Chipotle Pork Tacos and Grilled Pineapple Salsa

These were really good, but the salsa was amazing. We are probably going to make this to go with fish tacos as well.  The tacos were a little hot and it called for 2 teaspoons chopped chipotle chile in adobo sauce.  I used one really small pepper. I don't think it was two teaspoons, so go light on the chipotle.  Jud had grilled the pork tenderloin last night a cooked it a little shy of done. I just cut it in strips and added the other ingredients. I will report how the recipe reads.  Cooking Light April 2011

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/chipotle-pork-tacos-with-grilled-pineapple-salsa
Ingredients:
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce
2 teaspoons bottled minced garlic (I minced my own)
1/4 teaspoon salt
Cooking spray
1 cup thinly sliced shallots
2 teaspoons olive oil
8 (6") corn tortillas
1/4 cup reduced-fat sour cream
chopped cilantro (optional)
1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind, and next 6 ingredients (through salt).
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; saute' for 4 minutes or until tender. Place shallots in a large bowl. Add oil to skillet. Add pork; saute' for 3 minutes or until no longer pink. Add pork to shallots.
3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in 1/2.
Grilled Pineapple Salsa:
4 (1/2 inch thick) slices fresh pineapple
1/4 cup fresh cilantro leaves
3 tablespoons thinly sliced red onion
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 jalapeno, thinly sliced I used a hatch pepper that I had broiled in the oven, put in a plastic bag for a few minutes, then peeled the skin from the pepper and sliced thin.  But then again it is hatch pepper time in San Antonio, Texas.

1. To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely shop pineapple, and place in a medium bowl. Add cilanto and next 4 intredients (through jalapeno); toss to combine.

I put my pineapple salsa on the taco instead of sour cream. Jud ate his on the side like a salad.

Peach Melba Shortbread Bars

I had some homemade peach preserves from my Fredricksburg peaches that I was excited to use. They turned out really good.

Recipe is from Southern Living April 2011


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/peach-melba-shortbread-bars

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
1 cup peach preserves
6 teaspoons raspberry preserves
1/2 cup sliced almonds
Garnish with powdered sugar
Directions:
1.Preheat oven to 350 degrees F. Combine 1st 3 ingredients in medium bowl. Cut in butter with pastry blender until crumbly.  I used my food processor for this step. Reserve 1 cup of flour mixture for the top.
2. Lightly grease an 11" X 7" or 9" square pan. Press remaining flour mixture onto bottom of prepared pan.
3. Bake 350 degrees F. 25-30 minutes or until lightly browned.
4. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoon over peach preserves Sprinkle with reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
5. Bake 350 degrees F. for 35-40 minutes. Let cool 1 hour on a wire rack. Cut into bars. Dust with powdered sugar.

Strawberry Scones

I decided to make these to have for breakfast.  We have been having brunch more often than breakfast and thought these would be something new to try. Most anything that Barefoot Contessa makes is good.  These were good, but not great! I'll probably try another variety next time.




Ingredients:
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash.
Directions:
Preheat the oven to 400 degrees F.
In a bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of lour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a folling pin and roll the dough to 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4" plain or fluted cutter, and then cut them in 1/2 diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash, sprinkle with sugar, and bake for 20-24 minutes, until the outsides are crisp and the insides are fluffy.
I did not have a square cutter, so I just used my biscuit cutter. I'm sure they will taste just as good, but I do like her square cutter. I guess if we like them, I will have to buy a square cutter.

Peach, Argula, and Goat Cheese Salad

I do not remember where I got this recipe, but it is a winner.  When I make it next time, I will put the dressing on the salad and then add the grilled peaches and almonds.  It will look prettier. Jud and I didn't have any trouble eating the whole bowl.  It was great.



