The Creative Cook
The Creative Cook
I made this pizza for my boys on Friday night. They both approved. In fact, they asked me to make it again. That is high praise from the boys.
BUFFALO STYLE CHICKEN PIZZA
3 skinless, boneless chicken breast halves – cooked and shredded (approx. 2 cups)
2 tablespoons butter, melted
2 ounces hot sauce (Frank’s)
8 ounces blue cheese salad dressing
1 (16 inch) prepared pizza crust
8 ounces shredded mozzarella cheese
1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine the chicken, melted butter and hot sauce. Mix well. Spread blue cheese dressing over crust, then top with mixture and sprinkle with shredded cheese.
3. Bake in a preheated oven until crust is golden brown and cheese is bubbly, about 10 to 15 minutes. Let set a few minutes before slicing.
The Creative Cook
This recipe comes from a blog called www.momswhothink.com. It is a good cheesecake recipe. I just don't understand why you need to add butter to it. I did use the butter but it seemed unnecessary to me. I would definitely recommend that you absolutely make sure all your ingredients are at room temperature. I also recommend cooking this or any cheesecake in a water bath or Bain Marie. It definitely helps prevent cracking. Supposedly, the addition of flour and/or cornstarch also help prevent cracking. I was under the impression that cold air would cause the cheesecake to crack so I figured that leaving it in the oven the extra hour after it was turned off would help. I have to tell you that my cheesecake cracked anyway. That is why I would take the time to use a water bath next time I make this cheesecake. I am not sure that I would use the butter next time. Also, please take the time to read the tips that I included from various blogs at the end of this post. They are very informative and helpful tips on making cheesecake. I learned a very simple way to fix the cracked cheesecake that I also included for your information. The fruit toppings both came out very nice. I did not make a crust for this cheesecake. It was great without it. This cheesecake was a big hit at my Easter dinner.
New York Cheesecake
2 cups sour cream, room temperature
1 lb. ricotta cheese, room temperature
1/2 cup butter, melted
1-1/2 cup sugar
16 oz. cream cheese, room temperature
3 Tbsp. flour
3 extra large eggs, room temperature
1 Tbsp. vanilla
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1. Combine sour cream and ricotta cheese in a large mixing bowl. Beating at low speed, add butter, sugar and cream cheese.
2. Increase speed to medium and add flour, eggs, vanilla, cornstarch, and lemon juice. Beat for 5 minutes.
3. Pour into a buttered or greased spring form pan. Wrap the bottom of the spring form pan with aluminum foil. Place the spring form pan into a roasting pan. Add water to roasting pan filled halfway to the top. (Ban-Marie)
4. Bake in preheated 325F oven for 1 hour, then turn off oven and leave in closed oven for one hour longer. Cool on rack.
1/3 cup butter, melted
1-1/2 cup cinnamon graham cracker crumbs
Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan.
1-1/2 pints (3 cups) blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
Combine all ingredients in a saucepan over medium-high heat.
Bring to a simmer, and cook until berries break down, about 4 minutes.
Let cool, then refrigerate, covered, until cold (or up to 3 days).
1 package (12 oz.) frozen raspberries
1-1/2 tablespoons cornstarch
1/2 cup water
1/3 cup sugar
½ teaspoon vanilla
In a small saucepan, stir together cornstarch and sugar.
Add water and 1 cup of the frozen raspberries. (Set remaining berries aside.) Cook over medium-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute, then remove from heat. Stir in vanilla. Let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Spread sauce over cheesecake before serving. Any remaining sauce can be served on the side.
The bain-marie comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working liquid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the bain-marie (or built into its base) is a heat source.
Typically the inner container is immersed about halfway into the working liquid.
The smaller container, filled with the substance to be heated, fits inside the outer container, filled with the working liquid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching.
When the working liquid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius (212 F), the boiling point of water at sea level. Using different working liquids (oils, salt solutions, etc.) in the lower container will result in different maximum temperatures.
Unmolding from the Pan:
Hints to Prevent Cheesecake from Cracking
This is another recipe from Wegman's that I made for Easter. It was very good.
1 bag (16 oz) baby cut carrots
2 quarts cold water
1 teaspoon sea salt
1 tablespoon unsalted butter
4 tablespoons Triple Fruit Spread (Apricot, Peach & Passion Fruit) (or substitute any citrus fruit spread or marmalade)
2 tablespoons fresh chopped parsley
1. Cover carrots with cold salted water in medium sauce pan; heat to boiling. Reduce heat and simmer 6-7 minutes until carrots are tender. Drain well
2. Melt butter in large skillet on medium. Add jam, whisking until smooth. Add drained carrots and cook, stirring occasionally, 1 – 2 minutes, until glazed. Season to taste with salt and pepper; sprinkle with parsley.
SESAME PASTA CHICKEN SALAD
¼ cup sesame seeds
1 (16 ounce) package bow tie pasta
½ cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
½ teaspoon ground ginger
¼ teaspoon ground black pepper
3 cups shredded, cooked chicken breast
1 cup frozen baby peas
1 cup shredded carrots
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta. Cook for 8 to 10 minutes, or until al dente. Drain pasta and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro and green onions and vegetables.
ROASTED ASPARAGUS WITH PARMIGIANO-REGGIANO
Makes: 2 Cups
1 bunch (about 1 pound) asparagus, trimmed
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons grated Parmigiano-Reggiano
Preheat oven to 450 degrees
1. Arrange asparagus in single layer on baking sheet; drizzle with olive oil, rolling to coat.
2. Roast about 10 minutes, until asparagus is tender. Remove from oven.
3. Season generously with salt and pepper; sprinkle evenly with cheese. Return to oven. Roast about 5 minutes, until cheese begins to soften and brown.
The Creative Cook
The Creative Cook
I found this recipe in www.food.com. As soon as I saw it, I knew it would be a favorite of my husband's. He is such a big fan of mayo. I can't explain it but I just knew he would love this chicken. I was right. He did love it. My son, on the other hand, wasn't overly fond of it. I thought the chicken was very tasty, juicy and tender. My husband even asked if I would make this again. I told him he had to convince his son to give it another chance. It is a very easy dish to make, so I don't mind making it again.
MELT IN YOUR MOUTH CHICKEN
4 boneless chicken breast halves
1 cup mayonnaise
½ cup freshly grated parmesan cheese
1-1/2 teaspoons seasoned salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375 degrees for 45 minutes.