Mushroom-Ricota Tart

Mushroom Ricotta Tart

1c flour

pinch salt

1/2tsp sugar

Whisk together.

1/2c cold margarine

Cut into dough until it looks like wet-ish(yes, that is a word!) sand. Add in 1tsp of cold water at a time until you can form a ball. You do not want it to be wet. Roll into a ball and cover with plastic wrap. Place in fridge while prepping the rest.

16oz mushrooms (whatever you like), sliced

1/2tsp red pepper flake

1/8c onion, chopped

2 garlic, chopped

salt and pepper

Saute onion and garlic until soft. Add in red pepper, mushrooms, salt and pepper. Turn heat to high and cook until mushrooms are soft. Set aside. Sprinkle counter with parmesan cheese. Roll out dough until about 1/4' thick. Place on cookie sheet.

1c ricotta cheese

1/3c parmesan cheese

salt and pepper

1 egg yolk

Mix together and spread to about 1/2" from the edge of crust. Top with mushroom mixture. Fold edges over. Mix 2tsp evaporated milk with 1 egg yolk and brush along edge of crust. Bake at 425 for 10 minutes. Turn heat down to 400 and cook for 15 more minutes.

This one is a little involved, but oh so worth it!

Rice Balls

Looking through my recipes trying to find a quick dinner for tonight. I am pretty sure I need to plan ahead so not every night is a "quick dinner". Anyway...didn't find anything to make, but thought I would post about RICE BALLS since everyone who has had them loves them and wants the recipe.

Rice Balls

2c cooked brown rice

2c. cooked chicken, chopped to be about the same size as rice

1-2c cheddar cheese

1c cooked sweet potato (just bake it at 350 for 30-40 minutes until it is really squishy)

1/4c milk

1 pkg Hidden Valley Ranch (fiesta ranch flavor)

3 eggs

1/2c. broccoli puree

2c. bread crumbs

Mix the rice, chicken, cheese, sweet potato, milk and ranch together with your hands (seriously, it is way faster and more effective) Roll them into 1" balls, I use a cookie scoop for ease. I put them in the fridge to firm up a bit before breading, not needed though. Beat the eggs and add the broccoli puree if you are using it. Adding that is just a way to sneak some veggies into the meal. Roll rice balls in egg then in breadcrumbs. This is so much easier to do a day ahead or morning of, then just take them out and fry. I fry mine in a deep fryer set at 375 for about 3-5 minutes or until they are nicely browned. I only fry what we are eating then and leave the rest in the fridge to fry later. Buy an extra fiesta ranch packet and mix with a 16oz sour cream to make the best dip for these. 

*You can substitute the ranch packet for other flavorings*

Maybe someday I will post a healthy recipe....

Crockpot Potato and Corn Chowder

We love corn and potato chowder! I needed to bring a soup to our RS activity last night and feed my family (after a busy day of running everywhere) I usually just make mine up as I go, but I needed something for the crockpot yesterday so I searched a few recipes and came up with this...

Crockpot Potato and Corn Chowder

3 large potatoes, diced (I mean LARGE! Or about 5 cups after the dice)

1 1/2 lb frozen corn

1 large onion, diced

1c. chopped celery

2-3Tbsp garlic

3 strips of bacon

1/2tsp seasoning (I use Nature Seasoning)

4c chicken broth (I use bullion cubes)

1 (12oz) can evaporated milk

1/2c milk

1/2tsp. garlic salt (optional)

shredded cheddar cheese

crumbled crispy bacon

Put the potatoes, corn, onion, celery, garlic, bacon, seasoning and broth in the crockpot and cook on high 5 hours or low 8 hours. Take out the bacon and discard (unless you like soggy bacon, bleh.) This is when I take some out for A. This is a great meal for families with food allergies, like milk. Add in the milks and let heat for about 30 minutes. I added some garlic salt right before serving. Pour in bowl and sprinkle with cheese and bacon crumbles. YOU MAY NOT SERVE THIS WITHOUT BREAD!!!!! (That would be a sin.) 

*This could be made vegetarian if you leave the bacon out*