How To Do a Risotto Bar

Last week, when I posted about doing a risotto bar for the family, a few of you asked for the details. And because I am a good friend (and it is delicious), I made it again on Sunday for some friends just so I could take pictures for the 'ol blog. You're welcome. 

Risotto is one of those things that everyone makes sound scary and difficult to make, but in actuality, it isn't at all. I first tried it a few months ago after getting a simple recipe from the book Bread and Wine and I was instantly hooked. 

It is easy, versatile, cheap and feeds a lot of people but feels fancy, and is now my go to for entertaining. 

What you need:

Arborio rice

Extra Virgin Olive Oil

White wine (could be substituted for water, you know we are drinking it and using it to cook around here)

1 onion 

2 cloves of garlic

chicken broth

Toppings (take your pick of any of these..you seriously use anything):

Shrimp

Chicken

Asparagus

Broccoli

Peas

Spinach

Tomatoes

Mushrooms

Bacon

Prosciutto

Cheese (lots of cheese)

Directions:

The night I had the big group over, I did a lot of prep at nap time. I diced the onions and garlic, cut the tomatoes, broccoli, asparagus and bacon. I also made a salad and made two loaves of Honey Beer Bread. That way, once everyone arrived, all I had to do was start cooking. The biggest challenge about this meal is that you are in front of the stove the whole time, but since most people hang out in the kitchen anyway, I find it easy to stir (and drink wine) while chatting away with my guests and letting someone else hold the baby. 

1. Heat a big pot on medium low with drizzled EVOO to coat the bottom.
Pour the entire carton of chicken broth in a separate pot and bring to heat (just below a boil). 

2. Add garlic and onions and stir until the house smells awesome and the onions are soft. 

At this point on the day I used bacon, I went ahead and started cooking it. Then I drained the pan, leaving a little big of grease and added the asparagus for a few minutes, then emptied that and added the mushrooms with a little balsamic vinegar, then all my sides were done except the shrimp which I would do very last. Side note: everything tastes better cooked in bacon fat. 

On Sunday night, I did prosciutto and that only takes a minute to heat up so I just did that toward the end. Diced panchetta would work well in this dish too. 

3. Add rice. I don't use measuring cups so I can't tell you how much. A cup and a half maybe? Depends on how many people you are feeding, but not really because it also reheats well, so there's your lunch for tomorrow. 

4. Add a little wine. Keep stirring (never stop stirring!). 

5. Start to add chicken broth by the ladle-full and yep, stir some more. The rice will begin to absorb the broth and you will just want to keep adding it and stirring until it tastes the way you want. It should always have a just a bit of a crunch to it. You will probably be stirring for 45 minutes, so go ahead and count that as your strength training for the day. 

6. As you get toward the end of the broth (I almost always use it all), add some salt, pepper and cheese (I use fresh grated Parmesan). If you aren't going to serve immediately, turn down the heat to simmer, pour in extra broth, stir, and put a lid on it. Set the table, put out your side dishes (go back and stir a little more), get everyone some wine and be seated. The rice will continue to absorb the liquid and not become too sticky if you time it right. If it does get sticky, then just add a little more broth (or water if you are out) and stir a little more right before serving. 

7. Let everyone top it with their favorites and enjoy!

Sunday's choices

Wednesday's choices

Happy cooking!

Three Simple Suppers

I don't know about you, but meal planning is not always easy around here. We try to eat as a family every night, but that means I need a dinner I can make during naptime and have simmering and ready to go at 5:45, or something I can easily whip up in 30 minutes or less while the boys are running beneath my feet waiting for  Daddy to get home. 

Here are three successes from this week.

Crock Pot Low Country Boil

This was awesome. I served it with a side of rice (the leftovers which will be used later in the week) and cornbread. It was a perfect family meal since the boys ate everything but the corn. The only thing I would do differently is half the recipe because it made a ton. The full recipe would be great for entertaining though!

White Chicken Chili

The recipe comes from a girl who pre-froze her ingredients for a week of cooking, but I just made fresh. I also added chopped green pepper, a can of black beans and left over corn from the Boil (toward the end). We served it with corn bread (also from the night before), mexican cheese and cilantro. It made enough left over to freeze and use for a later date. Cullen ate his on a taco and I think we might try that with the leftovers.

