Slow Cooker Creamy Chicken and Wild Rice Soup

I made this for dinner tonight and it is to die for! I'm so glad it makes a ton because now I get to eat it for lunch at work all week! I found this one through Pinterest as well (Surprising, I know. I'm kind of obsessed!). It's from this blog. Enjoy!!

Ingredients:

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Pizza Bites

This recipe is so easy and delicious and I'm thinking would be a really fun one for my future kids. I found it through Pinterest on this blog.

Pizza Bites 1/2 batch Perfect Pizza Crust dough (see below) mozzarella cheese, about 20 cubed pieces sliced pepperoni For topping: olive oil Italian seasoning grated Parmesan cheese Preheat the oven to 400˚F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into roughly 20 equal sized pieces. Take one of the dough pieces and press in a cube of cheese and two slices of pepperoni. Pull the edges of the dough down around the filling and seal. Place in the pan, seam side down. Repeat with remaining dough. Each piece of dough should be touching each other in the pan. (It may seem crowded, but will be fine.) Lightly brush the tops of the dough with olive oil. Sprinkle on Italian seasoning and Parmesan cheese. Bake for 20 minutes or until golden brown. Serve warm or at room temperature, with dipping sauce if desired. Perfect Pizza Dough

1/2 cup warm water (about 110˚) 1 envelope (2 1/4 tsp) instant yeast 1 1/4 cups water, at room temperature 2 Tbsp. extra-virgin olive oil 4 cups (22 oz) bread flour, plus more for dusting 1 1/2 tsp. salt olive oil or non-stick cooking spray for greasing the bowl olive oil for brushing crust (optional) garlic salt for brushing crust (optional) Using a 2-cup liquid measuring cup, measure the warm water and sprinkle in the yeast, stir immediately. After the yeast dissolves and swells, about 5-10 minutes, stir in the room temperature water and the oil. In the bowl of a stand mixer, pour in the measured flour and salt. Briefly mix at low speed, using the paddle attachment. Continuing to mix at low speed, add the liquid ingredients slowly. Once the dough is formed, stop the mixer and attach the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. (The dough will be wet and sticky.) Brush the inside of a large bowl with olive oil. With floured hands, form the dough into a ball, and place in the oiled bowl. Cover tightly with plastic wrap. Let rise in a warm, draft free area until doubled in size, about 1 1/2 to 2 hours. Punch down the dough to deflate it.

Creamy Stovetop Mac & Cheese

I got this delicious recipe from a blog called Annie's Eats. Great blog!

Creamy Stovetop Mac and Cheese

Ingredients: 12 oz. dried pasta (your preferred shape) (I used whole wheat pasta) 2 cloves garlic, minced ¼ cup shallot, finely minced (I forgot to buy shallots so I omitted them) 8 oz. gouda, shredded 2 oz. freshly grated Parmesan ¼ cup milk, half and half, or heavy cream 4 oz. low-fat Greek yogurt 3 tbsp. unsalted butter, at room temperature Salt and pepper, to taste Directions: Bring a large pot of water to boil. Cook pasta according to package directions just until al dente. Drain well, reserving 1 cup of the pasta water. Immediately return the pasta to the pot. Add the garlic, shallot, and cheeses and stir briefly to combine. Mix in the milk, Greek yogurt, and butter and stir until the cheese is thoroughly melted and the mixture is creamy. If necessary add a small amount of the reserved pasta water to adjust the consistency (I ended up adding about 1/4 cup back in). Season to taste with salt and pepper. Serve immediately.

Brer Rabbit Cookies

I'm making these cookies today for our ward Halloween party tonight and my work potluck on Monday.

They are the perfect fall cookies and the recipe makes a ton!

Barbeque Trout

Kraig caught these last week up at Rockport and we knew we needed to find a good recipe for them. Kraig has been doing some research and today he cooked these up for me for dinner. Check it out!
Barbeque Trout

Ingredients:

2 lbs trout fillets

1/4 cup butter, melted

2 Tbs lemon juice

1/4 tsp paprika

1/8 tsp cayenne pepper

1/4 cup bbq sauce of your choice.

Directions:

Preheat oven to 350 F. Arrange fillets on a tinfoil-covered cookie sheet. Whisk together melted butter, lemon juice, paprika, and cayenne pepper. Brush the mixture on the fillets.

Cook for 15 minutes. Brush bbq sauce on fillets and broil fish for 5 more minutes.

Fish is done when it flakes easily with a fork.

You could also cook these on an outdoor grill on some tin foil.

Enjoy!

Original recipe found here.

