New York-Style Cheesecake

Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool

INGREDIENTS

FOR THE CRUST

• 1-1/2 cups graham cracker crumbs, from 12 whole crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1/8 teaspoon salt

FOR THE FILLING

• 32 oz (four 8-oz blocks) cream cheese, at room temperature
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 4 teaspoons vanilla extract
• 1 teaspoon packed lemon zest, from 1 lemon (or 1t lemon extract)
• 2 teaspoons fresh lemon juice, from 1 lemon
• 1/4 teaspoon salt
• 6 large eggs
• 1/2 cup sour cream
• Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
  

INSTRUCTIONS

FOR THE CRUST

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.

FOR THE FILLING

1. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest (lemon extract), lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
2. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. 
3. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
4. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.

Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

From: https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html

Taco meat

 Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoon corn starch
• 2/3 cup water

Instructions:

1. saute the onion, add beef, cook fully
2. Mix in seasoning
3. Mix corn starch in water and pour over beef
4. Cook until liquid has been reduced

Buttermilk Fried Chicken Tenders

INGREDIENTS

FOR THE MARINADE

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

From: https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html

Pork Bahn Mi Pizza

Serves: 1 12" pizza

INGREDIENTS
PORK MARINADE

• 1/2 a pork tenderloin (about 1/2 pound)
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 1/2 teaspoon freshly ground pepper
• 2 garlic cloves, minced or pressed
• 1 inch knob of ginger, grated

PIZZA

• Pizza Dough
• hoisin sauce
• 1 1/2 cups shredded mozzarella
• 1 cucumber, julienned or match sticks (pat dry between paper towels)
• 1 carrot, julienned or match sticks
• handful of cilantro leaves
• sriracha

INSTRUCTIONS

1. Slice tenderloin into 1/4″ slices lengthwise. Add to marinade and refrigerate for 1 hour and up to overnight.
2. Heat a skillet over medium high heat with 1 tablespoon neutral oil. When hot, add pork slices and cook, about 2 minutes per side. Let rest and cool. Cut into bite-sized pieces and set aside.
3. Preheat oven to 450 degrees F with pizza stone or 14″ cast iron pizza pan inside oven. On a pizza peel or back of a rimmed baking sheet, lay a piece of parchment down big enough for a 12″ pizza. Stretch your dough out to 12″ pizza. If the dough keeps springing back, let it sit for a few minutes and try again.
4. Spread a thin layer of hoisin, leaving a 1/2 inch border of crust all around. Sprinkle cheese over hoisin. Add pieces of cooked pork. Carefully use pizza peel to transfer the pizza with parchment onto the pizza pan. Bake for 10 minutes until golden brown and bubbly.
5. Add cucumber, carrots and cilantro on top of the pizza. Drizzle with sriracha, if you like. Slice and serve immediately.

From: https://www.dulanotes.com/pork-banh-mi-pizza/

HONEY GARLIC SALMON

INGREDIENTS

• 12 oz salmon, cut into 2-3 fillet strips
• salt
• black pepper
• 1 pinch cayenne pepper
• 2 tablespoons honey
• 1 tablespoon warm water
• 1 1/2 teaspoons apple cider vinegar or lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 lemon, sliced into wedges
• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
2. Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.
3. Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.
4. Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.  Salmon with honey garlic sauce is one of the best salmon recipes. 
5. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
6. Top the salmon with parsley and serve immediately.

From: https://rasamalaysia.com/honey-garlic-salmon/

everyday quinoa recipe with lemon, shallots and herbs

Yield: 6-8

ingredients

• 1–2 shallots ( or ¼ of an onion) – very thinly sliced – see notes
• 1 tablespoon olive oil
• 1 ½ cups quinoa, rinsed, drained ( rinsing removes bitterness)
• 2 1/4  cups water
• 1 teaspoon kosher salt
• 1 ½ teaspoon cumin
• 1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
• 1 teaspoon dried oregano ( or italian seasoning, or herbs de Provence, or similar)

Garnish:

• lemon zest from one small lemon,
• sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)
• 2 tablespoons slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
• sautéed shallot ( see notes) or crispy shallots
• drizzle of good olive oil– optional but good.

instructions

1. In a medium pot, over medium heat, sauté  the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water.  If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.
2. Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.
3. For extra richness a drizzle of good quality olive oil is really nice touch.

From: https://www.feastingathome.com/everyday-quinoa-with-lemon-shallots-and-herbs/

SEASONED BREAD CRUMBS:

INGREDIENTS:

5 cups plain unseasoned bread crumbs from above.
2 Tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons Paprika
2 teaspoons sugar
2 teaspoons onion powder
2 teaspoons dried Oregano, crushed
1 teaspoon garlic powder
1 teaspoon black pepper

From: https://thejoyofanemptypot.com/seasoned-bread-crumbs/