Posts Tagged ‘ricotta’
Start off fall right – with ice cream! This easy no-churn ice cream takes just like a pumpkin cannoli or at least what I think a pumpkin cannoli would taste like.
I am a true believer of ice cream and its application year round. To prove my point I made a seasonal ice cream using pumpkin! It’s also super easy to make and does not require an ice cream maker, which means you have no excuses not to make this.
The flavor is pumpkin cannoli and while I have never actually tasted a pumpkin cannoli before I bet it tastes just like this ice cream, minus the cold factor. My favorite part is the crispy roasted pepitas which is why I sprinkled even more over the top.
Enjoy this open-faced egg sandwich any time of day. Served with Parmsean-herb ricotta, arugula, and a poached egg.
Whenever an egg is involved as the central component of a recipe I feel like it’s breakfast food. But what about this sandwich – is it lunch or breakfast? I actually had it for breakfast but it could easily work for lunch as well, or heck even dinner if you prefer a lighter meal at the end of the day.
In my experience with open-faced sandwiches, they are served with a sauce or gravy on top which soaks in the bread and results in the necessity of forks. This open-faced sandwich doesn’t have any of that, at least not at first. But once you cut into the egg and let the yolk run amok you will find that it’s all the sauce you need.
One year ago: Pink Lemonade Bars
Shake up your regular pasta for dinner with a creamy ricotta sauce, Italian chicken sausage, and hearty kale. Cooks up quick for a great weeknight meal and only uses two pans.
We’re almost halfway through the calendar year folks. Which means nearly 6 months have gone by since I graduated with my PhD and my student loans from the past 11 years are about to come knocking on my door. Thankfully I do not have much debt with grad school tuition waived and a stipend the last 7 years. I’ve already taken a chunk out of my undergrad loans thanks to my dad’s help with investing what money I could spare over the years. Thank goodness for a father with money/investing smarts.
You know what else is smart? Making this pasta for dinner tonight. One pot for cooking the pasta, one skillet for the rest, and dinner is ready pronto. As an added bonus it also happens to be delicious.
Ravioli is now acceptable for breakfast. Stuffed with fluffy potato, crispy bacon, and spicy pork and then covered in a sage cream sauce. It’s a dream come true.
If you are like me, you accumulate cookbooks faster than cooking from them. Kita (Pass the Sushi and Girl Carnivore) saw a need and filled it by creating Pass the Cook Book Club. Every month a three recipes are picked from one cookbook and on the 4th Thursday we share what we made. This month I had the honor of picking the cookbook and recipes.
It was an easy decision to pick the Breakfast for Dinner cookbook by Lindsay Landis and Taylor Hackbarth (Love & Olive Oil), but narrowing down the recipe choices to three proved incredibly difficult. I’ve been wanting to cook from this cookbook ever since they came to Memphis (yea it took me way too long, don’t shun me Lindsay & Taylor) and there were far more than three which would have made my taste buds throw a party. Little pagemarkers were sticking out all over the place that I may as well have marked off every recipe. But there can only be three so in the end I chose Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. And as the syrup on top (instead of cherry since this is breakfast we’re talking about) we are also giving away 3 copies of Breakfast for Dinner to our readers! After checking out everyone’s recipes, be sure to use the Rafflecopter widget to enter.
As you already know, I made the breakfast ravioli. This was the #1 recipe on my list of things to make from this cookbook because not only have I only made homemade ravioli a handful of times (which I realize I more than most), but it’s breakfast-ized! How amazing is the world that we live in to have ravioli for breakfast!? Of course they are stuffed with all kinds of breakfasty goodness such as fluffy potato, crispy bacon, and spicy pork, but what made me fall in love was the sauce – the creamy, buttery, sage-flavored sauce. It was so amazing that I had to double the recipe for the sauce. It took a lot of self control to not rub it all over my face.
One year ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt
When I first started this food blogging thing, I submitted several pictures to websites like Tastespotting and Foodgawker only to be consistently rejected. Honestly I cannot blame them as my pictures during those times weren’t that wonderful (as many food bloggers can relate to with their first photos). Now that I have a nice camera and a little more experience, I decided it was time to try them out again. And guess what? I got my first submissions onto both sites yesterday! The Smoked Sea Salt Caramel Dark Chocolate Chip Cookies made it onto both Foodgawker and Tastespotting, and the Cookie Dough Oreo Cake made it onto Tastespotting. Of course several others were rejected but that seems to be pretty typical and I still have plenty of learning to do when it comes to food photography.
