Cheesecake Squares November 27, 2009

I’ve wanted to make cheesecake for a long time.  Well, I still haven’t made one but these squares were the next best thing.  The taste of cheesecake but a lot easier!

Cheesecake Squares

Ingredients

Graham Cracker Crust:

2 cups (200 grams) graham wafer crumbs or crushed digestive cookies

2 tablespoons (30 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, melted

Cheesecake Filling:

2 – 8 ounces (454 grams) cream cheese, softened

1/2 cup (100 grams) granulated white sugar

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

2 large eggs

Directions

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside. Graham Cracker Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool. Increase the oven temperature to 350 degrees F (180 degrees C). Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. Pour the cheesecake filling over the graham cracker base and bake for about 20 minutes or until the cheesecake batter is just set. Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares – place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts. Garnish with fresh berries, if desired. Makes about 24 – 2 inch (5 cm) squares. From: Joy of Baking

Turnip Greens September 28, 2009

Ingredients

* 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces
* 3 slices bacon, cut into 1-inch pieces
* 2/3 cup chopped onions
* 1 or 2 dashes cider or red wine vinegar
* salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)
* 1 tbs sugar

Directions

1. Fry the bacon in a pot large enough to cook the greens.
2. Add the greens along with onions.
3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
Pour off excess fat.
4. Cover the greens with water and season with salt and pepper.
5. Bring to boil. Add sugar.  Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour).
Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid.
6. Add vinegar. Taste and add salt and pepper if needed. Serve very hot.

From: Southern Recipes- Southern Food

French Toast September 26, 2009

This was my first time making french toast. I’m not sure why- it’s so easy. But I recently found out that Scott used to love french toast as a kid so I decided to finally give it a try. As simple as it is, it was hard to choose a recipe.  This one was a success.

You can add things to the batter or add all sorts of toppings.  But the key is to use a good bread (like French, Italian, Brioche, or Panettone) that is a day old- not processed white sandwich bread.

French Toast

Ingredients

3 large eggs

3/4 cup milk or cream

pinch of salt

1/4 tsp pure vanilla extract

 

 1/4 tsp ground cinnamon

8 slices of good quality, day old bread (cut into 1/2 inch slices) I used 4 large slices of brioche

Butter for frying

Directions

In a large bowl whisk together the eggs, milk, salt, vanilla extract and ground cinnamon (if using). Transfer the egg mixture to a large shallow glass or ceramic dish. Dip both sides of each slice of bread into the egg mixture.  Meanwhile, in a large non-stick frying pan, over medium to medium-high heat, melt about one tablespoon of butter. Fry the slices of bread until golden brown on one side and then turn and fry the other side. If not serving immediately, keep warm in a 250 degree F (130 degree C) oven. Continue frying the other slices of bread, adding more butter as needed. Serve immediately with a dusting of powdered sugar and pure maple syrup or fresh fruit.

From: Joy of Baking

Roasted Fingerling Potatoes September 22, 2009

Yet another potato recipe. Have I ever mentioned that I could eat potatoes every day? LOL

These are the easiest potatoes to make because you don’t have to cut them and they cook very quickly at a high temperature.  Make sure you use enough oil so the skin gets nice and crispy and doesn’t burn.

Roasted Fingerling Potatoes

Ingredients

• 2 pounds small fingerling potatoes
• 6 cloves garlic, crushed
• Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
• Salt and pepper

Directions

Heat oven to 500 degrees F.

Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Asian Zing Salmon September 22, 2009

I haven’t made this sauce in a while and today I decided to put it on salmon. It never gets old. 

Asian Zing Salmon

Ingredients

1/2 cup sweet chili sauce

1/8 cup low sodium soy sauce

1/2 teaspoon crushed ginger

1 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1 large salmon filet

Directions

Preheat broiler. Combine first five ingredients and mix well.  Brush half of the sauce over salmon and let it sit for about 10 minutes. Broil fish for 5 minutes.  Brush with remaining sauce. Continue broiling until desired doneness. Cut into desired portions.

