Tag Archives: honey

Phyllo Cups with Ricotta, Honey and Thyme

15 Jul

Last night I joined my neighbors for their annual Beer and Cheese party.  I knew I wanted to bring something featuring homemade cheese, but I also knew that I wouldn’t have a lot of time to putter around with anything complicated.  In trying to figure out what to make, I may have stumbled on my new go-to appetizer recipe.

Phyllo Cups with Ricotta, Honey and Thyme – you are tasty and make me look fancy.

Honestly, it just does not get much easier than this recipe (especially if you skip making the ricotta from scratch).  With four ingredients and a few minutes of time, you can have a beautiful plate of slightly sweet appetizers. Bite-sized, these cups are easy to eat, low in calories, and full of delicious flavor.  They would be great as appetizers, a nice brunch addition, or served with some fruit for dessert.  And, they look really, really beautiful on a plate.

For this batch, I made my own ricotta.  I can see at least one of you rolling your eyes from here (hey mom!).  It is worth noting that you absolutely do not need to make ricotta from scratch for this recipe; store-bought ricotta will be perfectly fine.  However, if you’ve had any interest in making your own cheese, I would highly recommend starting with ricotta.  Of all the cheeses I’ve made so far, ricotta is the easiest and requires the least amount of equipment, patience, or special equipment.  I’ve used a recipe from Cooking Light with great success.  This time, I used whole milk instead of the 2% that the recipe called for.  The cheese was much drier than I’ve made in the past, so next time I’d stick with the 2% as I preferred the consistency and would rather save those calories for something else.

The only effort in this recipe is in the assembly, which from start-to-finish is probably under 5 minutes.  The phyllo cups can be filled ahead of time, but I would not recommend doing it more than an hour or so before eating.  The cups soften slightly over time, and the honey soaks into the cheese the longer it sits.  The flavor is still the same, it just looks a little bit prettier when you can still see the honey drizzled on the top.

Phyllo Cups with Ricotta, Honey and Thyme
Serving size: 2 filled phyllo cups
Serves: 6

12 prepared phyllo cups
1/3 c. ricotta
1 T. honey
Fresh thyme leaves

Thaw frozen phyllo cups at room temperature for 10 minutes.

Spoon a heaping teaspoon of ricotta into each up.  Drizzle cups with honey and sprinkle with thyme leaves.  Serve cold or at room temperature.

Estimated calories:  75 cal/serving

Print it: Phyllo Cups with Ricotta,  Honey, and Thyme

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Honey Baked Chicken Tenders

19 Apr

When it comes to meat, there are very few options that Sophie is interested in eating.  Given a choice, she would eat primarily salami, pepperoni, sausage, summer sausage, and chicken nuggets.  All delicious in moderation, but not the healthiest choices on the block.  So when I suggested that we could make our own chicken nuggets, she said that I was sort of missing the point.  And while I was probably missing her point, my point was this – there has to be an option that would be both healthier AND something we’d all like to eat.

And of course, there is.

These chicken tenders were super easy to make, definitely healthier, and decidedly tastier than their processed-out-of-a-bag counterparts.  Without much prep and a little time in the oven, the chicken tenders were done in no time.  Made a bit crispy from an egg/flour coating and a little sweet with the addition of honey, they were delicious.  And everyone ate them – WITHOUT COMPLAINT.

Honey Baked Chicken Tenders
Serving size: 3 oz.
Serves: 4

Olive oil cooking spray
12 oz. chicken breast, cut into 16 pieces
1/2 c. all-purpose flour
1 t. kosher salt
1/2 t. garlic salt
10 turns freshly ground black pepper
1 egg
2 T. soy milk
1 T. honey

Preheat oven to 375° F.  Spray baking sheet with olive oil cooking spray.

In a bowl, combine flour, salt, garlic salt, and pepper.  Stir to combine.

In another bowl, mix together a lightly beaten egg, soy milk, and honey.   Add chicken and stir until all of the chicken is coated in the egg mixture.

Remove each piece of chicken and dredge it in the flour mixture.  Place on baking sheet so that none of the pieces touch.  Spray all of the chicken with olive oil cooking spray.

Bake in oven for 15 minutes, turning chicken every five minutes and spraying again with olive oil cooking spray.  When chicken is lightly browned and a bit crispy, remove from oven and serve.

Estimated calories:  234 cal/serving

Print it: Honey Baked Chicken Tenders