Pesto Marinated Grilled Chicken

Notes: Super fast and easy to throw together early and then throw on the grill later when ready. Was pleasantly surprised at how much I liked the pesto taste on it. Although the chicken still had lots of marinade on it when I threw it on the grill, it didn't feel overwhelming when eating it. Was given a thumbs up by the elders as well.

from Mels

Yield: Serves 4-6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup pesto (storebought or homemade)
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1 teaspoon sugar

Directions

1. Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
2. Refrigerate for at least 2 hours or up to 12 hours.
3. Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.
4. Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet.

Thai Beef Satay (Cilantro Lime Marinade)

 

Notes: Loved this. Could really taste the lime and cilantro. No need for the peanut sauce. I made it, but we didn't use it as the meat was so good on its own and the sauce hid the meats flavors. Was quick. Bought beef already in fajita strips which worked great as I didn't have to slice but could just dump into the marinade. They were pretty thin.

from Mels

Yield: Serves about 4

Ingredients

• 1/2 cup fresh lime juice (about 4 limes)
• 1/2 cup fresh cilantro
• 4 cloves garlic
• 1-inch piece fresh ginger, chopped
• 1/4 cup packed light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon chili-garlic sauce or sririacha
• 2 teaspoons sesame oil
• 1 1/2 pounds flank steak, sliced 1/4-inch thick against the grain
• Red peppers and fresh cilantro for garnish (optional)

Directions

1. In a food processor or blender, puree the lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, chili garlic sauce (or sririacha) and sesame oil.
2. Place the steak slices into a gallon-size ziploc bag or in a shallow dish and pour the marinade over the top of the meat. Refrigerate for at least an hour or up to 4 hours.
3. Thread the meat slices back and forth onto skewers (2-3 per skewer unless using shorter sticks).
4. Preheat the grill to medium-high. Grill the satay skewers for 2-3 minutes per side (longer, if needed, depending on thickness of the meat).
5. Garnish the satay with red peppers and cilantro, if desired, and serve with peanut dipping sauce.

Sweet and Spicey Pork and Pineapple Tacos

from Mels

Notes: This was simple, quick, and tasted great. A great summer, quick in the kitchen type meal. We had mangoes and cut them up and added them fresh when eating them, which was yummy! I think a little cabbage on top would be great too. Tried lettuce, which was good.

Yield: Serves 4

You have a few options for pineapple here. I've made this recipe using a 20 ounce can of pineapple chunks - draining the juice and reserving 1/4 cup for the recipe and using the pineapple in the tacos. I've also used fresh pineapple and opened one of those small 6-ounce cans of pineapple juice to use in the recipe (using 1/4 cup and reserving the rest to use in a future smoothie or something like that).

Ingredients

• 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
• Salt and pepper
• 1 tablespoon oil
• 4 garlic cloves, finely minced or pressed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• Pinch of cayenne pepper (more to taste, if wanted)
• 1/4 cup pineapple juice
• 2-3 cups diced pineapple (see note above)
• 2-3 tablespoons chopped fresh cilantro
• Corn or flour tortillas for serving

Directions

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).
2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes.
3. Stir in the cilantro. Serve with corn or flour tortillas.

Milch Reis (Rice Pudding)

from Mels

Notes: This tasted just like I remember it from Germany. My first Sunday in Germany all 3 sets of missionaries were invited to the ward mission leaders home for lunch. I remember just learning how to eat with my fork in my left hand. But in the area, Solingen/Wiesbaden, it is called Bergisches land. And one of their typical things is a Bergisches Kaffeetaffel. With that, coffee, or Karo and tea for LDS homes, was served. Waffles with rice pudding on top were a must. Then you could have cheeses, and meats, and other breads as well as some fruit. I loved it! 

Ingredients

• 3/4 cup Arborio rice (or sushi rice works well), rinsed
• 6 cups whole milk
• 1/2 vanilla bean, split and scraped or 2 teaspoons pure vanilla extract
• 1/2 cup sugar
• Pinch of salt
• 1/4 cup heavy cream, optional

Directions

1. In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
2. Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).

Quick Cheese Bread

from Mels

Notes: This was simple to throw together. I used mild cheddar as that is what I had on hand, I think sharp would taste best, but next time I might throw in some parmesan into the dough if I have to use mild again. I agree that the texture improves as it cools. Great initially, but better if left to cool. I think it would be great as a sandwich with scrambled eggs and bacon in the middle. Tried doing it with bacon and apple and mustard, or bacon and tomato as a panini, also yummy.Have to let it cool a little to firm up a bit again though.

