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Homemade Ricotta Cheese

July 24, 2017

If the only ricotta cheese you have had has been from a container purchased at the grocery store, then you, my friend, haven’t had real ricotta cheese. Real, full-fat ricotta cheese is so creamy and delicious, not dry and grainy. 

A long time ago I tried to make “skim-milk” ricotta at home (because back then I still thought fat was the enemy). It was a disaster. I determined that ricotta cheese cannot be made at home. 

Boy was I wrong! It is so easy to make at home! As long as you do it the right way….with all of the fat.

Ricotta cheese is essentially just lightly curdled milk and cream, that is then drained of any excess liquid to make a creamy, soft, spreadable cheese (if you want a more scientific explanation, you can read this). 

A traditional ricotta is made from sheep’s or goat’s milk. Unfortunately, neither of those are readily available (to me at least), so plain old cows milk (whole) and heavy cream will do just fine. The acid from the lemon juice will activate the curdling. However, you could also use white vinegar to achieve the same result. 

Bring the milk and cream to a boil, then add the lemon juice. After about 30 seconds, you will notice that the milk will form small curdles. Continue to let the mixture sit for another minute or so.


After the milk has almost completely curdled, pour it over a cheese cloth lined strainer and let all of the excess moisture drain from the ricotta.  

I actually used my favorite nut milk bag that I also use for making almond milk. I prefer this to cheesecloth because 1) it’s reusable, 2) it’s made from a very fine mesh, so none of the ricotta curds will slip through, and 3) it has a hand dandy drawstring closure.


After your ricotta has drained for about 30 minutes to an hour, it should look a bit like a cottage cheese-butter hybrid. Not too wet, like cottage cheese, but not super smooth like butter. Something in the middle. 

Now you have yourself some delicious and creamy ricotta cheese that you can use to make lasagna, Italian cheesecake, or just spread on some fresh baguette slices for an easy appetizer. 

You can save it for up to five days in the fridge. I wouldn’t try to keep it much longer since this homemade version has absolutely no preservatives. Another reason why it’s so good! But now that you know how easy it is to whip up, you can make it whenever you need it!

[yumprint-recipe id=’119′]

/ Filed In: Eat, Side Dishes
Tagged: cheese, cream, dairy, milk, ricotta cheese

Strawberry Arugula Pizza

July 9, 2017

Two things you would probably never think to put together: strawberries and pizza. It sounds a bit strange, but trust me, it works!

Actually, there are a lot of fruit and pizza combinations that go well together. Fig and prosciutto, for instance. But this strawberry arugula pizza is my new favorite!


I start all my pizzas by pre-baking the pizza crust. Since I don’t own a pizza oven (if you do, can we be best friends and make pizza all the time?) I find that I get a crispier crust that way.

For this pizza, instead of sauce, I liberally coated the par-baked crust with a balsamic glaze. You can make your own balsamic glaze by simply bringing balsamic vinegar to a simmer and reducing by half or more until it’s nice and thick.

Or you can do what I did and buy it at the store. You don’t always have to be a hero and make everything from scratch.


Next comes the mozzarella. Most of the time I like to use the fresh balls of mozzarella versus the preshredded variety, but thats a personal preference. You do you, boo.

On top of the pieces of mozz, I scattered the sliced strawberries.


The last thing I added before putting this bad boy back in the oven was goat cheese. I felt like this pizza needed just a little something to balance out the acidity from the balsamic and the sweetness of the strawberries. This tangy and salty goat cheese did the trick!

Once the pizza came out of the oven I topped it with a generous helping of arugula that had been tossed in balsamic and olive oil. Which pretty much turns this pizza into a salad as far as I’m concerned. 

I can think of no better way to eat a salad than on a crispy and pizza crust.

But in all seriousness, this was one of my favorite pizzas we’ve made in a long time. The whole thing just worked. It was the perfect Summer pizza because it was just so light and fresh. It didn’t feel as heavy as some super cheesy meat-covered pizza. 

I guess that’s why the two of us devoured this whole thing. Like I said its pretty much a salad so we have nothing to feel guilty about. Right?

