Tuesday, August 25, 2009

Risotto, how I love you!

I love risotto and I add anything I have in the house to it!

My favorite Risotto recipe
(makes about 4 servings)

  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 1 pound portobello mushrooms, sliced
  • 2 tablespoons butter risotto / 4 tablespoons for scallops
  • Salt and pepper
  • 1 tablespoon truffle oil
  • 1 cups Arborio rice
  • 1/3 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • A couple pieces of asparagus
  • 1 pound of scallops
  • 32 oz box of chicken broth, low sodium

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 2 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion, cook, stirring, until translucent, about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Saute mushrooms, in 1 tbsp of olive oil. Saute for 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then saute 1 minute then remove from heat and set aside.

Lightly season asparagus with salt and pepper. Place in oven on 350 for 25 mins.

Season scallops with salt and pepper and cover scallops with 4 tbsp of butter and place in oven on 350 for 15 minutes. Then broil for 1 minute on each side to lightly brown .

Add 1/2 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1/2 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms, scallops, and asparagus to the rice mixture. Stir in Parmesan cheese, and two tbsp of butter cook briefly until melted. Top with a drizzle of truffle oil.

My obsession with baby stuff

I have started making my friend some stuff for her son, she is due any day now. I have bought so much fabric and yard, that it is going to take me forever to finish it all. I have crocheted two blankets, made some onsies, and some bibs. I have just started sewing and crocheting so it is going to take me some time to get better.

Spaghetti-corn Relish Salad

Spaghetti-corn Relish Salad (BHG)


  • 1 14- to 16- oz. pkg. dried multigrain, whole wheat, or regular spaghetti
  • 4 fresh ears of sweet corn, husks and silks removed, or 2 cups frozen whole kernel corn
  • 1 small cucumber, seeded and chopped
  • 1 small summer squash, chopped
  • 1 small red onion, finely chopped
  • 1 stalk celery, thinly sliced ( did not use)
  • 1 large red sweet pepper, chopped
  • 1/2 cup cider vinegar
  • 1/3 cup olive oil
  • 1 Tbsp. sugar
  • 1/2 tsp. dry mustard
  • 1/2 tsp. celery seed (did not use)
  • Not included in original recipe : 1 package of chicken tenderloins, grilled


1. Cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add sweet corn during the last 3 minutes of pasta cooking time. Use tongs to transfer ears of corn to cutting board. (If using frozen corn, drain with pasta.) Drain spaghetti; rinse in cold water and drain well. Cook chicken on grill until fully cooked and put to the side.

2. Cool corn until easy to handle. Hold corn upright. With fingers away from knife blade and cutting down the length of the corn cob, cut off corn in planks.

3. In large serving bowl combine cooled drained spaghetti, cucumber, squash, onion, celery, sweet pepper, and chicken

4. In jar combine vinegar, oil, sugar, dry mustard, celery seeds, and 1/2 teaspoon salt. Cover; shake well to combine and dissolve sugar. Pour over spaghetti mixture (you do not need to use all of it, I did not); toss to coat. Gently fold in corn planks. Serve immediately or cover and refrigerate up to 24 hours. Makes 8 servings.

Friday, August 14, 2009

I love this bedroom

Everything about this room just says calm and relaxing and romantic to me. I saw this on the HGTV website. If you can check it out on there you should. The linens pop great against the color of the wall. I really want my room to look like this!

Thursday, August 6, 2009

Wednesday, August 5, 2009

Shark Week

In honor of Shark week

Murph and his friends scuba dive at least once a week. But they only shark dive once or twice a year. Here are some pictures from last years trip. Their next trip is in 2 weeks! Yikes you won't find me diving with those sharks!!

Monday, August 3, 2009

1st Anniversary Help needed

We are looking to go away for a night or two for our first anniversary. We don't really know where to go. Here are some options we are thinking of:

1. Staying at Hotel Marlowe which offers: Champagne and sweet treat upon arrival in your Deluxe guestroom. $50.00 credit for room service or Bambara restaurant.Extended checkout; relax until 3:00 pm. And we would see a show.

2. Wentworth by the Sea in NH: Breakfast for two at the Wentworth Dining Room, Dinner for two at the Wentworth Dining Room, Bottle of chilled champagne, Complimentary turndown service ,Complimentary late checkout at 2pm .

3. MGM grand at foxwoods for some gambling, a show and dinner.

Creamy Chicken Lasagna

Creamy Chicken Lasagna

(Pleasure Cooker)

12 no-boil lasagna noodles
3 boneless, skinless chicken breasts
1 package portabella mushrooms ( I used a package of sliced mushrooms)
1 onion, diced
2 cloves garlic, minced
2 boxes cream cheese (room temperature)
2 cups mozzarella cheese, divided
1 chicken bouillon cube
2 teaspoons Italian seasonings
1 teaspoon garlic salt
ground black pepper
1 jar of Vodka Sauce

Put chicken into water and boil, once boiling cook for 20 minutes (Check chicken to make sure it is cooked), then shred.

Saute mushrooms and onion in 2 tablespoons olive oil until soft, adding garlic at last minute.

In large bowl, combine chicken, veggies, cream cheese, 1 cup mozzarella, italian seasonings, garlic salt and pepper. Dissolve the bouillon cube in 1/4 cup of boiling water, and add to chicken mixture.

Spread 1/3 of sauce in bottom of 9x13 pan, and top with 4 noodles. Spread half of chicken mixture on top, then 1/3 of sauce, then add another layer of 4 noodles, then rest of chicken mixture, then noodles. Top with remaining sauce and sprinkle with remaining cup of mozzarella. Cover with foil and bake at 350 for 45 minutes, then uncover for 20 minutes.
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