Cookies · cooking · Giada · Giada De Laurentiis · Hurricane · Uncategorized

Lemon Ricotta Cookies

Tropical Storm Gordon was coming through our area, and I wanted to bake something.  We had these cookies in Las Vegas, and I so wanted to try making them.

Giada’s Lemon Ricotta Cookies – original recipe below as well.

INGREDIENTS:

For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs, at room temperature
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


INSTRUCTIONS:

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

The lemon zest and juice…

The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).The absolutely worst part of this recipe is having to wait on the dough.  If you can make it the evening before, or just first thing in the morning, that would be best.  I made the dough in the morning, and baked the cookies that evening.  Also, when you mix the icing, you will need to use it quickly as it will harden.

Enjoy!!

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Bariatric Surgery - My Story · Dinner · fall · rice · Uncategorized · WLS

Parmesan Risotto

Going back over dishes that I haven’t made in forever, and making sure I still love them.  This is one of those dishes.

Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it.  But if you are willing to do that, this dish is wonderful.  Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned.  Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.Then add one cup of good white wine (whatever wine you would actually drink).  Simmer until absorbed, stirring constantly.   Add about one teaspoon of fresh thyme, salt and pepper.  Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time.  This will take about 20-25 minutes over a slow simmer.  Again this takes time so don’t rush the rice.  Be gentle in stirring, and let the rice absorb the liquid. Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese.  Gently fold into the rice.Serve warm, and add a bit of cheese on top if you wish.Succulent, creamy, rich and full of flavor.  The rice had a nice bite or chew and the cheese added a super creamy flavor.  It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. img_7138I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.

Blessings.

 

Bariatric Surgery - My Story · Fish-Seafood · Salmon · Uncategorized · WLS

Baked Salmon

I love salmon cooked or not cooked (sushi), so I just love salmon. I used the caper oil from the fried capers, and poured that in my casserole pan.  Then I brushed the salmon with it as well.  Added salt and pepper, and a couple of sliced lemons.  Bake at 350 degrees for about 20-25 minutes.  Be careful not to overcook.  I almost overcooked these.The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. My portion with a spoonful of parmesan risotto, and the salmon with the fried capers.  I am seriously in love with this dish.

Blessings.

Bariatric Surgery - My Story · fall · football · snacks · Uncategorized · Whisps - Parmesan Cheese Crisps · WLS

Parmesan Crisps

David and love crunchy snacks, but since my surgery, I need to have snacks that have substance.  Protein is key, and we have loved Cheese Whisps but those are costly and don’t last very long.

I decided to try my hand at making these fresh at home (again).  I microplaned the parmesan cheese (grocery store brand – nothing expensive) instead of grating it as it made it a fluffy shred.Placed the cheese into two strips on my cookie sheet (with either parchment or silpat).  Bake at 400 degrees for 10-12 or until golden and bubbly.Let cool, and break or cut into chunks.A little bit of work for a lot of yummy pay off.  Super crispy and great flavor.  And the bonus is that I know it is all cheese – nothing added.

Blessings.

Appetizers · Bariatric Surgery - My Story · fall · football · Saturday · Uncategorized · WLS

Dips

Last week was our first football Saturday, and I made some dips for the day.

I have made these dips before, but wanted to talk about them separately again here.  All three are simple and use mayo.   The middle dip is pimento cheese with 2 cups of shredded cheddar, 1 small jar of chopped pimentos with juice, a pinch of crushed red pepper, 1 teaspoon of ground mustard, and about a cup of mayo.  I do the mayo last as the juice and cheese dictate how moist it will be.  

Artichoke and crab dip:  1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo.  Again, I add the mayo at the end and may or may not use the entire cup.  Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.

And my favorite at the moment is Million Dollar Dip as you mix it together and serve at room temperature.  Nothing to heat, and still creamy.  It has a cup of the following: slivered almonds, chopped green onions, shredded cheddar cheese, chopped-crispy bacon and mayo.  Super simple and so yummy.You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes.  Really anything or nothing at all. Fall, Saturday’s, football, and dips–can’t get any better.  Well, maybe with a cookie or two?

Do you have a go to recipe for football or Fall?  Share!!

Blessings.

Bariatric Surgery - My Story · Dinner · Fish-Seafood · Fruit · Nuts · Uncategorized · WLS

Salmon with Pine Nuts

I have been craving a lot of fish lately.  So when David and I where in Washington DC, I had this wonderful salmon dish with pine nuts.  I thought I would try to mimic the recipe.  I came close.

