Saturday, July 6, 2013

Chocolate Covered Strawberry Cheesecake Bites


While cleaning out the fridge today, we found a package of cream cheese that was due to expire in the next month. It gave me the perfect excuse to bake some type of cheesecake dessert. We don't currently own a spring form pan so I opted for something less traditional. I found a recipe for strawberry cheesecake bites.

Ingredients
1 (8 oz.) package of cream cheese
1/2 cup confectioner's sugar
2 teaspoons vanilla extract
12-18 large strawberries
2 tablespoons graham cracker crumbs
between 1 - 1 1/2 cups chocolate chips

First, rinse and dry the strawberries. Using a sharp knife, cut out the center of the strawberry. The more hallow you make the strawberry, the more cheesecake filling will fit into the strawberry.


In a medium sized bowl, combine the cream cheese, powdered sugar, and vanilla extract. I was not using an electric mixer so I microwaved the cream cheese until it was soft enough to easily mix with a spatula.


Next, I poured the mixture into a Ziploc sandwich bag and cut off a piece of the end with scissors. Squeezing the bag, I was able to pipe the mixture into the center of the strawberries.



Next, dip the cheesecake end of the strawberry into the graham cracker crumbs.


In a microwave safe bowl, melt the chocolate in the microwave. I normally microwave the chocolate for 20 seconds at a time until the chocolate is melted enough when mixed with a spoon. Dip the non-cheesecake end of the strawberry in the melted chocolate. Lay on a baking sheet with wax paper (aluminum foil works as well). 

If you want you can sprinkle some graham cracker crumbs or crushed nuts on the chocolate. Once the chocolate hardens the strawberries are ready to be served.


Enjoy!

Homemade Thai Curry

The trick to curry is the curry paste. Becca and I were lucky to find a brand we really like called Maesri. This recipe was done with green curry paste, but we have also used their red and yellow pastes, both of which are excellent

First we cubed a chicken breast and chopped some broccoli. 

We then simmered the curry paste in a pan of coconut milk for about 5 minutes with a lid on. We use Trader Joe's Light Coconut Milk. Our ratio is one can of coconut milk (14oz) to just less than a full can of curry paste (amount pictured below). This is just our preference  based on how much curry flavor and spice we like, so variations to this are fine. 


After the coconut milk and curry paste has simmered for 5 minutes throw in the broccoli and chicken. Continue to simmer with the lid on until the chicken is fully cooked. 

Remember, this recipe works great with any vegetable or protein that you may want to include. The night we did eggplant, broccoli, and tofu in yellow curry was particularly delicious. 


Lox and Asparagus Cous Cous Salad


Michael and I were brainstorming dinner ideas when we thought of an interesting combination of ingredients. It turned out so well that we are going to try to mix this into our regular rotation of dinner recipes. 

Ingredients
a package of asparagus from Trader Joe's
1 box of Israeli Cous Cous from Trader Joe's
goat cheese
smoked salmon


First, prepare the cous cous as instructed on the box. While the cous cous is cooking, saute the asparagus in a pan with oil (we used truffle oil and I very highly recommend it). Once the cous cous and the asparagus are cooked, toss them into a medium sized bowl and let them cool for about 5 or 10 minutes. Next, throw in some chunks of smoked salmon and some chunks of goat cheese and stir. Once ingredients have been mixed it's ready to be served.


Enjoy!

Brisket


We have been meaning to post this recipe for months, but haven't had time to get around to it. This is a family recipe of a friend of ours and he was kind enough to share it with us. I think it may be the best brisket I have had, which says a lot because I have a Jewish mother and Jewish grandmother who both cook(ed) a mean brisket!

Ingredients
5-7 pound beef brisket
1 tablespoon paprika
2 tablespoons Onion soup powder
2 tablespoons minced Parsley
1 small onion, sliced
2 tablespoons lemon juice
salt and pepper
1 can mushroom soup
3/4 cup red wine
3 garlic cloves, minced
2 tablespoons oil


First, place the meat on a large piece of a foil. Season with salt and pepper and rub with Paprika.


Combine mushroom soup, onion powder wine, parsley, garlic, onion, oil and lemon juice and spread on meat. 


Wrap the brisket tightly in foil and place in a roasting pan. 


Roast at 350 degrees until very tender, about 3 hours. Slice and serve hot.


Enjoy!


Berry Crumble

Happy late fourth of July! We spent the fourth at Coney Island watching the hot dog eating competition. In case you missed it, Joey Chestnut beat his old record by eating 69 hot dogs in 10 minutes. It was very exciting to witness history.  Michael was a close contender by downing 3 whole Nathan's hot dogs (see below); very impressive. 


After we came home from Coney Island we had a couple of friends over so I thought I would make a fourth of July treat. I doubled my apple crisp recipe and substituted the apples for strawberries and blueberries. It turned out really well. It's amazing how this recipe really works with various fruits that are in season throughout the year and it's so easy!


Ingredients
Enough berries to cover an 8x8 baking dish (when I double the recipe I use a 13x9 in pan shown above)
1/3 cup rolled oats
1/3 cup oat bran (can sub with flour of your choice)
2 1/2 tablespoons brown sugar
2 tablespoons coconut oil
1 teaspoon ground cinnamon
1/2 cup chopped pecans (or just buy pecan pieces if you don't want to chop or use a food processor)

Line the baking dish with the berries. Mix all ingredients besides the berries in a medium sized bowl. Evenly sprinkle the crumble mixture on top of the berries. Bake for about 25 minutes at 400 degrees or until the fruit is bubbling and the top begins to brown. Serve with ice cream, cool whip, or plain. 


Enjoy!