Printable Recipe:
https://sites.google.com/site/whatscookingsherry/peach-argula-and-goat-cheese-salad
Ingredients for the salad:
1 tablespoon honey
1 tablespoon balsamic vinegar
Mix this together in a small bowl.
The recipe calls for 2 peaches cut in 1/2 and grill for 3 minutes. I only used one peach for Jud and me.
Add 1 pound argula
1 shallot
1 cup toasted almonds
basil
4 oz. goat cheese (I only used about 2 oz. and it was plenty)
Dressing:
In a blender add:
1/3 cup non-fat plain yogurt
1/2 teaspoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic vinegar
1/3 cup evoo
salt and pepper to taste
To put the salad together add argula to a large bowl. Dice 1 small shallot and add to the bowl of argula. Add basil. Pour a little of the dressing over the argula and mix well.  Cut the peach in slices and add on top of the argula. Then add the toasted almonds.

Lemon Barbecued Meatloaf/ Roasted Vegetables w/ Orzo

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/lemon-barbecue-meatloaf


This meatloaf is very easy and delecious. I will make it again and again. That is the good thing about taking out old recipes and trying them again.  I didn't have any potatoes to mash, but I had plenty of orzo.  I bought a huge plastic jug of orzo about 2 months ago for a recipe that I was going to make.  When I got home, I discovered that I already had a huge jug of orzo.  I have been looking for recipes for orzo lately. I made this one up and it was really tasty.  Ann Butler submitted this recipe to Woodland Cook 1999.

Ingredients for the Meatloaf:
1 1/2 pounds ground beef
1/4 cup lemon juice
1/2 cup water
1 egg, beaten
4 slices bread, cubed
1/4 cup chopped onion
2 teaspoons salt
Combine all ingredients, mix well and shap into 3 loaves. Place in a greased 9X13X2 pan. Bake loaves at 350 degrees for 15 minutes. Then cover with the following sauce and continue baking for an additional 30 minutes.

Sauce Ingredients:
1/2 cup catsup
1/3 cup brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Mix all ingredients in a small bowl and use to top the meatloaf after cooking 15 minutes w/o sauce.
You may want to place a lemon slice on each loaf for garnish. Baste occasionally with the sauce.

Ingredients for orzo:
Boil about 3 cups of salted water in a small saucepan. When the water boils add 1 cup of orzo.
While the orzo cooks, place vegetables of your choice on a baking sheet with extra-virgin olive oil, salt and pepper.  I used 2 yellow neck squash, 1/2 onion, 1/2 bell pepper. Grape tomatoes cut in 1/2 would also be wonderful.  After the orzo is al dente, drain and place in a bowl.  When the vegetables are fork tender, put them in a food processor and pulse until cut into small pieces. You don't want to puree. You want chunks. Scrape that into the bowl with the orzo and season with salt and pepper.  I wanted some nuts and dried fruit in it so I added about 1 tablespoons of hazlenuts and 1 tablespoon of dried cranberries.  We really liked it.

Spinach Stuffed Shells

For the 10th anniversary of Woodland. Mike and Nancy Hilliard, and B.J. Wachel compiled the recipes.  Buddy Wachel put them on his computer and  printed these recipes into a nice book that we sold. The profits went toward furnishing the new kitchen. Ann Butler submitted this recipe. Great recipe.



Printable Recipe:

https://sites.google.com/site/whatscookingsherry/spinach-stuffed-shells

Ingredients:
24 jumbo macaroni shells (uncooked)
cooking spray
1 small onion, diced
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 (8oz.) can tomato sauce
1 (6oz) can tomato paste
2 teaspoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10oz) packages frozen chopped spinach, thawed and squeeze water out
2 cups low-fat or fat-free cottage cheese
1 cup (4oz) mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese (I forgot to buy Parmesan, so I used cheddar instead)
1. Cook shells according to package directions. Drain. (do not overcook)
2. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add onions, and cook, stirring constantly until tender. Stir in tomato and next 6 ingredients; bring to a boil. Cover. Reduce heat; simmer 20 minutes, stirring occasionally.
3. Drain spinach, pressing between a cup towel or squeezing with your hands, to remove excess moisture. Combine spinach, cottage cheese, and mozzarella cheeses. Spoon into shells (2 tablespoons for each shell. Coat a baking dish with cooking spray. Spread 2 cups tomato mixture into dish. Arrange stuffed shells in the dish; top with remaining tomato mixture. Cover and bake 350 degrees F for 35 minutes until heated. Sprinkle each serving with Parmesan cheese. Garnish with oregano sprigs.
I forgot to garnish with the oregano, and I had some in my garden. I made two separate dishes of this and froze one for later.





