So… here it is. The new Eatin’ on the Cheap (.com!) What do you think?
Okay. It still needs some work. And I will be the first to tell you that this is the hardest thing I have ever done in front of a computer and that anyone who can spout HTML code out of their head and produce a website or a web page or even a simple header is a genius ( and please email me because I could use a hand with the header thing-y up there)
So, if you have been wondering where in the world I have been… now you know.
This new blog format ( and a .com address!) coupled with a sick little girl, custom sewing orders, laundry, travel, and a little boy who has a problem sitting still at school has pretty much eaten up all of my time recently. You can look at my desperate eyebrows and tell. I’ve been really busy.
Chicken Zucchini Risotto
2 T butter
2 T olive oil, seperated
1 1/2 c Risotto
5-6 c. chicken broth, hot
1 small onion, chopped
2 cloves garlic, crushed
1 large zucchini, quartered and sliced
1 large red pepper, diced
2 cups chopped cooked chicken
salt and pepper
1 cup grated parmesan
In a large skillet, heat 1 T oil over medium-high heat. Add zucchini and peppers and season with salt and pepper. Cook veggies until they have softened. Add chicken to the pan and cook until heated through. Turn heat to low until risotto is ready.
In a large saucepan, melt butter and oil over medium-high heat, saute onions and garlic until onion is translucent. Add in rice and cook for 1 minute until the ricehas absorbed some of the liquid and has turned opaque.
Gradually add in chicken stock, 1 ladle at a time. Stirring until the liquid has been absorbed before adding another ladle.
Continue ladling stock and stirring until all of the broth has been incorporated and the rice is tender. Add chicken mixture and Parmesan into the pot.