Arancini (Risotto Balls)


In Italian, this recipe is called “little oranges,” since the balls resemble oranges once fried. All I can say is that this is the ultimate way to make leftover risotto totally new again. Most of the recipes I saw used a cube of cheese in the center to make these even more decadent. The cheese isn’t totally needed because I left it out and it was still delicious. I got reminded of hushpuppies by the smell of these babies frying. My advice is to not make them too big, large golf balls is what you’re aiming for. And definitely don’t skip any of the coating steps. I rolled one is breadcrumbs without egg and flour for experimentation and it totally fell apart in the frying pan.

Continue reading

Vegetable Risotto


Okay going into this, I did not realize how easy yet exhausting risotto is. It’s basically rice with broth stirred in, but it’s stirred, stirred, stirred in. I’m talking about 30 minutes of constant stirring. Plus grating parmesan is always a pain in the neck. Maybe it seems more exhausting than it really is because I was holding Ellie the whole time. All I’m saying is, enter this recipe with an open mind and strong arms!

Continue reading

Chicken Dipping Sauces


Around these parts, Wednesday night is chicken night. Me and Chris use to order out every Friday, and we would ask each other, “what do you want for lazy Friday?” Then we discovered one of our FAVORITE chicken places offer a huge discount on Wednesdays. So now we have chicken every Wednesday. No regrets. What makes this chicken so good is it’s one of those places with the spinning chicken machines. The chicken roasts and drips its fat on the chicken below it, so the chicken is constantly basting in chicken fat. SO. AMAZING. Since I don’t cook on Wednesday, I thought it would be cool to try out some homemade dipping sauces. Chris only enjoyed the mayonnaise based ones, but I think my favorite was the Asian sauce. Hope you like ALL of them!

Continue reading

Egg Fried Rice


Fried rice is always better using leftover rice. So the next time you make rice, why not make double and save yourself some trouble! To make enough for 4 people, it’s easiest to fill a mug with rice and cook it with 2 mugs of water in a saucepan with a lid and a big pinch of salt. To make this vegan, substitute the eggs for a block of tofu. To make this a full dinner for a carnivore, add 400 grams of cooked shrimp!

Continue reading

Onion Gravy


It took me several years to master the art of gravy. I think this was mostly due to the fact that I was stubborn. I kept thinking if gravy is just fat, starch, and liquid, I can make it in any order I want. WRONG. Gravy making is an art, but at its core it is a science. Meaning, there is a very rigid formula. Equal parts flour and fat, then however much liquid is needed to reach your desired thickness. As long as you’re not trying to go off this course, you can add gravy to any of your meals in under 15 minutes! Onion gravy is my favorite because it is delicious and the onion adds nutrition to an otherwise fatty indulgence. I also use stock cubes instead of liquid broth or stock because they are CHEAP and take up very little space in my already tiny pantry. And it totally doesn’t matter in this recipe because the gravy is so strongly flavored from the onion!

Continue reading