Prin

Note: If the toothpick comes out with what looks like uncooked batter after testing the bread for doneness, try again in a different spot since the toothpick may have hit a pocket of cheese the first time. You definitely don’t want to overbake the bread or it will be dry. According to the original recipe, the texture of the bread improves as it cools, so if you can, resist the urge to slice the bread while it is still very hot. I can attest that this leftover cheese bread makes excellent toast. Use a toaster oven or baking sheet in a 425-degree oven for 5 to 10 minutes (a conventional toaster can be messy because the pockets of cheese will melt and burn).

INGREDIENTS

• 3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
• 3 cups (15 ounces) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
• 1 1/4 cups whole milk (2% milk may be substituted but don’t use skim milk)
• 3 tablespoons butter, melted
• 1 large egg lightly beaten
• 3/4 cup sour cream

DIRECTIONS

1. Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.
2. In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.
3. Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Giant Cookie

from Mels
Notes:  Made the double choc version of this and was hooked. Quick and simple without heating up the whole house for a long time in the summer. The double choc was a little too chocolatey for me, so I copied this version as there are many variations you could make.

Makes 1 giant cookie

Ingredients

• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Smoked Turkey Brie and Apple Panini

from Mels via my Mom

Ingredients

• Artisan, sourdough or french bread, cut into desired slices
• Shaved or sliced smoked turkey
• 4 ounces Brie cheese, wax removed and cut into 1/4-inch slices
• 1 apple, cored and cut into thin slices (I used a Gala apple)
• 1/2 red onion, thinly sliced into half moons

Directions

1. In a small saucepan, melt 1 teaspoon oil over medium heat. When hot, add onions and cook, stirring occasionally, until they are browned and beginning to caramelize, 10-12 minutes. Set aside.
2. Place a single layer of brie on one slice of the bread. Top with sliced turkey, apples, caramelized onions and finally with another layer of brie. Place the other slice of bread on top of the sandwich. Preheat a skillet or indoor grill pan to medium heat. Place sandwich in the pan and top with a heavy skillet or panini press (I have a cast iron panini press I use with my indoor grill pan). Grill 2-3 minutes on each side until golden brown and heated through.

Mels whole wheat bread recipes

Helpful step by step instructions with pictures

 


from mels

 Darcy

Yield: 5-6 loaves of bread

This recipe used to include a Vitamin C pill, crushed to help develop the gluten, however, I ran out one time and instead used 1/4 cup powdered milk (a tip I had read somewhere else) and I've never gone back. However, if you prefer to use it, it's 1000 mg Vitamin C, crushed. Two other delicious whole wheat bread recipes are below this recipe, just in case you want to try other versions. I alternate between all three (although I make Darcy's bread the most) and they are all delicious.

Ingredients

• 12-15 cups wheat flour
• 2 tablespoons instant yeast
• 1/2 cup vital wheat gluten
• 1/4 cup powdered milk
• 6 1/2 cups very warm water
• 2/3 cup oil
• 2/3 cup honey or sugar
• 2 tablespoons salt

if making 3/4 of recipe (I only have 4 bread pans)

• 9/12 cups wheat flour
• 3/8 cup vital wheat gluten
• 1 1/2 tablespoon instant yeast
•  3/16 cup powdered milk
• 4 7/8 cups very warm water
• 1/2 cup oil
• 1/2 cup honey/sugar
• 1 1/2 tablespoon salt

Directions

1. In a large bowl (or stand mixer, like the almighty Bosch), mix together 5 cups of wheat flour, yeast, vital wheat gluten and powdered milk. Add the warm water and mix well. Add the oil and honey (or sugar) and mix again.
2. Cover the bowl and let the mixture sit for 10 minutes. Add the salt and start the mixer (or mix by hand), adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. You may not need to add all of the flour! Judge the dough by feel not by the amount of flour you've used. It might be slightly sticky but should hold it's shape.
3. Let the dough knead for 7 minutes in the stand mixer (or 15 minutes by hand). Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan.
4. Bake at 350 degrees for 25 minutes (I like to let the bread rise 1 inch above the top of the pans and then put the bread in a cold oven and turn the oven on to 350 degrees and bake the bread for 32 minutes).

LuAnn’s Whole Wheat Bread (with my adaptations)

*Makes 4 loaves

Ingredients:
5 1/2 cups warm water
1/2 cup sugar
1/2 cup oil
2 tablespoons instant yeast
2 tablespoons salt
2 tablespoons vital wheat gluten
2 tablespoons nonfat dry milk
2 cups white flour
8-10 cups whole wheat flour

Directions:
Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Mel B.’s mom

Bosch Foolproof Whole Wheat Bread

*Makes 6 loaves

Ingredients:
6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour

Directions:
Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Bosch Universal

Zucchini Lasagna

from Mels Kitchen Cafe

Notes: Tastes great! Apparently I only make veggie lasagnas since being married Daniel informed me. Oops. You can taste the cream cheese in this. Next time want to try using an electric mixer to mix cottage cheese and cream cheese to see if it will help it blend better. Used store bought marinara sauce and was great and would easily do again to save work (used about 3/4 bottle I think). Didn't know if the zucchini would be very seasoned, but it was. Cottage cheese I used wasn't liquidy and didn't drain it and had no problem with too much liquid.

