Seared Corn & Jalapeno Parmesan Risotto

  

I love risotto!  

It's rich, creamy, and has an incredible full-bodied flavor!!

With this dish, I decided to crank out some heavy flavors utilizing the spiciness of fresh jalapeno tempered by the sweetness of the seared corn.  It's a vegetarian meal in and of itself, or it can be served as a side to virtually anything!  In addition, this recipe, adapted from "The Best Light Recipe", is substantially lower in calories and fat than traditional risotto!

Seared Corn & Jalapeno Risotto

Serves 6

Nutritional Info:  

220 Calories

6 Fat Grams

Ingredients

5 c. low sodium chicken broth

3 c. water

1/2 medium red onion, chopped fine

1 tsp. olive oil
salt

1 c. long grain white rice

1 oz. grated Parmesan cheese (approx. 1/2 c.)

1 Tb. unsalted butter

Freshly ground black pepper

1 c. frozen corn kernels

1/2 Tb. sugar

Pam Cooking Spray

1 jalapeno, seeded  and chopped fine (may use less)
1/2 c. cilantro, roughly chopped

Directions

Risotto
Bring the broth and water to a simmer in a medium saucepan;  reduce the heat to the lowest possible setting and cover to keep warm.

Meanwhile, combine the onion, oil, and 1/2 teaspoon of salt in a large saucepan.  Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.  

Increase the heat to medium, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.  

Stir in one cup of broth, stirring frequently, until the broth has been completely absorbed, about 2 minutes.

  

Stir in 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.

Continue to cook the risotto, stirring frequently and adding a 1/2 a cup of the remaining broth at a time, as needed, to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still some what firm in the center, 10 to 12 minutes.  At this point, though the risotto will be moist, the excess liquid will have fully absorbed.

Off the heat, stir in the cheese and melted butter, and season with salt and pepper to taste.  Stir in the seared corn (directions follow), jalapenos, and cilantro.

 Cover and prepare to serve immediately!

Seared Corn 

 Heat a medium saucepan over high heat and spray with Pam Cooking Spray.  Add the corn kernels, the sugar, and a pinch of salt.  Stir to coat and let sear.

  

 Remove from the pan after 4-5 minutes.  The corn will begin to brown and caramelize from the sugar, making it a perfect addition to our creamy risotto!

Heart-shaped Three Cheese Pizzas

These beauties are a hit with kids, and are perfect for Valentines Day, or really any day you want to share the love!  If your looking to spend some quality time with the kiddies too, nothing beats letting them help "shape" or "top" their pizzas!

Heart-shaped Three Cheese Pizzas 
Prepares:
Six personal pizzas

Ingredients

 1 lb. Pizza Dough

3/4 c. warm water

1 Tb. olive oil

1 1/2 tsp. salt

2 1/4 c. all-purpose flour

1 tsp. sugar

1 tsp. yeast

Note: The dough can easily be doubled in size!

Pizza Toppings

Zesty Marinara Sauce, prepared

2% Shredded Mozzerella

2% Finely Shredded Italian or Mexican Blend

Freshly Grated Parmigiano Reggiano

1 Tb. corn meal

Directions

Using a bread machine, add all ingredients for the pizza dough into the bread pan and set on the "dough-only" cycle.  This should run for approximately 90 minutes.

When finished, place the ball of dough on a lightly floured surface and divide into equal portions.  Using your hands, stretch and mold the dough into individual heart-shaped pizzas.

Place the pizzas on a baking sheet that has been sprinkled with cornmeal and top with sauce and your blend of cheeses.

Bake for approximately 8-10 minutes in a 425 degree oven and
bask in the cheers from your happy children!

Zesty Marinara Sauce

This marinara is so easy to make and so versatile.  It's perfect for pizzas and a variety of pastas.  I like to create a double batch, and then refrigerate the unused portion in an airtight container to use for another meal.

