Pumpkin Cheesecake

I have been trying to perfect this for several years. I think that it's pretty darn close to Cheesecake Factory. I've experimented with different crusts, baking methods, spices, etc. My suggestions would be 1. don't skimp on the fat - it could change the consistency of the cheesecake, 2. Let the cream cheese and eggs come to room temperature before using them, and 3. use a springform pan - it will make your life a million times easier when trying to serve this!

Pumpkin Cheesecake

adapted from multiple recipes

Prep Time: 45 minutes 

Cooking Time: 65 minutes, plus cooling time

Servings: 8-12

Ingredients

3/4 cup graham cracker crumbs

3/4 cup ginger snaps, ground

5 TBS butter

1 cup plus 1 TBS white granulated sugar

24 oz cream cheese, softened (I used Philadelphia)

1 tsp pure vanilla extract

1 cup canned pure pumpkin (not the pie filling)

3 eggs

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Directions

Set your eggs and cream cheese out to come to room temp. This could take 30 minutes to an hour depending on how warm your house is. I think it took mine an hour and a half, but I don't have my heat on.

Preheat oven to 350.

In a food processor, pulverize the gingersnap cookie into crumbs. In a small bowl, melt the butter. With a fork, stir in sugar, graham cracker crumbs and gingersnap crumbs. Put in your 9" springform pan and press into the sides and bottom. Go about 2-3 inches high on the sides. Bake for 5 minutes.

Combine cream cheese, 1 cup sugar and vanilla. Mix just until smooth. Add pumpkin, eggs and spices. Mix until well blended. Don't over mix! 

Pour into crust. Bake 60 minutes. Turn the oven off and let the cheesecake sit in the oven for one hour. I let the cheesecake sit on the counter for another hour then chilled overnight. You could eat it after it cooled, but it is much better after it has chilled overnight. 

Enjoy!

Homemade Fish Sticks

Yummy! I don't think I will be buying the frozen kind ever again. These were so much healthier and not to mention more delicious then the frozen brands. Obviously these aren't at quick as just pulling something out of the freezer and popping it on a tray, but you cut the fish ahead of time (possibly even bread it too) and cut the prep time down at meal time. I used both salmon and cod. I loved the salmon - it makes them a little more grown-up. The rest of the family loved the cod.

Homemade Fish Sticks

adapted from Food Network

Prep Time: 30 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

18 oz fresh or frozen fish (ex. cod or salmon), thaw frozen fish

1/2 cup all purpose flour

1/2 tsp Kosher salt

1/4 tsp ground black pepper

4 egg whites

1 cup grated Parmesan

1 1/2 cups panko breadcrumbs

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp paprika

Cooking spray

Directions

Preheat the oven to 450.

Rinse the fish and pat dry with paper towels. Cut the filet down to sticks - 1/2 in by 1/2 in by 4 1/2 inches.

In separate shallow bowls, first combine flour, salt and pepper; then egg whites beaten until foamy; and panko, parmesan, paprika, garlic and onion powder. Coat each fish stick in flour, then egg and then panko mixture. 

Line the coated fish sticks up on a baking sheet coated with cooking spray. Spray the sticks liberally. Cook for 15-20 minutes. Serve with your favorite dipping sauce.

Enjoy!

Pork Cutlets and Brown Butter Gnocchi

The cutlets turned out to be very delicious! The gnocchi not so much. They were chewy and sticky. Now, I've had gnocchi (Italian potato dumplings) before so I know that it shouldn't be like this. It could have been that I cooked them too long or that I just didn't buy a good brand. The chewiness is often because they are over mixed. So I definitely think if you found a good brand (or made your own) and didn't overcook them, then they would be yummy. Although, hubby thought they looked like little bugs and was not impressed.

Pork Cutlets with Brown Butter Gnocchi

adapted from Rachael Ray 

Prep Time: 35 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients

1 stick butter

1 lb lean boneless pork, thin cut (about 8 in a pack)

1 cup whole milk

1 cup flour

3 large eggs, well beaten

2 cups panko breadcrumbs

1/2 tsp paprika

Pinch of nutmeg

1/2 cup of Parmesan

1 lb gnocchi

1/2 cup extra virgin olive oil

Directions

Preheat the oven to warm or 200.

Melt a stick of butter in a small saucepan over medium heat and cook for 3-4 minutes until foamy. Remove from the heat and allow the milk solids to settle; slowly pour off the clarified butter and wipe out the milk solids. **Mine didn't settle so I had to fish them out with a spoon.

