Creamy Dreamy Sour Cream Cheesecake

I mean, cheesecake! How can someone NOT like cheesecake! It’s creamy and bold. It has a sweet crust with a sour/sweet filling. It can be combined with so many things. It’s the perfect crowd-pleasing dessert.

 

 

I started working on this recipe because I wanted something thicker than the other recipes I’ve been using. But I still wanted the sour cream addition as it enhances the cream cheese flavors so much. 

 

 

In my house I have a bunch of purists. They want the most basic recipe, and with that there’s nowhere to hide. But, we have tried adding ganache to the top (amazing!!), of course the fruit sauce topping (strawberries or cherries), as well as incorporating ingredients like caramel, toffee, or chocolate chips.

 

 

I have also experimented a bit with adding curds to the filling, Oh man! That might need to be a whole different post. It was amazing! Like having an orange dream-cycle in cheesecake form. This cheesecake is so versatile while still being so top shelf dreamy! You won’t want to put the fork down.

 

Creamy Sour Cream Cheesecake

 

 

Crust:

35-38 graham cracker squares (3 cups)

½ c butter, melted

2 Tbs sugar

 

Filling:

3 8oz packages cream cheese, room temperature

1 ¼ c sugar

4 large eggs, room temperature

2 tsp vanilla

1 ½ c sour cream

 

 

 

Preheat the oven to 325. In a food processor, break the grahams into crumbs and add the sugar and butter to make a crumble. Pour into a spring form pan that has been greased with cooking spray. Using the bottom of a glass, press down the crumble and pull some up the edges to create the crust. Don’t press too hard, but enough to make the crust stable up the sides and across the bottom. Place in the freezer while you make the filling.

 

In a mixer, place the cream cheese and mix it to allow it to become creamy without clumps, just a couple minutes. Add the sugar and let that incorporate into the cream; another minute. Then add the eggs, one at a time allowing them to become fully incorporated before adding the next. Finally add the vanilla extract, and then remove the bowl from the mixer.  Add the sour cream and add it by hand, carefully folding it into the batter. You don’t want to over stir or “whip” the batter as it can cause cracks while baking. However, make sure the cream is completely incorporated. Retrieve the crust from the refrigerator and pour the batter in. It’s okay if it comes a bit higher than the crust, or if it doesn’t reach as high as the crust.

 

Place the springform on a jellyroll pan and place it in the preheated oven. Bake for about 60-70 minutes, depending on your oven. Mine tends to take longer, so if you need less than that, trust your cheesecake. There should be a soft jiggle on top in the center when its ready. If it jiggles along the edge, it might need more time. Don’t poke the center as it will create a crack on the top of your cake.

Once it’s done, leave it on the counter for an hour or so to cool. Then, place some plastic on top and place it in the refrigerator for a few hours to cool and set. You want it completely cooled before enjoying. It’s almost better to make this cake the day before you plan to serve it so there’s plenty of time for it to set.

Greek Chicken Kabobs with Veggies and Tzatziki Sauce

 

As I’m getting older, I am finding I enjoy more bold flavors. I like to taste the contrast of the acid with the savory in one bite. I also like meals I can cook on the grill outside, or at least on the indoor griddle quickly so I won’t heat the kitchen up too much. 

 

 

In an effort to hit those two desires, I started searching for kabobs. This particular recipe stemmed from a desire to try making flatbread. I mean, who doesn’t like a good adventure in the kitchen?

 

 

 

The lemon and olive oil work together to tenderize the chicken. It makes the chicken soft and juicy. Don’t skip the marinating step. It’ll be well worth your time. Also, don’t skip the tzatziki sauce. It’s so good, and so good for you. With Greek yogurt and English cucumber combined with a little fresh lemon and garlic, you will want to get pita chips to eat this. It’s that good!

 

 

When it comes to the veggies you can really pick what you like. One of the benefits of kabobs is the freedom to combine what you’d like and let others combine what they’d like. 

 

 

Don’t be afraid to make extra too. This meal re-heats really well, and can be a wonderful lunch.  Cold or warmed, the chicken continues to be juicy and delightful. Combine it with a green salad or a pasta salad for a change of meal without more work. That’s always the ultimate goal.

 

 

Greek Chicken Kabobs with Veggies and Tzatziki Sauce

 

 

Chicken:

¼ c EVOO

3 Tbs (1-2) fresh lemon juice

3 cloves garlic, minced

1 Tbs each dried oregano, ground cumin

1 tsp each paprika, salt

½ tsp black pepper

1 ½ lbs boneless, skinless chicken breast, cut into cubes

1 c cherub or grape tomatoes

1 c mushrooms, cleaned and halved

1 c zucchini, sliced into thick slices (¼ to ½ inch)

 

Tzatziki Sauce:

1 c Plain Greek yogurt

½ c English cucumber, shredded

1 clove garlic, pressed or minced

½ tsp red wine vinegar

¼ tsp salt

Pinch of black pepper

1 ½ tsp (1/2 of one) fresh lemon juice

 

 

Add all the ingredients except the chicken to a bowl and mix together. Then add the chicken and mix it to completely coat the chicken. Cover and place in the refrigerator for at least an hour. If you have time, allow it to marinate for up to 8 hours to enhance the flavors.

While those are marinating, make the tzatziki sauce. Mix all the ingredients together, cover, and place in the refrigerator to chill. It will taste best if it’s had a couple of hours to rest.

Heat the grill or griddle to medium-hi heat. Meanwhile, thread all the chicken onto the grilling skewers. I prefer metal as it helps ensure the inside of the chicken gets cooked through.  Once all the chicken is threaded, add the veggies to the marinade and toss before threading them onto skewers. I like them on separate skewers as they cook at different speeds than the chicken.

Once the grill is ready, add the skewers. Leave them alone for a few minutes in order to get those nice grill marks. After a few minutes, flip them over and let the other side get grill marks. After a few minutes, flip them a quarter turn to get the third side, and finally after a few minutes flip them once more to get the last side. At this point, check the chicken to see if it needs a few more minutes or if its ready. The veggies will finish at a different pace so monitor those as well.

Serve with some flatbread or a delicious Greek salad. 

Butternut Squash Soup

 

I have been trying to incorporate more veggies into my daily life. Not just as side dishes though. I want to wrap my head around veggies being more focus forward in my meals.

 

 

Soup is such a perfect vehicle for that goal, and this recipe in particular really keeps the veggies as the focus without adding a bunch of extra cream.

 

 

I love this soup as a side with roasted chicken, or as the main dish with some focaccia bread. I also really like searing beef with some seasoning and adding that to the top of the soup, or even using leftovers of other meals such as carne asada or pollo asado.

 

 

I am not naturally a soup person. I have tried a lot of different recipes that just don’t work. I find a lot of soup recipes to be one-note and I like a little surprise in my bite. The red pepper in this recipe hits that note perfectly. Don’t skip the red pepper! I promise it will pull everything together.

 

 

Butternut Squash Soup

 

1 butternut squash, 2.5-3 lbs, peeled, seeded, and cut into 1-inch chunks

1 onion, chopped

1 red bell pepper, chopped

2 Tbs EVOO

3 garlic cloves, minced

½ tsp dried thyme

3 ½ c chicken stock, more if needed

Salt and pepper to taste

 

 

 

 

Set the oven to 400. On a jellyroll tray, place the squash, onion, and pepper. Drizzle oil on it all and toss with salt and pepper. Cook for 25-30 minutes. Once done, remove and set aside.

Add 1Tbs of EVOO to a cast iron pot (I use my le creuset). Once warmed to a medium heat, add the roasted veggies to the pot. Allow them to cook for 1-2 minutes, and then add the chicken stock. Allow the ingredients to cook for 2-3 minutes, and then use your immersion blender to blend everything together into a puree.

Bring the soup to a boil and then reduce the heat and allow the soup to simmer for 7-10 minutes. If the soup feels too thick, add more chicken stock. Serve with bacon or sauted beef strips. You can also let it cool and store it in the freezer for a quick and healthy meal. Makes 4-6 servings, depending on the size of your bowls.

Vanilla Custard Ice Cream

 

The truth behind this recipe is that I’m not a huge fan of ice cream. But this made me change my mind!

 

 

If asked whether ice cream is a year-round treat or a summer treat, I am totally a summer treat kind of gal. It just feels like it should be warm enough outside to justify it. The creamy cold treat is so satisfying in the summer.

 

 

I realized the best way to enjoy ice cream more is to start making it myself. Now I can control the ingredients and balances and ratios and hit the mark with every bite!

 

 

Of course, vanilla is just the base. There are so many things you can add to this to customize it. That’s also a big selling point for me. I like bits and bites in my ice cream, but hubby is more of a purist and would rather have the simple and pure vanilla.

 

This recipe is tailored for a Kitchenaid ice cream maker attachment. It makes the right amount for the size of the bowl. Just be aware if there’s any changes you want to make. I have used it in the Cuisenart ice cream maker too and it worked wonderfully.

 

Vanilla Custard Ice Cream

 

5 large egg yolks

1 c granulated sugar, divided

2 whole vanilla beans (or you can use 2 tsp vanilla bean paste)

1 ¾ c whole milk (or use an equal blend of half and half with 2% milk)

2 ¼ c heavy cream

1/8 tsp salt

 

In a bowl, combine the egg yolks with ¼ c sugar. Whisk together for about 3 minutes, it should lighten up in color and feel liquid-like. Meanwhile, in a sauce pan warm up the milk to 165. I use a candy thermometer to help as I don’t want it to boil. Split the vanilla beans and scrap them. Add that to the milk, along with the vanilla bean pods.

 

Once the milk has reached 165, pull it off the burner. Slowly pour ½ cup at a time into the egg mixture, being sure to whisk the whole time while incorporating. Continue doing this until you have about 1 ½ cups of milk added to the eggs. Then pour the egg-milk mixture back into the saucepan. Add the rest of the sugar, salt, and the heavy cream and heat it back up to 165, stirring occasionally.

 

Have a bowl or large measuring cup ready to pour the hot mixture into and once it’s reached 165, take it off the heat. Pour it through a sieve into your bowl or large measuring cup to catch the vanilla beans and any curdles from the egg. Discard the vanilla beans and let it cool for a few minutes before covering it with plastic and placing it into the refrigerator. It needs to cool completely before it can be made into ice cream, so at least 12 hours, but best to let it chill over night. Also, if you haven’t already, make sure your ice cream maker bowl is in the freezer. It will need at least 24 hours in there for it to be ready for use.

 

I use a Kitchenaid mixer for my ice cream maker so the following directions are based off of that. The timing should be similar on most ice cream makers, but be familiar with your equipment when reaching this step.

 

Set the frozen ice cream bowl on the mixing stand. Set up the paddle and connection pieces and turn on the machine to the low setting (no more than a 2). Slowly pour the custard into the ice cream maker while it’s on. Make sure to get all the vanilla bean spreckles into the mixer. Let it do its work for about 20-30 minutes. You’ll see the ice cream start to fluff up and become more full. 

 

 

Your ice cream is ready when it starts to work its way up the mixing bowl and look creamy and fluffy. The Kitchenaid connection piece also starts to click which is a sign its done. The ice cream will resemble a soft serve at this point. Remove the ice cream from the mixing bowl into a freezer safe container using a plastic spatula or a wooden spoon (don’t use metal as it can damage the bowl). Put the ice cream in the freezer once more. The ice cream will become firmer in the freezer. It only needs a couple of hours and it is ready to enjoy.

Asian Style Chicken and Snap Peas

 

As I grow as a cook, I am learning that if I want more authentic flavors, I need to use more authentic ingredients. When it comes to Asian dishes, that is even more true! I was on the hunt for a yummy Asian chicken dish that felt like it came from a restaurant. So, I started researching and learning about the different ingredients that make that work.

 

 

Chinese cooking wine, or Shaoxing wine, will add a rich Asian flavor different from just chicken broth. It enhances the food in a unique, and delicious way. I have also learned that Oyster Sauce is not something to fear. It actually has a savory tone that pulls into the chicken and, along with the wine, creates a uniquely Asian flavor.

 

 

These two ingredients will really ramp up your flavors. Sesame Oil is another very common product used, but I put a warning with this ingredient. It is very potent and can quickly overtake a dish. The smallest amount can add a wonderful sesame, almost nutty flavor to your dish. But too much can overpower the dish and the flavors become more bitter. Use it with caution. You can always add more, but you can’t take it away.

 

 

While I use snap peas, you can also enjoy snow peas, broccoli, carrots, whatever your heart desires. You can serve it alone, or with white or brown rice. It’s a fast and comforting weeknight meal when life is on the go.

 

 

Asian Style Chicken and Snap Peas

Prep: 15 minutes  Cook: 10 minutes

 

 

Chicken:

1 ½ - 2 lbs chicken, thinly sliced

1 ½ tsp baking soda

1 clove garlic, minced

2 c snap peas (or snow peas)

1 green onion

1 Tbs Peanut Oil

 

Sauce:

½ c chicken broth

2 Tbs cornstarch

2 Tbs Chinese cooking wine

2 Tbs Lite soy sauce

2 tsp oyster sauce

½ tsp sesame oil

½ tsp peanut oil

¼ tsp white pepper

½ tsp sugar

 

Prep the chicken and place it in a glass bowl. Sprinkle the baking soda over it. Mix it in and set it aside to rest for 15 minutes. Meanwhile, prep the garlic, snap peas, and the onion.

 

Begin heating a large skillet or wok at high heat. While that heats up, mix the ingredients for the sauce together. After 15 minutes, rinse the chicken with a sieve to remove excess baking soda. Pat the chicken dry and add the peanut oil to the hot pan. If the pan is ready, the oil should roll and start to slightly smoke.

 

Add the chicken to the pan and don’t touch it. Let a sear form on the meat for a few minutes. You’ll know there’s a good sear when the chicken will move without sticking. After a few minutes, and a check that the meat is ready, stir the chicken to allow other sides of the pieces to get a cook as well. Add the garlic and stir it for a minute. Then add the snap peas and onion and stir them all together. Finally, add the sauce to the pan. It should thicken and coat all the food. If it seems too thick, you can add a little water to the pan to thin it out. Only add a bit at a time so it doesn’t thin it too much.

 

Serve over rice and garnish with some more fresh green onion. Serves 6.

Carne Guisada

 

Sometimes you want a stew with a Mexican flavored twist. Sometimes it feels like you have to wait until the weather starts to cool down so it feels like it’s okay to eat a stew. The great thing about this recipe is that it feels totally acceptable to eat this year round! It’s just good, classic comfort food.

 

 

It hits all the marks. Soft and flavorful beef that’s rich and toothsome, the peppers add a unique zing and blend perfectly with the rich and creamy tomatoes. Finally, add some pepper and potato pieces to round out the meal, and you have an amazing blend of flavors and textures.

 

 

You can serve this with a basic spring mix salad, or some amazing Spanish rice for a complete meal. It also goes amazing with your favorite corn bread or corn muffins.

 

Carne Guisada

Prep: 20 minutes  Cook Time: 40 minutes

 

Sauce:

4 dried guajillo chili peppers

2 dried chili ancho or dried California chili peppers

2 garlic cloves

1 8oz can tomato sauce (I like la Mexicana)

2 c water, divided

 

Beef:

1-1  ½ lb beef (diced, ground, or sew meat)

1 ½ Tbs AP Flour

1 tsp salt

½ tsp Mexican oregano, ground cumin, garlic salt, black pepper

1 bell pepper (any color), diced

½ yellow onion, diced

1 jalepeno, diced

2 roma tomatoes, diced

1 c beef broth

3 potatoes, peeled and diced

 

Clean, de-stem and de-seed your chili peppers. Place them in a medium pot and cover them with water. Bring the pot to a boil and then turn it off and let them soak. Meanwhile, place the garlic and tomato sauce into the blender. Add the soaking peppers and 1 cup of the heated water and blend until smooth. Reserve a second cup of the heated water. Pour the sauce through a sieve to remove any seeds or skins. Use the reserved water if necessary to help with this. Once the sauce is ready, set aside.

 

In a small bowl, combine the flour with the other seasonings listed for the beef. Sprinkle the seasonings over the meat and mix them together well with your hands. In a large saute pan, heat oil over medium-high heat. Brown the meat in batches so as not to overcrowd the pan. Set each batch aside in a bowl while you cook the next batch.

 

Once the meat is finished, add a bit more oil and saute the onions and peppers, just until the onions are translucent. Then add the meat back to the pan along with the tomatoes and mix everything together. Finally pour the sauce into the pan and the beef broth. Mix everything together, put a lid on the pan and let it simmer for about 15-20 minutes. Finally, add the potatoes, mix them in and put the lid back on for another 20 minutes, or until the potatoes are soft and cooked through.

 

 

Serve with rice, beans, and tortillas.

Matcha Chia Pudding

 

I am totally guilty of buying products that I’ve never used before simply so I will be forced to play with that ingredient and see what I can come up with. Matcha is one of those ingredients.

 

 

I have always been super curious about matcha. Lots of people rave about it and it’s a popular ingredient in fancy coffee drinks and pastries. But how can I use it in a way that I will keep using it? Something I really enjoy and is totally worth any effort.

 

 

Enter chia pudding. Chia is another one of those ingredients I started playing with years ago and love! But I’m not always sure how to get it into my daily diet. Chatting with a friend, she mentioned using chia and almond milk to make an overnight pudding. It comes out creamy and thick and goes so well with fresh fruit. So I decided to try it with matcha. Amazing!! This might be my favorite version yet! If you like other chia pudding flavors but you’re looking for something more summery and chilled I highly recommend this one! It hits all the notes and is great for a snack or dessert.

 

 

Matcha Chia Pudding

 

 

1 c almond milk

2 tsp matcha powder

1 scoop vanilla protein powder

1 ½ tsp agave nectar

¼ c chia seeds

 

In a blender cup, add everything except the chia seeds. Blend it all together just until smooth. Add the chia seed and mix it together. Pour it into 2 individual cups and refrigerate for at least 2 hours, or overnight. Serve with blueberries, raspberries, almond slivers, Greek yogurt, or whatever toppings you might enjoy. 

 

Sausage Penne Pasta

 

There was a restaurant in town that has the most amazing and delicious sausage and pepper penne pasta dish! I’d go as often as I could, but it was getting to be an expensive habit and then they changed ownership and it was no longer on the menu. I wandered if it was something I could make myself.

 

 

We started experimenting at home and one thing led to another and we made it! Since then I have been perfecting the dish, but I just never got around to putting it on my blog, until now.

 

 

This is a very diverse recipe. You can use all sorts of different veggies; grape tomatoes, mushrooms, different colored bell peppers, or even sweet Italian peppers. There all sorts of options. Have fun with it!

 

 

The cream acts as a neutralizer for the acid in the marinara sauce. If you don’t want to use a lot, you don’t have to. You can use as much or as little as you’d like. However, I would recommend at least some because it does add to the creamy experience when you eat the dish.

 

 

Sausage Penne Pasta

 

 

2 Tbs EVOO

1 medium yellow onion, sliced

1 red pepper, sliced

3-4 italian sausage links, mild or spicy or a mix

2 garlic cloves, minced

24 oz marinara sauce, homemade or jarred

½ to 1c heavy cream, depending on how much cream you like

1 ½ c dry pasta, I prefer penne but others work too

¼ c fresh chopped parsley

 

 

 

 

Bring a large pot of water to boil and cook the noodles according to the package. Strain them and set them aside.

Heat a large saute pan to med-high. Add 1Tbs EVOO and warm it but not to smoking. Add the veggies and let them sear and soften for a few minutes. When the onions become translucent and the peppers soften, remove them from the pan and add the rest of the EVOO. Remove the sausages from their casings and once the oil is heated but not smoking add it to the pan. Brown the meat on all sides. Add the garlic to the meat and let it cook for another minute. Then add the veggies back into the pan.

Add the marinara slowly, using the liquid to help scrape up the bits on the bottom of the pan. That’s where so much flavor is. Add the rest of the sauce and then add the heavy cream. Start with ½ cup and then add more as needed. Once the sauce starts to bubble, turn it down to a simmer and add the noodles. Stir to combine and then put a lid on the pan and let it simmer for a few minutes. Stir it once more and it’s ready to serve. Add some fresh chopped parsley to the top of the dish for garnish.

Mac n Cheese Half Batch

 We have been using this particular recipe for years to make our homemade mac n cheese. It's easy to put together, it holds up in the fridge for re-heating better than most recipes, and it's so easy to adapt. Sometimes I even like to put it in individual dishes and throw in the broiler with a little cheese on top to give it a crisp. 

