Uncle Ben's Wild Rice, copycat

*This is delicious!  If you're a fan of Uncle Ben's Wild Rice, you will love this!

• 1 tsp dry chopped onion flakes
• 1⁄2 tsp dry parsley flakes
• 1⁄4 tsp garlic powder
• 1⁄4 tsp onion powder
• 1 tsp ground turmeric
• 1⁄2 tsp ground cumin
• 1⁄4 tsp ground ginger
• 1⁄2 tsp black pepper
• 1⁄2 tsp salt
• 3 c. chicken stock (or 3 c. water plus 1 Tbsp Better Than Bouillon Chicken)
• 1 c. long grain brown rice
• 1⁄3 c. dry wild rice
• 1 Tbsp unsalted butter (optional)

Place all ingredients in a 2 quart saucepan and bring to a boil.  Cover and reduce heat to a simmer for about 50 minutes.

**If cooked on the stovetop, this rice must be simmered for 50 minutes to be tender!  Brown rice, long grain white rice, and wild rice take twice as long to cook as traditional white rice.  

**As an alternative, you can cook it in a pressure cooker that has a rice setting.  You may have to manually adjust the cook time to about 23 minutes.

Creamy Garlic Shells

yield: 4 SERVINGS

total time: 25 MINUTES
prep time: 10 MINUTES
cook time: 15 MINUTES

8 oz. (1/2 lb.) mini shells pasta

1 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

2 tsp minced garlic from jar 

2 Tbsp all-purpose flour

3/4 cup pasta water + 3/4 tsp Chicken Better Than Bouillon 

3/4 c. half n half

salt & pepper to taste

1/4 c. grated Parmesan/Romano cheese blend

1/2 tsp garlic powder

2 tsp dried parsley flakes

DIRECTIONS:

In a large pot, cook the pasta in salted boiling water until al dente. Remove the pot from the heat. Drain and set aside.

Put the empty pot back on the burner over medium heat. Add in the olive oil and butter and cook until the butter is melted. Stir in the garlic and saute for about 30 seconds. Sprinkle in the flour and stir with a whisk for about 1 minute until the flour is cooked and combined with the butter and oil. Pour in the half-n-half and broth and whisk until smooth. Stir in the some salt and pepper and whisk constantly until the mixture is thick and bubbling.

Remove from the heat and stir in the garlic powder, Parmesan cheese, and the parsley flakes. Add more salt and pepper if needed. Pour the cooked pasta into the pot and mix in with the sauce. Serve.

Porcupines in a Skillet

• 1 lb. ground beef
• 1 pkg. dry onion soup mix
• 1½ c. hot water
• ¾ c. uncooked white rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese

Cook beef and drain grease.  Add soup mix, rice, water, and tomatoes.  Simmer until rice is done, about 20-25 minutes.  When done, top with shredded cheese.



Dry Onion Soup Ingredients

• 1/4 cup dried onion flakes
• 2 tablespoons low-sodium beef bouillon granules
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper

Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Autumn's Mild Sausage Blend

• 4 Tbsp Legg's Old Plantation Seasonings:  Pork Sausage Blend 10
• 2 Tbsp Dark Brown Sugar
• 1 Tbsp Ground Sage

Use this ratio to mix as much seasonings as needed for deer or pork sausage.  This will make mild sausage.

Weigh 1 pound meat using meat scale.

Add 20 grams of seasonings per pound of sausage.

* If  making deer sausage, use 2 lbs deer meat and 1 lb Boston Butt.

* Pure Boston Butt is used for pork sausage.

*Pasta Primavera with Chicken

• 1 lb Chicken breast, cut in thin slices
• Cavender's Greek Seasoning (salt free)
• 1 lb Penné Pasta, cooked al dente 
• 1 - 1/2 c. Chicken broth
• 1 - 1/2 c. Yellow Tail Chardonnay 
• 1 med. yellow squash
• 1 med. zucchini
• 1 large white onion
• 1 red bell pepper
• 3 Tbsp minced garlic, from jar 
• 1/2 c. Parmesan and Romano cheese blend
• 1/4 c. Half and half 
• 2 Tbsp EVOO
• 2 tsp cornstarch 
• Sea salt, to taste

Dust the sliced chicken liberally with Cavender's Seasoning.  Heat 2 Tbsp olive oil in a large skillet.  Cook the chicken and minced garlic until chicken is no longer pink.  Remove from skillet.

Slice onion and pepper into thin strips.  Peel and slice squash and zucchini into 1/8 inch thick slices.  Place them in the hot skillet.  Lightly dust with Cavender's. 

Add 1 and 1/2 cups each chicken broth and Chardonnay.  Add sea salt as needed for vegetables.   Remember there is already some salt in the chicken broth.  Bring the vegetables to a boil and cook until tender.

