Recipe Repertoire number one.

As I wrote out my list of recipes to share, I was thrilled to note that even with focusing only on dinner, I am well on my way to the goal of 50 recipes already (50 recipes I know well, that is).  Let's face it, if I included dessert recipes there wouldn't be room for anything else on the list.  And though I love breakfast, I am the only one in our family who wants to eat breakfast for dinner.  What I'm really lacking is recipes for lunch, in particular for the lunchbox.  Pretty please send me your favorites!  (And keep the dinner recipes coming too, can't wait to try that potpie!)  Don't forget this month's handmade cookbook giveaway.

Baked Risotto with Butternut Squash & Prosciutto

3 cups butternut squash cubes (peeled, seeded and cut into 3/4" dice)

3 T. olive oil, divided

3 T. butter

1-1/2 c. arborio/short grain rice

3-3/4 c. chicken stock

1-1/2 oz. prosciutto, cut into 1/4" x 3" strips

1/2 c. grated gruyere

1-1/2 T. chopped fresh rosemary

Preheat oven to 375 degrees.  Bring the chicken stock and butter to a boil over medium heat.

Meanwhile, spread the squash on a rimmed baking sheet and toss with 2 T. of the olive oil.  Season generously with salt and pepper.  Set aside while you prepare the rice.

Generously butter a shallow 2-quart baking dish.  Spread the rice in the dish and cover with the hot broth/butter.  Set this dish on another baking sheet. (I haven't really figured out why you need to use a baking sheet under it...possibly something to do with the way the heat is conducted/cooking of the rice.)

Place the baking sheet with the rice on the center rack of the oven and the baking sheet with the squash on a lower rack in the oven.  Cook about 40 minutes, until all liquid in the rice dish is absorbed. The squash should take about the same amound of time; it helps if you stir it every 10 minutes. 

While squash & rice are in the oven, heat remaining tablespoon of oil in a small skillet and saute the prosciutto over medium high heat until crisp (about 2 minutes).  Drain on paper towels.

Stir the gruyere cheese and chopped rosemary into the hot rice.  Then gently stir in the roasted squash.  Season with additional salt & pepper if needed.  Sprinkle the prosciutto strips over the top and garnish with additional fresh rosemary.

Comments

[Addy]

I live for slow cookers - here are two recipes - hope I win!

Fab Pulled Pork

1/2 chopped onion
3 tsp chili powder
6 minced garlic cloves
1/4 c apple cider vinegar
1 Tbs. Worcestershire
1 Tbs Soy Sauce
6 Tbs Water
2 Tbs Vinegar Based BBQ Sauce (any will do that you love)
1/2 cup Brown Sugar
3 lbs. Pork Butt (or Shoulder) - I trim mine, but not necessary
Slight Peppering

Trim meat (optional), Dump in everything, cook on high for 6 hours; Allow to rest in the cooker for at least an hour (Longer won't hurt - say if heading home from work and are not quite there). Pull out meat and using two forks, tear the pork pieces apart and return to the sauce left in the cooker; The fat will melt off the pork, just pull it off and discard

Thai Chicken
8 boneless skinless chicken breasts (can use thighs)
3/4 c Salsa (Cilantro based best)
1/4 c. peanut butter
2 Tbs lime juice
1 Tbs soy sauce
1 tsp ginger root (optional - I opt out)
Unsweetened Coconut flakes (optional)
To garnish: 1/4c. chopped peanuts, 2 Tbs Cilantro

Put chicken in cooker, pour over the sauce, cook on low for 7 to 8 hours; Perfect served with Chinese noodles/ramen noodles or brown rice.
(Super cheap if you use Ramen Noodles, Rice Noodles, and Chicken Thighs)

[kribss]

veggie + cheese bagel

everything bagel or any kind
1/2 block cream cheese
2-3 green onions- chopped
tomatoes-sliced, thinly
avocado-sliced, thinly
red onion-sliced, thinly
alfafa sprouts
lettuce
muenster cheese
cheddar cheese

place 1/2 block of cream cheese and mash with a fork. mix well with green onions

on bagel spread generously cream cheese mix on both halves.

on one half of bagel, place avocado to help them stay put. layer with sprouts and cheese.

the other half of bagel, layer first with cucumbers, then rest of veggies. combine both halves together.

*i add sliced turkey meat and provolone cheese. real yummy + adaptable to anyones taste.

recipe from thepioneerwoman.com -if you havent you must check out her blog. tons of recipes.

[jouette]

love this idea - love the giveaway - love your blog! boy, i'm just full of love today ;) here's one of our family's all-time faves:

Monte Cristo Sandwiches

3 slices bread
Mayonnaise, as needed
2 slices cheese - we use white american, but gouda or swiss or regular american works great too, (as well as any combo of these)
2 slices turkey or ham or both
3 large eggs, beaten
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoons butter
Blackberry or strawberry jam

lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of cheese and 1 slice of turkey/ham each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich (we also do these without the middle slice of bread and extra meat and cheese-play with it!)

cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in, although you can make these right away if you want {like we do}.)

Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.

Cut the Monte Cristo in 1/2, transfer it to a plate. Spoon some jam over each 1/2 and serve immediately.