Maruja Recipe

SOUTHWESTERN CHICKEN AND CHEESE GRITS

2021-03-20T01:34:00.003-07:00

1 cups chopped, seeded tomatoes

1\4 cup chopped onions

1 tablespoon balsamic or wine vinegar

3 tablespoons chopped fresh cilantro or parsley

1 141\2 ounce can chicken broth

34 cup quickcooking grits

1\2 teaspoon gaelic powder

12 teaspoonsalt

2 cups - 8 ounces grated Monterey lack cheese with

jalapeno peppers

1 cup chopped,cooked chicken

Commatoes, onions, vinegar, and cilantro in small bowl,set aside..

If desired, substitute bottled salsa.

Tomato mixture may be made in advance and refrigerated.

If desired substite bottled salsa.

Combine broth and enough water in a measuring cup to equal to

equal 3 cups liquid.

Pour into a medium saucepan and bring to a boil.

Stir in grits, garlic powder, and salt return to boil.

Cover, reduce heat, and cook 5 minutes, stirring occasionally.

Stir in cheese and chicken, cooking 1 minute or until cheese is melted and chicken is heated through.

Serve immediately with tomato mixture or bottled salsa.

BARLEY, BOK CHOY, AND BEEF

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nonstick cooking spray

1/2 pound well-trimmed round steak or meat, cut

in 1/4-inch cubes

1 cup barley

2 teaspoons minced garlic (about 2 cloves)

4 cups beef broth or water, divided

3 tablespoons soy sauce, divided

2 teaspoons cornstarch

2 tablespoons sherry, stir to coat

1 tablespoon oyster sauce

4 cups coarsely julienne sliced bok choy

1 tablespoon oil

1 6-ounce bottle straw mushrooms, drained

Preheat large skillet over medium-high heat.

Spray skillet with nonstick spray and add bed.

Saute until brown on all sides.

Add barley and garlic, stuir to coat with pan drippings.

Add 3-1/2 cups beef broth or water and 2 tablespoon soy sauce.

Bring to a boil and reduce heat to simmer.

Cover and simmer over low until liquid has been absorbed and

the barley is al dente and meat is tender, about 35 to 40 minutes.

Add more liquid during cooking, if needed, to prevent sticking.

If barley seems too chewy, add more liquid and continue to cook

until desired tenderness.

In a small bowl, combine remaining 1/2 cup beef broth and tablespoon

soy sauce, cornstarch, sherry, and oyster sauce to make cooking sauce.

Stir to dissolve cornstarch; set aside.

Meanwhile about 10 minutes befire barley is cooked, prepare bok choy

in wok or large skillet, heat 1 tablespon oil.

Add bok choy and stir-fry until leaves are wilted, 2 to 3 minutes.

Add mushrooms and oyster sauce mixture reduce heat, and cook

until sauce thickens 1 to 2 minutes.

Spoon bok choy over barley-beef mixture and serve.

PEPPERS STUFFED WITH TOMATO, TUNA, AND BARLEY SALAD

2021-03-18T23:31:00.007-07:00

2 cups water

23 cup barley

1 12ounce can albacore tuna packed in water,

drained and broken into chunks

12 cup diced celery

1/2 cup seeded and chopped roma tomatoes

1/2 cup chopped red onion

3 tablespoons fresh lemon juice

2 teaspoon Dijon mustard

2 to 3 tablespoons reduced-calorie mayonnaise

salt and pepper to taste

large green, yellow, or bell pepper halves

Bring water to over high heat.

Add barley and return to a boil.

Reduce heat, cover, and simmer 35 to 40 minutes or until

barley is tender, stirring occasionally.

Let stand, covered, for 5 minutes.

Drain if necessary and cool completely.

Toss cooled barley with tuna, celery, tomatoes, and red onion.

Combine lemon juice, mustard, and mayonnaise.

Toss dressing with salad to coat ingredients evenly.

Season to taste with salt and pepper.

Core and seed 2 large bell peppers.

Cut in half lengthwise and blanch in boiling water, about 1 minute.

