Category: Recipes/Cooking

Light and fluffy sweet cream ricotta pancakes that will literally melt in your mouth! Author: Melissa Stadler, Modern Honey Recipe

Serves: 4

Ingredients

1 cup Ricotta Cheese

¾ cup Buttermilk

2 Eggs

1 teaspoon Vanilla

1 cup Flour

4 Tablespoons Sugar

½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)

¼ teaspoon Salt Butter (for skillet)

Instructions

1. In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined. 2. Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over mixing. 3. Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.

Berry Maple Syrup: In saucepan over medium low heat, add butter and let it melt.

Add syrup and berries and heat for about 3­4 minutes until it starts to bubble.

Remove from heat and serve with pancakes.

Made with my homemade ricotta- YUMMY! Less guilt eating pancakes that have protein in them and little sugar.

Recipes/Cooking

So easy and so tasty…even without the “whey”- this bread is good! Recipe in previous post.

Recipes/Cooking

Tried to recreate mom’s dinner from Maitre D’.

“Ricotta Gnocchi, house made, butternut squash, sage brown butter”

Liked the Gnocchi, got a great scalded on the brown butter, squash was good but I thought the dish was too rich- I would like the Gnocchi and butter and call it a day!

Recipes/Cooking

1 gallon whole milk
1 cup cream
1 quart buttermilk
cheesecloth

In a very large, heavy duty pot add the milk, cream and buttermilk.  Heat over medium/low heat stirring only occasionally so the milk doesn’t scorch on the bottom of the pan. On the pot, clip on a candy thermometer or use an instant read thermometer.   Heat the milk mixture to 200 degrees F.  Remove from the heat and let the mixture stand for 30 minutes.  Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta.  Cover the ricotta completely with the ends of the cheesecloth.  Leave in the strainer and place in the refrigerator overnight or for 24 hours.  Transfer ricotta to an airtight container and refrigerate until ready to use.  Ricotta will last for about 7-10 days.  Yield:  3 – 3 1/2 lbs.

I will then turn it into Ricotta Gnocchi (It has to sit in fridge for 24 hours). Going to try store bought ricotta and homemade to see the difference. The difference in taste is very noticeably as well as the texture. Homemade is wonderful and so easy.

I will also try Ricotta Pancakes- heard they are wonderful and full of protien. Homemade ricotta is suppose to be very smooth and wonderful tasting- I’ll let you know how this endeavor turns out!

I will use the whey to make…Crusty Bread.

3 cups unbleached all purpose flour
1 3/4 teaspoons Kosher salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water (substitute Whey here for a sourdough flavor)
In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Recipes/Cooking

Kris was in Kansas City visiting her favorite sister (Ha Ha). We took her to Cascone’s and let her try Italian Nachos. She loved them!

nachos

Found this on line- not sure if this is how they make them but it is worth a try…

Italian Nachos

Ingredients:

1 package won tons (found in the produce section) cut on the diagonal, to make triangles. (Deep fry till crisp)

1 lb. ground Italian sausage (browned and drained)

1/4 cup banana peppers

Parmesan cheese (for garnish)

2 roma tomatoes, chopped

1/2 cup sliced black olives

grated Mozzarella cheese for garnish

Alfredo Cheese Sauce

4 tablespoons butter

1 teaspoon garlic, minced

3 tablespoons flour

2 1/2 cups half and half

2 1/2 cups grated Parmesan cheese

Instructions:

In a medium saucepan melt butter over low heat. Add garlic and then whisk in flour. Cook, stirring constantly for about 3 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Cook until thickened, for a few minutes, stirring constantly. Remove from heat, add 2 cups of Parmesan cheese. Season with salt and pepper. Stir until cheese melts and the sauce is smooth. Cover. Set aside. (If sauce gets too thick, blend in a little milk, or more half and half.)

Heat a heavy saucepan or deep fryer filled with oil to medium. (It should take about 20 minutes for oil to heat) Cook won tons until light brown. It only takes a few seconds, per side. Drain on paper towels.

Pile the won ton chips on a large serving platter. Drizzle with warm cheese sauce. Add sausage, tomatoes, olives and peppers. Top with Parmesan and Mozzarella cheese , melt cheese in oven.

