Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
White Wine and Parmesan Risotto

White Wine and Parmesan Risotto



Risotto is one of my favorite foods on the planet. It's a major comfort food recipe, and is a perfect side dish for pretty much anything! This white wine and parmesan risotto recipe is a creamy and cheesy, with just a hint of white wine. I love this as a side dish for my Garlic Salmon, but have also been known to eat a bowl of it on its own as a main course!

This is an easy parmesan risotto recipe that's great all year-round, and will quickly become a family favorite. Scroll to the bottom of this post for more recipes to complete your meal!

Want more risotto recipes? Also check out my Easy, Creamy Lemon Risotto Recipe!

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Risotto is a creamy Italian rice dish made using arborio rice, because it's incredibly starchy. That's what makes this dish so creamy and delicious. The starch is released by adding liquid slowly. While the liquid absorbs, you need to stir the rice continuously. Just pour yourself a nice glass of wine (you have to open a white for this recipe anyway - waste not!) and enjoy the process. I think that's half the fun!



Ingredients:

1 shallot, finely chopped
2 cloves garlic, finely chopped
3 tablespoons butter
1 1/2 cups arborio rice
1 cup dry white wine (I used Chardonnay)
4 cups chicken broth
1 cup parmesan cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Directions: 

Bring the 4 cups of chicken broth to a boil, then reduce heat and let simmer. Heat butter in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!

Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.

Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper and paprika. Serve hot.


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Kirsten Bell
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Healthy Lemon and Garlic Baked Salmon

Healthy Lemon and Garlic Baked Salmon


Looking for a new favorite weeknight meal? This garlic baked salmon is bursting with flavor, and is so delicious, you'll feel like you're cheating on those New Years resolutions. But you're not! And the best part? It comes together in about 45 minutes, making this our go-to healthy weeknight meal.

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This recipe has been used by my family for over two decades. Which makes me feel super old haha! My parents got it from a family friend, and it's one of those recipes that is crazy good probably because it's crazy simple. The flavors are bright and fresh, and I love all the superfood ingredients like olive oil, garlic and (duh) salmon! In the summer we cook this on the grill, and when it's super cold out like it is now, we bake it in the oven. It's delicious either way, and I've included directions for both below! I love to dress up this salmon by serving it with my Parmesan Risotto. or if I'm going for a simple meal I serve it with a my Kale Caesar Salad.





Ingredients:

1 (2 lb) wild caught piece of salmon*
1/2 cup olive oil
6 garlic cloves, crushed
1/2 cup lemon juice
Zest of 1 lemon
1 cup chopped parsley
2 teaspoons lemon pepper

Sauce Directions:

In a small saucepan, heat garlic in olive oil until golden. Add lemon juice to the garlic. Simmer over medium-low heat until it thickens a bit, about 5 minutes. Add parsley and stir. Sprinkle lemon pepper  over the flesh side of the salmon.

Oven Directions:

Lay the salmon flesh side up on a foil lined baking sheet. Broil 3-5 minutes, or until the salmon just begins to brown. Pull the foil up around the salmon, and then pour the garlic sauce over the salmon. Lightly close the foil to create a tent over the fish. Bake at 400 degrees for about 30-40 minutes, or until the fish is cooked to your satisfaction. (Salmon can technically be eaten raw, and just like beef everyone has different ideas of what "done" looks like. For us, if the salmon easily flakes with a fork, we call it done!)

Grill Directions: 

Grill salmon until golden. Flip fish skin side down in casserole or foil. Pour garlic sauce over, making sure the foil holds all the oil, and finish cooking to your satisfaction.



* We also use frozen salmon from Costco, which is way more cost-effective since we don't live near a coast! Just thaw the salmon you want to use, and then follow directions as usual.

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Kirsten Bell
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Super Good, Superfood Smoothie

Super Good, Superfood Smoothie


I know you're used to seeing more baked goods from me, but I can't live off of cupcakes - right? So today I'm sharing my easy superfood smoothie recipe with you! It's one that Jordan and I both enjoy drinking for breakfast, and sometimes even lunch because it's packed with protein, fiber and tons of vitamins! I also love that it's a paleo, gluten free and vegan smoothie so it's one that most people can have.

