Not your ordinary cheesecake........

OREO CHEESECAKE!

This cheesecake might be one of the most delicious, moist cheesecakes I have ever had!   I'm not a huge chocolate lover, but as long as "chocolate" isn't the primary flavor I will eat it!   And I LOVE this cheesecake and anyone who has had any....agrees!  It's always one of my old faithfuls and it's perfect for any time of year....a BBQ, a Christmas party, a gathering of friends.....it will get you rave reviews!!  It's pretty simple to make and doesn't take too much time to prepare.....the longest time is in the baking and cooling in the fridge!  Make sure you make this cake with enough time for it to cool and settle (as with most cheesecakes).   I honestly can't remember where I got this recipe, it may have been a website or a magazine because I don't think I got it from anyone in particular (and if I did......I apologize for not giving you a shout out).  

OREO CHEESECAKE
I package (1lb 2oz) Oreo Cookies

1/4 cup butter or margarine, melted
4 pkgs (8oz. each) Philly cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream (I use Breakstone)
4 eggs

PREHEAT oven to 325 degrees. Place 30 cookies in food processor; cover. Process until finely ground. Add butter, mix well. Press firmly into 13x9-inch baking pan.

BEAT cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition.

CHOP remaining cookies. Gently stir 1-1/2 cups of chopped cookies into cream cheese batter. Pour over crust. Sprinkle with remaining chopped cookies.

BAKE 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in fridge.

TIPS: For easy removal line pan with foil, with ends extending over pan's sides. Lift from pan using foil handles.....makes it easy to cut.
I use my Kitchen Aid Stand Mixer....so smooth and fluffy!

As usual my pictures don't do it's justice.....my photography is an embarrassment!  :) 

~Gianna~

Recipe Swap Week #5 -- Sandwiches and Paninis

This was a bit of a crazy week because it was nearing Easter and I had so much stuff to do.  We were hosting part of my family this year (17 people) and there was a lot to prepare as far as food, cleaning and then of course...playing "Easter Bunny".    So the last thing on my mind was getting creative in the kitchen for lunch!  I did manage to whip up my recipe swap recipe on Thursday (but getting around to blogging about it now) and I even made 2 batches of it.....and here's why.....

The recipe was for tuna salad......and I cannot eat tuna salad, like I really don't even like being in the same room as it.  It's one of those things that I grew out of .......and I'm not sure why.  Apparently I LOVED it when I was little........but as long as I can remember (like 2nd or 3rd grade) I haven't liked it at all!   So when I got the recipe I decided I was going to change it to chicken salad.   But when Thursday rolled around and Joe was home from work....I decided to make a batch of tuna and a batch of chicken. 

I received the recipe from Harriet and here is the link!
Tuna Salad

Joe liked the tuna very much, but being he is normally a "plain" eater......he thought there was too many flavors going on.  He did say he'd eat it again though! 
I really enjoyed the chicken salad.......my ONLY issue was....I didn't have any good bread.....I would've loved to have had it on a roll or in a wrap with lettuce and tomato, but I didn't have any of that.  The only bread I had was Whole Wheat, so I made toast and ate it on that!    All in all it was a very flavorful recipe and very simple to make!   I will def make it again when I have better bread!   Thanks Harriet! 

I ate mine with some Spicy Thai chips and some sliced avocado!  YUM!

Chicken Salad
(adapted from allrecipes.com)
Ingredients


1 (5 ounce) can white chicken, drained and flaked

6 tablespoons mayonnaise

1 tablespoon Parmesan cheese

3 tablespoons sweet pickle relish

1/8 teaspoon onion powder

1/4 teaspoon curry powder

1 tablespoon dried parsley

1 teaspoon dried dill weed

1 pinch garlic powder

Directions

1.In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.




~Gianna~

Recipe Swap #4 -- Chicken

Another week brings another recipe swap....and this week's category was CHICKEN!  Which is so good for me, I make and we eat A LOT of chicken!  My week's recipe came from Christina over at Tales from the Mad Men Kitchen, and it was her Rigatoni di Gregorio.    The recipe I submitted was my family's Lemon Chicken. 

