Archive for the ‘Main Dishes’ Category

Spinach and Turkey Bacon Skillet Dish

Monday, November 21st, 2016

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

“I could eat breakfast for every meal,” is a common phrase spoken in our house. For us, breakfast is a feast that should be enjoyed anytime of the day and a sweet luxury when indulged in at our favorite restaurants. Simple ingredients like eggs, potatoes, and bacon all feel elevated though when combined into an elegant skillet dish and these are dishes I choose most often when we go out for a family brunch.

Why do I feel I have to go out to eat to enjoy a skillet dish?

Well, I don’t feel that way anymore!

There is no need to spend a fortune dining out when you can enjoy this breakfast treat at home! Today’s recipe is created in partnership with with Honeysuckle White as we put their delicious Smoked Turkey Bacon to work in this beautiful Spinach & Turkey Bacon Skillet Dish. Thanks to their commitment to keep their products affordable for their consumers, all while retaining the highest quality meats, this entire skillet dish will cost you less than one meal out.

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

One of the reasons I really love these skillet dishes is that this can be a great way to put leftover ingredients to work in your kitchen. Thanksgiving season, as we have discovered, is when our fridge is loaded with odds and ends that need to be used. Last night’s roasted potatoes, for example, can be used as the base in your skillet. Odds and ends from your produce drawer, like mushrooms or spinach, can be woven into your potato base. Goat, parmesan, cheddar, or blue cheese can also be added for a creamy element.

One thing that I bet you not to sacrifice  though is the salty addition of the bacon for a perfect finishing touch on your dish.

Turkey bacon is a great way to get that salty addition, but with 50% less fat in your dish, giving you all the flavor without all the guilt.

If you are gluten-free, you’ll be happy to know that this bacon is a gluten-free product. It also contains no added hormones or steroids and no growth-promoting hormones. They even let you virtually meet the farmers on their products so you can get to know exactly where your meat is coming from.

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

One of my favorite food combos is spinach and sun-dried tomatoes and I thought the addition of these would compliment this dish perfectly. To save time, look for bags of already julienned sun-dried tomatoes to save you some chopping time in the kitchen.

To save even more time on this dish, I’ve discovered that my Instant Pot is an incredible gift for making quick work of cooking potatoes for the week. Simply add a cup of water to the bottom of the pot, pierce your potatoes (I put in as many as I can fit!), lock the lid, and cook on manual pressure for 10 minutes. I then quick release the pressure and dice up the potatoes for our dishes or  make delicious baked potatoes out of them by finishing them in the oven for 15-20 minutes at 450 degrees, slathered in olive oil and rolled in kosher salt!

If you don’t have a pressure cooker, you can still make quicker work by starting those potatoes in the microwave, a technique that we have used often in our house. Once again, just prick the potatoes and then microwave on high for five minutes. Give them a few minutes to cool, and then you can start chopping them into cubes for your skillet.

I hope this dish inspires you to create your own skillet dish in the kitchen and, perhaps, put a few of those delicious Thanksgiving leftovers to work in a skillet of your own.

For more great turkey inspiration, be sure to check out my Slow Cooker Thanksgiving Turkey that I also created this month!

 

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

Spinach and Turkey Bacon Skillet Dish
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Serve this healthy skillet dish packed with veggies and protein for your next brunch with any combination of odds and ends in your refrigerator. This recipe is a gluten-free crowd pleaser!
Ingredients
  • 2 russet potatoes, scrubbed (skin left on)
  • 3 slices Honeysuckle White Smoked Turkey Bacon
  • 1 tablespoon extra-virgin olive oil
  • 3 cups baby spinach
  • ½ cup sun-dried tomatoes, julienned
  • ⅛ teaspoon salt
  • 4 large eggs
  • Freshly ground pepper
Instructions
  1. Prick potato in several spots in a fork; microwave on High for 4 minutes. Let cool for 5 minutes, then chop into ½-inch cubes.
  2. Meanwhile, cook bacon over medium-high heat in a skillet until crisp (following directions on packaging for timing). Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil, diced potatoes, and sun-dried tomatoes and cook, stirring frequently, until the potatoes are browned, about 5 minutes. Add spinach; stir to combine and just wilt, about 1 minute. Season with salt.
  3. Make 4 wells in the center of the hash and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes. Cover with a lid and cook until the eggs whites are completely set, 1 to 2 minutes. Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

 

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Slow Cooker Thanksgiving Turkey

Monday, November 7th, 2016

Slow Cooker Thanksgiving Turkey from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

For many years I have been dreaming about creating a Thanksgiving turkey that could be prepared in the slow cooker. I have a small kitchen and my oven doesn’t offer a lot of room for multiple dishes so my frustrations often mount when it is time to figure out timing of the bird and all the sides. If you are struggling too, I have come up with a slow cooker Thanksgiving turkey that looks beautiful AND saves you some space in the oven.

I’m partnering this year with Honeysuckle White and, believe me, it isn’t a stretch at all. Our bird every year has been from their company because it always cooks up beautifully. I was so excited to give my dream of slow cooking a bird a spin and wanted to share with you how I did that.

Slow Cooker Thanksgiving Turkey from MomAdvice.com Slow Cooker Thanksgiving Turkey from MomAdvice.com

As you can see from these early morning shots, I got this started first thing in the morning so that it would be ready for our dinner hour. You are going to want to aim for an eight to nine pound bird to make sure that it can fit into your slow cooker. The slow cooker that I have is called the Ninja Cooker. Since we are finishing the bird in the oven to give it a golden skin, I love that I can just pop this insert right into the oven without transferring the bird.

One year I did a beautiful turkey using Ina Garten’s herb roasted turkey breast recipe and our family absolutely loved it. I wanted to recreate that delicious flavoring, packed with fresh herbs while swimming in wine, and make it using the slow cooker method.

