Sausage and Summer Vegetable RISOTTO

Sausage and Summer Vegetable Risotto

My husband loves sausage and risotto because of this I decided to try and combine all of his favorites into one dish. This turned out so amazing. I love the creaminess of the risotto combined with the spicy sausage. What really helped with my dish is I received new Le Creuset Tri-Ply Pan and it ROCKS! It made cooking risotto so easy. It retains its heat and works an amazing ways. Whoever owns Le Creuset Pans know what I am talking about. I will never use anything else.

Anyway, this is the perfect summer meal it light and contains all the flavor of summer. I hope you try it!! Enjoy!!!

4 Tb oil

4 TB butter

1 lb hot sausage

1 vidalia onion

1 red pepper

4 garlic cloves (Minced, I grated mine with the Microplane)

1 small zucchini

1 tsp. crushed red pepper

1 15oz can of fire roasted tomatoes

2 cps. risotto

6 cps. of White Wine and Herbs Chicken Broth (New!!! This Broth rocks!!!)

salt and pepper

1/2 cp. fresh parm

1/2 cp. fresh basil

1. First of all, I cooked the sausage by browning all sides. I let it sit 15 minutes and then cut it into thin angles slices. I then browned them. My husband likes them a little crunchy. I put that a side.

2. I added oil and butter to my Le Creuset pan and let it get hot. I added the onions and peppers and cooked for a few minutes. I then added the zucchini, garlic, and crushed red pepper. Cooked about 5 minutes. (until soft) I then added the 2 cups of rice and tossed to coat with the butter and oil.

3. At this point I added the broth 1/2 a cup at a time. I continued to stir. DO NOT STOP. This makes the risotto creamy. When all of the broth is absorbed I add the next 1/2 cp. of broth. I continue this step until the risotto is soft and creamy. I then added the tomatoes, cheese, and sausage. Toss and cook for a few minutes. Add the fresh basil at the end.

Serve warm

ENJOY

Angel Food Cake with Three Berry Syrup and Homemade Whip Cream

My husband favorite is Angel Food Cake. I make it on a regular basis. This time I picked up blackberries and blueberries from the farmers market so I decided to make a syrup from the berries and of course make the homemade whip cream. (I never buy whip cream any more. As long as you keep Heavy Whipping in the fridge....You can make whip cream whenever you want)

This turned out really good. Can I just say, After I was done using the whip cream and syrup I folded it together. It tasted like a berry mouse!!!! It was so yummy!!! I could of ate it by itself!!!!

Angel Food Cake

(The best Recipe ever is on Allrecipes.com)

12 egg whites

1 cp. King Arthurs Flour (What you have on hand)

1 1/4 cp. powdered sugar

1 1/2 tsp. creme tartar

1 1/2 tsp. vanilla

1 cp. sugar

1/2 tsp. salt

1. Let the egg whites sit for 30 minutes. When ready beat the egg whites. Add the cream tartar, vanilla, and salt. Beat. Add the sugar 1 Tablespoon at a time.

2. Sift the flour and powdered sugar together and then fold 1/2 cup at a time.

3. Grease the tube pan. Add the batter 1/2 cp at a time. Swirl with a butter knife in the batter to get the air bubble out.

4. Bake on 350 for about 45 minutes.

Three Berry Syrup

1 1/2 cp. blackberries

1 1/2 cp. blueberries

1/2 cp. strawberry jam (I made homemade jam)

1/2 cp. sugar

3 TB corn starch

1 cp water

1. Boil everything together until it thickens. I put the syrup through sifter to get the chunks out.

Whip Cream

1 cp. Heavy cream

1/4 cup. powdered sugar

1. Beat until thick. (Don't over beat it will turn to butter)

Simple and Healthy Veggie Dip

This is so simple and I am sure I am not the first person to come up with this. But I had to post this because it tasted so wonderful, it was simple and it is healthy. I was looking for a yummy and healthy snack and I had more Oikos Plain Yogurt. I took a packet of Ranch mix and added into the Plain Yogurt. I added about a little at a time and tested the yogurt at the taste I liked. I used about 16 oz. of Nonfat Greek Plain Yogurt and used one bag of Ranch mix. Let me just say, this was so satisfying and so yummy. Next time you need a good and healthy snack give a try.

