Chocolate-Espresso Cheesecake

This is a slightly altered version of a cheesecake recipe in the November 2014 issue of Southern Living. It makes 12 servings.

 

 

 

 

Chocolate-Espresso Cheesecake

Crust:
parchment paper
6 tablespoons all-purpose flour
2 teaspoons instant espresso
1/4 teaspoon table salt
1/4 cup butter
3 ounces bittersweet chocolate, chopped
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Filling:
1 cup bittersweet chocolate morsels
1/4 cup heavy cream
2 tablespoons instant espresso
2 teaspoons vanilla extract
4 (8-ounce) packages cream cheese, softened at room temperature
1 1/4 cups granulated sugar
4 large eggs

Prepare Crust: Preheat oven to 325°. Generously grease bottom and sides of a 9-inch springform pan with cooking spray. Cut parchment paper into a 9-inch circle, and place in bottom of pan; lightly grease parchment paper with cooking spray. Stir together flour and next 2 ingredients in a bowl.

Microwave butter and 3 oz. chopped chocolate in a medium microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave chocolate mixture 1 to 1 1/2 more minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 1/2 cup each granulated sugar and light brown sugar; cool 10 minutes.

Whisk 1 egg and 1 tsp. vanilla extract into chocolate mixture. Add flour mixture to chocolate mixture; stir until well blended. Spread mixture in prepared pan.

Bake at 325° for 20 minutes. Cool crust in pan on a wire rack 20 minutes.

Prepare Filling: Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave morsels 1 to 1 1/2 more minutes or until melted and smooth, stirring at 30-second intervals. Cool 10 minutes. Stir together cream and next 2 ingredients in a 1-cup glass measuring cup until instant espresso dissolves.

Beat cream cheese and 1 1/4 cups granulated sugar at medium-low speed with an electric mixer in a large bowl just until smooth. Add melted chocolate and espresso mixture, and beat at low speed just until blended. Add eggs, 1 at a time, beating at low speed just until yolk disappears after each addition; pour into prepared crust.

Bake at 325° for 55 minutes to 1 hour or until center of cheesecake jiggles and cheesecake is almost set. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides.) Cool cheesecake completely on a wire rack (about 2 hours). Cover and chill at least 8 hours or up to 2 days.

By my calculations – Per serving – Calories: 625, Total Fat: 41.2g, Sat. Fat: 23.5g, Carbs: 59.2g, Fiber: 0.7g, Protein: 8.1g

Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.

 

 

 

 

 

Blackened Tofu with Succotash

3 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
1 large red bell pepper, diced
1 (10-ounce) package frozen corn, thawed
1 (10-ounce) package frozen baby lima beans, thawed
1 1/2 teaspoons garlic powder, divided
1 teaspoon salt, divided
1 (16-ounce) package extra-firm tofu, drained
4 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1/4 cup cornstarch

Heat 1 1/2 tablespoons oil in a medium skillet over medium heat. Add onion and bell pepper and cook, stirring, until softened, 3 to 4 minutes. Add corn and lima beans and cook, stirring frequently, until hot, 4 to 6 minutes. Stir in 1/2 teaspoon each garlic powder and salt. Remove from heat and cover to keep warm.

Meanwhile, slice tofu crosswise into 8 slabs. Pat dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt. Combine paprika, thyme, pepper, cayenne and the remaining 1 teaspoon garlic powder in a shallow bowl. Dredge both sides of the tofu in the spice mixture. Stir cornstarch into the remaining spice mixture. Dredge the spiced tofu in the cornstarch mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the tofu and cook, turning once, until almost blackened, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and tofu.

Per serving – Calories: 398, Total Fat: 18g, Sat. Fat: 3g, Carbs: 48g, Fiber: 9g, Protein: 17g

Sweet-Spicy Glazed Salmon

This recipe is from page 88 of the Cooking Light Everyday Favorites. It is really yummy and simple to make. It makes 4 serving.

 

 

 

Sweet-Spicy Glazed Salmon

3 tablespoons dark brown sugar
1 tablespoon soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6 ounce) salmon filets (about an inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat over to 425.F.

Combine first 4 ingredients in a saucepan, bring to a boil. Remove from heat.

Place fish on a foil-lined jelly roll pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 425F for 10 minutes. Remove from oven.

Preheat broiler. Brush sugar mixture over fish. Broil 3 inches from heat for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Per serving – Calories: 252, Total Fat: 10.3g, Sat. Fat: 2.3g, Carbs: 11g, Fiber: 0g, Protein: 27.7g

Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.

 

 

 

 

 

Baked Ziti with Sausage

12 ounces uncooked ziti pasta

4 ounces pancetta, diced

1 large onion, chopped

3 garlic cloves, chopped

1 (1-pound) package ground Italian sausage

1 cup dry red wine

1 (28-ounce) can crushed tomatoes

1/2 cup firmly packed torn fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper

1 cup ricotta cheese

1 (8-ounce) package shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

Preheat oven to 350°. Prepare ziti according to package directions for al dente.

Meanwhile, cook pancetta in a large skillet over medium-high heat 3 minutes. Add onion and garlic, and sauté 3 minutes or until onion is tender. Add sausage, and sauté 5 minutes or until meat is no longer pink. Add wine, and cook 3 minutes. Stir in tomatoes and next 3 ingredients. Reduce heat to low, and cook, stirring occasionally, 3 minutes.

