Recipes

Being a newly domestic housewife I have learned to enjoy the art of cooking. I love to find new recipes and to see which ones are keepers. When my husband and I worked in the big corporate world, we both had different schedules where we would just make simple meals big enough for one and if we were lucky we could have dinner together. When those rare occasions came about I would always revert back to the same ole recipes that he and I both love. Though they are yummy and we love to eat them as often as possible I decided that I needed to venture out.

Some of the recipes I post here will be ones I find from various websites (and I promise to give credit where credit is due), others will be ones passed down from my family. When I was growing up my Nana was the best cook in the world (and still is), and as morbid as this may sound I always told her that when she was no longer with us I wanted her cook books and recipes so that I could always have her cooking. As I got older I slowly started to write down some of my favorites which I plan to share with you! I hope you love them as much as I do!!

~Risotto~

One of my absolute favorite things in life is a good Risotto. Some people automatically think that risotto is a difficult thing to cook, but honestly its fairly easy.....it just requires some babysitting. Its such a shame that it is not very popular in restaurants, but because of this unfortunate circumstance I HAD to find to find a good recipe. Naturally I turned to one of my favorite cooking stars: The Pioneer Woman for inspiration of course. It was there that I found the most amazing risotto! It is seriously something I cannot live without.

**Mine does not come close to looking as yummy as The Pioneer Woman's**

Sundried Tomato Risotto

 

 What you will need

 

 

 

 

4 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 whole Large Yellow Onion, Diced 

3 cloves Garlic, Minced 

2 cups Arborio Rice, Uncooked 

8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced  -- I tend to use more

1 cup Dry White Wine (optional) -- I use Red Wine

7 cups Low Sodium Chicken Broth 

Salt As Needed 

Freshly Ground Black Pepper 

1 cup Parmesan, Freshly Grated 

1/4 cup Heavy Whipping Cream 

How it's Done

Heat broth in a saucepan or in a microwave safe pitcher. I used the microwave since its easier, then I just let it rest in there until I am ready for it.

Heat butter and olive oil in a large pot or dutch oven (love my dutch oven!) over medium heat. Add onions and garlic and cook for about 3 to 4 minutes, until the onions start to become transparent.

Add the dry rice. Stir gently to coat and cook for about 3 minutes.

Pour in the wine. Stir gently and cook over medium-low heat until most of the liquid is gone. Add in minced sundried tomatoes and stir. 

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid. (This is where the babysitting begins) Repeat this until the rice is done---it usually takes between 6 and 8 cups of broth. You don't want the rice to be completely soft and mushy, it needs to have a slight bite. 

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. 

Bon Appetit!

 

 
~ Green Bean Casserole ~

In light of the Thanksgiving Holidays I have decided to post one of my favorite dishes for the season. GREEN BEAN CASSEROLE...this dish is the reason I look forward to the holidays. I could eat this all day every day.

I do have to admit, this recipe came from an online source. However, I got it so many years ago I cannot remember which site it came from. So if any of you out there knows exactly where this recipe originated, please share. I want to make sure they get the credit.

1/3 stick of Butter

1/2 Cup of diced onions

1/2 Cup of sliced mushrooms

2 Cups of sliced fresh Green Beans

3 Cups of Chicken Broth

1 Can Cream of Mushroom Soup

1 Can French Onion Rings

Garlic Powder, Pepper, & Salt to taste

Preheat oven to 350*

Melt butter in a large skillet. Saute the onions and mushrooms in the butter. Cook until they are a golden brown color.

Boil Green Beans in chicken broth for 10 minutes.

Then drain.

Combine green beans, mushroom soup, salt, pepper, garlic powder, mushroom mixture in a large mixing bowl.  Mix well.

Pour mixture into a greased 11/2 quart baking dish. Bake 20 minutes.

 Then top with French Onion rings and bake for another 10-15 minutes.

Enjoy!

*** Note: I was making this dish for about 20 people, so I doubled the recipe**

 *****
 ~ Chicken & Rice Casserole ~

YUMMY is an understatement for this amazing, melt in your mouth deliciousness....This recipe is an all-time favorite in our house hold. My husband is always asking me to make it, even if we have already had it one night this week. It is one of those that has been passed down from my grandparents, to my parents, and then to me. (and I am sure there are others out there like it, but not as good :D) I hope one day I can pass it along to my kids. 

What I love most about this recipe is that it is SO EASY! You really can't mess it up!

Here is what you will need:

2 Chicken Bouillon Cubes

6-8 Chicken Parts (I use boneless - skinless thighs)

2 Cups Boiling Water

1/2 Pkg Dry Onion Soup Mix

1 Cup long grain rice, uncooked

1 Can Cream of Mushroom Soup

Salt & Pepper to taste

9X13 Baking Pan

Small Pot

Foil

First you preheat the oven to 325 degrees and while that is heating up go ahead and boil the 2 cups of water in a pot with the bouillon cubes.

Lay the rice in a 9X13 pan & pour the boiling water over the rice. Then you lay the chicken on top of the rice (you can use frozen chicken).

Sprinkle the dry onion soup mix over the chicken and the rice, then spread the can of soup over the top.

Doesn't that just look nice and gooey?!

Cover the pan with foil and place in the preheated oven. Cook for an hour then uncover and bake for another 30 minutes. Remove from oven and let cool for about 10 minutes, then serve.

Bon Appetit!