Lemon Cream Chicken with Champagne Risotto and Asparagus

So my dad was out of town this past week. This meant that we could cook vegetables and not worry about him picking at them or not wanting to eat what we cooked. Mom was so excited that she was getting to eat 'exotic' food (that's what my dad calls it). =) This was the last recipe we cooked before my mom left town for Kids Camp. So this and the next 3 recipes are not Dad-friendly. (If you haven't figured it out, my dad is a meat, potatoes and bread kinda guy. He and my brother will not eat anything colorful...at all.)

I found this recipe in one of the first Rachael Ray magazines that I ever got with my subscription. We had some champagne left over from a friend's wedding and I wanted to use it up. I highly recommend using any type of alcohol that you wouldn't mind drinking in a glass. If you don't have champagne or don't want something alcoholic in your risotto, typical champagne substitutes are ginger ale, sparkling apple cider, and sparkling white grape juice. I think that a white cooking wine would be just fine as well. Oh! By the way, it says to use "1 split" of the champagne. I found out that this means one champagne glass worth of liquid, 187 mL, or 3/4 cup. Your welcome. =)

This recipe was intended to be a dinner for 2 on New Year's Eve. So the recipe only yields 2 servings. I did double this recipe and it wasn't that bad. This recipe is really simple but many burners are required. It's also a lot to do at one time. Read through the whole recipe and see how you need to time it or split the steps up.

INGREDIENTS:

• 3 cups chicken broth
• 5 tablespoons extra-virgin olive oil (EVOO)
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 cup arborio rice
• Salt and pepper
• 1 split champagne or sparkling wine
• 3/4 cup heavy cream
• One 3-inch piece peel and juice of 1 lemon
• 1 pinch cayenne pepper
• 2 skinless, boneless chicken breast halves
• 1/8 pound sliced pancetta, chopped
• 1 small bunch asparagus, cut on an angle into 1-inch pieces
• 1 large shallot, thinly sliced
• 1/2 cup grated parmigiano-reggiano cheese
• 3 to 4 sprigs thyme, leaves stripped and chopped

DIRECTIONS:

1. 
   
   In a medium saucepan, heat the chicken broth over low heat. In a
   medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over
   medium-high heat. Add the onion and garlic to the skillet and cook
   until softened, 3 to 4 minutes. Add the rice and toss to coat; season
   with salt and pepper. Stir in the champagne and boil to evaporate
   slightly, about 2 minutes.
2. 
   
   Stir a couple of ladlefuls of warm chicken broth into the rice and
   cook, stirring occasionally, until the liquid evaporates. Add more
   broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until
   creamy, stirring occasionally, about 18 minutes.
3. 
   
   While the risotto cooks, in a small saucepan, cook the cream,
   lemon peel and cayenne over medium-low heat until slightly
   reduced, about 15 minutes.
4. 
   
   Meanwhile, season the chicken breasts with salt and pepper. In a
   nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over
   medium-high heat. Add the chicken and cook for about 6 minutes
   on each side. Transfer to a cutting board (reserving the skillet); add
   the reserved 1/2 cup chicken broth to the pan juices in the skillet a
   nd stir. Stir this liquid into the risotto as it cooks.
5. 
   
   In the nonstick skillet, heat the remaining 1 tablespoon EVOO,
   1 turn of the pan, over medium-high heat. Add the pancetta and
   cook for about 3 minutes. Add the asparagus and shallot and cook,
   stirring, for 3 more minutes.
6. 
   
   To serve, stir the cheese and thyme into the risotto and spoon
   generous portions onto plates. Slice the chicken breasts on an
   angle and fan out over the risotto. Discard the lemon peel from the
   reduced cream; spoon over the chicken. Pour the lemon juice over
   the asparagus and toss; spoon around the risotto.
   
   

   

   
   

Side Dish: Elegant Five-Cheese Macaroni

This is another recipe that came from my mom's cookbook. It is so cheesy good and not good for you but who cares!

Ingredients:
6 tablespoons butter
1/2 cup flour
5 1/2 cups whole milk, warmed
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 pound elbow macaroni
4 1/2 cups sharp cheddar, parmesan, fontina and swiss cheese, all grated
1 1/2 cups (8 oz) grated gruyere cheese

Instructions:
Preheat oven to 350 degrees.
Melt butter. Add flour. Cook and whisk a few minutes to eliminate raw taste.
Gradually add warm milk and whisk until bubbly and thick.
Remove from heat and add seasonings. Set aside.
Cook macaroni and drain well.
Mix cheese mixture with macaroni and put into greased casserole dish.
Cover with sauce.
Bake for approximately 30 minutes.

**Note: Add 1 small can of green chilies for spicy taste. Also may add 1 cup lightly toasted bread crumbs sprinkled over top. (We don't use the bread crumbs.)

Santa Fe Caviar

This is a recipe in a cookbook that my mom has. This is a fabulous appetizer that works perfectly for Tostitos Scoops Tortilla Chips. The amount it makes is a ridiculous amount for one recipe. Don't make it unless you plan on eating it everyday for a week or two, or if you are having a lot of people get together. It's so stinkin' good though!! I'll add a picture the next time that I make it.

Ingredients:
1 avocado, chopped
3 tomatoes, chopped
1 purple (red) onion, minced
2 cups chopped bell peppers (I use 1 of each red, orange, yellow, & green)
1/4 cup cilantro, chopped
1-4 jalapeno peppers, chopped (I use 3 large)
1 (14-oz) can chick peas
2 (14-oz) cans black beans, drained
1 can (4 oz) black olives, chopped
1 (14-oz) can red kidney beans
1 (14-oz) can kernel corn, rinsed and drained
1 cup whole green olives, chop after measuring
1/2 cup lime juice (fresh or bottled)
Splash balsamic vinegar
1 teaspoon of salt
1 teaspoon cumin, ground
Splash olive oil, just before serving

Instructions:
Chop all fresh vegetables; you may remove seeds from peppers and tomatoes.
Add all canned ingredients, green olives, lime juice, vinegar and spices.
Toss until all ingredients are mixed. Serve with chips or crackers. (I told you my suggestion.)

