Saturday, we woke up really early to get the day going. Tyler spent the day studying and then had a rugby game in the evening. I managed to head to the gym early, reviewed all of my Global Health Corps fellow applications before needing to get ready to visit my Great Aunt's house. I met up with two of my cousins and we headed to my Aunt Estelle's house on Long Island. Estelle had quite the food spread for us when we arrived! We had such a nice time hanging out, eating, and getting caught up. It was such a nice way to spend a Saturday afternoon/evening :)
Sunday, we got up early again to get going on all of our work...gross..I hate being an adult! I started the morning by making us Banana Chocolate Chip Bread...delicious and so easy! I did manage to organize all of the recipes on our blog, which is about time! As many of you know, I like things organized and neat. I was quite embarrassed and disappointed that I hadn't taken the time to organize all of our recipes....not like me! So, I sat down this morning with a nice cup of coffee and created our recipe index. Now, it will be so much easier to find all of my recipes! Other than getting caught up on work, we had a fun dinner at a noodle house down the block from us. All in all, it was a very productive weekend, but I definitely missed being able to peruse Pinterest and getting caught up on my celebrity gossip :(
As for recipes, we found/tried a few great dinner recipes this week....Enjoy!
Ingredients
- 4 slices of prosciutto
- 3 cups reduced sodium chicken broth
- 12 asparagus spears,cut diagonally into 1-inch pieces
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 3/4 cup Aborio rice
- 3/4 cup champagne
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Preheat oven to 450 degrees.
- Place prosciutto on a slightly greased cookie sheet and cook 6 to 8 min until crisp. Reserve for garnish.
- In a medium saucepan, bring chicken stock to a boil. Reduce heat to a simmer. Blanch (aka boil) the asparagus in the chicken stock for 2 min. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock on a slow simmer.
- In another medium saucepan, melt 1 tablespoon of butter. Add the shallot and cook until tender, about 3 minutes. Add the Aborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes.
- Add the champagne and simmer until the liquid is almost evaporated, about 3 minutes. Add half a cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
- Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt and pepper. Spoon risotto into serving dishes and garnish by breaking crisp prosciutto into smaller pieces over the top of risotto. Serve Immediately.
*Slightly adapted to include different veggies and sausage. I also added an extra 1/2 cup of dried pasta.
Ingredients
- 1/2 lb chicken apple sausages
- 4 cups water
- 2 cups marinara sauce
- 1 beef bullion cube
- 1 cup of frozen peas
- 2 average sized zucchini sliced into thin half pieces
- 2 averaged sized yellow squash sliced into thin half pieces
- 2 Tablespoons parmesan cheese
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Couple of grinds of black pepper
- 1 cup small dried pasta
- Slice the sausage into thin pieces. Brown the sausage in a large soup pot until cooked through. Drain if a lot of fat remains in the pot.
- Stir in water, marinara sauce, beef bullion, parmesan cheese and seasonings.
- Add the vegetables and bring to a boil.
- Cover the bowl and then reduce heat and simmer for 10 minutes, or until vegetables are cooked through.
- Add in pasta and simmer, uncovered, until pasta is cooked.
*Slightly adapted the recipe.
Ingredients
- 3 tbsp. vegetable oil, divided
- 2 large eggs, lightly beaten
- 2 carrots, peeled and diced
- 1 medium onion, diced
- 1 cup frozen peas
- 1 cup bean sprouts
- 3 green onions, chopped
- 4 cups cold cooked rice*
- 3 tbsp. low-sodium soy sauce
- ½ tsp. salt
- Freshly ground pepper, to taste
- Cook rice either in a rice cooker or in a pot according to the packaged directions. Once the rice is cooked, place in a bowl and cool in the fridge or freezer. (I chilled ours in the freezer to make sure it would mix well with the veggies.)
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the eggs. Cook, stirring until they are lightly scrambled but not dry. Transfer the eggs to a plate and set aside. Wipe out the pan and return to the heat.
- Add the remaining 2 tablespoons of oil to the pan. Add the carrots and onion to the pan. Cook, stirring occasionally, until the veggies are slightly tender, about 5 minutes. Stir in the peas, bean sprouts, and green onions. Cook briefly, about 1 minute. Add the rice to the pan and stir, breaking up the clumps. Stir in the soy sauce, salt, and pepper to taste. Continue to cook, stirring occasionally, until completely warmed through. Stir in the eggs. Serve immediately.
*These were some of the best chicken tenders I've had! I slightly adapted the recipe below.
Ingredients
- For Chicken:
- 1 pound boneless, skinless chicken tenders
- 1 cup buttermilk
- 1/2 cup pure maple syrup
- 1/4 cup dijon honey mustard
- 4 garlic cloves, minced or pressed
- 2 cups panko bread crumbs
- 1/2 cup regular seasoned bread crumbs
- 1/4 cup regular white flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For Mustard Dipping Sauce (Whisk ingredients together and serve.)
- 1/3 cup dijon honey mustard
- 1 tablespoon maple syrup
- 2 teaspoons honey
- In a bowl, whisk together buttermilk, maple syrup, mustard and garlic. Add chicken to a baking dish and pour buttermilk mixture over top to coat. Let soak for 4-6 hours, or overnight.
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.
- In a large bowl, combine panko, bread crumbs, flour, salt, and pepper.
- Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on baking sheet.
- Spray each with a mist of olive oil or nonstick spray. Bake for 10 minutes, remove from over, gently flip and mist with spray, then bake for 10-12 minutes more.
My friend gave me this amazing cookbook called "100 Recipes Every Woman Should Know." She was coming over for dinner, so I decided to cook something out of the cook book. These burgers were delicious!
Ingredients
- 1 lb. ground beef (makes 2 large burgers or 4 smaller ones)
- Salt and freshly ground pepper
- 1 teaspoon cumin
- 1 shallot finely chopped
- 2 dashes of Worcestershire Sauce
- 2-4 pats (1/2 tablespoons each) butter
- 2-4 thin slices of cheese (I used cheddar)
- 2-4 hamburger buns
- In a large bowl, using your hands, gently mic the meat with a generous pinch of salt, a few grinds of pepper, the cumin, shallot, and Worcestershire sauce, making sure not to take so long that you begin to warm the meat.
- Divide into 2 balls (or 4 small balls) and flatten into patties.
- With your thumbs, create a depression in the top and add a pat of butter to each patty. Refrigerate for 15 minutes.
- Preheat the broiler or grill. If using the broiler, put the patties on a foil-lined rimmed baking sheet and broil for about 7 minutes, until they are browned on one slide. Flip and cook for about 4 minutes longer, depending on how well done you like them. If using the grill, add the patties to the grill rack and cook over moderately high heat, turning once, until charred, about 7 minutes. If making cheeseburgers, add the cheese during the last few minutes of cooking.
- Place the burgers on the buns and add your favorite toppings.
Ingredients
- 2 large sweet potatoes
- 2 tablespoons of oil
- 1/4 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/4 tablespoon black pepper
- 1/2 teaspoon Paprika
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Peel potatoes and cut in half length wise. Cut each half piece into 1/4 inch thick fries.
- In a bowl, toss potatoes with olive oil. In a separate bowl, mix together garlic powder, salt, and pepper. Sprinkle over potatoes and toss.
- Place fries in one layer on a baking sheet. Sprinkle paprika over fries.
- Bake for 20-30 minutes or until fries are crisp.
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