Tag Archives: Recipes

Oven-Baked Butternut Squash Risotto

The weather is turning colder. The leaves are changing color. Earth-tone colored clothes are in the stores. Finally! At last! Autumn! It’s so close. Just a few more days and it’s officially time. Time for stews, and squash, and apple cider donuts. The best flavors of the year start soon. To celebrate my favorite season, I made my Autumn season opener: risotto. Every year I like to make Butternut Squash Risotto at least once. It’s the tastiest. This year, I had fancy new Williams-Sonoma Calphalon pans that I wanted to use in my first ever attempt to make Baked Risotto. I love that whole stove to oven to stove dance that I can do with these.

risotto2

So I wanted to do that dance a lot. I started off roasting the squash and mushrooms with a little bit of thyme. The pans are non-stick, so I just used a tiny bit of olive oil spray. It worked like a charm! I like my butternut squash with a little bite left to it, but if you don’t, then go ahead and let it roast longer. And make sure your pan is oven-safe!

Roasted Butternut Squash and Mushrooms

I’m not going to lie to you right now – I was nervous. I’m so used to stirring my risotto and being able to check it (taste-test!) frequently. So this was a little weird. But you know what? It worked! When it was done in the oven, I just finished it with my secret weapon – coconut milk – and it was all set! The coconut milk adds a lot more creaminess to the risotto than butter, plus a little bit more flavor as well. It’s my sneaky way of making the risotto slightly more decadent.

Just a quick note: Wrapping the handles in aluminum foil is a good visual reminder that the handles are HOT when they come out of the oven.

Baked Butternut Squash Risotto

Baked Butternut Squash Risotto
Author: 
Recipe type: Dinner
Cuisine: Italian
 
Roasted squash and mushrooms, mixed with creamy baked risotto.
Ingredients
  • 2 cups (10oz) butternut squash, ½ inch cubes
  • 2 cups (5.5oz) mushrooms, halved or quartered - depending on size
  • 4-5 sprigs of thyme
  • 1 small shallot, diced
  • 1 cup Arborio rice
  • 2-3 cups broth, chicken or vegetable - divided
  • ¾ cup white wine
  • ¼ cup coconut milk
  • Pecorino Romano cheese - topping
  • Salt and pepper to taste
Instructions
  1. Heat oven to 375.
  2. Lightly use cooking spray on a large, oven-safe pan. Wrap the handle in aluminum foil. Add butternut squash, mushrooms, and thyme, and toss lightly to coat in oil. Bake about 15 mins, or until squash is fork tender. Remove from oven, and transfer contents to a bowl, and set aside.
  3. Return the pan to the stove. Turn up oven temperature to 425. Lightly spray again, and saute the shallot about 1-2 minutes. Add rice, and stir until it's coated in the oil. Add the wine, and stir continuously until it is absorbed. Add 1½ cups of the broth, salt and pepper, and bring to a boil. Cover, and bake in the oven 20 minutes, or until most of the liquid is absorbed.
  4. Transfer from the oven to the stove. Stir in ½-1 cup of broth as needed. Finish with coconut milk, salt and pepper. Add the squash and mushrooms, stir to heat it up. Serve with cheese.

 

 

Caramel Filled Chocolate Chip Hazelnut Cookies

Before my summer semester took over my life I had made a bunch of new recipes with a couple friends of mine. I intended to set them up, and schedule them to post automatically while I was busy with school. Clearly that didn’t happen. However! I now have a few recipes ready to go!

Caramel Chocolate Chip CookieThat long-ago day was a fun day of cooking with my friends. We also worked on ideas for their websites as well. Davin had us help her with her T-shirt yarn (I took the pictures!!!), and Sarah had us help her come up with ideas. And we had fun making cookies, Nutella Grilled Cheese, and experimenting with weird cookie flavor combinations. FYI: American cheese does NOT taste good inside of a chocolate chip cookie.

 

But caramel does taste fantastic

But caramel does taste fantastic

Mostly we just ate a lot and hung out, but it was mildly productive!

This caramel cookie was inspired by the coworker who sits next to me. He showed me a picture of a caramel filled cookie and asked me if I would make then. I said I would. And I did. And my friends helped.

