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ACV & Me


so, a couple weeks ago i read a post that a friend had put on her facebook page touting the benefits of apple cider vinegar.
everyone knows that acv is good for so many different things…
i’m all for trying new things now and again…
i happen to have tried some acv in orange juice a couple times…
it gives it a KICK… but it never really did anything for me…
this friend said that she puts it in her tea…
hmmmmm. i drink tea.
so i decided to start doing that…
unfortunately it wasn’t doing much for me… ((read: anything))
i looked more into it and found that i should be using unfiltered, raw acv… which definitely is NOT the heinz brand that i have a gallon of… so i saw some at the store and picked it up ((see pic above))
and i’ve been drinking it almost every day in tea and today i tried it in some water with a dash of agave nectar & some cinnamon … that is actually pretty damn tasty!!!
and here’s my rundown – i can’t vouch for it boosting your energy levels b/c mine are so wonky b/c of my stupid schedule…
what i CAN vouch for is that it suppresses my appetite…
now any one who knows me knows that i get hungry at ridiculous times … and i’m hungry more often than i’m not… ((which DOES NOT make sense cuz i eat all the damn time!!)) well, since i’ve started this- i’ve noticed that i’m not nearly as hungry as often!! and when i DO eat – i eat considerably less than normal…
this weekend i skipped out on it and both days i was a lot hungrier than normal…
this hasn’t contributed to any significant weight loss as of yet, but… i only got it mid week last week…
so here’s hoping!!! and here’s also hoping that when i’m back on days it definitely boosts my energy!!

if you’re going to try it – make sure you try the unfiltered type – the Bragg’s brand that I got was not very expensive — i’m pretty sure it was less than $4…

good luck!!


Juicing… the 2nd weekend – day 7 (pt 2), 8, 9, & 10

so my first juice on day 7 was the Pine Lemon Lime… check
I had a salad later on that night – and my salads (at work) are pretty simple. the mixed greens, sun dried tomatoes, pumpkin seeds, and some balsamic vinaigrette (at home I add a teeny bit of feta)
I had a kiwi delight juice which was ok…
2 kiwis
1 cucumber
2 celery stalks
1 apple
1/2 lemon, peeled
and then later on,  I had what I call a kitchen sink.
I basically threw most of the rest of what I had into the juicer. it created two servings.
it included carrots, cucumbers, cauliflower, beets, grapes and blueberries
it wasn’t that bad actually a deep red color b/c the beet I had left was pretty large. . .
Friday at 9:30 am I had a workout to the beet:
3 small beets (beetroot)
1 cucumber
1 handful of spinach
2 oranges, peeled
again, not bad…
and at 11 am I went to bed…
I got up at 6 pm and drank the other serving of the kitchen sink juice and made husband some dinner…
at 9 pm I had a salad and then I went to bed around 11 pm
Saturday I was starving and it woke me up around 4… at 5 am I dragged myself out of bed and had a snack of a piece of sharp cheddar with all natural peanut butter…
and then I went back to bed … got up around 11 am and threw everything I had left into a juice – it included broccoli, pineapple, spinach, and cranberries… it was pretty tasty!!
needless to say at some point that day I went to the grocery store to get more produce… (what’s awful is that it’s Monday morning and I still haven’t prepped any of that produce) anyways at 5 pm I had a salad and at 10 pm I had an apple…
sunday I woke up and weighed in and was super excited that I had lost 5.2 pounds… however, I also woke up super early b/c I had a horrendous ear ache and I needed to take something for it… as I didn’t have any of my produce prepped and it was super early and I just didn’t want to make a juice right then – I cooked myself an egg white omelet with broccoli and a slice of uncured turkey bacon… and drank some orange juice. it was quite a cheat, but at the same time it was very healthy. my orange juice is all natural and doesn’t include any sugars or anything bad for you. and the omelet was healthy also…
but… I’m going to have to consider all sunday my cheat day b/c we were out and about all day and I ate food all day instead of making any juice… for lunch we went to Plaza Azteca and I had 1/2 a fajita chicken quesadilla and a little bit of the rice that was included… I stretched it further by eating most of the lettuce/pepper/tomato mix that they include on the side…
b/c I knew we were going to be busy most of the day I had thrown dinner in the crockpot in the morning… after we got home, later in the evening, I put that together and ate it since I’d already eaten that day anyways… it was a garlic lime chicken that I served over a baked russet potato (on which I squeezed lime juice b/c LVG said it would taste like a potato with sour cream– it didn’t by the way, but it was still good) and I had a tiny sprinkling of cheese over that along with some hot sauce . . .
I’m not going to lie, I felt pretty fat at the end of the day… that was such a large volume of food vs what I’ve been consuming as of late…
and it did catch up with me… Monday morning when I woke up and weighed in I had gained back .6 pounds… (my scale is exact)
and I know it’s not much.. but it puts me back at 3 pounds away from my goal.
so today I’m back at it! I guess I will have 1 cheat day a week that I eat food for the majority of my meals… I would have had a juice last night if my produce was prepped, but… I ran out of time this weekend…
so — I’m off to prep my food, and wait for Roomba to run… possibly run some errands and then get some sleep for tonight’s shift… in which I will be consuming popcorn… (either tonight or tomorrow night …or maybe both!!!)
until the next update

Juice Fast – My Experience – Day 1

So I got a juicer for Christmas.. mainly cuz I told husband that is what he needed to get me (haha)

and when I was hoping that I got one for Christmas I was discussing juicing with a coworker (who is vegan and seriously the sweetest person I’ve ever ever met!!) anyways we discussed going on a juice cleanse if I did get one, and lo and behold – yay!

so… we researched it and decided to base our fast on the Reboot program and a few recipes from a couple of other sites… we were going to base it on the blueprint cleanse, but… that just seemed to be too much fruit… so we found a decent mix between them…

now.. I know that if you drink water regularly and eat healthy and stuff your body just cleanses itself… but… I have these awful cravings for horrible things.. .and I need to get that out of my system… and all these blogs that I have read have said that a cleanse kind of resets your system…

so we’re going to try it for 3 days…

I actually kind of want to do it for 10 days…

it would figure though, that the morning I wake up to start my cleanse I was STARVING… oops. . .

so this morning I got up at 4:30 with husband… cuz that’s what happens…. yesterday I didn’t get to prep my juices for day 1 b/c the jars I had were not the right size and I had to go out and get the right size… so I got them and then I had to run them thru the dishwasher . . . by the time that ended, I didn’t feel up to doing all that stuff… so when I got up this morning, it was just too early to deal with that I had a glass of hot water with lemon and a smidge of agave nectar and then went back to bed so that I could get some sleep for my shift tonight… ((but I was SO hungry!!!)) I slept til about 10:30 and got up to begin…

my first juice was:


it was delicious… it consisted of obviously carrots, apples, and a lemon. . .


so I set up to begin the rest of the juices for the day…

I went to this little international market for all my fruits & veggies yesterday and spent $40 and got TONS:
15 monster carrots, 8 huge cucumbers, 4 massive beets, 3 oranges, 3 lemons, 2 limes, a bag of 12 apples, 3 bunches of kale, a single bunch of spinach, 5 kiwis, parsley, basil, mint, 2 sweet potatoes, 2 bosch pears, 3 bunches of celery, and 2 little things of blueberries

the problem I’m running into is the size of the veggies… each juice recipe as followed is supposed to create about 12 ounces… mine are creating almost twice that much… so I need to cut the recipes in half for the veggies I’m using…

I’m kind of concerned about the green juices b/c they all call for celery.

I hate celery.

I hate the taste, I hate the smell, and I hate the threads… granted the threads aren’t an issue in the juice… but the smell… oh dear… the smell is scaring me… and I hate cucumbers… yuuuuck

we shall find out how it tastes a little later when it’s lunch time…

so anyways –

it’s been a couple hours since my first juice and I’m actually starting to get a little bit hungry…



Summer Corn Chowder

back in the day – I used to frequent St. Louis Bread Company (a.k.a. Panera Bread Company) a lot… it was just down the street from my work and was just so GOOD!!!
anyways –
I kinda fell in love with their corn chowder, which only runs very limitedly . . . i’m guessing (by the name of the post and recipes I found -) that it’s a summer thing…
I decided to create my own… and honestly, I don’t remember how well I followed this recipe back when I first made it… or if I just created something and this was closest to it… *Shrug* it was long ago…
and the next time I made it, I probably semi-followed this recipe, b/c it was printed out in my cache of recipes…
so, here’s my base:
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe

Serves 4-5

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

and if you’ve read my blog at all – you know I like to tweak things to my liking.
so . . . my tweaks are this:
I have to make sure my peppers are good and cooked or they make bear sick.. so I added them in with the onions… and instead of just throwing them in the pot and wilting them — I did the following:
cook up 3 – 4 slices of bacon… throw your onions and peppers ( I used the entire pepper (red & green) and a medium onion) into the remaining bacon fat after bacon has been cooked to a crisp
when they are good and caramelized, add it to the melted butter & oil mixture
don’t drain that fat tho – cut up a couple pieces of chicken into really small pieces and cook that in the remaining bacon fat/veggie sweat
save the bacon and chicken for later
instead of 4 cups fresh corn I use 2 cans of cream corn and the same amount of frozen corn (thawed)
then I threw in some “fresh” (from the store) green beans when I threw in the potatoes
after it’s done boiling and doing whatever that step says… – throw in your chicken and crumbled up bacon.. (btw – crumble up your bacon after it cools down!)
add your salt and pepper, and I also added some smoked paprika.
it was yummmmmm

2 new dinner creations

no pics
I suuuuck
oh well
the past few nights I’ve been having issues determining what to make for dinner.
the other night I cut up some chicken (of course)
and I browned it with some fennel seed and thyme and balsamic vinegar, but then I was like, ummmm what do I do with this now, what will I serve with it…
so I cut up some onions
and then I steamed some spinach (in the bag)
threw the onions, some minced garlic, and the spinach into the pan with the chicken and threw a small can of coconut milk in there and let it simmer together for awhile.
I was very hesitant about how this might taste.
I wanted more when I finished it…
but unfortunately, the amount I made only served the two of us…
*sigh* soooo yum
the second creation was tonight
I took about a quarter cup of frozen blueberries ((fresh blueberries would have been SO much better)) and mixed it with some barbecue sauce… probably the same amount — a quarter cup…
I put the two of them into my little food processor and blended away
I threw the chicken in the pan and sprinkled about a tablespoon of brown sugar on top and then poured in 2 tablespoons of balsamic vinegar ((I think… I don’t measure, i’m guessing))
and then I threw the blueberry bbq sauce on top of it and let it cook away
served that with some diced potatoes sautéed with onions, garlic, lemon juice and dill
and some green beans seasoned with tarragon and a slight amount of butter.
it was pretty yummy
husband decided he needed some rice with his chicken, but I chose to go without, it was still so good!!!
sorry I have no pictures!!
but, try them out!! let me know 🙂 enjoy 🙂

Pesto Rice & Chunks of meat

so, i made another creation…
i was flying by the seat of my pants ((seriously… what does that even mean?!?!?!))
and hoping to god it came out ok, cuz we’d ordered pizza the night before, and i didn’t want to have to order something again… haha!!
and it did!!! i was pleasantly surprised!! even husband and m/i/l liked it… yay!! 🙂
i cooked up some jasmine rice.
– ya know … 1 1/2 cups chicken broth and 1 cup rice… bring it to a boil, and then lower heat and simmer for 20 minutes
make some pesto while that’s simmering…
i threw the following in my little food processor (my little one!!!)
a big bunch of basil
2 tbsp minced garlic
2 tbsp olive oil
1 tbsp sour cream
salt & pepper to taste

you can probably follow whatever pesto recipe you like… i found one and tweaked it — cuz —–duh!! that’s what i do!

