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10/18/2026

🇮🇹 Creamy Homemade Parmesan Risotto! ❤️

There’s nothing quite like a rich, creamy Parmesan risotto made from scratch! This was part of our family dinner, and judging by everyone’s reactions, it was definitely a hit!

Risotto is one of those dishes that takes a little patience, but the results are so worth it! Arborio rice, shallots, garlic, dry white w**e, warm chicken stock, butter, and freshly grated Parmesan come together to create a beautifully creamy, flavorful dish.

Here’s exactly how I make mine!

🍽️ CREAMY PARMESAN RISOTTO

Serves approximately 6

Ingredients:

* 3 cups Arborio rice
* 9–10 cups chicken stock, kept warm
* 3 tablespoons extra-virgin olive oil
* 4 tablespoons unsalted butter, divided
* 1 large shallot, finely chopped
* 4 cloves garlic, minced
* 1¼ cups dry white w**e
* 1¾–2 cups freshly grated Parmesan cheese
* Kosher salt, to taste
* Freshly ground black pepper, to taste
* Fresh Italian parsley, chopped, for garnish

Directions:

1. Warm the stock: Heat the chicken stock in a separate saucepan and keep it warm over low heat.
2. Sauté the aromatics: In a large, heavy-bottomed pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallot and sauté for 3–4 minutes until softened. Add the garlic and cook for another 30–60 seconds until fragrant.
3. Toast the rice: Add the Arborio rice and stir for approximately 2 minutes, coating the grains in the butter and olive oil.
4. Add the white w**e: Pour in the dry white w**e, stirring until most of the liquid has been absorbed.
5. Gradually add the stock: Add warm chicken stock approximately ¾–1 cup at a time, stirring frequently. Allow most of the liquid to absorb before adding more. Continue this process for approximately 20–25 minutes, until the rice is tender with a slight bite and has developed a beautiful creamy consistency.
6. Finish with butter and Parmesan: Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.
7. Adjust the consistency: If needed, add a little more warm stock. The risotto should be creamy and gently flow when spooned onto a plate.
8. Serve: Garnish with chopped fresh Italian parsley and additional Parmesan, if desired. Serve immediately!

❤️ My tip: The key to a beautiful risotto is adding warm stock gradually, stirring frequently, and allowing the rice to release its natural starch. Finish with butter and Parmesan for that wonderfully rich, creamy texture!

Have you ever made risotto at home? I’d love to hear how you prepare yours!

Enjoy! ❤️

10/12/2026

🍗🔥 Garlic Herb Grilled Spatchcock Chicken!

Four chickens, homemade garlic herb butter, and a rainy afternoon at the grill! ☔️😂

I tucked a flavorful compound butter with fresh garlic, rosemary, thyme, parsley, and lemon zest underneath the skin, then grilled these beauties until golden and juicy!

And yes, that pink lighting is from the red umbrella we were grilling under in the rain! 😂

We served these for a family dinner with creamy Parmesan risotto, roasted asparagus, and an arugula salad. More of those recipes are coming!

As Phil says, “If they’re quiet at the table, you know the food is good!” ❤️

🍗 FULL RECIPE — GARLIC HERB GRILLED SPATCHCOCK CHICKEN

Ingredients (4 chickens, approximately 12 lbs total)

Compound Butter

* 2 sticks unsalted butter, softened
* 10 garlic cloves, minced
* 2 tbsp fresh rosemary, chopped
* 2 tbsp fresh thyme
* ¼ cup fresh parsley, chopped
* Zest of 2 lemons
* 2 tsp kosher salt
* 1½ tsp black pepper

Chicken

* 4 spatchcock chickens (approximately 3 lbs each)
* Extra virgin olive oil
* Kosher salt and black pepper
* Lemon halves, optional

Directions

1. Mix softened butter with garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper.
2. Pat chickens dry. Carefully loosen the skin over the breasts and thighs. Spread the compound butter generously underneath the skin.
3. Drizzle the outside with olive oil and season with kosher salt and black pepper.
4. Preheat grill to 400–425°F and set up for indirect heat.
5. Place chickens skin-side up over indirect heat. Close the lid and grill approximately 35–50 minutes or longer, depending on size and grill conditions. Rotate as needed.
6. Check internal temperature with a meat thermometer. Breasts should reach 165°F and thighs approximately 175°F.
7. Rest 10–15 minutes before carving. Serve with grilled lemon if desired.

❤️ There’s nothing better than a homemade family dinner!

Save this recipe for your next grilling day, and follow From Toffee to Table for more real home cooking!

10/12/2026

🍗🔥 Garlic Herb Grilled Spatchcock Chicken!

Four chickens, a whole lot of garlic herb butter, and a rainy afternoon at the grill! ☔️😂

I made these spatchcock chickens for a family dinner, using a homemade compound butter packed with garlic, rosemary, thyme, parsley, and lemon zest. I tucked that flavorful butter underneath the skin, seasoned the outside simply, and grilled them until beautifully golden and juicy!

