Cottage Culinary

Asparagus Risotto

Ingredients:

1 pound asparagus cut on bias 2" long
1 onion finely chopped
4 garlic cloves finely chopped
5 cups chicken broth
2 tablespoons extra virgin olive oil
1 1/4 cup Aborio rice
1 cup dry white wine
1/4 cup freshly grated parmesan cheese
sea salt
ground pepper

Warm broth over low heat

Sautee onion and garlic in a little butter

Add rice and stir for 2 - 3 minutes

Add wine and cook until it is absorbed

Add broth about 1/2 cup at a time stirring occasionally waiting until it is absorbed until adding more

Meanwhile, sautee asparagus in the olive oil until it is bright green & tender--wbout 3 -4- minutes.

Once broth is completely absorbed in risotto, add the asparagus, season with salt and pepper, and stir in parmesan.

Green Lemonade

This healthy drink requires a juicer...

Prepare:

2 apples
1 lemon
1 head of romaine lettuce
a handful of kale leaves  or spinach

Run all through juicer and enjoy.

Green Smoothie

What I have for breakfast almost every day...either that or Green Lemonade!

1/3 cup water
2 huge handfuls of spinach
1 frozen banana
1/2 cup frozen mango or peaches or whatever fruit you like...mangoes are my first choice
1 tablespoon virgin coconut oil  (you may omit this)
3 tablespoons raw unsweetened coconut (I get mine in the bulk section at Whole Foods.

Place all ingredients but the coconut in a blender and blend at high speed until smooth.

Add coconut and put blender on stir or slow...just to mix in.  Enjoy!!

Lisa's Artichoke Heart Dip

My friend, Lisa's wonderfully yummy and oh-so-easy-to-make dip that I serve with Pepperidge Farm Butterfly Butter crackers......

1 cup mozzarella cheese, shredded
14 ounces artichoke hearts, cut up
1 cup mayonnaise
1/4  - 1/2 cup Romano cheese or can substitute with Ricotta
1/2 cup Parmesan cheese, fresh shredded
1 clove garlic, chopped

Mix all ingredients thoroughly.  Sprinkle top with parsley (optional...I never do this).  Bake at 350 degrees for about 20 minutes or until hot and brown around edges.

Pineapple Cookies

Dough:

1 1/2 cups sugar
1 egg
1/2 cup shortening
1 cup milk
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon vanilla
4 cups flour (or more)

Mix to a cookies dough consistency [not too sticky--like sugar cookie dough] and roll out on a floured surface.  Using a 2' round cookie cutter, cut out two rounds for each cookie.

Filling:

2 cups crushed pineapple with juice
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Cook until thick and clear.

Assembly:

Place round cutouts on cookie sheet.  Put a little filling in center of cutout.  Top with additional cutout and press edges together.  Make a hole or crisscross in the top.  Bake at 375 degrees for 10 minutes. Store in a sealed container.  These get better as they sit.
Category: Cookies

Pumpkin Cookies

2 large eggs, slightly beaten
1 cup pumpkin, Libby's solid pack
2 1/4 cups flour
3/4 cup sugar
1/2 cup brown packed brown sugar
1/2 cup butter
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon imitation maple flavoring
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1 cup pecan halves [optional]

Mix all ingredients together.  Drop on cookie sheet by rounded tablespoons.  If you are using pecans, press a pecan on each cookie. Bake at 350 degrees for about 18 to 20 minutes.
Category: Cookies

Best Ever Potatoes

1 bag unpeeled red potatoes, quartered [not creamers--if you use creamers don't quarter
1 stick of butter, plus more for seasoning
24 oz. sour cream
Chives to taste
Seasoned salt to taste
Paprika to taste
Cheddar Cheese [as much or little as you like]

Note:  This recipe requires a potato masher, not a mixer

Clean and quarter potatoes and boil in salter water till tender
Drain, and mash butter and potatoes with a potato masher [do not whip--they will be lumpy]
Mix with sour cream, chives , paprika, and seasoned salt
Place in a glass baking dish
Dot with more butter
Top with cheddar cheese
Sprinkle again with seasoned salt, chives, and paprika
Bake at 350 until cheese melts
You can make this the day before and let the flavors meld; just bake until warm
Category: Side Dish

Cranberry Jello Salad

1 pound whole fresh cranberries
2 small packages raspberry jello
2 cups sugar
2 cups hot water
1 orange, peeled
1 cup chopped nuts,  [I use pecans]

