March 7, 2013
Like you didn’t see that one coming, right?
Obviously I was going to use my own new recipe for our Friday Recipe even though I kinda-sorta shared it with you already on Tuesday because:
1. My knee has recovered enough that I can drive and walk reasonably well, so I’ve been running all sorts of errands this week and didn’t have time to come up with a different recipe.
2. It’s a really good recipe. Really. And I don’t want my readers to miss it.
This recipe comes together in the food processor and has a short list of ingredients.
There is just a teensy bit of butter involved. Or you can omit the butter and just use olive oil. I’m flexible like that.
I ate the leftovers for breakfast. This recipe is good hot out of the oven or later after it’s cooled off a bit.
You can get the full list of ingredients and the directions from this post over at The Ranting Chef.
Don’t miss this recipe, go now!
March 5, 2013
Oh my gosh I’m so excited I can’t stand it! I have had something in the works, a little something up my sleeve but I was keeping it a secret… well because I had to. I thought it was going to “launch” tomorrow but I came home from dinner tonight and noticed the traffic on my site was waaaay up. Guess what?! It happened today so now I can share it with you!!
Today I have the privilege of being a guest poster over at the amazing site The Ranting Chef!!
The Ranting Chef (Pat), has a site that is chock-full of inspiring recipes, helpful tips and fun community of food writers and people who just like to eat! One of my favorite things about The Ranting Chef is that you can search his recipes by ingredient…brilliant! Please, please pop on over to Pat’s site and check it out, I promise you won’t be disappointed!!
You can click here to jump to my recipe that is featured today: Lemon Dill Baked Ricotta
I’m really proud of this recipe, I put months and months of thought into the flavor combos, using Bree & LeiLani as my taste-testers. This Lemon-Dill Baked Ricotta dip comes together in a flash, is cheap to make and is very versatile.
I just know you will love this recipe as much as I do, please jump over to The Ranting Chef and give it a shot! Oh, and let me know how you like it!!
March 12, 2012
This is going to be a busy, busy week for me. So here are few “Crumbs” to keep you busy:
- Bree and I made this for our last Girl’s Wine and Cheese Night. It was yummy and not too bad on the calories because it’s made with ricotta. I think next time I would add a little more garlic, a little more rosemary, a pinch more salt, then let it sit in the fridge for an hour so the flavors meld before baking.(click the pic for the recipe)
Try something new this week!!