Yellow Squash Risotto

        There is a certain technique needed to make risotto.... something about slowly stirring in the liquid and then once it's absorbed, slowly stir in more... blah, blah, blah... I did not do it this way; however, my yellow squash risotto turned out to be great.

    For the rice:

• 3 cups of chicken broth
• 1 12 oz bag of abrorio rice
• 2 Tbls olive oil

    For cooking the vegetables:

• 1 lb of diced yellow squash
• 1 shallot, diced
• 2 cloves of garlic, diced
• 1 small onion, diced
• 1 tbls of butter
• 1 tsp of thyme
• Salt and pepper

    1. Melt the butter in skillet, saute the vegetables together until they are soft. 


    2. When the rice is done cooking, add the vegetables and stir in 1.5 cups of freshly shredded Romano Cheese.


    Salt and pepper to taste.


Yummy!

Beef Enchilada Pie

6 tortillas (Full Size) (Flour)
2 10oz  cans of red enchilada sauce
1 big can of black beans, drained
1 large onion, diced
1 pound ground beef, extra lean
1 diced bell pepper
1 packet of taco seasoning
Salt, Pepper, and dash of cayenne pepper
2 cups of shredded cheese
3 cloves of garlic, minced

Cooking instructions:
1. In a large skillet cook the beef, diced pepper, diced onion and minced garlic.
3. In a large baking dish, pour enough enchilada sauce just to cover the bottom of the dish
4. Layer in two tortillas on the bottom of the dish.
5. Stir the drained black beans and taco seasoning into the beef and vegetables.
6. Cover tortillas with enchilada sauce and spoon the beef mixture on top. Cover with cheese.
7. Layer two more tortillas and repeat the process
8. Finish with cheese on top.
9. Bake at 400 degrees until bubbling and cheese is melted.

I'm a noodle

       My mom always told me that one day I was going to turn into a noodle, and though I'm still waiting for it to happen, I continue to eat more pasta than I should!  I know what you are thinking, "Oh, but what about the carbs!"  My response to that is, God did not intend for us to eat bacon all the time, Dr. Atkins!  Besides didn't he die of a heart condition... I know, I know, it wasn't due to his diet... fooy!  Anyways, I usually try to make my pasta heart healthy.   Most of the time, I use a whole wheat pasta, but tonight I was fresh out, so I decided to indulge! 
        I used my mandolin and thinly sliced 2 zucchinis and an onion.   I drizzled extra virgin olive oil into a large skillet, threw in the vegetables with 4 cloves of minced garlic and a pinch of red pepper flakes.  As the vegetables softened, I diced 2 tomatoes, then I added them to the zucchini and onion.  I seasoned the dish with with freshly chopped basil, oregano, thyme, and of course plenty of salt and pepper. I cooked rigatoni until it was perfectly al dente, then I used a slotted spoon to transfer it to my veggies.  I garnished it with freshly, shredded Romano cheese.  To top off my heart healthy meal, I poured myself a glass of wine! 

French lamb chops

I know for many Americans, lamb is not in their regular repertoire of meals.  Growing up, we ate lamb on special occasions, but it was usually a leg of lamb or a roasted rack of lamb.  When I was studying in France, Agnes, the woman that I lived with, made lamb very often.  It was delicious and so easy to make.  She pan seared lamb chops in olive oil, garlic cloves cut in half, salt, and pepper.  I add fresh rosemary and thyme or some herbs de Provence.   She served it with the garlic and a bit of the sauce that it was cooked it!  I brought this easy way of cooking lamb home, and it is the number one request from my family if I'm doing the cooking!  Try it, you'll love it! 

Oh Tomato Sauce!!

Everyone believes that their mother or grandmother made the best tomato sauce in the world, but I have to say, they were all wrong, because my mom really did!!!  However, I'm sorry, but I just can't give away the family secret!  So instead, I'm off to the couch to fall into a small food como after eating my favorite meal in the world, the one I requested for every birthday as a child, and the one that I still turn to when I want to truly indulge, spaghetti and meatballs.... Good night!!!

Roasted Green beans, tomatoes, and potatoes

Yum!!!  Tonight, Sean and I had grill sirloins and roasted veggies.... The steak was amazing!  Sean marinated it in dijon mustard, olive oil, worcestershire, soy sauce, garlic powder, a dash of steak seasoning, salt and pepper.  Then he used meat tenderizer right before putting it on the grill.  It was good.

For my part in the meal, I roasted green beans, grape tomatoes, and potatoes (cut into very small cubes). 
I pressed 2 cloves of garlic, and I finely chopped 1 tablespoon of fresh rosemary.  Mixed that into the veggies with olive oil and salt and pepper.  I roasted them at 400 degrees for 30 minutes or so.... just keep an eye on them. 

It was so good.  The green beans were kinda sweet, the tomatoes were rich, and the potatoes offer the right amount of starch!  Amazing!!

Spinach and Tomato Frittata with Swiss and Gruyere Cheese

This morning, I woke Sean up with breakfast in bed!  It was such an easy way to treat him to something yummy and to show him how important he is to me.  Here's the recipe!

• 6 eggs and 2 Tbls of milk wisked together- season with salt and pepper
• 1 onion diced
• 1 cup of frozen chopped spinach
• 1 tomato seeded and diced
• 1 tbls spoon of butter
• 1 cup of shredded swiss and guyere cheese.

1. In a ten inch, nonstick skillet, melt the butter and saute the onion until soft.
2. Add frozen spinach, saute until defrosted
3. Add tomato and saute for another 2-3 minutes.
4. Season with salt and pepper
5. Pour egg mixture into the pan and make sure that the eggs disburses through out.
6. Cover and cook for about 3 minutes until the frittata is still, but liquidy on top.
7. Sprinkle with cheese.
8. Place pan of frittata in the broiler uncovered, until golden brown and until it passes the tooth pick doneness test.  It took min about 12 minutes maybe.
9. Remove and let cool for a few minutes, then slide onto a plate, slice, and enjoy!