Pan roast the pine nuts until golden. The use a rolling pin or chop as you like to crumble the pine nuts.I added in some fresh parsley, and did a coarse chop.I had purchased this beautiful salmon filet.  I cut it into 4 equal pieces for cooking (and I left the skin on—love the skin especially when crispy).Take the pine nut mixture and coat the top of the fish with it.  Cook it with the pine nut side down first, cooking it 4-5 minutes.Flip them, and cook until the skin is crispy.  It was good, nutty, and succulent.  I should have served the skin side up, but didn’t so it didn’t stay crispy.  It was still very good.  I did serve this with the cherry sauce.

Appetizers · artichoke · college · crab · dips · fall · football · Pimento Cheese · Uncategorized

September

This month means a lot in different ways for all of us.  For me, it is the beginning of College Football.

College Football started this past Thursday (officially) although for us it was Saturday.  Loved being able to spend time with friends earlier in the day, and then to have time to make snacks/dinner for the family was really wonderful. I made my pimento dip, million dollar dip and crab and artichoke (hot) dip.  It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside.  I haven’t made the crab artichoke dip in a long while.  I don’t always seem to make it the same way…what we have on hand I suppose. College Football is almost like a religion in the South.  I have missed it so…

Blessings!

Bariatric Surgery - My Story · black beans · family · Uncategorized · Vegetables · WLS

Rosetta’s Black Beans

When we visited family in DC, we had some incredible meals that were primarily vegetarian. Rosetta was the cook for portions of the meals, and I asked for several of her recipes. This is one of her recipes. She made black beans that were so simple but so good that I had to make them.I used dried black beans, and soaked them overnight in cold water. First thing the next morning, I rinsed them.Pour the rinse beans into a pan and cover with water. Add salt, pepper, olive oil (just a bit), and two cloves of garlic minced to the pot. Bring to boil and cook until the beans are tender. You might need to add more water, please watch and taste after about a hour of low simmer.

You can serve these beans as is, or mushed on tortillas, or over rice! So good. So simple. Really good.I used mine in nachos. Loved the flavors. Simple and really good.Pictures really don’t show how good these beans are.  I loved that something so simple could be so good.

Blessings.

Bariatric Surgery - My Story · Beef · Dinner · family · roasted · Uncategorized · WLS

Beef Roast

David loves beef roast and potatoes.  So, I decided to try something a little different with my beef roast (I know – not me!).  One onion, rough chopped, sauteed in oil with some salt and pepper.I added about 2 slices of chopped bacon for added flavor.I seasoned the chuck roast with salt, pepper, season salt, and lots of paprika.  Place in the pan to sear with 4 cloves of whole garlic. Turn after the bottom has a nice brown color, and sear the other side for another 8-10 minutes (or longer if needed) to get a nice brown color on both sides.Once the meat is brown, remove and let rest while the sauce is blended.Add 2 cups of red wine (one that you would drink, this is a Cab), and about 2 cups of beef stock.  Also, add 10-12 small sprigs of fresh thyme.  You can either leave the leaves on the  tyme or remove them.  I remove them so I didn’t have to worry or think about it later. Bring to a simmer, and then add the meat back to the pan.Remove from the stove top and place in the oven (covered) at 350 degrees for 3-4 hours or the meat is cooked through and tender.

I did add small russet potatoes when it went into the oven (don’t have to think about it).  Removed them when done.  The kids were home (both of them), so we had dinner at the table.  It was wonderful.  The roast turned out wonderful.  Deep, rich flavor, and the meat was tender.  

 

Appetizers · Bariatric Surgery - My Story · Pantry · Uncategorized · Vegetables · WLS

Olive Tapenade

I have shared I watch a lot of the Food Network, and I really enjoy The Kitchen.  They shared a really simple recipe for an olive spread that I thought I would try (especially since I had everything in the pantry or fridge-bonus).Olives, both green and Kalamata, garlic, olive oil, salt and pepper. About a cup of both olives, drained.Three cloves of garlic.Oh, oregano–a generous amount of oregano, lemon juice as well (I didn’t put in a lot). Put all into a blender or food processor.  Add enough olive oil to keep it creamy.  I started with about 1 tablespoon, and ended up added another 2 teaspoons.You can use this on fish, chicken, or as a spread on toast or crackers.  Super yummy.  And, yes, you will need to add just a bit of salt.  I doubted it at first, and then ended up adding it in later.

Enjoy.