Latin-Inspired Shrimp Burgers with Avocado Pineapple Aioli

Shrimp is one of my favorite foods. And we already know how I feel about cilantro. So I decided to combine the two. The outcome? Amazing. These burgers, topped with an avocado pineapple aioli makes me feel like I'm sitting on the beach at a little hole-in-the-wall in Key West. Ahh, yes...a girl can dream. I served mine with homemade fries, but was also considering a coleslaw using the aioli as a dressing. You can't go wrong either way you go. Enjoy!

Shrimp Burger Ingredients (Prep time: 20 mins; makes 6 burgers)

1 pound medium shrimp, shelled and deveined

1 egg

4 TBSPs chopped cilantro leaves
zest of one lime

3 garlic cloves, peeled

3/4 cup GF bread crumbs, plus more as needed

1 poblano chile, roasted/peeled/stemmed/seeded/diced

1/2 TBSP kosher salt

1/2 TBSP freshly ground black pepper

2 tablespoons vegetable oil

2 GF hamburger buns, split in half

avocado pineapple aioli (see recipe below)

1 medium tomato, sliced

lettuce leaves

Preparation Instructions

In a food processor, combine the shrimp, egg, lime zest, cilantro, garlic, 3/4 cup bread crumbs, Poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 3 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.

Avocado Pineapple Aioli Ingredients

1 avocado, halved, pitted, and peeled

4 ounces of plain greek yogurt

6 ounces of canned pineapple

2 medium garlic cloves, peeled

1 Serrano pepper, stemmed, halved and seeded

2 tablespoons chopped cilantro leaves

Sea salt and freshly ground black pepper

Preparation Instructions

Scoop the avocado pulp into the bowl of a food processor. Add the yogurt, pineapple, garlic cloves, Serrano pepper and cilantro. Process until smooth. Season with salt and pepper, to taste.

Serve the shrimp burgers on buns, topped with a dollop of aioli, sliced tomato, and lettuce. Enjoy!

Pasta with Fresh Tomato Sauce and Arugula

My hope for using all of these fresh, spring ingredients is that it will somehow inspire mother nature to quit being such a jerk-face and actually give Chicago a few days without angry skies and downpours. You're probably thinking that's a dumb idea. And you are probably right. But I am desperate. Here is, yet again, another meal to attempt to lift the spirits around our home. Lemon, tomato and arugula make this meal flavorful and light and the crushed red pepper flakes and garlic gives it a little heat on this damp spring day! Make this ASAP and I hope your weather is better than ours...enjoy!

Ingredients (Prep time: 15 mins)

1 pound GF elbow noodles or spaghetti

1 lemon (1/2 tsp lemon zest and juice from entire lemon)

½ pound of cherry tomatoes, chopped
5 basil leaves, chopped

2-3 cups fresh washed arugula

3 ounces diced pancetta (you can also use bacon...or for a veggie option - neither!)

4 TBSPs olive oil

4 cloves of garlic, minced

1/2 TBSP crushed red pepper flakes (this provides significant heat - so just an FYI)

salt and pepper, to taste

fresh grated Parmesan cheese, to taste

Preparation Instructions

Cook the pasta in salted boiling water. While it is cooking, heat the oil in a small, heavy saucepan. Add the pancetta, red pepper flakes, and lemon zest and cook until pancetta is no longer pink. Next add the garlic and tomatoes and cook until the tomatoes are softened. 

Remove from the heat. Once the pasta is cooked al dente, drain the pasta reserving ½ cup pasta water.

Return to the pot, and add the garlic oil mixture and lemon juice. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry.

Top each serving with some basil, a sprinkle of Parmesan cheese and a cup or more of arugula. 

Easter Dinner: Rack of Lamb with Mint Pesto, Scalloped Potatoes and Grilled Asparagus

This year's Easter was different. Not necessarily good different or bad different, but there was a noticeable change from year's in the past. Most notably, not everyone in my family was present - my parents were in Florida and one of my siblings and his family couldn't make it. But also, I was cooking! This was the first time I was cooking a majority of the meal for my family and for whatever reason, I was nervous - the pressure was on! I didn't have my mom around to help (but trust me, she got PLENTY of phone calls prior!), but with some serious laughter with my amazing fam and the assistance of Josh, I pulled it off and I must say, it was delicious! The weather was surprisingly fantastic and the best part? Everyone had a great time. Happy Easter to all!

