Arancini {Rice Ball} Casserole

Well if I had to choose one of my favorite Italian dishes ...Arancini would be right up there at the top!....I have made Rice Balls before, but I have not mastered them to perfection yet...So when I saw that you could actually make a casserole that tasted like one, I had to give it a try!!....When I made this dish I did not have any beef on hand(because of the pandemic) So it was pretty much a vegetarian version...And it was still amazing...But I did have everything else so I decided to get to work.....This was really simple to put together...Here is what I did...Enjoy!!

INGREDIENTS

2 bags success rice or 2 cups uncooked rice ( follow package directions)

2 cups pasta sauce of your choice

1 pound ground beef

1 small onion diced

1 cup frozen peas

 1 egg

 1/2 cup grated parmesan

Italian breadcrumbs

1 1/4 cups shredded mozzarella

+ fresh mozzarella if you have it

salt and pepper

Directions

Preheat oven to 400 degrees

1. Cook rice as directed..when done remove from bag..

add to bowl and set aside

2. add beef to pan and saute..as it cooks add onion and cook until browned...add peas and 1 cup of sauce and salt and pepper and simmer

3. to the bowl of rice add parmesan cheese, egg and 1/2 cup tomato sauce...if it looks like it needs a little more sauce add another 1/4 cup

4.  spray a 8x8 casserole dish with cooking spray, sides too..add some breadcrumbs to dish and roll around to coat bottom and sides

5.  take half of the rice mixture {a little more if needed} cover the bottom of the dish and up the sides, press to form bottom layer. Fill with the meat and pea mixture. Top with 1/2 cup shredded mozzarella and break up some fresh mozzarella on top of that

6. Top with the remaining rice mixture pressing down till even. Top with remaining sauce...sprinkle with breadcrumbs , then top with remaining mozzarella

7.  cover with foil and Bake 30 minutes

let rest a few minutes then slice as you like!...Enjoy

Yield: 6

Author: Natalie Buscemi-Hindman

Arancini (Rice Ball )Casserole

All of the goodness and flavor of a Rice Ball without all of the work...This version of Arancini gets layered Casserole style!

Prep time: 25 MCook time: 30 MTotal time: 55 M

Ingredients:

• 2 bags of success rice or 2 cups uncooked rice (follow package directions)
• 2 cups of pasta sauce of your choice
• 1 pound of ground beef or sirloin
• 1 small onion diced
• 1 cup frozen peas
• 1 egg
• 1/2 cup parmesan cheese
• Italian Breadcrumbs
• 1 1/4 cups shredded mozzarella + fresh if you have it
• salt and pepper

Instructions:

How to cook Arancini (Rice Ball )Casserole

1. Preheat Oven to 400 degrees
2. Cook rice as directed..when done add to a bowl and set aside
3. Add beef to pan and saute..as it cooks add onion and cook until browned...add peas and 1 cup of sauce and salt and pepper
4. To the bowl of rice add parmesan cheese, egg and 1/2 cup of pasta sauce...if it looks like it needs a little more sauce add another 1/4 cup
5. Spray an 8 x 8  casserole dish with cooking spray, sides too...add some breadcrumbs to dish and roll around to coat bottom and sides
6. Take half of the rice mixture ( a little more if needed) cover the bottom of the dish and up the sides.., press to form bottom layer. Next add the meat and pea mixture, then add 1/2 cup shredded mozzarella and break up some fresh mozzarella and add that if you have it
7. Top with the remaining rice mixture pressing down until even. Top with remaining sauce...sprinkle with breadcrumbs...then add remaining mozzarella
8. Cover with foil and Bake for 30 minutes...let rest a few minutes and then slice as you like...Enjoy!!

