Chocolate and White Chocolate Rice Pudding

Trying to figure out how to make white chocolate taste like something beside vanilla...it's really a no go, but whatever.  And just so you know, in my endeavor to make it taste like white chocolate, I used too much and the rice pudding wasn't as thick as it usually is.  That being said, nothing wrong with experimenting in the kitchen. Basic recipe is from Ina Garten - 

http://www.foodnetwork.com/recipes/ina-garten/rum-raisin-rice-pudding-recipe2/index.html

But I don't like rum raisin so I tried to figure other flavors - I like my macadamia nut and coconut recipe, but Paul doesn't like it, so I'm trying other flavors.

Here are the culprits...there was also supposed to be sugar in the pic...eh *shrug*

Cooking the rice for 8 minutes in just water and kosher salt, covered.

 Getting the chocolate ready for the rice - the wet stuff is the vanilla paste.

Added the half-and-half to the rice - bring to boil then simmer uncovered 25 minutes.

 Tempering the egg with some of the rice pudding.

 Mixing the egg into the rice pudding and cooking for about a minute.

Mixing the rice pudding in with the milk chocolate chips.

 Mixing the rice pudding in with the white chocolate chips. Used way too many chips.

Still tasted alright.  I will try again :)

What to do with leftovers...Think...Think...Think, Pasta again?

Really, when you have a bunch of leftover stuff from making other dinners, what else are you gonna make?  I had; mushrooms, grilled chicken, patty-pan squash, spinach, gruyere and Parmesan cheese - sounds like pasta to me.

Wedged the patty-pan squash - my Mom thought they were cute and just had to have them and she insisted on whole wheat pasta.  Just a tip with whole wheat pasta - cook it 2 - 3 minutes longer than instructed on the box - that way you get a more acceptable al dente.

The sauce was just a little cream and 1 cup each, grated Parmesan and gruyere.

Wasn't too bad for leftovers.

Stuffed Pasta Shells

 Yes...this is a NEW POSTING!!!!  WHAT?!!!  And I don't even have all the steps in pictures, LOL!

Stuffed Pasta Shells is your basic lasagne recipe but just a little bit more fancy.

For the sauce - make your basic marinara with or without Italian sausage.  I have to feed Paul...so there is always meat :)

The shells you of course boil first to al dente.  Drain and stuff with a mixture of ricotta, mozzarella, and Parmesan and chopped Italian parsley...all fresh of course.  Nicely line them all up in your prettiest 9x13 pan that has a layer of white sauce.

Slather on top of the shells your marinara sauce, then layer the remaining white sauce and mozzarella cheese.  Bake 350º until golden brown and bubbly.  Serve with freshly baked french bread and a wedge salad...I'm so into wedge salads right now.  Enjoy!

Recipes:

Italian Sausage Marinara Sauce (this is just guesstimating - I just go with the flavor I want at the time)

• 1/2 pound Italian sausage
• 1/2 Sweet Onion (chopped)
• 1 tsp each - Oregano (dried), Basil (dried),  Rosemary (dried)
• OR 1 Tbs each - Oregano (fresh), Basil (fresh), Rosemary (fresh)
• 1/4 cup Italian Parsley (fresh - chopped)
• 1/2 tsp red pepper flakes
• 1 clove garlic (minced) optional
• 1 tsp fennel seeds
• 1-14.5 oz can diced Italian tomatoes
• 1-8 oz can tomato sauce
• Salt and Pepper to taste

1 - Brown meat with onion. 2 - Add all herbs and spices.  3- Add tomatoes and tomato sauce.  4 - Cover and simmer on very low flame for at least 15 minutes or longer.

White Sauce

• 3 Tbs Butter
• 3 Tbs Flour
• 3 cups milk
• 1 tsp garlic powder or 2 cloves garlic (minced)
• 1 cup Parmesan cheese (freshly grated)
• 1/4 cup Italian Parsley
• Salt and Pepper to taste

1 - Melt butter and add flour (if using fresh garlic - put it in here), stirring constantly until fully mixed and slightly golden brown. 2 - Slowly whisk in milk until thickened.  This is where you will adjust the milk content until it's as thin or thick as you want it to be. 3 - Whisk in rest of ingredients.  Bring to slight boil for at least one minute, stirring CONSTANTLY!

Shells and Cheese Stuffing for Shells - just use the recipe on the box.