Baked Arancini

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A few years ago, I met a friend for happy hour at a Portland restaurant that served arancini. I had never had it or even heard of it, but I immediately fell in love with those little fried balls of risotto. Arancini is said to mean “little oranges” in Italian and originated in Sicily. I’ve tried them at a few different places and vowed to try making them myself someday. I even asked my mom who is part Italian if she ever had them or possessed some ancient family secret recipe, but she had not and did not.

So while planning an upcoming trip to Italy which includes a stop at the world’s fair Expo Milano 2015 – ironically advertised with the theme “Food is Life!” – I also started researching different arancini recipes just to see how common they were and different variations. Although they are traditionally fried, I didn’t want the mess so I baked them in the oven. They turned out just as delicious and lighter tasting than the heavier fried version. They do take a little bit of time, but it’s a great way to use up leftover risotto if you have any. Buon appetito!

Mushroom Risotto

(3) 14-oz cans low-sodium chicken broth

1 oz. dried mushrooms (a mix of porcini, crimini, shiitake, and oyster is delicious), cut into small pieces OR 2 c. finely chopped fresh mushrooms

1 large shallot, finely chopped

1 tsp. finely chopped garlic

1 T. olive oil

1 c. uncooked arborio rice

1/2 c. dry white wine such as chardonnay

1/2 c. fresh grated 3-cheese blend (parmesan, romano, asiago)

freshly chopped basil and/or thyme to taste

sea salt & fresh ground pepper to taste

Put the rice in a strainer over a large glass bowl or measuring cup. Pour the broth over the rice to rinse the starch off. Microwave the broth 2-3 minutes until hot, then add in the mushrooms (if using dehydrated ones) and set aside.

In a large deep frying pan, heat the olive oil, onion & garlic over medium heat until soft and slightly browned, stirring frequently. Carefully add in the rice (watch out for popping!) and wine. Cook it 2 minutes, stirring continuously, then reduce heat to medium. Strain the mushrooms out of the broth and set them aside.

Gradually add the broth to the rice mixture, 1/2 cup a time until it is absorbed each time and before adding more. With the last portion, add in the asparagus and mushroom pieces. Cover and cook 8 minutes, stirring occasionally to keep from sticking. When all the liquid is absorbed and mushrooms are tender, remove from heat. Stir in the cheese, and salt and pepper to taste. Spread in a shallow dish and refrigerate until cooled. Can make this the day before making the arancini.

Arancini

Risotto (recipe above or your own favorite version)

1-1/2 c. Italian style Panko bread crumbs

3 eggs, lightly beaten

1-1/2 c. flour

Spray olive oil

Fresh mozzarella, cut into 1/2″ cubes

Marinara sauce

Line 2 cookie sheets or baking pans with parchment paper and preheat oven to 350 degrees. Place the panko, beaten egg and flour all into separate shallow bowls. If being served as a main dish, use an ice cream scoop for approximately 3″ rounds. If being served as an appetizer, then a smaller scoop will make approximately 2″ rounds. Wet your hands with cold water or use gloves, then form the chilled risotto into small balls with a piece of mozzarella in the center. Roll in the flour, then the egg, then the panko, being sure to coat the entire piece and set on the baking sheet. Repeat until you’ve used all the risotto. Spray the arancini with the olive oil spray and bake approximately 20 minutes or until crispy. Warm up the marinara sauce and drizzle over the arancini just before serving.

If you love these and want a few more variations to try, click here.

arancini IMG_4984

 

 

New Year’s Day Burgandy Beef & Noodles

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Even though I can find any recipe or ingredient idea online now, there’s still something I just love about thumbing through cookbooks. I have some from my mom and grandma that have their handwritten notes in them, and a few other church or civic group compilations that are my go-to favorites. Recently, I was browsing through them on a cold winter weekend and one recipe caught my eye. I bought most of the ingredients for it (except two that I couldn’t find, so I decided on substitutes), and kept them a few days until I had time to cook, which just happened to be a lazy New Year’s afternoon…hence the new name. I changed some of the quantities and ingredients and used my new Le Creuset pot. It turned out amazing, and the house smelled like I had been cooking all day!

