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Margarita Cupcakes and Margarita Icing
June 7, 2010, 3:47 pm
Filed under: Recipe | Tags: , , , , , , ,

Trying out this format for a recipe post. Let me know if it’s too hard to read or something like that. I’m not happy that linked images appear in red boxes, but I cannot figure out where to turn that off :(.
Margarita Frosting


Make it, bake it, or fake it: Risotto
September 17, 2009, 2:14 pm
Filed under: Recipe

Make it bake it or fake itRisotto is my go-to food when I’m feeling homesick, sick, and even when I’m feeling broke. It’s a wonderfully filling and  warm dish that is simple to make, but can really be varied and gussied up to your tastes and what’s in your fridge. One of my favorite things to do is to throw in a few artichoke hearts and a little grated asiago during the last 5 minutes or so. Italian sausage — out of the casing — and red wine instead of white is another great one, but the sausage goes in earlier than the artichokes above. If you’ve never tried it, you have no idea how good rice can taste. The recipe below is one that I’ve assembled from a variety of sources including  my favorite: trial and error. It makes more than enough as a main dish for two people.


2 cups Broth (veggie or chicken depending on your preference)
1 cup Aborrio Rice (You technically can use whatever type, but Aborrio is the traditional)
1/2 cup Wine (The better the wine, the fuller the flavor from it. But in a pinch, you can leave it out all together.)
4 Tbsp Butter divided

  1. Heat broth & 1/2 cup of water in a medium sauce pan. Once it begins to simmer, cover and keep over low heat.
  2. Melt butter over medium heat in a medium skillet. (Everything will end up in this skillet so pick a size that can hold everything and has walls that are high enough to keep the liquids in … so, not a frying pan!) Add the rice and stir the rice to coat it in the butter. The rice grains will start to absorb the butter and will begin to look translucent as they saute.
  3. Add the wine to the skillet. It will steam, it’s okay. Stir and let it simmer for approximately 3 minutes.
  4. Now add 1/2 cup of the warm broth & water mixture to the skillet. As it heats, stir constantly until the liquid is almost completely absorbed.
  5. Continue adding the broth 1/2 cup at a time. Stir constantly and don’t add another 1/2 cup until the previous one has been almost completely absorbed. You’ll be stirring constantly for about 20 minutes. Trust me, it’s worth it. Be sure you’re scraping the bottom and the sides as you stir, so the rice is absorbing the liquid evenly.
  6. After all of  the liquid is absorbed, remove the risotto from the heat and stir in the remaining butter and the cheese.

Note: If you’re adding something like peas or artichoke hearts, you want to add them between steps 5 and 6. Stir in the additional ingredients in the last 5 minutes before you remove it from the heat. You can add it with the last 1/2 cup of liquid.

The final product is a creamy-textured rice that you will almost certainly eat too much of.