Black Bean - Mango Salsa

When mangoes are in season, I love to mix them with avocado and such things to top dishes off or as a healthy dip. This is interesting as I do not typically eat mangoes on their own - they are just a tad too sweet for me. But when mixed with other elements, the sweetness is decreased and I enjoy them immensely! This salsa is very versatile and cost effective. It can be used in tacos, on grilled or sauteed fish, on baked chicken as a dip or a salad topper. 

• One can Black Beans 
• Two Mangoes, diced
• Half red onion, small dice
• One cup cilantro, chopped
• One avocado, diced
• One Jalapeno, minced
• 1.5 cups Jicama, diced 
• Juice from one lime, mixed with pinch of salt and a little bit of olive oil (or garlic olive oil)
• Cayenne, Garlic Powder, Cumin, and Adobo spices as desired

Combine all ingredients in a bowl and mix well (but gently). Season as desired.

Chipotle Aioli

Chipotle Aioli is a great sauce to make and keep in the fridge. You can throw it onto/into all sorts of things from sandwiches to tacos to grilled fish or chicken to sweet potato fries to  tempura fired veggies. You can also make this to your dietary needs as well. I imagine this can be made quite successfully with yogurt and when using the sauce in an Asian dish feel free to use Japanese Mayonnaise instead of American (this is what I do and use as a dip for tempura-fried sweet potatoes).

• Half can Chipotle Peppers in Aioli
• Half cup of Garlic Mayonnaise (Central Market sells Garlic Mayo or you can add roasted garlic to regular Mayo) 
• Half lime, juice squeezed

Nairagi Tartar with Mango and Zucchini

I know, I know....you are probably getting sick of seeing this variation of my favorite dish, but what can I say - I love it! So simple, so satisfying, so not bad for you, such a better bargain than restaurant tartar, so amazing and addictive! Sorry, groan all you want but I eat a variation of Tuna/Salmon/Nairagi tartar EVERY week. Here is this weeks!

Tartar

• 1/3 pound of fresh Nairagi, cut with a Sushi Knife into small dice
• 1/2 Large Avocado – diced
• 1 cup Green onions – large dice
• Sesame seeds – black or white – to taste (I use about two tablespoons)
• Sriracha – to taste – I use about a tablespoon and a half
• Soy sauce – to taste about a 1/2 tablespoon
• One Lime, Juiced
• Eel sauce, 1 tbsp
• Ginger Lime marinade/sauce, 1.5 tbsp
• Salt and pepper
• 1 Mango, diced
• 1Small Zucchini, cut into small dice

Combine all ingredients in a bowl and mix well, adjusting flavors as desired.

Coconut Rice

• One cup Coconut Milk
• Two Tablespoons Ginger People Minced Ginger
• One tsp salt
• Half cup of Basmati Rice

Bring milk, ginger and salt to a boil in a small saucepan. Add rice, cover, reduce to simmer. Cook for ten minutes and fluff.

To Assemble:

Pack Rice into a small, round ramekin. Turn upside down in the middle of the plate, then remove ramekin leaving a small mound of rice. Top with the tartar, drizzle with additional eel sauce - or place a small dot in various spots on the plate. Feel free to top with fried shallots if desired. Alternately, you can Julienne the zucchini and arrange the zucchini below, above, or around rice, then top with tartar and shallots if desired. I went for the all-in-one combo to make life simple.

Spinach and Apple Salad with Pesto Chicken Salad

Elsewhere in the blog, there is a recipe for Pesto-Chicken Salad which I love. The other day I had some chicken breast I needed to use up, so I whipped up some Pesto Chicken Salad and brought and apple and a bag of spinach to work the next day for a light, healthy and quite tasty lunch.

• 3 cups Spinach
• 1/2 favorite Red Apple of Choice (I used a small Gala apple), thinly sliced
• 1cup Pesto Chicken Salad with Cranberries*
• 1.5 tbsp Girard's Light Champagne Dressing
• Fresh Black Pepper

*Elsewhere in blog 

Put Spinach in a large bowl on on a plate. Cut apples into spinach and crack black pepper over spinach. Pour dressing in a circular motion over spinach. Mix well. Top the greens with a scoop of Basil Pesto Chicken Salad and enjoy. Feel free to heat the chicken first if you prefer that element hot.

