Spring Vegetable Risotto

Spring is here! Spring is here! The sun is shining, the grass is growing, things are green and pretty again! Spring is definitely my favorite season--it is just so wonderful after the cold gray winter.

It has been so wonderful to be able to get outside.  I actually ate dinner outside last week!  We've also been doing yard work (not my favorite), going for walks with Boomer, and .  Yesterday I sat on a picnic table in the sun, went for a walk in the woods, and enjoyed the spring sunshine.

I meant to take a photo of the food at Grandma's for Easter yesterday, and I forgot.  I was a little distracted by the eating :)  And also fighting with my cousins, getting my hair braided, and hiding approximately one thousand Easter eggs.  But the FOOD--there are about 40 of us who all go to Grandma's for holidays, and thus there is lots of food.  And it is all delicious.  And I eat way too much.  And that is all.

Dustin went on a business trip last week, and I made one of my favorite foods that happens to not be one of Dustin's favorite foods.  This happened because I made risotto for Dustin a long time ago and let it sit too long before serving it.  Thus it got too tight and sticky, and Dustin will forever think that risotto is heavy.  Risotto is not sticky or heavy! It is delicious and creamy while having no cream in it.  But you do need to serve it right away--if it sits it will get sticky.

Spring vegetable risotto was the culmination of me wanting allthevegetables while I was in the grocery store.  Leeks! Asparagus! Peas! Mushrooms!  Yesyesyes.  The leeks are fragrant and meltingly soft.  The mushrooms provide an earthy flavor and a meaty bite.  Peas are a bright pop, and asparagus is asparagus--the best spring vegetable ever.  And the Arborio rice combines everything together into a creamy and delicious risotto full of spring vegetables and spring flavors.

Spring Vegetable Risotto

author: Happy Food Happy Home

serves 4 large portions or 6 smaller portions

4 ounces baby portabella mushrooms

1 leek, white and light green parts only

½ pound asparagus

1 clove garlic

4 cups low sodium chicken broth

2 tablespoons butter, divided

1 tablespoon olive oil

1 cup Arborio rice

¼ cup dry white wine

zest of ½ a lemon

½ cup peas

½ cup parmesan cheese

1 tablespoon chives

salt and pepper, to taste

1. Prep Vegetables
1. Cut asparagus into 1 inch pieces.  Blanch for 2-3 minutes until asparagus is crisp tender.   Remove to a large bowl.
2. Wash and cut the mushrooms into bite size pieces.
3. Cut leek in half length-wise, then slice.  Place leek in a colander and rinse to remove grit. 
4. Mince garlic.
2. Heat broth in a medium saucepan over medium low heat.  The broth should be warmed through.
3. Heat 1 tablespoon of butter in a dutch oven or high sided skillet over medium heat.  Add mushrooms and cook for about 5 minutes until mushrooms are brown and just starting to release liquid. Remove from the pan to the bowl with the asparagus.
4. Add the remaining tablespoon of butter and the olive oil to the pan.  Heat until the butter is melted.
5. Add the leeks to the pan.  Cook until leeks are tender, 3-5 minutes.
6. Add garlic and the rice to the pan.  Toast for approximately 30 seconds until the garlic is fragrant and the rice smells toasted.
7. Add the wine to deglaze the pan. Use a wooden spoon to scrape any stuck on pieces off the bottom. Cook for about 30 seconds to allow the wine to evaporate. 
8. Add 1 ladle of broth to the rice.  Stir and allow the broth to absorb into the rice.  When nearly all the broth has absorbed add another ladle full.
9. Continue adding broth one ladle at a time.  As the rice cooks allow it to get sticky between each new ladle of broth; this will help the starches release from the rice.
10. When you only have one or two ladles of broth left add the asparagus and mushrooms, the peas, and the lemon zest.  Stir everything together.  Add broth as needed.  Check the rice to make sure it is cooked through and check the seasonings.  Add salt and pepper to taste.   
11. Add the parmesan cheese and the chives. Stir together.  If your risotto is too tight or sticky add a little more broth.  If it is too loose or wet allow to cook until it is the texture you desire.

Note:  This recipe can be made vegetarian by swapping the chicken broth with vegetable broth.  Replace the butter with all olive oil and leave out the parmesan cheese, and it's vegan.

