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.

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!

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.

IP Chickpea Tikka Masala

I added chicken to this, served with rice & naan. Would taste great without the meat!

Ramen Noodle Bowls

Japanese soft boiled eggs

Thai Lettuce Wraps

PF Changs knock off from Jo Cooks site 

thai chicken flatbread pizza

1 pkg of 2 large naan

1/4C shredded carrot

1/3C thinly sliced onion

1T rice vinegar

2T peanut butter

1T honey

1/2T soy sauce

1/4t ground ginger

1T water

1/2T lime juice

1C chopped or shredded rotisserie chicken

2C shredded mozzarella cheese

1/4C chopped cilantro

sriracha

Place the carrot and onion in a small bowl and toss with rice vinegar. set aside. 

Place 2 naan on a work surface. In a small heat proof bowl, combine the peanut butter, honey, soy sauce, ginger and water. Heat for 30-60 seconds in microwave until bubbly. Add lime juice and whisk until smooth. Spread sauce evenly on 2 naan, reserving a small amount for drizzling on top. Divide Mozz cheese and chicken between the naan.

Cook naan until cheese is melted and edge of naan is toasted. Remove from heat and top with carrot & onion, and sprinkle with cilantro. Drizzle with extra sauce and sriracha.

Cooking method options:

Place in large skillet on medium heat and cover with lid.

Place on bottom rack in preheated 400 degree oven until cheese is melted

Place over indirect heat on a grill or smoker and close lid

Place in Pizza Oven in a medium range of heat (about 400 degrees)

for our family (about 6 large naan), we quadruple the peanut sauce and "generously" double the carrot/onion mixutre.

Beef and Broccoli Teriyaki

1 lb thinly sliced steak

1/4 C cornstarch

1/2C soy or tamari sauce

4T brown sugar

1t minced garlic (about 1 clove)

1/2t minced fresh ginger

1t sesame seeds

1/2t toasted sesame oil

1/4t red pepper flakes

3-4C broccoli florets, fresh or frozen

On cooking day: 3-4T vegetable oil

1. Add sliced steak and cornstarch to ziploc bag, shake until coated

2. Combine tamari/soy, br sugar, garlic, ginger, sesame seeds, sesame oil and red pepper flakes.

3. Add veg oil to wok or skillet and heat on high. Add steak to wok and stir-fry until cooked with some golden or crispy edges. Add broccoli, cook under crisp tender. Add sauce and cook, until sauce thickens. 

Serve over rice.

*For more details in picture, see orig post - turn into a freezer meal.

Broiled Salmon

Big Mac Casserole

from peace love and low carb website 

Raspberry Cream Cheese Sweet Rolls

These were served at Janessa's wedding...you might never want a regular cinnamon roll again!
Soft, buttery rolls spread with a cream cheese mixture and stuffed with juicy raspberries. These Raspberry Cream Cheese Sweet Rolls make a special treat. Author: Mallory Recipe type: Breakfast Serves: 8-9 rolls
Ingredients
For the Dough:

½ tablespoon instant yeast

½ cup warm milk

3 tablespoons sugar

¼ cup butter, well softened, but not melted

½ teaspoon salt

1 egg

2 cups all purpose flour

For the Cream Cheese Filling:

4 ounces cream cheese, softened

2 tablespoons butter, softened

¼ cup granulated sugar

1 teaspoon vanilla

For the Raspberry Filling:

1 and ½ cups frozen raspberries

½ tablespoon cornstarch

Cream Cheese Glaze:

¼ cup butter, softened

1 ounce cream cheese

½ teaspoon vanilla

¾ cup powdered sugar

2-4 tablespoons of milk.

Instructions
1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly*.
Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.**
2. Knead the dough on a floured surface for a few minutes until it is smooth and elastic.
Place in a greased bowl and let rise until double in size.

3. To make the cream cheese filling, beat together the cream cheese, butter and sugar until smooth.
Stir in the vanilla. Toss the raspberries in the cornstarch right before rolling out the dough***.
4. Roll the dough into an 10 by 18 inch rectangle. Spread the cream cheese mixture over the dough
with a butter knife. Sprinkle with the raspberries and roll up tightly starting on the short edge.
5. Using thread or a very sharp knife, cut the log into 8 or 9 rolls.
Place them in a greased 12 inch skillet or 11 x 7 baking pan. Let rise in a warm place until double.

Bake at 375 F for 15-16 minutes.
Double check the center rolls to make sure they are not doughy before removing from the oven.
6. Let the rolls cool slightly before drizzling with the glaze. Add more milk if necessary to thin the glaze.

her notes: *Increased yeast (a bit)
*Instant yeast went into flour not warm milk.
**Creamed: Sugar & Butter, added salt, egg, then added warm milk.
Switched to paddle (I have a Bosch) and added flour (which had instant yeast already in it).


***Crumbled frozen raspberries and added a couple tablespoons of sugar with the cornstarch.


*Took a long time to rise due to frozen berries. I covered with plastic &
towel and set on warm oven. Or you could heat oven to 200 - shut it off - leave door open
and put covered rolls inside to rise.


* fit into 1 - 12” round pan (lined with parchment paper)


* Baked at 375 (convection); 18-20 minutes.


Also: I froze some on cookie sheets after they were rolled and cut.
Took a few out before going to bed and let them rise in pan (covered with plastic) over night on counter.
Baked in the morning as per instructions

Shrimp (or Chicken) Scampi

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine*
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

*I use sauvignon blanc

*Can use chicken instead of shrimp, just cook until done.

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately

Lemon Loaf

Another knock off Starbucks recipe, but this one is "not from scratch" as it uses a cake mix.

Ingredients

Cake
• 1 box yellow cake mix OR lemon cake mix (if using lemon, omit 6 T freshly squeezed lemon juice)
• 5.1 ounce (large/family size) instant Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion/extract)
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)* omit this is using a lemon cake mix
Lemon Topping
• 1/4 C butter, room temperature
• 2 cups powdered sugar
• 4 tbsp lemon juice
• 1 tsp lemon emulsion/extract
• 
  

Instructions

Make Lemon Loaf
1. Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
2. Combine all the wet ingredients and whisk until well combined.
3. Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
4. Divide batter evenly between two loaf pans.
5. Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
6. Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Make Icing
7. Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
8. Spread evenly on top of both cakes.
9. Allow the glaze to harden up before slicing.
10. This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).

Angry Whopper

A burger king knock off recipe - it's pretty spicy, but one of Brian's favourites. It's really good!

• Thick-cut Smoked Bacon,
• Pepper Jack Cheese
• Iceberg Lettuce
• Spicy Onion Petals (click to see recipe, you don't need the horseradish sauce part)
• Ripe Tomatoes
• Spicy Jalapeno Slices
• Angry Whopper Sauce (Recipe Below)
• Toasted, sesame seed bun

.Build the burger in the following stacking order from the bottom up: bottom bun, hamburger patty, Pepper Jack cheese, jalapenos, bacon, Angry Whopper sauce, onion petals, tomatoes, lettuce, top bun.

Angry Whopper Sauce

• 3 tablespoons packed Brown Sugar
• 3 tablespoons Ketchup
• 2 tablespoons prepared Yellow Mustard (not the powdered yellow mustard)
• 1 tablespoon Frank’s Hot Sauce
• 2 teaspoons Mayonnaise (not Miracle Whip)
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Chili Powder
   
•  
• Place all ingredients in a bowl and mix well.

Vanilla Cake

5 egg whites, at room temp
1 whole egg
1 C whole milk, at room temp
2 1/4 t vanilla extract
3 C cake flour
2 C white sugar
1 T + 1 t baking powder
3/4 t salt
12 T unsalted butter, cold and cut into 24 even pieces

Preheat oven to 350.

In a bowl combine egg whites, egg, 1/4 C milk and vanilla, set aside.

In the bowl of an electric mixer, combine all dry ingredients on a low speed for 30 sec.

Add the cold butter, once pc at a time, about every 10 sec. Continue to mix on low until the mixture is a fine crumbly texture.

Add milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape sides and begin to add egg mixture in 3 batches. Beat on med. speed for 20 seconds between each addition.

Divide batter between 8" rounds.

Check cake at 20 mins, and every 5 mins after that, do not over bake.

NOTE: To make cake flour from all purpose and cornstarch - click here

Thai Peanut Noodles

To quadruple recipe, 3Tx4 = 3/4C

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Chick-Fil-A Bites

2 large chicken breasts cut into bite sized pieces and seasoned with salt & pepper.
3/4 C milk
1/4 C pickle juice (juice from a dill pickle jar)
1 egg
1 1/4 C flour
2 T icing sugar (powdered sugar)
2 t salt
1 t pepper
1/2 to 1 C peanut oil (can sub out canola or veg., but C.F.A. uses peanut, officially)

Whisk together milk, egg & pickle juice and put in ziploc bag. Add chicken, and marinate in fridge for 2-4 hours.

Combine flour, sugar, salt & pepper in another large ziploc. Shake to combine. Remove chicken from marinade, and add to bag; shake to coat it.

Heat about 1/2 the oil in large pan until ready to fry, and cook the chicken in small batches, so you're not over crowding the pan. Add more oil as needed.