Herbed Ricotta and Parmesan Spread

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The big game is this weekend and it's time to get your game day menu ready!

We always have a small gathering of friends and while we love to gobble up the usual food or burgers, slider, or chili, we also like to have some food that can be labeled "healthier" to nibble on as well.  This could include a salad, fruit and dip or as I'm sharing today a crudité platter with Herbed Ricotta and Parmesan Spread.

A veggie platter (crudité) along with some crostini is the perfect match to this cheese spread.  It loaded with fresh herbs and cheese, an a bit of olive oil.  It's wonderfully satisfying and makes the perfect snacking platter.  The spread is very easy to put together and you can even make it up to a day ahead which is always handy when prepping for entertaining. 

HERBED RICOTTA AND PARMESAN SPREAD

Another plus to spread is that it's healthier than a dip made with sour cream and/or mayo!  A nice light ricotta is used is lighter in calories and fat.  A big plus for this dip is that if you have any leftovers (you possibly won't have any!)  can be spread on toast the next morning with a slice pear and a little drizzle of honey!  How perfect is that?  Pretty darn good if you ask me.

So mix it up with some indulgent game food this weekend along with some healthier options.  You won't regret this spread one bite!

Enjoy!







Herbed Ricotta and Parmesan Spread


15 oz part-skim ricotta cheese
3/4 cup finely grated Parmesan cheese
1/4 cup fresh basil, chopped
2 Tbls fresh oregano, chopped
1/2 - 1 Tbls fresh chives, finely chopped
1 tsp kosher salt
1 tsp ground pepper
2 teaspoon olive oil
Optional:  Assorted veggies (I use jicama, bell pepper, carrots, and celery)  Toasted crostini

In a medium bowl add ricotta and using a hand mixer beat on low until fluffy, about 2 minutes.  Add Parmesan and mix to combine.  Add in the herbs, salt and pepper and using a rubber spatula mix by hand until well combined.  Add in the olive oil and mix to combine. 

Cover and chill  a minimum of 1 hour up to a day ahead.
Serve spread with toasted crostini and assorted veggies.  

Citrus Rosemary Glazed Turkey Breast

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If you're sharing the holidays with a smaller group this year, I highly recommend cooking a full or half turkey breast. A turkey breast is easy to handle and a cinch to make, plus you'll still end up with plenty of leftovers!

My moist and flavorful Citrus Rosemary Glazed Turkey Breast is the perfect union of sweet and savory.

For 4 people I chose a half bone-in turkey breast that was about 3 pounds.  If you have 6 or more (or love lots of leftovers) to feed, go for a full turkey breast.  The glaze is the key to this recipe and I would double the glaze for a full breast.

You start out with a high oven temperature to get a great crispy skin on the outside and then reduce for the remaining time to ensure the juiciest turkey you will ever have!  No kidding this turkey was soooo moist. 

I also used a new "must have" thermometer.  You place the probe in the thickest portion of the breast up front, and it stays in the turkey in the oven during cooking time.  This ensures the perfect cooking temperature is reached.  No more guessing!  After tasting this turkey I think this thermometer was the best buy ever!

This Citrus Rosemary Glazed Turkey Breast never fails to impress in presentation and in taste.

Enjoy!

Citrus Rosemary Glazed Turkey Breast

serves 4-6

1/2 c apricot preserves
1/4 c orange juice
2 Tbls honey
1 Tbls Dijon mustard
2 tsp garlic, minced
2 sprigs fresh rosemary
1 c white wine
1/2 bone-in full turkey breast (about 3 -4 pounds)
Garnish:  rosemary sprigs, thyme sprigs, orange wedges, pomegranate arils

In a medium saucepan over medium heat add apricot preserves, orange juice, honey, Dijon, garlic, and rosemary sprigs.  Bring to a boil and then remove from heat and allow to cool.  Once cooled discard the rosemary.

Preheat oven to 425 degrees.  Pat turkey breast to dry the outside.  Place rack in a roasting pan and spray with non-stick spray.  Place turkey breast on rack.  Pour wine in the bottom of the roasting pan. 

Place in oven and roast for 30 minutes.  Reduce oven temperature to 325 degrees and brush breast with glaze.  Continue roasting until a thermometer inserted into the thickest part of the breast reaches 155 degrees. (depending on size of the turkey breast possibly 1 hour more)  Brush with glaze every 30 minutes. 

Transfer turkey breast to a cutting board and tent with foil.  Allow to rest  20 minutes before slicing.  Turkey will continue to cook during this time and reach the proper temperature.  Remove the breast in one piece from the bone and then slice the breast crosswise into slices.  Place slices on a platter and garnish with rosemary sprigs, thyme sprigs, orange wedges, and pomegranate arils.

