We (Mom) made this risotto recipe while she was at our house helping us empty out our freezer. It was pretty tasty.
Sausage and Mushroom Risotto
3 C. chicken stock
3 C. beef stock
8 oz. shitake mushrooms (we did half shitake, half button)
1/2 tsp. thyme
1 lb. Italian sausage links, chopped
2 T. olive oil
1 small onion, diced
2 cloves garlic, minced (Mom probably did more, because I always add extra garlic to everything)
2 C. Arborio rice
1/2 C. white wine
1/2 C. Parmesan cheese, grated
1 T. Butter
1 dash salt and pepper
Combine the chicken and beef stocks in a sauce pan. Warm over low heat.
In a separate skillet, saute mushrooms and the thyme together over medium heat. Sprinkle mushrooms with salt and pepper and once they are lightly browned, remove from heat and set aside.
In a skillet, brown the sausage. Once it's browned, remove the skillet from the heat, discard the fat, and set aside.
In a large skillet heat 2 T. of olive oil over medium heat Add onion and garlic. Saute until translucent, about 5 min. Add the rice and coat well with the oil. Lightly toast the rice about 2 min. Stir in wine, and cook until it is almost evaporated. Ladle about 1 C. of the warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy, only adding an additional ladle of stock when the prior one is almost absorbed. You might have a little left over, but not much.
Once cooked through, add mushrooms and sausage to the pan and heat through. Stir in cheese and butter. Top with additional cheese, if desired.
A Delectable Collection of Recipes
Monday, February 24, 2014
Friday, February 21, 2014
Quite Possibly The Best Recipe In Existence
That is a pretty big claim to make, I realize. However, it has a host of qualities that make it invaluable in my recipe book:
- Requires a total of 8 ingredients, most (if not all) of which you should already have on hand
- It takes about 5 minutes to prepare
- It only dirties one, maybe two dishes
- It smells delightful
- It tastes SO delicious
- Everyone in my entire family likes it. And given the short list (which pretty much involves chicken nuggets, hot dogs, and mac n' cheese)--this is nothing short of a miracle.
2 T melted butter
1 package (or about 6) chicken thighs (bone-in, skin on--if you are afraid of leaving skin on the chicken, don't bother making this recipe. That's right, go big or go home when it comes to roasted chicken).
1/4 C. white wine
2 sprigs fresh rosemary, or 1/2-1 tsp. dried
2 sprigs fresh thyme, or 1/2 tsp. dried
1 T coarse salt
1 T freshly ground pepper
1/4 C. lemon juice
Preheat oven to 450.
Coat the bottom of a cast iron (oven proof) skillet with butter. Coat all sides of the chicken with melted butter. Nestle the chicken pieces in the pan. Pour the wine over the chicken. Top with rosemary and thyme, and sprinkle with salt and pepper.
Roast for 40 min. Change the oven to broil and broil 5 more minutes.
Remove from oven and spritz with lemon juice
Let rest 5 min.
*A note about chicken with the skin on--I know some people think this is unhealthy. I won't get on my soap box about the "low fat diet" fallacies (unless you want me too!), but I will say that if you are afraid of leaving the skin on, don't bother making this recipe. I've never taken the skin off, but I am certain it would just be a waste of otherwise good chicken and perfectly good butter. Dining on the skin is not necessary, as it will have done its job by the time you take the deliciousness out of the oven. When it comes to roasted chicken, go big or go home.
Oh, and I get 'Just BARE' brand chicken thighs. We once made it with ho-hum brand chicken thighs and it just wasn't the same.
Wednesday, February 5, 2014
Cheryl's Chocolate Chip Cookies
*UPDATED!!!*
A few friends have recently asked for this recipe, so I thought I'd better add my most recent improvements to the recipe (salt and size of cookies, for those who already have the original) since the last time I posted it. It's even better than before.
1 C. butter, softened
1 C. packed brown sugar
1/2 C. granulated sugar
1/2 tsp. baking soda
Generous 1/2 tsp. salt
2 eggs
Large splash of vanilla
1 pkg. instant vanilla pudding
2 1/2 C. flour
Chocolate chips
In a large mixing bowl beat butter with an electric mixer, beat it for a couple minutes to let it get really nice and fluffy. Add sugars, salt, and baking soda and beat again for several minutes--you want all of the ingredients to get cozy with one another and be evenly incorporated. Beat in eggs and vanilla. Beat in dry pudding mix and as much of the flour as you can with the mixer. Stir in any remaining flour and chocolate chips.
