Easy salsa recipe





















1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

How to make it :
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.


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Pagliacci's New York Style Cheesecake




















Crust
1 ¼ cups graham wafer crumbs (it's also good with vanilla wafer crumbs)
¼ cup sugar
¼ cup butter , softened
Filling
40 ounces cream cheese (5 pkg), room temperature
2 tablespoons fresh lemon juice
2 teaspoons vanilla
1 ¾ cups sugar
3 tablespoons flour
¼ teaspoon salt
5 eggs, room temperature
2 egg yolks
¼ cup whipping cream

How to make it :
Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use.
Preheat oven to 500ºF.
Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
Bake 12 minutes.
Reduce oven temperature to 200ºF. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes but I find that it takes longer.
Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before serving.


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Chicken and Broccoli Cheesy Casserole - Low Carb Recipe


















Ingredients

3 cups cubed chicken
16 oz (1lb) bag of frozen broccoli
1 med onion diced (about 1 cup)
2 cups shredded mozzarella cheese
1 tsp garlic powder
1 cube chicken bouillon (or 1 tsp bouillon powder)
1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems too watery to you)
1 Tbspn olive oil
1/4 tsp pepper (or to taste)
1/4 c sour cream
1 cup ricotta
Bacon Grease

Directions
Grease a 9 x 13 inch casserole pan - I used left over bacon grease for added flavor, pan spray would be okay too (just maybe not as tasty ;))
Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan. 
Cook covered for about 10 minutes. Stir occasionally.
In a medium bowl mix the chicken chunks, garlic powder, sour cream and ricotta cheese together. Mix till blended.
After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended. 
Add 1/4 c of the shredded mozzarella cheese to the mix. Stir.
Transfer your mix to the greased pan and spread evenly.
Add the remaining mozzarella cheese to the top and pop that baby in the oven!
Bake at 350 degrees for 50 - 60 minutes. 
Once the top layer of cheese is browned a bit it should be done. 
If you like your broccoli on the softer side bake until the florets are to your liking.
Serve warm and enjoy!

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Southern Fried Chicken Batter



















2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour

How to make it :
Beat the egg and milk together in a bowl.
Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
Put the chicken in the bag, seal it and shake to coat it.
Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
Drain it on paper towels and serve.


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KING’S HAWAIIAN HAM AND SWISS SLIDERS



















Ingredients

1 pack of King’s Hawaiian Original Sweet Dinner Rolls (12 pack)
1 lb deli ham, shaved/sliced (I just went to the lunch meat section!)
8 oz. block of swiss cheese, shredded
1 1/2 sticks butter
3 tablespoons dijon honey mustard
1 1/2 teaspoons worcestershire sauce
1 onion, thinly sliced
2 teaspoons poppy seeds (optional)

How to Make It
Preheat oven to 350 degrees
Melt butter over medium heat and saute the onions in the butter for 1-2 minutes.
Then add the mustard, worcestershire, and poppy seeds. Simmer for for about 5 minutes, until the onions are soft.
Cut the entire pack of rolls in half, horizontally…keeping all the top and bottom halves separately in tact.
Spray a 9×13 casserole dish with non-stick spray, place bottom half of rolls, and spoon 1/2 of the onion mixture over the rolls.
Add a slice of ham and sprinkle swiss cheese over each roll.
Cover with the top half of rolls.
Spread the remaining onion mixture and any extra cheese over the top.
Bake covered for 15-20 minutes, and once finished, separate for serving.

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Southern Coconut Cake






















Makes an 8-inch triple layer cake

For the cake:

5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake

How to make it
1.      Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
2.      Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
3.      In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
4.      Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
5.      Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
6.      To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
7.      Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.
Cream cheese buttercream frosting
12 ounces of cream cheese slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
1.      Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
2.      Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
3.      Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
4.      With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

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