Enchilada Eggs

Pretty quick and easy combination that occurred when I took last Friday off and made D breakfast. We had had enchiladas the night before and had leftover sauce so I decided - since D loves them so much - that I would combine them with eggs for homemade breakfast tacos (I of course had a smoothie given my egg allergy). He liked them=)

• 2 eggs, cracked and beaten
• Pinch Cayenne
• Salt and Pepper
• Monterrey Jack or Cheddar Cheese
• Dash of milk or cream
• 1/2 cup of Black Bean Corn Salsa
• 1/2 cup Green Chile Pork Enchilada Sauce
• 1 shallot, diced
• 2 cloves garlic, minced
• Small handful of torn rotisserie chicken
• Salsa of choice

Combine Eggs, milk, Cayenne, and Sat and Pepper in a small bowl and beat well.

In a pan, saute the shallot and garlic in a dab of butter until glassy. Add black bean corn salsa and heat for about a minute. Add eggs and scramble. Once almost cooked, add enchilada sauce to the pan, along with cheese and chicken pieces.Serve with warmed tortilla, avocado slices (if desired), and salsa of choice.

Tomato, Artichoke, and Zucchini Casserole

I am thrilled that I created this. D wanted baked tomatoes because he loves them. I did not want to buy two types of tomatoes (I was buying cherry tomatoes for a dish later in the week) so I decided to bake tomatoes but inside a casserole dish. The result of my creation was a man friend who did not say a word throughout dinner, licked his plate, and got seconds. These actions were all precursors to a rave review. This is a super easy, super fresh, super healthy, super delicious, super versatile, and perfect for summer or winter (adjust veggies accordingly).Final verdict: Keeper!

Tomato, Artichoke and Zucchini Casserole
Serves 4

• 3/4 of a pint of Cherry or Grape tomatoes, halved and seeded 
• One zucchini, cut into half moons 
• One can artichoke hearts, quartered
• 1-2 large shallots
• 3-5 cloves garlic 
• Salt 
• Pepper
• 3 tablespoons chicken broth
• 1/4 cup white wine
• 1 tsp dried thyme
• handful torn basil
• a few dots of goat cheese or some shredded Fontina
• a few pieces of torn prosciutto or pancetta (optional)
• Bread crumbs (optional - I actually do not think they added anything)

Grease a baking dish. Preheat oven to 400. In a skillet, heat olive oil and add prosciutto or pancetta (if using) and allow to render. Remove from plan and garlic and shallots (properly seasoned) and saute until glassy. Add white wine and chicken broth and reduce a bit to just cook off the alcohol.Add some pepper and the thyme and reserve.While the shallot mixture is cooking, seed tomatoes, cut zucchini and artichoke and combine in the baking dish. Sprinkle with salt and pepper and mix with cheese. Once the shallot mixture is done, pour mixture into the baking dish. Top with breadcrumbs and bake for 15-20 minutes. You can pull out halfway through and top with more cheese (or you can just move the previous addition of cheese to now if using less cheese). Pull out of the oven and spoon into small bowl or onto a plate.

This would be delightful with a piece of toasted garlic ciabatta bread. It would also be delightful with some chicken sausage for a one-pot meal (can you call it a one-pot meal if you also use a pan - in Andiland you can!).

Stuffed Swiss Chard

One of my favorite sides. Really this can be eaten as a whole meal if you so desire. Healthy and satisfying!

• One bunch Rainbow Swiss Chard
• One bunch Green Onions, chopped
• 1/2 pint cherry or grape tomatoes, whole
• 4 garlic cloves, minced
• 1-2 large shallots, diced
• 1/2 cup shredded mozzarella (or fresh balls) 
• Salt
• Pepper
• Olive oil 

Preheat oven to 350. Steam the Chard in a large pot. Remove after Chard has become wilted, lay individual pieces out flat on a greased cookie sheet (I like to double them up to prevent tearing). Salt and pepper the inside of each chard piece.

In a small bowl, combine garlic, shallot, green onions, pepper, cheese, and tomatoes and mix well. Place a small amount of the mixture in the middle of each Swiss chard leaf then roll to create a packet. Seal with a toothpick if necessary. Brush the top of the chard packets with a bit of olive oil and sprinkle them with salt and pepper. Bake for about 14 - 20 minutes.

Fish Tacos

I love fish tacos. I have not made these in a while, but I really do love them and I think they are way better than a lot of fish tacos that you can buy at resturants. You can get as crazy as you want with the toppings - I typically like them a certain way. Incidently, this is the only way that I will eat Tilapia. Not sure why, but I just do not like it any other way.