for the “chunks of meat”
i would maaaayyyybbbbeeeee call these meatballs… but… that just didn’t sound right… altho — chunks of meat doesn’t sound good either… and i probably would crumble it up instead of making meatballs if i were to make it again.
but — i used some lamb burgers that i got from the farmers market… they were a mixture of ground lamb and ground bacon. . . i wasn’t going to try these… i really wasn’t… and i was kind of upset b/c husband said he hated lamb … AFTER… i bought them… his mom said he’d love it… haha!!!
he said it’s too gamey…
but, anyways
i got 2 hamburger patties, and just tore those apart and rolled them into balls… like i said, i’d just crumble it up and brown it next time (if there IS a next time)
you can probably use hamburger, or ground turkey or ground chicken…
i think the little balls tho gives it character… so … hmm… maybe i won’t just crumble it…
anyways i took all those little balls, threw in a tablespoon of olive oil, altho, i probably didn’t even need that… and i cooked those babies up…
the rice was done, i threw in the pesto and mixed it around, and then threw that into the mix with the meatballs…
and serve.
nomz. it was actually really good.
— dude… i ate red meat!! wait… is lamb red meat?!?! whatever — i ate something besides chicken!!!! holy whoa… the world is ending!
haha… just kidding. . .
anyways… husband said that it was really good and he couldn’t tell it was lamb… he said probably cutting it with the bacon tempered the gamey-ness out of it…
and m/i/l liked it.. .
so yay! success!!!
but, no pics… oops… it went in my belly much too quickly for that…

another great creation — this time with a pic! :)

Spaghetti Squash, kale, chicken, onion, red pepper

Spaghetti Squash, kale, chicken, onion, red pepper

Mom asked what this was called… “Spaghetti Squash and stuff” was my response…
she said “spaghetti squash and stuff?” and I said , “yes”, she said, “well it’s really good…” and A said “it’s f’n delicious!!!” husband said “it’s just so good that I haven’t wanted to stop eating to tell you that”
thanks 🙂
here goes:

1 medium/large spaghetti squash
1 medium onion
1 small red pepper
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/4 c almond milk
5 oz gruyere cheese (shredded)
12 oz chicken – cut into small pieces
1 c frozen spinach/kale (thawed)
1 tbsp. olive oil
2 tbsp. balsamic vinegar
salt, pepper to taste

preheat oven to 375*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
I needed to pull out my Cuisinart food processor to shred my cheese, cuz i’m much to lazy to stand there and hand grate it.
after I did that, I was cutting up my onion and looked over at my lonely Cuisinart and said huh… screw this and I threw in my onion & pepper to the empty bowl and used my regular blade to get it allllll nice and little… I thought it might have been TOOOOOO little, but it turned out to work very well!!
throw your butter in a pan and melt it — and after it is melted throw in your onion, pepper, and garlic.
sauté that up until desired done-ness.
take your kale (or spinach… I happened to have frozen kale – so I went with it) and toss that into your pan
cook a few minutes more, mainly until the kale/spinach is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… I will have to admit that the cheese took longer to melt than I thought it should have… (read: longer to melt than any other time…but I suppose that’s cuz I had so much stuff in there)
add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
set aside
((actually, my version of setting aside – was : at this point my spaghetti squash was done, you SHOULD wait for it to cool a little before trying to get all the ‘noodles’ out, but I didn’t… I greased a 9 x 13 baking dish, and scooped the squash into there, and then poured my cheese sauce on top of it while I was waiting for my chicken to cook.
to cook the chicken, I cut it into bite size pieces and threw it in the pan with a tbsp. of olive oil and the 2 tbsp. of balsamic vinegar. cook until done, and then mix everything together.
at this point, because I could never go vegan and give up cheese – I sprinkled some parmesan/romano on the top of the dish.
and then I threw it in the oven for 25 minutes, and then broiled it for 3 minutes (b/c I was too impatient to wait for 5)

it was delicious.
so yum
served about 6 people, and honestly I don’t realllllly want to take the time to do the calorie and nutritional info, b/c why start doing that now? right?
enjoy!! 🙂
I know we did!!

