Raspberry Cheesecake Swirl

Crust:

13 Graham Cracker sheets 

2 Tablespoons Sugar

1/2 stick Butter, melted

Raspberry Swirl:

2 cups fresh or frozen Raspberries

1/4 cup Sugar

2 Tablespoons Lemon Juice

1 Tablespoon Cornstarch

Cheesecake:

3 packages Cream Cheese, softened

1 cup Sugar

1 teaspoon Vanilla

3 Eggs

1 cup White Chocolate Chips, melted

1/2 cup Sour Cream

Prepare Crust:

Preheat oven to 325.

In a food processor combine crust ingredients.  Mix until well combined.

Press graham cracker mixture into bottom and up sides of a 9 inch springform pan.  Chill for 30 minutes.

Make Raspberry Swirl:

In a small saucepan, combine raspberries, sugar, and lemon juice.  Cook over medium heat for 5-10 minutes, smashing with a potato masher while stirring.  Strain.

Whisk cornstarch with 1/4 cup of raspberry mixture.  Pour cornstarch mixture into raspberry sauce while whisking, over medium heat till thickened.

Remove from heat and let cool completely.  

Prepare the Cheesecake Filling:

In a stand mixer, beat cream cheese and sugar until smooth.

Add Vanilla and eggs, one at a time, beating after each addition.

Mix in the melted chocolate and sour cream until smooth.

Assemble the Cheesecake:

Pour half of the cheesecake filling over the cooled crust.

Dollop half of the raspberry sauce over the filing and use a knife to swirl it gently.

Repeat with remaining cheesecake filling and raspberry sauce, creating a swirl pattern on top.

Bake for 65-70 minutes, or until the center is almost set.  The center should still jiggle slightly.  Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

 

Broiled Cod

1/2 cup Fat-free Italian Dressing

1 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Garlic Powder

1/4 teaspoon Curry Powder

1/4 teaspoon Paprika

4 Cod filets

4 teaspoons Butter, divided

Preheat Broiler.

In a 13x9 dish, mix marinade ingredients.  Add cod turning to coat.  Let stand for 15 minutes.  

Prepare jelly roll pan with a rack for broiling.

Place cod filets on a rack, discard remaining marinade.  Broil 3-4 inches from heat until fish begins to flake, about 10-12 minutes.  Top each filet with some butter.  

Lemon Cupcakes

1 box Lemon Cake Mix

1 Cup Sour Cream

24 cupcake wrappers

1 batch Lemon Cream Cheese Frosting

Mix Lemon Cake Mix with the ingredients directed on the box, including Sour Cream.  Poor batter into prepared muffin tins with cupcake wrappers.  Bake as directed.  

The cupcakes will not look pretty or rise uniformly.  Let them cool completely on a cooling rack.  

While cooling, prepare Lemon Cream Cheese Frosting.  

Frost cooled cupcakes.  

Refrigerate.

Roasted Garlic

1 Garlic head

1 T Olive Oil

Preheat oven to 400.

Peel off the papery layer of the garlic head while keeping the cloves intact.

You will need a big enough sheet of aluminum foil to wrap around the garlic.

Chop off about 1/4 inch from the top of the garlic head.

Place the garlic in the center of the foil and pour olive oil on top.  Cover the garlic with the foil and place in the oven.  Roast for 30-40 min or until garlic is golden brown and fragrant.  

Remove from oven and let it cool for 5-10 minutes before adding to the bread dough.

Sourdough (quick reference)

In a glass mixing bowl combine: (eat at 6pm start at 6:30am)

125 g Sourdough Starter (1/2 cup) 

15 g salt (2 1/2 teaspoons) if doing sweet 50 g Sugar (1/4 cup)

350 g water (1 1/2 cups)

                (in a large cup, combine salt and water (sugar if doing sweet) then add to glass bowl)

500 g Bread Flour (4 cups)

Cover bowl and rise 8 hours. (form at 3pm)

Mix ins (pick one color if desired):

8 oz jar Sun-dried Tomatoes (pat dried of oil and chopped) and 2 Tablespoon Pesto (drained)

3 Jalapeños, 4 oz sharp cheddar (shredded), 1/2 T Everything Bagel Seasoning 
4 oz Parmesan and 1 T Rosemary

4 oz Parmesan and 3 Tablespoons Pesto (drained)

Roasted Garlic, 1 T Rosemary, and 4 oz Swiss Cheese (shredded)

4 oz White chocolate chips and 4 oz craisins 

1 T Cinnamon, 1/4 cup Sugar, 1/4 cup Brown Sugar, and 1/4 cup softened butter (make a paste with everything)

1 Granny Smith apple, chopped, 1/4 cup Brown Sugar, 1/4 cup Sugar, 1/4 cup softened cream cheese, 1 Tablespoon Cinnamon

Heat oven to 450 with pizza stone and Dutch oven. Let rise for 1 hour. (bake at 4:10 pm)

Sprinkle some flour on top of dough and score. 

