Tuesday, April 26, 2016

Lemon Shrimp and Celery Cherry Pepper Risotto

Creamy, earthy, lemony shrimp risotto.  Enjoy the flavors as all these ingredients come to life.

32 ozs chicken broth
4 TBS olive oil
1/2 cup shallots, chopped fine
1/2 cup leeks, sliced
1/2 cup fennel, chopped small
1 cups celery, chopped fine
2 large cloves garlic, chopped
2 cups arborio rice
1/4 cup white wine
2 bay leaves
2 cherry peppers, chopped
1 lb medium size shrimp, peeled and deveined (about 2 cups)
3 TBS butter
1 lemon, juiced and zested (plus extra for garnish)
1 cup grated parmesan cheese
5-6 large basil leaves, chopped (plus extra for garnish)
1/4 tsp salt, or to liking
1/4 tsp coarse pepper, or to liking

Garnish with lemon wedge, basil leaves and celery leaves

1.  Add broth to large pot.   Bring to boil on high heat.  Reduce down to low to keep hot
2.  In large skillet on stove top heat oil on med/high heat.  Add shallots, leeks, fennel, celery and garlic. Stir. Saute for 10-12 mins.  Add rice, stir.  Saute for additional 5 mins.
3.  Pour in wine, scraping bottom to loosen any flavor.  Add bay leaves.  Stir.
4.  Add broth 1 cup at a time to rice.  Let it cook down until 1/2 liquid is cooked out.  Whisk fast to make creamy.  Repeat process by adding 1 cup at a time until rice becomes done.  Approx. 15-18 mins.  Remove bay leaves.
5.  Add shrimp and eggs, cook until shrimp turn pink.  Approx. 5 mins.  Add additional broth if needed.
6.  Add butter, lemon juice, zest, cheese and basil.  Stir.  Taste before adding salt and pepper.  Add additional broth, if needed.

Serves 4 - Serve in separate bowls

Saturday, April 23, 2016

Sopa Mexicana (Mexican Soup)

I created this soup using ingredients from Del Real Foods.  It is for a contest they are sponsoring.  This is my kid friendly Soup.  Having raised four children I do know that they can be very picky about ingredients.  I used to puree cooked veggies and hide them in dishes without them knowing about it.  They would eat up every bit.  In this dish I created a cheesy chicken and rice soup that every kid would love.

2 TBS canola oil
1 cup celery, chopped fine
1 cup onion, chopped fine
2 garlic cloves
1/4 cup cilantro leaves
3 cups chicken broth
24 ops Del Real Foods Ranchero Beans

8 ozs shredded Mexican cheese
16 ozs Del Real Foods Shredded Chicken
24 ozs Del Real Rice with Vegetables
1 envelope taco seasoning
1/8 tsp salt
1/8 tsp pepper

Garnish Ingredients:  Rice, chopped tomatoes and sour cream

1.  In large skillet heat oil on med/high heat.  Add celery, onions and garlic.  Cover and cooked until veggies are soft, stirring( approx. 8 mins).  Add very little chicken broth, if needed.  Do not burn.  Add 1 cup cilantro, one cup chicken broth and beans.  Stir
2.  Add soup to blender and puree.  Return to skillet.  Add additional chicken broth to blender to loosen any soup stuck to blender.
3.  Add cheese, shredded chicken, 1/2 pkg of rice and taco seasoning. Stir.   Reduce heat and simmer med/low heat until fully heated (approx 20 mins).  Stir.  Season with salt and pepper.
4.  Serve into bowls.  Garnish with additional warm rice, chopped tomatoes and sour cream.