Arancini Rice Balls

I recently made this at a dinner party as a side dish for a pasta dish and it seemed to add just enough of a crunch to both contrast and compliment the pasta dish at the same time. 

Ingredients:

3 cloves garlic

2 Cups Arborio Rice

1 Qt chicken broth

1/2 cup dry white wine (Chardonnay)

1/2 lb shredded fontina cheese

3 Tbsp light butter

Vegetable / Canola oil for deep frying

* Olive Oil

* Salt

* Black pepper

Stuffing Mix

3 parts - Progresso Italian Style breadcrumbs

1 part - Parmesan Cheese

Fresh Oregano - minced

Fresh Parsley - minced
Garlic Powder

Olive Oil (amount will vary based on quantity, we are looking for a specific texture)

Rice ball coating mix

Progresso Italian Style Breadcrumbs

4C seasoned panko breadcrumbs

1 Pint Eggbeaters (original)

Tools:

Instant Pot

6 - 8 qt stock pot

Wire basket

Preparation: 

Rice Filling: 

Set the Instant pot to saute for 7 minutes with some olive oil and the minced garlic cloves with salt and pepper until fragrant. After about 5 minutes, add the wine and mix up the bits of garlic. Add the arborio rice, butter, and the chicken broth. Close up the instant pot and pressure cook on high for 6 minutes. Quick release when done and immediately mix in Fontina cheese. Set aside and allow to cool. 

Stuffing Mix:

In a bowl, mix together the breadcrumbs, cheese, oregano, parsley and garlic powder. Stir in olive oil until the mixture has the consistency of wet beach sand (should hold its shape when formed)

Coating Mix:

In a 1 qt chinese food soup container (or equivalent) mix together the italian style and panko breadcrumbs. Cover and shake to incorporate together. 

Rice Balls:

In a bowl mix the cooked rice, stuffing, and some egg beater mix to incorporate it well. It does not have to match the rice 1:1 but it should be enough that its visible throughout. Using a teaspoon, scoop off some of the mixture and roll like a meatball into a ball anywhere between 1.25 and 2" in diameter. Place into the breadcrumb container and shake until coated thoroughly. 

Cooking:

Heat enough oil in a large stock pot to 370 - 380 degrees and drop in rice balls for between 30 - 60 seconds until each is golden brown. Set aside on a cooling rack to drip dry of any extra oil.  

Chicken Parmesan

Ingredients: 
28 g Whole Wheat seasoned Breadcrumbs
1/2 pint of Egg Beaters
2 Tbsp Olive Oil
2 pcs boneless skinless chicken 
1/4 cup of Joe Homemade Pasta Sauce
1 oz Shredded Mozzarella Cheese

* Dry Italian Seasoning - crushed in a mortar and pestle
Preparation:
Pour egg beaters into a shallow dish and spread breadcrumbs in another.  Dip chicken in egg then coat thoroughly in breadcrumbs. 

Place olive oil in a skillet and heat over medium high heat and pan fry the chicken until golden browned. It is recommended to use an oven safe skillet for this. Flip ensuring both sides are adequately crisped and remove from heat. Cover each piece with a layer of pasta sauce and coat in cheese.  Sprinkle top with crushed seasoning. 

Place entire skillet in the oven for approximately 5 - 7 minutes or until cheese melts. 

Serving:
It is recommended to serve this along side garlic bread and pasta. 

Eggplant Parmesan Sticks

This is a cross between french fries, nachos and eggplant parm. 

Ingredients:

1 Eggplant

16 oz Part Skim Mozzarella Cheese (shredded)

1 Cup of garlic seasoned breadcrumbs

1 Cup of panko breadcrumbs

1 Cup of seasoned Whole Wheat breadcrumbs

1 Pint container of Eggbeaters

Safeflower Oil* - in bottle with pour spout

Olive Oil* - in spray (e.g. Misto)
Joe's Homemade Pasta Sauce

Preparation:

Peel eggplant and slice into rounds approximately 1/4 to 3/8" thick. Slice rounds into strips 1/4 - 3/8" thick (similar to french fries). 

In a shallow dish mix together 1/2 cup of each of the breadcrumb mixes (will cover about half of the eggplant sticks before needing to add the remainder).  In another shallow dish mix together the entire container of Eggbeaters and about 1/4 cup of water. Dip each of the sticks in the egg mixture and then cover in breadcrumbs thoroughly. 

Heat the broiler to a "high" setting, cover a stoneware (cooks faster) or metal baking sheet with a light drizzle of safeflower oil and lay down a single layer of the breaded eggplant. Spray lightly with olive oil and place in broiler checking every few minutes until the breadcrumbs crisp and turn a golden brown.  Turn sticks to ensure even cooking and remove once all sides have browned. 

Cover a baking sheet with aluminum and spray with oil. Pile eggplant sticks on the baking sheet, splash with pasta sauce and cover with shredded cheese. Bake in oven at 400 degrees until cheese melts. 

Serving:
This serves about 4 and can be served with extra sauce.