And yes, if you’re wondering why some of the grilling footage looks pink, we were cooking under a red umbrella in the rain! 😂

We served the chicken with creamy Parmesan risotto, roasted asparagus, and a fresh arugula salad. I’ll be sharing those recipes separately!

As Phil said at dinner, “If they’re quiet, that means it’s good!” ❤️

Here’s how I made them!

🍗 GARLIC HERB GRILLED SPATCHCOCK CHICKEN

Ingredients

For 4 spatchcock chickens, approximately 12 lbs total

Garlic Herb Compound Butter

* 2 sticks (1 cup) unsalted butter, softened
* 10 garlic cloves, finely minced
* 2 tablespoons fresh rosemary, chopped
* 2 tablespoons fresh thyme leaves
* ¼ cup fresh Italian parsley, chopped
* Zest of 2 lemons
* 2 teaspoons kosher salt
* 1½ teaspoons freshly ground black pepper

For the Chicken

* 4 spatchcock chickens (approximately 3 lbs each)
* Extra virgin olive oil
* Kosher salt
* Freshly ground black pepper
* 3 lemons, halved (optional)

👩‍🍳 Instructions

1. Make the compound butter.

Combine softened butter, garlic, rosemary, thyme, parsley, lemon zest, kosher salt, and black pepper. Mix until thoroughly incorporated.

2. Prepare the chickens.

Pat the chickens dry with paper towels. Carefully loosen the skin over the breasts and thighs without tearing it.

Spread the garlic herb butter generously underneath the skin, distributing it evenly.

Drizzle the outside of each chicken with olive oil and season with kosher salt and freshly ground black pepper.

3. Prepare the grill.

Preheat your grill to approximately 400–425°F and set it up for indirect cooking.

4. Grill the chickens.

Place the chickens skin-side up over indirect heat and close the lid.

For approximately 3 lb chickens, begin checking the internal temperature after about 35 minutes. Cooking may take 35–50 minutes or longer depending on your grill and how many chickens you’re cooking.

Rotate as needed for even cooking.

Use a meat thermometer to check for doneness:

* Breast: 165°F
* Thighs: approximately 175°F for tender dark meat

For additional browning, briefly move the chickens over direct heat, watching carefully for flare-ups.

5. Rest and serve.

Remove from the grill and let rest for 10–15 minutes before carving.

Serve with grilled lemon if desired!

❤️ There’s nothing better than gathering everyone around the table for a homemade meal!

Thanks for spending some time with me at From Toffee to Table!

10/04/2026

Weekend breakfast at our house! 🍳🥔❤️

Sometimes the best meals are the ones you make with what you already have. I made creamy scrambled eggs loaded with spinach, tomato, Lacey Swiss and Pecorino Romano, along with crispy Yukon Gold potatoes and caramelized Vidalia onions.

But the potatoes got a little something extra. 🤌 I had leftover garlic-herb compound butter from my Angus strip steak dinner, so I tossed a scoop into the potatoes while they were still piping hot. It melted right over them and added SO much flavor!

Add some hot buttered toast and that’s my kind of weekend breakfast.

🥔 Crispy Potato & Onion Hash

Ingredients

* Small Yukon Gold potatoes, quartered
* 1 Vidalia onion, diced
* Olive oil
* Kosher salt
* Black pepper
* Crushed red pepper, optional
* Garlic-herb compound butter, optional but highly recommended
* Dried parsley, for garnish

Heat olive oil in a large skillet over medium to medium-high heat. Add the potatoes, season with salt and pepper, and pan-fry until they’re almost tender and beginning to brown.

Add the diced Vidalia onion and season again with a little salt and pepper. Add a few shakes of crushed red pepper if you like a little heat.

Continue cooking until the potatoes are golden and crispy and the onions are caramelized.

Transfer to a bowl. While they’re still hot, toss with a generous scoop of garlic-herb compound butter until it melts and coats the potatoes. Completely optional, but this added so much flavor! Finish with a sprinkle of dried parsley for a little color.

🍳 Spinach, Tomato & Swiss Scrambled Eggs

Ingredients

* 15 eggs
* Splash of light cream — milk or half & half works too
* Kosher salt
* Black pepper
* Frozen spinach, thawed and squeezed very dry
* 1 tomato, diced
* Finlandia Lacey Swiss, thinly sliced or grated
* Locatelli Pecorino Romano, grated
* Freshly grated nutmeg
* 3–4 Tbsp butter

Whisk the eggs with the cream, salt and pepper. Add the spinach, tomato, Swiss, Pecorino Romano and a little freshly grated nutmeg.

Melt the butter in a large skillet over low-medium to medium heat. Pour in the egg mixture and cook, stirring continually, until the eggs come together.

I like my scrambled eggs soft and moist, so I take them off the heat before they get completely dry. They’ll continue cooking a little from the residual heat.

Serve everything with hot buttered toast and enjoy! ❤️

Serves 3–4

Are you Team Soft & Creamy Eggs or do you like yours more well-done? 👇

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