Stone Fruit Compote with Sweetened Ricotta

Both my sister and sister-in-law make fabulous jams and jellies --"Hi Annette and Kristin." I've forever been envious of this little talent of theirs, so I decided to try a batch of my own and failed miserably. Too sweet, too runny, too seedy -- the list goes on and on. But what I did learn from my experiment is I'm one heck of a fruit cooker. The compote part of this concoction is adapted from a Martha Stewart recipe, while the sweetened ricotta stems from my love of all things cheese and sugar. This is absolutely delicious and can be served for a variety of courses whether it's an appetizer at a brunch, dessert for a luncheon or a special breakfast treat, this recipe is sure to woo and impress your table guests. 

Ingredients

Compote

3 cups of stone fruit such as peaches, nectarines, cherries or plums

Pinch of coarse salt

1 wide strip of lemon zest

1 cinnamon stick

3 tablespoons of honey

2 tablespoons of water

Sweetened Ricotta

2 cups ricotta cheese

2 teaspoons of sugar

Directions

• Cut fruit into bite sized chunks removing all the pits.  It's fine to leave the skins on the fruit.
• Place fruit cinnamon stick and lemon peel in a small sauce pan and add honey, water and salt.
• Cook on medium heat, stirring occasionally until soft approximately 10 to15 minutes
• Transfer to a storage container and let cool.
• Store compote in refrigerator for up to 2 weeks.
• To make the sweetened ricotta mix sugar with cheese and stir.
• Spread ricotta on toasted crusty bread and top with compote.

Servings

Makes approximately 2 cups of compote and 2 cups of sweetened ricotta

2 cups of sweetened ricotta

A Broken Oven Tip

Other suggestions are to serve over waffles, French toast or pancakes.  Ice cream would be pretty awesome too!

Savory Shrimp Salsa

It's  been a while since I've updated The Broken Oven, but this recipe was such a hit and totally delicious that I had to add it to the recipe collection.

This past weekend I hosted a Paint & Sip with a few of my favorite women.  What is a "Paint & Sip" you ask?  It is a party where you drink a little wine, (or in our case champagne), indulge in some good snacks (like this shrimp salsa) and laugh with friends, all while learning to paint a picture on canvas under the guidance of an art instructor.  It was extremely fun and everyone's artwork turned out beautiful.

The menu for the event included Prosecco with sugared raspberries, Mimosas, chocolate covered strawberries, Caprese kabobs, mini chicken salad sandwiches with grapes and apples, and this savory shrimp salsa served with white corn chips.  What is winderful about this salsa is that it looks fancy, but it is easy to prepare.

Ingredients

1 lb cooked shrimp tails removed and chopped
1 cup diced tomato
1 avocado
1 cup chopped cucumber
1/4 cup chopped onion
2 limes juiced
2 tbsp chopped cilantro
Kosher salt and pepper to taste

Directions

• In a small bowl combine red onion, lime juice, salt and pepper. Let them set and marry for a few minutes.
• In a large bowl combine chopped shrimp, avocado, tomato and cucumber. Next add the cilantro and gently toss.  
• Add more salt and pepper to taste.

Servings 
4 cups

A Broken Oven Tip
If you want to kick up the flavor a notch, add a jalapeño pepper with seeds removed and diced or serve it with Tabasco sauce on the side to be added by your guests.

Spicy Skins with Mashed Potato Avocado Dip

I am in a writing, food and photography rut. This photograph is awful, the post is more than likely going to lack wit, however the recipe is pretty good if I do say so myself.  This dip has goat cheese and lemon juice in it which gives it a nice tang and compliments the heat of the spicy skins. This dish can be served as an appetizer,  side dish or on it's own as small meal. Lila and I ate this for lunch the other day along with a fruit salad and we both really enjoyed it.

Ingredients

4 large baking potatoes

1/4 cup olive oil, plus 1 Tablespoon

2 cloves garlic crushed

1/2 teaspoon of paprika

1 teaspoon dried red hot pepper flakes

2 ripe avocados pitted, peeled and cubed

Juice of 1/2 a lime

5 oz soft goat cheese

Course salt .

