Lemon Ricotta Pasta

Lemon Ricotta Pasta

Lemon Ricotta Pasta

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Lemon Ricotta Pasta Recipe by Yumna Jawad from Feel Good Foodie.

Prep time: 10 minutes

Cooking time: 15 minutes

Serving size: 6 servings

Ingredients

  • 1 pound spaghetti or pasta of choice
  • 1 (15-ounce) container whole-milk ricotta
  • ¾ cup freshly grated Parmesan plus more for serving
  • ¼ cup olive oil
  • 2 garlic cloves
  • 1 lemon zest and juice
  • ½ teaspoon salt plus more for pasta water
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 (5-ounce) container baby spinach
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Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.
  2. Reserve 1 cup of pasta water, drain and return the pasta to the covered pot.
  3. Blend the ricotta, Parmesan, olive oil, garlic, lemon juice zest, salt, pepper, and red pepper flakes; process for 1 to 2 minutes, or until very smooth.
  4. Add the ricotta mixture, ½ cup of reserved pasta water, and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
  5. Serve with more grated Parmesan, if desired.
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Edible Cookie Dough

Edible Cookie Dough

Edible Cookie Dough Recipe

Edible cookie dough in a bowl.
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Prep time: 15 minutes

Cooking time: N/A

Serving size: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar (packed)
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons milk
  • 1 cup dark chocolate chips
Mixing edible cookie dough in a standing mixer.
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Directions

  1. Heat-treat flour: Place the flour in a microwave-safe bowl and heat it for 1 minute and 15 seconds, stirring in 15-second intervals. This ensures the flour is safe to eat.
  2. In a mixing bowl, beat together the brown sugar and butter until creamy.
  3. Beat in vanilla extract, almond extract, and salt until well combined.
  4. Gradually mix in the heat-treated flour until crumbles form.
  5. Mix in milk until soft dough forms.
  6. Fold in chocolate chips until evenly distributed throughout the dough.
  7. Serve the edible cookie dough and enjoy!
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Apple Coleslaw

Apple Coleslaw

Apple Coleslaw Recipe

Apple Coleslaw in a bowl.
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Prep time: 30 minutes

Cooking time: n/a

Serving size: 6 servings

Ingredients

  • 3 cups chopped cabbage
  • 1 red apple, peeled and chopped
  • 1 green apple, peeled and chopped
  • 1 carrot, grated
  • 1/3 cup mayonnaise or vegan mayo
  • 1/3 cup brown sugar
  • 1/2 cup walnuts, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/4 cup dried cranberries
  • Salt and pepper, to taste
Apples being cut up for apple coleslaw.
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Directions

  1. In a large bowl, combine chopped cabbage, chopped apples, and grated carrots.
  2. In a separate bowl, mix the brown sugar, mayonnaise, honey, and lemon juice until well combined.
  3. Fold the mayonnaise mixture into the cabbage mixture, ensuring everything is evenly coated.
  4. Mix in finely chopped walnuts and dried cranberries.
  5. Season the apple coleslaw with salt and pepper to taste.
  6. Serve as a side dish and enjoy!
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Sweet Potato Biscuit

Sweet Potato Biscuit

Sweet Potato Biscuit Recipe

Sweet potato biscuit
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Prep time: 5 minutes

Cooking time: 15 minutes

Serving size: 8 servings

Ingredients

  • 1 sweet potato, mashed
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 tablespoon brown sugar 
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • ¼ cup milk 
  • ½  teaspoon nutmeg 
  • 1 tablespoon butter, melted
  • ½ teaspoon cinnamon
Dough for sweet potato biscuit being rolled out.
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Directions

  1. Preheat oven to 400°F and grease a baking sheet.
  2. In a mixing bowl, combine flour, baking powder, brown sugar, salt, and nutmeg.
  3. Cut in shortening until the mixture resembles pea-sized crumbles.
  4. Ass mashed sweet potato and milk to the flour mixture. Stir until a soft dough forms.
  5. On a floured surface, roll out dough on a flat surface to about ½ inch thickness.
  6. Cut the dough into 8 circles and place them an inch apart on a greased baking sheet.
  7. Bake the biscuits for 12-15 minutes, or until golden brown and cooked through.
  8. Brush each sweet potato baked biscuit with melted butter and sprinkle with cinnamon.
  9. Serve the sweet potato biscuits with additional butter if desired and enjoy!
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North Carolina Sports
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North Carolina Sports

Beyond the Game: North Carolina Sports Facts

Local NHL Players

Logan Brown of the St. Louis Blues skates against the Toronto Maple Leafs during an NHL game at Scotiabank Arena on February 19, 2022 in Toronto,... North Carolina Sports
Logan Brown #22 of the St. Louis Blues (Photo by Claus Andersen/Getty Images)

There are only four NHL players who were born in North Carolina. These players are Logan Brown (pictured above), Jarden Boll, Jake Leschyshyn, and Ben Smith. Two of the players, Logan Brown and Jake Leschyshyn, are from Raleigh which is home to the NHL team the Carolina Hurricanes. Ben Smith, from Winston Salem, became a Stanley Cup champ with the Blackhawks in the 2012-2013 season, only his second season in the NHL. North Carolina is home to a successful, growing NHL franchise but falls short when it comes to homegrown players.

