Savory Southwest Cheesecake

Source is http://someoneleftthecakeoutintherain.wordpress.com/2009/12/02/savory-southwest-cheesecake/

Ingredients
1 1/2 c finely crushed tortilla chips (ex. hint of lime)
1/4 c melted butter
1 c cottage cheese
3 packages (8 oz) softened cream cheese
2 1/2 c (10 oz) shredded sharp Cheddar cheese
1 can (4 oz) chopped green chilies, drained
3 cloves garlic, minced
3 tbl tomato paste
1 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
4 eggs
1 container (8 oz) sour cream
1 container (8 oz) jalapeno Cheddar cheese dip
1 c chopped tomatoes
1/2 c chopped green onions
1/4 c sliced black olives
1/2 c chopped cilantro
sliced avocado

Directions
Preheat oven to 350 degrees.

Combine crushed tortilla chips and softened butter, and press into bottom of a lightly greased 9-inch springform pan.

Bake at 350° for 12 minutes. Cool in pan on a wire rack.

Meanwhile, place cottage cheese in food processor and process until smooth.

In the bowl of an electric mixer, beat together the cheeses, chilies, garlic, tomato paste, and spices.  Mix at medium speed until well blended.

Add eggs, one at a time, mixing well after each addition.

Fold in the cilantro.

Pour into prepared pan.

Bake for 60 minutes.

Combine sour cream and dip; mix thoroughly.  Spread mixture over hot cheesecake; return to oven and continue baking 10 minutes.

Cool in oven with door ajar.

Run a knife along the side of the cake and pan to help loosen. Remove outer ring.

Place on platter.

Garnish with green onions, tomatoes, avocado and black onions.  If using avocado serve immediately to prevent browning.

Source is http://someoneleftthecakeoutintherain.wordpress.com/2009/12/02/savory-southwest-cheesecake/

Savory Hatch Chile Cheesecake

Source is http://www.centexcooks.com/savory-cheesecake/

Ingredients

• 1 cup grated Parmesan
• 1 cup Hatch Green Chile Tortilla Chips
• 1-2 tablespoon olive oil
• 1 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• Salt and pepper
• 1 3/4 pounds cream cheese, at room temperature
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or more)
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 cup grated Swiss cheese
• 1 pound cooked shredded chicken (or crab!)
• 1/2 cup chopped parsley

Instructions

1. Heat oven to 350.
2. Process together Parmesan and tortillas until fine crumbs form. Press the mixture into the bottom of a 9-inch greased springform pan.
3. In a large saute pan, heat the olive oil. Add onions and peppers. Season with salt and pepper. Cook until onions are translucent.
4. Using an electric mixer, beat the cream cheese, paprika, and cayenne until smooth. Add a little salt, then add the eggs, one at a time, beating well after each one. Beat in the cream. Stir in Swiss, sauteed vegetables, chicken (or crab), and parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
5. Remove from the oven and allow to cool. This is good warm, room temperature, or cold.
6. Keep refrigerated.
7. It’s good served with chopped hard boiled eggs and chopped green onion.

Source is http://www.centexcooks.com/savory-cheesecake/

Savory Greek Cheesecake

Source is http://cooking-books.blogspot.com/2010/04/this-time-last-week-i-was-in.html?m=1

Ingredients:

2 tablespoons butter, softened
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
4 8oz packages cream cheese at room temperature
1 cup feta cheese crumbled, with additional cheese set aside for garnish
4 large eggs
1 cup sour cream
1 14oz can artichoke hearts, drained and chopped
1 red bell pepper, chopped, with part of a second one for garnish
1 small can black olives (whatever you can find), drained and chopped (or Greek olives)
2-3 large garlic cloves, passed through a press
2 tablespoons fresh basil, chopped

Rub a 9″ springform pan with butter. In a small bowl, toss the breadcrumbs and the Parmesan cheese together, then spread them on the bottom of the pan like a crust. Set aside.

Oven preheated to 375F.

Use a mixer to beat the cream cheese until it’s fluffy, then add the feta, eggs and sour cream. Continue to beat until the mixture is smooth. With a spatula, fold in the red bell pepper, olives, garlic and basil.

Pour half of this mixture into the springform pan, then put in the artichoke hearts. Pour in the last half of the cheese mixture. Bake for around 50 minutes (but start checking earlier!) until the cheesecake is golden. Remove from the oven and allow to cool to room temperature. I left it in the pan to chill in the refrigerate overnight, but you should chill it for at least 8 hours. Unmold and sprinkle the rest of the chopped red pepper, feta crumbles and black olives over the top. Serve!