[yumprint-recipe id=’115′] 

 

 

/ Filed In: Main Dishes, Other Savories New, Uncategorized
Tagged: arugula, balsamic, cheese, goat cheese, Mozzarella, pizza, strawberries

Frittata Pizza

January 9, 2017

Do you love pizza? But are you restricted by your low-carb diet? I have the solution for you!!

I hope you read that in the most “info-mercial voice you could think of. 

But seriously….I do have the solution for you! 

In an effort to try to get my eating back on track after the holidays, I have been trying to cut back on some of the carbs in my diet. Other than the 4 cookies I just scarffed down, it’s been going pretty well. That’s not to say I haven’t had cravings for some of my favorite foods. I have definitely missed my peanut butter toast in the mornings. But I have also found some good alternatives, like this frittata pizza! 

When my husband was out of town last week I was looking for something easy to cook for just myself with what I had available. Since we always have eggs, a frittata seemed like a good, healthy option. But pizza is actually what I had a hankering for. So I combined the two!


I started by blistering a handful of cherry tomatoes in the pan. Since I wasn’t going to use any sauce, these tomatoes gave me the same tomato flavor that I would expect on a pizza. 

Then I poured in a mixture of eggs, egg whites, oregano, basil, Parmesan cheese, salt, and pepper and let the eggs start to solidify. Once a layer of cooked egg had formed on the bottom and around the edges, I used a spatula to pull in the sides so that the uncooked egg could spill over into the gap. 


Once most of the egg had cooked, I sprinkled on some mozzarella cheese and then placed some pepperonis on top. Then I placed the entire frittata under the broiler so the cheese could melt and the rest of the egg could cook. 

Once it was done, I topped it with some fresh basil, crushed red pepper, and some more Parmesan. I’m trying to reduce the carbs, not the cheese!

 

After one bite, this totally hit the spot. It definitely satisfied any craving I had for pizza! While you can’t totally replace the crunchy traditional pizza crust, somehow the egg “crust” was perfectly enjoyable. I think it’s the Parmesan mixed in with the eggs that makes the whole thing just taste like melted cheese. I mean, how could you not love it?

I would make this frittata pizza again in a heart beat! Not only is it a tad healthier (depending on which macro-nutrient you are trying to avoid), from start to finish, the whole thing took about 15 minutes or less. It was the perfect meal to for just one person. If we are being honest, it’s probably plenty of food for two. But of course I ate the whole thing myself.

It was just that good!  

[amd-yrecipe-recipe:114]

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/ Filed In: Eat, Healthy Dishes, Main Dishes, Other Savories New
Tagged: basil, cheese, eggs, frittata, pepperoni, pizza

Classic French Onion Soup

November 30, 2016

My Favorite French Onion Soup Recipe

Sometime after I graduated from college, I was living in Houston with two of my best friends. One of those friends was always trying to fix us up with her boyfriend’s roommates. She would casually suggest that we hang out and watch the football games with them, or make them dinner. The first, and maybe only time, we made them dinner, we decided to make them my French Onion Soup! Not only did the boys love it, but it must have worked it’s magic on at least one of them. Sometime after that dinner our other roommate started dating one of the boys. Now, they are married with a beautiful daughter. 

All thanks to that French Onion Soup. 

Okay, not really. But in my head that’s where it all started.
The reason I choose my French Onion Soup recipe all those years ago was, first, it was the one recipe I felt I had really mastered. 

Growing up, FOS was my absolute favorite. When I started doing more and more cooking during college, it was probably one of the first recipes I tried and experimented with.  

Second, it only requires a few easy steps.


Step 1: Caramelize onions.


Step 2: Add wine and reduce.


Step 3: Add flour and stir.

Step 4: Add broth and simmer.

I like to let the soup simmer for at least 30 minutes so that all the flavors in the herbs start to seep into the broth, making the broth extra rich and flavorful.


Once the broth is ready, I ladle it into a couple bowls, top with a slice of bread, a couple slices of Gruyere cheese, and pop it under the broiler until the cheese is nice and melted.

