New York Style Cheesecake. (won second place in our cheesecake challenge)

Crust

• 190g graham crackers
• 35g sugar 
• 75g melted unsalted butter

Cheesecake

• 32 oz full-fat cream cheese (4 8oz blocks)
• 325g granulated sugar (about 1 ½ cups)
• ½ tsp salt
• 1 tsp vanilla essence
• 4 large eggs
• 120g heavy cream (½ cup)
• 240g sour cream (1 cup)
• 1 tbsp cornstarch
• 2-3 tablespoon lemon juice

Topping

• Extra heavy cream for decoration (optional) 

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INSTRUCTIONS

• Bring all ingredients to room temp 
• Preheat oven to 350F (conventional)
• Grind your Graham crackers, sugar and butter in a food processor until really smooth
• Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F
• For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined
• Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
• Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl
• Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)
• Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside
• Cool at room temp for 15 min. Then release the cheesecake from springform edges using a butter knife (don't open the edges yet!), cover with foil and cool for 2-3 hours at room temp. After this, place in the fridge and chill overnight
• Decorate with whipped cream if you’d like & serve!

NOTES

• Use full-fat ingredients for best results
• If graham crackers aren't available where you live, look for wheat digestive biscuits
• Make sure to use a tight springform pan to ensure water doesn't leak in

Creamy Smoked Salmon Pasta

Ingredients:

Salt and Pepper

1 lb. Dry linguine

4 tablespoons unsalted butter, divided

2 shallots, thinly sliced

8 oz. Neufchatel cheese, cut into small

pieces and softened

5 cups baby spinach (about 5 oz.)

6 oz. Nature’s Promise Smoked Atlantic

Salmon, sliced or torn into bite-size pieces (see Note below)

2 tablespoons chopped fresh dill

Directions: 

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 10-12 minutes. Reserve 2 cups cooking liquid, then drain pasta and set aside.

2. Melt 2 tablespoons butter in a large high-sided skillet or Dutch oven over medium heat. Add shallots and cook, stirring occasionally, until softened, 2-3 minutes.

3. Add cream cheese, reserved cooking liquid, and remaining 2 tablespoons butter and whisk until mostly smooth. Bring to a boil and cook, whisking frequently, until sauce is thickened, about 5 minutes.

4. Stir in spinach and cook until wilted, about 1 minute, then stir in pasta until evenly coated. Fold in salmon and dill, then season with salt and pepper to taste.

Notes: For the salmon, I used “smoked cracker salmon” which I found at Sam’s Club. It is cracker-sized salmon slices for putting on crackers, it is seasoned and very good. It worked out very well in this recipe. If increasing the recipe, remember also to increase the amount of cooking liquid to reserve in Step 3. This recipe is amazing!

 Russian Vegetable Pie

This recipe is from a cookbook my mother-in-law gave me when I got married -- The Vegetarian Epicure by Anna Thomas. It is still in print. In 51 years of marriage, I have made this recipe more than 150 times (3 x a year)! I could eat the whole dish myself. It is really very, very good. Basic recipe serves 4-6 (with sides).

Ingredients:

Pastry:

1-1/4 cups flour (5 cups)

1 teaspoon sugar (4)

1 teaspoon salt (2)

4 oz. Softened cream cheese (16 oz.)

3 tablespoons butter (12)

Filling:

1 small head of cabbage (about 3 cups,

shredded or 12 for larger dish)

1/2 lb. Mushrooms (2 lbs.)

1 yellow onion (4)

To taste: (See note below)

1/8 teaspoon Basil

1/8 teaspoon Marjoram

1/8 teaspoon Tarragon

Salt & freshly-ground pepper

3 tablespoons butter (12)

4 oz. Softened cream cheese (16 oz.)

4-5 hard-cooked eggs (20)

Dill

Directions:

1. Make a pasty by sifting together the dry ingredients, cutting in the butter, and working it together with the cream cheese. Roll out 2/3 of the pastry and line a 9-inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Chill.

2. Shred the cabbage coarsely. Wash the mushrooms and slice them. Peel and chop the onion.

3. In a large skillet, melt about 2 tablespoons butter. Add onion and cabbage and saute several minutes, stirring constantly. Add at least 1/8 teaspoon each of marjoram, tarragon and basil (all crushed), and some salt and fresh-ground pepper. Stirring often, allow the mixture to cook until the cabbage is wilted and the onions soft. Remover from the pan and set aside.

4. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5-6 minutes, stirring constantly.

5. Spread the softened cream cheese in the bottom of the pie shell. Slice the eggs and arrange the slices in a layer over the cheese. Sprinkle them with a little chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry.

6. Press the pastry together tightly at the edges and flute them. With a sharp knife, cut a few short slashes through the top crust.

7. Bake in a 400-degree oven for 15 minutes, then turn the temperature down to 350̊ and continue baking for another 20-25 minutes, or until the crust is light brown.

Notes: This is a fantastic dish! A couple of modifications: 

1. While I have made this with the pie crust in the recipe, I much prefer my go-to pie crust, which is in the Williamsburg Cookbook. The modification here is that – instead of including the cream cheese in the dough – I soften it and spread the entire 8 oz. (for the pastry and the filling) on the pie crust after I put it in the pie plate. Works absolutely fine!

2. I have adjusted the ingredients for an 11 x 17” glass dish and those adjustments are in parentheses following each ingredient. For the larger dish, use 1/2 teaspoon each of marjoram, tarragon and basil.