Source is http://cooking-books.blogspot.com/2010/04/this-time-last-week-i-was-in.html?m=1

Savory Ham Cheesecake

Source is http://www.tasteofhome.com/Recipes/Savory-Ham-Cheesecake

Ingredients

• 3 cups oyster crackers, crushed
• 1 cup grated Parmesan cheese
• 1/3 cup butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 4 eggs, lightly beaten
• 2 cups finely chopped fully cooked ham
• 2 cups (8 ounces) shredded Swiss cheese
• 1/3 cup minced chives
• 1/4 cup minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• Assorted crackers

Directions

• In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
• In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined (mixture will be thick). Add the ham, Swiss cheese, chives, basil, salt and pepper; beat just until combined. Pour into crust. Sprinkle with reserved crumb mixture.
• Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes.
• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve chilled or at room temperature with crackers. Yield: 24-30 servings.

Source is http://www.tasteofhome.com/Recipes/Savory-Ham-Cheesecake

Cheddar, Bacon + Chives Savory Cheesecake

Source is http://www.fatgirltrappedinaskinnybody.com/2011/05/cheddar-bacon-and-chive-savory-cheesecake/

Ingredients
Crust
1/2 cup grated Parmesan cheese
1 cup seasoned bread crumbs
6 tbsp melted unsalted butter

Filling
24 ounces cream cheese, at room temperature
1 cup shredded cheddar cheese, at room temperature
2 tbsp flour
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup chopped chives
1 cup cooked and crumbled bacon
Pinch of kosher salt
Pinch of fresh cracked pepper

Topping
1 cup shredded cheddar
1/2 cup cooked and crumbled bacon
2 tbsp chopped chives (or green onions)

Water crackers, pita chips and apples slices for serving
*Why apple slices? Because apples and cheese are another FANTASTIC combo!

Preparation
Preheat oven to 350 degrees.

Line the bottom of a 9 inch springform pan with tin foil (this makes it really easy to transfer to a serving platter).

In a small bowl combine the parmesan cheese, bread crumbs and melted butter together. Mix thoroughly and pour into a 9 inch springform pan. Firmly press the mixture into the bottom of the pan. Bake for 10 minutes. Cool while making the filling.

Increase oven to 400°F.

In large bowl, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the cheddar, sour cream, chives, bacon, flour, salt and pepper. Beat until combined. Pour into the pan.
*Adding flour or cornstarch to cheesecakes helps prevent them from cracking while baking.

Bake 15 minutes then lower the oven temperature to 325 and bake for 1 hour (until the cheesecake is slightly golden brown and it doesn’t jiggle when you shake it).
*Do not open the oven door when you lower the temp. You don’t want the heat to escape.

Remove the cheesecake from the oven and cool in the pan completely. Run a knife around the edge of the pan to loosen the cheesecake before removing it. Refrigerate at least 4 hours before servings.
*Refrigerating cheesecake, savory or sweet, prior to serving allows the cheesecake to get firm and the flavors to really blend together. You can make them up to 3 days ahead of time and just keep them refrigerated until ready to serve.

Transfer the cheesecake to a serving platter and sprinkle with the toppings.

Source is http://www.fatgirltrappedinaskinnybody.com/2011/05/cheddar-bacon-and-chive-savory-cheesecake/

Savory Cheesecake w/ Salsa Chicken

Ingredients

For the Salsa Chicken

• 1 lb. boneless and skinless chicken breasts
• 1 Tbs. taco seasoning
• 1 cup Medium Honey Roasted Chipotle Salsa

For the Cheesecake

• 1 jar (16 oz.) Medium Honey Roasted Chipotle Salsa (divided for salsa chicken, cheesecake batter, and serving as noted)
• 2 Tbs. cornmeal
• 24 oz. cream cheese, softened
• 2 eggs
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 cup chopped green onions
• 1 4 oz. can diced green chiles
• 2 cups chopped salsa chicken (recipe above)
• 1 cup shredded cheddar cheese
• Garnishes (extra shredded cheese, chopped green onions, cilantro, diced tomatoes, sliced avocados, extra salsa)

Instructions

For the Salsa Chicken

Preheat oven to 375.

Place chicken breasts in a small baking pan. Sprinkle taco seasoning over chicken breasts, coating on both sides. Pour 1 cup of salsa over the top of the chicken.

Bake for 30 minutes, or until chicken is baked through.

Once baked, remove from oven, cool, and chop chicken finely.

For the Savory Cheesecake

Preheat the oven to 325.

Grease the sides and bottom of a spring form pan. Sprinkle cornmeal over the sides and bottom of the pan, removing any excess cornmeal.

Beat together the cream cheese, eggs, 3 Tbs. salsa, garlic powder, and cumin until smooth.

Stir in the chiles, green onions, and chicken until all ingredients are well-mixed.

Pour the cheesecake batter into the pan. Sprinkle the cheddar cheese over the top of the batter.

