Creamy Spinach Rissoto

Adapted from Around my French Table by Dorie Greenspan

Ingredients:

3 1/2 cups chicken broth
1 cup Arborio rice
6-10 oz spinach 

1 tbs butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/4 pound mushrooms, chopped
salt
pepper
1/4 pound Gruyere, Emmenthal, Swiss or even Parmesan cheese
1/4 cup half and half or cream 

Notes / Directions:

In a medium saucepan, bring 3 1/4 cups broth to boil. Stir in the rice. Cover and simmer until almost all of the broth has been absorbed (about 20-25 minutes). Turn off heat and let rice continue cooking on its own. Coarsely chop spinach and set aside. Melt butter in saucepan and sauté onions, garlic, and mushrooms about 5 minutes. Season with salt and pepper.  Add cheese and cream to the rice and stir well, it should be nice and creamy.  Pour in a little more cream if necessary. Add onions, garlic, and mushrooms to the rice and stir.  Gently toss in spinach.

French Onion Rice

Ingredients
3/4 cup butter
2 cups rice
1/4 cup wild rice
2 cans french onion soup
1 teaspoon salt
3 cans water
chicken tenders

Notes / Directions
Preheat oven to 350.  In a skillet, melt butter and add white rice.  Stir over medium heat until the rice is browned.  Dump into a large dutch oven.  Add wild rice, french onion soup, salt, and water.  Place chicken tenders on top and cover with lid.  Cook in the oven for an hour or until rice is fully cooked.

Sweet and Sour Chicken with Fried Rice

This dish was delivered to me right after I had my first child.  It was so good that I just had to get the recipe.  Thanks Lori Carter!

Sweet and Sour Chicken Ingredients
4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce

Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep warm. (Can add a little corn starch to thicken.)

Chicken: Put flour and corn starch in ziplock bad. Put in chicken and shake till evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a heated skillet with some oil. Sprinkle sesame seeds on top. Brown both sides of chicken. Don't fully cook. Place chicken in a pan and coat with sauce. Cover with foil and bake at 350 degrees for 1 hour. After 30 min. flip chicken and continue to bake with foil. Remove foil for last 10 min.

Fried Rice Ingredients
1 cup rice, cooked and cooled
5 tablespoons butter
1 cup onion, chopped
1 cup frozen mixed veggies
2/3 cup green onions, chopped
1 garlic clove
ham, cubed
3 tablespoon sesame seeds
5 eggs
2-3 tablespoons soy sauce
salt
pepper

Notes / Directions
Cook the rice a day before. Bake sesame seed at 350 degrees for 10-15 minutes until browned. Melt butter in skillet and saute onions, mixed veggies, garlic, and ham. Add eggs and rice. Add a tablespoon of soy sauce at a time. Add green onions and sesame seeds. Salt and pepper to taste.

Cream Cheese Chicken

Ingredients
Chicken breast halves
1 package cream cheese
1 package Italian salad dressing mix
3 cans cream of chicken soup
1/4 cup butter

Notes / Directions
Put everything in a crockpot and cook on low for 8 hours or on high for 4.  Serve over Rice.

Fried Rice

Ingredients
1 cup rice, cooked and cooled
5 tablespoons butter
1 garlic clove, minced
1 cup frozen mixed veggies 
1/4 cup green onions, chopped
1 cup ham, cubed
3 tablespoon sesame seeds
5 eggs
2-3 tablespoons soy sauce
salt
pepper

Notes / Directions
Cook the rice a day before. Bake sesame seed at 350 degrees for 10-15 minutes until browned. Melt butter in skillet and saute garlic, mixed veggies, and ham. Add eggs and cook.  Stir in rice. Add a tablespoon of soy sauce at a time. Add green onions and sesame seeds. Salt, pepper, and garlic powder to taste.

Ground Beef Risotto

Ingredients
1 pound ground beef
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 cup rice
3 cups water
2 beef bouillon cubes
1/3 cup carrots, shredded
3 tablespoon green onions
1 zucchini, chopped
1 can corn

Notes / Directions
1 In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.

2 Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.

3 Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.

4 Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Rissoto Milanese

Ingredients
1 pound ground beef
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup rice
4 cups zucchini, chopped
2 beef bouillon cubes
2 cups tomatoes, diced
1 3/4 cups water
1 can corn, drained
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
three cheese

Notes / Directions
Saute meat, onion, and green peppers. Drain. Add all other ingredients and simmer covered for 25 minutes. Sprinkle extra cheese on top.