Your risotto is ready to eat!  I can eat a bowl of this as dinner, or add a poached egg on top, use as a side, or mix in some chicken.  Spring vegetable risotto is full of delicious spring vegetables and flavors.  It's like having spring in a bowl! And it's the perfect dish to finally celebrate the arrival of spring.  

Key Lime Cupcakes

My entire family loves key lime pie; when we went on a trip through the Florida Keys a few years ago we ordered key lime pie at every restaurant we stopped at.  And we made a few key lime pies as well.  That was a very delicious trip!

Because of our love of key lime pies I gave my brother a choice, would he like chocolate or key lime cupcakes for his birthday?  He chose key lime cupcakes, though he fought hard to get both.  Sorry Adam, only one set of cupcakes per birthday!  He turns 22 tomorrow; Happy Birthday Adam!

These key lime cupcakes are a trifecta of lime and deliciousness.  The cake is soft with a hint of vanilla and lime, the frosting is a delicious combination of cream cheese and tart lime, and the lime curd is bright lime and citrus hit right in the middle of the cupcakes.

Don't be afraid of the curd!  It's really as simple as whisking until everything thickens--it just sounds fancy and hard.  Curds are fun, delicious, and a great recipe to have in your back pocket.  Curds can top yogurt, desserts, ice cream, whatever your imagination comes up with! Try the lime curd--you can do it!

These key lime cupcakes are a great spring and summer treat.  The soft cake filled with the tangy bright lime curd and topped with a rich cream cheese frosting make a delicious cupcake.

Key Lime Cupcakes
author: Happy Food Happy Home  
adapted from Key Lime Pie Cupcakes from Annie's Eats
makes 24 cupcakes

Vanilla Lime Cupcakes

3 cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 cup unsalted butter, at room temperature

2 cups sugar

zest of one lime (or 2-3 key limes)

4 large eggs

1 ¾ cup buttermilk

2 teaspoons vanilla

2 teaspoons lime juice

1. Preheat oven to 350 degrees F.  Lime two cupcake tins with liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large mixing bowl or the bowl of a stand mixer beat the butter.  Beat on medium speed for 3 minutes, until the butter is light and creamy in color.  Scrape down the sides.
4. Add the lime zest and beat until combined.
5. Add ½ cup of the sugar at a time (4 times total) beating for 1 minute before adding the next scoop.  Scrape down the sides each time.
6. Combine the buttermilk, vanilla, and lime juice in a liquid measuring cup.
7. Add 1/3 of the dry ingredients to the mixing bowl.  Mix on low until the flour just disappears.
8. Add ½ the wet ingredients to the bowl and mix briefly.
9. Repeat the 1/3 dry- ½ wet- 1/3 dry until all the ingredients are incorporated.  After the last flour disappears mix for 15 seconds more. 
10. Scoop batter into the liners 2/3 full.
11. Bake for 15-20 minutes, or until an toothpick inserted comes out clean.  Allow to cool for 5 minutes, then remove to a cooking rack until completely cooled.

Lime Curd

3 large eggs

¾ cup of sugar

¼ cup freshly squeezed lime juice

4 tablespoons unsalted butter, at room temperature, cut into small pieces

1. In a medium sauce pan whisk together the eggs and sugar until combined.
2. Whisk in the lime juice.
3. Place the saucepan over medium low heat, whisking constantly, until the mixture is warmed through.  Be careful to heat slowly to keep the eggs from curdling.
4. Whisk in the butter a piece at a time.  Wait until each piece is melted and incorporated before adding the next one.
5. Continue to cook until the mixture thickens.  It should coat the back of a spoon, and a spoon should leave a track through the curd when pulled through.
6. Once the curd has thickened remove it to an airtight container and refrigerate.  

Limey Cream Cheese Frosting

8 ounces cold cream cheese

6 tablespoons butter, at room temperature

zest of 1 lime

1 teaspoon vanilla

2 teaspoons lime juice

3 cups powdered sugar  + more if needed

1. Combine cream cheese, butter, and lime zest with a mixer.  Beat on medium high speed until smooth and creamy--about 2 minutes.  Scrape down the sides of the bowl.
2. Add the powdered sugar.  Beat on low until the sugar is incorporated.  Increase speed to medium high and beat for 2-3 minutes more.  Scrape down the sides of the bowl.
3. Add the lime juice and vanilla to the frosting.  Beat until well combined. If your frosting is a little thin you can add a dash more powdered sugar to thicken it.
4. Use your frosting for key lime cupcakes, sugar cookies, or anything else your heart desires! 

To Assemble the Cupcakes

1. In the cooled cupcakes use a paring knife to cut a cone shape out of the middle of the cupcake. Remove cones to the side, saving for later.
2. Use a teaspoon to scoop the lime curd into the holes in the cupcakes.
3. Remove the bottom of the cones, and put the tops back onto the cupcakes.  This step is optional, you can totally just frost over the curd without the tops.
4. Using an offset spatula apply the lime frosting to the cupcakes, using 2-3 tablespoons of frosting on each cupcake.
5. Serve and eat!

Make the cupcakes for Easter this weekend!  They're the perfect spring time treat.  And the key lime cupcakes are really really delicious!  

Do you have any fun Easter plans?  What are some Easter traditions your family keeps?

Salami, Spinach, and Mozzarella Pizza Roll

Pizza is one of Dustin's and my favorite food.  We have pizza for dinner at least once a week--I'm also pretty sure Dustin lived on pizza before we moved in together.  I like trying new flavors of pizza; some recent favorites have been arugula and prosciutto and a Greek flavored pizza with olives and feta.  Dustin normally sticks to classic flavor profiles

For this pizza roll I wanted to combine a fluffy dough and a some salami I had languishing in my fridge! I also added baby spinach and mozzarella cheese, and used a spicy marinara dipping sauce instead of putting pizza sauce inside of the pizza roll.

The salami adds a spicy savory flavor, the spinach adds a freshness and a much needed vegetable into this dinner.  And who can have pizza without cheese!  Shredded mozzarella cheese is delicious and adds a gooey cheesy flavor that also helps hold the pizza roll together.  And the spicy marinara is a great dipping sauce with 'sticks' of pizza roll.  Try this salami, spinach, mozzarella pizza roll for the next pizza night at your house!

Salami, Spinach, and Mozzarella Pizza Roll

author: Happy Food Happy Home

makes 8 servings

Dough

2 ¼ teaspoons active dry yeast (1 packet)

1 cup warm water

2 ½-3 cups all purpose or bread flour

1 tablespoon sugar

1 teaspoon salt

3 tablespoons olive oil

Filling

¼ pound salami, sliced thin

2 cups baby spinach leaves

black pepper

4 oz mozzarella cheese, shredded

olive oil for topping

1. For the dough, combine the yeast and water.  Whisk together and let sit for 5 minutes. 
2. Meanwhile in a medium mixing bowl whisk together 2 ½ cups of flour, the sugar, and the salt. 
3. Using a fork mix together the yeast and water and the dry ingredients until a dough forms.
4. On a floured surface knead the dough for 5-8 minutes until the dough is smooth and springy.
5. Put the dough in an oiled bowl and  cover with plastic wrap. Let the dough rise for 30 minutes.
6. Preheat oven to 350 degrees.
7. On a floured surface roll the dough out into a 12 by 18 inch rectangle.  The dough will be about a ½ inch thick. 
8. Place the salami in a layer on the dough.  Overlap the salami by about half.  Start along a long edge placing the salami right next to the edge--this will be the inner edge of your roll.  When you reach the other long edge leave about a half inch gap to help close the roll. 
9. Add the spinach in an even layer on top of the salami.  Top with black pepper to taste.  Make sure to leave the half inch gap along the outer edge.
10. Add the mozzarella cheese on top of the spinach in an even layer.  
11. Begin rolling the dough; gently fold the inner long edge over approximately 1 inch.  Continue to tightly roll up the dough keeping the ingredients inside. 
12. One the roll is completely rolled tightly pinch the long edge closed, pulling the dough around the fillings. 
13. Transfer the dough to a parchment lined baking sheet.  Drizzle the top with olive oil and rub all over the top of the roll.
14. Place roll in oven and bake for 45-50 minutes.  When cooked the dough will be lightly brown and crispy.  The internal temperature should be 200 degrees F. 
15. Allow roll to rest for approximately 10 minutes before serving.  

