Creamy Garlic Parmesan Risotto

This is a basic risotto recipe. You can use it to start with and add different spices or additions to change the simple side dish into a main entree. INGREDIENTS 4 cups chicken stock 2 tablespoons olive oil 3 tablespoons unsalted butter, divided 1 clove garlic 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/4 cup finely grated Parmesan cheese 1 Tbs parsley or Italian Seasoning (your choice) Fresh ground salt, to taste Freshly ground black pepper, to taste INSTRUCTIONS 1. Warm the chicken stock so it is just below a simmer temp. This will incorporate it best with the rice. 2. Add olive oil to a heavy bottom chef or stock pan. Warm it. Add 1 Tbs butter and melt. Add the garlic and saute until it is fragrant. 3. Add the Arborio rice to the pan and lightly toast it for 2 - 3 minutes. Do not brown the rice. This helps set the starch. 4. Add the wine and stir until it is fully absorbed. 5. Add the stock 1 cup at a time, stirring until the broth is absorbed fully before adding another cup. This process should take about 20 minutes. 6. Stir in the remaining butter, Parmesan, and spices. 7. Season with salt and pepper to taste. NOTE: You can turn this into an entree by adding 2 cups diced cooked chicken, or 1lb of browned ground sausage. Adding 1lb of oven roasted grape tomatoes, or sauteed mushrooms makes a lovely option as well.

CHEESY SMOTHERED CHICKEN

 This chicken is simple and pretty quick to fix - you can dress it up, for company or keep it simple for weeknights. 

INGREDIENTS:

2 chicken breast halves

1/2 cup grated Parmesan cheese

1 packet Ranch seasoning*

8 oz sour cream

1+ cups shredded mozzarella

1/4 cup bread crumbs

Pepper to taste

INSTRUCTIONS:

1 - Set oven to 350º

2 - Slice chicken breast halves into 2 thinner ‘cutlets’ with a sharp knife.**

3 - In a medium bowl mix next 3 ingredients until well-combined.

4 - Place chicken in a rectangular baking dish spritzed with olive oil.

5 - Top chicken with sour cream mix.

6 - Sprinkle mozzarella evenly on the chicken.

7 - Sprinkle bread crumbs on top of chicken. Spritz w/olive oil.

8 - Bake at 350º for 30 - 35 minutes.

NOTES:

*If you don’t like Ranch, you can use garlic powder, oregano, parsley for spices instead.

**It’s easier to slice the chicken into cutlets if it’s still a little ‘frosty’.

Serve with peas or Italian green beans or a mixed salad.

SLOW-COOKER MAC-N-CHEESE

 INGREDIENTS:

1 lb elbows (or penne)

3/4 lb Velveeta cubed 

8 oz finely shredded extra sharp cheddar (separated)

5 cups milk

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder 

1 tsp mustard powder

1 tsp fresh ground nutmeg

1 cup milk (or 1/2 and 1/2)

INSTRUCTIONS:

Put first 9 ingredients in a 4.5 Qt or larger slow-cooker. Cook on LOW for 2-hours - checking after the first hour. Stir to make sure pasta is covered with liquid. Add the other 1/2 of the extra sharp cheese and, if needed the additional milk. 

Test pasta for doneness as you approach the 2 hour mark 

(some slow cookers cool hotter than others.)

CREAMY TORTELLINI SOUP (SLOW-COOKER RECIPE)

 

INGREDIENTS

• 1 pound ground Italian sausage , browned*

• 1 onion chopped

• 2 tsp garlic powder

• 2 cans diced tomatoes

• 1 tablespoon Italian seasoning

• 2 cans cream of chicken soup

• 4 cups water

• 1 8 oz pkg cream cheese cut into cubes

• 12 ounce package three cheese tortellini (refrigerated*)

• 3-4  cups fresh baby spinach

• 1 cup cream

• 1/4 cup parmesan cheese (optional)

INSTRUCTIONS

1. Brown sausage and onion until no pink remains. Drain fat.

2. Place next 6 ingredients in a 6-qt slow cooker.

3. Cook 4 hours on high. 

4. Stir soup until sauce is smooth.

5. Add tortellini and cook 1 hour (watch pasta to see if it is done earlier).

6. Add spinach and cook 10 minutes until wilted.

7. Add cream and stir through.

8. Serve with crusty bread and top with parmesan.

*To use  frozen tortellini - add 10 minutes to time.

