Mushroom, Sweet Peas & Cheese Arancini di Riso

I made these the other day for Lanya and the kids and they just loved them, so I thought I would share this with you. Such a delicious treat and so easy to make. If you're having a party this is a great little snack to put out to munch on. Your guests won't be disappointed.

-------------------------------


"Mushroom, Sweet Peas & Cheese" Arancini di Riso

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
 2 cups Risotto with Mushrooms and sweet Peas, recipe follows, cooled
 1/2 cup grated Parmesan
 1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
 Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches or heat your deep fryer. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Sweet Peas

Ingredients:
8 cups canned low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions + 1 diced shallot (if desired)
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen sweet peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper.

Directions:

Bring the broth to a simmer in a heavy medium saucepan.Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the sweet peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Sharp Cheddar Bay Biscuits

Here's my take on the very popular Red Lobster biscuits. If you have been there you know how delicious and addictive these biscuits are. I had to try and make them at home after eating at the restaurant. They are so simple to make There’s no kneading or rolling of any kind. Simply stir everything together, drop them onto a baking sheet and that’s it. From there, you’ll have the flakiest, most fluffiest biscuit you could possibly dream of with a hit of spiciness from the cayenne pepper. As well, with that melted butter brushed right on, it is absolute perfection. Just be sure to practice some self control before you devour all 10 of these like I did!
--------------------------------------

 

Sharp Cheddar Bay Biscuits
Makes: 10
INGREDIENTS

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 cup milk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese
2 tablespoon chopped parsley
FOR THE TOPPING
3 tablespoons unsalted butter, melted

INSTRUCTIONS:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
Serve immediately.

"Everything" Cauliflower Biscuits

Growing up the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… so I thought I would bring you an alternative that is beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I love so much. Cheers to another delicious and healthy alternative!
-------------------------------------------

"Everything" Cauliflower Biscuits

Yields 4

Ingredients:
1 head cauliflower, riced
2 tbsp almond flour
1 tbsp coconut flour
1 tbsp corn meal
2 eggs
1/2 tsp garlic powder
1/4 tsp salt

"Everything" Topping:
1/2 tsp poppy seeds
1 tbsp sesame seeds
1 tsp dried minced garlic
1 tbsp dried minced onion
1/2 tsp sea salt

Instructions:
Preheat oven to 400
In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency
In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, corn meal, garlic powder, and salt
In a separate bowl combine "everything" topping ingredients
Lay parchment paper on a baking sheet
Make 4 even sized balls and lay onto parchment paper
Sprinkle "everything" topping and slightly press them into the top
Bake for 15-20 minutes, or until bread-like consistency (it might be longer depending on the size you make)

Optional: Broil on high for 3-5 minutes after baking
Optional: For extra crisp, remove from baking sheet and do the broiling step with the buns directly on the oven rack
Remove from baking sheet and let cool directly on a cooling rack
Serve with your favorite sandwich ingredients

Notes:
Please note: Cauliflower sizes vary. If yours is big, and it seems like it needs a little extra to make them firm, add an additional egg and tbsp of flour

Mini Buttermilk Carribean Chicken & Waffle Sliders w/ Ice Syrup

Here's a great recipe to serve as a appetizer or a if you're watching a movie, instead if having the regular movie snack, serve these instead.. They are delicious and simple to make... The flavours from the spice and the hint of sweet from the ice syrup is a great combination.
-----------------------------------------

Mini buttermilk Caribbean Chicken & Waffle Sliders w/ Ice Syrup

Makes: 20
Ingredients:

1 1/4 pounds skinless, boneless chicken breasts
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 tsp Caribbean spice
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup buttermilk
1 large egg
Canola oil for frying
Frozen mini waffles
Honey Mustard
Ice Syrup

Directions:

Cut the chicken into bite sized chunks and set aside. Mix the salt, pepper, paprika, onion and garlic powders, Caribbean spice and cayenne pepper in a gallon sized zip-lock bag. Add the chicken and shake to coat. Refrigerate at least one hour, or overnight.

Mix the flour, salt and pepper in a small bowl. Mix the buttermilk and egg in another. Pour the chicken from the zip-lock bag into the buttermilk mixture and toss to coat.

Remove the chicken pieces from the buttermilk one-by-one, and dredge through the flour mixture, tapping off any excess flour. Set in a single layer on a plate.

Preheat the oven to 200 degrees and line a baking sheet with paper towels. Fill a heavy, deep skillet with 2 inches of oil. Heat oil to 350-375 degrees. If you don’t have a thermometer, drop a one-inch chunk of bread in the oil. If it bubbles vigorously and browns in about 60 seconds the oil is ready. If the oil begins to smoke, turn down the heat.

Fry the chicken in batches, taking care not to crowd the pan, for about 4 minutes on the first side. Flip and continue to fry until the crust is golden brown and the chicken is cooked through, about 2-3 minutes more. Remove from the skillet and place on the paper towel lined baking sheet to drain. Place baking sheet in the oven to keep the nuggets warm.

