{SRC}In the Kitchen with Lisa

JUNE!! Seriously? SERIOUSLY!! Well at least there is a bright spot to the first of June.

Secret Recipe Club Reveal

The first Monday of the Month is always the reveal day for Group A. And there are always some delicious recipes to be had. Like the ones I found on Lisa’s blog – Cook Lisa Cook. Lisa says her blog is where she shares her favorite recipes. Well, many of them just became my favorites, too. I managed to narrow my choices down to 15 which I stored on Pinterest but then narrowing it down to just a couple I could handle in a few days was harder. In the end I ended up with THREE….okay four!!

I was going to make Lisa’s Hearty Sausage Cheese Quiche but found out I didn’t have any sausage. So I switched over to the Bacon and Swiss Cheese Quiche to find I didn’t have any biscuits. SHEESH!! So..I put the two together and ended up with

Hearty Bacon, Mushroom and Cheese Mini Quiche.

7 slices bacon, diced
1 cup fresh chopped mushrooms
1/2 cup chopped green bell pepper
10 eggs
1/4 cup milk
1/4 teaspoon ground black pepper
4 ounces Cheddar cheese, shredded
1/2 cup sliced green onions

Perheat oven to 350. Fry bacon until crisp. Remove from skillet and add in the bell pepper, mushrooms and green onions. Sautee until tender. Spray 10 regular-sized muffin cups with cooking spray. Mix the bacon and veggie mixture with the eggs and cheese and fill the muffin cups until about 3/4 full. Sprinkle with additional cheese. Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Remove from the oven and into the top center of each Quiche Cup.

For dinner this week I made her

Potato Crusted Chicken Tenders
2 boneless, skinless chicken breasts
1/2 cup instant potato flakes
1 TBS. Italian seasoning
1 TBS. garlic powder
1 tsp. salt
1/2 tsp. fresh ground pepper
Peanut oil or cooking oil of your choice

Slice the chicken breasts into strips about pointer finger wide. In a shallow bowl mix together the potato flakes, Italian seasoning, garlic powder, salt & pepper and set aside. Over a medium-high flame, heat a large heavy bottomed or cast iron skillet. When hot, add just enough oil to lightly coat the bottom of the pan. One-by-one press the chicken strips into the potato flake mixture to coat completely and then carefully add to hot pan. Do not crowd the pan. Turn the chicken when the potato flakes get golden brown and remove from pan once the chicken strips are cooked through. Add oil as needed throughout the cooking process.

I loved the texture the potato flakes gave the crust of the tenders. It was different from anyway I had ever made them. Lisa chose to use the potato flakes because Maisie, her ADORABLE daughter, has some allergy issues. So Lisa has to be very creative. Definitely a keeper.

With the tenders we had Lisa’s Bacon and Cheese Zucchini Fritters.

I have made zucchini fritters before but they have always been a little bland. Now I know what they were missing – Bacon AND Cheese!!!

3 cups grated zucchini
1 medium sweet onion, grated
3 large eggs
1 cup grated sharp cheddar cheese
1/2 cup bacon bits
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1/2 tsp sea salt
1 tsp. freshly ground black pepper
peanut oil or oil of your choice

Add the grated zucchini and grated onion to a cheesecloth lined sieve and squeeze & press out as much of the water as possible. In a large bowl add the squeezed out zucchini & onion, eggs, grated cheese, bacon bits, salt & pepper. Stir to combine well.

Heat a large cast iron skillet over medium high heat and add just enough oil to coat the bottom of the pan. Using a large cookie scoop portion out the zucchini mixture into the hot pan, being careful not to over crowd the pan. Press and spread the zucchini mixture just a little. Cook until the bottom side is golden and then carefully flip to cook the other side. Once both sides are golden remove to a paper towel lined cooling rack. Serve hot. Definitely on my summer rotation when the zucchini start coming in.

If you want to join in with the Secret Recipe Club just click on the link and follow the instructions and make new friends. Easy Peasy and GREAT COOKING!!!

And visit the other members by clicking on the link below.

I found out after the fact that this post never made it up. To Lisa and the other members of SRC I sincerely apologize.

 

{SRC} Sprinkle Me with Recipes

So here we are, the first of a new month. May!! Already!! May Flowers! Spring weather. And most importantly – Secret Recipe Club!

This month I met Meghan of Cupcakes with Sprinkles. I know I gained at least 10 pounds just LOOKING at all the goodies on her site.

I love all things sweet. I once had an aunt tell me that you might be dead before dessert so you should always eat dessert before dinner. That is something I love! It doesn’t matter how full I get I always have room for dessert.

This had to be month we gave up sweets. I mean really – gave. up. sweets. So while I drooled over all the sweet treats – which WILL be revisited at a later date – had had find some non-sweet recipes. **SIGH** But I persevered and narrowed it down to 6 (one of which is kinda sweet)and then down to THREE!!

Breakfast: Sunday is about the only day we eat a BIG breakfast. Eggs with bacon and grits, pancakes, or…..

WAFFLES

Some with Blueberries.
Some with Pecans. All good!!

2 1/4 cups All-Purpose Flour
2 Tablespoons Granulated Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Milk
1/3 cup Vegetable Oil
2 Large Eggs, lightly beaten

Combine all ingredients in a large mixing bowl until blended and smooth. Coat waffle plates with non-stick cooking spray. Pour about 1/4 cup of batter for 1 square of waffles. Let bake for about 3 minutes. Serve immediately.

***********************

Lunch: I needed something quick to go with some left over 5 Spice Chicken for Lunch, Meghan’s Very Quick Fried Rice.

