Chicken Mushroom Risotto

So, here we are a couple weeks after I said that Meatless Monday's were making a triumphant return... and well... that hasn't really happened has it? Nope. I failed on that promise. I haven't really had much time for cooking recently. Getting back into the swing of things school wise, has been... well, er, a little more demanding than I expected. But I'm determined to get this blog up and running smoothly again. So let's start it off with one of my favourite dishes... ever. Risotto.

I've mentioned this before... anyone catch the Red Pepper Risotto a few months back?

A lot of people seem to find risotto an extremely intimidating dish, but I think it's just because they don't really understand the mechanics of it. Basically, you've got your onions, and then you add some Arborio rice, and then you're adding about 1/2 cup additions of broth for about 30 minutes until the rice is cooked. Really, not hard at all, and the result... totally worth it! Just ask my satisfied family... mmmmm!

So ready to dive into risotto, head first? No dipping your feet in here and slowly getting in... common, jump in!

Chicken Mushroom Risotto (serves 4-6)
7 cups chicken broth
2 tbsp unsalted butter
1 tbsp olive oil
1/2 yellow onion chopped (or grated)
1/2 lb (8 oz) white button mushrooms (chopped)
2 cups Arborio rice
1/2 cup dry white wine
1 cooked chicken breast (chopped)
1/3 cup grated Parmesan cheese
cracked pepper to taste

Directions

In a pot over medium heat bring the chicken stock to a simmer, then reduce the heat and keep it warm.

In a large pan, melt the butter with the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add in the mushrooms, and cook, until barely cooked (about 2 minutes). Add in the rice and stir until warm and coated in oil. Next, add in the wine and continue to stir as the rice absorbs the liquid.

Once the wine is fully absorbed you may begin adding your stock. In about 1/4-1/2 cup additions at a time, stirring constantly until the liquid is just almost fully absorbed. Once this happens, you may make another addition of stock, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside (you do not want them to be mushy! That means you've added too much liquid.) This entire process (of adding the broth) should take about 20-25 minutes.

Once the rice is cooked, remove from heat and add in your cooked chicken breast, and stir to combine. Add in the Parmesan cheese and season with pepper (not salt needed, the Parmesan should be salty enough.)

My mouth is watering just writing this post... I think I'm going to make this tomorrow. It's the perfect dish for the chilly fall evenings... which are coming sooner than I hoped! eek!

- Lou

Meatless Monday's are back... with Potato Soup!

Meatless Monday's are officially back here at Living Lou! So be ready... every Monday a meatless, vegetarian meal will be coming your way! They can be anything from salads, to soups, to pastas! And the best part is that not only is it good for your body to eat less meat, but it also benefits the environment!

Ah... fall is in the air! Autumn, or fall, is definitely my favourite season... When I think of fall I think of; soup, snuggling in front of the TV as all of my favorite shows come back, Thanksgiving and of course fall fashions!

And with my lovely introduction about my love of fall, I give you a recipe for a delicious, hearty fall soup!

Potato Soup

Ingredients
3 tbsp butter
1 onion (chopped)
1 stalk of celery (chopped)
8 medium potatoes (peeled & chopped)
milk (enough to cover soup. This is the liquid for the soup!)
cracked pepper to taste
1/2 tsp oregano

Directions

Wash and chop the onion, celery and potatoes.

Heat the butter in a pan, and saute onion and celery on low heat for about 5 minutes, or until the onion is translucent.

Once celery and onion is finished cooking, move to a large pot. Add in potatoes and oregano. Cover with milk. Simmer covered for 30 minutes, be careful not to burn the soup!

Once done cooking, using an immersion blender, puree the soup to your desired consistency! If it's too thick, add some water. Grind in some freshly cracked pepper to taste.

Garnish with fresh chives!

There you have it, the perfect soup to warm your soul during the upcoming cold season!

- Lou

Vanilla Chocolate Meringues

This is a different type of post, it doesn't include a recipe but instead a link to another recipe! I didn't feel comfortable writing out my own version to the recipe because I didn't make any changes to this one, and I baked it with my best friend... who did most of the baking herself!

So I'm just here to tell you how insanely DELICIOUS, and perfect these meringues are!! Crunchy on the outside and chewy on the inside...

MAKE THESE NOW!

Right now.

Run to the kitchen and make them.

Even Mister wanted some!!


- Lou

Basic Spice Rub

Let me tell you a secret, spice rubs are life savors. They can really spice up any dish. (Pun definitely intended!) You can use it on chicken, salmon, pork ... the possibilities are literally endless! And the best part about them? They take mere seconds to throw together, yet they make a world of difference in your dishes, and then you can store them with your spices and use them as frequently as you want!

Ingredients
1 tsp cumin
1/2 tsp fennel
1 tbsp paprika (sweet or smoked)
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1 tsp freshly ground black pepper
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp cayenne pepper

So just mix all the ingredients together, and there ya go!

I used this spice rub on some salmon fillets, (pictured below) and it was delicious! If you want to make extra to use in the future, double up the recipe!




Happy labor day weekend!

- Lou