Directions

• Preheat oven to 375 degrees.
• Rub potatoes with 1 Tablespoon of olive oil and place on a baking sheet.  Cook for 1 hour until spuds are tender.
• Remove from the oven and let cool to the touch. Cut lengthwise and scoop out the flesh of the potato; leaving a 1/2 inch of potato skin. Set the scooped out potato aside for the dip.
• Cut the skins in half again so the potato is cut into quarters.
• Combine the remaining oil, garlic, paprika and hot red pepper flakes in a large bowl.  Gently add the potato skins and toss lightly to coat.  
• Bake in a 375 degree for 45 minutes or until golden brown and crisp. Remove from oven and sprinkle with course salt.
• While the potato skins are cooking. Combine the extra potato, cubed avocado, crushed garlic, goat cheese and lemon juice. You can use a potato masher or mixer to combine, but I find a food processor or blender works best.
• Serve dip alongside warm potato skins.

Servings
2 to 4


A Broken Oven Tip

This dip would also be great serve alongside veggies or chips.  Instead of baking the potatoes, use 1 cup of instant mashed potatoes. Still yum, but much easier and no waste.  

Kalamata Olive Spread

New Years is right around the corner which means more parties and even more food.  This olive dip is a creamy alternative to an olive tapenade and is super simple to make. Be sure to purchase quality olives. The canned variety have a tendency to make the dip taste tinny -- not sure if that's even a word, but you know what I mean. Jarred, olives are work fine, but if you have access to fresh olives at your grocery store or Mediterranean type market even better.

Ingredients
1 cup pitted Kalmata olives (about 40 to 50 olives)
1 large clove of garlic
2 Tablespoons fresh parsley
1 8 oz. package of cream softened cream cheese.

Directions

• Roughly chop olives, garlic and parsley in a mini food processor or food chopper then place in a medium mixing bowl.
• Add soften cream cheese and stir.
• Chill for 2 hours and pair with your choice of crackers or rustic bread. I like serving this dish with Athenos Garlic & Herb Pita Chips

Servings
2 cups of dip

A Broken Oven Tip
Serve the dip alongside a plate of sundried tomatoes, banana peppers or seasoned meats such as cappicola or prosciutto.

Pumpkin Pie Dip

I'm definitely more of a fresh whipped cream kind of girl, however doing this food blog project I have a new found appreciation for frozen whipped topping. It's creamy light texture is the perfect ingredient for sweet dips and it's low calorie and low fat count is a plus.  The whole canned pumpkin used in this recipe makes it healthier than most dips and it tastes exactly like pumpkin pie which is a huge bonus. This dip is real crowd pleaser and is perfect when served with sliced apples or homemade cinnamon chips. 

Ingredients

16 oz container frozen whipped topping, thawed

5 oz. package instant vanilla pudding mix

15 oz. can solid pack pumpkin

1 teaspoon pumpkin pie spice

Directions

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Servings

4 cups of dip

A Broken Oven Tip

For an even more diet friendly version use low fat or fat free frozen whipped topping as well as sugar free pudding mix.

Baked Goat Cheese

While researching restaurants for my trip to Los Angeles this Summer I perused a variety of dinner menus and found lots of good food. One appetizer that caught my eye is this baked goat cheese served in a red sauce reduction with fresh herbs and garlic. I don't recall the name of the restaurant that offered this deliciousness, but it's a dish that stuck with me and I had to try and make it.  I have no idea if this tastes even close to the original, but in my opinion this recipe tastes freaking amazing! Perfect for an evening in front of the fire with a glass of wine and a good book. 

Ingredients

1 inch thick slice of goat cheese approximately 3 to 4 inches in diameter. The goat cheese should be refrigerated for at least 2 hours before using.