That first bite is my favorite. You have to break through that thick layer of cheese and bread to get down to the good stuff. That first spoonful has a bit of everything – a healthy glob of cheese, a bit of bread, and the yummy onions. A little bite of heaven if you ask me.

french-onion-soup-13

My husband and I will eat the soup on it’s own as our dinner. But, it would also be great on the side of a big, hearty salad, or even as a starter before a nice steak dinner. 

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My Favorite French Onion Soup Recipe

[amd-yrecipe-recipe:101]

/ Filed In: Eat, Main Dishes, Other Savories New
Tagged: cheese, french onion soup, Gruyere, onion, soup, thyme

Maple Pecan Baked Brie

November 18, 2016

Maple Pecan Baked Brie

Maybe its just me, but whenever I eat brie I feel so fancy and grown up. It’s probably because it’s French; the French are so fancy and grown up. What’s great about baked brie is that just because it’s “fancy” doesn’t mean its complicated to make. This recipe is actually quite easy.

Can you stick a baking sheet in an oven? Can you stir some nuts in a pan? Great! Then you can make this recipe!

To bake the brie, I just popped the unwrapped wheel of cheese on a baking sheet and baked it for about 10 minutes until it was soft. I basically checked the “doneness” by poking the cheese until it felt soft enough. There really isn’t any rhyme or reason to it. I just wanted it to be gooey on the inside. 

While the brie was baking, I stirred together some butter, brown sugar, maple syrup, pecans, salt, and pepper. Yes…salt and pepper. You probably weren’t expecting me to add salt and pepper to this distinctly sweet nut topping, but the salt and pepper actually makes all the other flavors in the cheese and pecans really pop. So don’t skip the salt and pepper!


Then once the brie was baked and the pecans were nice and coated in sugar and maple syrup, I poured the pecans right on top of the brie. The warmth of the nuts kept the cheese warm and soft. Even if you make this ahead of time, you can rest assured that the cheese will still be soft and gooey well afterwards. 

Maple Pecan Baked Brie

I made this particular baked brie for book club. Of course, I made it head of time so that I could take some pictures before the girls showed up. But it was still nice and warm, and the cheese just oozed out by the time they arrived. In fact, it was still warm and gooey even afterwards when I was “cleaning up” (or, cleaning the plate by eating the leftover cheese and apples). 


I served up the brie with some apple slices and crackers. I personally preferred the apple slices. Not only was it the healthier choice (an apple covered in cheese, nuts, and sugar is of course healthy), but I personally love the combination of cheese and apples. Especially those slightly tart apples with the nice salty brie!

Maple Pecan Baked Brie

Don’t you think this would be a great appetizer to bring to your Thanksgiving dinner or any of your Christmas parties? The pecans and apples are definitely seasonally appropriate. And brie is always a good decision. The combination of all the flavors makes it a definite crowd pleaser.  People will be so impressed by such a fancy appetizer, only you and I will know the truth. 😉

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Pecan Maple Baked Brie | Follow the Ruels

[amd-yrecipe-recipe:98]

/ Filed In: Appetizers, Eat, Other Savories New
Tagged: appetizer, apples, brie, cheese, maple syrup, pecans

Cheddar Bacon Cornbread Muffins

November 4, 2016

Cheddar Bacon Cornbread Muffins

Did anyone notice anything different about the cornbread in Wednesday’s Turkey Chili post? If you looked closely, you might have been able to see that they were actually studded with bacon! And not just bacon, but bacon and cheddar cheese! Don’t you like how I make my chili healthier by swapping in turkey, then make my cornbread more unhealthy by adding bacon! Oh well!

Sometimes it’s truly about balance. You have to give up some fat in the chili to add some fat to the cornbread. And let me tell you, it was worth it. I couldn’t stop at just one cornbread muffin, they were so addicting!



I followed a basic cornbread muffin batter recipe for the base, but added in a little bit more sugar to balance out the saltiness from the bacon and cheese. Once the batter was whipped up, I folded in the bacon and shredded cheddar. It was so easy I wondered why I hadn’t been adding more fixin’s to my cornbread ages ago! I mean, corn bread is just fine on it’s own, but it can also be a great canvas to add some other wonderful flavors!