State Sport

General view of pit road during the NASCAR Cup Series Coca-Cola 600 at Charlotte Motor Speedway on May 26, 2024 in Concord, North Carolina. North Carolina Sports
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Stock car racing is the official sport of North Carolina as of 2011. Charlotte, North Carolina is home to Charlotte Motor Speedway which is known as the “home” of NASCAR. North Carolina houses more than 80% of NASCAR racing teams and related industries. Motorsports have generated billions of dollars in revenue for the state each year.

Professional Sports

Miles Bridges of the Charlotte Hornets attempts a shot against the Cleveland Cavaliers during the first half of the game at Spectrum Center on March...
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North Carolina holds almost every major professional sport, minus the MLB. Although there isn’t an MLB team in North Carolina, there are two Triple-A East teams, the Charlotte Knights and Durham Bulls. Across North Carolina, professional sports teams include the Carolina Hurricanes (NHL), Charlotte Hornets (NBA), Carolina Panthers (NFL), Charlotte Chaos (PLL), Charlotte FC (MLS), North Carolina Courage (NWSL), and Anthem Rugby Carolina (MLR). North Carolina is also home to teams in the NASCAR Cup Series and the Haas Formula 1 Team.

NHL Record

Sergei Bobrovsky of the Florida Panthers tends goal as a shot hits the post against the Carolina Hurricanes during overtime in Game One of the...
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The Carolina Hurricanes recorded the 6th longest playoff overtime in history at 79:47 minutes during the 2023 playoff series against the Florida Panthers. That series ended with a 4-0 loss against the Panthers.

Tar Heel NCAA Record

The North Carolina Tar Heels celebrate a first half of the game goal by Aleigh Gambone of North Carolina Tar Heels against the Florida State...
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The Tar Heels have won 50 NCAA Championships across 8 sports. 22 of these NCAA Championships came from the Women’s Soccer team, spanning from 1981 to 2012. UNC-Chapel Hill is eighth overall in the NCAA Division 1 Team Championships.

North Carolina Olympians

Anna Cockrell looks on ahead of competing in the women's 400 meter hurdles final on Day Ten of the 2024 U.S. Olympic Team Track & Field Trials at...
Anna Cockrell U.S. Olympic Team Track & Field Trials (Photo by Patrick Smith/Getty Images)

As of 2021, 14 Olympic athletes and coaches were born and raised in North Carolina with a total of 32 Olympic athletes and coaches having ties to North Carolina. Harry Williamson, a runner from High Point, was the first NC Olympian in 1936. Michael Jordan is amongst the notable Olympians from North Carolina.

Duke University Football

Lucas Patrick of the Duke Blue Devils holds up a trophy after defeated the Indiana Hoosiers in the New Era Pinstripe Bowl at Yankee Stadium on...
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Duke University was the first school to have a football team in North Carolina. The football team was created in 1888, back when the school was named Trinity College. Their first game was played against From 1890 to 1895, Trinity College played without a head coach, going undefeated in 1891.

Garlic Bread

Garlic Bread

Garlic Bread

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Garlic Bread Recipe by Rian Handler from Delish.

Prep time: 10 minutes

Cooking time: 10 minutes

Serving size: 6 servings

Ingredients

  • 4 cloves garlic, finely chopped
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 Tbsp. chopped fresh parsley
  • 1/2 tsp. kosher salt
  • 1 baguette or loaf French bread, halved lengthwise
  • 1/4 cup finely grated Parmesan
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Directions

  1. Preheat oven to 425°. In a small bowl, mix garlic, butter, parsley, and salt until combined.
  2. Liberally spread cut sides of bread with garlic butter. Sprinkle with Parmesan. Arrange on a large foil-lined baking sheet.
  3. Bake bread until toasty and the edges are golden brown about 10 minutes.
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Honey Butter Skillet Corn

Honey Butter Skillet Corn

Honey Butter Skillet Corn

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Honey Butter Skillet Corn Recipe by Ang Paris from Juggling Act Mama.

Prep time: 2 minutes

Cooking time: 15 minutes

Serving size: 5 servings

Ingredients

  • 2 tablespoons butter salted or unsalted
  • 2 tablespoons honey
  • 1 (15.25) ounce can of corn kernels drained
  • 2 ounces cream cheese softened to room temperature
  • kosher salt to taste
  • black pepper to taste
  • fresh parsley chopped, optional
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Directions

  1. Melt together the butter and honey in a large cast iron or non-stick skillet over medium-high heat (If using red pepper flakes, add a pinch now.)
  2. Stir in the drained corn and cook for 5-8 minutes until heated through.
  3. Cut the cream cheese into small pieces and mix it with the corn. Cook for 3-5 minutes, stirring occasionally, until the cream cheese is incorporated into the corn mixture.
  4. Season with salt and pepper to taste.
  5. Garnish with fresh parsley, if desired, and serve hot.
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Poutine

Poutine

Authentic Canadian Poutine Recipe

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Poutine Recipe from Seasons & Suppers.

