Asparagus Risotto

Oven Baked...No More Stirring

1 Bunch Asparagus (cleaned and cut into 1/2 inch pieces)
1 Small Onion (diced)
Olive Oil
3/4 Cup Arborio Rice
1/4 Cup White Wine
1 1/2 Cup Hot Water
1 Cup Low Sodium Chicken Broth
Salt/Pepper
2 Tablespoon Unsalted Butter
Parmesan Cheese
Handful of Parsley (chopped)

Preheat Oven to 400 Degrees
Coat the bottom of Dutch Oven (or oven proof pot) with olive oil
Over medium heat add onions and cook till softened about 5 minutes
Add asparagus season with salt / pepper
Cook till softened about 3-4 minutes
Add the rice stirring to coat the grains with olive oil (add a tad more olive oil if needed)
Stir in the wine and cook till evaporated about 1 minute
Stir in water and broth
Reason with salt/pepper
Bring to a boil then cover with lid and transfer to oven
Bake for 15 minutes
After 15 minutes stir in remaining chicken broth and 1 tablespoon of butter
Re-cover and bake additional 10 minutes
Remove from oven
Cool for 5 minutes then stir in remaining butter, cheese and parsley

Corn Bread Panzanella Salad

An Excellent Side Dish For Any Dinner...

2 Cups Cornbread (cubed)
1/2 Cup Cherry Tomatoes (halved)
1/2 Cup Italian Fontina Cheese
1/2 Cup Cucumber (cubed)
Fresh Basil Leaves (chopped)
1/3 Cup Extra Virgin Olive Oil
1 Lemon (zested and juiced)
Salt / Pepper

In a large bowl combine all ingredients
Toss gently to combine
Serve immediately

Salad Dressing

Aunt Debbie's Famous Dressing...

3 Tablespoons of  Olive Oil
1 Tablespoon of White Vinegar
Salt/Pepper
1/2 Tablespoon Parmesan Cheese
1 Head Romain Lettuce (chopped)

In a small bowl whisk olive oil and vinegar together
Season with salt/pepper
Whisk in Parmesan cheese
Serve over romaine lettuce

Corn Chowder

Soup For the Soul...

1 Large Onion (chopped)
2 Cloves Garlic (Chopped)
Vegetable Oil
1/4 Teaspoon Red Pepper Flake
2 Boxes Frozen Corn (10 oz. each)
3 Cups Low Sodium Chicken Broth
1 Cup Half/Half
Salt/Pepper
6-8 Slices Pre-Cooked Bacon (cut into bite size pieces)

Over medium heat coat the bottom of a Dutch Oven (or stock pot) with vegetable oil
Add onions and garlic
Cook till soft about 5-7 minutes
Add red pepper flake and cook, stirring, for 2 minutes
Add corn, cook additional 2 minutes
Season with salt/pepper
Add broth and half/half
Bring to a boil then turn down heat to simmer for 15 minutes
***Allow soup to cool
Transfer half of the soup to blender and puree till smooth
Return pureed soup to pot
Re-season if necessary with salt/pepper
Stir in bacon

***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing

Sweet Potato Pie

Thanksgiving Traditional...

1/2 Stick Unsalted Butter (softened)
2 Cups Sweet Potatoes (cooked and mashed)
2 Cups of Sugar
1 Small Can Evaporated Milk
1 Teaspoon Vanilla
3 Eggs (beaten)
1 1/2 Teaspoon Cinnamon
2 Prepared Pie Shells (unbaked)

Preheat Oven to 350 degrees
Mix butter, potatoes, sugar and milk till well blended
Add vanilla, eggs and cinnamon mix well
Evenly distribute among pie shells
Bake for 1 hour or until set

Tilapia with Beans

Love Tilapia...

4 Pieces of Tilapia (rinsed and patted dry)
1 Can of Cannellini Beans (drained and rinsed)
Salt/Pepper
Olive Oil
White Wine
***Sauteed Spinach

In a large skillet, over medium heat,  add olive oil and tilapia
Season with salt/pepper
Turn heat down and add wine
Cover and cook for 10 minutes
Uncover pan and add beans
Re-cover and cook for additional 10 minutes or until fish is opaque and no longer pink inside
Serve over sauteed spinach

***Sauteed Spinach
1 Bag of Fresh, Prewashed Spinach
3 Cloves of Garlic (minced)
Olive Oil
Salt/Pepper

In a large skillet, over medium heat, add olive oil, garlic, salt/pepper
Cook garlic till soft and fragrant (2-3 Minutes)
Add spinach and re-season with salt/pepper
Cover and cook till spinach is wilted (3-4 minutes)