Mozzarella and Asiago Arancini

When I was attending the World Cuisine course at the Culinary Institute of America, we experimented  with Italian cuisine.  To me, Italian is just about my favorite type of food…pizza, pasta, gelato – it’s obvious go-to food.  Kids love it, adults love it – it’s comforting.  Win win for everyone.

One of the dishes we experimented with was arancini – breaded and fried balls of rice.  Sadly, I wasn’t on the arancini team, but I did get to consume as much of it as I wanted – so at least that.  So, when it came time to get creative with Wasa, I knew exactly what I wanted to do.

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Arancini.

arancini-rolledYou’ve seen me post about Wasa before…remember the deep fried Mac & Cheese?  Yeah, me too.   Flatbreads and Crispbreads are what Wasa is all about…and it’s SO good.  Sure, you can spread just about anything on them, or, use them as crackers on your fruit and cheese tray.  But for me, the beauty of Wasa is the ability to grind them (any of the flavors, really!)  in the food processor and make the most incredible bread crumbs.

Which I of course used in making my arancini.

Instead of the traditional Parmesan cheese, I used Stella Asiago, which added a  punch of extra flavor.  Paired with the big cube of fresh mozzarella, these were the creamy, cheesy, starchy balls of goodness I was hoping for.

Get your mind out of the gutter, kids.  I am a good girl.

Most of the time.

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Mozzarella and Asiago Arancini

arancini-frymakes 8-10

Ingredients:

  • 2 cups prepared Arborio Rice
  • 1/3 cup finely shredded Asiago Cheese
  • 1 large egg
  • 1/2 package Light Rye (or other flavor) Wasa Crispbread, pulverized
  • 8-10 small cubes of fresh mozzarella (about 1/2 inch square)
  • Oil for frying

Instructions:

Once risotto is cool, stir in Asiago and egg until well combined.  Use your hands to make balls of the rice mixture, stuff each with a piece of mozzarella.  Rolls balls in pulverized Wasa crumbs.

Bring oil to roughly 325.  Place arancini in the hot oil; do not crowd the pan.  Fry until golden brown.  Use slotted spoon to remove from oil and cool on paper towel lined bowl.

Serve with marinara, if desired.

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For more information on Wasa, visit their website.  You can also find them on Facebook and Twitter.

And…check out what my friends made using Wasa – we’re having a WASA Party!!

Disclaimer: This post is sponsored by Wasa.  All thoughts and opinions are my own.

Deep Fried Macaroni and Cheese Bites

Tired of seeing Superbowl recipes on all the blogs these days?

Look away now, then.  Except, wait.  If you do that, you’ll miss something pretty darned incredible.

Deep Fried Macaroni and Cheese Bites.

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Crazy, I know.  But think about it.  Macaroni and Cheese is SO good.  And fried food?  Also good.  Combined?  Well, awesomeness.  In bite sized form.  Heck, dip it in ranch dressing if you want, I won’t judge.

These mac & cheese bites are perfect for gameday, as they are put together pretty quickly since you can make half of it in advance.  Plus, your guests will find you genius.

Score.

I used your basic Kraft Mac & Cheese Blue Box.  It had the perfect sized noodle, it’s easy, it’s good, and it worked perfectly in this recipe.  If you want to use something else, I recommend using a similar style noodle, and a similar consistency.  Too runny, it’ll never set up.  Too sticky?  Well, that’s okay.  No runny mac & cheese!

I also used Wasa Sourdough Flatbreads to make my breading for these cheesy bites.  It’s a great product on it’s own – topped with cream cheese and fruit, made into cracker style pizzas – but it’s also amazing when pulverized and used as a breading.  I didn’t need to add flour, and despite my concerns that it looked a little thin as it coated the unfried macaroni, as you can see, it worked perfectly and browned up just as I hoped.

Give it a shot!

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Deep Fried Macaroni and Cheese Bites

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 25-30 Bites

Deep Fried Macaroni and Cheese Bites

Ingredients

  • 1 package Kraft Macaroni & Cheese, prepared
  • 1 package Wasa Sourdough Flatbread, pulverized
  • 1 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1 egg, beaten
  • 1 cup milk
  • Oil for deep drying

Instructions

  1. Prepare macaroni and cheese as directed. Line an 8x8 baking pan with parchment paper, and pour macaroni into it, pressing down evenly. COver and place in freezer for 2 hours or more, until needed.
  2. Combine egg and milk in shallow dipping bowl. In a separate plate or large shallow bowl, combine flatbread crumbs, salt, and garlic.
  3. Bring oil to 350-375.
  4. Remove frozen macaroni from parchment and cut into small squares or triangles. Dip each into egg wash, then coat with crumbs. Fry 5-6 in hot oil until both sides are golden brown. Remove from oil onto paper towels. Repeat until all macaroni has been used. Serve and enjoy!
http://doughmesstic.com/2012/01/31/deep-fried-macaroni-and-cheese-bites/

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Let’s do a GIVEAWAY!image

Would you like to win a Sampler Pack of Wasa Flatbreads and Crackers?  Of course you would! 

Prize Pack Features:

  • Cooking with Crispbread cookbook
  • A sample of Wasa Products
  • Wasa pen and booklet
  • Wasa drawstring bag

All you need to do is leave a comment below letting me know you’d like to win.  No pressure!

However, if you’d like additional chances to win, here you go!  Just be sure to return here and leave a SEPARATE comment for EACH of the bonus entries you complete.

  1. Pin a picture from this post on Pinterest.  Gracious, I LOVE Pinterest, don’t you?!
  2. Become a fan of Wasa on Facebook…they’re fun!
  3. Follow Wasa on Twitter. Tweet them? Use #WasAmazing to grab their attention!
  4. Lastly, Stumble this post or share it with your friends on Facebook. Either or both…up to you!

Now, be sure to leave those comments – they all count as bonus entries.  Contest is courtesy of and shipped by Wasa.  Contest closes on February 7th, 2012 at 11:59pm EST, and is open to US Addresses only.  Good luck!


Now, I mentioned a couple of other Wasa ideas above, but if you’d like more, look no farther!  I put together a group of my blogging friends to entertain you with more Superbowl worthy creations using Wasa, so stay tuned for those recipes!  You’ll be able to find them on these blogs starting tomorrow and continuing through the end of the week.  Check them out!  They’ll all be giving away a Wasa Prize Pack as well, so, lots of chances to win!

 

Disclaimer: I am a fan of Wasa, and was supplied product to use for this post.  All thoughts are 100% my own.

Twisted Tailgate…Coconut Baked Shrimp with Piña Colada Dipping Sauce

 

Still loving all this football?  I know I am!  In fact, I may have a bit more money than I used to, based on my ability to pick winners.  But I can’t admit to something like that, nor can I admit to having a need to want to buy cowgirl boots with any monies I may have won or not won.  Let’s just say I’m going shopping in Nashville next weekend!

However, I can admit to loving Football Foods.  All kinds!

This week for my Twisted Tailgate Series I amped up the oft overlooked shrimp.  Sure, lots of folks will set out a bowl of shrimp cocktail, but where’s the fun in that?  (Nevermind, it’s fun.  Shrimp is always good. But this recipe is much MORE fun!)

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I took some gorgeous 21-25 uncooked and peeled tail on shrimp and coated them with a delicious combination of garlic, shredded coconut, and ground Wasa FlatbreadsYum.  Instead of deep-frying, I opted to bake them, and that was a great idea.  Crispy, buttery, and ever so easy.  Plus, no mess!

I did a piña colada dipping sauce to accompany this amazing dish.  If you’ve been to Red Lobster, it’s very similar to the sauce they serve with their Coconut Bay Shrimp.  Delish!

I recommend you serve these up at your next tailgate or football viewing party (or for dinner!) – and stand back and listen to the rave reviews come in!

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Coconut Baked Shrimp with Piña Colada Dipping Sauce

For the Shrimp

  • 1 pound peeled & deveined shrimp, large with tail-on
  • 1 inner-pack of Wasa Flatbread Crackers
  • 1 cup shredded coconut
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 stick melted butter

Preheat oven to 350.  Prepare baking sheet with light baking spray.  Set aside.

Combine crackers, coconut, garlic and salt in food processor and process until well combined and crackers are well crumbed.  Pour into shallow dipping bowl.

In a separate dipping bowl, scramble the egg.

Dip each shrimp in the egg, then into the crumb mixture.  Place on the prepared baking sheet.  When all shrimp are coated, pour a bit of melted butter over each.  Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

  • 1/2 cup sour cream
  • 1/4 cup crushed pineapple
  • 2 tablespoons pineapple juice
  • 1/4 cup piña colada mix
  • 3-4 tablespoons sugar

Combine all ingredients, chill and serve.

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I’ll be honest – I am enamored with Wasa.  You may have noticed I did a similar recipe to this one, using chicken and Sesame Wasa Flatbreads.  It’s so easy, so convenient, and really, really tasty.  Anytime I need quality crumbs for a coating, I can just drop a pack of the Wasa in the food processor and have them ready in a few pulses.  The crumbs stay crispy, they coat like a dream, and the flavor really comes through.  Of course, I am lucky if I can open the cabinet and find a full pack: Seven tends to climb up there and dig them out to dip in Nutella! (Which is also fantastic!)

If you haven’t tried Wasa yet, I highly recommend it.  I’ll never go back to buying breadcrumbs.  I think you’ll feel them same.

Wow. That sounded like an advertisement, didn’t it?

Can’t help it…I just love it! 

You can love them, too!  You can find them Tweeting at @Wasa_NA (where they are NEW, and super-friendly), and on Facebook Here.


Have a great day everyone…I’m still in Milwaukee with my blogger friends and JohnsonvilIe! I’ll be home later tonight but have a TON of cake to make all day on Friday.  Wish me LUCK, because I’m gonna NEED it!

Coconut & Sesame Baked Chicken

 

Go ahead, shoot me for what I am about to say.

I am not a huge fan of fried chicken.

Sorry.  Okay, I like it, I do.  But I don’t want to make it.  It’s messy, takes too long, dirties about 700 dishes, and I’m left wiping oily splashes off my backsplash, floor, child and pets for several days.

Not worth it, especially when I can make a run to Bojangles if I really need a fix…which isn’t often.

But I do LOVE Baked Chicken.

My grandmother, when she was alive, used to make the best Oven Fried Chicken…or Shake and Bake.  I was very young when she died, but I can still remember seeing the baking pans of chicken thighs emerging from the oven, coated in that bready goodness.  My mom always made legs or breasts for us, but not my grandmother…she had the one piece leg/thigh combo.  Strange the things you recall and assimilate.

But I digress.

Let me get back to the bird at hand.

Quite often I make an oven baked chicken for us for dinner.  It’s quick, it’s easy, and good gravy is it ever delicious.  I usually use a combination of bread crumbs and panko, but one night, I was out of luck.  No bread crumbs in the house.  And, if you know me at all, you know I hate to leave the comfort of my own home, even if I really need something from the store…I can’t help it.   I’m a hermit.

What to do??

Luckily, necessity breeds ingenuity, so, I opened the cabinets and rooted around, like hermits have to do.

wasaWasa.  Wasa had just sent me a few boxes of their flatbread crackers, and the Sesame box was staring right at me.  We had been nibbling on a box of the Original flavor for a few days (coated in peanut butter, Biscoff, or Nutella, of course), but could I use this stuff on my chicken??  Why not?Crackers are made of bread.  I have a food processor.  See where I’m going?

To amp up the tropical flavor, I added shredded coconut and some panko, coated the chicken, and served it alongside my sticky coconut rice (yum).  We also had gingered carrots, and that rounded out a wonderfully flavorful and simple meal, ready in under an hour, start to finish.  You can’t beat that.  I was thrilled with the flavor of the Wasa cracker coating, and it went with the coconut better than I had even hoped.  It would be a fantastic coating for shrimp, which I fully intend to make in the very near future!  Give it a try!

 

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Coconut and Sesame Baked Chickenimage

  • 2 packs (6.7 ounces) Wasa Sesame Flatbread Crackers, pulverized
  • 1 cup panko style bread crumbs
  • 1 cup shredded coconut
  • pinch of salt
  • 2 eggs, lightly beaten
  • 2 pounds boneless skinless chicken breast (cut into strips)
  • 1 stick (1/2 cup) butter, melted

 

Preheat oven to 375.

Combine cracker crumbs, panko, coconut and salt in bowl that is wide enough to dip chicken into.

Scramble the eggs in a separate wide bowl.  Dip each piece of prepared chicken in the egg, then dip into bowl of crumb/coconut mix.  Press crumbs onto all sides of the chicken, and place in casserole pan.  Repeat with remaining chicken.  Pour melted butter over each piece of breaded chicken.  Bake at 375 for 30 minutes, or until chicken tests done.  Serve and enjoy!

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Want to try Wasa (pronounced Vah-sah) for yourself?  Wasa has a popular Facebook Page, and they are offering a 75 cent coupon just for “Liking” them!  Also, become a Fan of Doughmesstic, and stay tuned…I just may be giving away a few boxes of Wasa here myself in a few days!

sevboardwalkOn another note…my baby is heading off to his first day of Big Boy School today.  Really, it’s just Pre-school, 3 hours a day, 3 days per week.  Two weeks ago, I was so ready for him to go.  I wanted my free time. Housecleaning time. Nap time. Work time.  I wanted TIME.

And now, I can hardly breathe.  I used to think mothers that cried about their kids first day of school were insane.  I mean, what’s the big deal?

Now I know.

It’s not one little thing, it’s every thing. Once they start, once they are out the door – that’s it.

That’s it.

Wish me luck.

UPDATE:

I have survived my child’s first school day. Whew.  We both made it fine, and he’s excited to go back tomorrow!

GIVEAWAY!  I have a fab gift pack of Wasa Flatbreads (and other Wasa goodies, too much to mention!) to offer, courtesy of my friends at Wasa!  All you need to do to win is comment here and let me know you want it!  For a second entry, visit the Wasa FB page and post something you’ve made (or would like to make) on their page.  Remember to return here and let me know you did so…and one of you will win this great gift on Saturday!  US Addresses only, please.

Good luck!!

By: ifood.tv