Kookie Kellie: Risotto and Mac n Cheese

I know some of you are wondering if I still cook. I do, I promise. I have proof. It just takes me so long to sit down and blog. Usually while the kids are napping, I'm cleaning the house or doing some prepping for dinner. Or let's be honest. I may or may not be staring at the back of my eye lids. BUT, I have two gems to share with you. Let's start off with this delicious mac n cheese!! It was so good. Really, anytime you add bacon to something, it turns out deliciously!! And you can't go wrong with caramelized onions! :)

Butternut Squash Mac N Cheese

from pinch of yum

½ box whole grain elbow macaroni (about 2.5 cups dry)
1 cup canned butternut squash puree
¼ cup + 2 tablespoons evaporated milk
¼ cup chicken or vegetable broth
1 oz low fat cream cheese
1 teaspoon salt
½ cup shredded cheddar cheese
1 tablespoon butter
½ cup onions, sliced thinly
1 large crispy apple, chopped or grated
4 tablespoons crumbled bacon

Instructions

Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.

Enjoy!

The other recipe was my favorite! This Risotto was so tasty and once again...bacon. Mmm! The kids loved it. It was actually my first time making risotto and I made it with brown rice so the texture was a little off. But the taste was still there. This is a must make, people. Make it!

Sweet Pea and Crispy Bacon Risotto

from diethood.com

6 slices bacon
1 yellow onion, chopped
2 cloves garlic, minced
1 1/2 cups white long grain rice
1 can (14.5 oz.) chicken broth
1 cup water
1 cup heavy cream
1 can (15 oz.) sweet peas, rinsed and drained
salt and pepper to taste
1/2 cup shredded monterey jack cheese

Instructions

Place the bacon in a large frying pan and cook over medium-high heat for 5 minutes, or until as crispy as desired, turning once.
Remove bacon, drain on paper towels, and crumble it; set aside; do not discard bacon drippings.
Put the chopped onions in the same frying pan and cook until softened, stirring occasionally; about 3 minutes.
Add the garlic and rice; continue to cook until rice is translucent, stirring frequently.
Pour in half of the chicken broth; stir and cook until almost all the liquid is absorbed.
Pour in the rest of the broth and continue to cook until all liquid is absorbed.
Repeat the same process with the water.
Once the water has been absorbed, pour in half of the heavy cream and continue to cook, stirring frequently until all liquid is absorbed.
Pour in the rest of the cream, stir until two-thirds of the liquid is absorbed.
Stir in the peas and continue to cook for another 2 to 3 minutes or until heated through.
Remove from heat and season with salt and pepper.
Add bacon and shredded cheese.
Serve immediately.

Adam and I have been fighting over him taking all the good food to lunch with him. He's been leaving me with nothing. I hate eating a sandwich and like a hot lunch. But one day I looked into the pantry and saw we had some chips so I thought I would survive yet another peanut butter and jelly with the kids. I opened up the bag and this is what I got out of it:

Who does that??!!!
(Adam???)

I still love him. Even though he starves me. I love these pictures he took when he took the girls to the zoo. Kyle and I stayed home. But they had a blast with their daddy.