Remove and rinse with cold to stop cooking

.Stuff into pepper halves.

Serve on lettuce leaves with salad overflowing onto leaves.

NO-BAKE BLACLBERRY LAYER CAKE

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2-1/2 cups vanilla wafer cookies,

finely ground (1-1/3 cup crumbs)

5 tbs. butter, melted

5 (6 oz) conts. Blackberries

1-1/4 cups sugar

1-1/2 cup heavy cream

2 cups vanilla Greek yogurt,

at room temp.

3 (25 oz) envs. Unflavored gelatin

Fresh mint leaves

Coat 9”x3” spring form pan with cooking spray.

Mix cookie crumbs and butter; press into bottom of pan.

Chill 30 minutes.

In food processor, puree 3 conts. Blackberries and 1 cup

sugar, using spoon, stir and press mixture through sieve into bowl

to yield 1-1/2 cups puree.

Reserve in bowl.

On medium speed, beat cream and remaining sugar until stiff; fold

in yogurt.

In microwave-safe bowl, stir 2 envs. Gelatin into ¼ cup water; let stand until gelatin

is absorbed, 2 minutes.

Microwave 15 sec. or until melted.

Stir into puree; fold in 1 cup yogurt mixture and 1 cont. blackberries.

Chill until thickened 5 minutes.

Transfer to pan.

Cover; chill.

In medium microwave-safe bowl, stir remaining gelatin into 2 tbs. water.

Let stand 2 minutes.

Microwave in 15 sec. intervals until melted.

Stir 1 cup yogurt mixture into gelatin, then add to remaining yogurt mixture.

Spread over blackberry layer.

Cover and chill until firm, 4 hours.

Remove side of pan.

Top with remaining blackberries and mint.

GRILLED SHRIMP WITH COUSCOUS AND HARISSA

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2-1/4 cups water

1 teaspoon salt

1-1/2 cups couscous

1 cup garlic butter, divided (recipe follows)

1-1/2 cups chopped parsley, divided

1 pound large shrimp (about 16 to 20)

salt and pepper to taste

few drops olive oil

1/3 cup dry white wine

1/4 cup harissa

In a large saucepan, bring water to boil.

Add salt and couscous, stirring just to combine.

Remove from heat, cover, and let sit for 5 minutes.

Add 2 teaspoons garlic butter and 3/4 cup parsley.

Fluff with a fork to combine ingredients; beep warm.

Peel and devein shrimp.

Season with salt and pepper.

Heat large skillet over medium-high heat and saute shrimp

in a few drops of olive oil.

Shrimp are when they lose their clear apperance.

Cook 3 to 4 minutes or just until done.

Do not overcook or shrimp will become tough.

Heat wine to boiling in small skillet.

Whisk in remaining garlic butter until smooth.

Return to heat and carefully warm throughout.

Do not allow sauce to boil or it will separate.

Pour sauce over shrimp.

Serve shrimp and sauce with couscous.

Garnish with remaining parsley.

SOUTHWESTERN BEAN STEW WITH GREEN CHILIES

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1 pound boneless skinned chicken brest, cut into

1-inch cubes (optional)

1 large onion, cut into 1/2-inch pieces (about 2 cups)

2 garlic cloves, minced

2 tables vegetable oil

1 14-1/2-ounce can srewed tomatoes or tomatoes with

mexican seasonings, undrained, coasely chopped

1 15-ounce can, or cups frozen, whole kernel corn

1 8-ounce can tomato sauce

1 4-ounce can chopped green chilies

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon crushed oregano

1 15-ounce can pinto beans with jalapenos or plain

pinto beans

salt to taste

chopped cilantro for garnish (optional)

Cook chicken (if using), onion, and garlic in oil over medium-high heat

in Dutch over or large saucepan until chicken loses its pink color and

onions are soft, about 5 minutes.

Add tomatoes, corn, tomato sauce, chilies, cumin, chili powder, oregano,

and beans.

Bring to a boil, reduce heat and cover, simmer 20 minutes.

Season to taste with salt.

