White Chocolate Cranberry Cheesecake

Easily one of the BEST cheesecakes I've ever had. The recipe was easy and straight forward. I need to work on making more attractive looking chocolate curls in the future, but the taste of the final product is where it really counts.

Makes 8-10 servings

Total Time: 3 hr 40 min
Prep 2 hr 20 min
Cook 1 hr 20 min

*Inactive time: 8 hours (cake resting)

Ingredients

For the crust:
18 whole graham crackers, finely crushed (about 2 cups crumbs)
2 tablespoons sugar
Pinch of freshly grated nutmeg
Pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled
For the filling:
4 ounces white chocolate, chopped, plus shaved chocolate for topping
4 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1 cup plus 2 tablespoons sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
For the compote:
1 1-pound bag cranberries (thawed and drained if frozen)
1 cup sugar
1 teaspoon grated orange zest
2 tablespoons fresh orange juice

Directions

Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.

Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.

Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.

Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.

Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.

Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.

Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

Recipe Source: FoodNetwork.com

Lemon-Pepper Roast Chicken

I've tried a lot or recipes and even some basic non-recipes seasonings for roast chickens-- this recipe, by far, results in some of the best roast chicken I've ever had. The kicker here? Butter. (I think so anyway). I feel like it must be the butter, both underneath and on top of the skin, that makes it taste like a perfectly brined bird without actually having to brine it and with the wine to help flavor and steam-- Perfection.

Makes 6-8 servings

Ingredients

1 stick unsalted butter, at room temperature

Grated zest and juice of 1 lemon
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 4-to-5-pound chickens, rinsed and patted dry
1 cup dry white wine

Directions

Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.

Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.

Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)

Let the chickens rest 10 minutes before portioning (see below). Season with salt.

Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.

Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.

Separate the drumsticks from the thighs with the shears.

Cut off the wings as close to the body as possible.

Insert the shears into the tail end of the chicken and cut along the breastbone.

Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

Recipe Source: [link]

Tequila Turkey Fettuccine

Another quick, simple and delicious classic recipe from Guy Fieri's cookbook. We've made this recipe several times and it has nice spicy hints and tasty influences. It also doesn't feel like you're eating a heavy meal which is a plus for me! Guy's cookbook is chuck full of delicious recipes. Check it out-- you'll love it!

*Makes 2 servings

Ingredients

2 tablespoons olive oil
1/4 red onion, cut into 1/8-inch strips
3 teaspoons minced jalapeno
5 ounces turkey breast, cooked, sliced
1/4 cup roasted red bell pepper strips
1 tablespoon minced garlic
9 ounces fettuccine
1 ounce white or silver tequila
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
1/4 teaspoon fine sea salt
2 tablespoons grated Parmesan cheese
2 tablespoons diced Roma tomato
Freshly cracked black pepper
2 lime wedges, for garnish

Directions

1. Bring a large pot of salted water to a boil.

2. In a large skillet over high heat, heat the olive oil. Add the onion and jalapeno and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.

3. Cook fettuccine al dente, according to package directions. Drain.

4. Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce for 2 to 4 minutes. Add the lemon juice, chopped cilantro, and salt and stir to combine. Add the fettuccine and toss, then add the parmesan and toss again.

5. Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.

Recipe Source: [link]

Fresh Salmon-Cilantro Burgers

• I love seafood. Cilantro and salmon? Yes. These salmon burgers are quick, delicious and easy to make (and made with fresh salmon). An added bonus?-- they don't break the calorie bank! Found this gem a couple years back in an issue of Cooking Light magazine. Better, lighter and fresher than any fish sandwich. A personal fave.

  
  
  Makes 4 Servings
  
  

  Ingredients

• 1/4 cup reduced-fat mayonnaise 
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces 
• 1/4 cup dry breadcrumbs
• 2 tablespoons cilantro leaves
• 2 tablespoons chopped green onions
• 1 tablespoon chopped seeded jalapeño pepper
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted
• 12 (1/4-inch-thick) slices English cucumber
• 4 leaf lettuce leaves 

Preparation

1. 1. Combine first 5 ingredients in a small bowl; cover and chill.
2. 2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
3. 3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.
4. 4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
5. Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.

Recipe Source Cooking Light

Texas Beef Chili

Another good one for hot or cold weather. I've had a hankering lately for some hearty, spicy, Texas beef chili. Now I know its the Texan way to eat the classic chili as beef-only with just the chili seasoning, but there are certain things you just can't give up. In my household cilantro is a must along with any of the other common chili toppings (sometime's I'll even add a dash of buht jolokia chili powder for that 'it-burns-so-good' experience'). That being said, this is one of the better beef chili recipes I've tried and was exactly what I was looking for. 

The only thing we found was that the cooking time wasn't long enough. Covered on a low setting, we let our chili cook for 2-3 hours total for maximum tenderness.

*We also added a can of diced fire roasted tomatoes and as a personal preference didn't add the corn meal.

Ingredients

• 2 tsp. whole cumin seeds
• 1/4 cup pure ancho chile powder
• 1 Tbs. Spanish smoked paprika
• 2 tsp. dried oregano
• 4 lbs. boneless beef chuck roast
• Kosher salt and freshly ground pepper
• 3 Tbs. olive oil
• 1 large yellow onion, chopped
• 1 jalapeño chile, seeds and ribs removed, chopped
• 1 large red bell pepper, seeded and chopped
• 4 cloves garlic, chopped
• 1 1/2 cups lager beer
• 1 cup beef stock, broth or water
• 2 Tbs. yellow cornmeal
• Shredded cheddar cheese, chopped red onions, sour cream and minced jalapeño chiles for serving

Directions

Heat a frying pan over medium heat. Add the cumin seeds and heat, stirring often, until toasted (you may see a wisp of smoke), about 1 minute. Transfer to a mortar and finely grind with a pestle (or use a spice grinder). Transfer to a bowl and add the ancho chile powder, paprika and oregano. Mix well and set aside. 

