Risotto with Bacon, Caramelized Onions, and Spinach

I often marvel at how differently my kids eat from how my brother and I ate growing up. Don't get me wrong, my mom was an amazing cook -- but we ate a lot of the old-school standards: meatloaf with "scalloped" potatoes, lasagna, shredded chicken sandwiches, hamburger hash...that kind of thing. And while all of those things definitely make an appearance on my menu, I also make a much wider variety of foods for my kids. I don't think I tried Mexican food until I started dating Joe (not even Taco Bell -- really!), and I know that I never tried risotto until I made it myself for the first time, well into my 20s.

As an adult, risotto has become one of my great food loves. I love the whole process of cooking it, how adaptable it is, and how so few ingredients can come together to make something that tastes so amazingly flavorful. Risotto has it all: texture, flavor, epic deliciousness, you name it. And this recipe right here is one of the best versions I've found. This version is loaded with bacon, caramelized onions (cooked in the bacon drippings), and spinach. It's hearty and flavorful and restaurant-quality. It was a huge hit in my house, and I already can't wait to make it again.

Risotto with Bacon, Caramelized Onions, and Spinach
adapted from A Taste of Home Cooking

1/2 pound bacon, chopped
2 tablespoons butter
1 large onion, sliced into thin rings
Salt and pepper to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 1/4 cups arborio rice
1/4 cup dry white wine
6 cups low sodium chicken broth, warmed
1 6-ounce bag baby spinach, chopped
1/2 cup grated Parmesan cheese
 
1. Add the bacon to a large pan over medium heat. Cook until crisp and remove to a paper towel to drain. Reserve 2 tablespoons of the baking drippings in the pot; discard any excess. 

2. Add the butter to the bacon drippings, then stir in the onions. Season with salt and pepper. Stir the onions often so they brown slowly, and let cook for at least 30 minutes. Adjust the heat as necessary to keep the onions from burning. Like my friend Sarah, I added a bit of water to the pan as needed to keep the onions from burning, which also helped to pick up the browned bits from the bottom of the pan.  Remove the onions from the pan and allow to cool before chopping into small pieces.

3. Add the olive oil to the pan. Add the garlic; cook and stir for 30 seconds. Stir in the rice and cook, stirring frequently, for 1-2 minutes. Add the white wine and stir until it is absorbed.

4. Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

5. Before you add the final ladle of broth, add the caramelized onions, spinach, and half of the bacon. Taste the rice to make sure it's cooked through. Turn off the heat and add the grated cheese. Top each serving with some of the reserved bacon.

Spicy Chicken Fried Rice with Peanuts

Has it really been a week since I last posted? I didn't intend for it to be quite that long, although I have been up to quite a few things since my last post -- including having my 30th birthday and painting and completely redecorating my kitchen. So I've been busy, but I've been doing some pretty exciting things!

I know I've professed my love for Cooking Light here many, many times, and I'm about to do it again. I recently went on a cookbook-buying spree (like I need anymore cookbooks...) and purchased a few more of Cooking Light's Annual Recipe volumes. I mean, I found three of them used on Amazon for 1 cent a piece...how could I pass that up? I'm not made of stone! This chicken fried rice recipe comes from the 2011 edition, and I wasn't surprised when we all loved it. In my experience, Cooking Light's recipes consistently knock it out of the park more than any other cooking magazine.

This stir fry is a little spicy, a little sweet, a little salty, and totally delicious. The additions of peanuts and bean sprouts give it such a nice crunch. You can use water chestnuts instead of the bean sprouts, but I don't typically use them because Joe doesn't like them. The bean sprouts were a delicious substitute. This came together pretty quickly, and we all had seconds. I really can't ask for more out of a meal than that!

Spicy Chicken Fried Rice with Peanuts

adapted from Cooking Light Annual Recipes 2011

1/4 cup low sodium soy sauce

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes

2 tablespoons canola oil

2 chicken breasts, thinly sliced

1 diced red bell pepper

1 diced yellow bell pepper

1 diced white onion

2 tablespoons minced, peeled fresh ginger

2 cloves minced garlic

1/3 cup chopped unsalted, dry-roasted peanuts, divided

4 cups cooked rice (use leftovers or Minute rice cooked as directed)

1/2 cup frozen peas

1 cup fresh bean sprouts

1. Combine first four ingredients in a small bowl; stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until no longer pink. Add bell peppers and onions; stir fry 3 minutes or until tender. Add ginger, garlic and 3 tablespoons peanuts; stir fry 1 minute until fragrant.

3. Add rice, peas, and bean sprouts and stir fry until thoroughly heated. Add soy sauce mixture and cook two minutes, tossing gently to coat. Sprinkle each serving with remaining peanuts.

Chicken Cheddar Bacon Ranch Rice Bake

People, can we get a HALLELUJAH that the election is finally over? Can we all breathe a collective sigh of relief? Ahhhh. No matter who you voted for, I think we're all happy that we'll no longer be subjected to the phone calls, mailings, and television and radio ads. I am ready to move on with my life, that's for sure.

