Fried Quinoa Balls stuffed with Mozzarella for Fiesta Friday #52

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I am so excited to be able to take part in Fiesta Friday #52

I was invited by Suzanne@apuginthekitchen and I really want to THANK her for her help 🙂 Thank you Suzanne!!!

Suzanne got involved in this from Angie@The Novice Gardener

Angie’s co-hosts this week are Hilda@ Along the Grapevine and Julianna@ Foodie On Board

Thank you so much for letting me be a part of Fiesta Friday 🙂

Today I am doing a “Arancini di Riso” but I will not be using rice/risotto, I am going to use qunioa 🙂

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Yes you heard me correctly, almost two weeks ago I had a cooking class on Qunioa in one of our stores, as I posted my Qunioa Burger earlier this week.  For my class I was going to make these but if you have made them before they can be a little time consuming 😛 and I would have had to make at least 75 of them 🙂

Rolling, dredging and then frying so I passed on making them for my class, and well I thought they are the perfect appetizer and perfect for Fiesta Friday!!!

Well these turned out so dang delicious, if you ever had a rice ball, these hold up 100%  I think if you told someone these were a rice ball they really may never know 😉

So I hope you enjoy and will make them 🙂

Ingredients – quinoa, seasonings, mozzarella and parmesan

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Rinse the quinoa well in a fine mesh strainer

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add to pan with water/broth*see note below in recipe
bring to a boil

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once it comes to a boil add broth base, garlic

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then seasoning, except red pepper flakes

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cover and reduce heat to low and cook 30 minutes
or till all the liquid has been absorbed

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then stir until quinoa becomes thick like

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let cool in a bowl then add parmesan and
Red pepper flakes

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mix to combine, taste and add salt and pepper to your taste

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with a 2 oz. scoop, scoop out onto a lined baking sheet

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cut your cubes of cheese

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make intentions in the center of the balls

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add cube of cheese

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roll into balls, place baking sheet in fridge
over night or at least 2 hours

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for dredging, seasoned flour, beaten egg &
breadcrumbs, I used a combo of garlic &
hot & spicy 🙂

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make your dredging station

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roll balls in flour first

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second egg

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third breadcrumbs

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bring your oil to 350 degrees

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and fry your balls for 1-2 minutes
or until a nice golden brown

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now ready eat, serve with your favorite sauce
and top with some extra Parmesan

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so good, look at the gooey cheese 😛

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Quinoa Balls

1 cup white qunioa
3 cups chicken or veggie broth
2 tsp. onion powder
2 tsp. crushed garlic
2 tbsp. parsley
1 1/2 tsp. oregano
1/2 tsp. crushed red pepper flakes – optional
1 cup Parmesan cheese, grated plus for garnish
mozzarella cheese, cut into 3/4 inch cubes

Rinse quinoa is a fine mesh strainer under water until water runs clear.

In a med saucepan add quinoa and broth*, bring to a boil uncovered, once it comes to a boil add garlic, onion powder, parsley and oregano, stir, cover and reduce heat to low.  Cook on low for about 30 minutes or until all the liquid has been absorbed, let cool for 5 minutes, then stir in 1 cup Parmesan and red pepper flakes if using, taste and add salt and pepper to your liking.  Set aside for 15 minutes, then with a 2 oz. scoop, scoop mixture into balls, press your thumb in the middle of the ball to make a indention add cube of cheese and cover the cube with the quinoa by rolling into a ball.  Place balls on lined baking sheet and refrigerate for 2 hours or up to over night.

*I used chicken base, I added it once the water came to a boil.

For dredging
3/4 cup flour, seasoned with salt and pepper
2 egg, beaten
1 1/4 cup Italian bread crumbs or what you like

Place each in shallow bowls, dredge balls into flour, egg then breadcrumbs, place on baking sheet.  Let set on counter for about 30 minutes.  In a fryer or medium sauce pan add frying oil about 1 1/2 inches high, heat oil on medium high heat too about 350 degrees, fry until golden brown. about 1-2 minutes.  I always pull one out, let it set for a minute then cut it open to see if the cheese is gooey, if you let the balls set on the counter for 30-45 minutes before frying, they should be ready in about 1 or so, but just cut one open and fry longer if needed.

