As I’ve mentioned here before, I have a simple philosophy when it comes to desserts. If it’s not chocolate, it’s not worth it, sums up very nicely how I feel when it comes to after dinner indulgences. These decadent, dark chocolate truffles are the perfect dessert. They are so rich, you only need one to be completely satisfied.
I received complimentary boots to assist in this article.
It was amazingly warm today – 70 degrees. This is a bit of a miracle for Oregon in January, and my family took full advantage of it. We walked with Ella by the river and played at two parks. Afterward, we came back home for some chili and cornbread with chocolate truffles for dessert. Ella was in toddler heaven!
This was the perfect outfit for our lazy Saturday. With a lightweight eyelet top, boyfriend style jeans, Hotter boots, and a leopard print scarf, the look was relaxed and fun just like our day.
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Note: There are a couple of affiliate links in this post.
Numerous books and articles have been written on the subject of blogging for profit. The truth is, while blogging is incredibly fun and rewarding, there is no getting around the fact that it’s a lot of work. At some point, most of us are going to want to be compensated for all of that effort.
Many resources recommend you wait to apply to blogger networks until you have great pageview and follower numbers. For some networks, this is absolutely true with many requiring 20,000 to 100,000 to be accepted. I firmly believe, however, that if you are creating strong content on a regular basis then you should be profiting from your hard work.
Chicken Risotto is a family favorite in my household. It’s also really quick (under 30 minutes!) and a great way to use up leftovers. With a base of chicken and rice, it’s easy to tweak the other ingredients to suit your family’s preference.
This particular recipe is what I call the “jazzed up” version. With the unique combination of olives, pomegranate, orange and parsley, this dish is anything but your average, everyday dinner.
Chicken Risotto Recipe
- 3 c (rinsed) Arborio rice (generic long grain white will do as well)
- 3 c chicken stock, hot
- 1 c dry white wine
- 2 TBs butter or extra virgin olive oil
- 1 half chopped yellow onion
- salt and pepper to taste
Prepare the following ingredients in a separate mixing bowl:
Most of the raw items can be substituted with others. This combination tastes delicious, but use what you have or prefer.
- 1/4 c chopped parsley
- 2 c spinach leaves
- 1/8 c chopped olives
- 1/4 c chopped pomegranate
- Zest from 1/2 orange
- 1 TB butter
- 2 c chopped cooked chicken (any cut is fine)
- 1/4 c grated Parmesan cheese
- 2 TB capers
- Saute onion on medium heat until translucent.
- Add rice and coat with 2 TB butter or extra virgin olive oil. Cook for 1 minute.
- Add the white wine and cook until it is mostly absorbed by rice.
- 1/2 cup at a time, add in your chicken stock, letting the rice absorb most of it before adding more and stirring often.
- Continue cooking until rice is as tender as desired. Salt and Pepper to taste.
- Fold in cooked risotto with the raw items and serve.