Rack of Lamb with Mint Pesto (Prep time: 15 mins; serves 6 - we also had a ham for the kids)

Ingredients

1 1/2 cups lightly packed fresh mint leaves

3/4 cup lightly packed fresh basil leaves

1/2 cup walnuts, toasted

2 tablespoons freshly grated Parmesan

2 tablespoons fresh lemon juice

3 garlic cloves

3/4 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1/3 cup plus 2 tablespoons extra-virgin olive oil

3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Preparation Instructions

Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.

Preheat the oven to 400 degrees F.

Generously sprinkle the lamb racks with salt and pepper. Roast the lamb in the oven until cooked about 3/4 of the way, about 15 minutes for medium-rare. Transfer the lamb racks to the grill for about 3 minutes per side. When done, transfer to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.

Scalloped Potatoes (Prep time: 30 mins; serves 6 - so I doubled and used a 4-quart baking dish)

Ingredients

1 teaspoon unsalted butter

4 cups heavy cream

2 teaspoons salt, divided

1 teaspoon freshly ground black pepper

3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices

1 onion, chopped

4 ounces sharp cheddar, grated

4 ounces Gruyere cheese

1/2 cup of GF bread crumbs + 1 TBSP butter + 1/2 tsp salt + 1/2 tsp pepper + 1 TBSP cinnamon

Preparation Instructions

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

In a skillet, sauté onion until soft. Set aside.

In a smaller skillet, brown bread crumb mixture in a pan until butter is melted and cinnamon is aromatic.

In a separate saucepan, bring the cream to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese and onions, and continue layering the potatoes and cheese, ending with cheese on top. Sprinkle the bread crumb mixture over the entire dish. Bake until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.

Grilled Asparagus (Prep time: 5 mins; serves 2-3, so I quadrupled the recipe)

Ingredients

1 pound asparagus

3 tablespoons olive oil

2 cloves garlic, finely minced

1 teaspoon grated lemon zest

1/4 teaspoon paprika

Salt and freshly ground black pepper

Preparation Instructions

Trim asparagus. In a small bowl, combine oil, salt, pepper, garlic, zest and paprika and stir with a fork. Lay asparagus side by side on the grill and brush with oil mixture. Cook to desired tenderness.

Parmesan Crusted Chicken with Lemon Mushroom Sauce

So, this meal? This meal right here was inspired by me finally giving in to Chicago's craptastic display of Spring. A straight three days of wet, bone chilling gray. Even the puppies are depressed. Today, there was a nanosecond of sun and then BAM, just like that, it was gone and gray. So, fresh healthy ingredients? Who needs them! Not me. I need comfort food and this was what I came up with based on what we had. I'm kind of cranky and don't have much else to say, except for this meal is delicious and you should try it. I served mine with mashed potatoes to soak up all the yummy lemony goodness, but it would also be great with homemade fries. Enjoy!

Ingredients (Prep time: 15 mins)

2 boneless, skinless chicken breasts, pounded thin

2 TBSPs olive oil

1/2 cup GF flour

2 eggs, beaten

1/2 cup Parmesan cheese

1/3 stick butter

1 lemon, quartered

8 ounces mushrooms, sliced

1/3 cup white wine

1/2 cup GF chicken stock

4 basil leaves, chopped

Preparation Instructions

Preheat oven to 350. Add olive oil to skillet on medium heat.

Dredge the chicken breasts through flour, then egg, and then cheese. Place in an oven-safe skillet and brown on both sides. Once brown, turn off heat and set aside.

Melt butter in another sauce pan. Add mushrooms. Then squeeze the lemon quarters and add them to the pan. Add white wine and bring to a boil. Next, pour entire lemon/mushroom mixture into the skillet with the chicken. Lastly, add the chicken stock and basil. 

