Spinach and Artichoke Hearts Mac and Cheese - 52 Recipes for Side Dishes

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 This is a little bit of a book review along with a recipe (Posted for review).

The recipe comes from The Chopped Cookbook: Use What You've Got to Cook Something Great .  This is the cookbook, published by the folks at the Food Network and based on their hit TV Series, Chopped.

BUT WAIT, before you pre-judge, this book does not feature odd combinations (Steak and Jelly Beans), Instead the book features recipes that use mostly items in your pantry.  Now, I am a coupon and "what's on Sale" shopper.  If I get a great deal and I happen to have used the item in the past, I will pick up a can, jar or frozen item just because it's on sale.  So, my pantry is pretty well stocked.  But even the hobbiest cook with only a sparsely stocked pantry will find great ideas with only a small number of ingredients to buy.

Like this dish.

I had everything in my pantry except the Artichoke Hearts.  You may need to add the Mozzarella and the Spinach to your shopping list but this dish is worth the effort.

Everyone loves Mac and Cheese.  And this one rates up there with the best.  The flavor combination comes from a likely spot... The famous Spinach and Artichoke Hearts Dip.  Made famous in countless Happy Hour menus and deservedly so.  Delicious.

Very easy to make, the sauce takes just about as much time as it does to cook up the pasta.  Reheats very well.  Best to add an extra bit of whole milk just before reheating.

Makes a great side dish... Can also be used as a Vegetarian main dish.  The leftovers are great for a quick reheat lunch and most of all...

Delicious! Enjoy!

 OK... Here's what I did...

Spinach and Artichoke Dip Mac and Cheese

Ingredients

• 4 TBS (1/2 Stick) Butter
• 1 Large Onion, Chopped
• Finely Ground Black Pepper (To Taste)
• 1/3 Cup All Purpose Flour
• 6 Cups Milk
• 1 (10 Ounce) package Frozen Spinach, thawed, Chopped, then drained and squeezed as dry as possible
• 1 (9 ounce) package Frozen Artichoke Hearts, Chopped, then Thawed and Drained
• 1-3/4 Cups Shredded Mozzarella Cheese
• 1 Cup Panko Bread Crumbs
• 2 TBS Extra Virgin olive Oil

Cooking Directions

1. Preheat oven to 400 Degrees, Bring a large pot of salted water to a boil.
2. Heat butter in a medium saucepan over medium-high heat. Stir in the onion, 2-1/2 tsp salt and a couple of turns of pepper and cook, stirring occasionally until golden, about 6 minutes. Stir in the flour until combined.
3. Whisk in the milk and bring to a simmer.
4. Start the pasta and cook according to the package directions, EXCEPT, cook 1 minute less for Al Dente texture. The pasta will finish cooking in the sauce during baking. Drain when time is up, return drained pasta to large pasta pot.
5. Back to the sauce, while the pasta is cooking, add the spinach and artichoke hearts and simmer until thickened, about 10 minutes. Stir in the mozzarella, remove from heat and transfer sauce to the pasta pot. Stir to evenly mix.
6. Transfer the pasta to a large 3-1/2 quart baking dish.
7. Toss the Panko bread crumbs with the olive oil. Sprinkle these on the top of the pasta in the baking dish.
8. Bake until the filling is bubbly and the Panko is golden, about 40 minutes,
9. Serve Hot and ENJOY!

Loaded Baked Potato Bread (Bread Machine Easy) - 52 Side Dishes

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Here's a fantastic loaf of bread.  Plenty of flavors... the flavors of that classic appetizer... Loaded Potato Skins...

Instant Potato Flakes makes this soft and a great "crumb" for sandwiches.

Sour Cream adds extra moisture throughout with a hint of that snappy flavor.

BACON BACON BACON... YOU BET!  Real bacon mixed throughout.

Chives for a hint of Savory Onion flavor!

This is a fantastic flavored bread that would be perfect to serve along side a soup (Getting cold isn't it a great time for soup?).

And all made easy with that handy dandy favorite of mine, the Bread Machine doing all of the work of mixing, kneading and the first rise. Making this a real CROWD PLEASER, and a very easy DIY Bread that people will RAVE about!

Enjoy!

 OK... Here's what I did...

