Red Wine Risotto!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
1 1/4 c. arborio rice
1 c. dry red wine
4 c. chicken broth
1 c. almond milk
8 oz. mushrooms
2 c. peas
1 t. black pepper
1 t. salt
1 t. dried basil

Saute onion in olive oil until soft.  Add garlic and rice and cook for a minute more.  Add wine and stir until absorbed.  In a separate saucepan, heat chicken broth and almond milk and add a little at a time.  Continue to stir the rice the entire time.  Saute mushrooms until soft and stir in peas until warmed in a separate pan.  Add these vegetables to the cooked risotto with pepper, salt, and basil.   Stir until the liquid is absorbed and the rice is soft.  This should take a total of 30 minutes or so.

Hawaiian Panini!

1 sliced ciabatta roll
3 slices deli ham
2 oz. sliced cheddar
1/4 c. diced pineapple

Taco Pizza!

1 pizza crust
14 oz. refried black beans
1/2 c.  queso fresco
1/2 c. salsa
1/4 c. sliced black olives
2 roma tomatoes, diced
1 avocado, diced
1 c. chopped romaine

Spread beans and cheese over crust and bake at 450 degrees for 12 minutes on a pizza stone.  Top with salsa, olives, tomato, avocado, and romaine.  Serve with sour cream or yogurt drizzled on top if desired.

Sweet and Spicy Popcorn and Nuts!

5 T. butter
2/3 c. brown sugar
1/4 c. maple syrup
1 t. cayenne pepper
1 t. sea salt
8 c. popcorn (1/3 c. kernels)
2 c. peanuts

Melt the butter, sugar, syrup, pepper, and salt until dissolved.  Boil for one minute.  Drizzle over popcorn and nuts and pour onto two buttered baking sheets.  Bake at 300 degrees for 30 minutes.

Graham Cracker Bars!

1/2 c. butter
1 c. graham cracker crumbs
6 oz. chocolate chips
1 c. coconut
1 c. chopped nuts
14 oz. sweetened condensed milk

Melt butter and pour in the bottom of a 9 x 13 inch pan.  Add graham cracker crumbs, chocolate chips, coconut, and nuts.  Drizzle the sweetened condensed milk over the top.  Bake at 350 degrees for 20-25 minutes.

Shrimp Saganaki!

2 t. olive oil
1 onion, thinly sliced
2 cloves garlic, minced
2 c. grape tomatoes, halved
1/4 c. pitted kalamata olives
12 oz. shrimp
1 t. oregano
1 t. dill
1 t. parsley
1 t. black pepper
1/2 t. crushed red pepper
4 oz. feta
1 baguette

Sautee onion in olive oil.  Add garlic, tomatoes, olives, shrimp, and spices.  Stir in feta and serve with a baguette.

Lemon Chicken and Rice Soup!

1 lb. chicken breasts
1 c. brown rice
1 onion, diced
2 cloves garlic, minced
3 stalks of celery, thinly sliced
3 carrots, thinly sliced
2 sprigs of thyme
1 sprig of rosemary
2 lemons, juiced and zested
1 t. black pepper
1 t. salt
4 c. chicken broth
2 c. water
1 c. baby spinach leaves

Combine all ingredients except the in a slow cooker and cook on low for 8 hours.  Remove chicken breasts and shred.  Stir the shredded chicken and spinach into the soup until spinach is wilted.

BBQ Chicken Sandwiches!

1 lb chicken breasts
1 t. cumin
1 t. chili powder
1 t. ginger
1 t. cayenne
1 t. mustard
1 t. black pepper
1/4 c. apple cider vinegar
2 cloves garlic, minced
1 red onion, sliced
1 c. barbecue sauce
6 ciabatta rolls

Cook chicken with spices, vinegar, garlic, and onion in a slow cooker on low for 8 hours or bake in a 350 degree oven for 1 hour.  Remove chicken from onions and juices and place in the bowl of a stand mixer.  Beat chicken breasts with the paddle attachment for 30 seconds or until chicken is shredded.  Mix chicken with barbecue sauce and serve in toasted ciabatta rolls.