Cover and bake for about 20 minutes. 

Roasted Salmon and Fennel with Orange "Cream" Sauce

I found a recipe similar to this one while flipping through my Food Network magazine and again, couldn't resist the fresh spring ingredients. Orange and fennel are a brilliant combination, each one bringing out the flavors of the other. And the orange "cream" sauce tastes just like a dreamsicle, reminding me of warm summer evenings running around the neighborhood playing with my friends. After two days of gray, rain and cold, I needed a little pick-me-up at the end of a long day and this was the perfect solution. Can you tell I'm sick of Chicago's weather? I wasn't sure if I've driven that point home enough. Try this soon and ENJOY!

Sorry for the lame phone picture - was having a camera malfunction!

Ingredients (Prep time: 15 mins)

1 medium fennel bulbs, preferably with tops

6 small potatoes (I used purple Peruvian)

1 small red onion, halved lengthwise and thinly sliced

2 1/2 tablespoons olive oil, divided

2 salmon fillets with skin on

1 navel orange

6 ounces plain Greek-style yogurt

1 tsp mild honey

Preparation Instructions

Preheat oven to 450°F. 

Poke holes in potatoes and pre-cook in the microwave for 5 minutes.

Cut off tops of fennel and chop enough of the fronds (that's the "furry" stuff on top) to equal 1/4 cup. Halve fennel lengthwise and thinly slice. Combine fennel with onion and potatoes on sheet pan. Toss with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single, slightly overlapping layer on half of sheet pan.

Place salmon on other half of pan. Drizzle with remaining 1/2 tablespoon oil and season with 1/2 teaspoon each salt and pepper. Roast in upper 1/2 of oven until vegetables are tender and salmon is opaque and just cooked through, about 20 minutes.

While fennel and salmon roast, grate enough orange zest to get 2 teaspoons and squeeze enough juice to get 1/4 cup. Add to a small bowl with yogurt, chopped fennel fronds (if using), a 1/2 teaspoon each salt and pepper, and honey. Whisk until combined.

Serve fish on top of fennel, onion and potatoes with yogurt sauce drizzled over salmon.

Spaghetti with Lemon, Parmesan and Pancetta

There is something about the changing of seasons - from the bitter and dreary Chicago winters, to sunny and hopeful spring days - that draws me into buying fresh ingredients. Lemon and basil are two of my favorite ingredients in the summer (just behind cilantro, of course!) and after a gorgeous Sunday, I was craving them. And then I woke up this morning to snow on the ground....ah, yes, spring in Chicago never disappoints. This dish is simple, vibrant and decadent. For a veggie friendly alternative, you can always sub the pancetta for some fresh asparagus or artichokes. Enjoy!

Ingredients (Prep time: 20 mins)

1 TBSP kosher salt
1 pound GF spaghetti (I used DeBoles Multigrain)

3 ounces Pancetta, chopped into bite sized pieces
¼ cup extra virgin olive oil
½ cup finely chopped onion

3 garlic cloves, minced
¼ cup heavy cream
2 tsps grated lemon zest

¼ cup juice from lemons
½ cup finely grated Parmesan cheese, plus more for serving
freshly ground black pepper
5 chopped basil leaves

Preparation Instructions
In a large pot, bring 4 quarts of water to boil. Add 1 tablespoon salt and pasta to water. Cook, stirring frequently, until pasta is al dente. Reserve 1/2 cup of pasta water, drain pasta and set aside.

In the same pot, heat 1 TBSP of oil. Once hot, add onion, garlic, 1/2 teaspoon salt and pancetta, cooking until onion is soft and pancetta is cooked through. Whisk in half of the reserved pasta water and cream. Bring to a simmer and cook for 2 minutes. Remove from heat and add pasta, tossing to coat. Stir in remaining 3 tablespoons of oil, lemon zest and juice, cheese and 1/2 teaspoon of pepper.