Serve with your favorite red pasta sauce and a sprinkle of Parmesan.  Makes about 24 balls.  Enjoy!!

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Quinoa Burger!!!

7 Comments

Oh its just SOOOO GOOD!!!!

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Yes is really is 🙂  Back in December when I needed to come up with a “Theme” or “product” for my cooking class, one thing came to mind…Quinoa!!

Quinoa I feel is something that people heard of??? But not sure what it is, or what to do with it let alone know how to pronounce it 🙂

Most the time you see a recipe for Quinoa it is in some sort of salad and I just wanted to do more with it.
I’ll say its funny because just a few days before my class and her now a week after I have seen more recipes with Qunioa in it I just had to laugh.

Any way for my class yes I made a burger, I also put it in Minestrone Soup, as a breakfast dish like oatmeal, of course a salad 🙂 and cookies, yes cookies 🙂 with only 4 ingredients 😉

When I make my quinoa, I do 3 to 1, 3 parts water (liquid) to 1 part dry quinoa.  I rinse it really well till the water runs clear, oh and make sure you have fine mesh strainer, you don’t want that tiny seed going down your drain 🙂

I then add it to my pan with the water, I turn it on med-high, uncovered and bring it to a boil.  Once it starts to boil, depending on what I am doing with it, I will then add some flavoring, broth base or seasonings.  I then stir that in reduce the heat to low, cover it and let it go for at least 20 – 30 minutes, again depends on the quantity of quinoa that I use.  The more I have the more time I let it cook, I like mind to kind of get sticky, a little like sticky rice, for my burger I may let it go for a little longer.
Then you just go from there with whatever you are making 🙂

So of course I did not get to take any pictures of my food at my class, I got some picture of the people that came but once I starting cooking it was a little hard 😛 LOL

About my burger, you can make this any flavor you want, once you have the mix add what ever seasonings you want, so the last night when I got home from work I made them 🙂

Of course at the same time I was trying to cook up some things for the week, I made Lentil Soup and a pork tenderloin.  Of course my mind was everywhere and I forgot the beans…yes beans 🙂

So here we go…

Ingredients  – Ouinoa, onion, seasonings,
beef base (optional) and cannellini beans(not pictured)

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I rinsed my quinoa

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Make sure it drained

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I add it to the pan with my water

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Once it boils

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I then add some beef base and cover

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This is almost done

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As you can see the quinoa expand’s and get’s thicker

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At this point I put it on a plate to cool
(if its cool, it’s easier to handle)

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Now the onion in a skillet with a little oil

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Saute up

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add the quinoa, onions, seasonings and beans

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mix together

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then add the cheese

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now make your burgers
Put them in the fridge for a least 2 hours to
help firm up.

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Then cook for about 5 minutes on Medium to Med. High

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Flip it

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add cheese and let melt

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Get you bun ready, of course I toasted my
whole wheat bun added some fresh spinach
and horseradish

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Done and Delicious!!!

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Quinoa Burger

  • Servings: 8
  • Difficulty: easy
  • Print

8 regular size burgers

1 cup quinoa (red or white)
3 cups water
1 tsp. Better than bullion beef base (optional)
4 tsp. seasoning (I used Grillmates Worcestershire Pub Burger)
1 large onion, chopped and sauteed
1 cup Cannellini beans, drained, rinsed and blended in food processor (you could use the whole can)
1 cup cheese, fancy shredded (any flavor)

Rinse quinoa in fine mesh strainer until water runs clear, drain, add to med sauce pan with 3 cups water, cook on med-high uncovered.  Once it comes to a boil add beef base, stir and cover, reduce heat to low, cook for 30 minutes or until water is almost gone and quinoa has expanded and is thick, give a few stirs to make sure all water is gone.

Pour out on to a plate and let cool, once cooled, add sauteed onions, blended beans and seasonings, mix very well to blend.  Taste, add more seasonings if needed, then fold in cheese.  Form your burgers and place them on baking sheet lined with parchment paper, put in the fridge for at least 2 hours or longer.

