i have moved the blog

i have moved the blog to http://ilonaskitchen.wordpress.com/

blueberry popovers

i came across this recipe earlier in the week and had some blueberries to use up so i figured why not?  i used more blueberries than called for to use them up.   these were ok --  no sugar so they were not sweet at all!  i sprinkled some sugar on the top instead :)

Blueberry Popovers
2 tablespoons unsalted butter, room temperature
4 eggs, room temperature
1 cup all-purpose flour
½ cup heavy cream
1 cup whole milk
½ cup blueberries
1 pinch kosher salt
1 pinch freshly ground black pepper


1. Preheat oven to 400ºF. Spray a 12-cup muffin tin with non-stick spray, or a 6-cup large muffin tin – depending on the size of the popovers you’d like.
2. Melt butter in microwave and allow to cool.
3. Combine eggs, flour, salt and pepper in a stand mixer fitted with the paddle attachment. Mix until all ingredients are blended.
4. Scrape down the sides with a spatula. Then, with the mixer on low, add the cream, milk and melted butter. Mix until everything is smooth and completely incorporated.
5. Distribute batter evenly amongst muffin cups, so each cup is roughly 2/3 full of batter. Drop a few berries into each muffin cup. Bake for 35 minutes, or until popovers are poofy and a light golden brown. Serve hot. Or, if you want to save them for dinner, pierce a tiny hole in the top so that they don’t “fall” while you are waiting to serve them.

http://blogs.babble.com/family-kitchen/2011/03/10/blueberry-popovers-for-national-blueberry-popover-day/

Cheesy Meat Loaf Minis & Couscous with Swiss Chard, Raisins and Feta

I saw this recipe in cooking light and thought i'd give it a try.  Meatloaf with cheddar cheese and parmesan?  What could possibly be bad about that?   I didnt have any horseradish so i used wasabi paste and really didnt taste it at all!  Next time i'll definitely use horseradish and i think i'll also switch out the cheddar with pepper jack cheese.

This is the second time I've made this couscous recipe and its still good :)  I didnt have feta on hand so i used goat cheese which was equally delicious in this! 

Cheesy meat loaf minis

Ingredients:

• 1/2  cup  fresh breadcrumbs (about 1 ounce)
• Cooking spray
• 1  cup  chopped onion
• 2  garlic cloves, chopped
• 1/2  cup  ketchup, divided
• 3  ounces  white cheddar cheese, diced
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  grated Parmesan cheese
• 1  tablespoon  prepared horseradish 
• 1  tablespoon  Dijon mustard
• 3/4  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  pounds  ground sirloin
• 1  large egg, lightly beaten

Preparation

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

 Couscous with Swiss Chard, Raisins and Feta

  Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 1 1/4 cups israeli couscous
• One 14-ounce can vegetable broth
• 2/3 cup golden raisins
• Salt and pepper
• 1 bunch swiss chard, stems and leaves chopped separately
• One 15-ounce can chickpeas, rinsed
• 2 ounces crumbled feta cheese

Directions:

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Whole Wheat Pasta Arrabbiata with Arugula

 This pasta dish has been in our rotation for awhile now.   its nice and spicy and flavorful and the arugula adds a nice texture and flavor!

Ingredients:

• Salt
• 1 pound whole wheat penne rigate or gemelli pasta
• 1/4 cup extra-virgin olive oil (EVOO)
• 1 small red onion, finely chopped
• 4 cloves garlic, grated
• 1 teaspoon crushed red pepper
• 1 tablespoon balsamic vinegar
• One 28-ounce can diced fire-roasted tomatoes
• Black pepper
• 1 cup grated pecorino-romano cheese
• 4 cups arugula, coarsely chopped

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
2. While the pasta is working, in a deep skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes. Stir in the vinegar, then the tomatoes. Season to taste with salt and black pepper and simmer over low heat for 10 minutes.
3. Add the pasta and reserved pasta cooking water to the skillet and toss for 1 minute. Add the cheese, then toss in the arugula and cook until wilted, 1 minute longer.

