Browsing Tag

summer

Summer Risotto and a VIDEO!

 

It’s Friiiiiiiiiiday! It’s always so stressful getting back to the office after vacation, so dinners this week have been not great. Or more honestly, I have barely made dinner this week. I hate weeks like that because eating out so frequently makes me feel not so great. But, I did make this risotto and I’m so happy that I did. I’ve made risotto in the past and it tastes fine, but the texture is not quite right. The thing about risotto is that you need a bit of patience. Turning up the heat to allow for quicker absorption of liquids resulting in still too crunchy rice, is not patience. Because this was an original recipe, I practiced patience. It’s something I’m trying to practice more often anyway, not just in cooking, but in general. It’s a practice, but I feel so much less anxious. Except for this morning when I was running around my house like a Tasmanian devil. So not only is this recipe delicious, it helps you practice patience (deep breath in…….now exhale). Ok, so onto the details. My goal for this recipe was to incorporate some more veggies. Considering how many zucchini and yellow squash are about to explode in my garden, I figured why not toss a few in. It turned out much better than I expected. Considering my track record with risotto, the bar was low, but I jumped over it. Even my husband who hates vegetable, zucchini and squash anyway, really liked it. At least the bite of it he had anyway. Baby steps!

Also, I wanted to share a video I did as part of a blogger challenge I was enrolled in. I created a VIDEO! I know.. it was scary, and I’m not even the feature, my son is! But we got some awesome things at Trader Joe’s and wanted to share our finds. I posted the silly video on YouTube (::breathes into a paper bag::). You can check it out here. Also, lesson learned to hold my camera the appropriate way….

 

Summer Risotto

Summer Risotto

Ingredients

Instructions

  1. Heat broth in a medium saucepan. Keep warm.
  2. In a large saucepan heat olive oil. Cook onions over medium high heat until softened. Add in the rice and cook until the rice is opaque, about 3 minutes. Add in the white wine and cook until the wine is absorbed.
  3. Add in about 1/2 cup, I used a small ladle for this. And cook until the liquid is absorbed. Continue to add in warm chicken broth, one ladle full at a time. Allowing the liquid to absorb each time.
  4. Once you've added about half the liquid in, add in the corn, zucchini and yellow squash. Continue to ladle in the rest of the liquid, allowing for it to mostly absorb each time. Once you have added in all of the liquid, stir in the Parmesan cheese. Your mixture should be creamy and the rice should be cooked al dente. Season with salt and pepper. Add on some chives and parsley to garnish.

Notes

Fresh Mint Cookies and Cream Shake

I cannot believe I am already toward the end of my vacation. This week flew by but I guess that’s always the case when you are enjoying some much needed time at home. It’s just been me and the little one home this week, so we’ve been having fun hanging out. One of the best things about vacation is getting to enjoy things like this. I wouldn’t typically make this during a work week, but during vacation it’s entirely appropriate. It’s also a great way to incorporate the herbs growing in our garden. I’m that weirdo that walks around my deck admiring my herbs. The mint has been my favorite recently, it just smells so wonderful (shhhh please don’t tell the basil which is seriously my favorite). I was dreaming of mojitos or mint tea, and then I found this recipe and made it pretty much immediately. The original recipe was easily convincing when she mentioned that it’s healthy when there is basically little pieces of lettuce in it. So if you are trying to be uber healthy, just think of it as a smoothie….. But in all reality, the freshness of the mint in here is so nice. Also, any recipe that calls for Oreo’s, is a must obvs. I mean Oreo’s. I didn’t adjust anything in this recipe and it was absolutely perfect. If you want it mintier, just use a bigger handful. If you want a bit less, just use a smaller handful. I think I used 6 or so leaves and I thought it was great.

Ingredients

Instructions

  1. Add all ingredients into the blender, and combine. Enjoy!

Notes

Recipe from How Sweet It Is. 

