These tasty cheesy rice balls are based on several arancini recipes but are made different. I read about people making the risotto like rice instead of frying the special rice and slowly adding the hot broth with lots of stirring so I gave this a try. I also put in a lot of extra cheese in them so they came out different than arancini so I didn’t want to call them that. This recipe made about 40 rice balls for me. It comes out better if you make the rice mixture the day before.

Ingredients for maybe 20 servings (I’m thinking most people will eat two or more)

2 cups arborio rice

4 cups vegetable broth

1 cup dry white wine

2 Tablespoons unsalted butter

1 onion – fine chopped

3 cups parmesan cheese – grated

4 oz taleggio cheese – grated

5 eggs (one gets added to rice mixture the rest are for coating rice balls ) beaten

optional – about 1/2 cup mozzarella pearls or small cut chunks of mozzarella cheese to stuff cheesy balls or you can use peas or something meaty.

1/2 cup corn starch

3 cups panko

1 Tablespoon Aleppo pepper

oil to fry (enough to cover rice balls I used canola)

Directions

Heat up broth and add wine, onion, and butter. Boil about 4-5 minutes. Add rice and stir every now and then till mostly absorbed. Take off heat. When mixture is warm or cool (just not hot) mix in one beaten egg, the shredded parmesan and telaggio cheeses. chill well or overnight.

Put on a pot of oil and cook at around 350 degrees F you need enough oil to cover rice balls.

Set of a pan with the cornstarch, panko, and Aleppo pepper mixed.

Set up a bowl with the beaten eggs.

Roll a ball of rice and stuff it with a mozzarella pearl. Then roll rice ball in egg and then into panko/cornstarch mixture.

Fry in oil until browned

let fried rice balls rest on paper towel lined pan.

Enjoy either plain or with tomato sauce or a pesto aioli.

ENJOY!!!!!!

My local Sprouts Grocery had these fancy carrots on sale for 98cents a bag so I bought 3 bags of them. They were just roasted up with orange slices, orange zest, oil, a tiny bit of honey, and salt, pepper, and near the end I added pistachios. Serving size depends on the size serving that you desire……If you eat 4 carrots a serving then this will make around 8 servings.

Ingredient for around 8 servings

2+1/4 lb carrots (I had 3 – 12 ounce bags of fancy carrots that were washed and peeled)

1/3 cup extra virgin olive oil

2 oranges and zest

1/4 cup pistachios – slightly crushed

sea salt – to taste

black pepper – to taste

Directions

Preheat oven to 350 degrees F

Grate the zest off of the cleaned oranges. Then remove the peel with a knife so you are removing the skin that is around the orange. Then slice it up. Repeat with the second orange.

Line the carrots on sheet pan(s).

Spray the carrots generously with olive oil. Add some sea salt and black pepper. Add the orange slices and zest. Spray again with oil.

Place on middle rack of preheated oven till soft….(about one hour and 15 minutes – one hour and a half).

Add pistachios and spray again with oil. The carrots will need 15-30 minutes more. You want them a little wrinkly and just slightly browned.

ENJOY!!!!!

My local Sprouts Grocery had great big bags of Green Beans and bags of kale for only 98cents so I picked up a bag of each. After I trimmed the green beans I put them in salted boiling water for three minutes. Then the green beans went in an ice bath. I tried one. It came out so perfect and so sweet that I didn’t feel the need to sauté them. SO…..I fried some capers and the kale. Serving size can differ. I don’t know if you want a small side or a bowl full. I’ll guesstimate around 8 servings.

Ingredients for around 8 servings

2 lbs. green beans – trimmed and boiled in salted water for three minutes and then optional ice bath (you do the ice bath if you want the vegetable to stay green but it gets cold.

12 oz. kale – chopped

1/4 cup extra virgin olive oil

1-small bottle capers (mine was 3 oz.) – drained and pat dry

1/2 lemon – just the fresh juice

sea salt to taste

ground black pepper – to taste

Directions

On medium high heat add the oil to a medium sauce pan. fry the capers till some of them open (3-4 minutes) Remove the capers and add them to the green beans. Fry up the kale. Add some salt and pepper. Fry the kale till it’s wilted and add it to the green beans. Finish with lemon juice. Add salt and pepper to taste.

Enjoy!!!