The recipe was easy and so delicious, but neither of my girls would eat it!  Both of my girl's who LOVED mushrooms in the earlier years of their lives have suddenly boycotted them!   Now they won't eat anything in the same room as a mushroom....it's a shame, really!  But Joe and I enjoyed it!    I had to tweak the recipe also b/c I thought I had Marsala wine and I did not....it was red wine!  So I had to take that out of the recipe, but it was still very, very good!   Thanks, Christina!!!!

Rigatoni di Gregorio


Yield: 3-4 servings
Ingredients:

8 oz. rigatoni

2 tbsp. olive oil, divided

1-2 boneless, skinless chicken breasts

½ cup chopped yellow onion

4 oz. baby bella mushrooms, sliced

3 cloves garlic, minced

2 tbsp. dry white wine

¼ cup Marsala wine  (I omitted)

1 cup low-sodium chicken broth

1 cup heavy cream (or half-and-half)

2 tsp. minced fresh basil

2 tsp. minced fresh parsley  (I used dried)

1 tbsp. freshly grated Parmesan cheese

1 tbsp. butter

Directions:

Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 7-10mins (Christina said hers took 5-7, but I think my cutlets were thicker). If necessary, turn down the heat to medium-low so the outside doesn't brown too quickly. Remove the chicken to a plate and set aside. When cool enough to handle, cut into bite-size pieces.

Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken broth. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.

Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.  ENJOY!!!!

~Gianna~

Chicken Fajitas

Fajitas are one of my favorite things in the world......I can't even imagine anyone NOT liking them.  Cheese, peppers, sour cream, cheese, chicken, cheese, guacamole....CHEESE!!!!  And I  sometimes even use the full fat version of everything!!!!  Mmmmm....I love fajitas.

So while I have never met a chicken or shrimp fajita I didn't like...I've also never met anyone who doesn't like these fajitas....welllllll..except my sister-in-law, Ann...who slathered hers in ketchup when I made them for her and my brother in law!  I don't think I ever made her fajitas again......and I probably never will!  :)

These fajitas are so easy and so delicious thanks to one special ingredient...the marinade!  It's all in the marinade  and I'm not ashamed to admit it!  Someone perfected a perfect (in my opinion) fajita marinade and WOW it's good!  

When I make this I usually make extra so we have leftovers for lunch or another dinner. 
So I don't have many measurements and I sometimes substitute shrimp and it's equally delicious!  I also love peppers and onions, so I go heavy on those! 

Chicken Fajitas  (or shrimp)
Boneless, skinless chicken breasts (washed, trimmed and sliced into bite sized pieces)
OR
Uncooked shrimp (devined and shell removed)
World Harbors Fajita marinade (I usually use 1/4 - half a bottle)
Olive oil
Red bell peppers  (washed, cleaned and cut into slices)
Green peppers (washed, cleaned and cut into slices)
Vidalia onion (cut in half and then sliced)
Olive oil
Shredded Mexican Blend Cheese  (LOTS!)
Sour Cream
Guacamole


Clean and cut chicken.
In a large pan add chicken and Fajita marinade and toss and cook until it's done.  Usually takes about 10 minutes.
Wash and slice peppers and onions into strips.
In another large frying pan add peppers, onions and olive oil.  Just enough for sauteing.   And cook those until done.  "Done" for the peppers and onions is however you like them.  I like mine cooked until still slightly crunchy. 
Heat tortilla shells (follow directions on bag)

Fill (or stuff...like I do) your tortillas with all the yummy toppings, roll it up and ENJOY!!!!

~Gianna~

Balsamic Glazed Carrots

An old faithful.....this recipe is one I have made many times....many, many times because baby carrots are something I always have on hand!  So it's such an easy side dish to make....my girls and I LOVE them...Joe on the other hand does not.  As I've said before, Joe's "allergic" to carrots......I think it's a mental allergy, but he promises it's real!    This recipe works perfect as a side dish to really anything!    It's super simple, uses very little ingredients and takes hardly any time!


Balsamic Glazed Carrots


3 cups baby carrots

1 TBSP olive oil

1 ½ TBSP balsamic vinegar

1 TBSP brown sugar

Heat oil in a skillet over medium-high heat. Sauté carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

EASY PEASY....and YUMMY!!!

