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Kicking Some Chicken – Open-Face Buffalo Chicken Sub Sandwiches with Ranch Slaw

Since Sean and I have been on our own for the last couple of weeks while Michelle is away on business, we have been trying to make dinners a little simpler than normal since it is just the 2 of us. This means making a lot of much smaller meals and a few things that we might not make all the time because they may not necessarily be among Michelle’s favorites. I had a bunch of chicken I had purchased recently and was looking for something easy to do with it when I decided to make some chicken sandwiches. At the same time, I have been craving Buffalo chicken ever since the Super Bowl and was looking for a way where I could combine the 2 into a nice sandwich. I came across this particular recipe at Kitchen Daily for an open-face Buffalo chicken sub sandwich with a very simple ranch slaw dressing that makes use of yogurt instead of mayonnaise. It does take a little bit of planning ahead to cook the chicken and then shred it for the sandwiches but it is still quite easy to put together.

 

Open-Face Buffalo Chicken Sub Sandwiches with Ranch Slaw

1 1/2 pounds boneless skinless chicken thighs

2 tablespoons olive oil

1 1/2 cups chicken broth

1 cup beer, your choice (you can also use an additional cup of chicken broth in place of the beer)

1 1/4 cup Buffalo wing sauce

2 cups very thinly sliced green cabbage

2 ribs celery, julienned

1 medium carrot, julienned (or shaved with a vegetable peeler)

1/4 red onion, very thinly sliced

1/2 cup non-fat Greek yogurt

1/4 teaspoon dried parsley, crushed

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dried dill weed

1/8 teaspoon black pepper

1/8 teaspoon salt

Grinder or submarine sandwich rolls

1/2 cup crumbled blue cheese (optional)

To prepare the chicken, pat the chicken thighs dry with paper towels and season both sides with salt and freshly ground black pepper. In a Dutch oven or a medium saucepan, heat the olive oil over high heat. When the oil is hot, add the chicken thighs and cook for about 3 minutes on each side until the chicken is golden brown. Add the chicken broth and the beer and reduce the heat to low. Cover the pan and continue cooking the chicken for one hour.

While the chicken is simmering, begin to prepare the ranch slaw. In a large bowl, combine the cabbage, celery, carrot and red onion. Briefly set the bowl aside. For the ranch dressing, in a small bowl, combine the Greek yogurt, dried parsley, garlic powder, onion powder, dill weed, black pepper and salt. Pour the ranch dressing over the vegetable mixture and toss the vegetables to coat them well. Cover and refrigerate the slaw until you are ready to serve.

After one hour, transfer the chicken thighs to a cutting board and shred them with 2 forks. Discard the cooking liquid. Return the shredded chicken to the Dutch oven and set the pan over low heat. Add the Buffalo wing sauce and stir until the chicken is well coated. Keep the chicken warm. Halve the rolls you are using and place them on a baking sheet. Place the rolls under the broiler for about 2 minutes until they are lightly toasted. You could also use a toaster oven for this step if you prefer.

To assemble the sandwiches, divide the Buffalo chicken among the 4 grinder or sub roll halves. Top each half with plenty of ranch slaw and 2 tablespoons of the blue cheese crumbles, if using. Serve the sandwiches with additional ranch slaw on the side.

 

You have a lot of choices when it comes to making the sandwiches. You could use the boneless chicken thighs or you can use boneless chicken breasts if you prefer to have white meat or that is what you happen to have on hand that day. You can use any Buffalo wing sauce that you like, but you want to remember that you are using the wing sauce and not just regular hot sauce. Wing sauce is a little bit thicker than traditional hot sauce and does not have the high concentration of heat that just hot sauce has. I know Frank’s makes a good brand of wing sauce and I personally like Sweet Baby Ray’s myself, but you could naturally use any kind that you like. You could even make your own by combining some hot sauce, melted butter and cayenne pepper if you prefer to go that route. I left the blue cheese off the particular sandwiches I was making but they would go well since it is a Buffalo sandwich. As for the slaw, I thought it came out great. The dressing is much thicker than what you would find in a traditional mayonnaise-based coleslaw, which to me really helped to make it great. You get good ranch flavor thanks to all the spices that use and the nice mix of the cabbage, celery, carrot and red onion really helped to make it stand out. This would be a good coleslaw recipe to use for just about any sandwich that you like. I would definitely make these sandwiches again as they came together pretty quickly. Poaching them in the chicken broth and beer not only gave them great flavor but made the much easier to shred and pull apart.

