Baked Risotto

We've had this twice in the last two weeks! The technique is great for weeknight cooking—once it goes in the oven, you'll have time to set the table, open mail or start a glass of wine. I double this to feed our family of hearty eaters and to ensure leftovers. (from Real Simple and sister Liz)

2 tablespoons butter
1 chopped shallot; or use onion
kosher salt and black pepper
1/2 cup dry white wine
3 cups vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas, thawed
4 oz baby spinach, roughly chopped—I use scissors
1/4 cup grated parmesan, plus more for serving
lemon zest or wedges for serving (optional)

Preheat oven to 425 degrees. Melt the butter in a Dutch oven or other ovenproof pot over medium heat. Add shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3-4 minutes, stirring. Stir in wine and cook for a few more minutes or until almost evaporated. Add broth and rice and bring to a boil. Cover pot, transfer to the oven, and cook for 20-25 minutes.

Remove from oven and stir in peas, spinach, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. If it seems too thick, add a little hot water. Serve with extra parmesan and lemon zest or wedges.

*This recipe could be adapted with other ingredients. I've made it with saffron and asparagus, and I think it would also be good with sauteed mushrooms in place of the spinach and peas, or sauteed zucchini and summer squash.

Spinach Parmesan Balls

A longtime family favorite, and a good one to have in the freezer during the holiday season. I also end up serving these as a vegetable at dinner come January. (recipe from my mom)

two boxes frozen chopped spinach; thawed, squeezed and dried
2 cups Pepperidge Farms stuffing mix
1 cup shredded parmesan cheese
1 stick butter, melted
4 scallions, chopped
3 eggs
dash of nutmeg
Maille Honey Dijon, for serving

Preheat oven to 350 degrees. Combine all ingredients in a large bowl until well mixed, easiest to do with clean hands. Shape into bite-size balls. (To freeze, place the uncooked balls on a cookie sheet and freeze until firm, then transfer to a ziploc bag.) Place on baking sheet and bake for 12-15 minutes or until the edges start turning golden brown. Serve with honey dijon for dipping.

*Another quick appetizer from my friend Jenny: Sausage Rolls. Take one package of thawed puff pastry and roll out slightly. Cut into three long strips. Divide one package of Jimmy Dean sausage into three parts, then roll each into a log the length of the pastry. Roll pastry around sausage and seal edges tightly. Chill for one hour. Cut rolls into thin slices and bake on parchment-lined sheets at 400 for about 12 minutes. (Can be sliced and frozen ahead of time.)

Chocolate Caramel Treats

These easy, addictive sweets are nice to have on hand for the holidays. Store them layered between wax paper in the fridge for up to two weeks. (from Gourmet)

12 graham cracker or chocolate graham cracker squares (approx 5 x 2 1/2 inches each)
1 1/2 sticks unsalted butter, cut into pieces
1/2 cup light brown sugar
1/8 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts, pecans or almonds, toasted and chopped; or try crushed pretzels

Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil, leaving a small overhang on both ends. Cover bottom of pan with graham cracker squares. Melt butter over low heat, then whisk in brown sugar and salt until well combined. Pour over crackers, spreading evenly. Bake about 10 minutes or until bubbly.

Remove from oven, scatter chocolate chips over the top and bake for 1-2 minutes. Spread the melted chocolate chips over the crackers with a spatula, then sprinkle with nuts. Cool on rack for 30 minutes, then freeze for another 10 minutes. Lift foil from pan and peel off carefully, then break treats into pieces for serving.

*Another one that's fun to do with kids: Place pretzel rings or small pretzels on a greased baking sheet. Put chocolate kisses or Rolos on top and bake at 275 for 2-3 minutes. Remove and immediately place an M&M on top of each one, pressing down slightly. Store in fridge or freezer.

Chicken Curry with Cashews

A wonderfully warm and hearty Indian stew with the nutty flavor of cashews. You can make this one ahead of time; just hold off stirring in the yogurt and cashews until you're ready to start reheating it. A rice cooker can help speed weeknight dinners along. (adapted from Gourmet)

1/2 stick unsalted butter
2 medium onions, finely chopped
2 large garlic cloves, minced
1 tablespoon finely minced peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
4 chicken breasts or thighs, cut into bite-size pieces
a few small potatoes, diced
1 cup frozen peas
one 14.5 oz can diced tomatoes
1/4 cup chopped fresh cilantro, plus more for serving
3/4 cup cashews; raw or roasted is fine
3/4 cup plain whole-milk yogurt
chicken broth, for thinning, if needed
cooked basmati rice, for serving

Melt butter in a large dutch oven over medium-low heat, then add onions, garlic and ginger and cook until softened, stirring occasionally. Add curry powder, salt, cumin and cayenne and cook for 2 more minutes. Add chicken and cook for 3-4 minutes. Add potatoes, peas, diced tomatoes and cilantro and simmer over low heat, covered, for 30-35 minutes.

Pulse cashews in a food processor until very finely ground. Stir yogurt and cashews into curry and simmer for another 5 minutes, uncovered, stirring occasionally. If you feel like the mixture is too thick, thin with a bit of chicken broth until you reach the right consistency. Serve over rice, with extra cilantro.

*Naan is essential on the side! Look for it in the bakery section of your grocery store. Bake for a few minutes directly on your oven rack, then drizzle with a little olive oil before serving.

Southwestern Skillet Chicken and Rice

I don't usually buy minute rice, but I had half a box in the cabinet, so I decided to try this recipe. This definitely qualifies as weeknight easy, and it was a big hit at our table. (from Tasty Kitchen)

3 chicken breasts or 9 chicken tenders, cut into bite-size pieces
1 cup mild salsa
1/2 of an 1 oz. packet of taco seasoning, or more to taste
2 cups water
2 cups uncooked Minute Rice
1 can black beans, rinsed and drained
1 cup shredded cheddar cheese
sour cream, chopped tomatoes and sliced black olives for serving

In a large skillet, bring the chicken, salsa, taco seasoning and water to a boil, then cover and simmer for 10 minutes. Stir in rice and beans, and top with the cheese. Cover and cook over low heat for 5 minutes. Serve with a dollop of sour cream and a sprinkling of tomatoes and olives.

*Next time I might add some Trader Joe's roasted corn to this recipe. We also love TJ's roasted corn salsa—good layered with stacks of tortillas and cheese, and then baked. It has a kick!