My son's preschool class also voted on Tuesday, but they voted in a food election: spaghetti vs. macaroni and cheese. Mac and cheese won by a 3 to 1 margin. I hear that mac and cheese had an irresistible platform: a promise to always be creamy, cheesy, comforting and delicious. I don't think spaghetti stood a chance.

If mac and cheese went up against this rice, though? Well, the results might have been very different. Not only is this casserole creamy, cheesy, comforting, and delicious, it's also ranch-y and loaded with bacon. It's simple to make and innovative, too, with the rice cooking directly in the cheese sauce (the rice absorbs the sauce's flavor and thickens it, so there's no need for cream soups in this recipe). It's adaptable, and would be delicious with pimientos and/or broccoli stirred in. It would be very, very hard to beat, in any type of election or at dinner time. Our whole family loved it, especially Andrew, who ate two huge helpings. Chicken Cheddar Bacon Ranch Rice for President! Stay tuned for 2016.

Chicken Cheddar Bacon Ranch Rice Bake

adapted from What's Cooking in the Burbs

4 tablespoons butter

1 medium onion, chopped

4 garlic cloves, chopped

1 1/2 teaspoons salt

1/2 teaspoon black pepper

4 tablespoons all-purpose flour

3 1/2 cups chicken stock

3 1/2 cups milk

1 packet dry ranch dressing mix

1 1/2 cups uncooked long-grain rice

1 cup sour cream

3 cups cooked chicken, shredded or cubed

1 1/2 cups shredded cheddar cheese, divided

1/2 cup cooked crumbled bacon

1. Preheat the oven to 350 degrees.

2. Melt the butter in a large pot over medium heat and cook the onions until translucent and softened. Add garlic, salt, and pepper and cook and stir for 30 seconds.

3. Add flour and mix well for 30 seconds, or until the mixture is bubbling. Stir stock, milk, and ranch seasoning into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning.

4. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Stir in the sour cream, then stir in the chicken and bacon.

5. Pour the mixture into a greased 9 x 13-inch casserole. Sprinkle the remaining 1/2 cup of cheese evenly over the rice. Bake for 20 to 25 minutes or until the cheese is melted and the casserole is bubbling.

Three Delicious Mexican Sides

I have three delicious recipes to share with you today. I think it's apparent by now how much I love Mexican food, but I always struggle with what, if any, side dishes to make to go along with my quesadillas/tacos/enchiladas/burritos/etc. My default choice is always this Mexican sour cream rice, which my entire family loves, but I've been wanting to branch out for a while. Here are three side dishes I've tried recently that I think would be perfect with any Mexican-themed meal.

I'm a huge fan of the rice served at Mexican restaurants, but I've never been able to duplicate it successfully at home -- and forget trying the packets from the store, which don't even remotely come close. This recipe for Mexican rice is as close as I've ever come to the flavor of Mexican restaurant rice. It has just the right texture and almost the perfect flavor. I did think the tomato flavor was just a little bit too strong, so I've reflected a reduced amount in the recipe below.

I've seen recipes for elote (Mexican streeet corn) all over the internet for a long time now, so I finally decided to try it. I'm only sorry I waited so long to try it! My family all loved this corn. The salty, pungent cheese was perfect with the sweet corn and the creamy sauce.



And finally, I'm not trying to be bossy, but I'm going to tell you right now to TRY THIS BREAD. You need it in your life. It's basically a Mexican version of garlic bread, kicked up a few notches with some sour cream and cilantro. It's so good, I just...I can't even. There are no words.

The next time you're making a Mexican meal, try one (or some, or all) of these recipes out. I think you'll really like all of them!

Mexican Rice

adapted from Mel's Kitchen Cafe

1 cup of long grain white rice

2 cups of low-sodium chicken broth

1 tablespoon vegetable oil

1 small yellow onion, diced

4 cloves of garlic, finely minced

2 tablespoons of tomato paste

1 tablespoon of lime juice, from about 1 lime

2 teaspoons cumin

Salt to taste

1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17 to 20 minutes. Remove from heat and keep the pot covered for 5 more minutes.

2. While the rice is cooking, heat the oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice and lime juice. Mix until well combined. Season to taste with salt. Serve immediately.

Elote
adapted from Our Best Bites

4 ears corn
3 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon chili powder
Pinch of salt
1 cup crumbled cotija cheese 

1. Cook corn by method of choice. While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt. Store in the fridge until ready to use.

2. Grate cotija cheese with a fine-hole cheese grater and place on a plate.

3. When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Mexican Cheesy Bread
Cassie Craves recipe

4 bolillo or hoagie rolls, split
4 tablespoons butter, softened
4 tablespoons sour cream
1/4 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
1 tablespoon finely chopped cilantro

1. Slice rolls in half and place cut side up on a baking sheet. Broil until toasted.

2. Combine butter, sour cream, cheese, garlic powder, cumin, salt and pepper, and cilantro. Slather the mixture on toasted rolls, edge to edge, and return to broiler until the topping is heated through. Serve immediately.

