Pecan Pie New York Style Cheesecake

 

Pecans and Cheesecake so delicious it might be our newest favorite cheesecake New York Style baked to perfection, be sure to let cool and then refrigerate before cutting and serving.

SERVES: 8
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
4 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
pinch of kosher salt

DIRECTIONS

Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)

Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Chicken Noodle Casserole

 

This casserole is creamy and smooth, the homemade béchamel sauce will give this recipe the perfect flavor and bring it to perfection. It really is easy to make, follow the instructions, do not let the sauce boil and you will have a delicious dish that is perfect.

Ingredients:
12 ounces wide egg noodles
3 Tablespoons butter
1 onion, chopped
2-3 garlic cloves minced
3 Tablespoons flour
2 1/2 cups chicken broth
2 1/2 cups half and half
1 pound boneless chicken breasts or thighs cut into chunks
2 cups shredded cheddar cheese(save 1/2 cup for topping)
1 1/2 cups frozen peas(I used peas and carrots)
1 sleeve Ritz crackers, crushed

How to make it:

Cook pasta according to package directions. Drain. Melt 1 Tablespoon butter in empty pot. Add onion and garlic and sauté until softened. Toss in the chicken in and cook till done, turn off heat. When noodles are done, drain and let sit in strainer, mean while in noodle pot, you are going to make a béchamel sauce; add 2 tb butter and melt, then add flour and whisk for 1 minute. Slowly whisk in half and half and chicken broth. Bring to a boil, do not let boil, now reduce heat and simmer 5 minutes. Add the cheese to this and whisk turn heat down and let it melt. Remove pot from heat. In the pan with the chicken and onions, garlic, stir in peas to warm up, with heat turned down low, keep from burning. In the noodle pot to your sauce stir the noodles back in, add chicken, peas, onion, garlic and add 1 1/2 teaspoon salt and 1 1/4 teaspoons pepper into sauce mixture. Pour into a 9x13 pan. Now add the reserved cheese on top then crushed Ritz crackers. Bake 15 minutes at 425

Serve Hot

béchamel sauce

Honey Garlic Butter Pork Loin Roast

 

Delicious pork, juicy and really tasty full of flavor and best of all you can cook in crockpot or oven roasted Serve with your favorite sides, or a salad.

INGREDIENTS
PORK LOIN:
4-5 pound pork loin roast, trimmed of skin and fat
1 1/2 tablespoons olive oil, divided
RUB:
2 teaspoons paprika (mild or smoked)
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2-1 teaspoon red chili powder, (optional)
2 teaspoons coarse salt
1/2 teaspoon black cracked pepper
HONEY GARLIC BUTTER SAUCE:
1/2 cup (6-oz) honey
1/2 cup (4-oz) unsalted butter
6-8 cloves garlic, finely chopped or minced
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar, (or cider vinegar)
Good pinch of salt
1/2 teaspoon cracked black pepper
ADDITIONAL:
1/2 cup broth, beef or chicken
1/2 cup water
4 teaspoons cornstarch

How to make it:

PORK LOIN:

Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.

SAUCE:

Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.

SLOW COOK:

Place seared pork in a 6-qt slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.

Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.

While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.

Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch. Whisk cornstarch slurry into sauce and let simmer for a good 5 minutes, or until thickened into a syrup-like consistency.

(For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)

Slice pork and serve drizzled with Honey Garlic Butter Sauce.

OVEN ROAST:

Preheat oven to 350°F (175°C).

Place seared/browned seasoned pork in a roasting pan.

Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.

Add in 1/2 cup stock and 1/2 cup water around the pork.

Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes.

Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part

(If pan dries out while cooking (it shouldn't), add a little more water.)

Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..

Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a little more if needed up to 1/4 cup, until reaching a honey-like consistency. ( sauce will thicken as it cools).

Slice pork and drizzle with Honey Garlic Butter Sauce.

NOTES

Use skinless, boneless pork, trimmed of excess fat to avoid fat melting into our braising liquid/sauce.

