Categories
Recipes

The Easiest Mini Ricotta Cheesecakes

IngredientsFor the Crust:

  • 1 cup Graham Crackers pulsed into crumbs
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 and 1/2 Tablespoons Unsalted Butter melted

For the Ricotta Cheesecake Filling:

  • 12 ounces Full-Fat Cream Cheese very soft (use brick-style cream cheese for best results)
  • 1/2 cup Whole Milk Ricotta Cheese at room temperature
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs plus 1 Egg Yolk at room temperature
  • 1/3 cup heavy cream

Instructions

  1. Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners lightly spray liners with non-stick spray and set aside.

For the Crust:

  1. In the body of a blender or food processor combine graham crackers sugar and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Add 1 heaping tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime make your filling. Reduce the oven temperature to 300 degrees (F).

For the Ricotta Cheesecake Filling:

  1. In the body of a high power blender food processor stand mixer fitted with the whisk attachment or in a large bowl using a hand held mixer beat the softened cream cheese and Ricotta cheese until smooth. Add sugar and vanilla and beat smooth scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. Turn the mixer off and using a rubber spatula gently stir in the cream mixing until evenly combined.
  2. Divide the filling evenly among cups pouring it on top of the prepared crust layer. The molds will be very full.
  3. Bake in preheated oven for 15 minutes then turn off the oven and leave the door closed for another 10 minutes.
  4. Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch place the pan in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool you can remove them from the pan.
  5. Store in the refrigerator in an airtight container until needed. Cheesecakes will keep for 5 days.

This article and recipe adapted from this site

Categories
Recipes

Easy 5 Minute Buffalo Chicken Wraps

Ingredients

  • 2 cup cooked chicken shredded or chopped (rotisserie shredded or grilled)
  • 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
  • 1 cup shredded lettuce
  • 1/4 cup ranch or blue cheese dressing
  • 4 medium flour tortillas
  • Optional fillings: tomato onion shredded cheese

Instructions

  1. In a large bowl combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
  2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

This article and recipe adapted from this site

Categories
Recipes

Tindora Fry Recipe | Fried Tendli | Ivy Gourd

Tindora Fry also known as Dondakaya Vepudu is a delicious Indian Curry made with by stir frying thinly sliced Tindora tempered with seasonings. It goes well the North Indian meal of Dal Raita and…

Categories
Recipes

Cajun Chicken

Ingredients

  • 2 lbs. skin-on bone-in chicken thighs
  • 4 táblepoons unsálted butter melted
  • 1 táblespoon Cájun Seásonings (McCormick Gourmet Cájun Seásonings)
  • 1 táblespoon honey
  • 1 teáspoon sált
  • 3 dáshes cáyenne pepper

Instructions

  1. Debone the chicken thighs but leáve the skin on. Pleáse follow the step-by-step to debone chicken thighs.
  2. In á smáll bowl ádd the melted butter Cájun Seásonings honey sált ánd cáyenne pepper together. Stir to mix well.
  3. Ádd the chicken ánd Cájun butter mixture together. Márináte the chicken for 30 minutes.
  4. Preheát oven to 400F. Tránsfer the Cájun-márináted chicken to á báking dish. Báke for 20-25 minutes or until the chicken is cooked through ánd the skin stárts to brown. Broil the skin for 10 seconds or so until they áre nicely chárred.
  5. Tránsfer the chicken ánd the Cájun chicken sáuce in the báking dish to á serving plátter. Spoon the sáuce over the chicken. Slice the chicken into pieces ánd serve immediátely.

This article and recipe adapted from this site

Categories
Recipes

Healthy Avocado Chicken Salad Recipes

Ever since I tried àvocàdo in à grilled chicken sàndwich I càn no longer hàve chicken without àvocàdo. The creàmy àvocàdo compliments chicken so well ànd the àddition of cilàntro ànd lime màke it à combo to die for. This creàmy sàlàd is greàt in sàndwiches wràps or with à side of vegetàbles if you àre on à diet.I’ve àdded this sàlàd to my heàlthy lunch rotàtion becàuse the rotisserie chicken breàsts àre leàn ànd à greàt source of protein the àvocàdo is pàcked full of nutrition ànd becàuse no màyo or creàm is àdded you càn enjoy the sàlàd guilt-free.Màking this fresh ànd flàvorful sàlàd is às simple às combining àvocàdo shredded chicken roàsted corn ànd red onion. You càn àlso àdd minced green onion tomàtoes cucumber or diced bàcon. For the herbs we used cilàntro but dill or pàrsley àlso work very well too!Ingredients

  • 2 medium cooked chicken breàsts shredded or chopped (we used rotisserie chicken)
  • 2 ripe àvocàdos pitted ànd diced
  • 1/2 cup corn roàsted cànned or frozen
  • 1/4 cup red or green onion minced
  • 2 tàblespoons cilàntro minced (or pàrsley or dill)
  • 2 tàblespoons lime or lemon juice
  • 2 tàblespoons olive oil
  • sàlt ànd pepper to tàste