Honey Teriyaki Chicken with Bacon Fried Rice

Growing up, I never ate fried rice. Eggs in rice always just sounded strange to me. I stuck with my plain old steamed white rice whenever we ordered Chinese food. Then I met Joe, and in the early days of our relationship we ate Chinese food a lot. And he always ordered fried rice. After much pestering from him, I finally consented to trying it, and realized that I’d been a fool for so long. Fried rice is delicious! In the years since, I’ve even developed my own at-home version that we enjoy frequently.

This recipe, my friends, takes fried rice to a completely new level with the addition of bacon. Yes, bacon! It’s also loaded with tons of fresh veggies to balance out all that bacon, and it’s this wonderful, savory, salty, delicious thing with all kinds of great textures: crisp bacon, soft eggs, peas that pop and bean sprouts that crunch. I served it with honey teriyaki chicken, which was a delicious sweet counterpoint to the rice, but this rice also would have been good on its own. It was definitely the star of this meal. This recipe makes a ton, so you’ll be eating it for days, but trust me: That is definitely not a bad thing.

Honey Teriyaki Chicken with Bacon Fried Rice
chicken adapted from Rachael Ray; rice adapted from Cooking with Cristine

For the chicken:

1 pound chicken breasts, cut into thin strips
Salt and pepper to taste
1 cup chicken broth
1 tablespoon freshly grated ginger
1/4 cup honey
1/2 cup teriyaki sauce

For the rice:

1 egg, beaten
1 pound bacon, chopped
1 cup mushrooms, chopped
1 medium onion, chopped
3 cups cooked rice
1 cup fresh bean sprouts
1 cup frozen peas, thawed
1/4 cup soy sauce

1. For the chicken, heat a small amount of vegetable oil in a large skillet. Season chicken with salt and pepper and cook until browned and cook through. In a separate bowl, combine chicken broth, ginger, honey and teriyaki sauce. Pour over chicken. Reduce heat and simmer until serving.

2. For the bacon, heat vegetable oil in a wok or large skillet. Pour egg into wok. As egg sets, lift edges letting uncooked portion flow underneath. When egg is done, move to plate and set aside.

3. In same wok, cook bacon until crisp. Remove bacon to paper towels. Reserve 2 tablespoons drippings.

4. Saute mushrooms and onions in bacon drippings. Stir in rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into wok and heat through.

5. Serve chicken over rice.

Slow Cooker Cheesy Chicken and Rice

I am the sort of person who really, really values sleep. After having two boys in 20 months, both with their own set of sleeping issues (especially the second one), I have come to fully appreciate the importance of a good night’s sleep. Because I love sleep so much, it is so hard for me to get out of bed in the mornings.

I know this about myself, so I try to plan things accordingly to make my typically rushed mornings go more smoothly. I lay out my clothes the night before, and have the boys pick their outfits the night before. I make their breakfast and their lunches. If I’m making a Crock pot meal for dinner the following night, I make sure it’s prepped and ready to go the night before so all I have to do in the morning is turn it on.

Since the new year started, I’ve been making an effort to get up earlier in the mornings, so I’m not rushing around trying to make it out the door on time. I’ve been getting up at 5:30 every morning, and I think my body is finally adjusting to the change. Now I have time for all kinds of things in the mornings and I’m not nearly as rushed. If I wanted to, I could prep Crock pot meals in the morning instead of the night before. Who knew getting up earlier would add so much time to my day?

No matter if you prep this the night before or the morning of the day you’re making it, this slow cooker chicken and rice is definitely a recipe you should try this winter. It’s like the perfect comfort food. Chicken, rice, cheese, corn, a creamy sauce…Mmm. Absolutely delicious. All you have to do before you serve it is cook the rice. You could even cook the rice the night before, or, if you’re into the whole “getting up early” thing, the morning of the day you’re serving this.

Slow Cooker Cheesy Chicken and Rice
adapted from Southern Plate

2 to 3 boneless skinless chicken breasts
Salt and pepper to taste
2 to 3 tablespoons butter
1 medium onion, chopped (I think scallions would also work great)
1 10.5-ounce can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 15-ounce can whole kernel corn, drained
1 8-ounce box Zatarain's Yellow Rice Mix, cooked according to directions

1. Season chicken with salt and pepper and place in bottom of slow cooker. Top each breast with 1 tablespoon of butter. Scatter chopped onion over top.

2. Combine cream of chicken soup and sour cream and pour over chicken.

3. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours.

4. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Corn and Tomato Risotto

Risotto is something I usually think of as a fall and winter sort of dish, since it involves standing over a hot pan and stirring constantly. But I just couldn’t resist this recipe when I saw it, and I put it on the menu in hopes that the time spent over a hot stove would be worth it.

It was.

