Say Cheese!!!

Happy Tuesday y’all,
I hope that everyone is enjoying spring break…at least I think its spring break, well…for some it is. However, for me, its just an ordinary work week. I remember my childhood days where I practically did back flips for spring break. I mean, what kid wouldn’t? Its the middle of the year and kids are eager to take a break from whatever school work they may have and spend a week running themselves rampant with fun. For me, this usually meant that all week I would be living in my bikini, hanging out with friends, and occasionally taking a “siesta” from my busy schedule to catch up on my movie watching, or coerce my mom to carpool a group of my friends and I to the local snow cone stand. I guess you spring break is that little taste of summer that everyone yearns for. Now my spring break is year round, and today I will be spending my “spring break” serving coffee to the locals at my coffee shop, all of whom have chosen to show up later than normal because they are on spring break. Then there are those annoying teenagers that come in and order twenty large caramel blended coffee drinks because its “totally rad,” and they have nothing better to do than spend spring break wasting away their parents’ income. But hey, you don’t see me complaining. Any how, I should move on to explaining this recipe, which I created for this week’s recipe contest. The key ingredient is ricotta cheese, which is one of my favorite cheeses, beside Parmesan of course! What do you know? I had a tub of ricotta sitting in my fridge, just waiting to be created into a masterpiece. Luckily, I also had a bit of my homemade basil-arugula cashew pesto left over and decided to combine them to form souffles. I have to say, these are pretty tasty, super convenient, and take little time to prepare. I would serve them over a small salad of mixed greens and arugula or you could crumble them over a bowl of pasta with fresh cherry tomatoes and and side of garlic bread…just saying.

Ricotta Souffles with Basil-Arugula Cashew Pesto:

15 oz. ricotta cheese
3 Tbs. basil-arugula cashew pesto
2 eggs, separated
2 Tbs. freshly shaved Parmigiano-Reggiano cheese

2. Pre-heat the oven to 350 F.
3. Coat four individual ramekins with olive oil cooking spray.
4. Using an electric mixer, beat the egg whites to form stiff peaks.
5. In a small mixing bowl, combine ricotta, egg yolks, basil-arugula cashew pesto, and the parmigiano-reggiano cheese with a spatula until fully combined.
6. Gently fold the egg whites into the ricotta mixture.
7. Divide the batter evenly among the four ramekins.
8. Place the four ramekins on a large cooking sheet.
9. Bake the souffles for 30-35 minutes or until slightly puffed over the top of each ramekin. Hurry up, these babies will fall pretty quickly after being released from the oven!


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