Risotto Milanese

                                                                                                                                       

7 cups of chicken stock

1/4 cup olive oil

1/2 cup onions, diced

1 c mushrooms, sliced

few slices of pancetta, chopped

2 cups Arborio rice

1/2 cup of dry white wine

4 saffron threads or 1/8 tea. powdered

1 tablespoon butter

2/3 cups Parmesan cheese, grated

Salt and Pepper to taste

In a large sauce pan, heat the chicken stock but don’t let it come to a boil. Just let it simmer.

Heat the oil in a separate heavy-bottomed pot over medium heat.

Add the onion and mushrooms, cook slowly until translucent. Add chopped pancetta, cook until crispy.

Stir in the rice until the grains of rice are coated with the oil. This will keep them from sticking together.

Cook for a couple of minutes until the rice gives off a nutty smell.

Start by adding 1 cup of hot stock, stirring continuously.

As the rice absorbs the stock, begin adding ½ cup of stock at a time, stirring continuously

until all the stock is used. (15-20 minutes)

Remove from heat, stir in the wine, saffron threads, butter and Parmesan cheese.

Serve immediately.

Paula Deen's Fruit Tart

                                                                                                                        

My daughter Jamie made this and said it was delish!

Crust:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Topping:

Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tablespoon cornstarch

1 tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool. You can use a store bought regular pie crust. I am going to use a graham crust when I make mine. I think it may take two pie crust.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use the entire glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream

Hot Potato Bake Casserole

                                                                                                                                     

1 can of condensed cream of mushroom soup 1 ½ cups milk

1 envelope dry ranch dressing mix

2 cups shredded cheddar cheese (divided)

Salt and pepper to taste

6 bacon slices (cooked until crispy and crumbled)

Pre-heat the oven to 350 degrees.

In a large pot cover the potatoes in water and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.

Grease a 13×9 inch casserole dish.

In a bowl, mix together cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, and add the salt and pepper to taste.

Pour over potatoes in the casserole dish.

Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top.

Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.

Chicken Pomodoro

                                                                                                                                             

Oven Roasted Tomatoes:

4 Roma tomatoes

1 tablespoon Olive oil

Italian Seasoning

Salt

Pepper

Preheat oven to 400 degrees. Wash, drain and dry tomatoes. Remove core and discard. Cut tomato in half from top to bottom. Place tomatoes on an icing rack on a cookie pan.

Brush cut surface of tomatoes with olive oil. Lightly sprinkle Italian seasoning, salt and fresh ground pepper on top of tomatoes and place in oven.

Place on bottom rack of oven and turn off oven. Leave tomatoes in oven for 1 1/2 hrs. or until tomatoes reduce in size by 1/2 and become highly flavorful.

Sun Dried Tomato Basil Spread

1 jar of sun dried tomatoes in oil & spices (7 oz. Grocery store brand)

1/2 cup grated Parmesan cheese

1 T. Garlic - fresh - chopped fine

1 tsp. salt

5-8 fresh basil leaves

1 T. Vinegar

Place sun dried tomatoes in Cuisinart and blend until smooth approx. 20 seconds. Scrape bowl. Add cheese, garlic and salt to Cuisinart

Wash, drain and dry basil leaves. Roll into a tube and cut into thin ribbon strips add to food processor. Add vinegar and process until smooth approx. 20 seconds.

Chicken Pomodoro Pasta

1 1/2 lbs. Fresh chicken breast, cut into 3/8" strips

3 T. Olive oil (mild)

Sun dried Tomato Basil Spread from above 2 cups

Organic Chicken Broth

4 Roma tomatoes cut in 1/4's 2 oz. wt.

Fresh Fettuccine 2 - 9 oz. packets

Bring 4 quarts of water to a boil and add 2 T. Salt. Add fresh pasta to

boiling water and stir to free pasta. Cook until al dente (tender) approx. 2-

3 minutes. Using medium high heat and a large sauté pan, add olive

and chicken and cook through. Add chicken broth and bring to a boil.

Add tomato basil spread to pan and stir until evenly distributed.

Add Roma tomatoes and baby spinach and toss in sauce. Turn off heat. Place pasta in a large bowl and top with chicken and sauce Place oven roasted tomatoes on top to garnish.

7-Layer Greek Dip

                                                                                                                          

1 8-oz. package cream cheese, softened

1 tsp. Greek seasoning

3 cloves garlic, minced or pressed

2 tsp. lemon juice

1 1/2 c. hummus

1 c. seeded, diced cucumbers

1 c. seeded, diced tomatoes

1/2 c. chopped Kalamata olives

1/3 c. chopped green onions

1/2 c. crumbled Feta cheese

1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread