Rich's for the Home

What's Cooking: Berry Delicious BBQ Cheesecake

Cheesecake is hands-down my fave dessert. Nothing beats it. So I love to find variations on cheesecake recipes and give them a try. Of course, I was delighted beyond words to find one that you can actually make on the grill. Yum! I can't wait to try it!

This recipe is courtesy of Lois Forsyth and was originally posted on The Recipe Center at the Vermont Casting website. A ton of great BBQ recipes are on there so make sure to check it out soon.

WHAT YOU NEED:

• 3/4 of a box of Dare's Oatmeal Cookies
• 3/4 cup butter, melted
• 3/4 cup sugar
• 1 tsp vanilla
• 2 eggs
• 2 large packages of cream cheese, softened
• 1/2 cup honey
• 2 cups mixed fruit, fresh or frozen (raspberries, blueberries and blackberries)

STEPS:

1. Put the oatmeal cookies into a food processer and chop until fine. Mix in the melted buttter to create a paste like texture. Pour mixture into an alluminum pan (approx 12 X 10 inches) greased or sprayed with non-stick cooking spray and press firmly creating a crust.
2. In a bowl beat the cream cheese until it is fluffy and smooth. Add the the eggs, butter and vanilla all at once and beat until fluffy.
3. Coat the cookie crust with the honey spreading it thinly. Pour in 1 1/2 cups of the fruit on top of the honey and then add the cream cheese mixture. Keep the other 1/2 cup of fruit aside. Cook on a preheated BBQ at medium heat for approximately 20 minutes. Do not cover while cooking but do close the BBQ lid. Cool completely and then refrigerate.
   Serve cold and top it with the remaining fruit.

TIPS:

Check often. Mmmmmmm

What's Cooking: Honey-Apple Pork Chops

Thanks to Grilling Recipes for sharing this YUM recipe. My family members all enjoyed these chops. There are more recipes on the site so be sure and visit today.

WHAT YOU NEED:

• 4 pork loin chops -- about 1-inch thick
• 1-1/2 cups apple cider
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 2 tablespoon honey
• 1 clove garlic -- minced
• 1/4 teaspoon pepper

STEPS:

1. Combine all ingredients, except pork chops; mix well.
2. Place chops in a shallow dish; pour marinade over chops.
3. Cover and refrigerate overnight, turning meat occasionally.
4. Remove pork chops from marinade.
5. Place on grill approximately 6 inches above medium coals. Grill for 10-15 minutes, turning and basting with marinade frequently.

Lunch on the Grill

Did you know that summer lunch on the grill can be an easy way to avoid using a stove in the middle of your too-hot kitchen? It's a great option when the house is truly too warm to cook in and in fact-you may not feel like cooking at all.

With both the ideas below, you will need to coat the grill with some olive oil (do not use vegetable oil) or use some butter on the outside of the bread/wraps.

If you don't want to directly grill on the racks, another option is to get a frying pan and place it on the racks. Then grill the sandwiches in the frying pan.

GRILLED SANDWICHES

Sandwiches are easy to grill and provide a blank palate to allow for many tastes and options. Choose your favorite bread. It will be easiest to use thick slices. Or use Pita Bread which provides a handy pocket when cut in half. Then fill up the bread with your faves and grill for at least two minutes on each side.

GRILLED WRAPS

Using a flour or corn tortilla, fill the center with whatever ingredients you choose. Then roll it up and grill for about three minutes on each side. This is a great way to use up leftovers (last night's casserole or meat) or make tacos and burritos. Rice and vegies inside are yummy too.

Cut up some fruit and you have a nutritious and filling lunch for the whole family. Yum!

What's Cooking: Meatloaf Burgers

If you want more than a burger on your grill this month, try for a burger with an "ooomph". These patties are practically an entire meal in themselves and even the kids will like them.

WHAT YOU NEED:

• 2 lbs ground, thawed hamburger
• 2 tbsp minced onion or finely chopped onion
• 1 tsp ground mustard
• 1/2 tsp paprika
• 1 egg
• 1 piece of bread, crumbled up

STEPS:

1. Mix all ingredients in bowl. Hamburger is best kneaded by using hands.
2. Form patties.
3. Place on grill.
4. Flip when edges brown. They are done when juice runs clear.
5. Eat on hamburger buns or without buns.

MIX IT UP:

• Add some crunch to the patties with finely chopped peppers.
• Steak sauces add a different taste.
• Some people also like a small amount of finely chopped tomatoes mixed in. Limit these and insure they are chopped very small.
• Shredded cheddar cheese added to the mix is another variation we have tried.
• Like meatloaf, you can also spread ketchup on top for the last five minutes of cooking for a tomato crust on top.

What's Cooking: Grilled Italian Turkey Sausage

Now I have to admit to something strange: I have never liked sausage. I've tried several kinds to no avail. However, other people in my family enjoy sausage very much. We were able to come to a small compromise recently when I discovered that a yummy sausage can be made from ground turkey. As this recipe stands, it is a mild sausage. But delicious just the same.

WHAT YOU NEED:

• 1 pound ground turkey
• 1 1/2 teaspoons sugar
• 1 teaspoon garlic salt
• 2 teaspoons Italian seasoning
• 1/4 teaspoon pepper

STEPS:

1. Mix all ingredients.
2. Shape into patties or strips.
3. Grill evenly on both sides.

What's Cooking: Grilled Veggie Sandwich

For a wholesome summertime lunch on the drill, try making a grilled vegetable sandwich. Add seasonal vegetables that you love. This sandwich is enjoyed by both vegetarians and meat eaters alike.

WHAT YOU NEED:

• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 3 minced garlic cloves
• 1/8 cup olive oil
• ½ cup sliced red bell peppers
• ½ cup sliced green peppers
• 1 small sliced zucchini
• 1 sliced red onion
• 1 small sliced yellow squash
• 2 portabella mushrooms
• 4 pieces of French or focaccia bread
• 1/2 cup Parmesan cheese

STEPS:

1. Start the grill and set on high.
2. Mix mayonnaise, lemon juice and minced garlic in small bowl.
3. Lightly brush vegetables and mushrooms with olive oil. Wrap in foil or place directly on grill. (Foil requires less attention and turning).
4. Cook vegetables for four to six minutes or until at cooked preference.
5. Spread mayonnaise mix on bread and sprinkle with Parmesan cheese.
6. Place bread cheese-side up on grill.
7. Add vegetables and mushrooms and cover with grill lid. Cook for two to three minutes.

 

Avocado Spinach Salad

With the calories and satisfying traits of the avocado, this salad can be a meal in itself. For variation, use slicing tomatoes, drizzle them in olive oil and roast them on your grill before tossing them on the salad. Other veggies also add delicious-ness including sweet peppers (red or green) or sugar snap peas.

WHAT YOU NEED

• 1 medium, soft avocado
• 4 cups fresh spinach leaves
• 1 cup cherry tomatoes
• 1/4 roasted and salted shelled sunflower seeds
• Marie's Spinach Salad dressing

STEPS

1. Peel and cut avocado into bite-sized pieces.
2. Wash and dry spinach.
3. Add all ingredients, including dressing, and toss.

(serves 2)

What's Cooking: Gluten-Free Lasagna

Adapted from the lasagna I grew up loving (thanks mom).