This risotto had the perfect balance of sweet and savory elements, and since part of the cooking liquid is milk, it’s even creamier than risotto usually is. There’s something so magical and wonderfully summery about the combination of corn, tomatoes, and basil. I have to be honest and tell you that I used a can of corn rather than fresh, which feels like blasphemy (for various reasons that aren’t really all that important, I wasn’t able to get to the store to get fresh corn on the cob) – but this was still delicious. Next time I’ll use fresh corn for sure, and also replace the chopped tomato with halved cherry tomatoes since they’re so sweet this time of year. I served this alongside rosemary ranch chicken kabobs, and it’ll definitely be a go-to summer side for me from now on.

Corn and Tomato Risotto
adapted from Taste of Home

3 cups chicken stock
2 cups whole milk
1 large onion, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3/4 cup uncooked arborio rice
1 1/3 cups fresh corn (about 5 ears of corn)(or 1 can of corn, drained)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

1. In a large saucepan, heat the stock and milk; keep warm.

2. In a large skillet, saute onion in butter until tender.

3. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2 to 3 minutes. Stir in 1 cup stock/milk mixture. Cook and stir until all liquid is absorbed.

4. Add remaining stock/milk mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

Mexican Rice Bowls with Fried Eggs

Fried eggs are probably one of my favorite things to eat on the planet. They’re delicious on their own, simply dipping the yolks in toast, but they taste even better on top of something like potatoes, pasta or rice. They’re a wonderful source of protein for vegetarian meals, and something about breaking that velvety yolk and stirring it into the delicious ingredients beneath it is just so…luscious.

For this recipe, I made a Mexican-style rice and topped each serving with salsa, sour cream, and a perfectly fried egg. This was a quick, simple, and satisfying dinner. Next time I’ll slice some avocado on the top, too. I’m happy to have this one in my arsenal!

Mexican Rice Bowls with Fried Eggs

1 cup white or brown rice (any type – I used instant)
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 can corn, drained
1 can black beans, rinsed and drained
1 4-ounce can chopped green chilies
1/2 cup salsa
1/2 cup shredded cheese (I used pepper-jack)
Eggs
Salsa, sour cream, avocado, chopped cilantro for serving, if desired

1. Cook rice according to package directions. Stir in chili powder, cumin, salt and pepper, corn, black beans, green chilies, salsa and shredded cheese; set aside and keep warm.

2. Fry eggs to desired doneness. Top each serving of rice with a fried egg and any desired toppings.

Taco Rice

I first heard about this recipe when my friend Jessie posted about it in one of her weekly meal plans. She mentioned how much she and her husband loved it, and her sentiment was echoed by a bunch of people on Tasty Kitchen, where this recipe was originally posted. I definitely wanted to try it, but I couldn’t help but wonder exactly what it was that people were raving about – what exactly it was that made it so amazing. I mean, it’s taco rice, right? Nothing special.

Except that IT IS. And I think I know what makes it so amazing: It’s the soy sauce. There’s something about the combination of the salty, savory soy sauce with the spicy Mexican seasonings that is just…well, it’s magical. That’s what it is.

I loved the story behind this recipe, too. Apparently a Japanese chef created it for all of the American soldiers stationed in Okinawa in the 1960s. He took the Americans’ love of tacos and combined it with one of the most popular ingredients in Japanese food: rice. And this delicious fusion dish was born.

I promise you will LOVE this one.

Taco Rice

from Tasty Kitchen

1 tablespoon vegetable oil

3 cloves minced garlic

1 onion, chopped

1 pound ground beef

3 tablespoons soy sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon table salt

1 teaspoon freshly ground black pepper

4 cups steamed (long grain, instant, or sushi) rice (I used instant cooked in chicken broth)

Shredded lettuce, chopped tomatoes, salsa, sour cream, and queso blanco or shredded mozzarella for topping

1. Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks.

2. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

3. Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef. Top with shredded lettuce, tomatoes, cheese, and salsa, and finish it off with a dollop of sour cream.

Cilantro Lime Rice

I’ve seen different versions of this Chipotle favorite on a lot of blogs. I know I’m not in the minority when I say that one of my favorite things about eating at Chipotle is that incredible rice they serve in their burritos. A few years ago, I decided I was going to come up with my own version so we could enjoy it at home, and this is my (time-tested, perfected) recipe.

I use plain old instant white rice, so it’s ready in 5 minutes. However, I cook the rice in chicken broth and butter to give it tons of flavor, so it doesn’t taste instant in the least. To give it a fluffy texture, I use a 3/4 cup liquid to 1 cup rice ratio. But the thing I love most about my version? I add the cilantro directly to the rice while it’s cooking, so the bright, verdant herb flavors every single bite of rice. Add in some salt, and the juice of one lime, and it’s absolutely perfect -- and maybe even better than the original.

Cilantro Lime Rice

1 cup instant white rice
3/4 cup chicken broth
1 tablespoon butter
1/2 cup cilantro leaves, chopped
Juice of 1 lime
Salt to taste

1. Bring chicken broth and butter to a boil in a medium saucepan. Stir in rice and cilantro; cover and remove from heat. Let stand 5 minutes.

