Friday, September 30, 2011

Lemon Cheesecake


I got this recipe from Semi-Homemade with Sandra Lee years ago. Modified it a little bit to my taste. Hope you like it.
You will need for the Crust:
2 cups of graham cracker crumbs
1/4 cup of sugar
6 Tbs. of melted butter
Filling:
4 pkgs. (8oz. each) cream cheese, softened
3/4 cup of sugar\
2 Tbs. of all-purpose flour
4 eggs
3 Tbs. of milk
1 cup of sour cream
2 pkgs. (4-serving size each) Lemon Flavored instant pudding mix
Topping:
1 cup of heavy cream
1/4 cup of powdered sugar
Lemon Zest (optional), this should be zested with a lemon zest peeler and not a grater

Preheat the oven to 325 degrees Fahrenheit.
In a medium bowl, mix the graham cracker crumbs, sugar and the butter. Press the mixture firmly onto the bottom and half way up the sides of a 9 inch spring form pan. Refrigerate for 15 minutes.
Beat the cream cheese and the sugar until light and fluffy. Add the flour and the eggs one at a time, making sure to mix well after each addition of egg. Add the milk and sour cream and mix well. Add the pudding mix and mix just unil combined. Pour into the prepared spring form pan. Bake for 1 hour and 15 minutes to 1 hour and 45 minutes or until the center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight.
For the topping, in a large bowl beat the heavy cream and sugar until stiff peaks are formed. Top the cheesecake. Sprinkle with lemon zest. Enjoy!

Sunday, September 25, 2011

Chicken & Roasted Veggies Pot Pie


I watched the Paula Deen show the other day and she had a guest on the show by the name of Rodney Henry. He made a chicken pot pie with roasted veggies and it immediately got my brain working on how I could make that recipe my own. So here it is! Hope you like it!

You will need:
Roasted Veggies
3 carrots, sliced
5 white baby potatoes, sliced with the skin on
1 vidalia onion, chopped into 1/2 inch pieces
green beans, chopped into 1 inch pieces
1/4 cup of extra virgin olive oil
Salt and pepper to taste

Preheat the oven to 375 degrees Fahrenheit. In a large bowl add the sliced carrots, potatoes, green beans, chopped onion, olive oil, salt and pepper. Pour onto a baking sheet and roast for about 30-35 minutes or until the vegetables are tender and slightly caramelized.

Filling:
1 pkg. of Pillsbury Pie crust
Roasted Veggies
2 cups of chicken (breast or dark), chopped
6 Tbs. of butter
2 Tbs. of extra virgin olive oil
1/2 cup of all-purpose flour
1 1/2 cups of whole milk
1 cup of chicken stock
Salt and Pepper to taste
1 tsp. of dried Sage
1 egg, slightly beaten

Remove the pie crust from the refrigerator and allow to sit on the counter for about 15 minutes.
In a saucepan over medium heat, add the butter and olive oil. Whisk in the flour and cook for about 3 minutes. Slowly whisk in the milk and the chicken stock. Add the salt, pepper and sage. Cook until the sauce comes to a boil and is thickened. This cream sauce will be thick. In a large bowl add the roasted veggies, chicken and the sauce. Line the pie dish with the pie crust.

 Add the filling. Take the other pie crust and put over the filling and crimp the edges together with the bottom crust.

 Making sure that the pie crusts are completely sealed together so that the filling does not ooze out. You can flute the edges or use a fork for a nice decorative look. Cut 4, 2 inch slits, on the top crust so the steam can escape. Take a pastry brush and brush the egg onto the crust. This will give the crust a nice shiny look. Bake for about 40 minutes or until the pie is a nice golden brown. Serve with a nice side salad.