Easy Baked Risotto

I was skeptical when I saw this recipe.  How would this taste.  Well it tasted just like risotto make on the stove and was a really easy quick meal to make.  I added sautee mushrooms to the risotto along with the Parmesan.

Easy Baked Risotto

Serves 4 to 6
1 1/2 cup Arborio rice
4 1/2 cups vegetable broth (or chicken stock, if you’re not going meatless)
1 cup finely grated Parmesan
3 tablespoons unsalted butter, cut into small pieces
Sea salt (or kosher salt) and freshly ground black pepper, to taste

1. Preheat the oven to 350 degrees F.

2. Place the rice and stock in a 10-cup baking dish (or Dutch oven), and stir to combine. Cover with foil (or the lid of the Dutch oven, if using), and bake for 45 minutes, until most of the stock is absorbed and the rice is al dente.

3. Grab a wooden spoon, and beat in your Parmesan, butter, salt and pepper.

Sweet Potato Gnocchi

I really like gnocchi.  In fact my favourite meal is the maple marinated cod with sweet potato.  So when I saw this recipe I knew I had to try it.  It was really good and scored a 5 out of six in our house.  At first two of my kids wound not even try it but after they did to their astonishment they exclaimed "This really is good I like it!".

Ingredients1/3 cup butter
1/4 cup pine nuts
1/2 tsp dried sage
Gnocchi:
2 cups  roasted sweet potato purée (roast two sweet potatoes in the oven for 45 minutes to an hour)
1/2 cup grated Parmesan cheese
1 egg
1 tsp  salt
1/4 tsp ground nutmeg
3 cups all-purpose flour

Preparation:
Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.
On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.
In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.
Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.
Add sage, cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.

Eggnog ice cream

Yesterday I told you how much I liked eggnog so when I saw this recipe I knew I was making it.  It was good, with a strong eggnog flavour and because of this a little goes a long way.  I must say that I prefer the candy cane ice cream over this one.  (hence the reason there is still some of this one left).  

Eggnog ice cream

1 cup (240ml) whole milk
2/3 cup (133g) caster sugar
pinch of salt
2 cups (480ml) heavy cream
6 large egg yolks
1 teaspoon freshly grated nutmeg
2 teaspoons vanilla extract

Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg and vanilla and stir until cool over an ice bath – I just let it cool over the counter, then refrigerated it.
Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it and grate in more nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 liter (1 quart)

Mexican Hot Chocolate cookies

As I have said before my husband really enjoys spicy things.  So when I received the following recipe in and email I knew I had to make these for him. They are good with just a subtle spicy flavour.  Do not be afraid to make these if you do not like spicy things, all of my kids enjoy these cookies.  They are also a nice soft cookie, I do not like hard crisp cookies so these are right up my alley.

Ingredients

Makes 32
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Directions
Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Balsamic Chicken Drumsticks

My kids really like chicken drumsticks to I decided to try the following recipe because I have a lot of balsamic vinegar and I had fresh rosemary sprigs in my fridge.  This recipe scored a 6 out or 6.   I did not think I was going to have any leftovers.  It was a fairly easy simple meal.

Ingredients
1/2 cup balsamic vinegar
1/4 agave nectar
1/4 cup maple syrup
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Directions
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator andmarinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat tosimmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Chocolate Caramel Cookie Squares

When we were Christmas baking and making this recipe my sister was complaining that she thought this recipe was too much work and that it was not going to be worth it.  Boy was she wrong.  This recipe is worth every minute it takes to prepare.  I can't even begin to tell you how good it is.  This is definitely going to become a staple Christmas recipe!

Ingredients

Makes 16
FOR THE CRUST
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
FOR THE CHOCOLATE CARAMEL
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Directions
Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

Read more at Marthastewart.com: Chocolate-Caramel Cookie Bars - Martha Stewart Recipes

Roasted Pork with Smoky Red Pepper Sauce

I saw Giada make the following recipe on the food network.  It looked easy and yummy do I decided to try it.  When I was at the grocery store this week and they had peppers on clearance I knew the time has come.  The pork was really good, new and juicy, not at all dry, but the sauce was a little disappointing.  It tasted like a spaghetti sauce.  It was a yummy smoky spaghetti sauce but you could not really tasted the red peppers.  Oh well I still found a good sauce recipe.

Ingredients
Pork:
3 (1-pound) pork tenderloins, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Sauce:
3 tablespoons olive oil
1 small onion, diced
1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
3 cloves garlic, minced
Kosher salt for seasoning, plus 2 tablespoons
Freshly ground black pepper
1 1/4 beef broth
2 1/2 tablespoons smoked paprika
1 (15-ounce) can tomato puree
1 dried bay leaf
1/4 cup chopped flat-leaf parsley
Directions


Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.

Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the broth and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmerand cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.

Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

Cheesy Baked Farro

This  recipe originally called for Farro, a type of grain.  I could not find Farro so I used barley and it turned out really well.  It scored a 6 out of 6.  Although at first my youngest son refused to even try it, my husband told him that if he had a good reason not to try it he did have to eat it.  He put a disgusted look on his face and grudgingly shoved a spoonful into his mouth.  While his nasty look quickly turned to joy when he discovered that this was good and he actually like it!  Just goes to show you never know unless you try!

Ingredients
Vegetable cooking spray

Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper

Farro:
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper

1/2 cup plain dried bread crumbs
Olive oil, for drizzling
Directions


Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.

For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.

Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Lime Meltaways

I love Christams time.  I love getting together with friends and family.  I love the crafts, baking and decoreating.  I love excitemtn of seeing the kids open thier presents.  I just love celebrating Christ's birth with my family.  On saturday my family started our annual Christmas baking extravaganza.  We were baking machines.  This I decided, unbeknown to my family that we were going to try to bake some new Christmas cookies.  That I was tired of having the same ones every year.  So I will be posting a new recipe everyday until Christmas and telling you which ones were good and which ones were not.  Hope that you enjoy them and that you to are courageous and try something new!
The first one we tired was lime meltaways.  These had a huge lime punch and the tartness was nicely offset my the icing sugar.  This will be a nice foil to other overly sweet treats!

Ingredients

Makes about 10 dozen
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

Directions
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Light Loaded Potato Soup

It was soup night once again in our household and I had such high hopes for this soup, but let me tell you it was awful.  It tasted really bland.  It had not pizazz, I would not recommend making this soup but if you want to here is the recipe.

Original recipe here

Makes 4 servings (about 1 1/4 cup each)

4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

1. Scrub and dry the potatoes, and prick them all over with a fork. Place the potatoes on a plate, and microwave them on high for 13 minutes. The potatoes should be tender. Cut them in half, and set aside.

2. While the potatoes are cooking, heat the oil in a saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add broth.

3. In a small bowl, combine flour and 1/2 cup milk. Add the mixture to the pan with 1 1/2 cups milk. Bring to a boil, stirring frequently. Cook for 1 minute.

4. Remove the pan from the heat. Stir in sour cream, salt and pepper. Set aside.

5. Place a paper towel on a microwave-safe plate. Arrange your bacon halves on the paper towel, and cover them with a second paper towel. Microwave on high for 4 minutes. Crumble bacon. Set aside.

6. Scoop the potato pulp out of the skins, and mash the pulp into the soup. Discard skins.

7. Garnish each serving of soup with cheese, green onions and crumbled bacon. Serve immediately.