Slow Cooker Thanksgiving Turkey from MomAdvice.com   Slow Cooker Thanksgiving Turkey from MomAdvice.com   Slow Cooker Thanksgiving Turkey from MomAdvice.com

I am not flashy with my turkey and usually have it already sliced before our guests arrive, but I know that many love to have a beautiful golden bird to carve right by the table. Maybe I saw National Lampoon’s turkey scene too many times and that may be why I am so scared.

Anyone else?

Rest assured, a slow cooker bird can still be beautifully displayed and you can even achieve a golden skin. As I’ve gotten more familiar with pressure cooking, it has opened my eyes that it is possible to start something in your gadgets and finish it somewhere else. The slow cooker turkey can be started in the slow cooker and finished under your broiler, but WATCH CAREFULLY. I found that it needed to be moved around quite a bit as it broiled to achieve an even color and to avoid burning the skin.

Slow Cooker Thanksgiving Turkey from MomAdvice.com

Although I have always loved the flavor of the Honeysuckle White Bird, I am ashamed to say that I did not know very much about their company until I had the opportunity to work with them.  I know that knowing where our food comes from is such an important thing and that’s why it’s good to know some of their business practices better. Honeysuckle White turkeys are raised on 700 independent family farms by farmers trained on animal handling practices that meet or exceed industry standards.  They even have a spot on their site where you can virtually meet the farmers- how cool is that?

They also realize that good quality food shouldn’t cost a fortune and believe everyone should be able to access it. They try to offer their products at a price point that would be comparable to other products, but with higher quality standards.

I hope this post inspires you to give slow cooking your Thanksgiving turkey a try this year and to look for a Honeysuckle White turkey (available in most states) or for the Shady Brook Farms turkeys, Honeysuckle White’s sister brand, available over on the East coast.

Don’t forget to visit this post to find out how to make ALL your side dishes ahead for your Thanksgiving feast

Slow Cooker Thanksgiving Turkey from MomAdvice.com

Slow Cooker Thanksgiving Turkey from MomAdvice.com

Slow Cooker Thanksgiving Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 Honeysuckle White whole bone-in turkey, 8-9 pounds
  • 2 tablespoons minced garlic (5 cloves)
  • 4 teaspoons dry mustard
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 3 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons good olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine
Instructions
  1. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of your slow cooker.
  2. Place the turkey carefully over the wine and cook on LOW for 5-7 hours. The turkey has a pop-up timer on it that you can watch for gauging when the turkey is done. Turkey is done when breast meat is 165˚ F and dark meat is 175˚ F.
  3. Once the turkey is done, remove and put in an oven-safe dish (unless your slow cooker insert is oven-safe). Broil under your broiler for 3-5 minutes, watching the turkey carefully to make sure not to burn the skin.
  4. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

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Pressure Cooker Korean Street Tacos

Monday, August 29th, 2016

pressure-cooker-korean-street-tacos

I have heard the praises sung from so many about their Instant Pots that I finally decided to take the plunge and get one for our family. We have had the best time cranking out meals, breakfasts, and snacks with it and I am so excited to share those recipes with you on the site. The first recipe we made were Korean Tacos for a fun Friday night feast together. The best part is that this meat is fall apart tender in 45 minutes and so easy to shred, it is just a matter of pulling it apart a bit with two forks.

Instant Pot

If you haven’t joined the cult of Instant Pot,  I would like to share why the church of the Instant Pot is the best. In this one gadget you are able to saute your dishes, slow cook your dishes, pressure cook your dishes, and even use it as a rice cooker. It has, basically, eliminated the need for multiple kitchen gadgets in my house. I bought the 6-quart that is minus the yogurt making setting and I am really happy with it. You can certainly splurge a little more for all the bells and whistles and tell me all about it!

Instant Pot

Pressure cooking the first time was SCARY! I read my booklet three times and about lost my crap when I had to release the steam out of the top of the venting thingamabob. When I say I lost my crap, I basically started screaming and ran in the other corner of the kitchen.

Then I realized that this really was not a big deal.

It’s steam.

I will not die from it.

right?? right??

There is a learning curve with this one. One day I was venting it when it was supposed to be shut, another day I had it closed when it should be venting, and the biggest issue I have had is figuring out timing.

If a dish says it is ready in JUST seven minutes, please know that they are not counting the preheating time which can be agonizingly long when you wait until the last minute for that “JUST seven minute” meal.

Several nights my kids were clutching their bellies and moaning around the house.

“How many more minutes? I’m so hungry.”

“LOOK, I AM DOING THE BEST I CAN. IT SAID SEVEN MINUTES AND EVERYONE IS A LIAR. IT’S ONLY 9 AT NIGHT. YOU ARE ALL BEING VERY DRAMATIC.” (runs under table to shield oneself from the evils of the steam monster).

Once I started to understand when to vent/when not to and gave myself an extra half hour start time before meals, I fell in love with this. I have used it every single day since we got it from slow cooked oatmeal to quick risottos to these delicious Korean tacos today. It is my new best friend!

Pressure cooking is amazing for its ability to make quicker work of things that normally take a long time or that can be very labor intensive. Steel cut oatmeal in four minutes, risotto in seven (with no pot hovering), shredded beef in forty-five minutes. It’s a dream come true!

I am sure I will have more to say about this gadget as I progress my way through new recipes! For now, let’s make some tacos!

pressure-cooker-korean-tacos-2

These Korean tacos take about 45 minutes to make (after the preheat time- ahem!) and is made with items you most likely already have in your kitchen. A squeeze of fresh orange juice, soy sauce, beef broth, and a diced apple make an incredibly flavorful beef. I love that this is created from a bottom roast so it makes this an affordable dish to create and a wonderful one to entertain with.

pressure-cooker-korean-tacos-3 pressure-cooker-korean-tacos-4

To balance the saltiness of these, I topped these with a sweet Asian slaw made from cabbage, sesame oil, rice wine vinegar, and honey (to taste). It adds that irresistible crunch and balances the flavor in these.

