Ari Recipes

Ginger Molasses

2026-09-24T15:26:00.000-06:00

INGREDIENTS

½ cup molasses
1½ cup butter
2 eggs
2½ cup sugar
4 t. baking soda
4 cups flour
1 t. ground cloves
1 t. ground ginger
1 t. salt
2 t. ground cinnamon

DIRECTIONS

Soften butter until almost melted.
Combine wet ingredients in one bowl and dry ingredients in another.
Mix all together.
Roll into 1 oz. balls and freeze (so cookies won't spread).
Preheat oven to 350°F and bake for 12 minutes.
Remove and smash tray on counter.

Recipe Image: Table for Two

Chocolate Chip Nothing Bundt Cake

2026-09-17T18:25:59.152-06:00

INGREDIENTS

1 package Devil's Food cake mix, (Betty Crocker)
3.9 oz. box instant chocolate pudding
1 cup sour cream
4 large eggs
½ cup milk
½ cup Avocado oil
1½ cups chocolate chips

DIRECTIONS

Preheat oven to 350°F, and grease and flour your Bundt cake pan.
Mix the first six cake ingredients. Stir in the chocolate chips.
Pour batter into your greased Bundt cake pan. Bake for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack.

CREAM CHEESE FROSTING

Beat together the cream cheese and butter until light and fluffy.
Mix in the vanilla.
Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar to taste, if needed.
Spoon frosting into a pastry bag with no tip attached and cut the corner. Starting at the outer edge of the Bundt cake, squeeze and pull a line of frosting up and over the cake, into the center hole.

Recipe Image: Tastesbetterfromscratch

Chicken-Zucchini Meatballs

2026-09-17T18:15:55.312-06:00

INGREDIENTS

1 large zucchini
Kosher salt and black pepper
1 large shallot, halved
½ cup panko
1½ t. ground cumin
1 t. red-pepper flakes
1 lb. ground chicken
2 T. chopped basil, parsley
¼ cup extra-virgin olive oil, plus more for greasing and drizzling
3 T. lemon juice (from 1 large lemon)
4 oz. feta

DIRECTIONS

Heat the oven to 425°F.
Using the small holes of a grater, grate the zucchini. Place in bowl and grate 1 half shallot. Add the panko, cumin, ½ t. red pepper flakes, and ½ t. salt, and combine.
Add the chicken and basil and toss until combined.
Form the chicken mixture into 16 meatballs (around 2 to 3 T. each) and place them on a baking sheet. Bake for 20-25 minutes.
Coarsely chop the remaining half of the shallot and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine. Crumble the feta into the shallot mixture. Add the ¼ cup extra-virgin olive oil and the remaining ½ teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.

Starbucks Egg White Bites

2026-01-02T17:18:00.010-07:00

INGREDIENTS:

2 cups egg whites
8 oz. Monterey jack cheese cut into cubes
1 cup low-fat cottage cheese
½ t. onion powder
½ t. garlic powder
½ t. kosher salt
½ t. black pepper
⅔ cup diced spinach
6 t. diced bell pepper
warm water for water bath

DIRECTIONS:

Preheat the oven to 325 °F.
In a blender, combine all ingredients except spinach and bell pepper, blend until smooth.
Pour the batter into paper cups (muffin tins) on a sheet pan.
Add spinach and peppers and stir.
Add 1" of water in sheet pan and place muffin tins in center of oven rack.
Bake 20-30 minutes.

Recipe author: Hungryhuy

Sicilian Shrimp Linguine

2026-01-02T17:06:00.008-07:00

INGREDIENTS

For the Shrimp

4 T. salted butter
4 T. good extra-virgin olive oil
1 –1½ pounds frozen raw de-veined shrimp (peeled after thawing)
Salt and freshly cracked black pepper

