Y-U-M-M-O!

Source: realsimple.com via Renee on Pinterest

I really enjoy a one dish meal.  The house smells wonderful and it's not a ton of work to prepare it.  I have tried two from pinterest and love them both.  I must have a thing for garlic and lemon because both recipes use it.  I made the above dish twice in one week - it was that good!  I liked it best made with chicken thighs instead of breasts and less lemon, more garlic than called for.  It was delish!

Source: cinnamonspiceandeverythingnice.com via Renee on Pinterest

My son loves shrimp and this recipe did not disappoint.  I would double it next time, it went fast. Right now when sewing takes precedence over everything else, these dishes are perfect!  Let me know what you think if you try them.  Enjoy!

Smiles,

New Lighting

I awoke this morning to a glittering yard.  The frost was thick and the urge to snuggle in and eat something yummy grabbed me.  So I went to my trusted Farm Chicks book and made the apple puff pastry recipe that never fails.  It was extra special using the apples that my daughter picked herself.

Yesterday I had some new kitchen lights installed.  It's so dark in our house and with the winter approaching I know how fleeting daylight is in Michigan.

The light over the table is a bigger version of the one over the kitchen island.  It illuminates everything so nicely. 

I love how the pink island stands out with the new lights.  The island is certainly the focal point of the kitchen.

It's amazing how lighting can change the look of a room.  I like the crispness of the black with the pastels.  Another check off on the home improvement list!

Joyfully,

Spring Recipes

Today I would like to share with you one of my favorite recipes from the Barefoot Contessa cookbook.  I like to make this when the snow has melted and spring is on it's way.  It always gets me in the mood for Easter.  Maybe it's the asparagus?  Risotto does take a little extra time, but it's worth it.  Enjoy!

Spring Green Risotto

1 1/2 tablespoons good olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken stock, preferably homemade 1 pound thin asparagus 10 ounces frozen peas, defrosted, or 1½ cups shelled fresh peas 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1/3 cup mascarpone cheese, preferably Italian 1/2 cup freshly grated Parmesan cheese, plus extra for serving 3 tablespoons minced fresh chives, plus extra for serving Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and sauté for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1½-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Have a blessed day,

Blueberry French Toast

My son returned to college today but not before I fed him, that's what we Mom's do right? This recipe came from my friend, Kathy. Very simple and very good. Even with the pitiful looking blueberries available right now. Enjoy!

Blueberry French Toast

Ingredients:

1 (1 pound) loaf italian bread, cut into 1 inch cubes (I used croissants)

1 (8 oz.) package cream cheese, diced

1 cup blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Sauce:

1 cup white sugar

2 tbs. cornstarch

1 cup water

1 cup blueberries

1 tbs. butter

Place half of the bread cubes in a lightly greased 9x13 in. baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together the eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.

The next morning, remove pan from refrigerator 30 min. before baking. Preheat oven to 350 degrees. Cover pan with aluminum foil and bake for 30 min. Uncover pan and bake for additional 30 min, until golden brown and center is set.

To make sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 min, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 min., or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Be blessed today,

Yummy Food For Fall Days

It's a bit brisk here in southwest Michigan today. I good day for a pot of white chicken chili. I found this recipe on line and it's our new family favorite. Even my daughter who doesn't like chili loves this! I do not have the author's name, but I'd hug her if I did!

White Chicken Chili

Ingredients:

2-3 chicken breasts

1 tbs. oil

1 onion chopped

14 oz. chicken broth

2 - 151/2 oz. cans great northern beans, drained and rinsed

2 - 4 oz. cans chopped green chilies

1 tsp. garlic powder

1 tsp. salt

1 tsp. cumin

1/2 tsp. dryed oregano

8 oz. sour cream

1/2 pint heavy whipping cream

8 oz. shredded cheddar cheese

Bake the chicken breasts for 45 min. in a 350 degree oven. Cool and shred chicken. Heat oil. Saute onions until translucent. Add broth, beans, chilies and seasonings. Bring to a boil. Add chicken and simmer 30 minutes. Add sour cream, whipping cream and cheese. Heat until combined about 5 min.