New Year’s Day Burgandy Beef & Noodles

2 lbs. cubed stew beef

23 oz. (family size) can cream of mushroom soup

1/2 onion, chopped

1 tsp. beef bouillon granules (or 1 cube)

1 pkg. Italian dressing/seasoning mix

8 oz. can sliced mushrooms

1 c. Cabernet Sauvignon wine or beef broth

1 pkg. egg noodles

Stir together the beef cubes, soup, onion, bouillon and dressing mix. Lightly grease a large covered casserole dish and pour the mix in. Cover and bake at 325 degrees for 3-4 hours or until the beef is very tender. At the end, add the mushrooms and wine or broth and return to oven for 10-15 minutes. In the meantime, cook the egg noodles according to directions. Drain, then stir into the beef mixture and serve!

Note: Try this in a crockpot if you’re going to be out and about a few hours (add the mushrooms, wine, and noodles just a few minutes before serving).

Mushroom & Asparagus Risotto

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My original idea for this blog was to taste amazing food in restaurants and then try to simplify and replicate it at home. A few years ago, I had the most amazing asparagus & mushroom risotto at a friend’s wedding reception in beautiful Oregon wine country. I’m not even sure who the caterer was, but ever since then, I always order this dish if I see it on the menu, but none has ever compared. By combining a few recipes I found online along with a few special tips to make the risotto extra creamy, I now present you with my favorite version that is even better than I remember from the wedding reception! It makes a great small, filling meal or a wonderful side dish as well.

Mushroom & Asparagus Risotto

1 lb. fresh asparagus

(3) 14-oz cans low-sodium chicken broth

1 oz. dried mushrooms (a mix of porcini, crimini, shiitake, and oyster is delicious), cut into small pieces

1/2 cup finely chopped onion

1 T. olive oil

1 c. uncooked arborio rice

1/2 c. dry white wine such as chardonnay

1/2 c. fresh grated parmesan cheese

black truffle sea salt (regular salt also works) & fresh ground pepper

Clean asparagus and cut off any tough ends. Cut into 1″ sections and set aside. Put the rice in a strainer over a large glass bowl or measuring cup. Pour the broth over the rice to rinse the starch off. Microwave the broth 2-3 minutes until hot, then add in the mushrooms and set aside.

In a large deep frying pan, heat the olive oil and onion over medium heat until soft and slightly browned, stirring frequently. Carefully add in the rice (watch out for popping!) and wine. Cook it 2 minutes, stirring continuously, then reduce heat to medium. Strain the mushrooms out of the broth and set aside.

Gradually add the broth to the rice mixture, 1/2 cup a time until it is absorbed each time and before adding more. With the last portion, add in the asparagus and mushroom pieces. Cover and cook 8 minutes, stirring occasionally to keep from sticking. When all the liquid is absorbed and asparagus and mushrooms are tender, remove from heat. Stir in the cheese, and truffle salt and pepper to taste. Serve immediately (in warm bowls is best!).

For leftovers, refrigerate overnight.  Reheat in the microwave or take a scoop of the risotto and press into a patty. Coat with panko or bread crumbs and fry in a small amount of hot oil until crisp.

asparagus & mushroom risotto

 

 

Hearty Lentil Soup

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Who doesn’t love a quick and easy soup when cold weather sets in? I found this lentil soup recipe from a now-defunct restaurant in my stash of old newspaper clippings – dated from 2001…ok, so I need to clean things out a little more often! I loved this soup at the restaurant and when I made it last 13 years ago. I thought I’d try it again and give it an update. So I dug out my crockpot to see if I could make it in fewer steps, and I looked around my kitchen for some new ingredients to add (like the nearly overripe tomatoes on the counter). Voila! It turned out perfect! I added my crazy cheese bread and it was a hearty, toasty and tasty supper – plus, the leftovers were perfect for lunch the next day.  Maybe if that restaurant had added a few extra garden-fresh ingredients, they would still be around!

