We are a Soup vs Stew house over here. While I like a good stew just as much as the next person, my wife, however, does not truly care for soup. So the heftier I can make it, the better for her. And this soup fills that niche perfectly.
Made in my ceramic-coated, cast-iron Dutch oven, this hearty soup is perfect for a chilly evening but it’s even better when it’s reheated the next day for lunch with a half a grilled cheese sandwich.
(A quick ode to the grilled cheese sandwich –
We are big fans of the movie, Chef, starring Jon Favreau. Watching him make a grilled cheese sandwich is a thing of beauty. It’s a must watch if you haven’t already seen it.)
Chicken, Mushroom and Long Grain Rice Soup
- 1 tbsp butter
- 1 tbsp chopped onion
- 1 tbsp flour
- 6 cups less-sodium chicken broth
- 3 cups water
- 2/3 cup chopped carrots
- 2 garlic cloves
- 14 oz skinless, boneless chicken thighs
- 1/2 cup long grain, wild rice
- 1/2 cup jasmine rice
- 4 oz baby bella mushrooms, sliced
- 2 tbsp light sour cream
- salt and fresh pepper, to taste
Melt butter in a large pot on medium heat, add onion and saute until soft but not yet browned – approximately 3-4 minutes
Add flour and saute another minute
Add chicken broth, water, carrots, garlic, jasmine and long grain rice, and chicken thighs – cover and simmer 20 minutes
Add mushrooms – cover and simmer 25 minutes, stirring occasionally
Remove chicken from pot and shred with two forks.
Return chicken to pot, add sour cream and more water if too thick, adjust salt and pepper to taste
This 6-quart Martha Stewart Collection dutch oven is a go-to pot for me. I highly recommend it.
from Scott Sutherland
Melting chocolate and fire-toasted marshmallows are a must around any campfire. Are you a lightly toasted or char that thing BLACK, kind of marshmallow roaster??
However, if a campfire isn’t nearby, this s’more bake in a cast iron skillet is sure to make you start humming 99 Bottles and practicing your knot expertise.
Break out the puzzles and gather the kids around because the whole family is going to love this delicious S’more Bake.
I Love You S'more! Dessert
- 3/4 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 cup old-fashioned oats
- 3/4 cup flour
- 3/4 cup graham cracker crumbs
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 2 cups marshmallows, halved crosswise
- 2 (4 oz) bars semisweet chocolate, coarsely chopped
- garnish: melted chocolate
Preheat oven to 350 degrees. Spray a 10″ cast iron skillet with cooking spray
In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy – approximately 3-4 minutes. Scrape down the sides of the bowl.
In a medium bowl, mix together oats, flour, graham cracker crumbs, baking powder, salt and cinnamon. Gradually add oat mixture to butter mixture, beating until combined.
Firmly press 2/3s of crumble mixture into bottom of prepared skillet. Top with marshmallows and chopped chocolate. Sprinkle with remaining crumble mixture.
Bake until golden brown – approximately 20-24 minutes. Let cool for 10 minutes before serving.
Drizzle with melted chocolate, if desired.
The only other thing needed? Your very own made-up-on-the-spot ghost story.
E N J O Y!
from Scott Sutherland
A delicious and healthy side dish is always good. A colorful one is even better!
Asparagus and Red Potato Side Dish
- 4 medium red potatoes, sliced 1/2″ thick and quartered
- 1 bunch of asparagus, trim off tough ends by bending and breaking the bottom off
- 1/4 of a medium red onion, cut in large chunks
- olive oil
- sea salt
- cracked peppercorns
Mix all ingredients into a 10″ skillet. Drizzle with olive oil until coated. Season with sea salt and cracked peppercorns as desired.
Cook in oven or grill at 400 degrees, turning potatoes every 10 minutes until browned. Make sure potatoes are soft and cooked through – approximately 30 minutes.
from Scott Sutherland
The weather’s getting cooler and comfort food is calling my name. This evening I made this chicken and broccoli casserole which is always a family favorite and people pleaser.
Chicken and Broccoli Skillet Meal
- 4 slices bacon, chopped
- 1 cup fresh broccoli florets
- 1/4 cup unsalted butter
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 cups mozzarella cheese, divided
- 3 cups medium pasta shells, cooked accordinging to package
- 3 cups shredded cooked chicken
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper, divided
Preheat oven to broil.
In a 10″ cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon and let drain on paper towels, reserving 1 tablespoon drippings in skillet.
Add broccoli to skillet. Cook until bright green and heated (approximately 2-3 minutes.) Remove from skillet.
Add butter to skillet and melt over medium heat. Add garlic and flour, whisking to combine. Gradually whisk in milk until thickened. Stir in 1 cup cheese until melted. Stir in cooked pasta, cooked chicken, salt, 1/8 teaspoon pepper, bacon, and broccoli. Top with remaining 1 cup cheese.
Broil until cheese begins to brown (approximately 2 minutes.) Sprinkle with remaining 1/8 teaspoon pepper.
A few years ago I found a discarded set of Lodge cast-iron skillets. I imagine they were probably a wedding present and the recipient just wasn’t into cleaning and seasoning the skillets (which admittedly takes some practice.) Thankfully they were thoughtful enough to place the skillets next to the dumpster instead of inside of it, assuming some insane person would actually WANT such a crazy thing. And want it I did! I researched, cleaned and seasoned the skillets thoroughly and we’ve been traveling partners ever since. We’ve made a lot of delicious meals and desserts together over the years but what’s the fun in cooking if not sharing with friends?!
I have started a new Instagram account (@ifyougiveamanapan) to share some of my favorite cast-iron skillet recipes. They might not be fancy, but I promise your family will be coming back for seconds (three or four times.)
E N J O Y!