Soak the meat in milk for 15 minutes. Season the flour with salt and pepper. Mix the nutmeg, paprika and Parmesan with the panko. Coat each slice of meat in flour, then egg and panko mixture. 

 

Heat a few TBS of olive oil and clarified butter in a skillet over medium heat. Add the cutlets and cook until golden brown, about 7 minutes on each side. Repeat the process for each batch. Keep the cutlets warm in the oven. 

Cook the gnocchi according to package directions and drain.

Wipe out the skillet and brown the remaining butter (about 2 TBS) for 4-5 minutes. Add the gnocchi, coat with the butter and season with salt and pepper.

Enjoy!

Weekly Menu - November 27 - December 3

Well, hello December! I'm looking forward to this month. Not only is my favorite holiday coming up (My birthday! Just kidding I mean Christmas), but fall semester will officially be over December 10th! After that I can begin my holiday baking - shortbread, spiced pecans and whatever else might peak my interest. Until after final exams I'll just be lucky to even get dinner on the table. 

Shrimp Scampi

Taco Soup

Slow Cooker Chicken & Wild Rice

Copycat Hashbrown Casserole

Pancakes

Rigatoni alla Carbonara

I have been making this for almost as long as we've been married. It's definitely one of our favorites. The original calls for pancetta, a cured Italian meat, but I use bacon as it's cheaper and more readily available. It's great any time of the year!

Rigatoni alla Carbonara

adapted from Rachael Ray

Prep Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

1 lb rigatoni

1/3 lb bacon, chopped

3 TBS extra virgin olive oil

4 cloves garlic, finely chopped

2 pinches crushed red pepper flakes

1/2 cup dry white wine

2 large egg yolks

3 TBS grated Parmesan cheese

Directions

Cook the pasta according to package directions, reserve a ladle full of pasta water. 

While the pasta is cooking, heat a large skillet over medium heat. Saute bacon in 1 TBS of olive oil until it browns about 4-5 minutes. Add the rest of the olive oil, garlic and red pepper flakes. Saute for 2 minutes. Add wine and reduce the liquid by half, about 3 minutes.

Beat together the egg yolks and cheese. While whisking, slowly add a ladle of boiling pasta water. Set aside.

Drain pasta and add it to the pan with bacon sauce. Toss together and add egg mixture. Toss for 1 minute and remove from heat. Continue tossing until sauce is absorbed by the pasta.

Enjoy!

Happy Thanksgiving!

Wishing all of you a wonderful Thanksgiving! I have so much to be thankful for this year. Thank you for being a "fan". I hope that each and every one of you have a great day!

Italian Beef Sandwiches

Another thumbs up from the hubby on dinner! This smelled amazing while cooking and tasted just as good. I definitely don't recommend leaving it for longer than 8 or 9 hours on low. I left mine in for almost 11 and it wasn't as tender as I would have liked. Hubby ate the leftovers for lunch the next day!

Italian Beef Sandwiches

adapted from AllRecipes

Prep Time: 10 minutes

Cooking Time: 8-9 hours

Servings: 6-8

Ingredients

3 cups low sodium beef broth

1/2 tsp ground black pepper

1 tsp dried oregano

1 tsp dried basil

1 tsp onion powder

1 tsp dried parsley

2 cloves garlic, minced

1 bay leaf

2 packages dry Italian dressing mix

2 1/2 lb chuck roast

Hoagie buns (not pre-sliced)

Sliced Provolone cheese

Directions

Place the roast in the Crockpot. Add the rest of the ingredients to the pot, starting with the dry ingredients (except bread and cheese).

Turn the Crockpot on low and cook for 8 hours. 30 minutes before you are ready to eat, shred the meat and add it back to the juices. 

Slice the bread open almost completely. Add some meat and top with one slice of cheese. Put under the broiler for a few minutes until cheese is melted. 

Enjoy!

Chicken, Bacon and Cheddar Turnovers

Well these didn't turn out as pretty as I had hoped. I had a hard time getting the puff pastry to stay wrapped around the chicken and when they were cooking they just busted open. Regardless, these were delicious! Hubby was very vocal in his admiration, but what man doesn't like chicken, bacon and cheese? In my delight to eat these I forgot to take a picture. Oops!

Chicken, Bacon and Cheddar Turnovers

adapted from Rachael Ray Magazine

Prep Time: 20 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

2 tsp Cajun seasoning

1 sheet frozen puff pastry, thawed

Extra sharp cheddar cheese

5 slices bacon, cooked and crumbled

2 TBS extra virgin olive oil

Directions

Preheat oven to 350. Place a cooling rack on a baking sheet.