Zesty Marinara Sauce 

Ingredients

Pam Olive Oil spray

1/3 c. red onion, diced

3 gloves of garlic, diced

2 1/2 cans tomato sauce

1 c. chicken broth

1 tbs. white wine vinegar or white wine

1 tsp. salt

1/2 tsp. course black pepper

1/2 tbs. Italian seasoning

1/2 tsp. red chili pepper flakes
 1 Roma Tomato, chopped

1/4 c. fresh Italian parsley, chopped & divided

Directions

To prepare the sauce, spray a large saucepan with Pam Olive Oil spray to coat, an saute the red onion and garlic until pungent over a medium-high heat.  Lower the heat to low and add the remaining ingredients except for the reserved parsley.

Cover and simmer over a low heat until thickened (approximately 10 minutes).

Classic Spaghetti & Meatballs

Our family is love with this classic Italian dish!  

Honestly, noodles, a divine sauce, and moist spicy meatballs 

are enough to make anyone RUN to the table.

Enjoy our take on this fabulous dish...

Classic Spaghetti & Meatballs

Serves 6

Ingredients

Pasta

1 box of Smart Taste Ronzini Thin Spaghetti, cooked as directed

1/2 tbsp. salt

Zesty Marinara Sauce

Meatballs

1 1b. 98% fat-free ground beef, thawed

2 slices of white bread (we use the ends of a loaf of Sarah Lee)

1/2 c. 1% milk

2 tbsp. red onion, diced

3 gloves of garlic, diced

1/3 c. fresh Italian parsley, chopped

1 tsp. salt

1/2 tsp. Course black pepper

Pam Olive Oil spray

Directions

To prepare the pasta, bring a stockpot full of water to a full boil.  Add the salt and the pasta and cook as directed until al dente (soft but retaining a bite to the noodle), approximately 9-11 minutes.  Drain the pasta water and cover until ready to serve.

To prepare the sauce as directed.  Cover and simmer over a low heat.

To prepare the meatballs, finely shred the bread into a bowl and combine with the milk, seasoning, and herbs..  Use a fork to mash the bread creating a paste.




Add the remaining ingredients, being careful not to overwork the meat, and create your meatballs.  I prefer a meatball slightly smaller than a golf ball.



Heat a large pan with Pam Olive Oil spray over medium-high heat and when hot add the meatballs to the pan, evenly spaced.



Let them sit for approximately 3-4 minutes allowing a crust to form before turning.  Brown evenly, and then add to the simmering spaghetti sauce.



Cover and simmer for approximately 15 minutes until the meatball is tender and cooked through.  

Serve the meatballs and sauce over a bed of noodles, and garnish with the reserved parsley and freshly grated Parmesan cheese.  Add a fresh garden salad and french bread and...enjoy!

My Little Man...

 

So busy...

  

...it's almost like watching a mad scientist at work!

It's amazing what several jars of play dough and an assortment of tools will inspire:

An afternoon of quiet invention!

Artists in the House!

During the month of February our local library showcased our schools artwork created through the Art Docent Program.

  

As luck would have it, Ava & Bella's artwork was featured up 

HIGH!

  

Thank goodness for daddy's who are 6'2"!

  

Looking good Bella!

  

  XOXO,

Mom

Sunny Day Hike turned...Storm!

We had planned an impromptu day hike paying no mind,
of course, 

to a little thing like...

The weather!

  

At some point up the mountain I leaned over to Samuel and gently suggested we turn back.  However my husband was of the mindset that the weather could only be better the higher up we went.

Does that make sense to anyone?

  

But look at this face.

Who could deny her a potentially mud-soaked adventure?

  

We adored the scenery...

  

  

Looking good Elmer!

 

When we felt the raindrops we knew it was time to turn back.

Some resisted...

But there was no denying it...rain!

So beautiful!

 

Is that really my daughter? 
It can't be!
She's almost as tall as me!

  

With some coaxing (i.e. threatening), Ava made her way back...

  

As luck would have it, there was a small break in the rain and a perfect trail that begged to be explored...

  

Well, that's easy for the rest of us to say.  

Samuel 4-wheeled the boys up!

  

Heaven!

  

Alright, enough's enough.

  

Time to head for drier places...

Lemon Drop Cupcakes

While I love to bake from scratch,

I'm also a huge fan of prepared mixes. 

