Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Happy Birthday… to me!

I am very excited to share my birthday cake with you. This cake recipe comes from one of my fellow #BundtBakers, Tux over at Brooklyn Homemaker. Back in April we were tasked with the theme of “hidden surprise.” I have been sitting on his recipe for four months just waiting to make this cake my birthday cake.

Why? Because key lime pie is my absolute favorite dessert and he took it to the next level with our shared love of beautiful bundts! The “hidden surprise” inside a graham cracker cake batter is a key lime cheesecake.

Key Lime Cheesecake Filled Graham Cracker Bundt Cake (baby) | Sew You Think You Can CookI brought this cake to a game night and only one piece returned home with me, which my husband was thankful for so he could try more than a bite. When I tried my piece after photographing the cake, my little man raced around the table to get a taste. It was pretty much the funniest and cutest thing. (But I’m pretty partial.)

Thank, Tux, for a fabulous cake recipe worth of anyone’s special day!

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Ingredients for filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 C sugar
  • 1 egg
  • 4 tbsp key lime juice
  • zest 1 lime

Ingredients for cake:

  • 2 sticks butter, at room temperature
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 C finely crushed graham crackers (I got this from about 9 sheets in food processor)
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 C buttermilk

Ingredients for glaze:

  • 4 oz cream cheese, at room temperature
  • 2 tbsp key lime juice
  • 1 C powdered sugar
  • up to 3 tbsp milk

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar with a pinch of salt until there aren’t any lumps. Add the egg and mix until combined. Add in the key lime juice and lime zest until smooth. Set aside. (If you don’t have a second stand mixer bowl transfer the filling mixture to a separate bowl and clean the mixer bowl and paddle.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars. Add the eggs one at a time, mixing until incorporated. Add the vanilla extract and mix until combined.
  4. In a bowl, whisk together graham cracker crumbs, flour, baking powder, and baking soda.
  5. Alternate adding the dry ingredients and the buttermilk to the stand mixer, beginning and ending with the dry ingredients.
  6. Pour batter into prepared bundt pan. Create a well by pressing the batter up the sides of the pan. Pour the filling mixture into the well – if you’re talented and brave enough, swirl the filling into the cake batter being careful not to touch the sides of the pan. (Mine didn’t quite swirl and instead I had a lovely tunnel of key lime cheesecake.)
  7. Bake cake 50-60 minutes until a cake tester comes out cleanly. Allow cake to cool at least an hour in the pan before turning out onto a cooling rack.
  8. Make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar until there aren’t any lumps. Add the key lime juice and as much of the milk as needed to achieve desired consistency. Drizzle over cooled cake.

*This recipe is adapted from Tux at http://brooklynhomemaker.com/2015/04/16/graham-cracker-bundt-cake-with-key-lime-cheesecake-swirl-bundtbakers/*

Key Lime Cheesecake Filled Graham Cracker Bundt Cake | Sew You Think You Can Cook

Chipotle Lime Shrimp with Strawberry Salsa

They say you eat with your eyes first.

That must be true because viewing the stunning food photography by Jessica of How Sweet it is caused me to try this intriguing flavor combination: chipotle, strawberry, and black beans.

I admit, I added the black beans – the addition that really had my husband scratching his head. Instead of eating this Mexican Monday meal as tacos, we had tostadas. And tostadas call for refried beans to act as the “glue” that holds the meat and toppings in place. I didn’t think traditional refried beans would really be the way to go with shrimp so I opted for refried black beans. I’m very relieved to inform you that it worked!

I cut some serious heat from the original recipe and I still found it to pack on the spice. Because I freeze my chipotle in adobo in ice cube trays I never know until the cube thaws if I have just sauce, just pepper, or a combination of both. Jessica’s recipe calls for the sauce to be in the marinade – instead I had a pepper which I cut in half and tossed in the bag. This method is a great alternative if you don’t want too much heat but still want that smokey spice from the chipotle peppers. Additionally, I only used half of one (large) jalapeno instead of two whole jalapenos in the strawberry salsa – by all means, if you like it spicy add as much jalapeno as you like!

Chipotle Lime Shrimp

Ingredients:

  • 1 chipotle pepper in adobo, halved
  • 2 limes (zest and juice)
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb peeled and deveined shrimp

Steps:

  1. Place all ingredients in a bowl, cover and refrigerate 30 minutes.
  2. Cook shrimp 2 minutes on each side. I did this on a lightly greased grill pan. If you cook the shrimp in a skillet, add 1 tbsp of olive oil.
  3. Serve shrimp with strawberry salsa (recipe below) in a taco with lettuce and cheese or as a tostada with refried black beans and cheese.

