Red Wine and Goat Cheese Risotto with Carmelized Mushrooms

Oh. Em. Gee. That's really all I have to say for this recipe. I could've eatn an entire saucepan of this stuff. It was so. Good. You need to make this. Like yesterday. You won't be disappointed.

Risotto can be intimidating. I know I was scared the first time I made it. But honestly, it's super easy. The worst part is that it's a bit time consuming as you have to stir it a lot, but it's not that bad! Even with that, this dish is totally worth it.

Red Wine and Goat Cheese Risotto with Caramelized Mushrooms-adapted from How Sweet It Is
Total Time: 30 Minutes
Serves 4

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 3 cups sliced mushrooms
• 3 garlic cloves, minced
• 1 1/4 cups arborio rice
• 1 cup red wine
• 3-4 cups chicken broth
• 6 ounces goat cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

In a large skillet, heat one tablespoon oil and one tablespoon butter over low heat, then add mushrooms. Let caramelize for 10-15 minutes.

While the mushrooms are cooking, heat a large saucepan over medium heat and heat the vegetable oil and butter. Add garlic and stir for 30 seconds. Add rice, tossing to coat in butter and oil and stir for 3-4 minutes. Add wine, stirring every few minutes until all liquid is absorbed. Once absorbed, add one cup stock, stir and let absorb like you did with the wine. Continue 2-3 more times until stock is absorbed. This should take about 15 minutes. Taste to determine if rice is cooked to your liking, if not, add one more cup of broth.

Reduce heat to low and stir in goat cheese, salt, pepper and cooked mushrooms.

Roasted Salmon

I love salmon, so I always like new recipes for it. This made the mark.

Roasted Salmon-adapted from Rachael Ray
Total Time: 15 Minutes
Serves 2

• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon worchestershire sauce
• 1 tablespoon soy sauce
• 1 1/2 teaspoons grainy mustard
• 1 1/2 teaspoons dried rosemary
• Salt and black pepper to taste
• 9 tablespoons vegetable oil
• 2 salmon filets

Preheat oven to 425 degrees. In a small bowl, combine vinesgars, brown sugar, worchestershire sauce, soy sauce, mustard, rosemary, salt, pepper and vegetable oil.

Place salmon skin side down on a greased baking sheet. Season to taste with salt and pepper. Brush with some of the vinegar mixture. Bake for about 5 minutes or until salmon is flaky. Top with remaining vinegar mixture.

Bisquick Chocolate Chip Cookies

I was a bit hesitant to try these, but I had everything on hand so decided to give it a whirl. They were actually some of the best cookies I've ever made. They stayed chewy for days. Yes, the picture looks like they fell apart. I think they just need to cool on the baking sheet instead of a wire rack.

Bisquick Chocolate Chip Cookies-adapted from Plain Chicken
Total Time: 20 Minutes
Makes 24 Cookies

• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 teaspoons vanilla
• 1 egg
• 2 3/4 cups Bisquick
• 1 cup semi-sweet chocolate chips

Heat oven to 375 degrees.

In a large bowl, mix butter, brown sugar, vanilla and egg well. Stir in Bisquick and chocolate chips. 

Drop dough by rounded teaspoon onto a baking sheet lined with parchment paper. Bake 8-10 minutes or until golden brown. Let cool, but eat warm.

Chicken Marsala Pizza

I love chicken marsala. It's really a comfort food for me. Warm, toasty, and usually served with mashed potatoes. Yummmm.

When I saw this recipe, I knew I had to make it. Putting something so delicious on a pizza-who would've thought? It definitely didn't disappoint and I'll be making it again!

I used the whole wheat pizza dough recipe I've used in the past. You can certainly use another premade crust as you desire.

Chicken Marsala Pizza-adapted from Pillsbury
Total Time: 1 hour
Serves 8

• 1 pizza crust
• 2 tablespoons olive oil
• 1/2 pound chicken breast, diced
• 2 tablespoons butter
• 1 onion, thinly sliced
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 3/4 cup Marsala wine
• 1/2 cup heavy whipping cream
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, shredded

Preheat oven to 400 degrees. Spray a pizza stone with cooking spray. Place pizza dough on stone and bake for 11 to 14 minutes or until golden brown.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken, cook about 7 minutes, stirring frequently, until lightly browned. Set aside.

Using the same skillet, add remaining olive oil, butter, onion and mushrooms, stirring frequently for about 7 minutes or until tender. Stir in garlic and cook for one more minute. Stir in wine, cook for 4-5 minutes or until wine is reduced be half. Add heavy whipping cream, parsley, salt, pepper and chicken. Reduce heat, simmer for 5 minutes, stirring occassionally, until thickened.

Sprinkle the pizza crust with 3/4 cup of the mozzarella cheese. Spoon chicken mixture over cheese, then top with remaining cheeses. Bake for 10-12 minutes or until cheese is melted and crust is golden brown. 

Bruschetta Chicken Pasta

I've been on a huge bruschetta and caprese kick (they kind of go hand in hand, doncha think?). I just think the flavors are amazing and (usually) very, very fresh. This was a very simple pasta dish that had all the flavors I love.

Bruschetta Chicken Pasta-adapted from Katie's Cucina
Total Time: 30 Minutes
Serves 4

• 2 chicken breasts, cut into 1-inch pieces
• Seasoned salt and pepper, to taste
• 4 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 4 tomatoes, diced
• 1 tablespoon lemon juice
• 1 pound uncooked spaghetti
• 15 basil leaves, chiffonade

Cook pasta according to package directions. Set aside.

Meanahile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and salt and pepper to taste and cook until chicken is no longer pink in middle, about 8 minutes, turning frequently. Set aside once cooked.

In the same skillet, add remaining olive oil, butter, and garlic. Heat on medium-high for 1 minute. Add diced tomatoes, reduce heat to medium and saute for about 5 minutes.  Add lemon juice and cook for an additional 2 minutes.

Toss pasta with the sauce, add chicken and basil right before serving.