Bake at 400 for 40 minutes.  Remove lid and bake 4 min longer. (if doing sweet with sugar mixed in dough, remove after the 40 minutes of baking)  

Let rest 30-60 min. (eat at 6 pm)

Some other timing suggestions:

Before you go to bed:

Start at 10 pm

Form at 7:30 am

    Mix ins if desired

    Heat oven 450 with pizza stone and Dutch oven

Bake at 8:40 am

    lower temp to 400

    Bake for 40 min.

    Remove lid and bake another 4 min.

Cool till 10:30 am

Wake in middle of night:

Start at 3:30 am

Form at 12 pm

    Mix ins if desired

    Heat oven 450 with pizza stone and Dutch oven

Bake at 1:10 pm

    lower temp to 400

    Bake for 40 min.

    Remove lid and bake another 4 min.

Cool till 3 pm

Note: If I am going to make 2 sourdoughs in one day I offset the 2nd loaf 1 hour.  After you finish baking the first loaf, put your Dutch oven back in oven and turn up heat to 450.  It will be good to go when 2nd loaf is ready to score and be placed inside.  Because of this double baking your Dutch oven will get stains.  Don't try to scrub till they come out.  It is just proof that it is well loved.  

START	Form	Bake	Cool till
10:00 PM	7:30 AM	8:40 AM	10:30 AM
10:30 PM	8:00 AM	9:10 AM	11:00 AM
11:00 PM	8:30 AM	9:40 AM	11:30 AM
3:00 AM	11:30 AM	12:40 PM	2:30 PM
3:30 AM	12:00 PM	1:10 PM	3:00 PM
4:00 AM	12:30 PM	1:40 PM	3:30 PM
4:30 AM	1:00 PM	2:10 PM	4:00 PM
5:00 AM	1:30 PM	2:40 PM	4:30 PM
5:30 AM	2:00 PM	3:10 PM	5:00 PM
6:00 AM	2:30 PM	3:40 PM	5:30 PM
6:30 AM	3:00 PM	4:10 PM	6:00 PM
7:00 AM	3:30 PM	4:40 PM	6:30 PM
7:30 AM	4:00 PM	5:10 PM	7:00 PM
8:00 AM	4:30 PM	5:40 PM	7:30 PM
8:30 AM	5:00 PM	6:10 PM	8:00 PM

Flour Tortillas (unleavened bread)

2 cups + 6 Tablespoons All Purpose Flour

1/2 teaspoon Salt

1 cup warm Water

Combine the flour and salt in a stand mixer bowl.  Turn mixer on and gradually add water while stirring until forms a ball.  Knead the dough for 3 minutes.

Preheat skillet over medium high heat (no need to grease it).  

Knead dough again for 1 minute.  Divide the dough into 4 equal portions (if doing tortillas divide into 10 equal portions).  Shape portions into balls.

On a lightly floured surface, roll each dough ball into a 6 inch circle, about 1/2 inch thick (if doing tortillas make thin disks and keep remaining portions covered with dish towel).

Cook on hot skillet for about 2 minutes on each side (if doing tortillas cook for 34-50 seconds per side).

Stake cook bread on top of each other and wrap them in a clean, dry kitchen towel.  

Unleavened Bread

2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 teaspoons Salt
2 Tablespoon Olive Oil
1 1/2 cup warm Water

In a stand mixer, combine flours and salt.  Start mixer and add oil.  Gradually add in the water until a firm consistent dough is formed.  
Remove bowl from mixer and mix by hand for 3 minutes (dough still in bowl).  Cover and let rest for 15 minutes.  

Cut the dough into 4 equal parts (if making oven pizza size) or 8 equal parts (if making stove top size).  Brush with Olive Oil, cover and let rest for another 15 minutes.  

Preheat oven 500, putting a pizza stone to heat up as well.  

For Pizza stone:
Stretch dough in every direction to form a 12 inch disc, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 4 minutes.

