Breakfast Risotto
c/o A Taste of Home Cooking
4-6 cups chicken broth
2 tablespoons butter, divided
3 oz. pancetta, chopped
1 shallot, diced
1 clove garlic, minced
1 1/4 cups arborio rice
1/3 cup dry white wine
1/2 cup grated Pecorino Romano or Parmesan cheese
Fresh chopped parsley, minced (optional)
Poached eggs for serving
Directions
Pour the broth into a saucepan and bring it to a boil over medium-high heat. Reduce the heat so the broth is at a simmer.
In a heavy-bottomed skillet, melt 1 tablespoon of the butter. Add the pancetta and cook until it has crisped and rendered its fat. Remove with a slotted spoon and set aside.
Melt the remaining butter into the pan, and then add the shallot. Cook until tender, then stir in the garlic just until fragrant, about 30 seconds. Stir in the rice, coating with the butter and toasting the kernels until they are translucent, about 2 minutes.
Add the wine to the pan. Scrape up any browned bits and allow nearly all of the wine to be absorbed by the risotto. Add a ladle-full of warm chicken broth to the rice. Stir frequently and do not add another ladle of broth until the first is almost completely absorbed. Continue to stir frequently, adding broth by the ladle, until the rice is creamy and has just a slight bite in the center when you try it. This will take about 25 minutes.
Off the heat, stir in the cheese and pancetta. Season to taste with salt and pepper and serve immediately with poached eggs on top.
Corn and Cotija Guacamole
c/o Closet Cooking
+500+4326.jpg)
- 1 tablespoon butter
- 1 cup corn (~2 ears)
- 2 large avocados, mashed
- 1/4 cup cotija (or feta), crumbled
- 2 tablespoons lime juice (~1 lime)
- 1 jalapeno pepper, finely diced
- 1/4 cup onion, finely diced
- 1 tablespoon cilantro, chopped
- salt and pepper to taste
Directions
- Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, and remove from heat.
- Meanwhile, prepare the remaining ingredients.
- Mix everything and enjoy!
Banana Fudge Brownies
c/o Stephanie Cooks
Ingredients
2 cups all-purpose flour
2 cups packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
pinch of salt
1 cup mashed overripe bananas (2-3, depending on size)
1/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Cooking spray
2 cups packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
pinch of salt
1 cup mashed overripe bananas (2-3, depending on size)
1/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Cooking spray
Directions
1- Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
2-In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
3-In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
4-Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
5-Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy).
2-In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
3-In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
4-Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
5-Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy).
6-Move pan to a wire rack to cool completely. Cut into squares to serve.