And then you really have to refrigerate the dough for at least three hours. More if you have the patience.
Form golfball-size globs of dough on your cookie sheet (I've tried all kinds of different pans and even baking stones, but I think those baked on an AirBake pan turn out the best). It is important to make the cookies this large. It allows them to be wonderfully crispy on the outer edges, but still chewy and fabulous in the center. Bake at 375 for 15 minutes, or until nicely browned on top. But, don't let them get too brown--then you'll miss the chewy fabulousness in the center.
The extra vanilla and the pudding and the salt are what make all the difference. Don't be afraid of them! I love this recipe and kind of feel that they are the best cookies, but am open to alterations, so if you have anything that you do for your cookies that makes them extra special--please share!
Also, I recommend doubling this recipe. I freeze half (if it makes it that far) and then I have ready dough for those times when we have unexpected company, or a friend just really needs some homemade cookies. Sometimes I'm that friend.
A few friends have recently asked for this recipe, so I thought I'd better add my most recent improvements to the recipe (salt and size of cookies, for those who already have the original) since the last time I posted it. It's even better than before.
1 C. butter, softened
1 C. packed brown sugar
1/2 C. granulated sugar
1/2 tsp. baking soda
Generous 1/2 tsp. salt
2 eggs
Large splash of vanilla
1 pkg. instant vanilla pudding
2 1/2 C. flour
Chocolate chips
In a large mixing bowl beat butter with an electric mixer, beat it for a couple minutes to let it get really nice and fluffy. Add sugars, salt, and baking soda and beat again for several minutes--you want all of the ingredients to get cozy with one another and be evenly incorporated. Beat in eggs and vanilla. Beat in dry pudding mix and as much of the flour as you can with the mixer. Stir in any remaining flour and chocolate chips.
And then you really have to refrigerate the dough for at least three hours. More if you have the patience.
Form golfball-size globs of dough on your cookie sheet (I've tried all kinds of different pans and even baking stones, but I think those baked on an AirBake pan turn out the best). It is important to make the cookies this large. It allows them to be wonderfully crispy on the outer edges, but still chewy and fabulous in the center. Bake at 375 for 15 minutes, or until nicely browned on top. But, don't let them get too brown--then you'll miss the chewy fabulousness in the center.
The extra vanilla and the pudding and the salt are what make all the difference. Don't be afraid of them! I love this recipe and kind of feel that they are the best cookies, but am open to alterations, so if you have anything that you do for your cookies that makes them extra special--please share!
Also, I recommend doubling this recipe. I freeze half (if it makes it that far) and then I have ready dough for those times when we have unexpected company, or a friend just really needs some homemade cookies. Sometimes I'm that friend.
Wednesday, January 29, 2014
Shreded beef! Venezuelan style
Here is the lead singer of the dish I made for Amy and Scott.
You need a big chunk of meat :-)
Ok, I don't know the names of the different beefs, I think I bought like a top roast or something like that. I've done it with different ones and it works, so find something you like that can be shredded and you'll be good.
Season the whole chunk with salt, pepper and cumin. Sear it on a hot skillet and then place in in a crock pot for at least 6 hours on low. I make mine over night. You can also do it on high for about 4 hours. Add enough water to cover 3/4 of the meat.
Add two cloves of garlic and some oregano.
After it is all cooked, pull it out of the crock pot, save the liquid and shred the meat with two forks or by hand.
Take an onion, garlic (2 cloves), a red pepper and two tomatoes. Dice everything small.
Heat some oil in a pan (big enough to fit the meat) and turn it to medium heat, saute the onions for about 2 minutes, add garlic and cook for about a minute (or until you can smell the garlic) then add the red peppers. Stir constantly to prevent burning, saute for about 5 minutes or until veggies are very soft. Add the tomatoes and cook for about 8 minutes, or until tomatoes loose their bright color and it turns a little pasty. During this time add, about 1/2 tsp of oregano, cumin and salt.
Once it is all done, add the beef, mix well and add the broth slowly, you don't want it soupy but you don't want the meat dry either. Add enough broth to almost cover the meat and the simmer for about 15minutes adding more broth if needed, taste for salt and adjust accordingly.
