Wednesday Recipes

Here are today's six recipes. Enjoy!

CROCKPOT RISOTTO

This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “Crockpot Risotto is a wonderfully easy way to make a classic Italian dish with little effort. Arborio rice is a short-grain rice with lots of amylopectin, a branched starch that makes the finished dish so creamy. The pear nectar adds a slightly floral flavor to this recipe. Just add more chicken broth if you don't want to use wine or pear nectar. The last time I made this I stirred in some chopped ham leftover from Easter. It was marvelous.” Prep Time: 15 minutes; Cook Time: 120 minutes; Total Time: 135 minutes; Yield: Serves 6-8

To view this online, click here.

Ingredients

2 tablespoons butter

1 onion, finely chopped

1 shallot, minced

2 cups arborio rice

4-1/2 cups chicken broth

1/2 cup white wine or pear nectar

Salt and pepper to taste

1-1/2 cups frozen baby peas, thawed

2 tablespoons butter

1 cup grated Parmesan cheese

Preparation

In medium saucepan, melt 2 tablespoons butter over medium-low heat. Add onion and shallot; cook and stir until tender, about 5-7 minutes. Add rice; cook and stir until rice is slightly toasted, about 3-4 minutes longer.

Place rice and onion mixture in 3-quart slow cooker. In medium saucepan, combine chicken broth, wine or pear nectar, and salt and pepper. Place over low heat to warm.

Turn on crockpot to low.

Add the warm broth mixture and stir well. Cover and cook on high for 1 hour, then remove cover and stir. Cover again and cook 45-55 minutes longer until rice is almost tender. You may need to add another 1/2 to 1 cup of the broth if you like a soupier risotto.

Stir in peas and 2 tablespoons butter. Cook on high 15-20 minutes longer until rice is tender. Stir in cheese, turn off slow cooker, and let stand 10 minutes.

TUSCAN CHICKEN SANDWICHES

This also comes from Linda Larsen, About.com’s Busy Cooks expert, who wrote, “This easy Tuscan Chicken Sandwiches recipes with an Italian flair is cooked in your crockpot.” Prep Time: 15 minutes; Cook Time: 420 minutes; Total Time: 435 minutes; Yield: 6 sandwiches

To view this online, click here.

Ingredients

1-1/2 lbs. boneless, skinless chicken thighs

1 onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1/2 tsp. salt

2 Tbsp. chicken broth

1/3 cup mayonnaise

1/3 cup pesto

1 tomato, seeded and chopped

1/2 cup baby frozen peas, thawed and drained

1 10" round focaccia bread, split in half

Preparation

In 4-5 quart slow cooker, place chicken, onion, bell pepper, and garlic. Sprinkle with salt and pour chicken broth over. Cover and cook on low for 6-7 hours.

In small bowl combine mayonnaise, pesto, chopped tomato, and peas; blend well and refrigerate.

When chicken is thoroughly cooked, remove from crockpot and shred, using two forks. Return chicken to crockpot and mix well.

Make sandwiches with tomato pesto spread, focaccia bread, and chicken filling.

Slice the large sandwich into 6-8 wedges, and grill on a panini grill or dual contact grill until the bread is toasted. Serve immediately. Or you can just make sandwiches, as I did, with the filling, the pesto mixture, and avocados.

SPRING PEA AND ASPARAGUS PASTA PRIMAVERA

This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings

To view this online, click here.

Ingredients

8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)

2 tbsp olive oil

2 cloves garlic, minced

1 cup chicken or vegetable stock

1 cup heavy cream

1 bunch asparagus, cut in 2-inch slices

1 cup shelled green peas (may substitute frozen, thawed)

1 lemon, zested and juiced

1/4 cup chopped fresh basil leaves

1/2 cup grated Parmesan

Salt and fresh ground black pepper to taste

Preparation

Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.

In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.

Turn off heat.

Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.

LEMON-ALMOND BUTTER CAKE

This yummy cake comes from Regina Schrambling in The New York Times cooking e-newsletter. Regina wrote, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)” Makes 8 servings.

To view this online, click here.

Ingredients

For the Lemon Curd:

Grated zest and juice of 2 lemons

3/4 cup plus 2 tablespoons sugar

4 extra-large eggs

6 tablespoons unsalted butter, cubed

For the Cake:

9 tablespoons unsalted butter, softened

1 cup plus 1 tablespoon flour

1 cup plus 1 to 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 extra-large eggs

1/2 cup ground toasted almonds

2 tablespoons toasted sliced almonds

About 1/2 cup heavy cream for garnish

1 tablespoon almond liqueur (optional)

Preparation

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

CHICKEN PICCATA PASTA TOSS

This is from Rachel Ray of The Food Network’s 30 Minute Meals. Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback

Ingredients

2 tablespoons extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 tablespoons butter

4 cloves garlic, chopped

2 shallots, chopped

2 tablespoons all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth or stock

3 tablespoons capers, drained

1/2 cup flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.

Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.

Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

BLUEBERRY COBBLER

This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients:

4 cups fresh blueberries, about 20 to 24 ounces

3/4 cup sugar

2 tablespoons cornstarch

3/4 cup water

1/2 teaspoon cinnamon

1 tablespoon melted butter

1 1/3 cups flour

1 1/2 teaspoons baking powder

1/4 cup granulated sugar

dash salt

1/2 teaspoon cinnamon

1/2 cup milk

4 tablespoons melted butter

Preparation:

Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.

In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.

In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.

With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.