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chives

Herbed Risotto with Chicken and Carmelized Onions

Apr 13th, 2012
by erin.
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Risotto with carmelized onions and chicken

Date: 4/9/2012

Recipe: http://annies-eats.com/2011/01/13/herbed-risotto-with-chicken-and-caramelized-onions/

Modifications: I cooked 3 chicken breasts, but it seemed like FAR too much chicken – I probably only used 1.5 and then we saved the rest for another meal. I also forgot the butter at the end and it still seemed plenty rich and delicious :)

Time to table: 45 minutes

Servings: 4 adults

Ben: Love

Erin: Love

Annie: Like

Notes: Risotto is one of those meals that is always a hit. How could it not, with all that cheese and butter?? The carmelized onions really put this one over the top for me. It was delicious. Annie (of Annie’s Eats, not my child) says this method is easier, but for the time you save from stirring, I spent shredding chicken, which is one of my most hated tasks in the kitchen. This still seemed plenty involved – wouldn’t be what I would call a “quick dinner” but it was worth it! Luke enjoyed watching me cook – good thing :)

Luke watching mom cook

Now Annie's plate
Annie was well accessorized for this dinner

Pasta with vegetables

Jul 23rd, 2011
by ben.
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Pasta w/ veggies in a cream sauce

Date: July 19th, 2011

Recipe: http://thepioneerwoman.com/cooking/2008/07/farfalle-with-zucchini-a-yummy-summer-meal/

Modifications: We used a zucchini and a summer squash because that’s what we got in our csa box.

Time to table: 30 minutes

Servings: Enough for 4 adults and 2 toddlers

Ben: Dislike

Erin: Dislike

Annie: Dislike

Notes: This didn’t turn our nearly as well as the last time we made it. Annie was NOT A FAN. I think I used too much pasta which diluted the creaminess of the sauce, so it just kind of tasted like pasta with veggies and no sauce, not very tasty at all. I’m making spaghetti sauce tonight and we’ll use the leftovers with some red sauce. Better than chucking them :)

Pasta w/ veggies in a cream sauce

Warm Potato Salad

Jun 22nd, 2011
by erin.
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Brat and potato salad

Date: June 19, 2011

Recipe:  http://www.epicurious.com/recipes/food/views/New-York-Potato-Salad-1454 (very loosely based)

  • about 8 small red potatoes
  • 3 slices bacon
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoons stone ground mustard
  • 3/4 cup mayonnaise
  • 1/2 cup greek yogurt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons paprika
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 3 stems green garlic, chopped
  • 2 celery stalks, diced
  • Chopped garlic chives
  • Salt & Pepper

1. Quarter potatoes and boil until fork tender.

2. Fry bacon, when done remove from pan and chop.

3. Add pepper, onion, and celery to bacon grease and saute until soft.

4. Mix vinegar, mustard, mayo, yogurt, sugar and paprika in a medium bowl, season with salt and pepper.

5. Put potatoes, veggies, and bacon in a bowl. Toss with dressing and top with chives. Can be eaten warm or cold.

Modifications: See above. I cut up the potatoes small for Annie. Garlic chives and green garlic were used because we have some from our CSA.

Time to table: 30 minutes

Servings: 4 side dishes

Ben: Love

Erin: Love

Annie: Like

Notes: This was inspired by our recent visit to Black Forest Inn – I found a recipe that sounded vaguely similar on epicurious and just modified it to suit the way we remembered the potato salad there. This was delicious as a side dish to a grilled brat on a summer evening! Annie was not a huge fan of the potato salad but did enjoy her brat.

Potato salad