Chicken & Asparagus Risotto

I will tell you that ever since I got hooked on the TV show "Hell's Kitchen" and heard Chef Gordon Ramsay berating people for their mushy risotto, it has been a dream of mine to try and make one. I am glad that I tried this recipe that I found on AllRecipes, it was fairly easy and was delicious.

Chicken & Asparagus Risotto
By: Katie
Serves 2

2 Cups Chicken Stock
1 Tbspn Olive Oil or Butter
1 Tbspn Minced Garlic
2 Boneless, Skinless Chicken Breasts, Cubed
2 tsp Olive Oil or Butter
1/2 Large Onion, Minced
1 C Arborio Rice
1/2 C White Wine
8 oz Fresh Asparagus, Finely Chopped
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 C Grated Parmesan Cheese
Salt and Pepper to taste

1) Bring Chicken Stock to Boil in a Small Suacepan, then Keep Warm on Low Heat
2) Heat 1 tsp Olive Oil over medium heat in large Saucepan, Stir in Garlic and Cook 30 seconds until Fragrant. Add Cubed Chicken and Continue Cooking Until Firm and Lightly Browned - Set Aside.
3) Heat Remaining 2 tsp Olive Oil in the Saucepan and Cook until Onions are Translucent, About 1 Minute. Stir in the Rice and Cook Until Rice is Opaque, and the Onion begins to Brown
4) Stir in the Wine and Asparagus; Cook Stirring Constantly, Until the Wine Evaporates. Reduce the Heat to Medium and stir in 1/3 of the Hot Chicken Stock. Cook, Stirring Constantly, Until all the Liquid has Absorbed, 8-10 Minutes.
5) Stir in another 1/3 of the Chicken Stock and Continue Cooking Until Absorbed, 8-10 Minutes. Season the Risotto with Basil and Oregano. Pour in the Remaining Stock and Stir until Absorbed, 8-10 Minutes.
6) Season with Salt & Pepper to taste, then Stir in Parmesan Cheese and Chicken

Italian Cream Cheese Chicken

Someone sent me a couple of new crockpot recipes to try, and this one came out great. It is the perfect Monday recipe because it requires very little effort and comes out great. I will say that I wouldn't describe the flavor as "Italian", but it was great.

Italian Cream Cheese Chicken
Serves 4

4-6 Boneless, Skinless Chicken Breasts
1/2 C Water
2 Packages Dry Italian Salad Dressing Mix
1 Can Cream of Chicken Soup
1 8oz Package Cream Cheese (Room Temperature)
1 16oz Package Frozen Broccoli Cuts

1) Place Chicken in Crock Pot
2) Combine Water and Italian Salad Dressing Mix and Pour Over Chicken
3) Cook on Low for 3-4 Hours, or 3-4 Hours on High if Chicken is Frozen
4) Mix Soup and Cream Cheese Together, Stir into Chicken
5) Cook an additional Hour or Two on Low
6) Serve over Rice or Pasta

Mexican Chicken Casserole

I love making chicken enchiladas, but I don't make them a whole lot because I find it a pain to wrap all of the filling in the tortillas and I think that mine always come out drier than I would like. I found this recipe in Cooking Light and thought that it might be a good substitute. I didn't LOVE this recipe - I felt like it still lacked a sauce, but when I topped it with sour cream and guacamole it made it much better. It tasted good and packed some spice and the chicken wasn't dry, so I loved those things about it. I think that if I made this again, I wouldn't use as many tortillas - if any. I think maybe instead I would make some of my cilantro lime rice and serve it with that.



Mexican Chicken Casserole

1 C Fat Free Chicken Broth
2 4.5 oz Cans of Green Chilies
1 2/3 pounds of Boneless, Skinless Chicken Breast
2 tsp Olive Oil
1 C Chopped Onion
1 C Evaporated Skim Milk
1 C Shredded Monterey Jack Cheese
1/4 C Light Cream Cheese
10oz Enchilada Sauce (I used a Medium Salsa Verde)
12 6 inch Corn Tortillas
Cooking Spray
1/2 C Shredded Sharp Cheddar Cheese
1 Ounce Crushed Tortilla Chips (about 6-10 chips)

1) Combine broth and 1 can of the chilies in a skillet; bring to a boil. Add chicken and reduce heat. Simmer for 15 minutes or until the chicken is done.

2) Remove chicken from cooking liquid and set liquid aside. Shred chicken with two forks and set aside.

3) Preheat oven to 350

4) Heat oil in a large skillet over medium-high heat. Add 1 can of chilies and onion; saute for 3 minutes. Add reserved cooking liquid, evaporated milk, monterey jack cheese, cream cheese and enchilada sauce. Stir well and add shredded chicken. Cook 2 minutes, remove from heat.

5) Place 4 tortillas at the bottom of a 2 quart casserole coated with cooking spray. Spoon two cups of the chicken mixture over the tortillas. Repeat layers twice, ending with the chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 for 30 minutes. Let stand 10 minutes before serving.

Jiffy Casserole

I was searching for something quick and easy to make for dinner tonight. On those days that you don't really feel like cooking, a casserole always seems to be the best option. I found this casserole and loved the following things about the Jiffy Casserole: The ingredients are ones that I always have on hand, It is inexpensive to make and It is yummy. I found this recipe on All Recipes by LadyGuin 2. I did alter this recipe a little based on other All Recipes user comments. I used 2 cans of soup instead of 1, used other spices such as garlic and onion powder and topped the casserole with cheese at the end.

Jiffy Casserole
Serves: 5

1 Tbspn Vegetable Oil
2 Onions Sliced
1 Pound Ground Beef
5 Potatoes Peeled and Cubed
Salt & Pepper
1 Can Cream of Mushroom Soup
1/4 C Water
Paprika

1) Preheat Oven to 350

2) Heat a large skillet over medium heat and pour in oil. Saute onion in oil until browned (5-10 minutes) and set aside. In the same skillet brown meat and drain

3) Place a layer of potatoes into a greased 9x13 baking dish. Sprinkle with salt & pepper and spread a layer of beef over the potatoes, followed by a layer of onions.

4) Repeat layers, ending with potatoes. In a medium bowl combine the soup with the water. Mix well and pour over the casserole. Sprinkle with paprika to taste

5) Cover and bake for 1 hour