Chipotle Sweet Potato Risotto

I had just finished checking a whole lot of things off my to-do list, like Townes' birthday invitations and health insurance changes, when I realized it was suddenly 3:30 and I had no idea what we were eating for dinner.  I also looked outside and it had gone from a blustery, damp day to pre-storm gloom.  I had to make a decision fast and had no where to start.

I wanted something comforting, but I didn't want another comfort food that was covered in cheese and grease and overly decadent.  I wanted comfort food that would warm my soul but also make me feel good.  I wanted veggies and freshness.  I decided risotto was a great place to start, but my favorite (mushroom risotto) would be a no-go with Aaron.  So while I walked to Randall's with T in the stroller I started deciding what to put together. 

I thought sweet potatoes would be an interesting starch to add to the rice, but wouldn't be savory enough on their own.  I always think bacon marries well to sweet potatoes and would add some kick.  Chipotle and sage would add smoky, spiciness that would bring out the depth of the sweet potato instead of the sweetness.  I decided to up the nutritional factor and add some spinach, along with the risotto staples of onion, shallots and garlic. Finish it off with nutty Parmesan and I was good to go.

The best part about how this came out, is that you can keep customizing it.  Substitute kale for spinach, use prosciutto instead of bacon, vegetable broth instead of chicken.  This can be filled with super foods, its gluten free, and it could be vegetarian!

Chipotle Sweet Potato Risotto

Serves 6

Ingredients:

• 2 medium sweet potatoes, peeled, chopped into 1-inch chunks
• Olive oil
• 1 tbs. chopped fresh sage
• 1 tbs. Chipotle powder
• 1/4 teaspoon pepper
• 1 tsp. garlic powder
• 8-12 oz. bacon, diced
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 1/2 medium white onion, diced small
• 2 tbs. minced garlic
• 2-3 cups fresh spinach, chopped
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• 4 cups chicken stock
• 1/2 cup grated Parmesan cheese

Preheat your oven to 400° and line a baking sheet with aluminum foil and lightly coat with cooking spray or olive oil. 

In a large mixing bowl, toss the sweet potato chunks with the sage, Chipotle powder, garlic powder, season with salt and pepper and 2-3 tbs. of olive oil, until evenly coated.  Spread the sweet potato onto the prepared baking sheet and roast in the oven until very soft and tender.  Mine took about 30 minutes, tossing them every 10 minutes to make sure they cook evenly.

Meanwhile, in a large dutch oven, over medium heat, cook the diced bacon.  In a separate sauce pot, warm the chicken broth over medium high heat, if it comes to a boil, turn the heat down and keep it warm.

When the bacon is done, remove it from the pot with a slotted spoon into a paper towel-lined bowl.  Pour out the bacon fat, leaving just about a tablespoon or two at the bottom, discard the rest.

Melt the 2 tbs. butter in the dutch oven into the bacon fat over medium heat.  Add the shallots and onion, sauteing until translucent, 3-5 minutes.  Add the minced garlic and spinach, cook until spinach has wilted. 

Your sweet potatoes should be done around now, just pull the tray out and set it aside and let them cool for a bit.

Add the rice to the pot with the veggies and cook for around 5 minutes, stirring constantly so the rice doesn't burn, but starts to toast.  Add the white wine and stir until the wine has been absorbed. 

Once the wine is fully incorporated, pour in enough chicken broth to just cover the rice.  Stir frequently to prevent the rice from sticking to the bottom or burning.  The broth should bubble a bit, but should not be boiling.  After the broth is absorbed, add more broth, just enough to cover the rice and repeat the process until the rice is tender and cooked.

While the rice is cooking, put your sweet potatoes into a bowl and mash until smooth.  Taste and re-season to your preference.  I added more Chipotle powder to kick up the spice factor. Don't forget to keep stirring your rice, though!

