Hello!

I don't know if I have mentioned it or not, but I am in love with my new job! I mean, really. Now I have time to do all the things I need to do around the house and lots of time for cooking! Yay! My running and yoga are going well. I'd probably be doing better at the running if it weren't 150 degrees outside, though. I have abandoned that "Couch to 5K" program, since I am able to run a little farther than what the program designates at this point...so I guess that's good! Today, I am getting ready for a party tonight. We are going over to the Beason's for a get-together with Justin's class. I am working on a cheesecake, chocolate-dipped strawberries, and a 7 layer salad. It has been quite a productive week...back to work tomorrow!

Here are some of the recipes I have made this past week:


Sauteed Tilapia with Lemon Caper Pan Sauce

Another Cooking Light success. This was very very similar to the chicken picatta I made not too long ago. I served it on top of some leftover risotto, and it was perfect. I love that lemony sauce. yum yum. Oh, and I used capers instead of the peppercorns that the recipe calls for, just cause that's what I had on hand!


Pasta with Asparagus, Pancetta, and Pine Nuts
Cooking Light

Simple, healthy supper!



Yesterday I got some beautiful fresh figs from the farmer's market. Plus, I found some steaks on sale at the grocery store. So, I decided we would have a fancy steak dinner!
I found this fig salad recipe from, where else?, Cooking Light. For the steaks, I use my go-to Ina Garten steakhouse steaks recipe. Here ya go!

Prosciutto, Fig, and Gorgonzola Salad
Cooking Light

I used goat cheese instead of gorgonzola, because I found the goat cheese for a great price at Kroger. This was an amazing salad...very fancy!



Steakhouse Steaks
Ina Garten

This recipe is more delicious every time, and you can use pretty much any cut you like. I had sirloin this time because it was on sale. I don't use quite as much salt as she suggests, and this time I let some goat cheese melt on the steaks while they rested...yummy! I served the steaks with smashed potatoes and green beans.

Back in action....with a new favorite!!

Ahhh. I am so glad to be cooking again! I have been looking forward to the day when I would feel "almost normal" for a while now. I think, maybe, it's here.

First off, it's time to update my "Kitchen gadgets I'm dying for" list. For my birthday, Mary Kay (Justin's mom) got me the Microplane box grater. Check. I haven't used it yet, since I haven't done much in the kitchen since then...but, it is awesome! I can't wait to use it. Last, but certainly not least, Justin got me an early anniversary gift yesterday. I went to a cooking demonstration at Williams Sonoma with my co-worker, Annie. Afterwards, we were looking around, drooling over everything in the store when I saw it....Le Creuset 20% off sale! I showed Justin. He said "pick out which one you want...happy anniversary!" AAAHHH! 6 and 1/2 quart oval french oven. Check!



So...I decided to use my new french oven for EVERY thing I make this week. Here's to breaking in my new favorite gadget!!

The Maiden Voyage:



Last night, I decided to make the risotto recipe we learned in the Williams-Sonoma demo, with a few modifications. Here is the base recipe I used:

Spring Vegetable Risotto

Williams Sonoma

5 cups vegetable or chicken broth
1 1/2 cups dry white wine
1 Tbs. unsalted butter
3 Tbs. olive oil
1 small yellow onion, finely chopped
2 cups arborio rice
1 lb. zucchini, cut into 1/2-inch chunks
2 cups frozen baby peas
1/4 cup minced fresh mint
2/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Cook the risotto:
In a saucepan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer over low heat.

Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with 1 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and cook, stirring constantly, until all the grains are opaque and well coated with the fat, about 1 minute. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3 to 4 minutes. Reduce the heat to medium-low and continue to add the liquid about 1 cup at a time, stirring occasionally and adding more only after the previous addition has been absorbed.

Sauté the vegetables:
While the rice is cooking, in a fry pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the zucchini and sauté just until softened, about 4 minutes. Add the peas and cook, stirring, until thawed and heated through, about 2 minutes. Remove from the heat.

Finish the risotto:
When the rice is tender and creamy but the grains are still al dente at the center, after about 22 minutes, stir in the sautéed vegetables and the mint and cook for 1 minute to heat through. Stir in the cheese. Season with salt and pepper, divide among shallow bowls and serve immediately. Serves 4.


I wasn't really a huge fan of the mint in the recipe. I mean, it was good, just not my thing. Plus I wanted to add some meat to make the dish a little more "husband-friendly". Here are my modifications: While the rice cooked, I baked some prosciutto in the oven until it was crispy, then stirred it in at the end. I sauteed some mushrooms with the zucchini. I used parsley in place of the mint. It turned out really pretty and yummy....see:





Tonight, my mom was here. We had already planned on having my favorite meal: tomato soup with grilled cheese sandwiches. Since I was using my new french oven, I decided to make homemade tomato-basil soup. (don't get me wrong, I love my Campbell's, but I wasn't about to heat that up in my Le Creuset!) Here is the recipe I used:

Tomato- Basil Soup

Cooking Light

4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
Basil leaves, thinly sliced (optional)

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired.

For our grilled cheese, pressed the velveeta(yes!)sammies on my panini press. Delish!



Two days, two recipes, and I am already in love with this pot. It is perfect...plus, it's pretty!!