Happy Birthday to me!

Another year older today! But, it's going to be an amazing year, so no worries! I didn't cook today...it's my birthday! Justin took me out for a late breakfast at Primo's. My favorite breakfast destination. Their cheese grits are so good, it is just wrong! Tonight, we went to Newk's to get a slice of caramel cake. (My all time favorite birthday cake.)Last night, I was sick with a sore throat and achy all over. So, my sweet, precious husband made me dinner! He made this cheesy baked pasta with spinach and artichokes from this month's Real Simple. He is the best!

8 ounces mezzi rigatoni or some other short pasta (1/2 box)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package frozen creamed spinach, thawed
1/4 cup grated Parmesan (1 ounce)
2 cups grated mozzarella (8 ounces)
black pepper

Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.
Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.

MMM.. Love you honey!

Chicken and Mushroom Risotto

Wow! What a busy week we've had. Thursday was Match Day...the day Justin found out that we get to stay here in Jackson for him to do his residency! Such a blessing! No moving to Buffalo, or Orlando, or anywhere. We get to stay right here!
I did NO cooking last week because it was full of breakfasts and dinners and such. Yummy! Probably gained a good 5 pounds. Mom was here tonight and I made Chicken and Mushroom Risotto from Food and Wine. It was really good. I love risotto! So versatile...soft and creamy! Mmmmm. Here is the recipe

Chicken and Mushroom Risotto

Food and Wine

2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley

1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.


Heavenly...like old-fashioned chicken and rice, all grown up!

Happy Birthday Helen!

...And Happy Spring! Here are some daffodils from my yard. (my favorite flower, these are from Justin's great grandmother's house)

This week, I have been working on a birthday cake for Kevin and Mecie's daughter, Helen. It is her 5th birthday, and I have made several cakes for her. I was honored to be asked to make another! She was having a cowgirl- themed party. I used the image from her party invites as my inspiration for the fondant decorations on the cake. The cake is basic yellow vanilla-flavored cake with vanilla buttercream icing. I drew out the scene on paper and made templates from that. I then used the templates to cut out the fondant. I think it turned out pretty cute...what do you think?



My other activity for today is not cooking related, but I thought I'd share anyway. I have been wanting some new art for our living room, so I decided to paint my own...much cheaper!! Check it out:

Back after a break...

Well, I haven't posted in a while. Justin was out of town most of last week, so there wasn't much point in cooking just for lil' ol' me. But, now the hubby is back home and the cooking is back ON!!
I love crab cakes. Pretty much anywhere we go, I order crab cakes as an appetizer or entree. My favorite crab cake is from The Parker House restaurant, here, in Jackson. It is FULL of delicious sweet crab...way more crab than cake! If you have never visited The Parker House, I highly reccommend it! I found this recipe for crab cakes in my mom's Better Homes and Gardens New Cook Book (a classic).

Crab Cakes

Better Homes and Gardens New Cook Book

1 beaten egg
1 cup, plus 3 Tbsp. bread crumbs
3 Tbsp. mayo
2 Tbsp. thinly sliced green onion
1 Tbsp. snipped fresh dill
1 tsp. seafood seasoning
1/4 tsp. black pepper
1 16 oz. can pasteurized crabmeat
2 tsp. cooking oil
1 recipe red pepper relish (below)

In a medium mixing bowl combine egg, 1 cup bread crumbs, mayo, onion, dill, seafood seasoning, and pepper. Stir in crab. Divide mixture into eight portions. Moisten hands and form each portion into a 2 and 1/2 inch patty. Place crab cakes in a greased shallow baking pan. Combine remaining bread crumbs and oil. Sprinkle over crab cakes, pressing to adhere. Bake uncovered in a 450 degree oven for 12 to 15 minutes until light brown. (You could also pan fry). Serve with red pepper relish.

Red Pepper Relish

Better Homes and Gardens New Cook Book

In a small bowl combine half of a 7 oz jar of roasted red sweet peppers, drained and chopped; 1 Tbsp. drained and chopped oil packed sun dried tomatoes; and 1/4 tsp. seafood seasoning.

I made a simple sauce with 2 Tbsp. mayo, 2 tsp. key lime juice and a little seafood seasoning to serve on top of the crab cakes along with the relish. I also made a quick salad with mixed baby greens, some of the red pepper relish, chopped walnuts, and sweet onion dressing. The crab cakes were easy to make and very good! Healthy, too, I suppose, since they weren't fried!

Spaghetti alla carbonara and fluffernutter brownies

This week is a slow one, as far as cooking goes. Justin is in Meridian for the rest of the week working on a house that we will be renting out soon. We bought some land behind his parents and the house was already there...needing lots of work. So, we thought "income property!" Maybe we watch too much HGTV...we'll see. Justin's been working hard on it and it is coming along nicely!
Anyway, back to cooking...Monday night we had leftover garlic chicken. It was as good the second time as the first! I could eat the bread and garlic/ sauce all day long. Seriously. I also made Rachel Ray's fluffernutter brownies that night for dessert. They were different, but good. Although, Justin prefers a "homogenous chocolate brownie". Whatever. Here is the recipe and a pic.

Fluffernutter Brownies

Rachel Ray "30 Minute Meals 2" (couldn't find a link to it)

1 box brownie mix, prepared according to package directions
1 cup peanut butter chips
1 cup mini marshmallows

Mix brownies, stir in chips. Bake according to package directions. During last 5 min of baking, sprinkle marshmallows on top.




Tuesday night, our best couple-friends, Carter and Shelby, came over for dinner. We love these guys. Carter went to PT school with me and Shelby is in Justin's class. So, for dinner, I made one of Justin's favorites and a go-to at our house: Spaghetti alla carbonara. I have made this one dozens of times since my Aunt Tammy gave me the cookbook as a wedding gift. (Thanks, Tammy!) I make it so much that the page in the cookbook is stained and the binding is starting to break! That's how you know you've found a good one!

Spaghetti alla Carbonara: Bacon and Egg "Coal Miner's" Pasta

Rachel Ray "30 Minute Meals 2"
here is the link to the Food Network recipe

1 pound spaghetti
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

I always use prosciutto instead of pancetta...Justin likes it better. And I use my electric skillet to make the sauce. (I have no idea why I do that, I just always have, and it has always worked!)