This week's meal includes Chicken and Wild Rice Soup (a VK favorite), Salt and Pepper Biscuits, and Raspberry Crumble Bars.
The 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 breasts, 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 biscuits with freshly ground pepper. I'm using Cheryl Day's biscuit recipe from Cheryl Day's Treasury of Southern Baking. It's one of my newest cookbooks and is already a favorite. Cheryl Day is truly a treasure. The biscuits are tender, flakey, and buttery. They are perfect dipped in the broth of the soup.
The Raspberry Crumble Bars is a recipe from Ina Garten. They are SO delicious. They have a buttery crust, Bonne Maman Raspberry Preserves, and a crumble that includes Big Sky Bakery Granola (the absolute best granola) and slivered almonds. They are delicious!
I hope you love this week's meal as much as I do. Next week's meal is vegetarian, and I'll be serving Baked Ziti, Orlando's Salad, and Lemon Cheesecake.