creamy chicken & wild rice soup.

Happy December 1st, everyone! This is one of my favorite days of the year because it is the start to the best month ever.  It is pretty chilly where I live so if you are experiencing the cold too, I have a great soup for you. 

This is my new favorite soup. And this is a pretty big deal because I am not usually a soup-eating lady. It is creamy and hearty- everything a good soup should be, as far as I am concerned. This creamy chicken soup was also packed with delicious flavor. 

You don't want to skip out on this soup recipe this winter. I will definitely be making it again soon. I won't lie, I was pretty sad when it was all gone.

~

creamy chicken & wild rice soup from cooking classy

• Ingredients:
• 
  
• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion
• 1 cup diced carrots 
• 1 cup diced celery
• 7 Tbsp butter, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
• 1/4 tsp of each dried thyme, marjoram, sage and rosemary
• Salt (I ommitted) and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts halves
• 1/2 cup flour
• 1 1/2 cups milk (I used half & half)
• 1/2 cup heavy cream (I used half & half)
• 1 tsp lemon zest
• 
  

Directions:

1. Prepare rice according to directions listed on package.
2. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. 
3. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through. Chicken may need to be rotated if pieces are thick.
4.  Remove the fully cooked chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice to large pot. Add shredded chicken to soup.
5. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk (or half & half) into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
6. Add milk/cream mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally).
7. Add the remaining can of chicken broth, if desired.*
8. Stir in heavy cream (or half & half) and lemon zest and serve warm.

*I did not add remaining chicken broth.

chicken & noodles.

Mmm...ultimate comfort food right here, people. 

This is an incredibly easy recipe I found for chicken and noodles. Grant and I ate it over mashed potatoes and it was seriously awesome.  Our grandma makes homemade noodles so we were spoiled and didn't have to use store bought noodles. Also, see my note about the cream of chicken soup. It yielded a lot so we enjoyed it over many lunches and dinners :)

INGREDIENTS:

1 (26 ounce) can condensed cream of chicken soup* 1 (10.75 ounce) can condensed cream of mushroom soup* 3 (14.5 ounce) cans chicken broth 2 cups diced, cooked chicken

2 teaspoons onion powder 1 teaspoon seasoning salt 1/2 teaspoon garlic powder 2 (9 ounce) packages egg noodles

DIRECTIONS:

1. In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. 
2. Season with onion powder, seasoning salt, and garlic powder. 
3. Bring to a boil, and stir in the noodles. 
4. Reduce heat to low, and simmer for 20 to 30 minutes.
   
   
   *I made my own cream of chicken soup with Stacy Makes Cent's Recipe. It is delicious, easy, and much healthier than the canned stuff- triple bonus! :)

Recipe Adapted from http://allrecipes.com/recipe/incredibly-easy-chicken-and-noodles/

cajun chicken & sausage jambalaya.

This classic cajun dish is sure to spice up your taste buds. The andouille sausage combined with spicy cajun seasoning and crunchy green peppers make this dish something your mouth will definitely not want to miss.

Cajun Jambalaya

1 tablespoon vegetable oil

1 pound boneless skinless chicken breast halves, cut in 1-inch cubes

1 pound andouille sausage, sliced 1/4-inch thick

1/2 cup to 1 cup onion

1 medium green bell pepper, chopped

1 can stewed tomatoes

2 tablespoons cajun seasoning

1/2 tsp. dried thyme

2 cups instant whole grain brown rice

1 cup low sodium, fat free chicken broth

3/4 cup water

1. Heat oil in large heavy skillet on medium-high heat.

 Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

2. Pour off excess oil. 

Add onion and bell pepper; cook and stir on medium heat until onion is softened. 

Stir in tomatoes, Cajun seasoning and thyme.

3. Return chicken and sausage to skillet.

4. Add rice,  broth, and water; bring to boil. 

5. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring 

occasionally. 

[Inspired by http://www.mccormickgourmet.com/Recipes/Main-Dishes/Cajun-Jambalaya.aspx & http://www.johnsonville.com/recipe/andouille-sausage-jambalaya.html]

slow cooker salsa chicken wraps.

It's hard to describe how delicious this meal is so you'll just have to try it out for yourself! BUT it's definitely not hard to describe how easy it is- just measure and mix ingredients then let the crock pot do the rest!