While I was eating this dip, I thought it would taste wonderful with a salsa and cheese layer dip.

If anyone would enjoy that for a healthy alternative.

I hope you enjoy!!

I am Hosting a Giveaway for a Bodum French Press

I am hosting a giveaway. The winner wins a Bodum French Press. (A 1928-16_Original Chambord) It is truly simple. I want to hear all of your creative ideas on how to implement coffee in your food. The most creative dish wins. I will not be testing the dishes considering I have two little babies that keep me very preoccupied. I will have fellow foodies vote on the most unique.

List all the ideas in the a comment section below OR if you already (or want to put it on your site) you can put the link in my comment section. I will leave this open until Monday. On Tuesday (the 22nd) I will let other foodies vote on the most creative dishes using coffee. If I have a huge outcome then I will pick the top ten and let everyone vote from there. If you have any questions do not hesitate to ask.

I hope by next Friday a fellow foodie will have a new amazing Bodum coffee press.

Enjoy and let the game begin

Shrimp and Scallops Pasta with a spicy Olive Oil and Garlic Sauce

I usually do not toot my own horn, but this pasta was one of the best I have ever made. I added one ingredient that changed the entire recipe. Anchovies. I thought I hated anchovies! This is the first recipe

My daughter, Alex is the pickiest eater I have ever encountered and she LOVED the pasta minus the seafood.

Put it this way, I made a pound of the pasta and I ate a small portion. The rest my husband finished off. I hope that explains how good the pasta is.

I hope you try it and enjoy!!

SHRIMP AND SCALLOP PASTA with a Spicy Olive Oil and Garlic Sauce

1lb of linguine

1lb of shrimp

1lb of scallops

4 TB of butter

4 Tb of oil

6 Anchovies

7 garlic cloves

1 lg onion diced

2 tsp. hot chilli flakes

3 TB fresh oregano

1 tsp. pepper

1 cp. of white wine and herb chicken broth

1/2 cp. fresh basil

Parm cheese

1. Boil the linguine until al dente.

2. In a saute pan melt the butter and oil. Add the anchovies and stir until completely melted. Add the garlic and onions. Saute for a few minutes. Add the peppers and oregano. Add the wine chicken broth and turn up the heat. When it is cut in half add the scallops and shrimp.

(Don't add salt...Anchovies are salty enough)

3. When the shrimp and scallops are cooked add the linguine and top with fresh basil and parm cheese. I freshly shredded with my new toy the Microplane grater from below.

SERVE...YUMMY!!!!!

Microplane Grater Review

I received a Microplane 45000 Gourmet Series Coarse Grater with an incredible attachment as seen in the picture on the left. Let me just say, I am in love. I have been mincing my own garlic for as long as I can remember. Tonight I grated 7 cloves of garlic in less then a minute. I must admit, when my husband sat down to eat dinner tonight I had to show him how amazing this product truly is. I grabbed a clove of garlic and let my Microplane go to work. I needed a coarse grater because of my vast amount of mincing garlic and finely shredding my parm. cheese. It makes kitchen prep fly by. Obviously you can also use it as a zester for lemon, lime and oranges too. Whatever you would like coarsely grated this would be perfect. (Cheese, Coconut, Garlic, Lemons, Limes and Chocolate)

Let me give you some information about Microplane. Microplane began in 1990 in Arkansas and it all began with a housewife making a cake. Microplane made metal with etched holes and was not exactly sure of their clientele. One day a women named Lorraine Lee was making a cake she decided to use the tool her husband brought home and zest an orange. That was the beginning of a permanent spot for Microplane in the household kitchen.

Not only is the Microplane grater phenomenal, but it is affordable. The 4500 Gourmet Series Coarse Grater is only 17 dollars and the fabulous attachment is five dollars! The site is: http://us.microplane.com/. Check the site out and browse.

My final take on Microplane grater is it is simple to use, versatile and and does a phenomenal job. It can be simply used without the attachment or you can easily snap the attachment on the grater. I enjoy the attachment because it adds and extra safety element. The Microplane grater also has a huge handle making it easy to grip and for safety. Like I said before, I grated (minced) 7 cloves of garlic in less then a minute. I am so happy and elated this will be staple in my household.

Pictures of My Spicy Rice Noodle Slaw and Spicy Shrimp Wraps 2 Ways