Oreo Cookie Cheesecake Bars

I know. The title alone is unreal…..

I am just starting to get acquainted with baking, as some of you know already. These are a product of my efforts.

I made these for my friend Joe for his birthday. Joe seemed pleased. They are kinda good. You may want to try them.

I got the recipe from Jessica over at How Sweet it is, who got them from Recipe Girl. Once you see their blogs I hope you come back to read mine. I don’t blame you if you don’t. Talent!

For the recipe head on over to Recipe Girl. I haven’t changed a thing. I’m not that confident with baking yet.

Enjoy.

(sorry for the short post – baking and I aren’t total buddies yet so I am using the recipes of others instead of my own head.)

Smoked Paprika Shrimp with Ginger Lime Dip

This is an amazing appetizer! And it’s so simple! Dipping the smoked paprika flavoured shrimp into a refreshing ginger lime sauce is the perfect smokey spicy and refreshing combination.

I’ve never had a complaint. This recipe deserves to be shared. Next time you have guests serve this. People love it!

Smoked Paprika Shrimp (from the LBCO Food and Drink)

Serves 8 (or 4 if you’re me)

Ingredients:

1 lb raw shelled shrimp (I like to keep the tail on so people have something to grab onto for dipping)

1 tbsp smoked paprika

1 large shallot, chopped

2/3 cup of dry white wine

2 tbsp chopped cilantro for garnish (if you don’t like cilantro use flat leafed parsley)

a splash of grapeseed oil

Ginger Lime Dip

1/2 cup of mayonnaise

1/2 cup plain yogurt or sour cream

the zest of one lime

the juice of that same lime

1 tsp grated ginger (use the tip I talk about here)

For the dip: combine all the ingredients and let them it sit in the refrigerator for 1/2 an hour to an hour to “get acquainted”.

For the Shrimp: Heat a pan to medium-high heat and add a splash of grapeseed oil. Add the shallots and saute until soft (about 1 minute). Add the paprika and combine. Then add the wine and bring to a boil. Allow the mixture to reduce by half (about 2 minutes). Add the shrimp and saute until the shrimps are pink and cooked through (about 4 minutes).

Serve the shrimp hot alongside the dip.

Try to eat just one. I dare you!

(also a really good idea – but probably only pertains to me – if you decide to be all organized and make the ginger lime dip ahead of time, try not to forget it in your fridge when take everything else to your parents house to make dinner).

Buffalo Chicken with Blue Cheese Dipping Sauce

I normally am all about cooking from scratch. I rarely use any prepared products. Today this isn’t true. Three words. Frank Red Hot. I am obsessed. It has ingredients I can’t pronounce. I don’t care.

I am going to redeem myself by trying to convince you this is a healthy alternative to going out for chicken wings. These aren’t fried. These aren’t chicken wings.

They will satisfy any chicken wing craving!

Buffalo Chicken

Serves 4

Ingredients:

12 boneless skinless chicken thighs

1 cup of Franks Red Hot, I like the extra hot kind, but original is good too if you don’t want an extra kick.

2 tbsp olive oil

Combine everything in a large bowl, make sure the chicken is entirely coated in Franks Red Hot. Cover and refrigerate for at least 1/2 hour up to 2 hours.

BBQ on medium high heat until cooked through.

Blue Cheese Dipping Sauce

1/2 cup of mayonnaise

1/2 cup of sour cream (or yogurt if you’re watching your waist)

1/4 cup crumbled blue cheese

a dash of Franks Red Hot

5 grinds of black pepper

Combine everything in a bowl and mix. Allow at least 1/2 an hour in the fridge so that the flavours are able to “get acquainted”. This way it will taste nice and blue cheesy.

I actually crave these. I can eat about 6 in one sitting.

All photo credit goes to my sister Annie and her friend Kim. They also get credit for an awesome evening in a kitchen in cabbagetown.

Next time you crave chicken wings give these a shot at home. You won’t be disappointed.