Ingredients:
24 jumbo macaroni shells (uncooked)
cooking spray
1 small onion, diced
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 (8oz.) can tomato sauce
1 (6oz) can tomato paste
2 teaspoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10oz) packages frozen chopped spinach, thawed and squeeze water out
2 cups low-fat or fat-free cottage cheese
1 cup (4oz) mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese (I forgot to buy Parmesan, so I used cheddar instead)
1. Cook shells according to package directions. Drain. (do not overcook)
2. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add onions, and cook, stirring constantly until tender. Stir in tomato and next 6 ingredients; bring to a boil. Cover. Reduce heat; simmer 20 minutes, stirring occasionally.
3. Drain spinach, pressing between a cup towel or squeezing with your hands, to remove excess moisture. Combine spinach, cottage cheese, and mozzarella cheeses. Spoon into shells (2 tablespoons for each shell. Coat a baking dish with cooking spray. Spread 2 cups tomato mixture into dish. Arrange stuffed shells in the dish; top with remaining tomato mixture. Cover and bake 350 degrees F for 35 minutes until heated. Sprinkle each serving with Parmesan cheese. Garnish with oregano sprigs.
I forgot to garnish with the oregano, and I had some in my garden. I made two separate dishes of this and froze one for later.



Ingredients:
24 jumbo macaroni shells (uncooked)
cooking spray
1 small onion, diced
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 (8oz.) can tomato sauce
1 (6oz) can tomato paste
2 teaspoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10oz) packages frozen chopped spinach, thawed and squeeze water out
2 cups low-fat or fat-free cottage cheese
1 cup (4oz) mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese (I forgot to buy Parmesan, so I used cheddar instead)
1. Cook shells according to package directions. Drain. (do not overcook)
2. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add onions, and cook, stirring constantly until tender. Stir in tomato and next 6 ingredients; bring to a boil. Cover. Reduce heat; simmer 20 minutes, stirring occasionally.
3. Drain spinach, pressing between a cup towel or squeezing with your hands, to remove excess moisture. Combine spinach, cottage cheese, and mozzarella cheeses. Spoon into shells (2 tablespoons for each shell. Coat a baking dish with cooking spray. Spread 2 cups tomato mixture into dish. Arrange stuffed shells in the dish; top with remaining tomato mixture. Cover and bake 350 degrees F for 35 minutes until heated. Sprinkle each serving with Parmesan cheese. Garnish with oregano sprigs.
I forgot to garnish with the oregano, and I had some in my garden.  I made two separate dishes of this and froze one for later.

Irene's Slush Punch

This is the punch that was made every year for our Christmas celebration at the Edwards'. This is Jud's mother's recipe. It is a tradition.  I freeze the base ahead of time and then take it out for the trip to Houston. By the time we get there it is ready to slush and add the ginger ale.  It is a delecious punch recipe that we love.  I made it this week for a bridal shower.








Printable Recipe:
https://sites.google.com/site/whatscookingsherry/irene-s-slush-punch

Ingredients for 2 large punch bowls.
1 quart of water
6 cups of sugar
1 bottle lemon juice (16 oz.)
1 can HiC orange drink
1 can Hi C pineapple drink
2 cans Hi C orange/pineapple
1 large can crushed pineapple (undrained)
1 jar marichino cherries (I don't use them because I don't like them)
2-4  (2 liters) of sprite, 7-up, or ginger ale. This depends on if you 1/2 the recipe.
1. Boil water and sugar until sugar is melted.  Add the rest of the ingredients.  I usually put it in two large containers with a lid. I've never kept it longer than 4 months, but there is really nothing that says you can't.
2. Two hours before serving set out and let slightly thaw.  Use a fork and start to slush.  Add ginger ale, sprite, or 7-up.
I usually freeze this in two containers.  You could 1/2 the recipe pretty easily by just adding the orange/pineapple drink and 1/2 the other ingredients.  When I make up the punch, I add one container of the punch to my punch bowl, and then I pour in 2 (2 liters) of ginger ale over the slush and stir.



