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Chorizo Risotto Recipe
- 3 cups chicken broth/stock, salt reduced
- 2 tbsp tomato paste
- 2 cups tomato passata (Note 1)
- ½ tbsp olive oil
- 12oz / 350g chorizo, some sliced and the remainder finely chopped
- 1 onion, finely chopped (brown, white or yellow)
- 2 garlic cloves, minced
- 1½ cups arborio rice (risotto rice) (Note 2)
- ½ cup white wine (sub with chicken broth or water)
- 5 cups kale leaves, removed from stalk, torn into bite size pieces (packed) (Note 3)
- 2 – 4+ tbsp butter
- Freshly grated parmesan cheese (optional)
- Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
- Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
- There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
- Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
- Add rice and stir to coat grains in oil until translucent.
- Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
- Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked – squeeze a grain, it should still be firm but cooked through – about 15 minutes. Make the risotto as saucy (or not) as you want – liquid will absorb in the next step so lean towards saucier than what you want.
- When the risotto is done (Note 5), remove it from the stove.
- Add butter (the more the better!) and stir energetically – this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
- Adjust salt and pepper to taste. Serve immediately! (Note 6)
Spicy Sausage Rigatoni Recipe
- 1 tablespoon oil or butter
- half of a yellow onion, minced
- 4 carrots, minced
- 12 ounces spicy Italian sausage (casings removed – just the ground meat)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup Barefoot Rich Red Blend
- 1 28 ounce can San Marzano tomatoes, including their juice
- ¼ cup balsamic or Italian dressing (optional)
- 1 lb. whole wheat rigatoni
- ½ cup reserved pasta water
- Parmesan and parsley or basil for topping
- Heat the oil in a skillet over medium high heat. Add the onion and carrots – saute for 10 minutes or so, until the vegetables are very soft.
- Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.
- Add the tomatoes and dressing – simmer for 10-20 minutes while the pasta is cooking.
- Cook the pasta according to package directions. When draining, reserve ½ cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more Barefoot Rich Red Blend!
Mexican Shredded Chicken Recipe
- 1.5lb / 750g chicken breast, skinless boneless (~3 halves)
- ½ cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1)
- 14oz/400g can crushed tomatoes
- 2 garlic cloves, crushed
- 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder)
- 2 tsp sugar (any)
- ¾ tsp salt (Note 2)
- 3 tbsp olive oil (Note 3)
- 2 tbsp lime juice
- Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).
- Pressure cooker: 35 minutes on high.
- Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 – 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.
- Remove chicken and shred. Set aside.
- Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.
- Heat 1 tbsp oil in a large skillet over high heat. Add ⅓ to ½ the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don’t brown), then remove. Use 1 tbsp oil for each batch you fry.
- Toss chicken in the sauce OR serve it on the side.
- Use for tacos (guacamole and Pico de Gallo), enchiladas, burritos, on green Mexican rice,quesadillas, sliders, on tostadas.
Make Ahead Hamburger Patties Recipe
- 2 lbs ground beef
- 4 teaspoons paprika
- 3 teaspoons ground black pepper
- 2 ½ teaspoons fine sea salt
- 1 teaspoon dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Combine all the spices in a small bowl, mix together. In another bowl add the ground beef and about ¾ of the spices. Mix to combine well. Shape meat into hamburger patties and layer on cookie sheet. Sprinkle both sides of burger with a little bit of leftover spice mixture. Layer parchment in between each layer of shaped hamburger patties. Freeze. After frozen solid stack into a gallon sized freezer safe bag. Label and freeze.
- To cook : You can cook burgers frozen or thawed. Thawed seems to work better for me, but you can do either. Cook burgers to desired doneness.
Barbecue Brisket Recipe
- 3-6 lb Brisket, fat intact
- ¼ C. Paprika
- 2 Tbs. Brown Sugar
- 1½ Tbs. Onion Powder
- 1 Tbs. Oregano
- 1 Tbs. Garlic Salt
- 1 Tbs. Salt
- Mix spices together in a bowl and generously rub into the brisket.
