WAITING TO RISE

CONFESSIONS OF A BOTTOM DWELLER

Archive for the category “Dinner Recipes”

Ham, Pea, & Lemon Risotto

1 1/2 cups arborio rice

1 1/2 tbsp butter

1 small onion, diced small

salt

pepper

chicken stock (16 oz)

water (16 oz)

1 1/2 cups frozen peas

3 pieces canadian bacon, diced

1 1/4 cup shredded parmesan

1 lemon (you will need both zest and juice of 1 lemon)

1.  In a medium saucepan, heat water and chicken stock over low heat.

2.  In large skillet (I used 4 qt saute pan), heat butter until it melts.  Add onion, salt, and pepper until onion is soft and translucent.  Pour rice into skillet and stir around, letting butter coat each grain of rice and slightly toasting the rice for 1-2 minutes. Be careful not to let rice burn!

3.  Add about 1/3 cup of stock mixture, stirring constantly, until all liquid is absorbed.

4.  Then, the process begins:  Add 1/2 cup or so of the stock mixture, stirring until all liquid is absorbed.  Once absorbed, then add in 1/2 cup intervals until all stock mixture is gone.  This whole process lasts about 20-25 minutes until rice is al dente. Towards the end of the cooking process, add in peas and ham to just warm through.

5.  Grate parmesan cheese and zest lemon.  Add lemon juice to risotto and stir.  Add parmesan cheese and zest in thirds, stirring to allow it to melt and meld into the dish.  Taste to ensure doneness!

6.  Serve in bowls with salad and crescent rolls.  Perfect as a side dish as well for a main meat entree (we served them with burgers).

 

BBQ Pulled Pork Nachos

Ingredients:

Tortilla chips

shredded cheddar cheese

1 small onion, diced

1/2 green pepper, diced

1/2 cup frozen corn, thawed

EVOO

1 small can refried beans (we used Bush’s)

1 pound pulled pork BBQ (we used Jack Daniel’s Ready to Eat Pulled Pork)

BBQ sauce

 

1.  Preheat oven to 350 degrees.

2.  Prep a baking sheet with aluminum foil & spray with cooking spray.

3.  In a medium skillet, heat EVOO.  Add onion and green pepper and cook until translucent and tender.  After that, add corn to heat through.

4.  On the baking sheet, spread tortilla chips.  Top with pulled pork, shredded cheese, onion/green pepper/corn mixture, and refried beans.

5.  Drizzle with BBQ sauce.

6.  Place in oven and bake 15-20 minutes until cheese is melted and meat is heated through.

Chicken Sausage Pizza

Ingredients:

1 bag pizza dough (used regular white dough from Publix)

1 onion, sliced into half moons

1 package roasted garlic chicken sausage, sliced on a diagonal (we used Simply Good brand)

1 ball fresh mozzarella, sliced

olive oil

garlic powder

oregano

salt

pepper

Directions:

1.  Preheat oven to 380 degrees.

2.  In a cast iron skillet, put 1 tbsp olive oil in pan and preheat on medium heat.  In the meantime, slice onions into half moons and and put in skillet with salt and pepper.  Let cook 2-3 minutes until onions are soft.  Add sliced chicken sausages to the onions and warm through while onions are caramelizing, about 5-7 minutes, stirring periodically.

3.  While onions and sausages are cooking, roll out pizza dough on baking sheet, sprayed with cooking spray and dusted with cornmeal.  Stretch dough into desired shape (I usually do a square) and drizzle top of the pizza crust with olive oil and sprinkle the crust with garlic powder, salt, and pepper.

4.  Take cooked onions and sausages and spoon them onto the dough, until dough is covered (we had some leftover so we set some aside).  Lay slices of mozzarella over the onion/sausage mixture, sprinkle with oregano, and bake in oven 25-30 minutes (depends on what your directions are for your pizza dough).

5.  Remove from oven and let cool 10 minutes before slicing & serving (if you can…we dug into it about 2 seconds after pulling it out of the oven)

Notes:  Its so good not letting the pizza crust get super crispy and brown.  Just a bit of that chewy dough was enough to make even the worst day all better again.  Enjoy!

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