Cover and allow pasta to stand for about 2 minutes, tossing halfway through, so that the sauce can thicken and pasta can absorb the sauce. If needed, add the remaining pasta water to adjust the consistency of the sauce. Stir in basil and add salt and pepper to taste. To serve, sprinkle with additional Parmesan cheese.

Sweet and Spicy Chicken

Chinese food is something I've missed since being diagnosed with Celiac Disease. Not only is Chinese take-out very convenient for a busy weeknight, but there is something almost sinful about Chinese food. Perhaps because it's typically fried and unhealthy? You decide. Regardless, PF Chang's has a fantastic gluten free menu and has become my go-to for a Sweet and Spicy Chicken fix.  Quick sidetrack...Can I get a double WOOT! for restaurants with real gluten free menus? Not just a "here's a burger without a bun and a side of plain roasted veggies"...I always want to say "Uh, I'm not on the Atkins diet, I have a REAL food allergy?!" Back to the recipe...this sweet and spicy chicken is super easy, not terribly unhealthy and, most importantly, delicious. Trust me on this and make it ASAP. Enjoy!

Ingredients (Prep time: 10 mins)

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup GF flour
2 eggs, beaten
1/4 cup canola oil

¾ cup sugar

4 TBSPs ketchup
½ TBSP Sriracha
½ cup GF vinegar
1 TBSP GF soy sauce
1 tsp garlic powder

Preparation Instructions

Preheat oven to 350.

For the sauce: mix together sugar, ketchup, Sriracha, vinegar, soy sauce and garlic powder. Set aside. If you like extra sauce, like us, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in GF flour and then in egg. Heat the canola oil in a large frying pan. Brown the chicken chunks for a few minutes. Place in a single layer in a baking dish. Pour sauce over chicken.

Bake for one hour, tuning chicken every 15 minutes so it is evenly coated with the sauce. Serve over white or brown rice.

Spicy White Chili

I need to get something off my chest before I go any further...I cannot take credit for this recipe. I (and now you, since you will make this immediately) owe all gratitude for the happiness that will ensue after eating this soup to Sarah.  She and her husband Mike recently had a baby, and Josh and I love going over there to hang out with the *little* guy (err, I mean Sarah and Mike, of course). Anyway, they had us over during the basketball tournament and she served this fabulous soup.  I really love any kind of chili, but this one is different. The lime juice and Tabasco add a fantastic kick and the cumin calms it all down with it's warmth. And honestly, I swoon over cilantro so much, that if you were to add it to my most cringe-inducing food, escargot, I'd consider giving it another try. Try this soup ASAP and enjoy!

Ingredients (Prep time: 20 mins)

1 cup chopped onion

1 1/2 tsps minced garlic

2 cups chopped cooked chicken

1 tsp olive oil

4 cups chicken broth

2 cans great northern beans, drained/rinsed

1 can white corn

2 TBSPs lime juice

1 tsp cumin

1 tsp oregano

1 tsp Tabasco (or your favorite hot sauce)

1/4 tsp salt

1/4 cup chopped cilantro
1/2 cup chopped red pepper (optional)
1/2 cup chopped green pepper (optional)

Preparation Instructions

If you don't have any cooked chicken, I highly recommend this simple and tasty way of doing it for this soup: I put 1 lb of thin chicken breasts on a baking sheet. Then covered them with 2 TBSPs of olive oil, salt, pepper and cumin and baked them in the oven at 375 degrees for about 20 mins. I then shredded the chicken breasts and put aside.


Saute onion and garlic in olive oil, until onion is soft. Add the remainder of the ingredients and bring to a boil. Lower heat to a simmer for 20 minutes.

Serve with corn chips, avocado or guacamole, salsa, and grated cheese.

White Fish with Lemon Shallot Butter

I've been craving fish for a few weeks now, mainly because this new seafood restaurant, appropriately named "Fish Bar", has opened in our neighborhood and we've been trying to get there for a while now. Despite what you coasters might think, we actually do have great fish here in the Midwest! Lake Superior Whitefish happens to be one of my favorites. It's mild, delicate, and when cooked correctly, flakes off perfectly with each bite you take. I served mine with crushed Peruvian purple potatoes and grilled asparagus. Enjoy!

