Roasted Garlic and Chive Ricotta Cheese Spread

I had a container of ricotta cheese in the fridge that needed to be used up. I didn't have much success with a Google search, recipes for "Ricotta Pie" which didn't seem like it would fit the bill this time.

And so, I present to you.....

Roasted Garlic and Chive Ricotta Cheese Spread

1 Whole Head Garlic
1 15-Ounce Container Ricotta Cheese (Fat Content of Your Choice)
2 Tbsp Minced Fresh Chives
2 tsp Minced Fresh Parsley
Salt and Pepper

Preheat Oven or Toaster Oven to 350

Peel the papery skin from the head of garlic, but keep the head in tact. Wrap tightly in aluminum foil and bake until very soft, about 1 hour. Remove from the foil and set aside.

Place the ricotta cheese in a colander lined with cheesecloth over a bowl. Drain for about 30 minutes. (I skipped this step, and my spread is getting watery.)

When the garlic is cool, squeeze the cloves into a medium bowl. If you are not a super garlic lover, start with 5 or 6 cloves, and add more at the end if you decide you want more. I used the whole head this time, which was 12 cloves. Leftover roasted garlic can be added to many soups or sauces if you do have leftovers. Add in the ricotta cheese and herbs, and stir well to combine. Season to taste with salt and pepper. You can serve this spread with crackers, sliced bread, veggies, or as a sandwich spread.

Roasted Red Pepper Dip

Here is a quick one that you can throw together in almost zero time, but is both tasty and healthy! And who couldn't use at least one more healthy choice in their Superbowl spread. It's so simple, in fact, I don't think it needs a printer-friendly version! Go ahead and double the recipe if you have a crowd to feed.





Roasted Red Pepper Dip

1 12-ounce Jar Roasted Red Peppers (The jar I bought had garlic cloves in it, too. The roasted garlic gave the dip a really nice sweetness)
Handful fresh Parsley leaves
1 Clove Garlic , if your peppers didn't come with any
Salt and Pepper to taste

If using fresh garlic, peel it and process in your food processor until finely minced. Drain the bell peppers (and garlic, if yours came with it) and add it to the food processor along with the parsley. Process until smooth. Stir in salt and pepper to taste. Transfer to a serving bowl and enjoy with cut up vegetables, sliced french bread, or crackers.

Olive Oil Crackers

I have been wanting to make crackers for some time, but never got around to it. Until today. I needed to stay home due to some repairs taking place at home, and I needed something to go with the dip I was planning to make. And, of course, crackers go with whatever dips are being served on Superbowl Sunday, and I am sure lots of dips will be served that day!

I went looking around the 'net and came across this yummy sounding recipe. This was really fun to make and turned out great. I baked some whole sheets and broke them up, I cut some squares, and I cut 2 sizes of circles with biscuit cutters. I think my favorites are the whole sheets. I only seasoned with salt this time, but as with so many things, the sky really is the limit. Grated cheese, seeds, spices. You could sprinkle on whatever floats your boat just before popping these in the oven.


Adapted from a recipe by Heidi Swanson at 101 Cookbooks

Olive Oil Crackers

1 1/2 cups semolina flour
1 1/2 cups all purpose flour
1 teaspoon salt
1 cup warm water
1/3 cup extra virgin olive oil
Salt for sprinkling

Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat your oven to 450F degrees.

When the dough is done resting, flatten one dough ball. Roll into a thin sheet with a rolling pin. You can bake the entire sheet and break into crackers later, or you can cut into shapes now. Either way, place the cracker(s) on a corn-meal coated baking sheet and sprinkle with salt. Bake until nice and brown, 8-10 minutes or so. Remove the crackers from the baking sheet and proceed with the remaining dough balls. You will want to let the crackers cool before eating them to get the maximum crunch.

'Homemade' Microwave Popcorn

Popcorn is great snack food. It's healthy, inexpensive, and can be flavored in myriad of ways. This is a great way to make popcorn. It's certainly cheaper and healthier than the store-bought microwave popcorns, and once it's popped, you can doctor it up any way you like. The traditionalists out there will opt for melted butter and salt. Grated Parmesan cheese makes a nice addition, or chili powder, or whatever else floats your boat. I prefer mine with a spritz of cooking oil spray and a sprinkle of salt.

I have based this on an Alton Brown episode I saw once upon a time. Do not be alarmed by the staples in the bag. It really isn't a problem. I promise. I have been making popcorn this way for years. So pop up a bagful or three for your Superbowl party!


'Homemade' Microwave Popcorn

1/4 Cup Popcorn Kernels
1 Brown Paper Lunch Bag
2 Staples

Okay, so the bag and the staples are not really ingredients, but here's what you do. (And yes, I have had that stapler since the '70's.)

Put the popcorn in the bag.

Fold the bag over twice and secure with two staples.


Put in the microwave and cook however you normally cook microwave popcorn. My microwave has a 'popcorn' button which is what I use. I timed it today, and it took 1 minute 58 seconds to pop a batch. If you your microwave doesn't have a popcorn button, I would imagine setting it on high for about 3 minutes would do the trick. DO NOT walk away. There is nothing worse than the smell of burnt popcorn in your house or office. Once the popping has slowed to one pop every 2 seconds or so, it's time to turn off the microwave.


Tear open the bag carefully, and pour the popcorn into a large bowl. Season as desired and enjoy.

Garlicky Basil Cheese Spread

Since the Superbowl is this Sunday, and people often gather and eat snacky foods when the Superbowl is on, I thought for the rest of this week I would post a few of my favorite party snacks. First up, Garlicky Basil Cheese Spread. This is really easy to throw together, looks pretty, and everyone loves it. Plus, it is much cheaper than the pre-made ones they sell in the grocery stores. This recipe is based on one I saw on the Kitchen Parade website several years ago.

Garlicky Basil Cheese Spread

2-3 Garlic Cloves (More if you REALLY like garlic)
1/4 Cup Loosely Packed Fresh Basil Leaves
1/2 Cup Walnuts or Pine Nuts
1/2 Grated Parmesan Cheese
8 Ounces Neuchatel Cheese

Pulse the garlic in a food processor until finely chopped. Add the basil and pulse 2 or 3 times, then add the nuts and process until finely chopped. Don't process too long, or you will get garlic and basil flavored nut butter! Add the cheeses and process until smooth. Serve with crackers, cut up veggies, and/or french bread.

For a printer-friendly version of this recipe, click here.

Crispy Kale Chips

I learned how to make these kale chips last year after seeing many recipes for them online. It is one of those recipes that is almost too simple to call a recipe. These kale chips are so interesting. Delicious, salty and crispy. A great starter to a meal, or addition to any snack spread. Hrm....the Superbowl is coming up.

This is a basic recipe with salt as the only seasoning, and it is quite good, but feel free to experiment with other flavor combinations. I have made them with chili powder and cumin for a Mexican feel, or you could use curry powder, or just spice them up a bit more by adding a pinch of cayenne....

Crispy Kale Chips

1 Bunch Kale
1 Tbsp Olive Oil
2 tsp Salt


Preheat Oven to 350

Clean and dry the kale. Cut away any course stems, and cut the leaves into roughly 3-inch pieces. Toss the kale with the olive oil and salt. Spray a baking sheet with non-stick spray. Place the kale on the baking sheet in an even layer. Bake for about 10 minutes, turn with a spatula or tongs and bake 10 minutes more, until crisp and beginning to brown on the edges. Remove from the oven to a plate or platter. Or, if you are uncouth like me, eat straight off the baking sheet while the fried chicken cooks.

For a printer-friendly version of this post, click here.