Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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Mother’s Day is Sunday and if you still don’t know what to serve, may I suggest Creamy Spinach-Artichoke Chicken Stew. I made this the other evening and it was delicious; my husband has already asked me to make it again. The recipe is by Sarah DiGregorio from the New York Times/ Here to Help column which appeared on April 28th, 2023.
For the recipe you’ll need unsalted butter, yellow or red onion, kosher salt, black pepper, celery, garlic cloves, chicken stock, white wine, boneless skinless chicken thighs, lemon juice, red pepper flakes, frozen cut spinach, marinated artichoke hearts, cream cheese, fresh dill, scallions and grated Parmesan cheese.
I love to both cook and eat! My morning breakfast consists of low-fat Greek yogurt, fresh strawberries or blueberries and granola. Sometimes I munch on the granola when I’m hungry; this isn’t good. I store my Christmas cookies in our front storage attic where its dry and cold, thereby keeping them fresh longer. If you want a cookie, you’ll have to work for it. As of this week, I finished the granola. Breakfast will either be cereal or yogurt with fruit. I have reduced my cookie intake to one, or sometimes two cookies per day. I snacking on Honeycrisp apples when I desire something sweet.
This past weekend I had a craving for risotto and recently caught an episode of America’s Test Kitchen where Elle Simone Scott demonstrated an easier method for making shrimp risotto; constant stirring wasn’t required.
For the recipe you’ll need 1-pound extra-large shrimp, table salt, vegetable oil, water, whole black peppercorns, bay leaves, unsalted butter, an onion, a fennel bulb, baking soda, minced fresh garlic, Arborio rice, dry white wine, Parmesan cheese, minced fresh chives, lemon zest and lemon juice.
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