Cooking and Foodie

 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 

 These are so easy to make. Takes about 10 minutes to make.  Ingredients 1/2 cup butter {softened} 1/2 cup granulated sugar 2 eggs 1 tbsp lemon juice zest 1/2 lemon 3/4 cup all purpose flour 1 cup fresh raspberries Preheat oven to 350° line 9x9 pan with parchment.  Whip butter, sugar, eggs, lemon juice and zest mix well. Slowly add the flour and mix thoroughly.  Fold in or mix with whisk the raspberries.  Pour into pan bake for 18 minutes. Test with toothpick in center. If comes out clean- done I didn’t use a glaze . If you like a glaze here’s the recipe  Glaze 1 cup powdered sugar 1 tbsp lemon juice  zest 1/2 lemon