Tag Archives: Easter

Hawaiian Risotto

I have been waiting a whole year for this.

It has to be one of my favorite leftover recipes I have ever made. I think it will be one of your favorites too.

Cube up some of that baked ham you are going to have sitting forlornly in your refrigerator after tomorrow along with some of the pineapple that sat prettily on top, and toss them into a rich and comforting bowl of risotto. Maybe you turn around to say something to your Little Dude and a little bit (or maybe a lot a bit) of the sweet pan juices and glaze you used on the ham dribbles its way into your pan. I don’t know. It probably wouldn’t be the worst thing that ever happened in your kitchen. In fact, it might be one of the best.

The rice is creamy and rich with the salty cheddar cheese. The ham cubes offer a hearty filling bite, while the pineapple bursts with their sweet juice giving you that addicting salty-sweet contrast.

Oh and might I suggest swirling in a generous helping of Sriracha? It is definitely the right thing to do.

Mahalo, and Happy Easter.

Hawaiian Risotto

1 tablespoon olive oil

1/4 cup finely diced onion

1 cup Arborio rice

1/2 tablespoon minced garlic

1/3 cup white wine

4 cups simmering chicken broth

1 cup simmering water

1 cup cubed ham

1/2 cup shredded cheddar

1/4 cup pineapple tidbits

In a large pan, heat olive oil and add onion. Cook until translucent and soft.

Add rice and garlic and toast for about 1 minute, stirring constantly.

Pour on white wine and stir until absorbed.

Ladle in the warm chicken broth about 1/3 cup at a time. Stir until the liquid is absorbed by the rice before adding more.

When all of the broth is gone, heat some water in a pot. Begin adding the water 1/3 cup at a time until the rice is soft and creamy (I used about 2/3 cup).

When the rice is done, stir in ham, cheese, and pineapple.

Serve immediately.

Advertisements

Hot Cross Bun Pancakes

Brace yourselves. I’m about to do something really mean.

“Hot Cross Buns.”

“Hot Cross Buns.”

“One a penny. Two a penny.”

“Hot Cross Buns.”

Hahahahaha! Now that song is going to be stuck in your head for the rest of the day, like it has been stuck in mine ever since I made these Hot Cross Bun Pancakes last week.

Okay. Okay. I’m sorry.

I’ll make it up to you by leaving you with this amazing recipe that you should make for your fam on Friday morning. They taste every bit as spicy, sweet, and festive as the buns but are waaayyyy less work.

And look on the bright side. At least with the song on constant replay in your head, you aren’t as likely to forget to make them.

Hot Cross Bun Pancakes

1 cup all purpose flour or whole wheat flour

1 tablespoon sugar

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon orange zest

4 teaspoons baking powder

1/2 teaspoon salt

1/3-1/2 cup raisins

1 cup milk

2 eggs

1/4 cup butter, melted and cooled

In a medium bowl mix flour, sugar, cinnamon, allspice, nutmeg, orange zest, baking powder, and salt.

Stir in raisins. Set aside.

In a large bowl whisk together milk and eggs.

Add melted butter to milk and eggs, whisking the entire time until combined.

Dump the dry ingredients into the wet and stir until combined.

Spoon pancakes onto a preheated griddle or pan and cook for about 2-3 minutes or until bubbles have formed.

Flip and cook about 2 minutes more.

Transfer pancakes to a warm oven until ready to serve.

Pour Vanilla Glaze onto pancakes in a cross shape. Serve immediately.

Vanilla Glaze

1/2 cup powdered sugar

1/2 teaspoon vanilla

3 tablespoons milk

Combine powdered sugar, vanilla, and 2 tablespoons milk in a small bowl. Continue stirring in milk 1/2 tablespoon at a time until desired thickness.