Serves 4 (one taco each)

• 2 Fresh Tilapia fillets
• 4 corn tortillas
• 1.5 cups Chile Corn Crust (you can buy this pre-made from Central Market or make your own crust using tortilla chips and various spices - I have done both they are equally good one is much simpler)
• Half head of radicchio or red cabbage, shredded
• 1 carrot, julienned
• Chipotle Aioli
• Large handful of Cilantro, chopped
• Avocado Slices
• Olive oil, egg or soy sauce for coating fish
• Shredded cheese of choice *optional

Marinated fish in soy suace - if using for a few minutes. In a small bowl beat an egg, then coat the fish on both sides (after salt properly seasoning the fish). On a plate, spread the crust out and then dip the fish onto the crust, coating well on both sides. Place the fish in a large skillet with heated oil (canola oil poured at least a half inch high), flip after about 2-3 minutes depending on thickness of fish. Remove fish to a plate covered with a napkin to absorb excess grease. Squeeze with a bit of fresh lime juice.

Warm tortillas in oven (laid directly on the rack. Prepare the Chipotle Aioli (garlic mayo, chiptole peppers in adobo, lime juice in a food processor) and put into a small bowl. Into individual bowl, place radicchio, carrots, avocado slices, cilantro and shredded cheese if using (I don't like mine with cheese but feel free).

Build taco as you wish and enjoy (the fish will be divided into two pieces per filet).

I like to serve this with black bean corn salsa.

Sausage and Egg Scramble

I have been telling D for some time now that I will make him eggs for breakfast. Finally, I came through. I had eggs that I need to use up, along with some sausage leftover from stuffed tomatoes so Sunday morning I set out to make him breakfast (somewhat grudgingly as I did not feel well, but I promised...).

Serves two (small portions)

• 3 Eggs
• Salt
• Pepper
• Onion or Shallot sliced
• Dash of milk
• Shredded Monterrey Jack
• Half link of Spicy Italian Chicken Sausage
• Dash of Tabasco
• Spoonful of Pesto (optional - add if you have)
• Grilled Tomatoes (optional - I would have liked to do these but we did not have tomatoes)
• Yeast Rolls or Toast

Saute onions until glassy. Add sausage to pan (mine was previously cooked as it was leftover). Combine eggs, salt, pepper, and milk in a small bowl and mix until blended. Once onions are cooked, pour eggs into pan and scramble. Add cheese and a dash of Tabasco, fluff eggs and remove to a plate. If using pesto, mix it in and season as desired. Serve with buttered toast or garlic toast.

If cooking tomatoes, brush with olive oil, salt and pepper then grill for a few minutes on each side. As an option you can rub with garlic.

Beef and Green Bean Saute with Coconut Rice

I will grant you that the title is a misnomer as there are beets, carrots, and green beans in this bad boy stir fry. I made this Thursday night after having gone to the grocery on Tuesday night and buying TONS of veggies (I was planning on dieting this week and just overall missed veggies). I decided to change up my basic veggie list and got some green beans versus broccoli - have now had green beans twice this week but that is another story. I knew I wanted to do something with green beans and beef (CM was having a sale on pre-marinated sirloin and I was sick of chicken). Thursday night came around and I had carrots, beets and basil that I needed to use up; ergo, they went into the beef and green bean saute. It was excellent, flavorful, healthy and exactly what I wanted to eat last night.

Makes two large portions

Saute

• Half Pound Sirloin (I used honey habenero pre-marinated sirloin from CM - marinate as desired)
• 3 cups green beans, end trimmed and roughly sliced in the middle to make 1.5 inch long pieces on either side
• 1-2 large carrots, washed, peeled and slice *optional, but recommended
• 1-2 large gold beet, sliced and quartered *optional
• One half white or yellow onion or two large shallots, thinly sliced
• 5-6 cloves garlic, minced
• 1-2 tbsp of minced ginger
• 1/3 cup chicken broth
• a couple fingerfuls of flour or cornstarch for thickening
• 1 tbsp soy sauce
• 1.5 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1-2 tbsp Chili Garlic Paste or Sriracha
• Dash of Asian House Spice *optional 
• Dash of coconut milk
• One half lime
• Fresh cracked pepper
• Salt - just a pinch
• 1.5 tbsp sesame seeds

Garnish

• 1/3 cup green onions, chopped
• fresh torn basil

Rice

• 3/4 cup basmati rice
• 1/2 cup water
• 1 cup coconut milk
• salt

Prep - Chop garlic, onions, garlic and set aside in one bowl. In another bowl, combine soy, hoisin, oyster sauce, broth, and chili paste.