2. Fluff rice with a fork. Stir in lime juice and add salt to taste. Serve.

Southwestern Veggie-Stuffed Peppers and Leftover Baked Veggie-Rice Burritos

Sorry for not posting yesterday. I was home with my youngest son, who has croup. The poor little thing was so pathetic and just wanted to be held all day long (who can blame him?) so I didn’t have a chance to get on the computer. To make up for my second child-related absence in two weeks, I’m giving you a two-for-one recipe today.

Who doesn’t love a good stuffed pepper, right? I have to confess that this is the first time I’ve ever made stuffed peppers at home, but it definitely won’t be the last. They were incredibly easy -- much more so than I thought they’d be. I adapted the recipe from one I saw on $5 Dinners, but I only used one type of beans and added both zucchini and corn to the filling to make it even more veggie-full.

(I did have an unfortunate tearing incident with one of my peppers, which is why you only see half a pepper filled in the second picture. But it was the perfect size for Andrew, who devoured it!)

I had a ton of filling left over, so I used it the next night to make us some delicious baked burritos. I mixed sour cream and cheese with the leftover filling and rolled it up in flour tortillas, and it made another big, satisfying, yummy dinner for us (pardon the picture; I know it's awful). Make the peppers on Sunday night, since they take a little longer, and have the burritos on Monday since they take no time at all. We’ll be having this combination of dinners a lot!

Southwestern Veggie-Stuffed Peppers
adapted from $5 Dinners

1 cup instant rice

1 small yellow onion, finely chopped
1 medium zucchini, diced
2 cloves garlic, minced

1 15-ounce can of diced tomatoes with green chilies, drained

1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1/4 cup chopped cilantro

1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste

4 green peppers

Shredded cheddar cheese

1. Cook the rice as directed; set aside.

2. In a small amount of olive oil in a saucepan over medium heat, sauté onion and zucchini until softened. Add garlic; cook and stir for 30 seconds. Add diced tomatoes with green chilies, black beans, corn, and cilantro. Season with chili powder, cumin, and salt and pepper to taste. Stir in rice.

3. Meanwhile, slice the stem out of the top of the green peppers and place them in a pot of boiling salt water for 5 minutes. Remove from water, then stuff with the filling. Top with a pinchful of shredded cheese.

4. Bake at 350 degrees for 20 to 25 minutes, or until the cheese is melted and bubbly.

Leftover Baked Veggie-Rice Burritos

(Approximate the ingredients according to how much filling you have left.)

Leftover filling
Sour cream
Shredded cheddar cheese
Flour tortillas

1. Preheat oven to 350 degrees.

2. Combine leftover filling, sour cream, and cheddar cheese.

3. Divide filling in equal amounts among flour tortillas. Wrap each filling securely and place seam-side down in a casserole dish you’ve sprayed with cooking spray.

4. Bake until flour tortillas begin to crisp, about 20 minutes.

Classic Fried Rice

Fried rice is so ridiculously easy to make at home. This may seem pretty obvious to most of you, but up until pretty recently, I have to confess that I always used the boxed version when I made Chinese food at home. Don’t get me wrong; I have nothing against boxed rice and pasta products (rice pilaf and white shells and cheddar, I’m looking at you), but when I went to buy a box of fried rice recently I thought to myself, “C’mon, Cassie. You can make this yourself.”

And so I did. And it was good! This is a very classic version of fried rice, made with eggs, onions, peas, carrots, and soy sauce. It’s still pretty quick since it’s made with instant rice, but the rice still has tons of flavor because it’s cooked in chicken stock. My soy sauce measurement below is approximate; I just kept glugging it over the rice until I was happy with the color and flavor, so be sure you taste often and adjust up or down accordingly. My husband thought my version was really good, and he's a huge fan of fried rice, so I'll definitely take his word for it!

I served this alongside our favorite chicken lettuce wraps, and it would also be delicious as a bed for a heaping serving of Asian shredded beef. Yum!

Classic Fried Rice

1 cup uncooked instant rice
1 cup chicken stock
1 tablespoon vegetable oil
1 small onion, chopped
2 eggs, scrambled
Salt and pepper to taste
1/2 cup frozen peas
1 carrot, shredded
Approximately 2 tablespoons soy sauce

1. Cook the rice in chicken stock according to package directions; set aside.

2. Meanwhile, heat the vegetable oil in a large, high-sided skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Reduce heat to medium, add the eggs, and season with salt and pepper (go easy on the salt).

3. When the eggs are nearly cooked, add the rice to skillet. Cook and stir for about 5 minutes, or until rice begins to get just slightly brown. Add the peas, carrots and soy sauce and stir to combine.

Salsa Rice Burritos

I don’t have a whole lot to say today. The weather here is pretty gloomy right now, which usually I don’t mind at all (I’m one of those weird people who loves cloudy days and thunderstorms and rain), but today it’s just making me feel blah. It’s been a long week so far.