Ingredients (Prep time: 15 mins)

1 lb of Lake Superior Whitefish fillets, skin on (you could also use Sea Bass, or another white, light fish)

5 TBSPs butter

2 whole medium-sized shallots, minced

1 whole lemon, zested
2 whole lemons, juiced

½ cup GF all purpose flour

4 TBSPs olive oil

kosher salt and fresh ground pepper, to taste

Preparation Instructions

Season flesh side only with salt and pepper. Sprinkle generously with flour and then shake off excess.

In a 12-inch non-stick skillet, heat 4 TBSPs of olive oil over medium high heat until hot, but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 minutes. Turn the fish over flesh side down and finish cooking, about 3 more minutes, depending on the thickness of your fish. Remove fish from skillet and allow to rest for a few minutes.

Begin making the lemon shallot butter sauce when you flip the fish. Melt the butter over a medium-high heat and add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.

When the shallots have become a little softer, add in the lemon juice. Whisk together and reduce the heat to medium until you’ve got an aromatic sauce.

Pour sauce over each portion of fish. Serve and enjoy!

Quinoa Turkey-loaf with Mashed Potatoes

One of my favorite meals growing up was mom's meatloaf. The smell of it in the oven, when it's almost ready? I remember it so well! This is a bit of a twist on this classic American recipe. As quinoa has become a most desired addition to any meal because it is high in complete protein and fiber, two things that most people with Celiac Disease (or other vitamin-deficiency diseases) don't get enough of, I thought I'd find a way to complement the normal ingredients to add some disease-fighting antioxidant punch. So, really, if you think about it, this turkey-loaf is essentially a miracle food...especially when you serve it over these mashed potatoes like me...ENJOY!

Ingredients (Prep time: 30 mins)
1 1/2 cups water
3/4 cups quinoa
1 TBSP olive oil, plus additional for greasing pan
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 large carrot, finely chopped
10 ounces cremimi mushrooms, trimmed and chopped (any mushroom will do!)
4 garlic cloves, finely chopped
2 pounds organic ground turkey (you can use also use grass-fed beef or buffalo)
1/2 cup chopped flat leaf parsley
2 large organic eggs
2 TBSPs GF Worcestershire sauce
1/2 tsp each salt and pepper
1 cup hickory smoked BBQ sauce, to cover loaf
Preparation Instructions
Preheat oven to 375°F.
 

If you don't have pre-washed quinoa, make sure you was the quinoa in a fine mesh strainer under running water and then shake off the excess. Bring water to a boil in a small saucepan and whisk in quinoa. Simmer, covered, until water is absorbed and quinoa is tender, 10 to 15 minutes. Drain any excess water from pan and let cool.

Meanwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 minutes. Add mushroom and garlic and cook, stirring occasionally, until liquid mushrooms give off are evaporated and vegetables are tender, about 10 minutes. Let mixture cool.

Place turkey in a large bowl and mix with cooled vegetables, quinoa, parsley, eggs, and Worcestershire sauce with salt and pepper until just combined (do not over mix).

Form mixture into loaf (9 by 5-inches) onto a lightly greased sheet pan (or a greased 9x5 loaf pan) and roast in middle of oven for 30 minutes. Remove from oven and pour BBQ sauce on top and continue to roast for another 30 to 45 minutes until meat registers 155°F on a meat thermometer.

Let meat stand for 10 minutes before slicing. Enjoy!

Pesto Pizza Margherita

You're probably thinking...another pizza? It's ok, I was thinking it myself. But, it's been a tough week around here and pizza seemed like the easy solution to my lack of dinner preparedness. Pizza Margherita is one of my favorite pizzas - it's simple, fresh and beautiful. I had a lot of extra basil, so I decided to pull out the food processor and make some homemade pesto to create a different twist on this traditional pizza. Make this soon and enjoy!

