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Sunday, December 27, 2009

Double Chocolate Marble Cheesecake


Crust:
1/4 cup Graham crumbs
3/4 cup Oreo Chocolate cookie crumbs
1/2 cup pecans, ground
1/3 cup butter, melted

Filling:
3 packages cream cheese, at room temperature
3 tbsp sugar
3 eggs, at room temperature
1 tsp vanilla
1 cup sour cream
2 tbsp all purpose flour
4 squares Bakers white chocolate
2 squares Bakers dark chocolate
1 tbsp butter
1 tbsp cocoa powder

1. Preheat oven to 350F.

2. Combine the nuts, crumbs and melted butter. Press evenly onto the bottom of one 9" spring form pan. Bake for 5-8 min. Set aside to cool.

3. Melt both chocolates over a double boiler and set aside. The dark chocolate may be quite stiff and can be softened by adding the tablespoon of butter to the chocolate just before removing from the double boiler.

4. For the filling, beat the cream cheese and sugar with an electric mixer until smooth. Add vanilla and sour cream and beat until blended.

5. Take 1/3 of the mixture to a separate bowl, add dark chocolate and cocoa powder and mix it in. Beat in 1 egg just until incorporated.

6. Add to remaining white filling the flour and melted white chocolate and beat until blended. Beat in remaining eggs 1 at a time. Do not overmix.

7. Spoon the white chocolate filling on top of the baked crust in pan. The spoon the dark chocolate mixture in several places on top of the white chocolate fillng. Using a skewer, swirl the two colors together to create a marbled appearance.

8. Wrap the pan with tin foil and place into a baking pan with edges, and fill pan with boiling water 1 inch up the sides.

9. Bake in 325F oven for about 40 to 45 min. Cool cheesecake for 30 minutes, then run a spatula of knife gently around the edge of the cheesecake, to loosen (this will prevent any cracking). Cool cheesecake to room temperature and chill overnight.

10. Decorate the cake before serving with fresh strawberries cut in half, dark chocolate and white chocolate shavings.

Sunday, December 20, 2009

Spinach Artichoke dip

I was surfing looking for a dip the other day because the nanny is away and here we are for a month with Kyle and not able to get out to the local pub for an appy evening. So, I was going to make it an appy evening at home. I had my chardonnay, she had her diet coke. We were missing the appy. I took a recipe from a friend's blog and kicked it up a notch. So with kudos to Merritt over at A Real American Housewife, here it is.

Spinach Artichoke Dip w/shrimp
1 cup grated mozzarella cheese, divided
1 cup fat-free/light sour cream
1/2 cup grated fresh Parmesan cheese
1/4 tsp black pepper
1 tsp chili powder
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained and chopped
(reserve 1/2 of an artichoke heart for decorating top)
8 oz pkg cream cheese, softened
3/4 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup of peeled baby shrimp chopped

Tortilla Chips to serve with it

Mix 3/4 cup of the mozzarella cheese with the sour cream, parmesan and all other ingredients, stirring well with a wooden spoon. Place in an oven proof shallow baking dish and sprinkler remaining mozzarella over the top. Bake at 350 degrees Farenheit for 20 minutes or until cheese on top is just starting to brown. Place quartered artichoke heart as decoration in center of dip. Serve with tortilla chips.

Tuesday, April 14, 2009

Mandarin Orange Cheesecake

1 1/4 cups Oreo Cookie crumbs
1/4 cup butter/margarine melted
3 (250g) packages cream cheese softened
3/4 cup sugar
3 eggs
3 tbsp. grated orange peel
3 tbsp. orange juice
1 tsp. vanilla
2 (284ml) cans of mandarin orange segments
1 kiwi fruit peeled and sliced

Preheat oven to 350 degrees Farenheit if using silver 9 inch springform pan or 325 degrees F. if using dark non-stick 9 inch springform pan.

Mix crumbs and butter thoroughly. Press firmly onto bottom of pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium until well blended. Add eggs 1 at a time, mixing on slow until just blended. Stir in remaining ingredients and pour over crust.

Bate 45 minutes to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen. Cool before removing rim of pan. Refrigerate for four hours before decorating with fruit. Arrange orange segments in circles around the entire top of the cheesecake. Place slices of kiwi evenly around the outer edge of cake.