Created using The Recipes Generator

Lazy Lasagna (Crock-Pot Ravioli)

Well.... I thought it couldn't get any easier than my Crock-Pot lasagna recipe....which is one of my most popular recipes pinned on Pinterest....it looks like this may be even simpler by eliminating the step of adding ricotta, because it is already in the ravioli...brilliant right?....I used frozen ravioli, but you could also use the refrigerated kind....I also used my home made meat sauce, I highly recommend using a great quality sauce or one you really like...this would also be great for a large crowd...I used 2 bags of frozen cheese stuffed ravioli and it made a nice amount....you can easily feed 6 or more....next time I am even going to try it with gluten free ravioli!...well here is how I assembled this...Enjoy!

What you'll need

2 bags frozen ravioli (cheese stuffed)

Pasta sauce

Shredded Mozzarella

Parmesan cheese

Pre heat Crock-Pot to low

How to assemble

Add sauce to bottom of Crock-Pot

Add a layer of ravioli

Add more sauce

Add Mozzarella and sprinkle with parmesan

Keep layering ending with Mozzarella and parmesan

Cook on low for 3-4 hours

Easy Taco Pie (gluten free)

I was just thinking about this recipe I used to make when my kids were little...( I used Bisquick for a lot of things back then).....It was this Taco Pie...now that my kids are grown I still have Taco Tuesday every week if they can make it....I was trying to think of other things I could make and thought of this recipe, now that Bisquick makes a gluten free version I thought I would try it again.....I am sure you could use other g- free mixes like Pamela's for this also.....Well this was a big hit, my son in-law loved it, so I am sure I will be making it again!....I didn't add the green chilies this time but may try next time to see how they like it...Well here is what I did...Enjoy!!

 

 

INGREDIENTS

 

1 pound lean ground beef

1 small onion (optional)

1 package g-free Taco seasoning

small can green chilies (optional)

2 Eggs

1 Cup Milk

1/2 Cup Baking mix (Bisquick or Pamela's)

 

3/4 Cup Shredded Cheddar Cheese

 

*Top with*

 

shredded lettuce

chopped tomatoes

sliced black olives

 

*Garnish with*

 

Sour cream

Salsa

 

 

DIRECTIONS

Preheat oven to 400

 

1. Spray 9 inch Pie Plate...Cook  beef and onion until browned...stir in seasoning (drain if needed)....Spoon into pie plate add chilies if using

 

 

2. In a small bowl whisk eggs, milk and baking mix until smooth

Pour into pie plate

 

Bake 25 minutes then top with cheese and continue baking until melted

 

let stand 5 minutes before topping with lettuce, tomatoes and olives

Garnish with salsa and or sour cream

 

Here are the mixes that can be used

 

 

 

Eggplant Rollatini over Gnocchi (gluten free)

I know eggplant isn't everybody's cup of tea...But our family happens to love it!....Especially my husband, when I want to make him his favorite dish I make him eggplant parmesan.......Recently we went to an Italian restaurant in Florida and I ordered this dish!.....They served rolled eggplant stuffed with ricotta over a bed of Gnocchi......It was so unbelievably good I knew I had to try and recreate it......and I wanted to try and make it gluten free, which I did, and you would never know!....You could also make this regular with normal gnocchi and flour, those are the 2 things I replaced for gluten free options in this recipe, I also added finely diced fresh spinach to my ricotta mixture, this can be omitted also if you like.....Here is what I did...Enjoy!

 

INGREDIENTS

 

1 Eggplant

3 eggs

1 cup Flour

salt and pepper

 

FILLING

 

1 16 ounce container Ricotta Cheese

1/3 Cup Parmesan Cheese

1 egg

11/2 - 2 Cups diced fresh spinach

salt and pepper

Mix all together in a bowl and set aside

 

Olive oil (for frying)

 

Pasta Sauce (I used my home made)

 

Mozzarella Cheese

 

DIRECTIONS

 

1. Prepare Eggplant by cutting off top stem and slicing with Mandolin lengthwise

 

2. Add slices to a colander and salt them, let them drain then pat dry with paper towel

 

3.In 2 shallow dishes add flour with salt and pepper to one and the 3 beaten eggs to the other

4.Take a slice of eggplant (being sure it is dry) and dredge it in flour first , then dip in egg

5. Add  2 Tablespoons olive oil to skillet and start frying eggplant slices until golden

 

6. Drain cooked slices on paper towel and set aside

 

 

7. Add filling down center of the fried eggplant and start rolling

 

8. Add rolls to a baking dish that you have ladled enough pasta sauce to cover the bottom

 

9. Finish rolling all of the slices and add to dish....Ladle more sauce over top then sprinkle with parmesan cheese

 

 

10. Cover and bake for about 30 minutes .....once cooked sprinkle with shredded mozzarella and bake uncovered until melted

 

Serve eggplant over Gnocchi or any other pasta with sauce that you may like

 

I used these gluten free Gnocchi

 

ENJOY!!

 

 

 

 

 

 

 

 

 

 

Parmesan Herb Salmon with Cucumber Dill Sauce

 If you are looking for an easy dish that is sure to impress for your Holiday entertaining, look no further.....What I love about this Salmon dish is that it is very easy to prepare and it can be made a day prior to when you are entertaining, which I love doing and if you need more than one for a large crowd you can make 2 at a time.....Having people to your home is enough work in itself, so when I am entertaining, anything I can do to prepare the food and set up a day or two in advance is a real help.....Lets face it its nice to be able to enjoy your own party, that is why I like to have either a big buffet or a strolling dinner letting the guest's help themselves....That goes for the drinks also. I like to have a big vessel with ice and fill it with Wines, Prosecco, mixers and even bottled water for easy access. Also having self serve stations for wine, salads and desserts can also be beneficial!..... I served this with prosciutto wrapped asparagus which I will show you how to prepare along with this fabulous Salmon recipe and the cucumber dill sauce which is a nice companion for the salmon!.......Here is what I did.....Enjoy!

 

 

INGREDIENTS

 

1 whole skinless Salmon

1/4 Cup Grated Parmesan Cheese

2 Tablespoons dehydrated or dry Parsley

1/2 teaspoon Salt

1/4 teaspoon Pepper

4 to 5 sprigs of Fresh Dill

 

CUCUMBER DILL SAUCE

 

1 whole English Cucumber (peeled, seeded and rough chopped)

1/3 Cup Mayonnaise

1/3 Cup Sour Cream

2 Tablespoons Fresh Dill

1 Tablespoon Lemon Juice

1/2 Teaspoon Salt

1/4 teaspoon pepper

 

DIRECTIONS

 

Preheat Oven to 400

 

1. Prepare a baking sheet with foil overlapping and a piece of parchment to fit in center like this

 

 

2. Lightly spray the parchment with non-stick spray

 

3. Lay the salmon on the pan and bring up the foil sides and crimp together

 

4. Bake the salmon for 10 minutes

 

5. Meanwhile in a bowl mix together the Parmesan cheese parsley and salt and pepper

 

6. After the 10 minutes uncrimp the foil and continue baking uncovered for 8-10 minutes

7.  Add the parmesan mixture evenly over the salmon the top with the sprigs of dill and cook for 5 more minutes uncovered

8. Once done, let it rest for 5 minutes before transferring carefully to a platter. Cover with plastic wrap and refrigerate until needed

 

 

For sauce, add all ingredients to a food processor or bullet and pulse until mixed

Store covered and refrigerate until needed

 

 

Prosciutto Wrapped Asparagus

I used these to serve alongside the Salmon

Preheat oven to 400

 

 

1. Clean and then cut about an inch off the bottom of the spear

2. Wrap strips of prosciutto around the spears

3. Place on parchment lined baking sheet that you spray with cooking spray and bake for

 8 minutes

Do not overcook!, you want these crisp and easy to handle

These can also be stored in the refrigerator until needed

 

 

 

 

 

 

 

 

 

 

 

Eggplant Parmesan(gluten free)

One of my husbands most favorite things I ever have made has to be Eggplant Parmesan!...Well since cooking mostly gluten free I have not made it in a long time...I just haven't found the right bread crumb to mimic the Italian seasoned bread crumbs I had always used in my original recipe.....Well I found one and decided to see if it would work, and it did.....I am so happy and can't wait to try other recipes that I haven't been able to make...I really don't have measurements for this recipe but I can give you all of the instructions and details on how to put this together....Here is what I did....Enjoy!

