Ingredients:
2 cups white rice (can be day old, or freshly cooked, I used a packet of microwavable rice that I did not cook)
2 tbsp chili oil
1 tbsp soy sauce
Directions:
Mix ingredients well and place in an airfryer basket in a single layer, cook at 400 for 15 or so minutes. Stir every 5 min to make sure rice cooks evenly and doesn't burn. I left this on a paper towel to absorb some of the oil.
I was looking for a ricotta recipe that wasn't lasagna and came across this! I don't know what I was thinking this would be except a big ball of gooey warm cheese, but that's exactly what it is. I made it with a butter sage sauce, which was good, but I think a marinara sauce like the recipe stated would be better. These would be great on some doughy pieces of bread! I liked it a lot, but it's not for dinner. Maybe an appetizer? I'm still not sure how I feel about it. And I have about 12 balls leftover. Yum?
Ingredients:
1 cup grated Parmesan cheese
30 oz ricotta cheese, (1 large container, or two small)
2 large eggs
1.5 tsp kosher salt
1/2 tsp black pepper
2 cups all purpose flour, divided
Sauce: 3 cups marinara sauce or butter with sage
Directions:
1) Place Parmesan cheese in large bowl with the ricotta cheese. Add two large eggs, salt, and pepper, and mix well. Add 1 cup flour and stir until just combined.
2) Dust a rimmed baking sheet with 1/2 flour. Scoop out a golf ball size gnudi and place them on the sheet. You may have around 35 balls. Sprinkle the top with the other 1/2 cup flour. Place is refrigerator for 20 minutes.
3) Bring a large pot of salted water to a boil.
4) Gently place the gnudi one by one into the boiling water without overcrowding. Boil until the gnudi float and are firm to the touch, about 3-5 minutes. Using a slotted spoon, carefully transfer the gnudi to the serving bowls.
5) Spoon the sauce over the gnudi. Garnish with chopped basil.
Ooh it's been a hot minute since I've been on here! But I just had to make this new shrimp and avocado salad and I'm so happy I did! I've already made it twice in one week. It's so light and refreshing... perfect for a summer lunch or snack! Super flavorful, healthy, and quick! Yum!
Ingredients:
1/4 cup red onion, chopped
2 limes, juiced
1 tsp olive oil
salt and pepper, to taste
1 lb cooked jumbo shrimp, chopped
1 medium tomato, diced
1 medium avocado, diced (I used two)
1 jalapeno, seeds removed, diced
1 tbsp chopped cilantro
Directions:
1) In a small bowl, combine red onion, lime juice, olive oil, and salt and pepper. Set aside at least 5 minutes.
2) In a large bowl, combine chopped shrimp, avocado, tomato, and jalapeno
3) Combine all of the ingredients together, add cilantro, and gently toss. Add salt and pepper to taste, if desired.
Tomato (I used plum and grape here), small diced
1 can black beans, rinsed and drained
Diced pickled onions (I do a quick pickle by slicing them and placing them into a jar covered with white vinegar, shake twice daily and ready after 1 day but can leave for longer!)
1 handful chopped cilantro
1 lime squeezed
1 small can crushed pineapple, liquid removed
1/2 jalepeño, seeds removed and diced small
Salt, pepper
Directions: Mix well, adjust to taste, enjoy!
A friend years ago introduced me to the concept of what we called 'The Big Salad', which is a giant kitchen sink salad but with things that follow a rough layout of 2 proteins, a bunch of veggies soft and roasted or raw and crunchy, toppings soft and crunchy, one sweet ingredient, herbs, dressings that are acidic and sweet, coarse finishing salt, and lettuce cut in a way that holds the dressing and ingredients. This may not feel revolutionary but I came from a house that made salad in one of 3 standard ways, as many restaurants do, and having a big salad with loads of good colors, textures, and tastes made things so interesting and delicious- and definitely a meal that is fun to shop for, easy to clean the fridge out with, and I always look forward to eating it for lunch or dinner. As a bonus it always keeps me fuller longer as well.
Obviously, there is no recipe for this one but I made one this week that just sends and I'm including it here for future memories and inspo!
Ingredients:
Red Butter Lettuce, thin sliced horizontally
Crunchy Veggies: carrots, radish slices, mini heirloom color tomatoes, scallions, red onion thin sliced, green olives
Soft Roasted Veggies: sliced portobello mushrooms, asparagus sliced, golden beets cubed, garlic cloves, marinated orange hot peppers, gigante beans
Herbs: parsley, cilantro, taragon (all finely chopped)
Proteins: shredded rotisserie chicken, crunchy roasted chickpeas
Crunch: pepitas
Sweet: craisins
Dressings: lemon EVOO, blackberry ginger balsamic vinegar, pepper, coarse finishing sea salt
Directions- toss and devour!
I was clearing out the fridge and whipped this creation up, it was so good and I think it would be a great summer salad or side dish. Yum!
Ingredients:
1 bunch asparagus, roasted with EVOO salt and pepper, diced
1 container grape tomatoes, quartered
1 small container mozzarella balls, quartered
1 small pack basil, leaves minced
1/4 cup turkey pepperoni, quartered
Balsamic and EVOO (I had meyer lemon EVOO which worked great)
Coarse salt
Fresh ground black pepper
Directions:
Mix all and adjust to taste.
Ingredients:
2 large unsalted cans (38 oz) of cut green beans, drained (reserve 1 cup)
1 pack of ham chips or 1 pack diced ham or bacon
1 sweet onion, diced
1 clove garlic, minced
Directions:
Put all ingredients in the crock pot and cook on high for 6 hours, stirring gently every hour or so. Discard ham chips if using.
