Monday, February 21, 2011


I love to eat Risotto but not so much on cooking it. I tend to "rush" the process and the rice is always crunchy. This time I calculated how many minutes I should allow for each addition of chicken broth and it turned out fabulously! It also reheats very well.

This recipe is a great basic one which uses a mixture of white wine and chicken broth as the liquid. You should spend about 6 minutes per addition of liquid, unless otherwise noted in the recipe for Spinach Risotto with Shrimp and Goat Cheese. I did not cook the shrimp separately and instead threw them in with the last 1/2 cup of chicken broth.

(I am having issues with my lap top so I thank the recipe for the picture)

Friday, February 4, 2011

Baked Potato Soup

Janet's daughter sent this recipe for Baked Potato Soup and suggests adding a dash of paprika and nutmeg to give it depth. Janet made it last night and reports that it was both delicious and easy to make!

Yum... sounds perfect for this cold, Texas weather we have been having!


With the terrible weather I have some time on my hands. I made this Apple Berry Pie last night and it was delicious! I cut it when it was still hot but I am hoping if I had let it cool that all the way the juices would firm up.

Blackberries have been on sale so I keep picking some up. This was a great way to feature the berries in a pie!