 

I discovered though, as my cooking has evolved, that I don't like to make a meal out of this recipe. It has held better as a side dish instead. While that works fine when we have big gatherings, when it's just our family of four, we really needed something that was a smaller amount, thus minimizing the leftovers (which can be difficult to finish). 

 

So, I started playing with the recipe, and getting it to a point that the family loved it and there was no wasted ingredients. Other ways to make this recipe unique and stand out would when you're finishing it: (1) add bacon crumble to the top, or pancetta, or ham, you get the idea, (2) add cheese or bread crumbs or panko crumbs to the top, (3) put carrots and peas in the mac or on top along with the other toppings. You can treat it a lot like a baked potato and make it as loaded as you want. It would make for a great buffet style item for groups of people to individualize their meal. 

I guess what I'm trying to say is a smaller batch can sometimes be fun. You can have fun with it without going overboard or overindulging. Just make it exactly how you want it. 

Mac n Cheese Half Batch

1 3/4 c water, divided

1 5oz can evaporated milk

1/2 tsp salt

1 1/2 c dry pasta of choice

1/2 tsp cornstarch

1/4 tsp dry ground mustard

1/8 tsp Tabasco (6-8 drops)

6 oz cheese (such as colby, cheddar or monteray jack) about 1 1/2 c shredded*

2 T butter

 

 

 

 

In a medium to large stock pot,  add 1 1/2 c water, the can of milk, and salt and bring to a boiling simmer. Add the pasta and allow to boil simmer for about 11-13 minutes, or however long the pasta package directs. 

Meanwhile, to the final 1/4 c water add the cornstarch, dry ground mustard, and tabasco sauce and mix together. Once the pasta has cooked, add the cornstarch mix and stir for a minute or two to allow it to thicken a bit

Remove the pot from the heat and add the cheese in half cup batches. Stir and melt completely before adding the next batch. Once all the cheese has melted and is completely incorporated, add the butter and allow the to melt completely while stirring. 

Serve immediately with your chosen meal, and enjoy!

*This recipe works best if you shred the cheese yourself. Using pre-shredded cheese allows the anti-caking powder to prevent proper incorporation. You can have fun with flavors here though. Pepperjack is a lot of fun for a zippy sauce. Quesadilla cheese works well, and of course a mozzarella and parm would work. Experiment and have fun with it.

Sea Turtle Quilt

 

There’s a shop in San Diego area called Rosies Calico Cupboard that I have to stop at every time we go to San Diego. They have a great selection of all sorts of fabric genres and other quilting/sewing needs.  It’s a fun treasure hunt.

 

 

Three years ago, my daughter went into the shop with me and found a minky sea turtle fabric that she wanted me to make a quilt with. It was an interesting idea, and when I found it was on sale I couldn’t resist. 

 

 

Unfortunately for my daughter, the project got tabled and while I worked on a bunch of other projects. I hadn’t thought of it until I realized we were about to head to San Diego again! I quickly put together a pattern and figured out how many fabrics we’d need for the top. When we arrived the following year, I had my daughter come with me and pick out some batiks for the top. She narrowed it down to greens and purples and we’d use blues for the background. Perfect!

 

 

This time I started working on it right away and got the blocks finished up, but we needed one more fabric for sashing, so it was back to the shop again. This time I went alone and found the perfect sashing.

 

 

Now that all the blocks were finished, I was able to start piecing everything together. I was trying to mix things up in an unpredictable way to give it an organic feeling like you’d have in the ocean. I also had the turtles swimming in different angles for the same reason.

 

 

Once all of the sashing was complete, I added one more blue border and called the top good. Now I just needed to match it up with the backing we’d gotten all those years ago. It turned out the backing wasn’t quite big enough. I did the best job I could lining up with front with the back and then after quilting, I trimmed the whole thing down to the right size.

 

 

The binding was made with the same blue that’s bordering the top. I wanted to keep it subtle and really focus on the turtles. My daughter is thrilled with it. She especially loves the minky backing. I was worried about working with it but it wasn’t a problem at all.

 

 

My son liked what he saw and asked when I’d start his! I totally forgot I was going to make one or him too. Looks like it’s back to Rosies this year to get everything I need for his. The good thing is that I now know what’s needed and it should go together more smoothly. Here’s hoping!