Sunday, February 22, 2009

Crab Dip

1 - 250 Grams packaged cream cheese
1/4 cup mayonnaise
2 Tbsp lime juice
1 Tbsp sweet chili sauce
1 - 12 oz. cann crab meat
1 dill pickle
2 Tbsp fresh coriander, finely chopped

Beat cheese, mayonnaise, juice and sauce in small bowl with electric mixer until smooth. Transfer to serving bowl, fold in remaining ingredients.

Serve cold with toasted french bread slices.

Dip can be made up to 4 hours ahead, cover and refrigerate until required. Makes 2 cups.

Tuesday, February 17, 2009

Pork Jambalaya

1 pork tenderloin, cut into cubes
3 mild italian sausages, cut up
1/2 onion diced
4 cloves garlic crushed
4 tbsp olive oil
1 can Campbell's Cream of Mushroom soup
4 cans water
2 cups frozen beans (yellow and green)
1 cup carrots cut in circles
3 cups basmati rice
1/2 cup frozen kernel corn
1 can kidney beans, rinsed and drained
2 tbsp. mild curry spice
1 tbsp chili powder
salt and pepper to taste

In large frying pan, heat olive oil over medium high heat. Add onion and garlic and stir until translucent. Add pork tenderloin and stir until browned on all sides. Add italian sausage, stirring until browned. Stir in the frozen beans and the carrots. Let simmer for 10 minutes, stirring frequently.

Stir in the cream of mushroom soup and 2 cans of water. Let simmer for five minutes then add in the rice and beans. Add seasonings and frozen corn. Add two cans of water. Cover and turn heat to medium low. Let simmer for 20 minutes, stirring frequently to avoid rice burning to bottom. Add water as necessary until rice is tender.

Wednesday, February 4, 2009

Sweet Chicken Jambalya

2 tbsp. olive oil/canola oil
8 - 10 boneless, skinless chicken thighs, cut into cubes
1/2 sweet onion diced
4 cloves garlic crushed
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
2 tsp. seasoning salt
1 tsp. chili powder
1 tsp. lime juice
2/3 cup basmati rice
1/3 cup frozen green peas
1/3 cup water

1/4 cup ketchup
1/4 cup sweet Thai chili sauce
2 tbsp. brown sugar
2 tbsp. red wine vinegar

In a large skillet on medium heat, heat the oil. Crush garlic and add onion and garlic to the oil. After the onion is translucent, add cubed chicken. Stir frequently making sure it is browned on all sides. Add seasoning salt and chili powder. Stir and add the lime juice, soy sauce and Worcestershire sauce. Cover and let this simmer on medium low for about 5 to 7 minutes. Remove lid and add basmati rice, stirring. Cover and let simmer another 10 minutes.

Meanwhile, mix ketchup, sweet chili sauce, brown sugar and red wine vinegar in a bowl. After rice and chicken has finished simmering, increase heat to medium high and stir in the sweet sauce and frozen peas. Cover again and simmer another 10 minutes. At this stage it may or may not require the addition of the water. I found the rice was too hard still and the sauce had thickened too much. The addition of the water and simmering for another 5 minutes made it just right.

I served this with Sweet Potato Fries that had seasoning salt and chili powder on them.

Wednesday, January 28, 2009

Deep Dish Meat Pie

1 lb. lean ground beef
1 lb. ground turkey
1 can cream of celery soup
2 tbsp. canola oil
1/2 medium onion diced
3 cloves garlic, crushed and diced
1 orange/red bell pepper
1 cup frozen peas
1/2 cup long grain rice
1 cup water
3 tbsp. flour
1 tsp. savoury
1 tsp. marjoram
1/2 tsp. salt
1/2 tsp. pepper

* Mom's Pastry Recipe

Saute diced onion and garlic in canola oil until onion is translucent on medium low heat. Add ground beef and ground turkey and turn heat to medium. Brown until no pink is showing. Add spices and bell pepper and stir. Add cream of celery soup and 1 cup of water. Stir and let simmer for 5 minutes. Add peas and rice, stir and cover. Let mixture simmer for 30 minutes. Add flour to 3 tbsps. cold water, stir until well blended, then stir this paste into the meat mixture, simmer on medium low another 10 minutes.

Prepare pastry, line deep dish pie plate (mine is 2 inches deep, you could use a lasagna dish too) and bake bottom of shell for 15 minutes at 425 F or until just turning golden brown. Pour filling into pie shell and cover with remaining pasty. Sprinkle top of pie shell with cornmeal and pepper. Bake at 375 F for 25 minutes.