Don’t have a pressure cooker? No worries! Just put this meat in a slow cooker for eight hours on LOW instead.

Don’t forget that this can also be transformed into taco bowls for your week too! Prepare the rice in the Instant Pot (some recommend getting an extra insert to make quick work in the kitchen!) and enjoy this delicious meal all week long.

These were a huge hit with my whole family and we made quick work eating through this batch on busy weeknights! I can’t recommend this one enough!

pressure-cooker-korean-tacos-2

Pressure Cooker Korean Street Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Put your Instant Pot to work to create this flavorful Korean Street Taco for your week. This is a great one for busy weeknights & can be made into delicious rice bowls for your lunches!
Ingredients
  • 4 pounds bottom roast, cut into 2" cubes
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • ½ cup soy sauce
  • 5 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 Granny Smith apple peeled and chopped
  • juice or one large orange or 2 small
  • Corn tortillas (warmed)
  • 1 cup red cabbage (shredded)
  • 2 cups cabbage mix (shredded)
  • ¼ cup cilantro (chopped)- cilantro haters OMIT.
  • ¼ cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp sriracha, optional for added heat
Instructions
  1. Season your bottom roast meat cubes generously with salt and pepper.
  2. Turn on your Instant Pot and select the Saute setting. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
  3. Once all the meat is browned, using a whisk, deglaze the bottom of the pot with the beef broth, scraping up all the browned bits.
  4. Pour in the soy sauce and stir to combine.
  5. Return all the meat back to the pan and then place the garlic, ginger and appl on top of the meat, stirring lightly to slightly combine.
  6. Finish by adding a squeeze of orange juice.
  7. Place the lid on your Instant Pot and using the manual button on normal pressure set to 45 minutes. IMPORTANT: Make sure the valve is CLOSED.
  8. While the meat is cooking, begin preparing your slaw. Add the red cabbage and regular cabbage mix to a medium sized bowl.
  9. In a small bowl, whisk the rice wine vinegar, sriracha (optional), soy sauce, honey and sesame oil together.
  10. Pour the dressing the cabbage mixture and toss to combine.
  11. Once the pot is done, release the steam and shred meat using a fork. On a warmed tortilla, scoop meat and then slaw to finish.

Adapted from Cookies & Cups

Tell me, what’s your favorite thing to prepare in your pressure cooker? Do you have any great tips/tricks for a newbie?

This post contains affiliate links. I only recommend what I love!

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Tips for Grilling Success & Herb-Buttered Grilled Corn Recipe

Tuesday, June 28th, 2016

Tips and Tricks for successful grilling plus our family's favorite grilled corn recipe!

Nothing says summer like dinner prepared outdoors on the grill. I relish those al fresco dinners even more because of how easy it is to clean up afterwards! What mom wouldn’t enjoy fewer dishes to wash and making dinner in the fresh sunshine?

Grilling success was harder to come by for our family. The first year we began grilling outdoors was a year of trial and error. Over the years, we discovered that our key to success relies on a good meat thermometer, an arsenal of good marinades, a little bit of patience, and these tips and tricks that make grilling even easier.

I’m also sharing with your our family’s favorite grilled corn recipe – it’s so simple, yet SO good! (Amazon affiliate links are included where appropriate for your convenience.)

Tips for Grilling Success

Grilling tips for success 1. If you don’t want your food to taste like last year’s burger, start with a clean grill. My biggest grill-cleaning hack is this: I take the simplest approach possible when cleaning my grill racks by using the self-cleaning function on my oven. Simply bring the grill racks indoors and place them in the oven, run the oven through the self-cleaning mode and you’ll end up with a clean oven and beautifully clean grill racks!

2. Maintain those shiny grates by oiling them before you grill. When you’re done grilling, use a wire grill brush to clean off the grates while the grill is still warm.

Kabobs for grilling 3. Plan your menus in advance. Prepare meat in bulk and store in freezer bags (I double-bag mine to prevent messes) or freezer-safe containers. I love to prep a few different marinades at a time. Most marinades have similar base ingredients (olive oil, vinegars, seasonings, Worcestershire sauce) and it’s so much easier to do it all at once. Chop meat for kabobs and jot down any cooking times or special instructions on the outside of the bags. Then just stick the containers, marinade and all, in the freezer!

Grilling tips and tricks for meats 4. Consider investing in a digital meat thermometer. This will ensure that your meat is always fully cooked and at its optimal flavor. Look for a thermometer with a probe that beeps when the internal food temperature is reached. The best part is that some now come with a separate receiver that you can take indoors with you, letting you prep the rest of the food without worrying about burning the meat.

5. To get the best flavors from your meats, always:

  • Preheat the grill to medium-high heat (to prevent the meat from sticking).
  • Season both sides of meat generously with salt and pepper.
  • Apply sauces at the end of the cooking time to prevent charred meat.
  • Let meat rest ten minutes after removing from grill, to allow the juices to redistribute.

Grilled brussels sprouts 6. Grilled vegetables are the perfect side dish. Large veggies like eggplant, squash or onions can be cut into chunks and placed on the grill rack. Smaller vegetables like cherry tomatoes or sliced veggies work best in kabobs.

My favorite tricks are to throw veggies into a cast iron skillet right on the grill, to save on time threading kabobs, and grilling in a heavy duty foil. So easy and just enjoy the delicious taste of grilled flavor throughout!

Herb-Buttered Grilled Corn Recipe

Our favorite summertime food has always been grilled corn on the cob. Our new favorite is this herb-buttered version that you must try. This recipe is a great way to use up any herbs from your herb garden. The finished product is delicious, buttery and so fresh tasting!