Zucchini Lasagna

Yield: Serves 4-6 depending on how many sides and who's eating :)

If you use cottage cheese instead of ricotta, the lasagna might have a tad bit more liquid while baking. The 10-15 minute rest at the end should help everything firm up (you can lightly drain the cottage cheese before using, if desired). Look for zucchini (or pick them from your garden) that are more small than large - the larger the zucchini, the more seeds and water it will have. Finally, check below the recipe for a concise, step-by-step on cutting the zucchini thinly for this recipe.

Ingredients

Sauce:
• 28 ounces crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Lasagna:
• 8 ounces cream cheese, light or regular, softened to room temperature
• 3 cups part-skim ricotta or cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 small to medium zucchini
• 2 garlic cloves, finely minced
• 1 teaspoon dried oregano
• 12 no-boil lasagna noodles
• 8 ounces part-skim mozzarella cheese, shredded

Directions

1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
2. In a medium saucepan, combine all the sauce ingredients. Bring the mixture to a simmer and cook for about 10 minutes.
3. While the sauce is cooking, proceed with prepping the rest of the ingredients. In a medium bowl, stir together the cream cheese, ricotta or cottage cheese, salt and pepper.
4. Trim the knobby ends from each zucchini and cut in half lengthwise (see pictures below) and then slice each half very thinly. The pieces should look like thin, zucchini pasta sheets or noodles. In a medium bowl, toss the zucchini with the garlic and oregano and season with salt and pepper to taste (about 1/4 to 1/2 teaspoon of each).
5. To assemble the lasagna, spread 1/2 cup sauce on the bottom of the pan. It will be a very thin, splotchy layer - that's ok. Spread out a single layer of zucchini so they aren't overlapping but cover most of the pan. A few empty spots are ok as long as it is mostly covered. Layer four no-boil lasagna noodles, slightly overlapping (I use the Barilla brand that calls for overlapping noodles; consult your particular lasagna noodle box to see if you should use 3 or 4 noodles for each layer - some brands say not to overlap; you basically want the noodles to cover the whole area of the baking pan).
6. Dollop 1/3 of the ricotta mixture over the noodles and spread into a somewhat even layer. Spread 3/4 cup of the sauce over the top, one layer of zucchini and sprinkle with 1/3 of the mozzarella. You'll repeat this two more times (4 noodles, 1/3 of the ricotta mixture, 3/4 cup sauce, zucchini layer and mozzarella). On the final layer if you have more than 3/4 cup of sauce, that's fine, just use it all.
7. Cover the lasagna with aluminum foil and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly. Remove from the oven and let stand for 10-15 minutes before serving.

Recipe Source: Mel’s Kitchen Cafe
Here’s a little step-by-step on cutting the zucchini for the lasagna:

Homemade Maple Syrup

from Mels

Notes:Would omit the honey in the future as had a strong taste and don't think necessary. Halved it and still made 4 1/2 of my small jars worth. Liked it but just started to try making my own syrup. Put it in the fridge to cool more quickly and seemed fine.

  
Homemade Maple Syrup

Yield: Makes about 10 cups (2 1/2 quarts) of syrup

Note: I like to use pure maple extract because the additives are minimal (I think it has caramel coloring in it and that’s it) but if you can’t find it, you can use the artificial Mapleine extract from the store with similar results.

Ingredients

• 8 cups granulated sugar
• 1 cup packed light or dark brown sugar
• 1/2 cup honey
• 4 cups water
• 2 teaspoons pure maple extract
• 2 teaspoons pure vanilla extract

Directions

1. In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered.
2. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

Tomato Feta Summer Couscous Salad

 from Mels Kitchen Cafe

This is good made with Quinoa as well and much more filling if making for a main dish. Has a sharper flavor due to the onions, feta, and vinegar. But grape/cherry tomatoes do a great job of softening and sweetening it. Great for a summer lunch. Can make a day ahead as well.

*Serves 8 as a side

INGREDIENTS:
2 cups low-sodium chicken broth
1 1/2 cups whole wheat couscous, uncooked
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
6 green onions, white and green parts chopped
1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
1 pint cherry tomatoes, halved
Zest of 1 lemon
1 cup reduced fat feta cheese

DIRECTIONS:
In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.

