Risotto Arancini stuffed with Mozzarella on top of Cherry Tomato Marinara served with Garlic Sautéed Green Beans.

Zara has been on a food strike but every time we go to Olive Garden we get these Arancini appetizers and she eats the whole thing! It's got some steps but well worth it at the end!

First I had to make the risotto early to let it cool in the fridge. You can do this the day before even or use leftover risotto from another meal. It can have other stuff in it like mushrooms or peas but I made mine just a creamy cheesy plain one. I just read the instructions on the back of the rice package. It took me about 30 minutes of stirring and I used my homemade chicken broth. I highly recommend putting the broth in a separate sauce pan and keep it warm while adding it to the risotto. At the end I added half a cup of Parmesan and a large pinch of salt to season it well before putting it in the fridge to cool for a few hours. You will need a cup and a half of cooked cool risotto for this recipe.

Meanwhile I made the marinara. First I cut up half a small onion and started sautéing that in some butter and olive oil.

Once softened and a little golden I added 3 cloves of garlic chopped and cooked that for 1 minute then added 1/2 tablespoon of Italian seasoning. 1 tsp of oregano, and 1 tsp of basil. Then I poured in 1 can of tomato sauce and half the can of water.

Next I chopped up half a package of cherry tomatoes, you could use more or less but this was only for James, Zara and I so I didn't need a lot. For more flavor you could roast these for 20 minutes at 400° with olive oil salt and pepper but I just threw them in like they were for a lighter flavor.

I brought that to a boil and then let simmer for 20 minutes. Seasoned with salt and pepper.

When I was ready I took the 1 and 1/2 cup of cooked cheesy risotto and mixed in 1 egg and half a cup of grated Parmesan. A pinch of salt and pepper.

Then I used an ice cream scoop and scooped a golf sized ball of rice and pressed a hole in it then pushed in a cube of mozzarella that I cut from a larger ball. Then I formed the rice over the cheese and did a dredge of whisked egg in one bowl and a mixture of half a cup of Italian bread crumbs and half a cup of panko crumbs for crunch on a plate. I dipped the ball in egg then bread crumb mixture then put it back in dish to let set in fridge for a few more minutes once I finished all the balls. Sorry I didn't take pictures, my hands were way too messy!

When you are ready pour in 2 inches of your favorite oil in a pan and get it hot to medium high heat. Put in the balls and don't over crowd them. I did 2 batches.

I blanched some fresh green beans for a side dish.

Then sautéed 3 garlic cloves thinly sliced into 2 tablespoon of butter and added the blanched green beans and sautéed them for a few minutes adding lemon pepper seasoning and salt & pepper.

Delicious!

Brown the balls on all sides till perfect! Making sure to keep heat lower so they don't burn and warm all the way through so that mozzarella is nice and melty when cut into. Put on a plate with a paper towel to drain and sprinkle with salt while still hot.

Reheat sauce if put in fridge.

Then I plated it with some sauce on the plate, Risotto balls on top then a dot of the sauce with a sprinkle of grated Parmesan and some parsley! Sooooo good!

Creamy Chicken and Rice Soup with Mini Grilled Cheese

This yummy soup was made with leftovers in my house. It was so freaking good and I can't wait to eat the leftovers for lunch! 

First I started with 5 small carrots washed and chopped. You would probably use 3 normal sized carrots. Half an onion, and the whites of 4 green onions minced.( it's what I had but celery would work nice here)  Add to a tablespoon of oil and some butter in a hot Dutch oven. 

Sauté till they are slightly browned then add 2 garlic cloves minced. And a pinch of salt and some fresh cracked pepper.

Sautée that for a minute more and add a bundle of your favorite herbs tied with butcher string. I used thyme and sage cause it's what I had.

Now here you should add the rice and sautée it a little first but I forgot and added 2 tablespoons of flour and stirred that in then added 6 cups of homemade chicken stock. Then added the 1/2 a cup of rice. But it will work either way! 

Then I added 1/2 a cup of half and half cause it's what I had.

Next I added 1 large shredded chicken breast that I roasted in the oven for 25 minutes with salt, garlic powder, onion powder, paprika, and pepper. You could use a rotisserie chicken as well. 

Then I added a small can of drained corn and brought the whole thing to a boil, covered and lowered the heat for 20 minutes until the rice is cooked through. Then I made a mini grilled cheese with 2 half slices of French bread and some mexican cheese blend. So so good!!

Cream Cheese Stuffed Banana Bread

This banana bread is so easy and omg delicious and moist!!First I set the oven to 350°

Then in a large bowl I put in

1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup of vegetable oil
1/4 cup cup sour cream
2 teaspoons vanilla extract
1/2  teaspoon baking powder
1/2  teaspoon baking soda

And a pinch of salt

Whisked that together. Then added 1 cup of mashed ripe bananas. 

