Autumn Risotto with Chicken & Cranerries

This was so surprisingly yummy. My kids loved it as well (although a couple of them picked out the cranberries). I didn't know how this would turn out because I have never made a risotto and I have heard horror stories about it before. I am not sure why because this was fairly simple to make...you just can't really walk away for too long. As long as you have your ingredients ready then it should go smoothly and it makes a nice fall/winter dinner.

This recipe was actually slightly adapted from a recipe I got from Pampered Chef. It is made using their Deep Covered Baker. I happen to have one of those (and I love it so if you ever get a little extra cash then I would highly recommend investing in one), but if you don't then I am sure you can use another casserole type dish that has a lid and can go into the microwave, like Corningware. I am usually ABSOLUTELY against microwaving dinner (I hate meat that has been microwaved) but in the dish from Pampered Chef it doesn't taste microwaved at all. I have cooked two things in the microwave in it and they have both come out amazing. With that said, most dishes are fairly adaptable and I am sure you can adjust this a little to cook it over the stove.

Autumn Risotto with Chicken & Cranberries

1 cup dried cranberries

2 cups hot water

1 medium onion

1 cup uncooked Arborio rice (found in the rice section at most grocery stores - and yes, you have to use this specific type of rice for this dish, sorry, no substitutions)

1 tbsp. olive oil

3 1/2 cups chicken stock/broth

1/2 tsp. each of salt and coarsely ground pepper

1/2 cup blanched slivered almonds

2 stalks celery, diced

2 oz. cream cheese, cut into cubes

4 large cooked, diced chicken breasts (about 2 cups)

chopped fresh parsley (optional)

Combine cranberries and hot water in small bowl, set aside. Coarsely chop onion and combine in with rice and oil in casserole dish. Microwave, uncovered, on High for 2-4 minutes or until onion is translucent. Add stock, salt and pepper and microwave, covered, on high for 13 minutes or until rice is slightly firm, stirring halfway through.

Meanwhile, toast almonds in saute pan over medium heat 5-7 minutes or until golden brown, stirring frequently. Drain cranberries. Careful

ly remove baking dish from microwave, and

add chicken and celery. Microwave again, covered, on high 3-5 minutes or until rice is tender and risotto appears creamy (it might look a little watery).

Carefully remove dish from microwave again. Add cream cheese and almonds and stir until cheese is fully incorporated. It will thicken upon sitting a few minutes. Fold in cranberries, garnish with parsley and serve.

When Chris first got his iPhone, I really didn't care to have one or not. I thought they were cool but it wasn't something that I HAD TO HAVE. Well, now that he has had it for awhile and the more I have played with it, I really do want one. These pictures came from his iPhone which were better than my camera. Plus it has so many more fun and cool things that it does. *Sigh* Maybe, one day.

Bacon Cheddar Scones

I served these at a breakfast meeting that Chris had as well as to my family, and they all LOVED them! This is definitely a keeper. I also love these because they were good, simple and would be great to serve to guests. You won't be disappointed if you try these!

Bacon Cheddar Scones

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1-2 ground black pepper (depending on your taste, I used 1 1/2 and we didn't think it was too much)

8 tbsp. cold unsalted butter, cut into small cubes

1 1/2 cups grated cheddar cheese

3 green onions, thinly sliced

10 slices bacon, cooked chopped and crumbled into small pieces

1 cup buttermilk (plus a little extra, if needed)

For the Egg wash:

1 large egg

2 tbsp. water

Preheat the oven to 400 degrees. In the bowl of en electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. Add in grated cheese and mix just until incorporated.

Mix in green onions, bacon and 1 cup buttermilk. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in a little more buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to lightly floured surface and pat the dough into an 8 inch disc. Slice dough into 8-10 wedges.

In small bowl, combine egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Recipe from Annie's Eats