3 cups cooked White Rice
3 Tablespoons Sesame Oil
1 cup cooked Peas and Carrots
1 small Onion, minced
2 teaspoons Garlic, minced
2 Eggs, slightly beaten
1/4 cup Soy Sauce

Heat the oil in a large skillet over medium heat. Add the peas and carrots mix, onion and garlic. Cook until tender. Lower the heat to medium low and push the mixture to the side of the pan, then pour the eggs on the other side of pan and cook until scrambled. Now add the rice and soy sauce and mix together well. Stir until heated through. I added some Five Spice to the rice as well. I thought it brought out the flavor of the sesame.

***********************

Dinner: We had a cool evening the other night. It was a perfect night for stew.

Not just any stew, a stew made in the slow cooker. I usually fix mine using my pressure cooker or dutch oven so using the slow cooker was different for me. Long and slow gives you enhanced flavor for the potatoes, carrots, and meat.Mine was also a little different because I used 1/2 beef and 1/2 venison.

1 lb chuck steak and 1 lb venison steak, cut into 1 1/2-inch pieces
Salt and pepper
2 Tablespoons Vegetable Oil
2 medium Yellow Onions, finely chopped
1-6oz can Tomato Paste
2 cups Beef Broth
3 Tablespoons Soy Sauce
2 Bay Leaves
3 1/2 cups Carrots, peeled and cut into 1-inch pieces
3 1/2 cups Red Potatoes, washed and cut into 1-inch pieces
1 teaspoon Dried Thyme
2 Tablespoons Minute Tapioca

1. After the meat has been cut into chunks, pat it dry with a paper towel and season with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is hot. Cook half of the beef until it is well browned on each side, about 4 minutes. Don’t cook it all the way through – just get it brown on all sides. Toss the meat in the slow cooker and follow the same process with the second half of the meat. Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and pour it into the slow cooker over the meat.

3. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil and place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. >{I put 1/2 of the veggies in the stew and 1/2 in the foil packet to see if there would be a different taste. There wasn’t.}Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

4. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that will escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Serve.

I had never used tapioca as a thickener. I have always made a roux for thickening. The tapioca was a nice surprise. I liked the flavor the tomato paste added (also never used) but not so much for the soy sauce. Definitely a repeat – when the weather is cold/cool again.

Thanks, Meghan, for three keepers. I still have three recipes left over. And when I start using sugar again there will definitely be some Sprinkle treats coming out of the kitchen.

Visit the other members of The Secret Recipe Club by using the blog hop below.

 

{SRC} Meeting Martinelli

Today is the first Monday in March (ALREADY!!??) which means its REVEAL DAY for the Secret Recipe Club. Each month the memebers are assisgned a blog to enjoy, cook from and drool over!! This week I had the pleasure of meeting Katherine of Katherine Martinelli. She describes herself as writer, photographer, wanderer. She is …”an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. A native New Yorker, she currently calls Be’er Sheva, Israel home.” Her recipes look delicious, her photographs are outstanding, and she has a cookbook – Puff Pastry at Brunch so cooking from her blog was a joy! And as usual it was soooo hard to pick one. Three was hard, but that is what I had to finally stop with.

Here in the south we don’t have much cold weather but when it is cold I love to make soup. Any kind of soup. So one of the recipes was easy.

Chicken and Corn Chowder

While Gumbo is my first soup to make every winter I am always willing to try something new. Usually something full of goodies, thick, and flavorful. Can you see all the goodies in this one – chicken, potatoes, BACON, celery, carrots???

1 tablespoon butter
3/4 cup diced onion
3/4 cup diced carrot
1/2 cup diced celery
6 cloves garlic, minced
5 tablespoons flour
6 cups chicken or vegetable stock
2 medium potatoes, chopped (about 2 cups)
2 cups whole milk
½ cup cream
1 3/4 cups shredded cooked chicken
2 cups corn kernels (frozen, canned, or fresh)
1/4 teaspoon dried ground thyme
Salt and pepper
Chopped chives, for garnish

Melt the butter in a large pot over medium heat.
Add the onion, carrot, celery, Bell pepper, and garlic and cook, stirring often, until softened, about 5 to 7 minutes.
Add 3 tablespoons of the flour and stir until fully incorporated.
Stir in the broth and potatoes, scraping up any bits from the bottom of the pot.
Bring to a boil then reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes.
Add the corn, milk, and cream and allow to simmer for another 10 minutes, stirring occasionally.
Add the chicken and thyme and cook until chicken is heated through.
Put the remaining 2 tablespoons flour in a small bowl and add a ladle full of broth. Whisk together to form a slurry and add back into the chowder. Stir to combine.
Season with salt and pepper. Serve immediately and top with chopped chives, if desired.

This soup was sooo good. Comfort food at its best. While Katherine did not put bacon in her version (which was in the original) I added it back in. The only change I would make next time would be to used cream corn rather than whole kernels. I think it would add more tender corn and creamyness. But this was deliclious.

Especially when I made her Garlic Bread Buttermilk Biscuits to go with it.

Yes, I said Garlic Bread and Biscuit at the same time. Made with chopped garlic and garlic powder there is plenty of flavor in these. These are different from any biscuit I have ever made. Instead of making a dough and rolling it out and cutting biscuits these are made from a batter poured into a pan and sliced after baking.

