Shrimp Scampi Cheesecake

 Shrimp Scampi Cheesecake

1 tbsp olive oil

3 tsp Garlic, minced 

1 lb shrimp, peeled and deveined 

12 puff pastry shells, baked 

4 tbsp butter

1 8 oz Cream Cheese, softened 

1 egg

1/4 cup heavy cream 

6 oz smoked Gouda cheese, grated 

2 tsp salt 

Preheat oven to 350 degrees.  

In a large skillet over medium/low heat, warm oil. Add onions and garlic and sauté until translucent. Set aside to cool. When cool, pour off liquid, reserving garlic/onions. Set aside.  

Return skillet to stove and over medium low heat melt butter, add reserved onion/garlic and shrimp. Cook shrimp for 2 - 4 minutes or until cooked through. Transfer shrimp to a cutting board and dice, reserving 12 uncut for garnish. 

Remove centre circle and a small portion of cooled puff pastry shells. 

In a medium bowl, beat cream cheese until smooth. Add egg and beat until well combined. Add cream, Gouda, onions, sliced shrimp and salt. Mix until well combined. 

Spoon filling into puff pastry shells. 

Bake in oven for 20 - 30 minutes or until filling is browned on top. Garnish with whole shrimp and serve. 

Roasted Garlic Parmesan Fingerling Potatoes

 Roasted Garlic Parmesan Fingerling Potatoes 

1 lb Fingerling Potatoes, halved lengthwise 

2 cloves Garlic, Minced 

2 tbsp Parmesan Cheese, Grated 

1 tsp Lemon Zest 

1/2 tsp Salt 

1/4 tsp Pepper

2 tbsp Olive Oil

1 tbsp Butter 

2 tbsp Parsley, Chopped Fresh 

Preheat oven to 425 degrees. 

Toss potatoes, garlic, Parmesan cheese, lemon zest, salt and pepper in a bowl. Drizzle with oil and toss again until evenly combined. 

Heat an oven proof skillet over medium high heat. Add butter and heat until melted. Add potatoes and cook & toss until evenly coated with butter. Move the skillet to preheated oven. 

Roast in the oven for approximately 20 - 30 minutes or until cooked through, tossing halfway through. Remove from oven, toss with parsley and serve. 

Creamy Tuscan Chicken Pasta

 Creamy Tuscan Chicken Pasta

2 tbsp olive oil

2 tbsp butter 

2 lb boneless skinless chicken breasts or thighs 

1/2 tsp salt

1/8 tsp pepper 

1 tsp Italian seasoning 

2 garlic cloves, minced

3 cups baby spinach 

8 oz sun-dried tomatoes in oil, drained 

3 cups heavy cream 

1/2. cup Parmesan cheese, grated 

1/2 lb penne pasta 

Season chicken on both sides with salt and pepper. Add oil to a large skillet and heat over medium heat. Add chicken and saute until cooked through to an internal temperature of 180 degrees, turning halfway through. Remove from skillet to a cutting board, allow to cool and then cut into cubes.

In a medium pot, cook pasta according to directions. Drain and set aside. 

Add butter, garlic, sun dried tomatoes and spinach to the skillet and sauté until the spinach is wilted. Add cream and bring to a simmer.  Add salt, pepper, Italian seasoning & Parmesan cheese and stir until well combined. Add cooked pasta & chicken, stir well to coat and heat through. 

Transfer to a platter and serve. 

Brunch Fruit Salad

 Brunch Fruit Salad 

This fruit salad is a fresh addition to breakfast, lunch or even dinner. Light and refreshing, it’s perfect alongside eggs, sausages and other hearty dishes you find on brunch buffets. 

1 20 oz can pineapple chunks 

2 large firm bananas, cut into 1/4” chunks 

1 cup green seedless grapes 

1 15 oz can mandarin orange slices, drained 

1 red apple, sliced 

1/2 cup sugar 

2 tbsp cornstarch 

1 tbsp lemon juice 

Reserved pineapple juice 

Reserved orange juice 

Drain pineapple, reserving juice. Drain orange, reserve juice. Combine the pineapple, bananas, grapes, orange slices and apple in a large bowl and set aside.  

In a small saucepan, combine and cornstarch. Add the reserved pineapple and orange juice & lemon juice. Stir until smooth. Bring to a boil, reduce heat and simmer for 2 minutes. Cool slightly, pour over fruit, mix gently and refrigerate until serving. 

Cherry Flips

 Cherry Flips 

1 cup butter

1/2 cup icing sugar

1 egg

2 cups flour

1/4 tsp salt 

2 tsp almond flavouring 

30 maraschino cherries, drained (reserve juice)

Cream butter and sugar.  Add egg and beat until combined. Blend in flour and salt. Then add flavouring. Pinch off pieces of dough and press flat in your hand. Insert Cherry or half a Cherry and roll dough around it forming a ball. Bake on ungreased baking sheet at 325 degrees for 25 minutes until golden brown. Remove from oven to a cooling rack. 

Combine icing sugar and reserved cherry juice to form a thick mixture. Dip cooled cookies in icing mixture and place on a cooling rack until icing is set.  

Makes 30 full size Cherry flips or 60 small if slicing cherries in half 

Pepper Jelly Cheesecake

 Pepper Jelly Cheesecake

1/4 cup pine nuts, toasted 

8 oz cream cheese 

1 cup hot red pepper jelly

2 garlic cloves, minced 

1/4 cup cilantro 

1 1/4 cup sharp cheddar cheese, shredded 

Whirl cream cheese, 1/2 of the pepper jelly, garlic, cilantro and cheddar cheese in a food processor until blended. Line 7” springform pan with plastic wrap. Add cheese mixture and chill 2 to 24 hours. Unmold and top with remaining pepper jelly and sprinkle with pine nuts. Serve chilled with bread or crackers.