WHAT YOU NEED:

• 1- 18 oz pack of pre-cooked Polenta
• 1 cup large curd cottage cheese
• 1 egg
• 16 oz canned or jarred spaghetti sauce (check ingredients for hidden gluten)
• 1/2 pound hamburger
• 1/2 pound sausage
• 1/4 cup finely minced onion
• 1/2 chopped green pepper
• 1/2 cup Monterrey Jack and/or Cheddar cheese, shredded
• 1 cup Mozzarella cheese, shredded

STEPS:

1. Slice precooked Polenta thinly
2. Fry hamburger and sausage until done, drain.
3. Add green pepper, onion, spaghetti sauce, tomato sauce and simmer for 1 hour.
4. Mix egg and cottage cheese
5. Mix shredded cheeses.
6. In 8x8 pan, layer as follows:
    -Sauce to cover bottom
    -Polenta
    -Sauce and Meat
    -Shredded Cheeses
    -Polenta
    -Sauce and Meat
    -Shredded Cheeses
    -Polenta
    -Sauce and Meat
    -Cottage Cheese mixture
    -Sauce
7. Bake at 350 degrees for 30 minutes.

(Double recipe to make a fill 9x13 pan)

What's Cooking: Grilled Corn on the Cob

If you are anything like me, you must simply pull your grill out here and there-all year around. If it's warm enough to take a walk-it's warm enough to grill. And nothing is more mouth-watering to me than veggies. YUM. Peppers, tomatoes, onions are all good amongst other ones. Last year, I grilled a stir fry mixture of sugar snap peas, carrots and spinach.

One of my faves is corn on the cob. It works great because all the family likes it as well.

There are a few ways to grill corn on the cob. As the picture shows, you can place it on the grill directly. But if you have picky kids who don't like black on their food, here is another method.

WHAT YOU NEED:

• Ears of Corn
• Foil to cover
• Butter
• Salt and Pepper

STEPS:

1. Fire up grill on low heat.
2. Butter, salt and pepper the ears of corn.
3. Wrap in foil.
4. Place on grill. Turn three times with at least 4 minutes on each side.

 

What's Cooking: Chocolate Not-Only-in-Your-Dreams Cake

From Devin Alexander:

I dreamed about eating a cake like this for years. I’m serious. I really did. I’m one of those “There’s no such thing as chocolate cake that’s too rich” types.

I was dieting, but I had to “cheat” from time to time just to keep my sanity, by eating a chocolate flourless espresso cake I just loved. Then I felt guilty and tried to spend more time at the gym, all the while calling the cake “a heart attack in a pan.”

It literally had a pound of butter, a pound of chocolate, and a dozen eggs. I limited myself to making it on special occasions, but I dreamed about eating it (both in my sleep and during the day) often.

And then came this cake. It’s as rich as they come and I love it more than any other I’ve had. In addition to being delicious, this cake is extremely simple and can be mixed up in minutes.

If you really want to impress your friends, keep some, unbaked, in your freezer. Store them in the ramekins in an airtight container. When you need dessert without any fuss, pop them in the water bath and bake them (you’ll need to add about 10 minutes to the baking time).

Please note: these cakes are extremely rich. It’s one of the few desserts where I feel satisfied eating just half . . . but even when I am really craving chocolate, the whole thing doesn’t set me back.

Just make sure to grind the espresso finely. The coffee is here only to deepen the chocolate flavor; it’s not a mocha cake. Regardless, you don’t want to taste coffee grounds in this slice of heaven. Not only do I just love the taste, but it packs 6 grams of fiber, so it really comes without the guilt!

WHAT YOU NEED:

• Butter-flavored cooking spray
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 4 large egg whites
• 1 cup brown sugar (not packed)
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon very finely ground espresso beans
• 1/2 teaspoon salt
• 1/2 teaspoon powdered sugar
• 4 raspberries, optional

STEPS:

1. Preheat the oven to 350° F.
2. Generously mist four 31/2-inch-diameter ramekins with spray. Place them side by side in an 8 X 8-inch baking pan.
3. Add water to the pan until it reaches halfway to the top of the ramekins.
4. Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined.
5. Add the cocoa powder, espresso, and salt. Stir until just combined and no lumps remain. Divide evenly among the ramekins (each ramekin will be about 2/3 full).
6. Bake for 21 to 24 minutes, until the tops look silky and puff slightly and a toothpick inserted in the center comes out a bit wet.
7. Remove from the oven and carefully transfer the ramekins from the water bath to a cooling rack. Cool for about 10 minutes.
8. Then invert each ramekin onto a dessert plate. Let stand for 1 minute, and then slowly lift off the ramekin (the cakes should come out on their own, but if they don’t, run a knife around the edge of the cakes to loosen them).
9. Cool for another 5 to 10 minutes. Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar. Place one raspberry on the center of each cake, if using.
10. Serve immediately.