Brownie Mosaic Cheesecake

from Mels Kitchen Cafe



Brownie Mosaic Cheesecake

This was my first time making a cheesecake. I worked so hard and then when inspecting if it was done, tipped it over in my oven. Needless to say, I was crushed. But after giving myself a minute, I reassessed the situation and salvaged my hard work as much as possible. So although I may now have a dirty oven to clean, I'll get to it after enjoying the fruits of my efforts (and mishaps) first :) Although I scrapped trying to really outdo myself and didn't make the ganache.


*Note: The original author doubled the crust because she likes a lot of crust-to-cheesecake ratio, but if I tried it in my springform pan and it was too much for me. Next time I want to try just the regular amount of crust. Also, for the brownies, she says you can basically use any brownie recipe made for a 9X13-inch pan – but the recipe listed is great as they are dense and fudgey.(tried and worked great). The brownies can be made a day in advance of making the cheesecake and refrigerated if you want to minimize prep work. The entire cheesecake, itself, can be baked, cooled and refrigerated a day in advance of serving.

INGREDIENTS:
Brownies:
4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour

Crumb Crust:
1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams (used chocolate graham crackers)
5 tablespoons (10 tablespoons to double) butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 (1/4 teaspoon to double) teaspoon salt

Cheesecake:
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups chilled brownie cubes (from recipe above)

Ganache:
3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
4 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar

DIRECTIONS:
For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.

Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.

For the crust, stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right away with cheesecake or chill up to 2 hours.
For the cheesecake filling, preheat the oven to 350°F.

With an electric mixer or in the bowl of an electric stand mixer, beat the softened cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.

Fold brownie cubes in very gently and pour the mixture into the prepared pan. Place the filled springform pan on a larger baking sheet and bake in the middle of the oven for 45 minutes, or until the cake is set 3 inches from the edge but still slightly jiggly in the center (watch the time carefully, you may need more or less baking time based on your exact oven temperature).

Cool the cheesecake completely in the springform pan on a wire rack. When completely cool, top with the ganache glaze.

For the ganache glaze, scald (heat just below boiling) the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture over the chocolate and let it sit for 1-2 minutes. Stir the mixture together until completely smooth and silky (it might look grainy at first but it will come together if the cream is sufficiently warm and the chocolate is chopped finely). Add the vanilla and sugar and whisk until smooth. Spread over the cheesecake. Chill until ready to serve.

To serve, unmold the cheesecake from the springform pan, cut the cheesecake into slices and serve.

Recipe Source: adapted slightly from Smitten Kitchen

Paprika Chicken Stroganoff

from Mels Kitchen Cafe
Paprika Chicken Stroganoff
*Note: Different varieties of paprika can be confusing. Some sources claim sweet paprika and regular paprika are the same thing. For this recipe, use what you have in your pantry (regular or sweet). You could even try subbing smoked paprika if you like the flavor or it.
*Serves 4-6
INGREDIENTS:
1 pound boneless, skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
1 tablespoon sweet paprika or regular paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced (about 1/2 cup)
8 ounces white button mushrooms or baby bella mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 bay leaf
1/4 cup plain yogurt, creme fraiche, or sour cream
Hot, cooked egg noodles, for serving (about 12 ounces to 1 pound)
Fresh, chopped parsley for garnish
DIRECTIONS:
In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Scrape the chicken onto a plate and set aside.
Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

Kicked Up Ramen Noodles-Kung Pao Style

from Mels Kitchen Cafe


Kicked Up Ramen Noodles – Kung Pao Style

Note: The sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving. I usually add more veggies like peas and carrots. Or you could just use a bag of stir fry veggies.
*Serves 4-5
INGREDIENTS:
3 tablespoons canola oil
1 pound boneless, skinless chicken breasts (about 2-3), cubed
1 red bell pepper, cored and sliced thin
1/2 cup roasted unsalted peanuts
3 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes (add more if you want more heat)
3 1/2 cups low-sodium chicken broth
4 (3-ounce) package ramen noodles, discard seasoning packets
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
4 scallions (green onions), sliced thin
DIRECTIONS:
In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5-7 minutes. Remove the chicken to a medium bowl.
Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

Heath Bar Buttermilk Cake

from Mels Kitchen Cafe

I LOVE this cake. I'm not huge on frosting so this is perfect for me.

INGREDIENTS:
1 cup packed light brown sugar
1/2 cup granulated sugar
2 cups flour
8 tablespoons (1 stick) butter, softened
1 cup buttermilk
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
5-6 (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped
DIRECTIONS:
Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.
In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.
Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious.