Mom’s Baked Ricotta Dip

Name: Mom's Baked Ricotta Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Ricotta Cheese; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon rosemary, fresh, divided; salt and pepper to taste; 1/2 cup mozzarella cheese; 1/4 cup Parmesan cheese; Baguette bread, sliced and toasted

September 29, 2020 BeckieLeave a comment

Mom's Baked Ricotta Dip

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September 29, 2020

by Beckie

Cuisine American

Category Appetizers and Snacks Dips and Spreads

Persons

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

1 cup Ricotta Cheese
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon rosemary, fresh, divided
salt and pepper to taste
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
Baguette bread, sliced and toasted

Instructions

Preheat oven to 400°F.
In a medium bowl, combine the ricotta, garlic, olive oil, lemon juice, and 1/2 tablespoon rosemary. Stir to combine and season with salt and pepper to taste.
In a 6 inch pan, spread the mixture evenly. Sprinkle the mozzarella and Parmesan on top. Place in oven and bake for 15 minutes. Turn oven to broil and cook an additional 5 minutes, or until top is golden brown.
Remove from oven and sprinkle remaining rosemary on top.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		207.86 kcal
% Daily Value*
Total Fat 16.84 g		25.9%
	Saturated Fat 8.45 g	42.3%
	Trans Fat 0.0 g
Cholesterol 44.57 mg		14.9%
Sodium 274.14 mg		11.4%
Total Carbohydrate 2.7 g		0.9%
	Dietary Fiber 0.13 g	0.5%
	Sugars 0.46 g
Protein 11.65 g

Vitamin A 11.73 %		Vitamin C 1.51 %
Calcium 28.74 %		Iron 1.87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

baguette bread,

garlic,

mozzarella,

Parmesan,

ricotta cheese,

rosemary

https://beckieskitchen.com/recipes/moms-baked-ricotta-dip/

Angel Hair Pasta with Garlic, Herbs, and Parmesan

March 24, 2020September 28, 2020 BeckieLeave a comment

Angel Hair Pasta with Garlic, Herbs, and Parmesan

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March 24, 2020

by Beckie

Cuisine Italian, American

Category Pasta Side Dishes

Persons

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

8 ounces angel hair pasta
Salt
1/4 cup extra virgin olive oil
2 tablespoons finely chopped fresh herbs such as rosemary, thyme, oregano
1/4 cup chopped fresh parsley
3 cloves of garlic, sliced
1/8 teaspoon chili pepper flakes (or more to taste)
1/2 to 1 teaspoon of freshly ground black pepper (to taste)
1/2 cup grated Parmesan cheese

Instructions

Prepare boiling water for pasta: Bring a large pot of salted water to a boil. (1 tablespoon of salt for every 2 quarts of water).
Cook garlic and herbs: Heat the olive oil in a small saucepan on medium heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance. Remove from heat.
Cook the pasta: The angel hair past will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta. Cook at a rolling boil until al dente. Remove 1/2 a cup of the pasta cooking water and set aside. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. The pasta should still be quite warm.
Combine pasta and herbs: Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine. Sprinkle Parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine. If the pasta is a little sticky, add back a little of the pasta cooking water to loosen.
Serve immediately as a side dish.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		398.84 kcal
% Daily Value*
Total Fat 18.19 g		28%
	Saturated Fat 4.4 g	22%
	Trans Fat
Cholesterol 9.61 mg		3.2%
Sodium 218.25 mg		9.1%
Total Carbohydrate 46.13 g		15.4%
	Dietary Fiber 3.37 g	13.5%
	Sugars 1.81 g
Protein 13.01 g

Vitamin A 5.3 %		Vitamin C 6.55 %
Calcium 23.84 %		Iron 13.03 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

angel hair pasta,

fresh parsley,

garlic,

parmesan cheese,

rosemary,

thyme

https://beckieskitchen.com/recipes/angel-hair-pasta-with-garlic-herbs-and-parmesan/

Crusted Leg of Lamb

September 28, 2018May 17, 2020 BeckieLeave a comment

Crusted Leg of Lamb

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September 28, 2018

by Beckie

Cuisine American

Category Lamb Main Dishes

Persons

Prep Time

10 minutes

Cook Time

120 minutes

Total Time

130 minutes

Rate this recipe

0 ratings

Ingredients

Crusted Leg of Lamb

Crust

1 1/2 cups bread crumbs
1 tablespoon chopped rosemary or 1 teaspoon dried
1 tablespoon chopped garlic
1 tablespoon olive oil
1/4 teaspoon each salt and pepper

Leg of Lamb:

1/2 teaspoon each salt and pepper
4 1/2 pounds shank half leg of lamb, trimmed of excess fat
1 1/2 tablespoon Dijon mustard

Instructions

Heat oven to 350°.
Mix crust ingredients. Rub salt and pepper all over lamb, place on rack set in a large roasting pan and spread top and sides with mustard, press crust on mustard.
Roast 1 3/4 hours or until a thermometer inserted in thickest part of leg registers 150° for medium well.
Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes. before serving.
Makes 8 servings.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		632.39 kcal
% Daily Value*
Total Fat 39.67 g		61%
	Saturated Fat 16.34 g	81.7%
	Trans Fat 0.0 g
Cholesterol 173.5 mg		57.8%
Sodium 543.05 mg		22.6%
Total Carbohydrate 15.31 g		5.1%
	Dietary Fiber 1.14 g	4.6%
	Sugars 1.29 g
Protein 50.04 g

Vitamin A 0.06 %		Vitamin C 0.43 %
Calcium 6.32 %		Iron 30.17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

baked,

bread crumbs,

Dijon mustard,

garlic,

rosemary,

shank half leg of lamb

https://beckieskitchen.com/recipes/crusted-leg-of-lamb/

Dijon Chicken Stew

July 24, 2014May 26, 2020 BeckieLeave a comment

Dijon Chicken Stew

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July 24, 2014

by Beckie

Cuisine American

Category Chicken Soups and Stews

Persons

Serving Size

1 1/4 cups

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

Dijon Chicken Stew

1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon cornstarch
1 tablespoon extra-virgin olive oil
1 cup sliced shallots
1/4 cup chopped garlic
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 cup dry white wine
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
8 cups chopped escarole (1 medium head)
1 14-ounce can reduced-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Instructions

Whisk water, mustard and cornstarch in a small bowl; set aside.
Heat oil in a Dutch oven over medium heat. Add shallots, garlic and rosemary; cook, stirring, for 1 minute. Add wine, cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
Add chicken, escarole and broth. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the pot. Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 1/4 cups
Calories		277.86 kcal
% Daily Value*
Total Fat 6.73 g		10.4%
	Saturated Fat 1.15 g	5.8%
	Trans Fat 0.01 g
Cholesterol 82.78 mg		27.6%
Sodium 449.23 mg		18.7%
Total Carbohydrate 14.39 g		4.8%
	Dietary Fiber 2.28 g	9.1%
	Sugars 4.09 g
Protein 28.88 g

Vitamin A 1.01 %		Vitamin C 7.48 %
Calcium 5.88 %		Iron 9.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

chicken breasts,

Dijon mustard,

dry white wine,

Escarole,

rosemary,

shallots

https://beckieskitchen.com/recipes/dijon-chicken-stew/

Barbecue Shrimp (1)

July 2, 2014May 4, 2020 BeckieLeave a comment

Barbecue Shrimp (1)

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July 2, 2014

by Beckie

Cuisine American

Category Fish and Seafood Main Dishes

Persons

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

Barbecue Shrimp

5 lbs. shrimp, lg. headless
3 sticks butter, cubed
8 oz. white wine
3 oz. olive oil
6 oz. Kikkoman teriyaki marinade
3 oz. Pickapeppa sauce
2 tablespoons rosemary
2 tablespoons coarse black pepper
6 tablespoons garlic (Polander's)
1 tablespoon oregano
3 tablespoons parsley
2 tablespoons Seafood Magic
Juice of 2 lemons

Instructions

Mix all ingredients except butter in jar and shake well.
Place shrimp in large baking pan. Pour mixture over shrimp and top with the cubed butter. Broil on high close to flame. Keep turning so all shrimp browns evenly 15 to 20 minutes.
Serve in a bowl with warm French bread.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		717.39 kcal
% Daily Value*
Total Fat 27.44 g		42.2%
	Saturated Fat 4.54 g	22.7%
	Trans Fat 0.1 g
Cholesterol 714.41 mg		238.1%
Sodium 5409.78 mg		225.4%
Total Carbohydrate 23.62 g		7.9%
	Dietary Fiber 2.59 g	10.4%
	Sugars 7.74 g
Protein 81.51 g

