Risotto is one of those dishes that people love, but rarely make at home. Why is this? Well, for years you’ve heard people complain that it is too time consuming, it doesn’t yield good results, and it’s easier to order at a restaurant where you know it will turn out right. It’s become the big joke in my household. Anytime it’s made you will hear my husband or I yell in our best Gordon Ramsey voice, “This is %@^&! Throw it out and begin again!”  Ya know what? It does come out good, and yes you have to keep your eye on it, but it’s not that difficult. Keep the heat relatively low and make sure you don’t overcook the rice. If you plan the rest of your meal around the fact that you are keeping an eye on the risotto, you’ll be fine. I honestly love standing at my stove sometimes, slowly stirring over a warm pot. I feel like this is “cooking” at its best! Once you get the hang of it, you can interchange the flavors and really make it your own. It’s so delicious and a nice change of pace for a side dish to not try at home.

I actually made this particular risotto in photos with the T-fal Actifry believe it or not! Enter to win a free one here, contest ends 2/22/13!

Risotto

Ingredients

• 4 1/2 cups reduced sodium chicken broth
• 3 Tbsp olive oil
• 2 shallots, finely diced
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 1/2 tsp salt
• 1/2 cup Parmesan cheese
• 2 Tbsp unsalted butter

In a small saucepan, warm broth on simmer.

In a medium saucepan, add oil and turn heat on to medium. Saute shallots until translucent and tender, about 2 to 3 minutes.

Turn heat down to medium-low and add rice and stir continuously for 1 to 2 minutes. Add wine and stir the rice until the wine is absorbed, about 1 minute. Add the salt and give a gentle stir.

Add 1 cup of the warm broth and stir until absorbed. Continue to add 1 cup of broth at a time to the rice until you have used all of the broth and most of the broth has been absorbed, about 20 to 25 minutes.

Once the rice has a creamy consistency, remove from heat and stir in the Parmesan cheese and butter. Season to taste with salt and pepper and serve immediately.

Serves 4 to 6

Source: The Way to His Heart

Recently, I was asked if I would like to try out a T-fal ActiFry and review it on my blog. Not only would I receive one, but a lucky reader would as well! I was hesitant at first, since I’m leery of new gadgets and pride myself in avoiding “uni-taskers.” I asked around and the consensus was that not many people had tried one, but really wanted to. My next step, before saying yes, was to look into possible recipes that I could use it for. What I found was that it really can make a lot, you can use their recipes or your own. From appetizers to desserts, the ActiFry says it can do it!

When I received the ActiFry, I also received a well appointed recipe book. There were many recipes included from each course and a whole section on fries. Since this is what the ActiFry is known for, I wasted no time in making a batch of french fries that night. I’ll admit, I was a little hesitant as the machine started to operate. It sounds a bit like a hairdryer. My husband and daughter had fun watching it work since you can see the magic happening through the clear plastic lid. I had heard that it takes a really long time for the french fries to cook, but I think 30-40 minutes is a fair amount of time since it’s the same for the store bought variety and you are getting something home made with barely any oil. The verdict on the french fries? Great! We’ve made them a few times already which pleases my husband and daughter. Before, I would rarely make them since the quality was never that great unless I deep fried them.

While it makes some pretty darn good french fries, I needed to test it out on a few different recipes to really see if the ActiFry could earn a place on my counter. So, I tried out a variety of recipes that included different cooking methods. Plus, things that a lot of people may not make at home, but after trying it out in the ActiFry, realize they can make it with ease and often! I think I really put the ActiFry to the test with Steamed Mussels, Risotto, Stir-fried chicken, a apple and banana dessert, and regular french fries and sweet potato french fries. I wasn’t disappointed with any of the results. The mussels were steamed to perfection, the risotto was creamy and cooked wonderfully, and the chicken was just as good as if I stood over a wok. I think my favorite use of the ActiFry has to be the risotto. While I don’t mind making it, who wants to stand over a pot constantly stirring if they don’t have to? The ActiFry does the labor for you. That meant I could prepare risotto on a weeknight with my husband at work still and my toddler running around and not be frazzled at all. Wonderful!

I’ve talked about the ease and versatility of the ActiFry, but I haven’t mentioned the fact that using the ActiFry limits your oil use in cooking. At most, you only use one tablespoon. Now, I know a lot of recipes call for that when you are sauteeing, but how many of you use more? You look and go, hmmm I think I’ll add a smidge more. Well, you don’t have to with the ActiFry because everything tastes great with that one little scoop. Plus, the machine is on and you aren’t as tempted to stop it to add more!

So, we have something easy to use, with great results, uses less oil, and can hopefully inspire people out there to try different recipes. What’s not to lose? Yes, it does take up some counter real estate and I’m one of those people that doesn’t like anything on my counters. Nothing, nada! If I could, I would remove my microwave everyday. The ActiFry has been on my counter for over three weeks now and I haven’t had a panic attack once! It gets used so there is no reason to set it aside. I am also looking forward to using the ActiFry in the summer. My mind already races with all of the things I want to make in the oven, yet refuse to when it’s 90 degrees in the house.

