So this is my first cooking video…I did this in SnapChat…so not the best of videos.
Blessings!
Jerry Ann
Category: rice
Sweet Potato Risotto
Craving Fall flavors in Florida is sometimes difficult especially when the temperature outside is 95 degrees. Ugh…but we turn down the AC, and cook.
A simple risotto with one sweet potato (chopped and roasted with olive oil, salt and pepper for about 25 minutes at 350 degrees).
Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.
Add salt and pepper, and cook until translucent.
Add in a cup rice, stirring to coat the rice with the butter. Cook until a bit browned.
For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).
I also added four cloves of roasted garlic (smashed). It adds a nutty flavor and isn’t in your face garlicky. Add about a half of cup of liquid at a time, and stir until adsorbed.
Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.
When the rice is done, add in the cooked sweet potato. Stirring gently. 
Then my favorite part gets added – the Parmesan cheese. I like large bites of cheese, so I add in slices instead of grating it into the rice.
David’s plate below. I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).
And my plate (note the extra Parmesan cheese!). 
I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup). I do concentrate on eating the protein first especially since my gastric sleeve surgery.
What flavors are a must for you in Fall (even when the temperatures aren’t agreeing with you or Mother Nature)?
Blessings.
Chicken Broccoli Rice Casserole
I saw this on Instagram from @momontimeout. She has some amazing recipes. I found this Cheesy Chicken Broccoli and Rice Casserole recipe on her website, and decided that we needed something comforting.
I modified it a bit…but these are the ingredients I used:
2 cups of Rotisserie Chicken – chunked
2 cups broccoli – frozen
2 cups cooked rice
1 1/2 cups shredded sharp cheese
1 can Cream of Chicken Soup
1/2 cup mayonnaise
1/2 cups Ritz Crackers, crushed
1/4 cup of dried, chopped onions
2 teaspoons of unsalted butter, melted
Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
Mix all of the ingredients but the crackers, dried onion and butter. Spread into the 9×13 pan.
Sprinkle the crackers over the top, and drizzle the melted butter.
Bake at 30-35 minutes until cooked through.
Sprinkle with the cut parsley. Serve and enjoy.
David’s plate, and he had seconds and thirds.
My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.
Blessings.
Parmesan Risotto
Going back over dishes that I haven’t made in forever, and making sure I still love them. This is one of those dishes.
Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it. But if you are willing to do that, this dish is wonderful. Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.
Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.
Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. 
Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.
Serve warm, and add a bit of cheese on top if you wish.
Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. 
I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
Blessings.
Pork Stir Fry
Again, another stir fry, but this time with a Pork Loin that was a buy one -get one (bogo) love those sales! 
Thinly sliced, and removed the majority of the fat from the loin. 
Marinated the pork in a soy sauce, minced garlic, minced ginger, small amount of sugar (maybe a tablespoon), and Sesame oil for about 3 hours.
I steamed riced cauliflower, and fresh broccoli in a separate pan.
Sautéed bamboo shoots, then added the veges.
Added the meat, and cooked through with the veges. Added the cooked eggs and served.
This is a go to recipe for week night meals for David and I especially with the cauliflower rice. Very healthy and super easy and yummy.
Blessings!
Dirty Rice
Dirty Rice…
This was a staple for me growing up. Ground beef, rice, and tomatoes. It was wonderful to have as leftovers, and you could cook it year round.
It is a comfort food for me.
Start cooking your rice (I use Jasmine Rice), and I cook it in the microwave.
Then chop 1 medium yellow onion (or any other kind of onion that you like), and about 4 stalks of celery. My hands were hurting, so David (my wonderful hubby) did the chopping for me.
Start browning hamburger meat, celery, and onions until hamburger is browned and the onions are translucent.
I add in some spices, and soy sauce.
I add this to taste –really not sure how much. Sorry.
Once meat is browned, add in cooked rice.
Slice some tomatoes (my plants have grown and have yet to produce fruit) so these are store bought, but still good.
I chopped up a couple of sliced tomatoes, and stir in to the dirty rice.
Yummy – enjoy.
mommajerryanns.com 