Dissolve cornstarch in 1/2 cup water.  Add to veggies.  Simmer for a minute or 2 to thicken.  Add Parmesan cheese blend.  Add half and half.  Stir in chicken and penne pasta.  Heat through.  Serve immediately. 

*Notes for next time: 
- increase Parmesan/Romano to 3/4 cup, maybe a whole cup.

Salmon Loaf

• 1 (14.75 oz) can Salmon, undrained
• 1/2 c. Dried Bread Crumbs
• 1/2 c. Milk
• 1 egg, beaten
• Salt and Pepper, to taste 
• 2 Tbsp butter
• 1/2 large Yellow Onion, finely diced
• 1/2 tsp Lemon Pepper
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/2 tsp dried Dill Weed

Preheat oven to 350°F .

Remove the bones and skin from the salmon but keep the juice.   In a mixing bowl, combine the salmon, salmon juice, bread crumbs, milk, egg, and seasonings. Mix thoroughly.

Sauté the onion in the butter and then add the cooked onion to the salmon mix.  Stir well.

 Place the mixture into a lightly greased 9 x 5" loaf pan. Sprinkle a few extra bread crumbs on top. Bake at 350° for approximately 45 minutes or until done.

** The salmon loaf may be served as is or may be accompanied by the following sauce.

Dill Sauce

• 1/2 c. Mayo
• 1 Tbsp Lemon Juice
• 1 Tbsp Sweet relish
• 2 Tbsp Yellow Onion, finely diced
• 1 tsp dried Dill Weed

Mix ingredients well and refrigerate for at least 2 hours prior to serving.

Simple Pancakes

Prep:  5 min
Cook:  15 min
Servings:  8 pancakes

1 1/4 c. Self-rising Flour
1 c. whole milk (2% will work, but don't use 1% or skim)
3 Tbsp sugar
Pinch of salt

Whisk together in a bowl.  Get the griddle or nonstick pan hot.  Dip out 1/4 cup of batter per pancake.  When surface is very bubbly and edges are formed, flip gently and brown the other side.  Be careful not to get the pan too hot or you will burn the outside before the middle is done.

*Sauteed Squash, Zucchini, Onions, and Portobello Mushrooms

• 1 Yellow Squash 
• 1 Zucchini 
• 1 med Yellow Onion 
• 5 baby Portobello Mushrooms 
• 4 Tbsp Unsalted Butter 
• Dash Lemon Pepper 
• Dash garlic powder 
• Dash Sea Salt
• Dash Umami, optional 
• Water, as needed

Melt butter in pan and add thinly sliced veggies.  Add lemon pepper, salt, garlic, and umami.  Sauté for a few minutes and add a little water to continue simmering until veggies are tender.

*Rice Pilaf

• 2 c. uncooked white rice
• ½ stick unsalted butter 
• 1 large yellow onion
• 2 Tbsp minced garlic from jar 
• 4 c Chicken broth 
• 2 Tbsp Dried Mixed Vegetables 
• 1 Tbsp parsley 
• ½ tsp sea salt
• ½ tsp MSG, optional
• ⅛ tsp turmeric
• ⅛ tsp paprika 

Sauté onions and garlic in butter.  Add chicken broth and seasonings. 

Bring to a boil.  Add rice.  Return to boil and reduce heat to low.  Simmer covered for about 20 minutes or until rice is tender and liquid is absorbed.

*Southern Style Collards

Prep: 10 min

Cook: 30-40 min

• 14 oz frozen chopped collards
• 1 med yellow onion
• 1 Tbsp minced garlic from jar
• 3 strips thick bacon 
• 4 c water + 4 tsp Better Than Bouillon Chicken 

(You may also use any chicken broth you like.  If you have low sodium, you will need to add more salt.)

• 1 tsp sugar 
• Dash Red Pepper Flakes 
• Dash extra sea salt

Chop bacon into small bite-size pieces.  Dice onion in small pieces.  If using fresh garlic instead of jarred, mince about 3 cloves very fine.  Place bacon, onion, and garlic in a nonstick pot, or more preferably, an enamel coated cast iron pot. 

Begin cooking on high heat.  When onions are almost translucent (about 4-5 minutes) add collards, chicken broth, sugar, salt, and red pepper flakes.  Return to a boil.  If using cast iron, reduce heat to low and continue to simmer until done.  If using a regular pan, leave on medium heat to maintain a good boil.  Probably 30-40 minutes.  Be careful not to overcook. 

You may want to taste them around 15 minutes to see if you need any more salt.  Check again at 30 minutes to see if they are almost done.  Once you have cooked them a couple times, you will know how long they take on your stove so you won't have to check as much.

