Mushroom Risotto Balls w/ Spicy Brown Mustard

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I shop at a particular grocery store, all because they have a bulk section that has so many different and what I would consider unusual things and I like to get the new stuff and try it.  My trip for this rice like product was no different. 

 

I first learn about risotto watching Hell's Kitchen.  They seem to always have to make it and it always gets some poor want to be chef in trouble.  So naturally I had to figure out why it was so difficult.  With that in mind I bought a few pounds of the stuff and went to work. 

 

I learned it takes a lot of water or chicken broth (adds flavor without additional salt.)

 

With that experience behind me I think I have finely mastered it....at least to my standards and not Mr. Ramsey's I'm sure.

 

This is a appetizer/recipe that you do ahead and put in the freezer and pull out for that all important dinner party or game night......

 

Mushroom Risotto Balls w/ Spicy Brown Mustard

 

1 3/4 C Arborio Rice

1 can of mushrooms drained

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp heaping dill weed

2 Tbsp. salted butter

1 can Chicken Broth

4 oz. cream cheese, softened

6 C Water

2 C Italian Bread Crumbs

4 C Vegetable Oil

 

1.  Chop mushrooms

 

2.  Melt butter in med high heated pan, add rice, garlic powder, onion powder, and dill weed, stir until it is coated in the butter, about 2 minutes.  This is where you start to work hard for this!! With the pan and rice really hot you add 2 ladles of water, stirring constantly.  When it looks like it is drying out completely add another couple of ladles of water. and you do this until the rice is almost done (you are tasting this along the way) add the chicken broth as one of your last liquid ladles.  Cook this down until the rice is soft and you have a creamy like consistency.  Add the cream cheese, stir in well.

 

3. Allow the rice to cool completely.

 

4.  Prepare bowl with bread crumbs.

 

5.  Using a small to medium scoop, for uniformity, scoop out risotto and make a tight ball and roll around in the bread crumbs.  Place balls on a wax paper covered cookie sheet. Place in freezer for 30 minutes.

 

6.  Heat oil on high in a large pot, or if you have a deep dryer that'll work too.

 

7.  Cook balls until they are a nice golden brown about a minute. Drain on paper towel.  Cool completely.

 

8.  Return back to freezer and freeze at least 2 hours and once completely frozen place in a freezer bag.  You are now set to have these available for your next party.

 

TO REHEAT

 

1. Pre-heat oven to 425 degrees.

 

2.  Place balls on cookie sheet and bake for 15-18 minutes.

 

3.  ENJOY!!!

 

 

I love these with a spicy brown mustard, but I think they would also be awesome with a spicy sweet chili sauce.

 

Thanks for stoppin' by.

 

 

52-Weeks to Savings & Security

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In my newsfeed on my facebook page I saw a friend post something about saving over a 52-week period.  I was intrigued.

The week before that, I saw on pinterest a 52-week chart to having food storage. 

Now 52 weeks doesn't seem like a lot, but then you realize that it is an ENTIRE year!!  As I looked at both charts I realized that this was something I could do. 

Being able to save is so important now a days that everywhere you can save should be priority.  So Here are some 52-week plans that I liked and thought you might too.


52-week money challenge

If you want to do this in the reverse here is the chart you want to follow:

52-week food storage building

The image below came from the classy clutter blog.

I believe both will save you money and give you a bit more freedom.

Peanut Butter & Chocolate Chip Pie

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I love a good pie and I love to experiment.  So this morning I got to do both.  Last night, I bought an Oreo cookie crust.  Surprisingly, I have never tasted one before!  As I thought about what I would make with this, I suddenly had a craving for PEANUT BUTTER!!!

Well, before church, I looked all around and started pulling together the ingredients I thought would make this idea of mine delicious.....and rich.

Peanut Butter & Chocolate Chip Pie

• 1 Oreo Cookie Crust Pie  or any cookie crust (graham, chocolate, etc)
• 1 package of cream cheese; softened
• 1 Cup of smooth peanut butter
• 1/2 C powdered sugar
• 1/4 C evaporated milk
• 1 1/2 C whipped topping (Cool whip)
• 1/2 C of mini dark chocolate morsels

1.  Soften the cream cheese for about 30-45 seconds in the microwave in a large glass bowl.  After cream cheese has softened add peanut butter. Mix on medium high until cream cheese and peanut butter are well combined.

2.  Add powdered sugar to the cream cheese and peanut butter mixture.  Mix well on medium.  Gradually add milk until smooth.

