Ode to Cream Cheese

My Mom tells me a story of when I was around age three she found me sitting in the floor in front of the refrigerator eating cream cheese straight from the container with a spoon. I think that may have been the defining moment in my life when my love for cream cheese was made known. Ha! The following recipes are an homage to one of my favorite things, CREAM CHEESE.

The first recipe stems from a dish that I love back home in Nashville.

Sunset Grill's Nachos. That is by far the best thing they serve and only served on the late night menu....sorry Sunset Grill, but yes these Nachos are really all you have to offer. The nachos are topped with something an insider once told me is referred to as "SWILL". (Swill is some sort of strange cream cheese concoction, kind of like nacho cheese but not at all) Then the nachos are completed with the normal nacho type items. Chicken, jalapenos, black beans, sour cream and tomatoes. I must say whatever "SWILL" is, I'm hooked.

I have been looking for something to satisfy my Sunset Grill Nacho craving for a long time.

Eenie's Chicken Enchies 

The following recipe is a collaboration between the husband and myself in an attempt to re-create the nachos from Sunset. It was his idea to turn them into enchiladas.

However, the name of the recipe is for the person who loves them the most and probably makes these enchiladas once a week, at the least. LOL

INGREDIENTS : 

6 Flour Tortillas

2 Large Chicken Breast 

1 Can Black Beans, rinsed

1 Can Corn, rinsed

1 Package Cream Cheese, softened

1 Red Bell Pepper, chopped

1/2 Onion, chopped 

1 Jalapeno, chopped (you may use the entire Jalapeno or half depending on your love for spice)

1/2 cup shredded Mexican cheese (we love Jack)

1 Can Green Chilies

2 Tablespoons Cumin

2 Tablespoons Garlic Powder

Salt and Pepper

FIX'NS :

Lettuce 

Tomato 

Sour Cream 

Avocado

Hot Sauce

RECIPE : 

Coat Chicken Breast with the Cumin, Garlic, Salt and Pepper 

Grill until cooked through

Allow chicken to rest and cool 

Place chicken in large plastic bowl

Using two forks Shred the chicken

Add all other ingredients to the bowl of shredded chicken, mix thoroughly.

                                                                                                                              

 

Sorry for the poor pictures but with it getting darker earlier the lighting in my kitchen is low.

 

Fill tortillas with the filling, roll up and place seem side down in a glass casserole dish.

Top with can of green chilies and a little more shredded cheese

Heat oven to 375º Bake for 15-20 minutes. Top with Fixings of your liking :)

 

Yeah, it's that simple. And I must say pretty close to the flavor I was looking for, only fresher.

Also, do not worry if you did not use all the filling it can keep in the fridge for 4 days and in the freezer for a month.

You can reheat the filling and use it to top tortilla chips. 

You can roll them in corn tortillas and fry to make flautas.

You can place in a pan in between two tortillas to make a quesadilla. 

It is a very tasty and versatile filling that goes a long way. Try it tonight!

And now for dessert!

Avocado Cheesecake 

Okay guys this recipe is a twist on one of my most favorite (and terrible for you) things. My Mother's cheesecake. Which I used to request for my home Birthdays as a kid. This recipe is the epitome of the Southern "Cooking" as there is no cooking. This recipe only requires you to open a can, a block of CREAM CHEESE and do a little measuring. This style of "cooking" also reminds me of Sandra Lee on the Food Network. She opens a lot of cans ;) My recipe is made using the addition of Avocado and Raspberry Sauce. I think my Mom would love it :)

INGREDIENTS: 

2 Large Ripe Avocados

1 Graham Cracker Crust 

1 Block Cream Cheese, Softened

1 Can Eagle Brand Sweetened Condensed Milk 

1/8 Teaspoon Vanilla Extract 

1/4  Cup Realemon Brand Lemon Juice (or whatever you can find I just remember this bottle always being in our fridge)

RECIPE : 

In food processor pulse Avocado until very silky smooth.