Vegetable Fried Rice

Ingredients:

Cold, leftover rice (white or brown)

Vegetable Oil

Soy Sauce

Salt and Pepper

Frozen Stir Fry Veggies

Chopped carrots, onion and celery

1. Heat vegetable oil in large wok

2. Add chopped veggies, fresh and frozen

3. Stir in rice

4. Add soy sauce, salt and pepper to taste

I love making this because it is healthy (and cheaper!) than take out, plus I can throw whatever left over I have on hand (chicken, pork chops, other veggies...). It is great for the boys too because they both eat the veggies in it. Apparently soy sauce masks the taste of peas and broccoli. Win for us all.

*****
What are some of your go to weeknight recipes? 

The Lazy Way to Post a Recipe

For a short week, this sure was a long one and I am glad Friday is upon us.

 Since Friday is my boys' last days of school until the beginning of December (we will be traveling back east for Thanksgiving and staying a little extra like we did in the summer), I decided to make mini pumpkin bread loaves for the teachers to thank them for being so kind to my babies and help them flourish in a school setting. 

But I am also feeling a little lazy tonight, so instead of typing it all out for you, I took a picture of the recipe. 

(Am I am the only person that still loves a trusty ol cookbook? This is from Martha Stewart's Everyday Baking)

I didn't use allspice because I didn't have it. And I let the boys put in the cinnamon so who knows how much is actually in there. 

Here we are getting ready.

 If you have been following my blog for a while, you know there is rarely a recipe without a picture of the boys helping. I love having them in the kitchen with me (except of course when B wants to help me pull stuff out of the oven...) and think it is such a great experience for all of us. Cooking is such a well rounded learning tool: math, science, reading, sequence, direction, origins of food, how the batter tastes off a spoon. All kinds of good stuff. 

So here is B, in charge of the brown sugar dumping. 

 And crawling over all the loaves making sure they are even.

We popped them in the oven and while they were baking, made some cards for the boys' teachers.

 Cullen did all the drawing on his card and his name himself (insert proud mom face) 

When they were done baking and cooled down we added our Lemon Cream Cheese Icing (Juice of 2 lemons, package of cream cheese, box of powdered sugar, mix until creamy and amazing) and some festive sprinkles. 

Then they were wrapped up, cards were attached and Thanks were ready to be given. 

Happy Weekend!

French Onion Soup

The past few days, it has really felt like fall in Monterey so I was in the mood to make soup. One of my favorites is the classic French Onion, probably because it is my dad's favorite soup and it always reminds me of my childhood. 

I love this particular recipe because it is a nap time meal: one I can create while the boys are sleeping, and have warm and ready by the time Kev and I are ready to eat. It also makes enough for two night's worth of soup, so I can freeze half and have dinner ready to go on a later date.

French Onion Soup

Adapted from Cooking Light, Everyday

Ingredients:

2 yellow onions, thinly sliced

1 red onion, thinly sliced

3 tablespoons of sugar

1/2 teaspoon pepper

1/4 teaspoon of salt

1/2 cup of white wine (red wine, sherry, water..whatever you have on hand)

8 cups of beef broth

Few drops of Worcestershire sauce

dash of thyme

French bread, cut in slices

Slices of Swiss cheese.

1. Sautee onions on medium heat in large pan until tender. Add salt, pepper and sugar. Stir occasionally for the next 20 minutes.

2. Stir in broth, thyme, worcestershire. Bring to a boil, add wine, cover and reduce to a simmer.

3. Simmer for 2 hours.

4. Set broiler to high. Butter the tops of sliced french bread and broil until toasted. 

5. Ladel soup into bowls, top with toasted bread and cheese, return to broiler until cheese is melted.

6. Eat.

Perfect Fall comfort food, don't you think?

What is your favorite soup recipe? 

What Else We've Been Up To

Making care packages for a few good men, and one good woman.

Does anyone else love sending mail as much as I do? I swear it is the easiest way to make someone's day.

And making Halloween sugar cookies.

 Way back in 2010, when I first attempted and failed at sugar cookies, my dear friend Cate referred to me as Martha Stewart, but the jail bird kind.

 Several years later, I feel that I am at least House Arrest Martha. Can we agree?

 We all have to have goals, right?

Ok, and honestly, we have done a lot more than that this week, but I was more in the mood for simply spending time with my boys than taking pictures, so this is all I have to show. (To be honest: by 'a lot more' I really mean 'I didn't take my camera to the playground.')