Garnish each serving with cilantro, if desired.

FRIED BROWN RICE MUSHROMS

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3 cups water or chicken broth

1-1/2 cups long-grain brown rice

1 teaspoon salt

1 tablespoon vegetable oil, divided use

2 eggs beaten or ½ cup egg substitute

4 ounces ground turkey or pork

1 cup finely chopped fresh mushrooms

1 cup green onions, including tops, diagonally cut into

Into 12-inch pieces

1 tablespoon soy sauce

Bring liquid to a boil in medium saucepan over high heat.

Add rice and salt.

Reduce heat, 45 to 5 minutes, or until rice is tender and liquid is a

absorbed.

Chill rice.

In large skillet or wok, heat ½ tablespoon oil over medium heat.

Add eggs and cook, without stirring until eggs set.

Lift eggs out of skillet onto cutting board.

Cut into 1-1/2 x ½-inch. strips.

In same skillet, sauté ground pork or turkey until brown.

Add remaining ½ tablespoon, oil, if needed, mushrooms, and

Green onions and stir-fry 3 to 4 minutes.

Stir in cooked rice and egg strips; sprinkle with soy sauce.

Toss lightly until rice is heated throughout.

FRESH BASIL AND CRAB RICE SALAD

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2 to2-1/2 cups water

1 cup long-grain white rice

1 teaspoon salt

3 tablespoons vinaigrette dressing

1 6-ounce jar marinated artichoke hearts, drained

and halved

½ cup sliced fresh mushrooms

14 cup red pepper strips

¼ cup sliced ripe olives

3 tablespoons sliced green onion, including tops

2 teaspoons chopped fresh basil or 1 teaspoon dried

Salt and pepper to taste

Lettuce leaves

Tomato wedges

½ pound cooked crab meat

Bring water to a boil in medium sauce over high heat.

Add rice and salt.

Cover and lower heat to simmer.

Cook 15 minutes until rice is tender and liquid is absorbed.

Toss rice with dressing in large mixing bowl.

Cool. Then add artichoke hearts, mushrooms, red pepper,

Olives, onion, basil, salt and pepper to taste.

Serve on lettuce leaves, garnish with tomatoes.

Sprinkle crab meat on top of rice.

BARLEY, CHICKEN, AND CHUTNEY SALAD

2021-03-17T23:19:00.004-07:00

3-1/2 cups water

½ teaspoon salt or to taste

1 cup barley

1 clove garlic, minced

12 to 1 teaspoon curry powder

4 to 5 tablespoons prepared chutney, divided,

1 cup frozen green peas

1 cup chopped, cooked chicken

1 tablespoon light sour cream

½ cup chopped, seeded tomato

Pepper to taste

Lettuce leaves

In sauce over high heat, bring water to a boil.

Add salt and barley.

Cover, reduce heat medium heat until barley is

tender and water is absorbed, about 3 minutes

Stir garlic and curry powder into barley during last 5 minutes

of cooking.

Remove from heat and add 3 tablespoon chutney and green peas.

Cool to room temperature.

Combine chicken and 1 to 2 remaining tablespoons chutney

Sour cream.

Toss chicken and tomato with barley mixture.

Add pepper and adjust seasoning to taste.

Serve on a bed of lettuce leaves at room temperature or

chilled.

CUTIE CUPS

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1 cup unblanched almonds

1 cup pitted dates

1 cup creamy cashew butter

or peanut butter

½ cup baking cocoa

¼ cup coconut oil, melted

2 tsp. honey

chopped almonds, optional

Pulse almonds and dates in a food processor until mixture

starts to hold together when pressed.

Spoon nut mixture into 12 paper-lined muffin cups; press into bottom.

Gently spread cashew butter over nut mixture.

In a bowl, whisk together cocoa, coconut oil and honey;

pour over nut butter.

If desired, top with chopped almonds.

Refrigerate, covered, until chocolate is set, about 1 hour.

