White Fence Farm Kidney Bean Salad

I found this recipe awhile ago and have been tweaking it to get it closer to the way it's made at White Fence Farm, and I think I've got it! (Of course, it's been a long time since I had it, so feel free to make suggestions!) I mostly used less mayo and added the half & half to thin it out since that's how I remember the dressing. I'm sure you could also use cream if you have that instead of half & half, but it will be a bit thicker.

White Fence Farm Kidney Bean Salad
1 can red kidney beans
1/3 c. finely chopped onion (or just use some dried onion)
1/3 c. finely diced celery
2-3 tsp mayonnaise
1 T. oil
1 tsp. red wine vinegar
1 T. sweet pickle relish (not dill!)
pinch of sugar
salt & pepper to taste
Half & Half - as much as needed to thin dressing

Mix all the dressing ingredients together, adding as much half & half as you want to thin it out. Stir in the vegetables and beans. Refrigerate overnight.

Serves 2-4

Adapted from geniuskitchen.com

Grilled Hawaiian Chicken Teriyaki Bowls

This is what I requested for Mother's Day and it was a big hit!

Grilled Hawaiian Chicken Teriyaki Bowls

Ingredients

• 6 chicken tenders (or 3 chicken breasts)
• 2 zucchinis , sliced
• 2 bell peppers , any color, chopped
• 1/2 pineapple , peeled and cut into spears
• 1 red onion , sliced thin

For the Coconut Rice:

• 2 cup water
• 1 can unsweetened coconut milk 
• 2 teaspoon light brown sugar , packed
• 1 teaspoon salt
• 2 cup long grain white rice , or jasmine rice

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 Tablespoon rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic , minced
• 2 teaspoon cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

Instructions

For the Coconut Rice:

1. Add the water, coconut milk, sugar, and salt to a large saucepan.
2. Bring to a boil, then stir in rice. Return to a boil. 
3. Reduce heat to low, cover and cook for 20 minutes. 
4. Remove from heat and let stand, covered, 10 minutes, before fluffing with a fork.

Or, you can add all rice ingredients to your instant pot and cook on the rice setting.  Perfect!

For the Teriyaki Sauce:

1. Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. 
2. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
3. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).

Using a grill or grill pan:

1. Prepare your grill and heat it to medium.
2. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
3. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate. 
4. Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate. 
5. Lastly, place the chicken on the grill. Cook for about a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.

To serve:

1. Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken.  Drizzle a little of the remaining teriyaki sauce on top.

Recipe altered slightly from https://tastesbetterfromscratch.com/grilled-hawaiian-chicken-teriyaki-bowls/

Spring Risotto with Asparagus & Peas

Spring Risotto with Asparagus & Peas

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

INGREDIENTS

·       6 cups chicken broth

·       4 tablespoons unsalted butter, divided

·       1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces

·       1/4 teaspoon salt

·       Freshly ground black pepper

·       1 cup frozen peas

·       1 medium yellow onion, finely chopped

·       2 cloves garlic, minced

·       1-1/2 cups Arborio rice (don’t sub with other rice)

·       1/2 cup dry white wine

·       1/2 cup grated Parmigiano-Reggiano, plus more for serving

INSTRUCTIONS

1.       In a medium pot, bring the broth to a simmer.

2.       Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grind of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.

3.       In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)

4.       Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.