My daughter-in-law Roberta made this soup recently and we all enjoyed it. I hope you will, too.
4 chicken breasts (do not use frozen) cut in half if large
1/2 small onion or 1 large shallot, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/4 tsp. dried rosemary
1 large or 2 small bay leaves
2 TBS butter or Earth Balance Vegan Butter
6 C gluten-free chicken broth
3/4 C wild rice-brown rice blend
Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken, then stir back into soup and serve (soup will thicken as it cools).
Note – Depending on the type of rice you use, it may not be cooked through in 4 hours. If that’s the case, shred chicken, then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving. Serves four.
Sweet and spicy chicken sliders
12 (3-in.) rolls, split in half
1/3 C barbecue sauce
1/4 C mayonnaise
2-1/2 C chopped, cooked chicken
1 can (8 oz.) pineapple tidbits, drained, roughly chopped
1/4 C chopped pickled jalapeños
1-1/2 C shredded Monterey Jack cheese
6 TBS unsalted butter, melted
2 TBS honey
1 TBS Worcestershire sauce
1/2 tsp. black pepper
Preheat oven to 350 degrees. Coat a 9×13 baking dish with nonstick cooking spray. Lay bottom halves of rolls in dish. In a medium bowl, combine barbecue sauce, mayonnaise, chicken, pineapple, and jalapeños. Spoon an even mixture onto roll bottoms; sprinkle with Monterey Jack cheese. Place roll tops on cheese.
In a large measuring cup, whisk together butter, honey, Worcestershire sauce, and black pepper; pour over sliders. Cover with aluminum foil and bake for 15 minutes. Uncover and bake for another 15 minutes until cheese is melted and sliders are warmed through. Serve hot with chips or pickles and enjoy! Makes 12 sliders (or 8 regular sandwiches).
1 6-oz. pkg. lime Jello
4 TBS sugar
1/8 tsp. salt
2 C boiling water
1 tsp. mint extract
1 tsp. brandy extract
1 tsp. vanilla
1 C very cold water
27 Oreos, crushed
4-5 TBS melted butter
2 TBS sugar
2 C Cool Whip
Dissolve Jello, sugar, and salt in a large bowl, with the boiling water. Stir in cold water and extracts and place in refrigerator to thicken slightly. Once cookies are crushed, add melted butter and whirl in food processor until butter is well incorporated. Press into a pie pan and refrigerate until firm.
For meringue: In a small bowl, beat one egg white until soft peaks form, gradually add 2 TBS sugar and beat until stiff peaks form. Blend meringue with 2 cups Cool Whip. Once Jello is thickened, remove and set aside ½ cup for later use. Gradually fold Cool Whip/meringue mixture into remaining Jello, until well blended and smooth. Spoon mixture into chocolate crumb crust, using as much as possible, then drop dollops of reserved clear Jello that was set aside and swirl with a knife. Chill until firm. Garnish with chocolate curls, if desired. (Any remaining filling can be chilled in sherbet cups for another meal.)
Thought – The tongue has no bones but is strong enough to break a human heart. Be careful with your words.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – email@example.com)
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