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.