Several of you asked for the Wild Rice Soup recipe that I make. And while “soup weather” is quickly leaving us, I thought I should share this before I forget it completely.
Cream of Wild Rice Soup
(from a favorite cookbook, Blueberries & Polar Bears)
4 cups cooked wild rice (1 cup uncooked)
1 large onion, diced
1/2 green pepper, diced
2 celery ribs, diced
1/2 cup butter
1 cup flour
8 cups hot chicken broth
10 oz. can mushrooms, drained (I prefer fresh mushrooms sauteed just a little)
salt & pepper, and a pinch of thyme and basil, to taste
1 cup light cream or canned milk
(I also like a little diced chicken in my soup . . . esp. if I’ve got leftovers on hand.)
Precook the rice. Saute onions, green pepper, and celery in butter until vegetables are soft, about 5 minutes. Stir in flour. Gradually add hot chicken broth, stirring to blend well. Add mushrooms, cooked rice, and seasonings. Heat to boiling. Add cream and reheat before serving. DO NOT BOIL once cream has been added. Serves 8-10
Another friend asked for the copycat recipe for Quesadilla Explosion Salad, so I will post that here as well. I found the recipes for this on another blog which you can check out for yourself, but will post here exactly what I did with our salad. While looking for this recipe, I also came across a low-calorie version of this salad at Hungry Girl’s website. Something I might try for myself and girlfriends in the future, especially considering the OUTRAGIOUS amount of calories in the Chili’s version of this salad. (I thought salad was supposed to be a safe, “healthy” choice??)
Quesadilla Explosion Salad
1 large bag salad greens or red tipped lettuce; (8 cups or more mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
2 cups cooked Fajita-marinaded chicken-recipe follows*
3 large tomatoes diced
1 can (15 oz) black beans, drained
1 can (15 oz) Green Giant Mexicorn
1 small can diced Ortega green chiles (optional)
1-1/2 cups shredded cheese use half Cheddar and half Montery Jack cheese -3/4 cup each)
Salt and pepper to taste-optional
1 cup Citrus Balsamic Vinaigrette -recipe follows*
1 cup Chipotle Ranch Dressing-recipe follows*
Tortilla strips or crushed tortilla chips (I love how the strips look, but please let me know where I can buy them in bigger quantities and cheaper than those little “salad topper” bags at Dutchway!)
Citrus Balsamic Vinaigrette*
2 Tbs. balsamic vinegar
1/4 cup fresh orange juice
2 Tbs. sugar
1/2 tsp. orange zest
pinch of ground nutmeg
Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use
Chipotle Ranch Dressing*
1 cup sour cream
1/2 cup buttermilk (I used whole milk)
1/2 teaspoon minced garlic
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh basil, chopped fine
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 teaspoons chopped canned chipotle pepper
Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed. Chill.
Fajita Marinated Chicken*
2 boneless skinless chicken breasts
1/4 Cup fresh lime juice
1/3 Cup water
2 Tablespoons vegetable oil
1 Large clove garlic, pressed
3 Teaspoons vinegar
2 Teaspoons soy sauce
1/2 Teaspoon liquid smoke (optional)
1 Teaspoon salt
1/2 Teaspoon chili powder
1/2 Teaspoon cayenne pepper
1/4 Teaspoon ground black pepper
Dash onion powder
Combine all of the ingredients for the marinade in a small bowl. Pour marinade into resealable plastic bag with chicken breast and let marinate at least 2 hours.
Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces.
Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.
Prepare marinade and let chicken marinade at least 2 hours.
Shortly before serving assemble salad:
Wash salad greens and place in a large bowl.
Dice tomatoes and add to salad greens.
Salt and pepper to taste.
Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn.
Add beans and corn to salad greens.
Add the shredded cheeses.
Add cooled diced chicken pieces.
Toss with desired amount of the Citrus Balsamic Vinaigrette
*Toss in the tortilla strips/chips, saving a large handful for the top.
Toss gently to mix well.
Serve with Chipotle Ranch Dressing