Whole Wheat Pasta Arrabbiata with Arugula Recipe - Every Day with Rachael Ray

strawberry & cream dessert squares

betty crocker strawberry & cream dessert squares

i had some strawberries to use up before they turned.  i came across this recipe on betty crocker and thought i'd try it.  its pretty good i wouldnt say WOW though.  maybe it needs to be refrigerated first :)  its almost as if the cookie crust over-powers the strawberries.

Crust

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg

Filling

1	cup white vanilla baking chips (6 oz)
1	package (8 oz) cream cheese, softened

Topping

4	cups sliced fresh strawberries
1/2	cup sugar
2	tablespoons cornstarch
1/3	cup water
10	to 12 drops red food color, if desired

1.  Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

http://www.bettycrocker.com/recipes/strawberries-and-cream-dessert-squares/ade24a8d-0691-4efd-b846-358d2757780b

sorta fruity curried chicken salad

I had another rotisserie chicken to use up so I decided on some more chicken salad.  this time i wanted to try something different from our usual one.   this was adapted from a few i found online.  i served it on the same sandwich flats.  this one was equally good -- next time i think i'll add another dash of curry powder

ingredients:

1 rotisserie chicken - de-chickened and diced

1 stalk celery, diced

4 green onions, chopped

1  apple - peeled, cored and diced

1/2 cup craisins

1/2 cup chopped toasted pecans

1/8 teaspoon ground black pepper

1/2 teaspoon curry powder

1 cup light mayonnaise

 

buitoni shrmip & lobster ravioli

this week has been a quick and easy thrown something together kind of week :)
i found these awhile ago at target and while i wasnt expecting anything fabulous they turned out really good!
the best thing is they're super fast to make and hazel says theyre her 2nd favorite thing to eat!
target has them on sale at least once a month if you're looking to save some $$

red quinoa and black bean salad

i wanted to take over a side dish to my moms the other night and have had this recipe bookmarked for awhile now.   it came out really good!  really light and fresh and tasty and best of all its really healthy!

FOR THE DRESSING:

• 5 Tablespoons Fresh Lime Juice
• 1 teaspoon Salt
• 1 whole Garlic Clove, Finely Mined
• ¼ cups Finely Chopped Fresh Cilantro
• 1 teaspoon Ground Cumin, Or To Taste
• ⅓ cups Olive Oil
• ½ teaspoons Freshly Ground Pepper, to taste

_____
FOR THE SALAD:

• 1-½ cup Red Quinoa (found it at trader joes)
• 1 Tablespoon Table Salt, Add When Boiling Quinoa
• 1 can (14 Oz. Can) Black Beans, Drained, Rinsed
• 1 can Corn Kernels drained
• 1 cup Finely Chopped Colored Sweet Bell Peppers
• 1 whole Jalapeño Chilies, Seeded And Minced (i used two)
• ¼ cups Finely Chopped Fresh Cilantro
• ¼ cups Finely Chopped Green Onions

Preparation Instructions

For the dressing:
In a small bowl whisk together lime juice, salt, minced garlic, chopped cilantro, and cumin and add oil in a stream, whisking. Add pepper to taste. Set aside.

For the salad:
cook quinoa according to package directions.  cool.
Combine in a large mixing bowl the beans, corn, remaining vegetables, herbs, and cooled quinoa. Toss gently with the dressing. Can be prepared a day ahead for flavors to combine. Serve at room temperature.


http://thepioneerwoman.com/tasty-kitchen/recipes/salads/red-quinoa-and-black-bean-salad/

greek chicken pasta

This was pretty good and quick to make!  Lots of good flavors mixed in.  I used the meat from a whole rotisserie chicken and a whole box of whole wheat penne.  Next time i'll double the amount of feta.  I also ended up throwing everything into a 9x13 pan instead of mixing everything in the skillet and putting that in the oven.  with a whole box of penne it would have overflowed the skillet!