Mediterranean Chicken Salad

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I get the pleasure of working from home a couple of days during the week, which allows me to play around with different dishes for lunch.

The other day we were at Panera for a quick lunch and I was so tempted to have their Chicken Salad Sandwich, which I just love.  I got a hold of myself an opted for something a little healthier, ending up with a half a turkey sandwich and soup.  But....let me tell you that chicken salad was still calling my name.

Up comes my work from home day, and with the chicken salad still on my mind I decided to make a healthier version, without all the mayo.  The previous night I had roasted 5 chicken breasts using this recipe here.  My intention was for us to eat two that night with mashed potatoes and veggies and then use the remaining one in various dishes.  I just love roasted chicken, and this recipe is simple...but it the BEST.

Mediterranean Chicken Salad

So, using some of the roasted chicken I whipped up a Mediterranean Chicken Salad (without mayo) and served it over romaine lettuce.  It's filled with wonderful ingredients (mostly pantry items) such as artichoke hearts, roasted red peppers, herbs, and is drizzled with olive oil and lemon.  Heaven! 

The zip of the lemon, tang of the artichoke, along with the chicken, and earthy roasted red peppers give this dish such a balance.  If you like olives, throw them in there too!  They would enhance this dish nicely.  This isn't a sweet chicken salad, but a few golden raisins would be fabulous as well.

A quick and easy meal is yours within 15 minutes!

Enjoy!

Related Recipe:

Roasting 101: Chicken Breasts

Mediterranean Chicken Salad

serves 4

3/4 cup roasted chicken, chopped into bite sized pieces

1/2 cup artichoke hearts, chopped
1/3 cup roasted red pepper, chopped (from a jar)
3 Tbls fresh parsley, chopped
1 Tbls fresh basil, chopped 
3 tablespoons olive oil
Juice of 1 lemon
Salt and fresh ground black pepper, to taste

4 large Romaine lettuce leaves

To a medium bowl add all ingredients.  Stir to combine.  Serve over lettuce and serve. 

Note:  Chicken salad may be kept in the refrigerator until serving.  Any remaining will keep in a covered container for several days.

Side Dish Galore: Sautéed Zucchini with Mint, Basil & Pine Nuts

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It's summertime, the zucchini is plenty and I need a side dish!

This dish is so fresh and light that it's one of the best I've made in a long time. 

The original recipe is from Food 52 but I found an adaptation that I liked on Alexandra's Kitchen.  The dish uses a great gremolata of garlic, mint, and basil, and then is topped with pine nuts.  Add this to sautéed zucchini and you have a wonder light side dish.

I changed up the recipe just a tiny bit by using all zucchini where she used a combination with summer squash and I left out the capers since I didn't have any handy.  I'm sure they would be fantastic in this dish so add them if you like.

The dish was wonderful.  MGG loved it and so did I.  We served it along side a nice grilled chicken, but would go great with pork, beef, or fish as well.

Another hit found on Pinterest.  Love that site!

Enjoy!

Sautéed Zucchini with Mint, Basil & Pine Nuts

1 pound zucchini, sliced into 1/2-inch rounds
3 tablespoons (or less) olive oil, divided
3 cloves garlic
10 mint leaves
5 basil leaves
2 tablespoons pine nuts, lightly toasted
2 teaspoons red wine vinegar
salt and freshly ground pepper, to taste
Garnish with additional mint and basil

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes.

Meanwhile chop the garlic, mint, basil, and place them together in a small bowl.  Remove the 1st batch of zucchini and cook the remaining batch adding another tablespoon of oil.  

Once the 2nd batch is done add the 1st batch back into the pan.  Add he mint mixture along with the vinegar.  Add salt and pepper to taste.  Toss together.  Place in a serving bowl and sprinkle with nuts. 

Garnish with additional herbs if desired and serve warm.

Grilling Time: Rubs

 

With grilling season in full swing one of the best ways to jazz up your steak, chicken, fish, and pork is with a rub.

I use rubs or marinades 99% of the time when I'm grilling.  I'm all about serving themed, flavorful food and rubs make it easy.  Want southwestern flair?  Got a rub for that!  How about Caribbean? check!  Wanna go Italian?  Piece of cake...

There is a rub out there for every flavor profile you want.  An array of spices and herbs awaits your imagination, begging to be mixed together.

Rubs are mainly dry, but you can also make a wet rub or a paste which works equally well.  Rubs provide intense flavor since you rub it generously into the meat.  The rub adheres to the meat well and forms a nice crust on the meat as it it grilling.

I've brought you some of my favorites in addition to some new ones to try.  I hope you get adventurous with your grilling and try a good rub!

Enjoy!




