Butternut Squash Riosotto

This recipe is flavorful and rich. Very good! Will defiantly make this again. 

Recipe was adapted from Fine Cooking.

Ingredients:

1 quart (4 cups) chicken broth

1/2 cup dry white wine 

2 Tbs. olive oil 

10 large fresh sage leaves 

4 slices bacon, cut crosswise into thirds 

2 medium shallots, minced (about 1/4 cup) or regular onion

2 cups (1 large butternut) 1/4-inch-diced butternut squash

1-1/2 cups arborio or other risotto rice

1/2 cup freshly grated Parmigiano Reggiano 

Kosher salt and freshly ground black pepper 

Directions:

Combine the chicken broth and wine in a small saucepan and set over 

medium heat.In another medium saucepan, heat the oil over

 medium heat. Add the sage leaves and fry, turning once, 

until they’ve turned dark green, about 1 minute total. Don’t brown. 

With a fork, transfer to a plate lined with paper towels to drain.

Put the bacon in the saucepan and cook,stirring occasionally,

until nicely browned, 5 to 7 minutes. Transfer the bacon to the 

plate with the sage.Add the shallots to the saucepan and cook,

stirring with a wooden spoon, until softened, about 1 minute. 

Add the squash and rice and cook, stirring,for 1 minute.

Ladle in enough of the hot broth/wine mixture to just cover the rice. 

Cook, stirring frequently, until the broth is mostly absorbed. 

Add another ladleful of broth and continue cooking, stirring, 

and adding more ladlefuls of broth as the previous additions 

are absorbed, until the rice is tender, about 25 minutes. 

As the risotto cooks, adjust the heat so that it bubbles gently. 

Do not let the broth boil. Add more wine/broth as needed. 

Set aside the nicest looking sage leaves as a garnish.

Crumble the bacon and the remaining sage leaves into the risotto.

 Stir in the Parmigiano. Season to taste with salt and pepper.

 Garnish with a sage leaf. 

Chili Cheese Bake (What's On Your Plate)

Ingredients

• 1 1/2 cups sour cream
• 12 ounces bottled salsa verde (I like Herdez)
• 10 to 12 corn tortillas, cut into bite-sized pieces
• 8 ounces shredded cheddar cheese (about 2 cups)
• 3 roasted poblano chiles, peeled, seeded, and diced
• 1/8 teaspoon paprika
• 1/2 teaspoon dried parsley

Instructions

1. Preheat the oven to 350 °.
2. Grease a large baking dish.
3. In a large mixing bowl, combine the sour cream and salsa verde.
4. Add the tortillas, cheese, and chiles.
5. Spoon the mixture into the prepared dish.
6. Sprinkle the paprika and parsley over the top.
7. Bake in the preheated oven for 30 to 45 minutes or until hot and bubbly.
8. Serve hot.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Southwest Stuffed Bell Peppers (Our Best Bites)

A great meatless meal!

This recipe was adapted from Our Best Bites

http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/

Ingredients: 

4 large peppers (red, yellow, green or orange)
1 Tbs salt
1/2 C white rice (you could use any type of rice. I did not have any jalapenos so I used Mexican rice to give it more flavor)
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels or 1 can of corn, drained
2 green onions, sliced
1/2-1 tsp chipotle chili powder
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Directions:

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. (I used instant rice because I was short on time).  Drain.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.

Bake at 350 for about 30 minutes.


I had a lot of the bean/rice mixture left over. We are using it for taco's or over tortilla chips.