Prep time: 30 minutes

Cooking time: 30 minutes

Serving size: 3 servings

Ingredients

Poutine Gravy:

  • 3 Tbsp cornstarch
  • 2 Tbsp water
  • 6 Tbsp unsalted butter
  • 1/4 cup unbleached all-purpose flour
  • 20 oz beef broth
  • 10 oz chicken broth
  • Pepper, to taste

For Deep Fried Fries:

  • 2 lbs Russet potatoes, (3-4 medium potatoes)
  • Peanut or other frying oil

Toppings:

  • 1 – 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)
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Directions

  1. For the gravy, dissolve the cornstarch in water and set aside. In a saucepan, melt the butter, add the flour and cook. Stir regularly for about 5 minutes until the mixture turns golden brown.
  2. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about half of the cornstarch mixture and simmer for a minute or so. (Thicker gravy calls for more cornstarch). Season with paper.
  3. For the fried, cut your potatoes into ½-inch thick sticks. Place in a bowl and cover with cold water. Allow the potatoes to soak for at least one hour. When ready to cook heat your oil in your deep fryer to 300°F.
  4. Drain the potatoes from the water and place them onto a sheet of paper towels to remove excess moisture.
  5. Add your fries to the oil and cook for 5-8 minutes until the potatoes are cooked but not brown yet. Remove potatoes from the oil and scatter on a wire rack. Increase oil temperature to 375°F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until the potatoes are golden brown. Remove to a paper towel-lined bowl.
  6. To Prepare Poutine: Add your fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy.
  7. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
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Brussels Sprouts

Brussels Sprouts

Brussels Sprouts with Bacon and Cider Vinegar

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Brussels Sprouts Recipe from EatingWell.

Prep time: 30 minutes

Cooking time: N/A

Serving size: 8 servings

Ingredients

  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 cup water
  • ½ teaspoon kosher salt
  • 4 slices center-cut bacon, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped shallot
  • 4 cloves garlic, minced
  • ¼ cup cider vinegar (see Tip)
  • 2 tablespoons honey
  • 2 teaspoons whole-grain mustard
  • ½ teaspoon black pepper
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Directions

  1. Combine Brussels sprouts, water, and ¼ tsp of salt in a skillet.
  2. Bring the water to a boil, reduce heat, and simmer covered for 5-7 minutes. The Brussels should be tender. Drain.
  3. In the same skillet, cook bacon over medium for 5 to 6 minutes or until crisp. Drain the bacon grease on a paper towel.
  4. Add oil, shallot, and garlic to the skillet and cook for 3 to 4 minutes, until the shallots are tender.
  5. Whisk in vinegar, 1 tbsp honey, mustard, pepper, and the remaining ¼ tsp salt. Cook, uncovered, for 6 to 8 minutes or until it has become slightly thick. Stir in the Brussels; heat through.
  6. Springle Brussels sprout mixture with bacon and drizzle with the remaining 1 tbsp honey.
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Quesadilla

Quesadilla

Authentic Quesadilla Recipe

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Authentic Quesadilla Recipe from Cheese Professor.

Prep time: 5 minutes

Cooking time: 5 minutes

Servings: 4 servings

Ingredients

  • 16 oz. Oaxaca or Chihuahua cheese, grated or chopped
  • 2-3 cups of diced, cooked vegetables, beans, or meat
  • 4 flour tortillas, 10-inch
  • 2 tbsp vegetable oil (more if needed)
  • Hot sauce, pice do gallo, chopped cilantro, or sour cream for serving
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Directions

  1. Preheat the oven to 250°F (to keep the cooked tortillas warm before serving).
  2. Combine the cheese and any toppings in a large bowl and toss until combined.
  3. Divide the cheese mixture evenly among the four tortillas, spreading the mixture on only half of the tortilla and leaving a small border around the edge. Fold the tortillas in half, making sure that the filling is completely covered by the tortilla.
  4. Heat the oil in a 10-inch skillet set over medium heat. When the oil is shimmering, carefully place one of the folded tortillas in the skillet and cook until the bottom is browned, about 2 minutes, moving the tortilla around to promote even cooking and pressing down on the top with your spatula to seal the edges. Flip the tortilla and cook until the second side is browned and the cheese is completely melted. 
  5. Remove the cooked quesadilla to a baking sheet and place it in the warm oven while you continue cooking the remaining quesadillas. Repeat with the remaining tortillas, adding more oil as necessary.
  6. When all of the quesadillas have been cooked, cut each one in half and serve immediately with your preferred toppings.
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