For the Sicilian Sauce

12 ounces sliced white mushrooms
4 T. salted butter
5 T. good extra-virgin olive oil
½ cup chopped sweet onion
6–7 cloves minced garlic + ½ teaspoon crushed red pepper
1 6 oz. can large black olives, roughly chopped
1 pint cherry or grape tomatoes halved lengthwise
1 14 oz. can quartered artichokes, drained & roughly chopped
Zest of 1 small lemon
Juice of 1 small lemon
¾ cup Chardonnay
Salt & freshly cracked black pepper layered throughout
½ cup chopped fresh parsley
1½ T. chopped fresh basil
1 pound linguine + 4 T. salted butter for tossing into hot pasta
Reserved pasta water up to 1 cup

DIRECTIONS:

Make the Sicilian Sauce

Heat large pan and add 4 T. each of butter and olive oil.
Cook the shrimp until lightly cooked and set aside.
In a separate pan cook the mushrooms with olive oil until lightly golden and drain and set aside.
In same large pan add butter and olive oil.
Add chopped onion + garlic and sauté on medium until a faint golden tint.
Add Olives + Tomatoes
Cook 5–10 minutes on medium to medium-high until lots of juices form.
Add chopped, drained artichokes and season with salt and pepper.
Add lemon, wine, lemon zest and lemon juice.
Pour in ¾ cup Chardonnay.
Bring to a boil, then immediately reduce to medium.
Simmer 10–15 minutes until saucy and rich.
Turn off heat and stir in parsley + basil.
Cook linguine and toss with butter and reserved pasta if needed.
Arrange shrimp Sicilian sauce over the linguine and serve with Parmesan cheese.

Recipe Author: Melissajorealrecipes

Steamed Dumplings In A Bowl

2026-01-02T16:34:00.007-07:00

INGREDIENTS

1 cup minced shrimp or chicken
¼ t. salt
¼ t. sugar
1 t. light soy sauce
2 T. Rice wine vinegar
1 t. cornstarch
Few drops of sesame oil
5-6 T. water
2 T. minced ginger
2 green onion sprigs, minced
2-3 layers Napa cabbage

DIRECTIONS

Mix all ingredients except Napa cabbage in a bowl.
Place a layer of seasoned mixture at the bottom of a ramekin bowl.
Top with one piece of wonton or dumpling skin.
Add layer of Napa cabbage.
Add another layer of mixture and top with another dumpling skin.
Steam on high for 10 minutes.

Recipe author and image: Ruyiasianrecipes

Spinach Pie

2025-04-20T19:27:00.002-06:00

INGREDIENTS

2 pkgs. frozen chopped spinach
1 sheet frozen puff pastry, thawed
2 cups cottage cheese, blended
4 eggs, beaten
2 t. salt
½ t. pepper
dash of nutmeg
¼ cup grated Parmesan cheese
½ cup crumbled Feta cheese
1 T. butter
1 egg beaten + 1 T. water

DIRECTIONS

Cook spinach and drain well.
With hand mixer, blend the cottage cheese and eggs together.
Add next ingredients.
Dust a work surface lightly with flour and roll the thawed puff pastry out until it's just slightly larger than the pie plate.
Drape the rolled pastry dough over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center.
Dot with butter and brush just the top of the pastry with egg wash.
Bake at 350° F for 40 minutes.
Cool slightly and cut in wedges.

Recipe Author: Joan Marie Poulin
Image: Budgetbytes.com

Chile Oil Wontons

2025-03-27T11:56:00.006-06:00

INGREDIENTS

For the Wontons

1 lb. ground pork or ground chicken
¼ lb. large peeled and deveined shrimp, chopped into ¼-inch pieces
1 T. sesame oil
1 T. soy sauce
1 T. Shaoxing wine or sherry
1 t. ground white pepper
Kosher salt
Cornstarch, for dusting
About 50 homemade or store-bought wonton wrappers (from one 12- to 14-ounce package), thawed if frozen

For the Sauce

6 garlic cloves, smashed and coarsely chopped into ¼-inch pieces
2 scallions, trimmed and cut into 1-inch pieces
3 T.crushed red pepper
2 T. white sesame seeds
1whole star anise
⅔ cup vegetable oil
1 T. sweet soy sauce
1 T. dark soy sauce
1 T. rice vinegar

For Serving

3 T. roasted, unsalted peanuts, finely ground or chopped
1 T. finely ground Sichuan peppercorns (optional)
4 scallions, thinly sliced

DIRECTIONS

Make the wontons: Combine the pork, shrimp, sesame oil, soy sauce, Shaoxing wine (if using), white pepper and 1 teaspoon kosher salt in a large bowl. Mix with a spatula until the ingredients are thoroughly combined.
Prepare your tools for wrapping the wontons: Dust a large rimmed baking sheet or large platter with cornstarch and fill a small bowl with water.
Assemble the wontons: Hold a wonton wrapper in your hand and rotate it so it sits like a diamond, with a tip at the top. Spoon about 1 scant tablespoon of the filling in the middle of the wrapper. Dip a finger into the water and dab the top triangle of the diamond and fold in half, lifting the bottom corner to meet the top corner and aligning the wrapper edges so you get a triangular shape, then press firmly to seal. Dab some more water on one corner of the triangle and then press the opposite dry corner on top to seal. Set the wonton on the cornstarch-dusted tray or platter and proceed with the rest of the filling and wrappers, making about 50 wontons.
Cover the wontons with plastic wrap and place in the fridge while you prepare the sauce. (See Tip for freezing instructions.)
Make the sauce: Combine the garlic, scallions, crushed red pepper, sesame seeds, bay leaf and star anise in a medium heat-proof bowl. Heat the vegetable oil in a small pot over medium-high until it is very hot and almost smoking, 4 to 5 minutes. Carefully pour the hot oil into the bowl over the garlic mixture. Allow the sizzling to subside and then add the sweet soy sauce, dark soy sauce and rice vinegar. (You can make the sauce up to 3 days in advance; keep it covered and refrigerated.)
Make the garnish: Combine the ground peanuts, Sichuan peppercorns and ½ teaspoon kosher salt in a small bowl.
Boil and serve the wontons: Bring a large pot of water to a boil. Cook the wontons in batches, depending on the size of your pot. Gently drop the wontons in the boiling water and cook over medium heat until they float to the top, 5 to 6 minutes. Remove the wontons with a slotted spoon or a spider, making sure to shake out the water with each removal and transfer them to a serving bowl right away.
Spoon the sauce over the hot wontons and sprinkle with the ground peanut mixture and scallions.

Recipe Author: Nytimes

Pasta With Tuna, Capers and Scallions

2025-03-27T11:38:00.012-06:00

INGREDIENTS

12 oz. long, thin pasta, such as bucatini, spaghetti or linguine
3 T. extra-virgin olive oil
3 garlic cloves, thinly sliced
3 scallions, thinly sliced, white and green parts separated
6 to 10 anchovies, chopped
3 T. drained capers
1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving (optional)
1 (5- or 6-ounce) can tuna, drained
Red-pepper flakes, for serving
Lemon wedges, for serving

DIRECTIONS

In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add ½ cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

Recipe Author: Nytimes

Healthy Pasta Salad

2025-03-15T11:19:00.008-06:00

INGREDIENTS

1 can of tuna
2 stalk celery minced
3 T. red onion minced
2-3 T. dill pickles, minced
2 medium-sized carrots, minced
½ cup cottage cheese, blended
2 T. Greek yogurt
1 t. dijon mustard
1 garlic clove, minced
salt and pepper
8 oz. Pasta shells, cooked

DIRECTIONS

Cook noodles according to package instructions, until al dente. Drain.
In a large bowl add drained tuna with chopped onion, celery, carrots, pickles and cooked pasta.In a separate bowl, blend cottage cheese, mustard, garlic and Greek yogurt.
Stir the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper.
Refrigerate pasta for 30 min. Serve cold.

French Onion Soup Mac and Cheese

2025-01-24T16:11:00.017-07:00

INGREDIENTS

4 T. unsalted butter, divided
3 Vidalia onions, thinly sliced
2 cloves garlic, minced
2 fresh thyme spring
1 bay leaf
¼ cup dry sherry or white wine
1 cup beef bouillon
2 t. Worcestershire sauce
1 lb. uncooked elbow pasta shells
4 cups whole milk
½ cup all-purpose flour
2 cups shredded white cheddar cheese
3 cups shredded Gruyère cheese

DIRECTIONS

To a small saucepan, add the butter, rosemary, oregano, thyme, and garlic and cook over low heat until the butter melts and the herbs are fragrant. Transfer the butter mixture to a bowl.
Meanwhile, prepare a round baking dish by greasing with butter or spraying with cooking spray.
Working with one roll at a time, roll the frozen rolls in the herb butter and place in the prepared baking dish about 1½ inches apart. Let the rolls rise at room temperature for 4 to 5 hours, or until doubled in size.
Preheat the oven to 350°F.
Bake the rolls until golden brown, 15-20 minutes.
Remove the rolls from the oven and remaining butter.

Recipe and image: The Modern Proper

Chicken Piccata Meatballs

2025-01-13T16:35:00.016-07:00

INGREDIENTS

2 shallots, finely minced
¼ cup freshly grated Parmesan cheese
¼ cup half and half
1 cup seasoned bread crumbs, divided
2 T. finely minced parsley, divided
1 large egg
2 T. capers, divided
I lb. ground chicken
1 t. kosher salt
½ t. freshly ground black pepper
¼ t. garlic powder
3 T. olive oil, plus more as needed
¼ cup white wine
1¼ cups chicken stock
1½ T. fresh lemon juice
3 T.cold butter, cut into cubes

DIRECTIONS

Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, ⅓ cup bread crumbs, 1 T.parsley, and egg.
Roughly chop 1 T. capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated.
Add remaining bread crumbs to a work surface or shallow dish.
Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.
Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary.
Remove meatballs from skillet and set aside.
Add remaining shallots and capers to the skillet and cook stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil.
Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low.
Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve.

Recipe image: That Oven Feeling

Herb Dinner Rolls

2025-01-13T16:21:00.017-07:00

INGREDIENTS

1 cup salted butter (2 sticks)
1 T. dried rosemary, crushed
1 T. dried oregano
1 T. dried thyme
4 garlic cloves, minced
12 frozen dinner rolls

DIRECTIONS

To a small saucepan, add the butter, rosemary, oregano, thyme, and garlic and cook over low heat until the butter melts and the herbs are fragrant. Transfer the butter mixture to a bowl.
Meanwhile, prepare a round baking dish by greasing with butter or spraying with cooking spray.
Working with one roll at a time, roll the frozen rolls in the herb butter and place in the prepared baking dish about 1½ inches apart. Let the rolls rise at room temperature for 4 to 5 hours, or until doubled in size.
Preheat the oven to 350°F.
Bake the rolls until golden brown, 15-20 minutes.
Remove the rolls from the oven and remaining butter.

Recipe and image: The Modern Proper

Tuscan Chickpea Soup

2025-01-13T16:14:00.010-07:00

INGREDIENTS

1 T. olive oil
2 cups chicken stock
1 can chickpeas, drained
½ lemon, juiced
1 sprigs rosemary
½ tsp. thyme
2 cloves garlic, chopped
pinch crushed red pepper
salt and pepper
½ Pastina or Israeli couscous, pre-cooked

DIRECTIONS

Mince the garlic and add it to a saucepan with the olive oil and rosemary sprig.
Sauté the garlic on medium heat for about a minute.
Add the chickpeas, chicken stock, thyme, red pepper, salt and pepper and bring to a boil. Turn down to a simmer gently for about 20 minutes.
While the soup simmers, add the juice of half a lemon.
Remove the sprig of rosemary.
Purée the chickpea mixture with a hand-held blender to a smooth consistency.
Return to the saucepan and add the cooked pasta. Adjust to add more chicken stock or water if needed.
Serve with crusty bread and a drizzle of olive oil.

Recipe author: Ariane Clevely
Recipe image: Budgetbytes.com

Strawberry Sherbet

2024-07-24T15:54:00.002-06:00

INGREDIENTS

1 quart of strawberries (4 cups)
4 bananas
½ cup sugar
1 cup fresh orange juice
3 T. lemon juice
2 cup of milk

DIRECTIONS

Mash strawberries and bananas separately.
Combine all ingredients and freeze in ice cube trays.
When ready to serve, let them sit in a dish for a bit.

