Jesus' Birthday Cake (Nutella Cheesecake)

It's a tradition in our family every Christmas day to have a birthday cake for Jesus because He is the reason for this season.  We've decided every year we can change up the flavor of the cake as long as we stay true to the meaning and significance of it.  This year, we made Nutella Cheesecake.  You can get the recipe at http://www.nigella.com/recipes/view/nutella-cheesecake and added our own twist which is adding shaved white chocolate and cherries on top... oh, so good!  This cake represents the following...

* The shape of the cake is round to represent the world into which Jesus was born.
* The bottom (inner) layer is black to represent the sin in us, which is why Jesus came to the earth.
* The red coloring is Jesus' blood that was shed on the cross for our sin.
* The pure white frosting is the purity and righteousness of Christ.
* The red candle (not shown on picture) represents Jesus who came into the dark world to bring light and truth to all who are willing to receive it.

• 10 oz graham crackers
• 5 tablespoons soft unsalted butter
• 1 x 13 oz jar Nutella (at room temperature)
• ¾ cup chopped toasted hazelnuts
• 1 lb cream cheese (at room temperature)
• ½ cup confectioners' sugar (sifted) 
  

  Method

• Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
• Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
• Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
• Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Additional information - for vegetarians make sure the cream cheese does not contain rennet


Recipe Courtesy:  Nigella Lawson

Hot Chocolate

This time of the year when the weather drops low and the coldness exerts, my family loves sipping on hot chocolate any time of the day.  Did I tell you we are chocolate lovers hot, cold or room temperature?  Yep, we are :).  I find ourselves indulging hot chocolate every day....so I thought, why not make them from scratch?  This way, I know what ingredients are in it and enjoying it guilt-free.  This is very easy, simple and best of all, it's all natural and amazingly delectable!  Not to brag but it tastes better than what's out there.  So convenient to make, all you have to do is drop one chocolate ball in a cup of milk, heat it up for a minute or two,  enjoy!


2 cups semi-sweet chocolate
1 cup half and half (skinnier version) or heavy cream (if you prefer creamier)
pinch of salt
Organic milk (I use 2%)
reddi whip for garnish, optional
small marshmallows for garnsih, optional
chocolate shavings for garnish, optional
small cupcake liners
small cupcake tin

Mix chocolate, salt and half & half in a microwavable bowl.  Heat up for 1 minute or so until melted, stir.   Scoop about 1 heaping tablespoon of chocolate mixture (about a golf ball size) and put on each of paper cups.  Put in the freezer for about an hour or until hard and transfer it to a ziplock bag and freeze.

When use:
Take one chocolate ball and put in a plate and microwave for 10 seconds to loosen chocolate from the paper cup.  Drop chocolate in a cup of milk and microwave for 1 minute.  Stir.  Then microwave for another 30 seconds to 1 minute.  Stir until chocolate has completely melted, garnish with marshmallows, reddi whip and chocolate shavings. Enjoy!

To Die For Pot Roast

Fall has just arrived!  I loooooove everything about fall from nature's beautiful change of colors, the comfort foods, hot cocoa, cozy and cuddly weather, fall festivities (farm and orchard trips, apple picking, yay!) and let's not forget fashion, as well (cardigans, light jackets, jeans and boots....oh my!).  As you can tell, fall is my kind of weather...my kind of style... and has my kind of comfort foods.  There's something about it that excites me!
I have been dying to make this pot roast for the longest time and just waited for the right moment, right time to make it.  Today, the weather seems cooperating with me as it's kind of cool out there already....so, I figured today is the day for this mouth-watering deliciousness plated and accessorized just the way hubby would eat his pot roast (smothered over pasta which in my case would be rice as most of you know I eat rice with everything, ha!...and a steamed corn in a cob on the side, yum!).

1 (4-5 lb) beef roast
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad seasoning (I use half only, personal preference)
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
3 big carrots, chopped (optional)
3 long sticks celery, chopped (optional)

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast.  Drop chopped carrots and celery around, and pour water around the roast.  Cook on low for 7-9 hours.  Enjoy!


Yield:  8 servings
Recipe Courtesy:  Food.com, by yooper

Banh Mi

Here's something I've never made before, Banh Mi!  It's a Vietnamese sandwich loaded with meat (shrimp, beef or chicken which in this case I use pork), veggies and its unique and flavorful homemade sauce.  Once in a while, I give my dear hubby the privilege to choose the kind of dish or food I should offer/make for him since in our household, weekday dishes are my responsibility and the weekends are his, giving "mama" a chance to sit back, relax and be served:)).  So, he chose Banh Mi!  Oh boy, what's wifey gonna do...so Banh Mi it is!  Thank goodness it turned out scrumptiously good!!!

