This week's meal includes Chicken and Wild Rice Soup (a VK favorite), Salt and Pepper Biscuits, and Sprinkle Pan-Banging Sugar Cookies.
The Creamy Chicken and Wild Rice Soup is a flavorful and hearty soup that does the job of dinner. I start by making the most delicious stock. I make it with whole chickens, onions, celery, white wine, and chicken stock. I use the stock to make the soup and add shredded chicken, carrots, toasted wild rice, and cream. It's so delicious. And just the right thing for chilly spring nights.
The Salt and Pepper Biscuits are classic biscuits with freshly ground pepper. The biscuits are tender, flakey, and buttery. They are perfect dipped in the broth of the soup.
Sprinkle Pan-Banging Sugar Cookies are from Sarah Keiffer's 100 Cookies cookbook. They. Are. So. Good. The cookie dough is a pretty standard sugar cookie. The magic happens in the method. Once you bake the cookies about halfway, you take the pan out of the oven and bang the pan on your stovetop. You repeat this process every two minutes until the cookies are finished baking. Banging the pan causes the cookies to deflate, creating crinkly ripples around the edge. So, the edges are crispy; the center is soft. They are heaven.
I hope you enjoy this week's meal as much as I do. It's been a joy cooking for you for the last 114 weeks. Thank you all for all the love and support. ❤️