Not to long ago I made some cranberry white chocolate muffins and was very surprised at how well this combination works. I think these same ingredients will be wonderful as a cheesecake.
You will need:
1 1/4 cups chocolate wafer cookies ( I could not fine any at my local store so I used chocolate graham cracker) crushed
1/4 cup melted butter
3 pks (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
4 squares white chocolate, melted
1/2 cup cranberries
1 teaspoon grated orange peel
Heat oven to 350. Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and orange peel. Pour over crust. Bake 45 to 50 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
November 29, 2010
November 23, 2010
Thanksgiving- Homemade Cranberry Sauce
Up until last year I never made my own cranberry sauce. After my first attempt I thought WOW, why have I never done this before. This is a great recipe and is very easy.
Cranberry Fruit Conserve
You will need:
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes or until the skins pop open. Add the apple, zests, and juices and cook for an additional 15 minutes. Remove from heat and add the raisins and nuts. Let cool and serve chilled. To spice it up a bit you can add Triple Sec and cut the OJ in half.
ENJOY
Cranberry Fruit Conserve
You will need:
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes or until the skins pop open. Add the apple, zests, and juices and cook for an additional 15 minutes. Remove from heat and add the raisins and nuts. Let cool and serve chilled. To spice it up a bit you can add Triple Sec and cut the OJ in half.
ENJOY
November 21, 2010
Thanksgiving Appetizer
Whenever possible I like to make things ahead for the holiday dinner so I am not spending all my time in the kitchen. Here is a great appetizer you can make the day before.
Creamy White Bean and Herb Dip
You will need:
2 15 oz cans cannellini beans rinsed and drained
4 oz cream cheese (1/2 cup)
1/3 cup chopped yellow onion
2 tablespoons lemon juice
1 anchovy fillet, rinsed and patted dry (optional, I don't use these)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chives
1 tablespoon fresh marjoram or oregano
Put bean in food processor along with cream cheese, onion, lemon juice, anchovy 1 teaspoon salt, and 1/2 teaspoon pepper. Process until smooth. With the motor running drizzle in the oil. Transfer the spread to a large bowl and fold in 2 tablespoons chives and the marjoram. Season to taste with salt and pepper. Transfer the spread to a serving bowl. Garnish with the remaining 1 tablespoon chives and serve with celery and carrots sticks as well as Simply Naked pita chips.
Enjoy
Creamy White Bean and Herb Dip
You will need:
2 15 oz cans cannellini beans rinsed and drained
4 oz cream cheese (1/2 cup)
1/3 cup chopped yellow onion
2 tablespoons lemon juice
1 anchovy fillet, rinsed and patted dry (optional, I don't use these)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chives
1 tablespoon fresh marjoram or oregano
Put bean in food processor along with cream cheese, onion, lemon juice, anchovy 1 teaspoon salt, and 1/2 teaspoon pepper. Process until smooth. With the motor running drizzle in the oil. Transfer the spread to a large bowl and fold in 2 tablespoons chives and the marjoram. Season to taste with salt and pepper. Transfer the spread to a serving bowl. Garnish with the remaining 1 tablespoon chives and serve with celery and carrots sticks as well as Simply Naked pita chips.
Enjoy
Fresh Green Beans with A Twist
To make your Thanksgiving green beans extra special add some store bought (or homemade if you have the time) pesto.
You will need:
2 lbs fresh green beans
1 tablespoon olive oil
1 tablespoon water
2 tablespoons pesto
Heat pan over medium high on cook top. Trim steam off of both ends of the beans. Saute beans in pan with oil and water. Watch the beans as they can over cook in a hurry. Once the beans are cooked (about 5 to 7 minutes) take off heat, add pesto serve at once.
You will need:
2 lbs fresh green beans
1 tablespoon olive oil
1 tablespoon water
2 tablespoons pesto
Heat pan over medium high on cook top. Trim steam off of both ends of the beans. Saute beans in pan with oil and water. Watch the beans as they can over cook in a hurry. Once the beans are cooked (about 5 to 7 minutes) take off heat, add pesto serve at once.
Time to eat
Sorry, I know it has been hit and miss with my blog and the posting of recipes. Since we are coming up on the biggest eating holiday of the year I though what better time to get back into my blog. I will try my best to post a holiday tip or recipe for the rest of the year, or at least through Thanksgiving.
November 3, 2010
Tonights menu - Maple-Mustard Pork Chops
Here is my final dish for tonight. It's a great fall dish. I serve it with oven roasted butternut squash or sweet potatoes.
You will need:
4 (6 oz) bone in center cut pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
cooking spray
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup fat free less sodium chicken stock (I use store bought)
2 tablespoonsDijon
2 tablespoons maple syrup
2 tablespoons chopped fresh flat leaf parsley
Sprinkle both sides of pork with 1/4 teaspoons salt and pepper. Heat a large skillet over medium high heat. The recipe calls for you to coat pan with cooking spray, but I used olive oil. Add pork to pan and cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove the pork from the pan and keep warm. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots and sauté 3 minutes or until tender and translucent. Add broth and bring to boil and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt and cook 1 minute or until slightly thick.
