Creamy Chicken and Wild Rice Soup
3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 – 3 stalks)
7 Tbsp butter, diced, 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 and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest
Prepare rice according to directions listed on package.
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. 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 (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth). Remove 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. Add shredded chicken to soup.
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 into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk 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. You can also add what’s left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
Recipe Source: Cooking Classy
Brazilian Grilled Flank Steak
1 Teaspoon Ground Cumin
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
4 Garlic Cloves (grated or finely minced)
½ Small Red Onion (finely chopped)
Handful of Cilantro (leaves finely chopped)
1 Serrano Chile (finely minced)
⅓ Cup Lime Juice
½ Cup Olive Oil
2 Pounds Flank Steak
Place all ingredients, except for flank steak, into large zip top bag.
Blend the ingredients well.
Add the flank steak to the mixture.
Seal the top of the bag while removing as much air as possible.
Work the marinade around, on the meat, to make sure that all surfaces are covered.
Slide the marinating steak into the refrigerator and let sit overnight.
Pre-heat grill to highest temperature.
Remove steak from marinade and cook for 2 minutes on one side and 1½ minutes on the other (check to make sure meat is done to your likeness before taking it off the grill – you may need to cook it a couple of minutes longer).
Let the meat rest for 10 minutes before slicing.
Serve topped with extra marinade* or as is.
*You really shouldn’t use the marinade that the raw meat was sitting in to drizzle over the cooked meat. You should make up more marinade (so that you have fresh to drizzle over cooked steak). If you double the original marinade recipe, double all ingredients except for the garlic.
Grilled Asian Chicken Wings
1 garlic clove
1 tablespoon soy sauce
1 tablespoons hoisin sauce
2 tablespoons honey
1 teaspoon Asian sesame oil
1 teaspoon vegetable oil
¼ – ½ teaspoon cayenne
ground black pepper
3 lb chicken wingettes or chicken wings
1 1/2 tablespoons sesame seeds, toasted
2 green onions, thinly sliced
Preheat the oven to 350 degrees F. Mince garlic and transfer to a large bowl. Stir in soy sauce, hoisin, honey, oils and cayenne.
Season both sides of wings with salt and pepper and place on a baking sheet in a single layer, skin side up, then roast for 45 minutes. Remove wings from the oven. At this point, you can refrigerate them, covered, for up to 48 hours.
When ready, remove wings from the fridge and let sit at room temperature for 30 minutes, covered. Heat a grill to medium-hot and grill the wings on indirect heat for 10 minutes, turning every few minutes until grill marks appear and they’re golden brown and crispy. Remove the wings and place them in a large bowl and toss with the sauce. Place the sauced wings back on the grill for a few more minutes and serve with sliced carrots and celery.
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