Hearty Lentil Soup

1 T. butter

1 T. extra virgin olive oil

1 lb. Italian sausage links

1 c. shredded carrot

1/2 c. diced onion

1/4 cup finely chopped leeks

1/4 c. finely chopped celery

1-1/2 c. uncooked lentils

4 c. low-sodium chicken broth

8-10 fresh, ripe Roma tomatoes, cubed

1 c. whipping cream

2 T. dijon mustard

1 T. red wine vinegar

1 c. finely chopped fresh spinach

salt & pepper, grated parmesan cheese to taste

In a large skillet, heat the butter and olive oil until melted over medium heat. Brown the sausage links on all sides, about 5 minutes or until cooked through. Remove sausages, set aside and cool. Add the carrot, onion, leeks, and celery to the remaining oil and cook until tender.

In the crockpot, mix the lentils, broth, cooked vegetables, tomatoes, chopped sausage pieces, and dijon. Cover and cook on high for 2-1/2 to 3 hours, until lentils are cooked thoroughly. Add the vinegar, cream, salt & pepper, and 3/4 of the spinach. Stir, cover and cook 5 more minutes. Serve in soup mugs sprinkled with the remaining spinach and parmesan.

If you’re daring, try this with spicy Italian sausage for some real heat!

lentil soup

Crockpot Sauerkraut & Sausage

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Although I hate the end of summer, there are a few things about fall that make me happy. The smells for one, like freshly tilled “clean dirt” (all you farmkids know what I’m talking about!), Oktoberfest, pumpkin-flavored everything, and football parties. Well, the football parties that have something delicious being cooked, such as this easy sausage and sauerkraut dish you can throw together in a crockpot the night before. It’s hearty, easily serves a small crowd, and if you don’t have a crockpot, just use a larger stockpot, double the recipe, and simmer (covered) on the stovetop a few hours. It’s perfect for a busy weeknight, too! I’ve included several variations and additions below, so it’s easy to use in-season harvest produce you have handy and personalize to your tastes.

Crockpot Sauerkraut & Sausage

(2) 32 oz jars of sauerkraut, rinsed and drained

2 lbs. sausage such German bratwurst or kielbasa, cut in half or into chunks

16 oz (2 c.) dark beer or apple cider

2 bay leaves

1 tsp. caraway seeds

2 T. stone ground or poupon mustard

Optional:

For sweetkraut: ½ c. brown sugar + 1 apple, peeled, cored and chopped

Or 1 medium onion, chopped (sauté in oil or butter first for a milder flavor)

Or 2 lbs. baby potatoes or 4-5 medium potatoes, cut into chunks

Or 6 slices of bacon, cut into small pieces

Lightly stir all ingredients together in a large crockpot. Because the kraut and sausage are already cooked, you only need to heat this on low 3-4 hours until flavors are melded (or until potatoes are done if they are included). If you cook longer, add more beer or cider as needed. Remove the bay leaves before serving.

This is a great one-dish meal to serve in a soup mug. Or, if you don’t include the potatoes, serve on small slider buns or dinner rolls as mini-sandwiches. For a party, just set out the crockpot to keep it warm. Score!

sauerkraut and sausage resized

Easy Summer Chicken

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Who doesn’t love summertime? Spending the evening outside enjoying the warm weather and longer days, cooking less and eating lighter? This will definitely help you save time, and cook less by cooking more!

The best part about making a batch of this Easy Summer Chicken is leftovers ­– if you have any. Slice up one or two tenders and serve over a light summer salad for lunch the next day. Put them whole or chopped up on a flavored tortilla with lettuce, fresh summer tomatoes, cucumbers, some fresh chopped herbs, a couple of teaspoons of ranch dressing or Dijon mustard, and then you have a delicious wrap. Or, chop up the leftover chicken, toss with a little bit of mayo and more fresh chopped herbs, and make your own serving of chicken salad to serve with crackers or in a leftover BBQ hot dog bun for a Northwest chicken version of a lobster roll.

As with all recipes, choose your ingredients according to your own favorite tastes, and don’t be afraid to experiment! I’ve listed some of my favorites below next to each other.

