Ok, well not Angela herself came to dinner but the good folks that work with Ms. Adams asked if we would like to test drive the new pretty serving trays that we covered recently here. We said yes! without giving it a second thought.
A serving tray of this magnitude demands a dinner party be thrown in it's honor. We called a couple friends and said risotto and cocktails and they said how soon can we be there?
Trays were a fun splash of color and stood up well to our olive oil, spills and cocktailing. The trays are actually made with her fabric which have a lovely visual texture to them [the surface is smooth]. We're sad to see our dinner guest travel home this week. She made us look great and didn't hog the bathroom.
If you're hosting any meals this holiday season and want to do something a little different but really tasty, we can highly recommend this recipe if you want to impress guests with little effort and with only about 30 min of prep time [via the brilliant people at Trader Joes]. Our family "Italian" gave the risotto two big thumbs up and has requested the meal again.
Asparagus Risotto with baby broccoli and roasted chicken
We cooked up a bunch and had left overs for the next night
serves 4-6 people
4 packs of Asparagus Risotto [in the freezer section]
1 package of fresh asparagus [tips only]
1 package of baby broccoli [tips only]
1 package of already sliced crimini mushrooms
2 pre-cooked herb roasted chickens
Sauté shallots in olive oil, add fresh asparagus, mushrooms and baby broccoli tips. Soften veggies till al dente.
de-bone chicken set aside.
Follow recipe for risotto...bit of water, heat until cooked [about 10-14 min]
Add chicken and sautéed veggies
keep over heat till all is warm
Top with Parmesan cheese
Bake bread [TJ's par baked bread] for 10-15 min