Grilling corn on the cob

Herb-Buttered Grilled Corn Recipe
Author: 
Recipe type: grilling
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
A delicious and buttery way to cook corn that is so fresh tasting!
Ingredients
  • 6 ears fresh corn, cleaned
  • 6 tablespoons sweet butter, softened and divided
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh rosemary
  • 6 pieces aluminum foil, big enough to wrap cobs (or use husks after de-silking cobs)
Instructions
  1. Place each ear of corn on a piece of foil (if using husks, remove the silk from each cob and open the husks enough to spread the butter).
  2. Melt 1 tablespoon of butter and dissolve the sugar and salt into it. Add this to the remaining butter and blend well.
  3. Mix herbs together and add to butter. Rub mixture onto each cob.
  4. Wrap foil (or husks) around the corn and grill 15 minutes, turning often.

Here are a few more of our favorite grilled recipes:

5_Ingredient_Caprese_Pork_Chop

5 Ingredient Caprese Pork Chops

grilled-brussels-sprouts

Grilled Brussels Sprouts

Three_Cheese_Grilled_Potatoes

Three Cheese Grilled Potatoes

 What are your favorite grilling hacks?

 

Butter Chicken

Monday, April 11th, 2016

Butter Chicken from MomAdvice.com

I am the queen of adapting takeout food at home. From lo mein noodles to restaurant-worthy steaks to fish tacos, there is little that I haven’t been willing to try to save money. When I visited my friends in Colorado we enjoyed  a delicious night of Indian takeout and I fell in love with Butter Chicken. Have you had it? It’s so rich and delicious, just as you would expect from its name. I knew when I got home that I wanted to attempt making the dish and I set out to find a recipe that would adapt to my small town supermarket.

One of the ingredients in this recipe is a spice combo called garam masala, that you will find is used in many Indian dishes. After standing in our spice aisle for a good half hour, I discovered our store did not have it (or apparently was out of it on the day I decided to be adventurous!). Since I had already visited three stores that day, I found this recipe for making your own garam masala spice combo out of spices you likely have lurking in your pantry. It was easy to know what I already had thanks to my newly organized spice cabinet and this saved me some money especially since I wasn’t sure if my family would love this dish as much as me.  If your store doesn’t have this spice too, this diy recipe will do in a pinch or you can order the real stuff online.

With basmati rice in my rice cooker and my Ninja Cooker  for my frying and then warming (The greatest gift of an appliance to busy moms. Amen. AND on sale. Ahem.), this was an easy dish to prepare and to double.

I also noticed that our ALDI has boneless skinless chicken thighs now and at around $4-5 for two pounds of meat, it is a very economical dish to make at home. You can basically make enough for your whole family instead of just indulging in one small takeout dish. For this frugal girl, that is a true bonus!

Butter Chicken from MomAdvice.com

Although I intended to be flashy and show off my gluten-free naan to accompany this dish, I still need to work on tweaking the recipe.

Don’t worry, I haven’t given up yet (but maybe my poor mixer and dirty kitchen have).

Butter Chicken from MomAdvice.com

If you haven’t had Butter Chicken before it is DIVINE and a great way to dip your toes into Indian cooking and eating. It’s a mildly spiced curry dish and you can do the majority of the preparations the night before which makes it an easy weeknight meal. The chicken is marinated in yogurt, lemon juice, garlic, and a variety of spices (including that garam masala we talked about!) overnight. The next day, you simply cook the meat and add a creamy tomato sauce to finish it off.

I hope you can give this dish a spin in your house and I can’t wait to hear what you think of it!

Next on my cooking agenda?

Tikka Masala!

Oh, and I will nail that gluten-free naan.

It’s a promise.

Butter Chicken from MomAdvice.com

Butter Chicken
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 35 mins
 
Butter Chicken is an affordable dish you can make at home instead of relying on takeout. Be sure to read my notes about substitutions for small town markets! Oh, and double it! You'll thank me!
Ingredients
  • ½ cup full-fat plain yogurt (do not substitute with Greek yogurt!)
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 2 tsp garam masala (see my notes above to make your own spice combo)
  • ½ tsp chili powder or cayenne pepper powder (you can go lighter if your family prefers a less spicy dish)
  • 1 tsp ground cumin
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves, crushed
  • 2 pounds boneless skinless chicken thighs cut into pieces
  • 1 tbsp vegetable oil
  • 1 cup tomato passata or puree (I used crushed tomatoes because that is what our store offered. If you prefer a smoother consistency substitute with tomato sauce and use a little tomato paste to thicken)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • ½ cup- ¾ cup heavy cream (we went a little lighter with half-and-half)
  • Rice
  • Coriander/cilantro (optional)
Instructions
  1. Combine the marinade ingredient in a bowl. Dice your chicken thigh meat and place in a food storage bag. Pour the sauce over the chicken, seal, and shake bag to coat your chicken. Cover and refrigerate overnight, or up to 24 hours.
  2. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is cooked on the outside. It has a yellow hue thanks to the tumeric!
  3. Add the tomato passata (or crushed tomatoes or tomato sauce with the addition of a little tomato paste to thicken), sugar and salt. Turn down to low and simmer for 20 minutes.
  4. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
  5. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

 Slightly Adapted from Recipe Tin Eats

 

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Roasted Salmon and Asparagus With Pistachio Gremolata

Tuesday, March 29th, 2016

Sheet Pan Roasted Salmon and Asparagus With Pistachio Gremolata

My family has been on a sheet pan supper kick these days. It started with my Sheet Pan Ranch Chops and Veggies meal and then we evolved into a weekly double batch of Sheet Pan Lemon Paprika Chicken and Veggies that were shared over dinners with friends and warmed on busy weeknights. This week it was a Roasted Salmon & Asparagus with Pistachio Gremolata that captured our heart.

How in the world did I come up with this combo?

Well, I didn’t!

