Jack's Cheesecake

Ingredients:

• Cheesecake:
• Butter, for coating the pan
• 2 bricks of cream cheese (not low fat)
• 1 cup sugar
• 1 Tblsp cornstarch
• 1/8 tsp salt
• 1/2 cup sour cream
• 2 tsp lemon juice (freshly squeezed preferred)
• 1 tsp vanilla 
• 3 large eggs + 1 yolk
• 
  
• Crust (can double if you want a thicker crust):
• 12 large graham crackers
• 5 Tblsp unsalted butter

• Equipment:
• 9-inch or 10-inch springform pan
• Aluminum foil
• Food processor
• Stand mixer or electric hand mixer
• Measuring cups and spoons
• Spatula
• Roasting pan or other dish big enough to hold the springform pan

Preparation:
1. Preheat the oven and warm the cream cheese. Arrange a rack in the lower-middle position of the oven and heat to 350°F. Take the blocks of cream cheese out of their boxes and let them come to room temperature on the counter while you prepare the crust, about 30 minutes.

2. Coat the pan with butter. Use your fingers to coat a small pat of butter all over the bottom and sides of a 9-inch or 10-inch springform pan.

3. Wrap the pan in foil. Cut 2 large pieces of foil and place them on your work surface on top of each other in a cross. Set the springform pan in the middle and fold the edges of the foil up and around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

4. Prepare the crust. Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt the butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom.

5. Bake the crust. Place the crust in the oven (be careful not to tear the foil). Bake until the crust is fragrant and just starting to brown around the edges, 8 to 10 minutes. Let the crust cool on a cooling rack while you prepare the filling.

6. Mix the cream cheese, sugar, cornstarch, and salt. Place the cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.

7. Mix in the sour cream, lemon juice and vanilla. Add the sour cream, lemon juice, and vanilla and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.

8. Mix in the eggs and yolk one at a time. With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.

9. Stir a few times by hand. Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.

10. Pour the batter over the cooled crust. Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer.

11. Transfer the pan to the water bath. Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.

12. Bake the cheesecake. Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.

13. Cool the cheesecake in the oven. Leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it oven with a wooden spoon. Let the cheesecake cool slowly for 1 hour.

14. Run a knife around the edge of the cake and cool the cake completely.Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.

15. Chill the cheesecake for 4 hours in the refrigerator. Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.

Baked Kibbeh

Ingredients:
3 Tblsp cinnamon
4 tsp nutmeg
1 tsp allspice
1 tsp marjarom
1/2 tsp cumin
6 tsp salt
2 tsp pepper
1/2 stick of unsalted butter, or 2 Tblsp ghee
1 1/2 cups bulgur wheat (not coarse)
3 cups boiling water
3 lbs lean ground chuck, separated
2 large onions, separated
8 Tblsp Lebanese Spice Mix, separated
1/4 cup pine nuts

        Lebanese Spice Mix will use the following (makes ~8 Tblsp, enough for entire recipe):
        3 Tblsp cinnamon
        4 tsp nutmeg
        1 tsp allspice
        1 tsp marjarom
        1/2 tsp cumin
        4 tsp salt
        2 tsp pepper
        

        Meat base mixture will use the following:
        1 1/2 cups bulgur wheat 
        3 cups boiling water
        2 lbs lean ground chuck
        1 large onion, grated
        6 Tblsp Lebanese Spice Mix
        

        Meat filling mixture will use the following:
        2 Tblsp ghee        

        1/4 cup pine nuts
        1 lb lean ground chuck
        1 onion, chopped

        2 Tblsp Lebanese Spice Mix

Preparation:
1. Grate/chop all onions. Separate and set aside portions for meat base and meat filling.

2. Mix together cinnamon, nutmeg, allspice, marjoram, cumin, salt and pepper in a bowl to form the Lebanese Spice Mix.

3. Make the ghee, if necessary, by slowly cooking 1/2 stick of unsalted butter until it foams twice and turns a golden color, with brown milk proteins separated out into the bottom. Strain proteins out to yield 2 Tblsp of ghee for the recipe.

