Easy Chicken Wild Rice Soup
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Wild Rice Broccoli Cheese Casserole Recipe From Scratch - Canadian Thanksgiving *Re-Upload
Wild Rice, Broccoli, Cheddar Casserole Recipe From Scratch. Canadian Thanksgiving is here, and this side dish recipe is a must have around our house.
Ingredients:
125 mL (½ cup) wild rice
500 mL (2 cups) chicken broth (or water)
2 mL (½ tsp) parsley flakes
2 mL (½ tsp) basil flakes
2 mL (½ tsp) tarragon flakes
2 mL (½ tsp) garlic powder
2 mL (½ tsp) onion powder
2 mL (½ tsp) turmeric, ground
2 mL (½ tsp) cumin
2 mL (½ tsp) ginger powder
2 mL (½ tsp) freshly ground black pepper
250g (½ pound) mushrooms, cut up
500g (1 pound) broccoli, cut up
30 mL (2 Tbsp) all-purpose flour
30 mL (2 Tbsp) butter
250 mL (1 cup) milk
300g - 400g (10-14 ounces) cheddar cheese, grated
Method:
Add rice, broth, and all spices to a small pot, bring mixture to a simmer, cover, reduce heat to lowest temperature and cook with the lid on for about 45-50 minutes.
Heat oven to 400ºF.
Cut up broccoli stems and florets into 1-inch pieces.
Par steam the broccoli until just tender crisp.
In an oven proof pan; melt butter over medium heat.
Add flour and whisk until combined, cooking for 1 to 2 minutes.
Slowly drizzle in milk, whisking constantly.
Bring to a simmer and cook, stirring, until sauce is slightly thickened, about 2 minutes.
Stir in ½ of the grated cheese until melted, and season generously with salt and pepper.
Combine wild rice, broccoli, and mushrooms into the cheese sauce.
Sprinkle remaining cheese over top.
Bake for 10 to 15 minutes, until the sauce is bubbly, and the cheese is browned on top.
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#LeGourmetTV #GlenAndFriendsCooking #CanadianThanksgiving
My Family is OBSESSED with this Chicken Scallopini Recipe
Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
How to Cook Wild Rice
FULL RECIPE BELOW
Wild Rice was a staple diet for many Native Americans due to its growth along the shallow shores of the Great Lakes that the United States and Canada share today. Learn to cook this simple homemade wild rice recipe.
Check out more from LearnToCook.com at
WILD RICE RECIPE:
Ingredients:
1 Tbsp olive oil
1 Medium onion, chopped
1 Large carrot, chopped
2 Celery stalks, sliced
2 Cloves garlic, minced
4 Cups Chicken stock
2 Cups Wild Rice
2 Tbsp chopped parsley
2 Tbsp Chicken base
Preparation:
1. Heat oil in a large nonstick skillet over medium heat
2. Add onion and garlic, stirring them together.
3. Add carrots and celery together and cook until tender
4. Add in chicken stock, rice mixture, chopped parsley and chicken base
5. Heat until it boils then transfer into a baking dish
6. Cover the top of the baking dish with foil and cook in the oven at 350°F for 30-35 minutes.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network