Hearty Chicken Soup with Wild Rice

The first very time I made this recipe, 
it skyrocketed to the top of the list of our family's favorites!

And that means I can keep it in circulation and make it regularly.

With the addition of a few flavorful ingredients, (like chopped cabbage!)

it ranks a few notches above the everyday, typical chicken soup.

From Mrs Beeton’s Book of Household Management (1861)~

Now, here's the ingredient that really puts this soup over-the-top: wild rice.

Not white or brown rice. Wild rice. Do not make substitutions.

Hearty Chicken Soup with Wild Rice

• 
  
• 2 T olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 t poultry seasoning
• 1 C celery, sliced
• 1 C carrots, sliced
• 2 T flour
• 1 C diced cabbage
• 8 C chicken broth
• 2 C cooked chicken breast, chopped or shredded
• 1/2 large red pepper, diced
• 1 box (4 oz.) wild rice
• 1 1/2 C sliced mushrooms
• salt and pepper

First, heat the oil in a dutch oven, add the onion & garlic, saute for 2 minutes.

Add the carrots, celery, flour & poultry seasoning. Cook another 3 minutes

Add in everything else but the rice and simmer 20 minutes.

Add the rice and cook uncovered 40-45 minutes until the rice is tender.

Salt and pepper to taste.

(My gang loves to top theirs with finely grated Parmigiano Reggiano.)

Give it a try and let me know what you think!

Here are a few more great recipes: 

Onion Fennel Soup

Our Ever-Popular Bacon Taco Dip

Cream Cheese Apple Crisp

Best Ever Sausage Egg Breakfast Casserole

One of my favorite ways to entertain is to have family or friends over for brunch.

Breakfast casseroles are an easy way to serve many guests.

This sausage and egg casserole has been in our family for many years.

Hats off to my sister Lee for introducing this one to us.

It's become one of my go-to recipes, and I think it will for you, too!

A shout-out to Tanner Brothers Dairy Farm in Ivyland, PA,

where we always get our eggs, cheese & milk!

Best Ever Sausage Egg Breakfast Casserole

2 T butter

8 oz. Swiss cheese, shredded

1 dozen eggs

1/2 roll breakfast sausage, brown & drain

4 oz. can mushroom stems & pieces

2/3 C half & half

Preheat oven to 350.

Spread butter in 13 x 9 dish.

Sprinkle half of the cheese in the dish.

Break 12 eggs on top of the cheese.

Poke each yolk with a fork; do not stir.

Sprinkle with salt and pepper.

Top with crumbled sausage and drained mushrooms.

Pour 2/3 C half & half over all.

Top with remaining cheese.

Sprinkle with paprika.

Bake 30-40 minutes. Let stand 5 minutes to set.

Cut into squares with 1 egg per serving.

Thanks, Lee. Love you, Sis!

Yummy Santa Fe Quinoa Salad

Every time I take this dish to parties, I'm applauded. Well, close to it.

I've lost track of how many friends have asked for the recipe.

So tasty, and packed with 15 grams of protein per serving, courtesy of the quinoa.

(By the way, quinoa is a seed, not a grain. Thanks, Donna, for setting me straight.)

Give this a try. Take it to the next BBQ you're invited to.

Everyone appreciates something new and different, 

other than the "same old-same old" side dishes.

Santa Fe Quinoa Salad

1 1⁄2 cups water

1⁄2 cup mild or medium picante sauce

1 cup quinoa, rinsed under cold water

1⁄2 teaspoon cumin

1⁄4 teaspoon salt

freshly ground black pepper, to taste

15 oz. can black beans, rinsed and drained

1 1⁄2 cups fresh or frozen yellow corn kernels, cooked, drained and cooled

1 cup cherry or grape tomatoes, halved

4 scallions (white and green parts), thinly sliced

1 jalapeno pepper, seeded and finely chopped

1 tablespoon canola oil

In a medium saucepan over high heat, combine the water, picante sauce, 

quinoa, cumin, salt and pepper. Bring to a boil. Reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes.

Remove from the heat and let stand 5 minutes. Uncover and toss with a fork.

Transfer to a large bowl and let cool slightly.

Add remaining ingredients to the quinoa, tossing well to combine. 

Cover and refrigerate for up to 2 days and serve chilled.

With thanks to Jenifer, for passing along this recipe via my sis!

Here's another version, Black Bean Tomato Quinoa, that features cilantro and lime.

