Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts

Sunday, February 10, 2019

Weekly Favorites 02/03/19 to 02/09/19

Let's kick of this week with a new batch of weekly favorites!
Weekly Favorites

I have never met a red Red Velvet Cake I didn't like. So, just in time for Valentine's Day, I came across this recipe for a beautiful Red Velvet Cake!
Full disclosure, I tried to resist, but I have found myself on board with the avocado toast trend. So much so, that I have tried a few different variations. This one with burrata and Wiltshire ham, looks amazing!

This Strawberry Panna Cotta will make another great dessert just in time for your Valentine's Day celebration!

A few months ago at a barbecue restaurant, I had a marinated tomato salad. It was delicious! This Heirloom Tomato salad looks like a great place to start trying to recreate it!

You'd think being from Texas, I'd have a solid chili recipe. I don't. I have tried out a few. I used to make one with re-hydrated ancho chilies. It had a bit of southwestern flavor! I can't wait to try this one out!

When I came across this fried cauliflower, I mistook the picture for fried chicken! Looking at the recipe, I realized that it was cauliflower! The more I read the recipe though, the more I realized how delicious this can be!

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Thursday, April 27, 2017

4 Recipes Using a Rotisserie Chicken - Chicken Roll-Ups

Lately, I've been looking for ways to make dinner prep a little easier. So I decided to put together a series of 4 recipes using a rotisserie chicken, something that can be picked up at the store on your way home from work and then combined with a few simple ingredients that may already be in your kitchen. The second recipe in the series is Chicken Roll-Ups.
The Recipe:
4 Recipes Using a Rotisserie Chicken - Chicken Roll-Ups
Chicken Roll-Ups
  • 2 Cups Cooked Chopped Chicken
  • 2/3 Cup Mushrooms - Sliced
  • 8 Ounces Cream Cheese
  • 2 Green Onions - Chopped
  • 2 Cans Crescent Rolls
  • 2 Tablespoons Melted Butter
  • 1 Recipe Bread Crumbs
  • Preheat Oven to 50 Degrees


Combine the cooked chicken, mushrooms, green onions, and cream cheese in a bowl. Unroll and separate the crescent rolls. Spoon the cream cheese mixture into each crescent roll. This will take around 2 tablespoons each. Wrap the crescent rolls around to cover the mixture. Arrange the roll-ups on a greased sheet pan. Brush each roll-up with the melted butter and dust then dust the bread crumbs. Place in the oven at 350 degrees. Bake for 12 to 15 minutes, or until golden brown.

Happy eating!
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Tuesday, October 18, 2016

Half Baked Harvest - Made with Love

I'm not a big fan of the pumpkin craze, but this is one that I can support.



Half Baked Harvest - Made with Love:



'via Blog this'
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Sunday, June 5, 2016

I Think Cheesecake Pretty Much Speaks for Itself

Paris
Paris 2012
We all have recipes we're fairly proud. My cheesecake recipe is one of them. I grew up with a friend down the street whose mom would always have a cheesecake made, and sometimes she would make a second one just for me. We would put that pre-made canned cherry pie filling on top of. Looking back, that part wasn't that good, but that was before I really discovered great food.

For our wedding, we were trying to go low budget and had a friend of a friend bake some cheesecakes. They baked them ahead of time and brought them in a cooler. I looked for a picture of the wedding cakes or maybe even us at our wedding, but all I could find was this one from our trip to Paris for our 4th anniversary.

For her birthday this year, Jessica asked me to make a cheesecake for her party. I was more than happy to.



The recipe:

For the crust:
1 1/2 Cups cinnamon-sugar graham cracker crumbs
2/3 Cup unsalted butter - melted
1 Tbsp sugar

Combine. Spread the mixture on the bottom of a spring form pan. Press the crust down with your fingers, making sure to spread evenly. Bake at 350 degrees for 10 minutes.

**Note: I have found that spring form pans leak, no matter how good quality they may be. Place the spring form pan in a sheet pan to avoid a mess in your oven,


For the filling:
16 oz cream cheese
2/3 Cup sugar
1 Cup plain Greek Yogurt
4 large eggs
1 egg yolk
1 1/2 Tbsp vanilla
1/2 Cup heavy cream (you can also substitute 1/2 cup of plain Greek Yogurt in place of the heavy cream)

Combine ingredients in the order listed, letting mix well in between ingredients. You may have to scrape the bottom of the mixing bowl to make sure everything is well mixed. Pour in to the spring form pan with the crust. Bake at 325 degrees for 40 minutes. Turn the oven off and let cool overnight in the oven with the door closed. This will help to minimize settling. Chill before serving.

Cheesecake
Slice of delicious cheesecake. Fruit optional.


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