I met Giada! Squeeee!

I met Giada De Laurentiis today! She came to our local Barnes & Noble for a book signing and it was really awesome to get to meet her. She is just as bubbly and nice in real life as she is on her Food Network shows and was really friendly, chatting with me as she was signing my books. We talked about my fave recipe of hers, Cheesy Baked Tortellini, which I've suddenly realized I've never blogged. I've got that on my to-do list, as it is a delish recipe you should really make. I've got pictures but as it is just after midnight, you'll have to wait for those in another post. Don't worry, I've got those other recipes I promised you on my to-do list too. I know I'm a bad blogger. My apologies. I've slapped my own hand if it makes you feel any better.

Tap, tap, tap...is this thing on??

Wow...I've been a really slack blogger. I'll admit it. Since my last post, we've enjoyed an entire season of Project Runway (though Carol Hannah clearly should have won...but I won't get on that soapbox) and have even started another season (my God...please vote Ping off...she sent a girl down the runway with her ass hanging out for God's sake). So, welcome back (again) Heidi, Nina and Michael.

We've had Labor Day, Halloween, Thanksgiving and Christmas. I've gotten another year older (boo...) and got some great new cookware for Christmas. I've been cooking, though the number of new recipes being tried around here was pretty slim in the past few months. I'm not really sure why...just a cooking rut I guess, combined with the insanity of the holidays. I did little baking this year, only what I had to, since we are trying to eat healthier and lose weight. So it has just been all around boring here for the past few months.

However, with the new year has come new recipes. I've got some great ones lined up to share with you. I just have to get my act together and get my pictures downloaded and then there will be new culinary adventures to share with you. So stay tuned!

Welcome back Heidi, Tim, Michael and Nina!

Yay! Project Runway started back tonight. I'm SO excited to finally get to watch it. For the first 5 seasons it was on Bravo...which Time Warner Cable didn't carry! So we finally got Bravo earlier this year, and now Project Runway is on Lifetime. Go figure! It was a great episode and some of the dresses were awesome (and some a total wreck). I loved the winning dress. So far I'm rooting for Carol Hannah Whitfield...she's from Charleston, SC, where my hubby and I got engaged and spent our first wedding anniversary. Gotta support the South!

Makes me even more excited for my upcoming trip to NYC (shopping heaven!) and for fall fashion. I've been checking out the fall issues of my fashion mags and deciding on my must haves. Can't wait to go shopping!

On the food side of things, I hope to have some new recipes for you soon. We've been cooking less since it has been so hot and just been doing a lot of tried and true favorites. I hope to get back into the kitchen and try out some new recipes soon!

Roasted Red Pepper Orzo

Another great use I've found for Roasted Red Peppers is this orzo. It makes a great side, or even a good main dish for lunch. I like to double the amount of peppers to intensify the flavor, but it is fine as the recipe states as well. Definitely use good parmesan cheese for this and the previously posted risotto...it will give a better flavor. Enjoy!

Roasted Red Pepper Orzo

Ingredients:

1 tsp butter and 1 tbsp olive oil
1 roasted red pepper, chopped
2 tbsp onion, chopped
1 c dry orzo
2.5 cups chicken broth
Approximately 2 tbsp Parmesan cheese

Directions:
To roast the pepper, I put it under the broiler, and turned it every few minutes until all sides were blackened. Then I put it in a bowl, covered it with plastic wrap, and let it sweat for about 15 minutes. After sweating it is really easy to peel off the skin. Seed and chop the pepper.
Heat butter and oil in a pot.
Add onions and saute 1-2 minutes.
Add orzo and toss until coated.
Add broth, bring to a boil, then turn heat to low. Cover and let simmer until broth is absorbed, about 20 minutes.
Stir in roasted red peppers and cheese.

Source: Mary Ellen's Cooking Creations

Roasted Red Pepper and Spinach Risotto

I love roasted red peppers in almost anything...on pizza, in pastas, on chicken, in sandwiches...you name it. I especially loved them in this risotto. I've started making a number of risottos and they are always so delicious with a creamy texture. This is a great one to not only get that roasted red pepper flavor but to get a few veggies in too thanks to the spinach. We've made this a number of times already and I can't wait to make it again soon. Hopefully the next time I make it, it will be with red peppers from my garden!

Roasted Red Pepper and Spinach Risotto

Ingredients:

1 tbsp butter
1 tbsp olive oil
1 shallot, chopped
2-3 cloves garlic, chopped
Optional: a few dashes of red pepper flakes
1 c arborio rice
1/4 c dry white wine (or additional broth)
5 cups chicken broth (or vegetable broth for a vegetarian version)
1 roasted red pepper, chopped (to roast, broil until skin is charred on all sides. Put in a bowl covered with plastic to sweat the skin off. After 10 minutes, peel the skin to reveal your beautiful roasted red pepper)
1 c fresh baby spinach
3 tbsp Parmesan cheese

Directions:
Heat olive oil and butter in a large saute pan
Add shallots and garlic (and red pepper flakes); stir until tender, about 2 minutes.
Add arborio rice and stir until coated
Add the white wine and stir until absorbed
Add the chicken broth, one ladle at a time, stirring constantly. Add more broth only when all of the broth in the pan has been absorbed by the rice. This entire process takes anywhere from 17 to 25 minutes.
Near the end, stir in the spinach and red peppers.
When you add your final ladle of broth, add the cheese.
Serve immediately.

Source: Mary Ellen's Cooking Creations

Crash Hot Potatoes

I'd seen these potatoes on a number of blogs and just hadn't gotten around to making them. My friend Kati blogged about making them with cheese instead of herbs and we decided that was the way we'd like to try them first (I'm sure we'll do them with herbs eventually). They were delicious! The crispiness of the potatoes was just perfect. These are a great side dish when you want something different than your regular old potatoes.

Crash Hot Potatoes

Ingredients:

Small round potatoes (new potatoes, yukon golds, etc--we used baby reds)

Olive oil

Kosher salt

Freshly ground pepper

Herbs or Cheese

Directions:

Preheat oven to 400 to 450 degrees (depending on how crispy you want your potatoes and if you have other things in the oven). Place desired amount of potatoes in a large pot and cover with water. Add a couple tablespoons of salt to the water. Bring to a boil and cook for about 15 minutes, or until potatoes can be easily pierced with a fork (time will depend on size of your potatoes). Meanwhile, prepare a baking sheet by spreading a thin layer of olive oil over the bottom of the pan. Note, I always line my baking sheet with foil for easy cleanup. (Shiny side down.) Remove potatoes from pot and drain. Depending on the size of your potatoes, you may need to cut some of them in half. Place potatoes on baking sheet, leaving space between. Using a potato masher or the back of a fork, mash down potatoes, rotate pan and mash again. Brush tops generously with olive oil. Sprinkle with salt, pepper and desired herbs. Roast in oven 20-25 minutes, until golden brown. If using cheese instead of herbs, wait to add that until the last few minutes.

Source: The Pioneer Woman Cooks, with cheese inspiration from Kati

Dill Pickles

I LOVE dill pickles. I'll eat them straight from the jar and I love them piled on sandwiches and burgers. I always ask for extras at restaurants. So I was excited when I came across this recipe to make my own. This is the time of year when pickling cucumbers are cheap and plentiful at our local farmers' markets, so I wanted to share this now! I enjoyed these, though I added too much garlic. I love garlic, but I'll definitely scale back on it next time.

Refrigerator Dill Pickles

Ingredients:

For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt

minced garlic
fresh dill
cucumbers, cut into spears

Directions:
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Source: Annie's Eats, adapted from Delicious Meliscious