1 french baguette, cut lengthwise (divide into 4 servings)
1 pound pork loin, thinly sliced
2 cloves garlic, minced
2 tablespoons fish sauce
2 teaspoons light brown sugar
salt and pepper, to taste
2 tablespoons finely chopped onions
1/4 cup olive oil
1 teaspoon sesame seed oil

Mix all ingredients and let it marinade for an hour or longer.
Pan-fry meat (both sides) in a medium heat until brown, doing in batches.  Do not overcrowd them. 


Condiment Fillings:
1 big carrot, shredded
2 tablespoons rice vinegar
1/2 small red onion, sliced thinly
handful of cilantro leaves
1 cucumber, thinly sliced

In a bowl, mix shredded carrot and rice vinegar.  Set aside and let it soak.

Sauce:

2 tablespoons mayonnaise

2 tablespoons non-fat yogurt or kefir cream (I prefer to use kefir for probiotic boost)

1 teaspoon fish sauce

juice of half a lime, freshly squeezed

a splash of sriracha or your favorite hot sauce (optional)

How to assemble:
Open warm baguette in half (serving pieces), spread the mayo sauce at the bottom part.  Arrange the following in order...sliced cucumber, cooked meat, sliced onions, drained shredded carrot, topped with cilantro leaves, then add the top part of baguette.  Enjoy with your favorite chips on the side!

Breakfast Sandwich

A good day always starts with a good breakfast.  Okay, I have to confess that I'm in looooove with this breakfast sandwich!!!  Did I tell you that I always look forward to Saturday mornings because of this?...well, other than spending quality time with the family, of course.  It's my dear hubby's breakfast specialty which he owns the kitchen on weekends, by the way.  I thank the Lord for a man not just knows how to cook but can cook good!!! :)

4 serving size individual ciabatta bread or a loaf and cut into serving pieces

Asiago cheese, cut in thin slices

4 eggs

4 slices bacon or more, we prefer Nitrate-Free bacon

Olive oil spray or Pam

Salt and pepper, to taste

Bake bread according to package direction.  Cook bacon in the microwave until crispy (we prefer this way to eliminate fats and for the crunchier texture), set aside.  Heat skillet on medium heat sprayed with olive oil spray or Pam, until hot.  Crack eggs on the skillet and cook until halfway through (seasoned with salt and pepper), flip the eggs over and add sliced cheese on top and cook for few minutes more until eggs are well done and cheese are soft and melted.

Assembly:

Cut ciabatta bread in half.  Lay the bottom part on the plate topped with egg and cheese, add bacon and cover with the other half of bread.  We always serve this with freshly squeezed orange juice...it's a beautiful match made in heaven!  Enjoy!

Whey And Cream Cheese

Making whey and cream cheese is so much easier than I thought.  All you need is some plain milk kefir (which I prefer) or a store-bought plain yogurt.  I use my whey for my homemade probiotic lemonade and I use the cream cheese for any recipes that calls for it.  



2 cups milk kefir (I use homemade, unflavored)
1 coffee filter (big enough to fit the kefir)
plastic strainer
1 deep medium-size bowl
Saran wrap or paper towel

Position the plastic strainer with coffee filter on it on the bowl making sure there's enough room at the bottom of the bowl for drippings. Pour milk kefir into the strainer, let it drip. Cover with Saran wrap or paper towel. Place it in the fridge overnight. The next day, you'll have instant whey (liquid) and the top part is cream cheese.  Keep them separately in tight containers at the fridge, they will last for months to use.

Tomato Salad with Balsamic Dressing

Guess, what day it is??  That's right,  it's "Farmer's Market" day!  This salad recipe ingredients are few of the veggies we love to get.  Beyond being colorful, luscious and healthy there's nothing like the freshness of it.  From its farms to our table... bon appetit!

1 1/2 pint any mix grape tomatoes
1/4 red onion, thinly sliced (or more to your liking)
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1/4 teaspoon sugar
1 clove garlic, minced
Salt and fresh ground black pepper
Baby Lettuce, cut in chunks

Halve the tomatoes and add them to a large ziplock bag.  Add the sliced onions, olive oil, balsamic, parsley, sugar, garlic and sprinkle with salt and pepper.  Seal the bag, gently mix everything in it, then get all the air out and seal again.  Place into the fridge until ready to use.
Divide the baby lettuce in 4 salad bowls and divide the tomato mixture including its dressing on top of each bowl.  Serve!