Sheet Pan Roasted Salmon and Asparagus With Pistachio Gremolata

Word must have spread how nuts our family is about these meals and the publishing house for the, Sheet Pan Suppers cookbook reached out to see if they could send me  copy of the book to review. I had mentioned it had been on my radar, but my biggest struggles with cookbooks is that I don’t know how many gluten-free offerings are going to be in them and I have to stick to gluten-free meals in our house.

I was pleasantly surprised that the cookbook was well-balanced between gluten-filled offerings and gluten-free offerings. From appetizers to meats to vegetarian to brunch to dessert…this cookbook offers a little something for everyone. My biggest struggle was picking which recipe to start with. I figured the cover dish had to be a winner if it was showcased on the front of the book so we went with that.  A delicious fish dish with fresh veggies tossed with a pistachio gremolata sounded like a winner for our house.

Sheet Pan Roasted Salmon and Asparagus With Pistachio Gremolata

Sheet Pan Roasted Salmon and Asparagus With Pistachio Gremolata

What is a Gremolata?

This was my first gremolata and I was intrigued by the pairing of pistachios with fish. If you haven’t heard of a gremolata before, you need not worry that this is out of your level of cooking expertise. This is a simple Italian condiment that is traditionally made with herbs, garlic, and lemon zest, and sometimes an accompaniment like pine nuts (or in this case, pistachios- YUM).  You can use your food processor and pulse a few times (this is the one I have), but I prefer to avoid washing the food processor and opt for a quick hand chopper, which has been worth its weight in gold in my kitchen.

To save even more time, I purchased the pistachios already out of their shell at our supermarket. Although a bit pricier per pound, it saves a great deal of time on a busy weeknight or on a tired night with my vino in the evenings after a long day of running kids.

Sheet Pan Roasted Salmon and Asparagus With Pistachio Gremolata

If you live somewhere where you have access to great fresh fish, the author utilizes Arctic Char in this recipe. In Indiana, salmon fillets are affordable and easy to come by in our frozen section of the store. Resting these on top of fresh asparagus, cherry tomatoes, and topped with lemons, this is a sheet pan guaranteed to satisfy all your taste buds. The gremolata adds the final touch on the cooked fish, adding that salty crunch that takes this from a basic meal to a restaurant-worthy one!

I really loved this cookbook and my family is already looking forward to us eating this again in our house! Thank you to the publishing house for sending us a copy of, Sheet Pan Suppers by Molly Gilbert to give a spin in our kitchen! We are big fans!

Sheet Pan Roasted Salmon and Asparagus With Pistachio Gremolata

Sheet Pan Roasted Salmon and Asparagus With Pistachio Gremolata

Roasted Salmon and Asparagus With Pistachio Gremolata
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
An easy sheet pan meal with salmon and veggies topped with a quick pistachio gremolata for a fancy crunch to this beautiful dish. Company-worthy and easy? Winning!
Ingredients
  • 1 bunch asparagus (roughly 1 pound total)
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 skinless fillets Arctic char, salmon or trout (5 to 6 ounces each)
  • ½ medium red onion, sliced into ¼-inch-thick half-moons
  • ½ lemon, sliced into ¼-inch-thick rounds
  • ½ cup cherry or grape tomatoes
  • Grated zest of 1 lemon
  • 1 clove garlic, minced
  • ½ cup packed fresh flat-leaf parsley leaves, roughly chopped
  • ½ cup roasted, salted, and shelled pistachios, roughly chopped
Instructions
  1. Heat the oven to 350 with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper.
  2. Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with ½ teaspoon each of the salt and pepper. Toss to coat, and spread the asparagus in an even layer.
  3. Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the fish.
  4. Bake until the asparagus is crisp-tender and the fish is almost opaque (20 to 30 minutes if using char, other types may vary). For my salmon, I cooked thawed fillet for just 12-15 minutes!!
  5. While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl- this is your gremolata.
  6. Sprinkle the gremolata over the fish and asparagus before serving warm.

*this post may contain affiliate links- I only recommend what I love though!! xo

 

 

 

Make-Ahead Smoothie Packets For Your Freezer

Tuesday, March 15th, 2016

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

There are a few great gifts I give myself in the morning. The first, is to rise an hour earlier than necessary to get in an uninterrupted hour of reading (BLISS!). The second is to always program my coffeemaker the night before so I wake up to a fresh brew (HEAVEN!). The third? Packing my freezer with smoothie packets that make creating a morning smoothie filled with greens and fruits incredibly easy and practically effortless (WINNING AT LIFE).

I posted about my make-ahead smoothie packets on Instagram and got a lot of questions about it. Something I have come to think of as a weekly routine really sparked a lot of questions about my recipe, what the smoothie looked like, and what to do for fruit substitutions.  I thought it deserved its own little post because it has become a very vital part of my morning routines and sets a good foundation for healthy eating the rest of the day.

Not only does this strategy save you time in the morning, but it also puts ripe fruit to work and is a great way to utilize spinach before it goes bad making the most of every grocery dollar. I never waste a banana in our house or any greens anymore because they always have a home. If I have run out of frozen berries, I just add the rest of these ingredients into a packet and get them ready for my next grocery day when I can get the frozen fruit to add to it. As someone trying to reduce their food waste, this has been an awesome use for those often tossed items.

Also, if you buy smoothies regularly, you know they are not cheap. A typical smoothie around these parts (said in my best Midwest accent) is around $4-6. Even if bought weekly, that can add up fast!

Here were a few of your questions for me! 

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Do you store these packets in the freezer and for how long?

Yup, I recommend freezing in quart-sized freezer storage bags and making sure to push out any air in the bags to keep these ingredients as fresh as possible. I would recommend using these in one month for optimum flavor.

How many smoothies do these packets make?

I drink an enormous smoothie in the morning (24 ounces)  and my daughter has the size I am showing you in the cup below and this packet with my recipe I have listed makes enough for that. For “normal” people, maybe it might make three, but this is my breakfast, people, and I’m a big eater.  I got one of these for me to help make toting these in the car a little easier since I drink these on the way to the gym in the morning. I also have this giant water bottle from the same company and it has improved how much water I intake as well as my healthy smoothie habit for breakfast. I have been happy how they have held up (over a year now!) compared to some other insulated cups I have tried.

