Tuesday, September 14, 2010

Chicken and Pineapple Quesadillas

I was craving pineapple the other day. I have a tendency to eat fresh pineapple until my tongue gets sores, but I can't help it. It's sososososo good! I also had chicken marinating to barbeque so I figured there had to be a yummy way to combine them. And this is what I came up with.

1 cup oil
1/3 cup lemon juice
3 Tablespoons soy sauce
1 clove garlic, minced
1/2 teaspoon salt
1/3 teaspoon pepper
4 chicken breasts
2 (or more) cups of pineapple, cut into bite-sized chunks
1 cup cheese
12 tortillas

Combine the oil, lemon juice, soy sauce, garlic, salt, pepper and chicken in a ziploc bag. Refrigerate for 4 to 5 hours, turning occasionally. Barbeque until completely cooked through.

Cut the chicken into bite-sized pieces. Spread as much chicken, pineapple and cheese over one tortilla as you like. Cover with another tortilla. If necessary, heat in a skillet to melt the cheese.

Sunday, September 12, 2010

Caramelized French Toast

This was the best breakfast I've had in a long time!! It would be a perfect meal to have for special occasions, like Christmas or Easter. It's really easy to make but just seems too fancy, to me, for a regular morning. Then again, after eating this French toast, you may never want to eat regular French toast again! Truthfully, I don't think this needs any type of toppings, like syrup, but it looked better in the picture to have it.

1 loaf French bread, at least one day old
8 Tablespoons butter (one stick)
7 Tablespoons cinnamon
6 eggs
2 cups milk
2 teaspoons vanilla
toppings, if you desire

Cut the French bread into 1 inch pieces. Mix together the butter and cinnamon. Spread the butter mixture on both sides of the bread.

Whip together the eggs, milk and vanilla until completely mixed. Dip each piece of bread into the mixture and cook in a skillet until golden brown. Flip and cook until other side is golden brown.

Top with syrup or enjoy the yummy caramelizing all by itself.

Friday, September 10, 2010

Lemon Cheesecake

Ohhhh, this was YUMMY! This year for Brian's birthday, he wanted lemon cheesecake. In my opinion, lemon cheesecake alone isn't lemony enough, so I made some luscious lemon curd for the top. And bottomed it all off with a gingersnap crust. It was divine! This cheesecake is easy to make but it needs to bake for a couple of hours and sit in the fridge for at least 5 hours, if not overnight.

CRUST:
2 cups ground gingersnap cookies (I ground them in my blender)
6 Tablespoons butter, melted

CHEESECAKE:
1 1/4 cups sugar
1 Tablespoon lemon zest (I grated 1 lemon and used all the zest I got, it was more than a Tablespoon)
3-8oz packages cream cheese, softened
4 large eggs
1/4 cup lemon juice
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup heavy cream

LEMON CURD:
1/3 cup lemon juice
2 large eggs and one egg yolk
1/2 cup sugar
2 Tablespoons cold butter
1 Tablespoon heavy cream
1/4 teaspoon vanilla
pinch of salt

Preheat the oven to 350 degrees.

Stir the cookie crumbs and butter together until evenly moistened. Press the mixture onto the bottom of a 9 inch cheesecake pan (the kind with the removable bottom), going about three inches up the sides. Bake until slightly brown, about 10 minutes. Cool.

Turn the oven to 325 degrees.

Mix the sugar and lemon zest in a food processor until the zest breaks down and the sugar turns a slight. (And it smells really good!)

Beat the cream cheese to soften it. With the machine still running, add the lemon sugar in a slow stream. Beat until creamy and smooth, about 3 minutes, scraping down the sides as needed. Add the eggs, one at a time. Add the lemon juice, vanilla and salt. Scrape sides and bottom of the bowl to make sure everything is well mixed.

Pour the mixture onto the prepare crust. Place the pan in the oven. Fill a square baking pan 1/2 way full of water. Place underneath the cheesecake pan in the oven. Bake for 55 to 60 minutes, or until the center jiggles slightly, the sides start to puff and the top is slightly golden brown.

While the cheesecake is baking, heat the lemon juice until hot, but NOT boiling. Whisk the eggs and then gradually whisk in the sugar. Slowly pour in the hot lemon juice, whisking constantly. Return the mixture to the saucepan and continue to heat over medium heat. Stir constantly until the mixture reaches 170 degrees. Immediately remove from heat and add the cold butter. Stir until the butter is melted. Stir in the cream, vanilla and salt. Cover the surface directly with plastic wrap and refrigerate until the cheesecake is done.

Turn the oven off and prop the oven door open several inches. Let the cheesecake cool like that for 1 hour. Take the cake out and run a knife around the edge to loosen the cheesecake. Spread the lemon curd on the top. Place the cheesecake in the fridge for at least 5 hours, or overnight.

Wednesday, September 8, 2010

Roast Beef Sliders

We headed off for a vacation this past weekend and I totally forgot my camera on our vacation!! TRAMA!! It's been awhile since I downloaded photos, so I thought I didn't have anything to post on here. Then, I realized I already had some pictures just waiting for me to add the recipe to. Whoo-who! Okay, so I made these sliders because I LOVE the sliders at Applebees. I was craving them, but not the bill, so I made my own. I need to find the right roll to eat with it still but it was a great little sandwich. And super easy and quick to make.

3 Tablespoons Worchestershire sauce
2 Tablespoons brown sugar
1 pound of deli roast beef - sliced (not the kind from a package, get your grocery store's deli to cut it for you)
6 slices of Swiss cheese
6 rolls

Stir the Worshestershire sauce and brown sugar together in a skillet. Add the roast beef and cook over medium high until the liquid is gone.

Seperate the meat among the six rolls, top with swiss cheese and enjoy!

Wednesday, September 1, 2010

Parmesan Pork Chops

These porkchops are simple to make and have a great flavor. Once you pop them in the oven, you can easily make any other dishes you want to compliment this one. Clean up is a breeze too! I had a hard time making the crumb topping stick, so you could try using an egg. I ended up sprinkling it on top and baking it that way.

1/4 cup milk
1/4 cup grated Parmesan cheese
14 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 boneless pork loin chops (4 ounces each)

Preheat the oven to 375 degrees. Spray a cookie sheet with nonstick cooking spray.

Place the milk in a shallow bowl. In a ziploc, combine the cheese, bread crumbs, salt, garlic powder, and pepper. Dip the pork chops in the milk, then drop into the ziploc and shake well to coat.

Place the pork chops on the prepared cookie sheet. Bake for 20 minutes, or until a meat thermometer reads 160 degrees.