Strawberry Salsa

Ingredients:

  • 8 oz fresh strawberries, diced
  • 1/2 red onion, finely diced
  • 1/2 jalapeno, seeded and diced
  • 1/4 C fresh cilantro (I used Gourmet Garden lightly dried cilantro)
  • juice of 1 lime

Steps:

  1. Combine all ingredients and season to taste with salt. Refrigerate until ready to serve.

*These recipes are adapted from Jessica at http://www.howsweeteats.com/2014/04/chipotle-lime-shrimp-tacos-with-strawberry-salsa-you-can-totally-preorder-my-book/*

Chipotle Lime Shrimp with Strawberry Salsa | Sew You Think You Can Cook

#FoodieExtravaganza: Potatoes

foodieextravaganza-300

Hello, August, it’s so nice to see you! Did you know that August is the only month without a holiday? (Unless you count my birthday!) Good thing there are plenty of food holidays to get us through the last full month of summer. There’s National Chocolate Chip Cookie Day (that was yesterday, folks), National Root Beer Float Day (tomorrow), National S’mores Day (10th), National Rum Day (16th), and National ‘Bacon Lovers’ Day (20th) to name a few.. okay a lot.

But we’re not celebrating any of those, today.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you, and today we’re celebrating potatoes! (National Potato Day is August 19th.)

Potatoes are probably the most versatile item in the produce department. Not only are there a wide variety of flavors, textures, and colors to choose from, there are countless of ways to prepare them! An excellent choice from our host Kathleen of Fearlessly Creative Mammas. Be sure to scroll past my recipe for a great selection of new and fun ways to prepare your next spud.

Chipotle Lime Roasted Potatoes

Ingredients:

  • 1 1/2 lb fingerling potato medley, halved
  • 4 tsp extra virgin olive oil, divided use
  • 1-2 tbsp diced chipotle in adobo with sauce
  • 1 tsp minced garlic (I used Gourmet Garden stir-in garlic paste)
  • zest 1-2 limes
  • juice 1-2 limes
  • fresh cilantro (I used Gourmet Garden lightly dried cilantro)

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss the potatoes in 2 tsp olive oil and season with salt. Place on a rimmed baking sheet and roast 30-35 minutes, or until fork tender.
  3. In a small bowl whisk together chipotle in adobo, 2 tsp olive oil, garlic, and the zest and juice of limes. Season to taste with salt.
  4. Toss roasted potatoes in as much dressing and fresh cilantro as desired. Serve warm.

*This recipe is adapted from Meredith at http://www.insockmonkeyslippers.com/summer-braise-chipolte-and-lime-roasted-potatoes-giveaway*

Chipotle Lime Roasted Potaotes for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these potato recipes:

Latvian Spiced Dill French Fries from Fearlessly Creative Mammas

Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla

 Horseradish Potato Au Gratin from From Gate to Plate

Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life

Slow Cooker Loaded Potato Soup from Making Miracles

Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara’s Multicultural Table

Tortilla Espanola (Spanish Omelet) from Cali’s Cuisine

Japanese Moon Gazing Potatoes from Ninja Baker

Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm

Sweet Potato Spiced Swirl Bread from Baking in Pyjamas

Loaded Pierogi from Cooking With Carlee

Bloody Mary Potato Salad from Cindy’s Recipes and Writings

Colcannon with Kale from Cherishing a Sweet Life

Jersey Royals with Mint from Food Lust People Love

Naked Ladies with their Legs Crossed from Passion Kneaded

Shredded Potato Crusted Chicken from The Freshman Cook

Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

Slow Cooker Jalapeno Lime Chicken

My New Year’s Resolution for 2015 is to create at least one original recipe a month. I created three new recipes in December 2014! All three were spurred from a case of the empty fridge. But it gave me the idea to adopt a New Year’s Resolution. If I hope to expand my presence in the food community (ahem, Food Network, are you listening?) then I need to have recipes of my own. I also can’t create a cookbook of “copied” recipes! Everything stems from my ability to be creative in the kitchen. And the only way to test that ability is to give myself a challenge/goal. And with this homework assignment every month I can create my grocery list based off of my idea – not create my idea based on my pantry supply.

Today’s post is one of December’s recipes. In fact, it’s one that I made before leaving town for Thanksgiving and then tweaking into the recipe I post today. The first version of this dish, while tasty didn’t feel Mexican. I added garlic, salsa, and cumin. I reduced the amount of liquid and omitted the corn. As much as I love corn it didn’t quite fit with the shredded chicken and got lost. In the photo below you can see how different the two versions are; version 1 is on the left and the final version is on the right.

Jalapeno Lime Chicken

What I love most about this recipe is its versatility. My favorite way to eat it was as nachos. I put tortilla chips on a plate, topped them with the shredded chicken and shredded cheese. I microwaved the nachos for 30 seconds until the cheese was melted and dipped in salsa. The shredded chicken can also be rolled into a burrito with beans, rice, and cheese. Or use it to top some flavored rice. Create a sandwich with the chicken, salsa, cheese, and lettuce. Even stuff it in a lettuce wrap for a carb-free version.