Cowboy Rub
source: Slice of Southern

1 T paprika
1 T ground coffee
1 T onion powder
1 1/2 t ancho chili powder or regular mild chili powder
1 t smoked salt or regular salt
2 t packed light brown sugar
1 ½ t coarse black pepper
1 ½ t garlic powder
A pinch of cayenne pepper (optional)

Mix all ingredients together in a bowl. Rub into steak prior to grilling.


Herb Rub (wet rub)
source:  Slice of Southern

1 t dried thyme
1 t dried oregano
1 t dried parsley
¼ t lemon zest
1 t garlic powder
2 t olive oil

Mix together in a bowl. Apply to steak, fish, or chicken.


Terrific 10 BBQ Rub

source: Ladies Home Journal magazine


7 tablespoons packed light brown sugar
2 1/2 tablespoons kosher salt
2 1/2 tablespoons paprika
5 teaspoons dry mustard
5 teaspoons ground cumin
5 teaspoons chili powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons ground black pepper
1 1/4 teaspoons celery salt
1 1/4 teaspoons cayenne pepper

Combine all ingredients together in a bowl and rub on steaks, chicken, or pork. Will keep in sealed tight container up to 2 months.


Chili Rub
source:  Slice of Southern
 
2 T coarse salt
1 T Brown Sugar Splenda (or 2 T regular light brown sugar, packed)
1 1/2 T Smoked Chipotle Paprika  (if you can't find this use smoked paprika and add some chipotle powder as well)
1 T Black smoked pepper (or regular black pepper)
1 T garlic powder
1 t dry mustard
1 t cumin
1 t chili powder
1 t dried oregano

Blend all spices together in a bowl.  Use immediately, or cover tightly and store for up to 2 weeks at room temperature.  Makes 1 cup of spice rub.

All Purpose Spice Rubsource: Martha Stewart
Ingredients

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)

Directions In a small bowl, combine all the ingredients, using your hands to break up the sugar.

Basil Lemon Pesto

Time to dress that homemade pasta!

As part of the "Tour of Italy" classes I took we explored homemade pasta and fresh sauces.  You can find the recipe for the pasta here.  We made a wonderful egg pasta and cut it into fettuccine.  So fresh and tender it was amazing!
Today we are talking about pasta sauces.  These are sauces that are fresh, light, and flavorful.  One thing I've noticed is that you don't need to pile on the sauce over your pasta.  A dredging or a small amount goes along way.  You want to be able to taste the pasta, as well as the flavors of the sauce without drowning it.

This first sauce is a killer!  Bring on the flavors of summer with a light and lemony variation of a traditional pesto. (We are referring to the green sauce in the picture above) This version combines parsley and basil, along with lemon.  It is just excellent!  My favorite new sauce.  It's perfect over pasta, but you could also use it over chicken or fish. 

Remember it's all about freshness.  Simple fresh ingredients that take no time to put together.  I'll be bringing you another sauce shortly so stay tuned.   

Basil Lemon Pesto

Ingredients:

• 2 garlic cloves
• 3 Tbs. toasted pine nuts
• 1 1/2 cups loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tsp. lemon zest
• 1 Tbs. fresh lemon juice
• 1 to 1 1/2 cups extra-virgin olive oil
• Salt and freshly ground pepper, to taste

Directions:

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Adapted from a recipe by Sandra Cook, Chef and Food Stylist.

Spring Brunch: Ginger and Herb Roasted Pork Loin

 Next up in my Spring Brunch series....the Main Course

Time to lighten things up and that is just what I did by picking a pork loin roast to make as the main course.  What a wonderful cut of meat.  It servers a ton of people.  It is so versatile that it can take on so many different flavors and produce a completely different dish every time. Asian, Italian, fall flavors?  You can do it all.

It's a lean cut of meat.  It's good for you.  Plus it comes out very moist.  What's better than that?

I chose a combination of herbs and ginger preserves.  I wanted something light for spring, slightly spice and slightly sweet, with a touch of "herby-ness".  This combination is so delicate that is end result is juicy and tasty.  

Again, this is a dish that is easy to make.  Pop it in the oven with all the ingredients on it and wait....

This would be perfect for Mother's Day.  Treat the whole family!

Ginger and Herb Roasted Pork Loin

Serves 8

1 (2-pound) boneless pork loin roast, trimmed

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh thyme sprigs

1/4 cup chopped fresh marjoram

1/2 cup ginger preserves  

Pat pork dry with a paper towel.  Sprinkle pork with pepper.  Place pork on the rack of a roasting pan. Combine thyme and marjoram in a small bowl.  Spread ginger preserves over the top and sides of pork.  Pat herbs all over pork combining with preserves, covering tops and sides well.  Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.