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Just a Taste » Arancini (Rice Balls) with Marinara Sauce

Just a Taste » Arancini (Rice Balls) with Marinara Sauce
My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny restaurant in Manhattan’s Flatiron neighborhood and just steps from where I attended culinary school. Back then, we knew the local hotspot as Bar Stuzzi, and it was a favorite for Italian small plates paired with towering glasses of crisp Prosecco. I’ll never forget my first taste of arancini, as my eyes went wide at the sight of the baseball-sized rice balls coated in breadcrumbs, deep-fried and served atop a bed of bright red marinara. They were a total triple threat: crunchy, creamy and cheesy. If fried rice isn’t your thing, then arancini are the ultimate excuse for using up what’s left of the ol’ Uncle Ben’s in the fridge. Related:  comidaTo Try Soon

Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:

Skinny Orange Chicken Recipe Skinny Orange Chicken This "skinny" orange chicken recipe is made with a heavenly orange chicken sauce, but without all of the calories of traditional Chinese orange chicken. Everyone will love it! Happy New Year’s, everyone! I hope that your 2014 is off to a terrific start. And hopefully, a delicious and healthy start! So for all of you new years resolution folks who are out there scanning the world wide webosphere looking for lighter recipes after a holiday season full of sweets, you’ve come to the right place. This version packs all of the amazing sweet and savory orange flavor of the restaurant-style version, but with only a fraction of the calories and fat. Interested? Read on for the simple how-to with a photo tutorial. (Before we get to the recipe, I also wanted to invite you to participate in our New Year’s Instagram giveaway. The main key to lightening up this restaurant classic is that we simply saute the chicken instead of fry it. Chicken + Sauce. Ingredients: ! Directions: ! !

Easy Dinner Recipe: Slow-Cooker Black Bean Enchiladas Slow Cooker Enchiladas Serves 4-6 1/2 yellow onion, diced small1/2 bell pepper, diced small (any color)1 16-ounce can black beans, drained and rinsed1 cup frozen corn2 teaspoons chili powder1 teaspoon cumin1 teaspoon salt1 1/2 cups cheese, shredded and divided - we like monterey jack2 16-ounce jars of your favorite salsa12 6"-8" tortillas, flour or cornOptional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Continue with the remaining filling and tortillas to create a second layer. Serve the enchiladas with the remaining salsa. Additional Notes: • You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy.

Chicken Tostadas Recipe Directions To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. To assemble the tostadas: Preheat the broiler. Evenly mound the chicken on each tortilla and top with the lettuce. Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork. Heat the oil in a large skillet over medium-high heat. In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Copyright 2001 Television Food Network, G.P. From Food Network Kitchens

Carne Asada Fries Drool. That’s basically what my boyfriend did when I surprised him with these Carne Asada Fries for lunch this past weekend. In fact, I can’t just say that was only him, I was pretty much freaking out the entire time I was making these and just pacing my kitchen while the fries baked because I was so excited to dig in. Just imagine, crispy steak fries, topped with layers of cheese, chopped Carne Asada, fresh homemade guacamole, and pico de gallo. I mean how can you not get excited about that? It’s pretty much my dream lunch. I had some leftover carne asada from a dinner party from the previous night and decided it would make a great topping for some loaded nachos. It got a big thumbs up from my boyfriend, the token carnivore in our house, and I’ve been dreaming about this dish ever since. Ingredients For the Carne Asada: 2 lb flank steak4 garlic cloves, minced1 jalapeno, minced1 cup cilantro, finely chopped2 limes, juiced1 orange, juiced1/2 cup olive oilSalt and pepper Instructions