Add oil to skillet add your burgers, cook over med to med-high for about 5 minutes, burger should have a nice brown color like a burger would have 🙂

Flip and then add some cheese on top if you want, cook another 5 minutes or so, add to your bun and dressing with your favorite toppings.  Enjoy!!

At my class I did a BBQ Bacon Cheddar with crispy onion straws 🙂

They all enjoyed it for sure 🙂

Here they are at the class and the crowd that came 🙂

I had to make the burgers in batches, so many came 🙂

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Merry Christmas 2014!!

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Well Christmas is upon us once more a year is ending and a new one will begin!!  The #1 thing that I am grateful for is my parents, I love them dearly and they always have been there for me through everything, I am truly blessed!!

An of course I am thankful that I have a job (s) 🙂 a house to live in a car to drive and I have many friends, friends that I have know forever it seems, co-worker friends and you, yes you blogger friends.  Many of you I feel like we’ve known each other for years, I love reading your blogs about food, recipes, family, gatherings, trips, parties I love reading it all.  And to ALL of you Merry Christmas and Happy New Year!!!

Okay so below are some recipes from my Holiday Open House, just a few, if there is something your looking for let me know I will get you the recipe.  Of course while making some of the most recent treats, I have been rushing home from work and get started and then forget to take pictures so there are few 🙂
Oh and at the end there are couple a cute funny photos 🙂

Fudge, this recipe is so easy, its out there, and I use it for all of my flavors, just use 3 cups of chips, whatever combo or flavor, same with extract whatever flavor and you can fold in anything, I did the recipe below, also used white chips and peppermint with crushed candy canes, one I did dark chocolate and folded in chopped andes mints so you can be creative.

Rocky Road Christmas Fudge

1 pkg. semi-sweet chocolate chips
1 cup peanut butter chips**
1 tsp. vanilla extract
1 can sweetened condensed milk
2 cups mini marshmallows
1 cup walnuts (optional)
Christmas décor sprinkles

Line an 8×8 square pan with plastic wrap and lightly spray with cooking spray. Set aside.

In a non stick medium sauce pan add all chips, condensed milk, extract, cook over medium heat, stirring constantly, once chips are almost all melted remove from heat, continue to stir until all is melted.  Stir in walnuts and marshmallows, then pour into spray pan, smooth out evenly.  Sprinkle with Christmas candy décor sprinkles, press down lightly.  Refrigerate for a minimum of 2 hours to set before cutting into squares.  Store in an airtight container.
**Can’t have nuts, use Butterscotch chips instead of PB, and use not walnuts.

Chocolate with marshmallows, peanut butter with chocolate swirl and dark chocolate mint.

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Bark is so easy, you put chocolate in a double boiler with crisco shortening, at least that is what I do, I also use the microwave too, you just have to watch it, and then once its melted and smooth pour on to parchment smooth out and top it with what ever you want 🙂

White Chocolate Cranberry Pistachio Bark

2 pkg. white chocolate chips
2 tsp. Crisco
1 cup each craisins and shelled pistachios

Add chips and Crisco to a double boiler, melt chocolate, pour onto a lined baking sheet and top with craisins and nuts. Let set then break into pieces.  Store into an airtight container.

I have white chocolate with craisins and pistachio’s and did dark with mixed nuts and marshmallows and milk with the same.

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Easy Holiday Muddy Buddy Mix, this way is too easy

Quick & Easy Muddy Buddy Mix

2 bags Chex Muddy Buddy Mix
4 cups Chocolate Chex Cereal
4 cups mini pretzels
1 bag Christmas M&M’s
Mix all together, store in an airtight container.

