Tag Archives: sour cream

Strawberry Cheese Pie

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I don’t tend to try to follow diets.  This is not to say I don’t watch what I eat and exercise, I do, mostly by refusing to eat fast food despite my love of curly fries.  Ummm….curly fries.   And I have this belief, which may be incorrect, that as long as I make it myself regardless of the amount of whipping cream or butter I use, it’s still healthy.  I’m sure that logic is sound.

While this logic works for me, and a lot of Zumba, it does not work for everyone.  In the last week or so I’ve had a few comments, both from my coworkers who beta test my food, and from a few people on line, that I might be a little too heavy handed with the whipping cream and butter.  So I have decided to post something a little healthier, and because nothing can ever be easy, I’ve decided to make a healthy cheesecake.  Yes, I said that right, this is a healthy cheesecake.

Those are two words that are probably not uttered together with any frequency, and it was the belief of one of my beta testers that it should not have been attempted, but he was actually satisfied with the result.  By using cottage cheese and sour cream instead of cream cheese and whipping cream the cheesecake is significantly healthier, this is a desert that would not break your diet, though it would probably bend it a great deal.

The balance with these ingredients is that the cheesecake will be much lighter, not as dense or creamy as a traditional cheesecake, which is why I am calling it cheese pie, with a slight tart taste from the lemon.  This makes it perfect for summer, and picnics to dazzle everyone.

Enjoy

Ingredients

Honey Graham Crackers

1 stick butter (1/2 cup)

¼ cup sugar

1 quart strawberries

3 eggs

1 package cream cheese (8 oz)

¼ cup cottage cheese

1/3 cup powdered sugar

½ cup sour cream

1 lemon

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Preheat oven to 325OF

Let all ingredients come to room temperature.  Gagh I know, just get everything out and then watch Iron Chef for 30 minutes.

Crush the graham crackers to a fine powder in a blender or food processor.  You will need 1 ½-2 cups of crushed graham crackers, which takes about ½ of the box.  Take a cake pan and rub the butter stick around it liberally, buttering the cake tin.

Pour the graham cracker crumbs and the sugar into a mixing bowl.  Add the butter, cutting it into small pieces.  Mix by hand until the butter is fully incorporated.  The final mixture will not be completely mixed like a pie dough, but will still be very much like graham cracker crumbs.

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Take handfuls of the graham cracker mixture and scatter them into the cake tin.  Press down firmly to the bottom and then turn the tin on it’s side and repeat around of the sides.  Make sure there are no cracks and that the surface is well covered.  This does not have to be perfect, if it’s not even on the bottom or the sides it will still bake just fine.

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Wash the strawberries, cut off the stem, and cut the strawberries in half.  Fill the bottom of the cake tin with the strawberries, in whatever pattern you would like.  Refrigerate the crust while making the filling.

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Blend together the eggs, cream cheese, and cottage cheese, this is much easier with a hand mixer than by hand.  This will not make a completely mixed product, as the cottage cheese will not break up.

Add the powdered sugar, the sour cream, and the juice and zest of the lemon and mix well.

The zest of the lemon is the peeling, I find the easiest way to zest the lemon is to use a cheese grater, and to zest the lemon before cutting it.

Spoon the mixing into the prepared crust making sure to completely cover the strawberries in the bottom.  If you overflow the crust a little, that’s okay, but don’t overflow the tin.

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Bake for 45-50 minutes and then turn off the oven and leave the cheesecake in.  The cheesecake should be slightly golden on the top and the crust might be very dark.  Don’t try to cook the cheesecake longer even if it isn’t completely set up, since this could lead to the cheesecake burning.  Leave the cheesecake in the oven until the oven is completely cool, or at least 2 hours.

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Refrigerate the cheesecake for 6 hours-overnight.  Before serving garnish with additional halved strawberries.

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I’d say this is a little bit of a more complicated recipe; the hardest part is making the crust, which isn’t difficult but does take some time.  Total prep time is about an hour, and total cooking time, not including refrigeration, is about 3 hours.

Enjoy!