For stovetop:
Stretch dough in every direction to form to size of cast iron pan, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 2 minutes each side.

Baked Old Bay Garlic Butter Cod

1/4 cup Butter, melted
2 Tablespoons Old Bay seasoning
4 cloves Garlic, minced
1 Tablespoon Lemon Juice

4 Cod fillets (~24 oz)
salt and pepper to taste

Preheat oven to 400.

Line a baking sheet with foil.

In a bowl, mix melted butter, garlic, old bay, and lemon juice.

Pat cod filets down to remove moisture (they are super wet). 

Place cod filets on foil.

Brush cod generously with butter mixture

Season with salt and pepper.

Bake for 15 minutes, or until cooked through

Note:  Serve with roasted veggies, salad, or mashed potatoes.

Baked Cod with Creamy Lemon Sauce

1/3 cup Butter, melted
3 Tablespoons Lemon Juice
1/2  Tablespoon Garlic cloves, minced
3/4 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Black Pepper
3/4 cup Heavy Cream
24 oz Cod fillets (~4)

1 lb. Angle Hair pasta

Preheat oven to 400.

In your baking dish add all ingredients except for the fish, mix well.

Pat cod filets with paper towel until you have removed moisture (they are really wet).

Add fish filets and toss to coat.

Sprinkle top with more salt and pepper.

Bake 12-15 minutes or until flaky.

While fish is cooking, cook angel hair pasta according to package directions. 

Serve fish on top of individual bowls of pasta.

 Note:  Try adding 3 Tablespoons of capers to the first step.

Crispy Baked Cod

1 cup Panko Bread Crumbs
1/2 cup Grated Parmesan Cheese
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper

Zest from a lemon
2 Eggs
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice (1/2 a lemon)

24 oz Cod fillets (~4)

Preheat oven to 425.

Line a baking sheet with parchment.

In a medium bowl combine panko, parmesan, garlic powder, onion powder, paprika, salt, pepper, cayenne, and zest from a lemon.  Stir until will blended.

Whisk in another bowl the eggs, dijon, and lemon until smooth and bubbly. 

Pat the Cod fillets down with a paper towel till moisture is removed (they are super wet).

Dip each cod fillet into the egg mixture.  Then roll each coated fillet in the panko mixture.  

Arrange the fillets on the baking sheet.

Bake for 14 minutes.  Turn oven up to broil and cook 1-2 more minutes (keep a close eye to keep from burning.)

Remove from oven and let rest for a couple of minutes. 

Note:  Can save in fridge for left overs.  Reheat by baking in oven at 350 for 10 minutes.  

Serve with roasted veggies, Cesar salad, or creamy mashed potatoes.  

Berry Cobbler

6 cups (750 g) Berries, if frozen thaw completely

1 cup (200 g) Sugar 

2 Tablespoons (15 g) Cornstarch

1/4 cup instant Tapioca

1 lemon, zested and juiced

1/2 teaspoon Vanilla

1 1/2 cups (188 g) Flour

1/2 cup (100 g) Sugar

1/2 Tablespoon Baking Powder

1/4 teaspoon Salt

6 Tablespoons cold Butter, cut into pads

1/2 cup Buttermilk, + 2 Tablespoons for topping

Cinnamon

Preheat oven to 350.

Put berries in a large bowl.  In a small bowl combine sugar, cornstarch, and instant tapioca.  Pour sugar mixture over fruit and combine.  Stir in lemon zest, lemon juice, and vanilla.  Pour fruit mixture into a 13x9 pan.  Let sit for 5-10 minutes before moving on.  

In a food processor, mix flour, sugar, baking powder, and salt.  Add butter and pulse till crumbled.  Drizzle in buttermilk while processing just until combined.  

Take a spoonful of dough and flatten it in your hand and lay across fruit in pan.  

Brush top of dough with 2 Tablespoons of Buttermilk.  Sprinkle Cinnamon on top.  

Bake for 50-55 minutes.  

Butter Egg Ramen

1 package instant Ramen, seasoning packet removed

1 Tablespoon Butter
1 clove Garlic, minced
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Brown Sugar
1 Tablespoon Soy Sauce
1 Egg, lightly beaten
1 teaspoon Everything Bagel Seasoning

Cook the Ramen according to package directions, drain well.

In a pan, heat up the butter over medium heat.  Stir in Garlic and Red Pepper Flakes.  When the garlic is soft, stir in the brown sugar and soy sauce.  

