Italian Rice Balls

Ingredients:

• 2 eggs
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried basil or 1 tablespoon dried parsley
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
• 2 1/4 cups low sodium chicken broth or 2 1/4 cups water
• 1 cup uncooked white rice
• 1 1/2 cups dried breadcrumbs
• 2 cups olive oil or 2 cups vegetable oil
• 1/2 cup mozzarella cheese, in cubes (optional)

Directions:

1. 1
   In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
2. 2
   Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
3. 3
   Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
4. 4
   Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
5. 5
   Pour bread crumbs into a shallow dish.
6. 6
   Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
7. 7
   In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
8. 8
   Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
9. 9
   Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
10. 10
    Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

Taco Pizza

Ingredients:

• 3/4 cup salsa
• 1/4 cup light sour cream
• 1 cup low-moisture mozzarella cheese
• 1/4 lb lean ground beef, browned
• 1 pizza crust
• 1/3 cup black olives (optional)
• 1 cup lettuce, shredded
• 1/2 cup diced tomato

Directions:

1. 1
   Mix salsa and sour cream, spread mixture over pizza crust.
2. 2
   Layer half cheese, ground beef, rest of cheese, olives.
3. 3
   Bake at 400 for 15 minutes, or until cheese is bubbly.
4. 4
   Serve pizza with lettuce and tomato "salad" on top.

El Dorado Mexican Casserole

Ingredients:

• 2 lbs lean ground beef
• 1 medium onion, chopped
• 1 teaspoon salt
• pepper
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 1 (15 ounce) can tomato sauce
• 3/4 cup catsup
• 1 (3 ounce) can ripe olives, sliced
• 1 pint sour cream
• 2 cups cottage cheese
• 1 (4 ounce) can green chilies, chopped
• 1 (8 ounce) package tortilla chips, crushed
• 1 (16 ounce) package monterey jack cheese, grated

Directions:

1. 1
   Brown ground beef in large skillet, stirring until crumbly.
2. 2
   Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
3. 3
   Simmer until onions are tender, stirring frequently.
4. 4
   Combine sour cream, cottage cheese and chili pepper in small bowl.
5. 5
   Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
6. 6
   Bake at 350 degrees for 30 minutes.
7. 7
   Serve with picante sauce.

Mexican-Style Brown Rice Casserole

Ingredients:

• 1 spray cooking spray
• 4 cups cooked brown rice
• 1 1/4 cups salsa
• 1 teaspoon ground cumin
• 15 ounces canned refried beans
• 10 ounces frozen corn kernels, thawed
• 4 ounces canned green chili peppers, mild, diced
• 1 tablespoon chili powder
• 10 ounces frozen chopped spinach or 10 ounces collard greens, thawed and set to drain in a strainer over a bowl
• 3/4 cup low-fat shredded cheddar cheese, divided
• 2 tablespoons cilantro, fresh, chopped (optional, for garnish)

Directions:

1. 1
   Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
2. 2
   In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
3. 3
   In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
4. 4
   Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
5. 5
   Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Mexican Taco Casserole

Ingredients:

• 125 g taco chips (make sure to use Mexican cornflour crisps, also called tortilla crisps)
• 400 ml hot tomato sauce (or any other tomato sauce you like)
• 1 (300 g) can sweet corn
• 1 (250 g) can red kidney beans (chili-flavoured ones go great with it)
• 160 g carrots
• 1 onion
• 40 g green chilies
• 150 g grated cheese

Directions:

1. 1
   Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
2. 2
   Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
3. 3
   Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
4. 4
   Cover with a last layer of crisps and sprinkle with the cheese.
5. 5
   Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).

Mascarpone and Chives Mashed and Baked Potatoes

Ingredients:

• 3 lbs potatoes, peeled and quartered
• 8 ounces mascarpone cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 1 cup chives or 1 cup scallion, finely minced
• 1 cup parmesan cheese
• 1 teaspoon paprika
• salt and freshly ground pepper

Directions:

1. 1
   Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
2. 2
   Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
3. 3
   Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
4. 4
   When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.

Buttermilk and Chive Mashed Potatoes

Ingredients:

• 7 medium potatoes, peeled and cut in pieces
• 1/4 cup butter
• 3/4 cup buttermilk, about
• 1/4 cup fresh chives, finely cut
• salt and pepper (I used seasoning salt)

Directions:

1. 1
   In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. Drain.
2. 2
   With a mash potatoes, mash the potatoes with the butter. Then with an electric mixer, reduce the mixture to a puree with the buttermilk and chive. Add salt and pepper.