I didn’t make many changes to the original recipe. The only addition was hazelnuts, because I still had a ton leftover from other recipes. And the recipe had called for milk chocolate chips, which are the bane of my existence, so I used dark chocolate instead.

These need to be eaten warm, otherwise the caramel will harden and make life sad. If you’re eaten it the next day, just heat it up in the microwave for about 5-10 seconds and you should be good!

breakbreak2

 

 

 

 

Lightly adapted from Cake ‘n’ Knife

 

Caramel Filled Chocolate Chip Hazelnut Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
 
Gooey tasty caramel melting out of a warm chocolate chip cookie.
Ingredients
  • 2½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups dark chocolate chips
  • ½ cup hazelnuts, lightly toasted
  • 1 14oz bag of soft caramels
Instructions
  1. Preheat oven to 325.
  2. Combine flour, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together the butter and sugar. Mix in eggs and vanilla until just blended.
  4. Add flour, and blend until mixed.
  5. Stir in chocolate chips and hazelnuts.
  6. Using a tablespoon or small ice cream scoop, scoop dough into balls. Flatten each one in your palm, place a caramel in the center, and fold the dough around it until it is completely covered.
  7. Place seam-side down on a parchment lined baking sheet.
  8. Bake 20-25 mins until golden brown.
  9. Allow to cool for a few minutes before eating (the caramel will be HOT)

 

 

 

Couscous, Spinach, and Fig Salad

Israeli Couscous, Fig, and Goat Cheese Salad

I’ve been spending too much money on lunch lately and was looking for a filling, delicious salad that I could make instead. I had figs, I had hazelnuts, I had Israeli Couscous. It was a start! What was it missing? Cheese! And I guess some sort of salady something to make it pretty and healthier. And so this salad was born:

Couscous, Spinach, and Fig Salad

It was really freaking delicious. My recipe was enough for four very satisfying lunches. I love it when I can eat a salad for lunch and actually feel full! If you’re wondering why I chose Israeli Couscous (other than the fact that I had it in my pantry) it’s because I thought it would work better in a salad than the regular, smaller couscous. It mixed in well with everything, and didn’t really sink to the bottom. I used a baby spinach based mix the first time I made this, and a regular baby greens mix the next time. I say you should just pick what you like!

Israeli Couscous, Figs, Goat cheese, spinach salad

I went home this past weekend, and thought it would be nice to make it for my family’s Memorial Day picnic. I chose to double the recipe, and it made for a very delightful picnic salad. Also it was super convenient because I was able to make it the day before. People seemed to like it, and I promised I would have the recipe on my website, and I never lie! I’d write a more fun story, but I have lots of homework to pretend to do now.

Here’s the recipe! Enjoy!

Israeli Couscous, Fig, and Goat Cheese Salad
Author: 
Recipe type: Salad
 
A perfect summer-time salad with a very simple lemon dressing.
Ingredients
  • 1 cup Israeli Couscous
  • ½ cup chopped hazelnuts, lightly toasted
  • 1 cup dried figs, quartered
  • ½ cup crumbled goat cheese
  • 5 oz baby greens mix (spinach, baby lettuce, etc.)
  • 2 Tbsp olive oil
  • ⅓ cup fresh lemon juice
  • Salt and pepper to taste
Instructions
  1. Cook the couscous in lightly salted water according to the package instructions.
  2. Drain and rinse with cold water.
  3. In a large bowl mix cooked couscous, figs, toasted hazelnuts, and olive oil. Cover and let cool in refrigerator at least 10 minutes.
  4. Once cooled, add goat cheese and salad.
  5. Toss with lemon juice, and salt and pepper to taste.
  6. Keep chilled before serving.

If you aren’t sure how to toast hazelnuts, here’s how I do it:

On the stop top, spread the chopped hazelnuts out in an ungreased pan. Keep heat on medium/medium-low, stir hazelnuts frequently until they are lightly toasted. Make sure you watch them so they don’t burn! It should only take a few minutes. Remove them to a separate bowl once finished, so they don’t continue to cook in the hot pan!

cookie

Monk Fruit in The Raw Sugar Cookie

Another Eat Write Retreat challenge! I’ve recipes so many goodies from this conference, and it hasn’t even happened yet! This one is the “Show Your Raw Talent” challenge. I was mailed a bag of Monk Fruit in the Raw Sugar along with a recipe. I had to use the  recipe, make the cookies, and then decorate them all pretty! YAY! Only one problem: I am not very good at decorating cookies. So I decided to try, see what happens, and not get too worked up over it. If nothing else, I had the chance to try out a really interesting new product and make lots of delicious cookies!

