When it comes to cooking I don’t usually toot my own horn. But this soup is TOOT the best TOOT soup I have ever TOOT made or TOOT tasted. Really. My friends, who are always leery when I offer to feed them, ask me for this recipe. My 8-year-old, who won’t eat anything that doesn’t bear a golden M, eats this soup. You should make it. Seriously. Do it.
4 cups chicken broth
2 cups water
2 cooked, boneless skinless chicken breast halves, shredded (grab a cooked rotisserie chicken at the store if you’re looking for a short cut)
1 4.5 oz package quick cooking long grain & wild rice with seasoning packet (like Uncle Ben’s)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup all purpose flour
1/2 cup butter (1 stick)
2 cups heavy cream (I use half & half because it makes me feel less guilty)
HOW TO 1. In a large pot over medium heat, combine broth, water, and chicken. Heat just to boiling then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in seasoning packet until mixture is bubbly.
Reduce heat to low then stir in flour mixture by tablespoons, to form a roux.
Whisk in cream a little at a time until fully incorporated and smooth. Stir and cook until thickened, 5 minutes. Yes, I did slop cream all over the edge of the pan.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through and thickened, 10-15 minutes. Now serve it up and start tooting. Your horn. Start tooting your horn.
This pot pie is healthy, super easy, cheap, and of course, yummy. Because the pie crust topping cooks on a baking sheet and is then placed over the filling, you can make individual servings without using ovenproof bowls. Continue reading →
I’m obsessed with pumpkin recipes this time of year. Last week I told you about my favorite fall snack, pumpkin apple dip. Now I’m adding the flavor to my breakfast with these HOMEMADE SPICED PUMPKIN WAFFLES. Drizzle these lovelies with a little warm maple syrup and serve them with a fresh-brewed cup of coffee. Drool.
Recipe from Country Living Magazine insert I found a mazillion years ago.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4 large eggs
2 cups (1 pint) buttermilk
1 cup canned pumpkin
1/2 cup dark brown sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Heat waffle iron. (Mine is an $8 garage sale model.) Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
Whisk the eggs, buttermilk, pumpkin, brown sugar, butter, and vanilla together in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
Generously coat the waffle iron pates with cooking spray and cook the batter in the waffle iron as recommended in the manufacturer’s instructions. Repeat with the remaining batter.
A couple of notes. Your house will smell AMAZING when you make these. I usually double the recipe and put a batch in the freezer. Then when I want to chow down (or smell) some pumpkin goodness I pull one out and pop it in the toaster. Mmmmm.
This is a super old recipe but every year when the apples start turning red and the weather starts turning cool my family begs for it. It’s also delish on your morning bagel with hot cup of coffee. Happy fall.
Mix 6 ounces softened lo-fat cream cheese, 1/2 cup packed brown sugar, and 1/2 cup canned pumpkin with electric mixer until well-blended.
Add 2 teaspoons maple syrup and 1/2 teaspoon cinnamon. Beat until smooth.
Chill for 30 minutes. Serve with apple slices – or anything else your little heart desires.
This is a super simple sweet tooth fix. Take a couple of Apple Newtons (I used strawberry flavored in the picture) and drop them in a bowl. Add a scoop of vanilla frozen yogurt and voila, you’ve got a good & tasty version of apple pie and ice cream. Feeling creative? Heat up the Newtons first. Try different flavors of frozen yogurt. Chop up the Newtons and mix them into your frozen yogurt, Marble Slab style. Or, my personal favorite, drizzle a bit of chocolate syrup over the whole thing. Mmmmm.
We love edamame at my house because it’s easy to cook and fun to eat. For most people the first question is, “how do you say it?”, followed by, “what the hell is it?”
Edamame, pronounced ED-UH-MOM-AY, is young soybeans, usually still in the pod. It’s the same stuff they make soy milk and tofu from but the beans are picked when they’re young and green so they’re soft and edible. And if you’re a tofu scaredy-cat don’t worry, they taste nothing like it. Continue reading →
I found this recipe years ago in Cooking Light magazine and my kids still cheer when I make it. I served it at a party a few months ago and got the same response from adults. It’s hard to go wrong when you start with these ingredients.
I recently discovered the Stay At Home Babe, aka my newest cyber-stalk. If you’re looking for a maple-syrup-sweet mommy that never swears, don’t wast your click. If you prefer a painfully honest view of motherhood that you can actually relate to, she’s your babe. Her newest stroke of genius is Good & Tasty Tuesdays, Continue reading →