Vitamin A 35.89 %		Vitamin C 43.61 %
Calcium 38.83 %		Iron 19.57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Kikkoman teriyaki marinade,

Pickapeppa sauce,

rosemary,

Seafood Magic,

Shrimp,

white wine

https://beckieskitchen.com/recipes/barbecue-shrimp/

Melon Salsa

June 8, 2014April 22, 2020 BeckieLeave a comment

Melon Salsa

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June 8, 2014

by Beckie

Cuisine Mexican, American

Category Salsas

Persons

Serving Size

Prep Time

10 minutes

Cook Time

0 minute

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

Melon Salsa

3 1/3 cups honeydew melon -- diced
3/4 cup peanuts -- chopped
Thai chiles, red and green -- to taste
3/4 cup mint leaves, fresh -- chopped
1 teaspoon rosemary, fresh -- minced
1 teaspoon salt

Instructions

Combine all ingredients. Chill.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 24
Calories		36.4 kcal
% Daily Value*
Total Fat 2.31 g		3.6%
	Saturated Fat 0.3 g	1.5%
	Trans Fat
Cholesterol 0.0 mg		0
Sodium 76.73 mg		3.2%
Total Carbohydrate 3.3 g		1.1%
	Dietary Fiber 0.8 g	3.2%
	Sugars 2.26 g
Protein 1.42 g

Vitamin A 0.78 %		Vitamin C 6.89 %
Calcium 1.16 %		Iron 3.34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

honeydew melon,

mint leaves,

peanuts,

rosemary,

Thai chiles

https://beckieskitchen.com/recipes/melon-salsa/

Adrienne’s Garlic Chicken

May 27, 2014August 28, 2020 BeckieLeave a comment

Adrienne's Garlic Chicken

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May 27, 2014

by Beckie

Cuisine American

Category Chicken Grilling

Persons

Prep Time

300 minutes

Cook Time

45 minutes

Total Time

345 minutes

Rate this recipe

0 ratings

Ingredients

1 chicken, about 3 pounds, cut into serving pieces
3 heads of garlic
One-half bottle Cabernet wine
2 to 3 sprigs rosemary
One-half cup virgin olive oil
Salt and pepper to taste

Instructions

Marinate the chicken in the wine, the cloves from one head of garlic and the rosemary for 4 hours in the refrigerator. About an hour before dinner, remove the chicken from the refrigerator.
Build a charcoal fire. When the flames have died down and there is a nice bed of coals, remove the chicken from the marinade, pat the pieces dry, and season with salt and pepper. Take the remaining two heads of garlic, cut the tops off to reveal the top cloves and make individual aluminum foil "cups" for them. Pour olive oil over the garlic heads liberally, and place on the grill. Cook the chicken on the grill, turning frequently until nicely browned and cooked to the degree that you prefer.
When the garlic cloves are softened, take them off the grill and pour the oil into a small bowl. Let the garlic heads cool enough for handling and then pinch the soft cloves out into the bowl. Mash the garlic cloves and oil into a paste, spread it on the chicken pieces and wrap each piece in aluminum foil. Return the chicken to the grill for 5 minutes to heat through.
Makes 4 servings

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		504.14 kcal
% Daily Value*
Total Fat 38.76 g		59.6%
	Saturated Fat 7.1 g	35.5%
	Trans Fat 0.07 g
Cholesterol 57.83 mg		19.3%
Sodium 577.73 mg		24.1%
Total Carbohydrate 7.37 g		2.5%
	Dietary Fiber 0.6 g	2.4%
	Sugars 0.87 g
Protein 15.31 g

Vitamin A 3.7 %		Vitamin C 5.96 %
Calcium 4.58 %		Iron 8.61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cabernet wine,

chicken,

garlic,

rosemary

https://beckieskitchen.com/recipes/adriennes-garlic-chicken/

Mom's Baked Ricotta Dip

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Barbecue Shrimp (1)

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Melon Salsa

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