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by kkregel | April 4, 2013 · 9:42 pm

Spring Vegetable Risotto with Bacon

I’m dying for it to be spring but it is just sooo not. Regardless, I’m applying a mind over matter attitude by whipping out the bring colors, faux tanned bare legs (not my best decision ) and lighter spring dishes in the kitchen like this spring vegetable risotto. I used some of my favorite spring flavors like bright asparagus, earthy mushrooms and fresh spinach, plus added in a little bacon for some smokiness. Spring may not be here yet but with a few more dinners like this one, it’s only a few stirs away.

Spring Vegetable Risotto with Bacon
1 1/2 C arborio rice
1 Tbsp olive oil
1 very small onion, diced
1 C white wine
4 C chicken stock
7-8 stalks asparagus, chopped
1 C baby bella mushrooms, chopped
2 C fresh spinach, chopped
6 pieces bacon (optional)
1 Tbsp butter
1/2 C grated parmesan cheese
cracked black pepper
kosher salt

In a large sauce pan, add olive oil, arborio rice and onions and begin to toast over medium heat for about 1 minute. Add in white wine and cook, stirring occasionally until most of the liquid has been absorbed by the rice. Add 1 C stock, continuing to stir until liquid is again absorbed. Repeat process, continually adding stock and stirring until it is absorbed. When most of the liquid is gone, test rice. It should be slightly al dente and creamy.

Meanwhile, add chopped asparagus to saute pan and drizzle lightly with olive oil. Cook over medium heat for about 5 minutes and add mushrooms. Cook for another 2-3 minutes until mushrooms begin to soften. Season with salt and pepper. Add spinach and reduce heat to medium-low. Continue cooking until spinach is wilted.

Meanwhile, cook bacon according to your favorite method. When I have multiple pans going, I like to microwave my bacon. To do so, place 2 paper towels on a plate and cover with bacon. Place one paper towel on top. Cook for about 6 minutes. Chop into small bites.

Transfer vegetables and bacon into risotto and reduce heat to low. Fold in parmesan until it melts. Cut butter into four small squares and fold into risotto. Season with additional salt and cracked pepper.

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Filed under Main Dish

Tagged as asparagus risotto, spring risotto, vegetable risotto

by Stef | March 26, 2013 · 6:53 pm

Broccoli Cheesy Rice

I’m constantly searching for new side dishes that are fast, easy and kid-friendly. There is something to be said about a good side dish that uses items that are already in your cupboard or your refrigerator. This broccoli cheesy rice is a great side to any grilled or pan seared protein like pork chops or chicken breast. I always find myself sneaking the spoon to add a little extra to my plate.

Broccoli Cheesy Rice
1 TBSP extra virgin olive oil
1 C long grain white rice
2 C chicken stock
1 C fresh or frozen broccoli, chopped
1 C shredded cheddar cheese
3 TBSP milk
1/2 tsp salt

In a large sauce pan, heat olive oil. Add white rice and sauté until lightly golden, about 5 minutes. Add chicken stock and heat until boiling. Reduce to simmer and cover, 15 minutes.

Lightly steam broccoli on stovetop or heat in microwave for three minutes and chop.

Remove rice from heat, add broccoli, cheese, milk and salt and stir until cheese is melted.

Enjoy!

The folks at Food Network are dishing up sides all spring! Check out these other “From the Pantry” side dish links from fellow bloggers around the web:

Feed Me Phoebe: Tropical Trail Mix With Ginger and Coconut
The Cultural Dish: Green Bean Salad
Jeanette’s Healthy Living: Easy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885: Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?: Spring Greens With Homemade Vinaigrette
The Sensitive Epicure: Pasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & Dishes: Scalloped Sweet Potatoes
Made By Michelle: Broccoli Quiche With Homemade Bisquick
FN Dish: Pantry-Friendly, Budget-Friendly Side Dish Recipes

3 Comments

Filed under Cook, Sides

Tagged as broccoli cheesy rice, rice, side dish

by Anne | March 22, 2013 · 11:43 am

And the winner is…

Thanks to everyone who entered our Chasing Paper giveaway. We wish we could give you all some stylish, removable wall paper but unfortunately we can only have one winner!

