Cheap & Cheerful Risotto

I love many different kinds of Risotto (especially when I can just order it - ha!).  I learned how to make it a few years ago in a cooking class and I've made it many times since, varying the ingredients a little bit and trying to find something a little simpler for a weeknight meal.  So, although I love the Wild Mushroom Risotto recipe that I originally learned, this one is a little bit faster and uses fewer (and cheaper) ingredients.  It is based on the one in the Better Homes & Gardens cookbook.  Hope you like it!

2 tbsp. olive oil

1/2 c. chopped onion

2  cloves of garlic, pressed

1, 8 oz. package of fresh sliced white mushrooms

1 c. Arborio rice

2, 14 oz. cans reduced sodium chicken broth (you may have a little left over)

1/4 cup Parmigianno Reggiano (the really good Parmesan) cheese plus extra for sprinkling on top

Heat olive oil in a pan on medium heat until hot.  Add onion, mushrooms and garlic.  Cook until onion is tender.  While onion is cooking, put chicken broth in a small pot and bring it up to a simmer.  Once the onion is tender in the other pan, add the Arborio rice and cook until it is golden brown (about 5 minutes).  Start adding liquid, about 1/2 c. at a time.  Once it is absorbed add another 1/2 c. and so on until the rice is tender and creamy.  This should take about 3 - 3 1/2 cups of broth and about 15-20 minutes.  Add 1/4 c. cheese and serve immediately with extra shredded cheese on top if desired.

New Game!

Check it out and let me know what you think... This is a new game that is similar to Settlers and Ticket to Ride.  Hope you like it :)

Join me in my current read...

Eat, Pray, Love: One Woman's Search for Everything Across Italy, India and Indonesia by Elizabeth Gilbert

My review

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Great Book for All Parents

Supernanny: How to Get the Best from Your Children by Jo Frost

My review

rating: 4 of 5 stars
I really liked this book. It was a quick read full of practical advice. At some points she was a little vague but generally this was well written from someone who has dealt with many different children and really knows what works for a broad spectrum of kids and situations. I also really liked the layout. It was full of fun pictures and it almost felt like I was just reading a magazine.


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Raising Crazy Boys

I found this article that was a great reminder that boys just need to be boys! I'm sure you all know this stuff, but I thought it was good enough to share.

http://www.pbs.org/parents/raisingboys/aggression.html

A Summer Salad!

I know I have to remember to take pictures of things, but we made this today and it was fabulous! I just had to share it.  

The ingredients are:

Cooked and Cubed Chicken

Mixed Greens

Chopped Cashews

Dried Cranberries

Grapes (cut into smaller pieces)

Strawberries (also cut into smaller pieces)

Raspberry Vinaigrette 

Mix the Greens with Chicken and Raspberry Vinaigrette in a bowl.  Then add Cashews, Cranberries, Grapes, and Strawberries.  Mix together and add more dressing as needed.  Serve immediately (so the greens stay fresh) and enjoy!

Easy and Yummy Chicken Sandwich!!!

I don't have a picture right now, but will add one as soon as I make it again! This is the easiest and yummiest lunchtime sandwhich.

Ingredients:
Bread
Cheese
Grapes
Mustard (optional- if you like it)
Mayo
Canned Chunck Chicken (they come in a little bigger can than tuna)

All you do is open the canned chicken and drain the juice. Then place it in a bowl and pull it apart with a fork (just like you would tuna). Next you cut grapes into fourths and then add them in. The more grapes the better. Celery is also good to add if you like it. After you add the mayo and mustard to your liking and stir until mixed. Just spoon on to bread, add chesse, and whala you have a tastey sandwich!

Top of the Cupcake TO YOU!!

You'll only get that title if you're a Seinfeld fan. Instead of muffins however, these are cupcake cookies. Its almost like eating just the top of the cupcake! I, myself, love all parts of the cupcake, but have found them to be fairly messy with young kids. So today for a playgroup at my house and because Nate's 4th birthday is in a few days, we made these cookies to share. They were so easy to make and super yummy and moist. Seriously, like eating the top of a cupcake. I think these will also be a favorite of Brad and Krissy as they turned us back on to the yumminess of funfetti cake.
All you do is take a funfetti cake mix (or any mix for that matter) add 2 eggs and 1/3 c. oil. Mix by hand until thoroughly moist. Then roll into 1 inch balls and mash to 1/4 in thickness with a cup dipped in flour. Bake at 375 for 6-7 minutes. Let cool one minute, then frost and sprinkle with goodies immediately. We loved them so much, I had to pause to take this picture before they were all gone. No joke, from start to finish (mixing to frosting) it took about 30 minutes!! I will now be keeping funfetti cake mix on hand!

Hillary's Test Kitchen

What to make for dinner is a constant battle for me and this week I've been fighting the good fight and winning.  Last night, I made Rachael Ray's Pretzel-Crusted Chicken.  Yummo is right!  I always have honey whole wheat pretzel sticks on hand (because my kids and I love them) and I substituted some dried thyme for the fresh, so this recipe didn't require any advance planning on my part.  I'll definitely keep this recipe in my meal-time playbook.  Maybe next time I'll pretzel up some zucchini as well and make the dipping sauce.

Tonight's dinner was a combined effort.  I prepped some salmon steaks (with some great tips from my friend Kirsten) and Nick grilled them up.  I marinated the steaks in low-sodium soy sauce for about five minutes on each side.  I then sprinkled each side with some pepper, paprika and chili powder and placed each on a lightly oiled (or sprayed) square of tin foil with its edges crimped up.  All Nick had to do was grill them for a few minutes on each side.  Thank you America's Test Kitchen for the foil tip that prevented sticking on the grill and made clean up super easy.  With a little brown rice and a side of fresh strawberries, it was a great meal.  The extra salmon will make an encore in a big dinner salad in a couple of days which will be a big time saver.