Crockpot Chicken Wild Rice Soup

Thanks to my sister in law and neice for finding this GREAT soup recipe.

https://pinchofyum.com/crockpot-chicken-wild-rice-soup

INGREDIENTS

1 cup uncooked wild rice
1 pound chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups chicken broth
1 teaspoon poultry seasoning
1/2 cup butter
3/4 cup flour
2 cups whole milk
a few tablespoons white wine (optional)
up to 2 cups additional milk or water

INSTRUCTIONS

Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

 

Homemade Sweet & Sour Sauce

 I did add around a tablespoon of honey to cut the vinegar.

PREP TIME3 minutes
COOK TIME5 minutes
TOTAL TIME8 minutes
SERVINGS16 servings
AUTHOR Nagi

A sweet and tangy sauce perfect for dipping, drizzling and dunking your favorite bites.


Ingredients

1 tbsp cornstarch
¼ cup water
½ cup cider vinegar
½ cup light brown sugar packed
¼ cup ketchup
1 tbsp soy sauce


Instructions

Place all ingredients in a medium saucepan over medium heat.
Whisk to combine.
As it starts heating up, keep whisking constantly until it thickens into a sauce consistency. It will thicken as it cools. Adjust sweet with sugar, tang with vinegar, saltiness with salt to taste.


Notes
Store for a week in an airtight container. You may need to add a touch of cider vinegar after a few days as the tanginess does fade.
Serving size 1 tablespoon.

Nutrition Information
Calories: 34, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 99mg, Potassium: 29mg, Sugar: 8g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg


(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



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Homemade Sweet & Sour Sauce https://www.spendwithpennies.com/homemade-sweet-and-sour-sauce/

Old Bay Seasoning Fish Batter

What you need.

3⁄4 cup flour
2 tablespoons cornstarch
1⁄4 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup beer

1 tablespoon Old Bay Seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

ground pepper to taste

Vegetable oil for frying, should be 3 to 4 inches deep in pan.  Fish/Chicken should be able to float in the hot oil.

DIRECTIONS
Sift dry ingredients.
Add beer and mix well.
Use to coat fish or chicken filets.
Cover the fish or chicken completely.
Heat oil to 375 degrees. Deep fry until a nice golden brown.

Flaky Whole Wheat Pie Crust

https://www.bobsredmill.com/recipes/
how-to-make/flaky-whole-wheat-pie-crust/
Ingredients

5 to 8 Tbsp Water (ice cold)
1 tsp Sea Salt
3/4 cup Unsalted Butter chilled
2 cups Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour

Instructions

Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.



Makes two 9-inch pie crusts (16 slices).

Peach Crisp

Ingredients
For the peaches:
4 cups sliced fresh peaches
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon cinnamon
Dash of Nutmeg


For the topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup rolled oats 

1/3 cup pecan pieces  Optionial  

Directions

Preheat oven to 375 degrees F
I used peaches that I froze...they produced a lot of juice so I added the flour for thickening.
Place peaches in a medium sized bowl. Add all the ingredients and mix well.

Arrange peach mixture evenly in an 8x8-inch baking dish. I used a 7-1/2 x 11-1/2 pan.

Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. 

Bake in the preheated oven until topping is lightly browned and the peaches are bubbly, about 30 minutes.

Hot Milk Skillet Cake

I found this recipe on the Golden Barrell Website.  Their website recommends a broiled coconut topping.  I chose a chocolate cream cheese icing.  I used my 8", #5 cast iron skillet, which was the perfect size for this cake.

2 large eggs
1 cup Golden Barrel organic cane sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 Tbsp butter
2 tsp vanilla extract

Preheat oven to 350 degrees F. Grease and flour one 8" cast iron skillet (or cake pan). Set aside.

In a medium-sized bowl, measure out dry ingredients: flour, baking powder, and salt, stirring to combine. Set aside. In a bowl attached to a stand mixer (or with a hand mixer), beat eggs until frothy. Add in sugar and beat on high speed for several minutes until thickened and light yellow in color. With mixer turned to low speed, slowly add in dry ingredients and mix until just combined.

In a saucepan, heat together the milk and butter until just-boiling. Remove from heat and pour hot mixture into cake batter along with the vanilla extract, beating to combine.

Pour batter into prepared skillet and bake for 30 minutes or until golden brown and cake springs back when lightly touched. Remove from oven and let cool on rack while preparing coconut topping.

Basil-Almond-Garlic Pesto

This is the best Pesto Recipe I have found... so fast and easy and it doesn't make a gallon!  The recipe comes from THE WHOLESOME DISH.

Ingredients

3 cups packed fresh basil leaves from about 3 oz. fresh basil
1/2 cup almonds
1/2 cup grated parmesan cheese
3 garlic cloves
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup extra virgin olive oil

Instructions

In a food processor or blender, add the basil, almonds, parmesan, garlic, salt, and pepper. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor.
Turn the processor on and slowly drizzle in the olive oil until well combined.
Store in a sealed container in the refrigerator.

I freeze mine and use as needed.  It fills up one ice cube tray.