I know a lot of you are already excited about the giveaway. Every time I mention in on Facebook I get emails asking if it’s too late to enter. Well, the wait is over. One lucky reader is going to win their very own ActiFry, that’s a $250 value! Here is what you need to do in order to be entered to win:

• Leave a separate comment below that you like us on Facebook
• Leave a separate comment below that you like ActiFry on Facebook
• Tweet about the giveaway (it’s easy, just click here!) and leave the link to your Tweet in the comments
• Leave a separate comment below that you follow us on Pinterest

That’s 4 separate entries to win! Make sure to leave separate comments as your comment number is your entry number.

I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Friday, February 22nd at noon EST by a random number generator and contacted by email. All entries are subject to verification.

Good luck!

***Congratulations Melinda Bricker!***

T-fal provided me with the ActiFry, but as always the opinions expressed here are solely my own.

Usually, once a week I have a “make whatever you want” dinner where I get a chance to eat seafood and something on the lighter side with very little carbohydrates and my husband and daughter usually indulge in pasta. Since I am making two meals, I try to make it simple. The great thing about seafood is you can go simple and still have a lot of taste! This spicy remoulade is a great example. Sauteeing a flounder filet takes mere minutes and you can whip this remoulade up in advance meaning my meal is done before the water even boils for the pasta! The remoulade adds a little, dare I say spice, and flavor without adding a lot of calories. It’s a nice way to switch things up rather than reaching for the old standby tarter sauce.

Since I was basically the only one eating this dish, besides a few bites here and there from my toddler, I went ahead and made the entire amount for the remoulade and will save that for later. It is great for another quick flounder meal the next day or you can use it on a sandwich in place of mayonnaise.

Sauteed Flounder and Spicy Remoulade

Ingredients

• 1 Tbsp parsley
• 1/4 cup canola mayonnaise
• 1 Tbsp chopped cornichones
• 1 Tbsp fresh lemon juice
• 2 tsp whole-grain Dijon mustard
• 2 tsp Sriracha
• 1 tsp chopped capers
• 2 Tbsp extra-virgin olive oil, divided
• 3 Tbsp all-purpose flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 (6oz) flounder fillets

Combine the first 7 ingredients (through capers) in a small bowl and set aside.

Place flour in a shallow dish. Sprinkle fillets evenly with salt and pepper, dredge fillets in flour.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Add 2 fillets to pan and cook for 1 1/2 minutes on each side or until desired degree of doneness. remove the fish from the pan and repeat the procedure with the remaining oil and fillets. Serve with remoulade.

Source: Cooking Light December 2012

I love dessert any way I can take it, but sometimes it’s nice to find something that is a little different. Not your typical cookies, cupcake, or cake. When I happened upon these, looking for a different Valentine’s Day treat,  I knew I had to give them a try. Without even knowing what the ingredients are, they just look like the perfect, delectable little bite.While they have more sophistication than the typical graham cracker and pudding bar, these are still easy to make, no-bake, and were created by a homemaker who know what she was doing! Mabel Jenkins created these wonderful treats and named them after Nanaimo in Vancouver BC and I’m so glad she did. I made the whole batch, thinking I would freeze half, but these are going faster than a batch of cookies! So, make them for someone special for Valentine’s Day, or because there is a special occasion, or because it’s Friday.

These are freezer friendly, if you have good will power. Just wrap them up nicely and they should be fine for a few months, that is if they last that long! You can also easily half the recipe and use a smaller pan.

Nanaimo Bars

Ingredients

Bottom Layer

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 cups graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped walnuts
• 4 oz. bittersweet chocolate, melted and cooled slightly

Middle Layer

• 1/4 cup unsalted butter, at room temperature
• 1 cup confectioners’ sugar, sifted
• 1 (3.4oz) pkg. instant vanilla pudding
• 2 cups heavy cream or whipped cream

Top Layer

• 6 oz. bittersweet chocolate, finely chopped
• 2 Tbsp unsalted butter

Line the bottom and sides of a 9″ by 13″ pan with foil. Lightly grease with cooking spray.

To prepare the bottom layer, cream the butter, sugar, and vanilla in a large bowl with a mixer on medium-high speed. Add the graham cracker crumbs, coconut, and walnuts and mix well. Add the chocolate and mix thoroughly.

Spread the mixture in to the pan, pressing down to form a solid layer. Put the pan in the freezer while you prepare the middle layer.

To prepare the middle layer, cream together the butter, confectioners’ sugar, and instant pudding in a large bowl with a mixer on medium-high speed. Blend until a smooth consistency has been reached. Mixing on high speed, add the cream slowly and continue to mix until it is smooth and fluffy, about 2 to 3 minutes.

Remove the pan from the freezer and spread the filling over the crumb layer, being careful so that the crumbs don’t get mixed in to the filling. Refrigerate until set, about 2 hours.

Once the filling has set, prepare the top layer. In the top of a double boiler, melt the chocolate and butter, stir until smooth. Let the chocolate cool for a few minutes and then pour it over the custard layer, spreading to the corners. Put the pan in the refrigerator and chill for 5 minutes.

Remove the pan from the refrigerator and lightly score the chocolate surface into 24 pieces. This will make it much easier to slice later! Refrigerate until fully set, about 1 hour.

Lift the foil from the pan to remove the bars. Cut along the score lines and serve chilled or at room temperature.

Nutritional Information

Per bar: 290 calories, 24 g carb, 2 g protein, 23 g fat, 45 mg cholesterol, 110 mg sodium, 1 g fiber.

Source: Hannaford Fresh, January/ February 2013