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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Ricotta Bowls Recipe

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This recipe for Baked Ricotta Bowls is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9-inch refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded cheddar cheese
1/4 cup plus 2 TBSP grated Parmesan
2 eggs, lightly beaten
2 tsp Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (14-ounce) can diced tomatoes, drained
1/4 cup packed fresh basil leaves
1 tsp garlic powder
1 Tbsp red wine vinegar
2 tsp olive oil
4 to 6 cups mixed lettuce greens
Directions:
Directions:
Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

Personal Notes:
Personal Notes:
Nica LaChance, Tampa Service Center

 

 

 

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