Recipe image:Mom on timeout

Banana Bread

2024-07-24T12:51:00.003-06:00

INGREDIENTS

1⅔ cups all- purpose flour
1 t. baking soda
½ t. ground cinnamon
½ t. kosher salt
½ cup white sugar
½ cup brown sugar, packed
2 eggs
½ cup avocado oil
3 bananas peeled and mashed (about 1½ cups)
2 tbsp sour cream
1 t. vanilla extract
1 cup chopped walnuts split (¾ cup is mixed in batter, ¼ cup is sprinkled on top before baking)

DIRECTIONS

Preheat oven to 325°F.
Lightly butter and flour pan.
Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
Beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
Switch to low speed and slowly drizzle in the oil, taking your time.
Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
Use a rubber spatula to fold in the flour mixture thoroughly combined. No flour streaks should be visible.
Using a spatula, mix in ¾ cup of chopped walnuts.
Pour the batter into the prepared loaf and bake for 50 minutes.
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire.

Recipe Image: Grumpyshoneybunch

Smashed Chickpea Salad

2024-07-24T10:56:00.004-06:00

INGREDIENTS

1 can (15 oz.) chickpeas drained and rinsed
¼ cup mayo (or vegan mayo)
1 t. soy sauce
1 T. mustard
¼ medium red onion, chopped
2 celery stalks, chopped
1 handful fresh dill, chopped
1 T. lemon juice
1 T. pickles, chopped
salt and pepper

DIRECTIONS

Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain.
Transfer chickpeas into bowl and mash them with a potato masher.
Combine all ingredients and mix well.
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve.

Recipe image: Nyssaskitchen

French Toast Casserole

2024-02-21T14:31:00.005-07:00

INGREDIENTS

French Toast:

1 cup dark brown sugar
½ cup unsalted butter
7 slices-½" thick Brioche bread, cut into bite-sized pieces
2 cups milk
7 large eggs
2 t. vanilla extract

Topping:

2 T. dark brown sugar
¼ t. ground cinnamon

DIRECTIONS

Grease a 9x13-inch glass baking dish.
Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes.
Pour butter-brown sugar mixture into baking dish.
Spread bread pieces over top of sugar mixture.
Whisk milk, eggs, and vanilla together in a bowl until well combined.
Pour over bread pieces, pressing bread down so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
Preheat the oven to 450°F.
Topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast.
Bake casserole for 15 minutes at 450°F + additional 30 minutes at 350°F.
Serve with maple syrup.

Recipe Image: Allrecipes

Espresso Brownies

2024-02-21T14:13:00.001-07:00

INGREDIENTS

Brownies

Pillsbury™ Milk Chocolate Flavored Brownie Mix, prepared as directed
1 T. instant espresso powder
1 cup semi-sweet chocolate chips

Frosting

½ cup, unsalted butter, softened
4 cups powdered sugar
¼ cup cocoa powder
1½ T. instant espresso powder
2 t. vanilla extract
4 T.+ milk

DIRECTIONS

Preheat oven to 325°F. Spray a 9×13 inch pan with nonstick cooking spray.
Prepare brownies as directed on box, adding the espresso powder and folding in the chocolate chips.
Spread batter evenly in prepared pan.
Bake as directed on box and cool completely before frosting.
To make frosting: Cream butter until fluffy. Add powdered sugar, cocoa, and espresso powder gradually. Mix in vanilla and milk until the frosting is desired consistency.
Refrigerate until ready to serve.

Recipe Image: Just Toasty

Chicken Piccata

2023-12-18T16:17:00.009-07:00

INGREDIENTS

6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
Salt and freshly ground black pepper
1½ cup all-purpose flour, for dredging
½ cup avocado oil
2 lemons, juiced
1 cup dry white wine
1 can (14.5 oz.) chicken stock
½ stick (4 oz.) unsalted butter
3 T. capers with juice

DIRECTIONS

Heat skillet and add oil.
Trim, skinless boneless chicken breast
Evenly pound all piece to uniform size.
Salt and pepper both sides of chicken breast generously.
Dredge chicken breasts in flour.
Place chicken in hot oil to cook until lightly browned on each side.
Remove and place in baking dish. (Can be refrigerated at this point.)
Pour dry white wine is skillet to deglaze, simmer until reduced by half.
Add chicken stock, lemon juice and simmer until reduced by half.
Add butter to melt.
Preheat oven to 350°F.
Pour sauce over chicken and continue cooking in oven until the internal temperature of the thickest piece reaches 165°F (About 30 minutes).
Sprinkle capers over chicken.