Loaded Baked Potato Bread (Bread Machine Easy)

Ingredients

• 3/4 Cup Water
• 3 Cups Bread Flour
• 2 TBS Dry Milk Powder
• 2 TBS Sugar
• 1 tsp Sea Salt
• 1/2 Cup Sour Cream
• 1/4 Cup Instant Mashed Potato Flakes
• 3 Pieces CRISPY Fried Bacon, crumbled to bits
• 3 TBS Chives
• 1 Package Instant Bread Machine Yeast

Cooking Directions

1. Follow the set up directions for your Bread Machine. Add the ingredients (in order) to the bowl of the machine.
2. Set machine to the DOUGH SETTING and allow the machine to perform the mix, knead and first rise steps of bread making.
3. When the machine has finished it;s cycle (usually 1 hour and 20 minutes to an hour and a half) and the bread has risen to the top of the lid (maybe an additional 15 minutes), remove the dough. Form into a ball , lightly coat the ball with a bit of Olive Oil, place in a large bowl, cover the bowl with a towel, place bowl in a warm dry place and let rest for 30 minutes to an hour until the dough has risen nearly double in size.
4. Transfer the ball to a baking sheet lined with parchment paper/
5. Brush the top of the loaf with melted butter or Olive Oil (optional but will make your bread glow!).
6. Preheat oven to 375 degrees, cover the bread with a damp (but not wet) tea towel and allow a final rise for 30 minutes. Take a SHARP bread knife and gently make 2 or 3 slashes 1/2 inch deep and across the length of the top of the loaf. Be gentle, do not deflate the risen bread.
7. Bake uncovered for 27 minutes until the crust is golden brown and delicious looking.
8. Allow to cool for at least 10 minutes before slicing.and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

"Old School" Yellow Mustard Potato Salad - 52 Church PotLuck Side Dishes

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I spent quite a bit of time this summer with my Mother-in-Law in a little town in South Dakota.  When you look up a definition of "Old School" cook in the dictionary, chances are you would see an image of her.

She raised three girls (one perfectly) in a little town with limited access to the new fangled ingredients we take for granted today.  Whatever she made was generally simple, seasonal, and delicious.  Also a tad repetitive.  This is one of those repetitive recipes.

When she thinks potato salad, this is pretty much all that she thinks of.  Yellow mustard and Mayo, pickle relish and taters.  I added the red spices just for a little extra flavor, color and to look good in the photos.  The rest is just as she made it, liked it and raised those girls on for the best part of a hundred years.

No Church Social, big family gathering, potluck or cook out would be complete without this dish.

Thanks Marie... ENJOY!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

"Old School"
Yellow Mustard
Potato Salad

Ingredients

• 3 Pounds Russet Potatoes, Diced to 1/4 Inch wide, quarter size pieces
• 1/3 Cup Mayonnaise
• 1/3 Cup Yellow Mustard
• 1/3 Cup Pickle Relish
• 1 tsp Salt (to Taste)
• 1 tsp Black pepper (to Taste)
• 1 tsp McCormick Brand "Perfect Pinch" Salad Mixins Spice mix
• Xtra Salad Mixins spice mix for garnish

Cooking Directions

1. Boil diced potatoes in salted water until just tender, about 10 minutes.
2. In a large bowl, combine Mustard, mayo, Relish, Salt, Pepper and half of the Salad Mixins SPice mix and stir to blend.
3. When the potatoes are tender, remove from heat and drain.
4. Add the HOT drained potatoes into the Mayo/Mustard mix and fold until well combined and potatoes are coated.
5. Transfer to a serving dish, sprinkle additional Spices as a garnish and chill in the refrigerator for 3 hours up to overnight.
6. Serve chilled and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

World's BEST Beans - 52 BBQ and Grilling Secrets

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Beans Beans... The Musical Fruit!

Well, in addition to the obvious to any 7th grader, this recipe is musical since your guests will indeed be SINGING your praises!

This is my latest version of THE WORLD's BEST BEANS!  Among grillers and Backyard BBQ aficionados, you can measure a man's worth by the quality of his home made bean recipe.  This recipe is indeed spicy enough to get the attention of a Texan.  BUT, it is also sweet enough that any Kansas housewife will still enjoy.