Our Ever-Popular Bacon Taco Dip

This recipe has been around for years. Tried & true delish!

I've brought it to many parties and served it at even more of my own.

It's always a hit. Always.

Two wonderful things are combined: a Mexican dip and bacon.

Bring out a bag of tortilla chips and it won't last long.

Bacon Taco Dip

8 oz. brick of cream cheese, softened

1/2 C sour cream

1/2 C ranch dressing
taco sauce
diced onion
chopped tomato (I give mine a squeeze to get rid of extra liquid.)
5 slices chopped crisp bacon
shredded cheddar cheese

(I can't stress this enough: allow time for the cream cheese to soften.) 
Combine first 3 ingredients in a mixer until thoroughly blended.

Spread into a 10" pie plate. I like to use a quiche dish.

Pour about 1/2 C of taco sauce onto the cheese mixture.

Tilt the plate to spread around.

Layer onion, tomato and bacon.

Sprinkle cheese on top.

Serve with tortilla chips.

(Is it a Rorschach test?)

Key ingredient: taco sauce. Do not substitute salsa for this.

Aaaah. There's that bacon.

I'm a vegetarian, but if there's one thing that will cause me to fall off the wagon,

bacon will be the culprit. Even just the smell of it!

The layered perfection of onion, tomato and bacon!

I beseech you: Stop buying bags of pre-shredded cheese!

I went through years of buying only pre-shredded, for the sake of convenience.

Then I heard that they add cellulose (which is cotton or wood pulp) 

to keep the cheese from clumping.

Yuck. No, thank you.

Drag out your food processor or dig out your box grater 

and buy your cheese in blocks to shred yourself. 

Bonus- it actually tastes better than pre-shredded.

Cover the top of the dip with cheddar cheese.

I often use both white and yellow cheese because I like the look of the mix.

I am guaranteeing that you'll love this dip.

I've tasted many layered Mexican dips and this one is a cut above.

You're welcome.

A shout-out to my girlfriend Virginia, who gave me this recipe!

Easy Oatmeal Cake with Coconut-Walnut Topping

 Sharing a recipe that was given to me years ago by our cousin Ginny.

This exceptionally moist cake is crowned with a walnut-coconut topping 
that caramelizes a bit when you pop it under the broiler. Delectable!

Ingredients that are easy to have on-hand in your 

fridge and pantry make it a quick go-to dessert.

Easy Oatmeal Cake with Coconut-Walnut Topping

Pour 1 1/4 C boiling water over 1 C oatmeal and 1 stick butter.

Let set for 20 minutes.

Stir in the following:
1 C sugar
1 C brown sugar
2 beaten eggs
1 t vanilla
1 1/3 C flour
1 t baking powder
1 t baking soda
1/2 t salt

Pour into greased & floured 9 x 13 pan.
Bake at 350 degrees for 35 minutes.

Topping:
1 C coconut
1 C chopped walnuts
6 T softened butter
1/3 C sugar
1/4 C milk
1 t vanilla

Put under broiler on low for 1-2 minutes 
until lightly browned. Watch very closely.

Did I mention moist?

Thanks, Ginny!

How about some Buckeye Brownies?

I've decided that the combination of peanut butter and chocolate

is one of my very favorites. A match made in Heaven!

So, I have a recipe to share with you - Buckeye Brownies.

Who doesn't love brownies? Peanut butter really kicks them up a notch!

You may know that "buckeyes" are a yummy confection

featuring a creamy peanut butter center dipped in chocolate,... 

shelterrific

...so named because they resemble the nuts of the Ohio Buckeye tree,

which, by the way, are similar to chestnuts but are not edible.

statesymbolusa

Of course this brings to mind the Ohio State University Buckeyes...

evocaps

...and their mascot Brutus.

u.osu.edu

While I was in Ohio visiting my wonderful Ohio family 
which consists of OSU students, alumni and fans,

I decided, hey, when in Rome, bake Buckeye Brownies!

Buckeye Brownies

brownie layer~

one boxed brownie mix

peanut butter layer~

3/4 C melted butter

1 1/2 C creamy peanut butter

1 t vanilla extract

3 C powdered sugar

chocolate ganache layer~

1 10 oz. package dark chocolate chips

6 T heavy cream

Bake brownies according to directions.

Be sure to use a 9 x 13 pan, sprayed with cooking spray.