Thank you again for all your amazing support from my eariler posts this week. You all really are amazing.

Hope your weekend is phenomenal!

Bacon Salsa + A Winner

Ask and you shall receive. Here is the recipe for the greatest salsa on the planet.

You will need:

One avocado

One medium onion

One jalapeno (optional if you don't like hot)

Handful of Cilantro

One tomato

Cooked and chopped bacon

One Lime

Salt

Dice up everything above except the lime. Mix together in a bowl. Add juice from lime and salt to taste.

 Eat with tortilla chips, or put on chicken. Or on fish. Or on eggs.

Other variations: Add black beans. Add grilled chicken.

Enjoy!

*****

Thanks to all who entered my fall giveaway. Random.org chose #19 Laura S. who said:

I miss fall so much, TX doesn't believe in fall! I live the crispy cool weather, apple cider, college football, chili, jeans sweaters and boots, county fairs and Halloween. Happy Fall!

Email me your address and your gift will be on its way. Maybe even something for Baby Boy S :)

*****

Have a great weekend!

Grilled Artichokes With Aioli Dipping Sauce

Since artichokes are so popular here in Monterey (we live just down the road from 'The Artichoke Capital of the World': Castroville, CA), Kev has been asking me to make them. The task seemed daunting and complicated, but after a googling a few recipes, I managed to come up with a successful recipe for our local veggie.

First up, prepare your artichokes by cutting off the spiky leaves and 1/3 of the top.

 Rub open ends with lemon juice to prevent from turning brown. Drop into pot of boiling water, cover and simmer for 20 minutes or until you can stick a fork into the stem. (Note: make sure it is really soft. I took mine off too early and our outer leaves were not as well done as I would have liked).

While artichokes are simmering, prepare marinade.

 Chop garlic, chop shallot, squeeze out lemon juice, whisk together with all the rest of the stuff (we don't run and exact kitchen around here).

Pull artichokes off stove and soak in an ice bath for a few minutes. Cut in half and remove the hairy leaves and the purple ones too. Put in a baggie with marinade until grill is hot (or longer if you are cooking them later).

 Grill artichokes for 5-7 minutes on both sides.

Prepare aioli.

Shallots, garlic, mayo, hot sauce, capers and more lemon juice. Whisk until delicious.

Pull artichokes off the grill and serve with aioli (o and grate a little fresh cheese on there, because cheese makes everything better). 

It is a little time consuming, but worth it! 

Thank You to everyone who linked up yesterday! You all had some amazing appetizers to share. The linky will be open for a few more days, so feel free to still link if you didn't get a chance yet. And if you didn't visit the bloggers who shared their posts, be sure to do that and get some amazing ideas to impress your friends this food this weekend. 

****

This morning, Bennett has his first day of 'baby school', also known as two hours twice a week at the Child Development Center because he is developing a serious Mommy attachment. Please pray that we both do well, I have never dropped him off anywhere before and I am terrified nervous! On the bright side, I am looking forward to a Mommy/Cullen morning date since his school doesn't start until next week.

Hope your weekend is full of love!

Virtual Cocktail Party

Welcome to the Party!

I don't know about you, but I am ready for the weekend. (Even though we have been hanging out with our brothers all week, it will be nice to clean up and get the house back in order, plus to sit and chat with Kev since we've haven't had much one on one time this week). And as you know, I am a big advocate of appetizers and a cocktail for an easy weekend meal. I cook all week, so the weekend is definitely my time to relax.

This week, I tried some old favorites on The Brothers, including my crab dip, but also tempted them with a few new recipes, including these Strawberry Brie Bites.

 I love an app that looks and tastes fancy, but is actually very easy.

Ingredients:

French Baguette

Strawberries

Honey

Brie



We buy our honey from the local farmer's market. Did you know that honey tastes differently depending on the type of flower the bees got their nectar from? Wildflowers are my favorite. Do yourself a favor and find some local, raw honey.



1. Cut up bread, pat a little butter on there and put in the broiler for a few minutes to toast.

 2. Add a slice of brie and a drizzle of honey. Pop back in the broiler for 2-3 minutes.

 3. Lay a sliced strawberry on top and enjoy. Too easy, right?

Now, here is a cocktail to match.

The French 75 (sort of).

I saw this recipe on Long Distance Loving (via The Love List) and with my newly acquired taste for Gin, I had to give it a go. Except I did mine the lazy way.

