Creamy Chicken, Peas and Rice

This recipe is a one pan/pot dish but it tastes like you're indulging yourself. Plus it's easy to make! It was also my first meal on internship.

1 lb. of chicken breasts cut up into bite size pieces (cook whole for a variation)
1 onion (about 2-2.5 inches in diameter)
Salt and pepper to taste
Olive oil to cook chicken/onions
1 can cream of asparagus soup
1/2 soup can of milk
4 oz. sour cream
1.5 cups of rice cooked according to package
1 cup frozen peas

In a separate pot, start cooking the rice as the package directs you. Cook the chicken, salt, pepper and onions in the olive oil. Remove bulk of chicken and set aside. Leave as much "juice" from the meat/onions in the pan as you can. Add the soup, milk and sour cream to the pot. Make sure sauce is smooth before adding the chicken back in to the pot. Add the frozen peas and make sure they are de-thawed before adding the rice and mixing it all together. Enjoy!

Prosciutto and Peas Risotto

This dish works as an elegant meal but also as a luxurious comfort food. Treat yourself or someone else to it's tastiness. Leftovers freeze well and are just as enjoyable later on.

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine (or 1 1/2...whatever works!)
4 cups low-sodium chicken broth
1 cup grated Parmesan (I've used Romano too--so long as it's fresh grated!!)
1 teaspoon kosher salt (don't need it with the amount of cheese)
1/4 teaspoon black pepper
1 cup thawed frozen peas
4 oz. sliced prosciutto cut in 1" pieces

Melt butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth by 1/2 cups, stirring occasionally and waiting until it is all absorbed before adding more. This will take about 30 minutes. Stir in the Parmesan, salt, pepper, peas and prosciutto. Heat just enough to warm the peas and prosciutto.

Fresh Marinara Sauce

A fresh tasting sauce that will impress the best of guests and tantalize your tastebuds. Oh, and did I mention how easy it is???

1 can tomato sauce (16 oz.)
1/2-1 tsp. sugar
7-8 fresh basil leaves chopped up (leaves were about 3 inches long)
8 fresh oregano leaves chopped up (leaves were about 1/2 inch wide)
1 clove garlic chopped up

Pour sauce into pan on low heat to prevent spattering. Add in basil, oregano, sugar and garlic. Simmer until sauce has time to allow all ingredients to meld together. Enjoy!

A New Kind of Mac

When I first heard about this dish I didn’t think it would taste very good, but I was wrong. It is a quick and simple meal that provides lots of leftovers if cooking for one. Freeze a couple of containers and wha la, food for the future!

1 box macaroni and cheese
1 bag of frozen, chopped broccoli
1 can cream of mushroom soup
1 package of sausage

Slice the sausage into bite sized pieces. I prefer smoked sausage, but I have used polish and kielbasa. Cook the macaroni and cheese as usual. In a casserole dish mix all the ingredients together, set the oven at 350 and cook for 30min. Enjoy!

Bok Choy Stir-Fry

Where there is a stir-fry there are zillion combinations. Give this one a try. Using a wok or a skillet start cooking the vegetables first by sautéing them in olive oil. Then add the chicken, sauce and finally the bok choy. Cook until chicken is not longer pink and the bok choy is wilted. Prepare rice as a side dish if desired, we recommend yellow or jasmine rice. Complete the meal by adding a cup of hot green tea.

1 lb. chicken cut up – sprinkle with salt/pepper
1 small onion --sauté w/olive oil
1 green pepper--sauté w/olive oil
1 tbsp. hoisin sauce
2 tbsp. teriaki sauce
1-2 tsp. red pepper flakes (to taste), let meld together
5-6 large leaves of bok choy chopped up in bite sized pieces

Bean Dip

Need a good appetizer for a party? Looking for the perfect snack food? Look no further! Try this bean dip. You don't know what you've been missing.

Chunky
1 jar queso salsa
1/2 jar medium tomato salsa
1 can plain black beans
1/2 can refried beans

You can customize this recipe based on flavoring or heat/spice level. I like fire roasted tomato salsa, monteray jack queso salsa, regular black beans and refried beans with salsa mixed in them or the hot and spicy version. It makes quite a bit, but freezes well.

Pupusas

The inauguration of this site hails from Central America: Salvadorian Pupsas.

Pupusas are hand-made filled and enclosed corn tortillas. Any number of ingredients can be put inside the tortilla, but traditionally you will find cheese, beans, and meat. You can create your own combination to taste. Pupusas are usually accompanied by a tangy/spicy coleslaw side called curtido. A cold glass of horchata (rice milk with water) completes the meal. They are delicious!

*Recipe:
Pupusa
Ingredients/Amount
Masa harina 2 cups
Warm Water 1 cup
Filling (see variations) 1 cup
Curtido
Ingredients/Amount
Cabbage shredded 1/2 head
Carrot peeled, grated 1 each
Water boiling 4 cups
Scallions minced 3 each
Vinegar white 1/2 cup
Water 1/2 cup
Oregano fresh or dried, minced or crumbled 2 Tbsp or 2 tsp
Crushed red pepper flakes 1 tsp

*This recipe was taken from the What's for Eats website. To find the whole recipe the link is provided by clicking on recipe.