Instructions

  1. In à làrge bowl àdd the shredded chicken àvocàdo onion àvocàdos corn ànd cilàntro.
  2. Drizzle with the lime (or lemon) juice olive oil ànd seàson with sàlt ànd pepper. Toss gently until àll the Ingredients àre combined

For Full Instructions You Can Visit : gimmedelicious.com

Categories
Recipes

Low Carb Meatball Sub Cups

These low carb meatball sub cups are perfect finger food for your next football party. Each gluten free cup is like a mini meatball sub with a tasty bread cup marinara sauce meatballs and cheese…

Categories
Recipes

No Bake Reese s Peanut Butter Lush

This Reese s Peanut Butter Cup Lush is WONDERFUL. Packed with creamy chocolate & peanut butter pudding peanut butter Oreos peanut butter cups and whipped cream it s great for a hot summer day!

Categories
Recipes

Mexican Quinoa Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet PotatoesThis recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty gluten-free and simple meal!FULL RECIPES >> NEXT

Categories
Recipes

Best Black Forest Chocolate Cupcakes

IngredientsFOR THE CHOCOLATE CUPCAKES

  • 130 g (1 cup / 4.5oz) plain (all purp) flour
  • 1/2 cup (40g / 1.4oz) dutch processed cocoa (or plain unsweetened)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda (bicarb)
  • 1/4 teaspoon salt
  • 113 g (1/2 cup / 1 stick) unsalted butter melted
  • 1/2 cup (100g / 3.5oz) caster sugar
  • 1/2 cup (100g / 3.5oz) dark brown sugar packed
  • 2 eggs room temp
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk room temp

FOR THE CHERRY JAM

  • 3 cups frozen cherries
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons lemon juice (notes)

FOR THE CREAMY CREAM CHEESE FROSTING

  • 1/2 cup milk
  • 1 cup caster (superfine) sugar
  • 2 tablespoons plain (all purp) flour (notes)
  • 115 g (1/2 cup / 1 stick) unsalted butter softened
  • 250 g cream cheese softened

TO FINISH

  • 100 g dark (50%) chocolate finely chopped
  • 1/3 cup cream
  • 12 fresh cherries (notes)

InstructionsFOR THE CHOCOLATE CUPCAKES

  1. Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tins with paper cases.
  2. In a bowl sift together the flour cocoa baking powder baking soda and salt. Mix well to combine.
  3. In a separate bowl or the bowl of a stand mixer beat together the melted butter and both sugars until smooth. Add the eggs one at a time scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  4. Add 1/3 of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half of the buttermilk Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dense and tough.
  5. Fill the cupcake cases only to about 2/3 full. Bake in the oven for around 18-20 minutes turning the pan around in the oven halfway through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two they are done.
  6. Cool in the tin for 5 minutes before transferring to a wire cooling rack.

FOR THE CHERRY JAM

  1. In a saucepan over low heat combine all ingredients and bring to a gentle simmer. Continue to simmer stirring occasionally so that it doesn’t catch for around 20 minutes or until the liquid has almost disappeared. Allow to cool

FOR THE CREAMY CREAM CHEESE FROSTING

  1. In a small saucepan over low heat whisk together the milk half of the sugar and the flour. Continue to heat and whisk regularly for another 3-4 minutes until you have a very thick paste (like glue).
  2. Transfer it to a plate spread it out to about 1cm thick then cover it with plastic wrap pressing the plastic wrap to the surface. Place in the freezer for around 25 minutes until cool (not cold or frozen but no longer warm).
  3. Beat the butter and remaining sugar on medium for about 5 minutes or until very light and creamy – scrape down the sides of the bowl every so often.
  4. Add the cream cheese and beat until combined and smooth (only about 1 minute). Now add the milk paste mixture 1/3 at a time beating for about 30 seconds between each. On the last one beat for a minute still on medium. Again make sure to scrape down the sides of the bowl a few times.

TO FINISH

  1. Place the cherry jam into a plastic piping bag and chop off the end. Pipe around a teaspoon into the holes of each cupcake.
  2. Transfer the cream cheese frosting to a piping bag and pipe onto the top of your cupcakes. Place in the fridge while you make the ganache.
  3. Place the chocolate in a small heatproof dish. Heat the cream in a small saucepan over low heat until its bubbling then pour it over the chocolate. Give the dish a gentle shake so all the chocolate is submerged. Leave for a few minutes then stir to a smooth glossy ganache. Transfer to a small squeeze bottle and squeeze gently over the top of your cupcakes letting some drizzle down the side. Place in the fridge to set for 1/2 an hour before topping with cherries and serving.

This article and recipe adapted from this site

Categories
Recipes

48 Grilled Cheese Recipes You And Your Kids Must Try Out

25. Philly Cheesesteak Grilled Cheese I love cheesesteak sandwiches. They’re probably one of my favorite sandwiches to eat when I get the chance. If you love a good grilled cheese too you should give…