1/2 cup (113 grams) unsalted butter
3 cloves garlic, minced
1/4 to 1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 1/2 cups all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
2 teaspoons Kosher salt
13/4 cup buttermilk

Heat oven to 400F.
Spray an 8- by 8-inch baking dish with cooking spray.
Melt the butter and stir in the garlic, garlic powder and dried oregano.
Pour the garlic and herb butter into the prepared baking dish.
Whisk together the flour, sugar, baking powder, and salt.
Add the buttermilk and mix until you get a smooth, thick batter.
Spoon the batter on top of the garlic butter. Smooth as much as possible with a spatula so it’s evenly distributed.
Bake for 20-25 minutes, or until golden and cooked through.
Remove from the oven and allow to cool slightly. Place a plate upside down on top of the baking pan, then flip so the bread comes out with the buttery part on top.
Slice and serve.

Oh! My! All that buttery goodness. All that garlic taste. Oh! My! I love biscuits but don’t always have time when I am thinking of supper. With these I don’t have to take lots of time because they aren’t rolled and cut.

And then Katherine started coming up with variations she wants to try and now, if we meet, she will be my BFF! You have to visit this post to see what I am talking about!!

After the soup and biscuits we really needed (well, wanted) something sweet to end the day. Fortunately there are lots of sweets to choose from. And since I am retired with no children at home I have lots of time so of course I HAD to choose one of the more time consuming desserts.

Rakott Palacsinta aka Layered Crepe Cake.

It is a long process so I will let you look at her recipe and process pics instead. Making crepes. Filling crepes. Stacking crepes. Covering crepes with ganache.

If you look at her picture and then at mine you an see I need more practice with this one. but it was fun to try. And good, too. I made 1/2 of the total recipe (because we didn’t NEED a whole cake to tempt us) and ended up with 10 6″ crepes which I cut in half and stacked. I used strawberry preserves and ground chocolate/sugar between the crepes. Chocolate and strawberry is always a good combination. My problems came because while baking the fillings melted out from between the crepe layers and the crepes got tough. I will have to ask Katherine how to fix that problem. But it was still sweet and tasty.

I have several of Katherine’s recipes Pinned and have more I want to try – Wine braised chicken with saffron cream, Garlicky Shrimp Pasta, and her Cinnamon Bun Cake just to name a few. You really should visit Katherine, browse her RECIPES, and enjoy her photographs.

And if you want to join in the fun visit The Secret Recipe Club and sign up. You won’t be sorry! I mean, really, look at all the great dishes for March (Link below).

 

{SRC} Sustained by Stephanie

Today is the First Monday in February. That means it is time for Secret Recipe Club! Once a month we cook from our ‘assigned’ foodie blog and post out goodies. It is always the first Monday.

This month I was fortunate enough to meet STEPHANIE ofSustainable Cooking For One. She lives in Upstate New York and is gluten free and vegetarian. That made it interesting for me as I am not either and some kind of meat is always on our table. There are a lot of tasty recipes on her site made for gluten free so I picked a couple that I could easily adapt. Lots of good veggies, too.

For Breakfast we had…

…Pumpkin Waffles

{Yes, I know, there is no waffle. I know I took pics but they are not to be found – sorry!!}
Sunday is usually our day for pancakes or waffles so this was a good time to try out these pumpkin waffles. With all the spice in the waffles they were packed with flavor and didn’t need very much else, but we did use a little Maple Syrup on top. I added pecans to mine and loved the extra crunch they added (in addition to the flax seed)

This makes a lot, but they are well worth freezing. Expect 12-14 full sized waffles, fewer Belgian waffles.

1 c pumpkin, mashed or canned
6 eggs, separated
2 T sugar or maple syrup
3 c milk or your fake milk of choice
1/4 c oil (use a light olive oil or canola oil)
1 cup AP flour
1/2 cup Whole Wheat Flour
1/4 c ground flaxseed
2 t baking powder
1 TBL Pumpkin Pie Spice
1 TBL chopped pecans

{RED is my subs}

Stir together the egg yolks, pumpkin, sugar, oil, and milk. In a small bowl, mix together the flour, spices, pecans,and flaxseed. Start whisking the egg whites. Whisk (or beat with a mixer) until they are stiff. Meanwhile, heat the waffles iron.

Stir the dry ingredient into the pumpkin mixture. When the dry ingredients are dampened, fold 1/4 of the egg whites into the batter. When mixed, gently fold the remaining egg white in.

Bake according to the directions of your waffle iron. Don’t try to remove them too soon! One key is to watch the steam coming from the iron. When it decreases significantly, that’s a sign they are close to done.

To freeze, cool completely on cooling racks and pack into freezer bags. Reheat in a hot oven (~400 F) for 5-10 minutes.

Here is Stephanie’s Original Recipe

*****************

Dessert was simple. Simple doesn’t mean something not so good. In this case it was

Maple Crusted Baked Apples.

Stephanie said that baked apples are underappreciated. She’s right. But here they make fairly regular appearances. They are so easy to put together and so good to eat. Hers are ‘stuffed’ with raisins and pecans. I added a dried fruit mix of cranberries, dried cherries, pineapple, raisins, etc.

1 medium apple
Pinch of any or all: cinnamon, allspice, ginger, nutmeg, and cloves
4 Tbl Dried Fruit Mix
2 T chopped raw pecans
1 T maple syrup (real, preferably grade B)

Peel one circle around the middle of the apple, and a little off the top of the apple. Remove the core. Peel all or part of the apple.{While Stephanie typically cuts deep circles into the apple from top and bottom with a paring knife I peeled most of the apple.} Place the apple in a small baking dish or oven-safe bowl. Mix together the spices and roll the apple in them. Mix any remaining spices with the raisins, and add about 1/3 of the pecans. Stuff that mixture into the center of the apple. Pour the maple syrup over the apple, and top with the remaining pecans. Bake until soft. Spoon the syrup/juice blend over the apple before serving.