Ingredients

• 2 cups uncooked penne pasta   (i used a box of whole wheat penne)
• 1/4 cup butter, cubed
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 cups cubed rotisserie chicken (i used a whole chicken)
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained  (i used a 12oz jar)
• 1 cup (4 ounces) crumbled feta cheese  (next time i'll use 2 cups)
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/3 cup sliced pitted Greek olives
• 2 tablespoons minced fresh parsley (left out)

Directions

• Cook pasta according to package directions.
• Meanwhile, in a large ovenproof skillet, melt butter. Add onion; saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.
• Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.

 http://www.tasteofhome.com/Recipes/Greek-Chicken-Pasta

Baked Pasta with Spinach, Lemon, and Cheese

should have read the reviews on this one before making it!!  it sounded delicious but it was definitely missing something in taste..   pretty bland - definitely needs MORE salt - and i almost never add salt to anything!  but it definitely needs more flavors.  but who knows maybe my bland is your flavorful :)

Ingredients

• 10  ounce  casarecce pasta or fusilli (short twisted spaghetti)
• 1  (5-ounce) package fresh baby spinach
• 1  tablespoon  olive oil
• 4  cups  chopped onion
• 1.1  ounces  all-purpose flour (about 1/4 cup)
• 4  garlic cloves, minced
• 2 1/2  cups  1% low-fat milk
• 1/2  cup  dry white wine
• 1  cup  (4 ounces) grated Parmigiano-Reggiano cheese, divided
• 3/4  teaspoon  salt
• 1/4  teaspoon  grated lemon rind
• 1/2  teaspoon  black pepper
• Cooking spray
• 3/4  cup  panko (Japanese breadcrumbs), divided

Preparation

1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.


http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000110461&adsqs=

RR's Moroccan-style mini-meatballs

this is the second time i've made these - i think they taste better the 2nd time around :) 
i used a package of ground turkey instead of lamb and left out the cloves.  I served with tj's garlic naan, but its equally delicious with couscous.  i bet quinoa would be good here too!   i cooked my egg sunny side up separately not like the recipe calls for.

Ingredients:

• 2 pounds ground lamb (i used a package of ground turkey 1.33lb)
• Salt and pepper
• 1/2 cup very finely chopped flat-leaf parsley (didnt have any)
• 6 cloves garlic, very finely chopped  (i used 8)
• 1 tablespoon grated lemon peel
• 1 tablespoon chili powder (about a palmful)
• 1 tablespoon sweet paprika (about a palmful)
• 1 tablespoon ground cumin (about a palmful)
• 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
• 1 onion, very finely chopped
• 1 cup chicken stock
• One 28-ounce can fire-roasted diced or crushed tomatoes
• A pinch ground cloves  (left this out)
• A pinch ground cinnamon
• 4 eggs (optional)
• Warm flatbreads, for dunking

Directions:

1. Preheat the oven to 400°. Line a baking sheet with parchment. Combine the lamb with liberal amounts of salt and pepper, the parsley, two-thirds of the garlic, the lemon peel, chili powder, paprika and cumin to form 1 1/4-inch meatballs (makes about 65). Drizzle with EVOO and roast on the prepared baking sheet until browned, about 10 minutes.
   
   Meanwhile, in a skillet with high sides or a dutch oven, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and remaining garlic and cook until softened, 5 to 6 minutes; season with salt and pepper. Add the chicken stock and tomatoes and bring to a boil; season with the cloves and cinnamon. Cook until thickened, about 10 minutes. Slide in the meatballs and simmer for 5 minutes.
   
   Immediately pour the sauce and meatballs into bowls and crack in the eggs, if using. Cover tightly with a plate and let stand for 3 minutes to cook the eggs. Serve with the flatbreads.
   
   
   http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Moroccan-Style-Mini-Meatballs-in-Tomato-Sauce-with-Eggs-and-Flatbread 

coconut caramel cake

I gave Ben 3 choices of what he thought i should bake for desert tonight.   This is not what he chose :)
But after tasting it he said i made the right decision!

Fresh out of the oven -- ooey gooey and bubbly

Still warm and extra delicious!