And that is it! a lot of little steps but you get used to it pretty quickly.
Enjoy!
If you cool all three recipes I've just shared plus some fried plantains you have Pabellon, which is our National traditional food.
You need a big chunk of meat :-)
Ok, I don't know the names of the different beefs, I think I bought like a top roast or something like that. I've done it with different ones and it works, so find something you like that can be shredded and you'll be good.
Season the whole chunk with salt, pepper and cumin. Sear it on a hot skillet and then place in in a crock pot for at least 6 hours on low. I make mine over night. You can also do it on high for about 4 hours. Add enough water to cover 3/4 of the meat.
Add two cloves of garlic and some oregano.
After it is all cooked, pull it out of the crock pot, save the liquid and shred the meat with two forks or by hand.
Take an onion, garlic (2 cloves), a red pepper and two tomatoes. Dice everything small.
Heat some oil in a pan (big enough to fit the meat) and turn it to medium heat, saute the onions for about 2 minutes, add garlic and cook for about a minute (or until you can smell the garlic) then add the red peppers. Stir constantly to prevent burning, saute for about 5 minutes or until veggies are very soft. Add the tomatoes and cook for about 8 minutes, or until tomatoes loose their bright color and it turns a little pasty. During this time add, about 1/2 tsp of oregano, cumin and salt.
Once it is all done, add the beef, mix well and add the broth slowly, you don't want it soupy but you don't want the meat dry either. Add enough broth to almost cover the meat and the simmer for about 15minutes adding more broth if needed, taste for salt and adjust accordingly.
And that is it! a lot of little steps but you get used to it pretty quickly.
Enjoy!
If you cool all three recipes I've just shared plus some fried plantains you have Pabellon, which is our National traditional food.
Friday, January 24, 2014
Black beans, Venezuelan Style.
Black beans are THE thing to eat in my country. Black beans rule the whole world!!!!
If you make them well.
I will give you the recipe on how to make them from dry beans but you are more than welcome to use can beans, just use good quality ones and rinse the soupy thing that is in the can.
Take the dry beans, look through them for stones or little twigs, rinse them twice in cold water. Put them in a big bowl and fill it up with water,you want a lot of water on top of the beans. Add a TBSP of baking Soda, mix and let it sit on the counter over night.
In the morning rinse them and then put them in a big pot with a lot of water covering the beans. Add salt, 4 whole cloves of garlic, half of an onion (cut in two) and if you have, a ham bone or some pork product.
Let it boil and stir every once in a while, when the water reduces to the surface of the beans add more hot water. Repeat this process until the beans are really soft. Remove the big pieces of garlic and onion.
I usually do this in the morning while I'm doing laundry or cleaning, I just come back to it and stir or add water.
While waiting you can dice an onion, very small, 4 cloves of garlic, 1 red pepper, 1 green pepper and saute it all with some bacon or just alone. You need to keep everything in low heat for at least 10 minutes, after 5 minutes you want to add some cumin (about 2 tsp), oregano (about 1 tsp), salt and pepper. Keep cooking, once it's done it will look more like mashed veggies or very mushy veggies.
Add them to the pot of beans and start mashing them with a potato masher. You want to mash about a fourth of the beans. Keep cooking for another 20 minutes in low heat. They should be somewhat creamy at the end. Make sure to taste for salt.
That is it!
I usually make a huge pot use it and then freeze the rest.
Enjoy, they are worth the trouble ;-)
If you make them well.
I will give you the recipe on how to make them from dry beans but you are more than welcome to use can beans, just use good quality ones and rinse the soupy thing that is in the can.
Take the dry beans, look through them for stones or little twigs, rinse them twice in cold water. Put them in a big bowl and fill it up with water,you want a lot of water on top of the beans. Add a TBSP of baking Soda, mix and let it sit on the counter over night.
In the morning rinse them and then put them in a big pot with a lot of water covering the beans. Add salt, 4 whole cloves of garlic, half of an onion (cut in two) and if you have, a ham bone or some pork product.
Let it boil and stir every once in a while, when the water reduces to the surface of the beans add more hot water. Repeat this process until the beans are really soft. Remove the big pieces of garlic and onion.
I usually do this in the morning while I'm doing laundry or cleaning, I just come back to it and stir or add water.
