Thai basil shrimp risotto

Max made this for dinner when my parents were visiting, and we all agreed that it was really good. Definitely one to add to the repertoire.

2 T. canola oil
1 pound small shrimp, rinsed and dried
kosher salt and freshly ground black pepper
3 T. unsalted butter
2 T. minced garlic
1 small onion, cut into an 1/8" dice
2 c. arborio or sushi rice
1 c. dry white wine
5-6 c. hot chicken broth
12 Thai basil leaves, cut into very fine strips (I couldn't find Thai basil, so I just used regular)
juice of one lime

Heat a large saucepan over medium-high heat. Add 1 T. of oil and swirl to coat the bottom. When the oil is hot, add the shrimp and sauté, stirring, until the shrimp are pink, about 1 minute. Season with salt and pepper. Transfer the shrimp to a plate and set aside.

Add the remaining tablespoon of oil 1 T. of the butter. When the mixture is hot, add the garlic and onions and sauté until soft, 1-2 minutes. Add the wine, deglaze the pan, and simmer until the liquid has been absorbed by the rice, 2-3 minutes.

Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil, remaining 2 T. of butter, and lime juice. Stir. Taste to adjust the seasoning.

Transfer the risotto to four individual serving bowls and serve.

from Simply Ming One-Pot Meals

Crockpot Apricot Chicken

Another one from A Year of Slow Cooking. Seriously fast and easy, and better than my old apricot chicken recipe! (oops, forgot to take a picture)

11 oz jar of apricot preserves

1 t dried minced onion flakes

1 T dijon mustard

1 T soy sauce

1/4 t ginger

1/4 to 1/2 t red chili flakes

6 chicken thighs or equivalent body parts
a few pecan halves, optional

I used frozen thighs. Drop the chicken into your crockpot.

In a small bowl, mix all the other stuff and pour on top of the chicken.

Cover and cook on low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will cook faster.

Serve with white or brown rice and veggies. (Toss on a few pecan halves if you like. We do.)

Apricot Chicken

from Better Homes & Gardens

**This is one of those recipes that I make when I don't want to go shopping, I usually have the ingredients on hand.

6 chicken breasts
21 oz. canned apricot pie filling (I usually just use apricot jam)
1 T. lemon juice
1/2 t. salt
1/2 t. ground nutmeg (fresh ground is heavenly)
1/2 c. pecan halves
hot cooked rice

Arrange chicken breasts in a 9x13 baking dish. Sprinkle with a little salt and pepper.

Combine apricot jam, lemon juice, 1/2 t. salt, and nutmeg in a bowl. Stir in pecans. Pour apricot mixture over chicken pieces. Cover and bake in a 375 degree oven for 55 to 60 minutes or until chicken is tender.

Arrange chicken on rice; spoon apricot mixture atop. Serves 6.

Carrot Rice

(Denise got this from Rachel Ray)

4 t. olive oil
3 large carrots, peeled and grated
1 1/2 c. white rice
2 1/2 c. chicken stock

Cook carrot in olive oil with salt and pepper.

Add rice, stir to coat and cook until rice is golden brown.

Add chicken stock and bring to a boil.

Reduce heat and simmer 15-18 minutes, or until liquid is evaporated.

Miriam's Mulligatawny Soup

1 large onion, chopped
3-4 carrots, peeled and sliced
2 stalks celery, diced
2 medium apples, cored and diced
1 c. diced cooked chicken
4-6 c. chicken stock (canned is fine)
2 t. curry powder
1/2 - 3/4 c. uncooked rice

Simmer fruit and vegetables in chicken stock for 1/2 hour. Add rice and chicken and simmer for another 1/2 hour.