Creamy Parmesan Grits with Mushrooms, Chickpeas, and Olives

Perfect winter comfort food. You definitely want to give this one a try! Goes together really easily.

From Cooking Light, with several adaptations by me (because everything is better with butter and cream)

Ingredients:

For the mushroom mixture:
~2 tbs. butter
~12oz. sliced wild mushrooms or baby bellas
~3 garlic cloves, minced
~2 medium to large shallots, finely chopped
~1 tbs. fresh chopped thyme
~1/2 cup dry white wine (I used pinot grigio)
~3 tbs. balsamic vinegar
~1 cup chicken broth
~1/2 tsp. freshly ground black pepper
~1/4 tsp. salt
~12 kalamata olives, pitted and chopped
~1 14.5oz can chickpeas, drained

For the Grits (I used quick cook grits, so these specifications are for those. Be sure to read and cook according to package directions - but be sure to use chicken stock instead of water!!)
~4 cups chicken stock
~1 cup quick cook grits
~2 oz. grated Parmesan cheese
~2 tbs. heavy cream
~3 tbs. flat leaf parsley, chopped

1. Heat a large skillet over medium high heat. Add butter to pan and melt. Add mushrooms, garlic, thyme, and shallot to pan. Saute 8 minutes or until lightly browned.
2. Add vinegar and wine; cook 2 minutes or until liquid is reduced by half.
3. Add broth, pepper, salt, olives, and chickpeas. Bring to a boil. Reduce heat to medium and simmer 6 minutes.
4. To prepare grits, bring 4 cups chicken stock to a boil. Slowly stir in grits. Cover and reduce heat to medium-low. Cook for 5-7 minutes, until thickened, stirring occasionally.
5. Stir parmesan cheese and heavy cream into grits.
6. Spoon grits into shallow bowls and top with mushroom mixture. Top with parsley and additional parmesan cheese.

Mediterranean Salad

Salty combines with creamy in a winter greens salad.

Created in our kitchen.

Ingredients:
~1 bag mixed winter greens
~1 lb. chicken breasts, cut into strips
~2 oz. goat cheese, crumbled
~3 tbs. sundried tomatoes, chopped
~kalamata olives, chopped (I love these, so I used about half a jar)
~1 tbs. olive oil
~1 tbs. capers
~1 tbs. cumin
~1 tbs. smoked paprika
~1 tsp. garam masala
~1/2 tsp. garlic powder
~1/4 tsp. salt
~1/4 tsp. freshly ground black pepper
~french bread
~butter
~1 bottle Greek vinaigrette

1. Set oven to broil and place rack on the second-highest level.
2. In a small bowl, mix cumin, paprika, garam masala, garlic powder, salt, and pepper. Rub mix onto all sides of chicken strips. Heat a skillet on medium-high and coat with 1 tbs. olive oil. Brown chicken on all sides and cook through, about 5-7 minutes. Remove chicken from pan and let rest on a cutting board.
3. Spread butter on bread and broil for 2-3 minutes, or until butter is slightly browned. This can happen fast, so keep an eye on it!!
4. Divide greens into bowls. Slice chicken and put on top of greens. Finish topping with goat cheese, tomatoes, olives, capers, and vinaigrette. Serve with the toasted bread.

Slow Cooker Butternut Squash Risotto

Okay...I will admit I was a little bit skeptical of risotto made in the slow cooker, but I figured it was worth a try. We love risotto (for another great one, try this Roasted Broccoli Risotto with Lemon and Cream) and the idea of it waiting for us when we get home from work made me happy. I will say it has a slightly different texture than it's stovetop counterpart, but is still really delicious. Give it a try. Perfect comfort food for a chilly night.

Adapted from Crockpot Gourmet

Ingredients:
~1 and 1/4 cups aborio rice (I always use basmati for risotto because we keep it stocked in our pantry. Feel free to use either)
~2 tbs olive oil, plus more for roasting
~4 cups chicken broth
~1 butternut squash, peeled and cut into 1/2 inch chunks
~1 shallot, chopped
~2 cloves garlic, minced
~1 tsp dried sage
~1 tsp salt
~1/4 tsp pepper
~3 tbs grated Parmesan cheese, plus more for garnish
~3 tbs grated Asiago cheese
~2 tbs butter

1. Preheat oven to 375. Arrange squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 10-12 minutes or until squash starts to brown around the edges.
2. Mix rice and 2 tbs olive oil in the slow cooker.
3. Add squash and remaining ingredients except for cheese and butter. Stir and cover.
4. Cook on low for 4-6 hours.
5. Add cheeses and butter; stir. Let cook a few more minutes until cheese and butter melt into mixture.
6. Serve into bowls and top with additional Parmesan cheese.

BLT Chopped Salad

This is not normally the kind of meal I would recommend for a cold winter's night, but it sounded so good we had to give it a try. This will be EXCELLENT in summer. Can't wait to make it with fresh corn and homegrown tomatoes. Goes together quickly.

