freySite
the life and times of J T Frey
Sauteeing spinach with onion and garlic is one of my favorite ways to prepare that particular leafy green. Add that mixture to creamy ricotta and you've got a great filling for a ravioli (or tortellini). Now that I think about it, probably great for lasagna, too
Serves ~ six people.
Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.
Serves 8 people.
Whether on Ritz crackers or a buttered toasted English muffin, the salty-smokey goodness of ham spread has been a favorite of mine since childhood.
Who doesn't love smores? As an occassional fireside treat, they can't be topped. But as the person who must build and tend the fire used to make them, I don't always feel quite as excited for them. So instead of that gooey, messy, sometimes-burnt campfire creation, I figured why not make an ode to the smore that can be prepared in the comfort of the kitchen.