Chicken Tikka Masala

Kraig and I love Indian food, but making it usually involves buying odd ingredients which are expensive and/or I'll never use again. So when I found this recipe, I knew I had to try it. The ingredients list contains nothing I'm unable to pronounce or find easily at Smith's. And, even better, it tastes AMAZING! This is for sure a keeper!

Marinade:

1 cup yogurt

1 Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

Check out the original recipe here.

Italian Sausage and Cheese Tortellini Soup

This soup was so delish and filling. It had enough meat and cheese to make Kraig happy and enough veggies to make me happy. Perfection!

Italian Sausage and Cheese Tortellini Soup:

• 1-2 tsp olive oil
• 1 pound Italian sausages, formed into small balls
• 1 small onion, diced
• 4 stalks of celery, diced
• 4-5 carrots, peeled and diced
• 4 cloves of garlic, minced
• 1/4 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 9 oz package of cheese tortellini
• 8 cups of chicken broth
• 2 cups baby spinach
• 1 tbsp fresh basil, chopped

Heat the olive oil in a large Dutch oven over medium heat. Place the Italian sausage balls into the Dutch oven and cook, stirring often to prevent sticking, for 1-2 minutes. Remove the balls to a bowl, set aside. Add a bit more olive oil to the Dutch oven if needed then add the onion, celery, and carrots. Cook, stirring often, making sure to scrape up the browned bits from the bottom of the pan, for 3-4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly. Add the chicken broth and simmer for 20 minutes, stirring occasionally. Add the turkey Italian sausage balls and their juices to the soup as well as the cheese tortellini. Cook for 10 minutes then add the spinach and basil. Taste and re-season if needed. Serve immediately. Enjoy.

This recipe is originally from this blog.

in honor of cinco de mayo...

Sopapillas

{via}

• 1 ¾ cup plain flour
• 1 Tablespoon sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup milk
• Hot vegetable oil for frying
• 1 cup sugar
• 1 Tablespoon cinnamon
• Honey – optional

Mix dry ingredients together in a medium sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half.
Mix sugar and cinnamon in a shallow baking dish and set aside.
Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

Ginger Glazed Mahi Mahi

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets (I think salmon or chicken would be great too!)
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. (Instead of frying the fish, I baked it at 425 for 15 minutes. And I loved the way it turned out!)
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Sun-Dried Tomato Risotto

Okay, I made this quite some time ago but I just never got around to posting the recipe. It takes a lot of TLC but it is 110% worth it!!!

Total time: 1 hour

Serves 10 as a side or 5 as a main dish

Ingredients:

4 Tbs butter

2 Tbs olive oil

1/2 whole large yellow onion, diced

3 cloves garlic, minced

2 cups arborio rice, uncooked

8 whole sundried tomatoes, packed in oil, drained and minced

1 cup dry white wine (optional)

7 cups low sodium chicken broth

salt as needed

freshly ground black pepper

1 cup parmesan, freshly grated

1/4 cups heavy whipping cream

fresh basil (optional)

Directions:

Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside. Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir. Then begin adding the broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done - it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all. Remove from heat, then stir in parmesan cheese and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with staek, chicken, or fish.

Recipe via Pioneer Woman

Chicken Tortilla Stacks

Ok, so this recipe doesn't have a lot of measurements, so just eyeball and do most of it to taste. But it is so dang good! Kraig was just dying with happiness when he was eating it. So give it a try.

Ingredients:

3-4 chicken breasts

3 c cheese

1 red pepper (chopped)

Green onions (chopped)

Cilantro (chopped to taste)

Refried beans

Sour cream

1 pkg. taco seasoning

Flour tortillas

Directions:

Boil chicken, shred and mix with red pepper, cilantro, and onions. Mix beans, sour cream, and taco seasoning, and spread on a tortilla. Layer chicken mixture, then cheese and top with another tortilla and put beans on that one. Layer everything again and again until you run out of everything. Top with a dry tortilla and bake @ 350 degrees F for 15 to 20 minutes. Use a pizza cutter to slice and serve hot. Enjoy!

Double Chocolate Chip Muffins

Makes 24 muffins

Ingredients:

2 1/4 c flour

1 1/2 c sugar

3/4 c cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

3 eggs

1 c sour cream

1 c milk

1/2 c vege or canola oil

1 tsp vanilla

1 cup chocolate chips

Directions:

In a small bowl, remove two tablespoons of flour from the 2 1/4 cup and mix with the chocolate chips. Set aside. In a mixing bowl, combine the remaining flour, sugar, cocoa powder, baking soda, and salt. In a different bowl, whisk together the eggs, sour cream, milk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips mixture. Fill lined or greased cupcake pan 2/3 full with batter. Bake at 325 degrees F for 18 to 24 minutes. Muffins are done when toothpick comes out clean. Cook on wire rack, dust with powdered sugar if desired.