Add the drained noodles to the sauce and toss to coat.  Push the noodles to one side of the pan.  Turn the heat up to 6 and add the lightly beaten egg to the empty side of the pan.  Scramble until just before set.  Mix in the noodle and eggs and remove from heat as soon as eggs are to your liking.  Remove from pan to a bowl to keep eggs from cooking further. 

 
Top with Everything Bagel Seasoning.  

Strawberries and Cream

1 lb. Fresh Strawberries
2 cups Sour Cream
1 can Sweetened Condensed Milk
1/2 cup Whole Milk
1/2 teaspoon Vanilla

9 oz clear cups.

Remove stems and slice Strawberries.  Place sliced strawberries in a medium bowl.

In a large mixing bowl add remaining ingredients.  Wisk to combine.

Place 1/2 cup strawberries into cups.   Top each cup with 1/2 cup cream mixture.  

Note:  Can be stored in fridge for up to 5 days.

Roasted Salmon

Salmon Filets, with skin

1/4 cup Soy Sauce

1 Tablespoon Miso

1/4 teaspoon ground Ginger

1 clove Garlic, minced

1/4 teaspoon Kosher Salt

Have oven rack in lower middle position.   Line a jelly roll pan with foil, and place in oven.  

Preheat oven to 500, with jelly roll pan. 

Pat salmon dry and put on a plate.

Mix sauce ingredients together and pour over salmon.  

Place salmon on hot jelly roll pan, skin side down.  Lower oven temperature to 275.  Roast for 9-13 minutes or until flakes nicely with a fork.

Old Bay Salmon with Lemony Mashed Peas

1 lb. peas, frozen or fresh

1/4 cup Sour Cream

1/2 teaspoon Lemon Zest

3 Tablespoons Lemon Juice

1/4 teaspoon Salt

1/4 teaspoon ground Pepper

1 Tablespoon Olive Oil

1 1/4 lb. skin-on Salmon

2 teaspoons Old Bay seasoning

1 Tablespoon Butter

1 teaspoon dried Thyme

Lemon wedges for serving

Bring a medium saucepan of water to a boil over high heat.  Add peas and cook until tender, ~10 minutes.  Reserve 1/4 cup of the water, then drain.  Combine the peas, the reserved water, sour cream, lemon zest, lemon juice, salt and pepper in a food processor.  Pulse until roughly chopped.  Spread 1/4 portion onto 4 plates.

Heat oil in a large cast-iron skillet over medium-high heat.  Sprinkle salmon with Old Bay and add to the pan, skin-side up.  Cook, flipping once, until it is browned and add to the pan, skin-side up.  Cook, flipping once, until it is browned and flakes with a fork, 6-7 minutes total.

Arrange the salmon on top of the peas.  Add butter and thyme to the pan.  Cook, stirring, until the butter is brown and fragrant, ~30 seconds.  Drizzle over the salmon.  

Serve with lemon wedges.  

Lemon Chicken Orzo Soup with Spinach

2 Tablespoons Olive Oil, divided
1 1/2 cups chopped Onions
1 1/2 cup chopped Carrots

1 1/2 cup chopped Celery

2 cloves Garlic, minced

1 Bay Leaf

1 teaspoon dried Oregano

1 1/4 teaspoon salt
3/4 teaspoon ground pepper
4 cups Chicken Broth
2/3 cup Orzo
5 oz chopped Spinach

1 Rotisserie Chicken, shredded
1 lemon, zested and juiced

Heat 1 Tablespoon oil in a large pot over medium-high heat.  Add onions, carrots and celery to the pan.  Cook, until the veggies are soft and lightly browned, 3-5 minutes.  Add garlic, bay leaf and oregano.  Cook, stirring, until fragrant, ~1 minute.  

Add broth and bring to a boil over high heat.  Add orzo.  Reduce heat to maintain a simmer, cover and cook for 5 minutes.  Add spinach and continue cooking until the orzo is tender ~5-8 minutes more.

Remove from heat.  Discard bay leaf.  Stir in chicken, lemon zest, lemon juice.  

Lemony Salmon & Orzo Casserole

2 Lemons
1 pint Cherry Tomatoes
2 medium Leeks, light green and white parts only, thinly slicked (~1 1/4 cups)

4 cloves Garlic, minced

6 Tablespoons Olive Oil, divided

2 Tablespoons Capers, rinsed, divided

4 cups Chicken Broth

2 cups Orzo

2 teaspoons Salt, divided

1 1/2 lbs skinless Salmon filets, cut into large chunks

1 lb. fresh Asparagus, trimmed and cut into 1 inch pieces (3 cups)

1/2 teaspoon ground Pepper

2 Tablespoons dried Dill, divided 

Preheat oven to 425.  

