Cheesecake Factory's Chicken Parmasan Pizza Style

Work in progress

Ground chicken, seasoned

Italian Seasoned Ground Turkey

Spread thin in 10" round mold. Freeze for 10 minutes.

"bread" in egg wash and sprinkle on brioche bread crumbs and parmesan cheese

Make the sauce with:

Marinara sauce

Roma Tomatoes roasted in garlic

Savory oil with basil and garlic

salt and pepper

basil

herbs

tomatoes paste

neutralize with:

sugar

baking soda

Angel Hair pasta

Fry crust in butter/canola oil on each side

Layer on marinara

Shredded mozzerella cheese

Broil for 1 minute

Cream sauce

alfredo

Tartiflette (Cheesy Potatoes)

Tartiflette by Anthony Bourdain  

2 1/2 pounds potatoes, peeled and quartered (Russet works but try Yukon Gold sometime)

1/2 pound bacon, small dice

1 medium onion, small dice

3/4 cup chicken stock with a splash of vinegar

salt and pepper

1/2 pound soft cheese (with a rind)

1/2 pound grated sharp cheddar

Preheat oven to 350 degrees F.

Cook potatoes in salted water until easily pierced with a knife.  Drain. When cool enough to handle, cut into small pieces. Set aside

Cook bacon in skillet over medium heat until browned. Remove bacon and drain, leaving 1 Tablespoon of fat in the skillet.  Add onions and cook about 5 minutes. Return bacon to skillet and add chicken stock.  Cook another 5 minutes, stirring occasionally.  Add potatoes and season with salt and pepper. Remove from heat.

Spoon half of the potato mixture into an ovenproof dish.  Cover with half the cheese.  Repeat.  Bake tartiflette until golden brown and bubbling, about 20 minutes.

Inspired by Tartiflette by Anthony Bourdain

Cabbage and Apple Sauté

3 cups apples, thinly sliced, then bite size

3 teaspoons butter, divided by half

2 teaspoons apple cider vinegar

2 teaspoons brown sugar

1/2 teaspoon caraway seeds

1/8 teaspoon allspice

3 cups cabbage, thinly sliced, then bite size

salt and pepper to taste

Heat 1 1/2 teaspoons butter on medium heat. Add apples. Cook 5-6 minutes

Add next four ingredients. Cook 1 minute.

Add cabbage and the rest of the butter. Cook two more minutes. Season with salt and pepper.

For more color, include purple cabbage. To make festive, add pomegranate seeds. 

Cabbage and Apple Sauté

Inspiration: https://www.sidewalkshoes.com/cabbage-and-apples/#recipe

Salmon and more en Papillote

Salmon en Papillote - 425°F for 15 minutes

Why Cook en Papillote?

There are two essential reasons to cook en papillote: the technique cooks food to exactly the right texture and degree of doneness and it only requires the use of one pan for the parchment to sit atop. En papillote offers a self-contained, dynamic presentation which, after a little practice, is a great way to make a weeknight meal feel like a special occasion.

What Dishes Are Typically Cooked en Papillote?

• Fish en papillote. Delicate fish filets are ideal candidates for cooking en papillote, since they can so easily overcook while roasting or searing. While white fish like cod, halibut, or tilapia are commonly prepared en papillote, you can also use this method of cooking to prepare meatier fish like flounder, snapper, and salmon with great results.

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• Chicken breast en papillote. Thin-cut chicken breasts are another good protein to cook en papillote. Marinate the chicken breasts prior to cooking for an extra boost of flavor.

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• Vegetables en papillote. Vegetables that benefit from a gentler treatment do especially well en papillote since the steam works to coax out their flavors without turning them to mush. Try the cooking method with zucchini, asparagus, peas, or mushrooms.

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How to Cook en Papillote in 7 Steps

• 1. Cut the packet. First, cut parchment paper into a large heart shape. Fold the parchment paper in half lengthwise—the half-heart should be large enough to hold your ingredients with room around the edges.

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• 2. Prepare the protein. Prepare the ingredients as you would normally: Season with salt and pepper, and coat with a thin layer of olive oil or butter.

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• 3. Layer the ingredients. Next, create a neat tower of featured ingredients on one half of the parchment fold. Nestle fish atop a few leaves of Napa cabbage, or a bed of hearty greens. Chicken breasts can sit on a thick, creamy sauce. Any quick-cooking vegetable, garnishes, or aromatics should be the final ingredient that you place on your tower. (For example, a layer of lemon slices, thinly sliced ginger or fennel, halved cherry tomatoes, mushrooms, or whole spices.)