With out the M&M’s, when I put it into containers I pour some mix, then a few M&M’s then more mix, otherwise the M&M’s sink to the bottom.
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The easiest bar treats, with coconut and nuts 🙂

Holiday Bars

1 ½ cup graham cracker crumbs
1 ½ cup sweetened coconut
1 stick butter, melted
1 can sweetened condensed milk
1 cup walnuts, chopped
1 pkg. holiday colored chocolate chips

Preheat oven to 350 degrees.  Spray a 9×13 baking pan.
Add melted butter and graham cracker crumbs to a bowl and mix well, pour into baking pan and press mixture over the bottom of pan.  Sprinkle coconut and nuts over top of crumbs evenly, then pour can of milk evenly over top of that, then sprinkle with holiday chips.  Bake for 25-30 minutes for until light golden brown.  Cool completely in pan before cutting.

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Peppermint Chocolate Crunch Popcorn

1 large bag of pre-popped popcorn (I used Angie’s yellow bag)
2 cups white chocolate chips
½ tsp. peppermint extract
2 tsp. plus 1 tsp. Crisco
1 cup chocolate chips
In a double boiler melt white choc. Chips with 2 tsp. Crisco and extract, stirring until melted, pour chocolate over top popcorn and toss to coat.  Pour out onto a lined baking sheet, then melt choc. Chips and 1 tsp. Crisco in double boiler, stirring until melted, once melted drizzle over top of coated popcorn.  Let set until chocolate has hardened, then store in an airtight container.

On this batch in the pictures, I used the andes peppermint crunch chips with criso in the micowave, tossed with popcorn, then pour out to cool, then I meltes about 1/2 cup of the andes mints and drizzled that over top.

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Last one Christmas Crack

The recipe is certainly out there, you use saltines in most recipes, I use those and I use graham crackers. I also this time use Special K cereal as the base…and people like it 🙂

Graham Cracker Christmas Crack

1 box cinnamon graham crackers
1 cup brown sugar
2 stick butter
2 cup semi-sweet chips
½ cup peanut butter
Christmas M&M’s or toffee bits

Preheat oven to 400 degrees, line a jelly roll pan with parchment paper or foil and spray with cooking spray.  Place crackers to line the pan, cinnamon side up, there can be just a little space between crackers.

Bring sugar and butter to a boil in a saucepan over med-high heat, once it come to a full boil, boil for 3 minutes and do not stir during the 3 minutes.  Pour mixture over crackers, place in oven for 5 minutes, put peanut butter in microwave for about 30 seconds to get soupy.

Remove pan from oven drizzle peanut butter over top and then sprinkle chocolate chips over top. Let set for 5 minutes to melt, spread melted chips and top with M&M’s or toffee bits, let cool over night.  Once firm, break into pieces and store in an airtight container.

 Chocolate Mint or Peppermint Christmas Crack

45 saltine crackers
2 sticks butter
1 cup brown sugar
1 pkg. Mint and Chocolate chips
Or
1 pkg. white chocolate chips
½ cup finely crush peppermints

Preheat oven to 400 degrees, line a jelly roll pan with parchment paper or foil and spray with cooking spray.  Place crackers to line the pan, salt side up, there can be just a little space between crackers.

Bring sugar and butter to a boil in a saucepan, once it come to a full boil, boil for 3 minutes and do not stir during the 3 minutes.  Pour mixture over crackers, place in oven for 5 minutes, remove from oven and sprinkle with either Mint/chocolate chips or white chips, . Let set for 5 minutes to melt, spread melted chips and then top with peppermints or nothing, let cool over night.  Once firm, break into pieces and store in an airtight container.

Crackers and graham crackers

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Special K Cereal

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Butter and brown sugar in pan

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bring to a boil

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pour over top

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bake for 5 minutes

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I topped the Special K batch with a mix of Peanut butter, milk and dark chocolate chips

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this batch with the crackers I used Dark Chocolate and Mint Chips

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Oh here’s one once more

Holiday Nut Brittle

1 cup sugar
½ cup light corn syrup
¼ tsp. salt
2 cups nuts – peanuts, cashews or pecans
1 tbsp. butter
1 tsp. vanilla
½ tsp. cinnamon
1 tsp. baking soda

Line a baking sheet with parchment paper
use at wooden spoon for this
Spray with cooking spray a large glass mico safe bowl, add sugar, syrup and salt, stir to mix.  Set microwave for 3 minutes, watch closely once the mixture starts to boil continue to cook for 4 more minutes (you will need to add more minutes)

Remove from microwave immediately add nuts, butter, vanilla and cinnamon, stir quickly to combine and cook for 2 more minutes.  Immediately remove add baking soda and stir to combine, mixture will foam up, once mixed pour out onto lined baking sheet and spread out with spoon.  Let cool at room temp, once cooled break into pieces and store in an airtight container.

