I feel like Monday arrived super fast this week, didn't it?
Or do I always say that? I know I typically feel that way.
I spent the weekend picking up some maternity clothes (more on that soon) and spending time down the shore. We are trying to soak up these last weekends of summer as they seem to be flying by! How was your weekend?
Meanwhile, it's that time again for the Secret Recipe Club reveal day! Hooray!
I really do love the Secret Recipe Club because it's so fun to branch out and try new recipes, not to mention the opportunity to find a ton of new blogs!
Each month, The Secret Recipe Club, run by the lovely April, pairs a blogger with another blog. The blogger then chooses one recipe to cook or bake and reveals it as a surprise on a designated day. I like. A special thanks also to Debbi @ Debbi Does Dinner Healthy for playing hostess in Group C!
I was thrilled to receive Feast on the Cheap as my blog assigment for this month. A gorgeous blog written by mother-daughter team Mary Anne and Mariel, I had such a tough time picking a recipe because they all look so fantastic!
I chose their Spinach-Ricotta Spread on Crispy Parmesean Squares as my recipe for the month. Since my cooking has been limited lately (read: virtually nonexistent), I thought this beautiful recipe was perfect due to its simple yet delicious nature. And right I was. I changed up the parmesean chips a bit. Since I'm lazy these days, I chose to make my quick baked tortilla chips sprinkled with parmesean cheese, rather than rolling out pizza dough...though I'm sure that would really put this recipe over the top!
I also served this spread as a dip, rather than spreading on individual chips. It was just a snack for Shaun and me, so I found it to be much easier this way, and then I was able to save the rest for another day!
Spinach-Ricotta Spread with Parmesean Chips
*Adapted from Feast on the Cheap
1 pkg frozen chopped spinach, thawed and drained
15-oz container of part skim ricotta
1¼ cup + 2 tablespoons grated parmesan
2 8 inch tortillas
1 Tablespoon butter
1 Tablespoon olive oil
Salt & pepper
To make the chips, preheat oven to 400 degrees. Cut up 2 tortillas and lay on a wire rack placed over a baking sheet. Spray with cooking spray and sprinkle with 2 Tbsp parmesean cheese. Bake for 7 to 10 minutes or until crispy.
In a skillet, melt the butter and olive oil together over medium heat. Add the spinach and cook for 1-2 minutes. Stir in the ricotta and parmesean cheese. Stir together until melted and bubbling. Season with salt and pepper. Serve with parmesean tortilla chips.
Shaun and I really loved this dip. It came together in a snap and I could see us eating this on many a football Sunday to come!
So there you have it. Another great Secret Recipe Club recipe! Thanks to Mary Anne and Mariel for sharing!
Questions of the Day:
What are your favorite dips or spreads?
What did you do this weekend?