Recipes/Cooking

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Found a new recipe- will have to try since these are mom’s favorites!

mom

Recipes/Cooking

20150527-wedge-salad-vicky-wasik-8-thumb-1500xauto-423529 Screen Shot 2016-07-19 at 4.15.30 PM

Recipes/Cooking

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Have been so bored with eating the same things- I decided to scope out my cookbooks and adventure into some new recipes. So far they have all been wonderful.

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First night we has cabbage rolls and mashed potatoes- very good.

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RobinLincolnRecipe

Second night I made an Ann Lund recipe- Herb and mushroom stuffed flank steak. We served it with quinoa & rice. Took less than 15 minutes to make and Linda licked the plate. Rice takes 90 seconds to steam in microwave- Kris loves this. We did make the horseradish sauce to go with it.

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flank

Today I made beef stroganoff… this would be good without the meat too unless you don’t eat dairy- the sour cream makes this dish! This comes from the “BlueBloods” cookbook.

beef

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Recipes/Cooking

Smoked-mozzarella-pasta-salad-e1363905847908

SMOKED MOZZARELLA AND PENNE SALAD From The Whole Foods Cookbook

Time 10 minutes Serves 8
Ingredients

THE PARMESAN DRESSING
1/4 cup grated Parmesan cheese
1/2 cup chopped parsley
1/2 cup mayonnaise
1/4 cup white wine vinegar
3 cloves garlic, minced (1 and 1/2 tsp.)
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
THE SALAD
1/2 pound penne pasta
2 cups packed baby spinach, washed and stemmed
2 small jarred roasted red pepper, diced
1/2 pound smoked mozzarella cheese, diced
How to make it

TO PREPARE THE PARMESAN DRESSING
Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth.
TO PREPARE THE SALAD
In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. IN a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella.

Recipes/Cooking

Recipes/Cooking

I was talking with my sister and she mentioned how much she missed pizza. But guess what? There are still some healthier ways to eat them. Let me introduce you to Flatout Pizzas (you can also use tortillas or pitas). These are in my health/fitness program. When baked in the oven, they are like thin crust pizzas and make a perfect serving size. Cravings averted!
 
FlatoutPizza3

Family Fitness/Health Recipes/Cooking

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Ingredients

Unsalted butter, for greasing the pie plate
2 large eggs, separated
1/3 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Two 15.25-ounce cans apricots, drained and gently rinsed
1 teaspoon grated lemon zest

Lemon-Vanilla Whipped Cream, for topping, optional
Lemon-Vanilla Whipped Cream:
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Directions

Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.

Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.

Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.

Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.

Lemon-Vanilla Whipped Cream:
Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

Yield: 6 servings

We are not apricot people so I did blueberries, we also did not use whip cream or powdered sugar- put a few to many but it was very light and satisfying-YUM! And super easy to make.

Recipes/Cooking

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Made this soup tonight and it was INCREDIBLE! I added mushrooms to it also. The broth (from the parmesan rinds) is amazing! Very simple, but very delicious!

CLICK FOR RECIPE

Recipes/Cooking

Today we made Huevos Rancheros…they were really goodeggs

Made some black beans with green and red salsa, put on a slightly fried corn shell, topped with 1 TBS of chess and a sunny side up egg, then topped with avocado and fresh salsa- lots of flavor, protein and kept me filled all day.

soup

Then I took left over black beans, corn and put with diced tomatoes & chicken stock- yummy soup for dinner. Good to warm the tummy while it gets to -6 in Kansas City.

Recipes/Cooking

A co-worker brought this in to work this past week. It was so good that it was the first thing gone! I had to get the recipe and share it. We are making this as part of our appetizer spread for Christmas Eve… and I may submit this to the cookbook next year.

Scott’s Spinach Dip:

1 packet of Knorr’s Vegetable Soup/Dip Mix
16 ounces of Sour Cream
1 10-12 ounce package of frozen chopped spinach, thawed
1 small can of water chestnuts, diced (or whole and you can chop them)
1 cup mayonnaise (I used Plain Greek Yogurt instead)
1 tablespoon hot sauce (Frank’s or Texas Pete)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 chopped green onion (optional)
2 sourdough bread loves (whole not sliced)

–          Take the thawed spinach and press in between paper towels to remove water

–          Add all the ingredients in a bowl and stir thoroughly

–          Let stand overnight in the refrigerator

–          Before serving, take one loaf of bread and cut an oval out of the top

–          Fill with dip

–          Cut other loaf up in cubes and serve

Recipes/Cooking