Add all ingredients to a bowl and Blend with mixer until very smooth. 

Pour into Graham Crust place in fridge for 8 hours until "set"

Raspberry Sauce :

2 Cups Fresh Raspberries, Smashed 

2 Cups Sugar 

1 Cup Water 

Splash of Vanilla Extract

Place all ingredients into small sauce pot

Simmer for about 50 minutes until significantly reduced

Drizzle over slices of dessert ;)

 The verdict is in and this version of the cheesecake is sooooooooooo Good!!!!!!!!!!

The avocado adds a cool mildness to the acidity of the lemon juice and makes it a bit less sweet and extra smooth. You can really get the avocado flavor on the end of the taste. And well we all know that raspberry sauce could make anything good. I'm addicted. I've had three slices :)

Rosemary Raisin Bread

This weekend I made my first attempt at baking bread. It was a bit more difficult than I had planned on it being, but i did power through and I did wind up with a loaf. 

Am I thrilled with the way it turned out? NO. Am I going to try again? YES!

There was something about kneading the dough I loved. And watching it rise was like a science experiment I found fun. I will be a bread baker!!!!! :)

I am not going to post a recipe but I will post some pics. Once the recipe has been perfected I will share it with you. 

I am open to suggestion from any bread bakers out there.

I preferred it toasted.

I did toast the bread and slather it in butter and liked it more. Which proves that butter makes everything better. However, I want the bread to be good alone without toasting and without butter.

So I will work until bread making is mastered. LOL

  

Over the past couple of weekends...

We rode our bikes down to the beach, watched the Blue Angels from a little spot on the Bay, did some cooking :) went to brunch and out for sushi dinner, we went to a party in the Presidio, Matthew got some sweet new shoes and we saw a pony at the grocery store. 

But the biggest news of all is that my little sister (25 years little) had a baby.  

CONGRATULATIONS AMY!!!!!! 

HAPPY BIRTHDAY LILYANNA!!!!!!! 

Matthew and I are so happy to be an Aunt and an Uncle again :)

She is just PERFECT!!!!

At Ocean Beach. I love this pic of him ;)

Speeding through Golden Gate Park

Blue Angel...Can you see it????

This is a mini pony in a mini van :)

My orchid garden is doing really well. I have over 8 unbloomed buds :)

Kobe beef burgers topped with cheese and homemade heirloom pepper relish. You should try it. So tasty.

Cool Mural.

The End.

3 in 1

Hello Everyone!!!! I'm pretty sure you may have thought I abandoned Blog. LOL 

Whew!!!! I had no idea that Blogging was almost like having a second job :)

Since I have neglected to Blog for many weeks now I will give you 3 recipes in 1 Blog post. 

Enjoy Friends! Thanks for the understanding :)

By popular demand I will post the meal from last night first. I posted a pic of this meal last night on Facebook and have had several "Likes". I hope you love this simple recipe as much as we did.

 Recipe # 1

Roasted Whole Chicken Legs with Fava Bean and Tomato Quinoa

Ingredients 

2 Whole Chicken Legs 

3 cups Cooked  Quinoa 

4 ounces Fava Beans 

I buy fresh if you need to know how to prepare 

them fresh click here How to Buy and Clean Fava Beans  

20 Heirloom Cherry Tomatoes 

Handfull of Fresh Arugula

1/2 Shallot, Chopped

2 cloves Chopped Garlic 

1 tbsp. Olive Oil 

About 5 tbsp. Butter

2 tbsp. Garlic Powder 

Salt and Pepper 

Recipe

For the Chicken.....