Once your rice is cooked and all the liquid is absorbed (you may need more or less than 4 cups of chicken broth depending on your rice), turn the heat down to low and stir in the sweet potatoes one scoop at a time.  My potatoes made about 1 1/2 cups mash and I used it all.  If your potatoes were very big you may not want to use it all. Stir well until the sweet potatoes are well incorporated.  Keep stirring and let it cook for a few more minutes to let the flavors mingle. 

Add the grated Parmesan and half of the cooked bacon, mix well, and turn off the heat. Taste and re-season as needed.  Garnish with Parmesan, bacon and some fresh herbs like sage or parsley.  

Creamy One-Pot Pasta

I feel like easy dinners are all the rage right now.  Well, I guess they always are, who doesn't like easy?  I also haven't met anyone who likes doing dishes, so it makes sense that one-pot dinners are also a hit.  However, I have seen a lot of recipes that use one pot, but a lot of bowls - no way, that's still dishes I have to clean!

This pasta is actually just one-pot (and a cutting board, I will be transparent here), but you don't even need a bowl if you plan accordingly!

It also has ENDLESS variations.  I use it all the time, its pretty much the base of almost any simple pasta dinner.  Its a great thing to have in your back pocket when you are looking around the kitchen for something to make for dinner and don't feel like running to the store - you can probably make it with the majority of what you already have.

I've got two variations to share with you right now, but keep your eyes out for other ones - I really do make it all the time and when one variation becomes popular I will make sure y'all know about it!  I'm going to show you guys the Spinach and Spicy Sausage version and the Sun-Dried Tomato, Basil and Chicken version.

The plan is simple: start with butter, then add garlic.  Add your veggies of choice.  Season.  Add your meat of choice.  Brown the edges and then mix into the veggies.  Season accordingly.  Addbroth.  Boil.  Stir in cream.  Boil.  Add pasta.  Boil until pasta is cooked. Reduce heat and simmer.  Add cheese and a final splash of cream.  Simmer until desired thickness.  Enjoy!

Creamy One-Pot Pasta

Serves 4-6

Ingredients (Spinach and Spicy Sausage):

• 3 tbs. butter
• 1 (generous) tbs. minced garlic
• 2-3 cups fresh spinach
• Salt and Pepper
• 1 tbs. dried basil
• 3 links of cooked sausage, diced or sliced (I used spicy venison sausage that we have in the freezer, extra easy!)
• 4 cups chicken broth
• 1 1/2 cups heavy cream, divided
• 1 lb. pasta of your choice (rotini in this case)
• 1/2 cup grated Parmesan

In a dutch oven over medium-high heat, melt the butter.  Add the garlic and cook until fragrant and bubbly, just a minute or two.

Add the spinach and saute until wilted.  While its cooking, season with salt, pepper, and basil.

Add the sausage and saute.  Pour in the chicken broth and bring to a boil.  Add 1 cup of the cream, stir and return to a boil.

Pour the pasta into the pot and boil for the recommended time on the package, stirring occasionally.

The pasta will not be cooked all the way, but it will finish as the sauce thickens and simmers.  Don't panic.

Stir in the Parmesan and the remaining cream.  Lower the heat to keep it at a lively simmer. Stir occasionally, until the sauce is preferred thickness.  Serve immediately. 

Ingredients (Sun-Dried Tomato, Basil and Chicken):

• 6 tbs. butter, divided
• 1 (generous) tbs. minced garlic
• 2 cups fresh basil, sliced
• 1-2 cups fresh spinach
• 1 medium jar (14-16 oz) of sun-dried tomatoes in oil, sliced
• Salt and Pepper
• 3 chicken breasts, diced into bite-sized cubes (an equivalent amount of chicken tenders will work too, I just buy one package)
• 4 cups chicken broth
• 1 1/2 cups heavy cream, divided
• 1 lb. pasta of your choice (casarece in this case, my favorite for holding sauce)
• 1/2 cup shredded Asiago

In a dutch oven over medium-high heat, melt 3 tbs. butter.  Add the garlic and cook until fragrant and bubbly, just a minute or two.

