Wednesday, September 22, 2021

Broccoli and Cheese Risotto Recipe

    This broccoli and cheese risotto is super creamy and is such a great comfort food. Many people are scared to cook risotto because they think it is hard to make but this is a really easy recipe and the risotto turns out wonderful each time.  It takes a bit of time to make but it is so worth it.  Give my recipe a try and you will be glad you did!



4 c. chicken broth

2 c. Arborio rice

2 c. shredded cheddar cheese

2-3 c. broccoli florets (or 2 medium heads of broccoli)

3 T. butter

1 T. dehydrated chopped onions 

1 tsp. salt

1/2 tsp. pepper


    In a small pot, bring 6 cups of water to a boil.  Once the water boils, add in the broccoli and allow it to boil until the broccoli softens, which should take just 3-4 minutes.  Strain the broccoli from the water.  Set aside.

    In a medium sized pot, pour in the chicken broth.  Heat the broth up on medium until it is nice and hot. Slowly pour in the Arborio rice and stir gently.   Allow the rice to cook over a low heat until the liquid is mostly absorbed.  Stir in the broccoli, butter, onion, salt and pepper.  Remove from heat and add in the cheese.  Stir well and once the cheese is completely melted, serve. 

    This broccoli and cheese risotto goes perfect with homemade bread, a porterhouse steak or serve it along with pork loin




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Tuesday, September 14, 2021

Making your own Strawberry Lemonade Concentrate

    I love making my own concentrates and drinks such as my homemade cherry limeade, my spiced cranberry apple cider and my homemade spiced pumpkin latte.  Today, I am sharing how to enjoy the taste of fresh strawberry lemonade, any time of the year from the comfort of your own home.  I do this by canning strawberry lemonade concentrate and pull it out of the pantry anytime I want some. 

 


Ingredients:

  • 7 c. fresh sliced strawberries
  • 7 c. sugar
  • 5 c. lemon juice

 

This recipe will make roughly 3 quarts (or 6 pints) of strawberry lemonade concentrate.  This recipe can be halved or doubled if you prefer.  For this recipe, I used store-bought 100% lemon juice but you can fresh squeeze some lemons too if you prefer but it will take a lot of lemons so I find it just easier and more cost effective and less labor intensive to use the bottled variety.

            First, you will need to sterilize your canning jars, bands and lids. 

            Next, you will need to prepare your strawberries.  Wash and slice the strawberries and then put them into your blender and blend them up.  Once they are pureed, pour them into a large pot.  Stir in the sugar and the lemon juice.  Turn your stove onto high and heat up the mixture until it reaches 190 degrees (F).  Stir occasionally as it heats up.  Once it is at the desired temperature, remove it from heat.  

            Pour this mixture into your prepared, hot canning jars.  Be sure to leave ¼” head space in each jar.  Wipe the rims and then place on the lids and the rings.  Place the jars into a boiling water canner and process for 15 minutes.

            After 15 minutes, carefully remove the jars and allow them to cool.  Once they are cooled and the lids have “pinged”, remove the rings and place your jars in a cool area.  They can be stored for up to 1 year this way. 

            To use the concentrate and make 2 quarts of strawberry lemonade, use 8 cups of concentrate and stir in 8 cups of water, ginger ale, or even club soda.  Stir well and enjoy.  

 


 

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If you try out this recipe, please leave me a comment or two and let me know how you like it. 

Monday, September 13, 2021

One-Pot Chicken and Rice Soup

    This will be one of the easiest soup recipes you will ever make.  You just have to throw some chicken, veggies, and stock into a pot and simmer until it is done.  So simple.  So easy.  It is perfect for those nights you are chilled to the bone or just not feeling well.  It will definitely pick you up!

 


 

1 1/2 lbs. chicken meat, cooked and cubed (or shredded)

2 qts. chicken stock

1 c. long grain white rice

4-5 pearl onions

2 celery stalks, sliced

2 carrots, peeled and cut into bite-sized pieces

1 T. lemon juice

1 T. dehydrated chopped onions

1 tsp. garlic powder

1 tsp. parsley

1 tsp. salt

1/2 tsp. pepper


    Place the chicken, rice, vegetables and spices into a large stock pot.  Pour in the chicken stock and bring it to a boil over high heat.  

    Once the soup begins to boil, turn the heat to low and allow the soup to simmer for at least 30 minutes.  Skim off any foam that rises to the top.  The soup can simmer for just 30 minutes or allow it to cook for a few hours.  It is ready to enjoy once the veggies are tender and the rice is done.

 


 

    You can leave this soup refrigerated for up to 1 week or you can freeze it and eat within 3 months.  

     Serve this soup with some homemade white bread, wheat bread or some light hot rolls


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Sunday, September 12, 2021

Making an Easy & Delicious Quiche

        I do not make quiche very often but when I do, this is the recipe I use.  It is a great dish to make and this recipe makes a great base that you can modify to your own tastes.  It is the perfect recipe to show off your creativity too.

 


            I often throw in (or substitute in) many combinations including broccoli, cauliflower, cherry tomatoes, and mushrooms.  If you are not a lover of onions, substitute some butternut squash and instead of half-and-half, use heavy whipping cream instead.  The possibilities are almost endless.

 

9” deep dish pie crust (or make your own)

4 lg. eggs, beaten

1 ¼ c. shredded Swiss cheese (or other cheese, depending on your preference)

1 c. half-and-half

¾ c. Parmesan cheese

½ c. diced onion or 1 T. dehydrated onion (link)

¼-1/2 c. bacon bits

 

            Preheat your oven to 400 degrees. 

 

            Place your pie crust onto a baking sheet. In a large bowl, stir together your cheeses, the bacon bits, and your onions together.  Spread this mixture evenly over your pie crust.  Now, using that same bowl, whisk together your eggs and half-and-half.  Pour this mixture over the cheese mixture. 

 

            Bake for 15 minutes. Turn the heat down to 350 degrees and bake for about 12-14 more minutes or until the quiche beginning to brown and the top of the quiche is set and puffy. 

 


    Some of my other recipes that make a great breakfast include: Homemade Blueberry biscuits, Homemade Doughnuts, or Homemade biscuits with Chocolate Gravy.  



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Broccoli and Cheese Risotto Recipe

     This broccoli and cheese risotto is super creamy and is such a great comfort food. Many people are scared to cook risotto because they ...