Stir ricotta and 1 cup mozzarella cheese into hot cooked pasta. Lightly grease a 13- x 9-inch baking dish with cooking spray. Transfer pasta mixture to prepared dish, and top with sausage mixture. Sprinkle with Parmesan cheese and remaining 1 cup mozzarella cheese.

Bake at 350° for 25 to 30 minutes or until bubbly.

Per my calculations – Per serving – Calories: 601, Total Fat: 30.7g, Sat Fat: 13.6g, Carbs: 46.7g, Fiber: 4g, Protein: 31g

Chicken Salad Sandwiches

This recipe is from page 33 of the Better Homes and Gardens Quick, Quicker, Quickest cookbook. It makes 4 servings.

 

 

 

 

 

 

 

Chicken Salad Sandwiches

1/4 cup mango chutney
2 tablespoons mayonnaise
1 teaspoon curry powder
2 cups cubed, cooked chicken
1 cup seedless grapes, halved
1/4 cup slivered almonds, toasted
4 croissants, split

Cut up any large pieces of chutney. In a medium bowl, combine chutney, mayonnaise, and curry powder. Stir in chicken, grapes, and almonds. Fill each croissant with chicken salad mixture.

Per serving – Calories: 501, Total Fat: 26g, Sat. Fat: 9g, Carbs: 41g, Fiber: 3g, Protein: 26g

Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.

 

 

 

 

 

 

Parmesan-Roasted Potatoes

3 pounds baby Yukon Gold potatoes, halved
1/2 cup olive oil
Kosher salt and freshly ground black pepper
4 ounces finely grated Parmesan
3/4 cup chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper flakes

Place a rack in upper third of oven; preheat to 400°. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.

Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.

By my calculations – Per serving – Calories: 279, Total Fat: 17.8g, Sat. Fat: 4.3g, Carbs: 24.5g, Fiber: 2.3g, Protein: 7.4g

Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.

 

 

Corn and Bacon Chowder

1/2 pound (about 8 slices) bacon, coarsely chopped
1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 small bay leaves
2 cups 2% milk
1 (10-ounce) package frozen corn kernels
1 (14 3/4-ounce) can creamed corn
1 1/4 cups canned vegetable broth
1/2 cup chopped celery leaves
1/4 teaspoon (or more) hot pepper sauce

Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.

By my calculations – Per serving – Calories: 231, Total Fat: 6.8g, Sat. Fat: 2.6g, Carb: 35.9g, Fiber: 3.4g, Protein: 10.1g

Bread Stuffing with Crawfish, Bacon, and Collard Greens

This recipe is from page 141 of the November 2006 issue of Bon Appetit magazine. It is delicious. The recipe makes 10 servings.

 

 

 

 

 

 

Bread Stuffing with Crawfish, Bacon, and Collard Greens

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 pound bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth, heated, divided
1/3 cup chopped fresh parsley

Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.

Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley.

Preheat oven to 375°F. Butter13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

By my calculations – Per serving – Calories: 321, Total Fat: 16.7g, Sat. Fat: 5.8g, Carbs: 28.4g, Fiber: 3.9g, Protein: 14.6g

 

Chicken Potpie

This recipe is from the tiny cookbook, Traditional Holiday Celebrations: Recipes and Inspiration for a Festive Christmas. It is excellent. The recipe makes 6 servings.

 

 

 

 

 

 

Chicken Potpie

2 deep-dish unbaked piecrusts
1 egg white, beaten
1 pound boneless, skinless chicken breast halves, cubed
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, diced
1/2 cup potato, peeled and diced
1/2 cup butter
1/2 cup onion, chopped
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon celery seed
3 cups chicken broth
1 1/3 cups milk (I used 2%)

Place one unbaked crust in a greased 9-inch deep-dish pie pan. Brush with egg white. Set crust and remaining egg white aside. In saucepan, combine chicken, carrots, peas, celery, and potato. Cover with water and boil for 15 minutes or until vegetables are tender. Remove from heat, drain, and set aside. In a saucepan, heat butter on medium; cook onion until soft and translucent. Stir in flour, salt, pepper, garlic powder, poultry seasoning, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Combine chicken mixture with sauce mixture, spoon onto prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape, Brush with remaining egg white. Bake at 350 degrees for 45 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.

By my calculations – Per serving – Calories: 621, Fat: 18.5g, Sat. Fat: 10.1g, Carbs: 19.1g , Fiber: 2.2g, Protein: 20.6g 

Squash Enchiladas with Tomatillo Sauce

This recipe is from page 28 of the July 1998 issue of Bon Appetit magazine. It is very tasty. The recipe makes 6 servings.

 

 

 

 

Squash Enchiladas with Tomatillo Sauce

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1/2 cup drained canned corn
1 tablespoon minced garlic
12 (6-inch-diameter) corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce (recipe follows)

Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream.

Tomatillo Sauce
1 1/4 pounds tomatillos, husked
1 large jalapeno chili, sliced
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops

Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Per my calculations – Per serving – Calories: 459, Total Fat: 26.2g, Sat. Fat: 13g, Carbs: 36.9g, Fiber: 5.4g, Protein: 22.1g