Pad Thai Noodles - With Step-by-Step Pictures Pad Thai is certainly among the most popular Thai dishes and it’s always been a favorite of mine. However, making this dish is actually a lot harder than it seems. As part of our new business venture, my husband and I have been making different versions of Pad Thai for the last few weeks. After much testing, tweaking, and of course eating, I think we came up with a pretty good take on this classic Thai stir-fry (he’s been to Thailand several times and agrees). In my opinion, the key to making great Pad Thai is to prep all your ingredients and lay them out nicely before beginning to cook, a.k.a. mis en place. If you don’t feel like locating all of the necessary ingredients or if you’re looking for a nice gift idea, try out our Pad Thai recipe kit. Soak the rice noodles and slice tofu and veggies, set aside. Heat a large pan or wok on high heat with oil and stir in tofu and garlic. Add the noodles, then stir in sauce. Mix everything together until well incorporated. Pad Thai Noodles Recipe

Pull-Apart Spicy Cheese Bread Pull-Apart Spicy Cheese Breadinspired by Stella's hot and spicy cheese bread of Maidson, WI 1 rustic loaf of sourdough bread¾ cup shredded Monterrey jack cheese¾ cup shredded provolone cheese (or sliced provolone, cut into strips)1 tablespoon fresh chives, chopped2 teaspoons red pepper flakes (more if you want spicier bread)¼ cup butter, melted Preheat oven to 350&def; F. Combine cheese, chives, and red pepper flakes in a small bowl and mix until evenly distributed. Rice Fritters With Sesame Caramel Recipe Directions Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside. Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Roll tablespoonfuls of the rice mixture into balls. Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Photograph by Yunhee Kim Recipe courtesy Food Network Magazine

Peanut Butter Chocolate Cupcakes with Peanut Butter Frosting Even before we tasted these cupcakes, we'd already consumed a fair number of baked goods. There was the espresso chip scone. The Nutella sandwich cookie. The donut muffin. The 'smores cookies. Oh and the dark chocolate covered honeycomb candy. What could possibly possess one to consume all those treats while peanut butter cupcakes were cooling at home? Mummy's in town of course! And might we add, all of these treats were consumed while walking. (We might also add that they were consumed while walking to a Whole Foods in order to purchase green juice. Really, if we're being honest, we could have used more, um, fuel. All we can say is thank GOODNESS these cupcakes were waiting for us when we got home, positively famished of course (because of the walking and the shopping and the hauling of juices). We needed fuel. Yup. Peanut Butter Chocolate Cupcakes with Peanut Butter FrostingMakes 12 cupcakesAdapted from Sprinkles Print Recipe Preheat oven to 350 degrees.

Caprese Baked Egg Cups I learned five things yesterday. 1. Having a cocktail after making a freakishly giant mess in the kitchen helps calm the stress of cleaning up AND makes it go faster… or just makes you forget how long it takes? 2. 3. iChatting with loved ones in another state after a big cocktail (oops I know… I left out the part about how big it was in #1) is awesome. 4. 5. Geez. All hangovers and unrealistic, dreamy 2002 relationships aside, these baked eggs are where it’s at. Well, I totally thought that and I was totally wrong. Caprese Baked Egg Cups makes 4 cups [2 x 3 1/2 in ramekins] 4 or 8 eggs (depending on if you want 1 or 2) 1 pint grape tomatoes, halved 3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning) 8-10 fresh basil leaves 2 teaspoons cream or milk salt and pepper softened butter Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil. I want a mimosa.

How to Make Creamy Macaroni and Cheese on the Stovetop Cooking Lessons from The Kitchn This is the mac and cheese that I grew up on—creamy sauce, chewy pasta, and don't spare the cheese! It always felt like a special treat to us kids, though I suspect that my mother liked it more because it was an easy stove top dish that required almost no thought to pull together at the end of a long day. Whatever the reason, whatever the occasion, a bowl of this mac and cheese will always spell comfort. When my brother and I were kids, we didn't like any "stuff" in our mac n' cheese. This is a dish to fill you up and satisfy you to your toes, no matter how old you happen to be. Creamy No-Roux Stove Top Macaroni and Cheese Serves 4 to 6 What You Need Ingredients 1 pound pasta, any shape1 1/2 cups whole or 2% milk2 tablespoons all-purpose flour2-3 cups shredded cheese, like cheddar, monterey jack, or colby1/2 teaspoon salt1/4 teaspoon powdered mustardOptional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower Equipment Instructions 1. 2. 3. 4. 5.