Sunday, January 22, 2012

Pea Risotto with Grilled Shrimp

 Yum! Risotto! I bought arborio rice last year thinking I would make risotto with it immediately, but I didn't. It took me until this week. :( You can still make risotto if you don't have arborio rice. Use any short grain you have on hand. It's simple, and not too fancy. Also, it reminds me of Italy.....

Pea Risotto with Spicy Grilled Shrimp (makes 4 servings)
1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion, diced
1 clove garlic clove, minced
1 cup arborio rice (or other short grained rice)
1/2 cup white wine
2 cups chicken broth 
1 cup frozen peas
1/2 cup grated Parmesan cheese
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint, chopped

1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Grill the shrimp until cooked, about 2-3 minutes per side.
9. Mix in the peas, parmigiano reggiano and butter, and shrimp. Stir until the cheese and butter has melted.
10. Remove from heat and mix in the lemon and mint and serve.

Clean Eating Slow Cooker Spinach And Chicken

If you like spinach, this is for you! As it goes for most crock pot meals, it's not always about presentation, but more about flavor. So it is with this meal... It's not all that attractive looking, but the taste is there ;) Feel free to add more ingredients, this was just in a "5 Ingredients or Less" list on this blog: 

(see, not the prettiest)

Clean Eating Slow Cooker Spinach And Chicken
(Makes approximately 4 quarts)
4 large chicken breasts
1 lb. frozen spinach (or fresh, chopped)
1 (28 oz.) can diced tomatoes
1 (18 oz.) jar clean marinara
Step 1 – Place all ingredients in a 5 quart crock pot and cook on low for 6-8 hours. It’s done when the chicken easily falls apart.

Saturday, January 21, 2012

Peanut Butter Oatmeal Chocolate Chip Cookies

So, most people know that my husband's favorite food is chocolate chip cookies. It's one of the only food things that really make his eyes light up. I swear, I only make Chocolate Chip Cookies all for Mark's reactions. Here's why: I love... 1. Starting to make a batch without telling him, and wait to see how long it takes til he realizes what's going on 2. Watching his excitement when he DOES figure out what's being made 3. The look of pure love in his eyes when bring him a big scoop of cookie dough. It literally looks like his heart is melting.  4. The way he goes crazy jumping up and down with a crazed look when those cookies come out of the oven... so crispy on the outside and so soft on the inside...... THAT is why I continue to make a batch of CCC's almost every week.

The greatest mistake I could ever commit, in his eyes, is to fool him with trickery and make any cookie other than purebred CCC. It's classic or NOTHING. That's why I was surprised he was willing to let me try these out. To ME, peanut butter, chocolate, and oats could not make a more perfect cookie, but I wasn't so sure he would approve. I am pleased to announce that these cookies are "Mark Approved"! Don't get me wrong, my Markie still loves the classic CCC... almost more than he loves me! But he did like these. And so did I!!!!!!!!!!

Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 9-10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature. Makes 16 cookies.

I wonder how this cookie would compare to this 5 ingredient version: