Saturday, May 31, 2008
6 cups low-sodium chicken broth (I used vegetable broth)
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine (I use cooking wine but you could omit this if you want)
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.
*Recipe compliments of thefoodnetwork.com
I highly recommend you make this. We give it five stars in our house. It has such a good flavor. I made it twice in one week (granted it was for someone else the first time, but this dish makes a lot so there was plenty for us too. Yum!)
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumble.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
*Recipe compliments of Becky Higgins.
Friday, May 9, 2008
I have heard this treat called lots of different things, but the recipe I have for it calls them scotcheroos. They are delicious.
1 C. sugar
1 C. light Karo syrup
Mix in a large saucepan and bring to a boil, then take off heat immediately.
Add: 1 C. peanut butter
Stir together and then add 7 cups of Rice Krispies
Pour into greased 9x13 pan
Melt: 1 package of milk chocolate chips and 1 package of butterscotch chips in the microwave for 2 to 3 minutes, stirring after every minute. You can also melt them in a saucepan but watch carefully so the chocolate doesn't burn. If it melts too much it can become too hard and won't spread.
Spread melted chips on top of Rice Krispies. Don't refrigerate scotcheroos or they will become too hard to cut.
*For a variation of this recipe, click here.