Two things I love. I love tinkering in the kitchen and I love to use that tinkering to get me a little sumpin’ sumpin’ now and then that might not normally fit into my budget. And when that homemade version blows away the commercial product, especially when it’s a minimum of work and mess, I’m all over it. That’s the case with this Homemade Whole Milk Ricotta.
I always have my eye out for recipes that might be just a little offbeat (hey I’m not Betty Crocker) especially ones that can be adapted to my Minnesota kitchen. I figure if I can make something here, with grocery stores that are full of ingredients catering to our Midwestern sensibility (although they’re getting better) then you can probably make it wherever you are. I hope, anyway! And while this regional specialty, Louisiana Sensation Salad Dressing is a little off-beat, you shouldn’t have any issues with finding these ingredients!
Sometimes you need just a drop-dead simple side, and especially this time of year (August) why not take advantage of all the summer veggies to be had at their freshest (and cheapest) and in abundance? That’s where this Lemon Pepper Vegetable Saute comes into play. I know sheet pan veggies are all the rage these days, but I chose to use a skillet- fast, easy and sometimes, you just don’t want to heat up that oven.
So raise your hand if you’d like a Spiedie, maybe my New York Chicken Spiedies. If these are new to you, Spiedies are chunks of highly marinated meat, in this case, chicken, skewered and grilled to perfection, then served on a fresh, soft roll; it has to be soft, nothing too fancy. And then drizzled with the same garlicky herby vinaigrette it was marinated in, not just because that gives it a double dose of flavor, but because it also kind of melds that gorgeous, juicy grilled chicken and the bun into one cohesive sandwich.