No Bake Chocolate Cheesecake (gf)

 For the crust:

1 1/2 C (225g) crunchy cookie crumbs (use gf cookies to make this gf.) - Teddy Grahams are a good one. Or Oreos.

6T (84g) unsalted butter, melted

For the cheesecake:

6oz bittersweet chocolate, chopped

3T (15g) unsweetened cocoa powder (preferably Dutch-processed)

2 1/2C (20 fl oz) heavy whipping cream, chilled (plus more by the teaspoonful if necessary)

1C (115g) icing sugar

1 8oz pkg full fat cream cheese at room temp.

1/8t kosher salt

shaved chocolate for decorating (optional)

In a large bowl, mix the cookie crumbs and melted butter until well combined. Press into bottom and sices of a 9in springform pan, or deep dish pie plate. Place in the freezer until firm (at least 10mins).

Place the chopped chocolate in a small microwave bowl and melt in short burst at 50% power, stirring in between until melted and smooth. Add cocoa powder, combine, and set aside to cool briefly. In the bowl of a stand mixer with whisk attachment, beat heavy whipping cream on med-high until soft peaks form. Add icing sugar and continue to beat until stiff glossy peaks form. Transfer to large bowl and place in fridge to chill. Switch to paddle attachment and use same bowl to beat cream cheese and salt on med-high until light and fluffy. Add the melted chocolate to the cream cheese in the mixer bowl and beat until well combined. Stop the mixer. Add the chocolate/cream cheese mixture to the whipping cream and whisk together gently by hand. Add more cream if needed to create a smooth mixture.

Remove crust from freezer and pour in the cheesecake mixture. Place in fridge for 2hrs or freexer for 1 hr to chill until set. decorate top as desired, slice and serve chilled.

Cantina Style Salsa

 2 14.5 oz cans stewed tomatoes

1/2 red onion

2 cloves garlic

juice of 1 lime

1 handful cilantro (about 1/2 C)

1 t kosher salt

Chipotle Tabasco Sauce (do not substitute, this is what makes it!) - amount varies depending on heat preference.

Place all except tabasco in a blender. Pulse until everything is chopped but not pureed. Add Tabasco to taste. Refrigerate 2-3 hours before serving.

Recipe from Our Best Bites.

White Chicken Chili Crock Pot

 2-3 boneless skinless chicken breasts

1 -2 cans white beans (cannellini or great northern)

1 packet white chili seasoning mix (Mccormick brand)
1/2 jar pepperoncini peppers

1/2 C juice from pepperoncini peppers

Cut chicken into uniform pieces. Spray chicken with evoo and salt & pepper to taste.

Drain beans (do not rinse)

Sprinkle beans over chicken

Sprinkle seasoning mix over beans & Chicken

Pour juice and pepperoncinis over all

Cook on low 5-6 hours or until chicken is fork tender

Serve in bowls with rice, tortilla chips, cheese, sour cream, fresh cilantro (or whatever you like! Corn, lettuce, pico de gallo, diced onion, avocado etc)

Crockpot potatoes

 A recipe to try...

1 bag of frozen hashbrowns

1 bag of shredded cheese

1 container of French onion dip OR sour cream and onion dip

1 stick of melted butter

Put everything in crockpot, mix, cook on low 4ish hours, or on high for 2 hrs.

Fried Rice

 2 T vegetable oil

2 T sesame oil

3 T soy sauce

4 C cooked rice, cooled (leftover is best)

1/2 t salt (a little more to taste, if desired)

1 t pepper

1 C frozen peas and diced carrots blend

3 large eggs, beaten

Preheat blackstone grill to apporox 350.

Add the vegetable oil, and spread around. Add on peas & carrots, saute until they are soft.

Move vegetables to the cooler side of the griddle and add the beaten eggs to the griddle. Scramble them on the griddle, then move them over to the cooler side with the veggies.

Pour cooked rice onto griddle and top with sesame oil soy sauce, salt & pepper. Saute the rice for 3-4 mins until heated through and slightly browned. Mix all together. Serve warm.

Can add pork, chicken or shrimp as desired.

One Pot Spinach Artichoke Pesto Pasta

 From kathleenscravings.com

2 T olive oil
1 small-medium onion (minced)
1 lemon, zested
1 T minced garlic
1/2 t red pepper flakes (up to 1 teaspoon if you like heat)
1 pound farfalle paste
5 cup water
1 15oz can artichoke hearts (roughly chopped)
1 14oz can white beans (rinsed and drained. Like cannelloni or great northern)
3/4 cup pesto
1 cup grated Parmesan cheese (plus extra for serving)
6 ounce baby spinach, chopped

1. In a large pot or Dutch oven, heat the olive oil on medium heat . Add the onion and saute for 2-3 minutes until softened.

2. Add the garlic, red pepper flakes, lemon zest, and a good pinch of salt and pepper. Saute for an additional 30 seconds until fragrant.

3. Add water, pasta, and a hearty pinch of salt. Stir to combine, scraping any bits off the bottom. Bring to a boil and cook for about 10 minutes until the pasta is almost al dente. There may be a little liquid left in the pot.

