Red Wine Risotto with Peas

Can you tell I like risotto...and wine? I had cracked a bottle last night while my sister was over, so there was a tiny bit left to throw in the pot!!

This is portioned more for a side, but we ate it as a meal and it worked perfectly. Another great Giada recipe. The flavors melded together so nicely and it was so creamy. Matt loves peas, so this was great. Next time, I'll leave the peas out of my serving. Peas really aren't my thing!

RED WINE RISOTTO WITH PEAS (Giada De Laurentiis)

INGREDIENTS:
3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper
I added a thin slice of pancetta in with the onions

DIRECTIONS:
Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.

Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

Saucy!

So, I had some leftover pancetta from my Dirty Risotto, so I searched for a receipe to use it up! I came across this receipe on the Food Network, of course created by Giada. After all of the Giada raves, I knew this would probably be a great dish....and it was! The sauce was oh-so flavorful! It was such a hit with my sister and husband. They both had seconds. This is the first meal with no leftovers!!

The only things I did different with the recipe was that I added the Pecorino Romano to the sauce vs. tossing it in and I didn't toss the noodles with the sauce. I'm more of a saucy girl, so I like to add extra to my noodles!

PASTA WITH PANCETTA AND TOMATO SAUCE (Giada De Laurentiis)

INGREDIENTS:

6 ounces pancetta, diced

2 tablespoons olive oil

1 onion, chopped

Sea salt (did not use)

2 garlic cloves, coarsely chopped

Pinch dried crushed red pepper flakes (used a couple pinches)

1 (28-ounce) can tomato puree

1 pound linguine

1/2 cup grated Pecorino Romano

DIRECTIONS:

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste

Whoopie!!

I continue on my pumpkin spree! These whoopie pies were *okay*, but not my favorite of my pumpkin creations. They were up against some tough competition though (roll, bread and cheesecake brownies). They were easy enough to make and tasted good.

**UPDATE** These were so much better once they were refrigerated! So, they are most definitely better than *okay*!! I will definitly make these again!

PUMPKIN WHOOPIE PIES (Rachael Ray)

INGREDIENTS:

1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

DIRECTIONS:

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Get Dirty!!

I was looking for a recipe that incorporated Italian sausage, as I had some I needed to use up in the freezer. I have never cooked risotto before, so this recipe was a little intimidating. To my surprise, it was so EASY!! Be patient. Slowly stirring that broth in is key. It's so worth the wait!

The flavor is incredible and the servings are so filling. I will definitely make this recipe again!!

DIRTY RISOTTO (Giada De Laurentiis)

INGREDIENTS:

5 cups reduced-sodium chicken broth (make sure you use reduced-sodium!!)

2 tablespoons butter

2 ounces pancetta, chopped

1 link (about 6 ounces) spicy Italian sausage, casing removed

3/4 cup finely chopped onion

1 cup chopped red bell pepper

4 ounces button mushrooms, coarsely chopped

1/2 teaspoon salt (I did not add this)

1/4 teaspoon freshly ground black pepper

1 1/2 cups Arborio rice or medium-grain white rice

3/4 cup dry white wine

1/2 cup freshly grated Parmesan

1 tablespoon chopped fresh Italian parsley leaves

DIRECTIONS:

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

Pot Roast

So, I finally busted out the slow cooker. We got it for a shower gift back in March and I've been meaning to use it. There have been a few times I was going to put it to use, but it was too late in the day for a 'slow' cooked meal.

Being that I'm such a chicken girl, I decided to go the roast route. I found a recipe on Williams-Sonoma and doctored it to our liking (my changes in bold).

It ended up being sooo tasty. When I took the roast out of the slow cooker to slice, it was falling apart. Again, sorry these pictures aren't pretty. I'm working on it!!

Enjoy!

Ingredients:
1 yellow onion, finely chopped (I used a large onion)
4 carrots, peeled and finely chopped
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
1 1/2 cups beef stock (1 cup low sodium beef stock and 1 cup red wine)
1 cup tomato sauce
1 garlic clove, crushed
3 fresh thyme sprigs
1 bay leaf
1 beef rump roast, 3 to 4 lb.
Salt and freshly ground pepper, to taste
1/4 cup all-purpose flour
1 Tbs extra-virgin olive oil
1 1/2 cups frozen corn

Directions:
Put the onion, carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf in a slow cooker and stir to combine.

Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.

In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker, cover and cook on high for 6 hours according to the manufacturer’s instructions.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Add frozen corn to the slow cooker and stir. Slice the meat and arrange on a warmed platter. Remove the bay leaf and serve the vegetables and sauce alongside. Serves 6 to 8.

Pumpkin-Spice Cheesecake Brownies

This recipe came from Cara's blog. It was the perfect recipe to make, being that I had some leftover pumpkin to use. These brownies are so delish. They incorporate the perfect amount of chocolate and pumpkin. I'll definitely make these bad boys again! Too bad mine don't look as pretty as Cara's!

Pumpkin-Spice Cheesecake Brownies

Brownie Batter:

3/4 cup butter, melted

1 cup sugar

1 tbsp pure vanilla extract

2 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp salt

2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened

1 egg

1/3 cup sugar

2 tbsp flour

1/2 cup pumpkin puree

1/4 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Roll with me!

So, after all of the rave reviews on the pumpkin roll, I decided to give it a try. I used the recipe from Libby's.

Matty told me this was the best dessert I've ever made. So, if I can do it, you can do it!!

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.