3.  Fold in whipped topping until well blended. 

4.  Pour into cookie pie crust and smooth out.  Sprinkle with the morsels and freeze for about 1 hour and serve chilled.

This pie is scrumptiously rich and will most definitely satisfy that peanut butter and chocolate craving!!...at least it did for me.

I hope you like the pie.

Eggnog Glazed Donuts

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This is what happens when your 8-year old asks for donuts and the kind he likes (Hostess) is no longer.
You learn how to make donuts!!  And I will have to say, they are so gooooood!!!

For many years in my cooking life, I have seen the most bizarre kitchen tool and for the life of me I have never been able to figure the thing out until......today, Christmas Eve.

Well, that darn thing was a donut cutter!!  The double rings, the big and little circles.  Well, needless to say, I have already thrown it away.....years ago. Foolish me.

I sat there looking at all that extra dough I had left from making a to die for roll recipe I found on how does she.  Highly recommend you follow that dough recipe for this. 

Anyway, this is what I did, but the best thing was the glaze.  I had the big idea that since it was Christmas season, why not make the donuts a little more festive.  So my Eggnog Glaze was born.  I hope you love it as much as we do....

 Eggnog Glazed Donuts

Donut
*Used the dough recipe for the dinner rolls from here.
*Roll out dough to about 1" think and use a donut cutter or in my case, I used a really large circle cookie cutter and a small biscuit cutter.  What ever you decide to you just make sure it looks like a donut. :-)
*Set the cut donuts and holes on a towel and cover and allow to rise for about 30 minutes.
*Heat a large soup pot with vegetable oil to medium high.  To check to see if the oil is ready, I take a pinch of flour and sprinkle it in the oil.  When it gives a nice sizzle you are ready.
*Place a couple of donuts in the oil and gently turn them.  Allowing a nice golden color to be on both side of the donut.  This will take about 1 1/2 - 2 minutes. So stay near.
*Remove the donut and place on a wire cooling rack.

Glaze
1/2 C soft butter or margarine
3 C Powder Sugar
1 Tbsp. Vanilla Extract
1/2 C Eggnog

*Mix together in a bowl and once your donuts have cooled for about 5 minutes...dunk em' in the glaze and place on a wire rack with a catch pan underneath.... ENJOY!!!

Merry Christmas.

If you try these I would love you to tell me what you think. 

By the way, what are some of your favorite donut glazes/toppings?

A Pasta Story

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I love pasta and I have been on this fresh pasta kick for awhile now.  Well, I guess it's been a couple of years ago, my gorgeous hubby bought me a hand crank pasta machine.  I love that thing.  Yes it is work but it is worth it as you slurp up those tasty noodles.

I notice that in making my pasta, I HAD to use semolina flour, which isn't the best in the health department I hear, so I thought I would try just my plain old fresh ground wheat flour.  It was delish!!!  So if your interested here's how I make my....
Homemade 100% Whole Wheat Pasta

• 3 Cups fresh ground hard white whole wheat flour (you can buy wheat flour at any grocery store, even Wal-mart carries it.
• 6 eggs

1. Put the flour in a deep bowl & make a well; crack the eggs into the well & scramble them all the while you are gradually picking up flour.  You will get a workout that is for sure at this stage.
2. Once a soft ball of dough forms pour it out onto a floured countertop or table.  Knead the dough for about 5 minutes. Dough shouldn't be stick , but have a little give when you poke it.
3. Now because I live in a dry state, I wrap my dough in plastic wrap and let it sit for about 20 minutes. (If you are blessed with more moisture you can just cover the dough with a bowl for the same amount of time.)
4. After you get some your energy back (20 min. later) Cut the dough into thirds.

I forgot to say this early...I have a hand crank pasta maker my husband bought me a couple of Christmases ago.  During that 20 minute rest you'll want to get it ready.  If you have an electric one by all means use it.

I'm all about less work, but I figure if they see how hard I am working , they'll enjoy it more......

1. Anyway...Always start on the lowest setting with your flat roller and gradually move up.  I typically do a pass through with the dough on 0, fold it and pass it through again.  Then I move on to 1, 2, 3, 4, 5 and 6.  6 being the thinnest I go, but you can go as thin as you like.

2.  Once you have a long strip, lay flat and cut in to  10-12" sections. 

3.  Switch your attachment to the fettuccine attachment and send your sections through.

To keep the noodles from sticking together, toss them in some of your flour.

When cooking your noodles, bring a large pot of salted water to a boil and drop your noodles in.  It should only take about 3-5 minutes TOPS! to get you to "al dente". 

Add your favorite sauce and bon appetite!!

With some of the extra dough I was able to get some Spinach and Cheese Ravioli!!!!  It was YUMMA-LIOUS too!!!