Season the chicken with Cajun seasoning. In a large skillet, heat olive oil and brown the chicken on each side for 2-3 minutes. Transfer to a plate and set the skillet aside. 

Cut the puff pastry into 4 equal parts and roll each out into an 8 inch square. 

Place a chicken breast on each square toward one corner. Top with a few slices of cheese and some bacon. Fold the pastry in half to create a triangle and pinch the edges closed. Brush the top with the reserved olive oil from your skillet. Using a sharp knife, cut 2 small slits in the top to allow steam to vent. 

Bake for 30-35 minutes.

Enjoy!

Weekly Menu - November 20-26

It is the week of Thanksgiving. Holy Smokes. A couple of extras this week as I am in charge of dessert for Turkey Day. I've thrown in a dash of gourmet and kid-friendly for the week. Looking forward to all the yummy eats!

Skyline Chili Dogs

Rigatoni alla Carbonara

Pork Cutlets with Brown Butter Gnocchi

Chicken Stroganoff

Homemade Fish Sticks

Bonus Treats:

Pumpkin Cheesecake

Aunt Cindy's Chocolate Pie

Oven Fried Chicken

I have been making this for probably close to a year now and it's definitely a favorite. It's so simple and delicious. Crispy on the outside and tender on the inside. If you need a fried chicken fix, this might just take the edge off. Although nothing ever really replaces deep fried goodness, this comes close. I serve it with my Honey Mustard Sauce.

Oven Fried Chicken 

adapted from Food Network

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

1 1/3 cups Rice Krispies

2 1/4 cups broken wheat Melba toast

3 tsp olive oil

3/4 tsp paprika

1/2 tsp Kosher salt

1/4 tsp black pepper

1/2 cup plain Greek yogurt (fat free isn't recommended - at least 2%)

1 tsp dijon mustard

Directions

Preheat oven to 475.

Set a cooling rack on a foil lined baking sheet and coat generously with cooking spray.

Grind the Melba toast and Rice Krispies in a food processor or blender. (If you have neither of these, put it in a plastic ziplock bag and crush with a rolling pin or mallet.) I like to leave the "breading" mixture a little chunky so I don't process mine too fine. Transfer to a plastic ziplock bag and put in the olive oil, paprika, salt and pepper. Toss it around to mix.

In a small bowl, mix together the yogurt and mustard. Add chicken breasts one at a time and coat each side, then put it in the "breading." Shake to coat. Put the chicken on the rack and coat it with cooking spray.

Pop it in the oven for 30 minutes. 

Enjoy!

Weekly Menu - November 13-19

I honestly can't believe that Thanksgiving is less than 2 weeks away. Where has the year gone? It's 40 something days until Christmas! Ahhhh! If you are anything like me you haven't done any shopping yet. Oops. It's okay I've been a distracted by this little thing called nursing school. I am hoping to have some fun things coming soon to the blog. In the meantime, enjoy this week's list!

Chicken Tortellini Bake

Paninis

Oven Fried Chicken

Tacos

Chicken & Bacon Turnovers

Italian Beef Sandwiches (never got to this last week)

Chicken Chimichangas

The first words out of hubby's mouth was "This is the bomb!" Obviously he was a fan. I definitely thought they were good. The only change that I would make is making the filling a little saucier. I added some more sour cream, but next time I think I would add some juice from the tomatoes and maybe chicken stock. I would then let it simmer for a few minutes.

Photo Credit to Food Network

Chicken Chimichangas

adapted from Food Network

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients 

2 TBS unsalted butter 

4 TBS vegetable oil 

1/2 cup shopped white onion

3 cloves garlic, chopped 

1 jalapeno pepper, diced (remove seeds for less heat) 

1 1/2 tsp chili powder 

1/2 tsp ground cumin 

1/4 tsp ground cinnamon 

Kosher salt

14 oz can of petite diced tomatoes, undrained

2 TBS chopped fresh cilantro 

2 1/2 cups shredded chicken 

1/4 cup sour cream 

15 oz can fat-free refried beans 

4 Burrito (10-inch) flour tortillas 

1 cup shredded monterey jack cheese, plus more for topping 

Shredded lettuce, for topping 

Mexi-sauce:

1/2 cup chopped onion

2 cloves garlic, chopped

2 - 4 oz cans of chopped green chiles

1 cup chicken broth

1/4 cup chopped cilantro

Pinch of chili powder, cumin, salt and sugar

Directions

Preheat the oven to 450. 

