Torta Di Ricotta: an Italian twist on cheesecake

Well, hello again, It's time to finally post a desert! This treat is a very well deserving recipe. We devoured this Cake/Pie very quickly with NO complaints. I'm diving right into this one so ENJOY.

Torte Di Ricotta

Italian Cheesecake

Ingredients

16 oz Ricotta Cheese

8 oz Cream Cheese

½ cup Flour

1 cup Sugar

2 eggs

¼ cup Dried Fruit (¼ in pieces or smaller)

¼ chopped nuts

3 Rice Cakes (Caramel or Chocolate)

2 Tbs Butter or Margarine, melted

Directions:

Preheat oven to 350F

Place rice cakes in food processor and process until crumbs. Pour into bowl and add melted butter mix into a crumbly dough. Press this dough Thinly into a spring form or large pie pan, place into a 350 F oven for 10 min. Remove and set aside.

Combine,ricotta, cream cheese, sugar, flour, eggs, fruit, and nuts, well, with a hand or counter top mixer slowly. Pour mixture over crust in pan and smooth out the top. If desired allow to settle for 5 min before placing in the oven.

Place Cake/Pie in preheated oven for 55-65 min. or until a toothpick comes out mostly clean and the top is lightly browned. (you may need to shield the edges with foil, if you are using a pie pan)

When finished, remove and let set for at least 15-20 min before cutting or serving. For best results serve chilled. Top with powdered sugar, yogurt, or fruit topping.

The only post notes I have are, feel free to experiment with different fruits and nuts. we used cranberries and Almonds, but I'm sure apples and walnuts could have been just as great. or get fancy with kiwi and hazelnuts, or peanuts and bananas.

Bry

Curried Honey Horseradish Mustard Chicken

I hate to brag... Wait, no I don't. This is one of my BEST dishes in a while. I will also be including the secrets that made the Boxed couscous so delicious! If you are not a couscous fan you could use rice, grits, wheat germ, or mashed potato flakes and get similar results. Remember guys, cooking is about using your imagination. Lastly, this recipe calls for Curry Powder. This is not usually something you can just pick up at the local "Megalomart". I get mine at the Al Habashi Market on the Kansas City River Market. Other places to find such a delicacy could include, Trader Joe's, World Market, an Indian or Arabic Market, or "like places". Here we go!

Ingredients:
3 Boneless Skinless Chicken Breasts
1/3 Cup Honey (Warmed for ease of mixing)
1 Tbs Yellow Mustard
1 Tbs Brown Mustard*
1 tsp Prepared Horseradish*
(* in place of these 2 Ingredients you could use 1 1/4 Tbs of "Horseradish Mustard")
4 tsp and 1 tsp Curry Powder (separated)
1 tsp and 1 tsp Black Pepper
1 Tbs olive or veg oil
1 Whole Onion Chopped into "Rings"
1/3 cup Hot Water

Directions:
Preheat your Oven to 350F
Place Chicken Breasts in casserole pan, spread onions over and between chicken. Sprinkle Chicken and onions with 1 tsp curry powder and 1 tsp black pepper, Set aside.
Mix Honey, Mustard, Brown Mustard, Horseradish, 4 tsp Curry Powder, 1 Tbs Oil, and 1 tsp Black pepper with a whisk until well mixed and smooth.
Pour honey mixture over chicken breast and onions.
Place pan on middle rack in the oven for 30 - 35 min or until cooked through.

Now The Couscous (rice, grits, etc...)
1. Replace water with Chicken Broth
2. Replace Butter/Margarine with Olive Oil
3. I also added minced Garlic (about 1 clove) and 1 tsp Dried onion
4. The Boxed Couscous I used had a flavor packet inside (parmesan) so the additives complimented it well.
5. Something I did not do, that you may choose to do are add Parmesan, Feta, or Blue Cheese. Or add an herb blend.

(I would only suggest the herbs if your side dish does not come with a flavor packet, wink)

So there we go! Enjoy

Peanut Butter... Chicken?

Ok, I know what you are thinking guys. You are envisioning a Chicken Breast on a Peanut Butter sandwich... Am, I right.\? and if you weren't, you are now. OK so what the heck is PB Chicken? It's a Thai Style Dish. Thai STYLE you say? Yes, style, because I am not Thai nor can I verify if this dish is from anywhere NEAR Thailand. It's Thai style because its Sweet, Sour, and Spicy. For more info on Thai seasonings, Thai Cooking, and/or Thailand the links attached to the words will take you to their Wikipedia pages. (I cannot verify that statements made on Wikipedia are 100% accurate)

SO Now we are past that. My Peanut Butter Chicken is fairly simple and can be done under the broiler or, as the recipe calls, on the grill. The Palate starts with the robust meaty flavor of the peanuts in PB, we add the sweet flavor with brown sugar (dark is best), we jump to the sour with lemon juice and garlic, Lastly the spice, this is where you get to play, make yours as mild or spicy as you please with red pepper flakes and ground or fresh ginger. OKOK Get on with it, I know!

Here it is!
Ingredients:
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breast halves
2 cups shredded red cabbage
Sliced green onion tops

Directions:
Before cooking Chicken: preheat grill or broiler. 
Combine PB, Water, Soy Sauce, Minced Garlic, Lemon Juice, Brown Sugar, Ginger, and Pepper Flakes in a saucepan. head over medium heat until all ingredients are combined, reduce heat to lowest setting and cover. (stir often)
Cut raw Chicken into cubes or 1 inch pieces. reserve 1/2 of the Sauce, and marinate the chicken in the other half. Allow to set in fridge for AT LEAST 30min, but overnight would be better. IF you marinated overnight and refrigerated your sauce bring back to 165F. Skewer your chicken appropriately, and place on grill. 2-5 minutes on each side basting with reserved sauce rotating until fully cooked.

NOW as to the cabbage, this is basically a plate dressing along with the Onion tops as a meat garnish. I found that a boxed side dish of Garlic, Herb, and Olive oil Couscous made a fine garnish. As for you Cabbage, Rice, Ramen, or whatever... I was just given this recipe with the cabbage included with pretty much the same "disclaimer."

So, enjoy and remember guys (and gals) it's not hard to cook. Weather on a budget, or wanting to rid yourself of high sodium high fat boxed meals, or just trying to impress the chicks, you can do it. P.S. Don't forget to let yourself taste throughout the process. you don't want a nasty surprise at the end.

Bry

Enter the Perfect Cup Sweepstakes now for your chance to win your very own Platinum Brewer or FREE K-Cup variety pack!

I am in love with my Keurig coffee brewer. Absolutely the best cup of coffee I have ever made at home. When I went to buy K-Cups the last time there was a sweepstakes inside the box. The link below is legit to get you entered to win K-Cups for life or your own Platinum Brewer. If you dont win I absolutely suggest going out and purchasing a Keurig brewer. You will not regret it. This machine not only brews coffee, but hot chocolate, lattes, mochas, apple cider, even tea! I am so amazed by this thing.

Enter the Perfect Cup Sweepstakes now for your chance to win your very own Platinum Brewer or FREE K-Cup variety pack!

Enjoy
Bry

Chicken Salad Sammies, with a tingle...

Hello Everyone,

"With a tingle?", you say? Yes, this is when you add just enough heat (from peppers, not temperature) to notice a "tingle" after you are done eating, but not get burned WHILE eating it. I put this salad on fresh baked toasted hoagie rolls from the bakery department at my local grocery store. (Hy-Vee here in KC) This salad was so good that my mother said it was BETTER than her favorite chicken salad from her favorite deli! So here it is:

Ingredients:
1 large chicken breast (fully cooked and diced 1/2to 1/4 in. cubes)
2 Jalapenos (stems and seeds removed and minced)
1/3 onion minced
1/2 apple diced 1/2 in. pieces (use a very crisp variety i.e. granny smith, honeycrisp, pink lady)
2 bacon strips (pork or turkey, crumbled or minced, fully cooked)
1 carrot minced
1 tsp celery seed
1 1/2 cup mayonnaise
1/2 cup ranch dressing
1 Tbs Apple cider vinegar
2 tsp Sugar
3-5 leaves of "leaf lettuce" (Romain, butter leaf, etc...)