While waiting you can dice an onion, very small, 4 cloves of garlic, 1 red pepper, 1 green pepper and saute it all with some bacon or just alone. You need to keep everything in low heat for at least 10 minutes, after 5 minutes you want to add some cumin (about 2 tsp), oregano (about 1 tsp), salt and pepper. Keep cooking, once it's done it will look more like mashed veggies or very mushy veggies.
Add them to the pot of beans and start mashing them with a potato masher. You want to mash about a fourth of the beans. Keep cooking for another 20 minutes in low heat. They should be somewhat creamy at the end. Make sure to taste for salt.
That is it!
I usually make a huge pot use it and then freeze the rest.
Enjoy, they are worth the trouble ;-)
Venezuelan rice
Well, I was asked for this recipe although you might not want it anymore because you are all making brown rice but here it is for the descendants, right?
We make rice in pots not on "rice cookers' so I don't really know if you can do the same in a rice cooker or not.
Here we go!
-The way we measure the rice is 2 cups of water for every 1 cup of rice.
-It is best if you use a thick pot for the rice.
-Do NOT mix the rice after it boils, just let him be. I do not know why we must follow this rule, we never questioned our elders.
- You must add salt. How much? I asked the same to my mom as a little girl and she said "Guess! whatever looks good is great!"
To make two cups of dry rice.
In a medium pan, saute two minced garlic cloves in some olive oil. Just for about a minute. Noticed that I didn't say heat the pan first, you don't want to burn the garlic. Add the two cups of dry rice and saute for about 3 to 4 minutes, it will be done when it looks translucent or a little toasty (depending on the rice) then add 4 cups of water and salt. Mix well and leave on medium high heat until it boils.
Watch it closely after it boils and turn down the temperature to very low heat when the water has reduced just enough to see all the rice. Cover it and let it sit until done.
No, I don't know how long that is, usually I just go and do the rest of the meal while that is happening. It is hard to burn it when the temperature is so low.
Check on it after 10 minutes maybe, it should look dry and smell yummy. You can taste to see if it still needs some more time.
I love adding green or red bell peppers, just a couple of strips or onions or all of them! just a little, like a Tablespoon.
Also you can add a pinch of Turmeric to make it look yellow, it won't really change the flavor but to us yellow rice is "fancy"
The last note is, our rice is supposed to be the opposite to "sticky rice" so it will be fluffy and each grain independent from the other, but they are all one happy family, just like us!
:-)
We make rice in pots not on "rice cookers' so I don't really know if you can do the same in a rice cooker or not.
Here we go!
-The way we measure the rice is 2 cups of water for every 1 cup of rice.
-It is best if you use a thick pot for the rice.
-Do NOT mix the rice after it boils, just let him be. I do not know why we must follow this rule, we never questioned our elders.
- You must add salt. How much? I asked the same to my mom as a little girl and she said "Guess! whatever looks good is great!"
To make two cups of dry rice.
In a medium pan, saute two minced garlic cloves in some olive oil. Just for about a minute. Noticed that I didn't say heat the pan first, you don't want to burn the garlic. Add the two cups of dry rice and saute for about 3 to 4 minutes, it will be done when it looks translucent or a little toasty (depending on the rice) then add 4 cups of water and salt. Mix well and leave on medium high heat until it boils.
Watch it closely after it boils and turn down the temperature to very low heat when the water has reduced just enough to see all the rice. Cover it and let it sit until done.
No, I don't know how long that is, usually I just go and do the rest of the meal while that is happening. It is hard to burn it when the temperature is so low.
Check on it after 10 minutes maybe, it should look dry and smell yummy. You can taste to see if it still needs some more time.
I love adding green or red bell peppers, just a couple of strips or onions or all of them! just a little, like a Tablespoon.
Also you can add a pinch of Turmeric to make it look yellow, it won't really change the flavor but to us yellow rice is "fancy"
The last note is, our rice is supposed to be the opposite to "sticky rice" so it will be fluffy and each grain independent from the other, but they are all one happy family, just like us!
:-)
Wednesday, November 13, 2013
Mac N' Cheese Done Right
This is the recipe I made over the summer at Mom's house. Amy asked for it a while ago, and I have no good excuse as to why it's taken me this long.
But, make it and eat it and you'll be so happy, you'll find it in your hearts to forgive me.