Now you can return the pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 1/2 teaspoon parsley.
We have this once or twice a month and in addition to squash or sweet potatoes we like to eat it with apple sauce and sometimes a waldorf salad.
Enjoy.
You will need:
4 (6 oz) bone in center cut pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
cooking spray
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup fat free less sodium chicken stock (I use store bought)
2 tablespoons
2 tablespoons maple syrup
2 tablespoons chopped fresh flat leaf parsley
Sprinkle both sides of pork with 1/4 teaspoons salt and pepper. Heat a large skillet over medium high heat. The recipe calls for you to coat pan with cooking spray, but I used olive oil. Add pork to pan and cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove the pork from the pan and keep warm. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots and sauté 3 minutes or until tender and translucent. Add broth and bring to boil and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt and cook 1 minute or until slightly thick.
Now you can return the pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 1/2 teaspoon parsley.
We have this once or twice a month and in addition to squash or sweet potatoes we like to eat it with apple sauce and sometimes a waldorf salad.
Enjoy.
Tonights menu - Spicy Honey-Brushed Chicken Thighs
I said I had 3 recipes for you. Well, here is number 2.
For the next recipe you will need:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side. While chicken is broiling combine honey and vinegar in a small bowl, stirring well. After 10 minutes remove chicken from oven and brush 1/4 cup honey mixture over chicken and then return to broiler for 1 minute. Remove chicken, flip it and brush with remaining homey mixture. Broil an additional minute or until chicken is done.
This one is really good and you don't miss the skin or fat on the chicken thighs.
For the next recipe you will need:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side. While chicken is broiling combine honey and vinegar in a small bowl, stirring well. After 10 minutes remove chicken from oven and brush 1/4 cup honey mixture over chicken and then return to broiler for 1 minute. Remove chicken, flip it and brush with remaining homey mixture. Broil an additional minute or until chicken is done.
This one is really good and you don't miss the skin or fat on the chicken thighs.
Tonights menu - Almost Famous Chimichangas
This is the recipe that I mentioned earlier. I think it would work well with ground turkey or chicken, however I made it with ground beef.
You will need:
1 tablespoon unsalted butter
2 tablespoons veggie oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat) Use fresh, can have to much oil.
1 1/2 chili powder
2 teaspoons cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato chopped, plus more for topping
2 tablespoons chopped fresh cilantro
1 lb. ground beef, chicken or turkey (if using chicken or turkey you may want to add a bit more spice)
1/4 sour cream
1 15 oz can refried beans
4 10 inch flour tortillas
1 cup shredded jack cheese, plus more for topping
Preheat oven to 450. Melt the butter and 2 tablespoons oil in skillet, transfer to a bowl. Heat the remaining oil in skillet. Add the onion, garlic and jalapeño and cook until soft about 3 minutes. Add chili powder, cumin, cinnamon and 1 tsp. salt, toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in meat and sour cream and warm through. Remove from heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla leaving a 2 inch boarder on each end. Top with 1 cup meat mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam side down on the baking sheet brush with oil/butter mixture. Bake for 8 to 10 minute per side, brush again after you flip. Top with store bought salsa, cheese lettuce, tomato and sour cream. My husband liked sour cream and extra hot salsa on top, I like ranch dressing and pico de gallo.
Enjoy.
You will need:
1 tablespoon unsalted butter
2 tablespoons veggie oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat) Use fresh, can have to much oil.
1 1/2 chili powder
2 teaspoons cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato chopped, plus more for topping
2 tablespoons chopped fresh cilantro
1 lb. ground beef, chicken or turkey (if using chicken or turkey you may want to add a bit more spice)
1/4 sour cream
1 15 oz can refried beans
4 10 inch flour tortillas
1 cup shredded jack cheese, plus more for topping
Preheat oven to 450. Melt the butter and 2 tablespoons oil in skillet, transfer to a bowl. Heat the remaining oil in skillet. Add the onion, garlic and jalapeño and cook until soft about 3 minutes. Add chili powder, cumin, cinnamon and 1 tsp. salt, toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in meat and sour cream and warm through. Remove from heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla leaving a 2 inch boarder on each end. Top with 1 cup meat mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam side down on the baking sheet brush with oil/butter mixture. Bake for 8 to 10 minute per side, brush again after you flip. Top with store bought salsa, cheese lettuce, tomato and sour cream. My husband liked sour cream and extra hot salsa on top, I like ranch dressing and pico de gallo.
Enjoy.
Sorry, I missed you all
I have not been very good at posting my new recipes. I do have three new ones for you tonight. I try to use a variety of main ingredients. On one of my recipes it calls for rotisserie chicken purchased at the deli counter of your local store. I switched it to ground beef. After tasting it I think to make it even more healthy you could use ground turkey or ground chicken. Hope you like my latest recipe finds.
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