Pizza Ingredients (Prep time: 10 mins)

1/3 cup Pesto – see simple recipe below (or you can use store bought)
your favorite GF pizza dough/crust

8 ounces fresh mozzarella, sliced thin

3 Roma tomatoes, sliced thin

3 fresh basil leaves, washed and dried

1/2 cup fresh shaved parmesan cheese

kosher salt, to taste

Preparation Instructions

Preheat the oven to 400 degrees.

Spread the pesto over the pizza dough. Then lie the slices of mozzarella to cover the pizza thoroughly. Next, lay thin slices of Roma tomatoes over the mozzarella. Sprinkle some kosher salt over the tomatoes.

Grate some fresh Parmesan cheese over the entire pizza and bake the pizza according to the crust directions.

Before serving, top the entire pizza with some freshly chopped basil.

Pesto Ingredients (Prep time: 10 mins)

1/2 pine nuts

3 TBSPs chopped garlic (9 cloves)

5 cups fresh basil leaves, packed

1 tsp kosher salt

1 tsp freshly ground black pepper

1 1/2 cups good olive oil

1 cup freshly grated Parmesan

Preparation Instructions

Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Risotto Croquettes

You are probably wondering what to do with all of that leftover Risotto. No? Well, I kind of was. In my opinion, to make something that's already delicious even better, you've got two options - you can either add bacon or you can deep fry it. I've got the bacon/Pancetta thing covered. Deep fry? GAME ON! In came my inspiration for Risotto Croquettes! This is a super easy recipe, especially for a busy weekday night. It livens up your leftover risotto to create a completely different meal, so no one needs to know! Try this soon and ENJOY!

Ingredients

3 cups leftover and chilled risotto

2 TBSP minced fresh flat-leaf parsley, oregano, or basil

1 large egg yolk

5 ounces goat cheese

Egg wash: 1 large egg whisked with 2 TBSP cold milk

1 cup all-purpose GF flour for dredging

1 cup GF bread crumbs

6 TBSPs olive oil

1 cup tomato sauce, warmed

Preparation Instructions

Preheat oven to 350. 

In a large bowl, combine the risotto with the herbs and egg yolk.

Separate the cheese into 6 cubes. Scoop up about 1/3 cup of the risotto mixture and pack it around a cube of cheese to make a medium sized croquette. Repeat to form 6 croquettes.

Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, then dip in the egg wash, and finally roll in the bread crumbs.

Pour 3 TBSPs olive oil into a large saucepan over medium high heat. Working in batches (3 at a time), add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 5-6 minutes total. Using a slotted spoon, transfer the rice balls to a paper towel lined baking pan and keep warm in oven. Heat remaining 3 TBSPs olive oil and saute remaining 3 croquettes in same manner. 

Let rest 2 minutes. Serve hot on a pool of warmed tomato sauce. Sprinkle with chopped chives for garnish.

Goat Cheese, Pancetta and Porcini Mushroom Risotto

Did you know that Italy is the leading producer of rice in Europe? Well, I did not. In fact, it is so abundant in northern Italy that it's served as a first course more commonly than pasta. Risotto is my all time favorite Italian dish. There is something about Risotto that is warm and comforting; a feeling that pasta just isn't capable of providing. Another thing I love about Risotto? Anything goes! Depending on the time of year and what fresh ingredients are available in your area, you can use asparagus, peas, sun dried tomatoes, butternut squash, bacon, or Gorgonzola cheese. The process itself has gotten a bad rap for being tedious, but don't be intimidated. If I have the patience, anyone does. Give it a try soon!

Ingredients (Prep time: 15 mins)

5 cups low-sodium chicken stock (you might not use it all, but better to have more ready!)

10 ounces cremini mushrooms

3 tablespoons butter

1 medium onion, diced 

1/2 cup (4 ounces) pancetta, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmesan

3/4 cup (3 ounces) Goat Cheese, crumbled

1/4 cup chopped fresh chives

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preparation Instructions

In a medium saucepan, bring the stock to a boil over medium-high heat and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion, mushrooms and pancetta and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

Remove the pan from the heat. Stir in the Parmesan, Goat Cheese, chives, salt and pepper. Allow to sit for a few minutes.

Transfer the risotto to a serving bowl. Buon Appetito!