 

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 11, 2015 in Cooking, Dinner, Dressings, Lunch, Poultry, Salad, Sandwiches, Side Dishes

 

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Kitchen Daily 50 Recipes We’re Thankful for on Thanksgiving

Kitchen Daily 50 Thanksgiving Recipes

Still need some ideas for your Thanksgiving meal? Kitchen Daily has put together 50 recipes to cover all of your holiday needs to make a great meal. Check it out!

 

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A Morning Treat or Fine Dessert – Peach and Blueberry Cobbler

While going to farmer’s markets is a great way to support your own local economy, buy directly from the farms around you and get great produce and other items for great prices, one thing I have found is that some people do tend to go a little overboard with the amount they buy in relation to what they will eat before it will all spoil. I have to admit I am guilty of this at times as things can look great and I get all of these ideas in my head as to what I can do and make with what I buy, but the reality is that sometimes I just do not have the time to do it. When I was checking over what we had just he other day, I discovered some peaches and blueberries I had forgotten about and I wanted to do something to make a quick dish with them before they went pas the point of no return. The easiest thing to do with fruit like this I have found is to make some sort of cobbler or crumble. Thus this recipe from Kitchen Daily for a peach and blueberry cobbler came at the perfect time and was put to use right away.

Peach and Blueberry Cobbler

3 tablespoons butter

3 tablespoons canola or vegetable oil

1 cup whole-wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup sugar

1 teaspoon vanilla extract

3 ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen peaches

2 cups (1 pint) fresh or frozen blueberries

Preheat the oven to 350 degrees. Place the butter and vegetable or canola oil in a large cast-iron skillet or a 9-inch by 13-inch baking pan. Heat the skillet or pan in the oven until the butter is melted and fragrant, about 5 to 7 minutes.

Meanwhile, combine the whole-wheat flour, baking powder and salt in a large bowl. Add the milk, sugar and vanilla extract and stir the mixture until it is combined.

Add the melted butter mixture to the batter in the bowl and stir to combine them. Pour the batter into the hot skillet or pan. Spoon the peaches and blueberries evenly over the batter.

Return the skillet or pan to the oven and bake the mixture until the top of the cobbler is browned and the batter around the fruit is completely set, about 50 minutes to 1 hour. Remove the skillet to a wire rack to coll the cobbler for at least 15 minutes. Serve the cobbler warm.

Of course, you can also make this ahead, cool it and remove it from the skillet and keep it for after dinner. I warmed up the pieces in the microwave before we served them, but you could also put the whole skillet back in a warm 350 degree oven for a few minutes just to warm it through. This is perfect to serve with some ice cream or whipped cream (or both) as a dessert, but having a slice with your coffee in the morning also makes for a very tasty breakfast. You get the great mix of the fruit together with a simple recipe. The whole-wheat flour adds some flavor and texture to the dish, but I think you could just as easily use all-purpose flour instead if you prefer it. In either case, it was a perfect solution on how to use the fruit (and you could really use any fruit here that you happen to have around, fresh or frozen) and get a nice dish from it.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 2, 2014 in Breakfast, Cakes, Cooking, Dessert, Fruit

 

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31 Great Labor Day Grilling Recipes | Kitchen Daily

31 Great Labor Day Grilling Recipes | Kitchen Daily.

Planning on doing some grilling on Labor Day but what to go beyond the usual hamburgers and hot dogs? Kitchen Daily has put together 31 great grilling recipes for you that cover everything from your appetizers and main courses to side dishes and dessert so you can grill every part of your meal and make the most of that last unofficial day of summer. Check out the recipes and find one to try this weekend!

