Whipped Ricotta-Feta Dip with Roasted Poblano & Corn

Creamy, fluffy, light but decadent... Great recipe to make to serve along anything Mexican, nice alternative to guac...dare I say.

Ingredients:

2 poblano peppers, seeded and halved (3 if they are smaller)

1 jalapeño pepper, seeded and halved

2 shallots, peeled and quartered

Olive oil drizzled

1 1/2 cups Ricotta Cheese

4 ounces Feta Cheese

1/4 cup Greek Yogurt

1 teaspoon cumin

1 tablespoon chipotle hot sauce (or adobo)

1/2 teaspoon salt

Pepper to taste

Juice of 1 lime

1/4 cup chopped basil

2 cups frozen (I use Trader Joes roasted corn), thawed and divided.

Toss with olive oil the poblanos, jalapeño and shallots and add to a baking sheet. Bake at 425 degrees for 20-25 minutes (until soft).

Remove from oven, allow to cool then remove skins and stems. Cut into small pieces.

Add the ricotta, feta, yogurt, cumin, chipotle, salt, pepper and lime juice to food processor and process for 30 seconds. Add more salt to taste. Then add 1 1/2 cups corn (thawed if using frozen), then process again for 30 seconds.

Add cheese whip to a bowl or serving dish with basil and poblano mixture.

Heat a tablespoon or two of olive oil over medium high in a sauté pan, add 1/2 cup of remaining corn and 1/4 cup chives or scallions. Sauté for 2-4 minutes in a pan. Pour hot mixture on top of the dip and serve with tortilla chips.

Recipe borrowed from: Caitlin Latessa-Greene

Pancetta and Gruyère Breakfast Casserole

This dish has the slight flavors of a French onion soup, but as a breakfast. Serve with a side salad for brunch or along with all of your other favorite breakfast foods.

Ingredients:

4 cups (loosely packed) day-old challah or other egg-enriched bread (3/4-inch cubes)

2 tablespoons olive oil, divided

1 medium yellow onion, thinly sliced

3/4 teaspoon kosher salt, divided

1/4 teaspoon granulated sugar

8 ounces thickly sliced pancetta, diced

6 large eggs

1 1/2 cups whole milk

1/2 teaspoon dry mustard

1/4 teaspoon freshly grated nutmeg

2 teaspoons fresh thyme leaves

1/4 teaspoon freshly ground black pepper

1 cup grated Gruyère cheese (about 4 ounces)

Grease an 8-inch square baking dish (or another 1 1/2-quart to 2-quart baking dish) and spread the cubed bread in the bottom.

Heat 1 tablespoon of the oil in a medium skillet over medium heat until shimmering. Add the onions, 1/4 teaspoon of the salt, and sugar. Cook, stirring occasionally, until lightly caramelized (a medium golden-brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the remaining 1 tablespoon oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Whisk the eggs, milk, dry mustard, nutmeg, thyme, remaining 1/2 teaspoon salt, and pepper together in a large bowl.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Take the casserole out of the refrigerator so it can warm on the counter while the oven preheats.

Bake, uncovered, until the edges are bubbling and the top begins to brown, 35 to 50 minutes. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with aluminum foil near the end of cooking if the top is already browned.)

Recipe Borrowed from: thekitchn.com

Prosciutto Wrapped Shrimp

The sauce on this shrimp is unmatched. My dad would typically make this as a decadent appetizer around Christmas time, but it could also pair well with pasta or vegetables as a main dish.

Ingredients:

12 large (26-30 size) shrimp, peel and deveined- but leaving the tail end on

2 oz mozzarella cheese, cut into 12 cubes

2 oz prosciutto ham, sliced from deli thin, cut into 12 thin strips

1 tsp olive oil

4 tbsps dry white wine

½ lemon juiced

1 tsp Dijon mustard

½ tsp chopped fresh basil

½ tsp chopped fresh Italian parsley

2 garlic cloves, minced

dash of pepper

Preheat the oven to 450 degrees.

Using a sharp knife, butterfly the shrimp by splitting each along back, down to tail, cutting as deep as possible without going through to the other side; spread shrimp open so they lay flat.

Onto each shrimp place 1 cube of cheese, roll 1 strip of prosciutto around the each, enclosing the cheese and tucking ends of prosciutto under the shrimp.

Grease a sheet pan that has an edge around it with ½ tsp olive oil, then arrange shrimp on the pan. Fold tail over the prosciutto strip and press down to hold in place.

In a bowl combine remaining ingredients and spoon over shrimp. Bake for about 8-10 minutes until shrimp are pink and cheese is melted.

Recipe Borrowed from: Francis Gremmo (my dad)