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• 4. Add a liquid (or two). The protein and vegetables will release water as they cook and create steam, but a few extra liquids will round out the flavor profile you’ve built. Keep it simple with a good squeeze of lemon juice or a splash of white wine, or get a little more complex with coconut milk, a citrus marinade, or dashi. Drizzle with extra-virgin olive oil and season once more.

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• 5. Seal. Now it’s time to seal the packet. (If you’re using aluminum foil, simply crimp or fold to seal.) Fold the parchment paper in a tight pleated pattern, as you would the edge of a galette, moving down the sides of the heart. Twist off the end to seal the parchment.

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• 6. Cook. Preheat the oven to 425°F. Place parchment packets or foil packets on a baking sheet. Fish filets, which should be about 1-inch thick, will cook in as little as 10 minutes, and a single chicken breast should take about 20 minutes. (If vegetables are your main ingredient, time and temperature will vary depending on what you’ve chosen. Trial and error is the best way to find the ideal cook time.) A papillote is ready to come out of the oven when the package is puffed up and browning slightly.

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• 7. Serve. Open gently in order to not disturb the hot liquids, and enjoy straight from the packet.

From: https://www.masterclass.com/articles/how-to-cook-en-papillote

Avocado Dessert

Avocado Dessert from The Nero Wolfe Cookbook

3 large ripe avocados

1 cup sugar (for 1 medium avocado, 3 T was more than enough)

4 Tablespoons lime juice

2 Tablespoons green chartreuse (still delicious without this)

1/2 cup heavy cream

6 slices lemon

Chill the avocados. Cut them in half, removing the pulp and reserving the skins, taking care not to tear them. To the pulp, add the sugar, lime juice, and chartreuse.  Using a hand mixer, whip all the ingredients to a smooth consistency.  Return the mixture to the skins.  Whip the cream until stiff, and serve separately.  Garnish each avocado with a slice of lemon. (Serves 6)

Ninja Creami Deluxe Recipes

Ninja Reg Size Vanilla Ice Cream

1 Tablespoon cream cheese, softened

75 grams maple syrup

1 teaspoon vanilla

3/4 cup heavy cream

1 cup whole milk

Mix ins (top and bottom): 

mini chocolate chips - NO

crumbled cookies - yes

2024 - pretty good

2/2025 - 2 egg yolks, 1/2 cup monkfruit brown sugar, 1 1/2 cup milk, 1 cup heavy cream, 1 1/2 teaspoon vanilla

Ninja Reg Size Chocolate Ice Cream

1 Tablespoon cream cheese, softened

2 Tablespoons cocoa

75 grams maple syrup

1 teaspoon vanilla

3/4 cup heavy cream

1 cup whole milk

2024 - pretty good

Ninja Deluxe Size Mint Chocolate Chip Ice Cream

1 1/2 Tablespoons (3/4 ounce) cream cheese, softened

1/2 cup sugar

1 cup + 2 Tablespoons heavy cream (9.2 oz)

1 1/2 cup milk

Make sure sugar is completed dissolved. (I like to heat the mixture. If you do that, remove from heat before adding the extract. Don't let the mixture boil.) 

1 1/2 teaspoon peppermint extract

1/4 teaspoon green food coloring (optional)

1/3 cup chocolate chips (72% chocolate melted, spread thin, chopped)

1/2025 - very good, but try a sweeter chocolate next time

1/2025 - very good, semi-sweet chocolate chips were better, maybe use mint chocolate next time

2/2025 - very good, used Andes mints as the mix-in, they were good

2/2025 - tried replacing sugar with allulose (90 g), replaced    2 Tablespoons of heavy cream with 2 Tablespoons milk (13 oz or 370 g total milk). - Mat liked. Allulose makes Stacey nauseous. 

Caribbean Coconut Ice Cream

1 14-ounce can evaporated milk

1 14-ounce can sweetened condensed milk

1 14-ounce can coconut milk

pinch of nutmeg (optional)

1 tsp almond extract (optional)

Lime slices and shredded coconut, to decorate

5/2025 - included nutmeg and almond extract - 

Peanut Butter Ice Cream

1 cup peanut butter

14 ounce sweetened condensed milk

2 cups heavy cream

Chocolate Gelato

1/2025 - Excellent, rich, this recipe makes 4 servings

2/2025 - Replaced the sugar with 150 g allulose (3/4 cup) and added a pinch of Maldon salt - Mat liked. Allulose makes Stacey nauseous. 

2/2025 - Tried with 56% chocolate

Vanilla Gelato

4 egg yolks

150 g sugar (3/4 cup)

350 ml whole milk (1 1/2 cup)

250 ml heavy cream (1 cup)

1 1/2 teaspoon vanilla (or lemon zest)

    Whip egg yolks and sugar on high 5 minutes. 

