Lemon Ricotta
Muffins
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
1 Tbsp. finely grated lemon zest
1 cup whole milk ricotta cheese
1 large egg
1 Tbsp. fresh lemon juice
1/2 tsp. almond extract
1/3 cup thinly sliced almonds
Sugar for sprinkling
Line 12 muffin cups with paper liners. Preheat oven to 350 degrees.
Whisk flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, using an electric mixer, beat 1 cup sugar, butter and lemon zest until light and fluffy. Beat in ricotta cheese. Add egg, lemon juice and almond extract and mix well. Remove bowl from mixer and add the dry ingredients and stir just until blended. The batter will be thick and fluffy.
Divide the batter among the prepared muffin cups. Sprinkle almonds and some sugar over the muffins. Bake until muffins are pale golden on top, about 30 minutes. Cool slightly. Serve warm or at room temperature. Makes 12 muffins.
Italian-Style
Porkchops
3 Tbsp. olive oil
4 – 1-inch-thick bone-in pork loin center cut chops
Salt
Freshly ground pepper
1 medium onion, thinly sliced
2-15 oz. cans diced tomatoes in juice
2 tsp. herbs de Provence or Italian Seasoning
1/4-1/2 tsp. crushed red pepper
1 Tbsp. fresh chopped flat parsley
Heat oil in a large, heavy skillet over med-hi heat. Sprinkle chops with salt and pepper. Add the pork chops to the skillet and cook until well browned, 3-4 minutes per side. Transfer chops to a plate and tent with aluminum foil to keep warm.
Add sliced onion to skillet and sauté until crisp tender-about 4-6 minutes. Add tomatoes and their juices and seasonings. Cover and simmer about 15 minutes, stirring occasionally. Check seasonings adding more salt and pepper to taste. Return the chops and their juices to the skillet and cook another 3-4 minutes. Place one chop on each plate and spoon sauce over chops. Sprinkle with parsley and serve. Serves 4.