Posts Tagged ‘Recipes’

Ice Cream Sundae



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Risotto Primavera

Everyone in my house LOVES risotto. My mom got us hooked last year when she whipped together the most kick-ass risotto dish I’ve ever had (to this day.) My mom doesn’t follow recipes and doesn’t write down what she does, she’s just a talented cook who throws together what she has sitting in the fridge and somehow manages to turn it into a masterpiece every single time. The woman needs to get herself onto a cooking show. She’s serious.

Anyway, I’ve tried a million different variations of risotto recipes and never come close to what she made. FINALLY, tonight, I think I got close. I will never say that mine is as good because that would just be a total lie. But, I wrote mine down, so you all can feel free to try it out. Let me know if you used any variations that made it come out better!

Risotto can be a pain because you literally can not step away from. InĀ  the second you decide to take a bathroom break, everything goes to shit and your rice is literally burnt to the bottom of the pan. So, prepare to spend a god 30-40 minutes in front of the stove.

What You’ll Need:

  • 2 Cups of your favorite type of risotto rice. I personally like Arborio and buy it in bulk.
  • 1 Bunch of Asparagus, trimmed
  • Frozen Peas
  • 4 Tablespoons of EVOO
  • 2 Cloves Garlic
  • 1 Cup of White Wine (I like sweet)
  • 6 Cups of hot Chicken Stock – you can substitute with vegetable stock, but I’m not a fan of the taste
  • 2 Tablespoons chopped chives
  • 1 Onion
  • 2 Tablespoons chopped basil
  • 1 Cup Parmesan Cheese
  • Salt & Pepper to taste

What to do:

  • Heat up 2 tablespoons of EVOO in a large skillet. Trim off ends of Asparagus and cut into 1 inch pieces.
  • Cook Asparagus on medium heat in skillet until bright green in color
  • Cook frozen peas according to directions and add into skillet with asparagus.
  • Set vegetables aside.
  • In a heavy bottom pan, heat up remaining EVOO and cook chopped onion until translucent.
  • Add in 2 cloves of garlic, finely chopped.
  • Stir in rice, 1/2 a cup at a time, making sure to mix into olive oil mixture well
  • Cook rice until translucent on medium heat
  • Add in chicken stock, one ladle at a time allowing rice to soak up.
  • Stir continuously.
  • Turn up heat until liquid bubbles, adding in white wine.
  • Cook about 20 minutes or until liquid is mostly absorbed and rich is creamy in consistency.
  • Stir in vegetable mixture.
  • Cook about 2 minutes and add in basil and chives
  • Stir in Parmesan Cheese
  • Add salt and pepper to taste

Asparagus and Peas risottoRice & Onion Risotto RecipeRisotto RecipeRisotto Primaver Recipe


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Sinful Scrambled Eggs

I love eggs. Scrambled eggs aren’t particularly my favorite type of egg, but when you’re cooking for more than one person, they are definitely among the easiest type to make. I tend to overload everything with cheese, but being a little more health conscious made me back off. I found out that if I add about 1/2 the amount of cheese that I normally do, the eggs are actually much better. BUT, they do lack moistness because Jim needs his eggs to be borderline burnt. So, I’ve been trying to come up with different solutions and WALA! I found one.

scrambled egg recipesAdding just a spoonful of sour cream makes even the DRIEST eggs moist. It’s amazing, it adds flavor and literally lets eggs melt in your mouth. If I don’t have sour cream in the fridge I go with the same amount of cream cheese..works just as well. Check out the easy recipe below!

What you’ll need:

  • 6 Full Eggs
  • 1/4 cup Mozzarella (or your choice) shredded cheese
  • 1 Tablespoon Light Sour Cream
  • 1 Tablespoon Olive Oil
  • Salt & Pepper to Tast
  • Crushed Red Pepper to Taste
  • Siriracha – optional

On Medium heat, warm 1 Tablespoon of Olive Oil in medium sized pan. Break eggs to use 2 whole eggs (with yoke) and 4 egg whites. Mix in 1 Tablespoon Light Sour Cream and 1/4 cup cheese. Whip. The sour cream tends to clump so make sure to whip this well. Add salt & pepper and crushed red pepper. Pour mixture into pan.

Scrambled EggsMake sure to move the eggs around the pan often so they do not stick. Break up the eggs as you go (SCRAMBLE!!). I tend to turn the heat to low so that they cook slower. Cook until they reach your temperature of choice. *Don’t eat them raw…* (that’s my disclaimer)

Use a paper plate so you don’t have to clean up after you enjoy. Add some Siriracha or your hot sauce of choice…ENJOY!!!

Hot Eggs!

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