tel, and beans; bring to boil.  Return chicken and any juices back to skillet and cook, covered, till chicken is cooked thru and rice is tender, 12 to 15 minutes.  Remove chicken to cutting board, tent with foil, and rest for 5 minutes before cutting into 1/2 inch pieces.  Meanwhile, let rice mixture stand, covered, off heat.  Return chopped chicken and juices back to rice mixture, combine.  Mix Fritos, cheese, and cilantro; sprinkle over top chicken-rice mixture.  Broil on upper-middle rack till cheese is melted, 2 to 3 minutes.


* You can adjust the amount of cilantro to suit the taste of your family.  My husband hates cilantro; so I make this dish without that ingredient and simply add it to my plate before eating.

My Version Dixie Stampede Soup and Biscuits

Have you ever been to the Dixie Stampede in Pigeon Forge, TN?  It's an unforgettable experience.  The show is fabulous no matter what time of year you go, but I must suggest you go during Christmas to see the nativity ... fabulous!  The food though...  The food is...  The food... Mmmm.  Last week, we did our own version complete with soup and biscuits, cornish hens, soup and biscuits, potato wedges, soup and biscuits, little corn on the cobs, soup and biscuits, ham steaks, soup and biscuits, and apple turnovers.  Untrue to the original, we did of course use silverware, like spoons in our soup.  Now I realize if you've never been there then that last statement might be a bit confusing.  See, the DS doesn't offer silverware.  There, you drink your soup from the bowl or sop it with the biscuits and likewise eat everything else with your hands.  But when you don't have a horse show in front of you, it is kinda gross watching other people eat with their hands.  The men though did end up picking up their bowl and gulping down their soup.  My goodness, do I seem to be mentioning the soup a lot?  Well, I should.  It IS the best part!  And it is the reason for this post.  Here's what I did...



My Version Dixie Stampede Soup and Biscuits


Soup

• 16 oz bag frozen mixed vegetables (peas, carrots, beans, corn), thawed
• 2 Tbsp butter
• 5 Tbsp flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper
• 1 1/2 cup heavy cream
• 1 qt. chicken broth

Melt butter in medium stock pot.  Add vegetables and saute' till cooked thru and tender, stirring to avoid browning.  Add flour, cook for 2 minutes.  Dump contents in blender with 2 cups broth, puree.  Pour puree back into pot, add remaining broth, increase heat and bring to boil.  Add seasonings and cream, salt and pepper to taste.


Biscuits

• 2 cups all-purpose flour
• 2 tsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup shredded extra-sharp cheddar cheese
• 1 1/2 cups heavy cream

Set oven rack to upper-middle position and heat oven to 425 degrees.  Line baking sheet with parchment paper.  Combine flour, sugar, baking powder, and salt together and add 1/2 cup cheddar cheese.  Add cream, stirring with wooden spoon until dough forms.  Dump dough on countertop and knead by hand till smooth, about 30 seconds.  Pat into 8-inch circle, cut into 8 wedges and place on baking sheet.  Bake 7 to 9 minutes, remove from oven and sprinkle remaining cheese on top.  Return to oven and bake for 7 to 9 minutes.  *These biscuits are similar to scones so don't over-knead.  They should be light and fluffy.

Quick and Easy Clam Chowder

Clam Chowder can be tedious to make, so I hear.  But this recipe is anything but tedious!  It goes from pot to plate (bowl actually but that doesn't rhyme) in 30 minutes.  It's great for a busy weeknight or a simple appetizer at a dinner party.  Try it once and you'll love it.

Quick and Easy Clam Chowder

• 4 (6.5 oz) cans minced clams
• 3 (8 oz) bottles clam juice
• 1 1/2 pounnds red potatoes, scrubbed and cut into 1/2 inch pieces
• 2 bay leaves
• 2 tsp minced fresh thyme
• 6 slices bacon, chopped fine
• 1 onion, minced
• 2 garlic cloves, minced
• 1/2 cup all purpose flour
• 1 cup heavy cream
• 2 Tbl chopped fresh parsley
• salt and pepper

Drain clams through strainer set over medium bowl.  Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary).  Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat.  Reduce heat to low to maintain gentle simmer.

While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes.  Add onion and cook until softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in flour and cook for 1 minute.

Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to sccrape bottom of pan.  Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes.  Season with salt and pepper.  Serve.

 



Stuffed Shells Makeover

Italian dishes are primarily known for two things...#1 being yummy, and #2 being high in calories.  This recipe takes shells filled with yummy gooey-ness from 860 calories, 49 grams of fat, and 25 grams of saturated fat down to 510 calories, only 15 grams of fat, and a measley 7 grams of saturated fat.

Carbonara Makeover

What could be better than pasta smothered in cream sauce and sprinkled with bacon?  If ever you find the answer to this question, please let me know!  This recipe takes this heavenly dish from over 600 calories a serving down to 400, from 28 fat grams down to 10, from 11 grams of saturated fat down to only 3.

Meatloaf Makeover

It is my understanding, although I don't really understand it at all, that people don't like meatloaf.  Most likely, this is because they have either been forced as a child to endure a greesy off-flavored chunk of meat OR a dry bland burnt-offering.  But to me, meatloaf is a yummy comfort food siddled up next to garlicky mashed potatos.  Unfortunately, it is also loaded with calories, approximately 740.  Here is a recipe I've found that chops that number down to 280 per serving without cutting out any of that yummy flavor and leaving room for a helping of those garlicky mashed potatos (recipe not included due to mounds of butter).

Mac N Cheese Makeover

I've never met a soul who didn't like macaroni and cheese.  But I have met a few mac n cheese dishes that I didn't like.  Here's one that is not only good to the taste buds but also good to the waste line.  Traditional mac n cheese, made with yummy cream sauce, can be over 1,100 calories just for one main-course serving.  This recipe cuts that in half (493 calories for main course/246 for side dish). 

Oven Fried Shrimp

I love shrimp!  I especially love fried shrimp.  But what I don't love is the mess of frying.  This recipe is so good; it's a favorite of my family.

Stir-fried Beef and Snow Peas with Cashews

Over the years, I've tried a wide variety of dishes.  Some took too long to cook while others were ready in a matter of minutes.  There were a few that tasted utterly disgusting or were just too complicated.  Then there have been those that were pure pleasure to the palate.  My all-time favorites are those that delight and go from zero to plate effortlessly ...

Stuffed Bell Peppers

I've agonized all day over what to fix for supper tonight.  My shopping trip this week was a total disaster ... but that's a blog for another time.  The point is what can I fix with the limited number of ingredients in my fridge and pantry OR what can I make after a very quick trip to the store (with three boys in tow who just want to go home and play the Wii).  While I never snub a recipe just because it has 50 different ingredients (some of which I've never heard of before) and takes 5 hours to prepare, on the average weeknight, I'm really all about quick and easy.  So after scouring my recipe books and eliminating what I really want to fix, stir-fry beef and snow peas, because my husband is taking me out tomorrow and we might go for oriental cuisine ... ahhhh, deep breath ... I've decided on stuffed bell peppers.  Now, I just need to decide which variation:  spicy or mild.  I love spicy, but would my husband and kids eat it?  Hmmm.  I'll make both!  Do men realize the struggle we moms go thru just to put food on the table?  Probably not, but that's what makes us so special.