Risotto

I think Risotto is one of those scary types of foods. I thought it would be a lot harder then it really is. Once I got to the recipe that I use now, I make it often and Arborio rice has become a staple in my pantry.

5 c Low Sodium Chicken Broth (can use bullion cubes also)
1 c Arborio Rice
1/2 c parmesan or ramano cheese
Olive Oil
Splash of cream (optional)

Begin by bringing Chicken Broth to a boil. You will need a laddle to add the broth the Risotto.

In a sauce pan, heat a couple of teaspoons of olive oil. Add rice and shake to coat rice with oil. Cook a few minutes until rice becomes translucent. Add in 2 laddles f broth. Using a wooden spoon stir until the rice has absorbed most of the broth. Keep adding and stirring until rice is creamy, and rice no longer has a crunch to it. Once all the broth is added, gently stir in cream and cheese, being careful not to mash the rice.

To the finished risotto, I also like to add veggies (ie brocolli and asparagus) and shrimp. These can all be cooked in the broth and added to the risotto when the cheese is added.

Chili Con Queso

When I was a little kid, my parents used to have a Super Bowl party every year. At least, I think it was Super Bowl, all I really remember was this dip, no idea if people were sitting around watching a game or not. If I remember right, I think my mom used to serve it in a fondue pot (I could be way off on that one) and served it with Doritos. I think this dip is my first memory of cheese. Is it weird that I think I have a first memory of cheese? Maybe a little bit.

1 small Onion
1 small can of diced Green Chili Peppers
16oz can stewed tomatoes, diced
1 lb Velveeta Cheese, cubed
1 lb Sharp Cheddar Cheese, cubed

Brown onion in a skillet. Add peppers and tomatoes. Layer cheese cubes over top and simmer until melted, stirring occasionally.

I like to take a short cut and dump it all into a crock pot. Turn it on to high until everything is melted and stir able, and then turn it to low and serve it right out of the crock pot.

You can also brown some ground beef with taco seasoning, and add it to the cheese once melted, or different kinds of roasted peppers, or refried beans.

Four Layer Dessert

This has been a favorite of mine for as long as I can remember. My mom got the recipe from her friend Mary years ago. I usually cut the recipe in half and instead of making this crust, I put it in a graham cracker pie crust. Either way is delicious. I also cut calories by using fat free cream cheese, and sugar free cool whip and pudding mix.

Layer 1:
1c Flour
1/2c Chopped Nuts
1/2c Melted Butter

Mix, and press into a 9x13 pan. Bake at 350 10-15 minutes. Let cool

Layer 2:
8oz Cream Cheese
1c Powdered Sugar
2/3 container cool whip

Cream together cream cheese and sugar, then fold in cool whip
Layer onto cooled crust

Layer 3:
2 small boxes chocolate pudding
2c Milk

Combine ingredients and layer onto cream cheese mixture

Layer 4:
Top pudding layer with remaining cool whip and sprinkle with chopped nuts, if desired

Pecan Tarts

This is a family favorite that we make every year at Christmas.

Crust:
1c Flour
3oz Cream Cheese
1/2c Butter

Mix together and divid into 24 pieces. Press into tart or mini muffin pans

Filling:
1c chopped pecans
3/4c Brown Sugar
1 Egg
1Tbsp Melted Butter
1tsp Vanilla
Powder Sugar

-Fill crust with pecan mixture
-Bake at 350 for 25-30 minutes
-While still hot, sprinkle with powder sugar

Cream Cheese Chicken

4 Chicken Breasts
2/3 c Chicken Broth
2 Cloves Garlic
1 tsp Red Pepper Flakes (optional)
1 tsp Chili Powder (optional)
3 oz Cream Cheese
2 Jalapenos, minced (optional)
Olive oil

-Heat olive oil in a saute pan
-Add chicken breasts, and cook about halway
-Mix chicken broth, garlic, jalapenos, chili powder, and red pepper flakes
-Add to pan with chicken
-Cover and simmer for about 10 minutes until chicken is done
-Remove chicken to serving plate, but leave the broth in the pan
-Turn up heat a little bit and add cream cheese to pan and whisk until smooth and starts to thicken a little bit
-Pour sauce over chicken and serve

All the spices are optional, but used together, they really make it spicy, so watch out. The sauce is also really good on veggies and pasta as well.

Baked Fish in Cheese Sauce

Fish:
1-1/2 lbs White Fish, I usually use cod or tilapia
1 Tbsp Butter

-Preheat oven to 450
-Place fish in a greased baking dish
-Sprinkle with salt and pepper
-Top each piece with a little butter
-Bake until fish flakes with a fork

Sauce:
1/2 tsp Butter
4 oz Shredded Cheese, I use a mild white cheese, like Sargento's Roasted Garlic
1 Egg, beaten
1-1/2 tsp Salt
1-1/2 tsp Pepper
1/4 tsp Mustard Powder
1 cup Milk

-Mix together cheese, egg, mustard, salt and pepper
-In a sauce pan, scald milk
-Slowly stir in cheese mixture until sauce is smooth and thick

Pour sauce over fish, and serve immediately. I like to serve this over pasta so as to not waste any of the sauce.

Enchilada Casserole

The original recipe calls for ground beef seasoned with taco seasoning and red enchilada sauce. I also added the peppers and chili powder.

2 Large chicken breasts or 1 large can shredded chicken
6 Small corn tortillas
1 Can hot or mild green enchilada sauce
1 Can refried beans
5 Cups Mexican blend shredded cheese
2 jalapenos, diced or 2 tsp Red pepper Flakes(optional)
Chili powder (optional)


Prep:
Preheat oven to 375
Season chicken with chili powder and cook.
Chop cooked chicken into bite size pieces.
Cut tortillas into quarters.
Mince the jalapenos and mix into the refried beans

In a small casserole dish layer ingredients the following way:
Enchilada sauce, just enough to cover the bottom of the dish
Half of the tortillas
Refried beans
Chicken pieces
Jalapenos, or red pepper flakes
2 cups shredded cheese
Second half of the tortillas
Pour the rest of the enchilada sauce over the top
Top with remaining cheese

Bake in oven until cheese is melted and bubbly.

Makes 4 servings