Jack and Jill Baby Shower Desserts

I love fresh flowers, white table linens, and beautiful music. I like chocolate even more. I wanted dessert to be rich and dainty. Also delicious, decadent, and pretty. I got all of that with Pots de Crème, Lazy Lady Petit Fours, and Fresh Strawberries. Everyone was able to sit and eat while watching the new parents-to-be open their gifts.


The Pots de Crème were served in my assortment of pretty liquor glasses. This one recipe filled 20 glasses about 2/3 full then were topped with fresh whipped cream and chocolate shavings. To eat this dessert, I placed a small cup of tiny tasting spoons on the table. Everyone LOVED this dessert and out of everything served that night this had to be the most popular dish. Pots de Crème is very rich and can be eaten in small portions like this. It is rich and dense, almost like eating the center of a truffle but only in a glass topped with whipped cream and more chocolate. I flavored the chocolate with Grand Marnier but a Chambord would have worked well too.


The Lazy Lady Petit Fours you have seen before. All they really are is my Cream Cheese Sheet Cake cut into 1 inch squares- yes I did use a ruler- and decorated with tiny pink butter cream frosting flowers. These were less labor intensive than real petit fours and still made a big show. The tray was passed round and round for the tasty nibbles.


You may remember that I served this cake on toothpicks for my brother's Super Bowl Party and again with Twilight words piped all over them for a Twilight Party a few weeks ago. So you see this cake can have so many different disguises. It is like recycling- sort of.


Chocolate Pots de Crème
6 egg yolks
1/2 tsp Kosher salt
8 ounces semisweet chocolate chips
2 cups heavy whipping cream
2 T. sugar
2 T. Grand Marnier, Kahlua, or Chambord

In a blender blend salt and egg yolks for 2 minutes on high speed. Set aside. In a medium sauce pan over medium heat scald cream and sugar. Do not boil. Add the chocolate and stir with wire whisk until melted and smooth. Heat for about 3 minutes longer, the mixture should be very hot and on the brink of boiling but do not let it boil. At this point it is easier to pour the chocolate if you transfer it to a pitcher or liquid measuring cup. With the blender on medium speed pour a small amount of the hot chocolate through the opening in your blender lid. Blend. Slowly continue to pour the rest of the chocolate into the egg mixture and blend until smooth. Add liquor and blend a few seconds more. Pour into demitasse cups or shot glasses. Chill until set. Improves with age. Makes 8- 1/3 cup servings.

Note-"Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds." This information is from baking911.com.

*The chocolate in this recipe is well over 180° enough to cook and curdle your eggs so be sure to temper properly by adding a small amount of the chocolate mixture to your running blender of egg mixture then add the rest all in a slow and steady stream.

Lazy Lady Petit Fours
1 cup butter, softened
8 ounces cream cheese, softened
2 1/4 cups sugar
6 eggs
1 tsp. vanilla
2 1/4 cups cake flour

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:

Chocolate Glaze:
1 cup white sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips

In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Decorate by piping flowers or words on each piece. Serves a crowd. I liked this served chilled more than room temperature. Either way though. These little cakes freeze very well too.

A Few of My Favorite Things:
1. Music- Following the Italian theme of this event, I played the disk MOB Hits in the background. The music proved to be lively and fun as most hummed along.

2. White Table Linens- I purchased white rectangle table clothes in a three pack from Sam's Club three parties ago and love them. They are a cotton-poly blend and wash up beautifully. I love the clean crisp look they give and can be dressed up or down depending on your decorations.

3. Fresh Flowers- I have 3 glass block vases that I had purchased for $4.00 a piece at Michael's. I have used them numerous times. I usually purchase flowers from Trader Joe's which are very fresh and inexpensive. This time I used tulips and was sure to buy them 2 days before the event so that they would be perfectly opened. For a low center piece I have cut roses down to 6-8 inches and placed about 8-10 in each vase.

Related Posts:
Jack and Jill Baby Shower
Jack and Jill Baby Shower Appetizers
Jack and Jill Baby Shower Dinner


Have a decadent weekend!

