This risotto is one of my favorite one-pot meals to make, because it’s SO EASY, and you would never guess that there weren’t a million steps involved to create such flavors. Whenever I go out to a new fancy restaurant and spot a mushroom risotto dish on the menu, I always have to compare it to my mom’s version. And, usually, it never really matches her simple, yet satisfying version. It can very well serve as a stand-alone meal with a little simple side salad, or it’s a really great side dish to serve with a main course. One thing to keep in mind when you are cooking with very few ingredients is that the ingredients have to speak for themselves and really shine, so the fresher and more high quality the ingredients, the better your end product will be! That being said, I’ve even brought this dish to a Pot Luck or two, and gotten rave reviews…Mama D really nailed it with this one!
Isn’t it so fun when that shiny new package arrives at your doorstep that you’ve been “patiently” waiting for? Today I was greeted by the not-so-smiley-on-account-of-our-scary-looking-dogs delivery man with my highly anticipated delivery. What might I be so excited about that I practically ripped the package right out of his dog-fearing hands you ask? Check it out:
Yep. It’s a copy of The Professional Chef, the “bible” of the Culinary Institute. Continue reading
I don’t know about y’all, but I’ve missed me some One-Pot Monday meals!
I’m kicking off the inauguration of the re-birth of the One-Pot Mondays with this fun, delicious, and New Orleans- themed Shrimp dish.
Who doesn’t love shrimp (aka skrimps)? Who doesn’t love mushrooms (or may I dare say… ‘shrooms)? Who doesn’t love some fatty, yummy cream sauce? So that’s the *thinking* behind this dish. That and some inspiration brought to you courtesy of a recent voodoo filled vacay in NOLA right after our wedding. The sauce has just the right balance of kick and subdued creamy luxury. Give it a shot, you will love it. I can almost hear Marie Laveau licking her lips in agreement…
Serves 4-6 people/ difficulty: easy
-1 lb shrimp
-6-8 small pickled red tomatoes (regular grape tomatoes are OK if you can’t find pickled tomatoes, but there are some great ones available at www.WilliamsSonoma.com)
-2 cloves garlic, minced
-1 ½ cups wild rice
– 1 cup wild mushrooms, cleaned and diced
-3 cups vegetable or chicken stock
-1 tsp paprika
-1 tsp fresh thyme
– ½ tsp oregano
– ½ tsp crushed red pepper
-salt and pepper to taste
– ¼ cup heavy cream
– ¼ cup sherry wine
-small handful of finely minced parsley, and sliced lemon, for garnish
In a large pot, sauté the garlic, shrimp, mushrooms, tomatoes, and spices for 5 minutes on medium heat.
Add sherry and stock, bring to a boil, then add the wild rice
Cook for 7 minutes, then add the cream, and cook until the rice is fully cooked, about 5- 7 more minutes. Add salt and pepper to taste.
Serve with slices of lemon and parsley for garnish.
I know, I know… it’s been waaay to long since I’ve blogged any recipes. The truth is, Andy and I had a magical, wonderful whirlwind wedding weekend. (Try saying that three times fast). We had family and friends fly in from all over the world to celebrate. The whole weekend was brimming with such a positive, happy energy, it’s carried over to real life. Yay!! But now, it’s back to the blog, and this week, I wanted to post something special. After a week of literally eating giant slices of wedding cake multiple times a day, I knew it was time to put down the cake fork and get back on the healthy track. I’m not one to normally take notice of the negative effects of too much sugar and gluten, but after eating so much cake, my body has definitely revolted, leaving me feeling ill and craving all things nutritious and healthful. But who’s to say healthy can’t still be yummy and sweet-tooth satisfying? After doing quite a bit of research online, I came up with my own perfect recipe for a no-bake, gluten free, chocolate peanut butter dessert that’s so decadent you would NEVER guess that its-SURPRISE!!!- healthy!! The bananas work really well as a binding ingredient for the bottom “dough” base, and are a perfect, creamy swap to butter. I didn’t go the extra step and buy vegan chocolate, but if you substitute vegan chocolate for the chocolate here, you will have a delicious VEGAN dessert as well! Just make sure to refrigerate at least 6 hours, but preferably overnight, so that it will firm up. Store in the fridge in an airtight container. You can cut them into large, desert-style pieces, or little tiny bite-sized snackable squares . However you slice them, I promise you will LUURVE them! Man it feels good to be back in the kitchen….