Easy Skillet Beef Stroganoff

Stroganoff - one of the most popular comfort foods, is so simple to prepare that no packaged ‘cheats’ are needed.  Here is a simple, fool-proof recipe you can have on the table in under 30 minutes.

INGREDIENTS

 

• 1 lb lean ground beef
• 1 can cream of mushroom soup
• 1 tablespoon Worcestershire sauce
• 3 teaspoons minced garlic
• 1 tablespoon diced freeze-dried onion
•  1 teaspoon dried thyme
• 1 tablespoon beef bouillon
• 1 pkg frozen peas
• 1/4 cup regular  sour cream
• 3 tablespoons cream
• 1 tablespoon regular or coarse-grain Dijon-style mustard
• Fresh cracked black pepper (to taste)

 

INSTRUCTIONS

 

1. In a stock pot, boil water for noodles, then cook according to directions. Hold aside
2. Heat large skillet over medium heat until hot. Add Ground Beef, Worcestershire sauce, garlic, mustard, and thyme; cook until browned. Pour off any grease, as necessary.
3. Add cream of mushroom soup and bouillon and cook until bubbly.
4. Add peas.  Mix sour cream and cream until smooth, then add to meat mixture. Gently combine.
5. Add noodles and stir thoroughly.
6. Serve. 

 

 

 

Sugared Pork Butt Roast - for Pulled Pork

 

INGREDIENTS:

1 Boston Butt Pork Roast  

1-2  cups dark brown sugar (depends on size of roast)

1/8 cup sea salt

INSTRUCTIONS:

1. Mix salt and sugar - combining well, in a small bowl.

2. Open roast - pat dry.

3. Spread sugar mixture onto roast on all sides.

4. Wrap tightly in foil - 2 layers.

5. Place alone in slow cooker on high for 8 - 9 hours.

6. Remove from cooker - open carefully - hot steam.

7. Shred pork; serve as desired.

This can be used for burritos, carnitas, stuffed bakers, pulled pork sandwiches or any other way you can think of.  It's amazing, never dry - and completely simple and hands off.

SALMON AND CORN CHOWDER

This thick and hearty chowder is great any time of the year - but we especially love it in the Fall and Winter as it's warming and filling.  It also warms up well the next day - and the flavors are even richer.  If desired, (and hungry) serve in fresh bread bowls.

INGREDIENTS

1 lb Diced potatoes

3 Chopped celery stalks

1/2 Diced Bell pepper (any color, though red is pretty in the bowl)

1 Diced small onion

1 Tsp garlic granules (or 1 minced clove)

2 Chicken bullion cubes

4 Cups water

1 Tsp dill weed

10-12 Oz frozen corn (or 3 ears of fresh corn kernels cut off cob)

3 6-Oz cans boneless, skinless wild red salmon  

1/2 Tsp salt

2 Tbs butter

2Tbs flour

1 Cup cream

2 Cups half and half

INSTRUCTIONS

1. Spray 4.5 - 6 Quart slow-cooker with olive oil.

2. Add first 8 ingredients to slow-cooker.  Cook on high 4 hours.

3. Add next two ingredients to slow-cooker.

4. While salmon and corn are coming up to temp, in a small sauce pan on the stovetop, melt butter and salt.  Add flour while whisking butter and flour to combine.  Slowly add cream, mixing constantly so it doesn't burn or seize. When thickened, add half and half slowly so the béchamel stays thickened.

5. Add béchamel to slow-cooker and let combine and thicken the chowder.

6. Top with fresh cracked black pepper.  Serve with oyster crackers or fresh bread.  Optional - sprinkle with crisp bacon bits.

NOTE:  I make this chowder with canned salmon.  You can certainly use fresh - the canned boneless, skinless, wild-caught red salmon is consistently good throughout the year (I buy Honey Boy brand)  - and if I am buying quality fresh salmon, I'd rather broil, smoke, or pan sear it than use in chowder.  But, you can do whatever makes you happiest.