This is the first time I have ever made risotto. It tasted decently good but took waaaaaaaay longer than the recipe said and I had to nearly double the liquid for the rice to get soft. This definitely did turn out good but lets just say the leftovers are still in the fridge. I will definitely play around with the flavors though and try to make an herb based one as I think that would be way better than just the straight meat flavor. More like a summer veggie risotto. Anyway, this was also good and definitely a good starter risotto if you’ve never made it before.
I also cooked this in my biggest pan and I think that was a mistake, with all the extra room I think it cooked the broth faster and it didn’t give the rice as much of a chance to soak it up.
1-2c Chicken, cooked and shredded or diced
1/2 Onion, diced
2 Stalks Celery, diced
2 Carrots, diced
1c Arborrio rice
4c Broth, I used a mixture of chicken and beef
Top with sliced green onions
1. In pan, melt butter. Add carrots, celery, and onions and sauté until starting to get soft.
2. In small pot, heat up broth so that it’s hot but not boiling. Leave on stove while you cook so the broth stays warm
3. Add in rice, 1/2c broth and chardonnay. Stir consistently until rice has absorbed the liquid
4. Continue adding broth in 1/2c increments once the broth has been absorbed until rice is fully cooked. This recipe states that the rice should be cooled al dente and I think that’s gross so I cook mine until soft, even if it’s wrong. If you end up needing more liquid, feel free to just use water at the end.
5. Add in chicken and green onions and stir until warm and well combined
Last time I made a whole chicken in my crockpot it turned out decent but a lot of work and didn’t have the explosion of flavor I was looking for. I also cooked it too long. This one I also cooked too long but the spice rub turned out awesome! And even though it was waaay over cooked, it still was somehow juicy and delicious. I think crockpot chicken is more of an at home thing so I can check on it not a at work thing. Like a Sunday dinner while we do yard work but don’t heat up the house type of thing.
Crock Pot Rotisserie Chicken
1 Whole chicken, insides removed. Mine was about 6lbs
1t Garlic powder
1t Black pepper
1/2t Cayenne pepper
Foil to wad up in balls at bottom of slow cooker
1. Wad up a couple balls of foil and place them in the slow cooker. I use about 4 or so
2. Slather chicken with EVOO
3. Mix together all spices and rub over entire chicken, top and bottom
4. Place chicken in slow cooker on top of foil and cook on LOW for about 6 hours. I did 7 and it was too long. So at 6 hours, check the internal temperature with a thermometer as all slow cookers vary on their heat
Eat yummy chicken for a few days =]
This is a one pot meal that confused the crap out of our taste buds. It was really good but we couldn’t decide if we were eating Mexican or Italian so it was weird but delicious. I also subbed out ground beef for the chicken as that is what I had on hand and it was yummy! anyway, I’m going straight to the recipe on this one
1lb Ground beef
1/2 Onion, diced
1T Minced garlic
1 Can tomato sauce (feel free to use diced or anything really, the boy just doesn’t like chunks of tomatoes)
3c Chicken broth
2T Taco seasoning
1/2lb Spaghetti noodles
Hot sauce to taste and cheese if desired to top
1. In large pot, brown ground beef with onion and garlic until beef is no longer pink
2. Add tomatoes, broth, taco seasoning, and noodles to pot.
3. Bring to a boil and stir so that noodles stay covered with liquid
4. Continue to stir on occasion until noodles have absorbed all liquid and are soft
5. Top with hot sauce and cheese if desired. We just did hot sauce since I forgot about the cheese haha
I can honestly say, these may be the most moist pork chops I have ever eaten in my life. I swear to you. They were so stinking delicious and went perfectly with some wild rice. These do cook up quicker so if you are siding it with noodles or rice I recommend just cooking them once your side is cooked halfway or so.
I did also cut this recipe in half to just do 2 chops but I’m going to post the full recipe as doubling or halving is super easy with this one
Parmesan Herb Crusted Pork Chops
4 Pork Chops (boneless)
1/4c Grated Parmesan cheese
1/4c Italian style bread crumbs (I use whole wheat)
Dash of garlic salt
Dash of pepper
1. Preheat oven to 400 degrees
2. Mix together cheese, bread crumbs, garlic salt, and pepper. Dredge chop in milk first and then in bread crumbs mixture.
3. Repeat with all chops and place on greased baking sheet
4. Bake for 15 minutes, flip and bake 15 minutes more. YUMMY!
This roast was absolutely outstanding. I adapted it from a recipe in my Southern Living All Time Favorites cookbook. It was originally for flank steak but I had a roast and figured it would make some great meat for fajitas. I can’t tell you if it does or not since we just ate it straight out of the pan cause we were hungry, but it was super delicious!
Cilantro Garlic Roast
1/2c Fresh cilantro leaves
2 Garlic cloves (I used like 8, but they were small cloves)
2T Lime juice
Couple dashes of red pepper flakes, depending on how spicy you like things
2lb Eye round roast or cut of your choice
1. Mix all ingredients (minus the meat, obviously) in a food processer until smooth. Slather on all sides of the meat and let marinate in the fridge at least 2 hours. I left mine going for about 5
2. Preheat grill to 350 and bake roast until it reaches the temperature of your choice. Ours was about 45 minutes to reach medium rare but it will depend on the exact size of your roast so use a meat thermometer to check
3. Wait 10 minutes or so before slicing to redistribute the juices
4. Serve by itself, with rice, or as a fajita filling. We had every intention of fajitas but we just kept cutting slices off and then it was gone =/ Whoops!
Next time I make this I will be just putting sliced up onions and pepper right in the bottom of the pan so that I actually make fajitas for it!
I like corn. A lot. And as much as I love fresh corn on the cob, it is not available year round. Frozen and canned corn however is. I’m not the biggest fan of canned corn but it will do for this recipe if you cannot find good frozen corn. I have only found three brands of frozen corn that I actually like. Trader Joe’s, Aldi, and whatever the milk man delivers to my Mom’s house. Trader Joe’s is what I have available down here so that is what I use.
Also, I should note that the only time I ate this as salsa was when I first made it. Since then I have just been eating it as spicy corn and it is just as good with a chip as it is with a fork, though it is spicier to eat in large quantities.
1 can Corn, drained or 1 1/2c frozen corn
1/2 can Rotel tomatoes (with liquid)
2T Adobo sauce (from a can of chipotles)
1/2 Garlic powder
1. Mix all ingredients together and put in microwave until corn is warm and no longer frozen if using frozen corn
2. Eat warm with the device of your choice =] Currently, mine is a fork or a very large spoon =]
Feel free to also eat this cold as a more traditional salsa if desired
I am not the biggest rice fan unless it’s flavored and even then I would still rather have noodles. The boy, on the other hand, is in love with rice. He eats it pretty much every day. I found a recipe for Spanish rice and figured I would give it a go. The night before I made this recipe I had a dream. I dreamt about rice. Taco rice to be exact. This involved adding taco seasoning to the rice while it cooked much like the way you add it to ground beef. I will be trying that eventually, but the boy thought Spanish rice was a better idea so we stuck with that haha
2c Brown rice
1/2c Tomato sauce
1t Minced garlic
1 Chicken bouillon cube
1. Combine all ingredients in pot on stove
2. Turn stove to medium heat, cover and let cook until rice is tender, about 45-60 minutes. Stir a few times to make sure flavors are evenly distributed
I served this with Chipotle Chicken Kabobs and it was delicious! Would also be awesome in a burrito!