Robin Sue

Jack and Jill Baby Shower Dinner

After we stuffed ourselves with Appetizers, we moved on to the dinner buffet. On my Ma's good advice of sticking to what I know, I made Meatball Sliders, Antipasto, and Pizza. I would say these are my specialties so I was able to make these without guessing at the outcome. Everything was great. Now don't get me wrong, I am not bragging, it is more of a relief that everything turned out great, unlike trying a new recipe on my unsuspecting guests with some level doubt.


In our family on big holidays or large family gatherings, we make a huge Antipasto Salad. It is not an antipasti platter but a huge salad. It is made in layers and had giardiniera mix, pepper rings, cherry tomatoes, hard-boiled egg slices, roasted beets, red onion slices, black olives, cold cut spirals and flowers, provolone cheese, tiny fresh mozzarella balls, and romaine. I served this with balsamic vinaigrette made by using a packet of Good Seasons dressing mix, balsamic vinegar, and olive oil. I also served homemade Creamy Italian Dressing.


The Meatball Sliders made for a great Friday night party dish. Some had their meatball on a roll while others opted for the roll on the side to sop up the Italian Gravy. My meatballs were pretty big this time- bigger than a golf ball- served up on round-crispy-on-the-outside-soft-on-the-inside-rolls found at Trader Joe's. I did not have another basket big enough to serve the rolls in so I took a Trader Joe's brown paper shopping bag and cuffed the edge like jeans to make a very cute serving vesicle. I made a triple batch of my Marinara Sauce to spoon over the meatballs kept hot in a crock pot while the rest went on the pizzas.


I made 4 different pizzas using the Artisan Bread in 5 Minutes a Day Master Recipe. Each pizza was about 10 inches, was cut into about 16 squares and served at room temperature on a large platter with labels. Genoa Salami and Cheese, Artichoke and Red Onion White Pizza, Basil Tomato and Cheese, Kid Friendly Plain Ole Cheese

Creamy Italian Dressing
1 Pkt Good Seasons Italian Dressing made according to package directions
3 T. mayonnaise
2 T. sugar
2 T. good extra virgin olive oil
3 T. Parmesan cheese, grated

Mix all ingredients in a blender until smooth and creamy. Serve over your favorite Salad. Makes about 1 1/2 cups.

Italian Meatballs
3 slice of fresh bread, crumbled fine
2 eggs
1/4 cup milk
1/2 cup Pecorino Romano, shredded not the powdered kind
1/4 cup Italian flat leaf parsley, chopped
3 cloves garlic, minced
1 T. fresh oregano, minced
1/2 tsp. Kosher salt
1/2 tsp. fresh ground black pepper
one pound raw ground chuck (80/20 lean)

In a large bowl mix all the ingredients together except beef. Crumble small amounts of beef into the bread mixture, using a rubber spatula or your hands, gently fold meat into bread mix. Repeat until all the meat is incorporated. This makes for a more tender meatball. (I used to do this in my stand mixer or food processor and wondered why my meatballs were too dense). If you plan to make regular meatballs, roll meat into balls the size of golf balls (traditional size) and place on a greased, foil lined baking sheet with sides. Bake in 400° oven for 15-20 minutes. Baked meatballs freeze well. Single recipe makes about 12-15 meatballs depending on the size of your golf balls!
Note- I took a small piece of the raw mixture and cooked it in a skillet to test seasonings. Good thing I did because it needed more salt.

Marinara Sauce
2 T. Extra Virgin Olive Oil
8-10 fresh basil leaves, whole
2 cloves garlic minced, I use 2 frozen garlic cubes from Trader Joe's
1/4 cup finely minced fresh parsley
28 ounce can ground peeled tomatoes
Kosher salt
fresh ground black pepper
1/4 -1/2 tsp. red pepper flakes, optional but good

In a skillet over medium-high heat, heat oil. Add and sauté basil, parsley, and red pepper flakes for 30-60 seconds. Add garlic and sauté for another 30 seconds, do not let brown. Add the tomatoes. Stir well and bring to a simmer. Simmer five minutes. Salt and pepper to taste. Serve piping hot over pasta or with Stromboli. Also great on pizza. You can also add shrimp at the end and cook another 3 minutes or until the shrimp are done.

Note- Fresh herbs are the best choice for this type of sauce. If you purchase fresh herbs you can always freeze the leftovers whole or puree with a little water and freeze in ice cube trays or whatever size container you would like.


Remember to keep it simple and go with what you know.

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Jack and Jill Baby Shower Appetizers
Jack and Jill Baby Shower Dessert

Next up...dessert.

Robin Sue

Jack and Jill Baby Shower Appetizers

Let's start at the very beginning. A very good place to start. When you read you begin with A-B-C. When you sing you begin with do-re-mi. When you eat you begin with ap-pe-ti-zers, ap-pe-ti-zers. Do-re-mi-fa-so-la-ti-yummy. I think appetizers set the stage for the rest of the meal. They are the first thing everyone eats, they are the ice breaker of the night, they are fast breakers since my guests had not eaten since lunch 7 hours prior. So for this shower the appetizers had to be good plus manly since the "Jacks" were invited.


On the left is Pepperoni Dip which I bring everywhere with me. Everyone wants the recipe. I got it from my friend Rindy many years ago and I can't even count how many times I have made this dip. Funny thing happened the other day. I was talking to my friend Bobby and she said that she makes Sheila's Pepperoni Dip all the time when she has company. I laughed at how that recipe has really gotten around from Rindy to me to Sheila to Bobby and back to me again and now to you! On the right is Spinach Artichoke Dip which is so cheesy and delicious. My warming tray kept these dips at the right gooey temperature.


I don't know where it gets its cute little name but the Hocus Pocus Dip was brought by Tess, one of the Texan gals at the firm who knew this Texi-Mexi, spicy, smokey dip would be a hit with our group. All the dips were enjoyed by all and will be repeats at future office events. I hope.

Pepperoni Dip
6 ounce package Hormel's Turkey Pepperoni*
8 ounces cream cheese, softened
1 can Campbell's Healthy Request Cream of Celery soup

In a food processor finely chop pepperoni. Add the rest of the ingredients and pulse until creamy and smooth. Pour into microwave proof bowl and microwave on high for 2-3 minutes. Stir and serve with a sliced baguette. Any chip works well too.

*Note- Regular pepperoni is too greasy for this dip, trust me.

Spinach and Artichoke Dip
1– 10 ounce package chopped spinach, drained well (squeeze as much liquid out as possible)
8 ounces sour cream
1 jar artichoke hearts, rinsed, drained, and chopped*
1 package Hidden Valley Ranch dressing mix
1 package (8 ounces) shredded mozzarella cheese
1/2 cup Parmesan or Pecorino cheese

In a microwave safe bowl mix all ingredients until well blended. Microwave on high for 2 minutes. Stir well and microwave one more minute or until mixture is hot and cheeses are melted. Serve with long, soft French loaf, sliced.

*Note- I have discovered using a jar of artichoke spread (I got mine from Harris Teeters in the bakery section) makes this the tastiest of dips.

Hocus Pocus Dip by Tess
2-8oz. pkgs Cream Cheese - Softened
1-cup Salsa (I use mild)
1-bunch finely chopped green onions
1-jar dried beef-finely chopped
chili powder to taste
Mix and Eat!

To be continued...

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Jack and Jill Baby Shower Dessert


Speaking of Rindy...today is her Birthday!!!! Happy Birthday dear friend!

Robin Sue

Jack and Jill Baby Shower

Big Red Kitchen was a buzz last Friday night for a Jack and Jill Baby Shower Himself and I threw for his co-worker, Tonya who will be having a baby girl in June. The entire firm was there and here are most of them enjoying appetizers and drinks while I was putting the finishing touches on dessert and snapping pictures.

The menu did not come together until 48 hours before the shower. It was all over the place and just not meshing. So I called Ma and she gave the most sound advice- "Go with what you know." I know Italian and my specialties are my meatballs, pizza, and antipasto. Done. And you know what? This menu was perfect for a Friday night. Thanks Ma!

THE MENU


The party started at 7 PM so most would be coming from work and would be very hungry. The party started in the BRK with appetizers and drinks then moved into the living room for the dinner buffet. The guests were able to sit down and eat in the dining room and BRK. We ended our evening in the living room eating decadent desserts while Tonya and Chris opened their gifts.

Appetizers- Pepperoni Dip, Spinach Artichoke Dip, Hocus Pocus Dip, mixed nuts, and pretzels.

Dinner- 4 different homemade Pizzas, Italian Antipasto with Creamy Italian or Balsamic Vinaigrette and Meatball Sliders.

Dessert- Pots de Creme, Lazy Lady Petit Fours, and Fresh Strawberries.



Tips:

1. Always go with what you know. It may be OK to try one new recipe but it will be more relaxing for you if you make your tried and true.

2. Pick up before a party and clean up after.

3. Place food in different rooms so that guests can flow throughout your home.

4. Keep it simple stupid.

5. Fresh flowers, white table clothes, and music are always so lovely.


Congratulations Tonya and Chris! Not only is this their first baby, Chris will be competing in the Best Ranger Competition in May down at Fort Benning, GA. Wow these two will be so busy over the next several weeks. Blessings to you both!

I will cover each of the three courses over the next few posts. Don't worry there will be recipes.

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Jack and Jill Baby Shower Appetizers
Jack and Jill Baby Shower Dinner
Jack and Jill Baby Shower Dessert

Robin Sue

Quick Cinnamon Rolls

Although I am very fond of yeast cinnamon rolls, there are times when I need something quick and easy. This biscuit style roll is quick and fits the bill for easy. The reason I like them so much is that they fulfill my desire for instant gratification. I remember making these in Home Economics in the ninth grade- probably one of the few things I did not burn- I had a ditsy partner. I have seen a few recipes for this type of cinnamon roll and kind of mushed them all into the one below. These come together quickly and bake up in about 18 minutes. You can make a simple icing of milk, powdered sugar, and vanilla extract (remember quick) or go as far as making a thick and satisfying cream cheese icing. Either way this roll is tops. I filled mine with the usual brown sugar cinnamon mixture as well as cinnamon chips and some caramel bits which were fun and chewy and definitely kept the kids guessing. I imagine you could even put chocolate in there if you wanted.


You may want to double and triple the recipe to keep some on hand in the freezer for a quick heat up and continued instant gratification.


Quick Cinnamon Rolls
4 cups unbleached AP flour
4 T. white sugar
2 1/2 T. baking powder
1 1/2 t. Kosher salt
1/2 cup butter, cut into small pieces
1 1/2 cups buttermilk

In a large bowl mix together all the dry ingredients then cut in butter and mix until the dough is crumbly. Add buttermilk and mix until a nice dough forms. Place dough on a floured surface, knead a little, and roll into a big, big rectangle about 1/4 inch thick.

Toppers:
1/2 cup butter very soft
2 cups brown sugar- yes!
2 T. cinnamon- I just sprinkle
1 cup cinnamon chips, optional
1 cup caramel chips, optional
1 cup chopped nuts, optional

Spread the dough with the butter and then sprinkle with the remaining topper ingredients. Roll the dough length-wise away from you and slice into 14 evenly sized buns. Place 7 buns each in two greased 8 inch cake pans. Bake for 16-18 minutes in a 350 degree oven. Top with icing of your choice such as a simple powdered sugar icing or Browned Butter Cream Cheese Frosting. Sprinkle with a little cinnamon to make them look even prettier. The middle bun may still be a little under done but someone has to take one for the team. Me me me!


I have made these a few times now and they were at hit for our "Breakfast for Dinner" the other night. Made without the "optionals" this time. My kids rave over these and my oldest, Dryden can somehow just about eat two. Thud.

Robin Sue

My Turn to POMtificate

Stop the presses and call Dean Ornish right now. Yes Dean. He needs to know that drinking 8 ounces of POM Wonderful daily for one year decreased arterial plaque of up to 30% among elderly patients with advanced atherosclerosis. Oh wait he knows. Dr. Ornish was part of a study showing the effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease. So what does all of that fancy talk mean? It means that consuming 8 ounces of POM Wonderful daily is good for your heart. Very good.

This is not some willy-nilly guessing either as the folks at POM Wonderful sent me a Clinical Reference page citing 11 different studies on pomegranate juice. They must have known I could understand science speak. So even though it tastes good and comes in adorable bottles, POM has had positive effects on our bodies since Bible times. Plus I would prefer drinking a glass of POM daily than limiting my fat intake to less than 10% of my daily calories like Dr. Ornish suggests.

The Witty-POM


The good folks at Global Beer would argue that Belgian beer is healthy. So I took these two healthy beverages and created the Witty-POM by simply adding 2 ounces of POM Wonderful to my Wittekerke Beer. This rose tinted beer had a perfect frothy pink head and a deliciously mild taste.

POM Float


Years ago I worked at a family restaurant that did not have a liquor license and choose to serve Cranberry Cocktails which consisted of a glass of cranberry juice topped with a scoop of rainbow sherbet. It was a very popular drink. So I have updated it a bit and subbed POM for the cranberry juice. It makes a very impressive presentation. In a pretty stemmed glass I topped 6 ounces of POM Wonderful with one scoop of rainbow sherbet.

POM Cubed


I like freezing fruit juices and using them as ice cubes in other beverages. I used my POM Cubed cubes in fresh squeezed lemonade. Fantastic. The POM does not freeze solid like water and will quickly get slushy in a drink which makes it extra special.

Which one of the POM trio would you like to try?

Robin Sue

Victory Garden for School

Some of you may know that I have a wonderful hobby other than blogging. I am a science teacher at Oak Hill Christian School over in Reston, VA. I call it a hobby because teaching my students is never a job as they are a delight to work with even though they are teens and pre-teens! I am currently teaching a Botany course which I have to say is the most gratifying class I have ever taught. I may even like it more than Biology which would be rather impossible because I enjoy that so much. Botany has taken us outdoors and into the most fun projects. Our latest project was building a Victory Garden at the school.


Ma and Dad were in town last week and building things is right up my Dad's alley so he was happy to help out- or do most of the work.


We followed the directions of Mel Bartholomew in building our raised garden. But the thing I am most proud of is my Dad's design of the Deer Guard. The book pointed us in one direction but Dad came up with an ingenious design that will keep deer out, will be safe around children, and will be easy to lift on and off the garden while still holding its shape.


The book describes permanently screwing the pvc into the frame then covering the frame with plastic which we felt would blow off or would be a pain to cover and uncover. We also did not want to use chicken wire as that could scrape up the students. The guard my Dad designed is all in one piece. He placed hooks and eyes on each corner and threaded two 1/2 inch pvc pipes through each hooks and eyes criss-crossing them at the top. Then he covered the pvc frame with plastic garden fencing using electrical ties as binds.


The children had so much fun helping Dad and I build the garden but I don't think their parents will be happy with how muddy they got. Heh heh.


My students chose to plant a "Salsa Garden" as their first garden once we pass our last frost and then hope to make a really delicious salsa. If it has to do with food, kids are there!

Thanks Dad for building our Victory Garden! Now I want one for my yard.

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Oak Hill Builds a Victory Garden

HAPPY EARTH DAY!

Robin Sue

Twilight Party

Now you are probably wondering why a mature lady like me- notice I did not say old lady- would want to involve herself in Twilight? It's fun-ny. A handsome teenage vampire who has this charming magnetism attracts this clumsy, sullen, mature beyond her years- or is she?- human teenager. Our book club chose to read Twilight as a few of us have pre-teens or teenagers exposed to this book. It produced a lively discussion and we then decided to watch the movie together as well. My neighbor Theresa hosted and we watched Twilight all curled up together on her fluffy sofa. Some of us had been completely sucked into the series reading all four books and thirsting for more, while others have never even heard of Twilight and the cult following that it has created. So with a bunch of OME's (Oh My Edward!) exclaimed the Forks Dorks enjoyed this teen sensation.


I always find it fun to have theme inspired treats at gatherings like this and came up with a few goodies to share. Theresa had provided plenty of red drinks for this BYOB- bring your own blood- event. She served red wine, red seltzers, and some bubbly water. She also served up generous bowls of popcorn and pretzels.


Since Edward has this tongue-in-cheek way of describing his family's dietary choice as "vegetarian" as they only dine on animals and not humans a vegetarian dish was in order. Spinach Artichoke Dip is a great crowd pleasing dip touting rich cheese and herb flavors.


Fire and Ice Shrimp is a spicy shrimp dish when served up cold is delicious. I usually make this shrimp dish with the shells still on the shrimp for a nice peel and eat style meal but thought that that would be too messy for our movie night. This dish makes plenty of sauce and can be served as a meal over rice if you leave the shells off. The ladies liked the name of this dish, named appropriately for Edward and Bella's differing body temperatures.


Lastly we needed something sweet, rich, and chocolaty. My Cream Cheese Sheet Cake was a perfect medium for piping various Twilight themed words such as Edward, Vampire, Wolf, Bella, blood types, and OME. The cake was served on Forks.


We had so much fun watching this movie that we have decided to watch more movies together especially ones made after books we have read in book club. Twilight the movie was not as good as the book, the acting was weak and some of the cast was not near what any of us had pictured while reading the book. I pictured James Franco as Edward. Who did you picture? But I do have to say that the music was beautiful, the scenary was breathtaking, and my favorite scene was the baseball game for the music, artistic appeal, and color.

Thanks Theresa for hosting, it was a bloody good time!


Fire and Ice Shrimp
2 pounds medium sized shrimp, peeled and deveined
1/3 cup canola oil
1/2 cup soy sauce
fresh ginger, 3 inch piece peeled and chopped
1 T. vermouth
4 bunches scallions cut into thirds
1/4 cup sugar
1 T. red pepper flakes

Put shrimp in hot oil and saute until just pink. Add the rest of the ingredients and simmer for about 5 minutes. Do not over cook. Can be served hot or cold. Makes plenty of sauce to be served with rice or plain as an appetizer.


I am so far behind in blogging, commenting, and reading my favorite blogs. I miss you guys! Now with spring in the air, I have been busy. I am still reorganizing the BRK, we painted and changed some bedrooms around- with the help of Ma and Dad, went away for Spring Break, had company-Ma and Dad, and built a raised garden at school for my Botany students with the help of my Dad- he did most of the work. I have so much to tell you and so many posts to write. I still have my own gardens to work on but it has gotten cold agian. Some day.

Robin Sue

Fresh Pasta

Had a hanging in Big Red Kitchen last week. I was in the mood for homemade pasta and was having a friend over for lunch so I thought it would be nice to treat us to some fresh pasta. While growing up, Easter week was a busy time in Ma's kitchen. Easter was a time for all the Italian foods to be made. She usually made homemade ravioli, bacciol, meatballs, sauce, pizzelles, and ricotta pie. So it is natural for me to want to have some type of homemade pasta around this time of year. The pasta was simple to make and dry on hangers with the whole process taking about 45 minutes. I served a simple salad, the fresh fettuccine with marinara sauce, and bread with seasoned olive oil for dipping. My pasta turned out tender and delicious.

Homemade Pasta
4 eggs
water
2 1/2 cups un-bleached AP flour
1 cup white whole wheat flour

In a liquid measuring cup break eggs and whisk lightly. Add enough water to equal one cup liquid. In a stand up mixer, mix the egg mixture with the flours until it pulls together into a dough. Turn onto a flour surface, knead lightly and cover with plastic wrap and let rest at least ten minutes. Then cut into pasta using whatever machine you like- electric, hand crack, or the old-fashioned way of rolling out and hand cutting. Use noodles immediately or dry slightly and then place in boiling water and cook 3-5 minutes or until al dente. Pasta not cooked immediately can be stored in an air-tight container in the refrigerator for one week or frozen I guess up to 6 months- I never keep it that long as we usually eat it right up!

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Robin Sue

Bake Ricotta over Roasted Tomatoes and Angel Hair Pasta

Sometimes I want something quick, fancy schmancy, but easy too. Remember I had roasted some tomatoes? I had several leftover in my refrigerator even after I had been eating them as snacks, atop my salads, or as a beautiful topper to some baked orange roughy- that's the greatest thing about cooking in bulk. Tonight I had made the children a pot of angel hair pasta and my Marinara Sauce. I tossed my pasta with a little olive oil then topped it with those sweet and flavorful Roasted Tomatoes, and a wonderful treat of Baked Ricotta.


The best way to use up a bit of leftover ricotta is to bake it for a creamy yet crumbly treat to round out any pasta dish. If you have your tomatoes already roasted, simply reheat in the microwave and the rest of this dish is done in about 20 minutes. With a nice crusty loaf of bread and a big green salad you will have a very simple and elegant Italian meal.


Baked Ricotta
Ricotta cheese, as much as you like
olive oil
Kosher salt
Fresh cracked black pepper
Italian Seasoning- I used Penzeys' Tuscan Sunset

Line a jelly roll pan with parchment paper. Spread ricotta to about 1/2 inch thickness and drizzle with a little olive oil. Sprinkle with the seasonings, salt, and pepper. Bake in a 400° oven for 20 minutes or until the cheese is lightly golden. Remove from pan and crumble over pasta. Store leftovers in the refrigerator.


Get this away from me! I was very tempted to eat the entire bowl it was so good.

Try some Baked Feta too.

Have a Scrumptious Weekend!

Robin Sue

Braised Chicken in Milk

This is Jamie Oliver's Chicken in Milk recipe which I first sighted on thekitchn.com. Once I saw that lovely bird in the dutch oven I knew I needed to try it out. The bird is browned in a little butter and olive oil until golden then the rest of the ingredients are added prior to braising.


I had read the reviews and most folks were pretty grossed out that the sauce would be curdled. I had wondered what it would be like if I had added a cup of rice to the sauce. What I did was after browning the bird in only 1 T. butter and 1 T. olive oil, I removed it to a plate and then browned a cup of jasmine rice.


I then made a well in the rice, topped it with the chicken, added the lemon zest, salt and pepper, sage, cinnamon stick, and garlic cloves with the skin still on. Then I poured the milk over all of it. Covered and braised for 90 minutes at 375 degrees.


This was such a beautiful looking bird before baking that I could not wait for the results.


After removing the chicken I had the most wonderful rice to spoon from the pot. It was cooked perfectly but look at all the crispy parts, my favorite.


I followed Jamie's directions except I did cover it the entire cooking time as I hate dry birds. I don't know if it was the best braised chicken I ever had but it is in my top five. With a hint of cinnamon and lemon the flavor it was wonderful.


The rice was the best and I was so glad to have added it. Next time I will double the rice and milk!


The garlic squeezed easily from its skins and spread like butter on fresh baguette slices.


This meal is a definite keeper. Give it a try.

Chicken in Milk- adapted from Jamie Oliver
4 pound organic chicken
1 T. olive oil
1 T. butter
Kosher salt
fresh cracked black pepper
1 cup rice
10 fresh sage leaves
zest of 2 lemons
10 garlic cloves still in their skins
1 cinnamon stick
2 cups milk

In a large Dutch oven, brown the chicken that has been seasoned generously with salt and pepper in butter and olive oil. Remove to plate. Pour out excess fat (I forgot to do this and my rice was a tad greasy) and then brown rice, stirring occasionally. Make a well in the rice and place chicken in the well. Sprinkle with a little more salt and pepper. Add the remaining ingredients and cover and braise 90 minutes at 375 degrees. Remove chicken from the bones and serve on platter with rice. Pull out garlic cloves and use to spread on fresh bread slices. Serves 5-6. Makes about 3 cups of rice.

Note- I think I will try to braise it at 350 degrees next time as it was a wee bit over cooked. I don't like it to completely fall off the bone, ya know what I mean?

Robin Sue