Next time I may try:

  • Jalapeno
  • Roasted corn kernels
  • Chorizo
  • Orange zest and cranberries
  • Rosemary and garlic

Cheddar Bacon Cornbread Muffins

I am sure there are unlimited options out there, but the bacon and cheddar may be my favorite. Sure, I am probably biased. But it’s good y’all (Man, the Southerner is really coming out in mean writing about cheddar bacon cornbread)! The cornbread is sweet and soft, the bacon is salty with a bit of a crunch, and the cheese just adds an extra layer of saltiness and cheesy goodness. 


Plus, if you are eating these with chili, there is a good chance you may be adding these toppings to your bowl anyways, why not have them all in one spot?!

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Cheddar Bacon Cornbread Muffins

[amd-yrecipe-recipe:92]

/ Filed In: Appetizers, Eat, Other Savories New
Tagged: bacon, cheddar, cheese, cornbread, muffins

Turkey and Apple Grilled Cheese Sandwiches

September 26, 2016

Turkey and Apple Grilled Cheese

You know what is an awesome, unexpected addition to a grilled cheese? Apples! A little random, I know, but it is apple season after all. I’m not totally sure what inspired this sandwich, other than the abundance of apples at the grocery store and the brie in my fridge. I was just going to eat the apples and brie on their own, but why not put them in between some bread. 

I made one version of this sandwich with brie and another, for my husband, with cheddar. If you don’t like brie or cheddar (um, you are crazy!), you can make this sandwich with any cheese that pairs well with cheese (Munster, white cheddar, Gouda, blue cheese).



The key to a good grilled cheese sandwich is butter. I like to make sure that my pan is heavily coated in butter before toasting the bread. I’m already eating a grilled cheese sandwich, why should I be worried about a few extra calories. 

Once the bread is nice and warm, I layer on the cheese and other toppings, in this case apples and turkey. When the cheese starts so get a bit melted, I put the two sides together. To help the cheese along, I will sometimes cover the pan until the cheese starts to ooze out the sides. 


This sandwich would also be excellent as a panini! Just be careful if you make it with brie, because that brie will be melted all over the place. Not that there is anything wrong with that. 

So if you are looking to mix up your grilled cheese sandwich, add a few slices of apple. It adds a little bit of a crunch and some sweetness to balance the salty from the cheese. At the very least, I am pretty sure adding apple slices qualifies this sandwich as health food. That’s how it works right?

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Turkey and Apple Grilled Cheese Sandwiches

 

[amd-yrecipe-recipe:79]

/ Filed In: Eat, Main Dishes, Other Savories New
Tagged: apples, brie, cheddar, cheese, Fall, sandwich, turkey

Cheese Stuffed Pretzel Bites

February 1, 2016

Pretzel-Bites-12hp

As a kid, my dad and I would often go to baseball and football games together. It was one of our favorite things to do together and it’s what instilled in me my love of sports. My favorite thing about these outings was the food. At home, my mom made me eat pretty healthy, but at the ball game, with dad, there were no rules!

The best were those giant pretzels with the “cheez” sauce. You know what I am talking about! Those pretzels, to me, are the epitome of game-day food. 

For the Conference Championship game last week, some friends of ours had a watch party and asked us all to bring football themed appetizers. I had made these pretzel bites before and was looking for a reason to make them again, so this seemed like the perfect one. To push them over the top and really pack the extra football-food punch, I threw in some cheese!

But serving some sort of fake “cheese” like substance on the side didn’t sounds as appetizing now as it did when I was a kid. So instead of making a cheese dip on the side, I put the cheese right in the middle of the pretzel!

Pretzel Bites-7

I even did some testing to figure out the best way to put the cheese in the middle and keep the cheese in the middle. Turns out, it’s best if the cheese is frozen before you wrap it in dough, instead of cool or at room temperature. Go figure. 

Now if you have never made pretzels before, this might seem a little daunting. I would love to tell you how easy it is (I feel like I say everything is easy), but this can get somewhat complicated and there are a few steps involved. But they are sooooo worth it! There is nothing like a fresh, homemade pretzel. Those ball park pretzels have nothing on these bad boys!