I've had to increase amounts over the years, so it feeds my growing family with enough for leftovers the next day. So, this is the original recipe 4x'ed. It makes a lot, but they eat a lot. It's their favorite meal.
7-8 C. uncooked pasta (depending on how creamy you like your mac)
4 T. butter
4 T. flour
1 tsp. salt
1 scant tsp. pepper
1 heaping tsp. dry mustard
1 tsp. Worcestershire sauce (DON'T leave this out. It is a subtle flavor, but really sets this recipe apart from other mac n' cheese wannabes)
4 C. half and half (you can use milk, but it's just that much amazing-er with the half and half)
5-6 C. cheese, cubed or shredded (again, the amount can vary depending on how saucy you want it. And feel free to mix it up with the cheeses--sharp cheddar, Swiss or Gruyere, Monterrey jack, Parmesan, I think I even threw in some Gouda once--it is all delicious)
6 T. some sort of topping--bread crumbs, crushed Ritz crackers, crushed corn flakes tossed with butter, or (my personal favorite) Parmesan cheese
Cook pasta according to package directions. Drain. My family likes them on the well-done side for this dish.
While the pasta is cooking, melt butter in a large sauce pan, or enameled Dutch oven over medium heat. Whisk in flour, salt, pepper, mustard, and Worcestershire sauce. Reduce heat to low.
Add the milk gradually, stirring as you go so you don't get any lumps. Add the cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth and delicious.
Stir the noodles into the cheese sauce.
If you want, you can eat it right now. Usually, I can't resist a few bites at this stage. But, if you want the flavors to combine even more, you can bake it.
Pour the mixture into a 9x13, or other large glass pan. Unless you used the Dutch oven, then just leave it. Top with your topping of choice. Cover (if using aluminum foil, I recommend lightly spritzing with oil or cooking spray to prevent sticking.
Bake at 350 for 20-30 minutes, or until it's bubbly and beautiful. Uncover and switch it to broil for the last 5, for a fabulous golden top.
Ideally, let it sit for 5-10 minutes so it can cool a bit and the sauce has a chance to thicken a little.
But, make it and eat it and you'll be so happy, you'll find it in your hearts to forgive me.
I've had to increase amounts over the years, so it feeds my growing family with enough for leftovers the next day. So, this is the original recipe 4x'ed. It makes a lot, but they eat a lot. It's their favorite meal.
7-8 C. uncooked pasta (depending on how creamy you like your mac)
4 T. butter
4 T. flour
1 tsp. salt
1 scant tsp. pepper
1 heaping tsp. dry mustard
1 tsp. Worcestershire sauce (DON'T leave this out. It is a subtle flavor, but really sets this recipe apart from other mac n' cheese wannabes)
4 C. half and half (you can use milk, but it's just that much amazing-er with the half and half)
5-6 C. cheese, cubed or shredded (again, the amount can vary depending on how saucy you want it. And feel free to mix it up with the cheeses--sharp cheddar, Swiss or Gruyere, Monterrey jack, Parmesan, I think I even threw in some Gouda once--it is all delicious)
6 T. some sort of topping--bread crumbs, crushed Ritz crackers, crushed corn flakes tossed with butter, or (my personal favorite) Parmesan cheese
Cook pasta according to package directions. Drain. My family likes them on the well-done side for this dish.
While the pasta is cooking, melt butter in a large sauce pan, or enameled Dutch oven over medium heat. Whisk in flour, salt, pepper, mustard, and Worcestershire sauce. Reduce heat to low.
Add the milk gradually, stirring as you go so you don't get any lumps. Add the cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth and delicious.
Stir the noodles into the cheese sauce.
If you want, you can eat it right now. Usually, I can't resist a few bites at this stage. But, if you want the flavors to combine even more, you can bake it.
Pour the mixture into a 9x13, or other large glass pan. Unless you used the Dutch oven, then just leave it. Top with your topping of choice. Cover (if using aluminum foil, I recommend lightly spritzing with oil or cooking spray to prevent sticking.
Bake at 350 for 20-30 minutes, or until it's bubbly and beautiful. Uncover and switch it to broil for the last 5, for a fabulous golden top.
Ideally, let it sit for 5-10 minutes so it can cool a bit and the sauce has a chance to thicken a little.
Subscribe to:
Posts (Atom)