A Perfect Feast

The Equipment I Used

A Deep Fry Thermometer- You’ll need this to check the temperature of your oil.
A Dutch Oven- I like to fry my zeppole in a cast iron Dutch oven. It keeps the temperature of the oil steady very well. But you can use any five quart or larger pot.
A Pastry Bag- Use this to fill the zeppole.
A Food Processor- You’ll need this to make the filling smooth enough to be put in the zeppole.

The Ingredients Needed for Raspberry Filled Ricotta Zeppole

Raspberries- I used frozen raspberries.
Ricotta Cheese- Be sure to use fresh ricotta cheese. You can find the BelGioioso brand at Whole Foods.
Oil- I used vegetable oil to fry my zeppole. You can also use peanut oil, corn oil, or canola oil.
Cornstarch- You’ll need this to thicken the raspberry filling.

How I Made my Raspberry Filled Ricotta Zeppole

First, I made the Raspberry Filling. Watch the filling carefully to make sure that it does not burn.
Next, I made the zeppole dough.
Then, I deep fried the zeppole. Only put dough balls in the oil when it is exactly 350 degrees.
Finally, I filled the zeppole with the filling and sprinkled them with powdered sugar.

If you like donuts, you need to try these sweet and fluffy Raspberry Filled Ricotta Zeppole.

Raspberry Filled Ricotta Zeppole

Italian doughnuts made with ricotta cheese and filled with a homemade strawberry filling.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine Italian

Servings zeppole

Equipment

Dutch oven
Food processor
Deep Fryer
Pastry bag and decorating tip

Ingredients

8 ounces fresh ricotta cheese
1 cup flour (120g)
3 tbsp. granulated sugar
1 tbsp. baking powder
⅛ tsp. salt
4 eggs
1 tsp. vanilla extract
½ cup powdered sugar
2 cups vegetable oil

For the Raspberry Filling:

1 cup raspberries, frozen or fresh
¼ cup granulated sugar
1½ tsp. cornstarch
1 tbsp. water

Instructions

Place the ricotta into a sieve and let it drain while you start preparing the strawberry filling.
To make the Raspberry Filling: In a 3- quart sauce pan over low heat, cook the raspberries, sugar, cornstarch and a tablespoon of water for about 5 minutes, or until the filling thickens up.
Process the berry mixture in the food processor until it's smooth.
Fill a pastry bag with a large tip, with the raspberry filling. This way you'll be ready to fill the zeppole when they come out of the oil.
Heat the two inches of oil in a Dutch oven, using a deep fry thermometer. It is ready when it reaches 350°.
Meanwhile, sift together the flour, salt, sugar and baking powder into a large bowl.
In a second bowl, stir together the ricotta, eggs, and vanilla. Then, add it all to the bowl with the flour, and stir until just combined.
Using a tablespoon drop in 6 zeppole at a time. Cook them until they are dark golden brown and cooked all the way through. Use a long spoon to turn them over. Drain them on a rack, and dust them with powdered sugar.
Using a knife, cut a small slit in the top of each zeppole. Use the pastry bag to insert some filling in each zeppole.
Serve right away.

Keyword doughnuts, strawberry, zeppole

Tried this recipe?Let us know how it was!

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Farmstand Quesadillas with Roasted Corn Salsa

Farmstand Quesadillas with Roasted Corn Salsa are one of our favorite summer dinners. I start this dish by making my homemade Roasted Corn Salsa. Next, I cook up colorful bell peppers, fresh from the farmstand. Finally, I fill the quesadillas with the peppers, bacon, and two cheeses. I really like adding both the extra sharp cheddar and the Monterey Pepper Jack cheese. We like these quesadillas for several reasons. First of all, I think these quesadillas are a great way to use up extra veggies. For some reason, I always seem to have extra bell peppers in my refrigerator. You could also use extra zucchini or tomatoes in these quesadillas. Secondly, I like that I can prepare the components for these quesadillas ahead of time. I like to make the roasted corn salsa and peppers ahead of time. Then, I just fill and cook the quesadillas right before dinner time. And, lastly, we all love the smoky bacon flavor in these quesadillas.

