Cooking · My family's favorites

JOIN THE CLUB: Fourth in the Series of Five Recipes from Lovely Roasted Chicken Breasts

Hungry? Try this recipe for homemade chicken club sandwiches. I don’t buy deli meat for the most part.  It is loaded with sodium and other unmentionables.  PLUS, it is pricey. My boys brown bag it every day.  They love a wholesome, homemade chicken sandwich.  These are easy to make and so, so, so much tastier… Continue reading JOIN THE CLUB: Fourth in the Series of Five Recipes from Lovely Roasted Chicken Breasts

Cooking · My family's favorites

To DIE Chicken Pot Pie; Third in the Series of Five Recipes from Lovely Roasted Chicken Breasts

It is a dreary day here.  Since I cooked up some roasted chicken last night, I have the perfect dinner plan!  This will take no time. Curl up and enjoy! LIVINGLOVELIER”S Chicken Pot Pie What you’ll need: 2 Roasted Chicken breasts (Roasted Chicken recipe here) https://livinglovelier.com/2017/03/08/chicken-once-chickentwice-the-second-of-five-recipes-from-lovely-roasted-chicken-breasts/?iframe=true&theme_preview=true Butter Pepper Salt Milk Cooked Carrots (frozen are ok)… Continue reading To DIE Chicken Pot Pie; Third in the Series of Five Recipes from Lovely Roasted Chicken Breasts

Cooking: Soup · My family's favorites

Chicken Once ChickenTwice: The Second of Five Recipes from Lovely Roasted Chicken Breasts

  I do believe that Chicken Soup is good for the soul. Actually, according to LivingLovelier, it’s own FOOD GROUP. Ninety percent of the time you’ll find a few quarts in my freezer. It is comfort food, medicine, a delicious snack, an elixir and coupled with some popovers and a salad, a perfect meal. Soups… Continue reading Chicken Once ChickenTwice: The Second of Five Recipes from Lovely Roasted Chicken Breasts

Cooking · My family's favorites

First up- Roasted Chicken Breasts

Last week I posted “Five superBOWLS for the Patriots; Five superDISHES for you.”  I promised five chicken dishes that you can create from roasted chicken.  First, you need the roasted chicken so, here you go! Step one… Let’s get roasting! FYI! This is a delicious weeknight dinner all on its own. Serve it up with some… Continue reading First up- Roasted Chicken Breasts

Cooking · My family's favorites

SUPERBOWL of Chili

  Last night, My Michael and I invited our dear friends, Clare and Mike, over to watch the Patriots vs. the Steelers with our three teenaged boys. We were thrilled with the final score.  We are even more excited to see the Pats play the Falcons on February 5. In true football fashion, I decided… Continue reading SUPERBOWL of Chili

Cooking: Dinner · Hors 'douvres · My family's favorites

Survey Says! Arancini; My Boys #3 Favorite!

Aranchini

My guys LOVE these little spheres of rice-y love.

Here is the third  post  sharing my boys’ eleven favorite recipes in my series “Survey Says!”

Arancini is an Italian name for risotto balls.  There are many variations for stuffing them including peas and pancetta.  But I prefer to keep it simple by stuffing with mozzarella only.

And yes, I know. I deep fry them. But it is so worth it, and it is a special treat. Live a little.

ARANCINI Italian Rice Balls

What you need:

  • One cup of risotto*
  • One medium onion, minced
  • Four cups of chicken stock
  • One-quarter pound mozzarella cubed
  • One egg, beaten
  • One cup of plain panko bread crumbs
  • Approximately four cups of canola or vegetable oil

*For best results, use risotto which has completely cooled (leftover is even better.) If you do not make the risotto ahead of time them, add a generous amount of grated Parmigiano cheese to it once cooked which helps it to bind.

What to do:

  • Heat two tablespoons of olive oil in a saute pan and add the onions.
  • Cook them until they are translucent (about 3 minutes.)
  • Cook the risotto according to the package and add the onions. (I always cook my risotto in chicken stock because it adds a richer flavor.)
  • Shape the risotto into a two and a half-inch diameter ball.
  • Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside.
  • Reshape rice ball until mozzarella is fully enclosed.
  • Roll each rice ball into beaten egg and coat evenly with breadcrumbs.
  • Cook in batches in a deep fryer at 365 degrees for about five minutes. Be careful not to overcrowd them.
  • Once removed, place the arancini on paper towels to absorb any excess oil. Serve hot or at room temperature. Serving suggestion: Serve with marinara sauce and parmesan cheese. Also, these are the first nibbles to disappear at a cocktail party! (make them smaller so that they are bite-sized.)
  • (yields approximately 15-18 rice balls)
Cooking · Cooking: Dinner · Cooking: Pasta · My family's favorites

Survey Says! Linguine a la Vodka; My Boys #2 Favorite!

My Michael has always loved Linguine A La Vodka.   He seemed to have taken that gene from his dad who happens to be an inventive and great cook. His dad, Lon, took Michael to different restaurants in Providence’s famous Italian neighborhood, Federal Hill.  It was there where he opened the doors and introduced Michael to… Continue reading Survey Says! Linguine a la Vodka; My Boys #2 Favorite!

Cooking · Cooking: Pasta · Cooking: Soup · Joy · My family's favorites

Survey Says!

I just interviewed my boys about their top eleven favorite recipes from my kitchen. IN THE WORDS OF MY BOYS   Fried Chicken: Homemade. (25 recipes tried.) We finally settled on this custom gem. “Southern-fried heaven.” (Michael) Linguine ala Vodka: Sounds simple and standard but-nope.  And you don’t need and ID to eat it. Hands… Continue reading Survey Says!