Risotto

Basic Risotto

1 Cup Arborio Rice

1 Cup White Wine

1 TBLS Olive Oil

1 TBLS Butter

1/2 Onion, Finely Chopped 

1/4 Cup Parmigianino Cheese, Shredded

32 OZ Low Sodium Chicken Broth

• In a medium sauce pan over medium heat bring chicken stock to a low boil, reduce heat to low and continue simmering.
• In a separate saucepan heat olive oil add onion and sauté until translucent about 2-3 minutes. Add Arborio rice, toast rice for 2 minutes, add wine bring to a simmer and continue simmering until wine is reduced by half. 
• Ladle in 2 spoons of chicken stock, stir rice until most of the chicken broth is absorbed. Once most of the broth is absorbed repeat the process until rice is cooked al dente. Stir in butter and cheese, let sit for 2 minutes and serve.  

Best Spinach Ever

4-5 Cloves of garlic, sliced
3 TBLS Olive oil
1 TSP Crushed red pepper
1 PKG Bagged Spinach

• Heat olive oil over low-medium in a medium sauce pan. Add sliced garlic, sauté garlic for 3-4 mins or until lightly golden brown. Remove garlic and set aside.
• Add crushed pepper to oil , sauté 2-3 mins. Add spinach to pan , cover and cook spinach until wilted 5-10 minutes. Keep warm until ready to serve.

Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad......... MMMMMM GOOOOOD!


1 - Head of Romaine Lettuce, Chopped
2 - Medium Bartlett Pears, Chopped
2 - Small Gala Apples, Chopped
1- Cup Craisians
1- Cup Pecans
3 - Slices of Bacon, Cooked and chopped
1 - Cup Poppy Seed Dressing
1 - TBLS Balsamic Vinegar

2- Chicken Breast, Boneless Skinless
2- TBLS Olive Oil
Salt and pepper to taste
Garlic herb Seasoning

1. In a medium saute pan heat olive oil over medium heat. Season and cook chicken for about 10-12
   minutes on each side or until chicken is no longer pink on the inside. Set to the side and let cool.

2. I a large bowl combined all salad ingredients, toss well and top with chicken. In a small bowl
    combine dressing and vinegar together and serve on the side.

Saute Lemon Garlic Green Beans




Tasty fresh flavors to liven up your everyday green beans!

Saute Lemon Garlic Green Beans

½ LB. Fresh Green Beans
1  Sm. Lemon
¼ Cup. White Wine (optional)
3  Gloves Garlic, Minced
2  TBLS. Olive Oil
Salt / Pepper To Taste

1. Clean green beans well and snip off ends.
2. In a small frying pan heat oil over medium heat. Add green beans,
   garlic and the zest of the lemon. Saute for about 5-8 minutes or until
   beans are slightly tender, Stirring occasionally.
3. Lower heat and add the juice of one lemon and white wine if using.
   Continue cooking 3-4 minutes, add salt and pepper to taste.

Tomato Soup

MMM...... GOOD, Homemade tomato soup . Perfect for any rainy day !

1 TBLS Olive Oil
1/2 Yellow Onion, chopped
3 Gloves Garlic, minced
4 Large Tomatoes, sliced
1 TSP Crushed Red Pepper Flakes
1 TSP Dry Basil, or Fresh
1 TSP Italian seasoning
1 Cup Chicken Broth, Low Sodium
1 Chicken Bouillon
1 TBLS Sherry Vinegar
Salt and pepper to taste

1. Heat olive oil in a large sauce pan over medium heat.
2.  Add onion, garlic, tomatoes, red pepper, season well with pepper and salt to taste. Simmer for 10-12 minutes. Add the chicken broth and bouillon, cook for an additional 10 minutes. Stir in sherry, remove from heat and allow to cool.
3. Once soup is cooled poor soup into blender* and puree until smooth. Return to pot and keep warm over low heat until ready to serve. Enjoy!

* I leave my soup in the pot and use a hand blender, blending until smooth.

Collard Greens

While at the Farmers Market this weekend I picked this bunch of collard  after sampling them at one of the vendor stands. I would normally make my own pesto but this time I used one I picked up from the Farmers Market.

1-2 tsp. Olive Oil
1 Clove Garlic, minced
1 Lemon
1 tsp. Basil parmesan pesto
1 Bushel Collard Greens
1 Pinch Crushed Red Pepper
Salt and pepper to taste
1. Heat olive oil over low to medium 
    heat in deep dry pan.

2. While oil is heating, roughly chop
     collard greens. Add garlic to frying
     Pan, sauté 1 min add greens cook
     down until greens are wilted.

3. Season with salt and pepper, red pepper, and
    add juice of one lemon. Continue to
    cook for about 10 minutes tossing
    occasionally. Just before removing
    from heat drizzle pesto over
    greens toss lightly and serve.

Corn and Black Bean Salsa

• 2 Roma Tomatoes, Chopped and Seeded
• 2 Ears of Corn, Roasted and removed from stalk or (1 can of corn drained)
• 1 Can Black Beans, drained and rinsed
• 1/2 Sm. red onion, Chopped
• 2 Jalapeño peppers, finely chopped
• 1 Juice of one lime
• 1/4 TSP Cumin
• 1 TSP Cilantro, Chopped

Salt n pepper to taste

Combined all ingredients in a medium serving bowl chill for 2-3 hours and serve with your favorite tortilla chips.