I have actually never made risotto before.  I was apprehensive given the fact it is a difficult dish to prepare correctly, meaning the consistency… keeping it creamy but not over cooked is hard.

I used a large skillet that provided a broad base so the rice cooked evenly.  I stirred the rice constantly adding the broth as the liquid reduced and this too was a key to getting the rice cooked perfectly.  I suggest using a thinner asparagus as it works better in this dish.  You can also add some crispy pancetta to make this a meal in itself.  I really enjoyed the lemon flavor with the rice and asparagus.  I love the flavor of leeks but shallots or onions also can be substituted.  Make the dish first, then play with flavor and substitutes veggies your next time cooking.  Enjoy!

INGREDIENTS:
• 3 (14 ½ oz) cans fat-free, less-sodium chicken broth
• 1 tablespoon olive oil
• ½ cup finely chopped leeks
• 1 ½ cups uncooked Arborio rice
• 2 teaspoons grated lemon rind
• ½ cup dry white wine
• 3 cups steamed (still crisp) asparagus, cut diagonally into1 inch pieces
• ½ cup (2 oz) grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves

INSTRUCTIONS:
• Bring broth to a simmer in a large saucepan (do not boil).  Keep warm over low heat.

• Heat oil in a large nonstick skillet over medium heat.  Add leeks; cook 5 minutes or until tender, stirring frequently.

• Add rice and rind; cook 2 minutes, stirring constantly.  Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.

• Add 3 ½ cups broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).  Stir in asparagus.  Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes).

• Remove from heat; stir in cheese and juice.  Sprinkle with thyme.

When I am trying to clean out the vegetable bin and I need a fast tasty meal that everyone loves, my go to recipe is stir-fry.  I can use almost any meat I have in the fridge, chicken, beef, or pork.  I can also stretch my volume if I am low on meat and heavy on veggies.  You always need garlic and some type of onion, white, green, red, or shallots.  I used San Marzano tomatoes I picked up at the market, fresh red & green peppers from the garden, and poblanos.  I also added some fresh basil from my garden.

For the sauce I marinated my chicken in a small amount of sesame oil and soy sauce.  I always keep hoisin sauce and Trader Joe’s General Tsao’s stir-fry sauce.  This sauce is sweet tangy and has a small amount of heat.  There is no need to order out when you keep this sauce in your house.  I serve this over brown or white rice for an easy, quick, great tasting meal.

INGREDIENTS:
• 3-4 whole chicken breasts or 6-8 halves
• ½ large onion (cut in small wedges)
• 2-3 variety of green peppers, sweet & hot depending on your taste palate
• 1 large red pepper
• 3 cloves of garlic
• 2 tomatoes sliced or cubed
• 1 tablespoon of hoisin sauce
• ¼ cup of General Tsao’s sauce
• Stir Fry oil
• Sesame oil
• 1/3 cup fresh herbs

DIRECTIONS:

• Slice your chicken or meat of choice into strips and marinate for a ½ hour.  While you are waiting for your meat to marinate cut up your veggies.

• Use a large stir fry pan and add a couple of tablespoons of stir fry oil.  When it is hot add your meat and cook.

• When the meat is cooked almost through add your veggies and toss with the hoisin sauce and General Tsao’s sauce.

• Stir-fry until veggies are cooked but still crisp, toss in your fresh herbs and serve.

Enjoy!

Chicken thighs are great baked or barbecued.  I like them skinless and boneless… marinated with mustard, maple syrup, and fresh herbs, or lathered in barbecue sauce and grilled to perfection!  They are so moist and tasty that you don’t need the skin or bones for the extra flavor.  You can also cut them up and put them on skewers with veggies or summer stone fruit.  I keep these in my freezer for a quick, perfect meal anytime.

INGREDIENTS:
• ½ cup of Dijon mustard
• ½ cup of pure maple syrup
• ¼ cup of fresh herbs: parsley, thyme, or rosemary
• Dash of salt & pepper

DIRECTIONS:

• Mix the above ingredients and marinate.

• Bake at 375 degrees for an hour or until thighs are completely cooked through. You can put them under broiler for a few minutes to make them extra crispy.

Try using this versatile meat.  Write in and give me your recipe for great tasting chicken thighs!