An Original Recipe

Slow Cooker Jalapeno Lime Chicken

Ingredients:

  • 2 large chicken breasts
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 jalapeno, diced (for mild heat remove seeds)
  • 1/4 C chicken stock
  • 1/4 C salsa
  • zest and juice of 1 lime
  • 1 tbsp taco seasoning
  • 1/2 tsp cumin
  • 1/4 C fresh cilantro

Steps:

  1. Season chicken with S+P. Place in the bottom of a slow cooker. Top with onion, garlic, and jalapeno.
  2. In a bowl, whisk together stock, salsa, lime, taco seasoning, and cumin. Pour over chicken.
  3. Add cilantro to the slow cooker.
  4. Cook on LOW 5 – 7 hours or HIGH  3 – 5 hours.
  5. Shred chicken and return to sauce until ready to serve.

Jalapeno Lime Chicken Nachos

#10DaysofTailgate: Mason Jar Fruit Salad

Tailgate LogoWelcome to day two of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. Today I have a perfect recipe for those early morning tailgating sessions.

While night games have a great atmosphere, my favorite games to tailgate for are the early afternoon ones.

I love having breakfast themed tailgates, going off to the stadium, and then returning to the tailgate site to have dinner. Win or lose, it’s fun to end the evening on campus – enjoying some drinks, more food, and tossing a football.

The breakfast tailgating spread includes coffee, bagels, muffins, and fruit. The only problem with having fresh fruit is that it attracts flies. By putting fruit salad in individual mason jars, the fruit can stay cold in the cooler and the flies will stay away. They can also be prepared in advance.

You can use whatever fruits you like, whatever is in season, or whatever fits with your team’s colors! With a lime dressing, I picked fruits that would be brightened up by the citrus flavor.

Mason Jar Fruit Salad

Ingredients:

  • 1/2 C vanilla yogurt
  • 1 tbsp honey
  • zest and juice of 1 lime
  • 1 C cubed pineapple
  • 1 honey crisp apple, cubed
  • 2 oranges, cubed
  • 1 C seedless red grapes

Steps:

  1. In a small bowl, whisk together yogurt, honey, and lime. Set aside.
  2. In a large bowl, gently toss together fruit. Add dressing and toss until all of the fruit is coated with the dressing.
  3. Spoon into individual mason jars. Keep cold until ready to serve.

*This recipe is adapted from http://www.epicurious.com/recipes/food/views/Fruit-Salad-with-Honey-Lime-Dressing-106941 *

Mason Jar Fruit Salads

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Dips
Avocado and Corn Salsa by A Day in the Life on the Farm

Deviled Egg Dip by From Gate to Plate

Sips
 Charred Bloody Mary and Smoky Sliders by Culinary Adventures with Camilla
Mains
Sticky Fingers by Debbi Does Dinner Healthy

Cilantro Lime Chicken

Today’s edition of Mexican Monday requires prep on Sunday, even though it’s a slow cooker dish! But that’s also what makes it perfect for your Monday, whether you follow my Mexican Monday Menu plan or not. The chicken needs to marinate over night, but in the morning all you have to do is drop it into the slow cooker – no chopping, no measuring!

I found this recipe on a Pinterest post of Paleo Slow Cooker Recipes. Although we don’t follow the Paleo diet trend in this house, I may have some readers who do. Or maybe I’ll get new readers from it! 😉 If you’re looking for new Paleo inspired recipes, check out Jason’s blog, Paleo Pot

But because we don’t follow Paleo, I served this chicken with Rice and Beans

Cilantro Lime Chicken

Ingredients:

  • 1 5-6 lb whole chicken
  • 1/2 tsp pepper
  • 3/4 tsp kosher salt
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 1 tbsp chili powder
  • 1 whole lime
  • juice of 2 limes
  • 3 cloves garlic
  • 1 bunch fresh cilantro
  • 1 tbsp olive oil

Steps:

  1. Mix together pepper, salt, cumin, cayenne, and chili powder. 
  2. Dry chicken and rub spice mixture over entire chicken.
  3. Poke holes in the whole lime and rub with spice mixture. Place in chicken cavity.
  4. In a food processor (I actually used the single serve unit for my Ninja blender, a Magic Bullet would work great too!) combine lime juice, garlic, cilantro, and olive oil.
  5. Place chicken in a large resealable plastic bag with the marinade. Marinate over night.
  6. Put chicken, breast side up, in slow cooker with the marinade. Cook on LOW 5-6 hours.

*This recipe is modified from Jason at http://paleopot.com/2013/01/chili-cilantro-lime-chicken/*

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