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Some of the key superfood ingredients in this smoothie are spinach, avocado and berries. Spinach is so good for us - probably everyone could benefit from eating more of it! It's good for skin, hair and bone health and is loaded with protein, iron, vitamins and minerals. Avocado is another really powerful superfood. We all probably know that avocado is full of healthy fats. But it's also a great source of fiber, folate, potassium, vitamin E and magnesium. Next up: blueberries! I love using frozen blueberries in this smoothie recipe because they're a pretty inexpensive berry when you buy them frozen (thank you Costco!). They are also stocked with antioxidant and anti-inflammatory, properties and are high in Vitamin C and potassium.

For even more nutritional value, we love adding flax seeds and chia seeds to our smoothies. One thing that I LOVE about our Vitamix blender is that it's powerful enough to turn the seeds to powder. So you'd literally never know they were in there! 

Whip up one of these smoothies this week for breakfast or a post-workout nutrient boost!





Ingredients: 

1 cup almond milk (I love the organic Silk almond milk)
1 packed cup fresh spinach
1 cup frozen blueberries (or berry mix)
1/2 cup avocado (I like the frozen avocado at Costco)
1 tablespoon almond butter (We use Justins!)
1 teaspoon flax seeds
1 teaspoon chia seeds

Directions: 

Load all the ingredients into your Vitamix machine or other blender, and blend until smooth. Top with some fresh berries if you like, and enjoy!


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Kirsten Bell
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Grown Up Three Cheese Macaroni and Cheese

Grown Up Three Cheese Macaroni and Cheese


Oh man, do I have a winner recipe for you all today. Homemade macaroni and cheese that is so melt-in-your-mouth good, you will never reach for stovetop mac and cheese again. Ever. Guaranteed! This baked macaroni and cheese is designed with grown up tastes in mind, but it's really good for the whole family. My 19-month loves it, and i love it because this is a great macaroni and cheese for a crowd, freezes really well and makes for delicious leftovers. Winner winner!


Alright so what makes this macaroni and cheese "grown up"? First, the addition of onion and garlic. We cook this down so the flavors become really mild, but they add a delicious complexity to the flavors. Then we add nutmeg and cayenne. Cayenne for just a tiny hint of spice (very little), and nutmeg for a hint of sweetness. Then we mix in our three cheeses: Sharp white cheddar, creamy gruyere and nutty parmesan. The ultimate cheese trinity! All of this combined makes the most delicious macaroni and cheese you've ever tasted. If I was going to ask for one last meal, this might be it haha!






Ingredients:

3 cups uncooked penne pasta noodles
3 tablespoons butter
1 large onion, diced (about 2 cups)
12 cloves garlic, chopped (this cooks down, believe me)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
2/3 cups flour
4 cups milk
1/2 teaspoon nutmeg
2 stalks green onion, diced
8 oz sharp white cheddar, shredded
8 oz gruyere, shredded
1/2 cup parmesan cheese, shredded

Directions:

Preheat the oven to 375. Cook the pasta according to package directions using the minimum cook time. Pasta will be al dente, but will continue cooking later.

In a large pot over medium heat, cook the onion, garlic, salt, black pepper and cayenne in butter until translucent. About 5 minutes. In a large bowl, whisk together the nutmeg, flour and milk. Then add the flour mixture to the pot with the cooked onion mixture. Stir constantly over medium heat until the liquid comes to a boil, about 10 minutes. Continue stirring for 2-3 minutes until sauce is thickened. Remove from heat, and stir in cheeses until melted. Stir in pasta.

Spoon the mixture into a large, ungreased 9x13 casserole dish. Bake for 40-50 minutes or until mixture is bubbly and lightly toasted on top. Allow to cool 10 minutes before serving.

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Kirsten Bell
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Easy Weeknight Reuben Casserole

Easy Weeknight Reuben Casserole



I recently took a poll on my Instagram stories, asking what you wanted to see more of in 2019. The overwhelming answer was more savory recipes! So here we go! Today I'm sharing this super easy Reuben casserole, inspired by one of my very favorite sandwiches! This quick casserole can be assembled and kept in the fridge until you're ready to bake it, which makes it a perfect weeknight meal idea. This casserole is also way lower carb than a traditional Reuben sandwich, since we eliminate the majority of the bread.



