Noodles, noodles and more noodles!

After enjoying a delicious dish of Chicken Lo Mein at Rickshaw (Gravenhurst), I decided to try my hand at noodles.

For this first attempt, I used two types of store bought noodles  - 1 pkg of refrigerated chow mein yellow skinny noodles (prepare as directed) and 1 pkg of soft thicker noodles (in the grocery aisle).

I then cooked cut up chicken breast with onion (jn a touch of oil) until the chicken was cooked.  Then, I stir-fryed a plethora of veggies - broccoli, snow peas, carrots, celery until soft.

I split the chicken and veggies between the two types of noodles.  to the skinny noodles, I added 1 pkg of Sun Star chow mein seasoning (also in noodle aisle).  To the thicker noodles, I added House of Tang Szechewan sauce (note its hot!).

Overall, I preferred the thick noodles but liked both sauces.  Next time, I would use an additional pkg of chow mein seasoning or make my own.

Here are the results:

Bathing my cheesecake!

I really wanted something sweet today after a long work day so I decided on Caramilk cheesecake.

To start, one needs a basic cheesecake recipe.

I use the following for a round or square tinfoil pan (8"):

• 2 bricks of Philly cream cheese (softened to room temp)
• 2 eggs (also at room temp)
• 1/2 up white sugar
• 1 tsp vanilla

Mix cream cheese and sugar together till well-mixed.  Add eggs one at a time and mix in to batter.  Stir in vanilla.

You can add a base - graham cracker crust, brownie base (my fav), a shortbread crust or pecan shortbread crust (another fav).  The crustless cheesecake is yummy enough on its own!

Now add your flavour ingredients (plain cheesecake is also yummy!)

For the Caramilk cheesecake, I use half a pkg of chocolate chips (mix into batter) from a Caramilk Fondue kit (thank you Giant Tiger!). Pour it into a pan. I then drizzle the caramel (1/4 to 1/2 a bag) over the cheesecake and swirl it around using the tip of a sharp knife to drag the caramel through the batter.

I make flavours based on the desire of the moment.  Chocolate caramel is a fav - just stir  good quality melted chocolate into the batter.  For apple pecan cheesecake, top with cooked apple slices then a crumb mix of butter, flour, pecans and brown sugar and, if possible, drizzle with caramel when cooked (the pecan shortbread base is best here).  you can always use the old standby of cherry or blueberry pie filling as a topper as well or try fresh berries.

Place the cheesecake pan inside another larger pan (I use a large, beat up former cake pan)  and fill the larger pan with water to just below the edge of the batter.  This water bath allows the cheesecake to cook at an even temperature and results in a creamy, yummy cheesecake!

Bake until the centre springs back - 35 - 40 minutes?  Sadly, I bake by touch, taste and feel and rarely remember to time my recipes.

Here is the before pic.

The outdoor spit!

For the first time this year, we used the outdoor spit to spit a whole sirloin tip during Western weekend at our trailer!

I made lots of slits in the beef and inserted slices of garlic.  Then I covered the entire ball of meat with a mix of coarse ground pepper, sea sale and some rosemary.  It smelled heavenly!  Let it sit overnight.

Around 1pm, they started the charcoal.  At 2pm, the beef was spit and placed over the coals.  by 5:30, it was a perfect medium/medium-rare!

This 12.5 lb roast fed an ample crowd with lots of leftovers!  Over the next day or two, we made lots of Philly cheese steak sandwiches with beautiful carved roast, fresh peppers from the farmer's market and lots of crusty fresh bread (Walmart bakery).

An Epicurean Delight!

Due to popular request, you will soon find pictures and details about the many baked goods and meals I create.

Be sure to watch for items like enchiladas, spanakopita, butter tarts, pecan squares, brownies and so much more!