Asparagus risotto with saffron

 3 cups of vegetable broth

8 ounces slender asparagus, cut into 1 inch pieces

1 cup dry, white wine

1/4 cup saffron threads

1/2 tablespoons of olive oil

1 cup arborio rice, or medium grain white rice

1 cup, frozen, tiny peas, thawed

1/3 cup, grated Parmesan cheese

Salt and pepper to taste

Bring the vegetable broth to a boil in a heavy medium sauce pan. Add the asparagus. Cook for two minutes or until tender-crisp. Remove to a bowl and us with a slotted spoon. 

Add the wine and saffron to the vegetable broth and bring to a simmer; keep warm. 

Heat the olive oil in a second heavy medium saucepan. Add the rice and sauté for 2 minutes or until translucent. Stir in all but 1/4 cup of the broth mixture. Simmer, uncovered, for 20 minutes, or until the rice is tender, but still slightly firm, stirring occasionally.

Stir in the peas, asparagus, and cheese. Add the remaining 1/4 cup broth if necessary for the desired consistency. Season with salt and pepper.

Serves to

Lemon Rice

 6 tablespoons butter

One cup uncooked converted rice

2 cups of chicken broth

3 to 4 tablespoons fresh lemon juice

1/8 teaspoon of turmeric

Salt and pepper to taste

Melt the butter in a medium sauce pan. Add the rice and sauté for several minutes. Add the chicken broth, lemon juice, turmeric, salt, and pepper. Bring to a boil and reduce the heat.

Simmer, covered, for 30 minutes, or until most of the liquid is absorbed. Simmer, uncovered, for five minutes longer, or until the liquid is absorbed, and the rice is tender. 

Serve 6 to 8

Orange Dream Cake

 https://www.bettycrocker.com/recipes/orange-dream-cake/1df17615-688b-470e-999c-88794e1c0a43

Asian slaw

 2 (3oz) packages Ramen noodles, oriental or beef flavored

2 (8.5) packages Cole Slaw mix, homemade cabbage shreds

1 cup sliced almonds

1 can chunked chicken

1/2 cup sugar

3/4 cup vegetable oil.

1/3 cup vinegar (I use white)

Toast almonds by placing sliced almonds and 1 tablespoon butter in a microwave-proof plate. Microwave on high, stirring every minute until lightly browned, 4 or 5 minutes

While still in packets, crush Ramen noodles. Open noodle packets and remove flavor packs and reserve for use in the dressing. Place crushed noodles and chunk chicken in bottom of a large bowl. Top with coleslaw mix and then sprinkle with toasted almonds. 

Mix together contents from flavor packs, sugar, oil, and vinegar. Pour over slaw, but do not stir. Cover and chill 24 hours. Toss a while before serving.

Broccoli Chicken Bake

Even my pickiest teenager thought this was something to make again.  I think that's the best review one can give.

Teenager Approval

Easy Slow-Cooked Ribs

This was a huge hit with my family! Hubby, 16 yo son, 12 yo daughter, 8 yo son (autism) LOVES THEM! They devoted them! 15 yo daughter wasn't to thrilled about them but she doesn't like ribs anyway. Served them with baked potatoes and corn.

Ingredients

• 4 pounds pork ribs
• salt & pepper
• 2 cups ketchup
• 1 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1/3 cup cider vinegar
• 1 tablespoon garlic powder
• 1 teaspoon ground mustard
• 1 1/2 teaspoons seasoned salt
• 1 tablespoon liquid smoke (optional)

Instructions

1. Rub meat with salt and pepper; set aside.
2. In medium bowl, whisk together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic powder, ground mustard, seasoned salt, and liquid smoke until smooth.
3. Divide meat into two gallon-size Ziploc bags. (Be sure to label bags before using!) Divide sauce in half and pour over meat; freeze until needed.
4. Thaw in refrigerator for 24 hours; pour contents into slow cooker and cook on low heat for 4-6 hours.   If you don’t have time to thaw them ahead of time, you can throw them in the crockpot frozen, just be sure to cook them a little longer–5-7 hours instead of 4-6.

Preparation time: 5 minutes

Cooking time: 4-6 hours

Number of servings (yield): 12

Coconut Lime Chicken

I made this recipe last night and amazingly everyone ate it. I made one for last night and put the second in the freezer.  Preparation ahead of time isn't my strong suit. I highly recommend this one.  It was YUMMY!

3-4 Limes
1/4 cup olive oil
1 can coconut milk
3-4 cloves garlic
1/4 tsp ground ginger
2 tsp seasoned salt
1/2 tsp black pepper
1/2 cup parsley, chopped (optional)
3.5-4  lbs boneless chicken

Whisk lime juice, olive oil, coconut milk, minced garlic, ground ginger, parsley, seasoned salt & pepper together in bowl.  Divide into 2 1-gal freezer bags.  Marinate chicken in bag for at least 30 minutes or longer.  Grill 6-8 minutes per side, basting with additional marinade, if desired.

Prep time: 30 min

Cooking time: 12-16 min

Yield: 8