• What’s for… Dinner?

    Asparagus and Zucchini Risotto Ingredients: one diced onion one cup Arborio rice 2.5 cups chicken broth 2 tbs extra virgin olive oil 2 tbs butter 1/3 cup white wine 1/2 cup grated pecorino romano (or parmigiano reggiano) 1 diced zucchini ( I used pipian zucchini) 1/2 cup asparagus ( steamed and blanched) optional: Pinot Grigio infused salami or prosciutto di parma Directions 1.  Heat the broth in a small saucepan on low heat. 2.  Heat another pan with the olive oil to medium low heat; add zucchini, season with salt and pepper.  After 3 minutes add onion, cook another 5 minutes. 3.  Add rice, stirring until the rice begins to look translucent around the edges…

  • Escargots, s’il vous plaît!

    I absolutely love French cuisine.  Escargots drenched in garlic butter is on the top of my list of delicious appetizers. Last weekend, my husband and I celebrated the 7th anniversary of our first date, and I wanted to cook a special dinner for us, and nothing sounded more special than a french dinner. Here’s the recipe I used for this delicious escargot appetizer. Bon Appétit!!

  • Brazilian Style White Rice

    Rice is a staple of the Brazilian diet, and there are thousands of ways to prepare it.  For something with a little more flavor, color, and health benefits than your common white rice, try out this recipe.  Write a comment letting us know if you loved it, or what twists on plain rice you enjoy. Ingredients: •    1 cup long-grain white rice ( I love basmati rice) •    2 tablespoons minced onion •    2 cloves garlic, minced •    2 tablespoons canola oil or olive oil •    1 teaspoon salt •    2 cups hot water Directions: 1.    Wash, measure, and mince your ingredients. 2 & 3.  Heat the oil in a…