Tag Archives: dill

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12lemon ricotta oil title

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.

2lemon ricotta prep

4lemon ricotta ready

This recipe comes together in the food processor and has a short list of ingredients.

5lemon ricotta prep dish

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.

11lemon ricotta finished muffin

I ate the leftovers for breakfast.  This recipe is good hot out of the oven or later after it's cooled off a bit.

I have updated this post with the full recipe below or you can visit this post over at The Ranting Chef.

LEMON-DILL BAKED RICOTTA

2/3 cup ricotta cheese

1/3 cup cream cheese

1 small to medium garlic clove, chopped

1 loose Tablespoon chopped dill

1 green onion, green and white parts

Zest of one lemon

1/4 teaspoon kosher salt

Black pepper, about 1/8 teaspoon

Olive oil to drizzle, about 2 teaspoons

Preheat oven to 375⁰.  In the bowl of a small food processor combine the ricotta, cream cheese, garlic, dill, green onion, lemon zest, salt and pepper.  Pulse for about 1 minute.

Transfer mixture to an 8 oz. ramekin that has been lightly greased with butter.  Place the ramekin on a baking sheet lined with foil.

Bake for 20-30 minutes, until mixture begins to lightly brown on the top and along the edges.

Serve warm with pita chips, crostini or English muffins.

 

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1lemon dill baked ricotta title

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

4lemon ricotta ready

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.

12lemon ricotta oil title

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!!

lemon dill baked ricotta title long lemon ricotta oil title long

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Source: saveur.com via Carey on Pinterest

 

I don't know what it is but lately I am craving Fall dishes.  Stews, soups, & carb-laden meals, gimme.  I'm determined to enjoy this last bit of Summer to the fullest but I might dip my toe into Fall with this dish from Saveur.com.  It has some wonderful flavors: feta, nutmeg, spinach, dill and a cheese that is new to me, Graviera.  After a bit of research, I discovered that it is a fairly common cheese (iow: easy to find)  and very similar to Gruyere which is, ahem, one of my all time faves.  And it looks pretty easy, your basic stove-to-oven mac and cheese, just new ingredients.

You can find the whole recipe over at Saveur (click here).  I hope you give it a try too!

I have a full weekend planned; it's my nephew's first birthday and we have a river-tubing trip planned.  Last time I went tubing I came back with a scar on my back the size of a quarter and a compressed disc.  Pray for me!