Dinner Inspirations: Risotto with Shrimp and Asparagus

I was first introduced to the word risotto on Hell's Kitchen with Chef Gordon Ramsey. I watched with fascination as aspiring Head Chefs struggled with the preparation of this dish. It seemed a challenging recipe to tackle.

Last week, I caught another variation of the dish on the Cooking Channel, and was once again intrigued. Rather than shy away from it, I decided to try it. After all, nothing ventured, nothing gained, right? I'm here to tell you that not only is it easier than all the hype of struggling, it is simply delicious!

Join me, if you dare, and see how easy tonight's dinner of Risotto with Shrimp and Asparagus can be in making an appearance on your dining room table.

Risotto with Shrimp and Asparagus
(Serves 4)

4 cups chicken broth (I keep a box of chicken stock in my pantry)
1/2 pound peeled and deveined medium sized raw shrimp (Aldi had a bag on sale for 4.99 - and I only used half the amount for this dish, making it economical)
1 bundle asparagus, cut into approx. one inch pieces
1 Tablespoon olive oil
1 Cup chopping onion
2 cloves garlic
1 cup Arborio rice (sold at Walmart in my area - it's a short grain rice)
1/4 cup dry white wine
1/4 teaspoon salt
1/2 cup grated fresh parmesan cheese
1 tablespoon butter
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

fresh chopped parsley for garnish


Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Cook asparagus in one cup of water, boiling for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, saute 5 minutes or until tender, stirring frequently. Add garlic, saute an addition minute. Add rice, cook 3 minutes, stirring constantly. Ladle up about 4 spoons (about a cup) broth and stir, cook 5 minutes or until the liquid is nearly absorbed. Stirring frequently is the key to a successful risotto. Stir in 1/2 cup broth, wine and salt, again stirring until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients, combining well. Serve, topping with a sprinkle of parsley and enjoy!

The taste? To. Die. For.

Dinner Inspirations: Chicken Cordon Bleu (G Style)

Looks good, right? Trust me it was delicious!

Dinner in a pinch doesn't have to be dull or boring when you have a few staples at hand.

Remember the chicken breasts in the freezer? We're going back to use them to create a meal impressive enough for a dinner party, yet easy enough to make.

2 chicken breasts skinless and boneless
2 thin slices prosciutto (easily located near the deli section of your grocers)
2 slices provolone
1/8 cup all-purpose flour
Sea salt and freshly ground black pepper
1/2 cup panko bread crumbs
1 egg
Extra-virgin olive oil

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken to 1/4-inch thickness, which is a great stress buster. Remove the top sheet of plastic and lay slice of prosciutto neatly over the top to cover the breast. Fold edges of cheese inward to form a rectangle and place over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. I do this on a paper plate, with a separate plate for the panco bread crumbs. Scramble the egg in a bowl.

Remove the plastic wrap, careful to keep the chicken in the roll form. Lightly dust the chicken with flour by giving it a quick roll through the flour plate, dip in the egg mixture, then roll gently through the the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve.

What was my side? An easy baby spinach and baby bella mushroom mix. A little olive oil in a saute pan, two roughly chopped garlic cloves (don't worry about size, as these cook into a very mellow taste), and saute a minute to infuse the garlic flavor into the oil. Add 1/2 cup sliced baby bella mushrooms and saute for about another 2 minutes. Next, add four cups of baby spinach, stirring to ensure the leaves are coated and some wilting occurs. Cover and reduce heat, simmering for about 6 - 7 minutes. Salt and pepper before serving. Easy, delicious, and good for you.

It really is that easy.