1 clove of crushed garlic

1 Tablespoon of fresh Italian seasonings such as basil, oregano and parsley finely chopped

1 teaspoon of olive oil

1 1/2 cups of homemade or quality jarred pasta tomato sauce (will be reduced to approximately 1 cup)

Salt and pepper to taste

Directions

• Reduce the pasta tomato sauce over medium heat until it's thickened to a paste.
• Pour 1 cup of the warmed tomato sauce reduction into an oven proof dish. 
• Lay the slice of chilled goat cheese on top of the tomato sauce reduction and top with chopped fresh herbs, crushed garlic, salt and pepper then drizzle with the olive oil.
• Place under the broiler on low for approximately 5 to 7 minutes or until the cheese is bubbling.
• Serve with fresh garlic toast or other toasted hearty bread.

Servings

1 individual cup

A Broken Oven Tip

This recipe is for an individual 1 cup serving, but the ingredient quantities could easily be increased to make enough to be served at a dinner party or cocktail hour.

Fiery Shrimp Skewers

These shrimp skewers are sweet, spicy and great for a weekday meal or party appetizer.  Whether served chilled or warm, cooked under the broiler or on a grill these easy-peasy bites are sure to get rave reviews from even your toughest home critics. The recipe below is for the cold appetizer version I made for a baby shower. Be sure to check out The Broken Oven Tip at the bottom of the page for warm meal ideas using this versatile recipe.

Marinade

Ingredients

1 orange to zest and juice
1 lemon to zest and juice
1/2 cup of olive oil
4 garlic cloves
1 teaspoon red pepper flakes
1/4 cup fresh mint
2 tablespoons fresh basil
2 table spoons fresh oregano
Salt and pepper to taste

Directions

• Pour the olive oil into a medium sized bowl.
• Zest the entire lemon and half the orange.
• Squeeze the juice of both the lemons and orange into the marinade and add the zest. 
• Rasp in or finely mince the garlic cloves and add to the marinade.
• Sprinkle in red pepper flakes.
• Finely chop mint, basil and oregano and add to marinade.
• Reserve 1/2 cup of the marinade and pour the remaining liquid into a large resealable plastic bag. 

Skewers

Ingredients
24 - 6 inch flat bamboo skewers -- you may use the thin round skewers but I've found these work better
2 lb. Jumbo raw shrimp peeled and deveined
3 fresh Mandarin or Clementine oranges
Fresh pineapple cored and cut into chunks -- I use the pre-cut from the produce section of grocery store
Fresh mint leaves

Directions

• Thaw shrimp, remove tails and rinse.
• Place shrimp in the large resealable plastic bag with the marinade. Seal, shake and place in the refrigerator and marinate for 15 to 30 minutes. Do not marinate longer than 30 minutes or the shrimp will burn from the added citrus.
• While shrimp is marinating, peel and clean theMandarin orange slices, cut pineapple into chunks, clip mint leaves and set aside.
• Remove shrimp from from bag and place on a baking sheet.
• Broil on low for 3 minutes each side or until shrimp is pink and opaque.
• Remove from the broiler and place in bowl to cool.
• Skewer 3 shrimp, 1 mandarin oranges, 1 pineapple chunk and 1 mint leaf onto skewer. 
• Cover and chill.
• Brush with reserved marinade before serving.

Servings
Approximately 24 - 6 inch skewers.

A Broken Oven Tip

Want to make these on the grill for a BBQ or weekday dinner? Use larger skewers pre-soaked in cold water and add different kinds of veggies such as red, green or yellow peppers, zucchini, squash, eggplant onions and more. Set grill the at medium heat and grill about 3 minutes per side or until the shrimp is pink and opaque. Be sure not to over cook the shrimp or they can become rubbery. The shrimp pairs nicely with couscous or risotto for an extra fancy flair!

Cinnamon Chips

These sweet chips are great to make and keep on hand for a sweet snack or serve at a party with a fruit salsa. Guest will think you slaved over these chips, when in reality they are a snap to make.