Do you blend these with milk or use a milk substitution?

My stomach can’t process a lot of dairy so I use unsweetened almond milk in mine. I do use Greek yogurt though (either vanilla or unsweetened) and that doesn’t seem to bother me. You can definitely use milk, soy milk, or coconut milk if you would prefer. I’m a big fan of the flavor of the almond milk!

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Can I make these without spinach? I don’t think my kids will drink these if they are green!

I just want to show you how very slightly these are tinged with green when you only add a cup or so of spinach to them. Additionally, if I am really concerned an extra handful of frozen blueberries cancels out all other colors so sometimes if I am really generous with the blueberries, these look more blue.

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Are you using frozen spinach? Frozen berries? What does the spinach look like when it is frozen?

Here is a packet that has been frozen for three weeks and this is what it looks like. The spinach is fresh spinach (I don’t want to hassle with the frozen stuff- personal preference), the berries are frozen, and the bananas are fresh. I like to cut the bananas in half to help them break down a little easier in the blender. As you can see, the spinach looks almost the same as it did when I threw it in there.

The bananas may brown over time, but they will still taste the same. As rapidly as we go through these though, I have rarely even seen that happen.

By freezing these fruits and veggies, you eliminate the need for ice in your smoothie which creates a much creamier consistency and a smoothie that holds together longer. Sometimes I will make these in the morning and pop one in the fridge for my daughter for her afternoon snack. It always looks just like I had just made it. When I add water or ice, it tends to separate and grosses her out.

Should I flash freeze any of the ingredients?

If you aren’t familiar with flash freezing, I do this a lot with foods for our freezer. Typically, I fan whatever I am freezing out on an open parchment paper lined cookie sheet, freeze just until frozen, and then toss in a bag.

I experimented with this and here is what I will say about that. You can cut the bananas in half and flash freeze and they will stay separated, making it easier to pour into your blender and it is really great. It’s an extra step though. My lazy freezer routine is to cut them in half right in the bag, freeze (where they tend to fuse back together) and then smack the bag as hard as I can on the counter until they loosen from each other while I listen to the political crap insight on NPR. It’s kind of like a therapy session. You can do it whichever way fits your lifestyle best.

What kind of protein powder do you use? What can I use if I am vegan or dairy-free?

When I was dairy-free, I experimented with a lot of terrible protein powders so I can honestly tell you this is the only brand that I really liked that was plant-based. Now that I’m not dairy-free, I just purchase the store brand protein powder at our local grocery store in a vanilla flavor. Like I said, we had to try a few before we found the ones we liked best and I always try to keep my eyes peeled for a sale to maximize the savings. The goal is to keep this as a frugal routine for us.

What kind of blender do you have?

I have had the same blender for probably eight years or so and, unfortunately, they don’t make mine anymore. When mine bites the bullet, I will probably invest in this one because I have heard they last forever. In order to blend up these fruits, you really need to have a high powered blender though. If you have a $20 blender, it will burn out your motor. I say this because I did it. Twice. Invest in a good blender and it will more than pay for itself, I promise you!

I can’t eat bananas. Do you have any recommendations for substitutions for my smoothie?

I really liked this advice!

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Do your kids really like these? My kids are really picky!

They really do and so do I.  My daughter was a terrible breakfast eater, like her mother, and I worried a lot that she wasn’t eating enough to be fueled for her day at school. This is what she “eats” and she stays full until lunchtime. If she is running late, it is something that can be finished while she waits for her bus. Fun straws are always a great addition to this morning treat especially when first pitching this idea to your kids. She says it tastes like a milkshake.

For me, it’s been an incredible way to get fueled before I workout. Working out on an empty stomach isn’t a good idea for someone with low blood sugar. Eating something too heavy made me feel like I was going to be sick. These smoothies are a great option to be fueled without a lot of heaviness in my stomach. Sometimes I drink half and pop it in the fridge until I get done exercising and finish the other half when I’m done.

I hope these tips are helpful and I hope you love these as much as our family does!

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Make-Ahead Smoothie Packets For Your Freezer
Prep time: 
Total time: 
Serves: 2 large servings
 
Freeze a packet of fruit and veggies to save time in the mornings making your smoothies. Feel free to experiment with your own flavor combinations with fruits (especially anything that might be ripe!)
Ingredients
  • 1 banana (cut in half- see freezing tips above)
  • 5 frozen strawberries
  • 1 handful of frozen blueberries
  • 1 cup fresh spinach
  • ½ cup vanilla or plain Greek yogurt
  • 1½ cup unsweetened almond milk (or your favorite milk)
  • 1 scoop vanilla protein powder (see recommendation above)
Instructions
  1. In a quart-sized bag prepare 1 banana, strawberries, blueberries, and spinach in a freezer bag. Repeat this process for a week's worth of smoothies. Freeze for up to 30 days.
  2. When making your morning smoothie, remove packet from the freezer and place in blender. Add almond milk, yogurt, and protein powder.
  3. Blend well. Serve.

 Do you have a favorite smoothie routine or recipe? Feel free to leave it in our comments below!

This post contains affiliate links. I only recommend what I love though- pinky promise!

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Sheet Pan Lemon Paprika Chicken and Veggies

Monday, February 15th, 2016

Sheet Pan Lemon Paprika Chicken and Veggies from MomAdvice.com

I heard from so many of you that you loved and have already created our Sheet Pan Ranch Chops and Veggies this week in your kitchens. It makes me so happy to hear that you are enjoying these recipes so I thought I would experiment with another sheet pan combination this week and it ended up being an even bigger hit than the last one! This Sheet Pan Lemon Paprika Chicken with Brussels Sprout & Potatoes tastes like a well-seasoned rotisserie chicken with oven roasted veggies that my daughter proclaimed was my best creation in the kitchen yet.

