Happy Monday from the camp ground!  The weekend has been a lot of fun minus the damp weather and the lack of propane in both the bbq and oven.  I tried not to let it dampen my spirits and forged ahead.  Needless to say there was no cooking on the first night but the forecast is looking up and I cannot wait.

Despite the weather – I do have a fun little appetizer to share with you and try out next time you need a snack.  This is great for a gathering, nice with some wine before your meal or even great to bring to a potluck if you are in a rush.  This is drop dead simple and requires three ingredients.

Ingredients

• Maple Smoked salmon
• Cream cheese
• Cracker/ Crostini

Method

1. Slice smoked salmon to desired size
2. Get crackers, spread a little cream cheese and top with smoked salmon
3. ENJOY!

Zesty Tip: For me I love to serve this chilled as the cream cheese and salmon firm up and make a great combination.

OK, so there you have it guys, a quick simple appetizer that will make you a lot of friends and usually disappear like hot cakes.  I am on my way back to the trailer and looking forward to a fun day!  I will touch base with you on Wednesday and by all means let me know if you thought of anything else to put on the menu.

Take care

zesty

Let’s chalk up yesterday to just a crazy day that I do not want repeated.  Work was absolutely insane with people upset, deadlines approaching, phones a ringin’ and software not working.  But hey – It’s not the end of the world so just keep smiling and plug away.  Now onto something that automatically makes me smile.  Risotto!

Well do I have a post for you today!  I mean totally sink your teeth in recipe.  Comfort screaming out loud!  You are going to love this post.  If you don’t love this post – then you either do not like Maple, Butternut Squash and Risotto or you may simply not like me rambling on about it.

Regardless of the answer here is the recipe.

Ingredients

• 6 Cups chicken broth
• ¼ Cup sherry
• 2 Tbsp. butter
• 1 Small onion finely chopped
• ½ Butternut squash diced
• 2 Cloves garlic, chopped
• 2 Tbsp. maple syrup
• 1 Tsp. rosemary
• 3 Tbsp. wine vinegar
• 1 ½ Cups Arborio rice
• ½ Cup grated Parmesan cheese
• Coarse salt
• Fresh ground pepper

Method

1. Heat broth and sherry until simmering.
2. Cook squash and onion, until onions soft, about 7 minutes seasoning with salt and pepper.
3. Add garlic, maple syrup  rosemary,  and vinegar and cook 2-3 min further till all well blended.
4. Squash should be soft but intact.
5. Add rice and stir to coat and then add first cup of broth mixture, stirring until most of the liquid is absorbed.



6. The broth must be hot when adding to the rice. As broth dissolves add more until rice done, about 30 minutes.





7. Rice will be plump and slightly firm to the bite.



8. ENJOY

Zesty Tip: Don’t sweat the risotto – it is not as hard as you think.  Just follow these simple instructions and you can pull it off.

Last night was a bit of a hodge podge night with just a bit of lazing around and some TV watching.  Does anybody watch American Idol? I tuned in for a bit last night for a little laugh.  I feel I could be doing so much around the house getting it set up but for some reason the couch continues to call my name.

Hope you have a great Wednesday.  The kitchen people and carpenters are coming this morning to do some fixes and the flooring guys are coming back on Friday to take a look at some blemishes.

Take care

zesty