Sausage Pizza Balls

Ingredients.

• 10 refrigerator biscuits
• 3 string cheese sticks, quartered
• 1/4 cup pizza sauce
• 1/4 cup precooked sausage crumbles
• 1 egg white, beaten
• 1 teaspoon oregano
• 1 tablespoon Parmesan cheese, grated

Instructions

1. Preheat the oven to 425°F.
2. Flatten the refrigerator biscuits to about 3 1/2 inches wide.
3. Top biscuits with 1 teaspoon pizza sauce, a few sausage crumbles, a string cheese piece and a sprinkle of oregano.
4. Gather the edges up around the toppings and pinch together at the top.
5. Place the pizza balls into a greased pie pan with the seams on the bottom.
6. Brush the tops with a beaten egg white.
7. Sprinkle the tops with grated Parmesan cheese.
8. Bake at 425°F for about 15 minutes or until golden brown.
9. Serve with additional pizza sauce, if desired.

http://www.thegunnysack.com/2013/03/sausage-pizza-balls-recipe.html

ROASTED SWEET POTATO RISOTTO

Ingredients.

• 1 medium sweet potato, peeled & chopped
• 1/4 tsp nutmeg
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbsp olive oil
• 2 tbsp butter
• 1 diced shallot
• 1 tsp minced garlic (about 2 cloves)
• 1 1/2 cups arborio rice
• 1 1/3 cups dry white wine (I used Pinot Grigio)
• 4 cups chicken or veggie stock
• 1/3 cup shredded Parmesan cheese
• 2 tbsp brown butter
• 4 slices bacon, cooked and crumbled
• 3 tbsp chopped fresh herbs I went with parsley and rosemary

How to brown butter: In a medium saucepan melt butter over medium high heat. Once melted, stir constantlyand continue to cook until butter turns rich brown color. Remove from heat immediately.

1. Roast Potatoes: Preheat oven to 400 degrees and line a cookie sheet with foil. Toss sweet potato chunks with nutmeg, paprika, salt, pepper, and 2 tbsp of the olive oil, making sure everything is well-coated. Spread out on cookie sheet and bake at 400 for 30 minutes, tossing every 1o minutes or so to keep from burning. Let cool then mash with potato mash (or use food processor). Set aside.
2. Warm stock in a medium saucepan over medium-high heat. Don’t let it boil, just keep it warm.
3. Make Risotto: Heat a dutch oven or large pot over medium-high heat. Add remaining 1 tbsp of olive oil and butter (not the browned one, just the regular 2 tbsp) followed by the shallots. Sprinkle with a pinch of salt and cook for 2-3 minutes until soft, then add garlic and cook until fragrant, about 30 seconds.
4. Increase heat slightly and add arborio rice. Stir to coat rice evenly in oil/butter mixture and cook until rice becomes translucent and slightly toasty, about 5 minutes.
5. Reduce heat to medium-low and add in the wine, stirring continuously until the rice absorbs the wine. When most of it is absorbed, add in about 1/3 cup stock. Repeat this process until all of the stock is absorbed, only adding more stock when most of the previous batch has been absorbed by the rice. It should take about 20-30 minutes, and you may need more liquid. I ended up adding in about 2 cups of water at the end, but it varies so keep adding liquid until the risotto is no longer hard but is still a little chewy.
6. Once the rice is cooked, reduce heat to low and stir in sweet potato mixture. Really stir it in so that it is completely mixed. Then, stir in Parmesan cheese and brown butter until fully combined.
7. Remove from heat, and serve.
8. To serve: place on plate/bowl and top with crumbled bacon, additional cheese, and fresh herbs.

Source:http://onsugarmountain.com/2013/03/05/roasted-sweet-potato-risotto

Cauliflower Rice Recipe

Cauliflower Rice Recipe

Ingredients
1 head of cauliflower
1 onion
1 red bell pepper
1 green jalapeno
3 eggs, whisked
coconut oil to cook in
salt and pepper to taste
(coconut aminos or soy sauce to taste - optional)
Instructions
Cut up the cauliflower florets into large chunks and place into a food processor with the blade attachment (this forms the cauliflower "rice"). Squeeze out excess liquid.
Food process the onion and the peppers as well. Squeeze out excess liquid.
Saute the onions gently in 1 tablespoon of coconut oil. When they're translucent, add in the peppers (or other vegetables).
In a separate pan, add in 1 tablespoon of coconut oil and pour in the whisked eggs. Cook on a low heat. When the eggs start to form a pancake of sorts, scramble it up a bit so that you end up with smallish pieces of egg.
Add the eggs to the onions and peppers.
Add the cauliflower "rice" to the onions and peppers (you might need a big saucepan for this).
Cook until the cauliflower reaches the desired softness (I like mine soft, but you might want it less mushy) - add the eggs to it as well.
Season with salt and pepper (and coconut aminos or soy sauce) to taste.

Thanks to: http://ancestralchef.com/cauliflower-rice-recip/#sthash.u6HU56Oc.dpbs

Cutest Recipe i ever saw

Brown Butter Lucky Charm Cereal Bars.

Ingredients

• 2 tbsp butter
• 2 tbsp brown sugar
• 10 oz marshmallows
• 6 cups Lucky Charms cereal

Instructions

Melt the butter and brown sugar over medium heat. Add in the marshmallows and stir constantly to prevent sticking or burning. Once completely melted pour over cereal. Quickly stir together and pour into prepared greased pan. Allow to cool and cut into squares. Store in an air tight container.

Instead of using a greased pan, I like to line mine with parchment paper. So much easier! You will want to grease the spoon though.

http://www.sweetbellaroos.com/2013/03/01/brown-butter-lucky-charms-cereal-bars/#comments

Skillet Eggplant Parmigiana

Ingredients:

1 medium eggplant, sliced
1 egg
1 tablespoon milk
1 cup breadcrumbs (I used Italian Style)
salt and pepper
1 tablespoon olive oil
1 cup marinara sauce
sliced fresh mozzarella
1/4 cup grated Parmesan cheese
1/4 cup freshly chopped basil leaves

Directions:

Heat oven to 400°. Heat large cast iron skillet over medium heat. Slice eggplant in thick slices. Add egg, milk, salt and pepper to a small bowl and whisk well. Add breadcrumbs to another bowl. Coat eggplant slices in egg and dredge in breadcrumbs.

Add eggplant slices to a pre-heated skillet drizzled with olive oil. Brown on both sides. Add marinara sauce around eggplant slices and on top as shown in picture. Add mozzarella and transfer skillet to oven. Bake just until cheese begins to melt and then remove from oven. Garnish with lots of grated Parmesan and fresh basil leaves.

http://eclecticrecipes.com/skillet-eggplant-parmigiana#respond 

Rosemary Crusted Lamb Chops Recipe

INGREDIENTS

• 1 pound lamb chops (lamb rib chops are what are pictured here)
• 2 Tbsp minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 Tbsp olive oil, divided

METHOD

Before you start, decide if you want your lamb chops rare or medium. If you want your lamb chops rare in the center, you can cook them entirely on the stovetop.  If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, at 400°F for a few minutes. Or you can cover the pan and remove from the heat and just let sit for a few minutes.

 

1 In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. (If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.)

 

2 Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.)

3 At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan, cover them with foil and let sit for 5 to 10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving.

Yield: Serves 2 to 3.

Recipe from: HTTP://WWW.SIMPLYRECIPES.COM/RECIPES/ROSEMARY_CRUSTED_LAMB_CHOPS/

Homemade Goldfish crackers

Ingredients
8 ounces, weight Sharp Cheddar Cheese, Shredded
4 Tablespoons Butter, Cut Into Cubes
1 cup Flour
¾ teaspoons Salt
2 Tablespoons Cold Water

Preparation Instructions
Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.