Saffron Risotto by Chef-Boy-R-D2

Saffron Risotto

¼ cup olive oil

1 med onion, chopped

1 cup Arborio rice

1 cup white wine

3 cups chicken broth

2 “pinches” of saffron

4 TBS butter

1 cup Parmesan cheese

DIRECTIONS:

• Add ¼ c olive oil to cast iron pot and heat. Once heated, add chopped onion and saute for 3 mins.
• Next, add the Arborio rice and cook until completely coated with oil mixture and it becomes translucent.
• Now add the wine and cook over a medium heat, stirring, until that is absorbed.
• Next start adding a ladle at a time to the rice mixture and continue stirring until is is absorbed and then repeat this 1 ladle at a time until there is about 1/3 c left.
• Take the saffron and add to the last 1/3 cup and stir, then after it has sat for a minute or two, add to the rice mixture, and stir until it has been thoroughly absorbed throughout.
• Take off the stove and add the butter & cheese and continue stirring until it is smooth and creamy.
• Serve immediately or if the rest of the meal is not ready then put back on the stove and reheat as needed, then serve.
• This recipe SERVES 4

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Saucy/Tangy/Lemony Bar-B-Que Ribs in Crockpot

Saucy, Tangy, Lemony Bar-B-Que Ribs

2 lbs pork back ribs

1 tsp salt & pepper

2 celery stalks, finely chopped (separate in half in 2 bowls)

1 lg onion, finely chopped (separate in half in 2 bowls)

2 TBS butter

½ c cider vinegar

¼ c each chili sauce (or ketchup) and brown sugar

1 TBS Worcestershire sauce

1 ½ tsp each dry mustard AND red pepper chili flakes

2 TBS minced garlic

½ lemon, thinly sliced

First thing: READ the recipe!! Make sure you have everything on it, then go and gather EVERYTHING up in a roasting pan and put on counter. Next, chop, slice, measure and pour!! Have that all done before you even think of turning on the stove to start cooking. It makes it soooo much easier if you are prepared like this.

• Cut ribs into 3 or 4 rib serving size portions. Place in bowl of slow cooker. Sprinkle with sale & pepper, turning evenly to coat. Add ½ of celery & ½ of onion. Cover and cook on high setting for 3-4 hrs or on low setting for 5-6 hours. Turn meat half way through. You’ll know it’s ready when it falls right off the bone!
• Before serving, melt the butter in a saucepan over medium heat. Next add the other half of both the onion/celery mixture and stir frequently until soft (about 5 minutes).
• Now, whisk in the vinegar, chili sauce or ketchup, brown sugar, worcestershire, dry mustard, pepper flakes, garlic and the lemon slices. Be sure to remove the seeds from the lemon slices before cooking them.
• Bring to a boil and then reduce heat and simmer, stirring often for about 5 minutes. Or, you can make the sauce up to 2 days ahead and refrigerate. Reheat before serving. Place the ribs on a large platter or plates. Drizzle with warm sauce. This is awesome with mashed potatoes!!!

SERVES 4!!!!……………………………….I doubled the recipe for this video.

Chicken with Wild Rice & Portobello Mushrooms

• 2 TBS butter
• 3 celery ribs sliced thinly
• 1 medium onion, chopped
• 1 8 oz pkg baby portobello mushrooms cleaned and sliced
• 3 tsp minced garlic
• 5 -14 oz cans chicken broth
• 2 chicken breast from cooked chicken (12 oz)
• 1 1/2 cups ( 12 oz) frozen whole corn thawed and drained
• 1- 7 oz can chopped green chilies
• 1 cup wild rice
• 1 tsp salt
• 1/4 tsp pepper
• 2 cups whipping cream
• 2 cups grated (or shredded) Parmesan cheese
• 1/4 cup toasted almonds
• 1- 5 oz can of sliced water chestnuts

DIRECTIONS:

• Saute onions & celery in butter.  Then add sliced mushrooms and cook for another 2-3 minutes.  Put mushroom mixture into 5 QT crock and add the next  9 ingredients (to whipping cream) and turn crock pot setting to LOW and cook for 5-6 hrs or until the rice is soft and tender.  DO NOT continually open the lid and stir!!  Just let it be!!!
• When soup has thickened and rice is fluffy and tender add the 2 c whipping cream & parmesan cheese.  Stir and heat for another 10 minutes.
• Ladle out into soup bowls and garnish with toasted almonds

Now go gather ALL  the ingredients, put on counter and then open cans, slice vegetables, chop other ingredients that ask for chopping. Measure any other ingredient (except whipping cream & cheese) .  Have everything ready before you even turn on the crock pot!!!

Serve and listen to the requests for second helpings!!

By the way…it serves 10 people just fine!!!!!

“Put the Lime in the Coconut…”

Lime Coconut Shrimp

INGREDIENTS:  ¾ c panko (japanese breadcrumbs)

• 
• ½ c unsweetened shredded coconut
• 2 TBS finely grated lime peel
• 1 tsp salt
• ¼ tsp freshly ground pepper
• 2 large eggs
• 18 uncooked large shrimp, peeled, deveined with the tails left intact
• peanut oil for frying

DIRECTIONS:

1. Line a baking sheet with parchment paper
2. Mix panko, coconut and lime peel, salt & pepper in a medium bowl.
3. Whisk eggs in another medium bowl to blend
4. Add shrimp to bowl with eggs and toss to coat. One shrimp at a time, take from egg bowl and roll shimp in bowl with panko mixture and then when coated, place on parchment lined baking sheet.
5. Put enough p’nut oil in pan to have depth of ¼ in and heat over medium heat.
6. Working in batches, add shrimp to skillet and cook until golden brown (about 2 mins per side) or until opaque. Transfer to paper towel to drain.
7. Arrange shrimp on platter and serve warm!!

THIS RECIPE IS GREAT WITH THE CHEDDAR/BACON & CHIVE BISCUITS!!!!