Roasted Squash with Yogurt and Spiced, Buttered Pistachios

I found this recipe in the Washingtonpost.com - Adapted from “Nothing Fancy” 

by Alison Roman (Clarkson Potter, 2019).                                     Serves 4-6

Ingredients:

For the Squash:

1 winter squash (about 2 pounds), preferably

kabocha, red kuri or acorn (see Notes)

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt, or more as needed

1/2 teaspoon freshly ground black pepper

For the Pistachios:

4 tablespoons unsalted butter (may 

substitute vegan butter as Earth Balance)

1/2 cup raw shelled pistachios, 

coarsely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 pinch ground cinnamon

1 to 2 pinches crushed red pepper flakes (optional)

1/4 teaspoon kosher salt

For the Yogurt:

1 cup full-fat Greek yogurt (may substitute

low- or non-fat Greek yogurt or your favorite nondairy yogurt)

2 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

Directions:

1. Preheat the oven to 425 degrees with the rack in the middle.

2. Using a large, sharp knife, stab the squash in the middle and carefully work the knife down to cut the squash in half, going through the stem. Scoop out the seeds and stringy pulp, and discard or reserve for another use. Cut the squash halves into 1 1/2-inch wedges, leaving the peel on.

3. On a large, rimmed baking sheet, drizzle the squash with the olive oil. Season with 1/2 teaspoon salt and the pepper and roast for 40 to 50 minutes, until the squash is very tender and golden brown with caramelized bits.

4. Meanwhile, in a small pot over medium heat, melt the butter. Cook, swirling occasionally, until the butter has browned and started to foam, about 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and pinch of red pepper flakes, if using. Stir in 1/4 teaspoon salt, taste, and add more salt, if needed.

5. In a small bowl, whisk together the yogurt, lemon juice and the remaining 1/4 teaspoon kosher salt. Taste and add more salt, if needed. Spread the yogurt sauce over a large serving platter or bowl. Arrange the squash on the sauce and spoon the buttered pistachios over everything. Sprinkle with another pinch of red pepper flakes, if desired, and serve.

Notes: This treatment of the soon-to-be-ubiquitous winter squash caramelizes the flesh and combines it with delectable nuts, spices and yogurt. Serve as an appetizer, side dish, or with rice or flatbread as a main course. 

1. If you use a thin-skinned squash variety, such as those listed here, there is no need to peel; the skin becomes soft enough to eat. If you use a thicker-skinned squash, such as butternut or honey nut, peel and cut it into 1-inch-thick slices rather than wedges.

2. The squash can be roasted several hours ahead, wrapped loosely and stored at room temperature, or wrapped tightly and refrigerated for up to 5 days. The buttered pistachios can be prepared and refrigerated for up to 1 week. Before serving, bring the squash to room temperature or warm in a low oven or microwave, and re-melt the butter in the pistachios on the stove top or in the microwave.

 

 Slow Cooker Moroccan-Spiced Chicken with Apricots, Olives and Almonds

Ingredients:

3 pounds skinless chicken thighs

1 onion, cut into 1/2-inch wedges

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1 bay leaf

1/3 cup low-sodium chicken broth

Add after 2 hours:

One 15-ounce can chickpeas, drained

1/2 cup green olives

1/2 cup dried Turkish apricots

1/3 cup sliced almonds

Directions:

1. In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. 

2. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.

3. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.

4. Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

Notes: The recipe calls for 3 pounds, which – from the picture on the website – is 2 thighs per serving, equaling four servings (8 thighs). I first made this using 6 thighs for 2 people and found two thighs way too much per person, considering that I served this over a rice/orzo mixture (which was wonderful, by the way) and served a vegetable on the side. So I would estimate 3 pounds to equal 8 servings. This recipe is a keeper!

Best Baked Salmon

Ingredients 

2 tablespoons light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon Kosher salt

Freshly ground black pepper

1/4 cup panko breadcrumbs

1/2 cup parsley leaves, chopped

2 tablespoons unsalted butter, melted

1-1/2 pounds skin-on salmon fillet,

preferably center-cut

1 tablespoon Dijon

Directions

 1. Preheat the oven to 425 degrees F. Line a baking sheet with foil. Lightly spray foil underneath the salmon only.

2.  Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1/2 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Set aside

3.   Mix the panko with the parsley, butter, and a few grinds of black pepper in another small bowl. Set aside.

4. Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. 

5. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving. 

Notes: Original recipe calls for 1 teaspoon salt in the brown sugar mixture and 1/4 teaspoon salt in the panko mixture. We found it to be way too salty, so use only 1/2 teaspoon in brown sugar mixture and none in the panko mixture. This is very good! Recipe is from foodnetwork.com. 

Holy Yum Chicken

The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"

Prep Time: 5minutes minutes

Cook Time: 40minutes minutes

Total Time: 45minutes minutes

Servings: 4

Author: Julie Chiou

INGREDIENTS 

• ▢ 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
• ▢ 1/2 cup Dijon mustard , (no substitutes)
• ▢ 1/4 cup pure maple syrup, (no substitutes. No fake Aunt Jemima stuff)
• ▢ 1 tablespoon rice wine vinegar, seasoned or unseasoned
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 tablespoon cornstarch
• ▢ 2 teaspoon fresh rosemary, for garnish

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

EQUIPMENT

• Baking dish

INSTRUCTIONS

• Preheat oven to 450 °F. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
• Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
• Bake, uncovered, for 40 minutes.
• Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
• Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
• Sprinkle rosemary on top before serving.

RECIPE NOTES

If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook

NUTRITION FACTS

Serving: 1 SERVING | Calories: 327 KCAL | Carbohydrates: 16 G | Protein: 24 G | Fat: 20 G | Saturated Fat: 6 G | Cholesterol: 113 MG | Sodium: 2589 MG | Sugar: 14 G

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner

Cuisine: American

Keyword: chicken, chicken dinner, dijon mustard, holy yum, maple syrup

Holy Yum Chicken - https://www.tablefortwoblog.com/holy-yum-chicken/

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