Steam veggies until almost fork tender and reserve.

In a small saucepan, combine water, coconut milk and salt and bring to a boil. Add rice, stir, reduce to simmer, cover and cook for 10-12 minutes. 

Heat sesame oil in a large skillet, once hot add garlic, onion, ginger, flour and a tad bit of salt. After a few minutes add beef and sear on each side, remove to rest before cutting into strips. After removing beef, add the broth mixture and stir well. Let the sauce hang out for a few minutes and then return beef to pan (after cutting into strips). Simmer for a few minutes, then add veggies. Add a dash of coconut milk, lime juice sesame seeds, pepper and additional seasonings as desired. Stir well.

To serve: place rice on plate, top with stir-fry, garnish stir fry with green onions and basil.

If all prep work is done this should only take about 10-15 minutes to prepare.

Sausage Stuffed Tomatoes

I am on a pseudo-diet. I thought hey let's have some chicken with a reasonable amount of goat cheese and baked tomatoes. Low enough in calories right? Well yes in theory....then the dilemma of what to stuff the tomatoes with arose. Usually I stuff them with leftover chicken, but....we were having chicken as the main. In the spirit of dieting, I suggested to D that I just stuff them with garlic, spinach, shallots and arugula pesto. Somehow this turned into sausage or prosciutto or some other man food being included. Final result: baked tomatoes stuffed with Spicy Italian Chicken Sausage, Monterrey Jack, Pesto, Garlic and Shallots. Topped off with fresh torn basil. D was happy and, I have to admit, the man food tasted good! In the spirit of dieting I used chicken sausage so we were all happy. Hey, chicken sausage counts as diet food right?

Serves 4 (at half a tomato each)

• 2 large cluster tomatoes, halved and seeded
• One shallot, minced
• One clove garlic, minced
• 1.5 tablespoons pesto (arugula or basil)
• One half of a Spicy Italian Chicken Sausage (or other sausage of choosing)
• 1/3 cup of shredded Monterrey Jack (I used MJ because I had it, Fontina or Mozzarella can also be used)
• Salt and Pepper
• Olive Oil

Use oil to grease a baking dish or sheet.  In a pan, heat oil and add shallots and garlic. Cut the sausage casing and empty half of the filling into the pan and saute with the garlic and shallots. Once mostly cooked remove to a bowl and allow to cool for a minute or two. Combine salt, pepper, cheese and pesto with the sausage mixture - mix well. Stuff the mixture into the tomatoes (making sure to get the yumminess all the way down in the bottom cavity of the tomato) then sprinkle top with salt and pepper as desired and place on the baking sheet.

Bake for fifteen - twenty minutes on 375, remove, top with basil and serve.

*Feel free to coat the top with bread crumbs if you like.

Spinach and Goat Cheese Stuffed Chicken

One of the few ways you can get me to eat a chicken breast. I love sauteed spinach and I love goat cheese and spinach salads so this is how this little gem came about one night. I wanted a piece of chicken that I would enjoy, whilst adding extra greens to the plate, and I wanted a richness that the goat cheese lends well.

Filling

• Shallots, sliced - one or two large
• 2 cloves garlic, minced
• 3-4 heaping handfuls of spinach 
• Small handfuls of dehydrated cranberries 
• 1 ounce goat cheese, crumbled
• Salt and Pepper, 
• White wine - just a splash
• Proscuitto or Pancetta thinly sliced (optional - only use if you have or want a touch of saltiness)

Chicken

• 2 Chicken breasts
• Salt
• Pepper
• Cayenne
• Thyme

**If you would like to bread these go right ahead - if I have the time or enough calorie wiggle room I usually do Panko -Parmesan - basil crust, regular bread crumbs with grated Parmesan or Pecorino. You can also smother with Fontina 10 minutes into baking if you really want to splurge.

Heat olive oil in a skillet, once hot add the shallots and garlic with a pinch of salt (if using cured pork add in at this point as well). Once glassy, splash a bit of white wine in the pan and allow to cook off. Add spinach and allow to wilt slightly. Remove to a bowl, add salt as necessary and pepper as desired. Crumble goat cheese and add cranberries and mix well.

