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.  

Cheesy Potato Soup

Ingredients:
1 Russet Potato

1 Medium Red Onion

1 Green Pepper

1/4 lb deli ham OR 1/4 lb taylor ham 

1 1/2 tbsp butter 

1 tbsp flour

1 cup 1% milk

1/4 lb block cheddar cheese shredded

2 tbsp sour cream

* Croutons

* Chives

* Cheddar cheese (shredded for garnish)

* Olive Oil

* Salt

* Black pepper

* Garlic Powder

Tools:

Large non-stick skillet with lid

2 qt saucepan

Preparation: 
Heat olive oil in skillet over medium high heat. Dice all vegetables and ham into 1/2" cubes, place in skillet and season with salt, pepper and garlic powder. Stir regularly and cover until potatoes are browned and all vegetables are tender. 

In a sauce pan, melt butter adding flour and milk to make a roux. Once steam begins to rise, add cheddar cheese and stir until well incorporated.  Use sour cream as needed to thicken but should otherwise have a brothy consistency. 

Add vegetables and ham once cooked to cream sauce and simmer on low heat. 

Garnish with diced chives, croutons, and additional cheddar cheese

Serving: 

Serves 2. 

Eggplant Parmesan Bread

This started because a local bakery made something like this and the combination just made complete sense. 

Ingredients:
Dough: 
1 Tsp Active Dry Yeast (1 package contents)
3/4 Cup of warm water (should be between 100 - 105 degrees F)
2 1/2 Cups of White Flour
1/2 Cup of Whole Wheat Flour
2 Tbsp Olive Oil
1 Tsp Kosher Salt
1/2 Tsp of Sugar


Eggplant:
1 Whole baby eggplant (Roughly 5 - 6")
1 cup white flour
1 pint of egg beaters (separate 2 - 3 Tbsp and mix with water for egg wash)
2 cup of italian seasoned breadcrumbs
1 cup of panko breadcrumbs
3 cups of Joe's Homemade Pasta Sauce (divided - 1, 2)

12 oz of Mozzarella Cheese
8 oz Ricotta Cheese
* Parmesan Cheese (unmeasured)
* Olive Oil (unmeasured)
* Corn meal (unmeasured)

Preparation: 
In a stand mixer, mix together yeast and water until bubbles form (indicating the yeast is active).  Once well blended, add in flour, 1 Tbsp of oil, salt and sugar. Mix together with a dough hook until a solid ball forms. (if its too sticky add additional white flour, if not sticky enough add water). Once The dough ball has formed and is not sticky, let the ball rise in a large covered bowl in a warm dry place for about 1 hour.

Peel the eggplant and slice 1/8 lengthwise.  You will need 3 shallow dishes: in one shallow dish, distribute flour evenly, in the second, empty entire carton of egg beaters, and in the third mix together both breadcrumbs.  Dip the eggplant slices in the flour, then egg, then pat well in the breadcrumbs to ensure complete coating. 

Heat broiler on high. Using a stoneware pan, drizzle with olive oil and place down one layer of the breaded eggplant.  Drizzle more on the exposed side of the eggplant and place in the broiler until crispy. Depending on your oven, this may vary in time, the best gauge is to look every 2 - 3 minutes and flip when they have just started to brown and before they burn. When done, remove from pan and let rest/oil drip on paper towels. Wipe down the oil from the stoneware pan but do not allow to completely cool. 

In a 2 quart saucepan, heat up pasta sauce and shred the Mozzarella cheese. 

Cooking:
Preheat the oven to 400 degrees. 

Stretch the dough out on a flat surface into a rectangular shape that matches the stoneware pan. Once it is the appropriate size, flip one side onto the other and coat the surface that it will contact with corn meal so it can easily be transferred. Spread a thin layer of pasta sauce on the bottom approximately 3/4 of an inch from the edges and only to the center line of the dough. Add a layer of mozzarella cheese onto the sauce and layer in a row of eggplant again keeping the edges 3/4 of an inch from the edges of the dough. On top of the eggplant, spread a 1/4 inch layer of ricotta cheese followed by another layer of eggplant, sauce and cheese. 