Sorry to say that these two treats were all I had time for this month. It has been crazy around here lately. But I pinned a few other recipes of Stephanie’s I want to try – Corn Gratin, Spinach-Mushroom Quesidilla, not to mention a new recipe on a new post – Chocolate Hazelnut Butter Cookies. And if you visit with Stephanie be sure and read some of her articles which are very informative – like the one on Food Variety. Thanks, Stephanie, for the recipes and the wonderful articles. I will be visiting again!

And visit the other members of SRC

 

{SRC} How I visited with The Vanderbilts.

The other day I was cooking with the Vanderbilts… okay, not THE Vanderbilts, but A Vanderbilt. It was Jessie of Vanderbilt Wife and believe me, her blog is as rich with delicious recipes as the Vanderbilts are with, you know……!! Which of course made it difficult to chose just ONE!! So, I didn’t…!!

Jessie says,

“I started Vanderbilt Wife in 2006 as a way to make myself write more regularly. That is still my primary goal. I also want to support other women who feel more than a little imperfect, like myself.

Her first entries are little snippets of her life: Why I hate Bowling”; “Making Memories’:I don’t think being an introvert is a bad thing.” I loved reading each and every one of those.

But as time went by she started adding recipes. Thank you, Jessie!!!

It wasn’t easy picking the recipes – it never is- but I ended up with:

Crunchy Panko Chicken Fingers

and

Parmesan and Herb Chicken Fingers

Both used different methods to make but I decided to use the same method on both “finger groups” and try the different flavors. I used the milk and egg dip for both which gave me a nice solid coat for the chicken pieces. Then I used the differnt herb/spice mixes. Both were sooo good.

Crunchy Panko Chicken

1 lb. chicken tenders
1 egg, beaten
1/2 c. milk
3/4 c. flour
1 c. panko bread crumbs
1 tsp. paprika
1/2 tsp. cumin
salt and pepper

Set up bowls, pie plates, or fancy-smancy Pampered Chef coating trays that I kind of wish I had. In the first, place flour. In the second, milk egg and milk. In the third, combine panko, paprika, and cumin.

Season tenders with salt and pepper. Dip in flour, then egg wash, then coat well with panko. Place on greased cookie sheet.

Bake at 375 15-20 minutes or until chicken is cooked through and coating is slightly brown.

For the Parmesan Herb Fingers:

1 1/2 cups panko breadcrumbs
3/4 cup shredded Parmesan cheese
1 T Italian seasoning
2 tsp. dried parsley
1 1/2 T minced garlic
3/4 tsp. red pepper flakes
generous sprinkling of salt and pepper

Mix all together with a fork.

Follow the recipe for the Crunchy Fingers.

They were both good and made great wraps:

When it turned cold, finally, I wanted something warm and comforting. What better than SOUP!

In this case, Farmer’s Market Soup or what Jessie referred to as “A Take on Ribollita” which is “simply a “next-day” kind of soup, made with leftovers.” While Jessie put beans and fennel in hers I left them out and added in some shredded cabbage. It was the perfect way to warm up on a cold day. And, better, it was nice and light after all the rich holiday food.

3 T olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery stalks, finely sliced (I always add some of the inner celery leaves for flavor)
1 fennel bulb, trimmed and chopped (this post from Orangette has a good tutorial for cutting fennel)
2 large zucchini, cut into thin half-moon slices
14 oz crushed tomatoes
10 basil leaves, chiffonaded
4 cups vegetable stock
14 oz can cannellini or Great White Northern beans
salt and pepper
grated Parmesan cheese and Texas toast — optional

1. Heat the oil in a Dutch oven or stockpot over medium heat. Add onions, carrots, garlic, celery, and fennel. Saute slowly for 10 minutes. Add zucchini and saute an additional two minutes.
2. Add tomatoes, basil, stock, beans and bring to a boil. Lower heat, cover, simmer 25-30 min. Season with salt and pepper.
3. Serve with Texas toast and Parmesan cheese sprinkled lightly over the top of the bowls.

Super simple, super delicous, super adaptable.

For more of Jessie’s recipes visit her website.

Jessie was my January Assignment for Secret Recipe Club. Visit below for all the other members.

 

{SRC} Beginning with Jaida

I would like to introduce you to Jaida. She is the blogger behind Sweet Beginnings. And she is my ‘assignment’ for October’s Secret Recipe Club.

Her kitchen is in Central Texas and she shares it with her cat, Sunny, and Bubba, her Boston Terrier. She says she loves food and I believe it. You should see the recipes on her blog. There is a little of everything. Including 38 yes, 38, recipes for tacos. I didn’t know there were that many types of tacos. I was tempted to try several, but had to limit myself so I ended up with three of her recipes. It was a hard choice.

Butternut Squash Risotto

1 cup arborio rice
3 cups fat free low sodium chicken broth
1 cup butternut squash soup or puree
3 cloves garlic, chopped
3 shallots, chopped
5 sage leaves, finely chopped
1 tsp butter or olive oil
2 oz dry white wine
1/4 cup freshly grated Parmigiano-Reggiano
freshly ground pepper
1 tsp salt

In a medium sauce pan heat chicken broth and squash puree. Keep mixture warm over low heat.
In a heavy saucepan, heat butter on a low flame. Add shallots and garlic and saute until golden.
Add risotto and sage and stir well to coat each grain with butter.
Add the wine and stir until it is absorbed.
Add salt, pepper, and stock mixture 1/2 a cup at a time stirring constantly until absorbed. Continue this process until all the stock is used, about 25-30 minutes from the time you started.
When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately.