Mmmm Dinner

i don’t even know what to call this creation that i made.
but it was yummm
it was a gruyere bechamel sauce over asparagus & chicken
served over tri-colored quinoa.
oh nomz.
take 5 oz of gruyere cheese and grate it/shred it – whatevs – put it in your cuisinart and press ON. (with your shredding blade)
((and 5 oz b/c — that was half of my block))
cut up part of an onion… however much you want. . . i would have used more… but i didn’t. and i used a red onion b/c that’s what i had.
i also cut up some garlic
melt 2 tbsp butter
throw in your garlic & onion
saute those little babies up for a bit…
grab 2 tbsp flour – throw that in and mix around for another minute or so
lower your heat – but don’t remove from heat. i reduced mine from 6/7 to 3
add 1 1/4 c almond milk ((i happened to use some unsweetened vanilla almond milk… i’m sure you can use whatever milk or milk substitute you would prefer…and yes, vanilla b/c what delicious meal couldn’t use a bit of vanilla sweetness…besides the fact that you can’t really taste it anyways))
stir that around for a minute and then add your cheese…
stir stir stir
let that amazing cheesy goodness melt into a delicious amazing sauce.
i love gruyere…
but you could use any cheese you prefer… i just happened to buy me a block of gruyere the other day and have been wanting to use it!
so — sauce – made.
set aside…
while you’re making your sauce — you could steam some asparagus… i know this is out of order… but honestly i can’t write it side by side — do it at the same time.
i had one bunch of asparagus {which btw, i happened to store in a mason jar of water with a plastic baggie rubber banded around the lid of the jar… they definitely were still good… and i’ve had this bunch for over a week. i found this handy dandy tip while stumbling the other day! fantabulous!!}
i cut it up into bite-sizedish pieces and threw in the steamer… throw some lemon juice over those bad boys while they are steaming to kick it up a notch.
got some chicken?
i went to Sam’s Club the other day with m/i/l and bought a big pack of chicken breasts and let me just tell you — when you’re doing portion control (for the most part) those chicken breasts — can feed an army. there was one piece in the package that was 18 oz.
18 mother f’n ounces
a serving of chicken is FOUR ounces
wtf steroidal chicken

anyways, i used a 12.4 oz piece and cut it up into pieces.
threw some light olive oil (cuz i’m out of evoo) in the pan and also some lemon juice and seared those little pieces til they were nice and cooked and semi browned… i seasoned with salt, fresh ground pepper and garlic pepper ((honestly only b/c i coudn’t find my garlic POWDER))  still yum.

chicken done?

mix your asparagus, bechamel, and chicken all together.


serve with: in my case tri-color quinoa. pretty cool looking…

or pasta… which i happen to have cut out of my diet a few years back…


i like to pretend that people will want to print my recipes out, because let’s face it they are just amazing (haha!!) but — i don’t know how to do that little trick where you can bring up a printable version.



 but here is the recipe breakdown real quick without all the fluff.



1 bunch asparagus
1 tbsp lemon juice

Steam asparagus with lemon juice & water

Gruyere Bechamel:

5 oz gruyere – grated
2 tbsp butter
1 small onion diced
2 cloves garlic
2 tbsp flour
1 1/4 cup almond milk (or other milk/substitute)

melt butter. saute onion & garlic til desired color reached. add flour, cook for another minute. lower heat. add milk slowly, whisking til smooth. add cheese, whisk til smooth. set aside

(or pour over finished asparagus and set aside)


12 oz of chicken breast cut into bite sized pieces
1 tbsp oil
2 tbsp lemon juice
salt & pepper to taste, garlic pepper or  powder to taste

cook chicken until browned


read package to determine if your quinoa needs to be rinsed
1 cup quinoa
2 cups chicken stock

combine quinoa and stock. bring to a vigorous boil, reduce heat, cover and simmer for 15 minutes.

to serve:

combine asparagus, bechamel and chicken.

ladle over quinoa


{unfortunately i do not have a picture… i was kind of in a hurry b/c husband got home super late from work and i was on a very limited time frame…bummer. i know. but trust me — this is SO worth it!!!}

Stuffed Peppers – Italian Style?

So, the other day i created a pizza topping, rather generic – but delicious. i cut up some chicken very finely – and sauteed it in olive oil (only a tiny bit) and balsamic vinegar, threw in some carmelized onions, some artichoke hearts, and some sundried tomatoes… threw that on a pizza.


oh, i also threw in garlic, and basil and oregano…

that’s me – always forgetting my spices

anyways, as i was eating it waiting for my pizza dough to become crust, i decided, damn that would be really good in some stuffed peppers

so today i went and got some big ol’ green bells

and modifed my topping some (and forgot any type of spices (oops)) and away we went… so here goes!

Stuffed Peppers – Italian Style (?) — the question mark b/c i don’t know if it is really Italian… it just kinda sounds it?