Using the egg wash that was set aside, brush the edges of the dough and fold over stretching as needed to cover the eggplant layers until sealed (similar to a calzone). Transfer to the stoneware pan (corn meal side down) and make shallow slices across the top (similar to how you would see on a loaf of french bread). Brush the surface with the egg wash and sprinkle generously with parmesan cheese.  Put in the oven and repeat egg wash every 3 - 4 minutes until golden brown. 

Serving:
Remove from the pan and slice width wise with a large knife. Serve with remaining pasta sauce for dipping. `

Beef Fajitas

Ingredients: 

1/2 Lb Stir Fry Beef
1 Red Pepper or Green Pepper (Use to change up the color)
1 Medium Red Onion
3 Tbsp of safeflower oil
4 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  In a shallow bowl, mix together a fair amount of the seasonings and roll beef around in it until well coated. If strips are 6" or longer, cut in half before cooking. Cook beef for 2 - 3 minutes turning often to lightly brown all sides but not cook through. Once browned, remove from heat, set aside and cover in aluminum foil to rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.   Reduce heat on skillet to low and mix together beef into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either beef or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the beef and vegetables mix. Fold bottom edge over and roll entire tortilla. 

Chicken Fajitas

Ingredients: 
2 pcs Boneless Skinless Chicken
1 Orange or Red Pepper
1 Medium Red Onion
3 Tbsp of safeflower oil
6 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander
* Cayenne Pepper (optional - adds a kick)

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  Season chicken with all dry seasonings/spices and cook on skillet until chicken cooks through (color should change to a golden brown (3 - 4 minutes). Set aside and cover with aluminum foil to let rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.  Slice chicken against the grain in 1/4" to 3/8" wide strips. Reduce heat on skillet to low and mix together chicken into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either chicken or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the chicken and vegetables mix. Fold bottom edge over and roll entire tortilla. 

4 Cheese Mac & Cheese

This dish serves about 10 - 12 people easily and can be scaled up if need be. 

Ingredients: 
2 Tbsp Butter
2 Tbsp Flour
1 1/2 Cups Milk divided
1 Block (16 oz) Vermont Yellow Cheddar Cheese (grated)
1 Block (12 oz) Smoked Gouda Cheese (grated)
1/2 Block (8 oz) Part Skim Mozzarella Cheese (grated)
1/2 Cup Parmesan Cheese (grated)

2 lbs elbow macaroni
1 Tbsp Sea salt*

Olive Oil (spray)*
1/8 Cup Panko breadcrumbs
1/8 Cup Seasoned Whole Wheat breadcrumbs
Preparation: 
Heat a 2 quart (preferably nonstick) saucepan under low heat to melt butter. Once melted, add in flour and mix together until well incorporated. Mix in 1/2 cup of milk and raise heat until bubbles form along the edges. Lower heat again and start mixing in all of the cheese slowly allowing it to melt.  As more cheese is added, add more milk until all of it is incorporated. When ready, the cheese sauce will be liquid and flow and should not stick to the spoon. If it does, add additional milk for best texture. 

In another saucepan boil about 1 1/2 quarts of water with sea salt.  Once fully boiling, add in the pasta until fully cooked. Lightly spray casserole or deep side baking dish, strain and pour pasta into dish. Spray lightly with olive oil then cover with Parmesan cheese. Pour cheese sauce mixture over and mix well to ensure its thoroughly incorporated. Cover with panko and whole wheat breadcrumbs. 

Place in Oven at 475 degrees for about 10 - 15 minutes or 350 degrees for 20 - 25 minutes until cheese starts bubbling around the edges. To finish, place in the broiler on high for about 1 - 2 minutes until the breadcrumbs toast. 

Serving: 
This serves between 10 and 12 people and the recommended serving is with additional breadcrumb topping. 

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. 

Lasagna In a Mug

This is a take on lasagna whereby you can speed up the cooking time and individualize the contents by cooking individual sized portions in a mug.  I recommend using one of the corningware vented top soup mugs as they are a good size and have a fair capacity to fill. http://www.shopworldkitchen.com/corningware/french-white-pop-ins-mug-1035985

Ingredients: 
4 rounds (Hand rolled Pasta dough cut using cookie cutter into 3" rounds)
1 servings of Part Skim Ricotta Cheese
1.5 servings (46 grams) Part Skim Mozzarella Cheese shredded
1 Cup of Pasta Sauce (http://raygasnick.blogspot.com/2012/06/joes-homemade-pasta-sauce.html) 
1/2 serving (14 grams) Parmesan Cheese shredded

Preparation:
Preheat oven to 375 degrees and place a heat capacitor (such as a stoneware pan or pizza stone) on the low shelf. In mug, place 1 ladle worth of sauce and top with first round. Layer with 1 serving (28 grams) of Mozzarella cheese, top with next round. Place 1/2 ladle of sauce, cover with ricotta cheese and layer next round. Place another 1/2 ladle of sauce and cover with remaining mozzarella cheese. Put final round on top, layer remaining sauce and Parmesan cheese. 