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Wickled Cuban Sandwich

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As a poor graduate student, I don’t get eat out much, so one of the traditions my mom and I have is that once a week we go out to eat.  One of our favorite restaurants is actually Panera.  The first time I ever went to Panera, it was still the St Louis Bread Company, and my mom and I had made a trip to St Louis to see the Nutcracker.  No judging, I was young.

It was one of our favorite places to eat every time we went to St Louis for years, usually for breakfast, and I was thrilled when a Panera opened in our city.  We went there once a week for breakfast for several weeks before I got tired of it.  It was quite a while before we went to Panera for anything other than breakfast, but eventually, we did try some of their entrees.  My favorite, hands down, is the Cuban Sandwich.

I could almost have an affair with this sandwich, if one could have an affair with food.  While I know it’s no gourmet food, and I’m probably getting snickers from the audience in larger cities, I really do love this sandwich.   It’s one of the few things I can honestly say I could eat for more than three days in a row.  And believe me, that’s saying quite a bit.

Today the Wickles steal the show from the Cuban though.  This sandwich is all about the Wickles.  I’m not one to preferentially use one brand over another, but I have not as of yet found another brand of pickles that can quite replicate these for flavor.  They are like the Girl Scout cookies of pickles, one of a kind, but thankfully available all year round.  Substitute the Wickless at your own risk.

Enjoy

Ingredients

Focaccia Bread

2 chicken breasts

8 ham slices

WICKLES

8 slices Swiss cheese

½ cup Sun dried tomatoes

½ cup Southwest Spicy Mustard

¼ cup miracle whip

¼ cup sour cream

½ teaspoon dried oregano

½ teaspoon ground chipotle

Oil for frying

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(You can substitute Red Chili Powder if you don’t have ground chipotle but you will sacrifice flavor for heat.  You can also grind your own chipotle chilies, but be careful since the smoke can make your throat and eyes sting.)

As you can see from the picture, I didn’t use focaccia bread.  Really you can use any crusty bread for this dish, but it will change the taste of the final sandwich, and try not to use anything that is too puffy.

Trim off any fat that is on the chicken breast, and then cut it open, so it’s half as thick which will make it cook faster.  Lightly salt and pepper each side of the 4 pieces of chicken.

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Heat enough oil in a medium sized skillet to just cover the bottom of the pan over medium heat.  Place the chicken breast pieces in the skillet so that they don’t touch.  Cook, turning occasionally, until both sides are golden brown and can be easily pierced with a fork at its thickest part.  This should take about 15 to 20 minutes.

While the chicken is cooking, drain the sun dried tomatoes and combine with the mustard s in a blender and puree.  You can substitute other mustards for the southwest, but you’ll probably need to add more mustard than tomatoes in order to balance the flavor.

In a bowl mix together the miracle whip, sour cream, oregano, and chipotle in a bowl.  If you don’t have powdered chipotle, you can substitute red pepper, but it will have a hotter taste without being as flavorful.

After the chicken is done, turn off the skillet and reserve the chicken to a plate and let it cool slightly.

To build the sandwich, cut your bread in half.  On one half spread liberally with the miracle whip mixture, and on the other half spread lightly with the mustard mixture.  Be carefully, the mustard mixture will pack a punch.

Pick one half of the bread, and build on that one, don’t try to build on both.  Stack:  Chicken (cutting to fit the bread), two slices of ham, Wickless to cover, and two slices of Swiss cheese, cover with other half of bread.Image

Heat a sandwich press and press the stacked sandwich between the two plates until the cheese melts.

If you do not have a sandwich press, you can improvise by re heating the skillet you cooked the chicken in and placing the stacked sandwich in the medium of the skillet with a weight on it, such as a bacon press or another skillet, to hold it down.  When you notice the cheese starting to melt, remove the weight, flip the sandwich, and replace the press.  Cook for an additional minute or two to brown both sides of bread and you’re done.

Recipe makes 4 sandwiches, though you’ll probably have a little of both the miracle whip and mustard mixture left over, and takes about 45 minutes to an hour.

Enjoy