Chicken Charisma

This is a recipe that I put in the Woodland Cooks back in 1999 and I didn't write where I got the recipe.  I made this for my son who was flying out of San Antonio to go to Las Vegas to celebrate his 5th wedding anniversary. His wife was flying out of Houston, because they were taking their 2 sons to different grandparents while they were away.  We got Anthony duty, the Tovar's got Abram duty.  Aren't we  both lucky grandparents?


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/chicken-charisma

Ingredients:
4 tablespoons butter
1/2 pound mushrooms, sliced
5 chicken breasts
1/2 teaspoon salt
1/4 teaspoon tarragon
1 teaspoon Beau Monde seasoning
1 cup white wine
1/2 cup sour cream
4 treen onions for garnish

1. In a non-stick skillet melt 2 tablespoons butter. Add mushrooms and saute' until tender (3-4 minutes). Remove mushrooms and add 2 tablespoons butter and brown chicken breasts on both sides. (turn frequently to prevent burning) Sprinkle with salt, tarragon, and Beau Monde while browning.
I sprinkled the side that went in the butter to brown, and then I sprinkled the side that was facing up.
2. After chicken is browned on both sides, pour wine over chicken and simmer (covered) for 20 minutes, or until chicken is cooked through. Remove chicken and add reserved mushrooms and sour cream. Stir; add chicken back in mixture and heat 2-3 minutes. Transfer chicken and mushrooms to a platter and sprinkle with green onions. Pour up sauce for people to serve themselves.

Easy Cheesy Zucchini Bake

I really like KalynsKitchen.com.  I find that I use many of her recipes. This is a great site for South Beach Diet friendly foods. Check it out. She even has a section of her favorites from each year.

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/easy-cheesy-zucchini-bake

 

Ingredients:

2 medium - sized zucchini, cut in slices or half-moon slices

2 medium-sized yellow squash cut in slices or half-moon slices

2-4 Tablespoons chopped fresh basil

2 tablespoons thinly sliced green onions

1/2 teaspoon dried thyme

3/4 teaspoon garlic powder

1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella

                                                                Provolone, Romano, and Parmesan)

1/2 cup coarsely grated Parmesan

salt and fresh ground black pepper to taste

Directions:

1. Preheat oven to 350 degrees F. Spray and 8" X 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with a paper towels and finely chop. Slice green onions.

2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well distributed. Season with salt and pepper. Put the mixture in the baking dish and bake uncovered for 25-30 minutes.

3. When zucchini is nearly cook through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of white cheese. Put the dish back in the oven for 10-15 minutes until cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

Tuna Melts with Avocado

We had this for lunch today with Stacy. She was in town for a meeting. Such a great time exercising with my daughter and then having breakfast and lunch together. Fun, fun, fun!  Recipe from June 2011 - Cooking Light



Printable Recipe:
https://sites.google.com/site/whatscookingsherry/tuna-melt-with-avocado

1. Preheat broiler to high.
2. Combine 2 1/2 tablespoons olive oil, 2 tablespoons thinly sliced shallots, 1 tablespoon Dijon mustard, 1/4 teaspoon back pepper, 1/8 teaspoon salt, and 1 can solid white tuna in water, drained and flaked. Add zest of one lemon.
3. Place 1 1/2 tablespoon fresh lemon juice in a small bowl. Cut-up 1 avocado into chunks and add to the lemon juice along with 1 cup of cherry tomatoes, halved.  Add this mixture to the tuna mixture. Toss well.
4. Sprinkle french bread or sliders with swiss cheese. Place under a broiler until the cheese melts. Remove from the oven and top with tuna mixture. If you use french bread, it will be like an open-faced sandwich. If you use the sliders, you will top with the other side.  Loved it.

