Simple Risotto

I adore risotto, but I rarely make it at home. If it is on a restaurant menu, either C or I will usually order it. After making this incredibly easy recipe, risotto will be on my weekly menu far more often. It takes nearly no time at all, though there is a ton of stirring involved.  Miss F completely rejected it, which was a complete shock for me since it has only things she loves in it.  She can cover a slice of pizza or a plate of pasta in parmesan, so I am not sure what her issue was with the risotto.  I can't wait to try additions of parmesan, mushrooms or other fresh vegetables this spring. This recipe is based off one from the Culinary Institute of America.

Simple Risotto

4 tablespoons butter, divided
1 cup Arborio rice
3 cups chicken broth
½ cup grated Parmesan cheese

Heat 2 tablespoons of butter in a sauce pan over medium heat. Add the rice and stir to coat completely with the melted butter. Add the broth, 1 cup at a time, waiting until the rice has absorbed all the broth after each addition. Stir the whole time. After the final addition, take the sauce pan off the heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese.

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Crockpot Pot Roast

It seems like there is never enough time for dinner on nights when Miss F has dance class. By the time we get home from dance, it is nearly 6 pm and dinner still needs to be made. Enter the crockpot. I am a huge fan of the crockpot for soups, any sort of shredded meat and one dish meals like pot roast. The best part of this meal is that it lasts for a couple days worth of meals.  C had a last minute happy hour, so Miss F and I enjoyed the first serving of it and C had leftovers the next night when I went out.  This dish was inspired by Yummy Healthy Easy.

Crockpot Pot Roast

6 to 8 new potatoes, quartered
6 carrots, peeled and sliced
1 onion, cut into chunks
3 pound chuck roast
¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
½ cup red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 bay leaf

Spray the liner of the crockpot with cooking spray. Add the potatoes, carrots and onions to the bottom of the crockpot. Coat the roast with the flour, salt and pepper. Heat the oil in a large skillet over medium high heat. Sear the roast on both sides, about 5 minutes a side. Place the roast over top of the vegetables. Deglaze the skillet with the red wine and cook for 2 minutes, until reduced by half. Stir in the broth, Worcestershire and basil; bring to a boil. Pour over the roast, cover and cook on low for 10 hours. Serve.

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Tomatillo Pulled Pork Tacos

I love using the crockpot for shredded meats, it really is the easiest way ever to make tacos. Lately, I have been obsessed with tomatillos, they provide the perfect "tang" for TexMex dishes.  I used fresh tomatillos for this, but canned would work just as well if you aren't able to find them fresh.  To even further simplify things, you could easily use premade tomatillo salsa in place of the tomatillos, onion and jalapeno.  Miss F was a big fan of these tacos, especially since I served them in crunchy shells, which is a treat for her.

Tomatillo Pulled Pork Tacos

2 pound pork loin
6 tomatillos, husked and quartered
½ onion, chopped
½ jalapeno, chopped
2 cloves garlic, smashed
¾ cup chicken broth
½ lime
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon salt
½ teaspoon pepper

Place the pork in the bottom of your crockpot. Layer the tomatillos, onions, jalapenos and garlic overtop of the pork. Pour the chicken broth into a 1 cup measure. Add the juice from half a lime, cumin, oregano, salt and pepper to the chicken broth; stir to combine. Pour the chicken broth over the pork in the crockpot. Cook on low for 7 to 8 hours. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and cook for 30 minutes more. Serve with warm tortillas, sour cream, guacamole, cheese and tomatoes.

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