I won’t lie: it seems very strange to see a potato salad recipe up on my site. For as long as I can remember, I have NOT been a fan of potato salad.
I’m talking about creamy, mayo based potato salads though. For some reason, I never got on board with them…aside from a few bites on the side of my Greek salads (yes…our Greek salads are served with a scoop of potato salad on the bottom here in the Tampa area! I’ve become quite fond of that regional feature: you’ve got to try it). It’s the same with pasta salads including mayo. Can’t do it.
I think we are officially obsessed with creating new combinations of stuffed chicken to put on our grill. I have always enjoyed stuffed chicken, but was so used to baking my creations in the oven. That is no longer: I am loving the added flavor the grill imparts on the dish. Plus, that means Justin is in charge of cooking part of the dinner when I create meals for the grill, so that is a big “WIN” in my book!
Spinach and artichokes are an absolute favorite combo of mine, so this entree was a no-brainer for me. My recipe calls for 4 large chicken breasts, which doesn’t seem like a lot at first. However, when you pound each breast 1/4″ thin, your stuffed chicken breasts become quite large! One stuffed chicken breast was enough to feed me for two meals, as a matter of fact.
I decided to do a little bit of baking recently. I was feeling a bit nostalgic…I was recently dreaming about the amazing ricotta and chocolate filled brioche donut (called the Sicilian Iris) we enjoyed at The Purple Pig in Chicago about a year ago, and thought I’d whip something up with similar flavors.
Enter: the Honey Ricotta Phyllo Turnovers I spotted on Ang Sarap, which were initially adapted from a Martha Stewart recipe. I figured I would tweak the recipe a bit to add chocolate: easy peasy. However, once I began to make the filling as instructed, it became clear it wasn’t going to work out. The filling was extremely runny and would not have stayed inside the phyllo dough turnovers; it wasn’t the fluffy texture I knew the ricotta mixture should be. So, I fiddled around a bit and figured out the proportions I needed to create a light and fluffy ricotta filling for my turnovers. Mixed with bitter dark chocolate chips and a drizzle of honey, these little babies turned out pretty darn fantastic, if I do say so myself. You’ve got the crispy yet flaky outer crust, the creamy interior, and slightly sticky ooze of honey. I’m drooling just thinking about these again!
When it comes to cocktails, I can really be a sucker for simplicity. Sometimes I just don’t want to be bothered with mixing and shaking a large amount of ingredients together…which is why my go-to drink is a vodka tonic – with lime! Heck, sometimes I just like to fill my glass with tonic, a squeeze of lime, and a splash of cranberry…no vodka necessary. For as much as I love a vodka tonic, Justin can’t stand them. He doesn’t like the flavor of tonic…finds it too bitter. His loss!