Zest both lemons.

Cut 1 lemon in half and thinly slice; remove and discard seeds and lemon end.  Juice the remaining lemon (~2 Tablespoons); set aside.  

Place the lemon slices, tomatoes, leeks, garlic, 2 Tablespoons oil and 1 Tablespoons capers in a 9x13 dish; toss to combine.

Bake, uncovered, until the tomatoes have begun to burst and the lemon has softened, 15-18 minutes.  

Remove from oven; gently stir in broth, orzo and 1 teaspoon salt.  Cover with foil.  Bake until most of the liquid has been absorbed and the orzo is al dente, ~20-25 min.  

Meanwhile, season salmon and asparagus with pepper and the remaining 1 teaspoon salt; drizzle with 2 Tablespoons oil.

Once the orzo is al dente, remove the baking dish from the oven; stir in the asparagus and 2 teaspoons of dill.  Nestle the salmon into the orzo mixture.  Bake, uncovered, until the salmon is cooked through and flakes easily when tested with a fork, ~10 minutes.  

Meanwhile, combine the reserved 2 Tablespoon lemon juice, lemon zest, and the remaining 2 Tablespoons oil, 1 Tablespoon Capers and dill in a small bowl.   Serve the sauce alongside the casserole.  

Muffin-tin Omelets with Feta & Peppers

2 Tablespoons Olive Oil

3/4 cup diced Onion

1/4 teaspoon Slap ya Mama, divided

1 medium Red Bell Pepper, diced

1 teaspoon Oregano

8 Eggs

3/4 cup crumbled Feta Cheese

1/2 cup Milk

1/2 teaspoon ground Pepper

2 cups chopped fresh Spinach (2.5 oz)

1/4 cup diced Tomatoes

Frank's Red Hot Sauce

Preheat oven to 325.

Heat Oil in a large skillet over medium heat.  Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until starting to soften, about 3 minutes.  Add diced bell pepper and oregano; cook, stirring, until the veggies are tender and start to brown, about 4-5 minutes.  Remove from heat and let cool for 5 minutes.  

Whisk eggs, feta, milk, pepper and remaining 1/8 teaspoon salt in a large bowl.  Stir in spinach, tomatoes, and the veggie mixture, including any residual oil.  Liberally coat a 12-cup muffin tin with cooking spray. Divide the egg mixture among the prepared muffin cups (~1/4 cup each.)

Bake until firm to the touch, ~25-30 minutes.  Let stand for 5 minutes before removing from the tin.  Eat with Frank's Red Hot Sauce.

Note: you can use salt instead of Slap ya Mama.  Also you can sprinkle some cheese on top after they come out of the oven. 

Eggs, Tomato, Chickpeas and Spinach

2 Tablespoons Olive Oil

5 oz Baby Spinach, chopped

4 cloves, Garlic, minced

1 can Crushed Tomatoes

1 (15 oz) can Chickpeas, rinsed

1/4 cup Heavy Cream

1/2 teaspoon Salt

4 Eggs

1 Tablespoon chopped fresh thyme

1/2 teaspoon ground pepper

Sourdough

Heat oil in a large skillet over medium heat.  Add spinach and garlic.  Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.  

Reduce heat to medium-low.  Add tomatoes, chickpeas, cream and salt.  Adjust heat to maintain a simmer.  Crack an egg into a small bowl, taking care not to break the yolk.  Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out).  Repeat with the remaining eggs, evenly spacing them around the pan.  Sprinkle the sauce with thyme; cover and cook 3 minutes, turn eggs and cook 2-3 more minutes.  Remove from heat and sprinkle with pepper.

Eat with sourdough.  

Baked Bacon

Parchment Paper

1 lb. Thick cut Bacon

Preheat oven to 400. 

Line a jelly roll pan (has to have a lip) with parchment paper.  Then place bacon side-by-side on the try.  1 lb. of bacon should squeeze onto the sheet with some lying perpendicular along the bottom.  

Bake for 13 min.  Check for doneness.  It may take up to 20 min so check every few min.

Remove bacon to paper towel lined plates to cool.  

You can save the bacon fat in a mason jar or wait till it cools completely and solidifies and throw away the parchment easily with the fat.