Cheesecake

INGREDIENTS

• 32 oz cream cheese (4 packages) room temperature
• 5 large eggs room temperature
• 2 cups sour cream room temperature
• 8 tbsp butter room temperature
• 1 1/2 cups sugar
• 2 tbsp cornstarch
• 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
• 1 tsp fresh lemon juice

INSTRUCTIONS

• Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
• Generously coat inside of pan with butter.
• Preheat oven to 300º F.
• Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
• Add eggs one at a time until blended.
• Add sour cream and mix until smooth.
• Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
• Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
• Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
• Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
• Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
• Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
• Serve plain or with berries and whipped cream or even caramel sauce.

GROUND BEEF TACOS

Ingredients

Filling

• 1 Tbsp olive oil
• 1 lb lean ground beef
• Salt and black pepper to taste 
• 2 tsp garlic powder 
• 2 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 cup tomato sauce
• 1/3 cup low-sodium chicken broth

Tacos

• 8 corn tortillas (5 - 6 inch)
• 3/4 cup cheddar cheese or shredded Mexican cheese blend, my absolute favorite is American.
• 2 Roma tomatoes or 1 cup grape tomatoes, diced
• 2 cups shredded romain or iceberg lettuce

Instructions

1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper. 
2. Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
3. Add garlic, chili powder, cumin, onion powder and cayenne pepper and continue to cook until beef is just cooked through, about 1 minute.
4. Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
5. Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings . Like sour cream 🌮

   Or use the boxed cheesy taco shells. I used both 

   🥰

LEMON PEPPER WINGS

Ingredients

• 2 cups oil or as needed
• 1/4 cup butter melted
• 1/2 TB lemon pepper
• 1 TB lemon juice
• 12 wings

Instructions

1. Stir lemon pepper and lemon juice into 1/4 cup melted butter, set aside.

   
   

   
   
2. Fry wings in hot oil over medium high heat. Cook about 8 minutes, until chicken is no longer pink and the juices run clear.
3. Toss hot wings in butter, coating all sides. Serve immediately. 

Creamy chicken biscuit bake

Ingredients:

Filling

• 5 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1/2 teaspoon garlic powder
• 3/4 teaspoon seasoned salt
• 3 cups cooked, cubed chicken (or Rotisserie)
• 3/4 cup grated cheddar cheese
• 2 tablespoons heavy cream

2 (8- ounce/8 count) cans crescent rolls

Sauce

• 1 (10.75 ounce) can cream of chicken soup
• 3/4 cup grated cheddar cheese
• 1/2 cup heavy cream
• 1/2 teaspoon seasoned salt

1 cup grated cheddar cheese

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Instructions:

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
2. Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
3. Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed, sealing in the chicken mixture. Place seam side down in the prepared baking dish.
4. To prepare the sauce combine the cream of chicken soup, cheddar cheese, heavy cream, and seasoned salt in a medium saucepan. Heat over medium heat, stirring frequently until warm and smooth. Pour the sauce evenly over the crescent rolls. Top with the remaining 1 cup grated cheese.
5. Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
6. Serve immediately.

SUN DRIED TOMATO AND BASIL CHICKEN

• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 3/4 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Sundried Tomatoes (chopped)
• 1/4 – 1/2 cup Freshly Grated Parmesan Cheese
• Fresh Basil

Instructions

Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate. 

Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese. 

Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through — about 15-18 minutes. Garnish with basil and grated parmesan cheese, if so desired. 

INSTANT POT SPAGHETTI AND MEATBALLS

Ingredients

• 1 lb Meatballs, pre cooked, or frozen
• 8 oz Spaghetti Noodles
• 1 (14 oz) can Diced Tomatoes (optional), drained
• 2 (24 oz) jar Spaghetti Sauce 
• 1 1/2 cups Water (fill the 24 oz jar once) and use broth one tsp of chicken broth powder 

• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 teaspoon Parsley 
• 1 teaspoon Basil
• 1 teaspoon of seasoned salt

Instructions

1. Put meatballs in the bottom of the inner liner pot.
2. Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together. Add all of the spices and seasoning.
3. Pour the water/broth over the noodles.
4. Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
5. Put on the lid and set the steam release knob to the Sealing position.
6. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente).
7. The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
8. After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.

   Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
9. After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
10. Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!

    Ingredients

    • 1 lb Meatballs, raw, cooked, or frozen
    • 8 oz Spaghetti Noodles
    • 1 (14 oz) can Diced Tomatoes (optional), drained
    • 1 (24 oz) jar Spaghetti Sauce (or marinara sauce plus Italian seasoning)
    • 3 cups Water (fill the 24 oz jar once) or use broth

    Garnishes

    • Grated Parmesan Cheese
    • Shredded Mozzarella Cheese
    • Parsley or Basil

    Instructions

    1. Put meatballs in the bottom of the inner liner pot.
    2. Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
    3. Pour the water/broth over the noodles.
    4. Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
    5. Put on the lid and set the steam release knob to the Sealing position.
    6. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 10 minutes .
    7. The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
    8. After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.

       Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
    9. After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
    10. Serve with some garlic bread, and garnish with parmesan cheese.

Meatballs with Orzo and Collards

* 3 spicy Italian sausage links, casings removed
* 2 Tbs. extra-virgin olive oil
* 4 cloves garlic, minced
* 1 bunch collard greens, thinly sliced into strips
* 6-7 sundried tomatoes, thinly sliced
* 1/3 cup chicken stock
* juice from half a lemon
* 2 Tbs. butter
* 1/2 cup freshly grated parmesan
* 1 cup orzo
* pinch of salt

Pinch little pieces of the sausage and roll them into 1-inch balls. Brown them in a medium skillet over medium-high heat until cooked through. Set aside.

Back in the skillet, add the oil, garlic, collard strips and sundried tomato slivers. Sprinkle with a pinch of salt and sauté for a couple of minutes. Add the stock and let it bubble for just a sec. Add the sausage and lemon juice. Toss toss.

In the meantime, boil the orzo in a pot of salted water until al dente. Reserve 1/4 cup pasta water, and transfer the rest of the pasta into the skillet. Off the heat, add the butter and cheese. Toss it all together until melted and coated and ridiculous. Taste for any adjustments. Salt? If needed 

Sent from my iPhone

Creamy Chicken Enchiladas

 

Ingredients

• 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
• 10 flour tortillas (taco size)
• 2 cups shredded Monterey Jack cheese (or mozzarella)
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 1/2 cups sour cream
• 1 (4 oz) can diced green chiles or  1/4 cup of salsa verde.
• salt & pepper & garlic powder , to taste or about 
• 1/2 teaspoon of each one. Not combined, each one.

Instructions

• Preheat oven to 350F degrees.
• Spray 9 x 13 baking dish with nonstick cooking spray.
• You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
• Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
• Once chicken is cooked, you'll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
• Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper and garlic powder.
• Place chicken mixture in each of the flour tortillas.
• Roll them all up and place them in the baking dish.
• In a medium sauce pan, melt butter.
• Whisk in flour and let cook and thicken for 1 minute (don't let it burn).
• Add chicken broth and whisk until smooth.
• Stir in sour cream and green chiles. Be sure not to let the mixture boil.
• Take sauce off the heat and pour it over the enchiladas.
• Top with remaining shredded cheese.
• Bake for about 20-25 minutes.
• If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
  
  

SPANISH POTATO OMELETTE

tortilla de Patatas (Spanish Potato Omelet)

6 large Yukon gold potatoes 

2 sliced onions

5-6 eggs

Olive Oil

Salt

Chorizo 

1. Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.

2. Heat 1 cup of olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. Then add the chorizo and cook another 5 minutes.

The mixture should be a little brown, and soft.

3. Drain mixture into a large bowl and reserve olive oil; set aside.

4. In small bowl, beat 6 eggs with 1 tsp of salt. Pour beaten eggs over potatoes mixture to let it sit for 10 minutes to thicken .

5. Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm , to eat, slice like a pie.

DORITO TACO SALAD

INGREDIENTS

• 1 Pound Ground Beef, Turkey or Chicken80/20
• 1 Package Taco Seasoning
• 1 Cup Yellow or red Onion, Chopped
• 1 (16 Ounce Can) Chili Beans(optional)
• 1/2 cup of Catalina dressing 
• Our favorite is ranch dressing or sour cream 
• Jalapeño peppers

Salad Mixture:

• 1 Head of 
• Lettuce, Romaine or Iceberg, Cut Into Chunks or strips 
• 3 Cups Grape Tomatoes, Sliced In Half
• 1 1/2 Cup Cheddar, Shredded
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Topping:

• 2 (14.5 Ounce) Bags Nacho Cheese Doritos, Lightly Crushed
• Ranch Dressing, Enough To Lightly Dress The Salad

• INSTRUCTIONS

  • In a large skillet, over medium-high heat, cook and crumble the beef and onion until its cooked through and no longer pink. Drain off any excess fat. 
  • Stir in taco seasoning, if you use the Chili Beans or black beans add them with their liquid, and the Catalina Dressing. Simmer on low 10 minutes.  Then turn off the burner and cover skillet with a lid.
  • You can make up individual bowls , so that it does not get soggy or move to step 4.
  • Layer salad onto a serving platter and lightly drizzle with Ranch Dressing and top generously with lightly crushed Doritos.

You can use sour cream or ranch dressing I like to switch it up.