Christina's Slow Cooker Lemon Rosemary Chicken

original recipe

1 whole roasting chicken or 4 chicken thighs
1 small onion, chopped and divided
1 lemon, cut into 1/8ths and divided
1 cup chicken broth
1/2 C white wine
2 tsp dry rosemary
salt and pepper

Brown chicken in pan. Set aside.

Add 1/2 onion to slow cooker. Add 1/2 lemon (4 pieces). Add chicken. Add remaining lemon. Add remaining onion. Add 1 tsp rosemary. Pour chicken broth and wine over. Sprinkle remaining rosemary. Salt and pepper to taste.

Cook on high 1 hour then lower to low for 3-4 hours or until chicken juices run clear. Serve with rice or potatoes and another vegetable side such as sauteed green beans and carrots or salad.

Christina's Cherry Tomato Pasta

from macheesmo.com

1 pound pasta (I like whole wheat spaghetti.)

2 pints (1 quart) ripe cherry tomatoes
2 Tablespoons olive oil
3 or 4 cloves garlic, minced
1/2 onion, diced
1/2 cup dry white wine
1/4 Cup fresh basil, chopped (or can use dried)
Salt and pepper
Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.

Parmesan cheese for grating

Dice up the onion and garlic and then heat up the biggest wide pan you have or a dutch oven. Add your oil to the pan and get it hot over medium high heat. Add the onions and garlic and get them cooking for a few minutes.

Wash all your cherry tomatoes and throw them in. Don’t worry about peeling them or coring them. After the tomatoes begin to pop and wilt, turn the heat down to medium, add any extra spices you like (including salt and pepper and the basil if you are using dried) and let this simmer and reduce until it forms a pretty solid paste, about 25 minutes. Stir occasionally.

Meanwhile, begin boiling salted water for the pasta and cook pasta according to package directions.

As your pasta cooks, add your white wine to the tomatoes and use the liquid to scrape up any little bits that are in the pan. Also add the chopped basil if you are using fresh. Stir this all together and turn the heat down to low on the sauce. The white wine should evaporate pretty quickly. When the pasta is ready, drain (or simply add pasta to the sauce if it's quite thick) and serve.

Christina's Butternut Squash Risotto

adapted from Williams-Sonoma

4 Tbs. unsalted butter
2 Tbs. minced fresh sage (or 1 tsp dry sage)
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup Arborio rice
1 tsp. minced fresh rosemary (1/2 tsp dry)

1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste

In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.

In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage (or 1/2 tsp dry sage) and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes. Serves 6.

Christina's Braised Leeks

from Smitten Kitchen

6 large leeks
kosher salt and freshly ground black pepper
1/2 cup olive oil
1 cup sliced shallots
1 tbsp thyme leaves
1/2 cup dry white wine
1 1/2 to 2 cups chicken stock

1. Preheat oven to 400 degrees.

2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel.

3. With cut sides up, season with salt and black pepper.

4. Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan with crowding them. Make in two batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.

5. Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.

7. Braise in oven 30 minutes, until tender.

Christina's Braised Pork with Turnips

adapted from Mark Bittman

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (or another tablespoon of oil)
• 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
• 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
• 1/4 cup white wine
• 1/2 cup chicken stock
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced celery leaves or parsley

Method

• 1. Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
• 2. Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
• 3. Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

Christina's Sundried Tomato Risotto

from The Pioneer Woman Cooks

4 Tablespoons Butter

2 Tablespoons Olive Oil
½ whole Large Yellow Onion, Diced
3 cloves Garlic, Minced
2 cups Arborio Rice, Uncooked
8 whole Sundried Tomatoes Packed In Oil, Drained And Minced
1 cup Dry White Wine (optional)
7 cups Chicken Broth
Freshly Ground Black Pepper
1 cup Parmesan, Freshly Grated
¼ cups Heavy Whipping Cream
Fresh Basil, Chiffonade (optional)

Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.

Christina's Mushroom Soup

from Tasty Kitchen via PW Cooks

3 Tablespoons Olive Oil
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces white wine
1 can tomato paste1 1/2 cup chicken broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated

Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine.. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down. Add the mushrooms to the pot and allow them to reduce and soften. Pour in the wine and let it cook with the mushrooms for a few minutes.

Add the tomato paste and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil. Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.

Christina's Red Pepper Risotto

from Pioneer Woman Cooks

8 cups chicken broth (low sodium if you’re buying it in the store)
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced
1 3/4 Arborio cup rice
3/4 cup dry white wine.
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan cheese (any combination of cheeses will do)
1/2 teaspoon turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Christina's Red Pepper Soup

from Smitten Kitchen

2 tablespoons olive oil
3¼ cup sliced onions
3 large cloves garlic, crushed
¼ cup dry white wine
12 large red bell peppers, cut in 1-inch pieces
2 cups no-salt-added chicken or vegetable stock or broth
2 tablespoons chopped fresh thyme
¼ to ½ teaspoon hot red pepper flakes
Salt and white pepper
Crème fraîche for garnish
Thyme sprigs for garnish

1. Put oil in large pot. Add onion when oil is hot. Cook onions until they begin to soften and take on color. Add garlic and cook another minute. Add wine and cook down quickly, until about 1 tablespoon is left.
2. Add peppers, stock, thyme and red pepper flakes. Season to taste with salt and pepper. Cover and simmer until peppers are tender, about 30 minutes.
3. In food processor or blender, purée mixture in batches until smooth. Adjust seasonings.
4. Cover and chill overnight or for as long as 2 days or freeze (whisk well before serving if thawed). Can also be served warm.
5. Serve in demitasse cups or soup bowls, topped with a dab of crème fraîche and a tiny sprig of thyme.

Christina's Asparagus Risotto

from Simply Recipes by Elise

1 pound asparagus
3 Tbsp plus 1 teaspoon butter
1/2 cup chopped shallots
1 cup rice
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
About 3 1/2 cups chicken stock
1/2 cup freshly grated Parmesan cheese

Salt and pepper

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock to a simmer in a saucepan.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. (Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.)

Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Christina's Chicken Tetrazzinni

source unknown

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Christina's Lemon Risotto

This is hands down my favorite way to make rice!
from Smitten Kitchen

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.