Cheesecake Filled Strawberries

Via Google Images

I needed a yummy treat to bring to a friend's brunch.  The thought of combining yummy cheesecake with fresh strawberries seemed like the perfect bite. 

It's crazy how easy these are to make.   You could even mix up a little of the cheesecake and keep it stored in the fridge to serve yourself up a tasty anytime snack.  Serve along side of french toast or waffles for an extra special breakfast. Drizzle with chocolate syrup or dolloped with whipped cream. So many ways to enjoy! 

Recipe from budgetsavydiva.com.


Cheesecake Filled Strawberries
 
10 strawberries
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
4 oz. softened cream cheese or neufchatel cheese (low fat cream cheese works well)

Wash and dry strawberries.  Using a small knife, make an "x" cut 3/4 of way down strawberry.  Make sure not to cut all the way through.

Mix remaining ingredients in bowl.  Pipe into strawberries using a pastry bag or a plastic bag with the tip cut off.



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Easy Homemade Applesauce

Image via Google Images

I can hear some of you now..... why on earth would anyone want to make something that you can easily buy in a jar?  My friend Michelle, in fact, teased me about just that.

There are a lot of reasons, including knowing what goes into the apple sauce, being able to control the amount of sugar and my favorite, awesome taste!  Homemade applesauce blows the jarred stuff out of the water.  And it's crazy easy to make, especially if you have the right tools.  It's a fun cooking activity for your little ones, too.

One tool that makes any apple dish easier is the apple corer.

 It's a simple and cheap tool that especially punches out the core.


Another tool is the apple slicer, which not only cores, but slices.

This works best if you peel first (I've made the mistake of not doing that and then having to peel each slice.  Not fun.


Now, if you want to get super fancy, you'd get yourself an apple peeler.  You could whip through a bag of apples in no time.   Some even core at the same time.

 I just use a good old fashioned paring knife and the peeling is done in no time.

The recipe is a base recipe and can be easily adjusted to taste.  Some like a very sweet applesauce, where others like a more tart one.  Spices are up to your taste, too.  The base recipe calls for cinnamon, but nutmeg and/or apple pie spice mix can easily be used.

The choice of apples is also yours.  Typically, you want a softer, sweeter apple, like  Red Delicious, Gala, Fuji, Winesap, McIntosh or Yellow Delicious.  I like a tarter choice too, like Granny Smith.  It's good to mix types if you can.  This holds the same for apple pies and crisps.   Pick organic apples, when you can, to keep pesticides and other not-so-good things from your tasty creation. 

Use up your applesauce in about 2 weeks.  Mine never ever lasts that long though.  It can be frozen too.

Homemade Applesauce



12 apples, such as Granny Smith or McIntosh
1 1/2 cup water
3/4 cup sugar (or to taste)
1/2 teaspoon cinnamon or apple pie spic mix (or to taste)
Peel and slice the apples into small pieces. Put apples in a pot

Add water to pot and bring to a low boil over medium heat, mashing apples as they cook down. Keep the pot covered.

When desired consistency, add sugar and cinnamon. Bring to a boil and then recover and remove from heat. Let cool in the pot and then refrigerate.


Base recipe from Pinch of Yum.

All images via Google Images.
 

Blueberry Buckle

Image via Google Images

I have a friend, Nancy, who is a bit of a baker.  In her past life, she was a cake decorator and now in her current life, she whips up yummy desserts whenever we have play dates with our kids.   Even her "failures" are eaten up with an intensity that borders on embarrassing.

So, when my friend said she was going to make a blueberry buckle, I was like "Wha? Huh?"  A buckle?  Never heard of one.  Turns out, it's sort of like a coffee cake with a crumble on top.  Not at all sure why it got a name like buckle.  Then again, how did an apple betty get called a betty? Why not Susy or Christine?  If the kids hadn't killed off my brain cells, I'd sit and ponder that for a minute....

I turned to the buckle when I needed to make a quick dessert for a family dinner.  The raves I got convinced me to keep making them.  This weekend alone, I have made 2.  A friend asked if the recipe was on my blog and I realized, sadly, no.  So, here it is!

Base recipe from Alton John at foodnetwork.com.

The measurements might look a bit strange.  The new trend in baking is to weigh your dry ingredients for more accuracy and better results.  Makes sense since baking is a science and your "level cup" might be more than mine.  If you have a food scale, use it (of course, zero out the container you're using).  If not, don't sweat it and just use the measurement.

The main recipe calls for blueberries, but I've used whatever berries I have at the house, even frozen mixed berries.  If you use frozen, make sure you drain the liquid off after they've defrosted.  You can also bake with the berries frozen, but sometimes I feel the cake gets too dry.  The spices can be anything like cinnamon, nutmeg or a combo.  The cake flour is good because it makes a very light cake; use all purpose if you don't have any.

Blueberry Buckle

For the cake: 

Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature (4 tablespoons)
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups (or berries of your choice)

For the topping:

3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg (or cinnamon or apple pie spice or combo)
2 ounces unsalted butter, chilled and cubed (4 tablespoons)
  
Directions

For the cake:

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake.

Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Mini Apple Pie Tarts

My family's love of apple pie is something fierce.  It's amazing if they ever let me make any other pie or baked goods.  I fully blame them for my lack of baking expertise and recipes on this blog.

So, when I saw recipes using wonton wrappers to make quick little tarts, either sweet or savory, I was all over it.  It seemed like a perfect way to satisfy their cravings for apple goodness without having deal with crusts and all of that.

This recipe turned out quite nicely and made for a nice presentation for my in-laws.  The only changes I'd make is I would for sure add a sprinkle of cinnamon sugar to the wrappers before baking.