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I bought some pre cut cookies and they did not have crisp edges as it you would use cookie cutters, and I only had some bright colors so here are some of my fun Christmas cookies 🙂

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Love my tie dye ginger 🙂

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I also go the best gift ever, if you have not heard of this stuff, its funny and it works 🙂
Poo-pourri…yes it is what you think 😛
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Check out the Holiday Commercial and please watch the whole thing…it will give you a chuckle!!

And lastly meet my new friend “Pixie Puddin'” my friends named her on facebook it was a fun time picking a name 🙂

So Merry Christmas and Happy New Year from Pixie and I 🙂

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Cooking Salmon & Scallops!!

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This week I was at one of our store cooking up seafood in a “Seafood Market” Demonstration I had Salmon, Scallops & Mussels, showing people really how easy it is to cook seafood 🙂

Scallops with the Garlic, Dill & Lemon Marinade

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As I started it was a little slow so I was able to take a couple of pictures 🙂

It was a great weekend Seafood and Wine sample can’t go wrong with that 🙂

First I must share my new duds 🙂 I am going “green” 😛

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This picture is the Salmon with the Asian Marinade, you can see a great char on the salmon from the sugar, this added a great smokiness to the salmon, with the hint of soy sauce and ginger.  This salmon was melt in your mouth good!!! 🙂

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Salmon with the Garlic, Dill & Lemon Marinade

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Seafood Marinades

Asian Marinade

1 lb. salmon fillets
1/4 cup lime juice
1 tsp. fresh ginger, grated
1 tsp. fresh garlic, minced
2 tbsp. brown sugar
3 tbsp. lite soy sauce
1/3 cup light beer
zest of 2 limes

Combine juice, ginger, garlic, soy sauce, sugar, lime zest and beer in zip-loc bag and shake to mix, then add salmon, refrigerate at least 3 hours or up to 8 hours.  Drain liquid and pat dry salmon, brush salmon with a little oil and cook as desired.

Garlic, Dill & Lemon Marinade

1/2 cup oil
1/4 cup fresh dill, minced
4 garlic cloves, minced
1/2 – 1 tsp. kosher salt
1 tsp. ground black pepper
zest of 2 lemons

Add all to a shallow container or zip-loc bag, add your seafood let marinade for 15 – 30 mins.  Then cook as desired, you could just roll your fillets, scallops or shrimp in the marinade then cook immediately.

I hope your try these recipes!!!  And of course in my Planking…blog I could not say enough about the Skuna Bay Salmon and that is what I used again this weekend and it is just so GOOD!!!!  So go buy it, find it!!!  Enjoy!!

Planking????

9 Comments

Do you “Plank”?

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I am talking about cedar planking, using cedar planks for cooking on your grill 🙂

This was another part of my cooking class, using cedar planks and cedar papers.

Cooking on cedar planks is really a lot of fun, instead of me trying to explain this is a great website that will give you all information you will need.

http://www.cedargrilling.com/art.htm

The salmon that I used is Skuna Bay Salmon and if you have never had it you really need to try to find it in your area, we are the only store that carries it in our area.  It’s mild, buttery, fresh and tender, it really is the best salmon I have ever had, check out the website for Skuna Bay Salmon.

http://www.skunasalmon.com/

Few more picture of the Class, grilling the salmon planks and the delicious out come 🙂

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This marinade is so good, and really easy, you can double it and keep it in your fridge for up to 2 weeks.  It was great on the salmon, but also very good on the Cod, Shrimp and Scallops, very one just loved it.
This also would be great on grilled veggies and slice crusty bread, just brush over the bread then grill the slices…YUM!!!