Anyway, on days when I feel like this, these burritos are just the kind of thing I want to make for dinner. They’re quick, easy, delicious, and my favorite kind of comfort food. I think these took maybe 10 minutes to make. They were a big hit with all three of us, and Andrew even devoured the leftovers for lunch the next day. This will definitely be one of my quick go-to meals in the future, especially since I always have all of the ingredients on hand. Enjoy!

Salsa Rice Burritos
source: adapted from Betty Crocker

1 jar of salsa
1 1/2 teaspoons chili powder
1 teaspoon cumin

1 cup uncooked instant rice
1 can black beans, drained and rinsed
1 can whole kernel corn with red and green peppers, drained
1 1/2 cups shredded cheddar cheese
Handful of chopped cilantro
1 package flour tortillas for burritos (8-inch)

1. In 10-inch skillet, heat salsa, cumin and chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn, cheese and cilantro.

2. Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Serve with salsa and sour cream.

Primavera Risotto with Fried Eggs

Here it is, the first day of summer, and the recipe I’m sharing with you has the word “spring” in the title. D’oh!

Regardless of the fact that this is called a spring risotto, it's actually something that I would eat at any time during the year. In the spring and summer you can take advantage of all the fresh vegetables available at the farmers’ markets, and in the fall and winter it’s the perfect comforting dish to help you warm up on a chilly day. I’ve been sort of obsessed with fried eggs lately, but I don’t think I’m biased when I say that the egg on top of each serving is truly what “makes” this risotto. I love how the gooey yolk soaks down into the rice and coats the vegetables, adding a ton of flavor and an extra dimension of creaminess. The only thing I would do next time is add some sweet corn. I think it would work really well with the other flavors.

We love risottos of all kinds, but this one was particularly popular in our house. I’ll definitely make it again!

(One note: This recipe makes a ton of risotto. If you don’t do leftovers, you should definitely halve it.)

Primavera Risotto with Fried Eggs
source: slightly adapted from Epicurious

5 tablespoons butter, divided
2 cups chopped button mushrooms (about 5 ounces)
1 small onion, chopped
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3 cups vegetable broth, divided
3/4 cup sliced carrots
2 cups asparagus, each spear chopped into 3 equal pieces
3 cups (or more) water
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
4 large eggs

1. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

2. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

3. Stir 1 cup cheese, peas, and mushrooms into risotto. Season to taste with salt and pepper.

4. Heat 1 tablespoon butter in large skillet over medium heat. Cook eggs, flipping once during cooking time, until whites are cooked through and yolks are cooked to desired doneness.

5. Mound risotto on plates. Using back of spoon, make hollow in top of each mound. Top each with egg.

Cheesy Broccoli and Rice

I have a great side dish to share with you today. We actually ate this as a main dish, but I think when I make it in the future (which I will, many, many times) I’ll use it as a side.

This stove-top broccoli and rice dish comes together in less than 15 minutes, and it’s so cheesy and creamy and delicious. I was attracted to the original recipe because I love the combination of broccoli and cheese (who doesn’t?), but when I looked more closely at that recipe, I had to stifle a yawn. Bo-ring! I made tons of modifications to jazz it up, and the end result is truly something delicious that we all loved. This is one of my new go-to side dishes. I could use a big serving right now, as a matter of fact!

Cheesy Broccoli and Rice
source: inspired by Better Homes and Gardens

2 tablespoons butter
1 small onion, chopped
1 clove minced garlic
Salt and pepper to taste
1 cup quick-cooking white rice
1 cup chicken broth
1 10-ounce package frozen chopped broccoli
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup parmesan cheese

1. In a medium saucepan, melt butter over medium heat. Add onion and cook until softened and fragrant. Add garlic; cook and stir for 30 seconds. Add salt and pepper to taste.

2. Stir in rice and cook until the edges begin to brown just slightly. Stir in broccoli and chicken broth. Heat to boiling. Remove from heat; cover and let stand 5 minutes.

3. Return saucepan to burner. Over low heat, add cheddar cheese, sour cream, and parmesan cheese, stirring just until cheese is melted. Taste for seasonings and adjust accordingly.

Cauliflower Risotto

I've come a long way since the first risotto I ever made. I used to be so intimidated by risotto, but I've made it enough times now to know that once you know the method, there is really nothing to it. And the results taste so delicious; I've never met a risotto I didn't like, and I consider it my ultimate comfort food.

This is a recipe I came up with all on my own in an effort to get Andrew to eat more cauliflower. He's an excellent vegetable eater, but he just doesn't like cauliflower, so for some ridiculous reason I've made it my ultimate goal in life to get him to eat, and enjoy, cauliflower. He loves rice, so I thought if I hid the cauliflower in there he'd never know it (that's worked in the past with macaroni and cheese), but my plan was a huge failure. He immediately saw the cauliflower and refused to eat this. But I really didn't mind all that much, because it just left more for Joe and me.