Easy Summer Chicken

  • 1 ½ lbs chicken tenders (can also use breasts or cut either into 1” pieces)
  • 1 pkg. dry Italian or Ranch salad dressing mix (various flavors are available)
  • 1/3 c. each of: water, an oil, and an acidic ingredient from list below
  • 2 tsp. fresh chopped herbs such as basil, thyme, oregano, cilantro, rosemary, chives or dill (optional)
Acid: Oil:
White, balsamic, or champagne vinegar Olive, vegetable or canola oil
Rice vinegar Sesame oil
Citrus juice (lemon, lime, orange) Basil or herb-infused olive oil
White wine, champagne or sherry Grapeseed oil

Combine the dressing mix, water, vinegar and oil in a large plastic bag. Add in the chicken and toss to coat the pieces. Close and seal, then refrigerate for a minimum of two hours or overnight, occasionally rearranging the pieces so they are evenly marinated.

Remove from refrigerator about an hour before cooking (bringing the meat slightly up to room temperature helps it cook more evenly). Arrange pieces over indirect medium heat on BBQ grill and cook until done in the middle, approximately 4 minutes per side for tenders. These can also be cooked on the stovetop in a frying pan over medium heat, or on an electric grill for about 5 minutes. Serve hot with Easy Seasoned Summer Vegetables for a lovely meal to enjoy outside!

Easy Summer Chicken

Smoky Lime Quinoa Salad

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I recently hosted a spring baby shower for a close friend at my house. The soon-to-be Grandma’s house was being remodeled and I had no luck finding a cozy restaurant venue that would even return my calls. With just a few weeks to plan, I was excited and had the perfect brunch menu in mind! This party would make any Better Homes & Gardens feature look like child’s play. Then reality set in – my husband had to go out of town, I was on my own to get my home cleaned, decorated and the yard looking pretty (with a solid week of rain), I had to work the day before the shower, and of course I have my 20-month old daughter whose average speed is 95 mph. Fate intervened ­– in the form of the Grandma who offered to have the event catered.

Everything was perfect…we had a juice and mimosa bar, pretty cupcakes, fresh flowers everywhere and a wonderful and savory brunch spread delivered right to my door! It was all delicious, from the frittatas to the deviled eggs. But the biggest surprise was the vegetarian dish – a chilled, smoky, tangy quinoa salad. Of course I said, “I can make that!”

Quinoa (pronounced “keen-wah”) is one of the latest cooking trends. It’s a seed that looks like a grain, and it’s gluten-free and high in protein. Best of all, it cooks quickly and it’s available in most mainstream grocery stores near the rice and pasta. Since it easily takes on the flavor of whatever it’s seasoned with, it’s easy to adjust this recipe to your own tastes.

Smoky Lime Quinoa Salad

1 c. quinoa

2 c. water or broth

Juice from 3 limes (approx. 1/3 c.)

Zest from 1 lime

½ tsp. liquid smoke

1/3 c. olive oil

1 T. Dijon mustard

15 oz. can of black beans (rinsed and drained)

12 oz. bag of broccoli slaw

1 bunch of cilantro, finely chopped

Cook the quinoa and water or broth according to directions (depending on the brand, it may need to be rinsed prior). While it’s cooking, in a large jar or plastic container, mix the lime juice, oil, liquid smoke and mustard. Cover and shake the dressing until well blended.

In a large bowl, toss the slaw, lime zest, cilantro, black beans, cooked quinoa, and dressing until mixed. Chill for a couple of hours and serve as a side or main dish!

This makes great leftovers, but may need a bit more lime juice and liquid smoke added in if refrigerated more than a day. You can also use a mixture of shredded purple cabbage and carrots instead of the broccoli slaw. Try it alongside grilled fish or chicken this summer, or served with tortilla chips!

IMG_3670

Goat Cheese Stuffed Salmon

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When I first started my cooking site, I chose the tagline “I can make that!” because it’s something I often said when dining out, watching The Food Channel, and reading through magazines. I would enjoy something amazing and think to myself, “I can make this at home, but maybe add a little more of this and a little less of that and make it perfect for my taste.” Fast forward and here we have goat cheese stuffed salmon, inspired from a dish I had on my honeymoon a few years ago that combined layers of smoked salmon, goat cheese, herbs and olive oil as an appetizer served with crackers. I combined the same basic flavors and turned it into an easy main dish instead. You can even make the stuffing and spread ahead of time, then just assemble and cook on a busy spring night after work.

