Cheesy Chicken and Wild Rice Casserole

I didn't measure any of my veggies, just filled a pan with them. I add zucchini last

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced (I didn't have celery, and I used broccoli, green peppers, and zucchini instead)
3 carrots, peeled and diced
Frozen corn
2 Tablespoons fresh minced garlic (omitted this)
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice (omitted this)
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it) (just used 4 cups cooked wild brown rice from the freezer section at costco)
1 teaspoon kosher salt (the only seasoning I used was my trusty borsari)
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese (used mexican cheese)

Top with 1 1/2 Cups shredded cheddar cheese (I omitted this, plenty cheesy enough)

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes (I only did about 15) or until cheese is melted through.  Serve.
8-10 servings

 Soooo good!



http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/

Butternut Squash Risotto

Ingredients

• 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 sweet onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
• 1 cup dry white wine (such as Sauvignon Blanc) (I used white cooking wine in the vinegar section)
• 1 cup freshly grated Parmesan cheese
• 2 cloves of garlic (which goes in with the onion) OR 2T of minced chives (which go in at the end)
• 1 teaspoon salt

Method

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, garlic, and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. 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.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan (I add about 3/4 of the cup of cheese), and chives (I've never used chives, so I just include garlic at the beginning). At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

This is SOOOO good. I've made it 8 times, and every time it's been delicious (I even made it at Sean's and he admitted it was good).

NOTE 1: Costco sells butternut squash pealed and cubed which is WAY easier than using the real thing.  I chop their chunks more finely.

NOTE 2: Just as good with sweet potato instead of butternut squash

Rosemary Risotto

Ingredients:

• 4-5 fresh sprigs of rosemary
• A small onion, peeled and finely chopped
• 2 tablespoons olive oil
• 1 2/3 cup (320 g) short grained rice, for example Arborio or Carnaroli
• 1 quart (1 liter) simmering broth, either chicken or vegetable
• 2/3 cup (30 g) freshly grated Parmigiano

Preparation:

Wash the rosemary, pat it dry, and strip the needles from all but the best looking sprig. Finely chop the stripped needles.

Heat the oil in a pot, and sauté the chopped union until the pieces are translucent. Add the rice and continue to cook, stirring, for another 4-5 minutes. Remove the pot from the heat and stir in the chopped rosemary needles.

Return the pot to the heat and stir in a first ladle of broth. Add more broth as the rice absorbs it, until the rice reaches the al dente stage. As this point add a last drop of broth, stir in the grated cheese, and cover the pot for 2 minutes.

Turn the risotto out onto a heated serving bowl, garnish it with the remaining sprig of rosemary, and serve at once.

Salmon Fried Rice

Serves 4 as a main dish.

2 Tbsp peanut oil (I used coconut...or maybe olive)
3 scallions or 1 small yellow onion, diced
1-1/4 lb salmon fillet, cut into 2-inch chunks
6 oz shiitake or button mushrooms, stems removed, sliced (I omitted this)
1 Tbsp sesame oil (Yeah...coconut oil again)
2 cups cooked Nishiki or other short-grain rice, or leftover rice from a takeout meal (Used leftover brown rice)
3/4 cup mango nectar or orange juice (Used mango acai from Trader Joe's)
2 Tbsp oyster-flavor sauce (Um, nope, skipped this one)
3 Tbsp low-sodium soy sauce (Used some kind of teriyaki soy sauce from TJ's)

Heat a well-seasoned or nonstick wok, and add the peanut oil and scallions or onion. Stir fry for 30 seconds, and add salmon. Stir for 1 minute, or until salmon is lightly browned on the outside. Add mushrooms and sesame oil, and stir for one minute. Add rice, and stir for 2-3 minutes, until rice is heated through and grains are separated. Add remaining liquids, and stir until well mixed. Serve hot.

*Obviously, I didn't exactly follow this recipe, but it was dang good!