On a clean surface prepare the chicken in one of two way:
           1) Pound chicken thin, apply filling over entire surcface and make a roulade
           2) slice breast down middle and make a pocket (do not cut all the way through both sides), stuff filling into pocket and sealing with a toothpick

After chicken is stuffed - or rolled - season with salt, pepper, cayenne and thyme to taste and bake on 350 (I think for about 20 minutes - not sure I always just take it out when it is done).

Remove from oven and top with any remaining spinach. I like to make a small bit of Shallot - White Wine Sauce to go over the chicken but it is not mandatory. Squeeze with a bit of lemon for a nice kick and serve with steamed veggies and cous cous or long grain wile rice (tonight it will be stuffed baked tomatoes with arugula pesto).

Salmon with veggies and Ginger-Lime brown Rice

This is a version of a take out favorite of mine from a Japanese place. One day I just figured...hey I can make that myself! I am willing to bet mine is healthier, plus I get more for the money and the satisfaction of cooking it. You could add veggies to this if you would like - I have used edamame before with success. Crispy shallots (as a garnish) are a great addition for texture. Remember when making this that brown rice can take a while to cook - between 45 minutes and an hour. Just an FYI so you can plan accordingly.

• Serves 2 plus leftovers
• One cup Brown Rice
• 2 cups chicken broth
• 5 large mushrooms (white, cremini or baby bellas - or a mixtures) sliced
• One small white onion or two large shallots, sliced
• 2-3 cloves garlic, minced
• 1 inch piece of fresh ginger or 1 tablespoon of minced ginger by The Ginger People
• Half bunch of green onion, cut into one inch pieces
• One to two broccoli stems
• about a half pound salmon (this is 4 oz per person) 
• Sriracha to taste
• Ginger Lime Sauce - The Ginger People - to taste
• Sesame or Peanut Oil
• Sesame Seeds - Optional
• Crispy Shallots

Cook brown rice in chicken broth. Steam Broccoli.

Heat oil in a skillet on medium heat. Add garlic, ginger, and onion and saute (properly season). Add mushrooms after about 3 minutes and continue cooking until mushrooms are brown but not overcooked. Add green onions and saute about 2 minutes. Add Salmon (that has been properly seasoned - I like to use salt, pepper, and turmeric) and sear until desired doneness. Add several tablespoons of ginger lime marinade mixed with Sriracha and stir in broccoli and rice. Mix well and top with crispy shallots and sesame seeds and serve.

Black Bean Corn Salsa

This is a fairly versatile dip. You can add this to seven layer bean dip, use as a regular dip along side salsa, queso or guac, add it into tacos or enchiladas, etc. When I make enchiladas I serve them with a huge helping of this on the side - I am not sure why I do not put it inside the actual enchilada as it inevitably gets mixed in and eaten with the enchilada. I suppose it is enchilada nostalgia. If you want to make shrimp enchiladas leave out the black beans and tomatoes. This is also the ONLY thing that I will eat bell pepper in. All of the ingredients listed below should be added in quantities according to taste preferences.

Black Bean Corn Salsa

• Black Beans
• Red onion - small dice
• minced garlic formed into paste (no more than 2 cloves is necessary)
• Red Bell Pepper - small dice
• Sweet Corn
• Tomato - seeded, juiced, and diced
• Lime Juice
• Avocado
• Red wine vinegar
• Spices: powdered garlic, cumin, cayenne, adobo, salt 
• Cilantro

Combine all ingredients in a bowl and mix well. Add seasoning as desired.

Brilliantly Garlicy Guac

I love making guacamole. I really do not like buying it pre-made because it just does not compare to homemade guac. And it is really easy. The name is inspired by my Sarah after I made semi-homemade guac (in the interest of time and money) to compliment my enchilada calzone creation. Note - if you do choose to buy guac buy Central Market pre-made guac in the chef-prepared bar and then add tomatoes, cilantro, jalapeno, and garlic to it -- see why it is almost easier to make it yourself?

