How can anyone resist the fluffy allure of cheesecake? I for one am the biggest sucker for anything cream based, add some berries and maybe some whipped cream and I might give you my unborn first child. Okay, maybe I wouldn’t go that far, but I’d definitely think about it. This cheesecake recipe is probably the first recipe I perfected- it became customary for me to make these bite sized baked goods for each friend’s birthday and almost weekly for my guy friends in college. They are the perfect mixture of full flavor cheesecake and healthy ricotta cheese. Topped with the seasonal berries of your choice, they are irresistible.
1 cup graham crackers crumbs
5 tbsp butter
2 cups ricotta cheese
2 cups cream cheese softened
2 tsp vanilla
1 1/2 cups confectioners’ sugar
1 1/2 cups fresh berries
Preheat oven 325 degrees and place cupcake liners in muffin tin.
Put graham crackers into bowl and stir in softened butter. Spoon tablespoons of mixture in cups, pressing firmly, chill until set.
In large bowl, beat ricotta until smooth. Add cream cheese, vanilla, and sugar, blending until smooth. Slowly add eggs, blending well. Spoon mixture into the cups.
Bake for 25 minutes. Remove and cool for 5 min. Chill. Serve topped with seasonal berries.
Okay- it’s time for me to admit it- I am pizza obsessed. Ever since discovering the pre-made pizza dough at Trader Joe’s, I keep fantasizing about my next pizza recipe. This next pizza recipe blows the socks off any combination I could ever order at Pizza Hut, and probably any pizza or flat bread recipe I’ve posted on BB&B. It’s the perfect recipe to grill up at a weekend BBQ or a fast and easy dinner on a week night. Enjoy the flavorful steak, paired with creamy cheese and crisp greens. I dare you not to eat a second piece of pizza.
10 oz. New York strip steak
4 Tbsp olive oil, divided
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp minced garlic
1/2 lb. pizza dough
Flour, for work surface
1/2 cup shredded Fontina cheese
1/2 cup shaved Parmesan cheese
1/2 cup Gorgonzola
Handful of arugula
If using marinade, mix 2 Tbsp olive oil, Worcestershire sauce, dijon mustard and garlic and marinate steak in refrigerator for at least 1 hour and up to 24 hours.
Preheat oven to 425 degrees.
Heat 2 Tbsp olive oil in saute pan over medium-high heat. Add steak and cook 5 minutes on each side for medium-rare. Remove from heat and allow to rest while making pizza.
Roll pizza dough to a thin crust on a floured work surface. Brush with olive oil, transfer to cookie sheet or pizza stone, and bake in oven until slightly golden, about 10 minutes.
Remove crust from oven, sprinkle with Fontina and Parmesan. Add about half of the Gorgonzola in large chunks. Return to oven and bake until crust is golden brown and cheese is melted. Meanwhile, slice the steak.
Remove from oven, add sliced steak, remaining chunks of Gorgonzola, and arugula. Drizzle with balsamic glaze.
Have you always wanted moist chicken to add to salads, use in enchiladas, or pasta throughout the week? Look no further- I’m about to share with you the easiest way to make the perfect batch of shredded chicken for any recipe. If I’m planning on making a few different chicken recipes in one week, I try to start of m week by making a plethora of shredded chicken to make the cooking after work fast and easy. Feel free to make a huge batch and freeze the shredded chicken until you’re ready to use it.
1 1/2 lbs chicken breast
16 oz chicken broth
1/2 medium onion, chopped
1 stalk celery
Rinse your chicken breasts with water and place in crock pot. Add chopped onions, and stalk of celery. Fill the crock pot with chicken broth and water, if the broth does not fully cover the chicken.
Cook on high for 2 1/2 hours or 5 hours on low. Remove chicken from crock pot and shred with two forks. Refrigerate for up to 5 days or freeze for up to one month.
Nothing screams end of summer like BBQ chicken in salad form. If you didn’t realize already, I am obsessed with quinoa in all forms and temperatures. This quinoa salad is the perfect option for a healthy quick lunch or a hearty dinner. The southwestern flavor is delicious and exciting and I find myself craving this flavor profile at least once a month. The quinoa adds another layer of protein to an already protein rich meal and keeps you nice and full all day long.
1 cup cooked quinoa
1/2 cup frozen or fresh corn, thawed
1/2 cup black beans, rinsed and drained
1 cup shredded chicken, cooked
2 Tbsp barbeque sauce of your choice
1/2 avocado, chopped
2 green onions, chopped
Salt and pepper, to taste
Cilantro, as garnish
Cook quinoa according to package directions.
In a large bowl, mix together quinoa, corn, black beans, chicken and barbeque sauce. Fold in avocado, green onions and season with salt and pepper. Top with a bit of cilantro.
Serves 2. Recipe from Eat Yourself Skinny.
Now that football season is in full swing expect many more man friendly and maybe not so healthy recipes. Don’t worry I’ll still post some healthy options, but in my mind come football season, Sunday has become the ultimate diet cheat day. We served these bacon wrapped drumsticks this past weekend during the 49ers game. Unfortunately the 49ers were not as successful as these drumsticks turned out to be. The chicken turned out unbelievably moist and the crispy bacon was the perfect compliment. What are some of your favorite recipes for Sunday Night Football?
12 chicken drumsticks, skin removed
12 strips of thick cut bacon
Fresh Ground Pepper
Lemon Pepper Grill Seasoning
Line a large baking pan with foil and preheat the oven to 350 degrees F.
If you desire, start by removing the skin from the chicken drumsticks. Next sprinkle seasoning, turn over, and season other side as well.
Starting at the end of the drumstick, pinch one end of the bacon strip around the bone, and tightly wrap it around the entire piece. Place it in the baking pan and repeat with remaining drumsticks.
Sprinkle any remaining seasoning and place in the oven and bake for 1 hour, until bacon is fully cooked.