This was a good risotto. I wasn’t sure what to expect. I thought it might be a little sweet because of the butternut squash. But any sweetness was cut by the sage and white wine which are included in the risotto. I just learned how to make risotto so any time I see a recipe I know I have to try it. So glad I did. We both liked it which I didn’t expect, especially from my Other Half.

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Garlic Cheddar Biscuits

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
1/4 teaspoon sifted mustard powder
1 tsp garlic powder {I think I would use a little more.}
¼ teaspoon sifted cayenne pepper
½ cup grated cheddar cheese
2 tablespoons chives, finely chopped
2 tablespoons frozen grated butter (or a combination of lard and butter)
Approximately 1/2 cup cold milk

Preheat oven to very hot 475°F.
Triple sift the flour, baking soda, baking powder, and salt into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.) Mix in mustard powder, garlic powder, cayenne, grated cheese, and chives.
Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse beach sand.
Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the biscuits will be!
Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
Pat or roll out the dough into a 6 inch by 4 inch rectangle by about 3/4 inch thick. Using a well-floured 2-inch biscuit cutter, stamp out without twisting six 2-inch rounds, gently reform the scraps into another 3/4 inch layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones.
Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly colored on the tops. The scones are ready when the sides are set.
Immediately place onto cooling rack to stop the cooking process, serve while still warm.

These were quite good. Each bite gave a hint of garlic which quickly disappeared. For that reason I would add just a little more garlic. I left out the cayenne pepper because I didn’t want a spicy biscuit, just a cheese-y chive-y one. And they were just that! I don’t often make biscuits, but these are definite keepers.

And they were perfect to serve with….

Loaded Potato Soup

B’s favorite soup is Potato soup. I made lots of it while he was sick and haven’t made it in a while. It is filling, comforting, and warming on a cold day. And since it is only supposed to be 49 in the morning it seemed like a perfect time to make it.

6 slices of bacon, chopped
1 medium onion, diced
3 medium carrots, peeled, quartered and thinly sliced {Left out because I didn’t have any.}
2 garlic cloves, finely minced
4 medium russet potatoes, peeled and cut into 1/2″ dice
1 tsp dried thyme
4 c chicken vegetable stock or broth
2 oz cream cheese
1/4 c heavy cream or half and half
1 c shredded cheddar, jack or colby cheese, divided
2 c steamed broccoli
3 scallions, thinly sliced

Heat a large Dutch oven or soup pot over medium heat. Add the bacon and cook until crispy. Remove bacon from pan to paper towels to drain, reserving 2 tablespoons of bacon fat in the pot.
Add olive oil if necessary for 2 tablespoons total, and add the onions and season with salt and pepper. Cook until soft, then add carrots and garlic. Allow the vegetables to cook until they start to develop some color.
Add the potatoes and thyme, stirring to combine, and season with salt and pepper again. Add the chicken broth and bring the soup to a simmer. Cook until potatoes begin to fall apart, about 10-15 minutes. Break up potatoes with a potato masher to desired texture. Over low heat, add the cream cheese and cream, if using, and stir until cream cheese melts. Stir in 3/4 cup of the cheese.

GOOD SOUP!!!

Serve topped with the reserved bacon, remaining cheese, steamed broccoli and scallions.

Now that you have seen a sample of Jaida’s offerings you need to go by for a visit.

And stop by the other bloggers (below) who participate every month with Secret Recipe Club. Fun times every month. You should join us.

 

{SRC} Cooking with Rachel!!

This month, thanks to The Secret Recipe Club, I met RACHEL!! Rachel of Rachel Cooks Lucky for me she did a self interview and I found out lots about Rachel and her life. She is a stay-at-home Mom who is now part time Physical Therapist. Her little girl, “E”, is adorable. {This was so amazing because my daughter’s name is Rachel and she is also a Physical Therapist with an adorable little girl}. but I digress. Rachel began blogging because she did become a SAHM and needed something to do between feedings, changings, and playing with that adorable little girl. And she is funny!!

So it was fun cooking from her blog:

Wednesday, 22 August. So here it was. Breakfast. No wait, too late for that! And too early for lunch. So here it was – a Brunch day. And a perfect day to try Rachel’s…

Spinach Quiche with a Cornmeal Crust

This was wonderful. And it was because of the crust. It was the crust that drew me to this recipe. It was intriguing. A cornmeal crust is not something I would have thought of to pair with a quiche, but like Rachel said, it added a little extra crunch to each bite.

1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 Tablespoons cold water

4 eggs, beaten
1 cup of milk (whole would be amazing but I used skim and it still tasted great)
2 cups shredded Swiss Sharp Cheddar cheese tossed with 2 Tbsp flour
1/2 teaspoon of salt
pepper to taste
dash of nutmeg
10 ounces cooked uncooked spinach, drained very well shredded

1. Preheat oven to 425 degrees.
2. Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. .Press lightly into a 9-inch pie tart pan. This dough actually worked better for me not rolling it and treating it like a shortbread crust simply pressing the dough into the pan.
3. Spread spinach over the bottom of the crust.
4. In a separate bowl, combine beaten eggs, milk, cheese, salt, pepper, and nutmeg. Pour over spinach.
5. Bake at 425 degrees for 15 minutes. Turn the oven down to 350 degrees and bake for 25-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving warm, room temperature or cold.

I made 1/2 of the recipe and that was more than enough filling for two 4 1/2″ mini quiches. One for me and one for, well me…tomorrow!!

