Delicious Mushroom Risotto

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Vegetable Garden Salsa

Ingredients

• 6 medium tomatoes, finely chopped

• 3/4 cup finely chopped green pepper

• 1/2 cup finely chopped onion

• 1/2 cup thinly sliced green onions

• 6 garlic cloves, minced

• 2 teaspoons cider vinegar

• 2 teaspoons lemon juice

• 2 teaspoons olive oil

• 1 to 2 teaspoons minced jalapeno pepper

• 1 to 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 to 1/2 teaspoon cayenne pepper

• Tortilla chips

Directions

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Bacon Ranch Pasta Salad

Ingredients

• 1 (12 ounce) package uncooked tri-color rotini pasta
• 10 slices bacon
• 1 cup mayonnaise
• 3 tablespoons dry ranch salad dressing mix
• 1/4 teaspoon garlic powder
• 1/2 teaspoon garlic pepper
• 1/2 cup milk, or as needed
• 1 large tomato, chopped
• 1 (4.25 ounce) can sliced black olives
• 1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Triple Pork Sliders

With the Super Bowl coming up this weekend, you'll need some snack for the game.  While they're throwing around the old pigskin, try the triple pork sliders.  With spicy mayo and chorizo, these will definitely kick the game up a notch.

Ingredients

• 1 1/2 pounds ground pork

• 1/2 pound fresh Mexican chorizo sausage, casings removed

• 1/4 cup finely grated pepper jack cheese

• 1 small shallot, finely chopped

• 1 clove garlic, finely chopped

• Kosher salt and freshly ground black pepper

• 8 slices applewood smoked bacon, cooked crisp

• 16 small dinner rolls, sliced in half

• Curly leaf lettuce

• 3 sliced plum tomatoes

• Smoked Paprika Mayonnaise, recipe follows

Smoked Paprika Mayonnaise:

• 1/4 cup mayonnaise

• 1 tablespoon smoked paprika

• 1 teaspoon hot sauce (recommended: Sriracha)

Directions

1. Preheat a flat top grill pan to medium-high heat.

2. In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.

3. Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.

Smoked Paprika Mayonnaise:

Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.

Grilled Sausage with Potatoes and Green Beans

Ingredients

• 3/4 pound fresh green beans, trimmed and halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

Directions

1. Preheat an outdoor grill for high heat.
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Hasselback Potatoes

Ingredients

• 6 Yukon Gold potatoes
• 1/4 cup olive oil
• 1 clove garlic, pressed
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon celery salt
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Thinly slice each potato several times, stopping just short of cutting all the way through.
3. Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
4. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.