NUTRITION

Calories: 508kcal | Carbohydrates: 21g | Protein: 52g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 904mg | Potassium: 908mg | Fiber: 1g | Sugar: 18g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

GREEN CHICKEN ENCHILADAS

 

I like green enchilada sauce, but finding it in stores here to buy has been a problem. So you know me, I'm going to figure it out, so I went through several recipes and decided this is a good recipe to use to make your own Homemade Green Enchilada Sauce to go over The Green Chicken Enchiladas. This dish is so good you will enjoy staying home and making Mexican food yourself.

Get the RECIPE TO MAKE THE Green Enchilada Sauce here

WHAT YOU NEED
1 package (10 oz.) Ranchero® Queso Fresco cheese
¼ Cup of Cacique® Crema Mexicana or Sour Cream
3 chicken breasts, pan fried or grilled, and shredded
1 dozen corn tortillas
2 cups green enchilada sauce
½ cup cilantro, chopped
1-2 jalapeños or Serrano chilies, minced

HOW TO MAKE IT

Preheat oven to 350°F.

In a mixing bowl, combine chicken, chilies, ½ package Queso Fresco, and 4 tablespoons of enchilada sauce then set aside.

In a medium-sized saucepan, bring the remaining enchilada sauce to a boil then lower heat. Dip each tortilla, one at a time, in the sauce until soft. (about 10 seconds) Carefully place each tortilla on a plate.

Spoon chicken mixture and cheese mixture onto the tortilla. Roll and arrange enchiladas seam side down in pan. Repeat with each tortilla.

Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with remaining cheeses and bake for 5-7 minutes or until cheese starts to brown. Remove from oven and drizzle with Cacique® Crema Mexicana. Garnish with cilantro and serve hot. You can use Sour Cream instead of Creama

This is a new family favorite

HOMEMADE GREEN ENCHILADA SAUCE

I wanted to make Green Chicken Enchiladas but I could not find a good Green Enchilada sauce so I found several recipes on making my own and so this is the recipe I used to make it, and we like it. You can puree it or leave it chunky how you like it! They turn out delicious yes they do.

Find the Recipe for the Green Chicken Enchiladas HERE

YIELD: 2-3 CUPS OF SAUCE
What you need:
 2 tablespoons oil
 1/2 cup finely chopped onion
 1-2 garlic cloves, finely minced
 3 tablespoons flour
 1/4 teaspoon cumin
 1/4 teaspoon black pepper
 1 1/2 cups low-sodium chicken or vegetable broth
 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
 1/4 teaspoon dried oregano
 1/2 teaspoon salt
 1 medium jalapeno, finely diced (optional)

How to make it:
In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

NOTES

To roast them, the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).

Potato Spinach Sausage Soup

This soup is just what a chilly day calls for, it's not too rich but it's full of flavor for sure, hearty and warm.

What you need:
1 pound ground  sausage(your choice)
1 large sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon smoked paprika

a shake of garlic powder, onion powder, salt and pepper
3 large baking potatoes, peeled and thinly sliced
24 ounces chicken broth
24 ounces water

1/2 stick of butter
2 cups spinach or kale, chopped

1 cup chopped mushrooms(optional)

12 ounces heavy cream

How to make it:

In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and seasonings and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.

Add potatoes, chicken broth and water to the sausage mixture. Now add butter and continue cooking over medium heat until the potatoes are cooked through.

Add heavy cream and spinach or kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Notes:

To kick things up a notch, substitute hot italian sausage for the sausage and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.

Fish Tacos

  

#recipeideas #whatsfordinner #Ilovetocook 
What's for dinner? Fish Tacos are so good, and kids will eat them right up. These are easy to make when you're in a hurry for a good dinner. The toppings can change depending on how you like them, and so can the dressings.

Serves 4-6

Ingredients

1 11-oz. box frozen breaded fish sticks 

1/2 teaspoon chili powder 

5 cups coleslaw mix (cabbage and carrots) 

1/4 cup mayonnaise 

2 tablespoons lime juice 

1/4 teaspoon chopped seeded canned chipotle chili in adobo(optional)

Salt and pepper 

8 5 1/2-inch corn tortillas, warmed 

1 cup tomato salsa

hot sauce if you like

extra toppings: avocados, extra onions

How to Make It

Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.

While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.

Place some slaw on top of each tortilla, top with 2 fish sticks, the cabbage mix, onions and a spoonful of salsa, fold up and serve.

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