4. Put ghee in skillet and heat.

5. Add meat filling ingredients of ground chuck, onion, pine nuts and spices.

6. Chop meat up while cooking, until it is crumbly. Cook until meat is done, then set aside to cool.

7. Set 3 cups water to boil.

8. While water is boiling, put wheat in a large bowl.

9. Cover wheat with boiling water and stir. Cover bowl with a plate and let stand for ten minutes.

10. Preheat oven to 400 degrees.

11. Butter a 9 x 13 baking dish and set aside.

12. Put 2 lbs of the ground chuck (meat base) into a food processor, and pulse until it forms a paste.

13. Put pulsed (paste) meat into a large bowl. Add meat base portion of the onion and 6 Tblsp. of the Lebanese Spice Mix.

14. Drain off all water from the wheat, once the ten minutes is up.

15. Add the wheat to the meat paste, onions and spice mix.

16. Using hands, mix meat base mixture ingredients completely, until all wheat, spices and onion are evenly distributed.

17. Take half of meat base mixture and press into baking dish evenly and smoothly.

18. Spread the cooked filling mixture over the bottom layer of meat base mixture.

19. Top filling layer with remaining meat base mixture, smoothing it evenly over the top and pressing down to seal. Wet hands if necessary to achieve a smooth top.

20. Slice kibbeh diagonally, forming diamonds. Be sure to slice all the way through to the bottom of the pan.

21. Bake until loaf is fully cooked, about 35 minutes in a convection oven, 40-45 minutes in a standard oven.

Low-Carb Mozzarella Chicken

Ingredients:

4 boneless skinless chicken breasts
2 Tblsp butter or olive oil

Salt and pepper

1 onion, diced
6 Tblsp minced garlic (adjust to taste)

2 cans fire-roasted diced tomatoes

2 cans crushed tomatoes

1/2 small can tomato paste

2 Tblsp Italian seasoning
1 tsp paprika
1/2 tsp onion powder
1 cup shredded mozzarella

Preparation:

1. Use a meat tenderizer or needler to flatten chicken breasts. Cut in half, if needed, based on size of breasts.

2. Salt and pepper both sides of chicken breasts.  

3. Saute chicken breasts in skillet until completely cooked through. Set aside.

4. In same skillet, saute onion until clear, then add garlic and saute for another 2-3 minutes.

5. Add tomatoes, tomato paste and seasonings. Stir until combined. Bring to a simmer so that sauce thickens some.

6. If smooth sauce is desired, pulse ingredients in food processor or blender.

7. Spread a little of the sauce on the bottom of an 8 1/2 x 11 baking dish. Arrange chicken breasts in the dish on top of sauce.

8. Top chicken with remaining sauce, then sprinkle with cheese.

9. Place in oven at 350 degrees for 15 minutes, then turn to broil to brown cheese, if desired.

10. Serve with noodles or thinly sliced and sauted yellow squash.

Low Carb Green Chile and Chicken Enchiladas

Ingredients:
1 Tblsp olive oil
1 large sweet onion, diced
6 Tblsp minced garlic
1 brick of cream cheese
2 Tblsp taco seasoning
1 large bottle green chile salsa verde
4 chicken breasts (cooked, grilled or smoked), cut into thin, bite-sized slices
1 27-oz can whole green chiles
4 cups Mexican blend shredded cheese

Preparation:
1. Saute onions in olive oil until tender.

2. Add garlic to onions and saute for 5 minutes.

3. Lower heat and add cream cheese, taco seasoning and half of salsa to onion and garlic mixture. Cook until cream cheese is melted and mixture is combined, stirring frequently.

4. Gently stir chicken into cream cheese sauce until thoroughly combined.

5. Spread half of the remaining salsa on the bottom of a square casserole dish.

6. Drain the chiles, then slice them open so they lie flat. Pat dry and remove any seeds. Place the chiles, one layer thick, on the bottom of the casserole dish.

7. Top chiles with half of the chicken mixture.

8. Top chicken mixture with half of the cheese.

9. Drizzle half of the remaining salsa over the cheese.

10. Repeat with another layer of chiles, chicken mixture, cheese and salsa.

11. Cover very loosely with foil, leaving sides open.

12. Place casserole dish on a baking sheet. Bake in 350 degree oven until bubbly and cheese is melted. Remove foil and bake for five more minutes to toast top of cheese.