Yield:  4 Servings

Kahlua Mudslide

Sometimes we just need to sit back, relax and enjoy this!  You can make it kid-friendly by omitting the alcohol, just drizzle scoops of ice cream with some chocolate syrup, whip topping, a cherry and voila!... made my little Sweetpea's day even sweeter!

2 shots Kahlua Coffee Liqueur

1 shot Irish Cream Liqueur (Baileys)

1 shot vodka

2 cups Vanilla Ice Cream

1 cup ice cubes

Organic chocolate syrup, to drizzle

Whip Cream

Cherries, to garnish

In a blender mix ice cubes, Ice Cream, Kahlua, Baileys and vodka until smooth.  Drizzle the bottom and sides of a dessert glass with chocolate syrup.  Pour blended ice cream into the glasses, drizzle with whip topping and garnish top with a cherry.  Enjoy!

Yield:  2 servings

Probiotic Lemonade

Summer time is here and one of the drinks my family love to quench thirst from heat is lemonade. It's cold and refreshing with a little bit of sweetness and tanginess to it.  The only downside is the amount of sugar added in it.  But who cares...right?  Well, not until I discovered this recipe and decided to give it a try.  To my surprise, it's super easy and not only tastes great but it's super healthy, too due to its boost of probiotic added making us indulging it without guilt.  It's so healthy that I let my daughter drink to her heart's content... seriously, no limits!

Juice of 10 lemons or limes
¾ cup sugar or sucanat (I use organic light brown sugar)
1 cup of whey (I use recipe 1 below)
2.5 to 3 quarts of filtered water
gallon size jar


Pour the sugar into the gallon size glass jar and add just enough hot water to dissolve the sugar.
Add lemon juice and fill the jar about ¾ full with filtered water.
Make sure the liquid is at room temp and add the whey.
Cover tightly and let sit on the counter for 2-3 days. The longer it sits, the less sugar in the final product.
After 2-3 days, keep in fridge and drink 4-6 ounces per day. The flavor will continue to develop in the fridge.
Since the sugar ferments out, it is rather tart. Add a couple drops of stevia if it is too tart for you!


Whey and Cream Cheese Recipe 1 (the recipe I use):

2 cups milk kefir (I use homemade, unflavored)
1 coffee filter (big enough to fit the kefir)
plastic strainer
1 deep medium-size bowl
Saran wrap or paper towel

Position the plastic strainer with coffee filter on it on the bowl making sure there's enough room at the bottom of the bowl for drippings. Pour milk kefir into the strainer, let it drip. Cover with Saran wrap or paper towel. Place it in the fridge overnight. The next day, you'll have instant whey (liquid) and the top part is cream cheese.  Keep them separately in tight containers at the fridge, they will last for months to use.

Whey and Cream Cheese Recipe 2:

One 32-ounce container of full fat organic PLAIN yogurt
Cheesecloth or thin dish towel
medium-size bowl
string or rubber bands

Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don't need much whey. Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
Pull the ends of the towel up and secure with string or a rubber band.
Tie the towel with yogurt in it to a cabinet handle above the bowl.
Leave it alone overnight to drip.
In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey... yay!) into a glass jar and store in the fridge for up to six months.
The "yogurt" left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more.

 

Yield: 8 glasses
Recipe Courtesy: Wellness Mama

Bacon and Egg Pizza

Sweetpea and I made this breakfast pizza for her Papa one morning.  Perfect for his post morning Joplin Fun Run which he, by the way, won 1st place in his age category and 3rd place overall...so proud of him!  Yes, like I said before pizza is one of his favorite foods and to offer him this during breakfast is something rather out of the ordinary, topped with bacon and egg... I mean, how can you go wrong with that?  Needless to say, it was a little piece of heaven on his plate!