2 large chicken breasts – diced very small

3 large green bell peppers

1 cup cooked rice – for this i used california brown basmati — which is pretty great, but takes FOREVER to cook

1 cup grated parmesan cheese

1 cup panko crumbs

1/2 cup artichoke hearts – cut finely

1/2 cup sun dried tomatoes – cut finely (let me interject here and say i cheated and used my mini food processor on these … and the chicken after it was cooked)

2 small onions cut finely (again food processor) and carmelized or browned to perfection

1 tbsp minced garlic — um, i definitely forgot to add the garlic. DUH

one egg, mixed

preheat oven to 400*(F)

after your chicken is cooked – throw it in the food processor to grind it up – you can also use ground chicken, but for this i thought it would be better not to… after all – it is a different texture even if you do grind it up…

mix all this together very well.

hollow out your peppers

spoon mixture into peppers – make sure to stuff well

put 8 oz of water into the bottom of a baking dish and stick your peppers in there

to top them – -you have options — i used a couple tablespoons of fire roasted tomatoes on the top…

you can skip that if you like…

bake for 50 minutes, top with cheese

bake for another 10 – 15 minutes

to serve – i cut mine in half, and put some shredded cheese on each half…


Stuffed Peppers

Stuffed Peppers


Forbidden Rice Risotto
2 tablespoons butter
1 shallot, finely chopped
420 g forbidden rice (Chinese black rice)
4 tablespoons dry sherry
1 1/4 liters hot chicken stock (must be hot at least in the beginning to absorb well)
50 g parmesan cheese, fresh grated
salt ground black pepper Directions:
Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.
Stir in the rice and cook for another minute.
Add the sherry and deglaze the pan, stirring constantly, about a minute.
When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.
Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.
Add the remaining butter and the parmesan, and season with salt and pepper to taste

As we all know, I’m all about tweaking recipes…
b/c — *shrug* I can??

so, i took this recipe and tweaked it 🙂
I used the shallot, chopped as fine as i could make it.
i used this black rice: (the whole bag!!)

almost 3 cups

I used a 32 oz container of chicken broth – reduced sodium, but i definitely recommend sodium free (they just didn’t have any at the store when i went) as well as a can of vegetable broth – which does give you more than the 1.25 liters, but, oh well. it still works.

and i used white cooking wine instead of sherry – cuz that’s what i had

i followed the instructions tho, heating up the broth(s) and then putting it on low until i used it all… and honestly, you DO have to stir this, but you can let it go for a few minutes at a time to let it absorb what it needs to…

while that was all absorbing away – i browned up some proscuitto:

super thin sliced prosciutto

super thin sliced prosciutto

after browning it up – ( i used probably 6 slices – this one was SUPER thin and stuck to each other like crazy!!)

set it aside, make sure to check on your rice – adding your broth as needed, and stirring it to keep it going

now here’s where you have some options – i chopped my prosciutto into small pieces and threw it into my mini food processor…you can choose to just keep it in small pieces and throw it in that way, but the cheese i bought was shredded and i knew i had to make it finer… instead of parmesan cheese, i purchased asiago cheese – i thought nutty rice? nutty cheese! yum! 🙂

i also used definitely more than the recipe called for…

i love cheese

i love cheese

(( 5 oz))

i threw all that deliciousness into my mini food processor and ground it all up…and once ALL of my liquid was absorbed into my rice i mixed that and my prosciutto into the rice and stirred…and let all the yummy cheese melt…

and then i noticed that i was supposed to add some butter, so i did… probably 2 tablespoons… i don’t remember, i didn’t cut it, just used what i had left out of my little half stick…

and then i served it -throwing some parmesan cheese on top and slicing up some cherry (or grape?) tomatoes on top


albeit a littttttttle bit salty…


that’s slap yo mama good


anyways — enjoy!!

please let me know if you try it!! 🙂

i’m always interested to know if someone uses one of my recipes for inspiration!!

((if this comes out wonky – it’s b/c when i posted it i noticed a HUGE chunk of information and witty instructions were missing!!!))


i did forget to mention — this recipe, is VERY time consuming…

i think it took me an hour and a half from start to finish…

but, it’s risotto, and if you’re intending to make risotto, you are more than likely planning on having a lot of time put into it…

just — be warned…

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