MORNING EVERYONE
Had a great Mothers Day as I am sure you all did... Brunch at Olympic View which is always great.. They have a buffet that is unbelievable... where to even start...Nice seeing Adams parents have not seen them in a while...Thank you Adam and Andrea it was fabulous and my hanging plant looks great in my backyard..Then went to Kimberlys and actually helped her out with hanging some pictures , a big mirror behind her couch and putting together a cabinet for bathroom ... her new place is starting to look real homey...Another busy week for me still waiting for that imaginary person to come and do all the work for me but she has not arrived yet if anyone knows where she is please let me know or just send her over will work too.
MONDAY.....Sweet Potato Risotto
TUESDAY...... Caesar Chicken
WEDNESDAY.....Strawberry & Rhubarb Crockpot Cobbler
THURSDAY.....Baked Pork Chops
FRIDAY.....Tuna and Monterey Jack Quesadillas
SWEET POTATO RISOTTO
1/4 C onion, diced1 sweet potato, peeled and diced
1 lb. Italian turkey sausage
3/4 C Arborio rice or risotto(uncooked)
1 1/2 C - 2 C hot water
3/4 C chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/4 C Parmesan, shredded
Dice up the sweet potato.
Cook sausage and onion in an oven-proof dish until sausage is browned and done
Add in sweet potato pieces and cook about a minute.
Then, add in the rice, stirring to coat the rice with the oils in the pan.
Stir in 1/2 C hot water, chicken broth, salt and pepper seasoning.
Bring to a boil.
Then, cover and transfer the dish to an oven, preheated to 425 degrees.
Bake about 20-25 minutes, until most of the water has been absorbed by the rice.
Stir in 1/4 - 1/2 C water until the consistency is creamy. Top with cheese.
Serve.
Cook sausage and onion in an oven-proof dish until sausage is browned and done
Add in sweet potato pieces and cook about a minute.
Then, add in the rice, stirring to coat the rice with the oils in the pan.
Stir in 1/2 C hot water, chicken broth, salt and pepper seasoning.
Bring to a boil.
Then, cover and transfer the dish to an oven, preheated to 425 degrees.
Bake about 20-25 minutes, until most of the water has been absorbed by the rice.
Stir in 1/4 - 1/2 C water until the consistency is creamy. Top with cheese.
Serve.
I pair it with a delicious lemony-roasted asparagus, and it makes a great meal..
Off to work ...Kimberly coming up to help me out and then do some deliveries for me..Just want it to be a sunny day.. I am sick and tired of this gloomy weather with spoty sunshine here and there.
Enjoy
Cheers
Granny
No comments:
Post a Comment