From DamnDelicious

Ingredients:
~1/2 lb. bacon, cut into small strips
~4 cups chopped romaine lettuce (butter lettuce would also be a great choice)
~1 cup cherry tomatoes, halved
~1/2 cup corn kernels
~1 avocado, diced into chunks
~4 oz. goat cheese, crumbled

For the vinaigrette:
~1/4 cup olive oil
~1/4 cup apple cider vinegar
~zest of one lime
~2 tbs. fresh lime juice
~3 tsp. sugar

1. Whisk together vinaigrette ingredients in a small bowl. Set aside.
2. Heat large skillet over medium-high heat. Cook bacon until brown and crispy (6-8 minutes). Transfer to paper towel lined plate.
3. In a large bowl, combine lettuce, tomatoes, corn, avocado, goat cheese, and bacon. Add vinaigrette and toss.

Mediterranean Couscous

Feta and kalamata olives are two of my favorite things. I prefer salty

over sweet anyday and combined with roasted tomatoes and squash

this makes for a yummy dinner. Extremely easy to assemble. 

Created in our kitchen.

Ingredients:

~1 10oz. box couscous

~chicken stock

~1 pint grape tomatoes

~kalamata olives (I use about half a jar for this recipe, but use however many you like)

~2 large yellow squash, cut into 1/2" pieces

~2 large zucchini, cut into 1/2" pieces

~feta cheese

~olive oil

~salt and pepper

1. Heat oven to 400 degrees. Spread tomatoes, squash, and zucchini on a baking sheet. Drizzle with olive oil and salt and pepper and roast for 10-15 minutes. . 

2. While veggies are roasting, cook couscous according to package directions. ALWAYS use chicken stock (or veggie stock if you desire) when cooking couscous. It adds so much flavor. 

3. In a large pot, mix together couscous, roasted veggies, olives, and feta. Serve and enjoy.

Slow-Cooker Pot Roast

A down-home Sunday meal. Delicious served with mashed potatoes. This resembled more of a stew-like consistency rather than a roast, but still comforting and yummy. For a more roast-like appearance, strain veggies from gravy after removing roast and arrange roast and veggies on a serving platter and top with gravy.

From Food Network

Ingredients:
~One 4lb beef chuck roast (or whatever is on sale that week)
~salt and pepper
~1/3 cup flour, plus more for coating
~3 tbs olive oil
~1 lb. carrots, cut into 2-inch pieces
~1 package mushrooms
~1 medium onion, cut into 1/2 inch wedges
~3 cloves garlic, mashed
~3 tbs. tomato paste
~1 cup red wine (a shiraz or chianti would work well)
~3 cups low-sodium beef broth
~3 bay leaves
~2 sprigs fresh thyme
~1/2 tsp. ground allspice
~1/2 cup loosely packed parsley leaves

1. Sprinkle roast on all sides with salt and pepper. Coat in flour and shake off excess.
2. Heat 2 tbs oil in a large nonstick skillet over medium-high heat. Brown roast on all sides and transfer to slow cooker. Add carrots, celery, onion, and garlic.
3. Add remaining tbs oil to skillet. Add tomato paste and stir until the oil turns brick red (about 1 minute). Add flour and wine and whisk until thick - it's okay if there are some lumps.
4. Add beef broth, bay leaves, thyme, allspice, 1/2 tsp salt, and a dash of pepper and bring to a simmer, whisking until gravy is smooth and thickens slightly.
5. Pour gravy into slow cooker and cook on low for 8 hours.
6. Before serving, remove roast and let rest for a few minutes. Remove thyme stems and bay leaves. Toss parsley with veggies and season with salt and pepper if needed.
7. Slice roast against the grain and serve topped with veggies and gravy.

Slow-Cooker Veggie Chili with Sweet Potatoes

Easy and delicious, with a couple surprise ingredients: cinnamon and cocoa powder! An excellent fall meal. It would also be great with the addition of quinoa, which is how I plan to make it next time.

From Real Simple

Ingredients:
~1 medium red onion, chopped
~1 orange bell pepper, chopped
~4 garlic cloves, chopped
~1 tbs chili powder
~1 tbs cumin
~2 tsp unsweetened cocoa powder
~1/4 tsp ground cinnamon
~salt and pepper
~1 28oz. can fire-roasted diced tomatoes
~1 15.5oz. can kidney beans
~1 15.5oz. can black beans
~2 medium sweet potatoes, peeled and cut into 1/2 inch pieces
~1 cup chicken stock (or veggie stock if you're going for full vegetarian)

1. In slow cooker, combine onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and 1/4 tsp. black pepper. Add tomatoes and their liquid, beans, sweet potato, and chicken stock.
2. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
3. Serve with sour cream, scallions, radishes, or tortilla chips.