 

The following recipe should feed about six people

• 5 Large Hass Avocados- halved, cut into four sections, removed from skin with pit reserved
• 6 cloves garlic - minced (see instructions below)
• 2 jalapenos, seeded and finely chopped
• 1 white or red onion - fine dice
• 1-2 tomatoes (dependent on taste preferences and size of tomato), seeded and juices drained
• ONe bunch ciltrano chopped (try to avoid stems)
• Pinch of adobo spice (optional)
• Pinch of garlic salt (optional)
• Pinch of Salt - to taste
• Black Pepper - to taste
• Lime juice - squeeze from a half lime (to taste with lemon)
• lemon juice - squeeze from a half lemon (to taste with lime)

Put minced garlic on a cutting board, sprinkle with a half tablespoon of Kosher salt, mash with a knife running the knife over garlic, then repeating. This will eventually form a loose paste of garlic. Add to bowl.

Combine garlic, avocados, jalapenos, tomatoes, cilantro, and onion in a large bowl. Mash with a potato masher (or large spoon). Once you have acquired the desired consistency (I like mine to have lumps of intact avocado in it but you can make it as smooth as you like - just keep mashing and occasionally stirring), sprinkle mixture with salt, pepper, adobo, garlic salt if using, and squeeze the citrus to taste. Stir mixture to incorporate the additional seasonings. Place pits in the guac to keep it green (can be removed during serving if you like).

Stir Fry

If you like measurements and good instruction STOP READING NOW. This is going to be one of those recipes I warned you about. I am not entirely sure that I should even post a stir fry recipe - the whole point is to use up whatever needs to be used in the fridge and supplement that with pantry items. I doubt I can even make the same stir fry twice because the ingredients will always be changing. So this recipe will, I fear, be a bit lacking. I am not going to add measurements as I have absolutely no idea what they are - I did everything to taste adding more of what I like (sriracha, hoison, eel sauce, and coconut milk to name a few). That said, I made this stir fry to use up a bunch of stuff and these are the ingredients - end result was awesome!

• Minced Ginger (either fresh or Ginger People minced or both) to taste
• Sriracha to taste
• Sugar - a few fingerfuls
• Sesame Oil (can sub peanut oil)
• Flour (or cornstarch if that is all you have)
• Hoisin (more than a dab)
• Oyster Sauce (a dab)
• Coconut milk (about a half can
• Lime
• Eel Sauce
• Chicken - tenders work well, cut into pieces as desired but make sure they are all relatively the same size so that they cook evenly
• Broccoli - cut to bite sized pieces
• Carrots - sliced
• Asparagus - cut into one inch pieces
• Green Onion - chopped used for garnish
• White Onion - slivered or diced
• Garlic - minced
• Cilantro - roughly chopped, for garnish
• Rice or Udon Noodles

Marinade:

• Soy sauce (about a fourth of a cup)
• tempura sauce (just a tad)
• eel sauce (to taste - optional)
• honey about a tablespoon
• minced ginger - at least a tablespoon
• rice wine (about a tablespoon)
• hoisin sauce (to taste, probably around a tablespoon)

Mix marinade and then add chicken. Marinate for 30 minutes to an hour (or longer if you prefer) keep about half of the marinade to reuse in the stir-fry sauce.

In the last ten minutes of the marinating time, stream carrots, then broccoli, and asparagus (I do this carrots first for a few minutes since they take the longest to cook, I then add broccoli for a few minutes, then lastly add asparagus until all three veggies are cooked.

In a wok (or large skillet) heat oil then fry chicken (adding a bit of the reserved marinade) until almost done. Remove chicken and add onion, garlic, flour, ginger and stir fry until onions are glassy. Return chicken to pan and add elements to the sauce (sriracha, sugar, coconut milk, hoisin, oyster sauce, lime juice, etc.). Stir in veggies and remove from heat.

Either combine with udon noodles or serve on top of rice (brown or white).

*This can be gluten free if you use rice and have gluten free elements (aka soy sauce and such) on hand.

Butternut Squash and Melted Leek Risotto

This risotto came about because JMac needed a Halloween-themed pot luck dish, so I promptly got to work creating a "pumpkin themed" recipe this without actually using pumpkin (never been a huge fan of pumpkin). I am so happy I did because it ended up being awesome and now graced my menu at least three times per winter. Ironically enough I saw a version of this in  Bon Appetit in November of last year. I thought mine sounded way better, and just to prove it (even if it was only to D and myself) I made mine that night just to compete. I  promise mine is better. It really is. =) This dish has several different cooking components but once you get them started you can pretty much do everything simultaneously. This is much better as a Sunday dinner dish because of the amount of time it takes to cook risotto (completely worth it though).Note - properly cooked risotto should spread when you transfer it to your serving plate. Just an FYI.