Chocolate Peanut Butter Fudge Crunch

Want something rich and creamy with a little bit of crunch? And totally not good for you but makes you feel better? You have to try this. Rachael Ray is not a big baker so this dessert, like most of hers, is no actual bake time. Drop the diet at the door and eat really small portions of this. It says to cut into 16 pieces but that's for sizes like in the picture. Trust me, it's way too rich to eat that big of a piece. Also, a bigger pan might be a good idea. It would spread the layers out and not make it as thick in the final product. However, the layers are not too fond of being spread out so a 9x13 might be too big. We also use chocolate chips instead of bars.

INGREDIENTS:

6 ounces semisweet chocolate, chopped

2 sticks (8 ounces) plus 1 tablespoon unsalted butter

One 16-ounce jar creamy peanut butter

3 cups crispy rice cereal

1/4 teaspoon salt

3 cups confectioners' sugar

Stir in your favorite breakfast cereal or even dried fruit or nuts.

DIRECTIONS:

Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.

In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.

In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.

Shiitake, Leek and Sesame Noodles

This is a fantastic and simple recipe. Rachael Ray created something simple but full of flavor. If you have never had edamame, get ready! haha It's in the freezer section and yes, we found it at Walmart. It is bigger and firmer than snow peas but you only eat the seeds. They are sometimes served as an appetizer in Asian food. It is one at Pei Wei if you want to try it first. For the sesame seeds, we have a large spice container of pre-toasted sesame seeds. We used those so we didn't have to worry about burning sesame seeds.

INGREDIENTS:

Salt and pepper

1 pound whole wheat linguine pasta or soba noodles

1/2 cup vegetable oil

3/4 pound shiitake mushrooms, thinly sliced

2 large or 3 medium leeks—halved lengthwise, cut into thin matchsticks and well-rinsed

One 1 1/2-inch piece fresh ginger, peeled and sliced into thin matchsticks or finely chopped

4 cloves garlic, thinly sliced

1 cup shelled edamame

1/2 cup sake or dry sherry

About 3 tablespooons black sesame seeds or sesame seeds, toasted

1 tablespoon toasted sesame oil

DIRECTIONS:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a large, deep skillet, heat the oil, 4 turns of the pan, over medium-high heat. Add the shiitakes and cook until browned, about 7 minutes. Add the leeks and wilt for 2 minutes, then stir in the ginger and garlic for 1 minute. Stir in the edamame to heat through. Stir in the sake and season liberally with salt and pepper.

Stir the pasta and reserved pasta cooking water into the skillet, then add the sesame seeds and sesame oil. Turn off the heat and toss for 1 full minute.

Butter-Almond-Crusted Fishwiches

Holy cow! Talk about a quick and simple recipe. And, to top it all off, so yummy!!!! Rachael Ray really created a great thing with this recipe. Please try asap!!!

INGREDIENTS:

2 tablespoons dijon mustard

2 tablespoons pickle relish

1 tablespoon honey

1/4 cup plus 1 tablespooon vegetable oil

1/2 head small cabbage or 1/2 pound shredded slaw mix

Salt and pepper

1/2 cup sliced almonds, toasted

1 cup breadcrumbs

2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme

Flour, for coating

2 eggs, beaten

4 fillets tilapia

3 tablespoons butter

Juice of 1 lemon

8 slices good-quality white bread or split rolls of choice, toasted

Salt-and-vinegar or black-pepper potato chips

DIRECTIONS:

In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.

Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls. Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with a little salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.

In a large skillet, heat the remaining 1 tablespoon oil, 1 turn of the pan, over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, 3 minutes per side. Douse the fish with the lemon juice. Stack 2 pieces of fish and a big pile of the slaw on the toast. Halve the sammies and serve with the potato chips.

Tex Wasabi's Koi Fish Tacos

Happy Cinco de Mayo!!! Yes, I know it's officially over but this is what we made for dinner on Cinco de Mayo. We love Asian, Mexican, and Seafood. This combines them all. I believe that Guy Fieri makes this at one of his restaurants, Tex Wasabi, hence the name. It says to let the Pico and Aioli chill in the fridge for an hour...not necessary. It may be a great idea if you have the time but we were hungry! hehe.

Pico de Gallo:

• 4 Roma tomatoes, diced
• 2 tablespoons chopped cilantro leaves
• 1/2 red onion, minced
• 1 teaspoon minced garlic
• 1 jalapeno, seeded and minced
• 1 lime, juiced
• Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Tequila Lime Aioli:

• 3 tablespoons premium tequila
• 1 lime, juiced
• 8 ounces sour cream
• 1/4 cup milk
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 2 tablespoons minced cilantro leaves
• Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Taco Ingredients

• 1 lime, juiced
• 1 tablespoon tequila
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 ounces cod or firm white fish, cut in 1-inch pieces
• 16 (8-inch) corn tortillas
• Canola oil
• 4 ounces tempura flour
• 8 ounces prepared tempura batter made with cold water
• 6 ounces panko bread crumbs
• 1 cup shredded white cabbage
• 1/2 cup shredded red cabbage
• 3 tablespoons chopped cilantro leaves
• 1/4 cup very thinly sliced red onion

Taco Directions

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.