Chicken Fried Rice: Biggest Loser Recipe Makeover #4

Somehow I lucked into making this because I had forgotten to thaw the pork for this dinner. I also happened to get the white rice from the Chinese restaurant because we had gotten some chicken with broccoli for dinner the other night. This is my first attempt at making fried rice and of course, we all know how much I love to use my wok. I was surprised at how close this was to the original, even though J though it was a little bland.

Chicken Fried Rice (adapted from Weight Watchers)
3 oz. chicken breast diced
1 1/2 tbsp oyster sauce, divided
2 tsp fresh grated ginger
1 clove garlic, grated
2 tsp sesame oil
1 tbsp peanut oil
1/2 small onion, diced (I used red because it was on hand)
4 scallions, sliced
1 carrot, diced
1 egg, lightly beaten
1 tbsp light soy sauce
1 cup frozen peas
2 cups cooked white rice, cold

1. Combine the chicken, half of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
   
   
2. Heat the peanut oil in a wok over medium-high heat. Add the chicken mixture and cook, stirring constantly, until the chicken begins to brown, about 3 minutes.
   
   
3. Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions, onion and the carrot to the chicken in the wok. Cook, stirring constantly, until the vegetables are tender, about 5 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
   
   
4. Stir the rice, soy sauce, the remaining oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Serves 3-4.

Feel free to add a little additional soy sauce while it is cooking if you prefer it a little darker.

Red Chard Risotto

This year I am sharing a share in a CSA with my friend, the German teacher. She and I split each of the the medium share boxes we get each Tuesday. Last Tuesday we got our first batch of red chard. I have never eaten (that I can remember) chard and I know I have never cooked with it. It's really a gorgeous color combination. I decided that i wanted to try to make a risotto, that way if I didn't like it, it would be well hidden. I think I like the chard but the recipe for risotto I chose was a little bland. TGT (the German teacher) told me that she and her husband decided to make a recipe with proscuitto, garlic, and cream. MMMMM it sounds good doesn't it? I have some bacon in the fridge, so maybe if we get more tomorrow, I'll have to include some bacon in next week's chard recipe. J doesn't like risotto but I grilled some sirloin to go with it in case he hated it. He agreed it was bland but ate what I put on his plate.

Red Chard Risotto (adapted from Bon Appétit)

4 cups canned low-salt chicken broth
2 tablespoons olive oil
1 large, sweet onion, chopped
1 1/2 cups arborio rice
1 bunch coarsely chopped red Swiss chard leaves
3/4 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

1. Heat oil in heavy large Dutch oven over medium heat.
2. Add onion and sauté until translucent, about 7 minutes.
   
3. Add rice and chard and stir until chard begins to wilt, about 5 minutes.
   
4. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes.
   
5. Add 1/2 cups broth at a time. Stirring until each 1/2 cup is absorbed.
   
6. Simmer until rice is just tender and risotto is creamy, stirring frequently.
7. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper.
   Serve with additional cheese.
   
   

(Lighter) General's Tso's Chicken

I have found that I have lost all craving to eat in the Chinese restaurants in our town. I haven't decided if this is a reflection on the restaurants themselves or on my particular taste in Chinese food. For the most part the restaurants in our town have a buffet for one. And while I love variety as much as the next person, I always feel like a hog at a Chinese buffet, even if I only eat one small plate. It may have to do with the many years the boys I worked with would get Chinese buffet at lunch and prepare all morning by making sure there was enough room in their bowels for as many plates as they could eat (I believe the going number was four plates). J has also introduced me to the fact that you need to go to a buffet at a certain time of day to get the freshest food. Since it's the peak hours that have the freshest food, you end up watching all these sad people gorging themselves, which is less than appetizing. One place once had a trail of ants climbing up the wall. Another place (supposedly) once had maggots in the fried rice after it had been delivered. Actually, thinking about it now, I can't think of a single place in town that has sit down Chinese (as opposed to buffet).

Anyway, what all this means is that I have been making more of our Chinese inspired dishes at home. This particular recipe is actually supposed to be a lighter version of the original. There is no deep frying and I have added a bigger veggie to meat ratio than originally called for. I must say as much as I'm not a huge fan of her personality, Martha Stewart's recipes seem to be pretty awesome in execution.

