Monday, April 10, 2017

Grilled Vegetable Pesto Pizza

So I made this happen!! So glad I did!! I used yellow squash, baby bella mushrooms, onion, red and green peppers.

Got the idea from COOKINCANUCK

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Tuesday, February 7, 2017


From The Chunky Chef

  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1/2 tsp dried minced onion
  • 1/2 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp lemon juice
  • Tbsp enough olive oil to make a paste about 1
  • 2 Tbsp Olive oil
  • 1 link of andouille sausage sliced into 1/4" slices
  • 4 bone-in skin on chicken thighs
  • 1 medium yellow onion diced
  • 1 jalapeno pepper seeded and diced
  • 2 celery stalks diced
  • 1/4 tsp cayenne pepper
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 1 cup DRY long-grain rice
  • 2 1/4 cup chicken stock or broth
  • Sliced green onions for garnish
  • Minced fresh parsley for garnish

  • Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.Preheat oven to 350 degrees F.Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.Add cayenne, red pepper flakes and salt and pepper and stir.Add rice and chicken stock, give it a stir, and let simmer for 1 minute.Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.Bake at 350 degrees for 35 minutes (covered).Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice Garnish with sliced green onions and minced parsley!

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Saturday, January 28, 2017

Saturday, December 24, 2016

Junior's Original New York Cheesecake

Original New York Cheesecake

1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages cream cheese (use only full fat), at room temperature 
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream

Makes one 9-inch cheesecake, about 2 1⁄2 inches high

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. 

3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust. 

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away - don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours. 

5. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month. 

To make an 8-inch cake: 
Make an 8-inch sponge cake crust and use the cheesecake filling ingredient amounts as follows: three 8-ounce packages cream cheese, 1 1/3 cups sugar, 3 tablespoons cornstarch, 1 tablespoon pure vanilla extract, 2 extra large eggs, and 2/3 cup heavy or whipping cream. The cooking time will be about the same.

The Junior's Way
Master Baker Michael Goodman says: "Always bake the cheesecake in a water bath, as we do here at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top-and no large cracks." 

Junior's Sponge Cake Crust

For one 9-inch cake crust:

1⁄3 cup sifted cake flour
3⁄4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated 
1⁄3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1⁄4 teaspoon cream of tartar 

For one 8-inch cake crust: 

1/4 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/4 cup sugar
3/4 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Makes one 8- or 9-inch crust

1. Preheat the oven to 350°F and generously butter the bottom and sides of an 8- or 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. 

2. In a small bowl, sift the flour, baking powder, and salt together. 

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts. 

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

5. Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.

6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Found it here;

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Merry Christmas Eve!!

I made the cutest Snowmen table runner for a friend!! Already working on a second. It's a free pattern from Lori Holt on Instagram! I think I need one too!!

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Tuesday, December 13, 2016

Buffalo Chicken Dip

I took this to a Christmas party last night. Came home with an empty dish!! Than emailed the recipe out to several people!! Was a total hit!!

Buffalo Chicken Dip

  • 2 cups chopped chicken, cooked (I used the 9 oz bag of cooked chicken by Perdue)
  • 8 ounces brick-style cream cheese, very well-softened 
  • 1/2 cup buffalo wing sauce 
  • 1 cup Ranch Dressing
  • 2 cups finely grated cheddar and monterey Jack cheese blend, divided
  • Preheat oven to 350F 
  • To a large bowl, add the chicken, cream cheese, wing sauce, Ranch dressing, 1 1/2 cups cheese, and stir to combine.
  • Turn mixture out into a baking dish, smoothing the top lightly with a spatula.
  • Top with remaining 1/2 cup cheese. Use more if you love cheese!
  • Bake for about 30 to 35 minutes (start watching at 25 minutes because all ovens, cheese, etc. varies), or until lightly golden browned and bubbly. Serve immediately with chips, crackers, bread, or your favorite dippers. Dip is best warm and fresh but extra will keep in an airtight container in the fridge for up to 5 days. Reheat gently before serving.

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Thursday, November 10, 2016

Sweet Potato Hash Browns

Sweet Potato Hash Browns
Serves 9
  • 4 medium sweet potatoes
  • 2 eggs, whisked
  • 1/2 cup almond flour
  • 2 teaspoons sea salt
  • 1/4 cup green onions, chopped (plus some for garnish)
  • 1/4 cup coconut oil
  • 1
    1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
  • 2
    2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
  • 3
    3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
  • 4
    4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
  • 5
    5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!
I halved the recipe used AP flour and vegetable oil. Mine are not Paelo

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