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Dinner, Entrees, Lunch, Soup

Spicy Corn & Potato Chowder

November 1, 2017

Corn & Potato Chowder

It’s that time of year to start experimenting with new soup recipes, and I thought I would try to merry corn and potato chowder because I couldn’t decide which one I wanted to make.  And of course if you follow my food blog, you will see I like to spice things up a bit on occasion!

Corn & Potato Chowder

If you are not into spicy food, I would recommend only using 1 red fresno pepper, or none at all.  This soup will still have tons of flavor without the peppers.

 

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 Spicy Corn & Potato Chowder Recipe
Spicy corn and potato chowder with bacon and chives.
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Instructions
  1. If you want to speed up the process for the soup, cook the diced potatoes in the microwave for about 5 to 8 minutes, or put in the oven for about 20-30 minutes at 400 degrees.
  2. Cook the bacon in the over or in skillet and place on paper towels to get all the grease out and set aside.
  3. In a large pot, cook the chopped onions with a bit of olive oil on medium heat and cook until onions are translucent.
  4. Add the chicken or vegetable broth and chopped potatoes; bring to a boil and let simmer for about 10 minutes. If you did not pre-cook the potatoes, you will want the potatoes to simmer another 10 minutes or so.
  5. In a cup whisk the milk and flour together and pour into the potato mixture.
  6. Add the corn, red fresno peppers, pepper jack cheese, heavy cream, bacon, salt and pepper and stir. Then let simmer for another 10 to 20 minutes before serving. You can add some of the chives into the soup while simmering and use the rest as garnish.
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Brunch, Desserts

Pineapple Ricotta Upside Down Cake

September 28, 2017

Pinapple Ricotta Upside Down Cake

Before I could no longer find pineapple in the store anymore, I decided I wanted to experiment and make my traditional ricotta cake and turn it into a pineapple ricotta upside down cake.

Pinapple Ricotta Upside Down Cake

Pinapple Ricotta Upside Down Cake

I was not sure the cake would get to mushy because of the gooiness of the pineapple mixture, but the ricotta cake stood up well and had a great flavor!  Ricotta cakes are more moist than traditional cakes, so this experiment worked out well.  I also added blueberries, but it’s not necessary.  It did add a nice extra flavor to the cake, but it will still be just as fabulous without it.

I baked the cake in my iron skillet, which made it really easy to cook the butter and brown sugar mixture first and then throw every else in and put into the oven.

Pinapple Ricotta Upside Down Cake

The cake was super easy to get out of the skillet and toss on a platter as well.

Print Recipe
 Pineapple Ricotta Upside Down Cake
This pineapple ricotta upside down cake is so yummy and moist and really easy to make!
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl, mix the flour baking powder, sugar and salt and mix together.
  2. In another large bowl whisk eggs, ricotta cheese, vanilla extract and 1 stick of melted butter. Make sure the melted butter is at room temperature.
  3. Slowly whisk the flour mixture into the liquid mixture and set aside when done.
  4. In an iron skillet on medium heat mix the 1/2 stick of butter with the brown sugar. Once melted turn heat off.
  5. Make sure the brown sugar mixture is even on the bottom of the skillet.
  6. If you bought the canned pineapple rings, make sure you drain. If you bought a fresh pineapple, cut the sides and ends and then use a pineapple corer to cut out the middle. Then cut into thin slices. I also added blueberries on the bottom of the pan, but it's not necessary.
  7. Place the pineapple rings evenly on the bottom of the skillet, and then pour the cake mixture over top.
  8. Bake at 350 for approximately 45 minutes and look cool for about 5 to 10 minutes before turning it over on a platter. You want the cake to still be a bit warm so that it comes out of the skillet better.
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
 Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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