Homemade Fudgesicles

It’s been hot hot hot here the last few days. We spent the weekend mostly outside and it was lovely. Anthony loves to run around and play in his little pool. It’s great. Life is good. When the weather is warmer, Anthony often asks for “boo boo pops”. A term we created when Anthony was teething and the only thing that would make him feel better was to eat popsicles. Because he would go through a million of them in a day, ok maybe not literally, but we did go through a lot, I decided to make homemade popsicles. My first attempt at homemade “boo boo pops” were these fudgesicles. And the result was both delicious……and adorable.

 

As you can see, these are a favorite in our house. What I like is that they are reminiscent of the childhood favorite, but better. Like much better. The flavor is so rich and creamy and chocolaty. It’s like a high jump above the store bought kind. The process to make them is super easy. And it makes your kitchen smell delicious. Every time I make them, without fail, my husband walks in to see what I’m making. I prefer milk chocolate, but you can use dark chocolate if that’s what you like. I use my reusable popsicle molds and with a little TLC they come out perfectly. The trick is to make sure they are actually frozen through. With chocolate pops this good, you’d want to rush the process too, trust me! But don’t you’ll end up pulling the stick out completely and it’s tragic. Once they are ready to eat, just defrost a bit in warm water. About 30 seconds. Then gently start to remove it from the mold. They should come out fairly easily after that.

Instructions

  1. In a medium saucepan, over low heat, gently melt the chocolate, stirring until the chocolate is smooth. Add in the sugar, cornstarch, cocoa powder, milk, and salt. Raise the heat to medium and cook the mixture until it thickens. About 5-10 minutes. You want to make sure you do not over cook the chocolate mixture, you do not want to eat burnt fudgesicles! Remove from the heat and stir in the vanilla and butter.
  2. Let the mixture cool slightly. Pour into your popsicle molds. For this recipe, I upped the quantity so that it made 6 popsicles, which fits the mold that I use. Place on the tops (the sticks) and place in your freezer and let them freeze completely. Enjoy!

Notes

This recipe is slightly adapted from Smitten Kitchen . I doubled the recipe and used milk chocolate since that is my preference!

Watermelon Margarita

 

Margaritas and Mondays. Sounds like it could be a song. Maybe it is? I’ll look it up later because I need to share these margaritas with you. We had a rather exciting long weekend this weekend. With the arrival of our new pup and getting adjusted here, it’s been a bit overwhelming, so I thought the perfect way to wind down would be a margarita. Specifically a watermelon margarita. When we bought our blender, it came with some great recipes, one being watermelon juice. Since this trendy beverage has hit the scene it’s all I hear about, so I decided to jump in and make something yummy with it. It’s supposed to have some serious health benefits, so really, what could be better than a healthy margarita? It’s simple, not a lot of ingredients. So basic, yet so tasty. I love how the lime dulls the sweetness, yet the sweetness balances out the tequila. It’s a great combination of flavors. I opted for a sugared rim, though I think a salted rim would be quite good here. The drink itself is very refreshing. It’s so good I have another idea planned for this for the summer months!

Instructions

  1. In your blender, combine watermelon, ice, agave, and lime juice. Blend until smooth and juice like consistency.
  2. Line two glasses with sugar (or salt) mixture. To do this, rub a slice of lime around the rim and then roll the top into the sugar mixture until covered. Add ice to each glass. Pour about 1 ounce, of more if you prefer a stronger margarita, into each glass. Divide the watermelon juice between each glass. Garnish with additional lime slices if you like.

Notes

Blondie Ice Cream Sandwich

 

What do you get when you combine these amazing blondies with this amazing ice cream? The best ice cream sandwich ever! I was going to post about rice pilaf this week, but I just wasn’t feeling it. This week was just awful, so I felt like a sweet treat was absolutely essential to end the week. I had made these blondies and this ice cream for Easter, and got creative with the ice cream sandwich. Immediately, I was pleased with my decision so I made another and popped it in the freezer for a day when I needed it. I am now regretting not making a million of these for days when I needed them. Check back tomorrow for my coffee talk post. I have a lot of festive recipes planned for Cinco de Mayo. I’ll be posting daily this week with festive foods so be sure to come visit! Spoiler alert, hot chocolate and churros will be involved.