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Entries in Main Dish (102)


Sun Dried Tomato & Goat Cheese Risotto

Please excuse this picture. It doesn't look very appetizing, but it tastes absolutely delicious!! We love risotto. We have tried to make it before and the first time it was terrible. But then, the more I tried, the better it got. I think that my favorite combination is sun dried tomatoes with goat cheese. I had half of a container of Mascarpone Cheese in the fridge from our Roasted Tomato & Gorgonzola Sauce I made so I thought I'd use it up in here so I didn't end up wasting it! This is my own recipe, I don't have exact measurements of all of the ingredients that I used. You may need to adjust the amount of liquid you use.

1 cup Arborio Rice
1 clove Garlic (I put it through the garlic press)
Beef Broth (I would have used vegetable, but that is all I had in the pantry)
Sun-Dried Tomatoes, chopped
4 ounces Goat Cheese
4 ounces Mascarpone Cheese

Lightly toast the arborio rice, being careful not to burn it. Then, slowly add broth, about a cup at a time, until it has been absorbed--stirring often. Add the chopped garlic and more broth. Continue to add the broth and stir until the rice has become tender. It takes a little while, but it is worth it, I promise!! Once there is enough broth in the risotto, add the cheeses and the tomatoes, stirring well to combine everything. Serve immediately.



Last summer, right after we got engaged, Joel and I went on a vacation to Europe. Four countries in 3 weeks-England, Ireland, France, and Spain. We had an absolutely wonderful time. On our first night in Madrid, we walked around and found this quaint little bakery down the street from our flat. We ended up buying 2 slices of vegetable quiche to take home for dinner. It was absolutely delicious. Ever since, we crave quiche every so often!

We've bought some pre-made quiche at our supermarket before, but I've been wanting to make my own for a while now. I came across this recipe on Sing For Your Supper. It was exactly what I needed to get me started. I used the base of this recipe and added my own ingredients.

1-9 inchPie Crust (I used a frozen one)
7 Eggs
3/4 cup Half and Half
1 package Fresh Sliced Mushrooms (I didn't plan to put this many in, but Joel made dinner!)
6 slices Bacon, cooked and chopped
4 slices Swiss Cheese, julienned (you can use shredded, I just couldn't find any at the store)
Handful of Fresh Spinach
Salt & Pepper to taste

Preheat the oven to 400 degrees. Cook the bacon, then crumble. Cook the pie crust according to package directions (mine was about 15 minutes). In a large bowl, whisk together eggs and half and half. Add spinach, mushrooms, bacon, and swiss cheese. Season with salt and pepper. Pour mixture into pie crust and bake for about 50-60 minutes, or until the internal temperature of the quiche is about 185 degrees. Allow the quiche to cool for about 10 minutes before slicing and serving.

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