cookie

I decided to just stick with classic black and white. The white frosting is a cookie decorating frosting I found at Michael’s, and it worked SO WELL. It dried quickly and was easy to write on with the chocolate. The chocolate swirls were made from melted semi-sweet Ghiradelli bars, and I simply filled a pastry bag, made a very small snip in the end, and had fun. The result is the simple, fun, loopy swirl joy fest. To make the shape I used round cookie cutters, cut out circles, then cut them again using only half of the cookie cutter. I thought this was a fun shape and I wanted them to be smaller.

I bet you want to see the recipe now, right? Check it:

Monk Fruit in The Raw Sugar Cookie
Author: 
 
Ingredients
  • 2 cups unbleached all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 10 Tbsp unsalted sweet butter, softened
  • ⅔ cup sugar
  • 1 large egg plus 1 yolk, at room temperature
  • 1 tsp vanilla extract
  • ⅔ cup Monk Fruit In The Raw Bakers Bag
Instructions
  1. In a bowl, combine the flour, baking powder, and salt, and set aside.
  2. In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, about 2 minutes. Add the sugar and beat until the mixture is incorporated for 3 minutes. Add the egg, yolk, and vanilla, beating well between additions. Add the Monk Fruit in the Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredient, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
  3. Turn the dough out onto a counter covered with plastic wrap and divide it in half. The dough will be soft and sticky. Using plastic wrap to flatten the dough, shape it into a rectangle 4 to 5 inches wide by 6 inches long. Wrap dough and chill overnight in refrigerator.
  4. To roll, place one cookie rectangle on a floured non-stick surface. Working quickly lightly dust top of dough with flour and roll out with rolling pin to ¼ inch thickness and 12 x 9 inch rectangle. Using a large 3-1/2 inch cookie cutter, cut out 6 large cookies. Repeat with the second dough. Place cookies 2 inches apart on parchment lined baking sheets. Let rest.
  5. Preheat oven to 350.
  6. Bake cookies on center rack. Bake 10-12 minuted or until cookies are firm when pressed in the center and evenly pale gold in color. Let them rest 1 minute on the baking sheet. Transfer to wire rack to cool completely.
  7. Decorate.

cookie 2

 

Like I said, decorating isn’t really my scene. But I still think these came out well. The cookie was sturdy enough that it was easy to work with, and tasty enough that it was easy to eat. All in all, it was a good experience!

Wine Poached Figs

Wine Poached Figs in Prosciutto Pie Bowls

Figs! For my Eat Write Retreat Culinary Apps Challenge I received a box of California Figs in the mail and had to come up with an amazing appetizer featuring them. I have never  cooked with figs before, so this was actually really exciting for me. Since I have no notion of what to do with them, I can just go crazy, right? Right! Luckily there was a handy information packet included in the box with the figs. For example, I didn’t realize that they are known to be a part of a Mediterranean diet. This is quite useful, because I wanted to try to eat a more Mediterranean style diet for the next few weeks so I can learn how to cook fish. Now I have all these figs that I should try to incorporate into this plan! Also, just 3-5 figs give you 5 grams of dietary fiber, so that’s pretty awesome too!

 

Wine Poached Figs

When I think of appetizers, I always think of some sort of something on some sort of bowl or plate made of food. Real specific, I know. So for this challenge I decided to go with a bowl shape. In my research, I found lots of recipes with figs being wrapped in other ingredients, like prosciutto. I figured this is a good chance to change things up a bit and rolled prosciutto, Pecorino Romano cheese, and dried basil into a pie crust, and used that as a bowl. And it worked!  Bonus: the pie bowls can be made the day before!

Look! Prosciutto, cheese, and basil!

Look! Prosciutto, cheese, and basil!

The majority were shaped with the prosciutto facing up, because I was worried the cheese might stick to the pan. The four that faced down didn’t stick at all, and looked really cool. Next time I’ll definitely make them all like that.

bottom

See, these look just fine, and didn’t stick at all!

