Raspberry Ricotta Cake

The raspberries have been phenomenal lately.  I think this will be delicious.  I mean let's be honest...everything is better with cheese. :-)

Non stick cooking spray
1 1/2 C. all purpose flour
1 C. sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 large eggs
1 1/2 C. ricotta cheese
1/2 tsp. vanilla
1/2 C. unsalted butter, melted
1 C. frozen raspberries or blackberries, divided (maybe a little bit of both??)

Preheat oven to 350 degrees. Line a 9 inch round cake pan with parchment paper and lightly coat with non stick spray.  Whisk flour, sugar, baking powder and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.  Then fold in butter, followed by 3/4 C. raspberries, making sure not to crush the berries.  Scrape batter into prepared pan and scatter remaining berries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean; 50-60 minutes.  Let cool at least 20 minutes before removing from pan.

Smoked Turkey Salad with Raspberries

I have been eating a lot of raspberries these days...by the handful and in protein shakes.  They are so good.  Here is a twist I haven't tried.  I don't know if I will be able to sell the dressing with jalapeno jelly but we'll see.

2 tbsp. red wine vinegar
1 tbsp. jalapeno jelly
2 tsp. Dijon mustard
1/3 C. olive oil
6 C. fresh baby spinach
8oz. thinly sliced deli smoked turkey, cut into strips
1 C. crumbled goat or feta cheese
1 C. fresh raspberries
1/4 C. loosely packed basil leaves, thinly sliced

In a small bowl, whisk red wine vinegar, pepper jelly and Dijon mustard until blended.  Gradually whisk in oil until blended.

Divide spinach among 4 plates; top with remaining ingredients.  Serve with dressing.

Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

This might be the longest title on the blog!  I found this in the March 2015 issue of Cooking Light.  We're going to try it in the upcoming weeks.

4 4oz. boneless center cut pork loin chops
1/2 tsp kosher salt, divided
3/4 tsp. freshly ground black pepper
1/4 C. extra virgin olive oil, divided
12oz. small red potatoes, halved
3 tbsp. balsamic vinegar
1 tsp. tomato paste
1 tbsp. chopped fresh thyme
1 medium red onion, peeled and cut into 8 wedges
1 8oz. package cremini mushrooms, halved
2 tbsp. chopped fresh flat leaf parsley
1oz. Gorgonzola cheese, crumbled (about 1/4 C.)

Preheat oven to 425 degrees.

Heat a large heavy roasting pan over high heat.  Sprinkle pork evenly with 1/4 tsp. salt and 1/4 tsp. pepper.  Add 2 tbsp. oil to the pan; swirl to coat.  Add pork to pan; cook 3 minutes on each side or until browned.  Place pork on a plate (pork will not be cooked through).  Reduce heat to medium high.  Add potatoes to pan, cut sides down; cook 2 minutes.  Remove pan from heat.

Combine remaining 1/2 tsp. pepper. remaining oil, vinegar and tomato paste in a small bowl, stirring with a whisk.  Combine 2 tbsp. balsamic mixture, thyme, onion, and mushrooms in a bowl, tossing to coat.  Add mushroom mixture to pan.  Bake at 425 for 25 minutes, stirring after 10 minutes.  Arrange pork chops over vegetables; bake 10 minutes or until a thermometer inserted in a chop registers 145 degrees.

  Remove pork from pan.  Sprinkle vegetable mixture with remaining 1/4 tsp. salt.  Place 1 C.  vegetable mixture on each of 4 plates.  Top each serving with 1 pork chop, 2 tsp. balsamic mixture, 1 1/2 tsp. parlsey, and 1 tbsp. Gorgonzola cheese.

Calories per serving: 385, fat 21.7 grams, protein 27 grams, Carbs 21 grams, Fiber 3 grams, cholesterol 73mg., iron 2mg., sodium 415mg., calcium 82mg.