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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.

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:

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.

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

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. 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.

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.

Lemon Bars Lemon Bars These are the lemon bars indeed. I just baked them in a tart pan. This is an adaptation of Alice Medrich’s recipe. Makes about 14 bars For the crust: 8 tbsp (1 stick) unsalted butter, melted¼ cup sugar¾ tsp pure vanilla extract¼ tsp salt1 cup all-purpose flour For the filling: 1 cup sugar3 tbsp all-purpose flour3 large eggsFinely grated zest of 1 lemon on lime, preferably organic½ cup strained fresh lime or lemon juicePowdered sugar for dusting (optional) Make the crust: Position a rack in the lower third of the oven and preheat the oven to 350 F. In a bowl, combine the melted butter with the sugar, vanilla, and salt. Place the tart pan on a cookie sheet and bake for about 20-25 minutes, or until the crust is fully baked and deep golden brown; press it down with the back of a spoon or prick it with a fork if it bubbles up. Make the filling: While the crust is baking, make the filling. When the crust is ready, turn the oven down to 300 F. Unmold the tart. You might also like:

Fall Recipe: Vegetarian Steamed Buns Last week, Nealey talked us through making Pork Buns (Baozi). Today, I bring you the vegetarian version. Have you ever bit into a fluffy, savory steamed bun at your local dim sum restaurant and thought, How on earth are these made? I marveled over this question for years before my sweetheart decided to take on this DIY cooking project at home. Read on to find out how he conquered this recipe in our very own tiny kitchen. My husband is a beginner baker and chef, with a tasty yet somewhat limited repertoire of standards he's in charge of: scrambled eggs, roasted vegetables, huge salads — he's awesome at these dishes. He started by doing something smart. And then the real work commenced. "Look at how big this is getting, Lee!" "That's what dough does, hun" I thought. "This is amazing!" He was right. He toiled away for hours, checking in on his videos for advice, muttering and sometimes congratulating himself. Vegetarian Steamed Buns makes about 8 buns, depending on size (Images: Leela Cyd Ross)

Flourless Peanut Butter Chocolate Chip Cookies Monday is not my favorite day of the week. I have a hard time coming back to work, especially after a fun holiday weekend. We went hiking and spent time at the Dewey’s. On Saturday while the guys were playing “blood ball” in the pool, I baked cookies. The cookies melt in your mouth. Flourless Peanut Butter Chocolate Chip Cookies Adapted from Joy the Baker (Printable Recipe) 1 cup creamy peanut butter 1 cup sugar (I used 1/2 cup brown sugar & 1/2 cup white sugar) 1 egg 1 teaspoon vanilla extract Pinch of salt 1 teaspoon baking soda 3/4 cup chocolate chips (I used semi-sweet) 1.

Brie-Style Mac and Cheese with Mushrooms Previous image Next image Brie-style cheese might not come to mind when you think about macaroni and cheese. We often reach for the sharpest variety when making a batch, but a soft-ripened cheese like Crave Brothers Les Frères is a great, super-creamy alternative. Especially when it's paired with earthy mushrooms and a little white wine. Think about eating a Brie-style cheese on its own - it's great with white wine, and its flavor is accentuated by walnuts and mushrooms. We approached our macaroni and cheese the same way and incorporated these elements into the dish. The result was wonderfully creamy and deeply flavorful. The rind of Les Frères Cheese is perfectly edible, but best removed if you're going to be melting it into a sauce. We also took the extra step of pre-toasting our bread crumbs. Les Frères Mac & Cheese with Mushrooms Serves 6 Preheat oven to 350°F. Meanwhile, using a food processor, grind bread slices into crumbs. (Images: Joanna Miller)

Maui Onion Dip We are a dippy family. Yeah those you that know us probably just nodded your head yes and agreed with that statement, but I’m not talking that kind of dippy, I’m talkin’ dip dip. We love dips. Be it artichoke or olive, dill, veggie or clam, (hey we are from New England after all) or even the Heluva Good dips my husband loves to keep the fridge stocked with, we love a good dippin’. Onion dip is one of our favorites and up until now we enjoyed the occasional Lipton onion dip, but sadly, that can be no more. I’m afraid I have to cast off the powdery dip in the pouch now that I have found this dip. This creamy, tantalizing onion dip that is like no other dip we have tasted. Amazingly good. The hardest part of making this was caramelizing the onions and that took like all of 20 minutes. I made this over the weekend when we had 2 extra kids in the house (as always) and the gang of them just about polished the whole bowl off on us. Must make more. Honestly, if you love dip, make this.