Pineapple-Brown Sugar Glazed Chicken Breasts

When I was looking back through my pictures to figure out which recipes I wanted to share, I had the hardest time remembering where this one came from. Normally I would have dismissed it as not memorable, but actually it was. I remembered that we all really liked it, including the Chiplet in a pureed form. So, I definitely wanted to make it again. All I needed to do was think back to which cookbooks I had been looking at for ideas and finally I remembered this one. See? Even my tired brain works sometimes. I am very happy to be reminded of this because it was fairly simple. My biggest worry at the time was if it would turn out okay with my changes. But it did and we enjoyed it.

Continue reading

Advertisements

Thick-Crust Sicilian-Style Pizza

This is the first recipe I made post-Chiplet’s birth. I made it 4-5 days after he was born. The first two nights I was at the hospital, and the first night home a friend dropped off dinner. The next night we had leftovers that needed to get eaten (this recipe here) and then the next night we ate this. It was such a filling pizza that we ended up having it for dinner and lunch leftovers too.

Continue reading

Simple Cast-Iron Quiche

My apologies, but since this was one of the dishes I made while the Chiplet was still a newborn, I only have 3 pictures to share. But, the actual recipe is super simple and I don’t think process pictures are necessary.

If you would like a simple quiche recipe, this one is perfect. You can even bake it ahead.

Continue reading

Grilled Old Bay Shrimp

I know I might be pushing it with grilling posts in October, but I’m trying to share all of these yummy meals before it is winter. I actually might be done grilling for the simple fact that my gas tank is just about empty and it seems a little late in the season to fill it. I’m also unsure how much grilling I will do when next year rolls around. Will the baby let me grill? Will it make things easier? No idea at this point. Oh well, I will at least save this recipe to make again when I am back to grilling. And hopefully you will want to do the same!

Continue reading

Mixed Berry Scones

I’ve made lots of scone recipes and decided to try a new one for my dad. I’m not sure how I feel about this one. I will try it again for sure, but I am not sure if it is a real keeper over my other berry scones. Berries always make scones a bit more challenging and a bit more rustic-looking. These were so hard to form into scones, but the end result was delicious. So, that is why I will try them again, because maybe I need to practice it further. I just had a challenge keeping the dough together.

Continue reading

Milk Chocolate Cheesecake

Ahh, cheesecake. One of those desserts I never cared for, and now I have made it multiple times with multiple recipes, and even turned it into ice cream. Did you enjoy cheesecake as a kid? The first time I ever liked it in the slightest was with another dessert I never liked much, carrot cake. At a wedding I attended, they had a combination carrot cake/cheesecake as their dessert and somehow the two together made me like each more. That was dipping my toe in, I suppose.

Today I bring a chocolate cheesecake. Supposedly, according to America’s Test Kitchen, you don’t want to use a dark chocolate with this recipe because milk chocolate helps you still taste the tangy cheesecake flavor. I haven’t tested it myself, but I will say that I enjoyed this cheesecake. Creamy and chocolatey but it left you thinking of “chocolate cheesecake” versus just chocolate or just cheesecake. So, maybe I agree?

Hop on board the cheesecake train with me?

Directions for Milk Chocolate Cheesecake

Slightly adapted from America’s Test Kitchen

  • 16 Oreo cookies, broken into thirds/quarters
  • 1 Tablespoon granulated sugar, plus 1/2 cup
  • 2 Tablespoons butter, melted
  • 8 ounces chopped milk chocolate (divided)
  • 1/3 cup heavy cream
  • 2 Tablespoons cocoa powder (I used Dutch processed, but it doesn’t really matter here)
  • 1/4 teaspoon kosher salt
  • 1.5 pounds cream cheese, softened
  • 4 eggs, room temperature
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F and have an oven rack in the middle position. Grease a 9-inch springform pan (I only greased the bottom since my sides are silicone).

In a food processor, grind together the cookies and Tablespoon of sugar until finely ground. Add the butter and pulse until combined.

Press into the bottom of the springform pan to form an even layer. Bake until set, about 10 minutes. Let it cool completely on a wire rack. (I did this all ahead, then did the cheesecake part a little later.)

Set the oven temperature to 250 degrees F. Take 6 ounces of the chopped chocolate and all of the heavy cream in a medium heat-proof bowl, and melt together in the microwave. Use 50% power in 30-45 second increments, stirring in-between, until melted and smooth. Let it cool for 10 minutes.

