This isn’t the first time I have made risotto, but it didn’t turn out nearly as good as this recipe did. I knew the basic idea of it, slowly boil rice with stock until creamy and tender. This needed to be quite savory since it was going to be as a main and not a side dish. Big slices of mushroom, thick chunks of chicken, and creamy rice. An ideal meal to welcome fall. This recipe makes a perfect portion for a main dish for two, and is easily doubled for a family size meal. It is my new favorite dinner, well for the next few weeks until I try some other combination or a new dish. Don’t be afraid of risotto, I have a few tips to come out with perfect risotto without broken rice bits or it turning glugie and like oatmeal rather than a lovely creamy rice dish. Once you get comfortable with the basic risotto you can add in anything you want in any combination you would like, it’s open to many possibilities.
The fundamental of risotto is simple. Slowly cook the rice by adding a little bit of liquid at a time turning it into creamy happiness. With the use of a second pan you save time by cooking the mushrooms and chicken with spices. The amount of stock used in the rice will vary so in the recipe I give a range of cups to use. I used two kinds of cheese, romano and parmesan. I felt that the parmesan makes it too salty and the romano just perfectly balances it out, being a slightly milder hard cheese. A great thing about this dish is it comes together in under 30 minutes. You can have a hearty meal in no time, which is what most of us need. You’re often tired by the time you get off work, you’ve battled traffic, and when you finally get home you don’t want to invest too much time in dinner. Want to spend that time in more productive ways, like making dessert?
See my friends and fellow bloggers, I can make more than desserts! I made curry, and not just any but a fantastically bastardized chicken curry. But, wait your thinking… what do you mean bastardized? I have always wanted to make my own curry problem is.. I have never made a curry other then a potato one years and years ago.
This is one of those meals that is pretty much standard in around 90% of restaurants, and homes. I tend to make it at home a lot because it is quick, filling, and I typically have all the ingredients on hand on any given day. Yet again my slight obsession with Masterchef Australia inspired the idea for change in this dish. This is something that both of us would buy for lunch so when I make it at home I want to try to do something new, with more flavor, and fun.
I have always wanted to come up with my own Fajita Mix. First of all the amount of additives and sodium in your standard mix makes this healthy meal quite unhealthy. I just kept adding spices in small measurements until I got just the right flavor. I even went out of my way, it wasn’t really, but I made tortilla’s which I haven’t done in years to go along with this meal. I was more then estatic with the results of it all combined.
I came up with this based off of another similar recipe that has mushrooms and it is very close, but I made a few modifications to it due to what I had on hand. It was a perfect quick and healthy weeknight meal. It has tons of flavor, and it also made for great lunch for work the next day as left overs. I cannot tell you how insanely soft this chicken turned out, and letting it rest after cooking was key to making it taste amazing and making a very tender piece of meat.
With winter finally leaving the Twin Cities it’s only slightly cool now. Still cold enough to be craving soup, but soba is something that is simple and delicious winter or not. This was quick, flavorful, and so easy. We love japanese food and on a busy night when we want something quick, healthy, and tastes great with mild complex flavors, Japanese food is the way to go. A lot of our quick daily recipes are adapted from Japan Food Addict. When the majority of the meals Mai posts are fit just for two, and take under 20 minutes with the added attraction of being authentic japanese food, I am sold. I wanted to share this one because I was just so surprised at not only how simple, but how delicious this turned out. The ingredients are easily kept on hand regularly another reason why I love these recipes so much. I highly recommend this one be tried.
Yumm… I really didn’t say much else as I inhaled these pita’s. I took the inspiration from my favorite pasta salad they offer in Byerly’s Deli section. I have had this on my mind to make in the form of pita since one day at work I couldn’t make up my mind between a pita or pasta. Combine them both, isn’t that how some of the best dishes come to past? Someone gets an idea to combine the best of both worlds. I knew this version of chicken salad already existed but, I had a few things to deal with. One being, my husbands lack of love for olives, and mine for feta. Also, i decided that I would make my own pita bread a while ago and this sounded like a great first to go with that first.
I decided on keeping it simple, and quick. I made the filling while the pita dough was rising, so took less then 20 min in total. Great dish for a quick lunch, evening dinner, or later afternoon snack. Especially if you already have the pita bread on-hand or frozen, then just thaw in a warm oven and you got a fast healthy meal. For the feta just buy your favorite brand, I really like Athenos, and it comes in 4 oz containers perfect size for this meal. The olives you can now buy in the deli or cheese area of most grocery stores, this saves on you having to buy a whole jar when you probably will not need or use them all. Over all a great dish that also makes a easy lunch for next work day.
Greek Chicken Salad
- 2 Chicken Breasts, cubed
- 3 cloves of Garlic, minced
- 1 tbsp Olive Oil
- 1 Roma Tomato, de-seeded and diced
- 1/2 Cucumber, peeled and diced
- 1/4 c Spanish(Red) Onion, diced
- 1/2 tsp Oregano, dried (1 tsp if using fresh)
- Zest of 1/2 a lemon
- 1/2 tsp Dill, dried or fresh
- 7 oz Greek Yogurt
- 1/2 c Mayonaise
- Juice of 1 Lemon
- 4 large Kalamata Olives, pitted and diced.
- 4 oz Feta, crumbled
In a small pan over medium heat add olive oil, garlic, and oregano. Saute until fragrant. Add in the chicken and lemon zest and cook until chicken is no longer pink and has a nice golden brown color. Once chicken is cooked, taste. Add salt and pepper to taste. Place chicken on a plate to cool, you can speed things up by placing in refrigerator.
In a medium bowl add the dill, yogurt, mayonnaise, and lemon juice. Stir until well combined. Add in the cucumbers, tomatoes, onion, feta, and chicken. Lightly toss to coat. Taste, I cannot say this enough. Taste your food as you are going this helps you make any needed alterations. Add salt to taste. Chill or serve immediately with fresh pita bread or just over lettuce for a nice light salad. Makes enough for 6-8 pita sandwiches.