Fiddleheads with Edamame and Feta

Before fiddlehead season is over it is imparitive that you all know about this recipe. I LOVE fiddleheads. I usually just steam them and eat them straight up. I guess Mark was getting a bit sick of this. When we got the newest Food & Drink from the LCBO he pointed out this recipe and insisted I make it.

This really adds to fiddleheads. Since we tried it the first time I can’t stop!

As I am writing this Vancouver is down 4 – 0. Lame. I was hoping for a more exciting evening. Thank god I still have you fiddleheads!

If you’re a fiddlehead lover – or dare I say it, a fiddlehead virgin, try this recipe! It’ll hook you.

Fiddleheads with Edamame and Feta (from LCBO Food & Drink, early summer 2011)

Serves 4

Ingredients:

8 oz (250 g) fresh fiddleheads

2 1/2 cups of shelled edamame

1 tbsp lemon juice

2 tbsp olive oil

1/4 cup feta cheese, crumbled

Steam the fiddleheads until fork tender (3 to 5 minutes). Allow to cool. I buy frozen shelled edamame so I steam them according to the package directions – I suggest you go this route as well (big hint – it’s the EASIEST!). Allow to cool.

In a large bowl toss the fiddleheads and edamame with lemon juice, olive oil and feta.

We are eating this on a bi-weekly basis. Not taking advantage of fiddlehead season would be a crime!

I think I am personally eating the majority of the baby ferns in Ontario. When I put it that way it doesn’t sound so great…..something about eating and baby in the same sentence. This isn’t the same as veal. Go for it!

Mayonnaise Free Potato Salad

I am not a mayonnaise hater, I just find sometimes it weighs things down. Potato salad doesn’t have to be terrible for you. It can be light and fresh and easy on the waist line. In the summer I eat a significant amount of potato salad and this recipe is my fail safe!

I make this to last for days so we can eat it all week. It’s the perfect accompaniment to some fall off the bone ribs, herb marinated chicken kebas, lemon pepper fish kebabs or blue cheese stuffed burgers. Basically, if you BBQ it, throw this on the side!

I’ve kinda got a thing for herbs. They really liven things up (geeze that statement makes my life sound thrilling…..)

mayonnaise Free Potato Salad

Serves 4 to 6

Ingredients:

1.5 lb of mixed small potatoes (by mixed I mean purple, white and red – it looks prettier this way). If you live in Canada President’s Choice makes what I use – found here. If mixed aren’t available to you, simple small red or white potatoes will work just fine!

1/2 cup olive oil

3 tbsp white wine vinegar

the juice of one lemon

1 tbsp dijon mustard

1 tbsp whole grain dijon mustard

5 grinds of black pepper

5 green onions, diced

1/3 cup of chopped fresh cilantro (if you are a cilantro hater, totally fine, leave it out, or replace it with flat leaf italian parsley)

1/3 cup of chopped fresh basil

1/3 cup of chopped fresh dill

Bring a large pot of water to boil and boil the potatoes until they are fork tender. Strain and slice the hot potatoes in half, placing them in a large bowl. In another bowl, or a glass measuring cup whisk together the olive oil, vinegar, lemon juice, dijon mustard, whole grain dijon mustard and pepper. Pour the dressing over the potatoes while they are still hot* and toss. Allow them to cool to room temperature.

*As a side note I want to talk about putting the dressing on while the potatoes are hot. I find they absorb the dressing very while they cool. I make sure to give them a toss every 15 minutes or so as they cool to ensure they are all getting enough dressing attention.

Once the dressed potatoes are room temperature I toss them with the fresh herbs and green onion. Now you can either serve or refrigerate until later.

If you refrigerate until later they may seem a tad dry when you take them out to serve. When I say dry I mean they may seem like there is very little dressing on them (b/c it has been absorbed by the potatoes). If this is the case I squeeze another lemon over them and toss with a few tbsp of olive oil.

This is such a versatile side dish.

Perfect to store in the fridge if you have large numbers at the cottage for the weekend. Or to keep you going all week-long with a side dish.

Seriously, purple potatoes are pretty cool.