Lemon and Herb Risotto Cake

  • Servings: ”4″
  • Difficulty: ”medium”
  • Print

Lemon and Herb Risotto cake

 

Risotto….. Just the name alone conjures up images of silky, smooth and creamy Arborio Rice as the backdrop to a fabulous and decadent main dish and I mean seriously who does not like Risotto…… except for my daughter who says that “rice should not be creamy”. Oh well you can’t have everything.

This particular recipe comes to us from a book that quite frankly I had forgotten that I even had…… did I mention that I have somewhere round 80 cookbooks?…… and it is dedicated to nothing but RISOTTO and it contains 75 different variations of this wonderful dish.

Now I have to admit that the thought of making a Risotto cake never entered my mind…. a main dish or even Arancini most certainly…. but never a cake and as such I have not made this one nor have I ever tried it but I am sure it will be a monstrous hit.

Here’s how we do this one.

Shopping list:

  • 1 Small Leek – finely sliced
  • 2 1/2 cups Chicken stock
  • 1 cup Arborio rice or other Risotto rice
  • Grated rind of one Lemon
  • 2 Tbsp snipped fresh Chives
  • 2 Tbsp chopped Parsley
  • 3/4 cup grated Mozzarella
  • salt and fresh ground pepper

Putting it all together:

  1. Preheat oven to 400° and lightly oil a 8 1/2 inch round cake pan
  2. Put the leek in a large pan with 3 Tbsp of stock.
  3. Cook over a medium heat, stirring occasionally until softened. Stir in the rice and the remaining stock
  4. Bring to a boil. Reduce heat, cover the pan and simmer gently, stirring occasionally for about 20 minutes
  5. Stir in the lemon rind, herbs, cheese and seasoning.
  6. Spoon the mixture into the tin and bake for 30-35 minutes or until lightly browned.
  7. Let stand for 5 minutes then turn out and slice.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………..

                          Bon Appetit

Stromboli

  • Servings: ”3-5″
  • Difficulty: ”easy”
  • Print

 

 

DSC00949

This is not one of my better food pictures but then again I never claimed to be a photographer.

I had long ago forgotten about this recipe but then for some reason it came to mind the other day and I thought “yeah…… this will make a nice change from the ordinary pizza we usually have”. Now for those who may not be familiar with Stromboli it is simply an Italian Pizza Sandwich  which is very easy to make and oh so delicious and for this one I will use a “cheat” because I have not ever tried scratch making pizza dough which, in itself, is a fine art.

Here’s how we do this one……..

Shopping list:

  • One tin Pillsbury pizza dough
  • Store bought pizza sauce
  • Pepperoni
  • Mushrooms
  • Bacon
  • Mozzarella cheese

Putting it all together:

  1. Pre heat the oven to 375 degrees
  2. Roll out the pizza dough making it a rectangular shape instead of round
  3. Spread the pizza sauce on the dough leaving a border of approx. 1/4 inch all around the dough
  4. Sprinkle the Mozzarella on the sauce
  5. Add your toppings
  6. Starting with the long sides fold them up and pinch them together forming an envelope
  7. Fold up the ends and seal them
  8. Place on a cookie sheet and pop in the oven for 18 to 20 minutes or until golden brown on the top being careful not to burn the bottom
  9. Slice and enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………

                   Bon Appetit

Cheesy Italian Chicken Pot Pie

  • Servings: ”4-6″
  • Difficulty: ”easy”
  • Print

Cheesy Italian Chicken Pot Pie Facebook

I belong to a Facebook group called International Food Bloggers and the members are constantly posting various and sundry recipes. Some of the recipes are submitted by professional Chefs while most are from like minded people who just simply love to cook and share recipes.

I was surfing through the group postings yesterday when I came across this particular recipe and it intrigued me to the degree that I had to take a further look at it. I followed the link and found myself at www.auntbeesrecipes.com where this particular recipe can be found. I read through the ingredients list and instructions and decided that since I had 95% of the ingredients in the house and I was looking for a “simple but tasty recipe for the grilling season and beyond” that I would give this one a whirl….. I am so happy that I did. This recipe is just plain awesome!!

Here’s how we do this one.

Shopping list:

  • 1 1/2 cups chopped or shredded cooked chicken
  • 2 cups shredded mozzarella cheese (divided)
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 (8 ounce) can tomato sauce— I didn’t have any so I used some Marinara that I had made.
  • 1/2 cup Bisquick mix
  • 1 cup milk
  • 1/4 teaspoon pepper

Putting it all together:

  1. Heat your oven to 400 degrees
  2. Chop the chicken into bite sized chunks
  3. In a large skillet saute the chicken with the dry spices until cooked.
  4. Add the tomato sauce to the chicken and mix well
  5. Add the Parmesan and Mozzarella and mix well
  6. Pour the chicken mix into a greased pie pan or deep dish
  7. In a separate bowl mix the Bisquick, milk, pepper and eggs until well blended
  8. Pour over the chicken mixture and bake for 35 minutes
  9. Sprinkle with the remaining Mozzarella and bake for an additional 5 minutes
  10. Allow to settle/rest for about ten minutes before cutting.

This recipe can be served on its own or as the main part of the meal accompanied by some veggie sides.

There you have it…. another “simple but tasty recipe for the grilling season and beyond”

Until next time.

                       Bon Appetit