Then with a spatula I folded in 1 cup of flour (I used white Lilly flour which makes a lighter fluffier bread. Use it if you can find it)

Don't over mix then pour half of the batter into a greased loaf pan.

In a medium bowl I added 4oz of room temperature cream cheese, 3 tablespoons of flour, 1/4 cup of granulated sugar and 1 egg. Mixed that with a hand mixer. Then I poured that carefully over the bottom layer of banana mixture. Smooth all around to each corner. I forgot a picture of this step.

Then I poured the rest of the banana mixture over the cream cheese and smoothed all the way to the corner.

Then I put in oven for 55 minutes. When it started getting dark I covered the top with some tented foil. Bake till bread is set. It's very moist so the toothpick method won't work.

Lobster Corn Chowder with Bacon

I've been on and off sick the past 2 weeks and we have been eating a lot of take-out so I'm sick of it and back in the kitchen! This was a great one!

First I took 2 large Lobsters and steamed them. Cut out the meat, chopped it into large cubes and put them in the fridge till I was ready for them. I put the lobster shells and claws into a bowl to save for the stock. Then I cut the kernels off of 3 cobs of corn and put the cobs into the bowl with the lobster shells.

In a large stock pot I melted 6 tablespoons of butter and sautéed 1 cup of chopped onions till they just began to brown. About 5 minutes.

Once that was ready I added 1/4 a cup of cream Sherry.

And 1 teaspoon of sweet paprika and stirred that for a minute or two.

Then I added 4 cups of whole milk.

2 cups of heavy cream.

1 cup of white wine.

Then the shells and corn cobs and any juice that collected in bottom of the bowl.

I let that simmer with the lid half on for 30 minutes.

After like 20 minutes I started the rest. In a large Dutch oven I cooked 4 large slices of bacon that I chopped. Once browned I used a slotted spoon and put them on a paper towel and set that aside.

Into the bacon fat I added 2 large Yukon gold potatoes that I diced, 3 large celery sticks diced, 1 large onion diced, and the corn I cut from the cobs.

Added a tablespoon of salt and sautéed for 5 mins.

Added some cracked black pepper.

I forgot to photograph the rest but once the stock is done I put a strainer into the Dutch oven and poured the stock in making sure to remove the shells and cobs first so it wouldn't trap any goodness! Then I simmered that for 15 minutes till the potatoes are cooked through.  Then I added the chopped lobster, a tablespoon of chopped chives and a swirl of cream sherry. Then I garnished with the cooked bacon and a lobster claw. Deeeeeeeelicious!

Cheesy Taco Dip with Homemade Guacamole.

This was a delicious easy Taco Dip that I was able to make most of the night before and just heat up right before guests showed up! First I chopped up half an onion and sautéed that in half a tablespoon of olive oil. Once softened about 3 minutes I added 2 cloves of garlic chopped and sautéed that for a minute longer.

Next I added 1 pound of ground chuck (you can use sirloin, beef, or ground turkey) Sautéed that till no pink is left.

Then I added 2 1/2 tablespoons of taco seasoning. Turned off the heat.

1 15 oz container of the salsa of your choice! I used a charred tomato and green chili salsa.

Then I added 3/4 a can of black beans drained and rinsed well.

In a separate bowl I put in 2 8oz blocks of cream cheese that had softened a while on the counter and mixed in half a can of diced green chilies. If you like it spicy add the whole can.

Next I spread the cream cheese mixture in the bottom of the serving dish. I used a large cast iron skillet.

Topped that with the cooled down meat mixture.

Then topped with 2 cups of freshly shredded Monterey Jack and Sharp Cheddar. You can use any cheese that is your favorite!

At this time I covered this with plastic wrap and put in the fridge to bake the next day but if you want it right away then put in the oven at 350° for 25 minutes or until bubbly.

For the guacamole I didn't get all the pictures cause I was in a rush but here is my secret ingredient. First I chop half a red onion very finely and put in a bowl.

Then I zest 2 limes to get that really limey flavor.

Then pour the juice of both limes over the onions and let the acid cook the onion for at least 10 minutes. This softens them and sort of pickles them for an awesome level of flavor.

My secret ingredient is half a cup of crushed pineapple! It gives it a counter of sweetness that makes the bite of jalapeño not so hot. I added half a jalapeño diced finely and 3 large avocados in whole so I could mash them into a chunky guacamole. Then I put a pinch of salt and some fresh cracked pepper. Mixed this all together and topped the taco dip when it came out of the oven and added some quartered cherry tomatoes and chopped green onions for garnish. 

Sooooo yummy!! Serve with Tortilla Chips to dip.