Baked Parmesan Risotto

Baked Parmesan “Risotto”

Adapted from Ina Garten

Risotto is a fantastic winter Italian dish. If you haven’t made/had it before it is full of flavor and is creamy and rich BUT the time honored method of preparation requires that you stand before the stove for 30 minutes stirring and adding small amounts of chicken broth constantly which is basically a pain. This recipe bakes the risotto, inspiration! The original recipe called for peas, but I prefer mushrooms for their flavor. I also added a few other changes to make the risotto more flavorful since I don’t add wine (which is usually a must in risotto). If mushrooms aren’t your thing, experiment with peas, asparagus, fresh tomatoes… I promise this is fantastic and easy!!

1 ½ cups Arborio rice

5 cups Chicken stock, note that stock is different than broth, more flavorful, althoughyou can use either

1 cup Freshly grated Parmesan cheese

2 T Butter

2T Olive oil

2 cups Crimini or baby bella mushrooms (more flavorful than white buttons)

1 Medium white/yellow onion

3 Cloves garlic

1t Rosemary (optional)

Preheat the oven to 350 degrees.

Put the butter and rice in a baking dish on the stove that can be transferred to the oven. Cook the rice on medium for 2-3 minutes to slightly toast the rice. Add 4 cups of the chicken stock and bake covered for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Meanwhile, chop the mushrooms and onions and mince the garlic. Combine the olive oil, onions and garlic in a pan and start sautéing over medium heat. After the onions begin to soften, add the mushrooms and rosemary, if using, and sauté until the mushrooms are soft.

Remove the rice from the oven, add the remaining cup of chicken stock, the parmesan, salt and pepper to taste, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the mushroom mixture and stir until combined. Serve hot.

Beef and Bean Burritos

After gobbling down more sugar than one should consume in a year in the last 3 weeks, I'm posting a recipe that has absolutely Nothing to do with sugar. Those posts are for a different time, when I feel back to my normal, less-sugar-filled self. That being said.....
I made these a few weeks back after coming across the recipe on Pioneer Woman. They looked too good to pass up and really easy. They use El Pato, so you know they're gonna be awesome. They were very simple to make and even tastier than I expected. I will definitely be making these again!

BEEF & BEAN BURRITOS

• 2 pounds Ground Beef
• ½ whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce ( save a little for drizzling on top)
  
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• ¾ cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas ( I used whole wheat)
  
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves, Optional
• Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

I had a few of you at Thanksgiving ask for the recipe for the Chex Mix and the Homemade Peppermint Oreos - so here they are:

Homemade Peppermint Oreos

2 boxes devils food cake mix
4 eggs
2/3 c. canola oil

Frosting -
1 8oz package of cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. peppermint extract (I did add less than a teaspoon -I didn't want it too strong for the kids)
sprinkles or crushed candy for decorating
red or green food coloring (optional)

Preheat oven to 350. Line cookie sheet with parchment paper.
Combine cake mix, eggs, and oil in a large bowl and mix using a mixer. The batter will be very stiff. Pinch off pieces of batter and roll into 1 inch balls. Place 1 inch apart on cookie sheets and flattend slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from cookie sheet and place on wire rack to cool.

In small bowl, combine cream cheese and butter and mix until blended. Gradually add in powderered sugar and peppermint extract until icing is smooth. Color frosting red or green, if desired. Spread half the cookies with icing and top with remaining cookies. Roll cookies in sprinkles or crushed candy - or just leave them plain. Store in refrigerator in a tightly sealed container.

Chex Mix School Fuel

4 c. rice chex
4 c. corn chex
3/4 c. brown sugar
6 tablespoons butter
3 tablespoons corn syrup
1/4 tsp. baking soda
1/4 c, chocolate chips
1/4 c. white chocolate chips

optional: (I ommitted these to make the mix gluten free)
1/2 c. peanuts
1 c. pretzels

Measure cereal out into a large bowl. Line cookie sheets with wax paper.

In a large microwaveable bowl, add the brown sugar, butter, and corn syrup. Microwave on high for 2 minutes, stirring after 1 minute until melted and smooth. Stir in baking soda and mix until dissolved. Add the cereal and nuts and pretzels, if adding. Stir to coat cereal. Microwave for 3 minutes, taking it out to stir cereal after each minute. Spread on cookie sheet. Cool for 10 minutes and break into bite size pieces. Put chocolate chips in small bowl and microwave for 30 second intervals until melted and smooth. Drizzle over cereal mix. Do the same with the white chocolate chips. Allow chocolates to cool or place in refrigerated until set. Eat and enjoy! Store in an airtight container if it lasts that long!

