Parmesean Cheese Balls

My good friend and co-worker raved about these cheese balls so I have been anxious to make them for quite some time. When I was invited to an Easter lunch I decided this was the perfect time to try them out. They were delicious and packed with flavor!  I have to admit I had a few before I took them over...I just couldn't resist. If you want something quick, easy and yummy to make for a party...you must try this recipe.


Parmesan Cheese Balls


1 cup flour
1 cup grated Parmesancheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 cup butter melted



Mix flour, cheese, salt, pepper and mustard in a bowl. Stir in melted butter and combine so the mixture forms crumbs. Press into 1/2" balls and place on baking sheet. Refrigerate for 30 minutes. Bake at 350 until lightly browned, 15-20 minutes. Makes about 30 balls. Store in an airtight container.

Mini Crab Cakes with Horseradish Mayo

My friend invited us over for a lovely Easter lunch and I decided to bring over a few nibbles for everyone to enjoy. These mini crabcakes are so easy to make and the best thing about them is...they are baked not fried! At first, I was a little hesitant about their appearance but decided that they were so yummy they deserved a post a boops scoops. These are perfect for a weekend brunch or a cocktail party.

Mini Crab Cakes
Courtesy of Noble Pig

Makes 24


8 ounces cream cheese, room temperature
1 cup Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon orange zest
1/2 teaspoon lemon zest
4 teaspoons plus 4 Tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1-1/2 cups panko (Japanese breadcrumbs)
1/2 cup (1 stick) butter , melted
Fresh chives cut into pieces

Horseradish Mayo:

1/2 cup mayo
1/2 cup horseradish
salt and pepper to taste
dash of hot sauce

Directions:

Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.)


Spray mini muffin pan with nonstick spray. Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl. Drizzle melted butter over, tossing with a fork until evenly moistened. Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust. Spoon 1 generous Tablespoon crab mixture into each cup. Sprinkle more panko mixture over each.

Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan 5 minutes. Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.)

BBQ Cups

To top off my comfort food weekend, I also made these yummy bbq cups that I found on Big Red Kitchen. These are very easy to make and so delicious that you won't be able to stop with 1. I  have already put these on the menu for our next party (mini versions of course). The best thing about this recipe is its very versatile. Whatever you want your filling to be, I'm positive it would be good wrapped in a buttery biscuit! I think I may try a breakfast version and make a sausage, egg, and cheese cup.


What you will need:

                                                                
Thats:
1 pound browned ground beef, cooked and drained
1 cup barbecue sauce (I used Sweet Baby Ray's original)
1 T. dried minced onion
1 tube butter flavored Flaky Grands biscuits (10 count)
1 cup shredded cheddar cheese

Directions:

Mix first three ingredients and heat through. Flatten each biscuit between the palms of hands and place each in a greased muffin tin cup. Divide meat mixture evenly between each cup and top with cheese. Bake in 375 degree oven for 10– 15 minutes or until golden brown. Makes 10 cups.

Creamy Ranch Mac and Cheese

Mac and cheese is one of my favorite dishes and there times when I need a nice helping of it to make it through the day. After a rainy weekend, mac and cheese is just what I needed to lift my spirits...and bbq cups ...and a glass of wine.  I usually bake my mac and cheeses but when I stumbled across this recipe on a new fave of mine, Noble Pig , I was intrigued. A stovetop mac and cheese that doesnt involve a cheesey powder packet...yes,please! It also gave me an excuse to break out he dutch oven. I am always looking for new ways to make mac and cheese and since I love ranch, this seemed like a must try. This was easy, fast, and a delicious blend of ranch and cheese.


What you will need:

Thats:

1 package (16 oz.) elbow macaroni
1 cup milk (I used skim)1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup  shredded sharp cheddar
1 cup shredded sharp white cheddar
1 cup (8 oz.) sour cream (I used light)
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Directions:

Cook macaroni according to package directions, however, do not use salt in the pasta water.  Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through.  Stir in cheddar cheeses until melted.  Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines.  Sprinkle with Parmesan cheese.

Mushroom and Spinach Lasagna

Another fuzzy picture...but I am so excited to share this recipe because I know you will love it! I found this recipe on Closet Cooking and I knew that I had to make it when I saw the words bechemel sauce. I love love love a good white sauce. I made this lasagna for a few friends that came over for dinner. In order to maximize my friend time, I decided to go for a one dish meal that I could make ahead and pop in the oven. This was perfect...and a crowd pleaser!  I served this yummy salad on the side. This entire meal is a must try!

