No, you didn’t misread my recipe title. I have honestly found the most ridiculously easy way to make fresh ricotta cheese. In fact, now having made this three ingredient, sweet, creamy delight, I can say without any hesitation that I will never buy pre-made ricotta cheese from the store ever again. EVER! The level of texture and flavor in this ricotta was, well….ridiculous!
Have you ever eaten a bacon wrapped scallop? If your experience was anything like mine, either the scallop was sweet and tender, and the bacon was raw and chewy, or the scallop was annihilated and the bacon perfectly crispy. It’s pretty obvious the dish is virtually impossible to master.
As an alternative, this recipe still gives you the flavor pairing of the scallop and the bacon, except the bacon is crispy as it should be and the scallop is still tender and sweet. The tangy vinaigrette also adds a nice level of acid to even out some of the fat from the bacon. I served the scallops with prepared couscous as an entrée. However, this would work well as an appetizer too.
While I was staring at the jar of delectably pickled jalapenos I used for my last food blog; I decided to use them again here and marry them with some grilled pineapple to make a sweet/spicy relish to accompany the citrus flavor in the grilled chicken.
The ingredients list here looks long, but the recipe is really quick and easy to put together aside from the marinating time for the jalapenos and chicken breasts. I guarantee it’s worth the wait!
As summer winds down and the season’s harvest of delectable tomatoes comes to a close, I managed to snag a few remaining heirloom tomatoes from the produce stand down the street this week and created this gorgeous masterpiece. It was so visually stunning when I prepared it, I hesitated eating it.
The tomato is a variety called a Lime Green Salad and this was the first time I’d seen it. The fruit is only 3 to 4 ounces in size, yet they literally burst with intricate, sweet refreshing citrusy flavor when you bite into them. So, of course, it was the perfect match for the sweet acidity of the citrus salsa and the spiciness from the pickled jalapeno.
While out shopping one day, I went into a store that had a section of random food items, one of which was a bottled chipotle plum sauce. So out of curiosity; I bought a bottle. I served the sauce with broiled tilapia for dinner one night and my daughter loved it. Actually, she raved about it. Unfortunately, when I returned to the store to buy more bottles of the sauce, there were none left. So I decided to make it myself.
This sauce is so flavorful and versatile; its uses are limitless. We’ve used it with chicken, fish, pork, as a dipping sauce for egg rolls, crab Rangoon, toasted ravioli, basically anywhere we’ve wanted something sweet, spicy and slightly sticky. The sugar to acid ratio is just right, and not as overly sugary as some bottled sauces can be. Even more importantly, its daughter approved!
These crisps are a great appetizer to serve along with your favorite white wine. The dough has a slight sweetness which pairs well with the tangy blue cheese, spicy green onions and fresh delicate chives.
What do you get when you give a sixteen-year-old girl who loves pasta free reign in your kitchen? You get spicy, flavorful, creamy, luxuriant pasta bliss!
I love cooking with my daughter, and this recipe is great for a young cook. The directions are simple and easy to follow, and cooking the pasta in the liquid uses the starch from the noodles to naturally thicken the sauce. It’s a one pot meal. Brilliant and delicious!
This week’s tantalizing dish is using the honey and smoked chipotle butter recipe I posted last week, which has become my family’s favorite flavor. Even my daughter, who is picky about eating shrimp, absolutely loved these grilled, glazed beauties. They were tender, sweet, smoky, and had just the right level of spicy.
Variety is the spice of life, especially when it comes to food. So what better way to add spice to your plate than these, sweet, savory flavor infused butters? Each option is super easy to make and can be stored in the refrigerator for up to two weeks while your imagination explores creative ways to cook with them. I’ve added a few suggestions for each flavor to get you started.
I’m on a sandwich kick lately so today isn’t about what’s for dinner, it’s all about lunch, specifically Father’s Day lunch because this is a dad sized sandwich.
This recipe is a twist on my husband’s favorite Thai Beef Salad recipe I posted last July. And with all yummy sandwiches, one of the most important ingredients is the bread. I used my favorite Ciabatta bread because I knew it would be the perfect texture and thickness to hold up to the mound of tender roast beef, the layer of spicy, creamy mayonnaise, and the crunchy acidic dressed vegetables.