I will for sure be using the wontons for other little tarts.... savory especially.  I'm thinking something like leeks and cheese might be a good start.

Mini Apple Pie Tarts
Makes 16


1/2 cup of water
1/4 cup sugar (or less, if you don't like your pie filling super sweet)
1/2 tsp cinnamon or apple pie spice
1/2 tsp vanilla
2 tbsp flour
pinch of salt
4 small apples diced – about 2 cups
16 wonton wrappers


Preheat the oven to 375

In a small pot whisk the water, sugar, cinnamon, vanilla, and flour over medium hear. Add the apple. Stir to coat everything. The liquid should just boil and start to thicken.

Drop the heat down to medium low and cover. Cook for 12-15 minutes until the apple just softens.

Meanwhile, spray a mini muffin pan with non-stick cooking spray press the wonton wrappers in to form the crusts.  If you like your crusts sweet, sprinkle with cinnamon sugar. 

Scoop the apple mixture evenly into the wontons. Bake for about 10 minutes until the edges start to brown and get crispy.

Base recipe from Greenlitebites.com.

Asian Grilled Salmon

No witty story behind this one.  I had salmon and needed to use it up before it followed in the footsteps of a few of my in-the-freezer-so-long-you-can't-pass-it-off-as-good proteins lately.  Once I first got a deep freeze, I sort of lost track of expiration dates and had a few "Um, what's with the chicken?" meals.  So, I wanted to make sure that didn't happen again. 
 

The recipe is super simple and delicious.  I used a grill pan instead of grilling it outdoors, but I'm sure it would be just as good in a skillet, too.

My salmon didn't have a skin, which didn't present with a problem on the grill pan.  I also didn't let it rest, like the recipe suggests (I didn't even see that part until writing this blog entry), so if you want it hot, go right ahead and serve that sucker up.

Asian Grilled Salmon
Serves 6

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons olive oil
1/2 teaspoon minced garlic

 Oil the grill or spray the grill pan with cooking spray and then heat the grill/grill pan (or skillet) on medium-high.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Thai Vegetable Rice Noodles

Photo via Cooking Light

If you read my blog you'll know that I don't get to eat what I cook very often.  As the lone vegetarian in a house full of carnivores, my choice for dinner is many times met with a squinted-up look of doubt from the masses.  Abe handles it pretty good, but I tend to make my veggie meals on the days we don't have Jimi to prevent a "It's good!  I swear.  Please try it!" conversation.

Thai food is a love that I don't get much of and when I do, it's pad Thai.  Abe and I are usually on opposite ends of the rice-or-noodle-dish spectrum, with him firmly on the rice end and me completely in love with noodle dishes (come on, noodles and a bowl... love, love, love).  So, when I saw this recipe, I thought I'd have to do an extra song and dance to sell it to him.

Surprisingly, Abe loved it.  So much that he packed up a bit to take to his mother to sample.

I had to make a few adjustments because we are a peanut-free home (sniff, sniff) and I had to swap out the fish sauce for soy sauce.

Fish sauce, for those who aren't familiar, is a great addition to not only Asian dishes, but anything that you want to give that bit of depth, like sauces or soups.  It gives dishes an umami component.  What's umami, you ask?  It's the 5th taste sense and it comes from things like mushrooms and meat.  If you don't want to get fish sauce, which keeps in the fridge for a long time, use soy sauce.

Original recipe from cookinglight.com.

Thai Vegetable Rice Noodles

 
4 ounces uncooked flat rice noodles (pad Thai noodles) ( or any rice noodles)
1 cup thinly sliced radishes 
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
1 tablespoon Thai fish sauce (or soy sauce)
2 tablespoons peanut oil (or vegetable oil)
1 1/2 tablespoons grated peeled fresh ginger
6 garlic cloves, sliced
2 Thai chiles, finely chopped
1 pound snow peas, trimmed
3/4 teaspoon kosher salt
1/2 cup chopped unsalted, dry-roasted peanuts
Sesame oil, for drizzling (optional)

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.

Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts and drizzle sparingly with sesame oil, if using.

The Best Chicken Marinade

Image courtesy of Google

I'm not much of a marinader (Not a real word, I am aware).  I know growing up, if your mom wanted to make a fancy meal for company, she's throw the chicken into bottled Italian dressing and call it gourmet.  Hell, that was gourmet cooking back in the era of Shake N Bake and soup can casseroles.  

So, when I started out cooking, I shunned most marinades as "too simple".  Plus, after so many years of doctored up proteins, Abe would give me some pretty serious puppy-dog-sad eyes when I'd do a simple chicken breast and get a "It was not bad" as a reward.  This girl needs more ego stroking than that!

But, alas, some days I am unprepared and don't have a recipe ready for dinner and have to scramble.  The other day I had very few ingredients and a hungry troop.  So, I decided to ask Chef Google what he thought I should do and "marinade those breasts" came up.

Chicken breasts... chicken breasts, people.

It seemed a weird combo, but I nervously presented it to the boys and then waited.  Abe took a bite.. and then another and then declared it delicious and moist and told me to make sure to add it to the regular rotation.   He mentioned it twice again, which is always a ringing enforcement of a recipe.

This recipe is cut in half.  People were recommending to make a big batch and keep it refrigerated for up to a week.  Reviews said they used it for chicken, pork and beef.  I might even try it on grilled mushrooms.

Perfect for the grilling season.  Recipe from Allrecipes.com.


Perfect Chicken Marinade
Makes 16 servings

3/4 cup vegetable oil
1/4 cup and 2 tablespoons soy sauce
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons and 2 teaspoons lemon juice
1 tablespoon dry mustard
1/2 teaspoon salt
1-1/2 teaspoons black pepper
3/4 teaspoon finely minced fresh parsley

 In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.