BIZZY BAKES

I selected this dish for this week.  It is the kind of dish that will always call my name.  Especially after refilling the arborio jar when it didn't need it is as  anincentive to make more risotto.  Who could turn away nice and creamy rice like this? This is for my Donna Hay group, WwDH. Wednesdays With Donna Hay.  You can find all of the links here.   Please do go and see what others have done with this dish. As it turned out, we made risotto, two weeks in a row but this is the kind of dish that is usually welcome.  I selected it for the spinach and feta.  Actually, I forgot to  add the nuts. Spinach, feta and pine nut baked risotto -  The ingredients are  arborio rice,  chicken stock, parmesan. butter. sea salt and cracked black pepper, baby spinach leaves, feta, and  pine nuts.   Sounds like a good combination and it is. Since this is baked in the oven, it is easier to make t...

I have linked this to a wonderful  link-up  s   Cook-Your-Books  in found at the outstanding   Kitchen Flavours .  If you have cooked a recipe from any cookbook, you might want to go on over and link it up also. My husband returned home from out of town and I wanted to make him something special so I asked.  Not a giggle out of you guys, please.......... He asked for mac and cheese.  I am guessing he was eating a lot of meat while away.  I know that every time, I spoke with him, he was eating on the run or making food for his grandkids.  For a man who usually eats vegetables and dairy, I don't think he got too much of these. He asked for it so he got it but I made a delicious salad to enhance the pasta dish.  Please keep in mind, I had all kinds of exotic plans, for this meal. Since Ina Friday is this week and we are doing sides, I am using this dish as my Ina contribution.  The recipe is found on page 101 of H...

Last month, I made all the recipes for the month way ahead of time so I would have them.  What I did not do was to type them up and prepare them for posting.  So, here I sit and I am not even sure if the photo is the right one although it is the only one that fits.  I enlarged it and could see it was not meat. This is a unique combination, one I liked a lot, and ate a good share of.  It was selected by Sarah and the recipe can be found here. Thanks to Sarah.  In a million years, I probably would not have selected these, and I will probably make them again. Check out the other Donna Hay cooks and see what they have cooked up. Gaye , M argaret , Sarah and Kayte  We welcome new members so please contact any of us if you would like to join in.  There are no requirements.

This recipe is one of the reasons, I enjoy the linkys. I saw it on my blog and right away wanted to make it. It is one of those simple recipes that when the ingredients are put together, the results are not at all simple. It comes from the blog, Define Inspiration Mind - Body - Sou l. Holly is in the process of creating a fabulous blog. Not only has she shared recipes but some posts where she shares herself and you get to know here. I suggest a look for yourse lf. With gratitude, I share her recipe with some changes to fit our needs. I made only two of these, a huge mistake. They are delicious and I could have devoured a few more. I did not grill the eggplant as Holly did but cooked it in an almost dry skillet. Eggplant with Tomato and Feta 4 eggplant slices 1 large tomato, to match the diameter of the eggplant 1 cup feta, crumbled 1 tablespoon dried basil (my fresh basil was drowned in a torrential rain) juice of half lemon ground black pepper to taste olive oil spray Preh...

Girlichef made this wonderful sauteed cheese and I just had to try it.  I used four cheese and only two worked.  The cheddar and goat cheese melted down into a delicious mush.  The other two held their shape and were a real treat. Sautéed Cheese Ingredients:   Feta Cheese, Cheddar, Goat and Mozzarella brown rice flour olive oil Method: Cut the cheese into slices 1/2 thick . Pour some flour onto a plate. Dredge each piece of cheese in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat.  Pour on a thin layer of olive oil, and once it is screaming hot, add a few cheese pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side.    Heather  made sauces for these but I was too impatient to do this and ate them out of the pan. Heavenly. These are the cheeses that melted. These retained a shape. Ingredient Spotlight