We are having Chicken and Wild Rice Soup for supper tonight despite the fact that it's "summer-like" out there today (as you can tell from my title). Whoa it's a toasty one. I want to be busting out all our fun fall clothes but instead we're still stuck in summer. Looks like next week will bring the changes in the weather that I like to see (60's is PERFECT). And hopefully the Asian Beatles and Boxelder Bugs that have been gracing us with their presence will POOF! be gone :)! We can only hope....
So anyway sorry about the bug talk (YUCKY bugs)...back to what I'm makin' tonight. I have found the BEST biscuit recipe EVER and I plan to share it with you. You don't have to be a biscuit making pro to make these biscuits either. In fact, Wee-one LOVES to help me make these and quite frankly he's a good little helper :)! I'll post the Chicken and Wild Rice Soup recipe I'll be using tonight too. Feel free to modify the veggies you use in the soup. This recipe is very flexible and would taste good with any combo of veggies. I like to add as many vegetables as I can get away with so I know Wee-one is getting all the vitamins he needs...ha! I'm sneaky like that :)!!
Here are tonights recipes:
Chicken & Wild Rice Soup
4 c. chicken broth
2 1/4 c. water
2 c. cooked chicken, cut up into bite sized pieces
1 (6oz. pkg.) Long Grain and Wild Rice w/ seasoning pkt.
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. flour
1/2 c. butter
2 c. milk
1 pkg. frozen mixed veggies (or whatever you might have such as onions, carrots, celery, peas, etc.)
If using onions, carrots and/or celery saute in butter until veggies are somewhat tender. Over medium heat, combine broth, water and chicken. Bring to a boil; Stir in rice, reserving seasoning pkt. Cover and remove from heat.
In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in seasoning pkt. until mixture is bubbly. Reduce heat to low, then stir in flour mixture by the Tablespoon to form a roux. Whisk in milk, a little at a time until fully incorporated and smooth. Cook until thickened (5 minutes or so).
Stir cream mixture into broth and rice. Cook over medium heat until heated through (10 to 15 minutes).
Adapted from a recipe I found on www.allrecipes.com
Really Big Biscuits
4 c. all purpose flour
2 Tbsp. baking powder
2 Tbsp. sugar
2 tsp. salt
2/3 c. butter
2 c. milk
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater (or whatever grater you might have), shred cold butter into mixture and stir to distribute it evenly through dry mixture. Add milk gradually, stirring just until dough pulls away from the side of the bowl.
Turn dough out onto a floured surface and knead 15 times. Pat or roll dough out to a 1 inch thickness. Cut biscuits using a large glass dipped in flour or a cookie cutter. Keep patting remnants of dough together and cutting biscuits until all dough is used.*
Brush excess flour off biscuits and place them on an ungreased baking sheet. Bake until edges begin to brown, 13 to 15 minutes.
*To get biscuits into the oven faster you can simply plop rough clumps of dough onto the baking sheet essentially making them drop biscuits. They are not as pretty as cut out biscuits but sometimes you need to take a short cut or two :)
Recipe from Family Feasts for $75.00 a Week by Mary Ostyn
I'm hoping Wee-one decides he likes supper tonight :)! After supper I'm sure Hubs and Wee-one will enjoy sometime outside while I relax for a bit :)! Tomorrow I'll post the results of tonight's supper along with my menu for next week.
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