I am starting to make large batches of this recipe at a time.  Not only does it go fast, but just in case, freezes nicely.  Less than an hour's hands on work and you have GREAT beans for a year!  Freezing tip, squeeze out all that air.  It's the air that causes freezer burn.

But the beauty of this recipe is cooking for a crowd.  Church Social, Big backyard extravaganza or for that catering job, this is the recipe you need.

With one caveat...

THE SECRET INGREDIENT -

My Home made Spicy Texas Steak Sauce!

Double click the photo to the right or follow the blue letter link to my recipe.  The sauce is a spicy version of A-1 Steak Sauce.  In fact, if you prefer you can substitute A-1 Steak Sauce for the home made sauce (You will lose BBQ Guru Points, but acceptable).  But, most of the spices for the heat in the beans comes from the spices in the sauce.  If you do use A-1 Sauce, to get the same taste, add more Chili Powder (about 4 TBS), Cumin (Another 2 TBS), Coriander (Just 1 TBS) and Garlic powder (1/4 Cup) to the mix.

As with all recipes, adjust the heat to your personal taste.  More if you like, less if you prefer.  Taste in every stage of the process.

So, here you go.  A terrific catering recipe (if they are paying for it, you always want to serve something special).  A fantastic "Master of your Domain" Backyard BBQ recipe (Anyone can sear a steak on a grill, true Masters serve something special).  And of course something special to serve up at any Church social, Family get together or neighborhood potluck.

Go ahead, make the big version (although you could cut in half)... You'll be glad you did.

OK... Here's what I did...

Sweet and Spicy
Texas Beans
for a Crowd

Ingredients

• 4 Pounds Bacon, Thick Cut, sliced into 1/2 inch pieces, Fried and grease drained
• 6 Cans Bush's brand Country Style BBQ Beans, drained and rinsed
• 6 Cans Bush's brand Pinto Beans, drained and rinsed
• 6 Cans Bush's brand Spicy Chili Beans, DO NOT DRAIN nor RINSE
• 4 Large Sweet Onions, Chopped
• 2 Cups Brown Sugar
• 1-1/2 Cup (12 Ounce Bottle) Mollasses
• 1/2 Cup Dry Mustard
• 4 Cups TEXAS STEAK SAUCE (Can substitute A-1 Steak Sauce)
• 2 Cups (16 ounces) Tomato Paste

Cooking Directions

1. This is a dump and simmer recipe. Dump all ingredients into a LARGE roaster or LARGE Baking Dish.
2. Set roaster for 225 degrees and simmer for 12 hours, stirring occasionally. overnight preferred. The longer and slower you cook the more the flavors mix and mingle.
3. You can bake this in the oven, covered (again, LARGE Baking Dish), oven set at 225 for the same overnight cook.
4. Note: Freezable, love those ziplock freezer bags, one days cook and you have a years worth of beans!
5. Serve Hot and ENJOY

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Creamed Corn Succotash with Sugar Snap Peas - 52 Grilling Time Secret Extras Side Dishes

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OH BOY - SUCCOTASH !!!

Except, great name, so much fun to say but, excuse me, but I still HATE Lima Beans.  Dress 'em up and cal them edamame if you like, but I still channel my inner 6 year ols and refuse to eat my Lima Beans (even in that veggie salad with the great name).

So... Simple enough, for this recipe I added Sugar Snap Peas in place of the traditional Lima Beans and Viola (insert that popping sound when you slap your hand against your open mouth)... A Succotash everyone LOVES!

Once prepped, the dish comes together pretty fast, about 10 minutes.  I made this on my Weber Grill in a cast iron skillet for a side dish to a BBQ (RIBS!).  But works just as easy on the stove top.


Keep scrolling down for this easy to follow recipe...

Beautiful Colors

Delicious flavors

Sweet, Creamy, Crispy

Fast and Easy 

And NO Lima Beans!

OK... Here's what I did...

