Lacy Parmesan Crisps

 These pair very well with similarly made salami crisps for the perfect salty snack or appetizer.

Ingredients

Thickly shredded Parmigian

Process

1. Preheat oven to 375 degrees. 

2. On a Silpat or parchment lined baking sheet, place tablespoon mounds of the shredded cheese. Keep the mounds separated. 

3. Bake, on  a center rack, until golden brown and melted, about 5 minutes. 

4. Cool on wire rack and Enjoy!

Chicken Divan from Beth

Beth made Chicken Divan last night and I loved it! I had never heard of it before even though it seems to be fairly wide spread and well acclaimed. As a lover of curry it really hit the spot, but I love that she was inspired to do it from green beans from her grandparents garden. She told me that there are many variations out there but she combines elements to taste, therefore several ingredients listed don't have specific amounts. 

Ingredients

3 Chicken cooked breasts (shredded or cubed)

A couple handfuls green beans, steamed

Cooked Rice (for serving)

For the topping:

3 TBS melted butter 

4 cloves garlic, minced

1 to 2 cups Panko bread crumbs

Parmesan cheese

For the sauce:

2 cans "Cream of" condensed soup

1 cup mayonaisse

1 cup sour cream

1 cup shredded white cheddar

1 cup white wine

3 Tbs lemon juice

3 to 4 TBS curry

salt and pepper (to taste)

Directions

1. Cook the chicken. Shred or cube it.

2. Steam the beans. 

* preheat oven to 350 degrees *

3. In a skilled melt the butter. 

4. Saute the minced garlic in the butter. 

5. Add the Panko, stir to combine, and toast until golden brown. 

6. Remove from the heat and add Parmesan cheese to taste.  Set aside. 

7. Start the rice.

8. Prepare the sauce from the ingredients above. 

9. Combine the meat and the veggies on a bowl with the sauce and mix well. 

10. Add to a baking dish and spread evenly. 

11. Top with the Panko mixture from skillet. 

12. Bake at 350 degrees for 30 minutes. 

Serve over the rice.

 

Ham and Rice Croquettes

I found this yummy recipe (for using leftover ham) in this month's Gourmet. I tinkered with the proportions - actually I pretty much ignored them. I doubled up on the cheese (of course) and used both white and wild rice! We are serving them with a side of our favorite whole grain mustard and some leftover creamed onions. My favorite part, is the the kids commented on how great the house smells and these cakes will fit perfectly into their lunch boxes! Cheers to leftovers!

Ham and Rice Croquettes
Ingredients

• 2 cups cooked white rice, cooled
• 3/4 cup finely chopped cooked ham (about 1/4 pound)
• 1/3 cup grated Parmesan
• 2 large eggs, divided - and lightly beaten
  
• 1/2 cup plain dry bread crumbs
• About 3 cups vegetable oil
• Equipment: a deep-fat thermometer

Preparation

1. In a large bowl, stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper.
   
2. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
3. Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat.
   
4. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes.
   
5. Lightly coat cake with egg, then with bread crumbs.
   
6. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

Meatballs with Parsley and Parmesan

These are super yummy!!

Ingredients
4 large eggs
1/2 cup fresh breadcrumbs
6 Tablespoons grated Parmesan Cheese
3 Tablespoons olive oil
1/4 cup chopped fresh parsley
3 large garlic gloves, minced
2 teaspoons salt
1 teaspoons ground black pepper
2 pounds lean ground beef
Additional olive oil for frying

Suggestions for additions.
3 Tablespoons mayonnaise
crushed red pepper
1 small onion
baby carrots chopped finely.
I have also made them using minced lamb.


Process

1. Stir eggs, breadcrumbs, Parmesan cheese, 3 tbsp olive oil, parsley, garlic,2 tsp salt & pepper in large bowl to blend.
   
2. Add ground beef and mix thoroughly.
   
3. Form mixture into 1 1/2 inch diameter meatballs.
4. ***For healthier option you can bake them at 400 degrees for 30 minutes otherwise: Pour enough oil into heavy skillet to coat bottom. Heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed. About 15 minutes per batch. Transfer to plate.