SEARED SALMON WITH SPICED SWEET POTATOES

2021-02-23T04:39:00.002-08:00

4 small sweet potatoes (about 2 lbs), cut into

2-in pieces

3 tbsp. olive oil

1 tbsp. coriander, crushed

1 red chile, thinly sliced

Kosher salt and pepper

2 tbsp. cinnamon juice

1 tsp. honey

1 tsp. grated peeled fresh ginger

1 tsp. white wine vinegar

1-1/4 lbs. skinless salmon fillet,

Cut into 4 portions

Cilantro, for serving

Heat oven to 425 degree.

On a rimmed baking sheet, toss sweet potatoes with

1 tbsp. oil, then with crushed coriander, chile, and

½ tsp. each salt and pepper.

Heat oven to 425 degree.

On a rimmed baking sheet, toss sweet potatoes with 1 tbsp. oil.

Then with crushed coriander, chile, and add ½ tsp. each salt

and pepper.

Roast until golden brown and tender, 20 to 25 minutes.

While potatoes cook, in a small bowl, whisk together

Clementine juice, honey, ginger, vinegar, and 1 tbsp. oil.

Heat remaining 1 tbsp. oil in a large skillet on medium-high.

Season salmon with ½ tsp. each salt and pepper and cook until

golden brown and just opaque throughout, 5 to 6 minutes per side.

Serve with sweet potatoes, drizzle with vinaigrette, and sprinkle with

cilantro if desired.

PUMPKIN-CARROT SOUP

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1 tbsp. 2 tsp. olive oil, plus

more for drizzling

2-1/4 lbs. sugar pumpkin, peeled

And sliced ½ in thick

(seeds reserved)

1 lb. carrots, thinly sliced

1 onion, thinly sliced

2 cloves garlic, thinly sliced

2 sprigs fresh sage

Kosher salt and pepper

Pinch nutmeg

Heat 1 tbsp. oil in a large pot on medium.

Add pumpkin, carrots, onion, garlic, sage, and ½ tsp. each

and pepper and cook, covered, stirring occasionally, until

tender, 12 minutes.

Stir in nutmeg; cook 1 minute.

Add 5 cups water and bring to a boil, then simmer until vegetables

are tender, 5 to 7 minutes.

Remove sage and using an immersion blender (for a standard blender,

in batches), puree soup until smooth.

Meanwhile , heat oven to 400 degree.

On a rimmed baking sheet, toss reserved pumpkin seeds with remaining

2 tsp. oil and pinch each salt and pepper and cook, tossing once, until

golden brown and crisp, 16 to 20 minutes.

Serve soup topped with seeds and drizzle of olive oil if desired.

CHICKEN WITH STEWED PEPPERS AND TOMATOES

2021-02-23T04:27:00.000-08:00

4-6-oz boneless, skinless chicken breasts

1 tbsp. smoked paprika kosher salt and pepper

1 tbsp. salt and pepper

1 tbsp. olive oil

2 small red onions, cut into ½-in thick wedges

2 red bell peppers, quartered and sliced

Crosswise ½-in. thick

½ lb. campari or large cherry tomatoes, halved

2 cloves garlic, thinly sliced parsley and sliced

almonds, for serving

Heat over to 450 degree.

Pat chicken dry with a paper towel, then rub with

paprika and ½ tsp. each salt and pepper.

Heat oil in a large skillet on medium and cook chicken

until browned on one side, 4 to 5 minutes.

Turn chicken over.

Add onions, bell peppers, tomatoes, and garlic to skillet

and season with ½ tsp. each salt and pepper.

Transfer skillet to over and roast, stirring vegetables once,

until chicken is cooked through and vegetables. Are tender,

14 to 16 minutes.

Serve sprinkle with parsley and almonds if desired.

ROAST BEEF WITH GARLIC AND FRESH HERBS

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1 tbs. oil

1 tsp. grated orange zest

1 tsp. dried rosemary

1 tsp. dried thyme

1 clove garlic, minced

3 lbs. beef eye round roast

Heat oven to 400 degree.

Line roasting pan with aluminum foil.

