Everyone Loves Cheesecake!

Today the office had a Thanksgiving Pot-luck and I committed to making a sweet potato cheesecake.  That was before my son brought home a cold that infected by whole house.  Even though I was under the weather I still found a way to prepare the cheesecake.  I was actually looking forward to making this dish because there are so many different cheesecake recipe tips and tricks, that I wanted to work my way through my own recipe.  I have to say making a cheesecake is definitely a labor of love, but if done right it is absolutely heavenly.  People at the office loved it.  My son actually loved it, which definitely means its a winner! 

I am still finalizing the recipe, but once I test it, I will definitely publish it.  I topped my cheesecake with maple whipped cream and toasted pecans.  The cake itself was so light and fluffy, but I do attribute the texture to the cooking method.  I baked the cake at 350 degrees in a water bath for 55 minutes, after that I turned off the heat in the oven, and cracked the door and let it finish cooking in the water bath for another 55 minutes. I actually had a co-worker ask me to quote her a price to prepare 2 of these cakes for Thanksgiving next week.  Below are some pictures.  I apologize if they look a little fuzzy, the camera lens a was a little dirty.

Chicken Chili

Sometimes I wonder why I'm not working in a kitchen full-time, but until cooking pays the bills, this will have to be my side passion.  A few weeks ago for Halloween we had a few friends over so that our kids could go trick-or-treating together. It was a great time.  We usually do a pot-luck, and each family is responsible for preparing a dish.  I decided to make a Chicken Chili.  I used Anaheim, Pasilla, and Tomatillo chile's, roasted corn, and white beans.  I seasoned the chicken with salt, pepper, cumin, and smoked paprika.  For the broth, I used chicken stock and coconut milk, and I thickened it with a blond roux.  I let the chili come together for about 4 hours.  During that time I seasoned it with salt, pepper, cumin, oregano, cayenne, and red pepper flakes until it had the perfect taste.

To accompany the chili, I cut tortillas into thin strips and fried them.  Seasoning them with salt and pepper.  I folded in fresh cilantro before serving.  It was finished with a little dollop of sour cream.  Everyone seemed to really enjoy it. Below are pictures.  Definitely will keep this one in the recipe binder.