I wanted to make sure I kept the figgyness of the figs figgy. I like the texture of them and wanted to use other ingredients to enhance their flavor. I still felt the need to alter them in some way, so I poached them in white wine, honey, and a bit of orange juice. I used Pinot Grigio, and it was fantastic.

with wine

And then I obviously had a glass of wine too

With the shipment of figs I also received some tools from OXO. They really came in handy. Especially that measuring cup that twists up! It was perfect for measuring the honey and getting it to actually pour out of the cup. The cheese grater worked really well too!

Tray

And, to make this all even better, I made it for Mother’s Day so my parents were able to be my test dummies!

Ok, is it recipe time yet?

Wine Poached Figs in Prosciutto Pie Bowls
Author: 
Serves: 12
 
Savory prosciutto pie bowls and a figs poached in a lightly sweet dressing
Ingredients
  • 1 pie crust, thawed
  • 1.5 oz prosciutto, chopped
  • ¼ cup Pecorino Romano cheese, finely grated
  • 1 Tbsp dried basil
  • ¾ cup white wine
  • ¼ cup honey
  • 2 Tbsp orange juice
  • 6 dried figs, halved
  • 1 cup Spring Mix salad, loosely packed and ripped into smaller pieces
  • Optional Garnishes: grated Pecorino Romano, and orange zest
Instructions
  1. Heat oven to 450.
  2. In a small pan, cook prosciutto until it's lightly crispy, and remove to a paper towel lined bowl and let cool.
  3. Roll out pie dough, and evenly sprinkle cheese, basil, and ¾ of the prosicutto. Press into dough, then use a rolling pin to lightly roll ingredients into the dough.
  4. Cut into small circles, and shape to fit into mini-muffin pan cups. Lightly prick each with a fork.
  5. Bake 6-9 minutes, or until lightly browned. If made the day before, store in an airtight container.
  6. In a small saucepan, bring wine, honey, and orange juice to a simmer. Add halved figs, and simmer for 5 minutes. Using a slotted spoon, remove figs, and continue to simmer until the liquid is reduced by half.
  7. Toss salad with the remaining ¼ of prosciutto and 1 Tbsp of warm poaching liquid. Place leaves into pie bowls, and top each with a piece of fig. Garnish with orange zest and romano cheese.
White Wine Poached Figs
Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Aka: Nutella Biscotti. I hesitate to name it Nutella Biscotti because I know that there are other brands coming out with their own versions of “Chocolate Hazelnut Spread,” and some of you might use that, but let’s be real here. I use Nutella.

Choco Hazelnut Biscotti

After making my Espresso Chocolate Chip Mini Muffins, I had several enjoyable days of a delightful treat for breakfast. Turns out that I like having something already made and involving no effort in the morning. So now I turn to another snack that I enjoy with my morning coffee: biscotti. I have never actually made biscotti before, and after giving it a try I must admit that I’m awesome at everything. Also, this recipe makes a ton of biscotti, so I should be all set with breakfast for a while AND be able to bring some to work for my coworkers. I’m the nicest!

Here’s what they looked like when I first shaped them:

shaped

Here’s what they looked like after the first round of baking:

first bake

Here’s what they looked like after the second round of baking:

2nd bake

Here’s what they looked like in the end:

Chocolate Hazelnut Biscotti

Yeah. I know. Perfection.

Here’s my version of this recipe, gently adapted from a Food.com recipe

5.0 from 1 reviews
Chocolate Hazelnut Biscotti
Author: 
Prep time: 
Cook time: 
Total time: 
 
Nutella, hazelnuts, and chocolate chips...biscotti doesn't get much better than that!
Ingredients
  • 2½ cups all-purpose flour
  • 2½ Tbps unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 cup sugar
  • ¾ cup Chocolate Hazelnut Spread (Nutella)
  • ½ cup dark chocolate chips
  • ½ cup chopped hazelnuts
Instructions
  1. Preheat oven to 350, and line a baking sheet with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs until light and frothy. Add sugar and beat on high for about 2 minutes.
  4. Beat in Nutella until well incorporated.
  5. Slowly add flour mixture and stir until thoroughly incorporated.
  6. Stir in chocolate chips and hazelnuts (the dough will be very thick and difficult to stir).
  7. With well-floured hands, divide dough into 3½ rectangular log shapes, ½ inch thick, on parchment lined baking sheet.
  8. Bake at 350 for 20 minutes.
  9. Remove from oven, and lower heat to 300.
  10. Use a serrated knife to cut logs into ⅓ - ½ inch thick slices. Arrange them on their sides and bake 10-12 minutes.
  11. Remove from oven, turn them over, and bake another 10-12 minutes.
  12. Remove to a wire rack until cooled. Keep stored in an airtight container.