Ingredients-
4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1/2 cup sour cream

Tortillas

Directions-

Place chicken in the bottom of your crock pot. Mix seasonings together. Sprinkle mixed seasonings on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

**Note: The above seasonings = 1 packet of taco seasoning. So you could use that instead but I recommend the homemade version. :)

Inspired by: http://www.mostlyhomemademom.com/2012/02/slow-cooker-salsa-chicken.html &
http://allrecipes.com/recipe/taco-seasoning-i/

chicken enchiladas.

so delicious with a side of chips & guac!

here's what you need:
6 whole wheat tortillas

1-2 lbs cooked chicken, shredded

1-1 1/2 cups sweet corn

2 cups Mexican style cheese (or more if you like lots of cheese!)

2 T butter

4 T flour

2 cups chicken broth

1 cup sour cream (or more if you want to put some on top)

5 oz Ro-Tel Original

1/2 t Cumin

1/2 t Garlic Powder

Black pepper

here's what you do:

1. Preheat oven to 350 degrees F.
2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
3. Roll and place in the bottom of a baking dish with the seam side down.
4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5. Add chicken broth, sour cream, Ro-tel, garlic, cumin, and pepper.
6. Whisk gently for about 5 minutes until warm and smooth.
7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
8. Bake for 25 to 30 minutes and serve warm.

**For the guacamole, I mashed up 2 avocados and mixed in 5 oz of Ro-tel...talk about delicious! 

[this recipe was inspired by http://www.marthastewart.com/318900/lighter-chicken-enchiladas & http://foodfamilyfinds.com/recipe-easy-and-creamy-white-chicken-enchiladas/]

Oh and it was also Pajama Chef approved ;)

homemade chicken patties.

[adapted from http://www.sixsistersstuff.com/2011/08/homemade-chicken-nuggets.html]

This recipe is supposed to be for chicken nuggets (which I have made several times and highly recommend!) but we had some hamburger buns that I wanted to use so I made these. They are super yummy! We like our chicken patties on whole wheat buns with lettuce, honey mustard, and some mayo. He likes his with pepperjack cheese too.  These are too good to pass up so give them a shot! :)

Ingredients:

3 cups corn flakes
1/3 cup grated Parmesan cheese 
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
pinch of pepper
1 lb. boneless chicken breasts
1/4 cup flour
2 large eggs, beaten

Directions:

-Cut chicken breasts into patty/bun-sized pieces. Set aside.
-Preheat oven to 425 degrees. Grease cookie sheet.
-Put flakes in large plastic bag and crush to fine texture. Pour into medium-sized bowl. Add Parmesan cheese, salt, onion powder, garlic powder, and pepper to corn flakes.
-Place eggs in separate small bowl.
-Place flour in separate small bowl.
-To bread chicken, coat chicken piece in flour, shaking off excess. Dip in the egg, coat in corn flake mixture.
-Arrange chicken on prepared baking sheet til golden brown (about 12-15 minutes).

chicken fajitas.

                                 

homemade chicken fajitas. 

Take that Chili's! ;)

Here's what you'll need:
Juice from 1 lime
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1 1/2 to 2 lbs of steak or chicken strips

Peppers, I used 1 green pepper and small red, orange, and yellow sweet peppers
Onion, I just used a few slices
Tortillas, I used whole wheat 
Sour cream, cheese, salsa, and guacamole, optional additions

Here's what you'll do:
1. Combine and mix all ingredients (lime juice, oil, garlic, chili powder) in a glass jar or bowl.
2. Pour mixture over meat and stir to coat well.
3. Cover dish and marinate meat for at least one hour (I marinated for about 2.5 hours) or up to 24 hours in the refrigerator.
4.  After marination, place meat in nonstick skillet. Cook chicken until cooked all the way through. 
5.  Add peppers and onions to cooked chicken. Let simmer for a few minutes.
6. You're done! Eat up & enjoy :)

All these webpages helped me formulate this yummy recipe:

http://thepeacefulmom.com/2011/07/07/make-your-own-fajita-seasoning-mix/
http://www.inspiredtaste.net/19896/easy-chicken-fajitas-recipe/
http://www.recipe.com/grilled-smoked-sausage-fajitas/

slow cooker honey sesame chicken

[adapted from http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html]

I haven't gotten to use my crock pot too much since we got it so I was really excited to try this recipe.  And even better, it was a quick and easy meal to make.  It has some sweetness to it but it's not overkill.  We ate it with leftover brown rice. It was a perfect one course meal!

Ingredients:

4 boneless, skinless chicken breasts 

Salt and pepper (I didn't put salt on it since the soy sauce adds enough salt!) 

1 cup honey

1/2 cup soy sauce (I used low sodium)

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons vegetable oil (could also use olive oil or canola oil)

2 cloves garlic, minced (I used 3 cloves)

1/4 teaspoon red pepper flakes 

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Directions:

1. Season both sides of chicken with lightly with salt & pepper, put into crock pot.

2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. 