Garlic, Lemon, Dill Seafood Marinade

  • Difficulty: easy
  • Print

1/2 cup olive oil
4 large cloves garlic, minced
1/4 cup fresh dill, finely chopped
zest of 1 lemon
1 tsp. kosher salt
1 tsp. ground black pepper

1 pound seafood – Fish, Shrimp or Scallops work well

Mix together oil, garlic, dill, lemon zest, salt and pepper, place seafood in a ziploc bag and pour marinade over top and set aside for 15 – 30 minutes.

Cook as you desire.

Also I did cod with roasted red pepper strips and asparagus in the Cedar papers and grilled them.   This marinade would be great on that too, but what I did for the class is just tossed everything in olive oil, salt, pepper and grated fresh garlic…very good as well 🙂

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Orzo Salad with Basil and Tomatoes

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Great Summer Salad!!

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Last I had a cooking class at one of our stores, using Fresh Herbs was one the points for the class.
Picture of the class, a few more came after I got started, it was a great turn out 🙂

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This was one of the recipes I did, I love using this really as a base with so many options at your finger tips.

You can certainly serve as is, or add fresh grilled veggies chopped, add cubes of fresh mozzarella instead of feta, or shredded fresh Parmesan cheese, or slice pepperoni, salami, cube ham or turkey.  And what about Grilled Shrimp, thin slices of grilled flat iron steak even chunks of grilled salmon there are endless possibilities!!

Along with other fresh herbs you could add as well!!

Everyone at my class love it as is and a friend of my mine made it last week for his work’s cook out and it was hit with them as well.  Enjoy if you make it!!

Orzo Salad with Basil and Tomatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

1-2 cup grape tomatoes, quartered

2 cups orzo, cooked

3 tablespoons olive oil

½ teaspoon coarse ground black pepper

1/3 cup basil, chopped

1 tablespoon fresh oregano, chopped

½ cup Feta cheese, ¼ in cubes or crumbled

Salt to taste
Gently toss all ingredients together, serve at room temp.  And of course you can add other veggies, cheeses or fresh herbs as you like 🙂

Opening Day!!!!!!!!! Go Reds!!

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It’s “Opening Day” today for our Baseball Team the Cincinnati Reds!!

So everyone around town and here in our office is proudly wearing Red or their Reds gear and I was trying to think up a recipe that I had that you could put together, forget about it and then watch the game.

Here are some of our ladies in the office…proudly supporting the Reds!! 🙂

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So I picked Bratwurst Soup, I made this at one of my cooking classes using Sam Adams beer, everyone loved it 🙂

It was using the slow cooker, which will be perfect to have cooking before or during the game and what’s better than Brats, Beer, Baseball and Cheese 😛

But before we get to that here’s video to get you into the baseball mood 😎

 

Bratwurst Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup onion, chopped
4 cups potatoes, cut into 1 inch cubes
1/2 cup carrots, grated
2 cloves garlic, minced
1 tsp. pepper
1/2 tsp. salt
4 cups chicken broth
2 tsp. dry mustard
12 oz. Beer, whatever your drinking
14-16 oz. Stadium Style Bratwurst
1/2 cup flour
1 cup heavy cream
10 oz. sharp cheddar cheese, shredded

Add onion, garlic, carrots and potatoes to your slow cooker, sprinkle in the seasonings and give a stir, then add broth and beer.  Cook on High for 4 hours or on Low for 6-8 hours.

Meanwhile if you are using the cooked bratwursts then just slice into 1/2 inch pieces and saute them in a skillet to brown them on both sides.  If you are using fresh you can do 1 or 2 things, cook them whole in the skillet browning them on all sides, or cut the casings off and pinch the meat into bite size pieces and cook them.

Once the done then just put the Bratwurst into the soup and continue to cook.

In the last 30 minutes of the cooking, remove 2 cups of the soup liquid a large saucepan over medium heat, sprinkle in the flour whisking the whole time, whisk in cream, then whisk in cheese adding a handful at a time until smooth.  Stir cheese mixture into the soup stirring well to fully combine, cover and finish cooking.

Enjoy!!

Sorry no pictures, usually when I have classes I don’t have time to take pictures 😦