Once done, serve with cornbread and pepper sauce (if you like them to have a bite!).  Enjoy!

*Shrimp and Crab Bisque

• 1 can Tomato Soup 
• 1 can Cream of Potato Soup 
• 1 can Cream of Shrimp Soup 
• 2 lrg Green Onions 
• 3 c. Half and Half 
• 2 lrg Red Potatoes, diced and boiled w/salt and Tony's 
• 12 oz Imitation Crab Meat 
• 3/4 tsp Tony Chachere's Seasoning 
• 1 tsp minced garlic, from jar 
• Dash of Black Pepper

Place all ingredients, except potatoes, in a crockpot and cook on high 1 hr and 30 minutes.  Add potatoes that have been pre-boiled and seasoned at the 1 hour mark.

Hemi's Shrimp & Crab Étouffée

1 can Cream of Mushroom Soup
1 can Cream of Potato Soup
1 can Rotel Tomatoes
2 c. Half and Half
8 oz. Velveeta
1 can Whole Kernel Corn
1/2 med. Yellow Onion
1/2 stick Unsalted Butter
1 lb shrimp, cooked, peeled, and deveined
1/2 pkg Imitation Crab Meat, chopped
Salt, to taste
Black Pepper, to taste
Tony Chachere's Seasoning, to taste (I used 3/4 tsp)
Extra potatoes, optional

Boil shrimp and set aside.  Lightly dust shrimp and crab with Tony's and let sit while the rest is cooking.

Sauté onions in butter.  Put in crockpot.

Pre-melt Velveeta in the microwave. Place in crockpot. Add soups, Rotel, and half and half.  Add 3/4 tsp Tony's.

Heat on high about 45 minutes stirring frequently.  Add cooked shrimp and crab. Heat another 15 minutes.  Turn heat down to warm. 

Serve over white rice.

Stuffed Cream Cheese & Garlic Mushrooms

• 1 serving cooking spray
• 16 oz whole fresh mushrooms, tough ends trimmed
• 2 Tbsp vegetable oil
• 4 Tbsp minced garlic, from jar
• 2 (8 ounce) pkg cream cheese, softened
• 1/2 c. grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/2 tsp onion powder
• 1/4 teaspoon cayenne pepper (optional)

Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.

Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.

Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.

Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Bourbon Brown Sugar Glazed Salmon

Yield:  4 servings

Marinade:

• 1/4 cup bourbon
• 3 tablespoons packed light-brown sugar
• 2 tablespoons olive oil
• 1 1/2 tablespoons soy sauce
• 1 tablespoon chopped fresh ginger or crystallized ginger
• 1 tablespoon Dijon-style mustard
• 2 cloves garlic, minced
• juice of 1/2 lime

Combine all of the marinade ingredients in a bowl and whisk to blend.

Salmon:

• 1 1/2 pounds salmon fillets
• freshly ground black pepper, to taste

Put the salmon into a large plastic freezer bag and add half of the marinade. Reserve the remaining marinade for basting. Seal the bag and turn it several times to coat. Refrigerate for 1 hour, turning the bag occasionally.

Preheat the oven to 375°F. Line a large, shallow casserole with aluminum foil. Butter the foil and place the salmon in the casserole, skin side down. Pour the marinade in the bag over the salmon and season with pepper, to taste.

Bake for 8 minutes, remove from the oven, and baste with marinade. Bake for 8 minutes more, then baste again. Bake, in total, for 20 to 25 minutes, or until the salmon flakes easily. Spoon any remaining pan juices over the fish when it is served.

Variation: Glazed Salmon and Greens with Bourbon-Mustard Dressing 

Add 2 teaspoons of Dijon-style mustard to the reserved marinade and whisk to blend. Baste each baked fillet with 1 to 2 teaspoons of marinade. In a large bowl, make a salad of 1 ½ cups of thinly sliced green cabbage; 1 cup of grated carrot; 1 cucumber, peeled, seeded, and diced; and 4 to 5 ounces of baby salad greens mix.

Drizzle the remaining marinade on the salad and toss to coat.  Serve the salad and salmon together, garnished with toasted pumpkin or sunflower seeds and/or thinly sliced crystallized ginger.

Original recipe courtesy of The Old Farmer's Almanac 

Poppy Seed Chicken

• 4 skinless, boneless chicken breast halves
• 1 stick unsalted butter, melted
• 1 sleeve buttery round crackers (such as Ritz, crushed)
• 1 ½ tsp poppy seeds, ½ tsp for filling and 1 tsp for topping
• 1 (8 oz.) container sour cream
• 1 (10.75 oz.) can condensed cream of chicken soup
• 2 c. shredded Cheddar cheese

1.     Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.