Nutrition
Serving: 2tablespoons | Calories: 154kcal | Carbohydrates: 2g | Protein: 3.7g | Fat: 15.7g | Saturated Fat: 3g | Fiber: 0.8g

Honey Scones with Greek Yogurt and Pine Nuts

I have made a lot of different scones through the years.  This is by far, the best recipe I have found. They are tender and moist and just sweet enough.  And they are beautiful when finish.  Enjoy.... we sure are.

Honey Scones with Greek Yogurt and Pine Nuts

Ingredients
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup full-fat Greek Yogurt
1 egg
1/4 cup honey
1 tsp vanilla
8 tbsp butter 120 g, ice cold
1/4 cup toasted pine nuts
melted butter or egg wash for brushing

Instructions
Mix dry ingredients in a bowl and put in the fridge. Mix yogurt, egg, honey, vanilla and vanilla in a small bowl and chill as well. Grate the butter into a little container and freeze for at least 5 minutes.

Prepare your work space by lightly flouring your counter top. Line a baking sheet with parchment paper.

Take dry ingredients out of the fridge add the grated butter and stir so that the frozen butter chunks are distributed evenly. Now, using a silicone spatula, stir in the wet ingredients.

Transfer the scones dough to a floured work surface and shape into a ball – Yes, it will look awfully crumbly.

With a rolling pin, or your hands, roll or pat the dough into an improvised 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more.

Add the pine nuts before the 2nd fold when you roll out the dough into a square.

After the 2nd fold, pat the dough into a disk and cut into 6 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!

Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart. Do you see the little chunks of butter in the dough? These little butter peas will make your scones rise and make them super flaky and light.

Brush the tops of the scones with the melted butter making sure that NO butter runs down the edges as this will prevent them from rising.

Adjust an oven rack to the middle position and preheat the oven to 425°F. While the oven preheats, pop the tray of scones in the freezer.

Bake the flaky scones until golden brown and well risen about 16 to 18 minutes. Allow them to cool for 5 minutes and serve.

Recipe Notes
Want fresh scones for breakfast…and fast? Just store the readily shaped scones in the fridge overnight. Cover the baking tray with cling film!
You can freeze scones after cutting and before baking. Completely defrost before baking and increase the baking time as necessary.
Leftover baked scones can also be frozen. Whenever you want to serve them, just thaw them completely and reheat in a 350° oven for 4-6 minutes or in a microwave for around 10 seconds, just to warm them up.

Hamburger Stroganoff

About 1 pound ground beef
Salt and Pepper to taste
1 medium onion, diced
2 to 3 cloves of garlic diced
8 oz of fresh mushrooms thick sliced and quartered

In large skillet brown hamburger, season with salt and pepper.  Once browned add diced onion... cook until onions are starting to get tender.  Add Mushrooms and cook until mushrooms start to loose their liquid.  Turn heat off and add garlic and stir.


1 can cream of mushroom soup
1 tablespoon Worcestershire Sauce
1 tablespoon parsley
1 cup milk
1 teaspoon Paprika (spanish)

Once you can start to smell the garlic start adding the above ingredients ... simmer for about 15 to 20 minutes.

1 cup sour cream

Add sour cream just before you add the noodles.

2 to 3 cups of dried noodles
6 to 8 cups of salted boiling water
Cook noodles according to directions al dente.
Add sour cream then add noodles. Cover and simmer until noodles are done. Add more milk if needed

TWINKIE BUNDT CAKE

We have been having a lot of conversations about childhood favorite foods lately, most of which are no longer available...

Here is a copycat recipe for a Twinkie Bundt Cake that is wonderful and even better the second day.
.
This recipe is from Brown Eyed Baker, I have tried many of her recipes and I have never been disappointed


INGREDIENTS:

For the Cake:
6 tablespoons (85 grams) unsalted butter, at room temperature
3 cups (340 grams) cake flour
1 tablespoon baking powder
¾ teaspoon salt
1 tablespoon vanilla extract
2 cups (397 grams) granulated sugar
½ cup (99 grams) vegetable oil
3 eggs, at room temperature
4 egg yolks, at room temperature
1 cup (237 ml) buttermilk, at room temperature
For the Cream Filling:
1 (7.5-ounce) jar marshmallow crème
½ cup (113 grams) unsalted butter, at room temperature
1 teaspoon vanilla extract


Powdered sugar, for dusting
DIRECTIONS:

Make the Cake: 

Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.
In a large bowl, sift together the flour, baking powder and salt.

Using an electric mixer, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, beating thoroughly after each addition.

Reduce the mixer speed to low. Alternately mix in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.

Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes. Place the pan on a wire rack and let cool completely in the pan, about 2 hours.

Make the Cream Filling: 

Using an electric mixer on medium speed, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.

Fill and Assemble the Cake: 

While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake, each about ¾ of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard (or eat!) any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.

Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake.

Quickly and carefully turn the cake onto a platter. Dust with powdered sugar and serve. Leftovers can be stored in an airtight container (or covered tightly with plastic wrap) at room temperature for up to 4 days.

