Creamy Chicken and Rice Soup from ‘Back to Seconds’ blog

This recipe comes from one of my favorite cooking blogs,  Back for Seconds.  Stephanie, the blogger, is an incredible chef and features delicious, easy home-cooked meals on her page frequently.   I was excited to come across this gem of a recipe.  I’m a big fan of different kinds of soups and stews in the winter, especially when they’re in the crockpot.  

I used Saturday as my test run to create the soup, and results were delicious.

Thanks for the recipe inspiration, Stephanie!

– 6 cups chicken stock
– 2 stalks celery (chopped)
– 1 medium onion (chopped)
– 2 carrots (chopped)
– 3/4 long grain rice (not quick cooking rice)
– 1/4 cup flour
– 1/2 cup milk
– 10oz corn

– salt and lemon pepper
– garlic powder
– onion powder
– cumin
– 2 bay leaves

Serve with warm, fresh-baked bread.

I don’t always follow the exact measurements when I use spices for soups and stews- I like to add a little unexpected flavor. 😉

photo 2

Gary in his food coma after licking some Chicken and Rice Soup

My roommates loved the treat, and the best part about cooking a soup all afternoon is that your house is instantly filled with warm, delicious smells.  And that, my friends is the perfect way to warm up your insides on a -14 chilly Michigan day.


mmmmmac and cheese

Mmmmmmm. Who doesn’t like a big bowl of mac and cheese?*  How about…. mac and cheese bubbling  after slow cooking all afternoon?  Penne noodles drenched in four different kinds of cheese and other dairy products.  My house turns into a hot cheese sauna when I make this recipe for game days.

This is how I do it.

*side note: Gary’s favorite food is cheese

– 1 box of Penne noodles
– 3 or 4 or 5 cups of grated sharp cheddar cheese
– 1 stick of buttah
– 2 eggs (gives it some texture)
– 1 1/2 cups milk
– salt & pepper to taste

Cook the noodles. Throw e’rething in the pot.  Cook on low for 3 – 5 hours.

Probably not the most heart-friendly recipe, but definitely one of the best.

Super Bowl Cooking with Gary

I was making pigs-in-a-blanket for the Super Bowl.  Rolling little sausages inside crescent dough.  My cat, Gary sat on the counter watching intently, cocking his head at my every move.  The rest of the sausages would be thrown in a mini-crockpot, drenched in some barbecue sauce and stabbed with a tiny toothpick.   Gary would watch the sauce bubble all afternoon, taking breaks from his squirrel watching post.


My first recipe comes from last Monday, where I made a 4-ingredient white chicken chili:

– 1 lb. Chicken breast
–  1 Jar Hot Chi-Chi’s Salsa
– 1 BIG JAR of Great Northern Beans
– 1 block of Monterey Jack Cheese
– 1 Tsp. Cumin

Cook the chicken, shred or slice.  Throw e’rething in the pot.  Cook on low for 6 – 8 hours.  Serve with lots of chips and siracha.