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On rainy days it is dangerous for me. Because I like to be in the kitchen. I can watch it rain. I cannot go outside. I can bake!! And today I needed a quick snack and I was completely out of EVERY snack I usually have. Small bags of pop-corn. Little bags of chips (once in a while) and Cheese Crackers. We eat a lot of cheese crackers. Not the gold-fish. Being so small they don’t last any time. The little square ones. You know the ones. CHEEZ-ITS!!
Lucky for me I was wandering through Rachel’s recipes and she had exactly what I wanted!!

Homemade Cheez-its (Cheddar Cheese Crackers)

1 cup all-purpose flour
4 tablespoons unsalted butter, cut into small pieces
8 ounces sharp cheddar cheese, grated
3/4 teaspoon salt 1 tsp Cajun Seasoning (like Chacheres, or Emeril’s)
1/2 teaspoon ground mustard (optional)
2 tablespoons cold water

1. In a food processor, pulse everything except water together until it looks like course crumbs.
2. While pulsing, add in water 1 tablespoon at a time.
3. Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
4. Meanwhile, preheat oven to 350 degrees.
5. Roll out dough (quite thin) and cut into squares. Use a toothpick, to poke a hole in the middle of each cracker.
6. Place crackers on lined baking sheet You can place them fairly close together, as they do not really expand. Bake for 13-15 minutes or until crispy. ANd they will crisp more as they cool.

The only change I would make would be too add a smidgen more Cajun Seasoning to give them a little more bite!

After making these I am wondering why I didn’t think of making some before – and NOT paying $$ for boxes!! The world will never know!!

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NOW!! About Supper!! How about….

Pasta with Chicken Sausage, Mushrooms, Mozzarella, Tomatoes, Spinach and Basil

The great thing about pasta dishes is they are very pliable. If you don’t really like an ingredient, you can leave it out. You can add more or less of item. You can use different pasta types. But this one didn’t need any changes.

12 oz pasta
reserved pasta water
1 tablespoon olive oil
12 oz chicken sausage, sliced {I used turkey sausage}.
16 oz sliced white mushrooms
3 oz fresh baby spinach
5 oz grape tomatoes {I used diced creoles from the garden.}
1 cup diced fresh mozzarella
1/2 chopped fresh basil
toasted pine nuts for garnish, optional

1. Put on water to boil and cook pasta according to package directions.
2. Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add in sliced sausage and cook until browned and slightly crispy. Remove to a paper-towel lined plate.
3. Toss in mushrooms and sauté until browned and cooked. Toss in spinach and grape tomatoes and cook until spinach is wilted and tomatoes begin to split.
4. Remove from heat and add in cooked pasta, basil, sausage, and mozzarella. Stir to combine, adding reserved pasta water to achieve your desired consistency.
5. Garnish with toasted pine nuts.

This was good, y’all. The only change I would make would be to NOT add the diced Mozzarella until after everything else is mixed. Mine tended to clump together with the spinach. Did not ruin taste, however. I would have loved to use the flavored sausage Rachel used but I could not find anything like it so I settled for Turkey sausage. If I find the sund-ried tomato chicken sausage I will buy some because it sounds wonderful.

These three recipes are just a hint of the goodness you will find on Rachel’s blog. But don’t take my word for it – go and visit. K?

Every month I am excited at the new bloggers I am introduced to by the…..

And visit the Links you find below for some real deliciousness!!

 

{SRC} Fake What? Nothing fake here!!

This week I met Amanda of Fake Ginger. She was my ‘assignment’ for July’s Secret Recipe Club. What is that, you say? THAT is a group of bakers/cooks/bloggers who get to explore and discover a new food blog every month through a blind pick and cook or bake from that blog. It is a GREAT way to find and meet new bloggers and discover new foods and techniques.

I had been to Amanda’s blog because I was initially drawn by the name – Fake Ginger - and then I stayed because of her food. So this month when she was my pick I finally got the motivation I needed to actually make something from her blog. I am so bad about reading and enjoying and not cooking from the blogs I find.

So many goodies, so litle time…..

Lets begin with…..

Tempura Fried Asparagus

It hasn’t been that long since I disovered I actually LIKE asparagus. My mom used to buy the canned stuff all the time and I could not even stay in the room because of the smell. But fresh asparagus is a totally different animal. So now I am on the look out for fresh asparagus recipes. I used them in pasta, in risotto, in casseroles, but I had never had the fried. Being a true Southern Belle, I had to try it. GLAD I did! SOOOOO good Even though I didn’t make the sauce.

4 cups vegetable oil
3/4 cup flour
1/2 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup seltzer, at room temperature
1 pound asparagus

In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
Meanwhile, in a large bowl, whisk together the flour, cornstarch, salt and baking soda. Whisk in the seltzer until smooth.
Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

1/4 cup yogurt
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey

In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.

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I stayed with my Daughter and family last Thursday night. They work late every night and don’t have time to really cook except on the weekends so I made dinner for them.

Chicken Enchiladas with Red Chile Sauce

This picture does not do the ooey gooey goodness of this recipe justice. The cheese just oozes from the enchilada tops and makes this incredibly tasty.

1 teaspoon olive oil
1 medium onion, diced
1 jalapeno, seeded and finely diced {I did not use}
3 cloves garlic, minced
3 tablespoons chili powder
3 teaspoons ground cumin
2 teaspoons sugar
2 cans (15 ounces) tomato sauce
1 cup water
1 pound boneless, skinless chicken breasts
8 ounces cheddar cheese, shredded
1/2 cup minced fresh cilantro, plus more for garnish
12 (6-inch) soft corn tortillas {I got 14 from the recipe}
salt and pepper to taste

Adjust an oven rack to the middle position and heat the oven to 400F.
Heat olive oil over medium low heat. Saute onion {and jalapeno} in oil until the onion is translucent. Stir in garlic, chili power, cumin, and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on a meat thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Place onion mixture in a large bowl and set aside. Season the sauce with salt and pepper to taste.
Once the chicken is cool enough to handle, shred into bite-sized pieces. Add to the bowl along with the onion mixture. Add in 1/4 cup of your tomato sauce sauce, 1 cup cheddar cheese, and the cilantro. Toss to combine.
Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish. Pour remaining sauce over the enchiladas. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Remove from oven and let stand for 10 minutes before serving.