Steph's Carrot Cake with Cream Cheese Icing

Ingredients:
Cake:
2½ cups all-purpose flour
1¼ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
4 eggs
1½ cups granulated sugar
½ cup light brown sugar
1½ cups vegetable oil
2 tsp vanilla extract
3 cups peeled, grated carrots (can use bagged shredded carrots)
1 cup crushed pineapple, drained
1 cup very well mashed canned carrots, drained (roughly 1 can)
1 cup finely chopped pecans

Icing:
3 packages cream cheese, at room temperature
16 Tblsp unsalted butter (2 sticks), at room temperature
5 1/2 cups powdered sugar
Pinch of salt
4 tsp vanilla extract
4 Tblsp lemon juice

Preparation:
Cake:
1. Preheat oven to 350 degrees.

2. Grease and flour a 9x13 cake pan.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

4. In a large bowl, whisk together the eggs, sugars, vegetable oil, and vanilla extract until thoroughly combined and there are no lumps of brown sugar.

5. Add the flour mixture to the wet mixture and gently stir until mostly combined.

6. Add both types of carrots, pineapple, and pecans, and fold together until thoroughly combined.

7. Pour into the pan and bake until a toothpick inserted in the center comes out with clean, 22 to 28 minutes.

Frosting:
1. Beat the cream cheese and butter on medium speed until smooth and creamy, 1 to 2 minutes.

2. Add the vanilla extract and beat to combine.

3. Add the lemon juice and beat to combine.

4. Add the powdered sugar and salt and beat on low speed until combined, then increase speed to medium-high and beat until light and fluffy, scraping the sides of the bowl as needed.

Perfect White Frosting

Ingredients:
1 1/2 cups unsalted butter, cold
5 cups powdered sugar
2 1/2 tsp vanilla extract
2 Tbsp heavy whipping cream

Preparation:
1. Cut butter into pieces.

2. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.

3. Add 2 cups powdered sugar, and mix on low speed until incorporated into butter.

4. Add 2 tsp vanilla extract, and mix to combine.

5. Add additional 2 cups powdered sugar, and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.

6. Add last 1 cup powdered sugar, along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract. Beat on low until ingredients start to mix together.

7. Increase speed to medium-high, and beat for another 3-5 minutes to whip additional air into the frosting.

Angel Food Cake

Ingredients:
1 cup + 2 Tblsp bleached cake flour
12 cold egg whites (2 cups) from 12 large eggs
2 cups granulated sugar
1 Tblsp vanilla extract
1 oz/2 Tblsp freshly squeezed lemon juice from 1 small lemon
1/4 tsp kosher salt (for table salt, use 1/2 tsp)

Preparation:
1. Adjust oven rack to the middle position and preheat to 350°F.

2. Sift cake flour and set aside.

3. Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to loosen, about 1 minute.

4. Increase mixer speed to medium-low (4 on a KitchenAid) and whip 3 minutes; the whites will be dense and dark.

5. With the mixer still running, add lemon juice and salt. Immediately increase to medium (6 on a KitchenAid) and whip 3 minutes more; the meringue will be thin but foamy.

6. Increase to medium-high (8 on a KitchenAid) and continue whipping until the meringue is glossy white and thick enough that you can see the pattern left by the wire whisk. This can take between 2 and 4 minutes, depending on the freshness of the whites and the horsepower of your mixer. When meringue is ready, it should be soft enough to run off the wires when the whisk attachment is removed, but thick enough to mound up on itself like soft-serve in the bowl.

7. Sprinkle cake flour on top, and stir with a flexible spatula to roughly combine. Switch to a folding motion, scraping from the bottom up and folding through the center, until no pockets of flour remain.

8. Scrape the batter into a 10-inch aluminum tube pan (do not butter or grease pan); if you notice any small pockets of unincorporated flour, simply pause to mix them in.

9. Bake until the cake is puffed, golden blond, and firm to the touch, about 45 minutes, or to an internal temperature of 206°F.

10. Invert pan onto its stilts and cool upside down until absolutely no trace of warmth remains, at least 2 hours.

11. Slide an offset spatula around the sides of cake to loosen, remove the insert, and slide spatula under the bottom as well. Flip onto a serving plate, pulling gently on the sides of the cake to release it from the center tube.