Thursday, September 29, 2011

New, Fresh Start

Ah, I really don't have a huge post but just wanted to share that my website has been updated, along with my blog.  I will be spending the next few weeks tweeking and loading products.  I am so over the top happy with the results, that I couldn't wait to share.  I will be sharing some of my thought process and development process in the next few weeks, but today, I just wanted to say thank you to Stephanie Williams of for doing such a great job!

Saturday, September 10, 2011

Fall, a time of change

Is it in the air?  Fall is a time of change, the weather is changing, the leaves are changing and it leaves me in the mood for changes.  I am currently reworking my website, blog, etc.  so things are more coordinated and easier to tend to.  I have also been changing things around my home, painting, cleaning, etc..  What are you changing?

I am sharing a recipe to change up your dinner time for the fall.  It is a Pampered Chef recipe from the newest Season's Best Cookbook!

Autumn Risotto with Chicken & Cranberries

1  cup (250 mL) sweetened dried cranberries
2  cups (500 mL) hot water
1  medium onion
1  cup (250 mL) uncooked Arborio rice (see Cook’s Tip)
1  tbsp (15 mL) olive oil
2 3/4  cups (675 mL) chicken stock
3/4  cup (175 mL) dry white wine such as Chardonnay
1/2  tsp (2 mL) each salt and coarsely ground black pepper
1/2  cup (125 mL) blanched slivered almonds
2  stalks celery
2  oz (60 g) cream cheese
2  cups (500 mL) diced cooked chicken or turkey breasts
1/4  cup (50 mL) finely chopped fresh parsley (optional)

1.  Combine cranberries and hot water in Small Batter Bowl; set aside. Coarsely chop onion using Food Chopper. Combine onion, rice and oil in Deep Covered Baker; stir using Small Mix 'N Scraper(R). Microwave, uncovered, on HIGH 2–4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.

2.  Meanwhile, toast almonds in (8-in./20-cm) Sauté Pan over medium heat 5–7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery using Veggie Slicer. Cut cream cheese into cubes using Utility Knife. Drain cranberries using (7-in./18-cm) Strainer; set aside. Carefully remove baker from microwave using Silicone Oven Mitts. Add chicken and celery to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender and risotto appears creamy.

3.  Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.

Yield: 6 servings (about 6½ cups/1.5 L)

Nutrients per serving: (about 1 cup/250 mL): Calories 420, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 470 mg, Carbohydrate 51 g, Fiber 3 g, Protein 23 g

Cook's Tip: Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.

If desired, substitute an additional 3/4 cup (175 mL) chicken stock for the wine.

To cook on the stovetop, soak cranberries as directed in step 1. Place almonds into (12-in./30-cm) Skillet. Cook as directed above and remove from Skillet. Add onion, rice and oil to Skillet. Cook over medium heat 2-3 minutes or until onion is softened. Add stock, wine, salt and black pepper. Bring to a simmer; cook 13 minutes or until rice is still slightly firm, stirring occasionally. Meanwhile, prepare celery, cream cheese and cranberries as directed in Step 2. Add chicken and celery; cook 2-3 minutes or until hot. Remove from heat. Continue as directed in Step 3.
(C)The Pampered Chef, Ltd. 2006 

If you make it for dinner make sure you come back and share the results with us!

Have a great weekend and week!