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. 

4. Remove chicken from crock pot, leave sauce. 

5. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. 

Stir to combine with sauce.

6.  Replace lid and cook sauce on high for ten more minutes or until slightly thickened. 

7. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. 

8. Sprinkle with sesame seeds and serve over rice or noodles.

bbq ranch chicken sandwich.

[adapted from http://family.go.com/food/recipe-ew-504957-bbq-chicken-sandwich-t/]

Sorry I couldn't get better pictures for this post but you'll just have to trust me when I say this sandwich is delicious! The carrots give it a crunchy texture without actually making it taste strongly of carrots.  I shredded the chicken with a Kitchen Aid mixer and I grated the carrots with a small food processor.  

Ingredients-

Chicken, cooked and shredded

BBQ sauce (I used Sweet Baby Ray's)

1-2 whole carrots, shredded or grated

Ranch dressing

Sandwich buns 

lettuce (optional)

Instructions-

1. Cook chicken then shred it.

2. Shred or grate carrots. 

3. Mix chicken, carrots, and BBQ sauce together in bowl.

4. Spread ranch dressing on one side of the bun.  Top with the chicken mixture and lettuce (if desired).

5. Tastes delicious when served with chips and salsa or these sweet potato fries.

chicken bacon ranch mac & cheese.

Grant got this recipe from the house he lived in during college. His roommate and good friend, David found it and changed it a little bit too.  It is so. good. As Grant said, it combines some of the best things in life. Bacon AND mac & cheese. So what's not to love? This is some ultimate comfort food.  

Ingredients-

8 oz uncooked elbow macaroni

4 slices bacon

8 oz boneless skinless chicken breast, cut in 1/2 inch pieces

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt (I omitted this)

1 T butter

1 T flour

1 1/2 cups skim milk

5 oz condensed cream of chicken soup

1/4 cup bottled ranch dressing

3/4 cup shredded cheddar cheese (or more)

Directions-

1. Cook pasta according to package.

2. Cook bacon in large non stick skillet over medium heat until crisp.

3. Remove bacon from pan. Reserve drippings in pan.

4. Chop bacon and set aside.

5.  Season chicken with garlic, onion, and salt.  

6.  Cook chicken in bacon drippings on medium high heat for 6 minutes or until done.

7. Melt butter over medium heat in large saucepan. Sprinkle flour into butter. Cook 2 minute, stirring constantly with a whisk. 

8. Combine milk and soup, stirring with a whisk, then gradually add milk mixture to saucepan and stir. 

9. Bring this mixture to a boil, cook 2 minutes or until it is thickened.  Add ranch dressing and 1/2 cup cheese, stir until cheese melts.

10. Preheat broil.

11. Spoon pasta mixture into an 8 inch square baking dish coated with cooking spray.  Sprinkle evenly with bacon and 1/4 cup cheese. 

12. Broil 3 minutes or until cheese melts.  

13. Dish up and enjoy!

chicken pot pie.

[adapted from http://www.browneyedbaker.com/2012/10/02/quick-easy-chicken-pot-pie-recipe/]

This comfort dish is creamy, rich, and flavorful plus better than frozen because you know exactly what's inside! I made it last night which turned out to be the perfect meal for a snowy evening. :)

I did change the recipe.  The original link to the recipe is given above if you want to see the changes I made.  For example, I cut some of the butter out; I couldn't really tell though. 

 I also made my own bisquick because I don't buy it.  Here's the homemade version I use from http://www.theprudentwife.com/fabulous-food/spice-it-up/542-homemade-bisquick-recipe.  It makes about 2 cups of "bisquick".

2 cups flour
1 Tbs. baking powder
1 tsp. sugar
1 tsp. salt
1/3 cup shortening (I use butter or canola oil)

Combine first 4 dry ingredients in a bowl, stir to mix. Cut in the shortening with two forks, or a pastry blender until mixture resembles course crumbs. 

INGREDIENTS:

For the Bottom Crust:
1 cup Bisquick
2 tablespoons milk

For the Filling:
2 Tbsp unsalted butter
¼ cup Bisquick
2 tablespoons chopped yellow onion
¼ teaspoon salt
Pinch ground black pepper
1 cup frozen mixed vegetables (carrots, peas & green beans)
1¼ cups chicken broth
1½ cups cooked, cubed chicken

For the Top Crust:
½ cup Bisquick
1/3 cup milk
1 tablespoon butter, melted

DIRECTIONS:

1. Preheat oven to 400 degrees F.

2. Prepare the Bottom Crust: In a medium bowl, stir the milk into the bisquick until it begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.

3. Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.

4. Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.

5. Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.

6. Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.