Jesso ([info]syntheticjesso) wrote in [info]cooking,
@ 2007-06-22 15:09:00
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Potatoes and Ricotta?
I've got lots of potatoes and lots of ricotta, and a good amount of chicken breasts with the ribs still in 'em. I bought a sack of potatoes, you see, forgetting that I already had a sack and a half in my fridge... oops. And the ricotta was for a recipe that I ended up not trying. And the ribbed chicken breasts are just me not looking very carefully at the packaging until I got home and noticed my boneless chicken wasn't.

So. Anyone know any good recipes that might include all of the above? Or even just two of the three would be handy, so long as the ricotta is involved, because I need to use that before it goes bad.

I have the beginnings of a well-stocked kitchen, but I'm not fully stocked yet. And my fridge is looking a little bare currently, until I have money to buy some groceries.

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[info]notlikeyourmom
2007-06-22 10:46 pm UTC (link)
Have you ever used the ingredient search on allrecipes.com?
for potatoes and ricotta, it came up with 5 recipes. http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=potatoes&Wanted2=ricotta

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[info]syntheticjesso
2007-06-22 11:01 pm UTC (link)
I have never heard of that before! Awesome! Thanks!

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[info]notlikeyourmom
2007-06-22 11:02 pm UTC (link)
it is a fantastic site. I use it alot for ideas and then modify the recipes to my liking. Its great when you only have a couple of ingredients handy and you put them all in and see what comes up!
:)

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[info]bellanorth
2007-06-22 10:57 pm UTC (link)
Ricotta will freeze if you don't come up with a good recipe. I would suggest a chicken lasagne and potatoes as a side to broiled chicken tomorrow night.

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[info]syntheticjesso
2007-06-22 11:01 pm UTC (link)
Oh, it freezes? Handy, that. Thanks!

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[info]tweedygal
2007-06-22 11:21 pm UTC (link)
Last night I used boneless chicken breasts pounded flat and smeared them with ricotta. Then I added some mozzerella and sun-dried tomatoes. I rolled it all up, secured it with toothpicks and dipped them in milk mixed with dijon mustard. I rolled all that in seasoned breadcrumbs, sprayed them with Pam and baked them in the oven at 350 for about 40 minutes. They were *really* good...

I make versions of rolled baked chicken all the time, but that was the first time I'd used ricotta and I was doing it for the same reason...just trying to use up some I had leftover from another dish. I see that you already found some recipes, but this might be something to try another day. Good luck!

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[info]crazypumpkin
2007-06-23 04:13 pm UTC (link)
Dude, those chicken rolls sound awesome. What did you serve them with?

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[info]tweedygal
2007-06-23 04:52 pm UTC (link)
*icon love*

We had this with cous-cous (from a box) and roasted asparagus and caluliflower. Probably the only really balanced meal I served all week. :D

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[info]nerdi
2007-06-24 07:30 am UTC (link)
I've been meaning to try this gnocchi recipe. It might be good for your potatoes with a light sauce and the ricotta on top.

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[info]syntheticjesso
2007-06-24 03:49 pm UTC (link)
I thought of trying gnocchi, but I've had, erm, a bit of a traumatic experience with them. Someday I will try gnocchi again.... but for now I still fear it a bit :-)

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