I don’t have a “throw it together and create yumminess” bone in my body. I never was really taught to cook. My mom was a good cook but she didn’t just whip things together with what she found in the fridge and create a Betty Crocker worthy meal. She wasn’t overly creative and when she was, like me, she referred to cook books and recipes.
When I was introduced to Pinterest, I did not jump on the band wagon like everyone else. I didn’t stay up all night “pinning” and dreaming of shit I would never own or do. To me, Pinterest was like the hot guy who sat behind you in high school. It sucked you in with it’s good looks, teased you, and gave you false hope. In the end, all you had was a yearbook picture to look at for the next 10 years. Now, a year later, I have returned to Pinterest to better the Mayhem and its fans and have a different outlook on the site.
Pinterest and its pinners are really life savers in disguise. I am cooking more and more. I enjoy putting ingredients together and creating deliciousness that I can’t take credit for. I’m enjoying the plagiarism and so is my family. It is saving us a lot of money by shopping instead of dialing. I’m sure Ho Chung ,the delivery guy, is going to be sad he can’t see me braless in my pajamas anymore.
Below is my latest Pinterest concoction, Slow Cooker Cream of Chicken and Wild Rice Soup. Enjoy!
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (add more later to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots (I chopped mine for bigger pieces)
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice, along with seasoning packet, in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. (I cooked mine for 4 hours) Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
I didn’t feel it was salty enough. I would suggest doing a taste test before serving and add salt as needed. I added Garlic Garlic by Tastefully Simple to mine. (I love garlic on everything). It was perfect!
Type your email address in the box and click the “create subscription” button. My list is completely spam free, and you can opt out at any time.