Recipe Image: The Cozy Cook

Puff Pastry Cheesecakes

2023-12-18T14:37:00.002-07:00

INGREDIENTS

2 packages (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
2 T. confectioners' sugar
1 pkg. of Philadelphia No Bake Cheese Cake Filling (24.3 oz.)
12 large strawberries, sliced
Milk chocolate morsels for drizzle

DIRECTIONS

Preheat oven to 400°F.
Bake for about 15-17 minutes.
Separate and place puff pastry shells on a parchment sheet and sprinkle with powdered sugar.
Cool completely and remove the centers.
Using a cookie scoop, spoon cream cheese into each pastry cup.
Top with the fruit and drizzle with milk chocolate.
Refrigerate for 1 hour before serving.

Pumpkin Doggy Treats

2023-10-28T16:22:00.006-06:00

INGREDIENTS

1 cup of unsweetened canned pumpkin
2 cups whole wheat flour
1 egg

DIRECTIONS

Preheat oven to 350°F.
Beat egg and add pumpkin puree and flour.
Mix, adding more flour if needed.
Transfer dough to a cutting board and roll out to about ½".
Use a 1" cookie cutter and transfer to a cookie sheet, lined with parchment paper.
Bake for 30 minutes.
Store in an air-tight container for 1 week or 6 months in the freezer.

Recipe Image: Puppy Leaks

Lynn's White Chicken Chili Soup

2023-10-28T15:44:00.008-06:00

INGREDIENTS

3-4 skinless, boneless chicken breasts, cubed
2 15-oz. cans white northern beans beans, drained and rinsed
2 15-oz. cans roasted corn, drained and rinsed
28 oz. can green enchilada sauce
2 pkg. McCormick white chicken chili
3½-4 cups of chicken broth
grated Monterey Jack cheese, green onion, sour cream and chopped avocado, for topping

DIRECTIONS

Place the cubed chicken in a crock pot and add the enchilada sauce.
Cook on low for 2 hours.
Add beans, corn, chicken broth and seasoning.
Cook additional 2 hours.
Serve with toppings.

Recipe Image: Irepo

Easy Homemade Caramel

2023-08-09T12:55:00.006-06:00

INGREDIENTS

1 stick unsalted butter
¼ cup heavy whipping cream
1 packed cup light brown sugar
½ teaspoon sea salt

DIRECTIONS

Add the butter, cream, and brown sugar to a medium-size saucepot.
Heat over low to medium heat while continuing to whisk until slightly boiling and smooth, which takes about 5 minutes.
Finish by stirring in salt and serve.

Recipe Author: Billy Parisi

Arancini Balls with Peas

2023-08-09T12:51:00.004-06:00

INGREDIENTS

8 cups pre-made chilled risotto
4 oz. fontina cheese cut into small ½ inch chunks
¾ cup thawed peas
1 cup all-purpose flour
3 whisked large eggs
2 cups bread crumbs
sea salt and pepper to taste
2 cups Mariana sauce
canola oil for frying

DIRECTIONS

Heat some canola oil in a medium-size pot over medium heat to 350°F.
Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
Next, add about 3-4 chunks of cheese and 8-10 peas.
Take another 2-3 tablespoons of cold risotto and cover the cheese and peas and then form into a ball using both hands. Repeat until all of the ingredients have been used.
In a medium-size pan mix together the flour, salt, and pepper and set aside. In a separate medium-size pan mix together the whisked eggs, salt, and pepper and set aside. In another separate medium-size pan mix together the breadcrumbs, salt, and pepper and set aside.

To bread, the arancini:

Place one of the balls into the seasoned flour and move around until completely coated.
Add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together and drain on a paper towel.
Serve alongside Mariana sauce.

Recipe Author: Billy Parisi