If you love Reuben sandwiches like me, you will looooove this casserole! All the favorites are there - flavorful pastrami, fresh sauerkraut, creamy swiss and tangy thousand island dressing! All layered on top of rye bread, of course!

So add this dish to your meal plan this week! It will soon become a staple!



Ingredients:

4 slices dark rye bread
1 pound sliced pastrami (I buy mine from the deli because it's way less expensive than individual packs)
1 25 oz jar sauerkraut, drained very well (we love Bubbies!)
5 cups shredded swiss cheese
1/3 cup breadcrumbs
3/4 cup milk
2 eggs
1/2 cup thousand island dressing
2 tablespoons Dijon mustard
1 tablespoon horseradish


Directions:

Preheat the oven to 350. Cut the rye bread into 1-2 inch cubes, and layer on the bottom of a 11x7 baking dish. Cover the bread evenly with half the sliced pastrami, and then cover the pastrami with half the shredded cheese. Layer the drained sauerkraut on top of the shredded cheese. Cover the sauerkraut with remaining pastrami, then add the remaining 2.5 cups of shredded cheese on top of the pastrami. Sprinkle the breadcrumbs on top of the shredded cheese.

If you want to keep this casserole to bake later, cover tightly and store in the fridge before adding the sauce in the next step.

To make the sauce: combine the milk, eggs, thousand island, Dijon and horseradish in a small bowl. Whisk to combine. Pour or spoon the sauce over the casserole as evenly as possible. You may need to use a spatula to carefully redistribute the sauce a little so that it covers the top as completely as possible.

Cover with foil, and bake about 40-45 minutes. Remove from oven, and allow to cool at least 5 minutes before serving. Enjoy!

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Kirsten Bell
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Irresistible Smoked Salmon Appetizers

Irresistible Smoked Salmon Appetizers



Happy Friday, my friends! This has been a week full of testing out Thanksgiving and Christmas recipes, and I'm so excited to share them all with you! Starting today with these delicious smoked salmon filo cup appetizers, which true to this blog post title, are completely irresistible! I made one batch of these, and they were gone in an instant! So you've been warned!

These hors d'oeurves might look and taste fancy, but they're actually incredibly easy and can be prepared the day ahead. 

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What I love about these is that they're perfectly bite-sized. As much as I love appetizers like crostini, they can be kind of awkward to eat at a cocktail hour. I much prefer to serve these smoked salmon apps, which can be eaten a little bit more elegantly haha!








Makes 24 appetizers

Ingredients:

2 packages of frozen filo dough cups (12 cups per package)
8 oz cream cheese
1/2 cup sour cream
1/2 tablespoon lemon juice
4 oz smoked salmon
2 tablespoons fresh dill, minced
2 tablespoons fresh chives, minced
1 teaspoon dijion mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 packages of frozen filo dough cups (12 cups per package)

Directions:

Follow the directions on the filo dough cups, and bake them accordingly - usually about 3 minutes on 375.

Combine the cream cheese, sour cream and lemon juice in the bowl of a food processor, and run until combined, about a minute. Add the remaining ingredients, and run until everything is incorporated. Spoon or pipe the salmon filling into the baked filo dough cups, and garnish with fresh dill.

If preparing these the day ahead, make the salmon filling and store in an airtight container. Bake and fill the filo cups the day of your event.


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Kirsten Bell
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The Most Delicious Holiday Appetizer: Mini Savory Apple Pies

The Most Delicious Holiday Appetizer: Mini Savory Apple Pies


What's the only thing better than a delicious sweet apple pie? A savory one! After our apple picking adventure this fall, I was on a mission to think of all the best apple recipes, and I think this one might be my favorite. These mini apple pies are full of sizzling bacon, crisp apples and aromatic herbs, enclosed in a delicious buttery crust. Perfect for a fall brunch or holiday appetizer! 


These mini savory apple pies are really easy to make, and can be made ahead of time and warmed up when you're ready to enjoy them! I'm serving these as an appetizer for thanksgiving, and I love that they can be done before so I can spend more time with my family.