Bake 55-60 minutes, or until the edges of the cheesecake are set, and the middle only has a slight jiggle. Cool the cheesecake completely on a wire rack before removing the sides of the spring form pan and removing cheesecake to a serving platter.

Chill until ready for service.

Source is http://jcocina.com/savory-cheesecake-a-texasbrew-feature-giveaway/

Gingerbread Cheesecake

Gingerbread Cheesecake

(Martha Stewart)

Serves 10

• All-purpose flour, for dusting
• 1/4 recipe of the dough for Molasses-Gingerbread Cookies
• 4 tablespoons unsalted butter, melted
• 1 3/4 cups granulated sugar
• 2 pounds cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1/4 cup unsulfured molasses
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon finely grated lemon zest
• 6 gingerbread men (see above)

Directions

1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
3. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
5. Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
6. Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark.

*THIS is the gingerbread cookie recipe I used.  I doubled it and used a 1/4 of it for the crust

Source is http://www.munchkinmunchies.com/2010/12/gingerbread-cheesecake.html?

Fava Bean & Almond Soup

Makes six cups.

Ingredients:

• ½ pound dried shelled fava beans, about 2 cups
• 4 tablespoons extra virgin olive oil, plus extra for drizzling
• 2 white onions, cut into ¼-inch dice
• 4 garlic cloves, minced
• ¼ teaspoon fennel seed, crushed
• ½ cup toasted almonds (it’s ok if the skin is on), finely chopped
• 2 sun dried tomato halves
• ½ cup sheep or goat’s milk yogurt, seasoned with salt and pepper
• ¼ cup torn herb leaves–mint, cilantro, parsley

Directions:

1. Pick through the beans and remove any dirt, stones or substandard beans.  Rinse.  Put into a container and cover with water by 4 inches.  Let soak in a cool spot overnight.  You can put them in the fridge, but they will soften more quickly if they’re left out.
2. Drain and rinse the beans.
3. Heat 4 tablespoons oil in a large sauce pot over medium heat.  Add the onions, cover and cook until soft, about 5 minutes.  Add the garlic, fennel seed, half the almonds and both tomato halves.  Cook 1 minute.  Add the beans and 3 cups water.  Bring to a boil, reduce the heat to low, cover partially and simmer until the beans are falling apart, about 3o minutes.  Season with salt and pepper halfway through the cooking.  Remove one of the tomato halves, cool and then cut into thin strips.
4. Using a handheld blender, puree the bean mixture until until smooth.  If the soup seems too thin, return to the stove to reduce.  If it is too thick, add a little water.
5. Serve warm  garnished with a spoonful of yogurt, the remaining chopped almonds, tomato strips, herbs, and a drizzle of olive oil.

Source is http://thegarumfactory.net/2013/01/04/welcome-to-the-blue-zone-fava-bean-and-almond-soup/

Chicken Pot Pie Soup + Puff Pastry Biscuits

Ingredients:

1 sheet puff pastry, thawed
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn

Directions:

Preheat oven to 425 degrees F.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha… that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 “biscuits” out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Note: you can definitely use heavy cream or regular half and half (it will probably be even more delicious) in place of the low fat half and half. you can also use a mixed corn + peas blend if you have one, I just happened to have separate bags of organic peas and corn, which is why I separated them. you can also cube the chicken instead of shredding. finally, to reheat, add to a saucepan and add a little liquid (I do a bit of both stock/half and half or milk) and heat over low heat, stirring.

Source is http://www.howsweeteats.com/2012/12/chicken-pot-pie-soup/

Chicken, Bacon & Swiss Waffle Taco + Maple Syrup and Sriracha Hot Sauce

Lucky J’s Waffles

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tb. baking powder
• 3 large eggs
• 1/4 cup vegetable oil
• Vegetable oil spray (optional)

Combine the flour, salt and baking powder in a mixing bowl and whisk to mix. Place the eggs, oil and 1 cup of water in a large mixing bowl and whisk to combine. Whisk in dry ingredients, adding up to 1/2 cup more water until the batter has a loose consistency. Let the batter rest for 15 to 20 minutes.

Coat a waffle iron with vegetable oil spray. Pour about 1/2 cup of the batter into the waffle iron and cook the waffle until both sides are golden brown but not crisp, about 5 minutes. Repeat with remaining batter.

IN waffle taco:

• add 2 breaded, fried chicken breasts using your favorite recipe
• 2 slices of swiss cheese
• 3 slices of bacon
• drown with maple syrup and drizzle the sriracha sparingly
• fold and enjoy!

Source is: http://www.luckyjs.com/menu/ and http://trailerfooddiaries.blogspot.com/2010/09/recipe-lucky-js-breakfast-waffle-taco.html