Chicken & Wild Rice Soup

This is the ultimate soup recipe that is to die for.. My whole family love, love, loved it. Even my husband who is not a huge chicken fan. This is a recipe from a little sandwich shop that is no longer in business that my sister in-law gave to me, so Im going to share this masterpiece. This does make a large amount of soup. I had a friend that suggested something she does when she makes this recipe. She freezes half in a ziploc bag in a tupperware bowl and then when its completely frozen takes the bowl out and it sits perfect in the freezer. Perfect for a night you don't want to cook. Just heat and Serve... Hope you all love it like we do... ENJOY and let me know what you think......

Chicken & Wild Rice Soup

1 Stick Butter

12 Cups Water

4-5 Stalks of Celery (diced)

1- 10 oz Bag of Shredded Carrots

1/2 Cup Chicken Base

1 1/2 tsp. Parsley (dried)

1 diced onion or a handful of dehydrated

1 tsp Minced Garlic

1/4 Cup Wild Rice

3/4 cup White Rice (not instant)

2 pints Whipping Cream

3 Cooked and Cubed Chicken Breast

2/3 Cup cornstartch mixed with 1 cup water

1 tsp. seasoned salt

1/2 tsp pepper

Put water in kettle. Add butter,chicken base & parsley. Add garlic, onions & celery. Cook 5-8 mins. Add carrots, seasonings, chicken, cream and cornstartch. Heat thru

http://sites.google.com/site/windleyfamilyprintablerecipes/chicken-wild-rice-soup

Crockpot Chicken Nachos

Here's a fun recipe for the New Year. I love to do the chicken nachos when you are serving a lot of people because it goes along way. This also goes in the recipe hall of fame for super easy :) I will have more pictures later on today !!

Crock pot Chicken Nachos

3-4 Chicken Breast (Frozen or thawed)

1 Can Black Beans (drained)

1 Can Pinto Beans (drained)

1 Pkg Taco Seasoning

2 Cans Mexican Stewed Tomatoes ( I use whatever i have plain diced, diced with cilantro and lime. really any type will work)

1 Can Diced Green Chilies

2 Tblsp. Lime Juice

**Combine all ingredients into crock pot, slightly stir.

Cook for 6-8 Hours on low. (Shred chicken in crock pot after cooked and stir again) Serve over tortilla chips with all the nacho toppings. (Cheese,green onions, olives,sour cream and whatever else tickles your fancy)

https://sites.google.com/site/windleyfamilyprintablerecipes/crock-pot-chicken-nachos

Chicken Taquitos

This is a quick and easy dinner,it can also be served with a spanish rice. I believe the original taquitos are fryed and these are baked so cuts back on the calories for sure. My kids loved them :)

Chicken Taquitos

1 can chicken (drained)

4oz cream cheese (softened)

1/4 tsp cumin

1/2 tsp chili powder

pepper

3 Tblsps chopped cilantro

2 Tblsps green onions

1 Tblsp lime juice

* Combine all ingredients for filling

Corn tortillas

*Heat tortillas in microwave for approx. 40 sec. about 4 at a time; add filling down center of each tortilla making sure not to get to close to the edge on both sides. Roll tortillas place seam down on a greased cookie sheet. Spray each tortilla with Pam and sprinkle with salt. Bake @ 400 for 15-20 minutes

*Serve with guacamole & sour cream (Can also sprinkle with shredded cheese)

https://sites.google.com/site/windleyfamilyprintablerecipes/chicken-taquitos

Fried Rice and Won Tons

We received Lots and Lots of Bok Choy in our Bountiful Baskets this week.. What to do? What to do? I am posting 2 recipes that my mom has made since I can remember and they are both delicious and my family also agrees..

Fried Rice

4 green onions diced

1/2 cup diced ham

3/4 cups frozen peas

4 slices of precooked bacon diced

olive oil

S&P

*Saute above ingredients in olive oil in a skillet until lightly browned.

3 eggs beaten

*Push all above ingredients to one side of pan and add egg and scramble in pan.
after the egg is completely cooked mix all the ingredients in pan together.

2 cups of COOKED rice (I use 1 cup of brown rice and 1 cup of white rice) I do NOT use instant. I think it doesn't taste the same when you make this recipe.

*Add 1 cup at a time of the cooked rice into pan and mix together after each cup. Keep stirring and sauteing all the ingredients till heated all the way through.. Then add Soy Sauce to taste.

https://Sites.google.com/site/windleyfamilyprintablerecipes/fried-rice

Won Tons

1 1/2 lbs of hamburger

1 bunch of bok choy sliced thin (I pull each leaf off and rinse good and then slice in thin strips)

1 medium carrot shredded (I use a potato peeler and just peel strips of the carrot until it is almost gone)

3 green onions diced

soy sauce (I usually put about 4 or 5 shakes but you can do more)

1/2 tsp ginger

S&P

*Mix all the above ingredients together for filling.


egg roll wraps

(I have always bought the won ton wraps, but they did not have them the day I was at the store so I ended up getting the egg roll wraps instead and they seemed to work better. They were bigger and I could wrap them up better to seal in the ingredients. You can still use the won ton wraps if you chose. They are smaller and you do not need as much filling inside.)