Bechemel Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon nutmeg (optional)
salt and pepper to taste (optional)

Directions:

1. Heat the butter in a small sauce pan over medium-low heat until melted.

2. Whisk flour and stir until smooth.

3. Whisk in milk and stir until smooth.

4. Add nutmeg, salt and pepper.

5. Reduce heat to low and cook for 5 minutes.

Sauce will thicken

Lasagna:

Ingredients:

1 package lasagne noodles ( I used Barilla no boil)

2 tablespoons butter

4 cups sliced mushrooms (portabello, shiitake, etc)

2 servings Bechamel Sauce

2 cups parmigiano-reggiano (grated)


Directions:

1. Cook the noodles as directed on the package. (Add a splash of oil to the water to prevent sticking.)

2. Saute the mushrooms in the butter.

3. Preheat the over to 375 degrees F.

4. Spread some of the bechamel sauce on the bottom of an 8 inch by 8 inch baking dish. Place a layer of noodles on top, then more sauce, then a third of the mushrooms, and 1/4 cup of the grated parmigiano-reggiano. Repeat 2 more times. Top the final layer of noodles and sauce, and the remaining parmigiano-reggiano.

5. Bake the lasagna for about 45 minutes. The top should be a bit browned the sauce should be bubbling.

6. Allow to sit at room temperature for 10 or so minutes and serve hot.

Easy Roasted Broccoli

So, the bottom line is...I need to eat more vegetables. It's not that I don't like vegetables, it's  just I never think to buy any at the grocery store unless I am making a recipe that calls for specific produce. I decided to stock up tonight at the grocery store and put myself to a 'don't let it spoil' challenge. You can of course find many recipes for roasted broccoli but I always just stick with what I know.

Zandria's Roasted Broccoli

2 cups of broccoli
olive oil for drizzling
fresh lemon juice from 1 lemon
2 cloves of garlic, minced
salt to taste
pepper to taste
parmigiano reggiano


Preheat oven to 450 degrees. Place broccoli and garlic on a baking sheet and drizzle with olive oil. Toss broccoli and garlic with olive oil until evenly coated. Sprinkle with salt, pepper, and parmigiano reggiano  to taste and roast in oven for 20-25 minutes.

Herbed Baked Goat Cheese Salad

First of all, sorry for the shadow in the picture. I have never been good with a camera.

As you know, I am a fan of America's Test Kitchen. If you don't watch it, you should. It is awesome and full of great ideas and recipes. I have recently spotted their magazines when checking out at the grocery store and I simply can not resist.  I found this recipe in the "best of" addition and I have been wanting to make it for a while. It's very easy but you just have to plan ahead since preparing the cheese will take you 3 hours.

Herbed Baked Goat Cheese Salad
Courtsey of The Best of America's Test Kitchen 


Vinaigrette:
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons dijon mustard
1 small shallot, minced (about 1 tablespoon)
1/8 teaspoon of salt

Salad
1 1/2 cups pecans
12 ounces goat cheese, softened
2 tablespoons fresh chopped chives
1 teaspoon minced fresh thyme
2 large eggs
12 cups hearty salad greens (i used spring mix)
vegetable oil spray

Directions:

For the vinaigrette, combime all ingredients in a jar, seal lid and shake until combined

Salad:

Pulse pecans in a food processor until finely chopped. Transfer to bowl. Add cheese, chives, and thyme to the food processor and process until smooth ( i chopped the herbs in the food processor then added the cheese). Refrigerate the cheese mixture in a covered bowl until firm, at least 1 hour or up to 2 days.

Using your hands, take 2 tablespoons of the chilled cheese mixture at a time and roll into twelve 1 1/2 inch balls. Beat eggs in a medium bowl. One at a time, dip the balls in the egg, allow the excess to run off, then roll them in the nuts, pressing gently to adhere. Place the balls 2 inches apart on a baking sheet. Press the balls into 2 inch disks with a greased measuring cup. Cover with plastic wrap and freeze until completely firm, at least 2 hours or up to 1 week.

Heat the oven to 475 degrees. Remove the plastic and spray the cheese lightly with the vegetable oil spray. Bake until the nuts are golden brown and the cheese is warmed through, 7-10 minutes.  Toss the greens with the vinaigrette and serve the warm cheese rounds over the dressed salad.