Ingredients
10 pack of medium sized flour tortillas
1 cup sugar
3 tablespoons of cinnamon
3 tablespoons of melted butter divided

Directions

• Preheat oven to 350 degrees.
• Cut each tortilla into 8 trianglular pieces.  I find it's easiest to use scissors and snip a few at a time or if you have good knife you can use it to cut through a large stack.
• Combine the sugar and cinnamon in a bowl and set aside.
• Put 1/3 of the cut tortillas and 1 tablespoon of the melted butter in a large resealable plastic bag and coat the tortilla pieces..
• Add 1/3 cup of the cinnamon sugar and coat the tortilla pieces with the cinnamon-sugar mixture..
• Place on an ungreased baking sheet and cook for 8 to 10 minutes or until a light golden brown.
• Repeat with the remaining tortillas, cinnamon-sugar and butter.

Servings
Makes 80 chips

A Broken Oven Tip
These chips are great served with a fruit salsa or a yummy yogurt dip.

Summer Fruit Salsa

This fruit salsa and cinnamon chips was a refreshing hit at the Memorial Day cookout we attended this year.  The hosts served fajitas, margaritas and other fare with a Southwest feel so I wanted to bring a dish that complimented the theme, but wasn't too exotic in flavor.  The kids and adults both devoured this by the time dinner was served.  Several guests asked for the recipe and well -- here it is.

Ingredients
1 Golden Delicious apple
2 kiwi fruits
1/2 pound strawberries
1 pint of blackberries
1 heaping tablespoon of apricot preserves
1 tablespoon of white sugar

1 teaspoon of brown sugar

Directions

Dice all the fruit and place in a bowl

Add the white sugar, brown sugar and preserves to the fruit and mix gently.

Serve with homemade cinnamon chips.

Servings

Makes approximately 2-3 cups of salsa

A Broken Oven Tip

This is a very versatile recipe. Use whatever fruit you have on hand -- blueberries, peaches, pears, mandarin oranges you name it, it should work. Same with the preserves, use whatever you have on hand. Don't be afraid to experiment.

Barbecue Chicken Pizza

I've learned a few lessons working on this blog. One of them being how food can trigger memories.  Lots of recipes in this blog do that for me. They remind me of home, a special people, a blessed event or just a good time. When I found this recipe the first memory that came to my mind was sitting on the patio at Pete & Dewey's Planet in downtown Cleveland, drinking a beer, preparing to go to an Indians game during the mid-nineties when the Tribe was a perennial playoff contender -- which feels like a 100 years ago. The memory I now have of Barbecue Chicken Pizza is finding our dog Henry on the kitchen floor eating the left over pizza, foil and all. Have I mentioned I hate my dog? No? Well, I do!
 
Ingredients
3 cups of cooked cubed or shredded chicken
1 1/4cups barbecue sauce -- We like Sweet Baby Ray's Original Sauce for this recipe.
1 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
12 inch pre-baked pizza crust
1 cup shredded Mexican cheese blend without the seasoning (Colby, cheddar, Monterrey Jack)

Directions

• Preheat oven to 425 degrees.
• In a large bowl mix together cooked cubed or shredded chicken and barbecue sauce.
• Spread chicken mixture evenly over pizza crust, then top with cheese and onions.
• Bake for 15 to 20 minutes or until cheese is melted.

Servings
8 slices

A Broken Oven Tip
Looking for a hearty appetizer for a party?  Make bite size pizzas using mini bagels or sliced baguette.

Easiest Fruit Dip Ever

We we're invited to a house party on New Year's Eve where the hostess made this refreshing fruit dip "Hi Kelly!" and served it with a variety of fresh fruits.  In addition to this being the easiest fruit dip ever, this recipe is also nice low fat and low calorie alternative to the ass widening marshmallow and cream cheese dip I adore so much. It really is perfect for parties or just to make and have around for snack time. Lila likes to dip her graham crackers, vanilla wafers and bananas in the dip and sometimes she'll just eat it straight with a spoon.

Ingredients
8 oz. tub of light frozen whipped topping
6 oz, container of light strawberry yogurt

Directions

• Combine whip topping and yogurt in a bowl and mix.
• Keep refrigerated until ready to serve.
• Yes, that is it!

Servings
Makes approximately 3 cups of dip

A Broken Oven Tip
This dip is not only great with fruit, but also served with homemade cinnamon chips.