Zucchini Caprese Sandwich

 I found this recipe in a Cooking Light magazine from 2011.  I put some meat on Jud's sandwich because he likes his meat.  I didn't put meat on my sandwich.  I have an indoor grill that I bought years ago in a street market in Mexico.  I love it and really enjoy cooking on it.  This recipe is for 2 people.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/zucchini-caprese-sandwich

Ingredients:
1 large zucchini
mozarella cheese
1 onion slice
basil leaves
olive oil
salt and pepper
butter
bread- I used thick slices of sourdough bread
1. Cut the large zucchini in 1/2 and then cut into thin slices.  I made 4 slices on each half. Brush olive oil on both sides of the zucchini.  Salt and pepper the side you put on the grill.  Let cook about 5-7 minutes to get good grill marks on one side. As the one side cooks, salt and pepper the side that isn't on the grill. Turn and cook 5 minutes on the other side. Keep turning until the zucchini has cooked through. Even though the recipe doesn't call for it. I also grilled 1 slice of onion.
2. As the zucchini cooks, cut slices of mozarella and butter one side of the bread.
3. When the zucchini has cooked through, place the zucchini, onion, mozarella and basil leaves on 1/2 of the buttered bread. Top with the unbuttered side.  Place the buttered side in the skillet and put a cast iron skillet on top of the unbuttered bread. Weigh it down with a heavy object to cook one side 2-3 minutes.  Take off the weighted skillet and butter the side facing you. Flip the sandwich and return the weighted skillet to the sandwich. If you have a panini press, you will butter both sides of the bread before putting it in the press. Delish!

Swiss Cheese Enchiladas & Spanish Rice

I was looking through my Woodland cookbook for recipes for this week and found this recipe for Swiss Cheese Enchiladas. This was a recipe that Kay Nolan added to the cookbook.  The only change I made was to add some cheddar cheese along with the Swiss cheese on top.  I didn't have enough swiss cheese to make it as cheesy as I wanted, so I added the cheddar also.
I'll give the the recipe for the Spanish rice to follow.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/swiss-cheese-enchiladas

Ingredients:
12 tomatillas (green tomatoes)  In a saucepan, place tomatoes and enough chicken stock to cover
5 cups chicken stock                 them. Add garlic, onion, and cilantro. Simmer until tomatoes are
2 medium garlic cloves             soft; puree in blender. Add salt and pepper to taste. Soften tortillas
1 small onion                            in a little hot oil. Spoon about a tablespoon of cheese in each
1/2 cup cilantro, chopped         tortilla and roll, reserving some cheese for the top. Place tortillas
salt and pepper, to taste            in a baking dish and cover with tomatilla sauce. Sprinkle with
8 oz. Swiss Cheese, grated       remaining Swiss cheese. Bake 325 degrees F until enchiladas are
oil                                             thoroughly heated and cheese is bubbly, about 20 minutes.
8 corn tortillas

Spanish Rice
If you don't have left-over long-grain rice, cook 1 cup of rice to 2 cups of water along with some salt.
After the water and salt are boiling, add the rice.  Put a lid on the rice and let cook until all the water has cooked-out. About 15-20 minutes.
In a separate skillet, add one piece of bacon chopped. Let it render its fat and then add 1/2 small onion and 1/2 bell pepper. Let it cook until the onions are translucent. Then add 1/2 - 1 can of diced tomatoes. This depends on how tomatoey (is that a word) you like it.  Salt and Pepper to taste.

King Ranch Chicken

Sometimes it is fun to recreate recipes that you had while on vacation. It brings back good memories.  Carolyn made this for us while we were at her place in Oregon. Brings back memories of cooler weather, the sound of bells ringing in the background,  Willy and Waylon, and of course Chet and Carolyn Rawie.   