Two parts Gin, 1 part champagne (how much do you love the baby screw top champagne I found? I know, me too), 1 part water and the juice of half a lemon. Shake and serve over ice. Delicious.

So that is my Cocktail Party this week. What are you planning? Link your favorite app or drink below and be sure to visit all the lovely ladies who share their treats with us today. Thanks so much for linking up!

Cranberry Goat Cheese Spinach Dip

Back in June, when I was in VA visiting my mom, we survived much on a diet of wine and appetizers (don't worry, that is how we like it). I love a good app, especially on the weekends, when I don't feel like cooking and hubby has finally accepted that a few appetizers and a cocktail definitely count as dinner.

One of my go-to dips is a spinach one that I developed over time and one afternoon, I went to make it for my mom and I, only to not find the ingredients that I normally use. So I improvised and came up with this delicious combination of flavor.

-Cranberry Goat Cheese

-Parmesan Cheese

-Nutmeg

-Cranberry Goat Cheese

-Cream Cheese (I mean, can you ever have enough cheese in one recipe?)

-1 onion

-Butter

-Fresh Spinach

-Extra Virgin Olive Oil

-Walnuts

1. In one pan, preheat a few turns of EVOO on high high. Add spinach (I usually use an entire bag, it wilts quickly). Once it is wilted, add a few pinches of nutmeg, it gives the spinach a really nice flavor.

2. Dice onion.

2. Meanwhile, in a sauce pan, melt 2 tablespoons of butter on medium high. Add onion and cook until soft.

3. Roughly chop cream cheese and goat cheese, add to onion and butter mixture (turn heat down to medium). Stir until creamy.

4. Stir in spinach and nuts.

 5. Put in a pretty bowl and sprinkle some Parmesan Cheese on top. Pour a glass of wine if that hasn't happened yet.

 6. Enjoy with crackers or tortilla chips!

What is your favorite appetizer?

Summer Vegetable Pasta

Since a few of your asked yesterday, here is the recipe for an incredibly simple week night supper.

Ingredients:
Array of summer veggies. I used 2 zucchini, 1 squash, 1 tomato, 1 onion, and half a head of broccoli straight from the Farmer's Market in Montery
Juice of 1 lemon
2 gloves garlic
1 tablespoon of capers
Red Pepper flakes to taste (we like thing hot, so I probably used 2 teaspoons)
2 tablespoons of Extra Virgin Olive Oil
Angel Hair pasta
Shredded Italian Cheese
Salt and Pepper to taste

1. Boil water and add pasta, cook until al denta (9-12 minutes)
2. While pasta is cooking chop veggies into bite size pieces, except for the garlic, mince it.
3. Heat large skillet on med-high and coat with EVOO
4. Add garlic first, then zucchini, squash and onion.
5. Sautee veggies for a few minutes until cooked through, add broccoli.
6. Drain pasta, but reserve about a half a cup of the water and add to skillet veggies.
7. Stir in tomatoes, capers, lemon juice and red pepper flakes.
8. Add pasta to skillet and mix all together.
9. Spoon into a bowl and garnish with shredded cheese and salt and pepper to your taste.

Enjoy!

Cheddar-Pimento Biscuits (with a Side of Feelings)

I cried yesterday.

For the first time (that I can recall) since August, I got all weepy over nothing (or everything, I'm still not sure) and stood in my kitchen with tears running down my face. It wasn't one specific thing that set me off, just two days of not getting anything right. From Bennett being the kid at the library who pulls all the books off the shelf, to spending a week's worth of grocery money at the store while forgetting the 3 specific ingredients I needed for dinner, to getting overwhelmed by my pending trip to VA and pleasing everyone who I need and want to see in the short time I will be home. Not to mention boys napping on opposite schedules, missing having a real job, a faulty computer charger, a (very loving but also) very busy husband, and a house that gets cleaned, only to be dumped upon again...

 I think I finally just needed to let it go.

I don't complain often, because frankly, I have very little to complain about. I live a very fulfilled and blessed life, but I am also human, and sometimes things get to me. I am okay with that. This isn't a sympathy-begging post and nothing is really wrong (in the grand scheme of things), I just had a rough couple of days and I think that is important to share with you all too.

*****

So, like any good mother who can't let her children see her crying would do, I sent to boys outside to play shoeless and made homemade biscuits for the first time.