Grind cranberries with orange in a food processor or blender; drain off any juice
Dissolve jello and sugar in the hot water
Mix nuts, cranberry/orange mixture, and jello mixture well
Pour into a mold or Pyrex dish and refrigerate until jelled
Category: Salad

Holiday Twists

Tiny Twist Pretzels
Hershey's Chocolate Kisses
Red and Green M & M's

Preheat oven to 300 degrees
Place pretzels on a cookie sheet
Top each pretzel with an unwrapped kiss
Bake about 4 minutes--not too long
Remove from oven and smoosh Kiss down with two or three M & M's
Place in refrigerator to cool
Category: Candies

Cherry Pie

Pastry for a two crust pie
1 1/4 to 1 1/2 cups sugar
5 tablespoons flour
8-10 drops Almond Extract [1/4 teaspoon]
1/4 teaspoon salt
1/2 cup cherry juice
3 cups cherries red tart cherries [I use two 14.5 oz cans]
1 tablespoon butter.

Directions:  Roll out half of dough and place in pie plate.  Drain cherries, reserving 1/2 cup juice. Mix sugar, flour, salt, cherry juice, and  almond extract in a large bowl.  Add the cherries.  Pour into unbaked pie shell.  Dot with butter.  Top with lattice crust made from remaining dough. Bake at 425 degrees for 40 minutes.

Cindy's Sugar Cookies

My sister's sugar cookie recipe....fast, easy with a no-chill dough!

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (two sticks) butter
2 eggs
1 cup sugar
1 teaspoon vanilla

Mix flour, baking powder, and baking soda. 
Cut in butter with a fork. 
Beat together eggs, vanilla, and sugar. 
Blend this mixture into flour mixture with a mixer.
DO NOT CHILL.
Roll dough on floured surface.
Cut into desired shapes with cookie cutter[s]
Bake at 375 degrees for about 8 minutes.

Lemon Whippersnappers

Easy and delicious....you may want to double the recipe...these don't last long!

1    lemon cake mix
4 1/2  oz.  Cool Whip
1    egg
1/2 cup  powdered sugar

Combine first three ingredients. 
Stir well. 
Drop by teaspoon into the powdered sugar to coat.
Place 1 1/2 inches apart ona GREASED cookie sheeet.
Bake at 350 degrees for 10 - 15 minutes.

Pumpkin Cookies

Soft and yummy..a little taste of Thanksgiving any time of the year...

1       cup Libby's solid pumpkin pack
2 1/4 cups flour
3/4    cup sugar
1/2    cup brown sugar, packed
1/2    cup butter
2       teaspoons baking poder
1       teaspoon cinnamon
1       teaspoon imitation maple flavoring
1/4    teaspoon ground cloves
1/4    teaspoon ground ginger
1/4    teaspoon baking soda
2       large egges
1       cup pecan halves

Mix all ingredients together.  Drop on cookie sheet by rounded tablespoons.
Press pecan half into cookie.
Bake at 350 degrees for 18 to 20 minutes. 
NOTE:  I usually do half with pecans and half without

Tea Time

A tea party favorite that can be served as an alternative to hot tea...
Thanks to my college roommate...

Texas Tea

1 quart boiling water
1 cup sugar
7 small tea bags
12 (I use less--maybe half) mint sprigs
6 oz. frozen lemonade
4 cans water
12 oz. pineapple juice

Pour 1 quart of boiling water over sugar, tea bags, and mint.  Let stand for
30 minutes.  Remove mint and tea bags.  Add remaining ingredients and serve
over ice.

Poppy Seed Chicken

This is comfort food at it's finest....

3 or 4 boneless skinless chicken brests--left whole or cut into bite-sized pieces [I cut mine]
fresh mushrooms--sliced
Green Onions--sliced
1 can of Cream of Chicken Soup
1 can of Cream of Mushroom Soup
1 8 oz. carton Sour Cream
1 sleeve Ritz Crackers--crushed
6 Tablespoons Butter
2 Tablespoons Poppy Seeds

Place chicken in a  9 x 13 baking dish and season with salt and pepper
Sautee mushrooms and onions in 2 Tablespoons of the butter until tender
Layer on top of chicken
Mix together mushroom soup, chicken soup, and sour cream
Pour on top of onion/mushroom mixture
Bake at 350 degrees for about 1/2 hour
Mix crushed Ritz crackers, 4 Tablespoons of the butter, and poppy seeds
Sprinkle on top
Bake 1/2 hour longer or until chicken is done.

Serve over rice