I wanted to take the flavors that I loved so much in that Lemon Paprika Chicken that was swimming in a beautiful white wine sauce, a beautiful Sunday meal, and translate those flavors in a basic weeknight meal that could be all slid onto a pan and ready for a family in 30 minutes. With a basic marinade of lemon juice, olive oil, garlic, thyme, and paprika this creates a flavorful skin on the kitchen and a beautiful color on it too.

The potatoes and brussels sprouts are diced and tossed in a simply with olive oil, salt, and pepper, but taste rich and heavenly thanks to that chicken fat that they swim in.

Sheet Pan Lemon Paprika Chicken and Veggies from MomAdvice.com

This weekend we hosted a family of six for the first time to share a meal with them. Serving ten people can sounds a little intimidating for a meal, but I didn’t want to revert to just ordering a pizza for the evening. I doubled this recipe and there was hardly a speck left.  Not only did the parents love it, but I had six happy kiddos that loved it too! Thanks to the parchment paper lining underneath,  it made for an easy clean-up so we could really enjoy our time with our friends.

Sheet Pan Lemon Paprika Chicken and Veggies from MomAdvice.com Sheet Pan Lemon Paprika Chicken and Veggies from MomAdvice.com Sheet Pan Lemon Paprika Chicken and Veggies from MomAdvice.com

Do make sure to finish the chicken with your broiler. Not only does it create that crispy skin, resembling fried chicken, but it also gives a little delicious charred taste to your veggies. Make sure you keep an eye on it and watch out for the sizzle, wearing protective oven mitts when pulling out. If you are entertaining and doing two pans, just rotate the pans under the broiler so they both have crispy skins. I also rotated them halfway through to make everything was heated evenly. It ended up being a gorgeous dish to share with friends that I can’t wait to share again with more people that share our table.

This is, TRULY, my new favorite dish and I’m so proud to share it with you today! I hope you love this delicious flavor combination as much as we did!

Sheet Pan Lemon Paprika Chicken and Veggies
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
An easy sheet pan supper bursting with flavor. Lemon paprika chicken is nestled in a bed of potatoes and brussels sprouts for a decadent meal ready in 30 minutes. Easily double it with the tips in this post!
Ingredients
  • 6-8 bone-in chicken thighs
  • 3 tablespoons olive oil
  • Salt and fresh ground pepper, to taste
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • Zest & juice of one lemon
  • 5 garlic cloves, divided
  • 1 pound baby potatoes (I used golden potatoes)
  • 1 pound brussels sprouts, trimmed and halved
  • Olive oil, salt, & pepper (to taste)
Instructions
  1. In a mixing bowl mix together olive oil, salt, pepper, paprika, thyme, lemon zest, lemon juice, and two minced garlic cloves.
  2. In a resealable bag, pour these ingredients into the bag with the chicken thighs, rubbing the mixture evenly over all the chicken. Refrigerate for two hours.
  3. Preheat your oven for 450 degrees.
  4. Dice and cut your veggies and toss them in a bowl with olive oil, salt, and pepper (to taste).
  5. On a parchment lined sheet pan, spread the prepared vegetables out on the pan. Remove the chicken from the fridge and create holes in the veggies to nestle your chicken, doing your best to keep everything in a single layer for even cooking.
  6. Bake for 25-30 minutes. Switch your oven to BROIL and broil on high for 3-5 minutes, watching carefully to make sure the skin does not burn.
  7. Allow your chicken to rest for 5-10 minutes to retain full flavor and juices.

 

 This post may contain affiliate links! I only recommend what I love!
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Sheet Pan Ranch Chops and Veggies

Monday, February 8th, 2016

Sheet Pan Ranch Chops and Veggies from MomAdvice.com

As our schedules become busier with activities, I have found that I have been gravitating more and more towards sheet pan meals to feed our family. The beauty of a sheet pan meal is that, when lined with foil or parchment paper, these meals of meats and veggies prepared on a cookie sheet not only hold the power to be prepared with minimal effort, but they also are prepared with minimum clean-up too. I am not the only one loving sheet pan meals though, as I noticed at our local library that this sheet pan suppers cookbook was out on the shelves this winter and I can’t wait to check it out and dive into some of those recipes in our own kitchen. Who knew sheet pan meals were so trendy this year?

Sheet Pan Ranch Chops and Veggies from MomAdvice.com

Today’s sheet pan dish features Ranch Pork Chops with Vegetables and has already been eaten a record four times this month.  I am a big fan of these pre-cut parchment paper squares for easy clean-up and I can find all of these ingredients for this meal at ALDI, which is a bonus since I hate shopping at multiple grocery stores. Although the ingredients couldn’t be more simple, this recipe is packed full of flavor thanks to the convenience of a ranch dressing packet. If you are avoiding those for any reason (like sodium), you can also make your own DIY Ranch Dressing Mix to cut down on the salt.

Sheet Pan Ranch Chops and Veggies from MomAdvice.com

Although we loved this dish enough for it to be repeated four times, the main reason why I tested it so much was because I wanted to get the right level of doneness to both the potatoes and the meat. I found that by giving the potatoes a 10-12 minute head start, I got better consistency on the potatoes while not drying out the meat and green beans in the process. Throwing the potatoes in the oven first also gave me that ten minutes to prep the rest of the ingredients while they were cooking. Basically, as soon as that timer goes off, I’m ready to throw on the next layer.   I rely on center cut pork chops, on the bone, for a flavorful chop that consistently is done within 30 minutes. Resting this chops on top help add moisture and flavor to the veggies nestled underneath.

A fresh sprinkle of parsley adds a beautiful fresh flavor to this dish and some affordable color to the top.

Not only is this a great weeknight winner, but it also reheats beautifully, saving us on money spent on lunches out.  I try to package a couple of meals up for my husband and I when cleaning up.

