Archives for February 2014

Arancini – Cheese Stuffed Galic Parmesan Rissotto Balls

Mozzarella en Carrozza with dipping saucesArancini – Cheese Stuffed Galic Parmesan Rissotto Balls


First you need to make and cool some risotto –

in a pan warm 3.5 to 4 cups chicken or vegetable broth

in a separate pan – Heat  1/4 cup olive oil and add

several minced garlic cloves

1/2 cup diced yellow onion, stir until onions are soft and translucent

add 2 cups Arborio Rice and stir until roasted – about 4 minutes

then add 1/2 cup white wine (careful the wine will steam when you add it)

once the wine is nearly fully incorporated, add 1/2 cup broth at a time and stir until about incorporated… repeat until rice is soft and all the broth has been incorporated.

turn off heat and add

1t salt

6 T butter

1T of each granulated Garlic and Onion powder

1/2 cup to 3/4 parmesan, pecorino and/or Romano cheese.

Let Cool Completely…

Photo Feb 23, 3 41 07 PMCut cheese into slices or make into balls by rolling (doesn’t work great but it helps…)

Place about 1/4 cup Rissotto in your hand and flatten

Place a nice piece of cheese in your hand over the rice

Close fist and continue to roll into a ball so you have a nice risotto ball with cheese nestled in the middle.


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Place Arancini balls on a plate to set for 5 to 10 minutes

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Heat a few inches of  Vegetable oil in a shallow pan

Roll Arancini balls in a mixture of eggs and milk, butter milk or cream, then lightly dust with bread crumbs

Fry in pan for just a few minutes until golden brown (usually about 4 minutes)

Photo Feb 23, 4 18 22 PM

Mozzarella en Carrozza with dipping sauces

Serve with Tomato Sauce, Pesto, Sun-Dried Tomato Pesto, or Spicy Red Pepper Jam or any other dipping sauce.

Mozzarella en Carrozza

Mozzarella en CarrozzaThese a fabulous Italian gourmet Grilled Cheese Sandwiches.  Add a side sauce of Tomato Sauce or Sun-Dried Tomato Pesto






Slice some homemade mozzarella cheese (or store bought)

Remove the crust of some really nice white Italian bread.

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Place a few chunks of mozzarella between two pieces of de-crusted bread and firmly squeeze the edges together so the cheese is well trapped in an Italian bread pocket!

Dip each “sandwich” in a mixture of eggs and milk, cream or butter milk, then dust completely with breadcrumbs.

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Fry in a shallow pan of REALLY HOT oil until golden brown.

Mozzarella en Carrozza with dipping sauces







Serve with Sun Dried Tomato Pesto, Pesto, or Spicy Red Hot Jam.

Sun Dried Tomato Pesto

Sun Dried Tomato Pesto RecipieHere is a nice twist to a classic favorite –

Sun Dried Tomato Pesto





Place all of the following items in a food processor or NINJA – I prefer my NINJA…

1. about 1/2 a 7 oz jar of sun dried tomatos

2. big handful of fresh basic leaves and stems

3. equal or slightly smaller handful of parsley

4. 1T minced garlic

5. 1/4 cup chopped almonds (pine nuts are ridiculously expensive and are not all that unique)

6. 3T minced yellow onion

run NINJA or processor a few pulses, then add

7. 1/4 cup balsamic vinegar

8. 1T tomato paste

9. 1/3 cup crushed tomatoes

10. 1/4 red wine

11. 1/2 cup really good olive oil

12. 1/2 cup combo of parmesan, pecorno, and/or romano

13. Salt to taste

14. 1 T each garlic and onion granulated powder

run NINJA or processor a couple more pulses….

Super Soft and Lovely Corn Bread Muffins

I have worked to come up with a really nice corn bread recipe.  I love corn bread muffins but I don’t like when they get too chalky or dry. These are really moist and really yummy.










Sift together dry ingredients:

1 Cup Bob’s Red Mill Coarse Ground Corn Meal

1/2 Cup Masa Harina Flour – finely ground

1 cup flour

1/2 t salt

1T Baking Powder

1/4 t Cayenne Pepper (optional. doesn’t add real heat but enhances other flavors)

1/4 cup sugar or honey

Mix Liquids:

1 cup milk

1 T Lemon Juice

(whisk together to make butter milk and thicken)

1/2 cup softened butter (really soft so it mixes with liquids)

1 cup yogurt (or sour cream because I am trying to gain weight)

(whisk together again)

Lastly whisk in 1 T vinegar (I like my coconut vinegar but any will do) and

2 eggs


Fill muffin cups 3/4 full (they will rise but not much….these are yummy and dense but not dry at all)

Bake in preheated 425 degree over for about 20 minutes