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Chicken Ricotta Meatballs in Broth

2016 February 5

Happy Friday, friends! It’s hard for me to believe that it’s already February. My brand new 2016 planner is sitting (barely touched) on the coffee table and all of my new year’s resolutions and good intentions are still buzzing around in my head…landing once in a while in my consciousness just long enough to make me feel slightly silly for ever making them. So, I’m calling January a wash. I’m giving myself a break, a baby break that is! Because to say that getting anything done with twins is challenging would be the understatement of 2016…hey, maybe I’ll write that in my planner as an inspirational quote.

Chicken Ricotta Meatballs

However, a promise is a promise and last weekend I promised all of you that I would share the recipe for the Chicken Ricotta Meatballs I posted over on Instagram. So here it is, just in the nick of time!

Chicken Ricotta Meatballs

This recipe is one of Jason’s absolute favorites and I’ve been making it for him for years now! It’s so simple and open to lot of interpretation and tweaking if you are so inclined. Creamy ricotta cheese is mixed with ground chicken (or turkey) a few simple seasonings and dropped into a lemony broth to cook.

Chicken Ricotta Meatballs

Then spinach is quickly stirred in just before serving and you have fluffy, cheesy delicious meatballs and a flavorful broth ready to be sopped up with a hunk of bread. It’s pretty amazing.

Chicken Ricotta Meatballs

When I have time I make the chicken broth myself by sautéing a few veggies, a leftover rotisserie chicken, and broth until it’s really flavorful. But by all means, you can simply use a box of really good store-bought chicken stock and that will work just as well. However, if you want to enjoy this as more of a soup, I recommend doctoring it up a bit!

Chicken Ricotta Meatballs

So, here’s the recipe! I hope you will try it, love it, make it again and again and then come back and let me know what you think. So, what are your plans for the weekend? What recipes are you planning to make?

Chicken Ricotta Meatballs in Lemon Thyme Broth
Serves 6
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Prep Time
20 min
Total Time
30 min
Prep Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound ground white-meat chicken
  2. 2 cups part-skim ricotta
  3. 1/3 cup grated Parmesan
  4. 1 large egg
  5. 1 1/2 teaspoons coarse salt
  6. Ground nutmeg
  7. 4 cups (32 ounces) low-sodium chicken broth
  8. 4 cups (32 ounces) chicken stock
  9. 1 lemon, zest peeled off in wide strips, plus lemon slices for serving
  10. juice of one lemon
  11. 3 sprigs fresh thyme
  12. 1 bag (6 ounces) baby spinach
Instructions
  1. In a large bowl, mix chicken with ricotta, parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use. *Don't skip the nutmeg! It's the secret ingredient.
  2. In a large Dutch oven or heavy pot, combine broth, stock, lemon zest, lemon juice, and thyme and bring to a simmer. Season to taste with salt and pepper and more lemon juice if desired.
  3. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Adapted from Martha Stewart
Adapted from Martha Stewart
Freutcake http://www.freutcake.com/

Chicken Ricotta Meatballs

photos by Leah Bergman

 

Super Bowl Blue Hawaiian Cocktails

2016 February 3

For those who may not be aware, and I won’t blame you if you aren’t, the Super Bowl is this Sunday! Yipee, football! No? Ok…well how about yippee commercials, cocktails and all sorts of yummy snack foods! Now we’re talking.

Blue Hawaiian Super Bowl Cocktail

When Persil® ProClean 2in1 laundry detergent, asked me to share a Super Bowl recipe and try out their detergent on my game day stains…well, let’s just say I immediately Googled “who is playing in the Super Bowl?” Ha! No, I am not a football fan but I do enjoy any excuse to blend a round of cocktails (inspired by team colors), make all of my favorite finger foods, and watch a good halftime show. Anyone know who’s performing?

