Thekittchen Recipes, Restaurants and Travel, What a Combo

Summary: Thekittchen is a great resource for delicious recipes, restaurant reviews, and travel advice. This article features three great recipes from the site, complete with detailed instructions and summaries. Plus, there are also suggestions for nearby restaurants to visit as well as tips for travel.

Butternut Squash-Mushroom Risotto

Ingredients:

  • 6 cups chicken or vegetable broth

  • 1/4 cup olive oil

  • 3 cloves garlic, thinly sliced

  • 1 large onion, finely chopped

  • 1 cup Arborio Rice

  • 1/2 cup dry white wine

  • 1/2 cup diced butternut squash

  • 1/2 cup diced portobello mushrooms

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

Instructions:

  1. Bring the broth to a simmer in a medium saucepan over low heat.

  2. In a large non-stick skillet, heat the olive oil over medium heat. Add garlic and onion and sauté for about 2 minutes.

  3. Stir in the rice, coating it with the oil and vegetables. Add the white wine and simmer until it has been absorbed.

  4. Slowly add the hot broth, one ladle at a time, stirring until each ladle is absorbed before adding the next.

  5. When the rice is nearly tender, stir in the butternut squash and mushrooms. Cook until vegetables are tender, about 5 minutes. Stir in the Parmesan cheese.

  6. Season with salt and pepper to taste.

  7. Serve hot.

Summary:

This Butternut Squash-Mushroom Risotto is a flavorful and comforting dish. The key to a creamy risotto is to add the broth slowly, stirring until each ladle has been absorbed before adding the next. Once the rice is nearly tender, stir in the squash and mushrooms, which add a delightful texture. Finish with a generous sprinkling of Parmesan cheese and enjoy a bowl of creamy risotto.

Grilled Shrimp & Watermelon Salad

Ingredients:

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon olive oil, plus extra for grilling

  • 1 pound medium shrimp, peeled and deveined

  • 3 cups cubed seedless watermelon

  • 1/2 cup diced avocado

  • 1/2 cup crumbled feta cheese

  • 1/4 cup chopped fresh cilantro

  • 2 tablespoons fresh lime juice

Instructions:

  1. In a small bowl, combine the garlic powder, onion powder, smoked paprika, cumin, chili powder, coriander, salt and pepper.

  2. In a large bowl, combine the olive oil and seasonings. Add the shrimp and toss to coat.

  3. Heat a grill to medium-high heat and brush with a little bit of oil.

  4. Grill the shrimp until cooked through, about 2 minutes per side.

  5. In a large bowl, combine the watermelon, avocado, feta cheese, cilantro, lime juice, and grilled shrimp. Toss to combine.

  6. Serve immediately.

Summary:

This Grilled Shrimp & Watermelon Salad is a light and refreshing dish with a hint of smoky flavor. The seasonings combine to give the shrimp a delicious flavor, while the watermelon, avocado, feta cheese, cilantro, and lime juice add a sweet and tangy taste. Grill the shrimp until cooked through, then assemble the salad and enjoy!

Grilled Fig & Prosciutto Sandwich

Ingredients:

  • 4 tablespoons butter, softened

  • 1/4 teaspoon ground coriander

  • 4 slices of crusty Italian bread

  • 4 ounces thinly sliced prosciutto

  • 1/2 cup fresh figs, sliced

  • 1/4 cup goat cheese, crumbled

  • 4 tablespoons fig jam

Instructions:

  1. In a small bowl, combine the butter and coriander.

  2. Spread the butter mixture onto one side of each slice of bread.

  3. Heat a grill to medium-high and lightly oil the grates.

  4. Place the prosciutto on the hot grates and cook until lightly charred and crisp, about 1 minute per side.

  5. Place the figs on the hot grates and cook until lightly charred, about 1 minute per side.

  6. To assemble the sandwiches, spread 1 tablespoon of fig jam on each slice of bread. Place 1 slice of prosciutto, a few slices of fig, 1 tablespoon crumbled cheese, and 1 tablespoon of fig jam on each sandwich.

  7. Grill the sandwiches until golden, about 2 minutes per side.

  8. Serve warm.

Summary:

This Grilled Fig & Prosciutto Sandwich is an easy yet delicious dish. With a hint of smoky flavor from the prosciutto, the sweetness of the figs, and the tangy tanginess of the cheese and jam, this sandwich is sure to please. Grill the bread and other ingredients, then assemble and enjoy.

Thekittchen is a fantastic source for recipes, restaurant reviews and travel advice. With these three recipes, your taste buds can be delighted with a variety of flavors from around the world. Plus, don’t forget to check out the site for nearby restaurants and travel tips!