Southwestern Meatloaf

1-2 tablespoon cooking oil for frying

½ medium size onion finely diced

1/3 cup diced green pepper…you can use whatever color you have or combination

1/3 cup diced celery

1 jalapeño pepper finely diced, seeds removed

1 tablespoon minced garlic

Add oil to medium size frying pay, I used my #4 Griswold.  Heat oil and add diced onions.  Fry until golden, add the peppers and celery, cook until tender.  Turn off heat and add garlic, stir.  Set aside and cool.

1 ½ pound hamburger

¾ cup bread crumbs, soda crackers or oatmeal….which ever you have handy

2 eggs and 2 tablespoons milk lightly beaten together

1 teaspoon garlic powder

1 teaspoon onion

1 teaspoon paprika

1 teaspoon salt

1 teaspoon coarsely ground pepper

1 teaspoon chili powder

Medium sized bowl add rest of the ingredients, mix well.  Let sit until onion mix has cooled.  When cooled add to the meat mixture, mix well.  Shape and put in an oven proof pan.  Bake at 350 degrees for at least 1 hour and 15 minute. For the last 10 or 15 minutes cover meat loaf with your favorite topping.  For this one I used Pepper Jack Cheese and served with Taco Sauce .

TURKEY AND DUMPLINGS

TURKEY AND DUMPLINGS

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)
3/4 cup buttermilk
1 large egg

POT PIE FILLING
1/4 cup (1/2 stick) butter
1/2 cup King Arthur Unbleached All-Purpose Flour
3 cups turkey stock, or a combination of stock and leftover gravy
1 teaspoon dry thyme
1 bay leaf
salt and pepper to taste
1/4 teaspoon Worcestershire sauce
4 cups diced cooked turkey or chicken
2 1/2 cups frozen mixed vegetables\

Instructions
To make the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling.
To make the filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables.
Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F.
To assemble: Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.
Stir together until evenly moistened.
Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as they cook). Make dumplings large or small, according to your own preference; we like to top the filling with about 8 to 10 dumplings. Put the lid on top, and bake at 350°F for 25 to 30 minutes.

TIPS FROM OUR BAKERS
If you don't have buttermilk on hand for the dumplings, you could thin 1/2 cup sour cream with 1/4 cup milk. Plain yogurt would also work as a substitute.
You can make the pot pie filling in advance, as well as the dumpling recipe (stop before adding the buttermilk and egg). When you're ready to cook, preheat the oven while you bring the filling to a simmer. Mix the buttermilk and egg into the dumpling mix, scoop, and bake.
This is a good recipe for using odds and ends of vegetables, if you have them: gather any stray mushrooms, onions, carrots and leeks you have in the refrigerator, and saute them until tender before adding them to the sauce.
The steam from the sauce helps to keep the dumplings tender, so try not to peek at them while they're cooking, at least for the first 20 minutes. Your patience will be rewarded with lighter, fluffier dumplings.
Don't mix the dry dumpling mix with the wet ingredients until you're ready to put the casserole in the oven. If you let the mixture sit too long before baking it, its baking powder will lose some of its rise while waiting.

Light Rye Bread

Ingredients

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup molasses
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)  (use half milk and half water)

1 tablespoon dark brown sugar

1 heaping tablespoon dry milk powder
5-1/2 cups Bread Flour
1 cups Rye Flour (I used Dark Rye flour)
2 tablespoons Caraway Seeds  (Optional)
Steps
1  In large bowl, dissolve yeast in 1/4 cup warm water. Heat milk/water mixture to steaming, add molasses, butter, salt, brown sugar and 3 cups of the bread flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups bread flour.
2  With spoon, stir in 1 cup of the rye flour until dough pulls cleanly away from side of bowl.  I use my stand mixer with bread hook.
3  On lightly floured surface, knead in remaining 1/2 to 1 cup bread  flour (or 1/2 bread flour and 1/2 rye flour) add caraway seeds; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
4  Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
5  Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.  (Instant read thermometer 190 to 200 degrees)

Angel Biscuits

 

 I found this recipe the other day on the Betty Crocker site.  Thought I'd give it a try.  The other recipe that I have seen on so many of the other blogs are for the larger amount (24) biscuits, we just don't need that many at one time.

All the reviews that I have read on the Angel's Biscuits are true!!!  So light and soft...My dough needed a little more flour to hold the biscuit shape.  Nest time.... yes there will be a next time!

Do you have some time to spare? Surprise your family by baking a batch of these homemade biscuits!

Ingredients
1 package regular or quick active dry yeast (2 1/4 teaspoons)
2 tablespoons warm water (105° to 115°)
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening  (I used 1/4 c shortening and 1/4 c butter)
About 1 cup buttermilk

Butter or margarine at room temperature, if desired

Steps
1 Heat oven to 400°. Dissolve yeast in warm water; set aside.
2 Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
3 Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
4 Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

I did let the dough rest and rise for about 40 minutes.  You can let them rise up to 1-1/2 hours.