Slices of my life

Happy snow day all! As of right now, 49 states have snow on the ground. NY is obviously one of them. We have gotten about 6inches of snow so far today, and the heaviest is yet to come! Anyway, here is a super colorful and nutrient packed lunch (or dinner…or snack) for ya. Chris needed a late night fix last night, and the wok was to the rescue!

Whatcha Need:

• Protein: such as chicken or tofu
• 2 tablespoons vegetable oil
• 2 large garlic cloves
• 1 tablespoon ginger
• Veggies: Such as peppers, onion and broccoli
• For Sauce:
• 1/4 chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons sherry
• 1 tablespoon cornstarch

How to do it:

1. In bowl, combine chicken broth, soy sauce, sherry and cornstarch.  Add chicken to mixture and let sit.
2. Meanwhile, heat 2 Tbsp. oil in hot wok or skillet over medium-high heat.  Add ginger and garlic (30 seconds).  Add chicken and stir-fry 3 minutes.
3. Add vegetables and stir-fry 5 minutes.  Stir in soy sauce mixture; stirring constantly, bring to boil and boil 1 minute.

Need a dessert for a holiday party?

This extremely decadent cheesecake will fit the bill! It was amazing!

Whatcha Need:

Crust

• 1 1/2 cups ground chocolate wafer cookies
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 2/3 cups sugar
• 9 tablespoons whipping cream
• 4 large eggs
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup Kahlua or 1/2 cup coffee-flavored liqueur

How to do it:

1. Cut softened cream cheese into pieces.
2. Prepare chocolate crumb crust and press firmly into a nine-inch spring-form pan.
3. Preheat oven to 350F degrees.
4. In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.  Set aside.
5. Using electric mixer, beat cream cheese and sugar in large bowl until light.
6. Transfer 3/4 cup mixture to small bowl, mix in some of the chocolate/Kahlua mixture; cover tightly and refrigerate to use for topping.
7. Add chocolate/Kahlua mixture and 4 tablespoons whipping cream to mixture in large bowl and beat until well combined.
8. Add eggs 1 at a time, beating just until combined.
9. Pour filling into crust (filling will almost fill pan).  Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
10. Transfer cheesecake to rack and cool 10 minutes.
11. Run small sharp knife around cake pan sides to loosen cheesecake.
12. Cool.  Cover tightly and refrigerate overnight.Bring remaining 3/4 cup cream cheese mixture to room temperature.
13. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.  Press down firmly on edges of cheesecake to even thickness.
14. Pour cream cheese mixture over cheesecake, spreading evenly.
15. Release pan sides from cheesecake.

I’m sure there is an original Chocolate Kahlua Cheesecake somewhere, but Chris just winged it when we made this one, and it came out well!