Satsuma Orange Cheesecake

This is by far my favorite cheesecake! Not too sweet, not too heavy and amazingly delicious. The orange and cream cheese combine into a complex orange cream flavor. I took this recipe one step beyond by making homemade whipped cream (with just a bit of sweetness) to dollop on the top. While not needed it is an awesome addition. I would not recommend store bought whipped cream as it would be too sweet for this cheesecake and overwhelm the delicate flavors.

Crust:

1 cup flour

1/4 tsp baking powder

1/8 tsp salt

3 TBS sugar

3 1/2 TBS butter, softened

1 large egg yolk

Filling:

12 oz. reduced fat cream cheese, softened

8 oz. full fat cream cheese, softened

3/4 cup sugar

3/4 cup reduced fat sour cream

2 TBS grated satsuma orange rind

1/4 cup fresh satsuma orange juice

4 large eggs

1. Pre-heat oven to 325 degrees

2. To prepare crust, lightly coat bottom of springform pan with butter.

3. Weigh or lightly spoon flour into a dry measuring cup, level with a knife. Sift together flour, baking powder and salt.

Combine 3 TBS sugar and butter in a food processor, process until light and fluffy. Add egg yolk, process until smooth.

Add flour mixture to food processor, process until just combined.

Firmly press mixture into bottom of springform pan. Bake at 325 for 25 minutes until lightly browned. Cool 10 minutes on a wire rack.

4. Combine cream cheeses in a food processor, process 30 seconds until smooth. Add 3/4 cup sugar, process 30 seconds. Add sour cream, rind and juice; process 30 seconds. Add eggs 1 at a time, processing well after each addition. Scrape down sides of bowl, process 10 seconds.

Pour mixture into prepared crust.

Place pan in large baking pan. Add hot water to baking pan to a depth of 1 inch to form a water bath. Bake at 325 degrees for 50 - 60 minutes until cheese cake center barely moves when touched. Turn off oven, let stand 30 minutes before removing. Remove cheesecake from oven and water bath. Run a knife around the outside edge. Cool to room temperature. Cover and chill.

* optional whipped cream topping can be added just before serving.

Southwest Salad

This is a good salad and a great burrito filler. Eat it either way and if you want to make the salad a meal, add left over roast chicken.

Vinaigrette:

2 TBS white wine OR red wine vinegar

1 1/2 TBS EVOO

1 tsp honey

3/4 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp ground pepper

sprinkle of salt

Mix ingredients together with a whisk.

Salad:

5 - 8 cups torn romaine lettuce

container of fresh pico de gallo

1 avocado, peeled and diced

1/2 cup shredded or diced sharp white cheddar cheese

1/4 cup finely sliced green onion

1 (15 oz) can black beans, rinsed and drained

1. Arrange lettuce, avocado, beans, onions and cheese in a large bowl.

2. Spoon pico de gallo onto the individual salads.

3. Drizzle with dressing.

Pork Chops with Red-Eye Gravy

This is a fairly easy and SUPER delicious dish loaded with unique flavor. Love it! I used a french press to make the strong coffee which worked out great. Serve with a side of grits or mashed potatoes and a dark green like wilted spinach.

Pork Chops with Red-Eye Gravy (Cooking Li.ght December 2011)

1 TBS olive oil

4 (6 oz) bone in pork chops

1/2 tsp salt, divided

1/2 tsp pepper, divided

1/4 cup shallots, chopped

1 tsp dried thyme

1 small package mushrooms, sliced

1/4 cup dry sherry

1/2 cup hot strong brewed coffee, divided

1/2 cup tomato juice

2 tsp sherry vinegar ( I used cider vinegar)

1. Heat a large skillet over med-high heat. Add oil to pan. Swirl to coat. Sprinkle pork with 1/4 tsp salt and pepper. Add pork chops to pan, and cook 3 -5 minutes on each side (or until done), covering partially with a lid. Remove pork from pan, keep warm.

2. Add shallots, thyme, and sliced mushrooms to pan. Saute 4 - 5 minutes. (I added a small amount of water to loosen the browned bits from the pan at this time.) Stir in sherry and cook 30 seconds, scraping pan to loosen browned bits. Stir in remaining salt and pepper, 1/4 cup coffee, juice and vinegar. Bring to a simmer, cook for 3 minutes. Combine cornstarch and remaining 1/4 cup coffee. Add cornstarch mixture to pan, stirring with a whisk; cook 2 minutes until thickened, remove from heat.

Enjoy!

White Winter Root Veggie Stew

Here is a nice cream based stew that has lots of good root veggies in it for winter time.

White Winter Root Veggie Stew (adapted from cooking li.ght)

1 baking potato, cut into 1/2 inch cubes (or 3-4 yukon gold potatoes)

2 TBS butter

1 1/2 cups chopped onion

3 cups thinly sliced leek (about 3 large)

3/4 tsp salt

1/4 tsp freshly ground black pepper

2 turnips, peeled and cut into 1/2 inch cubes

1 small celery root, peeled and cut into 1/2 inch cubes

1 cup veggie broth

1 cup water

1 cup low fat milk

1 cup half and half

1. Place potato in a medium bowl. Cover with cold water. Set aside.

2. Melt butter in a large pot over medium heat. Add onion to pan, and cook 5 - 7 minutes until soft but not browned, stirring occasionally. Add leek and the next 4 ingredients through celery root to pan. Cover with lid and reduce heat to low, cooking 15 minutes.