While they're in the oven, use a mixer to combine all the ingredients for the peanut butter layer. 
When the brownies are done, gently drop the filling onto the warm brownies. 
Use your fingers -really the best tool for this!- to spread it over the entire surface.

Combine chips and cream in small microwave-safe bowl. Microwave for 1 minute.

Stir until smooth. Spread evenly on top of peanut butter layer.

Chill in the refrigerator for at least 2 hours.
Best to cut them while cold.
(Use a sharp knife dipped into hot water to make clean cuts.)

I think Aunt Lu really scored some "brownie points!"

With thanks to shugarysweets.com.

Blueberry Buckle

Gotta LOVE blueberries!

This recipe for Blueberry Buckle is an absolute family favorite!

So, what is a "buckle", anyway?

A Buckle = Cake Batter + Fresh Fruit + Streusel Topping.

The classic version uses blueberries, but other fruits will work as well.

Why the name, "buckle?"

When the cake is baked, the topping crinkles, or buckles.

This dessert has been popular in the United States,

particularly in New England, since the time of the colonists.

This colander once belonged to my

brother-in-law Vince's dear mother,

whom I miss so very much.
I use it all the time and think of her.

A special keepsake.

Here's a kitchen gadget that I like to use: The Wonder Cup.

It's great for measuring things like shortening or peanut butter -

ingredients that are tough to remove from regular measuring cups.

I purchased mine years ago through The Pampered Chef,

but since I could no longer find them on that website,

I'm providing a link to Amazon.com, if you'd like to check them out there.

The batter ~

The crumbly streusel topping ~

Incredibly delicious!

Blueberry Buckle

CAKE:

 1 ½ C sugar

½ C shortening

2 eggs

1 ½ C milk

4 C flour

4 t baking powder

1 t salt

4 C (2 pints) fresh blueberries

TOPPING:

1 C sugar

2/3 C flour

1 t cinnamon

½ C butter (1 stick)

Preheat oven to 375 degrees.

In a mixing bowl, cream together the sugar & shortening until fluffy.

Mix in eggs until well-blended. Then add milk and mix again.

In another bowl, combine flour, baking powder & salt.

Add to wet ingredients, mix slowly until blended.

Fold in blueberries.

Grease & flour 9 x 13 pan. Spread batter evenly into pan.

Combine ingredients for topping. Cut in butter with a pastry blender.

Sprinkle over batter.

Bake 40-45 minutes.

This recipe comes to you with thanks

to my sweet friend Lisa T.,
who shared it with me many moons ago!

Other blueberry recipes on the blog:

Lemon Blueberry Dessert

Blueberry Crumble Cheesecake Bars

Blueberry Crumble Cheesecake Bars

 Did you know that JULY is National Blueberry Month?

In honor of the blueberry, I'm sharing this sweet recipe:

Blueberry Crumble Cheesecake Bars

Graham cracker crust:
10 graham crackers, finely crushed
3 tbsp. sugar
4 T (½ stick) butter, melted

Filling:
12 oz. cream cheese at room temp.
½ C sour cream at room temp.
½ C sugar
2 eggs at room temp.
½ t salt
1½ t vanilla

Blueberries:
2 t sugar
2 t flour
1 T fresh lemon juice
1 C fresh blueberries, rinsed and patted dry

Topping:
1 C flour
¼ C brown sugar
¼ C sugar
7 T butter, cold

DIRECTIONS:

Preheat oven to 325. Line an 8x8 square baking dish with parchment paper, leaving an overhang on 2 sides.

In medium size mixing bowl, combine crust ingredients. Spread into baking dish, pressing flat to create an even layer. Bake for 10 mins.

In a small mixing bowl, combine blueberry ingredients, set aside.

In a medium size mixing bowl, combine topping ingredients. Cut the butter in with a pastry blender until coarse, set aside.

In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth.

Pour the cheesecake batter over the slightly cooled crust. Spread evenly with a spatula. Place blueberries on top, evenly covering the cheesecake. Top with crumble topping.

Bake for 45 mins. until set and topping is light golden brown.

Remove from oven and allow to cool 1 ½ hours to room temp.

Place in refrigerator to chill for at least 4 hours before cutting to serve.

Makes approximately 12 bars

Found this recipe at Life Made Simple,

which was originally adapted from Tyler Florence.


Want MORE blueberry recipes?
See these posts:
Blueberry Buckle
Lemon Blueberry Dessert