Goat Cheese Stuffed Salmon

Stuffing:

• 8 oz goat cheese

• 1-2 T. milk or cream

• 2 t. fresh chopped herbs (dill, tarragon, cilantro, lemon basil or your favorite)

• Salt & pepper to taste

Combine all of the above ingredients in a food processor until fluffy and smooth. Set aside,

Spread:

• 2 T. spicy or stone ground mustard

• 1 T. mayo

Combine until smooth, set aside.

Take 2 lbs. of fresh salmon and cut into smaller portions. If the slices are thick enough, slit the middle and stuff with the goat cheese filling. If the slices are thinner or odd shaped, fold them over the stuffing (secure with toothpick if necessary). Spread the mustard mixture on top, sprinkle with salt and pepper. Bake in large glass dish at 350 degrees for 25 minutes or until the fish is still moist and flaky. Garnish with more fresh chopped herbs and serve with rice or grilled vegetables.

Try the stuffing with different cheeses, or in different fish (halibut or tuna).

These fillets are even good chilled as a sandwich the next day. I do love leftovers!

 

Sweet & Spicy Penne

Sweet & Spicy Penne

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It was a dark, stormy weeknight…I worked all day, picked up my toddler from daycare, and rushed home to make dinner for my friend and I. Of course my friends are used to me trying new recipes on them, so I got two thumbs up on this one. Even my daughter loved the leftovers! And it all started from a light recipe that I had torn out months ago and altered with all of my favorite things (mushrooms, sausage, extra cheese…so much for the “light” part of it). Oh, and the recipe was dated 2011 – it only took me a few years to try and customize it. But it’s definitely a keeper!

One box of whole grain penne pasta, cooked according to directions & drained

1 (16 oz) jar of marinara sauce

1 pkg. (5-6) Italian flavored turkey sausages

1 c. roasted red peppers, chopped

1 small individual container of plain Greek yogurt

1 c. fresh basil, chopped

1 c. fresh mushrooms, roughly chopped

1-2 tsp. Red Hot Sauce or Tabasco (to taste)

salt & pepper, to taste

Parmigiano-Reggiano cheese, to taste

Slice open the turkey sausages and remove the filling. Toss the casings, and saute the crumbled filling in a large skillet over medium heat until cooked through. Drain off the excess liquid and put back in pan. Add the marinara sauce, peppers, and mushrooms. Heat thoroughly and until mushrooms are tender. In a separate bowl, slowly spoon about 1 cup of the sauce into the yogurt to temper it. Then add back into the sauce. Add the basil, along with hot sauce, salt and pepper to taste. Toss the sauce with the cooked pasta and top with cheese. Serve immediately.

Goes great with Cheesy French Bread!

 

Turkey Chili

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Right after I had my daughter, my friend brought our family a big bowl of chili, homemade cornbread and salad. We ate that for a week and it was fabulous! I took her recipe and changed it up a bit so I could make it in the crockpot (don’t judge me, I have a toddler and no time now)!

Turkey Chili

1 T vegetable or olive oil

2 medium sweet onions, peeled and chopped finely (I prefer to cook with Walla Walla sweets)

1.5 lbs. ground turkey

Heat oil in large skillet. Add turkey and onion, cook thoroughly. Drain off liquid and set aside.

1.5 tsp. ground oregano

2 bay leaves

1 T. unsweetened cocoa powder

1.5 tsp. salt (can add more later to taste)

1/2 tsp. ground cinnamon

*chili powder to taste

(1) 28-oz. can whole tomatoes

2 c. low-sodium beef broth

(1) 8-oz. can tomato sauce

(3) 15-oz. cans small white beans, drained & rinsed

In a large crockpot, add the meat mixture and the rest of the ingredients. Stir and cook on low, 4-6 hours. Serve with a dollop of sour cream, shredded cheese, fresh chopped cilantro and/or hot sauce.

Notes:

• I left out the chili powder and it tasted fine to me, but I don’t like spicy foods.  You can also add Tabasco to taste during or after cooking.

• To save time, you can pre-cook the meat mixture the night before then refrigerate and all ingredients to crockpot the next day. Or, you can mix everything up, refrigerate the whole crockpot, and turn it on in the morning. I have also pre-cooked the meat and frozen it to use when needed.

• Try different kinds of beans (I accidentally bought garbanzos instead of white beans and it’s looking pretty good!) or a combination of ground turkey and ground beef or chicken.