Lighter General Tso's Chicken (adapted from Martha Stewart)

1 cups uncooked long-grain brown rice (prepared according to packaging)
2 1/2 tbsp cornstarch
1 lb. sugar snap peas
2 large carrots, peeled and sliced into coins
4 garlic cloves, sliced
2 tsp fresh ginger, grated and peeled
2 1/2 tbsp light-brown sugar
2 tbsp soy sauce
1/2 tsp red-pepper flakes
1 large egg white
Coarse salt and ground pepper
1 boneless, skinless chicken breast half, cut into 1-inch pieces
2 tablespoons peanut oil

1. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add peas, carrots, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg white, remaining cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a wok, heat oil over medium-high. Lift the chicken from egg-white mixture (shaking off excess), and add to wok. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate.
4. Add carrot-pea mixture to wok. Stir-fry until peas and carrots are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Mujadarrah

I was living in Spain when I first tried lentils. I hated them. Then I tried the lentil soup with cider vinegar. This is the only way to eat lentil soup. Giving up on lentils for a while, I had them again at W's house over rice and lettuce with feta and vegetables. It was awesome! So I decided to try this Middle Eastern recipe because I love onions. I was not impressed. I'd say if you like lentils, it was delicious. I had to throw out my leftovers. Not one of my better experiments.

Mujadarrah (adapted from CookEatShare)

1 tsp olive oil
1/2 large onion, sliced into rings
1/3 cups uncooked lentils
1/4 cup uncooked long-grain white rice
1/2 tsp garam masala
1/2 tsp cumin
salt and pepper to taste
2 tbsp plain Greek yogurt

1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until nicely browned. Remove from the heat and set aside.
2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. Add the rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Chicken, Cashew, and Red Pepper Stir-Fry

Here's the weekly stir-fry. I don't know if I'll make another one next week. I think that J is getting a little tired of them. He wants me to start stir-frying the rice as well. This will take some ahead of time planning. This was very easy and tasty, another winner from Cooking Light.

Chicken, Cashew, and Red Pepper Stir-Fry (adapted from Cooking Light)

3 3/4 tsp cornstarch, divided
2 tbsp low-sodium soy sauce, divided
1 tbsp dry sherry
1 tsp rice wine vinegar
3/4 tsp sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 lb. chicken breast, cut lengthwise into thin strips
1/2 cup lightly salted cashews
1 tbsp canola oil
1 julienne-cut red bell pepper
1 clove garlic, chopped
1 tsp grated peeled fresh ginger
1/4 cup thinly sliced green onions
1/2 cup white rice, cooked according to packet instructions

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat wok over medium high heat. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions. Serve over rice.
   

Pork Chops with Hoisin Barbecue Sauce

Look out. Incoming! Another Cooking Light recipe. Did I mention I took all my clipped recipes from all different sources and tried to file them in some type of system? In doing so, I also have to make an effort to actually try these recipes I've been hoarding. Yes, hoarding. My expandable folder literally couldn't hold all of the recipes. So besides the blogs, the databases, and the cookbooks, I am also trying to use as many of these recipes as well. If it isn't any good I can throw away the recipe. This particular recipe wasn't bad per se. I just don't actually know if I would make it again. When I was little my mother had a rating system in she would write in her cookbooks with the date she first made the recipe to keep track of them. Excellent, Very Good, Good, Ok, Fair, Poor. These are the words I've been trying to incorporate myself so I can decide whether or not to make something again (although we all know that I have a hard time making the same thing twice). I would say Good and above have a decent chance of a repeat performance. This recipe I rated as Good. I wouldn't serve it to company, but as a nice weeknight meal it fits the bill.

Pork Chops with Hoisin Barbecue Sauce (adapted from Cooking Light)

3 tablespoons sugar
1 tablespoon corn syrup (King Syrup)
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 garlic cloves, minced
2 teaspoons Chinese hot mustard (such as Ty Ling brand)
Cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
4 green onions
1 cup hot cooked white rice

1. Combine sugar and syrup in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally.
2. Stir in hoisin, vinegar, 1 tablespoon soy sauce, and garlic; bring to a boil. Cook 5 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in mustard. Keep warm.
3. Heat a pan over medium-high heat. Coat pan with cooking spray.
   
4. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook for 2 minutes on each side or until done.
5. Add pork to hoisin mixture, turning to coat. Keep warm.
6. Combine onions, the remaining 1/4 teaspoon salt, and rice; serve with pork.

Pumpkin Risotto

Rice is born in water and must die in wine.
Italian Proverb

I know I've said how much I love risotto in the past. This was another experiment. I'm sure it would have been better with fresher ingredients but I tried my best with what I wanted to use up. I had some leftover pumpkin frozen that I wanted to use up. At first I wasn't sure that I liked this recipe but it really grew on me. I brought this over to a friend's house and we ate it as a side dish for some breaded tilapia and salad. I had originally intended on this being a main course, but many people don't see risotto as the centerpiece to a meal so it became our side dish. I think it was less overpowering as an accompaniment to something else. The almond flavor was very strong in my opinion. I should have either used less cookies (mine we so small I increased from 4 to 6 cookies) or omitted them and used something else. I think a ginger snap (while being less Italian) would have been a welcome flavor.

Pumpkin Risotto (adapted from FXcuisine.com)

4-5 cups chicken broth

3/4 cup arborio rice
3/4 cup sweet white wine
1 medium white onion, chopped
3 tbsp European style butter
1 cups pumpkin flesh
6 small amaretti cookies
1/2 cup Parmesan cheese, grated

1. Start by melting 1 tbsp butter with a little oil in the large pot. Gently fry the onions. DO NOT let them become brown.
2. As soon as the onions are soft, pour in your rice.
3. Mix the rice with the fat and onions over high heat for about 2 minutes or until every rice grain is coated with butter and they toast slightly.
4. Pour in wine and stir briskly so that all of the rice will coated with wine.
5. When the wine has completely evaporated, add one generous ladle of stock and mix briskly.
6. Stir the rice every 20 seconds. Continue adding one ladle of broth at a time as it evaporates.
7. After about 10 minutes, add the pumpkin flesh to the rice and mix. Continue to cook as before with another ladle of broth, making sure the risotto never sticks.
8. Crumble your amaretti in a mortar. Be sure to leave larger crumbs to add interest to the dish.
9. Add the amaretti crumbles to the risotto and mix in. Continue to cook, tasting every 30 seconds now, until they rice is almost done.
10. First remove the pot from the heat and let it rest for 1 minute covered. Then cut the rest of your butter in small and add them to the rice. Mix in the butter.
11. Grate the Parmesan and add it to the risotto. Mix it in.

Chicken Cordon Bleu

One of my favorite meals as a child was Chicken Cordon Bleu. I just loved the sauce. J had requested that I repeat some meals once in a while (instead of having something new every night). This is a meal I first made when I was living in the apartment and first learning to cook. The picture above is J's plate. Mine had more broccoli, less rice, and a smaller piece of chicken, unfortunately it didn't photograph well, so this is the best we have.

When I was living in the apartment I was just as much of a recipe junkie as I am now, except I didn't know about all the wonderful resources on the net. I also didn't have as many cookbooks (not that I have too many, 44, now, but I have run out of room and I can't buy many more until we either move or rearrange the house.). In those days I spent most of my time using allrecipes.com. At the time I adored the site. Now I have tried branching out more and have become more of a foodie, I don't use it as much. I am a little more selective about my cooking these days as well. Every once in a while I still go back and use one of the really great recipes I found there or I find something I had really meant to try but most of the time I am spending my time reading and browsing through the wonderful world of food blogs. I only discovered they existed last year. I don't think I really thought about how blogs could have a theme. I just thought people were using them as an online type diary, which I thought was a little juvenile and lame to put your diary online for all to see. I don't know how I stumbled onto a food blog, nor do I remember the first one I found (it might have been 101 Cookbooks). At any rate I was completely hooked.

This is one of my favorite recipes from allrecipes.com. I have a few others I really enjoy but I think I've made this 3 or 4 times now (which is really saying something). I have modified the recipe somewhat and I still wish I had my mom's because I think her recipe tasted the same without the bouillon cube which I would prefer not to use in the future. I served this with steamed rice and broccoli.

