New ChristmasTraditions

This Christmas was very special to me because my little girl is just old enough to understand what is going on and it has been so wonderful to see everything anew through her eyes. One tradition we started was making Christmas cookies together for Santa and boy did we have fun making those.

Elena at 19 months, Christmas 2010

Opening cookie cutter set..which we ended up not using due to logistical issues...

Making cookies!!

I couldn't roll the cookie dough and make it not stick, so we didn't use the cookie cutters.

Oh well! It was still fun :)

Icing cookies and putting on the sprinkles....

We recently moved to a new house and we decided to host Christmas Eve here with my side of the family. My grandparents travel back and forth from Argentina so they weren't here for it.....but it was great to have so many people gather at our place for this magical holiday.

Setting up for Dinner with our family

Our Christmas tree!

Dora is a huge part of our lives.....

She even had a place on the Christmas tree 

I love my hubby.

I also must share the recipe for what is now also going to be a Christmas tradition for me: Butternut Squash Rissotto. If you know me at all.....you know that I am a HUGE fan of squash and I try to make as many squash recipes while they are in season :)

Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons butter
• 1/2 onion, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 5 cups hot chicken stock
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Enjoy!!
love,
Maria

The butter and the white wine cooking smelled great!

After a while the rice soaks up the broth and it becomes risotto goodness!

Of course, could not do without my helpers.....Ellie and Stef!

First time making ham, not bad!