Add the basil, spinach, and sun-dried tomatoes and saute until greens are wilted.  While its cooking, season with salt and pepper.

Push the vegetable mix to the side of the pot, drop 1 tbs. of butter onto the exposed area and then add 1/3 of the chicken and lightly brown the outsides.  When browned, mix into the vegetables and then push mixture aside and repeat with remaining 2 tbs. of butter and chicken in two batches.

Pour in the chicken broth and bring to a boil.  Add 1 cup of the cream, stir and return to a boil.

Pour the pasta into the pot and boil for the recommended time on the package, stirring occasionally.

The pasta will not be cooked all the way, but it will finish as the sauce thickens and simmers.  Don't panic.

Stir in the Asiago and the remaining cream.  Lower the heat to keep it at a lively simmer. Stir occasionally, until the sauce is preferred thickness.  Serve immediately. 

Spinach and Feta Stuffed Breakfast Crescents

These are one of my absolute favorite things to make for parties, the kids, or just on a regular weekend morning.  They are easy, have endless variations, and pretty much appeal to everyone.  Also they are pretty cheap and feed a lot of people.  I made them last summer for Alice's Baby Shower Brunch and they were a big hit, I also make them on Sunday and freeze some and they are great for handing to the kids in the stroller when Chanel and I go for our morning runs. 

All it takes is one (or two or three) tube of crescent roll dough, eggs, cheese, a veggie and you are set to go.  The spinach and feta variety are my favorite: sometimes there is added sun-dried tomatoes.  Aaron likes to make them more reminiscent of a Kolache - eggs, cheese and bacon or jalapeno sausage.  Just chop up your fillings (spinach and tomato), whisk your eggs with a bit of half-and-half and then make a scramble.  Toss the cheese in at the very end so it melts, but doesn't burn.

Heat up your oven and get out a baking sheet.  Lay out the dough on your baking sheet and decide what route you want to go: You can use two pieces and make a pop-tart type pastry, you can just place some on top and roll it up like a crescent, you can even just bundle one together and make a little ball.  I think the crescents present the best, you can see the filling poking through the sides and they look pretty all stacked up on a plate together.  On the other hand though, for the kiddos, its nice to have everything contained so the pop-tart style might be a little less messy.

Spinach and Feta Stuffed Breakfast Crescents

Ingredients:

Makes 8 Rolls

• 1 can of crescent roll dough
• 6 eggs
• 1/3 cup half-and-half*
• Salt, pepper and garlic powder, to taste
• 3 cups fresh spinach
• 1 cup feta cheese crumbles

*I like to use half-and-half or heavy cream when I make scrambled eggs because it gives the scramble a little more volume than just eggs or eggs and water.  However, I don't recommend skim milk or even plain milk because the water seems to separate a bit from the mix and they can be drippy (still tasty, but drippy).

Preheat your oven to 350 degrees.  Line a baking sheet with parchment or a baking mat, set aside. Chop the spinach and set aside.

In a large mixing bowl, whisk together your eggs, half-and-half, and seasoning.  Melt a bit of butter in a frying pan over medium-high heat. Add the spinach and saute for a minute or two.  Pour the egg mixture over the spinach and stir, keeping the eggs from burning but allowing them to cook.

Just as the eggs are setting (so there is just about no liquid left), add the feta, stir together until the eggs are just cooked.  Remove from the heat and set aside.

Open the can of crescents and pull each triangle apart.  Using a spoon, place a large spoonful of the egg filling in a line down the middle of the crescent and then roll it up from the wide end.  Place the filled dough on the baking sheet.  Repeat with remaining dough.

Bake the crescents in the oven for 5 minutes.  Watch them carefully so they do not over brown.  Depending on your oven, they may need a little longer, but I would just watch them carefully.