4. Lower the heat to medium-low. Add the artichokes, white beans, pesto, parmesan, and spinach. Stir to combine and continue cooking/stirring until the pasta is fully al dente, all the ingredients are warmed and the spinach is wilted. Adjust salt/ pepper if needed.

5. Spoon into bowls and top with extra parmesan cheese. Enjoy!

pickled onions

Excellent on burgers,  salads,  tacos etc.

3 red onion thinly sliced and placed in quart jar

In a pot:
1 cup vinegar 

1 cup water

1/2 cup sugar

2 t salt 

1. Add vinegar, water, sugar, and salt in a pot. Warm until sugar is dissolved

2. Pour in jar over onion and place in fridge.

3. Eat 12-24 hours later. They get better over days/weeks!

skillet chicken Adobo with coconut chicken

Ingredients

2 pounds boneless, skinless chicken thighs or breasts 

black pepper

2 T extra virgin olive oil

3/4 cup tamari, or low sodium soy sauce

1/2 cup white wine vinegar 

2-3 T honey, use to your taste 

1-2 jalapenos, seeded, if desired, and sliced

6 cloves garlic, smashed

4 dried bay leaves

1 cup pineapple chunks

sliced avocado, cucumber, and green onions for serving

 Coconut Cilantro Rice

1 can (14 ounce) coconut milk

1 cup basmati rice

1/2 cup fresh cilantro, chopped

Instructions

1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey, and 1/2 cup water.

2. Heat the olive oil in a skillet over high heat. Add the chicken and sear on both sides until golden, about 4-5 minutes per side.

NOTE: I used the recipe for the rice,  but cooked with my normal method (boil liquid, add rice,  lower heat to low and cook covered for 20 mins), and it was fine. I find my method less fussy than the one mentioned

Note: I've only used with chicken thighs,  I trim some fat off but not all. Breasts would be ok,  but I feel thighs suit the recipe best (personal taste).

I add the jalapeños,  good flavour, not spicy

Brooklyn Blackout Pizza

 Note: While baking, the dough may start to bubble in places with no chips, and the chips may slightly darken and burn. Most imperfections will be forgiven post-bake, as you slather  chocolate chips over the dough base.

Ingredients
2 x 270-gram Cocoa Dough balls (for 8- to 10-inch pizzas)
2 cups (360 grams) chocolate pudding
1 ½ cups (150 grams) dried cake crumbs
2 cups (250 grams) moist cake crumbs (optional)
⅔ cup (220 grams) dark chocolate chips

Prepare the dough, pudding, and cake crumbs in advance; remove your cocoa dough from the fridge at least two hours before baking. Preheat your oven to between 800 and 900°F (425 to 490°C). 

Stretch your dough ball out to the desired size. Turn the ball out onto a lightly floured surface. Carefully open it as you normally would until you reach the desired size. The chocolate may make the dough slightly more resistant. If that’s the case, let it rest for a few minutes before stretching again. 

If you find the edges begin to get ragged, cup the cornicione with your non-dominant hand and use your fingers to press the dough up against the inside of your palm, repeating all the way around. 

When ready to bake, place the base on a lightly floured peel, evenly coat with half the chocolate chips and launch into the oven. Bake for 30 seconds on high heat, turning halfway through. Turn off the flame completely and let the pizza cook in the residual heat for 40 seconds to a minute, turning to ensure the crust cooks evenly all the way around. 

Remove the pizza to a peel or rack to cool. Use an offset spatula to spread the melted chocolate chips out to the edge of the base, leaving a centimeter or so of bare crust. 

Once the pizza has cooled, use the offset spatula to evenly coat the base with a half-centimeter layer of pudding (about 180 grams per pizza). 

Use a tablespoon to evenly scatter a coating of dried cake crumbs (100 to 150 grams per pizza) on top of the pudding layer. Avoid pressing down. 

Finally, top the pizza with a layer of moist cake crumbs (about 125 grams per pizza). 

Cut into 6 slices and serve.

DRIED CAKE CRUMBS

Make a chocolate cake - when done baking, cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Turn the oven down to 150°F (65°C). 

Once the cake has cooled, divide it into thirds. In a large bowl, gently crumble two-thirds of the cake and reserve, covered, until ready to use. The crumbs will be moist and quite large.

Crumble the remaining cake into moist crumbs and place them on a lined baking sheet in an oven preheated to 150°F (65°C) for 2 hours (or until sandy to the touch). Pulse in a food processor or blender and keep in a sealed container until ready to use. They will have a lighter, drier texture. 

Chocolate Pizza Dough

 Yield

3 x 270-gram balls (for 8- to 10-inch pizzas) or 2 x 410-gram balls (for 12- to 14-inch pizzas)

Equipment
mixing bowls
scale
cooling rack
offset spatula 

Difficulty
Medium/Hard

Ingredients
1 ¼ cups (300 grams) water at 50 to 58°F (10 to 14°C)
2 ½ cups (400 grams) all-purpose flour
1 teaspoon (3 grams) active dry yeast
1 tablespoon (15 grams) extra-virgin olive oil 
2 teaspoons (10 grams) fine sea salt
3 tablespoons (20 grams) unsweetened cocoa powder
2 tablespoons (20 grams) bittersweet baking chocolate bar

Method
In a large metal mixing bowl, add the water, flour, yeast, and oil. Use a wooden spoon to mix the dough by hand until no flour is visible, about 2 minutes. Let the dough rest for 20 minutes.

Warm the chocolate baking bar in the microwave until it has completely melted (about a minute) or use a double boiler (bring an inch of water to a boil in a saucepan, then place a heat-safe bowl on top, add the chocolate and melt it, mixing frequently, about 2 to 3 minutes). Allow the chocolate to cool for 2 minutes. 

Meanwhile, add the salt to the dough in a large mixing bowl, turning it over in the bowl and kneading it until the salt disappears (about a minute). Then, add the cocoa powder and repeat the process. 

Begin the final 10-minute hand mix. Start in the bowl. Slowly add the melted chocolate into the dough while mixing. Once it is absorbed into the dough (about a minute), turn the dough onto a lightly floured surface and knead with both hands for about 10 minutes. Use the heel of your hand, pressing the dough down hard and out on the counter, then gather the dough up and fold it back into itself. Repeat.

Cut the dough into 2 or 3 even pieces (depending on your preferred size), weigh and ball. 

Place the balls in a proofing container (or in lightly oiled containers covered with plastic wrap or lids) and cold-ferment in the fridge for 48 hours. You can continue to cold-ferment for up to 96 hours. 

Keto Chicken with Bacon & Ranch

 2 T butter

1 1/2 T homemade ranch seasoning mix

4 oz cream cheese, softened to room temp

1/4 C heavy cream

2/3 C chicken broth

1/4 C cooked bacon, crumbled

1/2 C shredded cheese

about 4 C broccoli florets

2 C cooked chicken, cubed small or shredded

Topping:
1 1/2 C shredded cheese

1/2 C cooked bacon, crumbled

DIRECTIONS:

Preheat oven to 350.

Melt butter, and add cream cheese, seasoning, broth, heavy cream, bacon and cheese. Whisk to combine while broccoli is steaming. 

Stir the broccoli and chicken into the sauce mixture, and add toppings. 

Cook in oven (transfer to oven if using oven safe skillet, otherwise transfer to a 9x13) about 20 minutes until bubbly and cheese is melted. Can broil for 2mins at the end to crisp up the top if desired.

Eat as is, or serve over cauliflower rice (keto), or regular rice (not keto).

Dry Ranch Style Seasoning

 Combine with Mayo and buttermilk (for a dressing), or sour cream for a dip. Makes about 1T

1 t dried parsley

3/4 t black pepper

1 t seasoned salt

1/2 t garlic powder

1/4 t onion powder

1/8 t dried thyme

Mexican Sour Cream Rice

 An excellent side dish for a Mexican meal - or to make a meal like Taco Soup or Enchiladas stretch further.

Cook 2C long grain white rice in 4C chicken broth. (Bring to boil on stove, lower temp to low and let cook for 20mins/until broth is absorbed and rice is cooked/tender)

Preheat oven to 350. Lightly grease a 9x13

Mix all below in the pot with the rice, once it's done, and stir - season to taste with salt & pepper. Only use 1C cheese, and save the other 1C to top.

2 C sour cream

2 (4oz) cans diced green chile peppers, undrained

2 C shredded Monterrey Jack cheese, divided

2 (8.75 oz) cans whole kernel corn, drained (or use frozen)

1/2 C finely chopped cilantro

salt & pepper to taste

Transfer the rice mixture to the 9x13 and top with remaining cheese. Bake uncovered 30 mins until cheese is bubbly and lightly browned.

Can use other cheeses for different flavor.

Can be made ahead and reheated, but cooking time will be longer if reheating from room temp or cold.

Asian Lettuce Rolls

 2 pkg (3oz each) chicken flavor Ramen noodles

2 C coarsely chopped cooked chicken

1 each: red pepper, yellow pepper

1/2C thinly sliced green onions

2 T soy sauce

2 t lettuce wrap sauce in Asian section at Kroger

2 t vegetable oil

1 garlic clove, pressed

1 half inch piece of peeled fresh gingerroot, pressed

1 medium cucumber, scored, seeded and thinly sliced

julienned carrots

peanuts, chopped, optional

zoodles, fresh

pistasicos or other seeds/nuts

Boston lettuce leaves

1 jar (11.5 oz) sweet and sour sauce

Cook the ramen noodle with the flavor packet, and drain noodles when done.

Use some of the bell peppers and chop. Mix with noodles, chicken and green onions.

Combine soy sauce, seasoning mix, oil, garlic and gingerroot. Pour over noodle/chicken mixture, toss to coat, cover & refrigerate.

Slice bell peppers that are left into thin strips, and set out with other toppings.

To serve, pile noodles/chicken mixture with veggies & seeds on top of lettuce (or make rice). Drizzle with sweet and sour sauce.