Chicken Cordon Bleu (adapted from allrecipes.com)

2 skinless, boneless chicken breast halves
2 slices Swiss cheese
2 slices ham
2 tablespoons all-purpose flour
1 teaspoon paprika
2 tablespoons butter
1/3 cup dry white wine
1 cube chicken bouillon, crushed
1 tablespoon cornstarch
3/4 cup half and half

1. Pound chicken breasts. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 10-30 minutes, until chicken is no longer pink and juices run clear.
3. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened. Remove the toothpicks, and transfer the breasts to a warm platter and pour sauce over the chicken. Serve with steamed rice, with extra sauce on the rice.

Autumn Risotto

I LOVE risotto, love, love love it! J on the other hand has been tolerating it because that's the way it works at our house. He tolerates what I cook and then most likely sneaks more food after I go to bed. Tonight's dinner was a carry over from one of the meals I was supposed to make last week. I made a variation of an Autumn Risotto I found. Sadly, I'm not a huge fan of butternut squash, so I used a sweet potato in tonight's risotto. As a general rule I don't like to mix starches. I don't want potatoes in my pasta or on pizza. I don't like to eat a Spanish tortilla sandwich etc. This was an exception for me. This was also exceptional for me.

Autumn Risotto (adapted from anticiplate)

1 sweet potato (yam?), cubed

2 tbsp salted butter (or just add a little salt to unsalted butter)

pinch of cinnamon

4 sweet apple chicken sausages, cubed

1/2 tbsp olive oil

1/2 large sweet onion, chopped

2 cloves garlic, chopped

1 tsp each chopped fresh sage and rosemary

1 cup arborio rice

3.5 cups fat free low sodium chicken broth

1/2 cup apple cider

salt

pepper

pepitas (roasted pumpkin seeds)

1. In a microwavable bowl add an inch of water to cubes of raw potato. Cook approx 5 min or until slightly tender.
   
2. Melt butter and sugar in a pan and add potato. Finish cooking in the butter mixture and set aside.
   
3. Heat oil in a pot (or large pan). Add sausage and cook partially. Add onion and garlic and finish cooking sausage. Add sage and rosemary.
4. Add rice and stir to coat with oil, about 1 minute. Add broth and cider 1/2 cup at a time (they should be warm or room temperature not cold) stirring semi-constantly. Rice with take on a creamy texture.
   
5. Season to taste with salt and pepper. Garnish with a sprinkle of pepitas.
   
   

Peach Cake and Risotto with Caramelized Pears and Gorgonzola

One of my absolute favorite desserts comes from the Silver Palate cookbook. Peach Cake is AMAZING. Unfortunately I had to modify it a little bit but it was wonderful anyway. We ate it so fast there aren't any pictures of it. But I implore you to try it you won't be disappointed.

Peach Cake (The Silver Palate)

4 tbsp. unsalted butter + extra for greasing the pan
1/4 cup sugar
1 egg
1 cup unbleached all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
2 ripe peaches, peeled and sliced (original called for 3 but I couldn't fit that many)
Topping:
1/2 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
4 tbsp. unsalted butter

Preheat oven to 350 degrees. Grease a heavy 9" skillet (my mother always used cast iron but I used my all-clad since I don't own one) well. Prepare the cake: cream the butter and sugar in a mixing bowl until light and fluffy. Beat in egg. Sift the dry ingredients together. Beat half into the creamed mixture. Repeat; beating well. Pour the batter into the prepared skillet. Arrange the peach slices on top of the batter. Bake for 25 minutes. Meanwhile, cut the ingredients for the topping together in a small bowl with a fork. After the cake has baked for 25 minutes, open the oven and quickly crumble the topping over the peaches. Close the oven and bake until the cake is firm and has pulled away from the edges of the skillet, another 8 minutes. Serve warm, accompanied by a pitcher of heavy cream (that's what the original called for to serve, I whipped the cream with a little sugar and vanilla and served that one top instead). 8 portions (we ate 2 portions each)

One of our favorite flavor combinations is pear and blue cheese. From tartlets to flatbread pizza we just can't get enough of it. I don't particularly like raw pears in fact. Browsing around one day I found a recipe for a risotto with this combination. I've been searching for a risotto that J will eat and enjoy and so I decided to try my hand at a similar (though not the same) recipe.

Risotto with Caramelized Pears and Gorgonzola (inspired by a recipe from Dana McMahan)

1 pear, thinly sliced and peeled
1/3 sweet onion, chopped
1 Tbsp butter
1.5 Tsp sugar

handful of hazelnuts, chopped

1. Melt butter over medium high heat
2. Add pears , sugar and onion
3. Cook over medium high heat at least 10-12 minutes or until caramelized.
   
4. Reduce heat to lowest setting.
5. Add hazelnuts so they can toast for about 4-5 minutes.
   

2 Tbsp Olive oil
1 cup arborio rice
1/2 cup of white wine
1 shallot, peeled and sliced
Broth (about 4 cups, maybe a bit more or less; chicken or vegetable broth can be used)
1-2 oz gorgonzola cheese

3 tbsp cream

1. Heat the olive oil in a heavy medium saucepan over medium heat.
2. Cook the chopped onion until translucent and very slightly colored.
3. Add the rice and cook about 2-3 minutes.
4. Add the wine to the rice and allow it to evaporate.
5. Add about ½ cup of broth and simmer.
6. Add the rest of the broth, about ½ cup at a time, keeping mixture at a simmer.
7. Simmer the rice until the risotto is creamy, about 20 minutes stirring constantly.
8. Stir in blue cheese.
   
9. Stir in pear mixture.
10. Allow cheese to melt.
    
11. Serve with a drizzle of cream and black pepper.
    

I thought the whole thing was HEAVENLY. J wasn't quite as impressed. I'm starting to think he's never going to appreciate risotto or that I am cooking it incorrectly. I thought it was perfectly toothsome and creamy without the usual hearty dose of Parmesan. I'll try and put up the not so great picture of the meal I took on my phone but the quality was atrocious. I would definitely make this again even if J won't eat it again.

Asian Rice with Shrimp and Sugar Snap Peas

This was another semi-disappointment. As Cooking Light goes they generally have some tasty dishes. This was another adaptation but I don't think adapted enough in this case. Originally CL was serving this as a snow peas recipe. Sadly I am not a fan of snow peas so as a general rule I sub sugar snap peas. In this case I should have stir-fried the shrimp in the sauce instead of pouring it over the shrimp later. J said I shouldn't make this again. I kind of liked it but it felt like a waste of shrimp since it wasn't very flavorful. So here it is but I would try something a little different next time.

Asian Rice with Shrimp and Sugar Snap Peas (adapted from Cooking Light)

1/2 cup uncooked long-grain rice
1/2 cup water
1/2 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon dark sesame oil
1/2 teaspoon hot sauce
1 teaspoons bottled chopped garlic
1 1/2 cups sugar snap peas
3/4 pounds large peeled and deveined shrimp
1/4 cup diagonally cut green onions
2 teaspoons slivered almonds, toasted

1. Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
3. Cook peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.

Creamy Seafood Risotto

After I realized that I won't be able to make as many meals as I thought because we are going to the Blink 182 concert this week, I decided to make the risotto as soon as I bought the seafood. To my surprise I was able to buy all the seafood for less than $5. Unfortunately for me, I had to make it a little wetter to start out since J will be eating his dinner when he gets home and I ate mine when it was finished. I also forgot to crush the saffron threads so it probably is less yellow and flavorful than it would have been. This was also my first attempt at cooking calamari so it was a little bit of an adventure.

Creamy Seafood Risotto
Adapted from Culinary Adventures of a New Wife (Adapted from Cooking Light, October '08)

2 cups chicken broth
3/4 8 oz. bottle clam juice
2 teaspoons butter
1 chopped shallot
1/8 cup chopped onion
1/2 cup uncooked Arborio rice
1/8 teaspoon saffron threads
1 tablespoon fresh lemon juice
1 chopped Roma tomato
4 ounces shrimp, peeled and deveined
4 ounces bay scallops
1 squid body cut into rings
2 tablespoons light cream
Chopped parsley


1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Spray a large saucepan with cooking spray. Melt butter in pan over medium heat. Add shallots & onion to pan and cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. If the liquid is cooking off too quickly, turn the heat down a little.

3. Stir in tomatoes; cook for 1 minute. Stir in shrimp, calamari and scallops; cook for 4 minutes or until seafood is cooked through, stirring occasionally. Remove from heat and stir in cream.



I don't know if I would make this again. I'm going to wait for J's opinion and then decide.