Sprinkle yeast on sugar water
Yeast is ready when it starts to foam
Mix all ingredients with dough hook

Mix/knead until dough ball has formed
Let dough proof in a warm space.
Dough is ready when it has doubled in size.

As you might have guessed, it all starts with the dough. If you have made bread or pizza crust before, pretzel dough is very similar. Mix together yeast, sugar, water, flour, salt and you’ve got yourself some pretzel dough!

The tricky part comes after you get the dough mixed and proofed. What worked for me, is sectioning the risen dough off into 1 ounce pieces (I use a kitchen scale to get them all around 1 ounce). I then flattened the dough into a disk and placed a small piece of frozen cheese in the middle and then sealed the dough around the cheese. (Side Note: I used cheese curds because my grocery store had them, but you could use just plain cheddar cheese cubes, or your favorite hard cheese)

Pretzel Bites-8 Pretzel Bites-9

After each dough ball was stuffed with cheese, I place it on a baking sheet to wait for it’s boil. Yes, you read me right! You have to boil these little suckers in some baking soda water before you bake them. It’s very similar to what you would do with bagels to get that brown crust that pretzels are known for. (Unfortunately there is no picture of this step since it was hectic enough trying to babysit pretzel balls in some boiling water).

Pretzel Bitesb-1

After their boil, I put them back on the baking sheet, then brushed them with some egg wash and sprinkled on that characteristic salt. Now it’s time for the oven!

Pretzel Bites-11

You know they are ready when they are nice and golden brown. Some of mine split a bit to expose their white inner pretzel layer. Some even split open a bit too much and oozed out their cheese. Oops!

Regardless, they were equally delicious!! I recommend serving them either right out of the oven, or at least warmed up to 300 degrees so that the cheese in the middle is a bit melty. Although my husband has some cold and said they were still good.

Pretzel Bites-10

Gahhhh…look at that cheese!!! Of course I couldn’t eat these since I was on the silly Whole 30 diet, but I did watch my husband while he ate it and had him explain to me everything that he was tasting (the Whole 30 makes you do weird things). You should have seen the smile on his face when he told me how good they were. I could tell immediately without even tasting them that they were pure pretzel perfection!

Pretzel-Bites-13hp

You better believe that I will be making these again for the Super Bowl. Everyone at our previous watch party loved and devoured them, so I know they will enjoy some more. I would highly recommend these for your Super Bowl party, too! I would encourage you to plan this out in advance, and maybe make your dough a day ahead so that you have less to do the day of. Just a suggestion! 

Hope you all have great Super Bowl parties and GO PANTHERS!!

[yumprint-recipe id=’97’]

/ Filed In: Appetizers, Eat, Other Savories New
Tagged: appetizer, cheese, football, pretzel, Super Bowl

Southern Mac and Cheese

June 25, 2014

BBC-Mac-and-Cheese1I am not a native Southerner. Far from it, actually. So I don’t know what right I have putting collard greens and pimento peppers in something and calling it “Southern.” But I am from California and as soon as you put an avocado on something it becomes “Californian”. So there you go. It’s not much of an argument, except to say that I am not the first person to play into food stereotypes.

Even though I am not a Southerner by birth, I have adopted the cuisine here in the South pretty quickly. I love pulled pork, even have my own pimento cheese recipe, and think there is nothing better than perfectly cooked collard greens. My heart may be in California, but my stomach is pretty happy here in the Carolinas.

After spying the left over jar of pimentos in the fridge I said to my husband, “what if we made pimento mac and cheese!?!” He was on board immediately and I went to work changing a few things around on my usual mac and cheese recipe. In that recipe I like to throw in some kale to try to make it a bit healthier, which made me realized that I could switch out the kale with collard greens. It sounded pretty good in theory, but would it work out in practice?

BBC-Mac-and-Cheese2One thing about my mac and cheese recipe is that it’s not all that quick. It has quite a few steps and requires the use of several pots, which isn’t normally my style. For my cheese sauce, I like to use cauliflower to add thickness and creaminess instead of relying on cream or milk. That requires that I boil the cauilflower until tender, then blend it up with some milk before adding to the cheese mixture, which has its own pot. Then there is the collard greens, which I like to cook slowly with some bacon until wilted and tinted slightly brown. And of course the pasta needs to cook up in its own pot of water. You could definitely use the same water as the cauliflower if you don’t have enough pots (I sure don’t).