Congratulations to Nicole who loved dot in grey and white! You will receive a $50 credit towards you next Chasing Paper purchase.

Winner chosen using Random.org. Blog giveaway sponsored by Chasing Paper.

{Giveaway} Chasing Paper

As a homeowner, I have painted almost every room in my home. Some more than once! I have looked into hanging wall paper and love the pop of color and pattern that it brings to the walls, but have always been hesitant to jump in and go for it. It just seems so permanent and complicated. I have also scrapped the glue off one too many walls to ever want to do that again!

Enter Chasing Paper. A company that creates removable wallpaper that is both stylish and easy to use. You can get the look your going for without the commitment. And it isn’t just for walls! The removable paper can be used on tabletops, closet doors or any other smooth surface. Chasing Paper was founded by Elizabeth Rees and launched it’s new website today. We are thrilled to be able to offer our readers a chance to win $50 to use towards a Chasing Paper purchase. I had the honor of interviewing Elizabeth, the mastermind behind Chasing Paper. Read on to learn more about this wonderful company and for details on how to win!

Give us the one-minute bio of yourself.

I am a Midwestern gal that has found her home all over the world in the last 10 years. Working, studying and finding my way through tiny towns and big cities, I have been cultivating my entrepreneurial spirit along the way. Since I grew up in the printing industry, it was important for me carve out my own place and conquer my own territory, and so Chasing Paper was born: stylish removable wallpaper for the urban home.

Tell us a little bit about Chasing Paper.

Chasing Paper was created in the conversations with serial-movers, stylish mamas who get exited with the idea that a room could grow with their babies, renters who feel like anything but, those with a hate-hate relationship with white walls and of course, DIYers. High design meets no-commitment, no-hassle, change-your-mind-as-many-times-as-you-want-to. Whether you are subletting for the summer, changing your teenage daughter’s room with every mood or just been staring at that white wall one week too long, with Chasing Paper transformation is just around the corner.

What has been your favorite Chasing Paper creation?

It’s hard to choose a favorite since Chasing Paper can be used in so many different ways. When preparing for our photo shoot I put the black and white stripes up horizontally in my bedroom. It took 10 minutes to do and the effect was so dramatic!

Enter to win!

To enter our giveaway, check out the Chasing Paper website, then leave a comment below letting us know your favorite pattern and how you would use the stylish removable wallpaper. The giveaway ends Thursday at midnight and the winner will be selected at random and announce on Friday March 25th. Good Luck!

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by kkregel | March 13, 2013 · 7:21 am

Chipotle Rosemary Spiced Nuts

There’s a lot of talk these days about whether women can “have it all” – the job, the family, the friends, the happiness. While I have plenty of thoughts on the topic as a full-time working mom (yes you can! why is this even a question? how come guys don’t worry about this? check those perfectionist tendencies at the door…) I won’t get too soapbox-y on you guys here because that’s not really the point of this blog. However…regardless of what you think about bigger “have it all” topics, you CAN have it all in this ultra delicioso snack. Who can resist salty-sweet-spicy-savory combos? I mean, really.

I made these nuts awhile back for a party and had several requests for the recipe. I can’t take credit for the combo but the layered flavors are addictive beyond belief.

slightly adapted from Barefoot Contessa

Chipotle Rosemary Spiced Nuts
2+ Tbsp Vegetable oil
2 C whole cashews (14 ounces)
1 1/2 C whole pecan halves (12 ounces)
1 C whole almonds (8 ounces)
1/4 C pure maple syrup
1/4 C light brown sugar, lightly packed
3 Tbsp freshly squeezed orange juice
1 tsp chipotle chili powder
3 Tbsp minced fresh rosemary leaves
4 tsp kosher salt

Preheat the oven to 350. Brush a cookie sheet evenly with vegetable oil. Mix nuts in a large plastic bowl. In a small bowl or glass measuring cup, combine 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder and whisk well. Pour over nuts and toss to coat. Add 2 tablespoons of rosemary and 2 teaspoons of salt and toss again.