Coconut Caramel Cake

Time: 15 min. prep + 40 minutes to bake

Yield: 12-15 servings

Recipe from Taste Of Home

Cake:

4 eggs

2 C sugar

2 t vanilla

2 C flour

2 t baking powder

1/2 t salt

1 C milk

1/4 C butter

Frosting: 

1 1/2 C packed brown sugar

3/4 C butter, melted

1/2 C half and half

2 C flaked coconut

 

 

1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix. 

2. In a separate bowl combine the flour, baking powder and salt. Add it to the buttery egg combo and mix just until combined.

3. In a sauce pan bring the milk and butter to a boil, stirring constantly.

4. Pour it into your batter. Beat until well combined.

5. Spray a 9x13 pan with cooking spray. Pour the batter into the pan.

6. Bake at 350 for 35-40 minutes.

7. While the cake bakes, mix all frosting ingredients together.

8. When the cake is done remove it from the oven and turn the oven to broil. Pour the ooey-gooey frosting over the top of the warm cake. Spread it around carefully with a knife.

9. Return the cake to the oven and let the frosting become browned. Be careful here, my friends. It can burn ever so quickly. It only needs to broil for about 3-4 minutes.

 

 

http://jamiecooksitup.blogspot.com/2011/02/coconut-caramel-cake.html 

RR's Basil, Chili, and garlic chicken

RR's Basil, Chili, and garlic chicken




You can almost never go wrong with a rachael ray recipe!  I've been making this one for awhile now.  Its pretty quick, has simple ingredients, and is really good!  The recipe calls for 2 teaspoons of crushed red pepper.  If you LOVE spicy food go for it!  If not, I would only put one in. 

Ingredients:

• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 4 teaspoons sugar
• 2 teaspoons crushed red pepper
• 1/2 pound thin Asian rice noodles or vermicelli pasta  (i used a whole package of rice noodles)
• 3 tablespoons vegetable oil
• 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion (i used one whole onion sliced, and one whole onion finely chopped)
• 8 cloves garlic, finely chopped (about 3 tablespoons)  (i used about 12 cloves)
• 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces  (i used 3.25lbs of chicken)
• 1 cup torn fresh basil leaves (i used about 2 cups)

Swap it
Skip the chicken and try cooked shrimp instead.

Directions:

1. In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.
2. In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
4. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.

 

meatloaf, roasted potatoes & salad

meatloaf, roasted potatoes & salad

soon after getting married, ben requested meatloaf for dinner, and said his mother made it really well.   seeing as how i'd never had or made meatloaf before i asked her for the recipe.   it didnt come out exactly as ben had remembered it, but it was still good.  so i decided to find my own recipe.  this is adapted from 'the joy of cooking' and its delicious!  at least we think so!  i served it with A1 sauce,  roasted potatoes, and a light caesar salad

 meatloaf:
1 package of meatloaf mix (ground beef, ground pork, ground veal)
1 cup seasoned bread crumbs
2/3 C ketchup
1 egg lightly beaten
1 - 1 1/2 C onion finely chopped
a few dashes of Worcestershire sauce
a dash or two of dried thyme
salt & pepper to taste


mix everything together w/out over-mixing it :)
put in a loaf pan
bake at 350 for about 1.5 hours til temp is 160

neely's chicken salad

neely's chicken salad

this chicken salad is delicious!  the combo of sweet grapes, celery, onion, shallot, nuts is amazing!
i used a costco rotisserie, toasted the almonds before adding, and the light mayo
i didnt have the tarragon leaves so i left them out.  i also substituted cider vinegar for the white wine since thats what we had in the house.   i served it on the new arnold sandwich thins

Ingredients

nocoupons

• 1 rotisserie chicken, skinless and meat shredded or diced
• 1/2 small red onion, diced
• 1 shallot, chopped
• 2 tablespoons freshly chopped tarragon leaves
• 1 celery rib, chopped
• 1 cup slivered almonds
• 2 tablespoons white wine vinegar
• 3/4 cup mayonnaise
• 3 cups halved seedless red grapes
• Kosher salt and freshly ground black pepper

recipe here

Skillet Gnocchi with Chard & White Beans

skillet gnocchi with chard & white beans

i pretty much followed the recipe as written - i used the trader joes whole wheat gnocchi
this was pretty good - added some flavor to boring gnocchi!


