Alice in the Kitchen

Chicken Sausage Risotto

The last time I was at Costco, I (impulsively) purchased 3 pounds of Amylu Caprese Chicken Sausage.  Now that we have a fancy grill (more on that later), it seemed appropriate to buy something new to try out.

After we grilled a few links this weekend and declared it delicious, I started thinking of other ways to use up that sausage.  So I came up with a basic creamy risotto and mixed in a little over a pound of the sausage (and I could have used quite a bit less – it was very meaty).  Risotto is awesome because even with no butter, no milk, and no cream, this turns out super creamy and rich.  This was a change of pace for us, and we enjoyed it – so I think I will freeze the rest of that chicken sausage for the next time we are craving this!!

Here is what you’ll need:

• 1tablespoon olive oil
• 1 pound of chicken sausage (any variety)
• 4 tablespoons minced fresh garlic
• 2 teaspoons italian seasoning
• a few cracks of black pepper
• 1 1/4 cups arborio rice
• 1 cup dry white wine (and I only had about 3/4 of a cup open,  so I filled it up with water)
• 3 1/2 cups chicken broth, low-sodium
• 1/4 cup parmesan

Slice up the sausage and heat it in a skillet – keep warm while you make the risotto.

In a saucepan, heat oil over medium heat.  Add garlic and italian seasoning and cook until garlic is fragrant, about 30 seconds.

Christmas (Penguins) in July!

It’s been ridiculous hot this July in the nation’s capital, and what could be more “chill” than some arctic penguins!

I made these back in December when the weather was a bit cooler, and they are still one of the cutest holiday party appetizers I have ever seen.  And they require a little patience but less skill to assemble!

Here’s what you’ll need:

• a can of large olives
• a can of small olives
• a few carrots
• a block of cream cheese, softened
• red pepper strips (for decoration only)
• toothpicks

Slice open one side of a large olive.  Using a plastic zip bag filled with cream cheese, stuff the large olive with cream cheese.

Slice your carrot into small rounds, and cut out a pie sized notch from your round, which you will stick into the opening of the small olive.

Assemble the small olive on top of the large olive on top of the carrot base and skewer with a toothpick.

Repeat, and decorate a few of these bad boys with red pepper “scarves.”  What a cute idea!!

Blueberry Ice Cream

I love homemade ice cream.  This blueberry ice cream was so sweet, and I thought it was delicious.  I especially liked the rich purple color of this recipe.  Yum!

Here’s what you’ll need to make it:

4 cups fresh blueberries or 4 cups frozen blueberries (I used frozen)
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Directions

1. In a large saucepan, combine the blueberries, sugar and water; bring to a boil.

2. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.

3. Cool the blueberries and process them in a blender or food processor.

4. Stir in cream.

5. Cover and refrigerate overnight.
6. Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur’s directions.

7. Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.