Cut the beef into 1/2-inch cubes. Season with salt and pepper. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. In batches to avoid crowding, add the beef cubes and cook, turning occasionally, until browned, about 5 minutes per batch. Transfer to a plate. 

Add the remaining 1 Tbs. oil to the pot. Add the onion, jalapeño, bell pepper and garlic and reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover, add the spice mixture, and stir well for 30 seconds. Stir in the beer and stock. Return the beef to the pot, cover, and reduce the heat to low. Simmer until the beef is fork-tender, 1 1/2 to 2 hours. 

Remove the chili from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface. Return the pot to medium heat and bring to a simmer. Transfer about 1/2 cup of the cooking liquid to a small bowl, add the cornmeal, and whisk well. Stir into the chili and cook until lightly thickened, about 1 minute. Season with salt and pepper. Spoon the chili into warmed bowls and serve hot, with bowls of Cheddar, onions, sour cream and jalapeños on the side for sprinkling on top. Serves 8. 

Variation: At the risk of making some Texans hoppin’ mad, add 1 cup cooked kidney or pinto beans to your chili and heat through just before serving. You can also add 1 cup or so of chopped canned tomatoes, but, again, don’t tell any Texans. Ancho chiles are relatively mild, so if you want a hotter chili, add some cayenne pepper. This chili is excellent served with corn bread or warmed tortillas to capture every last bit of the brick-red sauce. 

*Recipe Source William Sonoma Comfort Cookbook

Creamy Chicken Soup

Cold weather have you wanting something warm and comforting? Well here's the perfect remedy.
Possibly one of the best and most tasty, simple, delicious soups I've ever had and perfect for any time you desire. Whether its summer scorcher or a wild winter, if you're craving a hearty, delicious soup, this will surely do the trick. Seriously good!

*The only thing we changed were steps 5-6. We made the flour/butter into a roux, separate from the soup in another pot, added and warmed the milk and then added that mixture to the soup and cooked it a while longer until everything was creamy and heated through.

Makes 2-3 servings

INGREDIENTS

• 1 chicken breast
• 2 carrots
• 1 potato
• 1 cup broccoli florettes
• 2 stalks of celery
• 1/2 onion
• 1 bay leaf
• salt & pepper
• 2 cups chicken broth
• 3 tbsp butter
• 1/4 cup flour
• 2 1/2 cups milk

DIRECTIONS

1. cut vegetables and chicken into bite-sized pieces.
2. heat oil in a pot and cook the onion, carrot and celery until onion softens and is slightly translucent.
3. add chicken and cook till lightly browned, then add the potato and broccoli and cook for a few minutes.
4. add the chicken stock and bay leaf and let it simmer.
5. add the milk, flour and butter and stir to make sure that the butter melts completely.
6. cook until it has thickened considerably and the vegetables are tender. salt and pepper to taste and remove the bay leaf before serving.

*Recipe source: [link]

Strawberry Agua Fresca

Summer may have ended but there are still a few warm days left and some things never get old. When looking for some light, delicious refreshments, a fruity, thirst quenching agua fresca is the way to go. We make this every summer in our household and it never fails to help beat the heat.

Makes: 6 servings 

Serving size: 8 ounce

Start to Finish 20 mins

Ingredients

6 cups fresh strawberries, hulled and halved

4 cups cold water

1/4 cup freshly squeezed lime juice

1/4 cup honey
Ice cubes
Whole fresh strawberries
Honey (optional)

Directions

In a blender combine half of the halved strawberries and half of the cold water. Cover and blend well. Strain mixture through a fine-mesh sieve into a pitcher or large glass jar. Discard solids. Repeat, using remaining strawberries and remaining water.

Stir in lime juice and the 1/4 cup honey. Serve immediately or chill until ready to serve.

Serve in ice-filled glasses. Garnish with whole strawberries. If desired, sweeten to taste with additional honey.

Recipe Source: Better Homes & Gardens 'Ultimate Mexican' Magazine 2011 Issue

Spiced Salmon Kebabs

Who doesn't love kebabs or any kind of food on a stick? I love seafood and salmon is up there as one of my favorites! This awesome recipe from Bon Appétit magazine was light, delicious and easy to prepare. Definitely will making these again soon!

Makes 4 servings

INGREDIENTS

2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil

Special Equipment

16 bamboo skewers soaked in water 1 hour 
 

PREPARATION

• Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
• Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
• Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.

*Recipe source Bon Appétit: [link]

Red Rocker Chicken Sandwich

Guy Fieri never ceases to amaze. My mother and I cook from his book Guy Fieri Food at least a few times a month and the Red Rocker chicken margarita sandwich happens to be a classic for us. Simple and absolutely bursting with delicious flavors. The marinade is perfect and the the fried peppers are unbelievably delicious. *I also like to take the jalapenos from the marinade and coat/deep fry them along with the bell peppers for extra delicious heat!

Makes 4 servings

Ingredients:

2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (recommended: Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 teaspoon granulated garlic
2 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 ounces provolone cheese, sliced

Directions:

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.

Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

Heat the canola oil to 350 degrees F.

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

*Recipe source: [link]