Lemon Risotto

When I cook I like to keep the flavors complimentary. If the meat marinade is citrus based I like to bring that into the side dish as well. For the citrus chicken I decided to go with the lemon risotto.

Ingredients:

5 cups of vegetable stock

3 tbsp butter

2 cups of arborio rice

1 tbsp of chopped parsley plus more for garnish

1/2 cup of grated parmesan

zest from 1 lemon.

Pour the stock into a sauce pan, bring to a boil. Reduce the heat to a gentle simmer.

Meanwhile melt the butter into a large saucepan, add the arborio rice and cook stirring , for 2 minutes, until well coated in butter.
Add 2 ladlefuls of stock and cook gently stirring until absorbed. Continue adding the stock ladle by ladle to the rice until half of the stock is used and the rice is creamy. Sprinkle in the lemon zest and the chopped parsley.

Add the remaining stock until the risotto thick but not sticky. This should take about 25 minutes. Just before serving stir in the parmesan cheese.

Sprinkle with the remaining parsley. Serve immediately.

Enjoy!

Grilled Chicken with citrus marinade

My family loves grilled meat. From burgers to hot dogs to pork and chicken everything goes on the grill. One of their favorite marinade is the citrus marinade.

Ingredients:

1 sweet onion chopped

1/2 bunch cilantro or parsley chopped

1 lime juice and zest

1 orange juice and zest

pinch cumin

1/4 cup olive oil

salt and pepper to taste

In a food processor put all the ingredients except the oil and process. Add the olive oil and pulse a couple of times to mix well. Add salt and pepper to taste.

Place all the poultry meat in a ziplock bag, add the marinade,and shake to distribute evenly.

Let the meat marinade in the fridge for 4 to 6 hours or over night.

Preheat grill on medium. Grill the chicken until the juices run clear. Serve with your favorite side dish.

Enjoy!

Chocolate Pancakes with Home made Apricot Jam

My son Alex, loves apricot jam, actually is the only jam he likes. So when I asked him what he wants for breakfast it was: apricot-jam-with-chocolate-pancakes, said in one breath. Yeah it's jam with pancakes not the other way around. Here is Alexander's chocolate pancakes recipe.

Ingredients:

1 2/3 cups all purpose flour (250 g)

1/2 cup superfine sugar (100 g)

1/4 cup unsweetened cocoa (30 g)

3 tsp baking powder

2 large eggs

1 1/4 cups milk (300 ml)

3/4 cup butter milk (200 ml)

1/4 cup butter melted (60 g )

Note:

How to make butter milk. If you don't have butter milk this is an easy way to make it. In a measuring cup pour 2 tbsp of lemon juice and complete the rest with milk up to the 1 cup measuring line, let stand for 10 minutes. Now you have butter milk. Careful you only need 3/4 of the cup.

In a large mixing bowl sift the flour, cocoa, sugar and baking powder.

In a different mixing bowl beat the eggs, milk, and butter milk until well mixed. Beat in the melted butter.

Make a well in the dry mixture, and gradually beat in the milk mixture. Continue beating until all the milk mixture is incorporated and the batter is smooth.

Set the mixture aside for 20 minuted to thicken.

Cook the pancakes about 1 minute on each side.

Serve immediately, with your favorite sauce or jam.

Little Chef loved those dipped in the jam, not spread with jam.

Enjoy!