Once all the components are cooked, it’s downhill from there. Throw them all into one big pot and stir them together. You could stop here, but I like to bake the mac in a baking dish or cast iron skillet to get it golden and crispy on top.

BBC-Mac-and-Cheese3To ensure the top gets crispy, I sprinkle on a mixture of almond meal (ground pecans would be awesome and add to that “Southern” taste), Parmesan cheese, salt, pepper, and paprika. You could also top with any extra bacon or cheese. Then they get baked for about 20 minutes until the tops is nice and golden.

BBC-Mac-and-Cheese4My husband and I were both pretty thrilled with the results. In the future, we may add more pimentos because that flavor was sort of lost, but the smokey collard greens and the creamy cheese sauce perfectly complimented one another.

BBC-Mac-and-Cheese5One bite is just like a taste of the South. Well, at least to this California girl.

[yumprint-recipe id=’8′]The skillets used are Lodge Logic 6.5″ from Sur La Table.

/ Filed In: Eat
Tagged: cheese, collard greens, mac and cheese, pimento, skillet, Southern cuisine

Bison Cheeseburger

June 9, 2014

BBC-Bison-Burger-1When we lived in Dallas, my husband’s and my favorite burger was from Twisted Root. Not only did they offer fairly unique burger varieties, they also offered other different meats. Some typical, some exotic (like kangaroo, crocodile, etc). Twisted Root was the first place I ever had a bison/buffalo burger. At the time I really thought I was branching out and being adventurous. Really, bison tastes a lot like beef, maybe a little gamier, but also a heck of a lot leaner. Did you know that bison has less fat than chicken? It is one of the healthiest meats you can eat, which is surprising to some people since it is a “red meat”.

After having my first bison burger at Twisted Root, I never went back to beef. If we are at a burger place and bison is on the menu I will order that without a second thought and with a lot less guilt.

BBC-Bison-Burger-2My only issue with bison is that it is not very readily available. In Texas we could buy it from the butcher counter at Central Market. Here in North Carolina, the only place I have seen it is Whole Foods (Trader Joe’s sells frozen burger patties, but I just want raw, ground meat). And it’s not cheap, around $10 a pound, which means that you probably can’t eat it every day. For us, though, it’s nice to splurge on bison every few months to be able to indulge, but also be a bit healthier.

BBC-Bison-Burger-3If you have never had a bison burger, I encourage you to try one. Or if you are too intimidated to cook bison yourself, don’t be! Treat is like very lean beef. You may want some extra seasoning to make up for the lack of fat, but I doubt you will miss it!

So for Father’s Day, instead of grilling up Dad a hamburger, why not splurge a bit and make Dad a bison burger?

[yumprint-recipe id=’13’]

/ Filed In: Eat
Tagged: bison, burger, cheese, dinner, fries, meat

Pulled Pork Tacos

June 6, 2014

BBC-Pulled-Pork-Tacos1After making pimento cheese last week, my husband and I were pretty much putting it on everything. I had made tacos just a few nights later, and instead of using regular cheese, he slathered the pimento cheese on instead. Genius! That’s when we started scheming up this taco recipe.

BBC-Pulled-Pork-Tacos2It may not be the prettiest taco out there, but it is mighty tasty and really easy to make. I slow-cooked two thick cut, bone-in pork chops in my crock pot with chicken stock, some spices, and bit of liquid smoke until the meat was tender enough to be pulled apart with two forks. I then just piled it on top of a taco, slathered with some pimento cheese, then topped all that with some cole slaw.

BBC-Pulled-Pork-Tacos4Ultimately, it is less of taco then just Carolina barbeque rolled in a tortilla. Not that there is anything wrong with that.

[yumprint-recipe id=’14’] 

/ Filed In: Eat
Tagged: barbeque, cheese, pimento cheese, pork, tacos

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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