In small bowl, combine oil, orange zest, dried rosemary, dried thyme,

minced garlic, ½ tsp. salt and ¼ tsp. cracked pepper.

Rub mixture over all sides of beef; place in roasting pan.

Roast beef until meat thermometer inserted into thickest part registers 125

degree for medium rare, 40-50 minutes transfer to cutting board.

Let stand 10 minutes, before thinly slicing.

Transfer sliced beef to serving platter.

Serve beef with pan juices.

If desired, sprinkle with chopped fresh herbs.

BEST EVER FRIED CHICKEN WINGS

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4 lbs. chicken wings

2 tsp. kosher salt

Oil for deep-fat

Frying

Using a knife, cup through the two wing joints; discard wing tips.

Pat chicken dry with paper towels.

Toss wings with kosher salt,

Place on a wire rack in a 15x10x1-in. baking pan.

Refrigerate at least 1 hour or over night.

Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes.

Drain on paper towels.

Toss wings with one of the sauced below.

Tip:

Make sure those wings say hot till the party’s over try serving them in a

Slow cooker set on low heat.

(For Thai Sauce)

Heat 1 tbsp. oil in a small saucepan over medium heat.

Add 1 tsp. ginger, 1 minced garlic clove and minced.

Thai chili pepper; cook and stir until , fragrant, 2 minutes.

Stir in ¼ cup dark brown sugar and 2 tbsp.

Time juice.

Bring to a boil, cook until slightly thickened, 5 minutes.

Stir in 2 tbsp. cilantro and 1 tbsp. fish sauce.

(For Barbeque Sauce)

Heat ¼ cup barbeque sauce in a saucepan over medium heat.

Stir in 2 chopped peppers in adobo sauce, 2 tbsp. honey and

cider vinegar.

Bring to a boil; cook and stir until slightly thickened, about 5 minutes.

BROCCOLI-PORK STIR-FRY WITH NOODLES

2021-02-18T01:17:00.006-08:00

6 oz. uncooked whole wheat linguire

2 tbsp. cornstarch

3 tbsp. reduced sodium soy sauce

1-1/2 cups reduced-sodium chicken broth

3 green onions, chopped

1-1/2 tsp. canola oil

1 pork tenderloin

(1 lb.), cut into

Bite-size pieces

1 tbsp. minced

Fresh gingerroot

3 garlic cloves, minced

1-1/2 fresh broccoli flowerets

(about 10 cups)

1 tbsp. sesame seeds, toasted

Cook linquire according to package directions; drain and

keep warm.

Whisk cornstarch into soy sauce and broth until smooth;

stir in green onions.

In a large nonstick skillet, heat oil over medium-high heat,

stir-fry pork 3 minutes.

Add ginger and garlic, cook and stir until pork is

browned, 2 minutes.

Remove from pan.

Add broth mixture skillet; bring to a boil.

Cook and stir until thickened, 1-2 minutes.

Add broccoli reduce heat.

Simmer, covered, until broccoli is crisp tender, 5-8 minutes.

Stir in pork, heat through, 2-3 minutes.

Serve over liquine sprinkle with sesame seeds.

CHOCOLATE MARSHMALLOW SANDWICH COOKIES

2021-02-18T01:06:00.004-08:00

1-3/4 cups all-purpose flour

½ cup unsweetened

cocoa powder

¼ ts. Baking soda

¼ tsp. kosher salt

½ cup unsalted butter at

at room temp.

½ cup sugar

2 tsp. pure vanilla extract

1 large egg

25 marshmallows (recipe at right)

In a bowl whisk together flour, cocoa, baking soda, and

salt.

Using an electric mixer, beat butter, sugar, and vanilla in

a large bowl until fluffy, about 3 minutes.

Beat in egg.

Reduce speed to low and add flour mixture, mixing until

just incorporated.

Divide dough in half.

Roll each half between 2 sheets parchment paper until 1/8 in. thick.

Refrigerate until firm, at least 30 minutes.

Line baking sheets with parchment.

Cut out x and 0 shapes and transfer to prepared baking sheet.

Roll, chill, and cut scraps.

