Pumpkin Cheesecake

Anyone else tired of everything pumpkin yet?

Yea, me neither.

I’m a HUGE fan of cheesecake, but when I was a kid I thought the idea was kind of gross. Cheese + cake? Ewww.... but then I actually tried some and I fell in love.

This particular recipe I’ve been tinkering with for several years. The first time I made it was the same Thanksgiving I made the Smoked Gouda and Sausage stuffed Mushrooms. I’m pretty sure I’ve made it every holiday season since then, and each time I’ve adjusted it a little bit to get the balance just right.

After six years, I’m pretty sure I've gotten it just where I want it. The cheesecake is smooth and silky, and the flavor hits all the pumpkin pie notes you’d expect and could possible want. It makes me happy just thinking about it.

Pumpkin Cheesecake

*Serves 6-8

(printable recipe)

Ingredients:

Goat Cheese and Basil Tomato Sauce

My 21^st birthday was some time ago. More years than I’d really like to admit, if I’m being honest. While there are many things I remember about this specific birthday, one was an appetizer we had at dinner. The dish was simple enough, consisting of goat cheese baked in marinara sauce and served with toasted baguette. Our server suggested mixing the cheese and sauce together – which we did – and I don’t think any of us could stop eating it. It was slightly tangy and luscious.

At the time when I whipped the sauce up for dinner, I wasn’t really thinking about recreating the appetizer in any way. I was just simply getting a bit creative with random items in the fridge and pantry. Now I think of this sauce as a nod to that appetizer…even though I’m making it about a million years later.

I’ve included a recipe for the dish I made that night and a separate recipe for just the Goat Cheese and Basil Tomato sauce. If shrimp, mushrooms, leeks, and spinach aren’t your thing, the GCBT Sauce would go great with grilled chicken or be fine all on its own.

Shrimp Pasta with Goat Cheese and Basil Tomato Sauce 

*Serves 4

(printable recipe)

Ingredients:

-          2-3 garlic cloves

-          ½ medium onion

-          16oz plain tomato sauce

-          3 tbl EVOO, divided

-          2 leeks, slice ¾ inch thick and clean*

-          2 cups mushrooms, sliced

-          3-4 cups fresh baby spinach

-          2 tbls butter

-          1 pound 26/30 shrimp

-          2 tbls goat cheese

-          2 tbls minced fresh basil

-          ¾ pound thin spaghetti

-          1-2 tbls tomato paste

-          Salt and pepper

*Clean leeks by placing them in a large pot of water and swishing them around to release any dirt trapped between their layers. Use a slotted spoon to scoop leeks out of bowl once they are clean.

Directions:

1- Cook pasta according to package directions

Salty and Sweet: Savory Pear and Bacon Tart

Fall has finally arrived in Tampa. The humidity has subsided and the past few days have had clear blue skies. While the temperatures are still hovering around 90 degrees during the day, the change is certainly noticeable. It’s time for apples, pumpkins, and boots and scarves.

Ok, well not the boots or scarves… I won’t be breaking those out until December.

This recipe is based off of a flatbread Brent and I enjoyed once at a local grill and bar, The Darlin Marlin. At first, I was a bit skeptical about ordering a bacon and pear flatbread, but we were assured it was probably the best one on the menu.

We both ended up really liking it and since then it has been on my “recreate at home” list. While the puff pastry is significantly different that a traditional flatbread, it really worked well as the "crust" of this dish. Light and flaky, but still held up to a good amount of toppings. And the bacon and pears come together in that perfect sweet and salty combo. 

This makes a great starter or pair it with a small salad for a light lunch or dinner. 

Bacon and Pear Savory Tart

*Serves 6 – 8 as an appetizer

(print this recipe)

Ingredients:

-          1 sheet frozen puff pastry sheet, thawed

-          2-3 tbls flour

-          1 tbl olive oil

-          1/3 cup fontina cheese, shredded

-          1/3 cup mozzarella cheese, shredded

-          1/3 cup Monterey jack cheese, shredded

-          1/3 cup white cheddar cheese, shredded

-          ¼ medium red onion, thinly sliced

-          1 medium pear, preferably Bartlett

-          5-6 sliced of thick cut bacon, cooked and chopped

-          1 tbl butter

-          1.5 tbls roasted garlic butter

*Parchment paper is helpful

Directions:

Hawaiian Pulled Pork Sliders

Recipe for: Sweet and Sour Pulled Pork on Hawaiian Sweet Rolls with Spicy BBQ Sauce

A couple of years ago now Brent and I were going to a Hawaiian themed graduation party. We were asked to contribute a Hawaiian type dish and bring it along. I've never been to Hawaii, though I’d love to get there someday, but for whatever reason Sweet and Sour Pulled Pork seemed to fit the theme. Plus, pulled pork generally does well with large crowds.

While everyone at the party seemed to enjoy it, Brent really loved it and over the years he has asked me to make it again. Recently he had a potluck at work and asked for the recipe so he could bring it in.  Since the recipe was never posted here, I figured I would make it again so I could write it down and share it with you.

For his potluck we bought about 14lbs of pork butt, so I slimmed down the recipe for 4-8 pounds to post here. This gives you a little wiggle room in the recipe depending on how many people you’ll be making this for.

One addition I made this time was a spicy BBQ sauce to go on top and I really thought it brought the whole thing together. In fact, the BBQ sauce would also be great on grilled chicken, pork chops or maybe even grilled salmon.

Just a note: In the recipe below for the pork, I separated the ingredients between the cooking liquid and the sauce to pour on top afterwards. I think it makes it easier to follow, even though they use many of the same items.

Sweet and Sour Hawaiian Pulled Pork Sliders

*Makes 20 – 30 sliders or 6 – 8  sandwiches

(printable recipe)

Ingredients:

Got leftover potatoes? Make these!

Recipe for Restaurant Recreation: Arby's Loaded Potato Bites

Thanksgiving is tomorrow and all week I’ve been seeing articles about how to cut the calories in the meal or what to eat so that you don’t consume a bazillion calories. I see it every year and it kinda drives me batty.

Holiday calories don’t count! We all need to splurge a little every now and then. To me, “splurge” means enjoying a piece of pumpkin pie – not three – without any guilt.

The recipe I’m sharing with you today is a great way – other than potato pancakes – to use up leftover mashed potatoes. If you’ve ever been to Arby’s and love their Loaded Potato Bites than you are in luck because they were the inspiration for this recipe. And they are pretty spot on too - crispy on the outside, and soft and cheesy on the inside with bits of bacon and scallions. A guilty pleasure for sure, but share them with some friends and I swear you won’t be sorry.

I should have taken a shot of the inside of these babies for you, but I ate them instead.

Whoops!

Loaded Potato Bites
*Makes 18-24 bites depending on size
Print it!

Ingredients:
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 ¼ - 1 ½ cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping

Directions:

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.

2. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.

3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.

4. Allow to cool for a minute or two and serve with dipping sauce.

Happy Thanksgiving!