Makes about 4 large servings, plus leftovers

• Butternut Squash, at least a pound cubed (I like to buy butternut squash already cut up and cubed - it really makes life so much easier, you can also buy frozen if you choose).
• 4-6+ large Shallots, thinly sliced
• 4-5 garlic cloves, minced
• Herbs de Provence
• 1-2 bunches of leeks - white part only, sliced into rings and throughout cleaned of dirt (it is easiest to clean them after slicing by placing the rings into a strainer and running water over them - dry and reserve)
• 7 tablespoons butter
• dry white wine (about a half cup for leeks and between 1 -2 cups for risotto depending on taste
• 1 cup Arborio rice
• at least 3 cups of chicken broth - probably more - warm on low heat throughout
• Parmesan or Pecorino Cheese - to taste - about a half cup shredded
• Fresh torn basil

Preheat oven to 400

Toss butternut squash with about 2 or the shallots sliced and 2 garlic cloves minced, herbs de provence, salt, pepper, and basil/garlic/olive oil. Place on a baking sheet and bake until fork tender.

In a small saucepan, combine 5.5 tablespoons butter and about a half cup of wine over a medium heat. Add leeks and simmer for about an hour (the longer the better). Season as appropriate.

In a large skillet prepare the risotto. Melt remaining butter and a little olive oil in pan add in remaining shallots and garlic. Sprinkle with a touch of salt and cook until glassy.  Add the rice and toast, stirring until it is translucent.  Add about a cup and a half of the wine and stir until absorbed.  Then add the simmering chicken broth in half cup portions, stirring until absorbed, then adding more.  Once it gets a little more done I usually taste it and add more wine or chicken broth accordingly. Once the risotto has reached the desired texture – add salt and pepper to taste and add cheese. Add butternut squash (I usually add it whole but you can puree it with a little bit of broth if you prefer) and leek mixture and mix well. Garnish with basil and pepper to taste. 

Piccata

I mean it is Piccata. If you don't like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp - I never make chicken or veal unless I am cooking for someone who does not care for fish. I know, don't even get me started...This is also an easy dish for those couples who have a fish eater and a chicken lover as it is fairly easy to make both at once.

Chicken, Veal, Salmon or Shrimp Piccata

• Shallots (at least 2 big ones) - I use 5
• Garlic (to taste) - I use 5 cloves
• White Wine - I would probably use 1.5 cups and reduce
• Chicken Broth - half cup
• Butter - one to two tablespoons - to the Paula Deen's out there feel free to use more, always makes it better!
• Flour- a few fingerfuls (more means a thicker sauce, less means a thinner sauce)
• Fresh Lemon Juice - one lemon
• Capers - I will use a whole jar if you let me so do it to taste...
• Fresh Thyme
• White or Brown Rice (or pasta of choice if you prefer)
• Mushrooms (optional) - I use if I have but do not go out and buy them if I don't
• Spinach (optional) - I like to sneak veggies into everything so I like adding Spinach to it though it is not traditional
• Red Pepper Flakes (optional) - two teaspoons
• Parsely (optional) for garnish - I rarely use this

Coat chicken in flour, salt, pepper, cayenne (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Another way to cook the chicken is to coat it with salt, pepper, thyme, and cayenne and brown well on each side - once it is sufficiently brown add to piccata pan. If using salmon, coat with salt, pepper, and thyme and then sear in a separate pan. I like to sear it and then pour the sauce over it as I like my salmon extremely rare. Shrimp can be sauteed in the sauce after a quick sear.

Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, flour, thyme, red pepper flakes, and garlic and saute until glassy - if using mushrooms saute halfway through this process, deglaze with white wine and reduce a bit, then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like - I like to use thyme with this).Add spinach in in the last couple minutes and allow to wilt.

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice - I cook it in chicken broth - then add a dab of butter, salt, and capers and mix.

**Variation: Instead of Rice, cook linguine or fettucuine and toss with sauce, meat, capers, and add fresh torn arugala and parmesan cheese.

Variation: Stuff chicken with spinach, shallots and garlic. Or stuff with Proscuitto and a little bit of cheese. Proceed cooking as normal.