Most of the time when my pictures don’t come out perfectly it is because I am in a hurry or don’t have the best lighting. It is especially difficult when you have hungry eaters anxiously waiting to eat the item you are photographing. Take these spaghetti squash lasagna boats for example: the lighting was not ideal but three other people were ready to dig in. I love cooking for more than just myself, but always feel bad making people wait until the photoshoot is done. It is a tricky thing to balance! Lighting aside, these lasagna boats were a delicious, low carb alternative to traditional lasagna with a fun presentation.
One year ago: Cake Batter Chocolate Chip Cookies
Two years ago: Gluten-Free Bananas Foster Muffins
After sharing my dad’s cookie recipe yesterday, I figured I should go ahead and share another one of his recipes. Over the years, this skillet lasagna was a popular request for when I came home for the holidays (followed by a request for his apple harvest oatmeal or applesauce pancakes in the morning). The entire recipe is cooked in one large skillet and takes under 30 minutes making it an easy decision for a weeknight meal.
In packing news, I’ve already gone through two rolls of packing tape! I knew I should’ve purchased the bulk package. I ran out of the second roll while packing up my root beer collection. Which by the way, taking that down and the shelving, aside from being a pain in the butt, left that wall feeling very barren and sad. Packing is super lame.
Before I talk about food, I forgot to tell you how badly they butchered my last name at graduation. Over the years my family and I have heard all kinds of mispronunciations but one version tends to prevail and I am always prepared to hear it. However, sometimes people like to get creative by adding extra letters and graduation day was no exception. It was so bad even my own family and friends weren’t sure if it was actually me, despite prefacing it with my first and middle names. “Va-see-lick” – where the heck did you see an L in my last name, sir? Were you thinking of a basilisk? But I couldn’t be upset for long because he knew he screwed it up and mouthed a very apologetic “I’m sorry!” as I walked up the stairs. He even pulled me aside afterwards to apologize again and ask me how to pronounce my last name. Oh the joys of having an unusual last name (although I still like it despite all that).
These chicken rolls look more difficult to execute than they truly are (just like my last name). A ricotta-spinach mixture is rolled up in a thin chicken breast, dipped in egg and breadcrumbs, and then baked until crispy before topping with marinara, fresh mozzarella and basil. The end result is an entree that looks fancy without all the fuss. I made these on Thursday last week for dinner, ready upon the arrival of my parents (for graduation the next morning) and served with a mixed spinach salad. It was a hit! And then we had pie for dessert O:-).
One year ago: Buttermilk Biscuits
With my dissertation behind me and only 21 days until I graduate and get hooded for my Ph.D. you’d think I would be care-free and excited. Not so much, more like the same old stress and anxious. I am still working on a couple last experiments per reviewers comments on my paper, job hunting, and worrying about what I am going to do if I don’t have a job lined up by the end of January when my lease runs out. With any luck that last item won’t become a reality, but in the meantime it’s a good time for some comfort food.
Stuffed shells are great comfort food. Those big shells hug in their cheesy goodness of a filling while being wrapped up in a warm blanket of sauce. Sounds like the life, doesn’t it? This sauce happens to be extra special because it is a pumpkin alfredo sauce with sage. Now wait, don’t get discouraged thinking you have to make your own alfredo sauce (but you can if you want). This recipe uses a premade jar of alfredo mixed up with pumpkin puree and a couple other flavor additions to create a great fall pasta dish.
One year ago: Individual Baked Pumpkin Oatmeal
Two years ago: Thanksgiving Recipe Roundup
Every day is a battle to actually prepare a meal at dinnertime for myself instead of opening a blue box of mac and cheese or swinging by Taco Bell. I am actually impressed by only caving once thus far. Oddly enough I spruced up that blue box by topping it off with some lentil soup and fried okra. That is what happens when you are hungry and rummage through the pantry and freezer for random items. Oddly enough it was quite delicious and I may have to do it again the next time I cave.
But on the days I do manage to cook it is rarely anything that takes more than 30 minutes of preparation. And yes, this recipe today falls into the category. It may look fancy and difficult but the hardest part is slicing the eggplant, unless you’re smart and pull out your mandoline (I own one but always forget). The next hardest part? Not eating the entire pan by yourself in one sitting. The creamy pesto was freaking amazing and I wanted to bathe in it.