creamy chicken and rice soup

This stick-to-your-ribs soup is hearty and delicious and perfect when you are feeling a bit under-the-weather.  It got a thumbs up from my husband and probably a bigger thumbs up from me. It tastes amazing with a side of cornbread.  For an exciting change, use wild rice instead of white rice.

Creamy Chicken and Rice Soup

• 1/2 large onion, chopped
• 1 large carrot, sliced
• 1 celery rib, chopped
• 2 T. butter or margarine
• 1/2 cup flour
• 8 cups chicken broth
• 3 cups cooked white rice (or wild rice)
• 1 cup chopped cooked chicken breast
• 1/2 t. salt
• 1/4 t. pepper
• 1/4 t. poultry seasoning
• 1 cup evaporated milk

In a large saucepan, saute the onion, carrot, and celery in butter until tender. Stir in the flour until blended. Gradually add broth. Stir in the rice, chicken, salt, and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer. Makes 10 (1 cup) servings.

baked cod and veggies

I've really been enjoying looking through all of the recipes available on Taste of Home's website.  Recently, I searched for fish recipes - in case you haven't noticed, we don't eat much fish around here and my recipe box is pretty empty in that section.

I actually hate fish.  It makes me gag.  So I was really excited to find a recipe on Taste of Home that I could actually tolerate.  I might even admit that I liked it!  This is a delicious cod recipe (if any fish recipe can be called delicious).  I'm committed to adding a bit more seafood to our diet, so this recipe will appear on our table again soon.  If you are a fellow fish hater, check it out! :)

Baked Cod and Veggies
modified from Taste of Home

• 1 onion, halved and sliced
• 1 T. olive oil
• 1 red pepper, diced
• 1 garlic clove, minced
• 1/4 t. allspice
• dash salt and pepper
• 2 T. lemon juice, divided
• 1 t. minced parsley, divided
• 2 cod fillets

In a large skillet, saute the onion in oil until tender.  Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes.  Remove from the heat.  Stir in 1 T. of lemon juice and 2 t. parsley.  Spoon onto the center of a large piece of heavy-duty foil.  Place cod over vegetables; sprinkle with remaining lemon juice and parsley.  Fold foil over and fold in the edges twice, forming a pouch.  Place on a baking sheet.  Bake at 350 degrees for 15-20 minutes or until fish flakes easily with a fork.  Serves 2.

black beans and saffron rice

This was such an easy meal to put together (only about 20 minutes), but you would never know it.  The taste is excellent, and I love the way that the colors just pop!  This makes quite a bit, so we enjoyed it for several meals.  This is a great weeknight meal!

Isn't that just beautiful! 

Black Beans and Saffron Rice
from Gooseberry Patch's Good-for-You Everyday Meals

• 2 5-oz. packages saffron yellow rice, uncooked
• 2 T. butter
• 3/4 cups onion, chopped
• 3 stalks celery, chopped
• 1 T. garlic, minced
• 2 16-oz. cans black beans
• 1 t. ground cumin
• 3/4 cup pico de gallo or salsa

Cook rice according to package directions.  Meanwhile, in a separate saucepan over medium heat, melt butter; add onion, celery, and garlic.  Saute for 3 to 4 minutes, just until crisp-tender.  Stir in beans with liquid and cumin.  Reduce heat to medium-low; simmer for 10 to 15 minutes.  Season with more cumin.  To serve, divide rice into individual bowls; top with bean mixture.  Garnish with pico de gallo or salsa.  Serves 6.

wyoming cowboy cookies

There are a lot of cowboy cookie recipes out there, and I had never tried any of them.  Until this one, of course.  We wanted cookies, and I had a lot of ingredients in my pantry just waiting to be used up - oatmeal, coconut, pecans, etc.  This recipe sounded just right for the job, so I whipped up a batch.

Oh, I'm so glad I did!

These are deliciously chewy and moist with just the right amount of everything in them.  I made the dough and then divided it in half before adding the chocolate chips.  I added white chocolate to half the batch and special dark chocolate to the other half.  I honestly can't decide which is better.

Wyoming Cowboy Cookies
Adapted from Taste of Home's Best-Loved Cookies and Candies

• 1 cup flaked coconut
• 3/4 cup chopped pecans
• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 1/2 t. vanilla extract
• 2 cups flour
• 1 t. baking soda
• 1/2 t. salt
• 2 cups old-fashioned oats
• 1 cup white chocolate chips
• 1 cup special dark chocolate chips

Place coconut and pecans on a baking pan.  Bake at 350 degrees for 6 to 8 minutes or until toasted, stirring every 2 minutes.  Set aside to cool.  In a large bowl, cream butter and sugars until light and fluffy.  Add eggs and vanilla; beat well.  Combine the flour, baking soda, and salt.  Add to creamed mixture; beat well.  Stir in the oats, toasted coconut, and pecans.  Divide dough in half.  In one half, add the white chocolate chips.  In the other half, add the dark chocolate chips.  Drop by rounded teaspoonfuls onto greased baking sheets.  Bake at 350 degrees for about 12 minutes or until browned.  Remove to wire racks to cool.

cast iron chili

I love just about anything made in cast iron.  I'm not sure why.  But, cornbread, biscuits, cinnamon rolls, casseroles, stews, even cookies have been made on this beautiful piece of metal.  The cook/bake is perfect, the taste is fabulous, and the clean up is always easy.

That being said, you don't have to make this recipe in a cast iron.  It's just better if you do (in my opinion).  It's my take on Pioneer Woman's chili, and it is fabulous.  Check out the recipe below.  We recommend eating it with cast iron cornbread and a cast iron chocolate chip cookie for dessert. :)

Cast Iron Chili
Adapted from The Pioneer Woman Cooks

• 1 t. garlic, heaping
• 1 t. oregano
• 1 T. cumin
• 1 T. chili powder
• 1 t. - 1 T. chipotle chili powder
• 2 pounds ground beef
• 8 oz. tomato sauce
• 1 t. salt
• 1/4 cup masa
• 1/2 cup water
• 1 can Rotel tomatoes and chilies
• 2 cans Ranch style beans

Brown beef with garlic and spices.  Add tomato sauce; stir well, cover, and reduce heat to low.  Cover and simmer for 1 hour, stirring occasionally.  In a small bowl, stir together masa and water; add to chili, stirring well.  Add remaining ingredients and any additional spices to taste.  Continue simmering for 15 more minutes or until desired temperature.

mixed bean soup

It was rainy the other day, so I decided a delicious soup was in order.  This soup is delicious and easy to put together.  It does take a bit of time to simmer, but it's well worth it when your home fills with the delicious aroma of ham and beans.  It's hearty, it's healthy, and it's delicious!

Mixed Bean Soup

• 1 package mixed dried beans
• 2 quarts water
• 1 ham steak, chopped
• 1 can diced tomatoes, undrained
• 1 cup chopped celery
• 1 cup baby carrots
• 1 T. salt
• 1 t. dried parsley
• 2 garlic cloves
• 1 t. thyme
• 2 bay leaves

Place beans in a large saucepan; add enough water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 hour.  Drain and discard liquid.  Add 2 qts. Water to the beans; bring to a boil.  Cover and simmer for 30 minutes.  Add remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 1 ½ to 2 hours or until beans are tender.

bountiful hobo packs

 

I used to have the privilege to review some amazing Gooseberry Patch cookbooks with the help of my handsome husband and taste-tester.  I instantly fell in love with one of them because it's so different!

  
Grilling and Campfire Cooking - doesn't that sound awesome?!  I was a little nervous when Gooseberry Patch first asked me to review this cookbook because we actually don't own a grill and have no plans to go camping anytime soon (that's life with small children).  Turns out, that stuff doesn't matter.  This cookbook is perfect for folks who like to grill and camp, but it's also great for those of us who don't.  Just about all of the recipes are easily made in the oven or on a counter-top grill.

I love the wide variety of recipes.  I've found recipes for buns, side dishes, salads, and even desserts!  I've tagged several, including Sizzling Bacon Asparagus, the Grilled Pepperoni Log, Georgia Peach Smoked Chops, and Buffalo Chicken Pizza Pockets.  The Homemade Burger Buns looked so easy and delicious, and I'm especially excited about Tina's All-Star Sliders on Cornbread Buns.

We're looking forward to trying the Blackberry Skillet Pancake, Pan-Fried Corn Fritters, Rosemary Vegetable Medley, and Barbecued Beef Brisket this summer.  You can bet I'll be trying the Tangy Apple BBQ Sauce and Ranch Cornbread Salad.  And, oh my goodness, the desserts!  I can't wait to try the Dutch Oven Peach Cobbler, Chocolate Burritos, and Butter Pecan Ice Cream!

But for the task at hand...

Bountiful Hobo Packs

These hobo packs are chock-full of a HUGE variety of meat and veggies!  I used my biggest cast-iron dutch oven, and I still couldn't get all of the ingredients to fit.  I ended up having to use two!  It was a simple meal, but it was so good that we were glad we had leftovers. 

I can't tell you how much I loved this!  If you don't like any of the veggies in there, just leave it out or replace it with something different.  It's completely versatile and delicious no matter how you do it!

Bountiful Hobo Packs

• 2 lbs. ground beef
• 1 onion, diced
• 1 green pepper, cubed
• 2 potatoes, peeled and sliced
• 1 bunch broccoli, cut into bite-size flowerets
• 8 carrots, sliced, or 1 lb. baby carrots
• 1 to 2 zucchini, sliced
• 3 ears sweet corn, husked and each broken into 3 pieces
• 1 head cabbage, cut into chunks
• 5 tomatoes, cubed
• 1 t. seasoned salt
• 1/2 t. pepper
• Optional: 1/2 t. garlic powder
• 1/2 cup butter, sliced

Spray eight 18-inch lengths of heavy-duty aluminum foil or a large disposable aluminum baking pan with non-stick vegetable spray.  Break up uncooked beef; divide among foil pieces or place in pan.  Layer with vegetables.  Add seasonings to taste; top with pats of butter.  Wrap tightly if making individual packs, or cover pan tightly with aluminum foil.  Grill over medium heat, or bake at 350 degrees, for 1-1/2 hours.  Serves 8.

My note: As mentioned above, I actually layered everything into two cast iron dutch ovens, covered, and baked in the oven.  It was perfect!