 

 

Orange Chocolate Scones

Orange Chocolate Scones with Orange Glaze

A friend of mine is visiting the area for a couple weeks, so yesterday we thought it would be fun to get out of Boston for a bit and head down to Providence. We ended up going to The Duck and Bunny, which is the worlds most adorable cafe. They call themselves “A snuggery” because it’s such a cozy place. We had fancy snacks like bacon wrapped dates, a ricotta spread, and Afternoon Tea. Afternoon Tea consisted of a sampling of finger sandwiches, scones, cupcakes, and of course tea. It was delightful. You should all go to this place.Orange Chocolate Scones

I have since been craving nothing but scones, and decided to revisit my favorite scone recipe from Joy of Baking and play around with it a bit. I had all those leftover mini-chocolate chips, so of course I used them. And I wanted to make one of my favorite flavor combos: orange and chocolate. And I wanted to put an orange glaze on them because being a baker at Panera ruined me forever and I now feel like scones must always have a glaze.

Orange Choco Scone

 

Now I think I might have some tea and get caught up on Downton Abbey!

 

Orange Chocolate Scones with Orange Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate and orange are combined in this light, fluffy, delicate scone.
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (1 stick) butter, cold and cut into little pieces
  • ¾ cup mini semi-sweet chocolate chips
  • 2 tsp orange zest
  • 1 tsp vanilla extract
  • ⅔ cup milk (more if necessary)
  • For the glaze:
  • 1 cup confectioners sugar
  • ½ tsp orange zest
  • 2-3 Tbsp fresh squeezed orange juice
Instructions
  1. Preheat oven to 400, and line a baking sheet with parchment paper
  2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Blend small pieces of butter into the mixture (with a pastry blender, two knives, or crumbling in your hands) until it resembles crumbs.
  3. Stir in chocolate chips and orange zest. Add vanilla and milk, and stir until dough comes together. You may need to add more milk or flour.
  4. Turn out onto a lightly floured surface. Gently knead a few times, then shape dough into a circle about 1½" thick. Divide into 8 triangles, and arrange them on the baking sheet. Lightly brush with milk.
  5. Bake 15-20 minutes, or until golden brown.
  6. Let cool slightly, and while still warm spread glaze over the top so it can melt into the scones. Let cool until glaze hardens.
  7. To make the glaze:
  8. Whisk together confectioners sugar, zest, and orange juice (adding more if necessary) until it's pourable but not overly runny.

Orange Chocolate Scone

Espresso Chocolate Mini Muffins

Espresso Chocolate Chip Mini Muffins

Things that I love: Espresso, Chocolate, Miniature Snacks. This recipe is all of those things! I was inspired to try these when I saw a blog post by Table for Two, and thought it would be fun to make them but with my own twist. First, I wanted them to be miniature so I could bring them to work and make sure there would be enough for everyone. Second, I wanted to try these with Greek yogurt. Third, I wanted to use mini chocolate chips because they’re cute.

Espresso Choco Mini Muffins

Were there enough to bring to work? This recipe made about 60 mini muffins, so yeah, I would say there were plenty. In fact, I ended up keeping a bunch for myself in the freezer for when I’m too lazy to make breakfast. The ones I brought to work went quickly, so now I’m pretty sure I have to bring them more treats soon. Ideas?

Also, I recently discovered that I live near the Wrentham Country Store, and they have a lot of great dishes and vintage cookware. So if you live in MA, you should totally check it out. Just like how you should check out my recipe:

 

Espresso Chocolate Chip Mini Muffins
Author: 
 
A subtle hint of espresso combined with chocolate chips makes this a fantastic breakfast muffin
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 Tbsp espresso powder
  • 10 Tbsp unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1½ cups non-fat Greek yogurt
  • 1 cup mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375, and line a mini-muffin pan with muffin liners.
  2. Combine flours, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. In a large bowl, cream butter and sugar. Add eggs, one at a time, making sure to incorporate them well. Add the yogurt, and mix well.
  4. Add the flour mixture, a little at a time, and beat until it is well mixed.
  5. Fold in mini chocolate chips.
  6. Divide batter into muffin cups, about 1 Tbsp each. Bake 12-15 minutes, or until lightly browned. Remove, and cool on a wire rack.

