It’s January … Duck Hunting Season! It’s a bit busy with friends and family visiting. With limited dining-out opportunities, I am always excited to serve up good comfort food for my hungry duck hunters. Here are two of my favorite winter recipes, quick, easy and guaranteed to please.
CHICKEN AND WILD RICE SOUP
Ingredients:
- 2 stalks celery, chopped
- 1 onion, chopped
- ½ cup carrots, chopped
- 6 cups chicken broth
- ½ stick butter
- 1 package wild rice soup with seasoning packet**
- 1 rotisserie chicken, cut into pieces
- 2 tablespoons flour
- ½ teaspoon pepper
- 2 cups heavy cream
Directions:
Saute celery, onion and carrots in 2 tablespoons butter for 5+ minutes.
Slowly add chicken broth, stirring constantly until mixture comes to a boil. Reduce heat to simmer and add rice* (not the quick cooking kind) and cook until done.
In a separate saucepan, melt 2 tablespoons butter. Then add ½ teaspoon butter, seasoning packet and cook until bubbly.
Add 2 tablespoons flour to make a roux. Slowly add 2 cups cream.
Add cream mixture to chicken and rice and mix thoroughly.
Vidalia Onion Pie
Ingredients:
- 1 ½ – 2 sleeves Town House or Ritz crackers, crumbled
- ¾ – 1stick butter + 2 tablespoons
- 2 cups Vidalia onions, thinly sliced
- ⅓ – ½ cup milk
- 2 eggs
- Cheddar cheese, grated and lots of it
- S&P to taste
- Parsley Flakes
- Paprika to taste
Directions:
Crust:
Mix crumbed crackers with melted butter and place in bottom of pie dish.
Saute 2 cups vidalia onions in 2 tablespoons butter until transparent. Spoon over crust.
Mix milk, eggs with S&P to taste and spoon over onions.
Bake at 350 for 30 minutes.
When done, sprinkle with grated cheese, parsley flakes and paprika. Put back in onion until cheese melts.
Let sit for 15 minutes before serving.
ENJOY!
-Shugg