Artichoke Heart Mushroom Risotto

 

4 Tbsp Butter, divided

4 cloves of garlic, diced and divided

1-1/2 cups uncooked arborio rice

3-1/2 cups chicken broth

2 Tbsp white wine, divided

8 Artichoke hearts, quartered

1-1/2 cups sliced crimini mushrooms

1/2 cup shaved fresh Parmesan Cheese

In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.

In a large saute pan Melt 2 Tbsp butter over medium high heat.  Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.

Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! 🙂

Pepper Jack Hatch Chili Chicken

Preheat oven to 350 degrees

4 skinless boneless chicken breasts

4 slices pepper jack cheese, cut in half and then cut into 1 inch slices

4 roasted hatch chili’s

Seasoning salt and pepper to taste

Cut 6 slits into each chicken making sure not to cut all the way through. Stuff each slit with a slice of cheese and a piece of hatch chili.
Place in baking dish, sprinkle with seasoning salt and pepper.
Bake at 350 degrees for 45-60 minutes or until chicken is completely cooked. Enjoy with a side of Spanish rice.
https://crumbsinmymustachio.wordpress.com/2012/12/07/Spanish-Rice/

Chicken Veggie Rice Soup

52 ounces Chicken Stock (recipe to follow) or you can use your favorite store bought stock

6 carrots, peeled and cut into coins

1 head of celery, chopped

4 skinless boneless chicken breast cooked and chopped into bite size pieces

1/2 cup rice

salt and pepper to taste

Place stock, carrots, celery and cooked chicken into a large stock pot.  Bring to a boil. Place lid on pot and turn down heat. Let simmer until veggies are tender about an hour. Add rice  bring back to a boil and let simmer about 20 minutes until rice is cooked. Add Salt and pepper to taste.

Enjoy!!

Chicken Stock Recipe

In a slow cooker add

3 pounds chicken wings

3 quarts water

2 chicken bouillon cubes

1 large onion,chopped

1 clove garlic, smashed

1 tsp salt

Cook on low 7-8 hours. Strain out chicken, onion and garlic. Stock is ready to use or place in the fridge for use the next day or in the freezer so you can just defrost when you are ready to use. I keep stock in my freezer on hand most of the time. If you don’t have time to make stock you can also use you favorite store bought stock. 🙂