I only wish I had doubled the sauce. While Amanda used only one can of tomato sauce I used two (as per the original recipe) and it still wasn’t enough. Next time….. Other than that, this was soooooo good!!

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There may be times when you don’t want to make a Birthday Cake. If that is the case, then this Ice Cream may be the solution to your problem. The cake is IN the Ice Cream. Not pieces of cake but some of the cake mix which thickens the ice cream and gives it the cake flavor. An easy alternative.

Birthday Cake Ice Cream

1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup yellow cake mix, sifted
2 tablespoons sprinkles

Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Stir in sprinkles by hand into the mixture and transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Not quite as good as a Birthday Cake with Frosting, but soooooo good!!!

You need to take time and visit Amanda and her yummy recipes. It will well worth the time – BELIEVE ME!!

AND if you want to have some cooking and baking fun come join the Secret Recipe Club.

 

{SRC} Heritage Cooking!

While I have done some cooking or baking from OLD cookbooks that is NOT what I mean by Heritage Cooking. This month for Secret Recipe Club my ‘Assignment’ was

THE HOST!!

Yes, Jane, I got your blog. A little intimidating – I mean YOU ARE THE HOST – but after looking through your blog I found lots of great recipes I could easily do in my little kitchen. And I knew I had to do you proud!! Hope I did!!

Jane’s Blog is The Heritage Cook. Jane says,

I learned to cook at my grandmother’s side, watching her create delicious meals and treats for our family. I love sharing the lessons she taught me. “

And share she does. Just about every post has at least one hint or tip to make kitchen time easier. What to do, what not to do, how to make it better. I learned a lot from Jane just reading through her posts and recipes. And, as is the case with most of the blogs assigned for SRC it was hard to narrow down which one or ones to try. I had six marked for sure but the month of April was completely crazy and I only had time for Three. But they were a good three.

For Breakfast one morning I made Jane’s…

Pumpkin Scones

For me THAT was must. I mean, look at my blog title. And even though Fall is far far away the scone that caught my attention was this one. I had made pumpkin scones before and found them very lacking in flavor. NOT THESE!!! They were wonderfully flavorful! I am so glad I made a whole batch because I want these for breakfast EVERY morning. I used butterscotch chips in them and topped them with sprinkled Turbinado sugar which gave a sweet crunchy crust to to the tops. The only change I made in Jane’s recipe was to bake them in a Convection oven with the temp lowered to about 375. They were done in about 18 minutes.

2-3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tbsp baking powder
3/4 tsp salt
3/4 tsp ground cinnamon {I used heaping for all the spices.}
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips {I used butterscotch.}
2/3 cup canned pumpkin {I actually, accidentally, used 3/4 cups.}
2 large eggs
Coarse white sparkling sugar, for topping

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in the ginger and/or chips, if you’re using them.

In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5 to 6-inch circle. The circles should be about 3/4″ thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench scraper that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

This past Saturday we had our annual Family Reunion. I usually take something sweet but there are usually so many gooey sweet desserts I decided on savory instead. I adapted Jane’s recipe for Creamy Herbed Potatoes Anna to the Slow Cooker and made about 1 1/2 recipes. YUM!! Lots of garlic, thyme, cream and FLAVOR!!

1/2 cup heavy cream

1 clove garlic, peeled and smashed

1 bunch fresh thyme

1 large white or yellow onion, peeled and cut in half lengthwise

3 lb Russet or Yukon Gold potatoes

4 oz butter, melted

Salt and freshly ground black pepper

Preheat the oven to 350°F. Lightly butter a 9x13x2-inch baking pan.

Heat the cream and garlic together with several sprigs of thyme in a small saucepan over medium heat until steaming, but do not let boil. Stir in a pinch of salt. Remove from the heat and let steep while you layer the potatoes and onions.

Meanwhile, if you are using Russet potatoes, peel them. The Yukons do not need to be peeled. Using a mandoline, food processor, or very sharp knife, slice the potatoes as thin as you can and slice the onions the same thickness. There is no need to put the potatoes in water.

Strip the leaves off of about 4 to 5 sprigs of thyme, depending on how much herb flavor you want in your dish.

Start layering the potatoes in the buttered pan, completely covering the bottom. Sprinkle with some of the thyme leaves, salt, and pepper. Top with some of the onions and drizzle with a little of the butter. Repeat layers until you have used all the potatoes and onions. If there is any butter left, drizzle it over the top.

Strain the cream, discarding the solids. Pour the infused cream over the top of the potatoes. Place in the hot oven and bake until potatoes are tender and golden brown on top, 30 to 45 minutes. Remove from the oven and let rest for at least 15 minutes before serving. This lets the potatoes set up and makes serving them easier.

If you want to make them in a Slow Cooker they will need to cook on HIGH for about 3 hours for doneness. I doubled the Garlic Cream sauce even though I only increased the potatoes and onions by 1/2.

And then, last night for dinner we had pork chops with Jane’s

Cheddar, Bacon, and Fresh Chive Biscuits

I am always a sucker for a good biscuit and definitely one with added ingredients – like bacon, chives, cheese!! There were light, tasty and perfect with the pork chops. More Pork!! AND I got to use some of the Chives in my first Herb Garden. It was a Win/Win/Win/Win situation!!