Melt the butter with 2 TBS vegetable oil in a small bowl in the microwave. Heat the remaining 2 TBS oil in the skillet. Add the onion and jalapeno and cook until soft, about 3 minutes. Add the garlic, chili powder, cumin, cinnamon and 1 teaspoon salt; cook about 30 seconds. Add 1/2 of the can of tomatoes and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Spray a rimmed baking sheet (jelly pan) with cooking spray. Spread 2 TBS of refried beans on each tortilla. Top with 1 cup of chicken and 1/4 cup cheese. Fold in the ends and roll up.

Place the chimichanga seam side down on the baking sheet. Brush with butter-oil mixture. Bake for 8-10 minutes on each side, brushing after you flip. Top with sauce, cheese, lettuce and tomato.

To make the sauce, saute onion and garlic in 1 TBS vegetable oil. Add the spices and cook 30 seconds. Drain and rinse green chiles. Stir in and cook 2 minutes. Add chicken broth and simmer until thickened. Puree and then add cilantro. 

Enjoy!

Chicken Stuffing Casserole

I just love casseroles like this. They are so warm and filling on a cold night. It got two thumbs up from everyone - hubby, sister-in-law and my 3 year old (almost 4!) niece. It's pretty easy and quick so it's great for weeknights.

Chicken Stuffing Casserole

adapted from multiple recipes

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 6-8

Ingredients

14 oz package Pepperidge Farm Herb Seasoned Stuffing

14 oz can of chicken broth

1 medium onion, diced

celery, optional

Butter

1 1/2 lb boneless, skinless chicken breasts

1 can reduced fat and/or reduced sodium cream of chicken soup

8 oz container of low fat sour cream

1 clove garlic, minced

1/2 tsp Kosher salt

1/4 tsp ground black pepper

Directions

Preheat the oven to 400.

Prepare the stuffing according to the package for a medium sized turkey (I think this was the middle column using 4 cups of stuffing). The only changes I made was I cut down the amount of onion by half and I didn't use celery since I didn't have any. Set aside.

Cut the chicken into cubes. In a medium bowl, mix together the soup, sour cream, garlic, salt and pepper. Add a splash of chicken broth. Stir in the chicken. 

Spread the chicken mixture in a 9x13 pan that has been well-coated with cooking spray. Top with the stuffing. Bake for 30 minutes. 

Enjoy!

Hash Brown Casserole

This is definitely a family favorite. Every get together, holiday, birthday, etc., I've been asked to make this casserole. I will say that it is also pretty tried and true. I have tried making multiple changes, but it always tastes the best as written.

Photo from MyRecipes

Hash Brown Casserole

adapted from Cooking Light

Prep Time: 15 minutes

Cooking Time: 60 minutes

Servings: 8-12

Ingredients

1/2 cup diced onion

1/2 tsp paprika

1/2 tsp ground black pepper

32 oz package frozen Southern-style hash brown potatoes (little cubes - I think Publix brand tends to work best if you have them)

2 TBS butter

1 can reduced fat and/or reduced sodium cream of chicken soup

8 oz block of Velveeta Light

8 oz carton of reduced fat sour cream

2 cups cornflakes, coarsely crushed

Directions

Preheat oven to 350.

Combine soup, 1 TBS butter and Velveeta in a large microwave-safe bowl. Microwave on high for 6 minutes or until cheese melts, stirring every 2 minutes.

Stir in the sour cream. Stir in the onions, paprika and black pepper. Pour hash browns into cheese mixture and stir well. Spread into a 9x13 dish that has been coated with cooking spray. 

Melt remaining TBS of butter and toss with cornflakes. Sprinkle over the top of the potatoes. Bake for one hour. 

Enjoy!

Slow Cooker Pork Tenderloin

This was amazing! The pork was so tender and juicy. The flavor was amazing. Hubby and I both gave this two thumbs up and I will definitely making it again. You could even try substituting with turkey tenderloin or beef tenderloin <--- this would probably be amazing with the sauce! I served this with some potatoes and veggies.

Slow Cooker Pork Tenderloin

adapted from Allrecipes

Prep Time: 10 minutes

Cooking Time: 4-6 hours

Servings: 4-6

Ingredients

2 lb pork tenderloin

1 packet of dry onion soup mix

1 cup water

3/4 cup red wine (I used Merlot)

2 TBS minced garlic

3 TBS low-sodium soy sauce

Directions

Put the tenderloin in the slow cooker and sprinkle the dry onion soup mix over it. Pour water, wine and soy sauce over the pork. Spread the garlic over the top of the tenderloin. Splash a little of the liquid in the bottom over the top of the tenderloin. Set slow cooker on low and cook for 4 hours. It's okay if it goes a little longer - mine was in for a little over 5 hours before I turned it down to warm. 

