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Chicken and Caramelized Onion Risotto
c/o Stephanie Cooks
1 large spanish onion
1 tsp. olive oil
4 ounces chicken breast, diced small
1 cup arborio rice
4 cups chicken stock
1 tsp. Italian herbs
1/2 tsp. garlic powder
1 cup pecorino romano cheese, shredded
Salt
2 scallions, finely diced
Directions
1- Slice the ends off the onion, peel, cut it in half, and slice into even thin slices.
2- Heat a large nonstick skillet with the oil. Add the onions. To carmelize the onions leave the heat on medium-low and stir frequently. They will reduce down and brown over time, in about an hour. Stir frequently to prevent burning.
3- When the onions are caramelized add the chicken and raise the heat. Stir frequently until cooked through.
4- Remove the onion/chicken mixture from the pan and set aside in a covered bowl.
5- Meanwhile, bring the chicken stock to a slow boil. Reduce the heat and keep it simmering over a low heat.
6- Add the arborio rice to the skillet and raise the heat to medium. Stir frequently until the rice begins to turn lightly golden, about 4 minutes. Add the Italian seasonings and garlic powder.
7- Add the broth, 1 cup at a time, allowing it to completely absorb before adding another cup. Stir frequently while it absorbs. Prior to adding the last cup of broth return the chicken and onions to the pan.
8- Once the mixture is cooked and all the liquid is absorbed add the cheese and stir well. Season with salt to taste.
9- Serve hot- top with some of the chopped scallions.
Chocolate Cheerios Marshmallow Bars
c/o Annie Bakes
1 cup flour
1 cup Chocolate Cheerios cereal, crushed
2/3 cup packed brown sugar
1/2 teaspoon baking powder
3/4 cup butter, softened
1 teaspoon vanilla
3 cups mini-marshmallows
TOPPING:
2/3 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1 bag (11.5 ounces) milk chocolate chips
4 cups Chocolate Cheerios
Directions
Preheat oven to 350 degrees. Line bottom and sides of a 9 x 13 pan with foil. In a large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.
Bake 12 to 15 minutes or until golden brown. Remove from the oven. Immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In a large saucepan, place all topping ingredients except cereal. Heat over medium-high heat just until chips are melted (7 to 8 minutes), stirring constantly. Remove from the heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Cool completely, at least 1 hour.
Using foil to lift, remove mixture from pan; remove foil. Cut into pieces and store loosely covered.
Pineapple Bliss Cupcakes
c/o Skinny Taste
cupcake:
-box yellow cake mix
-20 oz can crushed pineapple juice (do not drain)
frosting:
-8 oz Philadelphia 1/3 less fat cream cheese
-20 oz can pineapple in pineapple juice, completely drained of any liquid
-3/4 cup fluff marshmallow spread
Directions
Combine
Pour
both ingredients in large bowl.
Mix on medium speed with electric mixer.
Pour
into lined cupcake tins about 2/3 full.
Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.
Combine
cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and
mix with a hand mixer until combined well.
Spread on cooled cupcakes and
refrigerate until ready to eat.
Be fabulous today!