Aunt Jeannie's Cranberry Relish

Yes, this is someone else's Aunt Jeannie--not a Dahl relative. But this is our favorite winter holiday dish by far. Most years I make 2 double batches--one for Thanksgiving/Christmas and a second one to eat with leftovers! Plus it's super simple...

2 bags fresh cranberries
2 apples
2 oranges
2 cups sugar

Process each of the fruits in a food processor. Use the entire orange--peel and all. Sometimes I mince the apples with a knife instead of processing them since it gives the salad a little more texture.

After all of the fruit is prepared, mix it together in a big bowl with the sugar and refrigerate until it's time to eat (overnight or for a few hours is best). Depending on how sweet your apples and oranges are, and your own preferences, you can often cut the sugar back a little--I usually use about 1 1/2 cups instead of the full 2 called for in the recipe.

Enjoy!

Really, Really good Croutons

Let's be honest, store-bought croutons are not even worth eating, much less spending money on, especially when you can make your own for a mili-fraction of what they cost and they make any salad taste like a million bucks! Not to mention, they are sooooo easy to make. Here's how

Homemade Croutons:
Bread ( I prefer sourdough, french or something of the sort, but I've also used buns, rolls, and whole wheat sandwich bread and had great results, pretty much you can use anything that wont fall apart on you.)
Olive Oil
Garlic Powder/salt
salt and pepper

Preheat oven to 425. Cut your bread into cubes and spread out on a rimmed baking sheet.


Drizzle with olive oil and toss until coated. Next, sprinkle with your seasonings. I've never measured, but I'd estimate about a 1st of each, give or take. Oh- feel free to use any seasonings you'd like. Try italian seasoning, Parmesan cheese, just salt & pepper. You can't go wrong, just make sure you get enough on there to coat all the pieces. After you've sprinkles, give then another toss to coat, then pop 'em in the oven for 8-10 min, checking often. They are done when golden brown and toasted, we don't want any soft croutons. Let cool, serve on your salad and get ready for some rave reviews.

BEST Hot Chocolate in the WORLD.

I have so many recipes to post and not enough time right at the moment to type them all out. But winter break is coming and I will make up for some lost time then, I promise! For now, this is definitely a cheater's recipe, but it is too good not to post.

*This is seriously the BEST hot chocolate I have ever had. And Boyd and I are hot chocolate connoisseurs. So even though it is only semi-homemade, you won't regret trying it. Thanks to Morgan who sent us our first can of the perfect chocolate shavings*

Perfect Hot Chocolate

10 Tbsp. shaved chocolate from 1 can of Williams-Sonoma "Rich & Creamy Hot Chocolate: Luscious Bittersweet Chocolate Shavings (Guittard)." Granted, it does cost $19.50 for a can that serves 8. But think about it, where else can you buy the most perfect mug of hot cocoa for $3.00 (including milk and whipped cream)? Cheaper than starbucks! Just hide it from the kids.

2 cups WHOLE milk (if you're going to use such nice chocolate shavings don't skimp on the milk!)

5 Tbsp. heavy whipping cream, whipped with 1 Tbsp powdered sugar and 1 tsp. good vanilla

Heat milk to scalding. Add chocolate shavings and whisk until dissolved. Pour into pretty mugs. Top with freshly whipped cream (don't use the canned stuff!). Sprinkle additional chocolate shavings on top of cream. Snuggle in with a good book.

Green Mint Punch slush

This is a different green punch then what you will find in the Dahl cookbook. And this one is a slush! Yum.

2 pkg. lemon-lime kool-aid
4 cans frozen grapefruit juice
4 cans frozen pineapple juice
1 can frozen limeade or lemonade
1 small can crushed pineapple
mint leaves steeped or mint flavoring

Defrost the frozen juices and mix everything together. Make a simple syrup by cooking 4 cups of sugar in 5 cups of water. Add that to the juices and mix well. Freeze in 4 or 5 2 qt. containers. When you serve it crush it up and add 7-up.