Raspberry & Orange Risotto

The day I made those Raspberry & Orange Chicken Breasts, I needed something to go with it. So I called on my Facebook friends to offer up some suggestions and rice/risotto seemed to be the popular favorite. I still had a little bit of Chambord left, so I decided finish up the bottle and use the same flavors in my side dish. I love when you have the same flavors in sides or vegetables that complement your main meal, it just ties everything together in a nice little package. This was so easy to make, was slightly sweet, but not overly so and was perfect with our chicken.


I've also started a small herb garden on my deck, as I can't grow anything in my yard (too many deer, bear, fox, coyote, etc...you name it...gotta love wildlife!). It's not very big but it suits my purpose just fine. This year I'm growing basil, cilantro, rosemary and lemon thyme. I had never seen this herb before and wanted to give it a try. You can really smell the combination of lemon and thyme in this herb and it brings out a nice, soft flavor. I've used it so far in vegetables, chicken and now rice but I bet it would also go well with seafood. 

Raspberry & Orange Risotto
1 tbsp. Butter
1 c. Arborio Rice
1 tbsp. Chambord
1/2 c. Orange Juice
1 c. Water
2 c. Low-Sodium Chicken Broth
1 tsp. Lemon Thyme, removed from stem


In a large, non-stick saute pan, melt the butter and add in the rice. Stir until the rice turns slightly brown, then add the Chambord and orange juice. Allow the liquid to evaporate, then add in the water. Again, allow the liquid to evaporate, then add in the chicken broth 1 cup at a time, allowing the liquid to evaporate after each addition. Add the lemon thyme, salt and pepper and mix well. Serves 6. 

Lemon Thyme in my mini herb garden. 

Enjoy! 

Raspberry & Orange Marinated Chicken

I know. This recipe may seem odd to some of you as I use two types of alcohol as a base for this recipe. But there was a method to my madness I assure you! You see, while packing up some my kitchen this past weekend, I came across small amounts of Cointreau and Chambord and didn't want to pack them away, nor did I want to throw something out that I know I can use to make something with. The funniest thing is I'm not even sure why I have them because I don't drink either, but must have needed them along the way for a recipe or received them as a gift. In any event, this chicken was very moist and had just enough raspberry and orange flavor so that you can tell it's in there, but it wasn't overpowering or too sweet. I probably would have preferred this recipe using boneless chicken breasts then grill them, but I'm trying to run out what food I have left in my house so bone-in chicken breasts it was.  

Raspberry & Orange Marinated Chicken
4 Chicken Breasts, bone in
2 tbsp. Cointreau
1/4 c. Chambord
1 Orange, juice and zest
1/2 c. Canola Oil
1/4 tsp. Kosher Salt
1/8 tsp. Fresh Ground Black Pepper

In a small bowl add the Cointreu, Chambord, orange juice and zest, oil, salt and pepper and whisk well. Place the chicken in a resealable plastic bag and add the marinade. Refrigerate for at least 4 hours, remove 1/2 hour before cooking to allow the chicken to get to room temperature, then bake or grill chicken until the proper internal temperature is reached. (I baked these at 350 degrees for about 1 hour). 

Enjoy!

Shared at Everyday Mom's Meals Church Supper 8/12/12

Triple Chocolate Raspberry Hazelnut Cheesecake

As I mentioned in an earlier post, I hosted Easter this year and I was dying to try out a new cheesecake recipe. I had originally started off thinking I was just going to do a Chocolate Hazelnut version but I thought that raspberries would also give this a nice flavor. I used the same base as the Limoncello Cheesecake I made several months ago, but changed it up a bit. It was INCREDIBLE!!! I just love the flavor combination of chocolate, raspberries and hazelnuts and it was so creamy, not dense like other cheesecakes I've had. I will definitely be making this cheesecake again. I does taste best if you make it a day before you are ready to serve so that the cheesecake has time to properly set (get firm) so plan accordingly. It will also freeze well as long as you wrap it tightly in plastic wrap, then cover it in foil. 

Triple Chocolate Raspberry Hazelnut Cheesecake

Crust

16 Chocolate Graham Crackers

½ c. Hazelnuts

¼ c. Granulated Sugar

1 Stick of Salted Butter, melted 

1 tsp. Butter

Pulse the graham crackers, hazelnuts and sugar in a food processor until they are chopped fine. Gradually pour in the butter until it is mixed well and crumbly. Lightly butter the bottom and sides of a 10”  round spring form pan using approximately 1 tsp. of butter. Press the graham cracker mixture into the bottom of the pan and come up about ½" on the sides. Bake at 350°F for 5 minutes then remove and let cool. 

Cheesecake filling

2 lb. Cream Cheese

1 c. Granulated Sugar

4 Eggs

1 c. Chambord (Raspberry Liquor)

1/2 c. Nutella

2 tsp. Vanilla Extract

1 oz. Dark Chocolate, chopped fine

1 oz. Semi-Sweet Chocolate, chopped fine

1 oz. White Chocolate, chopped fine

In a bowl, cream together the cream cheese and sugar. Next, add the eggs, Chambord and vanilla until well blended and smooth. Fold in the Nutella and three types of chocolate, then pour filling into the cooled crust. Place pan on top of a sheet pan and add 2 c. water to the bottom; creating a water bath. Bake 350°F for approximately 1 hour or until the edges puff up and the center is set. Refrigerate for at least 4 hours until the cheesecake has fully cooled then cut into 12 slices. 

Enjoy!

Shared on Sweet As Sugar Cookies Sweets for a Saturday 5/5/12
Shared on Carole's Chatter 5/31/13