Blue Hawaiian Super bowl Cocktail

These retro Blue Hawaiians are the perfect cocktail to serve this Sunday whether you happen to be a football fan or just a commercial watcher. They are heavy on the garnish, shockingly blue, and an orange twist on everyone’s favorite piña colada. The perfect cocktail partner to spicy hot wings and savory dips.

Blue Hawaiian Super Bowl Cocktail

Plus they just so happen to be Carolina Panther Blue…because I checked with Google. But don’t worry about the stains. Every last drop of electric blue and maraschino red came right out of my table cloth with Persil® ProClean 2in1. It was a miracle I tell you!

Blue Hawaiian Super Bowl Cocktail

Persil Pro Clean 2 in 1

Add Cheesy Dill Artichoke Dip, Queso Fundido, Blistered Shishito Peppers with Buttermilk Dip, or Lambs in a Blanket to your game day menu and you’ve got yourself a party! Or stick to the classic and always delicious Spinach Artichoke Dip served in a sourdough bread bowl, my favorite. I’m getting hungry just thinking about Sunday!

Blue Hawaiian Super Bowl Cocktail

So, are you a football fan or just here for the commercials? Oh, and by a show of hands, who picks teams based on their uniform colors? I have to say, the Panthers totally win this one!

Blue Hawaiian Cocktail
Serves 1
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Ingredients
  1. 1 fluid ounce light rum
  2. 1 fluid ounce blue Curacao liqueur
  3. 2 fluid ounces pineapple juice
  4. 1 fluid ounce cream of coconut
  5. 1 cup crushed ice
  6. 1 pineapple slice
  7. 1 maraschino cherry
Instructions
  1. Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled hurricane glass.
  2. Garnish with a slice of pineapple and a maraschino cherry.
Freutcake http://www.freutcake.com/

Blue Hawaiian Super Bowl Cocktail

persil_logoDisclosure: This post is sponsored by Persil®. The Persil® brand provided me with a sample of Persil® ProClean laundry detergent in exchange for a product review. However, all the opinions expressed here are my own. Visit the Persil ProClean Facebook page for additional information about Persil, stain removal tips and fun games and prizes and follow along on social media #BigGameStains. Thank you for supporting the sponsors who support Freutcake!

 

The Best Lemon Curd

2016 January 26

When we first bought our house, my favorite feature was the abundance of fruit trees in the backyard. Grapefruit and orange, tangelo, guava, peach, avocado and a beautiful Meyer lemon tree.

Perfect Lemon Curd

Meyer lemons really do make the best lemon curd, lemon bars, and just about any lemon dessert you can dream up because they are so sweet, fragrant and juicy. So, when our tree exploded with fruit last week I made a double batch of my very favorite lemon curd.

Perfect Lemon Curd

Perfect Lemon Curd

Like all good things, this recipe starts with egg yolks and sugar and ends with a hearty amount of butter. This curd is so tart yet sweet and thick yet creamy it will make your mouth pucker, your eyes cross, and your feet do a happy dance. I promise!

Perfect Lemon Curd

And since I usually only make lemon curd once a year during winter citrus season, I always, always make a double batch!

Perfect Lemon Curd

I guess it feels a bit more special that way. It’s a recipe I look forward to making and savor once it’s jarred and in my refrigerator. I eat it one spoonful at a time, smeared over toasted sourdough or piled on top of scones. Or I wrap up little jars of it and give it as gifts to friends. Lemon curd really is sunshine in a jar and a promise that Spring is on it’s way!

Perfect Lemon Curd

The Best Lemon Curd Recipe
Classic English lemon curd.
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Ingredients
  1. 6 large egg yolks
  2. 3/4 cup sugar
  3. grated lemon zest from 3 lemons
  4. 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
  5. 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
Instructions
  1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.
  2. Remove saucepan from heat. Add butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl to remove all zest.
  3. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Notes
  1. I always double this recipe! It's just that good.
Freutcake http://www.freutcake.com/

Perfect Lemon Curd

photos by Leah Bergman

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