Jessica's Joyful Kitchen

2 1/2 cups chicken stock A generous pinch saffron threads, about 24 2 tablespoons butter 1/2 cup orzo pasta or broken pieces of thin spaghetti 1 cup long-grain rice A small handful golden raisins 1 tablespoon EVOO – Extra Virgin Olive Oil 1/2 pound Spanish chorizo, diced 1 large red bell pepper, chopped 1 large Spanish onion, peeled and chopped 4 cloves garlic, chopped 1/4 cup large Spanish, pimiento-stuffed green olives, chopped Salt and pepper 1 tablespoon sweet or smoked sweet paprika, a palmful 2 pinches cinnamon 1/2 cup green peas, optional About 1/2 cup dry sherry 1/2 cup flat-leaf parsley, chopped 1/2 cup dry-roasted Marcona almonds or toasted sliced almonds In a saucepot, melt butter over medium heat. Add pasta and toast until deep golden brown and very nutty in aroma. Add rice, stir, add saffron stock and bring to a boil. Reduce heat to a simmer, cover and cook rice 16-18 minutes, until tender. Meanwhile, place raisins...

Several weeks ago I saw Kelsey Nixon make her own vanilla extract on her show “ Kelsey’s Essentials ” and I loved the idea. It took me awhile to make it over to the liquor store, but I finally did and with what I purchased was able to make two 16oz jars worth of vanilla extract. For the vanilla beans, I ordered them online in bulk and (wow) they are so plump and fragrant. 16 oz vodka, 80 proof (40% alcohol) 5 vanilla beans, split lengthwise Place in 16oz air tight jar. Allow to sit for 6-8 weeks in a dark place, gently shake once or twice a week. If you start to run low, top the jar off with more vodka and shake again. Also, whenever you use a vanilla bean in other recipes toss it into the jar after you’ve used it. This will continue to “feed” your vanilla extract and it should keep for years. Recipe Source