Spicy Marinara Sauce

author: Happy Food Happy Home

Glug of olive oil

½ medium onion, diced

1 garlic clove, minced

½ teaspoon red pepper flakes

½ teaspoon Italian Seasoning

¼ teaspoon fennel seeds

¼ teaspoon oregano

¼ teaspoon wine (optional)

1 can diced tomatoes or tomato puree

1. In a medium sauce pan heat the olive oil over medium heat. 
2. When oil is shiny add the onion and cook until translucent.
3. Add garlic, red pepper flakes, Italian seasoning, fennel, and oregano.  Cook for 30 seconds until garlic is fragrant.  
4. Add wine and allow to simmer for 1 minute.  If not using the wine, skip this step.
5. Add tomatoes and bring sauce to a simmer. 
6. If desired you can puree the sauce with an immersion blender or in a blender until smooth. 

Is pizza on your dinner rotation?  You will love this pizza roll when you try it!

Sausage, Egg, and Cheese Breakfast Sandwiches

Fast food breakfast sandwiches are my weakness--I'm looking at you mcmuffin!  And while I'm perfectly ok with eating one every once in a while, I often find myself wanting one on the way to work in the morning--that is not every once in a while.

So I set out to create a very suitable breakfast sandwich copy cat that would be healthier, as well as having no artificial ingredients.  And  these breakfast sandwiches fit the bill.  The sausage is crispy, the eggs are silky and soft, and the whole wheat English muffins are soft and hearty.

The sausage, egg, and cheese breakfast sandwiches keep me full until lunch.  They are full of protein and so tasty and satisfying.  They are also perfect to alternate with my normal Greek yogurt and fruit breakfast; sometimes I need something a little heartier for breakfast.

Sausage, Egg, and Cheese Breakfast Sandwiches
author: Happy Food Happy Home
makes 8 sandwiches

8 whole wheat English Muffins
8 sausage patties
8 baked eggs (see below)
8 slices of cheese

1. Use a fork to slice the muffins in half.
2. Fill each muffin with a sausage patty, an egg, and a slice of cheese.
3. To prep for the freezer rip 8 sheets of wax paper into 8 inch squares.
4. Wrap each sandwich in the wax paper.  Fold a corner over the sandwich, the two side corners in, then roll the sandwich into the rest of the paper.  Use a piece of tape to seal the paper closed. 
5. Place the sandwiches in a gallon ziplock bag, squeeze out the air and put in the freezer.
6. When you're ready to eat the breakfast sandwiches, remove the tape.  Microwave the sandwich for 45 seconds, then flip and microwave for 45 more seconds.  You might have to add up to 30 more seconds based on your microwave.  

Note: If you are prepping these for the freezer make sure the English Muffins, sausage patties, and eggs are at room temperature or are cold.  Don't put them together warm or they will condensate and get freezer-burnt.
Note 2: You can totally skip freezing these; just combine everything and eat.  I would toast the English muffins, then combine the hot sausage and egg, and put the cheese on top. If needed you can bake the sandwiches for 5 minutes to help melt the cheese. 

Baked Eggs--for Breakfast Sandwiches

author: Happy Food Happy Home

makes as many eggs as you want

Eggs

Cooking Spray

Salt and Pepper

Heat oven to 350 degrees.

1. Oil the inside of your baking ramekins-1 per egg.
2. Crack an egg into the baking ramekin.  Use a butter knife to break and swirl the egg yolk through the white.
3. Add salt and pepper to taste.
4. Place ramekins in the oven for 8-12 minutes, until eggs are set in the middle.  If you have lots of ramekins placing them on a baking sheet makes it easier to get them in and out of the oven. 
5. To remove the eggs from the ramekins run an offset spatula around the edge of the egg.  Then use the spatula to gently lift the egg round from ramekin.  
6. Transfer directly onto a breakfast sandwich or to a plate to cool! 

Sausage, egg, and cheese breakfast sandwiches are the perfect grab-and-go breakfast.  They have a ton of protein to keep you full until lunch, and they are really really yummy!  Maybe even gasp better than McMuffins! You should totally try these breakfast sandwiches.  They will make you happy in the morning.  If only they would help me get out of bed on time...