Broccoli, Chicken, Cheese Casserole in Andiland

This was amazing...I mean amazing. Thank God I can eat Broccoli again. I made this up on a cold night at the lake, a budget, and limited to HEB (obviously did not make up broccoli cheese casserole but this is the recipe that I put together in my head for the way that I like to eat). It was delicious and the most satisfying broccoli cheese casserole I have ever had. Yum...I wish I could have thirds. Just thought I would share - great for a big group because it is relatively cheap and also gluten free/vegetarian optional!!! This is a great pantry meal - all you need is fresh broccoli and mushrooms (if you have leftover chicken or frozen chicken) and a great way to use up leftovers or whatever veg needs to be cooked.

Broccoli, Chicken, Cheese Casserole

• 2 lbs broccoli (with stems) chopped, preferably roasted 
• 5 Shallots, diced
• 4 cloves chopped garlic
• chicken (shredded), as much as you want/have
• Shredded cheese (I used a blend of jack and cheddar because it is what I had) I used about a half cup on the inside and then shredded the remainder of the cheese on top of the casserole
• cream of chicken soup*
  
• cream of mushroom soup or Portabella Mushroom Soup
• 12 mushrooms sliced (optional)
• Basmati rice (1 cup)
• Chicken Stock (2 cups)
• 1-3 table spoon butter- to taste or fat content preferences (sorry I am not Paula Deen here)
  
• 2 tablespoons milk or cream - or more to consistency preference
  
• Pam or olive oil spray
• crushed red pepper (optional), pus other seasoning as desired 
• 2 tablespoons ground flaxseed
• handful of your favorite breadcrumbs 
• 3 tablespoons Sun-dried tomatoes, chopped

*you can use any combo of cream of chicken, mushroom, broccoli - I used mushroom and chicken. You could also use broccoli cheddar soup if it is in the pantry. The Imagine or Pacific Organic Soups are great in this as well if you have those in the pantry.

Preheat oven to375

Cook rice with the chicken stock until done.

Roasted Broccoli

Option one: Steam broccoli whilst simultaneously shredding chicken and cheese. Once tender to a fork toss all ingredients with tad bit of salt and lots of pepper. Option two: roast broccoli with some sliced shallot and garlic, toss with lemon zest (this can be done in a greased baking dish that you will bake the casserole in). Place cooked broccoli in a greased baking dish with shredded chicken, sun-dried tomatoes, cheese, and flaxseed.

Sauce

Sauté onions and garlic – properly seasons - for a couple minutes in butter. Add the mushrooms and crushed red pepper if using. Sauté, stirring occasionally, until mushrooms are almost browned. After a few minutes, add the soup, additional seasoning such as garlic powder, onion powder, cayenne, salt, black pepper – to the onion mixture. Add a tablespoon of butter and let heat a bit whilst waiting for the rice to cook. Once done, add sauce to broccoli, chicken, cheese mixture. Add the rice to the mixture and then season to preference. Add two tablespoons cream and then stir well, flatten the top and then shred cheese over the top. Sprinkle with bread crumbs, cayenne and paprika and then place in an oven preheated to 425. Bake about 30 minutes or until cheese is golden and melted and sauce is bubbling.

Variations...that I am going to test out very soon... I personally think it would be good with tomatoes baked on top or topped with crispy prosciutto or fried shallots. I also think it would be fantastic stuffed inside tomatoes and baked as leftover meal the next day with a twist. =) you can add as many veggies as you like or use whatever you have on hand - I think zucchini would be good, though I would not steam it first so that it retains some bite. Steamed golden beets and carrots would not add much flavor (and a little sweetness) to the dish even though they would increase the nutrient level and allow you to use them up if you need to. If you do not have chicken, then leave it out no worries!

Champagne Risotto (with variations)

Ok so this is delicious and well worth the time it takes to cook - this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada's recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!)

Four servings ish

• 3/4 cup or more Arborio rice (the more rice the longer you must cook - adjust remaining ingredients accordingly)
  
• 1 Box Chicken broth warm
• 1/2 pound Asparagus - sliced into one inch pieces and blanched in chicken stock or independently steamed
  
• Frozen green peas - as many as you want - I use about a half a bag
• 1/2 pound Mushrooms -sliced
• 2 tablespoons Butter
• Champagne (or cava or proseco) - can sub other white wine if necessary - 2 cups
  
• Couple handfuls of Parmesan and Pecorino cheese shredded
• Salt /pepper
• 5 or more shallots chopped or sliced thin
  
• 2 garlic cloves
• Fresh Basil torn

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting. Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!

Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzerella into the center after forming a ball - roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers...