Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

My Family's Favorite Soup: Chicken Corn Chowder with Wild Rice



 Soupety, Soup, Soup Soup!
It's a comfort food for all seasons.
This soup is a cozy sweater,
a warm blanket,
a hug.

This soup is what happens when 
mom's homemade chicken pot pie
kicks off its crusty exterior
and gets comfortable in a bowl.

Make it!



Chicken Corn Chowder with Wild Rice

Prep time: 15 minutes
Total time: 1 hour
Yield: 6-8 servings

1/2 Tablespoon Onion powder
1/2 Tablespoon Garlic powder
1/4 teaspoon Dried thyme
1/2 Tablespoon Dried parsley
1/2 Tablespoon Seasoned Salt (like Lawry's or Penzey's)
Pinch of Smoked Paprika
1/2 Tablespoon Kosher Salt
1 teaspoon ground black pepper
1/2 cup all-purpose flour

2/3 cup long grain rice
1/3 cup wild rice
6 cups chicken stock or broth
2 boneless, skinless chicken breasts, ¼” dice
10 Tablespoons salted butter
1 cup peeled and diced (¼”) carrot
1 cup diced (¼”) celery
1 cup diced (¼”) onion
1 can (approx. 15 oz.) corn, drained
3 cups whole milk

Step 1: In a small bowl, combine the onion powder, garlic powder, thyme, parsley, seasoning salt, smoked paprika and kosher salt. Set aside. In another small bowl, combine the black pepper and flour. Set aside.

Step 2: In a Dutch Oven, over medium-high heat, combine stock, diced chicken and rice. Stir to help separate the pieces of chicken. Bring to a boil, then cover and remove from heat.

Step 3: In a large sauté pan, over medium heat, melt the butter. Add carrots, celery, onion and corn. Sauté for 3 minutes. Stir in seasoning mix and continue cooking vegetables for another 3 minutes.

Step 4: Add seasoned flour and stir to form a roux. Cook over medium heat for 2 additional minutes to cook out the raw flour taste.

Step 5: Gently stir in the milk and bring back to a boil, stirring constantly till smooth (approx. 3 minutes). Add ½ Tablespoon kosher salt. Transfer to the pot with the broth and rice; stir to combine. Simmer over medium heat until soup has reached desired level of thickness and rice I tender (20-25 minutes). Check seasoning. Add salt or pepper if needed.

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Recipe Origin: This recipe was inspired by the Chicken with Wild Rice Soup that some friends had raved about at Panera. At the time, we didn't have a Panera in my area, so I looked on Pinterest to find a copycat recipe. I found this wonderful recipe from Food.com. I made it and it was fantastic. However, I wanted to make a few changes once I found out that the Uncle Ben's wild rice mix contained MSG. So, I set out to re-write the recipe, cutting some of the calories by reducing the butter and replacing the cream with whole milk. I tinkered with spices until I created a healthier spice blend that delivered the same great taste as the original recipe. I've since taught this recipe to my high school students and adult students alike. It is by far, in my community, my most requested recipe.


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