Creamed Corn Sugar Snap Peas Succotash

Ingredients

• 6 ears Fresh Corn on the Cob (Can substitute 2 cans of Sweet Corn, drained)
• 2 TBS Butter
• 1 Medium Sweet Onion, Chopped
• 1 Clove Garlic, Minced
• 4 TBS Sugar
• 1/2 Pound Sugar Snap Peas, ends trimmed
• 2 Medium Plum Tomatoes, Chopped
• 1/4 Cup Cream Cheese
• Large pinch each, Salt and Pepper
• 1/4 Cup Parmesan Cheese
• 2 Green Onions, White and Green Parts, sliced thin

Cooking Directions

1. Slice the corn from the cob (be careful not to go too deep or you will get more of the bitter parts), Use the back of the knife to press and squeeze out the milk of the cob (If using canned corn, drain and rinse)
2. Heat the butter in a large saute pan. Add the Onion, saute for about 5 minutes until the onion is soft. Add the garlic and saute for an additional minute. Add the corn and corn milk (Add 2 TBS Whole Milk (I use Half and Half) if using canned corn) and stir to combine.
3. Add the Snap Peas, Sugar and Cream Cheese and cook until cheese has liquefied, stirring continuously for 3-4 minutes.
4. Add the tomatoes and stir one last time to combine.
5. Transfer to serving dish and garnish with green onions and Parmesan Cheese.
6. Serve Warm and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

A Risotto for Springtime (Risotto Primavera)

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Ah Springtime... When a young man's thoughts turn to flights of fancy...

Like this fancy springtime risotto LOADED up with delicious vegetables (some of them are even fresh this time of year).  The beautiful green colors just scream freshness and springtime!


I made this for Easter Sunday.  But, this is not my first Risotto post.  Last December I made a fantastic Sweet Potato Risotto, equally beautiful to look at, yet I think I like the looks of these green veggies poking through the creamy white puffy rice.

If this is your first attempt at Risotto, take a second and read over the tips I wrote in my last post.  Most importantly remember to add the liquid only a cup at a time, wait to add more until the rice has absorbed the liquid, stir constantly and most important, plan to enjoy a treat!

Risotto is one of those unforgettable dishes that is sweet and creamy (unlike fluffy rice), and loaded with the nutty flavor of fresh grated Parmesan cheese.  Delicious!!!

OK... Here's what I did...

A Risotto for Springtime 

(Risotto Primavera)

Ingredients

• 3 TBS Olive Oil
• 1 Medium White Onion, Diced
• 1/4 Cup White Wine
• 3 Cloves Garlic, minced
• 1-3/4 Cup Arborio Rice
• 5-1/2 Cups Chicken Stock, to be used one cup at a time - HOT, simmering (or microwaved)
• 4 TBS Butter
• 8 OZ Asparagus Spears, cut into 2 inch pieces
• 8 OZ Green Beans,
• 8 OZ Zucchini, Quartered and cut into 1 inch slices
• 1 Cup Peas
• 4 Scallions Cut into thin rings, white and green parts
• 1 Cup Freshly Grated Parmesan Cheese
• Fresh Herbs (Chives or Basil) for Garnish
• Salt and Pepper to Taste

Cooking Directions

1. In a large heavy bottomed skillet, heat olive oil over medium heat
2. Add the Onions and saute for 3 minutes until onions start to soften
3. Add the garlic to the onions and saute for another 2 minutes
4. Add the Wine and allow to simmer for 3-4 minutes
5. Add the rice and stir for 1 minute until all of the rice well coated
6. Add the Rice
7. And now add 1 (one) cup of the HOT (mine is fresh out of the microwave HOT) Chicken Stock and stir until the rice has absorbed all of the liquid, about 3-5 minutes. If you do not heat the chicken stock, the risotto will take longer to absorb the liquid and the end product will be a bit gummy instead of creamy)
8. Repeat with the remaining stock, one cup at a time, constantly gently stirring.
9. When you add the final FULL cup of Stock, begin to saute the beans, zucchini, Asparagus and peas in a large saute pan with 1/2 stick (4 TBS Butter... Saute for 5 minutes, alternating stirring the rissoto and the vegetables
10. When you add the last half cup of stock, add the vegetables into the nearly cooked Risotto
11. When the last bit of liquid has been absorbed, remove from the heat, add the cheese and stir to combine (should melt quickly)
12. Garnish with fresh herbs, salt and pepper to taste
13. Serve HOT and Enjoy!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest