1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.
When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.
from: Just Jenn
2 12-oz bottles rootbeer
1/2 C sweetened condensed milk
1 C half & half or whole milk
Open the rootbeers and let them sit out to get a bit flat. Then dump them and the other two ingredients in a bowl and mix well.
Freeze according to the instructions on your ice cream freezer.
from: Rachael Ray
1 pound ground chicken
1 1/2 teaspoons ground allspice
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1 1/2 teaspoons light brown sugar
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1/4 seedless cucumber, peeled and chopped
1 lime, juiced
Spicy potato chips, any brand you like
Heat a large nonstick skillet with EVOO over medium-high heat.
In a medium mixing bowl, combine chicken with spices and sugar. Drizzle in EVOO and season with salt and freshly ground black pepper. Mix to combine. Score the meat into 4 equal parts and then form 4 patties, each about 1 1/2-inch thick. Add the burgers to the skillet and cook about 5 minutes on both sides or until cooked all the way through, there shouldn’t be any pink in the middle.
While the burgers cook, make the mango salsa. In a small bowl, combine the mango, red pepper, jalapeño, cucumber and lime juice.
When the burgers are done, transfer them to a serving platter alongside the mango salsa and spicy chips.
Yields 4 servings