2.     Preheat oven to 350° F.  Combine the butter, crackers, and 1 tsp poppy seeds in a saucepan and lightly toast; set aside.

3.     Blend the sour cream, cream of chicken soup, and ½ tsp poppy seeds in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.

4.     Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

Chicken Pot Pie - rough draft

Crust:

• 2 c. all purpose flour, before sifting
• 1 tsp salt (use sugar if making a pie)
• 1/2 stick unsalted butter, chilled but not too cold
• 1/3 c. Crisco shortening

Sift flour once.  You now have MORE than 2 cups.  Add 1/2 tsp salt to 1 cup sifted flour and re-sift.  Add the other 1/2 tsp salt to a second cup of sifted flour and re-sift.  Push the leftover unsalted flour aside to use to flour your work surface later. 

Mix in butter and Crisco to the 2 cups salted, sifted flour until you have pea sized grains.  A pastry cutter will help.

• 5 Tbsp warm water

Mix in warm water to form dough.  Add more water if too dry.

Roll into log and cut in half.  Use one half for bottom of pie and other half for the top.  Put bottom crust in a deep dish pie plate and set aside.

Filling:

• 2 leg quarters of chicken, with skin
• 8 c. water
• salt & pepper to taste
• 2 tsp ground cumin
• 2 tsp ground sage
• 2 tsp ground turmeric
• 3 tsp garlic powder
• pinch of ground cloves
• 1 large yellow onion
• 1/2 lb baby carrots, sliced
• 3 med russet potatoes, cubed
• other veggies: peas, corn, or green beans to your liking

Boil chicken in water with salt, pepper, ground cumin, ground sage, ground turmeric, and garlic powder.

When chicken is done, remove it and discard skin, bones, and gristle.  Divide broth into 2 portions.  Add shredded chicken meat, carrots, potatoes, onions and other veggies to first pan of broth and simmer.  In second pan, use other half of broth to make a thick gravy.  When veggies in first pan are tender, add the thick gravy until it dissolves into the first pan.

When ready, add filling to bottom pie crust.  Place top crust over pot pie and bake in oven at 350 until golden brown.  Serve hot.

Condensed "Cream of Anything" Soup

Condensed "Cream of Anything" Soup

Prep Time:  5 mins
Cook Time:  5 mins
Total Time:  10 mins

Homemade replacement for any Condensed Cream of Soup recipes. Makes the equivalent of one (10.75 oz) can.

Servings: 1 can
Calories: 367 kcal

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
⅛ black pepper
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp dried parsley

In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.

Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.

Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.

Condensed Cream of Mushroom Soup

Stir in one (4 oz) can of mushroom pieces to the finished recipe.

Condensed Cream of Chicken Soup

Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe.

Condensed Cream of Celery Soup

Stir in 1/2 cup sautéd, chopped celery to the finished recipe.

Chicken Bacon Ranch Alfredo Pasta

1/2 lb. bacon, cooked and chopped
1 lb. boneless, skinless chicken breasts, diced
1 tbsp. olive oil
1 packet dry Ranch dressing mix
8 oz. pasta (I used Shells)
1 cup Mozzarella cheese, shredded
1/2 cup Cheddar cheese, shredded
Salt/Pepper to taste
1 jar Alfredo sauce (14.5 oz)

Preheat oven to 375 and grease a 9 x 9 baking dish.

Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.

Drain fat and place bacon on a paper towel to absorb the grease.

In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), and Ranch mix.  Shake around in bag until chicken is evenly coated.

Add chicken to skillet and cook until no longer pink. Set aside.

In a pot of boiling water, cook pasta until al dente.  Drain water and add pasta to greased baking dish.

Add cooked chicken and Alfredo sauce to the pasta.  Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo and place pan in oven.

Bake until bubbly and cheese is melted, about 15 minutes.  Remove from oven and serve!!

Beef, Tomato, and Macaroni Soup

• 1 lb lean ground beef (or ground venison)
• 1 tsp onion powder
• 2 tsp minced garlic
• 4 c. beef broth
• 1 - 28 oz. can Diced Tomatoes
• ¼ c. ketchup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp brown sugar
• 2 tsp Italian seasoning
• 1 c. dry macaroni
• Parmesan Cheese (if desired)

Instructions:

1. In a large stock pot, add ground beef, garlic and onion powder.  Cook until beef is no longer pink. Drain the grease.
2. Add broth, cans of chopped tomatoes, Worcestershire, brown sugar (optional), ketchup and Italian seasoning. Bring to a boil and simmer for 8-10 minutes
3. Add the dry macaroni and let cook for 15 minutes. Top with cheese, if desired, and enjoy!