Bake in oven for 15 - 25 minutes until sauce begins to bubble around the edges. 

Serving:
Serve in bowl (recommended to place it on a plate as it WILL be hot.) 

Nutrition Information:
This is a quick, easy and relatively healthy meal. This is 8 Weight Watchers points plus points. 

Recommended Additions:
1. More Layers - this will increase the cheesiness, but it is recommended to alternate mozzarella and ricotta cheeses as when they melt, there will be clear texture differences between layers. 
2. Meat - There are two options on this one: 
    * Ground Beef or Pork directly, 1/4 lb total meat sauteed in some light olive oil lightly salted and peppered
    * 80/20 Beef or Pork: 1/8 lb + 28 grams of soy crumbles to increase the quantity but keep it healthy (adds about 2 - 3 more WW Pts + )
3. Vegetables - Layer some squash or zucchini in between cheese layers or meat layers 

Substitution: 
Substitute tomato sauce with Parmesan cream sauce, substitute beef / pork with chicken and consider adding a layer of spinach in lieu of extra cheese. **** Flavorful, not very healthy ****

Quick and Easy Nachos

This is a recipe for nachos that combines flavor and healthiness. 


Ingredients: 
1 Red Bell Pepper
1 Medium Red Onion
56 Grams of Soy Crumbles
1 small Can of Tomato Sauce
1 Package of crunchy taco shells
3 oz of Mozarella cheese (shredded)


Olive Oil *
Kosher Salt *
Black Pepper * 
Garlic * 
Paprika* 
Cumin * 
Coriander * 


Preparation:
Dice onions and peppers into 1/4 inch dice and saute in a medium skillet with oil, salt and pepper until soft and onions become translucent. Add in soy crumbles seasoned with garlic, paprika, cumin and coriander as well as tomato sauce. Stir and cover to reduce. 

On a stoneware baking dish, break up 6 taco shells into tortilla chip size and stick in a 375 degree oven for a few minutes to crisp up. Once all liquid has reduced out of vegetable mix, spread over the tortilla chips. 

As an optional extra, add re-fried beans to half or all of the chip mix. 




Cover in mozzarella cheese and put in the oven and let cheese melt (approx 10 minutes). 

Serving: 
Serve in the baking dish and have everybody grab some - entire recipe serves 2. 


Nutrition Info: 
As far as weight watchers points plus goes, this scores rather well: 


Without Refried Beans (1 serving): 6 pts
With Refried Beans or 2 servings of the cheese (1 serving): 8 pts

Bacon and White Cheddar Mac & Cheese

This is a very rich dish and substitutes butter for rendered bacon fat in the roux, the white cheddar helps to smooth out the


Ingredients: 
3 strips of lean pork bacon
1 Tbsp Flour
1/2 Cup of Milk
12 oz of sharp white cheddar cheese
164 Grams of Penne
Kosher Salt*
Panko Breadcrumbs*
Italian Style Breadcrumbs*


Preparation:
Chop bacon into 3/8" or smaller bits (including fat) and put into a 2 qt nonstick saucepan over medium heat. Allow fat to render out and bacon to crisp.  Once fat has rendered (approx 2 - 3 tsp) mix in flour and stir together to form the basis of a roux. Once incorporated, lower heat to low and mix in milk and stir together until well mixed.  Increase heat to medium and stir in cheese until a cheese sauce forms (all cheese will be melted in).


In a stainless 2qt saucepan, heat water on high heat until it begins to boil. Add in salt (should taste like the sea) followed by penne. Cook penne just until it has completely cooked and still has enough bite. Drain pasta and add the drained pasta to the sauce and mix together. Cover pot and keep heat at medium until cooked through.


Serving:
This dish makes 3 servings, suggested serving is topped with panko or Italian style breadcrumbs (and or garlic salt).