Enjoy!

Mac & Cheese Soup

This was actually pretty good! It's very much like a runny mac & cheese. The original recipe was written very weird and at one point I was afraid that the soup might not turn out okay. I followed the original directions, but I have changed them for you. The way I have written them below makes much more sense then the original. It also contained onion and celery (which I have removed). Frankly, it was just kind of weird in mac & cheese. If you want to try it with the celery and onion just email me and I will send you the original recipe. 

Mac & Cheese Soup

adapted from Cuisine at Home

Prep Time: 5 minutes

Cooking Time: 20 minutes

Makes: 7 cups

Ingredients

1 1/2 cups dry elbow macaroni

5 TBS unsalted butter

1/3 cup all-purpose flour

1/2 cup dry white wine

2 cups low-sodium chicken broth

1 tsp dry mustard

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

1 cup fat-free half-and-half

1 cup skim or 2% milk

4 cups shredded sharp Cheddar

Salt and black pepper to taste

Directions

Cook the macaroni according to the package, drain and spray with cool water. 

In a dutch oven or large saucepan over medium heat, melt butter. Add the flour and whisk until smooth. Let the mixture cook until it's a light golden color, about 6-7 minutes. 

Warm the milk and half-and-half in the microwave or in a saucepan. Add the milk mixture to the butter mixture slowly while whisking constantly until very smooth.

Slowly whisk in the broth and then the wine. Stir in the nutmeg, mustard and cayenne pepper. Simmer for 5 minutes or until slightly thickened. 

Add the cheese, one cup at a time and let it melt completely. Stir in the macaroni. Add salt and pepper to taste. Serve in bowls.

Enjoy!

Weekly Menu - November 6-12

Brrrrr! It's chilly around here lately. We went from having nice fall weather to it being only 50 during the day and 23 at night! It's a little early for that kind of weather around here. I think my menu is slightly reflective of that though. A couple of favorites this week and some new recipes. I'm very excited!

Hashbrown Casserole

Turkey Chili

Chicken Stuffing Casserole

Chicken Chimichangas

Slow Cooker Italian Beef

Buffalo Chicken Fries

These were really yummy. Great way to get in your craving for wings without adding all the fat and grease to your diet. They are fairly easy to make. If someone doesn't like buffalo sauce then you can just as easily toss them in barbecue sauce or even leave them plain. You could even pick up some sauces from Buffalo Wild Wings for some variety. 

Buffalo Chicken Fries

adapted from Cuisine at Home

Prep Time: 20 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients

1 lb boneless, skinless chicken breasts

1/3 cup all-purpose flour

1/8 tsp table salt

1/4 tsp black pepper

Canola Oil 

Frank's RedHot Buffalo Wing Sauce

Directions

Cut the chicken into 1/2 inch wide strips. Combine the flour, salt and pepper in a bowl or ziplock bag. Toss until all the chicken is coated evenly.

Heat 2 TBS canola oil in a large saute pan over medium-high heat. Add half of the chicken and cook until browned, about 2 minutes on each side. Repeat with remaining chicken.

In a bowl, place your chicken. Drizzle with a little sauce and toss to coat.

Enjoy!

Sticky Chicken

So I have made this before and it's always very yummy. Oddly enough, while it got thumbs up from everyone, both my sister-in-law and my husband thought it tasted kind of like breakfast sausage. I have no clue why they thought this. Maybe it's the sweetness of the glaze combined with the red pepper flakes? I don't know. Regardless, this is delish. I like to serve it over some basmati rice with a little bit of the left over glaze poured over it. 

Sticky Chicken

adapted from This Mommy Cooks

Prep Time: 5 minutes, plus 4-5 hours to marinate

Cooking Time: 15-20 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

1 cup reduced fat coconut milk

1/2 TBS chopped ginger

1 tsp ground black pepper

1/2 tsp red pepper flakes

Glaze:

3/4 cup rice vinegar

1/2 cup of sugar

3 TBS soy sauce

1/2 tsp red pepper flakes

Directions

Pound out each chicken breast to even thickness. Marinate the chicken in the coconut milk, ginger, pepper and red pepper flakes for 4-5 hours. 

In a small saucepan over medium-high heat, bring the ingredients for the glaze to a boil. Cook the mixture until it thickens, about 8-10 minutes. Remove from the burner and set aside.

Place a grill pan over medium heat and add the chicken. Cook on each side for 5-8 minutes. In the last few minutes of cooking, baste the chicken with the glaze.

Enjoy!