Week 15: Asparagus and Mushroom Risotto and Spring Break!

This week was spring break. We started off by driving to Southern Oregon to see family and friends, drink some wine, and relax. On the way we stopped in Portland to see a friend and had breakfast at Slappy Cakes. Though it felt odd paying to make my own pancakes, the experience was memorable and the food was delicious. You order your batter type and toppings, then cook it on the hot griddle in your table! My favorite was sweet parsnip batter. I recommend this to anyone stopping in Portland!


The day after we got home I went up further north to spend a couple days with my family. My parents are weeks away from remodeling their kitchen, so I helped pack it all up! It's down to pioneer living for them :) Aside from all the hard work, we had a fun girls' day out and decorated pottery at Pottery Nook in Arlington. To top it off, I got to babysit the newest little cutie in our family!

But now, I get to relax back at home and get down to the cooking and spring cleaning! I experimented last night, and it turned out well. I was even told I could make it again, but with more bacon :)

Ingredients: (serves 2)

1 T Olive Oil
1 Clove garlic, minced
1/4 C onion, chopped
1 C Arborio rice
1/4 C Dry Sherry
2 1/2 C chicken broth
1 C sliced mushrooms
3/4 C Asparagus, cut into about 2 length pieces, woody bottom snapped off
Salt and Pepper to taste
3-4 slices cook bacon, cut into small pieces
1/8 C grated Parmesan

To Make: (10 minutes prep, 30 minute cook time)

1. Heat chicken broth in a small pot, do not boil.
2. Cook bacon and chop vegetables
3. Heat oil on medium heat. Add garlic, rice, and onion. Cook until onion in translucent.
4. Add sherry. Cook and stir until all liquid is absorbed. Add vegetables and salt and pepper.
5. Continue by adding chicken broth 1/4 Cup at a time, stirring until all liquid is absorbed. It will seem like the rice is about to burn. Then add liquid. Continue routine until rice is soft when tasted and starches are released. Grains will grow to about 3 times the size.
6. When nearly done, add bacon so it heats again. Garnish with cheese and serve immediately.

Ready for more liquid.

Not ready for more liquid.

Week 14: Deviled Egg Chicks

Easter was a big family event this year! We had 11 people at the table, plenty of food, and a lot of laughs. Now that we are all grown up, we bring dishes to family dinner to help mom out. This year I brought fruit salad and the deviled eggs, my favorite Easter dish. I saw in passing on Pinterest these adorable eggs and I did my best to remember what they looked like. They turned out to be a big hit!

Ingredients:

18 eggs
1/2 C mayonnaise
2 T mustard
1T white vinegar
Salt and Pepper
1/2 t paprika
1/2 t Parsley
Olives
Carrots

To Make:

1. Put eggs in large pot with cold water that completely covers the eggs. Put on High and let boil. Reduce heat and cover for 20 minutes. Then run cold water over eggs until no hot water remains. Using a utensil, tap all eggs to crack them. The water under the shell helps make them easier to peel. Let cool completely.

2. When eggs are cool, Cut tops about 1/3 down and remove yolk. Set aside yolks in a separate bowl. Keep the tops. Cut the bottom slightly off so the egg sits upright. A small muffin tin can also be used to help the eggs sit upright.

3. Using the yolks, add mayonaisse, mustard, vinegar, salt, pepper, parsley, and paprika. This will make a creamy deviled egg mix. Add more flavoring as needed to suit your tastes. Some people like to add relish to their deviled eggs.

4. Put the mix in a bagggie and cut off the corner to make an icing tube. Over fill the bottom eggs. Add the egg tops to look like hatching chicks. Finely chop olives for the eyes and carrot slices for the nose. Now you have baby chick deviled eggs!