Wednesday, June 6, 2012

Meaty Meals.

Penne Pasta Bake with Mozzarella, Ricotta, Green Peppers, Beef, Sausage, Vodka Sauce=

 I had some chicken in the fridge that was on it's last day and that night we already had dinner plans. I figured instead of wasting perfectly good food, we could always eat it as a late night snack or lunch the next day.  I decided to stick it in the crock pot with some curry seasoning. 6 hours later we had a delicious meal ready for us! Lunch the next day: Curried chicken and white rice. To top it off, I fried an egg for each bowl. When doesn't a fried egg work?

I make lemon pepper chicken often. I wanted to steer away from the same method of cooking the chicken the way I typically do. Last night I tried something new- and it turned out great! In the morning before work and school I chopped up an onion and 2 lemons. I placed half of the slick slices of onions and 1 of the lemons I cut up on the bottom of the crock pot. I seasoned the chicken with olive oil and salt and pepper and placed that over the onions and lemons. I topped off the chicken with the remaining onions and the last lemon. I also threw in 3 whole garlic cloves. I added 1/2 cup of chicken broth. I kept this on low in the crock pot for 7 hours.
Once I got home, I removed the chicken and placed it on a separate place. I  threw away the lemon rinds and took the rest of the liquid and poured it into my blender. I whisked 2 tbsp of corn starch and 1/2 cup of water together and added it to the liquid mixture.  I simmered the liquid and created a nice sauce to top the chicken. I sliced the chicken and topped it off with my home made sauce. 

Butternut Squash Risotto

 Butternut Squash Risotto

This was the first time I had attempted to make risotto, and it turned out tastier and more flavorful then any risotto I have ever eaten. The recipe is simple, and is now one of my new favorites. Because the risotto is full of flavor, I kept the chicken very simple. I coated the chicken with olive oil, salt, pepper, and parsley and cooked it in the oven at 350 degrees for about 30 minutes. The clean flavor of chicken went perfectly with this risotto. Here is how I made the risotto:


1. 1 medium butternut squash pealed and cut into 1 inch pieces
2. 1 tbsp dried sage leaves
3. 6 cups chicken stock
4. 1 medium onion, diced
5. 3 tbsp butter
6. 2 cups arborio rice
7. 1/2 cup dry white wine
8. 1/2 cup grated Parmesan
9. Salt & Pepper

1. To start, in a small pot add the butternut squash, 1/2 tbsp of sage leaves, 1 cup chicken stock, and salt. 

2. Cook until the butternut squash is tender. Drain the liquid into a separate bowl (you might need the liquid later). 

3. While your squash is cooking, add the rest of the stock and sage leaves to another pot and keep on simmer. 

4. In a large pot, heat your butter until melted, add the onion and cook until translucent. Keep on low heat, and add your rice and salt. 

5. Turn the heat to medium and add your white wine until the wine is absorbed.  Stir and turn the dial back to low heat and add 1/2 cup of stock. 

6. As the stock becomes absorbed add 1/2 cup increments of stock to the rice until the rice is tender. 

7. When you have reached the point of both the rice and squash being tender, add the squash to the rice. Add your Parmesan and serve!