Now about those other recipes on my list. Definitely the

Potato Kibbeh and probaboly the
Pan Seared Scallopsand then there’s the
Mexican Potato Casserole just for good measure, followed by the
Wontons

Do I really need to go on?? Thanks, Jane, for all the tasty treats and suppers of the future. I hope I did you proud!!

Now, hop over the the Secret Recipe Club Blog and join in the fun. Discover a new baker/cook/innovator every month.

 

{SRC}I wish I was Fit and Spicy!!

How would you like to live a Fit and Spicy Life? I know I would? And this past week or so I did – virtually – through Mellissa’s foodie blog – A Fit and Spicy Life. Mellissa’s blog was my ‘assignment’ for April’s The Secret Recipe Club. And, as usual, I found a blog full of tasty treats and interesting entrees.

So without further ado, let me introduce you to some of Mellissa’s recipes.

For breakfast one morning we had:

Pumpkin Chocolate Chip Muffins

If you like pumpkin and all the spices that go with them then these muffins are right up your alley. Filled with cinnamon and nutmeg they are sweet and spicy. Especially warm from the oven. 1/2 of the recipe resulted in 12 regular muffins and 10 minis. Perfect!!

3 cups sugar
1/2 cup oil
1/2 cup applesauce
4 eggs
2 tsp. vanilla
3 1/2 cups whole wheat flour {I used half AP flour and half Whole Wheat}
1 1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
2/3 cup milk
1 15oz can of pumpkin
1 cup mini chocolate chips

Preheat oven to 350.
Spray muffin tins with a bit of non-stick cooking spray.
Beat together the sugar, oil, eggs and vanilla in a mixing bowl until well mixed.
Mix together the flour, salt, baking soda, cinnamon and nutmeg in a separate bowl
Mix the milk, pumpkin, and applesauce in another bowl.
Add the flour mixture in 1/3’s to the wet sugar oil, vanilla and egg mix.
Add half the milk and pumpkin and beat until combined. Add the rest of the milk and pumpkin.
Stir in the chocolate chips
Add batter to muffin tins until about 2/3 full
Bake for 20 minutes

Good breakfast.

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Dinner found us eating Risotto and Fish. To be exact we had…..

Foil Packet Fish with Tomato Corn Relish

1 teaspoon coriander seeds
1 cup fresh parsley
1 cup fresh cilantro
1 inch piece of ginger, peeled and roughly chopped
2 tbsp vegetable oil
Salt
1 can of corn, drained
1 heirloom tomato, chopped {I used sun dried tomatoes since Tomato season is no where near!}
Mahi Mahi (or any other white fish) {I used VERY fresh Catfish, it was swimming that morning!}

Preheat a grill to high the oven to 350.
Toast coriander seeds in a dry skillet over medium high heat, tossing, about 3 minutes.
Crush the seeds and add to the food processor with the parsley, cilantro, ginger, vegetable oil, salt and 1 tablespoon of water.
Toss the corn and tomatoes with 3 teaspoons of the herb mixtures in a bowl and season with salt
Tear off foil sheets for each piece of fish. Please fish in center and top with herb mixture while placing tomato and corn relish on the sides of the fish. Fold up foil packets, but leave room for circulation.
Grill Bake the packets, covered, until the fish is cooked through, 10 – 15 minutes. Place a foil pack on each plate and open very carefully!

Talk about easy, and tasty, and quick. And no dishes to clean afterward if you leave the fish in the pouch. I loved the play of the ginger with the sweetness of the corn and the herb mix was just perfect with both the fish and the veggies. When summer comes along and we can actually find DECENT tomatoes I want to try this one again.

Along side the fish we enjoyed…

Leek Bacon and Pea Asparagus Risotto

2 leeks (use just lower half)
12 cups chicken broth vegetable broth
4 slices bacon
2 1/2 cups Arborio Rice
1 cup dry White Wine
3/4 cup frozen peas chopped asparagus
1/2 cup of finely grated Parmesan
1-2 tbsp fresh lemon juice
Salt and Pepper to Taste

Finely chop leeks and bacon
In a saucepan bring broth to a simmer over medium heat
In a large skillet cook bacon until crispy, add leeks and cook until softened
Add rice and cook about a minute, ensure it is coated
Add wine and stir until evaporated, about 2 minutes.
Add broth in 1/2 cup to 1 cup intervals and stir until absorbed, waiting about 2 minutes between additions for a total of about 30 minutes
Stir in peas asparagus after final addition of broth
Remove skillet from heat and stir in Parmesan, cover and let stand 2 minutes.
Season with lemon juice, salt and pepper
Serve remaining Parmesan on top of the risotto

I really liked the sweet crunch of the asparagus in the risotto. I had only used it because I couldn’t find the peas and I needed to use up the last of the asparagus. It is simply too good to waste. I am glad I couldn’t find the peas!! I have been making more risotto since I found out how easy it can be. It was always a dish that scared me. I mean, really, making risotto at home?? YES!!! And this one was delicious. The vegetable broth added another layer of flavor.

For dessert I made…

Peanut Butter Surprises

You can find the recipe on Mellissa’s Blog. I’ll let you visit her and find out what the surprise is.

There are lots more recipes I want to try from Mellissa but they will have to wait.

Hop on over to the other SRC members’ blogs and see what fun they had exploring their ‘assigned’ blog. And if you want to join in the fun just visit The Secret Recipe Club. You could have a great time with your ‘assignments’!!