I presumed I would fail at this because my mom makes the most amazing buttermilk biscuits ever and since I was already feeling low, it was the perfect day to not get it right. (I also specifically chose a recipe that wasn't hers because I already know that mine won't equate, ever.)

Luckily, this recipe agreed with a few extra pinches of salt from my tears, and I accomplished one badass biscuit.

Go ahead, invite me to your next brunch.

 Pimento Cheese Biscuits

via Southern Living Comfort Foods Cookbook

Ingredients:

1 cup shredded sharp cheese

2 1/4 cups of self rising flour

1/2 cup cold butter, cut in 1/4 inch slices

1 cup of buttermilk

1 jar (4 ounce) diced pimiento, drained

2 tablespoons butter

1. Combine shredded cheese and flour. Preheat oven to 450

2. Cut butter into flour until mixture is crumbly. (Cutting butter is good for the aggravated soul)

3. Chill for 10 minutes

4. Combine buttermilk and pimiento with flour mixture.

5. Knead dough (with extra flour on hands) 4-5 times.

6. Pat dough into a rectangle. Sprinkle flour top on to top and fold. Repeat 3 times.

7.Cut dough with a circle cutter and place on baking sheet with parchment paper.

8.Bake for 12-15 minutes until looking awesome and edible.

9.Maybe drip with honey, because it feels right, and you need right.

Enjoy.

She-Crab Soup

Every now and again, I get in an extreme cooking rut, you know, the one when I make the same 4 meals in rotation and literally can't think of anything else to create? So one of my goals for this week was to try a few new things and first up was She Crab Soup from Southern Living's Comfort Food cookbook. It turned out so good, we actually had it for a meal on Monday night and the leftovers as a side dish last night, we both loved it and it was quick an easy to make, but tastes complicated and fancy. I will definitely be keeping this recipe on hand.

She Crab Soup
Sherry (If you don't have a bottle on hand, you should get one. I cook with it all the time!)
1lb of crab meat (as fresh as you can get it)
6 tablespoons of butter
2 tablespoons of grated onion
4 tablespoons of all-purpose flour
3 cups of milk (I used skim and it worked just fine)
2 chicken bouillon cubes
1 teaspoon salt
2 cups half-n-half or whipping cream (I used half-n-half)
fresh parsley

1. Pour sherry over crab meat to soak while preparing other ingredients.
2. Melt better in soup pot on medium-high heat. Grate 2 tablespoons of onions (of the tears involved with this step!) and add into pot.
3. Stir flour into butter/onion mixture and gradually add milk, stirring constantly
4. Add bouillon cubes and salt. Once dissolved, add crab and turn heat to simmer.
5. Add half-n-half, stir constantly until soup thickens.
6. Serve steaming hot with chopped fresh parsley and Old Bay Seasoning {recipe didn't call for Old Bay, but I think it is needed}

We had ours with fresh bread from the bakery the first night and found that it complimented a steak very well last night. It really is surprisingly easy for a week night meal or would be perfect as a first course at a dinner party. Go ahead and impress your loved ones with this tonight!

Grilled Mahi-Mahi Taco Awesomeness

Tonight, as I craft this post, I am sitting in my chair after an hour and a half of battling Bennett to sleep. My sweet, happy, easy going baby is roughing it through the time change. Naps are back on schedule and life during the day is normal, but bedtime is torture. And I can't have wine during the week (self-imposed). So I will make this as cheery as possible, but I'm pooped, and I am in the midst of reading The Godfather and am anxious to get back to it (nerd alert). Was that too much information for the start of a post?

Before Bennett's bedtime meltdown, I made an amazingly, quick, fairly healthy and incredibly fast meal using my new favorite seasoning. This guy:

 I covered two mahi-mahi fillets in it and popped them on a smokin' hot grill.

 Meanwhile, I sliced up some cherry tomatoes (a regular one would be fine, this is just what I had), an avocado, some cilantro, a jalapeno and half an onion. I had corn left cover from dinner two night's ago, so decided to use it again in the final prep.

I mixed it all together, adding a pinch of salt and juice from half a lime. I tasted it with approximately 5 Tostitos. 

 I pulled the fish off the grill, cut it into strips and stuck it on a warm tortillas. I added my salsa, several kernels of corn, a pinch of Mexican cheese and a few drop of hot sauce.

Boom, dinner is served.

Now back to my book. Happy Hump Day!