Preheat oven to 375º

Rinse Chicken and pat dry Do Not Remove the Skin

Season Legs generously with Salt, Pepper and Garlic Powder

Take a couple of tbsp. of butter and coat the chicken covering the outside as well as placing some butter under the skin. It's a little messy but will be soooooo tasty ;)

Add a little more salt pepper and garlic powder 

Place legs on cookie sheet and roast at 375º for about 35-40 minutes or until chicken is cooked through. (This cook time also depends on the amount of chicken you are preparing)

Half way through the cooking process baste the chicken with some of the juices that have dripped onto the sheet. This will keep it moist and crisp the skin.

For the Quinoa....

While the chicken is roasting cook your Quinoa 

Place small nonstick pan over medium heat 

Add 1 tbsp. of the butter and the olive oil

Add Chopped Shallot and Chopped Garlic saute until translucent and fragrant

Add Fava beans and saute for 5 more minutes

Add this mixture to hot cooked Quinoa 

Add Arugula and Tomatoes 

Fluff with Fork

Now it's time to eat. The chicken skin was sooo great it was crispy and salty like a potato chip and the fresh veggies in the Quinoa  added a really nice balance. :)

Recipe # 2

"The Egg Thing"

 I know, I know it sounds so weird but I was cooking brunch for 5 people and had to come up with an easy way to cook a lot of eggs at once so I didn't turn into a short order cook :) So when my guests complimented the meal they referred to it as the egg thing. So now this recipe is called just that.

 Ingredients

10 Eggs
1 cup milk
2 tbsp. Butter (one tbsp melted)
1 cup shredded cheese of your choosing. I used a cheddar gruyere blend (Trader Joe's). It was delish.
1 package Trader Joe's Rosemary Ham (its lunchmeat )
In order to obtain this very unique flavor you must have this type of Ham but if not regular ham will work.


Recipe


Preheat oven to 350º

With the non melted tbsp of butter grease a glass baking dish
Beat eggs and milk together
Add melted butter, beat once more
Pour egg mixture into dish
Chop Ham and distribute through the eggs
Take 1/2 cup of the shredded cheese and do the same
Reserve 1/2 of shredded cheese
Bake 35 minutes or until eggs have "Set up"

Switch oven to BROIL
Sprinkle remaining cheese over top place under broiler until melted and top has browned. About 5-7 minutes.
Remove and sprinkle with Dill or Parsley for garnish.

You may eat this dish cold or hot. It is perfect for brunch.The ham is the best part you must try it.

I served up "The Egg Thing" with some homemade blueberry and walnut scones (I'll save that recipe for you on another day, but I will toot my own horn and say our British friend said they were the best scones he had ever had )  homefries and fresh chopped pineapple.

Complete with Coffee and Mimosas  :)

Recipe #3

Pan Seared Salmon with Deconstructed Brussell Sprout Mix 

This recipe is super quick I was done in about 25 minutes and the total cost for everything was $13. 49.

Ingredients

2 pieces Salmon (We got lucky the Sushi Grade was on special....to die for.)

3 Pieces Applewood Smoked Bacon

20 Fresh Brussell Sprouts 

3 ounces roasted butternut squash cut into slices or cubes (I bought this premade in the prepared food section.)

1 tbsp. Olive Oil

Salt and Pepper

 Recipe

For the Sprouts...

Cook bacon in large skillet until crisp.

Remove bacon and reserve 2 tbsp. of the bacon fat/grease rendered from the meat.

Chop Bacon and set aside

Chop Brussell Sprouts by removing the core and pulling the leaves apart

in the same pan you cooked the bacon add the chopped sprouts 

Saute until well wilted

Add Bacon bits and squash saute until heated through

For the Salmon...

Rinse filets and pat dry 

VERY LIGHTLY Salt and Pepper the Fish

On Medium-High, Heat non stick skillet

Add 2 tbsp of reserved Bacon Grease

Add Salmon Sear on each side for about 5 minutes

Yes .That meal is REALLY just that easy, it was soooooo Yummy. Cooking the Salmon in that small amount of Bacon fat adds a great element without overpowering the meal.

I hope you Enjoy. Cheers Friends!