Crochet Pattern PDFs

Peanut Butter Pattern, $6.50

Circles Scarf Pattern, $5.00

Stellar Beret Pattern, $5.00

Raindrops Scarf Pattern, $5.00

Artichoke Hat Pattern, $5.00

Lace Slouch Hat Pattern, $5.00

Starry Night Cardi Pattern, $6.50

Pebble Hat Pattern, $5.00

Petal Beret Pattern, $5.00

Covered Hangers Pattern, $5.00

Diamond Lace Scarf Pattern, $5.00

Blackberry Beret Pattern, $5.00

Cotton Candy Cowl Pattern, $5.00

Simple Hat Pattern, 4 Sizes, $5.00

Cables + Lace Scarf Pattern, $5.00
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Dinner Challenge

I haven’t been participating in Carrie’s Dinner Challenge, mainly because there isn’t any food in the house and the grocery store seems far away. But last night I was really  hungry, kind of bored, and didn’t want to eat another fast food meal. So I came up with “What the heck can I make with what’s left in the house Surprise” and it was really good. I will call it Risotto with Chicken and Artichokes.


Here’s what you’ll need:

1 cup uncooked risotto rice
1/2 chopped onion
2 tbsp oil
2-3 tbsp butter
3 1/4 ish cups chicken broth (if you don’ t have the full amount, you can water it down. I did!)
4 chicken tenders (the ones that come cut up smaller than chicken breasts)
1 small box frozen artichokes
Generous handful (or whatever’s left in the jar) of cheese- I used a parmesan, asiago, romano mix
1 lemon (or half a lemon)
Salt and Pepper

Here’s what you do:
In a large frying pan, cook the onions in the butter and oil for 2-3 minutes. Then dump the risotto in and cook for another 2 minutes till it looks slightly toasty. Add 1 cup broth and simmer until it’s absorbed by the risotto.
In the meantime, in a smaller pan, cook the chicken in some butter. Salt and pepper the chicken before you throw it in. You can pour a small amount of chicken broth into the pan so it doesn’t get all dry and hockey-puck like. Be patient and cook over medium heat so it’ll be nice and tender–the risotto will take a while anyhow.
As the first cup of broth is absorbed, add another cup of broth to the risotto. Once that is absorbed, add the remaining 1 1/4 cup and the frozen artichokes. (If you have the foresight, you can thaw them a bit first). At this point you will be wondering if you’ve screwed the whole thing up because nothing will be absorbing anything, but you just have to wait for everything to warm up again b/c of the cold artichokes. Check on the chicken. If it’s looking done, roughly slice/shred it, move the chicken pan off the burner and cover it with a lid. Wait for the risotto mixture to absorb everything- it will take a bit of time but will be so worth it!
Once the risotto is looking good and puffy- but not too dry– add the cheese and the chicken and stir everything around. Squeeze the juice of a lemon (or a bit less) over the dish. Add salt and pepper.  Serves 4.

I will definitely be making this one again! It was filling and a perfect solution for  a “we don’t have enough  of anything for it to be the focus of our  meal” meal. Oh, and if you surprise your diners with a chocolate cake for dessert, that’ll also help.

  • Mmmm. I love risotto on cool wintry nights like this. This sounds delicious!

  • lindamade

    DQ-- oops- I meant to say artichokes. It's fixed now.

  • Hee hee...looks delish, but perhaps you ought to seriously think about changing the title of this dish? (Did you change your mind about the asparagus?)

  • SOunds tasty!!

  • Oh, this looks really good Linda! Thanks for sharing. I love risotto, but never get it right, so I never make it. This I'll try!

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