MORE INFO:

No more than 20 minutes hands-on prep time

MAKES 4 CAKES

Each 1-Decadent-Disk portion (1/2 cake) has: 101 calories, 3 g protein, 23 g carbohydrates, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g fiber, 182 mg sodium. Each 2-Decadent-Disk serving (1 cake) has: 203 calories, 7 g protein, 46 g carbohydrates, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 6 g fiber, 364 mg sodium. You save: 293 calories, 33 g fat, 19 g saturated fat. Traditional serving: 496 calories, 6 g protein, 47 g carbohydrates, 35 g fat, 20 g saturated fat, 195 mg cholesterol, 3 g fiber, 369 mg sodium

Recipe taken from Devin Alexander's THE MOST DECADENT DIET EVER!

Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc.

What's Cooking: Rocky Road Fudge

This is an original recipe, and very popular with family and guests each holiday season. I even given batches away as gifts. The year I didn't-I was in big trouble. So don't make the same mistake I did. Make lots!

WHAT YOU NEED:

• 1 Can of 14 oz. sweetened, condensed milk

• 1 package (12 oz) semisweet chocolate chips

• 1 square (1 oz) unsweetened chocolate

• 1 teaspoon vanilla

• 1.5 cups peanuts

• 1/2 Bag of miniature marshmallows

STEPS:

1. Butter a square pan, 8x8x2 inches.

2. Heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly until smooth.

3. Remove from heat.

4. Stir in vanilla.

5. Stir in peanuts and marshmallows.

6. Spread in pan and refrigerate.

Chicken & Pistachio “Fried Rice”with fresh ginger & Chinese hot mustard

This fried rice side dish is easy to prepare and adds a deliciously hot twist to pistachios! It was created by Chef Shawn McClain, the 2006 James Beard Award Winner for Best Chef, Midwest Category and Chef with Spring, Green Zebra and Custom House Restaurants in Chicago, IL.

Yield:  4-6 servings (side dish)

WHAT YOU NEED:

• 4 tablespoons peanut oil
• 1 pound chicken breast – skinned and cut into ½” cubes
• 1 tablespoon sesame oil
• 2 tablespoons minced fresh ginger
• ¼ teaspoon minced fresh garlic
• 3 cups cold cooked white rice
• 1 ½ cups California Pistachios
• ½ cup peas
• 1 cup fresh mung bean sprouts (optional)
• ¼ cup scallions chopped
• 3 tablespoons oyster sauce
• ¼ cup water
• 1 tablespoon prepared Chinese mustard
• 2 tablespoons soy sauce

OPTIONAL:

• sea salt
• 1 cup Chinese mustard greens tossed with 1 teaspoon sesame oil
• 2 tablespoons California Pistachios (for garnish)

STEPS:

1. In a wok (or large non-stick fry pan) over high heat, heat 2 tablespoons of peanut oil until oil begins to smoke. 
2. Add chicken and stir fry until browned on all sides. Remove and let drain. 
3. Meanwhile, add remaining peanut oil and sesame oil back into wok and return to high heat. 
4. Quickly cook together ginger and garlic for 10 seconds or until fragrant. 
5. Add rice, pistachios, peas and scallions and continue stir frying for 2 minutes - stirring often. 
6. Add chicken, oyster sauce, water, mustard and soy sauce and let cook 3-5 minutes or until hot throughout.
7. Remove from heat and season with salt if needed. 
8. Lightly toss mustard greens in sesame oil. 
9. Mold warm fried rice onto warm serving plates and garnish with greens and pistachios.

Nutrition Facts:
(Amount per Serving):  Calories 500, Total Fat 27g, Saturated Fat 4g, Monounsaturated Fat 13g, Cholesterol 45g, Sodium 820mg, Potassium 670mg, Carbohydrate 36g, Dietary Fiber 5g, Protein 28g

White Chocolate Strawberry Cake with Louise Mandrell

Country Music Artist Louise Mandrell is sharing a fave recipe with us as she gets ready for the Louise Mandrell’s Joy to the World Christmas Dinner and Show that runs Nov. 15 through Dec. 25, 2008.  This traditional holiday production features the multi-talented Mandrell and her band as they bring a combination of lively Christmas music, dancing, and comedy to the stage in an instrumental journey around the world.

The new menu, created by Gaylord Opryland’s award-winning chefs, includes traditional trimmings and hearty comfort food, served family-style.

Here is one of her favorite quick and easy recipes that she makes a lot for her family. 

WHITE CHOCOLATE STRAWBERRY CAKE

WHAT YOU NEED:

• 1 box strawberry cake mix
• 1 4oz box vanilla instant pudding
• 1/2 cup water
• 1/2 cup oil
• 4 eggs
• 1/2 pint sour cream (8oz)
• 1 6oz package of white chocolate chips

 

STEPS:

1. Preheat oven to 350
2. Grease and flour bundt pan
3. Combine all ingredients except chips
4. Flour chips and fold them into the mix
5. Pour into pan and bake 30-45 min (in my oven I have to bake for 1 hour to 1 hour and 15 min)
6. Let cool for 10 min then turn cake onto plate

LEMON POACHED SHRIMP WITH SPICY GAZPACHO with Dave Lieberman

Dave Lieberman from the Food Network shares a yummy recipe with us today. Enjoy!

WHAT YOU NEED:

3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black peppercorns
1 pound medium shrimp, peeled and de-veined

1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
½ medium white onion, peeled and roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
4 cloves garlic, chopped
½ Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons Olive Oil from Spain
1 teaspoon salt
¼ teaspoon freshly ground black pepper

STEPS:

For the garnish:
¼ cup each finely diced red bell pepper and cucumber
Olive Oil from Spain

To make shrimp:
Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to a boil, simmer for 10 minutes. Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes, or until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice water. Drain and refrigerate shrimp until ready to serve.

To make gazpacho:
Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside. In a food processor puree the tomatoes, cucumber, onion, peppers, garlic and chili. Add the bread, vinegar, Olive Oil from Spain, salt and pepper and process until smooth. Chill until ready to serve.

Makes 10 to 12 servings

Kale with Lemon Sauce

This yummy recipe was created by Wenonah Michallet-Ferrier and is published in the incredible new book I recently received, "Celebrate Green: Creating Eco-Savvy Holidays, Celebrations & Traditions for the Whole Family" by Corey Colwell-Lipson and Lynn Colwell. I can’t wait to try it and it's perfect for the fall veggie, kale.

 

 

 

WHAT YOU NEED:

• ½ bunch kale, trimmed, washed and chopped roughly

• 2 cloves garlic, thinly sliced into "coins"

• 2 stalk celery, thinly sliced

• Salt to taste

• 1 ¾ cup water

• 1 lemon

• 1 tsp flour (optional)

• 2 tbsp butter

 

STEPS:

1. Over medium heat, sauté all the veggies, including garlic, in olive oil.

2. Add kale when celery is bright green and garlic has browned a bit

3. Sauté for a but then add water and juice from half the lemon

4. Cover and let steam for about 7 minutes. The Kale should be wilted and still a bit al dente.

5. Remove kale from pan, leaving liquid.

6. Whisk in the flour and add juice from other lemon half.

7. Keep heat low and whisk in butter as it melts.

8. Return kale to the sauce and stir to coat.

9. Serve immediately with good bread to soak up sauce.