Heat oven to 359 degree.

Bake rotating baking sheets halfway through, until set, 8 to 10 min.

Cool 5 minutes on baking sheets, before transferring to wire racks to cool

completely.

Sandwich with marsmallow cutouts.

SAUTED RICE NOODLES

2021-02-10T01:07:00.004-08:00

Ingredients:

1/2 kilo rice noodles (soak in water)

1/2 kilo chicken (soup pack-cut them up

and boil in 5 cups water

Separate the meat from the stock).

1/4 kilo chicken liver (cut thinly)

1 pc. carrot (cut thinly)

1/4 kilo baguio beans (cut thinly)

1 cup cabbage (cut thinly)

6 cloves garlic (crushedly)

1 onion (sliced)

1/2 cup soy sauce

1 pc. chicken broth cube

1/2 teaspoon ground blank pepper

Procedure:

Drain the rice noodle and set aside.

Saute garlic, onion, all the vegetables and

chicken (which was boiled previously).

Season with soy sauce and black pepper.

Remove all the sauted ingredients but retain its stock.

Vegetables will used as garnishing.

Put to the wok all the chicken stock and the chicken

broth cube.

When it boils add the rice noodles mix thoroughly while

cooking so that it will be cooked evenly until the stock

dries up.

When serving put first the noodles and put the cooked

vegetables on top.

CHICKEN PASTEL

2021-02-10T00:40:00.002-08:00

Ingredients

1 tablespoon oil

1 tablespoon garlic (minced)

1/4 pc. onion (medium, finely

chopped)

1/2 kilo chivken (cut into bite size

pieces)

2-1/2 cups water

1 pc. chicken broth cube

1 pc. potato (diced)

1 pc. carrot (diced)

2 tablespoon cornstarch (dissolved in

1/4 cup water)

1 tablespoon margarine or butter

1/2 cup milk

Procedure:

Heat oil a pan and saute garlic and onion.

Add the chicken meat pieces and cook for 1 minutes.

Pour water and add chicken broth cube.

Bring to boil.

Add potatoes, carrots and simmer umtil vegetables are tender.

Add cornstarch mixture, margarine and milk.

Simmer for another 5 minutes and serve.`

UNRIPE JACKFRUIT

2021-02-08T05:08:00.000-08:00

Ingredients:

1/4 kilo sliced jackfruit (raw)

1/2 boneless dried fish

2 cups coconut cream (1st. extraction)

1 cup coconut milk (2nd. extraction)

2 pcs. jalapeno pepper sliced)

1 ginger )thumb size, sliced)

Procedure:

Saute the ginger, onion and dried fish.

Add 1 cup coconut milk (2nd extraction) and the jackfruit.

Cover with lid. cook in low until soft or done.

When done add the jalapeno pepper and 2 cups coconut cream.

When it boils again put off the fire.

SQUID ADOBO

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Ingredient

1 kilo squid

4 cloves garlic (minced)

1/2 cup vinegar

1/2 cup soy sauce

1/2 teaspoon ground black pepper

1/2 teaspoon ginisa mix

3 cloves garlic (minced)

1 onion (diced)

Procedure:

Mix the 2nd to 5 ingredients in a big bowl.

clean the squid by removing the bone at its back.

Pull out the head remove the round part at the center between

its tentacles and separate the ink (colored silver sack) save

save the ink in different bowl, macerate with spoon and

set aside.

Blanch the clean squid in a carajay, continue turning then not

longer than 5 minutes.

Save the liquid produced in blanching and put the blanched

blanched squid in the ingredients in procedure for 30 minutes.

Saute the garlic and onions.

Add the liquid taken from the blanched squid, the marinade

squid, the marinade ginisa mix and let it boil.

Add the marinated squid ink and the squid.

Turn off the fire immediately when it boils again.

5 minutes.