Spread the nuts evenly on the greased cookie sheet. Roast for 35 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with final teaspoon of rosemary and salt. Toss lightly with the spatula, stirring occasionally to prevent nuts from sticking as they cool. Let cool completely and store in airtight containers at room temperature for up to a week.

Homemade Brioche Loaves

I’d like to say it is my role as a mother to a toddler that’s turned me into the grilled cheese guru I am today. However, this is not the case. I’ve always loved a classic grilled cheese sandwich, with just the right amount of crispiness and the perfect brown crust. I’ll make a grilled cheese with almost any kind of bread, but absolutely nothing beats the buttery flavor of brioche. I have a hard time finding brioche in the store which has led me to the quest to make my own brioche loaves.

The process takes awhile, so don’t expect to eat your bread the same day you make your dough. But hold onto your horses, because the bread is well worth the wait. Pair it with a little aged sharp cheddar cheese, grill it on the stovetop and you’ve got yourself the perfect simple sandwich. It makes great sandwich bread for pulled pork, it is the perfect canvas for french toast or a great filling for bread pudding.

Homemade Brioche
slightly adapted from The Kitchen Whisperer
Makes 2 loaves

1 package active dry yeast
1/2 C warm water
1/3 C sugar
6 eggs, room temperature
4 1/2 C bread flour
2 tsp salt
2 1/2 sticks unsalted butter, room temperature
1 egg + 1 TBSP milk for egg wash

In a small bowl, add yeast, sugar and water. Mix until dissolved. Allow to sit for 5 minutes or until bubbles form and mixture appears foamy. Add mixture to large mixing bowl. Add eggs to bowl, with a paddle attachment, mix on medium speed for three minutes.

Decrease speed to low. Add salt and mix. 1/2 cup at a time, add flour. Stop mixer as needed to scrape bowl and remove dough from paddle. Mix until combined.

Continuing at low speed, add the softened butter (make sure it is very soft) one quarter stick at a time. The butter will blend in with the dough, creating a smoother texture. Continue to mix, scraping the batter out of the attachment when necessary.

When the dough is combined and formed, transfer to a floured bowl, place in a warm place with a clean towel over the top and allow to rise to about double the size, 3-4 hours.

Remove from bowl and knead of floured surface for 1-2 minutes and transfer to greased bowl. Cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and split in half. Place each half of the dough in two greased bread pans. Cover with warm towel and allow to rise again, to about double the size for 3-5 hours.

When dough has risen near the top of the bread pan, preheat oven to 375 degrees. Bake for 45 minutes until crust is golden brown and springs back to the touch.

Place loaves on wire rack to cool.

1 Comment

Filed under bread, Cook

Tagged as brioche, classic grilled cheese, homemade brioche loaf

by Stef | February 22, 2013 · 8:53 am

Candy Land Birthday Party

My game-obsessed toddler just turned three! To celebrate, we decided to pay homage to his favorite game, Candy Land, at our most-loved local frozen yogurt place, Yo Mama. I wanted to keep it simple but just add a few tiny touches to make the day extra special.

All his pint-sized friends were sent a Candy Land themed invitation. I designed this with inspiration from the game board and the story of Candy Land included in the box (which Lincoln asks us to read almost every day). This invitation is available in my Etsy shop, Morning Star Designs, as a printable file.

Each Lord and Princess of Candy Land was designated a cupcake by King Lincoln. Our King donned a special crown to celebrate the occasion.

Guests dined at tables with different candy buckets representing the various stops along the way to the Candy Castle, including Gummy Pass, Licorice Lagoon and Lollipop Forest. They were all allowed to snack on the centerpieces and bring some home at the conclusion of the party.