Place an egg roll wrap on a plate and add a good amount of filling into the center of the wrap. Spread out a little like in picture

Fold over at a diagonal (I add a strip of water with my finger on the 2 sides I'm going to connect, to help hold them together.)

*Now fold in each corner and then the top.

*Deep fry in a fryer (If you do not have a fryer you can fill a pot with oil and fry that way but it does make a mess.) **Make sure you put them fold side down in fryer and make sure you cook them long enough to make sure the meat is cooked all the way through. I always check the first one I cook by cutting it in half and checking the insides.

*Serve with salsa. (We have always dipped the won tons in salsa but I'm sure sweet & sour and a maybe a hot mustard would also be good.)
Https://sites.google.com/site/windleyfamilyprintablerecipes/won-tons

Stuffed Bell Peppers

This is a great recipe. Since we received bell peppers in our Bountiful Baskets this week I decided to get them used up. This also works great with zucchini(cut length wise and clean out seeds, follow same steps.)

Stuffed Bell Peppers

2 lbs Hamburger
1- 1 1/2 cups instant rice
1/2 white onion(diced)
1 can diced tomatoes (drained)
S & P
Season Salt
5 Green Peppers (Cut tops off, clean out seeds and cut in half to make a cup.) You can use the whole pepper but will take longer to cook :)


*Mix all ingredients together


* Spoon meat mixture into each half of the bell pepper and press in till forms a mound. I like to add alot of meat. (If there is extra meat I usually just make meatballs and put them right in the pan for those that dont like the peppers)

*Cover with ketchup or tomato sauce and S & P

*Add a thin layer of water in the pan and cover loosely with foil so that the foil doesn't touch the tops of the bell peppers.

*Bake @ 350 for 1 hour and 20 mins or until meat is done (uncover the last 10-15 minutes)
https://sites.google.com/site/windleyfamilyprintablerecipes/stuffed-bell-peppers

Chile Verde

This is a family recipe and my husbands favorite. Having the Mexican basket available in the bountiful baskets this week inspired some Mexican cooking. The tortillas this week were awesome. We always serve this with beans,(I posted a crockpot refried bean recipe that was so easy and yummy from realmomskitchen.com)fried potatoes and also a spanish rice if you like. I had alot of extra so I just freeze in gallon freezer bags and is great for breakfast with eggs and tortillas. Enjoy!!

Chile Verde

1-2 lbs Pork. (Pork shoulder roast cut up into cubes) I always add alot of meat because my family likes the meat. I just try to find a good size roast
Olive oil
½ onion diced
Flour
S&P
*Put some flour in a bag and coat the meat cubes, Sauté the meat and onions in the olive oil until brown. S&P
Add 1-2 cans diced tomatoes (with chilies)
1 small can diced fire roasted chilies.
Add chicken broth (I usually don't have any on hand so I will just add hot water and chicken bouillon.
Simmer until tender
Season to taste (garlic salt, S&P,season salt)

https://sites.google.com/site/windleyfamilyprintablerecipes/chili-verde

CrockPot Refried Beans

3 cups of dry pinto beans (rinsed)
1 onion, diced
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic
1/8 t ground cumin
Put all the ingredients in a crockpot and cook on high for about 8 hours.
After they are done, drain all of the liquid out and SAVE THE LIQUID!!
Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

https://sites.google.com/site/windleyfamilyprintablerecipes/crock-pot-refried-beans

Swiss Chard

So the Results are in!!!
The recipe was a success. :)




Everyone enjoyed it and Madison even asked for seconds. As you can tell it was all over her face. The swiss chard ribs with cream and pasta recipe was really good. I did make some alterations to the recipe. The swiss chard recipe was a little spicy but was not to bad. My kids didnt love the swiss chard recipe but they really liked the swiss chard ribs with cream and pasta.

Sautéed Swiss Chard Ribs with Cream and Pasta Recipe

Ingredients:
1 lb swiss chard, yielding 2 cups of chopped ribs
1/4 cup (half a stick) butter
3/4 to 1 cup heavy cream (I used 2 cups)
Enough dry pasta to make about one quart of cooked pasta (I used spaghetti)
Salt and pepper

Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes. Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds. (I added about 1 Tblsp cornstarch dissolved in 2 Tblsps. water to thicken a little)
While the cream is reducing, cook up your pasta according to the pasta's package directions.
Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.

Serves four.

https://sites.google.com/site/windleyfamilyprintablerecipes/swiss-chard

Swiss Chard Recipe

Ingredients:

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

https://sites.google.com/site/windleyfamilyprintablerecipes/swiss-chard

http://simplyrecipes.com/recipes