3. Drain potatoes. Add potatoes to pot. Stir in water and broth. Cover and simmer 20 minutes or until veggies are tender, stirring occasionally.

4. Heat milk and half-n-half in a small saucepan over medium heat to 180 degrees or until tiny bubbles from around the edges. Do NOT boil. Gradually stir in hot milk into veggie mixture, stirring constantly. Turn heat off and serve.

Savory Baked Apples

Here is a wonderful Autumn into Winter dish full of comfort and flavor. This is not a dish for a busy weekday night, but if you are looking to serve something delicious on a special occasion or just want some cozy food on a chilly weekend night, give it a try... you'll love it! I served this with Roasted Butternut Squash Soup.

*Honeycrisp apples also hold their shape well when baked*

Savory Baked Apples

Coo.king Lig.ht November 2011

2/3 cups free range chicken broth

1/3 cup uncooked brown rice

1/3 cup dried cranberries

1/3 cup apple cider

4 - 6 large Rome apples, cored (I had 4 medium/large and had left over filling)

1 1/2 TBS butter, melted and divided

1 (4 oz) link sweet Italian sausage, casings removed

3/4 cup finely chopped yellow onion

1/3 cup finely chopped carrot

1/4 tsp ground cinnamon

1/8 tsp ground pepper

3 garlic cloves, minced (I skipped this ...)

1/4 cup chopped walnuts, toasted (added the walnuts but did not toast)

1/2 tsp salt

1/2 tsp dried rubbed sage

1/2 cup shredded Swiss cheese

1. Pre-heat oven to 350 degrees

2. Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 45 - 50 minutes. Remove from heat. Let stand 10 minutes.

3. Combine cranberries and cider in a microwave-safe bowl; microwave on HIGH for 1 minute. Let stand 10 minutes. Add mixture to rice.

4. Using a small spoon or small melon baller, carefully scoop out centers of apples, leaving 1/2 inch-thick shell, and chop apple flesh. Brush the inside of the apples with 1 TBS butter. Place apples on a baking sheet and bake at 350 for 25 minutes or until just tender. Remove from oven.

5. Pre-heat broiler to high.

6. Heat a large skillet over medium-high heat. Add sausage, and saute 5 minutes, stirring to crumble. Remove from pan. Add chopped apple, yellow onion and next three ingredients (through pepper); saute 4 minutes. Add garlic; saute 1 minute, stirring constantly. Add sausage, onion mixture, walnuts and next 3 ingredients (through sage) to rice. Stir. Carefully spoon mixture into apples and top with cheese. Broil 5 minutes until golden.

Butternut Squash Risotto

Now that Autumn is here it is time to cook up some cozy dishes. I always get so excited when switching up my recipes from summer dishes to cool weather food. It's like welcoming in the new season.

I made this new recipe last night and it is easy and delicious. The only trick to making risotto is the commitment to stand over the pot and stir ... the entire time. Other than that it is super easy, so give this dish a try. You will love it!

Butternut Squash Risotto (Cooking Light 2011)

3 cups butternut squash, peeled and chopped into 1/2 inch cubes

3 1/2 cups veggie or chicken broth

1 clove garlic, peeled

2 cups uncooked Arborio rice

1 - 2 TBS chopped fresh flat-leaf parsey

4 oz applewood-smoked bacon, cooked and crumbled (optional)

1. Combine 2 cups squash, 1 clove garlic and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Remove pan from heat, let stand another 5 minutes.

2. Place squash mixture in food processor or blender and process until smooth. Return mixture to pan.

3. Stir in broth and bring to a simmer. Keep pan warm over low heat.

4. Heat a large pot or Dutch oven over med-high heat. Coat pan with a small amount of olive oil. Add rice and cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture and 1/8 tsp salt. Cook 2 minutes or until liquid is nearly absorbed. STIR!

5. Add remaining squash mixture, 1 cup at a time, stirring until each cup is nearly absorbed before adding the next. Remove from heat and stir in parsley and bacon.

Risotto is best served immediately. It tends to get sticky and thick if allowed to sit for awhile. I served this with an autumn salad and garlic bread.

Arugula pizza with ricotta cheese and poached eggs

Here is a lovely way to make pizza without the usual red sauce. This is perfect for a busy day kind of meal as it can be prepared quickly. I used Trad.er Joe.s pizza dough but you can opt for an even quicker roll out crust such as Pills.bury if you like.

Arugula pizza with ricotta and poached eggs

1 bag refrigerated pizza dough (if TJ's is used, be sure to divide it in two and allow to sit at room temp 30 minute before using)

16 oz container part-skim ricotta cheese

1/2 cup shaved fresh Romano cheese, divided

1 TBS white wine vinegar

6 large eggs

2 cups or so arugula

4 tsp extra-virgin olive oil

1/2 tsp grated fresh lemon rind

1/2 TBS fresh lemon juice

1/8 tsp salt

1/4 tsp black pepper

1. Preheat oven to 425

2. Work pizza dough into a thin flat circle by rolling out on a floured work surface

3. Place dough on pizza pan and place in oven and bake about 7 minutes until lightly golden.

4. Combine ricotta and 1/4 cup cheese.

5. Remove pizza crust from oven and spread ricotta mixture evenly over crusts leaving 1/2 inch border around the edges. Return to oven and bake 5 more minutes or until crust looks nice and done.

6. While pizza bakes, add water to a large skillet, filling 2/3 full. Bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Set aside.

7. Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl. Toss well. Top pizza with arugula mixture and eggs. Sprinkle with pepper. Cut into 6 slices.