Surf and Turf goes Italian

Hello Everyone!  My mom finally made it home and my dad and I had a wonderful birthday celebration waiting for her!  We had toyed with the idea of going out to eat.  However with the rain my parents and I decided to cook at home and stay dry!  However with the grill being outside I am not sure how dry my dad stayed!  Tonights birthday menu featured Steak, Maui Maui, and Shrimp!  With Parmesan Edamame Risotto, and an Undone Caprese Salad for sides! Yes some very Italian inspired side dishes!   My dad was in charge of grilling while I was in charge of the salad and the Risotto!  I have mentioned before that I just love cooking for people, and I enjoyed collaborating a meal with my dad for my moms birthday!

I am going to share these recipes quickly because there is cake to be eaten,

and presents to unwrap!

Lets start first with the bigger of the two dishes the Parmesan Edamame Risotto:
Inspired and mainly made from this Eating Well Recipe.  The original recipe was for Shrimp and Pea Risotto.  Being as my dad is allergic to shellfish, and we already had a main entree I just used the recipe as a guide for flavor.  And yes I did sub in Edamame for regular peas, the peas my parents had in the freezer looked a bit dried up!
Here is what I used:

1/2 Cup Aborio Rice (Risotto Rice)
2 1/2 Cups Chicken Broth
1/2 Medium Onion
2 Garlic Cloves
1/2 Cup Edamame
1/2 Cup Dry White Wine
1/2 Fresh Grated Parmesan Cheese
Pinch of Salt
1 Tablespoon Olive Oil

Lets get started.  I have made Risotto before but always feel overwhelmed when I make Risotto for some reason.  I think because Risotto is such a time consuming process, oh well here it goes!
First start by getting your Chicken stock boiling.  The recipe called for hot stock!

While the chicken stock was heating up I began heating my oil to saute my onions in.

Saute your onion till translucent and soft, add your garlic and cook for 30 seconds.  At this point you add your Risotto Rice and stir to combine.

You want your Risotto Rice to be nice and covered in your onions and olive oil!

Now it is time for you to add your chicken broth and your white wine.  You add a splash of wine, and 1/2 cup chicken stock at a time.  I had to add stock and wine five times before both liquids were done!

My dad was kind enough to grate my parmesan cheese for me!

Do not be alarmed that your risotto looks a little soupy!  The risotto rice will absorb everything I promise!

As your adding your last amounts of chicken stock and wine stir in your edamame.

Top with your cheese.

Stir to combine and put in a pretty serving platter!
And side dish one is done!

Just look at these Heirloom Tomatoes,

Aren't the colors just beautiful.

Those Heirloom Tomatoes are the basis for this delicious undone Caprese Salad.  This salad is really very simple to assemble!
What you will need:
1/2 Quart of Heirloom Tomatoes (sliced in half)
1 1/2 Tablespoons Olive Oil
2 Basil Cubes
A dash of pepper
As Much Fresh Mozzarella as you like
and a drizzle of balsamic Vinegar

What you will do:
Slice your Tomatoes in Half and sprinkle with salt.

For the olive oil basil dressing simply combine, Olive Oil, Basil, And Pepper.

Drizzle olive oil over your tomatoes and stir to combine.

 I let the tomatoes sit at room temperature to allow all the flavors to combine.
Top your salad with fresh mozzarella and serve!

My dad was busy at the grill making these, 

into a fantastic entree!  He grilled a steak for himself!  On the Shrimp I sprinkled Chili Powder, Garlic and Black Pepper.  The Maui Maui was Garlic Powder, and Lemon Pepper.

Yum, fresh caprese salad, risotto and fresh grilled seafood!  Oh Yum!  Accompanied by Great Harvest garden vegetable bread.

Yum Oh Yum!
And cupcakes made it home from Omaha!

Boy oh Boy!
We are off to celebrate!  See you tomorrow, and remember to live Happily Ever Healthy!