Ok, I know, the daffodils are starting to poke through the ground, the tulips will be not far behind and, for some of us, the crocus are already starting to show their pretty faces.
So, before everyone gets all “springy” remember, March DOES come in like a lion…
Which means, I still have time to share a recipe for an amazing Comfort Food Dish. This one is courtesy of my dear daughter, my “little one”; for purposes of the blog, and just because we can, we refer to her here as Fandy.
Well, Fandy has a little one of her own.
alien oops, I mean child, is two. For those of us who may fuzzily recall the days when we had two year olds at home, we may also recall that dinnertime was often melt-down time. Even the most darling of two year olds can become alien-ish at this bewitching time, demanding our undivided attention when all we want to do is get dinner on the table. Enter the crock pot…
What a masterpiece, a stroke of genious, what a revered piece of equipment, what a lifesaver! Fandy has discovered the awesomeness of the Crock Pot! She will willingly admit to using it on several occasions through the course of a week; prepping dinner long before the precious, inquisitive, always entertaining toddler transforms into Alien Child. This cooking technique has become the salvation of her sanity and has kept her from resorting to Kraft Macaroni and Cheese (you know, the really orange stuff in the box) or P & J sandwiches.
The following recipe (pictured above) is one of her crock pot favorites. It will always hold a “comfort place” in my heart; she prepped it in my crock pot the morning she and the precious two year old were preparing to return to their home after spending a week taking care of MaPat (aka Fannie). Even though she was back in Oklahoma, her presence remained in this awesome dish. Enjoy. And, do it soon; I don’t think you’ll appreciate it nearly as much when it’s 95 degrees outside.
Crock Pot Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I never said this was low-fat or Paleo, now did I?)
1 cup grated carrots
1 cup diced celery
Mix the broth, water, carrots, celery, seasoning packet from rice in the crock pot. Add chicken.
Cook on low for approximately six hours. When chicken is tender, remove and shred with fork. Add back to soup. Add the rice. Continue to cook for another two hours.
At the end of the cooking time, mix the salt, pepper and flour in a small bowl. In a medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.
Wisk in half and half, a little at a time, mixing constantly until smooth and thickened. Add to crock pot. Continue to cook on low for 15 minutes.