Making Tuesday Tasty-Curried Chicken and Rice Soup

This sounds delicious and I love soups for the cold.  This is well rated and has simple and tasty ingredients.  Enjoy!


Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges. Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

*recipe courtesy of foodnetwork.com*

Happy New Year!!!

Remember that each new day is filled with promise and that as long as you're alive and breathing, you have a second chance!  Praying as always, for blessings in the coming year for each of you.

Happy New Year!!!!!!

Wordless Wednesday-Merry Christmas 2012

Making Tuesday Tasty-Pumpkin Butterscotch Fudge bars

Pumpkin Butterscotch Fudge Bars
Makes about 48

For the Cookie Base 1 cup all-purpose flour

1 cup quick cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup coconut flakes
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter, melted

For the Fudge

2 tablespoons butter
2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
11 ounces butterscotch chips
3/4 cup chopped walnuts, divided
1 teaspoon vanilla extract

Preheat oven to 350 F. Line 15 x 10-inch jelly-roll pan with foil. For cookie base: Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl. Mix well. Stir in butter. Mix well. Press into prepared jelly-roll pan. Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack. For Fudge: Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat. Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base. Sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

*recipe courtesy of christmas-cookies.com*

Dermagist Winner!

My random.org selection was...


Deal Bunny!!!! Number 16.

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Wordless Wednesday-Red

Making Tuesday Tasty-Chicken And Dumplings

I haven't made chicken and dumplings in forever. I had to look for a recipe that sounded good but, was easy. I ended up adapting a longer version into a shorter one that would still be really comforting and full of flavor. If you don't like the softer, steamed dumplings, you could always put in the oven at 350 until golden brown on the top for a little firmness in the dumplings.

Ingredients

2 lbs chicken breast or a shredded whole cooked(rotisserie or leftover chicken).

Sauce 

2 tablespoons butter
1 tablespoon oil
3 tablespoons flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
2 tsps of a good poultry seasoning, herbs de provence, or 1/2 tsp thyme, 1/2 tsp sage, 1 tsp Rosemary 1/4 to 1/2 of a medium onion, diced finely
Juice from half a lemon
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish

Dumplings 

 2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk or whole milk -if you want you could even put a little chive in these

Preparation 

In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic,herbs, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock(and lemon juice), 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.