Meanwhile, in your stand mixer bowl, whisk together the cocoa powder, salt, and remaining 1/2 cup of sugar.

Add the cream cheese to the stand mixer bowl, and, using the paddle attachment, beat on medium speed until creamy and smooth (3-4 minutes). Scrape down the bowl as needed. Reduce the speed to medium-low, add the melted chocolate, and again beat until combined. Add the eggs, one at a time, beating each until incorporated. Add the vanilla and stir it in by hand, making sure everything is combined.

Pour into the springform pan, and smooth the top with a spatula.

Tap the pan gently on the counter to release any air bubbles. Cover the top tightly with foil (don’t touch the top of the cheesecake), and place the pan on a rimmed baking sheet. Bake for 1 hour, then remove the foil and bake for another 30-45 minutes. You want the edges set, and the center to be a little jiggly when shaken. If desired, check the temperature in the center and it should register 150 degrees F. Let it cool completely on a wire rack, then cover it with plastic wrap and refrigerate at least 8 hours (up to 4 days).

To serve, microwave the remaining 2 ounces of chocolate until melted, stirring occasionally. Let it cool for 5 minutes before drizzling on the top. You can put it into a ziplock bag and cut off the corner, use a pastry bag, or use a fork to drizzle.

Let the cheesecake sit at room temperature for 30 minutes before serving. (Or eat it from the freezer if you are like my husband.)

Directions for Milk Chocolate Cheesecake (without pictures)

Slightly adapted from America’s Test Kitchen

  • 16 Oreo cookies, broken into thirds/quarters
  • 1 Tablespoon granulated sugar, plus 1/2 cup
  • 2 Tablespoons butter, melted
  • 8 ounces chopped milk chocolate (divided)
  • 1/3 cup heavy cream
  • 2 Tablespoons cocoa powder (I used Dutch processed, but it doesn’t really matter here)
  • 1/4 teaspoon kosher salt
  • 1.5 pounds cream cheese, softened
  • 4 eggs, room temperature
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F and have an oven rack in the middle position. Grease a 9-inch springform pan (I only greased the bottom since my sides are silicone).

In a food processor, grind together the cookies and Tablespoon of sugar until finely ground. Add the butter and pulse until combined. Press into the bottom of the springform pan to form an even layer. Bake until set, about 10 minutes. Let it cool completely on a wire rack. (I did this all ahead, then did the cheesecake part a little later.)

Set the oven temperature to 250 degrees F. Take 6 ounces of the chopped chocolate and all of the heavy cream in a medium heat-proof bowl, and melt together in the microwave. Use 50% power in 30-45 second increments, stirring in-between, until melted and smooth. Let it cool for 10 minutes.

Meanwhile, in your stand mixer bowl, whisk together the cocoa powder, salt, and remaining 1/2 cup of sugar. Add the cream cheese to the stand mixer bowl, and, using the paddle attachment, beat on medium speed until creamy and smooth (3-4 minutes). Scrape down the bowl as needed. Reduce the speed to medium-low, add the melted chocolate, and again beat until combined. Add the eggs, one at a time, beating each until incorporated. Add the vanilla and stir it in by hand, making sure everything is combined.

Pour into the springform pan, and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Cover the top tightly with foil (don’t touch the top of the cheesecake), and place the pan on a rimmed baking sheet. Bake for 1 hour, then remove the foil and bake for another 30-45 minutes. You want the edges set, and the center to be a little jiggly when shaken. If desired, check the temperature in the center and it should register 150 degrees F. Let it cool completely on a wire rack, then cover it with plastic wrap and refrigerate at least 8 hours (up to 4 days).

To serve, microwave the remaining 2 ounces of chocolate until melted, stirring occasionally. Let it cool for 5 minutes before drizzling on the top. You can put it into a ziplock bag and cut off the corner, use a pastry bag, or use a fork to drizzle. Let the cheesecake sit at room temperature for 30 minutes before serving. (Or eat it from the freezer if you are like my husband.)

Slow-Cooker Chicken Stock

I’ve made recipes in the slow cooker before that yield broth, like this one. But, I had not seen one where you could take already cooked chicken and turn it into an easy broth. For awhile, I was buying rotisserie chickens from the store and eating them throughout the week for lunch. It was easy and cheap. Well, now I was able to take those carcasses I saved (just in case) and use them for a stock. The original recipe says you need 3-4 chicken carcasses, but I found 2 was plenty. Maybe my chickens run large? Basically, once I filled one of my gallon-sized freezer bags with the bones, I was ready to go.

Continue reading