Spring Fling: Strawberry Balsamic Ricotta Toast

Balsamic drizzled strawberries top creamy ricotta laced with lemon zest on a toasted slice of country bread.

Strawberry Balsamic Ricotta Toast

It's breakfast time and I want something different than the regular toast or avocado toast, or my daily yogurt parfait.  Strawberry Balsamic Ricotta Toast sounds all fancy but really is just simple as can be.  A toasted slice of country bread is topped with ricotta cheese that's been mixed with lemon zest.  Then we top it with sliced strawberries that have been coasted with a balsamic glaze.

Ricotta cheese is a healthier cheese option that is lower in fat and calories, and high in protein.  Strawberries, a superfruit, are a great source of Vitamin C and a perfect way to sneak more fruit in to your diet.  All combined together you have a wonderful breakfast, brunch, or snack "toast"!  Simple, easy, and tasty.

Enjoy!

What Ingredients do I need?

• fresh strawberries
• French or Italian bread
• ricotta cheese
• fresh lemon
• olive oil
• balsamic glaze (like this one)

Substitutions and Variations

• You can play around with the bread by using your favorite such as sourdough, rustic white, wheat, 7 grain, and ciabatta.

• Use different flavors with the ricotta such as honey.

• Use a mixture of ricotta and mascarpone whipped together.

• Ricotta will go with any berry (blueberry, raspberry, blackberry) or stone fruit (think peaches, nectarines and plums).

Kitchen Tips and Notes

• Toast your bread any way you like (oven, toaster, or skillet)  I like placing olive oil on my bread and toasting it in a skillet for a golden crust, plus the olive oil goes well with the dish.

• Balsamic glaze is balsamic vinegar which has been reduced down in to a thick syrup and is sweet and delicious.  You can find it at Trader Joes' or your local grocery store.  I like this one.

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Strawberry Balsamic Ricotta Toast

serves 4


4 slices of French or Italian Bread
2 tablespoons olive oil
4 oz. ricotta cheese
zest of 1 lemon

1 cup hulled and diced strawberries

Balsamic glaze

Heat a large skillet over medium heat.  Brush one side of the sliced bread with olive oil.  Toast in the skillet until golden brown.

Mix the ricotta cheese with the zest of 1 lemon.  Spread ricotta on toasted bread.

In a small bowl add diced strawberries and drizzle some balsamic glaze.  Stir until well coated.

Spoon strawberries over the ricotta and serve.

 

Weeknight Menu: Grilled Sumac Chicken with Israeli Couscous Salad

A 30 minute meal filled with Mediterranean flavors is perfect for a weeknight dinner.

Grilled Sumac Chicken with Israeli Couscous Salad

Here's a great weeknight menu I tried through the Marley Spoon food service.  It's grilled chicken flavored with sumac served alongside an outstanding Israeli couscous salad.  Sumac is a wonderful spice that is bright and citrusy.  It's used here in a marinade for the chicken but there some many wonderful uses.  You can basically use it like you would a lemon or lime.  Sprinkle it on top of fish, salads, rice, hummus, potato chips, and even over popcorn!

The Israeli couscous salad is just as delicious and is the perfect accompaniment to the chicken.  A base of arugula is filled with items like couscous, mint, almonds, and cranberries and is doused with the most wonderful lemon dressing.  Done in 30 minutes this dinner is easy to pull together and tastes amazing.

Enjoy!

What Ingredients do I need?

• thin-cut boneless skinless chicken breasts
• sumac - I use this one
• lemon
• sugar
• olive oil
• Israeli couscous
• almonds
• fresh mint
• arugula 
• dried cranberries

Substitutions and Variations

• Switch up the protein with chicken thighs, steak, or pork

• Use spinach instead of arugula

• Switch to small couscous (Moroccan) or use quinoa or farro. Note: the measurements in the recipe will need to be altered if you are using a smaller type of grain.

• Dried cherries would be a great substitute for the cranberries

Kitchen Tips and Notes

• There are several types of couscous.  The small Moroccan style is very common. Pearl or Israeli couscous is a larger version, roughly the size of a pea, which we use in this recipe.

• This salad is perfect for any leftover grains as well.

• I used an indoor grill pan but you may grill the chicken on an outdoor grill.

Tools

• grill or grill pan.  I have this one and this one.

• medium saucepan.  I use this one.

• microplane or grater

• fine-mesh strainer - I use this one.

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Grilled Sumac Chicken with Israeli Couscous Salad

serves 2

Chicken

2 thin-cut boneless skinless chicken breasts
2 teaspoons sumac
1 tablespoon olive oil
1/2 teaspoon salt
pinch of pepper

Dressing
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon sugar
salt & pepper to taste

Salad
1/3 cup Israeli couscous
2-3 Tablespoons almonds, coarsely chopped
2-3 teaspoons of fresh mint, coarsely chopped
2 cups arugula 
2-3 Tablespoons dried cranberries

For the chicken:  In a large bowl add sumac, olive oil, salt and pepper. Mix to combine.  Pat your chicken dry then lightly score the top of the chicken with a sharp knife 4 or 5 times (only cut the surface, do not cut down in to the chicken).  Add the chicken to the bowl and turn to coat.

Bring a medium saucepan with salted water to a boil on the stove.  Meanwhile make the dressing.  In a small bowl combine the lemon zest, lemon juice, olive oil, sugar, and salt & pepper to taste.  Whisk until combined and set aside.

Add couscous to the boiling water and cook until al dente 6-7 minutes, stirring occasionally.  Drain in a fine mesh colander and place in a large bowl.  Add half of the prepared dressing and toss to coat.

Preheat a grill pan on medium high heat.  Add chicken to the grill pan and cook 3-4 minutes per side, until cooked through and browned.  Remove to a plate and cover with foil.  Allow to rest for 5 minutes.

To finish the salad, add arugula, cranberries, almonds, and mint to the couscous.  Toss to combine and season with salt & pepper to taste.  

Slice chicken and serve with salad, or on top of the salad.  Drizzle with remaining dressing.

Winter Wonders: Cranberry White Chocolate Muffins

One bite and you'll taste tart cranberries bursting in your mouth that are followed by the flavor sweet buttery white chocolate, all wrapped up in a hot muffin straight from the oven!

Cranberry White Chocolate Muffins

Whenever I see cranberries hit the store late Fall/early Winter I always grab a few extra bags and put them in my freezer.  That way they are waiting for me for time like this when it's a dreary day in late February (It's raining....a lot!) and I want to bake up some comforting goodies.  So I was thinking tart and sweet which became Cranberry and White Chocolate Muffins.  The perfect treat on a cold day with a hot cup of coffee or tea.

This recipe is for a small batch of about 6-8 muffins depending on how much add-ins are in the batter and how high you fill your muffin tins.  They are easy to throw together in just one bowl and cook in about 20 minutes.  Enjoy the flavors of tart cranberry and sweet buttery white chocolate wrapped up in a hot muffing straight from the oven.

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• frozen cranberries (or fresh if in season)
• white chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Cranberry White Chocolate Muffins



Makes 6-8


1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen (or fresh) cranberries 
1/2 cup white chocolate chips



Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt. Stir just until combined. Do not over mix. Fold in cranberries and white chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few cranberries and white chocolate chips to the top of each muffin. Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.