Risotto di Zucca (pumkin)

Ingredients:

• Pumkin 1/2 kilo
• rice 3.5 cups
• oil/butter
• bay leaves
• salt
• nutmeg
• parmeggian cheese
• broth: vegetable cube or use onion+carrot+celery+salt

How to make it:

• First make the vegatable broth from scratch or use the vegetable cube: let it boil.
• Peel the pumpkin and cut it into small squares.
• To add flavour to the broth add some pumpkin pieces.
• In a pot put some oil or butter and then the pumpkin cubes. Let it cook in medium heat until tender (make sure you don't burn it!)
• Add a bit of salt, bay leaves and nutmeg to the pumpkin mash. Afterwards add the rice.
• Stir the rice with the pumpkin and slowly add a cup of hot broth.
• When the broth is absored add another cup and don't forget to stir!!
• Continue the process until the rice is cooked.
• Once cooked, add some parmeggian cheese to have additional flavour.
• Serve hot with parmeggian cheese and a bit of nutmeg on top.
• Buon apetito!

Basil-and-Garlic-Stuffed Chicken Breasts

Ingredients

• 1/4 cup grated Parmesan cheese
• 2 tablespoons snipped fresh basil
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

Directions

In a small bowl combine Parmesan cheese, basil, 1 tablespoon olive oil, and garlic; set aside.

Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to about 1/8-inch thickness. Remove plastic wrap. Spread cheese mixture on chicken. Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.

For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon olive oil; set aside.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on the grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chicken is no longer pink (170°F), brushing occasionally with sauce the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.)

Steak Salad with Lemon-Walnut Vinaigrette

Steak Salad with Lemon-Walnut Vinaigrette

Ingredients

3 ounces steak
1 lemon, juiced
1 tbsp. olive oil
2 tbsp. walnuts
1 tsp. Dijon mustard
3 cups baby spinach
1 whole-grain roll

Directions

Make it: Grill or broil steak until it reaches about 160 F (medium), and slice. In a blender or mini food processor, pulse lemon juice, oil, walnuts and mustard until smooth. Toss spinach and steak slices with dressing.

Serve with whole-grain roll.

Nutrition facts per serving:

• Calories 517
• Total Fat (g) 32
• Saturated Fat (g) 6
• Carbohydrate (g) 33
• Fiber (g) 7
• Protein (g) 31

Submitted by: MHCapp

First BLOG!

This blog is dedicated to all the yummy tummy recipes created by the Capp Family!

Enjoy and please let us know what you think of our recipes!