Mr. Food Recipes: Week of Jan. 25

Creamy Risotto
4 to 6 servings

1 cup arborio rice
1 medium-sized onion, chopped
1 teaspoon minced garlic
2 tablespoons butter, divided
2 (14-1/2-ounce) cans (3 cups) ready-to-serve chicken broth, divided
3/4 cup grated Parmesan cheese
1/8 teaspoon black pepper

1. In a large skillet, sauté the rice, onion, and garlic in 1 tablespoon butter over medium heat, stirring constantly until the onion is tender, about 5 minutes. Increase the heat to high, stir in 1 cup chicken broth, and continue to cook, stirring frequently.
2. As the liquid cooks down, slowly add the remainder of the chicken broth 1 cup at a time, until all the broth is absorbed and the mixture is creamy, stirring constantly, for 15 to 20 minutes.
3. Stir in the Parmesan cheese, black pepper, and the remaining butter. Serve immediately.

NOTE: For variations on this recipe, you can add the sautéed vegetables of your choice, or even some sautéed lobster or shrimp. Or maybe you'd prefer to substitute vegetable or seafood broth for the chicken broth? The opportunities are endless.

Au Gratin Potatoes
4 to 6 servings

1-1/2 cups shredded Cheddar cheese (divided)
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon Italian seasoning
1 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon white pepper
6 medium potatoes, cut into 1/4-inch slices
3 tablespoons butter
2 tablespoons grated Parmesan cheese
Paprika for sprinkling

1. Preheat oven to 375°F. Coat an 8" x 8" baking dish with nonstick cooking spray. In a medium bowl, combine 1 cup Cheddar cheese, the flour, milk, Italian seasoning, onion powder, salt, and pepper.
2. Arrange half the potato slices in the baking dish. Pour half the milk mixture over the potatoes. Arrange the remaining potatoes in baking dish, and pour the remaining milk mixture over the potatoes. Dot with butter, cover and bake 45 minutes.
   Remove potatoes from oven, stir gently, cover and return to oven for 20 more minutes. Uncover potatoes and sprinkle evenly with the remaining 1/2 cup Cheddar cheese and the Parmesan cheese. Sprinkle with paprika and return to oven to bake 8 to 10 more minutes, or until cheese is melted. Serve immediately.
    

NOTE: If you want to go heavier on the seasonings, that’s fine. Make it as flavorful as your gang likes.

Smart Tips for the Fish Counter

Selection Tips: Fresh fish should smell like the ocean. Any odd or strong odors should be an immediate red flag to pass it by. No matter what type of fish you’re choosing, look for bright, almost translucent, color and moist, firm flesh that springs back when touched. If you prefer whole fish, look for clear, bright eyes and bright red gills, a clean belly cavity, scales that are tightly adhered to the skin and, again, firm flesh that springs back.

Buy On Sale: Filleted or boneless fish is pricier than fish with skin and bones, but the advantage is there’s no waste or worry about the bones (although, be careful, 'cause a few can always slip by).

Last Stop: For the sake of food safety, this should be one of your last stops before heading to the check-out counter. Your selections should be kept cold, so it’s a good idea to ask to have them packed on ice for your trip home – especially during warm weather.

Crispy Parmesan Chicken
About 4 servings

1 (1.5-ounce) envelope dry spaghetti sauce mix
1-1/3 cups bread crumbs
1/3 cup grated Parmesan cheese
1 (8-ounce) can tomato sauce
1 (3- to 4-pound) chicken, cut into 8 pieces
2 tablespoons olive oil

1. Preheat oven to 400 degrees F. Line a 9" x 13" baking dish with foil. In a shallow dish, combine spaghetti sauce mix, bread crumbs, and cheese. Place tomato sauce in another shallow dish. Dip chicken pieces in tomato sauce then into bread crumb mixture, coating completely.
2. Place chicken in baking dish and drizzle with oil.
3. Bake 50 to 55 minutes, or until no pink remains in chicken.

Lemon Blueberry Tart
6 servings

1 (8-ounce) package cream cheese, softened
5 tablespoons lemon curd, divided
6 graham cracker tart shells
1 cup fresh blueberries

1. In a medium bowl, mix the cream cheese and 3 tablespoons lemon curd until smooth. Evenly spoon mixture into the graham cracker tart shells.
2. In a small bowl, gently stir blueberries and remaining 2 tablespoons lemon curd until thoroughly combined. Spoon blueberries evenly over cheese layer. Cover loosely and chill for at least 1 hour before serving.