 

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Food That Stays Good Longer Than You’ll Be Around | Kitchen Daily

Food That Stays Good Longer Than You’ll Be Around | Kitchen Daily.

It always helps to know the expiration date of items that you store in your pantry and I go through everything ever few months just to check things and use items that may be nearing their expiring date. However, there are a number of things that when you store them correctly can last you for years, making them good items to have on hand all of the time to use whenever you really want them. Kitchen Daily has put together this list of 11 items that can last for a very long time, some even indefinitely when stored right. Check it out!

 
 

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Back From Vacation with These Spare Ribs With Smoky Blackberry Barbecue Sauce

I spent the last week down in the Outer Banks in North Carolina with my family just relaxing and enjoying the sun and not doing much cooking along the way. my brother manned the grills for the week and did a great job with all of the different things that he cooked. I did make a few side dishes along the way but nothing extravagant and we all had a great time seeing each other and having fun. Now that I am back home, it’s time to get down to some more cooking. I had these spare ribs in the freezer and knew I wanted to make them, so I decided to give this recipe a try from Kitchen Daily that makes use of a smoky blackberry barbecue sauce. Their original recipe is designed to be used with short ribs, but I think it makes a pretty nice transition over to spare ribs. I used St. Louis ribs, but you could just easily use baby backs and get good results.

Spare Ribs with Smoky Blackberry Barbecue Sauce

For the Sauce:

1 pound blackberries

2 teaspoons smoked paprika

3 tablespoons vegetable oil

1 tablespoon minced garlic

1 medium onion, finely chopped, plus 1/4 cup minced

1/4 cup tomato paste

1 cup apple cider vinegar

1 cup packed light brown sugar

1/4 cup soy sauce

3 tablespoons seeded and minced chipotles in adobo sauce

2 tablespoons Dijon mustard

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

For the Ribs:

4 pounds St. Louis spare ribs or baby back ribs

Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil and place the ribs on the baking sheet. Season the ribs well with salt and pepper on both sides. Cover the ribs with another sheet of aluminum foil and bake them, covered, in the oven for 25 minutes. Remove the top cover of aluminum foil and bake the ribs uncovered for another 25 minutes.

Meanwhile, make the sauce. In a large bowl toss the blackberries together with the smoked paprika. Heat a medium saute pan over high heat and place the blackberries in the pan. Heat the berries, tossing them occasionally, until the berries begin to burst, about 3 to 5 minutes.

In a large saucepan, heat the 3 tablespoons of vegetable over medium heat until the oil is shimmering. Add the garlic and cook, stirring constantly, until the garlic is golden and fragrant, about 1 minute. Add the chopped onion and cook over medium heat, stirring occasionally, until the onions have softened and started to brown, about 7 minutes. Stir in the tomato paste and cook until the paste is glossy, about 2 minutes. Add the blackberries, cider vinegar, brown sugar, soy sauce, chipotles, Dijon mustard and the ground cumin and bring the mixture to a boil. Simmer the mixture over medium-low heat, stirring occasionally, until the sauce has slightly thickened and the berries are very tender, about 20 minutes.

Transfer the sauce to a blender and allow it to cool slightly. Puree the sauce until it is smooth. Strain the sauce through a fine sieve into a bowl and discard any leftover solids in the sieve. Season the sauce with salt and pepper to taste and allow the sauce to cool completely. Stir in the minced onion, the olive oil and the dried oregano.