Skillet Gnocchi with Chard & White Beans

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

lemon cheesecake

i came across this recipe from betty crocker -- lemon & cheesecake double YUM!

recipe said to cook for about 1.5 hours until the "edges are set but the center jiggles slightly"  which took way longer than 1.5 hours and even then the center was more than "slightly jiggley"    no whipped topping for me though - i don't like it! 

this cheesecake is delicious but not your normal dense new york cheesecake.  still delicious!

the recipe

Crust

1	box Betty Crocker® SuperMoist® yellow cake mix
1/3	cup vegetable oil
1	egg
1	teaspoon grated lemon peel

Filling

2	packages (8 oz each) cream cheese, softened
3/4	cup sugar
3	containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2	cup sour cream
3	eggs
2	cups frozen (thawed) whipped topping

	Print these coupons...
	$0.50 off Betty Crocker® Cake Mix & Frosting Plus 29 more...
	About Concordance™

1. Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.
2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.

wanchai ferry spicy garlic chicken

some nights you just need something quick & easy but tasty
I always keep some boxes of wanchai ferry chinese kits on hand for those nights.
tonight was one of those nights

i add in a red & green bell pepper and a pound of chicken tenders and the result looks like this

you can dowload a coupon here

http://www.wanchaiferryathome.com/products/boxed/spicy-garlic-chicken#tab_content_1

Almost-Famous Chimichangas

this is the second time i've made this recipe and its still delicious!
last time i added two jalapenos, this time just one -- it definitely needs at least 2
also didn't make the mexi-sauce last time - it is definitely tasty and add lots of flavor
i also doubled the cilantro, used a whole rotisserie chicken and used the 8" tortillas to make smaller/more chimis

Almost-Famous Chimichangas on the Food Network

Times:

Prep 30 min

Inactive Prep--

Cook 30 min

Total: 1 hr 0 min

Ingredients

• 2 tablespoons unsalted butter
• 4 tablespoons vegetable oil
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, diced (remove seeds for less heat)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Kosher salt
• 1 small tomato, chopped, plus more for topping
• 2 tablespoons chopped fresh cilantro
• 2 1/2 cups shredded rotisserie chicken
• 1/4 cup sour cream
• 1 15-ounce can refried beans
• 4 10-inch flour tortillas
• 1 cup shredded monterey jack cheese, plus more for topping
• Mexi-sauce, for topping (see below)
• Shredded lettuce, for topping
• Mexican rice, for serving

Directions

Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Make Chi-Chi's Mexi-sauce:
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro

Sweet and Saucy Shrimp and Green Beans with Rice Recipe - Every Day with Rachael Ray

rachael ray has another hit with this recipe -- ive been making this for awhile now and its a hit every time!
usually i make of double batch of the sauce since its so delicious!
i also double the amount of garlic (so quadruple if doubling the sauce) :)

i never have fresh green beans so i dumped a bag of frozen green beans in a skillet til they were defrosted and then dumped them in with the shrimp at the end
i also use sushi rice instead of regular rice :)

Sweet and Saucy Shrimp and Green Beans with Rice Recipe - Every Day with Rachael Ray

beef & bean enchiladas

nothing fancy tonight!   just threw together some last minute beef and bean enchiladas

brown some ground beef - drain fat & liquids
stir in some cheese til its melty
add enough salsa to make a good sauce
add in a can of rinsed black beans
mix it all together

spoon about 1/2C of this mixture onto a tortilla and roll it up
putting each tortilla seam side down into a greased dish
bake at 350 for 10 min
add more cheese and salsa on top and bake another 20 min

all done :)

ethiopian chicken stew - doro wat

mondays are usually a crockpot day!

ethiopian chicken stew - doro wat

i served this over brown rice and definitely serve with the hard boiled eggs!
i would use 2 per serving.  i thought it was ok but ben said it was delicious!