Directions:
Salad: Make sure all ingredients are chopped minced or diced accordingly. with a wooden spoon or rubber spatula fold together chicken, jalapenos, onion, apple, bacon, and carrot in a large bowl. Set aside.
Dressing: In a smaller bowl with a whisk mix mayo, and ranch well. Next add the apple cider vinegar and celery seed, mix well. let this mix sit for 1 minute, stirring just before resting and just after. now add the sugar and stir until the sugar is dissolved.
Combining: Pour the dressing into the salad and mix well with the wooden spoon/rubber spatula. Place mix in the refrigerator for at least 1 hour.
Serve on toasted bread, hoagie roll, in a wrap, or in a pita with leaf lettuce.

Just a note this is GREAT for left over chicken. you could also us your left over turkey from (insert major holiday here), or pick up a grilled chicken sandwich or two from your local fast food joint. Just make sure if you opt for the last option, order it "plain". Enjoy it, I know you will!

Bry

Put a little heat in between your buns! Jalepeno Popper Burger!

Hey Everyone,
Short and sweet tonight just wanted to share this AWESOME, and EASY recipe. Hope everyone is blessed!



Ingredients: (8 burgers)
2 cups seeded and chopped jalapeno pepper
2 (8 ounce) packages cream cheese, softened
2 pounds ground beef
1/4 - 1/3 cup bread crumbs
8 hamburger buns, split
8 Slices American Cheese


Directions:
In a medium bowl, stir together the 2/3 of the jalapenos and all of the cream cheese. Mix the Ground beef and the bread crumbs then divide the ground beef mixture into 16 even sized patties. Spoon some of the cream cheese mixture onto the center of 1/2 of the patties. Place the remaining patties on top of the mixture/patties, pressing them together well at the edges.
Grill or Broil until well done, DO NOT not to press down on the burgers as they cook. This will make the cheese ooze out. After the 1st flip on the grill, or as soon as they are finished out of the oven, evenly sprinkle the tops with the remaining 1/3 of the Jalapenos, and place a slice of American cheese on top. Serve on a bun with your favorite toppings.

Enjoy!
Bryant

1st Blog after Transplant... Cheddar Beef Stuffed Mushrooms

Hey all,

Glad to be back. It has been quite a wild ride the last 46days. It all Started around 3:40p on Aug 18th when I got the call I have been waiting for. A Liver was ready for transplant, and I was the recipient. Finally after 3 years of waiting it was finally time. Fast forward 46 days, so far, and I am healing well and getting most of my range of motion back. Unfortunately standing for log periods of time is still hard, so I am still out of the Kitchen for now. In my place, with her and my knowledge combined we have a new recipe for you this week. Cheddar Beef Stuffed Mushrooms!

I can hear it now, you are whining... "I don't like mushrooms, whaaaaaa" First of all; Grow Up! Secondly, If you use Portabella Mushrooms, they are so meaty and earthy that when you stuff it with the beef you wont even taste the mushroom. We on the other hand are making ours with some Large Button Mushrooms we found at our local farmers market. Gotta love the Market during harvest season! Ready Here we GO....

Ingredients

1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup Quick Oats (1cup ran through a food processor or blender to make them more fine)
1/3 cup soft bread crumbs (1-2 slices of fresh bread run through a food processor)
2 cups shredded sharp Cheddar cheese
(Optional: Parmesan Cheese)

Directions

Preheat your oven to 400 degrees F. Next, Place ground beef in a skillet, and cook until evenly brown. Drain, and set aside. In a medium saucepan, with med to med-high heat,  melt the margarine and sautee the mushroom stems, green bell peppers, garlic, parsley and basil. In a large bowl, mix All ingredients. Place the mushroom caps,crown down, on a greased cookie pan. (or line with parchment) Generously stuff each cap with the stuffing. Bake in the preheated oven 15 -20 minutes. The filling should be golden brown. (optional: sprinkle parmesan cheese on top and bake for a few more minutes)

I hope you enjoy these! Please feel free to comment below.