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Friday, December 28, 2012
Freaky Friday Favorites
Wednesday, December 26, 2012
Fried Pumpkin and Goat Cheese Risotto Balls - WTF and WOW Recipe Wednesday
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| Nothing like a unique Christmas card to send out to friends and family! Source |
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| In case you were wondering...that is a chicken dressed up like Jackie Onassis Source |
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| Just because you have a camera, doesn't mean you should... Source |
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| I'm not even sure what I'm looking at... Source |
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| Just an informal graduation party Source |
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| Can't see anything wrong with this idea... Source |
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| "But mom, Fluffy and I are playing let's rob a 7-Eleven! Do we have to pose for a picture right now?!" Source |
Fried
Pumpkin and Goat Cheese Risotto Balls
Ingredients
4 cups Low Sodium
Chicken Broth
1 cup Canned Pumpkin
Purée
3 Tablespoons
Unsalted Butter, Divided
2 whole Shallots,
Diced
1 teaspoon Kosher
Salt
½ teaspoons Freshly
Ground Black Pepper
1-½ cup Arborio Rice
¾ cups Dry White Wine
8 ounces, weight Goat
Cheese Crumbled
2 Tablespoons Chopped
Flat Leaf Parsley
¼ teaspoons Dried
Sage
¼ teaspoons Ground
Nutmeg
2 cups Vegetable Oil,
For Frying
2 cups All-purpose
Flour
2 cups Panko Bread
Crumbs
6 whole Eggs
Preparation
Whisk together the chicken broth and
pumpkin in a medium saucepan and place over medium heat. Bring the mixture to a
simmer, then reduce the heat to low and cover to keep warm.
Melt 2 tablespoons of butter in a large
saucepan over medium heat. Add the shallots, season with salt and pepper, and
cook for 1 to 2 minutes, until the shallots are soft. Add the rice and cook for
2 to 3 minutes, until lightly toasted. Add the wine and cook for 1 to 2
minutes, until it is completely absorbed. Add 1/2 cup of the pumpkin broth
mixture and cook, stirring constantly, until the liquid is completely absorbed
into the rice. Continue cooking the rice, adding more broth 1/2 cup at a time
and stirring constantly, for 20 to 30 minutes total, until the rice is smooth and creamy. Remove from the heat and stir in the goat cheese, parsley, sage,
nutmeg, and remaining tablespoon of butter. Season with salt and pepper, to
taste.
Pour the risotto onto a large rimmed baking sheet and spread out into a thin layer. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes, until cold.
Using a small ice cream scoop or
tablespoon, form the risotto into small golf ball-sized rounds. Return to the
baking sheet, cover with plastic wrap, and chill for another 30 minutes.
Add enough oil to a large saucepan to come 3 inches up the sides of the pan. Heat the oil over medium heat until an instant read thermometer registers 350°F. Place the flour in a shallow dish. Place the bread crumbs in a second dish. Beat the eggs in a third dish. Roll each risotto ball in the flour, then dredge in the eggs. Roll in the bread crumbs. Add the risotto balls to the hot oil and fry for 2 to 3 minutes, turning occasionally, until golden brown all over. Drain on paper towels and sprinkle with salt. Serve immediately.
Monday, December 24, 2012
Holiday Hope
Certain issues you
have to face in life always serve to put into perspective what is really
important. This time of year, when
everything is completely ridiculous with Black Friday fist-fights and
overcrowded mall experiences, it is often hard to remember that what truly matters is
health and happiness. If you’ve ever
had to deal with mental illness, depression, addiction, etc in your family, you
know that watching someone you love become someone you don’t even recognize is
extremely painful and frustrating…especially when you want to eliminate their
pain, but you are powerless to do so.
The one thing that can give you great comfort in these times is to learn
that you are not alone. That is why you
really have to love the blogsphere. You run
across some really great blogs that can give you comfort during difficult
times. I found this one yesterday. I figured I should share. Click Here to read Still Hopeful Mom.
That being said, HAPPY
HOLIDAYS!! EAT WELL AND DRINK WELL!!!