Toast waffles in a toaster. Remove nuggets from the oven and place one nugget on top of each waffle. Secure with toothpicks. Drizzle with ice syrup & Serve immediately with honey mustard

Crispy Maple Sriracha Glazed Chicken Wings

Here's a great recipe for crispy wings with a little heat! They are oven-baked crispy then get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven. It's a perfect finger food. Great idea when your having friends over to watch the big game.
---------------------------

Crispy Maple Sriracha Glazed Chicken Wings

Makes: 2 to 3 Lbs

Ingredients:

2 to 3 pounds chicken wings, cut in pieces, wing tips removed
1 cup flour
1/4 tsp cayenne pepper
3 tbsp ground ginger
2 tsp salt
3/4 cup pure maple syrup
2 tbsp Sriracha sauce (or more to taste)
2 eggs
3 tbsp water


Cooking Directions:

Preheat oven to 375 degrees F.
Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
Whisk together the water and eggs to make an egg wash.
Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmered enough should be reduced to about a half cup.

Oven Baked Lasagna Dip

This has to be the absolute best dip to serve at a party.. This will no doubt be a big hit and your guests will just go head over heels for this.

-----------------------------------------

 

Oven Baked Lasagna Dip

Serves: 4 to 6

Ingredients:

2 tablespoons olive oil
1 yellow onion, thinly sliced
2 garlic cloves, minced
1/2 cup cremini mushrooms, cleaned and sliced
1/2 pound ground beef
1 cup tomato sauce or spaghetti sauce
salt and pepper to taste
1 teaspoon dried oregano
1/2 teaspoon dried basil
butter for baking dish
8-ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
Crackers, baguette bread or Tortilla chips for serving.

Instructions:

Preheat oven to 375.
In a large skillet, heat olive oil over medium heat and add the sliced onion; cook for 3 minutes.
Add minced garlic and mushrooms; cook until mushrooms are tender.
Add beef and season with salt, pepper, oregano and basil; continue to cook until meat is browned.
Stir in tomato sauce and cook for 3 minutes.
Grease a round 8-inch baking dish with butter.
Spread the cream cheese on the bottom of the dish.
Spread the meat mixture over the cream cheese, and top with mozzarella cheese and cheddar cheese.
Bake for 15 to 20 minutes, or until hot and bubbly.
Serve warm.

Follow my blog with Bloglovin

Sweet Potato Biscuits

I wanted to share a recipe that my grandmother used to make. As a young boy I could remember the wonderful smell of the biscuits baking in the oven and then eating them while they were still warm. You know how certain smells remind you of the past. Well these biscuits remind me of my grandmother. Enjoy!!!
--------------------------------------------

 

Sweet Potato Biscuits

Ingredients:
Makes: 9 Biscuits
3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 cup whole milk, as needed
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small bits

Directions:
Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).
In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.
Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.

Prosciutto-wrapped Crispy Poached Truffle Egg w/ Asparagus and Mornay Sauce

This recipe is incredible!! If you have bever had a crispy poached egg, you are missing a real treat. I thought I would change it up a bit and try wrapping it in prosciutto. It turned out amazing!! The flavours were outstanding! Paired with the asparagus and Mornay sauce it was out if this world. You all have to try this for sure.  

------------------------------------------------------------------------

Prosciutto wrapped Crispy Poached Truffle Egg w/ Asparagus & Mornay Sauce

Serves: 4

8 Slices Prosciutto
4  Eggs
2 cups of 35%cream
2 Tbsp Unsalted Butter
1 Large Shallot, minced
2 Cloves Garlic, minced
1/4 cup Dry White Wine
1/2 cup Gruyere Cheese, shredded
1/4 cup Parmesan Cheese, grated
1 Tbsp  Extra Virgin Olive Oil
1 tsp. White Truffle Oil
Kosher Salt and Freshly Ground Black Pepper to Taste
2 Tbsp Vinegar
Herb Panko Crumbs
Egg Wash (Egg & Water)
All purpose flour
Canola oil for frying

Mornay Sauce:
 In a saucepan, melt butter and add shallots and garlic and cook over medium heat until soft and translucent. Add wine and reduce to 1/3rd. Add cream and bring to a simmer, whisk in cheeses and season with salt and pepper- set aside.

For Asparagus:
 Bring water to a simmer in a large pot. Blanch asparagus in simmering water for 1 minute or so, remove and plunge into ice water to stop cooking. Drizzle blanched asparagus with olive oil and season with salt and pepper.

For truffle poached eggs:
Bring water to a simmer in a large pot . add a 2 Tbsp. Of vinegar to water. Drop in eggs into simmering water and set timer for 5 minutes. Remove and cool eggs. Drizzle truffle oil over eggs and let sit. Wrap eggs in prosciutto. Dredge egg in flour, then into egg wash, then into herbed Panko crumbs.  Deep fry egg in hot canola oil. Until golden brown.