Brush the ribs in the oven with the blackberry barbecue sauce until they are well coated and continue baking the ribs for another 25 minutes. Turn up the heat in the oven to 400 degrees and give the ribs a final coating of barbecue sauce, allowing them to cook for 5 to 10 minutes until the sauce is caramelized and the ribs are cooked through.Remove the ribs from the oven to a cutting board and cut the ribs into portions and serve with the remaining sauce.

The blackberry sauce has a very distinct flavor to it and the chipotles add just the right amount of heat to the sauce. The sauce has the consistency of any other barbecue sauce but if you like blackberries you will really enjoy the flavor you get. This sauce is great for ribs but I think it would do just as well on chicken or other pieces of pork if you wanted to give that a try. I tried to strain out as many of the blackberry seeds as I could but some still got through so it’s something you have to be aware of if your diners aren’t fans of the seeds. Other than that, I think the sauce was a real winner.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on July 29, 2014 in Cooking, Dinner, Grilling, Pork, Sauce

 

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A Refreshing Summer Side Dish – Apple Coleslaw

A great side dish for the warm weather when you are having a barbecue, picnic, party, buffet or just want a lighter and refreshing side is coleslaw. There are so many different things that you can do and ingredients that you can use to make a coleslaw that your options seem almost endless. Even better, with the bags of coleslaw mix that are available in most grocery stores today you do not have to go through the effort of shredding cabbage and carrots on your own (unless you want to of course). Many times during the summer these bags of coleslaw are on sale at my store for a dollar a bag or less, which makes them a great deal to buy. I have tried a bunch of coleslaw recipes in the past and am always on the lookout not just for something new, but one that uses little or no mayonnaise at all. I found this recipe on Kitchen Daily for an apple coleslaw and made a few modifications to make it my own.

Apple Coleslaw

1 package of coleslaw mix or 1 cup shredded green cabbage, 3/4 cup shredded red cabbage and 1/2 cup carrots, cut into matchsticks

1 apple, julienned

1 tablespoon mayonnaise

3 tablespoons olive oil

1/2 tablespoon apple cider vinegar

Juice of 1/2 lemon

1/2 tablespoon poppy seeds (optional)

Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the green cabbage, red cabbage, julienned carrots, or the 1 bag of coleslaw mix (whichever you happen to be using) and the julienned apple.

In a large glass measuring cup, whisk together the mayonnaise, the olive oil, the apple cider vinegar, lemon juice, the poppy seeds (if using) and the salt and pepper to taste.

Pour the dressing mixture over the cabbage mixture and stir everything together using a rubber spatula. Stir until everything is well combined. Cover the bowl and place it in the refrigerator for at least one hour so that the flavors can meld. Serve the coleslaw cold.

Personally, I left out the poppy seeds because I didn’t have any on hand and I didn’t think they would add that much to the dish. While they will look nice and add some texture, it just wasn’t for me this time. I loved the freshness that the apple added to the mix with the cabbage and carrots and since there was very little mayonnaise it didn’t get all watery as it chilled. I think you could probably eliminate that mayo all together if you wanted to go without it and just stick with the olive oil, but the mayo does help to bind everything together nicely. You could certainly try substituting yogurt or sour cream for the mayo as well. I used Gala apple for mine but I think you can use whatever apple you like the best for crispness and flavor. The original recipe called for Granny Smith, which I find to be very tart so I opted to change that out. in any case, I think it was a great coleslaw with excellent flavor that is a great side dish for burgers, hot dogs, ribs, chicken, sandwiches or just about anything else you can think of for a summer meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 31, 2014 in Cooking, Picnic Fare, Salad, Side Dishes, Vegetarian

 

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Getting Peachy – Upside Down Peach Bourbon Cake

I had a slow work day a few days ago and took the opportunity to try out a bunch of recipes all in one day. I made a great entrée and some good side dishes too that day that I will be sharing soon, but I think the star of that day was actually the dessert. I had seen this recipe from Kitchen Daily in my e-mail a few days before I wanted to try it  and the way it looked and sounded I knew it was going to be good. It is for an upside down peach bourbon cake. I love pineapple upside down cake, so I just had a feeling this was going to be a winner. While it is not the season for good fresh peaches around here by a long shot, I did have some nice looking jarred peaches that I was trying to figure out what to do with and this worked out perfectly for those.