Ingredients

4  slices bacon, cut into 1 1/2-inch pieces 
Cornmeal, for dusting
1  Pizza Dough, divided into 4 pieces, or
1  Whole-Wheat Pizza Dough, divided into 4 pieces
1 tablespoon plus 1 tsp. extra-virgin olive oil 
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan 
4  large eggs
2  small scallions, thinly sliced
1/8 teaspoon pepper

Preparation

1. Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550°F, or your oven’s highest temperature, for 45 minutes.
2. Cook bacon in a skillet over medium heat, stirring occasionally, until still soft but beginning to crisp at edges, 5 minutes. Transfer to a paper towel-lined plate to drain.
3. Generously dust a 14-inch-wide pizza peel with cornmeal. Flatten a dough ball on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 6- to 7-inch round. (Make sure crust slides around easily on peel. Add more cornmeal under pizza if necessary. ) Brush 1 tsp. oil over crust.
4. Sprinkle 1 Tbsp. mozzarella, then a quarter of bacon, another 1 Tbsp. mozzarella and 1½ tsp. Parmesan over crust. Gently crack an egg over center of pizza.
5. Carefully slide pizza onto stone, using a spatula to ease pizza onto stone without spilling egg. Bake until crust is slightly charred on top and golden on bottom (lift an edge to check), cheese has melted and egg white is cooked but yolk is still jiggly, about 6 1/2 minutes. While pizza is cooking, make 3 more using remaining ingredients. Bake remaining pizzas. Using peel, transfer pizzas to individual plates. Sprinkle with scallions and pepper, then serve immediately.

Yield: 4 servings

Recipe Courtesy: Yahoo Food

Buffalo Chicken Salad

In our family, spending quality time together is a top priority.  Due to the busyness of schedule on weekdays, we look forward to the weekends when we can bond and relax, and most of the time we tend to travel out of town. We love exploring new places. And being the foodies that we are, we love exploring new foods, too- that means dieting is not an option ...so on weekdays we try to eat a much healthier food, and this recipe is one of them!

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing (we use organic Ranch dressing since my hubby is not a big fan of blue cheese)

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Yield: 4 servings

Recipe Courtesy: Ellie Krieger, Foodnetwork

Crispy Buffalo Wings

In our household eating healthy is a priority.  These chicken wings taste finger-licken' delish, minus the fat...well, most of it.  Yes, it's crispy and yummy just like the deep-fried version.  But the good thing about it, it's steamed and baked to perfection!  Hubby and little Sweetpea always beg me to make these....how can I say NO, when I love them myself!


Ingredients

5 pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small clove garlic, minced
1/4 cup hot pepper sauce (I use Frank's)


In a medium bowl, mix butter, cayenne pepper, black pepper, salt and garlic.  Let stand for 5 minutes.  Whisk in hot sauce; keep warm.

This is a very crucial step to get that crunchy, deep-fried texture:
Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to boil.  Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.  Remove the wings from the basket and carefully pat dry.  Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat oven to 425 degrees F.

Replace the paper towels with parchment paper.  Roast on the middle rack of the oven for 20 minutes.  Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

Remove the wings from the oven and transfer to the bowl and toss with the sauce.  Serve immediately.



Recipe adaptations:

Hot Sauce:  Yahoo! Food
Preparation: Food Network, Alton Brown

Mongolian Beef

Wow, it's my first time making Mongolian Beef from scratch... fantastic!!!  One of our favorite Chinese food chains is Pei Wei.  This dish is one of my favorites from them.  Unfortunately, we don't have that restaurant in Joplin.  Out of this cravings, this recipe came to birth.  Actually, it was little Sweetpea's idea to have Chinese food.  Once in a while, I give her the pleasure of choosing our meal, anything I'm capable of making at home.  And it sure was an excellent choice from her :)


1 pound sirloin or flank steak, diagonally cut in thin strips
2 bunches green onions, sliced in 2 inches
2 medium size organic carrots, thinly sliced in sticks (about 2 inches)
2 cloves garlic, minced
1/2 teaspoon ginger, grated
1/2 cup low sodium soy sauce
1/2 cup water
1/4 cup cornstarch
salt to taste
2 tablespoons brown sugar, packed (or more to your taste)
1/2 cup vegetable oil


Mix beef with cornstarch in a bowl and set aside for few minutes, making sure the cornstarch is fully soaked on the beef.

Heat oil in a wok and fry beef in batches making sure not to overcrowd them, until edges become crispy and start to brown, about 2 minutes.  Set beef aside, and pour remaining oil out of the wok except 2 tablespoons.  Add ginger and garlic into the wok until fragrant, about 30 seconds.  Add soy sauce, water and sugar, let it boil and gently scraping the bottom of the pan at the same time to loosen  bits and pieces.  Let it simmer for few minutes until sauce has thickened and slightly reduced.  Add carrots, stir and cook for about 2 minutes.  Add green onions and stir until somewhat soft (we like ours a little crispy), about 1 minute.  Take off from heat.  Serve hot with steamed rice.  Enjoy!