Talapia w/Buttery Crumb Topping

Sorry, my camera is out of batteries so I don't have any pictures to show you. But this was delicious and so simple! Give it a try!

Ingredients:

4-6 talapia fillets (1.5 lbs)

salt and pepper

1 cup bread crumbs

3 Tbsp. melted butter

1/2 tsp basil

Directions:

Preheat oven to 400 degrees F. Lightly grease a large shallow baking dish. Arrange fish fillets in pan and sprinkle with salt and pepper. Combine the butter with bread crumbs and basil and sprinkle over fillets. Bake for 15-18 minutes or until fish is cooked through and flakes easily. Broil 2-3 minutes to brown the topping.

Crockpot Creme Brulee!!!

The Ingredients:

--2 cups heavy cream
--5 egg yolks
--1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
--1 T good vanilla
--1/4 cup raw sugar (for topping, add later)




The Directions:


Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.


--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla

pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.


Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this. Try not to worry.

I cooked the one above for 4.25 hours on high.


VERY carefully (use oven gloves!) remove dish and let cool completely on counter, then chill in the refrigerator for 2-3 hours.


Sprinkle the 1/4 cup of raw sugar evenly over the top of the custard. Move your oven rack to the top rung and broil for 3-10 minutes, checking often. The sugar will boil and brown.


Cool again in the fridge for a few hours.


Amazing.

Utterly amazing.

Photo and recipe via crockpot365.blogspot.com

Mini Brer Rabbit Cookies

Here is your introduction to the most scrumptious cookies ever!!! This is my Grandma Ricks' recipe and I think I've finally perfected it. Enjoy!

Mini Brer Rabbit Cookies

Makes a whole lot! I halved the recipe and it still made 4-5 dozen cookies.

Ingredients:

2 1/4 cup shortening

3/4 cup molasses

3 eggs

3 cups sugar

6 cups flour

1 1/2 tsp cloves

1 1/2 tsp ginger

6 tsp baking soda (yes, 6 tsp, not a typo!)

1 Tbs cinnamon

1 1/2 tsp salt

Directions:

Beat together shortening, molasses, eggs, and sugar. Add remaining dry ingredients, and mix well. Chill dough in fridge for 30 to 60 minutes. Preheat oven to 375 degrees F. Form into 1/2 inch balls and roll in cinnamon sugar mixture. Bake on an ungreased cookie sheet for 6-8 minutes.

Zuppa Toscana and Lion House Rolls!

Yesterday I made zuppa toscana and some Lion House rolls for dinner. So yummy! Seriously! I could eat this stuff all day! For the soup recipe, you can go here, where I posted it before.

I found the recipe for the Lion House rolls on this website. Here it is:

Lion House Rolls

Ingredients:
2 c warm water
2/3 c nonfat dry milk (instand or non-instant)
2 Tbs yeast
1/4 c sugar
2 tsp salt
1/3 c butter or shortening
1 egg
5 - 5 1/2 all purpose or bread flour

Directions:
Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

Enjoy!

Cinnamon Twists

I tried out this recipe last night and then today tried it out with a bit of a variation. I loved it! It's a great, easy, and delicious dessert idea! Enjoy!

Cinnamon Twists
Makes: 20
Time: 1 hour

Ingredients:
1 1/2 cups warm water
2 Tbs. sugar
1 Tbs. yeast
3 1/2 cups flour (I used a combination of white and wheat flour which was yummy)
1 tsp salt
2 Tbs. butter
Cinnamon Sugar mixture (Make however much you want!)

Directions:
Combine first three ingredients and let sit for 5-10 minutes.
Add in flour and salt. Mix until smooth. Let this sit for 10 minutes, covered.
Roll out dough into a large square on a floured surface. Brush with butter and sprinkle with cinnamon sugar.
Fold in half and slice into one inch strips. Twist and place on a cookie sheet. Let those sit for another 15-20 minutes.
Bake at 400 degrees F for 15-20 minutes or until tops are golden brown. Brush with remaining butter and sprinkle with any remaining cinnamon sugar as desire.
Drizzle with or dip in frosting and enjoy!

Frosting: So I don't measure out my ingredients for frosting. I do about a tablespoon of butter, 3/4 cup of powdered sugar, a splash of milk and a couple teaspoons of vanilla. I just mess with it until it gets to the consistency I want and it tastes good.