- Place on the grill over indirect heat with a drip pan directly under the meat.
- After about an hour, start to use the drippings to baste the brisket every half hour.
- Grill or smoke (if using a smoker box) for 1½ hours per pound of meat, or until internal temperature is between 160 degrees and 185 degrees.
Mushroom Bolognese Recipe
- 2 tbs olive oil
- 1 onion, diced
- 2 medium sized carrots, peeled and diced
- 1 celery stalk, diced
- 3 cloves of garlic, chopped
- 1 tbs thyme leaves, roughly chopped
- 10g (1/3 oz) dried wild mushrooms, reconstituted in 2½ tbs boiling water
- 500g (1 pound) mushrooms, diced
- 1 tbs tomato paste
- 1 cup red wine (shiraz and pinot noir work well here)
- 2 tbs soy sauce
- 400g (14oz) can of chopped Italian tomatoes
- salt and pepper, to taste
- 400g (14 oz) dried spaghetti
- Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
- Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.
- Now remove the wild mushrooms from the boiling water, reserving the soaking water, and roughly chop the wild mushrooms. Add to the wild mushrooms along with the tomato paste to the pan and increase the heat to medium-high. Add the red wine, mushroom soaking liquid and soy sauce. Cook until the wine has almost evaporated before adding the tinned tomatoes and season with salt.
- Move the frying pan to your smallest burner, cover and reduce the heat to low and simmer for 30 minutes to 1 hour (depending on your patience although the longer it cooks the better the flavour, check and stir occasionally to make sure it isn’t catching), or until the sauce is thick and rich. Check and adjust the seasonings as necessary and remove from the heat.
- Just before the sauce is ready, bring a large saucepan of water to a boil. Season generously with salt, and add the spaghetti and cook according to the packet directions. Drain, reserving ¼ cup of the pasta cooking water and return to the saucepan and top with the mushroom bolognese and cooking water. Toss to combine and divide between 4 bowls to serve. Top with grated parmesan ornutritional yeast if you are vegan.
Mushroom & Leek Brioche Tart Recipe
- 1 tsp dried yeast
- 2 tsp slightly warmed nut or other dairy free milk or water
- 65g (1/2 cup) plain flour
- 30g (1/3 cup) rye flour
- ¾ tsp salt
- 1 egg
- 40g (3tbs) olive oil (not extra virgin)
- 1 extra egg, beaten, for the egg wash
- 1 tbs olive oil
- 1 leek
- 1 fat clove of garlic, finely chopped
- ⅔ cup white wine or vegetable stock
- 1 tbs Maille Dijon Mustard
- 250g mixed swiss brown and button mushrooms, chopped
- 1 tbs thyme leaves, picked from the stalk
- salt and pepper, to taste
MUSTARD CASHEW CREAM:
- ½ cup cashews, soaked for at least 2 hours
- ½ cup water
- 1 tbs Maille Dijon Mustard
- salt, to taste
- Place the yeast and milk in a small bowl or cup and stir to dissolve yeast. Leave for 5 minutes or until foamy. Add the flour, eggs, yeast mixture and sea salt to the bowl of a stand mixer fitted with a paddle attachment and mix until the dough comes together. Switch the paddle attachment for a dough hook and knead, gradually adding the olive oil, a tsp at a time, allowing the oil to become fully incorporated before adding more. For a little bit it will look like a hot oily mess, but stick with it, the oil will mix into the dough with a little patience. Knead for 10 minutes or until the dough smooth and elastic. Cover dough with a tea towel and leave in a warm place for 1½ to 2 hours or until doubled in size.
- Knock back the dough and place on a tray covered with baking paper that has been lightly floured. Press down and use your fingers to shape into a rough circle. Lightly brush the top with more oil and cover with a tea towel and leave an hour or until doubled in size. While the dough is rising preheat the oven to 220 celsius (425 Fahrenheit) and cook the toppings.
