Cooking with Karin

Monday, September 24, 2012

Menu Plan Monday 9/24/14

Simple. That's my motto for this week's menus. I don't have any photo shoots, I need to clear out my fridges and freezers and I am looking at a busy week.

Oh, and by the way, it was 51 degrees when we got up this morning! Burrrrrrrrr! That's pretty cold for Augusta this time of year. The days should be gorgeous, with the highs in the upper 80s later this week. Welcome fall!

So, here's what we're cooking at Casa Calloway.

If you've followed this blog or my Chronicle column for long, you probably have surmised that I love pasta, so this week's pasta is going to be my dad's specialty: Amatriciana (pictured above).

One night I'm going to make some egg-drop soup and these Spicy Pork Wontons. These are really good and I've got a pound of ground pork and a pack of wonton wrappers in the freezer.

Now that it is beginning to feel a little bit like fall, I'm craving this White Chili. It is a recipe that used to take hours to prepare. I came up with tons of shortcuts when I first started writing the Chronicle column, and now it is a weeknight favorite.

Last, I've got some bacon in the fridge and corn in the freezer, so this Creamy Bacon-Corn Risotto will show up on the menu. I'll add a tossed green salad or some sliced tomatoes on the side. See the recipe below.

 Image from McCormick's Web site.

Last, I received a box from McCormick. Let me tell you, this is one of the perks of my Chronicle column. McCormick hooks me up with some fun spices, spice packets, barbecue rubs, etc. This time my box included a new all-natural product line, so I'm defrosting a chicken to test drive the Herbes de Provence Roasted Chicken and Potatoes. (They also sent me one for pork tenderloin, sweet potatoes and applies that I can't wait to try!)

There are no ingredients in this seasoning packet that you have to scratch your head and say, "What is that?" Just a straightforward blend that you combine with white wine and olive oil and then toss with bone-in chicken pieces, small potatoes and baby carrots.

OK, so maybe this week's menus aren't that simple after all! I love to cook, what can I say besides that.

See you soon,

Here are the links again:
-Paul's Amatriciana
-Spicy Pork Wontons
-White Chili

Creamy Bacon-Corn Risotto

4 cups chicken stock or reduced-sodium canned chicken broth
4 slices bacon, coarsely chopped
2 shallots, peeled and finely chopped
1 ½ cups Arborio rice
1 cup fresh sweet corn kernels
3 ounces cream cheese, cut into 1-inch cubes
Salt and pepper to taste

Bring the chicken stock to a boil in a medium saucepan over medium-high heat.  Reduce heat to simmer.

Sauté the bacon in a medium saucepan over medium heat until crisp.  Remove from saucepan with a slotted spoon and place on a paper-towel lined plate.  Set aside.  Add shallots to pan and sauté until tender, about 3 minutes.  Stir in rice, coating well with the bacon fat and shallots.  

Stir in 2/3 cup broth.  Cook until broth is absorbed.  Add remaining broth 1/3 cup at a time, allowing it to be completely absorbed before adding more, until only 1/3 cup of broth is left.  Stir in remaining 1/3 cup of broth with the corn and allow broth to absorb and corn to gently cook.  Remove from heat and stir in the bacon and cream cheese.  Season to taste with salt and pepper before serving.

Makes 4 servings.

As usual, I'm linking this post to Menu Plan Monday over at I'm an Organizing Junkie.



Ginny said...

Stopping by from Organizing Junkie's link up. Your menu looks yummy. My hubby isn't very adventurous when it comes to foods so the wonton's would not be his thing but I'd sure love to make them!
Your pictures are great too!

BerryMorins Bits & Tips said...

I’m always interested in some new recipes to add to my Recipe File Box. That’s why I love MPM!
Looks like there’s going to be lots of yummy meals eaten this week.