Did I mention less dishes when cleaning up?

 

Now you REALLY know why we have already eaten this four times.

 

#winning

 

I hope you love this sheet pan meal as much as we do!

Sheet Pan Ranch Chops and Veggies from MomAdvice.com Sheet Pan Ranch Chops and Veggies from MomAdvice.com

Sheet Pan Ranch Chops and Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A practically effortless pork chop sheet pan meal that feeds six people!
Ingredients
  • 6 (8-ounce) pork chops, bone-in, ¾-inch to 1-inch thick
  • 1 pound yellow or red baby potatoes, quartered
  • 1 pound green beans, trimmed
  • 3 tablespoons olive oil
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 5 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Quarter potatoes and toss with one tablespoon of olive oil, ¼ of the Ranch dressing packet, and two minced cloves of garlic in a large bowl. Pour in an even layer on sheet pan. Bake for 10-12 minutes.
  3. Meanwhile trim green beans and place in the bowl you used for tossing the potatoes. Toss the green beans with ¼ of the Ranch dressing packet, one tablespoon of the olive oil, and one clove of minced garlic.
  4. Remove potatoes from the oven and pour prepared green beans on top. Add pork chops and drizzle lightly with olive oil and finish by sprinkling with the Ranch packet. Season with salt and pepper.
  5. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 25-30 minutes. You can finish by broiling for two to three minutes, if you desire a more charred flavoring to your meal.
  6. Serve immediately, garnished with parsley.

 Do you love sheet pan meals too? Let me know what your favorite sheet pan dishes are in your kitchen!

This post contains affiliate links. I only recommend what I love- pinky promise!
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Parmesan Risotto With Roasted Shrimp

Monday, February 1st, 2016

Parmesan Risotto With Roasted Shrimp from MomAdvice.com

Valentine’s Day is just around the corner and for many years I have chosen to honor this occasion with a special dish for my man. Battling crowded restaurants is one of the least romantic ways to spend this holiday so instead we choose to eat a special dinner at home.  In years past, I focused my efforts on mastering a restaurant-worthy filet, a skill I never thought I could nail. This year, I wanted to challenge myself to make a great risotto for our feast. Mastering risotto has been on my wish list of cooking skills because it is the dish I always order when dining out. Risotto is pricey for such a humble dish when dining out, but one bite has always made it worth it for me. Risotto is gluten-free comfort food at its finest and a beautiful dish to prepare for your favorite Valentine this year.

Rice Select Arborio Rice

When you head to the grocery store, you are looking for Arborio Rice. This is the exact brand I used and it was perfection. Can I be honest and say it was sitting in my pantry for months because I lost my nerve to make risotto? That is the truth! Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to their higher amylopectin starch content. It creates a deliciously starchy and creamy dish that compliments other flavors that are added to it and it is the rice that is most commonly used to create risotto.

Parmesan Risotto With Roasted Shrimp from MomAdvice.com

Have you had risotto before? If you haven’t yet, you are in for a real treat! It has a reputation for being a fussy dish, but really this dish takes just thirty minutes or less. In fact, I remember watching risotto preparation for the first time on a Rachael Ray 30 Minute Meal show. What makes risotto so delicious is actually you stirring the dish throughout that thirty minutes to release those starches in the rice that helps to create that creamy comforting flavor. The privilege of being the stirrer is having another hand to do the wine sipping as the dish pulls together. It’s a great reason to volunteer for the job, in my opinion.

For a first risotto these simple flavors are so easy to pull together. The shrimp dressed simply in paprika adds a beautiful smoky flavor on top of these creamy bowls of risotto. I have found that the wine, parmesan cheese, and frozen shrimp are all very affordable at ALDI.  That isn’t sponsored talk, I’m just a true store enthusiast!

For frugal girls like myself, I have even found that the risotto reheats well with the addition of a little stock to bring it back together on the stovetop. If you prefer though you can also transform the leftovers into risotto cakes, which I have found makes a delicious addition on top of a spinach salad!

Parmesan Risotto With Roasted Shrimp from MomAdvice.com

Parmesan Risotto With Roasted Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Risotto is an elegantly comforting gluten-free dish that is perfect for a slowed down feast or to celebrate any of life's occasions. Be sure to read the tips for ideas on what to do with leftover risotto.
Ingredients
  • 1 pound medium shrimp
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper
  • 8 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 2 cups arborio rice
  • ½ cup white wine
  • 1½ cups grated Parmesan cheese
  • 1 cup finely chopped Italian parsley, divided
Instructions
  1. Heat the oven to 400°F. Rinse the shrimp and pat them very dry. Toss them with olive oil and then the paprika and a generous quantity of salt and pepper. Spread them in a baking dish and return them to the refrigerator.
  2. Warm the broth in a saucepan set over low heat.
  3. In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic, and cook until they are soft and beginning to brown around the edges, 2 to 3 minutes. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for an additional 1 to 2 minutes.
  4. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated.
  5. Begin incrementally adding the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce. It is important to take your time with this to achieve the creamy texture you are after. If the broth is evaporating very quickly, or the rice is boiling hard, turn the heat down so you just see a gentle simmer. Expect this stage to take about 18 minutes, and to add most of the broth.
  6. Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.
  7. In the last 5 minutes of cooking the risotto, put the pan of prepared shrimp in the oven. Bake for 5 minutes or until the shrimp are pink.
  8. When the risotto is ready, turn off the heat and stir in the Parmesan and about ½ cup chopped parsley. Taste and add salt and pepper as needed.
  9. Serve immediately, spreading risotto in pasta bowls and topping with shrimp and a sprinkle of chopped parsley.

 Recipe Slightly Adapted From The Kitchen.

Do you have a tried and true risotto recipe or technique? Feel free to share it in our comments below!

This post contains affiliate links. I only recommend what I love- pinky promise! 

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