The Equipment I Used

A Cast Iron Skillet- I like to use this to cook the quesadillas. You could also use a grill pan or any other skillet.

The Ingredients Needed for Farmstand Quesadillas with Roasted Corn Salsa

Cheddar- I like to use extra sharp cheddar cheese. I like the Cabot brand.
Monterey Pepper Jack Cheese- This adds extra spice to the quesadillas. You could also use regular Monterey Jack cheese. I like the Cabot brand.
Tortillas- Use flour tortillas. I like to use the medium sized fajita tortillas.
Lime Juice- Be sure to use freshly squeezed limes.

How I Made my Quesadillas

First, I roasted the corn for the salsa.
Then, I made the salsa. Be sure to taste the salsa. You may want to add extra salt, pepper, or lime juice.
Finally, I cooked the peppers and then stuffed the quesadillas and filled them and cooked them.

If you like cheese, you need to try these delicious Farmstand Quesadillas with Roasted Corn Salsa.

Farm Stand Quesadillas with Roasted Corn Salsa

Quesadillas stuffed with peppers, onions, bacon, Cheddar, and Monterey pepper jack cheese. They're topped with a Roasted Corn Salsa.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine Tex-Mex

Servings

Ingredients

1 tbsp. extra virgin olive oil
3 bell peppers, sliced (red, orange, yellow peppers)
2 tbsp. minced garlic
1 cup onion sliced
4 strips of cooked bacon, crumbled
1½ cups grated Monterey pepper jack cheese
1½ cups grated Extra Sharp Cheddar cheese
4 flour tortillas
2 tbsp. unsalted butter
1 cup sour cream

For the Roasted Corn Salsa:

2 ears of corn
4 tsp. salted butter
1 cup diced plum tomato
1 minced jalapeno
¼ cup red onion, minced
½ cup minced cilantro leaves
1 clove minced garlic
¼ cup lime juice
¼ tsp. each kosher salt and black pepper
2 tbsp. olive oil

Instructions

Begin by making the Roasted Corn Salsa: Preheat the oven to 400 degrees. Peel the husks of the corn and wrap each cob in foil, with two teaspoons of butter in each packet. Roast for thirty minutes. Cut the corn off the cobs and place the kernels in a bowl. Add the rest of the ingredients and refrigerate until serving.
While the corn roasts, prepare the quesadilla filling. Heat the olive oil on medium heat in a large skillet. Add the peppers, onions, and garlic and cook until they're crisp tender, for about 7 minutes.
Lay out your four tortillas. Place some vegetables, bacon, and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the salsa and sour cream.

Keyword pork

Tried this recipe?Let us know how it was!

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The Equipment I Used

A Food Processor- I use this to make the dressing. But, you could also mix the ingredients with a spoon.

The Ingredients Needed for Buffalo Chicken Salad with Herby Ranch Dressing

Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because it’s so tender.
Hot Sauce- I use Frank’s Hot Sauce.
Ketchup- We always use Heinz Organic ketchup.
Mayonnaise- I always use Hellman’s full fat mayonnaise.
Buttermilk- My preference is to use a full fat buttermilk.
Herbs- Dill, parsley, and chives add so much fresh flavor to this dressing.
Garlic- I like to buy the peeled cloves and store them in my freezer.
Butter- My favorite is Kerry Gold Irish butter.
Vinegar- Use apple cider vinegar to make the dressing.

How I Make my Salad

First, I bake the chicken.
Next, while the chicken bakes, I make the dressing and the Buffalo sauce. Check your chicken in the thickest part to make sure it’s no longer pink in the middle.
Finally, I top the lettuce with vegetables, chicken, blue cheese, and dressing.

If you like Buffalo sauce, you need to try this spicy Buffalo Chicken Salad with Herby Ranch Dressing.

Buffalo Chicken Salad with Herby Ranch Dressing

Spring Greens topped with Buffalo chicken, blue cheese, cherry tomatoes, orange and yellow bell peppers, avocado, and an herby ranch dressing.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings

Calories 567 kcal