I'm really proud of myself for this recipe. It's really delicious, and Joe and I both absolutely loved it. Now that I know I can create an entire risotto recipe from scratch on my own, I can't wait to try other variations! Next time I may try a vegetable Andrew actually likes; asparagus, broccoli, or even carrots would be delicious using this method.

Cauliflower Risotto
source: Cassie

6 cups vegetable stock (you can use chicken stock)
2 bay leaves
1 bag frozen cauliflower
2 tablespoons olive oil
1 medium onion, diced
3 cloves minced garlic
2 sprigs fresh thyme
Salt and freshly ground black pepper
1 tablespoon butter
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup shredded parmesan cheese, plus more for garnish

1. Heat vegetable stock, bay leaves, and cauliflower in a high-sided saucepan over medium heat until warm. Keep warm but do not boil.

2. Meanwhile, add olive oil to a large skillet over medium-high heat. Add onion and thyme and cook until onion is softened, then add garlic; cook and stir for 30 seconds. Season with salt and pepper. Add butter to skillet, then add rice. Cook rice until it begins to brown and smell nutty. Add white wine and cook until wine is mostly evaporated.

3. Add warm stock to the rice mixture one cup at a time (avoid adding the bay leaves and cauliflower); cook and stir until stock is absorbed. Keep adding stock and stirring until the rice is fully cooked and mixture is creamy (the whole process will take anywhere from 18-22 minutes).

4. Discard bay leaves. Add cauliflower and parmesan cheese to the rice mixture; adjust seasonings as needed. Top with additional parmesan cheese, if desired.

Chicken Broccoli Rice Bake

Starting tomorrow, I'm going to be sharing the three baked goods I actually managed to make this year for Christmas, but the recipe I'm posting today would be perfect for a quick and easy dinner one night this week while you're making your last-minute Christmas preparations.

How many of you actually bother making dinner the week of Christmas anyway? I usually don't. If I make anything at all, it's something easy like sloppy joes or chicken tenders and fries. It's much more likely that I'll be relying on frozen meals and take-out this week leading up to Christmas. But I'm sure there are those of you out there more motivated than I am -- in which case, this casserole would be perfect for you. It's one of those throw-it-all-together-and-bake-it meals. If you rely on store-bought rotisserie chicken, steam-in-a-bag broccoli, and minute rice, it takes absolutely no time at all to prepare. And the best part is, it's absolutely delicious -- creamy and comforting, exactly the kind of thing you want to eat in the winter months when the snow is falling outside. Definitely give this casserole a try this winter!

Chicken Broccoli Rice Bake
source: adapted from Recipezaar

2 cups cooked shredded chicken
2 cups uncooked white Minute rice
2 bags steam-in-a-bag broccoli
2 cups grated colby-jack cheese
1 can cream of chicken soup
1 cup sour cream
3/4 cup chicken broth
Salt and pepper to taste
1 small container French-fried onions

1. Preheat oven to 350 degrees.

2. Cook rice according to package directions. Steam broccoli in microwave according to package directions.

3. Meanwhile, combine soup, sour cream, broth, and cheese in a large bowl. Season with salt and pepper.

4. Add chicken, rice and broccoli; stir until well-blended. If more liquid is needed, add more sour cream or chicken broth.

5. Pour into a 9 x 13 casserole dish and top with French-fried onions.

6. Bake uncovered until bubbly, about 20 to 25 minutes.

Arroz con Pollo

I saw this recipe a couple of months ago on Debbie's blog, and I bookmarked it immediately. I've always wanted to make arroz con pollo at home, but I guess I always thought it was a time-consuming, labor-intensive process. But it really wasn't. This meal came together relatively quickly and was absolutely delicious.

The recipe calls for the thighs to be seared in the bacon drippings so the skin gets crispy, but then they go back in the rice and broth mixture to cook through, and by the time the rice was finished the skin had lost a lot of its crispiness. Next time, I'll either use boneless skinless chicken thighs, or I'll cook the bone-in skin-on thighs completely through, separately from the rice. But that was really the only issue I had with this meal. I omitted the peas because I didn't have them on hand, and I also left out the saffron because honestly, it's not an ingredient I would ever use again. I also added some chopped Spanish-style olives to the rice mixture for the last few minutes of cooking. Joe and I both really enjoyed this dinner, and it will definitely be a repeat in our house. Thanks for the recipe, Debbie!

Arroz con Pollo
source: adapted from mocha me

4 slices bacon

4 chicken thighs with skin and bones

Salt and pepper to taste

Paprika to taste
Dried oregano to taste

Garlic powder to taste

Cumin to taste

2 teaspoons olive oil

1 small sweet yellow onion, diced

2 bell peppers, diced (I used one red and one green)

4 cloves garlic, minced

1 15-ounce can diced tomatoes

2 cups chicken broth

1 pinch saffron (omitted)

1 cup rice

3 tablespoons cilantro, chopped (divided)

1 cup frozen peas, thawed (omitted)
1/2 cup Spanish-style pimiento-stuffed olives, roughly chopped

1. Cook the bacon in a large Dutch oven. Once the bacon is cooked, drain on a paper towel and then crumble. Set aside.

2. Season the chicken thighs with a bit of each seasoning to taste. Cook the chicken thighs, skin side down first, for 4 minutes each side. Remove from pan and set aside on a plate.