Upside Down Peach Bourbon Cake

To Make the Topping:

3 medium peaches, cut into medium slices, or two jars of peaches, drained
1 stick butter
1 cup packed light brown sugar

To Make the Batter:

1 ½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 stick butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup bourbon

Preheat the oven to 350° degrees. Butter the bottom and sides of an 8 or 9-inch cake pan.
To make the topping, lay the peach slices over the bottom of the baking pan. Melt the one stick of butter in a saucepan over medium heat. Add the brown sugar and simmer the mixture over medium heat, stirring occasionally, for about 5 minutes until the sugar is melted. Remove the saucepan from the heat and pour the mixture over the peaches in the cake pan.
To make the batter, Sift together the all-purpose flour, baking powder and salt into a medium bowl. In a separate large bowl, beat the butter with an electric mixer until it is soft, then add the granulated sugar and mix the two together until the mixture is light and fluffy. Add the eggs, one at a time, beating the mixture well after each addition. Add the vanilla extract and the bourbon and mix well for 1 minute. Add half of the flour mixture to the wet mixture and mix on low-speed just until the mixture is blended. Add the remaining flour mixture and mix again on low-speed just until everything is blended.. The batter may appear to be slightly curdled, but that is how it should look. Spoon the batter over the peach slices and spread the batter evenly in the pan.
Bake the cake on a middle rack in the oven until the cake is golden brown and a tester inserted into the center of the cake comes out clean, about 45 minutes. Let the cake stand for 5 minutes in the pan after taking it out of the oven. Invert a clean plate over the top of the pan and invert the cake onto the plate. Slice and serve.

I think this cake turned out great and would be even better with fresh peaches, but if you have some good jarred peaches it will certainly work well for you. The taste of the peaches in the sugar is wonderful as it glazes and crusts on the cake and you can get a hint of the bourbon flavor through the cake as well. If you did not want to use bourbon, Kitchen Daily notes that they have used milk in the recipe instead and achieved good results too. I’ll have to keep this one in mind as it would be great for the early summer in peach season to bring to someone’s home or to a party.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on April 29, 2014 in Cakes, Cooking, Dessert

 

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A Bevy of Bountiful Beauty – Banana-Blueberry Buttermilk Bread

While I am not a big breakfast eater myself, I do like to have something around once in a while that goes nicely with my coffee in the morning. Very often I will make an easy banana bread, which is tasty, but I was looking for something a little bit different to try to that had some different flavor to it but would still be easy to make. I was also looking for a use for some of the whole wheat flour I had bought to make brown bread for St. Patrick’s Day. So I was quite fortunate when I came across this recipe from Kitchen Daily for a tasty banana-blueberry buttermilk bread that was simple to make.

Banana-Blueberry Buttermilk Bread

¾ cup nonfat or low-fat buttermilk
¾ cup packed light brown sugar
¼ cup vegetable oil
2 eggs
3 mashed ripe bananas
1 ¼ cup whole-wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups blueberries, fresh or frozen

Preheat the oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk the buttermilk, brown sugar, vegetable oil and eggs in a large bowl. Stir in the mashed bananas.
Whisk the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until they are just combined. Fold in the blueberries. Transfer the batter to the prepared pan.
Bake the bread until the top is golden brown and a wooden skewer inserted in the center of the bread comes out clean, about 50 to 60 minutes. Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack. Let the bread cool for about 2 hours before slicing.
You could also make these as muffins if you prefer to have muffins instead. For the muffin variation, preheat the oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line the cups with paper liners. Divide the batter among the muffin cups (they will be full). Bake the muffins until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Cool the muffins in the pan for 10 minutes, then remove the muffins and let them cool on a wire rack for at least 5 minutes more before serving.