Skillet Fried Potatoes September 20, 2009

These are your basic fried breakfast potatoes- very simple but delicious.  There are never any left! I often add onions but I didn’t use them today. You could also add diced green or red peppers.

Skillet Fried Potatoes

Ingredients

• red potatoes, diced (I used baby red potatoes so I quartered them)
• olive oil, to coat pan
• salt, pepper, paprika to taste
• parsley

Directions

Cover potatoes with cold water and bring to a boil. Boil for 4-5 minutes.  Meanwhile, heat a large skillet over medium heat and coat the bottom of the pan with oil. Drain potatoes and add to skillet. Fry, stirring occassionally for even browning. Season to taste with salt, pepper, and paprika. For help browning, add more paprika. At the end, sprinkle in some fresh or dried parsley and mix.  Drain over paper towels before serving.

Note: You do not have to boil them ahead of time. (Today I didn’t.) If you don’t, it just takes a little longer for them to finish in the pan. If you find that the potatoes are browned to your liking but not cooked all the way through, turn the heat down to low, cover and let them continue cooking slowly without getting browner.

Crispy Baked Chicken Legs September 18, 2009

This recipe was originally fried but I made them in the oven to make them healthier and easier.

Ingredients

1 cup seasoned flour (I used House Autry chicken breader) 

2 eggs

3 cups Cheerios (processed to powder)

6 chicken legs

salt, pepper, paprika 

cooking spray

Directions

Set out 3 shallow containers on counter and fill 1 with the flour, 1 with eggs and 1 with Cheerios. Season chicken with salt, pepper and paprika. Dip each leg to coat in first the flour, shaking off the excess, then the egg, and last the Cheerios. Place chicken in a baking pan. Spray lightly with cooking spray and cook at 425 degrees for 40 minutes or until done. 

Modified from Food Network

Taco Pasta September 17, 2009

Ingredients

• 10 oz bowtie pasta
• 1 lb ground beef
• salt, pepper
• 1 tsp cumin
• 1/2 cup water
• 1 cup salsa
• 1/4 cup taco sauce
• 2 cups taco cheese

Directions

Cook pasta according to package directions.  Drain and return to pot. Brown ground beef, seasoning with salt and pepper. Drain and return to pan. Add remaining ingredients except for cheese. Cook for 3-4 minutes. Add ground beef mixture to pasta and mix well.  Stir in one cup of cheese. Add more salsa and/or taco sauce if necessary. Pour into a round casserole dish and sprinkle the top with remaining cup of cheese. Bake at 350 degrees for about 10 minutes.

Broiled Salmon with Lime and Cilantro September 17, 2009

Ingredients
1/2 c Cilantro leaves, finely chopped
1 Garlic clove, lg, fine chopped
2 tb Lime juice
1 tb Olive oil
1/2 ts Salt
4 Salmon steaks, 3/4″ thick

Directions
Combine cilantro, garlic, lime juice, oil and salt in bowl. Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand, covered, 10 minutes.

Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons marinade.

Broil 6″ from heat for 3-4 minutes. Turn steaks over. Brush with remaining tablespoon marinade. Broil 3 more minutes or until cooked through.

From: Epicurean

Tomato Corn Salad September 16, 2009

This is a quick and flavorful salad that goes great with grilled chicken.  I found that it’s good cold, warm or even room temperature.

Ingredients

2  cups  cherry tomatoes, quartered

1/4  cup  sliced green onion tops

2  tablespoons  thinly sliced fresh basil

1  tablespoon  balsamic vinegar

1  teaspoon  olive oil

1/4  teaspoon  salt

1/8  teaspoon  black pepper

1  (7-ounce) can whole-kernel corn, drained

Directions

Combine all ingredients, tossing well.

From: My Recipes