3. Add the olive oil to the Dutch oven over medium heat. Once hot add the onion, bell peppers and a bit of each seasoning to taste. Cook, stirring occasionally, until tender. Add the garlic and cook constantly for 60 seconds. Add the diced tomatoes, chicken broth, saffron, rice, crumbled bacon and half of the cilantro. Stir until mixed thoroughly; taste the broth and re-season if needed.

4. Add the chicken in an even layer and simmer over medium low heat, partially covered for 25 minutes. Make sure to stir occasionally so the rice doesn't stick to the bottom of the pan. During the last few minutes of cooking, stir in the olives. Sprinkle the finished dish with the thawed peas (if using) and the remaining cilantro.

Chicken Cacciatore Risotto

With temperatures in the 40s, cloudy skies and biting winds, and snow in the forecast for the end of the week, today seems like the perfect day to share this risotto recipe with you. Risotto is one of my absolute favorite comfort foods; it's the kind of meal that just warms the soul -- and the body, especially when the weather's getting chillier.

This recipe is adapted from a cookbook I inherited from my stepsister. She was getting ready to donate a bunch of cookbooks to charity, but I couldn't resist going through them first to see if there were any I wanted. This particular cookbook caught my eye immediately, since it contains recipes from the Mediterranean countries -- an area whose food I unequivocally love.

The recipe as it's written in the cookbook is very basic, consisting of only chicken, chicken broth, tomato sauce and some garlic. But to me, that's just not chicken cacciatore. When I think of chicken cacciatore, I immediately think of mushrooms, onions, and green peppers in a thick tomato-y sauce. So I added all of those things to the recipe, and I must say that this turned out wonderfully. Even Andrew liked it, and the leftovers heated up really well for lunch the next day.

Chicken Cacciatore Risotto
source: adapted from Viva la Mediterranean

1 cup arborio rice
5 to 6 cups warm chicken stock
1 medium onion, diced
1 green bell pepper, diced
8 ounces mushrooms, roughly chopped
3 cloves garlic, minced
Salt and pepper to taste
1 cup cooked, shredded chicken
1 14.5-ounce can Italian-style diced tomatoes, undrained
1/2 cup freshly grated parmesan cheese
Chopped fresh flat-leaf parsley

1. In a high-sided skillet over medium-high heat, heat a small amount of olive oil. Add onion, bell pepper and mushrooms and cook until peppers are crisp-tender and mushrooms are beginning to brown. Add garlic; cook and stir 1 minute. Season with salt and pepper to taste.

2. Add rice to pan and cook until it begins to brown and smells nutty, then add about 1 cup of warm stock to the pan. Cook over medium to medium-high heat, stirring occasionally, until liquid is absorbed. Keep adding stock and stirring until the liquid is absorbed until rice is completely cooked (the whole process should take anywhere from 18-22 minutes).

3. Stir in chicken, diced tomatoes, parmesan cheese, and parsley until heated through. Top servings with additional parmesan cheese and parsley, if desired.

Chicken and Broccoli Risotto

A few weeks ago, I started craving risotto. I went to various cooking websites looking for risotto recipes, and I think I printed out four or five of them that sounded absolutely delicious. I found a recipe for broccoli risotto that I knew I wanted to try immediately, since I like to put one meat-free meal on our menu every week. But when Joe found out what we were having for dinner, he thought I should add some chicken to the risotto, which I agreed would probably work nicely with the other flavors. That's the great thing about risotto -- once you know the method, you can add practically any ingredients to the rice.

Joe and I both really liked this. The lemon flavor was very subtle, so if you like lemon I'd definitely increase the amount of lemon juice you use. This recipe serves about six people, but I made the whole batch so we'd have leftovers for our lunches -- and this actually worked very well as leftovers. Next time, I may omit the chicken against Joe's protests and stir in roasted asparagus instead of the broccoli; I think that would be equally as good!

Chicken and Broccoli Risotto
Source: adapted from Allrecipes

2 boneless skinless chicken breasts
2 tablespoons olive oil
3 tablespoons butter
1/2 large sweet onion, finely chopped
4 cloves garlic, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons lemon juice
5 cups hot chicken broth
1 cup heavy cream
3 cups cooked broccoli florets
1/2 cup grated Parmesan cheese
salt and pepper to taste
Chopped flat-leaf parsley for garnish

1. Add some olive oil to a large, heavy-bottomed skillet over medium high heat. Season chicken breasts with salt and pepper and pan-fry until browned and cooked through; remove from skillet.

2. Add 2 tablespoons olive oil and the butter to the same saucepan. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.

3. Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, Parmesan cheese, and chicken. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving. Garnish with parsley, if desired.