One other note about this recipe. the original recipe calls for whole-wheat pastry flour instead of just whole wheat flour, which I did not have. The whole wheat pastry flour has less protein than regular whole wheat flour, so you will get less gluten in the results and it will make for a more tender bread or muffin. If you would prefer to go that way, then use the pastry flour instead. I think the results came out just fine with the regular whole wheat flour. I liked the flavor to go along with the mix of the bananas and blueberries and it was great as a breakfast with my coffee in the morning. it gives a nice, different and easy option for something like this or to make quickly when you are having guests at the last-minute or need something to bring to someone’s home.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on April 5, 2014 in Breads, Breakfast, Cakes, Dessert

 

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Eat Your Peas and Carrots (Risotto)!

I have a lot of arborio rice on hand, which is the rice you want to use for risotto, and we all love risotto here, but it can be a bit of a chore to make. You need to commit to the constant stirring and adding of stock and then more stirring to make sure it comes out correctly, so it is not something I make very often. That being said, when I came across this recipe from Kitchen Daily the other day it seemed too good not to try and I liked the idea of it. The original recipe is for a fresh carrot risotto that makes use of carrot juice. Now, I don’t have carrot juice on hand nor do I have juicer. Remember, walk-in closet in my bedroom is as big as my kitchen, and neither is very big. So I decided to make a little bit of a change and call it a peas and carrots risotto. I swapped out the 2 cups of carrot juice for 4 large carrots instead and made it that way. I’ll include both options in the recipe so the choice is yours.

Peas and Carrots Risotto

4 cups chicken stock

2 cups fresh carrot juice (if using)

2 tablespoons extra-virgin olive oil

1 shallot, finely chopped

4 large carrots, peeled and finely diced (if using)

1 1/2 cups arborio rice

1/2 cups dry white wine

2 1/2 tablespoons white wine vinegar

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons butter

Salt and freshly ground black pepper

1 cup frozen peas

In a medium saucepan over medium heat, bring the chicken stock and carrot juice, if using, to a simmer. Keep the pan warm.

In a large saucepan over medium heat, heat the olive oil until shimmering. Add the shallot and carrots, if using, and cook over moderate heat, stirring, until the shallots are softened and the carrots are crisp-tender, about 4 to 5 minutes. Add the arborio rice and cook, stirring the rice, until it turns slightly milky colored, about 1 minute. Add the white wine and 2 tablespoons of white wine vinegar and cook, stirring, until the liquid is absorbed. Stir in the hot stock mixture, 1 cup at a time, stirring constantly and adding more stock once it has been absorbed, about 20 minutes in total; the rice should be al dente and suspended in a thick, creamy sauce. Add the Parmigiano-Reggiano cheese and 1 tablespoon of the butter, season with salt and pepper to taste and stir until the mixture is creamy.

In a medium skillet, melt the remaining 1 tablespoon of butter. Add the peas and season them with salt and pepper and cook over medium-high heat until the peas are warmed through, about 1 to 2 minutes. Add the remaining 1/2 tablespoon of white wine vinegar to the peas, then fold the peas into the risotto. Serve.

Admittedly the stirring is something of a pain but the end result is very worth it. You get a nice creamy risotto and this one has the great flavors of the peas and carrots. I can imagine that using the carrot juice would add even more flavor to the risotto. Since I didn’t use the carrot juice, I used 2 cups of stock in its place to make sure there was enough liquid to get the texture I wanted and we all really liked the taste with the peas and carrots. This one is definitely worth making again and you could certainly just eat the risotto as a meal on its own, but I served this with the glazed pork tenderloin that I  posted the recipe for yesterday to make a really nice meal.

That’s all I have for today. Check back next time for another recipe as there is plenty still to come. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 25, 2014 in Cooking, Dinner, Rice

 

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