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/king-ranch-chicken

Ingredients:
1 pkg corn tortillas (10-12)
1 fryer, boiled with one onion and 2 celery stalks diced. Skin, debone, and cut into bite-size pieces.
oil
1 bunch scallions with tops, sliced
1 green Bell pepper, chopped
1- 10 3/4 oz cream of mushroom soup
1-10 3/4oz can cream of chicken soup
1 1/2 cup reserved chicken broth
garlic salt to taste
salt and pepper
1 1/2 tablespoon chili powder
1 teaspoon cumin (ground)
1- 10 oz can Rotel tomatoes with green chilies
1/3 lb cheddar cheese, grated (1 cup)
1/3 lb. Monterey Jack cheese with jalapenos, grated
1/4 cup sliced black olives
1/4 cup spanish olives, with pimientos, sliced
Saute green onions and bell pepper in a small amount of oil in a large skillet until translucent. Combine soups and broth. Add to skillet. Season with garlic salt, pepper, chili powder, cumin, and salt. Break up Rotel tomatoes and add to mixture. Oil a large casserole dish. Place in layers, quartered tortillas, chicken, sauce, mixed cheese and olives. Repeat layers. Top with cheese and bake at 325 degrees for 25-30 minutes or until cheese is melted and bubbly.
I had some left-over chicken from a rotisseri chicken that I used. Since I was only cooking for Jud and me, I only used one can of cream of chicken soup. I didn't use the cream of mushroom soup. I also cut down on the other ingredients. I only used 1/2 can of Rotel tomatoes and I didn't use the cheddar cheese. I used Pepper Jack Cheese.  It may not have been as good as Carolyn's, but then again, we wern't in Alsea. Everything taste better in Alsea.

Baked Risotto With Pancetta and Carmelized Onions

While I was in Oregon, I checked out a book from the Alsea library. Yes, I have a library card from Alsea, Oregon. We go there every Summer and I enjoy checking-out books from their library.  Anyway, I found this cookbook "Not Your Mother's Casseroles by Faith Durand.  This was one of the recipes that I copied from her cookbook.  It is a great cookbook by the way.  It is amazing to me how different onions taste when you carmalize them slowly in butter.  Yum. This is a great dish and I will certainly make it again

Printable Recipe:

https://sites.google.com/site/whatscookingsherry/baked-risotto-with-pancetta

Baked Risotto with Pancetta and Caramelized Onions

Here's an easy baked risotto that is oh-so-delicious and indulgent. It's a marvelous winter dish, with the smoky richness of crispy pancetta and a topping of sweet, dark caramelized onions. Serves 6.
CASSEROLE DISH: 3-quart Dutch oven or large ovenproof saucepan with lid
BAKE TIME: 20 to 25 minutes
Ingredients:
1/4 pound pancetta, diced
1 tablespoon olive oil
1 medium white onion, finely diced
4 cloves garlic, finely minced
3/4 cup Arborio rice
1/4 cup dry white wine
2-1/2 cups low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 medium yellow onions, cut in half from top to bottom and then lengthwise in thin half-moon slices
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Directions:

1. Preheat the oven to 425 degrees F. In the Dutch oven or ovenproof saucepan, cook the pancetta over medium-high heat for about 5 minutes, or until crisp. Add the olive oil and finely diced onion and turn the heat to medium-low. Cook the onion slowly, stirring frequently, until translucent. This will take about 10 minutes.
2. Add the garlic and the rice and cook, stirring to coat the rice grains with oil. Cook for about 5 minutes, or until the garlic is fragrant and tender. Turn the heat back up to high.
3. Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in the broth, salt, and pepper. Bring to a boil. Cover the pan with a tight-fitting lid, transfer to the oven, and bake for 20 to 25 minutes, or until most of the liquid has been absorbed by the rice. Maybe my lid wasn't as tight-fitting because it took mine about 45 minutes to absorbe most of the liquid.
4. While the risotto is baking, caramelize the onions. Heat the butter over medium heat in a heavy saute pan, preferably a cast-iron skillet. When the butter foams up, add the sliced onions and stir to coat them with butter. Sprinkle them liberally with salt. Cook, stirring every 5 minutes or so, for at least 25 minutes, or until the onions have turned a rich mahogany brown.
5. When the risotto is finished, remove from the oven and stir in the Parmesan cheese. Serve immediately, topped with spoonfuls of caramelized onions and sprinkled with parsley, if using.