- Place a frying pan over a medium-low heat. Split the leek in two lengthways and slice roughly 1.5cm (1.2 inch) thick. Add half the olive oil to the pan and gently fry the leeks until soft. Add the garlic, salt and white wine and bring the pan to a simmer before reducing the heat to low. Simmer until almost all of the wine has been absorbed. Remove from the heat and add the Dijon Mustard and stir well to combine.
- Place another frying pan over a medium high heat. Add the remaining oil and the mushrooms and cook until lightly golden. Season with salt and pepper and add the thyme leaves. Stir well to combine and remove from the heat.
- Once the toppings have cooled top the tart with the leeks, leaving a border at the edge of the tart. Top the leeks with the mushrooms and brush the edges of the tart with the egg wash. Bake for 15 to 20 minutes until the tart crust is golden and the underside of the tart is cooked.
- While the tart is baking make the cashew cream drain the cashews and place in a blender along with the water and mustard. Blend until smooth and season to taste.
- When you are ready to serve drizzle the mustard cream over the tart and serve.
Simple Garlic Butter Mushroom & Provolone Melts
- 2 tablespoons butter
- 8 ounces fresh baby bella mushrooms
- 2 teaspoons minced garlic
- 3 tablespoons white wine
- 2 tablespoons minced parsley
- 2 slices Provolone cheese
- 4 slices wheat bread
- Wipe the mushrooms with a damp paper towel to remove dirt. Thinly slice the mushrooms.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add the mushrooms and garlic; saute until lightly browned. Turn the heat up to high, add the wine, and stir until the wine has cooked down and there is hardly any liquid left in the pan. Remove from heat and stir in the parsley.
- Heat a griddle or large skillet to medium high heat. Spread the remaining 1 tablespoon butter over the exterior of the 4 slices of bread (melting it first helps it go farther). Place the bread on the griddle, buttered side down, and top with mushrooms and one slice of Provolone. Top with a second slice of bread, buttered side facing up. Grill until golden brown, flip, and repeat. The cheese should be melty and gooey and bread will be crispy on the outside.
One Pot Mexican Chicken and Couscous
- 1 tablespoon olive oil
- 1 pound boneless chicken tenders, cut into bite-size pieces
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ cup onion, diced
- 1 cup couscous
- 1½ cups salsa
- 1½ cups chicken broth
- ½ cup black beans, drained and rinsed
- ½ cup frozen corn
- 1½ cups Sargento® Off the Block 4 Cheese Mexican
- diced tomato
- diced avocado
- lime wedges
- fresh chopped cilantro
- Heat oil in a large deep-sided skillet over medium heat. In a small bowl, mix together the chili powder, cumin, salt, and garlic powder. Season the chicken with spice mixture and add to the skillet. Cook 4-5 minutes, stirring occasionally, until chicken is browned and cooked through, then remove to a plate.
- Add onions to the same skillet and cook for 2-3 minutes, then add the couscous. Cook, stirring frequently, for another minute, then add the salsa, chicken broth, black beans, corn, and cooked chicken. Cover with a lid (or tightly cover with foil) and reduce the heat to medium low. Cook for 8-10 minutes until heated through, then fluff the couscous with a fork. Add the cheese and stir until melted. Serve topped with fresh cilantro, a squeeze of lime juice, diced tomato and avocado, if desired.
Grilled Lemon Herb Chicken
- 2 pounds boneless, skinless chicken thighs
- ¼ cup olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- zest and juice of 1 lemon
- salt and pepper to taste
- In a large bowl or zip-top bag, combine the olive oil, garlic, rosemary, thyme, lemon zest, and lemon juice. Add the chicken and toss to fully coat in the marinade. Cover the chicken and let it marinate in the refrigerator for at least 2 hours or up to 8 hours.
- Preheat grill over medium-high heat. Remove chicken from the marinade and season well with salt and pepper. Grill chicken for 6-8 minutes per side until cooked through and nicely browned on the outside. Serve immediately with a fresh squeeze of lemon.