~Gianna~

Spring Break = Baking Fun!

My girls were off from school this week......I was proud of how busy we stayed from Monday--Wednesday....but once Thursday rolled around I was running out of ideas -- we had already gone to our classes, visited friends and family, painted, watched movies, did Playdoh, played with the million toys in the playroom, temporary tattoos, cleaned, on and on and on......soooooo LET'S BAKE!!!!  What should we make?  It was a toss up between Peanut Butter Cookies or Giant Chocolate Chip Cookies....b/c I didn't feel like going to the food store and I only had 2 sticks of butter!  Chocolate Chip Cookies --- WINNER!!!    And we decided to do BIG ONES!!!! 

Chocolate Chip Cookies
2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter (unsalted) melted and cooled.
1 cup packed brown sugar

1/2 cup sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 1/2 cups semisweet chocolate chips  (I use whatever I have....this time I did half semi sweet and half milk chocolate chips)


Preheat the oven to 325 degrees.    I use silpats on my cookie sheets!  If you don't have them....I highly recommend them for baking cookies!

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden.  Cool on baking sheets for a few minute and then transfer to wire racks to cool completely. Makes 12-14 BIG cookies. 

ENJOY!!!!  I know we did!!!

And nothing makes a chocolate chip cookie complete without it being smothered in peanut butter....with a glass of milk on the side!!!   YUUUUUMMMMMMMYYYY!!    I had TWO!!!!

****Don't worry -- I worked out that day and had a dodgeball game that night....so I was able to remove the calories from my body!***

~Gianna~

Maple Syrup Salmon

I first stumbled upon this recipe a few years ago on a message board I frequent...No....not the Nest....another one!  And ever since I found it.......I make it very often! 

Whenever we are with friends or family eating....I hear a lot of "Your kids eat that?"  or "How do you get your kids to eat......." and honestly.....I find recipes that are "kid friendly", and when they aren't....I make my kids something different, but they have to try it!  Usually when Olivia tries something...she either likes it or LOVES it....but once in awhile she won't, and usually it's something I wouldn't have eaten as a child either (so I can't blame her)!   Ava will pretty much say "I don't like this!"  but she eats it anyway!  :)  NOT THIS RECIPE THOUGH....both of my girls LOVE this salmon recipe....and when you make you will know why!  It's so simple, takes hardly any time....and the combo of maple syrup and soy sauce make for a very yummy glaze!


Maple Syrup Salmon

1/4 cup maple syrup


2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon (skin removed)

DIRECTIONS

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.
 
 

~Gianna~

Lemon Chicken

I think this recipe came from my Uncle Ricky........but my Nana took to making it often..which is funny b/c they are on separate sides of the family.  She probably got this recipe during one of our large (Italian) family parties or dinners!    Olivia often asks me to make it.....and how can I say No?    Aside from frying the chicken cutlets...the recipe is very quick and easy!  I mean frying cutlets isn't the worst thing ever, but it gets time consuming and messy...and anyone who knows me, knows I LOVE to cook....but cleaning it up is my worst nightmare!  So the little splatters of oil everywhere...are all worth while once you take a bite of this delicious chicken dish!


Lemon Chicken


1 lb. of boneless, skinless chicken breast
Flour
1 egg
Italian seasoned bread crumb
Oil (for frying)

4 cloves of garlic, chopped
2 lemons
¼ c. white cooking wine
½ stick of butter
¼ c. finely chopped parsley

After you have cleaned all your chicken

Dip each piece in flour, then egg, and then bread crumbs

Fry in a frying pan until cooked...golden brown and cooked through.

Remove all chicken from pan and slice into bit sized strips.

Preheat oven to 375.

Leave 4 TBSP of leftover oil that you fried the cutlets in.

To that add garlic, the juice of the lemons, cooking wine, butter and parsley.

Allow this whole mixture to get hot…..you do not have to “cook” it.

In Pyrex or any kind of baking pan put 1-2 TBSP of juice just to coat the bottom.

Add one layer of chicken strips.

Pour some juice over.

Add remaining (if any) chicken.

Pour remaining juice over.

Put in oven JUST TO HEAT, for 10-15 minutes.

~Gianna~