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.  

Easy Chocolate Coconut Tart

This five ingredient Chocolate Coconut Tart couldn’t be easier or more seductive! A chocolate cookie crust contains a chocolate coconut ganache that’s sprinkled with coconut and chocolate curls.

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Can you believe it's only about 2 weeks until Valentine's Day?  Didn't we just celebrate New Years?  I can't believe how time flies.  Valentine's Day is a good reason to make a decadent dessert.  Can anyone say chocolate?  There nothing better than a dark chocolate sauce.  Add in some coconut and you have the dessert of your dreams in the form of a tart that reminds you of an Almond Joy bar!

CHOCOLATE COCONUT TART

This decadent dessert only needs five ingredients.  How easy is that?  A chocolate cookie crust holds a pool of chocolate coconut ganache that’s then sprinkled with chocolate curls and shredded coconut.  HEAVEN!

The chocolate coconut ganache flavor is definitely the star of this tart and is easy to make!  Heavy cream, dark chocolate chips and Smucker's Simple Delight Chocolate Coconut Flavored Topping are whisked together to make this decadent sauce.  The crust is a simple chocolate wafer cookie crushed and combined with some melted butter.  Couldn't be easier, really.

I hope you make this seductive tart for your Valentine this year, it totally sets the mood!

Enjoy!

Easy Chocolate Coconut Tart

serves 8-10

32 chocolate wafer cookies (I used Nabisco Famous Wafers)
6 Tbls butter, melted
1 1/4 cups heavy cream
1 cup dark chocolate chips
1 cup Smucker's Simple Delight Chocolate Coconut Flavored Topping
Garnish:  chocolate bar curls and shredded coconut

Preheat oven to 350 degrees.

In a food processor, add cookies and pulse until you have fine crumbs.  Add the melted butter and pulse until just combined.  

To a tart pan add cookie crumbs and press along the bottom and up the sides.  I use the bottom of a measuring cup to even it out and compact it down.  Place on a baking sheet and place in the preheated oven.  Bake 20 minutes or until set in the middle.  Remove and place on a wire rack.  Cool completely. 

Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and chocolate coconut sauce. Microwave on high 1 minute and stir together until melted.  Pour the sauce into the cooled tart shell.  Refrigerate about 1-2 hours until set.  Garnish with chocolate curls and shredded coconut and serve.

Lemon Pepper Butter Chicken Breasts

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Winter citrus such as lemons, oranges, and big juicy grapefruits are in abundance right now in the grocery stores.  I love citrus, and each week I go and buy a big bag full to use in various recipes.

Today we are using lemons.  I love lemons!  Especially as a sauce in my food such as Mediterranean Lemon Chicken or Apricot Lemon Chicken.  I even put it in my soup, Greek Style Lemony Chicken and Orzo Soup.  The flavors just brighten everything.  Even salad dressing made with lemon and oil make the salads taste fresh and bright.  I can't get enough of them and when I have a bowl full I turn to an easy 30 minute chicken meal on a busy weeknight.

LEMON PEPPER BUTTER CHICKEN BREASTS

What makes this dish different than other lemon chicken dishes?  Well, for one it's cooked in butter.  Yes, I said butter.  Not to be confused with the wonderful Indian dish, Butter Chicken, this chicken is cooked in a fat, which is butter instead of oil.  This creates a golden brown chicken that is tender and moist.  Add some lemon juice to that, along with spiced up lemon pepper seasoning and you have one heck of a chicken dish that is served with the brightest lemon sauce around!

You can have this on the table in 30 minutes so it screams weeknight meal! 

Add a side of rice, pasta, or a green vegetable and you are good to go.

Enjoy!

Lemon Pepper Butter Chicken Breasts

serves 4

4 boneless skinless chicken breast halves

2 teaspoons lemon pepper seasoning

1/3 cup flour
1/2 teaspoon salt
4 Tbls butter
1 lemon, sliced
2 Tbls lemon juice
Hot cooked rice (optional)


Place each chicken breast half between two pieces of plastic wrap.  Sprinkle both sides of the chicken breasts with the lemon pepper.  In a pan combine the flour, and salt.   Dredge chicken in the flour mixture.

In a large skillet over medium heat add butter and allow to melt.  Add the chicken breasts to the butter and cook each side about 5 minutes until brown and no longer pink inside.  Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return the chicken to the skillet.  Add lemon juice over the chicken breasts. Cook for 2 to 3 minutes until pan juices are slightly reduced.

Serve chicken and lemon slices over rice if desired.