Chicken and Cauli - Rice Stuffed Cabbage Rolls

• 1 head of cabbage
• 4 thin cut raw chicken cutlets cut into 3’s
• 1/2 head cauliflower
• 1/2 head broccoli 
• 1 cup cooked white rice
• 1 red onion chopped
• 2 garlic cloves chopped
• 2 tablespoons butter
• 1/2 cup shredded parmesan cheese
• Salt & pepper to taste
• Olive oil
• 1.5 cups of your favorite tomato sauce ( I like Barilla Tomato Basil)
• 1 teaspoon Italian seasoning

Core as much of the cabbage as possible before the actual boiling. Remove the leaves one at a time being careful not to tear. Boil the cabbage leave in water for about 10 minutes or until softened but not mushy. When cabbage has cooled enough to handle, use a paring knife and pare the thick base of the cabbage leaf. Set aside.

Clean cauliflower and broccoli head and chop. Cook in microwave for 4 minutes or until tender. Food process until it resembles rice. Add it to a bowl with the cooked white rice. Season.

Drizzle a large pan with olive oil. Sauté the onion and garlic until softened. Add the rice mixture to the pan and stir. 

Add butter and parmesan cheese and incorporate the ingredients. Add salt and pepper to season. Now it’s time to stuff your cabbage leaves.

Place 1/2 cup sauce at the bottom of a baking dish big enough to hold all the rolls. Stuff each leaf with a large scoop of rice mixture, lay a piece of chicken on top and tightly roll. Place the first roll against the side of the baking dish. You want to pack them in tightly so they don’t open up. Repeat until pan is full. 

Pour 1 cup sauce over the rolls, drizzle with olive oil and then sprinkle with Italian seasoning. Bake in 350 degree oven for 1 hour.

HARVEST - 83 Main Street, Farmingdale, NJ - A HIDDEN GEM

Out and about on our Saturday drive, we stumbled along a little hidden gem of a restaurant called Harvest in Farmingdale, NJ. The farm to table seasonal menu has something for everyone and is nothing short of amazing! 

We ordered take out for lunch and the food came out hot and smelling scrumptious. The Lamb Burger with Feta was perfectly seasoned and the side of roasted squash was tender but not mushy. The Chicken Caesar sandwich was served on ciabatta with chopped romaine lettuce in a house made Caesar dressing with Sweet Potato fries on the side.

It’s a small menu, but did I mention it always changes? I love that! It means they are using the freshest local ingredients accessible for the season.

It is a BYOB, but we have yet to dine in this cozy and unassuming restaurant, and what seems to be pleasant atmosphere. I can’t wait until we are able to eat there and check out the service and staff. Worth adding to my list!

Warm Chickpea and Feta Salad

Easy and delicious!

•  1 29 oz. can chickpeas drained
• 1/2 Red onion chopped
• 4 oz Feta cut into cubes
• 1 Tablespoon oregano OR Italian seasoning
• 1 Tablespoon parsley
• Salt and black pepper to taste

Dressing:

• 2 Tablespoons red wine vinegar
• 4 Tablespoons good EVOO
• 1/2 Teaspoon Dijon mustard
• 1 Large garlic clove chopped
• 1 Teaspoon water
• A pinch of salt and pepper

Mix all of the dressing ingredients together and shake or stir well. Toss into the chickpeas along with the red onion and oregano. Microwave for 1 minute. Add the Feta and gently stir. Sprinkle with some dried or fresh parsley. ENJOY!

Creamy, Cheesy Rice Balls

This recipe was adapted from Patsy's Restaurant in NYC. After trying their original recipe, I made my own "improvements" to suit my taste! You can also use this recipe to make Sicilian rice balls with meat and peas in the center. Makes about 40 small or 20 large rice balls.

• 1 cup uncooked Basmati white rice 
• 2 cups day old cooked rice warmed up and set aside(I use the microwave)
• 1.5 cups diced fresh mozzarella
• 1.5 cups grated Parmesan
• 4 large fresh basil leaves, chopped very fine
• 8 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 1/2 teaspoon garlic powder
• Lightly seasoned bread crumbs (I use half seasoned to half plain ratio)
• Olive oil, for frying (about 2 cups)

1. Rinse the Basmati rice and drain it well. Bring 8 cups of water to a boil in a large saucepan. Add the rice and cook for 20 minutes or until done. Drain immediately.

2. In a large bowl, combine the hot cooked rice, the 2 cups of day old rice, the mozzarella, the Parmesan cheese, and the basil.  Combine well. Allow the rice to cool for about 20 minutes. Add half of the beaten eggs and stir rapidly to prevent the eggs from scrambling. Add the salt, pepper and garlic powder.

3. Spread the rice mixture on a cookie sheet. Cool in the refrigerator until thoroughly chilled. This is important because you want some of the liquid to absorb.

4. When the rice has cooled, roll the rice mixture into balls. I use a large spring ice cream scoop to measure the amount. Wet your hands after forming each ball to prevent the rice from sticking. Roll the rice balls in the remaining beaten eggs and then the bread crumbs.

5. Heat oil in a deep skillet or fryer to a temperature of 375˚F. Keep the oil hot at all times and fry the rice balls in small batches about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite sauce!