Mom's Pastry Recipe

2 1/2 cups flour
1 cup butter
1 egg yolk
2/3 cup milk

Cut butter into flour with pastry knife or two knives.

In a glass measuring cup put 1 egg yolk, then fill measuring cup to 2/3 cup with milk. Stir with fork to mix and egg and milk.

Dump into the flour and butter mixture. Stir to blend.

*** I've made this several times. Every time it comes out a little too sticky, but once it is baked it is just fine. I find it works best for meat pies and quiche as it is a little too 'hard' for a "flaky" crust. And it just doesn't taste like a real pie crust.

Saturday, January 24, 2009

Peanut Butter Chicken Thighs

All of the kids just love this one. Both my daughter and son regularly request this as well as Shannon. This one I just made up thinking of Thai food and their peanut sauces.

2 tbsp. olive oil
3 cloves garlic crushed
8 to 10 boneless/skinless chicken thighs
1/2 cup smooth peanut butter
1 apple, cored and cut into 8-10 pieces
3/4 cup orange juice
1/2 cup chicken/vegetable stock
1/2 tsp. cloves
1/2 tsp. nutmeg
Salt and pepper to taste
1/2 tsp. ginger (fresh grated is best)

1/2 cup white wine (optional) may be substitued for some of the orange juice.

Place 1 slice of apple in the centre of each chicken thigh. Spoon 1 tsp. peanut butter onto the centre of each thigh with the apple. Roll the chicken up around the peanut butter and apple and secure with a couple of toothpicks.

In a frying pan on medium high heat, place the oil. Once it is heated slightly add the garlic cloves. As this is warming, add the chicken thighs one at a time. Let each side of the thighs brown before turning with a pair of tongs. Once all sides are browned add spices and let simmer for three to four more minutes. Add orange juice and stock and cover pot with lid. Turn heat down to medium low. Let simmer for ten to fifteen more minutes, until liquid is reduced by half.

Serve over basmati rice.

Tuesday, January 6, 2009

BBQ Indvidual Meatloaves

My mom used to make these when I was a teenager. I loved them as a kid. Now I've made them for my kids and they love them too.

Sauce

1 cup ketchup
1 small onion (finely chopped)
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon dry mustard

Meat Loaves
1 cup dry breadcrumbs
1 medium onion
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/4 cup ketchup
2 eggs, slightly beaten
2 pounds lean ground beef

To make sauce, combine all sauce ingredients.

To make meatloaves, combine meat loaf ingredients, mixin thoroughly. Shape into 6 loaves, put into a lightly greased baking pan. I spray a 13"x9" glass pan with Pam. Brush with sauce to completely cover each loaf. Bake in a moderate oven at 350 degrees F for 50 minutes.
Baste during baking with remaining sauce. Makes 6 servings.
( I put all the sauce on to completely cover the loaves prior to baking so I do not usually have any sauce for basting. Sometimes I make more, but smaller loaves.)


Stuffed Red Peppers

6 red bell peppers
6 slices whole wheat bread toasted and cubed
1 can cream of broccoli souip
1/2 cup dried cranberries
1/2 medium onion diced
2 cloves garlic
1 teaspoon fresh ginger finely diced
1/3 cup grated parmesan cheese
3 tablespoons red wine (optional)

Mix all ingredients in bowl except the parmesan and the peppers. Cut the top of the peppers off and reaching inside, remove the seeds gently. Place the filling inside each pepper, then stand the pepper in a roasting pan that was lightly sprayed with Pam. Sprinkle the top of the pepper with the parmesan. Bake at 350 degrees F. for 20 minutes, then broil for 5 minutes on low to brown the cheese.

No-Peeking Oven Stew

In an oven proof pot or roaster, layer in any or all of the following raw vegetables:

Onions, cut in large pieces
Peeled garlic cloves
Rutabagas, cut in medium pieces
Carrots
Mushrooms
Potatoes, cut in medium pieces
Celery

Raw stewing beef

Mix 2 cans of tomato soup with one can of water.
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper

Pour this mixture over meat and vegetables.
Cover very tightly with foil. Put the pot's lid on. Place in a 325 degree F. oven for 3 hours.

ABSOLUTELY NO PEEKING or checking on it ! ! !

When you take it out of the oven, you can stir in some frozen peas. Do not heat the peas up, just stir them in. Do not thicken the stew. Just serve and eat. The meat should be so tender and juicy that you can cut it with a spoon.