This recipe will help you get through a busy week!
Ingredients:
Instructions:
In a large stockpot over medium high heat, combine the uncooked spaghetti, mushrooms, zucchini, peas, garlic, thyme, chicken broth and 2 1/2 cups water; season with salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes.
Stir in most of the Parmesan and the heavy cream, cook until thickened.
Serve immediately, garnished with the extra Parmesan and freshly chopped basil.
Take your cheesecake to a whole new level! This indulgent dessert is the perfect combination of sweets, cookie dough and cheesecake...what more could you ask for!
Ingredients:
For the Crust:
For the Cheesecake:
Instructions:
Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
Scoop teaspoon-size portions of the dough and place on a large plate. Place in the freezer while you prepare the rest of the cheesecake.
In a medium bowl, stir together the cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the balls of chocolate chip cookie dough and the chocolate chips.
Pour the filling into the chilled crust and spread into an even layer. Place the pan on a foil-lined rimmed baking sheet. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 45 to 60 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.
This recipe is a must try for anyone with a sweet tooth. The addition of cookie dough, makes this fudge the ultimate sweet snack.
Ingredients:
Instructions:
Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray. Combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved.
Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla. Crumble the cookie dough to the fudge base and stir to combine.
Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours. Keep in refrigerator for up to 1 week.
Tuesday, you're about to get delicious! Is it supper time yet?
Instructions:
Season chicken with salt and pepper, to taste. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess.
In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth. Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining ½ teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken.
Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of cheese, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece. Sprinkle with the parsley and toasted panko (bread) crumbs.
Simpler, more elegant than a pumpkin pie - make this a day or two in advance & torch it right before service. A delicious end to a fantastic meal!
Instructions:
Preheat oven to 350º. In a large bowl mix together the pumpkin puree, egg yolks, 1/3 cup sugar, maple syrup, cloves, nutmeg, ginger, cinnamon & vanilla until combined.
In a heavy saucepan, heat the cream just to the boiling point. Pour the cream into the pumpkin mixture stirring to combine. Divide the mixture into 12 six ounce ramekins.
Place the ramekins into a baking pan & add warm water, filing the the pan to halfway up the ramekin. Bake 45-60 minutes until the custard is just set.
Cool thoroughly then refrigerate a minimum of 4 hours. Just before serving, preheat the broiler & sprinkle the top of each custard with 2 tsp. of sugar.
Place under the broiler to caramelize (approx. 1-2 minutes). Or use a culinary torch to achieve the same result. This recipe serves 12.
A hasselback potato is a type of baked potato. The potatoes are sliced thinly, about half way through. You want the potato to remain one piece, and then stuff the slices as you see fit. We love this recipe for hasselback sweet potatoes.
Instructions:
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Rub the potatoes all over with the mixture, getting in between the slices. Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour.
Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. Meanwhile, stir the yogurt and green onions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
