I am a lover of lists. I love sitting down in the morning with my pad of paper, pen and coffee and writing down the tasks at hand for the day.  Often, I will add something stupid that I know I’m going to do like "brush teeth" just to feel the thrill of accomplishment while I cross it off the list. It's fraudulent productivity. I realize this.

Currently, I reside in a season where the thrill of accomplishment is rarely felt. I have a newborn, toddler, & preschooler. So at the end of the day, I’m impressed if I've kept my children alive, and remember that fire hot, tree green. Despite this bleary eyed – Vomit No. 5 wearing – desperate for hair color woman I am right now, I really do cherish these exhausting days, and am grateful each time God allows me to wake up and breathe in a new morning. So how do I capture that thrill of crossing tasks off my list when I just can't get to the laundry mountains, and the growing paper piles?  Why, just add more and more stupid things onto the list and live in deep deep productivity denial!

So, according to my  to-do list, I am VERY productive:

1. Get out of bed - check
   
2. Clip hangy thing from toenail – check
   
3. Put coffee pod in Keurig, press ‘brew’ – check
   
4. Put new hand soap out in bathroom even though old one is not done. Sick of ‘Waterfall Mist’ –check
   
5. Rearrange band-aid boxes in closet - check
   
6. Google the following: Nicki Minaj/Mariah Carey Feud, Foods leading to extreme gas, You Tube clips of Designing Women, How many calories in a Cinnabon, Hip Hop Abs coupon code, Best hemorrhoid creams, lyrics to Islands in the Stream by Kenny Rogers & Dolly Parton, Whatever happened to Mrs. Garrett from the Facts of Life?  Note: Delete Search History - check
   
7. Open cans, pour in pot. Dinner is done – check
   

What’s that you say? Open cans, pour in pot, dinner is done? Yes, my friends, a delicious and wholesome dinner can be all yours in 15 minutes. This is one of the best recipes I have received, and I'm excited to share it with you. My friend Ali, who is a wonderful cook and a sweet sweet soul, delivered this dish to our family after the birth of our second daughter a few years ago. I’m not a huge Chicken Chili fan, so initially I didn't think I’d be too impressed. Oh my. After a few delectable spoonfuls, I knew I had to have this recipe. It is one of my go to dishes when I’m bringing a meal to someone, and I’m always asked for the recipe. There are so many chicken chili recipes out there, but this one has a creamy sweetness to it (thanks to creamed corn), and doesn't taste like you’re eating a jar of salsa. The bonus?  Practically every ingredient is a canned good, so you are on your way to dinner FAST! Try this recipe on a busy weeknight and proudly check dinner off your list!

Creamy Chili-Corn Soup with Chicken & Black Beans
Serves 4-6


Ingredients:
4 large garlic cloves, minced (I use fresh jarred garlic as a short cut)
1-2 tablespoons chili powder
1 teaspoon ground cumin
2 cans (14.5 ounces each) creamed corn
1 can (14.5 ounces) petite diced tomatoes
1 can (14.5 ounces) low sodium chicken broth
1 can (15.5 ounces) black beans, drained and rinsed
1 can (4 ounces) diced green chilies
2 cups shredded cooked chicken (great way to use up leftover rotisserie chicken)*
¼ cup chopped fresh parsley or cilantro leaves (don't skip this step if possible, it really brightens the soup!)
 
Toppings: Shredded cheese, sour cream, avocado & tortilla chips

Instructions

1. In a large soup pot, heat the oil and garlic over medium-high heat until the garlic begins to sizzle. Add the   chili powder, cumin and stir until fragrant, about 30 seconds.
   
2. Add the creamed corn, diced tomatoes, chicken broth, black beans, chilies and chicken and stir to combine. Bring the mixture to a boil, reduce the heat to low and simmer, partially covered, to blend the flavors, about 5 minutes.
   
3. Stir in the cilantro or parsley.
   

   Top your bowl with cheese, sour cream, avocado, and most definitely crushed tortilla chips!

My favorite brand of corn muffins. 
They are moist & honey sweet. 
I like to add a dollop of sour cream 
and a drizzle of honey to the batter.

On The Side: I serve this soup with all the toppings, cornbread muffins, and fresh cold fruit like crunchy grapes or pineapple tossed with sliced strawberries & kiwi.

If I'm keepin' it real this month, I am tempted to direct you to your local pizza shop, or simply post a picture of Chef Boyardee who has cooked more lunches for my children than I'd like to admit lately. For the past few weeks, my kitchen has been semi-closed due to the newest little addition to our family - baby Joshua. And thanks to the worst cold & flu season in our young family's history, all of us had full blown colds and the remnants of ear infections as we welcomed him home to our den of Sudafed, sneezing, and tissues. So, Josh has survived the onslaught of little germy hands, and a hormonal mother coughing and blowing her nose in and around him for 3 weeks. I'd like to think his immune system has been supercharged for the year! I'm sure that's medically accurate.   

We have been immensely blessed to receive meals and support from friends and family nearby. However, the meals have slowed, I'm feeling good, and my kitchen is having it's grand re-opening. Spring is here, and I am inspired and energized to cook once again. 

Chef Boyardee, you're out of a job. 

Actually, who am I kidding, you'll be staying in my pantry.

Now lets talk food. I am a huge fan of Ina Garten - The Barefoot Contessa. Her cookbooks are beautiful, her food is simple, elegant, and delicious. I really can't relate to much of her life. I subscribe to her blog anyway, despite receiving these kind of posts: "Every year, Jeffrey and I celebrate New Years’ Eve in Paris with close friends.  We splurge and hire a car to tour some of the famous French landmarks all lit up..."

I'm pretty sure my last New Year's included take out for two, a Batman movie, and hitting the sack by 10:30pm. Wa hoo. So if you're like me, and just aren't going to be able to squeeze in a getaway to Paris or Venice this Spring, by George, you can at least eat with some European flair. 

It seems every Spring, cooking magazines feature various recipes for creamy risottos. While risotto isn't difficult, it can be a bit time consuming and a little fussy. This Barefoot Contessa dish uses Arborio Rice which is the star ingredient in risotto, but with a twist (and without the fuss). Let me tell you gals, Chive Risotto Cakes are the comfort food missing from your menu.  It is one of our absolute favorite things to eat! They are kind of like a cross between macaroni cheese and a hash brown. Creamy on the inside and crispy on the outside. How can you go wrong?

**A note to the Last Minute Lucy's: This mixture needs to be chilled for 3-24 hours before frying, so you need to start this dish the day before or well before dinner time!**

Chive Risotto Cakes
Serves 4-6

Ingredients: 
Kosher salt
1 cup uncooked Arborio rice
1/2 cup plain Greek yogurt (or a 6oz. carton)
2 extra-large eggs (or 3 large eggs)
3 tablespoons minced fresh chives
1 1/2 cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
1 cup panko (Japanese dried bread flakes)
Good olive oil

Directions:
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for at least 3 hours or overnight, until firm. If they are not chilled as suggested, they will not hold together very well when you are frying them. 

When ready to cook, preheat the oven to 250 degrees F.

Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

On The Side: These little cakes are so versatile  They make a beautiful presentation at brunch, lunch or supper. Often, I serve them as a light main dish with a green salad or broccoli and fruit. They also make an excellent side to ham & steak. 

Recipe Source: Adapted from Back to Basics by Ina Garten