Tomato and Arugula Risotto

Tonight was a rainy, gross day in Philly and I thought it would be a perfect day to make risotto because who wants to stand over a hot stove when it's hot?  Cherry tomatoes and arugula were both on sale this week so this was a no brainer.  Plus, it served as the perfect side to Garlic Parsley Roasted Salmon.
This was my first try at risotto, but it turned out great!  You could serve this as a side or a main dish.  A wonderful vegetarian dish!

Tomato and Arugula Risotto

Tomato and Arugula Risotto

Ingredients:
1 cup arborio rice
2 Tbsp olive oil
3 shallots, chopped
½ cup white wine
3 cups hot vegetable stock (plus 1 just in case)
2 cups arugula, washed and dried
1 cup cherry tomatoes, quartered
1/2 cup mozzarella, shredded
Salt, to taste
Shaved parmesan, to serve

Preparation:
Start by setting your vegetable stock to simmer in a separate pot. It has to be hot by the time you add it to the rice.
In a large skillet, over medium high heat add the olive oil and once it's hot, add the shallots.
Once the shallots are translucent, add the rice and fry it so that all the rice is coated.
Reduce the heat to medium low.
Add the white wine and cook until it evaporates completely.
Add the first cup of vegetable stock and cook, stirring regularly until it is absorbed by the rice.
Repeat the process with the other 2 cups of stock, one at a time.
If your rice is still hard, add the stock, stirring the rice, until the stock is absorbed.
Turn the heat off and add the tomatoes and arugula.  Stir until everything is incorporated.
Add the mozzarella and stir gently.
Taste to check seasoning and add salt if necessary.
Serve immediately, top with the shaved parmesan.
Enjoy!

Recipe adapted from Olivia at Olivia's Cuisine.

Black Beans and Rice

I'm about to go back to Philly, so this is my last post from Santa Fe :(  Also, Matt is staying (because it's his job!) for an extra week and a half so I figured instead of him eating cereal every night for dinner, I would make him a few meals.  Ziti happened because I was trying to use up a bunch of things in the fridge and I also made him these black beans and rice.
Going into my cooking, I was more excited for the ziti, but after tasting these, they are so good.  You could use them as a side for simple grilled chicken, or use them as a filling in tacos. They could also be a main dish with a salad on the side for a light summer meal!
These are also super easy to make vegetarian/vegan, just use vegetable stock instead of chicken stock and you are done!

Black Beans and Rice

Black Beans and Rice

Ingredients:
1 Tbsp. olive oil
1/4 cup finely chopped onion
1/2 red pepper, chopped
2 cloves garlic, minced
1 cup basmati rice (or you can use regular white rice)
2 cups chicken stock (or vegetable stock for vegetarian/vegan version)
3/4 tsp. taco seasoning
2 cups black beans

Preparation:
In a medium saucepan, heat olive oil over medium-high heat.
Add onion, and sauté 3 minutes, until onion is tender. Add pepper and garlic, sauté one minute longer.
Add uncooked rice, and stir, toasting it for about 2 minutes. .
Add stock and taco seasoning. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer, according to rice package directions, usually 15-20 minutes.
Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving.
Enjoy!

Recipe adapted from Andi at The Weary Chef

Herbed Chicken Meatballs with Coconut Sauce

I found this recipe in my favorite casserole cookbook last week and knew I had to make them.  I love Thai flavors, and to use them in meatballs?  I was sold.  They came out a little bland, so I added some red curry paste for some added umph. (Plus, I need to use that up!  I feel like I have been using it for years.)
Serve these over some jasmine rice and use that extra sauce for the rice.

Herbed Chicken Meatballs with Coconut Sauce

Herbed Chicken Meatballs with Coconut Sauce

Ingredients:

Meatballs
1 lb. ground chicken
3/4 cup panko breadcrumbs
1/4 cup fresh cilantro, minced
1 egg, beaten
1/4 cup milk
1 small onion, peeled
2 cloves garlic, peeled
1 Tbsp. olive oil
1/2 tsp. lemon juice
1 tsp. salt
Sauce
1 (14 oz.) can of coconut milk
2 tsp. cornstarch
1 Tbsp. vegetable oil
2 tsp. ginger
1 tsp. chives
1/2 cup chicken broth
1/2 tsp. salt
1 tsp. red curry paste
1 Tbsp. lemon juice

Preparation: 
Preheat the oven to 400 and lightly grease the baking dish with cooking spray.  Combine the milk and bread crumbs in a large bowl.
Use a box grater to finely grate the onion and garlic.  Add the grated onion and garlic to the large bowl. Mix in chicken, olive oil, egg, cilantro, and lemon juice.  Mix thoroughly with your hands.
Form into about 16 meatballs in the prepared baking dish. Cook for about 15 minutes, or until the meatballs are browned.
Meanwhile, heat the vegetable oil in a small saucepan and add the curry paste.  Cook for about one minute, then add coconut milk, cornstarch, chicken broth, salt, chives, and ginger.  Whisk and cook over low heat until the sauce has thickened slightly.  Stir in lemon juice.
Pour the sauce over the meatballs in their dish and turn down the oven to 325.  Bake for an additional 20 minutes.  Serve with extra cilantro.
Enjoy!

Recipe adapted from Not Your Mother's Casseroles by Faith Durand

Chicken Wing Rice

I think it's pretty safe to say that if I was to be known for one dish it would be my chicken wing dip.  Tonight's dinner was like an entree version of it... and it turned out delicious!  I found some Knorr's Rice Side in Buffalo Chicken flavor and decided to cook that tonight.  I also cooked some chicken to accompany that.  (I did have a minor freak out moment when I lit the burner and the flame leaped out of the pan, but it calmed down, thank goodness!)

After the rice and chicken cooked, I added them together and added half a package of bleu cheese, some colby jack shredded cheese, and about half a cup of Frank's Hot Sauce.  Delicious!

Chicken Wing Rice

I should be a Frank's Red Hot spokesperson.

Chicken Wing Rice

Ingredients:
1 chicken breast, cubed and cooked
1 package Knorr's buffalo chicken rice side
4 oz. bleu cheese crumbles
2 oz. colby jack, shredded
1/2 cup hot sauce

Preparation:
Prepare rice side according to package directions.
Add all ingredients to cooked rice.  Stir to combine.
Enjoy!