Sometimes the price is right and time is short,

making for the perfect opportunity to

get creative with something in a box!

Lemon Drop Cupcakes

Serves 24

Ingredients

1 Yellow Cake Mix

1 tsp. lemon zest

1tbsp. fresh lemon juice

Simple Lemon Syrup*

Whipped Lemon Frosting*

*Recipe follows...

Directions

Prepare cake mix as directed, adding the zest and lemon juice to the batter.  

Bake as desired, making a layered cake, a 9x13 sheet pan cake, or cupcakes.

Cool for 10-15 minutes on a wire rack if making layers or cupcakes.  If making a sheet cake, cool within the pan.

Using a spoon, spread the simple syrup over the top of the cakes, letting it soak in.

After 5 minutes, top with the prepared whipped frosting and serve immediately.

Refrigerate leftovers, to prevent the whipped frosting from wilting.

Simple Lemon Syrup

Ingredients

1/2 c. water

1 c. sugar

1 tsp. lemon zest

1 tbsp. fresh lemon juice

Directions

Pour the water and sugar into a saucepan over medium-high heat until it comes to a boil.  Do not stir.

Add the zest and juice, stirring to combine, and lower heat to low-medium allowing for the syrup to simmer and reduce.

After 5 minutes or so, the syrup should be reduced to the point where it is thicker in consistency (will coat a spoon).  Remove from heat and use as directed.

Whipped Lemon Frosting

Ingredients

1 oz. tub of light cool whip

3 prepared vanilla pudding snack cups or 

1 instant vanilla pudding mix prepared as directed for a pudding pie, reserving 1/2 for another use.

1 tsp. lemon zest

1 tsp. cooled lemon simple syrup

Directions

Combine all of the ingredients and refrigerate until ready to frost!

Top with powdered sugar and...enjoy!

Chocolate Ganache

Who doesn't love chocolate?  

This fabulous-and super easy!-recipe adapted from Alton Brown makes for an elegant presentation when paired with cupcakes and cakes.

Chocolate Ganache

Prep time: 10 minutes
Cook Time: 5 minutes


Ingredients
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark or semi-sweet chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

Directions

In a small saucepan combine the corn syrup and heavy cream. 


Bring to a simmer and add the chocolate. 


Stir until smooth. 


Remove from the heat and add the vanilla extract.


Place a cooling rack over a baking sheet.


If coating a cake, place cake on the rack and gently pour the ganache over the cake.  Use a spatula to spread as needed.  Allow 1 hour to set.


If preparing cupcakes, dip the tops of each cake into the ganache and set on the rack to set.

Greek Pita Bread

I can't describe how delicious these are! 

Aside from cutting them in triangles and serving them alongside traditional Greek fare,

my favorite way to use them is as a basis for mini-pizzas. 

400 degrees for 4-6 minutes and...

perfection!

Greek Pita Bread 

Serves 6 
Adapted from Food.com

Ingredients 

1 envelope of dry yeast
2 teaspoons of salt
1 tablespoon sugar

4 cups white all-purpose white flour

1 1/2 cups water

 1/2 tablespoon olive oil

Directions 

Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.

Dissolve the salt in the remaining warm water.

Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.

With your hands, blend it into a dough.

You may need a bit more or less water depending on your flour.

Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.

Pour the oil over the dough and knead it again until the oil is absorbed.

Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.

[Note:  If you're short on time, set dough-as prepared above-in a 200 degree oven with the door propped open for 15-20 minutes.  The dough should rise quickly, allowing you to proceed with the recipe.]

Preheat your oven to 350°F.

Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.  Try not to overwork the dough.

Set 2 or 3 pitas on a lightly oiled cookie sheet and bake on the lower rack for 2 to 3 minutes each side. 

Pitas should be white and soft with several toasted spots.

Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.  

When you are ready to use them, re-heat for 30-seconds in the microwave.  For crispy pitas, spray PAM into a shallow skillet and toast for a minute or so on each side, until golden brown.

Serve immediately to prevent them from drying out.

Nutrition Facts (1 pita): 

334 calories; 3.1 fat grams