Giada's basic Risotto:
4 cups chicken broth
3 Tbsp. butter
3/4 cup chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parm
1/2 tsp. salt
1/4 tsp. pepper
Few sage leaves, or whatever fresh herbs you have on hand
In a medium saucepan,bring the broth to a simmer. Cover and keep hot over low heat. In a large saucepan melt 2 Tbsp. butter over medium. Add onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, 3 min. Add 1/2 cup of simmering broth and still until almost completely absorbed, 2 min. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the net, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parm cheese, the remaining tablespoon of butter and salt and better. As mentioned I also stirred is a bunch of fresh cut herbs at this point. Fab!
Coat a bone-in cut up chicken with olive oil, paprika, thyme and salt and pepper. The amounts aren't important,just make sure you have enough salt to flavor the chicken. It will be a bright reddish-orange mixture. Grill on medium high until juices run clear.
1 medium onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 small cans tomato sauce
2 Tbsp. molasses
1Tbsp. white vinegar
2 tsp. Worcestershire sauce
1/4 cup brown sugar
2 large cans of peaches in syrup
2 bay leaves
1/2 tsp. thyme
salt and pepper
In a large skillet or heavy pot soften onion celery and bell pepper in olive oil over medium heat. Season with thyme, salt and pepper. Add tomato sauce, brown sugar, molasses and Worcestershire sauce. Taste. (It should taste a bit like BBQ sauce. Like it sweeter? Add more brown sugar. Like it more tangy? Add more Worcestershire or a splash of extra vinegar.) Season with salt and pepper. Let sauce bubble for a couple minutes over medium heat.
With a food processor, blender or immersion blender puree the sauce. Add can of peaches, with syrup and puree again. Pour back in pot.
Add bay leaves and simmer for 5 minutes. Taste and season. Serve over chicken!
2 cups fresh or frozen fruit, thawed and chopped
2 Tbsp sugar
1 tub whipped topping, like Cool Whip
1 individual serving of yogurt, any flavor is fine
chocolate (white, milk or dark)
2 more Tbsp sugar
1/4 tsp. cinnamon
For the fruit topping:
Mix fruit and sugar. Allow to macerate.
For the whipped topping:
Mix whipped topping and yogurt. Add honey to taste.
For the chips:
Cut each tortilla into 8 equal sections. Mix butte with cinnamon and sugar. Spread butter mixture over tortillas on both sides. Place in a single layer on cookie sheets and bake at 400° until golden brown, about 10 minutes.
Place chips on a platter, top with yogurt mixture and fruit. Shave chocolate over the top. Serve and enjoy!