    In a saucepan over medium heat, scald milk (180 degrees). 

    Temper the egg/sugar mixture. Whisk into milk. Cook 5 minutes. 

    Remove from heat. Whisk in heavy cream and vanilla. 

    Pour through a sieve for best texture.

1/2025 - Excellent

2/2025 - with allulose - Stacey liked, Mat thought it melted too quickly and was runny, and icy

White Chocolate Gelato

3 egg yolks

150 g sugar (3/4 cup)

350 ml whole milk (1 1/2 cup)

100 g white chocolate

250 ml heavy cream (1 cup)

1 1/2 teaspoon vanilla

    Whisk egg yolks and sugar until it lightens in color. 

    In a saucepan over medium heat, scald milk (180 degrees).

    Melt chocolate into milk. 

    Temper the egg/sugar mixture. Whisk into milk. Cook 5 minutes. 

    Remove from heat. Whisk in heavy cream and vanilla. 

    Pour through a sieve for best texture.

Keto Blackberry Ice Cream

3/4 cup heavy cream

3/4 cup coconut milk

1 Tablespoon lemon

6 Tablespoons egg white powder

3 Tablespoons allulose

3/4 cup blackberries

Blend and pour through a sieve to remove seeds.

1/2025 - Mat liked, Stacey thinks it could be better

    3/4 cup heavy cream

    1/2 cup milk

    60 g egg white

    1 Tablespoon lemon   

    3 Tablespoons allulose

    3/4 cup blackberries

    Heat to 180 degrees, blend, pour through sieve

    1/2025 - Egg whites gave it a funny texture.

Low Carb Blackberry Gelato

4 egg yolks

5 Tablespoons allulose

350 ml whole milk (1 1/2 cup)

250 ml heavy cream (1 cup)

1  1/2 Tablespoons Lemon Juice (next time try lemon zest)

6 oz blackberries, blended and pressed through sieve

    Whip egg yolks and sugar on high 5 minutes. 

    In a saucepan over medium heat, scald milk (180 degrees). 

    Temper the egg/sugar mixture. Whisk into milk. Cook 5 minutes. 

    Remove from heat. Whisk in heavy cream, lemon juice, and blackberry puree.

    Pour through a sieve for best texture.

1/2025 - good

Goat Milk Ice Cream

2 cups full fat goat milk

6 Tablespoons sugar

Pinch of salt

2 egg yolks

1 teaspoon vanilla

2/2025 - Both liked, although Stacey thought it was a little icy - maybe process on lite ice cream

Guava Sorbet

33.8 oz Guava nectar

1 14-oz can coconut milk, full fat

1 lime juiced and zested

Whisk together and heat until the coconut milk solids are fully melted. Strain and freeze.

2/2025 - Okay. We finished it.

Peach Sorbet

1 can sliced peaches in juice

Process then re-spin with about 2 Tablespoons cream

1/2025 - Stacey liked, Mat not so much

Lemon Sorbet

180 g granulated sugar (12 Tablespoons)

230 ml water (1 cup)

4 lemons, carefully washed, zested, juiced

Make a syrup by placing water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Remove from heat and let it cool. Add lemon juice and mix well. Pour through a sieve to remove zest and any pulp.  Pour mixture into a blender and blend for 3 minutes. This will incorporate more air and the sorbet will be creamier.

2/2025 - Replaced the sugar with 150 g allulose, 8 g zest, 1 cup juice 

- Mat liked. Allulose makes Stacey nauseous. 

Maple Yogurt

1 cup greek yogurt (used coagulans yogurt)

2 T maple syrup

1 t vanilla

pinch Celtic salt

3/2025 - absolutely delicious!

Chocolate Frozen Yogurt

1 cup Fage 5% Greek Yogurt

1 Tablespoon dutch processed cocoa

3 Tablespoons maple syrup

1 teaspoon vanilla

pinch Celtic salt

3/2025 -

AnnaLou's Southern Custard Eggnog

3 eggs, slightly beaten

2/3 cup sugar

dash of salt

3 1/2 cups milk

1 1/2 teaspoon vanilla

1 teaspoon rum extract

1 quart milk or half and half

Mix eggs, sugar, and salt in heavy pan. Stir in 3 1/2 cups milk milk gradually. Cook over low (#7 on the burner), stirring constantly, until it almost boils (approximately 10 minutes). 

Remove from heat. Stir in flavorings. Cool. 

Add 1 quart milk or half and half.

Makes approximately 2 quarts.

Southern Custard Eggnog