Espresso Chocolate Mini Muffins

 

Now for the obligatory cat picture (per rules of interneting), here’s what my cousin’s cats Lucille (grey cat) and Wallace (black cat) were up to while I was baking.

 

obligatory cat pic

Cheesy Apple Pie Rolls

Cheesy Apple Pie Rolls

Is the title confusing? I don’t know how else to describe these! Any ideas, let me know! I thought I would try these out after seeing a picture on Pinterest of a piece of apple being rolled up in a crescent roll. It seemed like an easy enough thing to do, so why not try it out? For mine I added a bit of sharp cheddar cheese because I had some left over from my fancy Cheesy Rice recipe and because my dad claims that apple pie is best with cheese. So again, why not?

apples

It’s easy enough. I didn’t really measure things like cinnamon. Just a light dusting I suppose? My dad is Diabetic, so I didn’t add any sugar to these and they were still quite tasty, but I do think they would have been a tad better with extra sweetness, so go ahead an add a dash of sugar too if you want.

cheesepie

I only used a small bit of sharp cheddar cheese because I was unsure of it. The result? Next time I’ll definitely use more!

plus apple

Then I just put the apple on top and rolled it up!

apple cheese pie

 

Cheesy Apple Pie Rolls
Author: 
Recipe type: Dessert
Serves: 8
 
Crescent rolls, an apple, cinnamon and some cheese are all you need to make these pie-like creations!
Ingredients
  • 1 container Crescent Rolls
  • 1 apple, sliced
  • 8 small slices of cheddar cheese
  • 1 tsp Cinnamon
  • Sugar (optional)
Instructions
  1. Heat oven to 350. Line a baking sheet with parchment paper.
  2. Toss sliced apple pieces with cinnamon and sugar(optional), and set aside.
  3. Unroll crescent rolls, lightly sprinkle with cinnamon (optional). Place one piece of cheddar cheese at the wide end of the roll. Place an apple slice on top, and roll it up.
  4. Bake rolls at 350 for 11-13, or until lightly golden brown.
  5. Best if served warm.

 

 

cheesyrice.com

Cheesy Rice (fancy version)

I have decided it is long past time that I give my original cheesy rice recipe a makeover. Why? Because I bought a really cool bowl and wanted to use it for my website's title recipe. Also I wanted to buy different cheeses. Normally I make cheesy rice with just butter, salt, and American cheese. This time I jazzed it up with chicken broth, Muenster cheese, cheddar cheese, and a green bell pepper (you know, so it's healthy). cheesyrice.com Was the rice still cheesy? You betcha! Am I now in love with Muenster cheese? Holy moly I really am. I almost ate it all before it was time to add it to the rice. That would have been tragic. Also this recipe makes a lot of rice. Why so much????? Because cheesy rice is a meal, not a side dish. cheesy rice2 You're probably wondering "can I add more cheese?" The answer is: YES. When in doubt, always add more cheese. See how my site is named Cheesy Rice? That means I have final say in this matter. In fact, I added more than just Muenster cheese, I added sharp cheddar too! BECAUSE I CAN. Check it: cheese Now check out the recipe  
Cheesy Rice (fancy version)
Author: 
Cook time: 
Total time: 
 
Ingredients
  • 4 cups chicken broth
  • 2 cups long grain white rice
  • 1 Tbsp butter
  • ¾ cup shredded sharp cheddar cheese (plus more for topping)
  • ⅓ cup cubed Muenster cheese
  • 1 bell pepper, chopped
  • Salt
Instructions
  1. In a medium pot, bring broth to a boil. Add rice and butter, lower the heat, cover and simmer about 20mins or until done. Stir occasionally.
  2. Once rice is done, stir in the cheeses until thoroughly melted. Mix in the bell pepper, and season to taste.
  3. Top with more cheese, and eat it while it’s hot!