TILAPIA (FISH) IN COCONUT SAUCE

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Ingredient:

6 pieces tilapia (cleaned & descaled)

4 cloves garlic (minced)

1 onion (sliced)

3 pcs . jalapeno green pepper

1 tablespoon ginger (sliced)

2 cups coconut milk

1/2 cups coconut milk

1/2 cup vinegar

1 tablespoon salt

1/2 teaspoon seasoning

Procedure:

Put the garlic and ginger at the bottom of the pan then the fish.

Mix all the other ingredients and pour onto the fish.

Let it boil for 5 to 10 minutes.

BLOOMING APPLE CARAMEL CHEESECAKE

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3 cups gingersnaps, finely ground

5 tbs. Butter

4 (8 oz.) pkgs. Cream cheese at room temp.

1-2/3 cups sugar

5 eggs

1 cup sour cream

2 tbs. All-purpose flour

1-1/2 cups apple cider

1/2 cup caramel sauce

2 apples, cored, halved, sliced thin

Heat oven to 350 degree.

Coat 9”x 3” spring-form pan with cooking

spray.

Mix crumbs and butter; press into pan bottom.

Bake until set, 7-8 minutes.

Cool.

Beat cream cheese and sugar until fluffy.

Beat in eggs one at a time, then sour cream and flour until smooth.

Pour into pan.

Bake until set, 1 hour, 15 minutes

3 cups gingersnaps, finely ground

5 tbs. Butter

4 (8 oz.) pkgs. Cream cheese at room temp.

1-2/3 cups sugar

5 eggs

1 cup sour cream

2 tbs. All-purpose flour

1-1/2 cups apple cider

1/2 cup caramel sauce

2 apples, cored, halved, sliced thin

Heat oven to 350 degree.

Coat 9”x 3” spring-form pan with cooking

spray.

Mix crumbs and butter; press into pan bottom.

Bake until set, 7-8 minutes.

Cool.

Beat cream cheese and sugar until fluffy.

Beat in eggs one at a time, then sour cream and flour until smooth.

Pour into pan.

Bake until set, 1 hour, 15 minutes

CREAMY SWEET POTATO GRATIN

2020-11-30T04:48:00.002-08:00

1-1/2 cups heavy cream

1 cup milk

2 cloves garlic, minced

2 tsp. Salt

1/8 ground nutmeg

1-1/2 lbs. Yukon gold potatoes, peeled

cut into 1/8”thick slices

1-1/2 lbs. Sweet potatoes, peeled, cut

into 1/8”-thick sliced

1/4 cup chopped fresh chives

2 tsp. Chopped fresh thyme

1/2 cup shredded jack cheese

Heat oven to 400 degree.

Coat 2-1/2-qt. Baking dish with cooking spray.

In large pot over medium-high heat, mix cream,

milk, garlic, salt, nutmeg.

Add potatoes, bring to boil.

Reduce heat to medium; cook, stirring occasionally,

until potatoes start to soften and liquid thickens slightly,

8-10 min.; gently stir in chives and thyme.

Transfer mixture to baking dish.

Bake 20 min.; sprinkle with cheese.

Bake until tender and golden brown, about 25 minutes.

Let stand 15 minutes before serving.

TATO GRATIN

BABY GREENS WITH PEAS AND CANDIED WALNUTS

2020-11-30T04:33:00.000-08:00

1/2 cup walnut pieces

1 tbs. Light corn syrup

1/4 tsp. Ground cinnamon

1/4 tsp. Paprika

1/3 cup olive-oil-and-vinegar

Salad dressing

1/2 tsp. Grated orange zest

10 cups mixed baby salad green (8 oz)

1/3 cup sweetened dried

Cranberries

1/4 cup thinly sliced red onion

2 pears, cored, cut into wedges

1/2 cup crumbled goat cheese

Line baking sheet with parchment paper.

In bowl, toss walnuts, corn syrup, cinnamon and paprika until coated.

Coat small nonstick skillet with cooking spray; heat over medium heat.

Add nut mixture; cook, stirring occasionally, until golden, 4-5 min.

Transfer to baking; cool.

In large bowl, whisk dressing and zest.

Add greens, cranberries and onion; toss until coated.

Add pears and walnuts; toss gently.

Top with cheese.