 

INGREDIENTS

 

list of everything needed

 

Eggplant

Tomato sauce

Eggs (about 3)

Breadcrumbs

Mozzarella cheese

Parmesan Cheese

Salt

Oil (for frying)

 

EGGPLANT

 ( I used 1 large Italian round one)

 

TOMATO SAUCE

(I used 1 jar of my favorite that happens to have my parents picture on it!.. but you could use home made also)

 

 

ITALIAN SEASONED BREADCRUMBS

I found this gluten free version, you could use regular also)

 

MOZZARELLA CHEESE

(2 cups or 1 bag shredded)

 

PARMESAN CHEESE

(for sprinkling between layers)

 

EGGS

(about 3 beaten)

 

DIRECTIONS

Have a fry pan ready with olive oil in it and prepare a casserole dish with cooking spray

 

Begin by peeling and slicing your eggplant (about 1/2 inch slices) they were big so I sliced in 1/2

 

Sprinkle salt on all of the slices

 

In 2 shallow bowls add beaten eggs to one and the breadcrumbs (with parmesan) to the other

 

Dip the eggplant in the egg and then dredge in breadcrumbs (I added some parmesan to my breadcrumbs)

 

Heat your pan with the oil and add the breaded eggplant

Turn when golden...when done place an a plate with paper towel top with another paper towel...you will

want to soak up as much oil as possible

 

In the casserole dish add Tomato sauce on the bottom before your first layer of eggplant

Sprinkle eggplant with parmesan cheese then add some sauce then add Mozzarella

Top with a little more sauce and then continue this until you have used up the eggplant

 

You will end with the Mozzarella then drizzle with more sauce and a sprinkle of Parmesan

I covered with a glass lid but you can cover with foil also

Bake in a 350 oven check it after 45 minutes to see how it is doing uncover at that time and continue baking ( you want the eggplant to be soft)

 

 

 

 

 

 

 

 

 

Shrimp Boil Foil Packets

When I saw these shrimp foil packets I knew I had to give them a try....and I am glad I did...They were so simple and I Love that everyone gets their own individual little packet that has their whole dinner in it!!....I prepped by cutting everything in advance and then assembled the packets in heavy duty aluminum foil before my husband cooked them on the grill....You can also do these in the oven if you like by placing them on a baking sheet....I will let you know what I used and how I assembled and cooked them!....Here is what I did.....Enjoy!

 

INGREDIENTS

 

Raw Shrimp (no tails) (I used 6 per packet)

Red Potatoes (diced)

Corn (on cob slice into 4 pieces)

Smoked Kielbasa or Andouille sausage (slice in diagonal pieces)

Olive oil

Minced garlic

Butter

Old Bay seasoning

Heavy Duty Foil

 

DIRECTIONS

 

Prepare all of the Ingredients to start assembling packets

 

 

Tear off a large piece of foil......in center add a splash of olive oil and about 1/2 teaspoon of minced garlic

 

Start adding Potatoes first (about 12)

Corn (2)

Sausage (4)

Then Shrimp (6)

 

 

 

Drizzle with olive oil sprinkle with Old Bay seasoning and then a Tablespoon of butter

and fold over foil on both sides and then bring in each side to meet like a triangle and then fold in

 

Cook packet on grill for about 20 minutes flipping after 10 minutes

 

If doing in oven...place on a cookie sheet

Bake at 400 for about 20 minutes

flipping after 10 minutes