Orange Chipotle Risotto In Rice Cooker Or Stove Top Recipes

ORANGE CHIPOTLE RISOTTO IN RICE COOKER OR STOVE TOP

Steps:

• Rice Cooker:.
• Saute onions in butter in an open rice cooker, then add Arborio rice and liquids, zest, saffron, and chipotle pepper and sauce. Cook for about 25 minutes in an on/off cooker or use the "slow" or "porridge" cycle if your machine has one which should be 1 hour.
• Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
• Stove Top:.
• Heat butter in a heavy non stick pot. Add onions and cook till translucent. Add rice and stir till coated. Add zest, saffron, and chipotle pepper and sauce. Add 1 cup of liquid at a time stirring on medium heat until absorbed. Continue cooking and adding liquid till desired tenderness is achieved. Stir in cheese and parsley season to taste with salt and pepper.

SWEET AND SMOKEY CHIPOTLE RUB

Steps:

• Mix ingredients together and store in an airtight container like a mason jar.

THE PERFECT CHILI (FOR SLOW COOKER OR MODIFY FOR STOVE TOP)

Steps:

• Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
• Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
• Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
• Stir in the spices.
• Cook on high for 1-2 hours (or until the chili is very hot and simmering).
• Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
• Taste, adjust seasonings and serve.

ROASTED CHESTNUTS OVEN OR STOVE TOP

Steps:

• Toss chestnuts with oil.
• In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
• Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
• Serve hot with salt.
• Or Oven method:.
• Preheat oven to 425 degrees.
• Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
• Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
• Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
• Enjoy!

SHRIMP AND CHIPOTLE ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 2 tablespoons butter in large skillet on medium-high heat. Add garlic and shrimp; cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
• Add next 4 ingredients and remaining butter to skillet; cook on low heat 5 minutes or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk. Stir in shrimp.
• Drain pasta; place in large bowl. Add sauce; mix lightly.

SMOKEY CHIPOTLE ORANGE BARBECUE SAUCE

Steps:

• Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.
• Two chipotle make this lightly smokey and spicy. Use more if you like things spicy! Freeze the left over chipotle from the can in a covered ice cube tray or pressed flat in freezer safe plastic wrap for future use.
• Freeze the left over fresh ginger washed, air dried, not peeled and cut into one inch pieces. When you need 2 tsps, just take out an inch, let it defrost in a small bowl and squeeze out the juice. Fantastic!
• This is enough to cover one whole chicken or 2 baby back ribs with some sauce left over for those who want a little more -- .

ORANGE RISOTTO WITH FONTINA CHEESE

Steps:

• Melt butter in a large frying pan over medium heat.
• Add onion and saute until softened, about 5 minutes.
• Add the rice and stir until the grains are coated, about 2 minutes.
• Pour in the wine and stir until the liquid has evaporated.
• Begin stirring in the broth, 1/2 cup at a time.
• Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
• **Add the Fontina 5 minutes BEFORE the rice is cooked.
• Season with salt and white pepper and add the orange juice and zest.
• Stir well and serve.