Creamy Chicken and Veggie Stew

Another lazy Sunday stew!  I've really been enjoying my dutch oven and have been thinking of all kinds of recipes.  The first time I used it I made a Root Vegetable Beef Stew, so this time around I decided to try a chicken stew.  This stew is full of vegetables and packed with flavor.  Here's how to make it:

Pecan Crusted Chicken Salad

I have been trying to make more salads at home rather than just grabbing one from a restaurant.  This one is really flavorful, fresh and delicious and the colors are beautiful!  Here's how to make it:

Red Wine Vinaigrette

1 cup extra virgin olive oil

1/2 cup red wine vinegar 

2 tsp dried oregano

1 tbsp honey

1 tsp salt

1/2 tsp pepper

4 cloves of garlic, grated 

Combine all ingredients in a bowl. Whisk well. Store in the refrigerator. 


I used this dressing for my Pecan Crusted Chicken Salad.

Mexican Quinoa Salad with Shrimp

Here's an easy recipe for a light and refreshing quinoa salad with sauteed shrimp.  This can be served warm, chilled or at room temperature.  Here's how to make it:

Sushi Bowls with Marinated Tuna

Delicious, marinated tuna on top of a bed of sticky rice.  Sushi bowls!  So easy to make with barely any cooking required.  Here's how to make them:

Asian Cucumber Salad

Easy and refreshing Asian style cucumber salad. It takes no time to put together and is so delicious!

 

Plain, Basic Risotto

This is my recipe for a very plain and basic risotto.  Once you've made this, you can turn it into any kind of risotto you want.  Just prepare your preferred ingredients in a separate pan, and when the risotto is done, stir them in.  Simple!  Here's how to make it:

What you'll need:

2 tbsp extra virgin olive oil

1 onion, small dice

1 clove of garlic, minced

2 cups Arborio rice

8 cups chicken stock, heated

1/2 cup white wine

1/2 cup grated Parmesan cheese

2 tbsp unsalted butter

Salt, as needed

Start by heating your chicken stock in a small pot.  You probably won't use all of it but it's better to have too much than too little.  When it's warm, set aside on low.

Heat a large pan over medium heat.  Coat the bottom of the pan with olive oil.  When the oil is hot, add the onion and season generously with salt.  Cook until the onion become translucent and tender.  Add the garlic and cook a minute more.

Add the Arborio rice and stir until all the rice is coated in oil.  Season once again with salt.  Add the white wine and stir until wine has been absorbed.

Start slowly adding the chicken stock to the rice, about a cup at a time.  Stir until the stock is absorbed and repeat this process until the rice is creamy and tender, stirring constantly.  Make sure you taste the rice to check its tenderness.  

When it is to your liking, add the butter and stir vigorously until melted.  Stir in the Parmesan cheese, taste for seasoning, and it's done!  Now you can add your choice of ingredients.

Root Vegetable Beef Stew

For Christmas my parents gave me a Le Creuset dutch oven.  I've been wanting one for years!  Thanks Mom and Dad!  I wanted to "break it in" with something really special.  I love beef stew and never have been able to make it at home because I didn't have the proper dish to use.  I woke up this Sunday and it was really gloomy and cold outside so I knew a big pot of beef stew would be perfect.  I really enjoy root vegetables like parsnips and celery root but never get to use them often, so I came up with a recipe for a beef stew that includes all of my favorite root vegetables.  I served this with my Mix & Match Herb and Cheese Biscuits.  Perfect for dunking!  Here's how to make it: