Bariatric Surgery - My Story · Dinner · fall · rice · Uncategorized · WLS

Parmesan Risotto

Going back over dishes that I haven’t made in forever, and making sure I still love them.  This is one of those dishes.

Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it.  But if you are willing to do that, this dish is wonderful.  Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned.  Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.Then add one cup of good white wine (whatever wine you would actually drink).  Simmer until absorbed, stirring constantly.   Add about one teaspoon of fresh thyme, salt and pepper.  Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time.  This will take about 20-25 minutes over a slow simmer.  Again this takes time so don’t rush the rice.  Be gentle in stirring, and let the rice absorb the liquid. Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese.  Gently fold into the rice.Serve warm, and add a bit of cheese on top if you wish.Succulent, creamy, rich and full of flavor.  The rice had a nice bite or chew and the cheese added a super creamy flavor.  It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. img_7138I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.

Blessings.

 

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Bariatric Surgery - My Story · fall · football · snacks · Uncategorized · Whisps - Parmesan Cheese Crisps · WLS

Parmesan Crisps

David and love crunchy snacks, but since my surgery, I need to have snacks that have substance.  Protein is key, and we have loved Cheese Whisps but those are costly and don’t last very long.

I decided to try my hand at making these fresh at home (again).  I microplaned the parmesan cheese (grocery store brand – nothing expensive) instead of grating it as it made it a fluffy shred.Placed the cheese into two strips on my cookie sheet (with either parchment or silpat).  Bake at 400 degrees for 10-12 or until golden and bubbly.Let cool, and break or cut into chunks.A little bit of work for a lot of yummy pay off.  Super crispy and great flavor.  And the bonus is that I know it is all cheese – nothing added.

Blessings.

Appetizers · Bariatric Surgery - My Story · fall · football · Saturday · Uncategorized · WLS

Dips

Last week was our first football Saturday, and I made some dips for the day.

I have made these dips before, but wanted to talk about them separately again here.  All three are simple and use mayo.   The middle dip is pimento cheese with 2 cups of shredded cheddar, 1 small jar of chopped pimentos with juice, a pinch of crushed red pepper, 1 teaspoon of ground mustard, and about a cup of mayo.  I do the mayo last as the juice and cheese dictate how moist it will be.  

Artichoke and crab dip:  1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo.  Again, I add the mayo at the end and may or may not use the entire cup.  Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.

And my favorite at the moment is Million Dollar Dip as you mix it together and serve at room temperature.  Nothing to heat, and still creamy.  It has a cup of the following: slivered almonds, chopped green onions, shredded cheddar cheese, chopped-crispy bacon and mayo.  Super simple and so yummy.You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes.  Really anything or nothing at all. Fall, Saturday’s, football, and dips–can’t get any better.  Well, maybe with a cookie or two?

Do you have a go to recipe for football or Fall?  Share!!

Blessings.

Appetizers · artichoke · college · crab · dips · fall · football · Pimento Cheese · Uncategorized

September

This month means a lot in different ways for all of us.  For me, it is the beginning of College Football.

College Football started this past Thursday (officially) although for us it was Saturday.  Loved being able to spend time with friends earlier in the day, and then to have time to make snacks/dinner for the family was really wonderful. I made my pimento dip, million dollar dip and crab and artichoke (hot) dip.  It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside.  I haven’t made the crab artichoke dip in a long while.  I don’t always seem to make it the same way…what we have on hand I suppose. College Football is almost like a religion in the South.  I have missed it so…

Blessings!

Bariatric Surgery - My Story · desserts · fall · German · Recipes · Uncategorized · WLS

Blueberry Streusel Pie

David and I subscribed to the German Box monthly delivery for a couple of months to see what they would send.  We received some different items, but mostly box mixes of stuff I used to love when in Germany.

One of the items they sent was the Kathi German Streusel.   I had a can of blueberry pie filling, and wanted to give it a try.


