Ricotta Scrambled Eggs

I had some leftover ricotta from when I made lasagna so I figured why not use it for breakfast. Can you think of a better way to start off your day than eating Ricotta cheese? I can't, well maybe if a bloody mary is involved, or some Bailey's in my coffee. I'll move onto the recipe, which my husband now asks for every weekend morning. Don't let him know that it's so quick and easy I could make it during the week.

Ingredients
1-2 teaspoons butter
4 eggs
1 teaspoon milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup ricotta cheese
2 slices of toast
chives, chopped

Directions
Melt butter over medium heat in stovetop pan. Meanwhile beat together eggs, milk, salt, and pepper. Pour eggs into pan once butter is melted. Let set for 1/2 minute to a minute until eggs begin to set. Then stir around until eggs are no longer runny, about 3 minutes. Remove eggs from heat and stir in ricotta.

Spoon eggs and ricotta mixture onto toast and garnish with chives. 

Reading Corner

Lots of changes have been coming to Kiss My Whisk recently, a move from blogger, an updated About Me section, and now I added a Reading Corner to my blog for all of you bookworms!

The Reading Corner is where I plan to share book recommendations with you guys and please let me know if you have any book recommendations for me too. If you are a book lover like myself we can also link up on Goodreads.

Happy Eating and Reading!

Soy Balsamic Slow Cooker Chicken

I know I have said this before, but it honestly always takes me 2 tries and a Google search to spell balsamic correctly. Okay now that I have that off my chest we can move on.

In preparation of our anniversary in a few weeks, we transported the top tier of our wedding cake from my parents freezer to our freezer this weekend. It's in a huge box, so this meant that I had to clear out a shelf of my jam packed freezer. So I thawed a lot of chicken, and decided I would figure out something to do with it in the slow cooker. 

This morning I woke up, realized I thawed 3 packages of chicken and needed to throw together something in the slow cooker before heading to work. The ingredients must have come to me in my sleep, because I thought quickly and came home to a delicious dinner. The more I use my slow cooker, the more I love it. As my husband put it tonight, our slow cooker is batting 1000. For all of you that have been requesting more easy and tasty slow cooker recipes, this one is for you.

Keep reading for the recipe, I've scaled it down a bit from what I actually did this time since most people don't need the amount of chicken I cooked. We're looking forward to eating the leftovers for lunch this week though! 

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Spinach Balls

Another fall weekend, which means more football, and another Gameday post! Hopefully it also means a win for at least one of my football teams. This week I'm sharing with you a recipe from my Mom and Grandma. Growing up it was a given that these spinach balls would be at any get together, from holidays and family reunions to Superbowl parties. Now I know why, they are really easy to make, and you can also make them ahead of time and just throw them in the freezer. I'm warning you now though, when you do make these, it's going to take A LOT of self control not to eat the entire tray before your guests arrive.

This recipe makes quite a few spinach balls (approx. 40-50), so if you have a smaller group I would recommend halving the recipe or you can just throw the ones you don't need in the freezer (before or after cooking) until your next gathering.

Ingredients
2 packages frozen chopped spinach
1/2 cup butter
1 box stuffing mix
6 eggs, beaten
1 cup parmesan cheese

Directions
Cook spinach in microwave, and squeeze out excess liquid. Stir butter into spinach until melted. Add stuffing mix, eggs, and cheese and mix all ingredients. Let cool for 10-20 minutes.

Preheat oven to 350 degrees, form spinach mixture into balls, place on baking sheet and cook for 15 to 20 minutes.
 

Tilapia Tostadas

Last weekend Amanda highly recommended a chicken tostada recipe she had tried. Initially I had all intentions of picking up a rotisserie chicken and making this recipe as is, but then I remembered I had some tilapia in the freezer and plans changed. Who was I kidding? When was the last time I left a recipe as is? I also didn't want to shred the lettuce, because I figured I would already have enough dirty dishes without using my food processer, so I left it out. I know, I could have purchased already shredded lettuce, but I made up my mind that I just didn't want lettuce on my tostada. Feel free to add some to yours, but I was pretty darn happy with the lettuce free end product. My husband ate his first tostada in approximately 20 seconds, I honestly don't think he tasted it, but he slowed down for the second one and really enjoyed it and even noticed a little spice. Keep reading for my Tilapia Tostada recipe adapted from this Chicken Tostada Recipe from Epicurious.

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