Crust Ingredients:

1 cup (2 sticks) cold butter, cut into 1 Tbs pieces
2 1/2 cups all-purpose flour
1/2 tsp salt
1/4 cup ice water

Filling Ingredients:

Six strips of bacon
One apple (I prefer tart granny smiths)
One small onion, diced
1 tsp fresh thyme, finely chopped
1/2 cup shredded cheddar cheese
1/4 tsp salt
1/4 tsp ground black pepper

Directions:

To make the crust, add the flour, salt and butter to your food processor, and pulse until the mixture resembles course crumbs. Add the ice water little by little, just until the dough forms a mass on the food processor blade. I usually only use about 1/8 cup. Divide the two into two pieces, form each piece into a flat disk, wrap in plastic wrap, and let cool in the fridge for 1-2 hours. It can stay in the fridge longer, just take it out about 15 minutes before rolling if it's been in there a while.

Preheat the oven to 425 degrees f. Lightly dust a clean, dry work surface with flour, and turn your chilled dough onto it. Sprinkle a little flour onto the dough and your rolling pin, and roll the dough out to 1/8 inch thickness. (This rolling pin is amazing, because you don't have to guess at the thickness! It rolls your dough evenly to the specified measurement every time!). Using a biscuit cutter or small bowl, cut 4 inch circles out the dough. Lightly press each circle into the well of a standard muffin tin. Bake for 10 minutes at 425. Let cool, and reduce the temperature to 350.

To make the crust, start by frying the bacon until crispy. Remove bacon to a plate, and add the remaining ingredients, apple through black pepper. Cook in the bacon grease over medium-low heat, for about 5-10 minutes or when the onion starts to become soft and translucent. Then it's time to stuff our crusts! Press the apple filling into each crust, making sure to get them as full as you can. Bake for 25-30 minutes at 350. You'll know they're done when the crust is lightly golden brown.

If you're making these ahead of time, they're easy to reheat! Put in the oven at 250 for 20 minutes, and they'll be heated through!



For more autumn inspiration, check out my fall fashion posts here, here and here, and my pumpkin spice latte cupcake recipe here!


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Kirsten Bell
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Traditional Beef Stew

Traditional Beef Stew


Happy Friday! I'm coming to you today with another amazing new recipe that I know you're going to love - my traditional beef stew! This old-fashioned beef stew is filling, delicious and is perfect for chilly weeknights and cozy weekends. Beef, vegetables, red wine and herbs come together perfectly in this ultimate comfort food.





What I also love about this classic beef stew recipe is that you literally throw it all into a dutch oven or crock pot, and let it go! No complicated directions, just an easy recipe so you can spend your time cozying up for a game or movie while the stew fills your house with delicious aromas. What could be better than that??



A lot of you have asked lately what my favorite cooking tools are, and one of them is definitely my Wüsthof knives. Especially for recipes like this with lots of delicious vegetables, good knives are essential! Wüsthof even makes a vegetable knife specifically for starchy veggies like potatoes. The holes and ridge along the edge keep vegetables from sticking. Genius! (They've been making knives for over 200 years, so I suppose they've learned a thing or two!) If you invest in one item for your kitchen, I definitely recommend that it be good quality Wüsthof knives.




Ingredients

4 cups beef broth or bone broth
1.5 lbs beef chuck, fat trimmed and cut into 1 inch cubes
3 tablespoons flour
1/3 cup tomato paste
2 tablespoons Worcestershire sauce
3 bay leaves
6 whole sprigs of fresh thyme
1/2 teaspoon dried rosemary
3 tablespoons dry red wine or balsamic vinegar
1 medium onion, finely chopped
6 garlic cloves, minced
1 lb carrots, chopped into bite size pieces
1 bunch celery, chopped into bite size pieces
2 large baking potatoes, cut into 1 inch chunks
3/4 cup pickled pearl onions
3/4 cup frozen peas

Directions:

Heat oven to 350. Add all of the ingredients (except the frozen peas) into a large dutch oven over medium high heat, and allow to come to a boil, uncovered. Once it has come to a boil, cover the dutch oven and move to the preheated oven. Cook covered for 2 to 2 1/2 hours, or until the beef is tender and comes apart easily. Add the peas and serve!

You can also make this in your crock pot! Place beef in a 5-quart slow cooker. Spread tomato paste, wine/vinegar and flour over beef. Season generously with salt and pepper. Add the rest of the ingredients (except peas), and cook until beef is fork-tender, about 5 hours on high, or 8 hours on low. Add the peas and serve!

In partnership with Wüsthof knives.

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Kirsten Bell
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