Pumpkin Swirl Cheesecake

 

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar, divided
• 1 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Place graham cracker crumbs in a bowl with the sugar.  Add melted butter and combine. Press onto the bottom of springform pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended.
4. In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
5. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan.
6. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Hero's Feast Hand Pies

Pie Filling

1 pound ground beef

6 slices thick cut bacon (this is just a minimum)

8 oz Yukon gold potatoes cut into 1/2" cubes (You can use a bag of Simply Potatoes)

2 leeks, chopped (clean in salad spinner) (you can use any onions)

4 cloves garlic minced

2 teaspoons dried thyme

3 table spoons flour

2/3 cup low sodium beef broth

Salt & Pepper to taste

You can add any vegetables you like, I use carrots sometimes. Saute the carrots with the leeks and add a few minutes.

Instructions

Cook the ground beef in a large skillet.

Add the broth, thyme, salt and pepper and the flour after draining the ground beef. Cook stirring for 5 minutes to thicken broth. Remove to a mixing bowl and wipe out the skillet.

Fry the bacon in the large skillet. Keep some of the bacon fat in the skillet. Set the bacon aside and crumble into smaller pieces.

Cook the potato cubes in the large skillet in the bacon fat. Cook 7 minutes.

Remove potatoes to the mixing bowl.

Saute the leeks and garlic in a small skillet, 5 minutes. Add to the mixing bowl.

Assemble

Prepare a pie shell in a pie dish. I use the rolled pastry in the refrigerated section. 

Combine all of the above ingredients in the mixing bowl and add to the pie dish.

Top with the second pastry roll, cut to vent or make a lattice as you wish.

To make hand pies, I like philo dough, but it is pricy to buy. You could also make individual sized pot pies.

Bake

Preheat the oven to 375. Bake on middle rack 40 to 45 minutes.

Chocolate Chili

2 pounds ground meat, cooked and drained

1 pound smoked meat, shredded

2 onions chopped

3 cloves garlic, minced

2 jalapenos, chopped

1 red bell pepper chopped

1 table spoon + 2 teaspoons chili powder

1 tablespoon ground cumin

2 table spoons cocoa powder (unsweetened/baking)

1 teaspoon oregano

1 teaspoon cinnamon

1/4 teaspoon cloves

4 cups tomato sauce

2 cups beef broth

1 15 oz can diced tomatoes

1 15 oz cans pinto beans, drained and rinsed

2 15 oz cans black beans, drained and rinsed

Cook and drain the ground beef. 

Chop all the vegetables to the size you like. 

Saute the chopped vegetables in butter in the kettle for 5 - 10 minutes.

Add in all of the spices, canned beans, diced tomatoes, tomato sauce and beef broth.

Add shredded smoked meat.

Simmer 30 minutes.

Irish Potato and Leek Soup

 Ingredients

2 teaspoons vegetable oil

2 cups leeks, chopped

2 stalks celery, diced

1 small onion, diced

2 cloves garlic, minced

4 medium potatoes, coarsely chopped

4 cups vegetable stock or 4 cups water

1 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried tarragon 

1 1⁄2 cups light cream 

Directions

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft. about 5 minutes.

Stir in the vegetable stock or water, potatoes, salt, pepper thyme, tarragon and dill; bring to a boil.

Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

Add the cream and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.

Tips:

Buy a bag of baby yellow potatoes and cut in half or quarters instead of using regular size potatoes.

Cut the leeks and clean in a salad spinner.

Oven pork chops

 Ingredients

4 boneless pork chops, at least 1″ thick
2 tbs brown sugar
1 tbs smoked paprika
2 tsp kosher salt
1 tsp black pepper
1 tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
1.5 tbs olive oil

425 for 15-20 minutes

Greek chicken marinade

4 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon sweet paprika
1 teaspoon fresh thyme leaves
2 tablespoons finely chopped flat leaf parsley leaves and tender stems
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
Kosher salt
Black pepper
1 1/2 to 2 pounds chicken

Instructions

Make the marinade. Combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper 

For Baked Chicken: 

Preheat the oven to 400°F. 

Place the chicken in a single layer in a 9×13 baking dish and pour the marinade over top. Cover the baking dish with a large piece of foil and place in the hot oven for 10 minutes.

Remove the foil and bake for until the chicken is fully cooked and is no longer pink in the middle (or it’s reached 160°F), another 10 to 15 minutes (or longer for whole chicken breasts).

For Grilled Chicken: Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.

Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 yo 10 minutes before serving (this will bring up the meat to 165°F as recommended.)

Rest and serve. Remove from the oven, cover and let rest for another 5 minutes. The chicken will come up to 165°F as it rests.

Greek Lemon Rice

Ingredients

1 1/2 tbsp extra virgin oil (or butter)
1 garlic clove , minced
1/2 onion , finely chopped (white, brown, yellow)
1 1/2 cups long grain white rice , uncooked (Note 1)
1 1/4 cups chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 tbsp finely chopped parsley
3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
Salt and pepper

Instructions

Heat oil over medium heat in large saucepan or small pot.

Add garlic and onion. Cook for 5 minutes or until translucent and sweet.

Add rice and stir until rice turns mostly translucent.

Add broth and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.