Asparagus Risotto

You will need:

• 2 tbsp unsalted butter
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 1/4 cup dry white wine (or 1tbsp lemon juice and 3 tbsp water)
• about 4 cups chicken stock
• 1/2 lb asparagus, trimmed, tips cut off, tough skins of the spears peeled, and the speers cut into thin disks.
• 1/2 cup fresh grated parmesan cheese
• Salt and pepper

In a 3 or 4 quart sauce pan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a separate pot.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring the rice, adding a little bit of broth at a time, cooking and stirring until all the stock is gone. The rice should be tender, but still firm to the bite. With the last ladle of stock, add the asparagus.  Turn off the heat.

Gently stir in the parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste and serve immediately!

* Chunks of Salmon or Shrimp would be a nice addition if serving as a main dish.

Rosemary and Garlic Pork Tenderloin with Red Mashed Potatoes and Green Beans

You will need:

• Pork tenderloin (plain, no pre seasoning)
• Garlic
• Rosemary (dry is fine, but fresh is better!)
• Red Potatoes
• Sour Cream
• Green Onion
• Salt 
• Pepper
• 1 whole stick of Butter
• Milk
• Fresh string beans (green beans)

Pork Tenderloin:

Place tenderloin fat side down in a shallow baking dish.  With a small knife, puncture the tenderloin until the knife is touching the bottom of the pan. Twist the knife about 5 times all the way around forming a hole . Do this about 6 times through the tenderloin, but spaced evenly throughout. After filling the holes, bake in the oven at 350 degrees for 45 minutes. After 45 minutes, take out of oven and cover with tinfoil until ready to serve. 

Rosemary Garlic filling: Crush 6 medium -large size garlic cloves. I find it easiest to dice the garlic, then smash it against the cutting board with the side of my knife, making a paste.  In a small bowl, add dry rosemary until the mixture looks like equal parts.  Fill the 6 holes with the garlic and rosemary mixture. *If using fresh rosemary, just fill 3/4 of hole with garlic, and stuff a fresh sprig of rosemary on top.  * Also, save a small amount of garlic paste (*without the rosemary/about a quarter size) for the Green beans.

Red Mashed Potatoes:

Cut potatoes into approx.  1 inch by 1 inch pieces for faster cooking. Boil until potatoes are tender. Drain all water and transfer to a pan that you can use a hand mixer with. (Don't use your non stick coated pans!)  Throw in the whole stick of butter except one tablespoon. (Keep that for a little later) Add 1/4 cup milk, pepper and salt to taste. Mix with a hand mixer until potatoes are smooth. Skins will not break down all the way, that is ok. Add a couple heaping spoons full of sour cream and as much green onion as you like. Give it one more quick mix, and serve while its still hot!

Green Beans:

Remove the stem end of each bean and put into a deep frying pan. Cover beans with water and lightly boil for approx 15 minutes until beans are tender. Drain all water and add 1 tablespoon butter and garlic paste to the pan. Bring the heat up to melt the butter and toss the beans.   

Beef Tacos

You will need:

• 1 lb hamburger
• Taco seasoning
• White or yellow corn tortillas
• Oil
• Parmesan cheese
• Lettuce
• Red Onion
• Tomato
• Jalapeño
• Cilantro
• Cheese
• Sour cream

Prep:

1. Brown hamburger and season according to packet instructions.
2. Fry taco shells in oil and dust with Parmesan cheese right out of the pan so Parmesan sticks to the shell.
3. Prepare pico de gallo (tomatoes, cilantro, onion and jalapeño) by dicing all ingredients and mixing together. Amount of each ingredient is up to you! Add a touch of salt and cumin to finish.
4. Shred lettuce and cheese (if not pre shredded)

Assemble deliciousness!! 

Chicken Kabobs with Mexican Crema Cilantro Jalapeño and Corn Dressing

You will need:

• Red bell pepper
• Red onion
• Brown mushrooms
• Zucchini 
• Skewers
• Chicken thighs 
• Romain lettuce
• Yellow corn (2 ears)
• Avocado
• Cilantro
• Jalapeño 
• Mexican crema
• Cumin
• Salt
• Pepper

Salad:

- Cut kernels of corn off the cob into a bowl. Add diced red onion to the mix. 

- Add 1 ripe avocado (cubed) and stir mixture lightly.
- Liquify in blender: 1 cup Mexican crema, small hand full of cilantro, 1/2 table spoon cumin, a dash of salt and 1 large jalapeño (or more for a spicier taste).
- Add crema mix to corn, avocado and red onion mix and stir together.
- Add mixture to a bed of romain lettuce. 

Kabobs:

- Soak kabobs in water for 30 minutes before assembling.
- While kabobs are soaking, cube thighs (cut off as much fat as possible) and marinate in a few table spoons of vegetable oil and season with salt and pepper. 

- Cut zucchini in 1/2 inch coins, cube red onion and red bell pepper, and take stems out of mushroom caps.
- Assemble your kabobs.
- Grill until chicken is cooked thoroughly.

*Suddenly Salad "Classic" makes a great side dish for this meal!!!*

Salmon Kabobs with Corn Salsa Romain Salad

You will need:

• 2 salmon steaks
• Red bell pepper
• Red onion
• Skewers
• Romain lettuce
• 2 ears of corn
• Jalapeño
• Avocado
• Lime
• Cilantro 
• Cherry tomatoes (optional)

Kabobs:

Cube salmon, bell pepper and red onion

Assemble kabobs to your liking

Dust with salt and cook on a flat skillet until salmon is firm and veggies are softened/charred

Corn Salsa:

Cut kernels of corn off the ear

Dice jalapeño, red onion and cilantro (add all ingredients more/less to your liking)

Cube avocado and add to bowl

Squeeze the juice from one half of the lime into mixture. The whole lime may be used depending on the amount of ingredients and to your liking

Stir mixture to break down the avocado. This will be the binding agent to keep everything together. You still want small chunks of avocado though

Put this mixture on top of a bed of romain lettuce

*Shown with a rice pilaf. Black beans are also a good side dish*

Chilli

You will need:

• 1lb hamburger 
• 1lb hot Italian sausage
• White onion
• 1 can white beans
• 1 can kidney beans
• 1 can diced green chilies 
• 1 can refried beans
• 2 cans diced tomatoes 

Prep:

• Chop onions in thick chunks. 
• Brown hamburger and sausage with the onions. Don't drain the fat. 
• Add white beans, kidney beans, chillies and tomatoes to pot. Do not drain. 
• Add 1 teaspoon cayenne pepper, 2 tablespoons chili powder and salt. 
• Bring to a boil, then add refried beans and make sure it all mixes in. You may have to squish chunks on the side of the pot to break them up. 
• Simmer another 20-30 minutes. Add salt or cayenne pepper if desired. 

Pesto Chicken Fettuccine

You will need:

• 1 chicken breast
• Fettuccine noodles
• 2 packets of pesto sauce

Prep:

• Cube chicken breast and cook in a pan with just enough water to cover the bottom of the pan. 
• Prepare pesto sauce according to the packet
• Boil noodles
• Mix all ingredients