I followed the instructions on the box.  Although it says to use a spring form pan, I used a pie plate.  But the mix came together really well.Sprayed the bottom with non-stick spray, and pressed in 3/4’s of the mixture to the bottom of the pie plate.I didn’t just want a blueberry pie.  I wanted something a little more German.  I used 1/2 cup of sour cream, an egg, and 1/4 cup of granulated sugar – mixed it together and poured in the bottom of the crust.Then I dropped the pie filling onto of the cream mixture.Again, followed the instructions to use the rest of the streusel mix to the top.Bake at 350 degrees for 45 minutes or until a toothpick comes out clean in the middle.Let cool, and enjoy.  (Refrigerate after completely cool.)

It was so yummy.  As like most German desserts, it wasn’t overly sweet.  The sour cream mixture made it creamy, and cheesecake like but without the density.   I will definitely make this again.  I have Googled where to purchase the cake mix, and hope to get it again before Christmas.

 

Appetizers · Bariatric Surgery - My Story · fall · football · Pork · Uncategorized · WLS

Sausage Cheese Balls

My supervisor brought in some of these sausage cheese balls to share, and oh my, I loved them.  Original recipe at Plain Chicken.

Cream Cheese Sausage Balls
(Printable Recipe)
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)  Roll into 1-inch balls.  Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked.  If baking frozen, add a few minutes to the baking time.

Plain Chicken’s advice to use the mixer with the dough hook attachment was the best ever!  It didn’t over mix making it tough.   They were blended, and completely mixed.

I froze half of the mixture.  These were creamy, moist, and had a bit of a kick due to the hot sausage (used Jimmy Dean’s Hot).  I loved the original recipe of the sausage balls without the cream cheese, but these are so much better.

Beef · crock pot · fall · family · Recipes · Uncategorized

Crock Pot Beef Roast

Cooler weather usually means crock pot roasts and soups for us.  David would have pot roast of some sort every day if he could.

Place chopped celery (4 stalks), and then chopped onion (2) layered in the crock pot.I coated the roast (on both sides) with McCormick Season Salt, and seared in some olive oil.Place on top of the celery and onion layers.  I had added some celery seed, pepper and parsley the top of the layer before laying the beef on top.Washed and quartered potatoes, and carrots, and layered those on top of the beef.Cooked on high for 7 hours.  I did add a cup of broth, and 1/2 cup of Apple Cider Vinegar (for some brightness).

The beef was moist, tender and full of flavor.  David and Stephen enjoyed the most of it for a couple of days (thank goodness).

Blessings!

fall · pumpkin · Recipes · Uncategorized

Time for Pumpkin

Pumpkin muffins that is…

Okay – it is officially Fall.  I turned down the AC, and decided it was time to bake.  I found this recipe for pumpkin muffin tops at Liluna.com and decided to give a whirl.

We followed the instructions, or so we thought, and it was runny.  Really too wet, like we didn’t add enough flour.

Well we didn’t add enough flour (actually we were missing half of it!).

So we followed the recipe this time, (added the correct amount) and we used a brownie pan to hold everything together.

These were not bite sized but a good snack.  I really did enjoy the bite I had.  Took a bunch to work as it ended up making about 60 of them.  We sent a package to Carmen as well.

Ingredients

  • 2 cups sugar
  • 1 cup packed brown sugar
  • ¾ cup vegetable oil
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp allspice
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 – 15 oz can pumpkin puree
  • 2 eggs
  • 3½ cups flour
Streusel topping
  • ½ cup old-fashioned rolled oats
  • ⅓ cup all purpose flour, leveled off
  • ⅓ cup light brown sugar, packed
  • ⅓ cup pecans, finely chopped
  • 1-1/4 tsp ground cinnamon
  • ⅛ tsp salt
  • 4 TB unsalted butter, melted

Directions

  1. In a large mixing bowl. beat together sugar, brown sugar and oil, until blended.
  2. In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.
  3. Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan if you have one).
  4. Sprinkle streusel over tops.
  5. Bake at 375 degrees 12-15 minutes or until done.
Streusel topping
  1. In a medium bowl, combine the oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle over batter.

Blessings!