ChefZach

🍰 Easy Kiwi Cheesecake 🥝
Ingredients:
Crust:
1.5 cups graham cracker crumbs (or 10-11 full graham crackers)
6 tbsp melted butter
Vanilla Cheesecake:
1 cup heavy whipping cream (divided)
1 tbsp unflavored gelatin
2/3 cup sugar
16 oz cream cheese (2 blocks), softened to room temperature
1 tsp vanilla extract
Kiwi Jelly Topping:
4 kiwis, peeled and pureed
1/2 cup water
1/2 cup sugar
1 tsp agar agar powder
2 drops green food coloring (optional)
1-2 kiwis, sliced for decoration
Directions:
Prepare Crust:
Preheat the oven to 350°F (180°C).
Mix graham cracker crumbs with melted butter until crumbly.
Press the mixture into a 10-inch springform pan.
Bake for 12 minutes, then set aside to cool.
Vanilla Cheesecake Filling:
Combine 1/4 cup heavy cream with gelatin, let sit for 5 minutes, then microwave for 30 seconds and let cool.
Whip the remaining heavy cream until stiff peaks form.
In another bowl, beat the cream cheese and sugar until smooth.
Fold the cream cheese mixture into the whipped cream, add vanilla extract, and mix well.
Add the gelatin mixture and combine thoroughly.
Spread this mixture over the cooled crust and chill in the refrigerator for at least 8 hours or overnight.
Kiwi Jelly Topping:
Puree 4 peeled kiwis in a blender.
In a saucepan, combine kiwi puree, water, sugar, agar agar, and food coloring (if using).
Heat over medium heat, simmer for 2-3 minutes until dissolved, then let cool for 5-10 minutes.
Pour over the chilled cheesecake and refrigerate for at least 30 minutes.
Decorate with sliced kiwis before serving.
⏰ Prep Time: 30 minutes
🕒 Total Time: 9 hours
🔥 Calories: 476 kcal per slice
💡 Tips:
Ensure cream cheese is at room temperature for a smooth filling.
Chill the cheesecake thoroughly to set the layers properly.
Graham crackers can be substituted with other cookies like shortbread or Oreos.
Enjoy this delightful Kiwi Cheesecake, a perfect refreshing treat for any occasion!

Grilled Beef Ribs Recipe 🍖
Ingredients:
3 pounds beef ribs
For the Rub: Marinade:
3 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon brown sugar (*see Notes)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
For Serving:
1/2 cup barbecue sauce
Instructions:
Prepare the Rub:
In a bowl, combine olive oil, chili powder, brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, and salt. Mix until well-blended.
Marinate the Ribs:
Rub the mixture evenly over the beef ribs, coating them thoroughly. Cover and refrigerate for 1 to 2 hours to marinate.
Grilling:
Preheat the grill to 250°F (120°C) for indirect heat cooking.
Place the ribs on the grill over indirect heat. Cover and cook for about 1 1/2 hours, flipping every 20 minutes for even cooking.
Finish with Barbecue Sauce:
In the last 10 to 20 minutes of cooking, brush the ribs with barbecue sauce, allowing it to caramelize slightly.
Serve Warm:
Remove the ribs from the grill and let them rest for a few minutes.
Serve warm, slicing as desired.
Enjoy your flavorful Grilled Beef

# # # Marry Me Chicken

**Ingredients:**

- 6 Chicken Thighs
- Olive oil
- Onion powder, to taste
- Garlic powder, to taste
- Cajun seasoning, to taste
- Pepper, to taste
- Paprika, to taste
- Italian herbs, to taste

**For the Sauce:**

- 2 tbsp Butter
- 2 tbsp fresh minced Garlic
- 1/2 cup Chicken broth
- 1/3 cup Heavy whipping cream
- Sun-dried Tomatoes, chopped
- 1 tbsp White cooking wine (optional)
- 1/2 cup Fresh Shredded Parmesan or Italian cheese
- Salt, to taste
- Pepper, to taste
- Italian herbs, to taste

**Instructions:**

1. **Season and Sear Chicken Thighs:**
- Season chicken thighs generously with onion powder, garlic powder, Cajun seasoning, pepper, paprika, and Italian herbs.
- In a skillet, heat olive oil over medium-high heat. Sear chicken thighs on both sides until golden brown. Remove chicken and set aside.

2. **Prepare the Sauce:**
- In the same skillet, add butter and minced garlic. Cook for about 3 minutes until garlic is fragrant.
- Add chicken broth, sun-dried tomatoes, and whipping cream. Season with salt, pepper, and Italian herbs. Bring to a simmer.

3. **Simmer and Add Cheese:**
- Stir in the shredded Parmesan or Italian cheese, continuously stirring until the cheese melts and the sauce thickens slightly.

4. **Bake the Chicken:**
- Preheat the oven to 400°F (200°C).
- Place the seared chicken thighs in a baking dish or skillet.
- Pour the prepared sauce over the chicken.

5. **Bake:**
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

6. **Serve:**
- Serve the Marry Me Chicken over mashed potatoes, pasta, rice, or with crusty bread to soak up the delicious sauce.

**Recipe Notes:**
- Adjust the spiciness by varying the amount of Cajun seasoning or red pepper flakes.
- For a lighter version, substitute half-and-half or milk for heavy cream, though the sauce may be slightly thinner.

**Nutrition Facts:**
- *Serving Size:* 1 chicken thigh with sauce
- *Calories:* 450
- *Total Fat:* 28g
- *Saturated Fat:* 14g
- *Cholesterol:* 160mg
- *Sodium:* 550mg
- *Total Carbohydrates:* 8g
- *Dietary Fiber:* 1g
- *Sugars:* 3g
- *Protein:* 41g

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Enjoy this flavorful and creamy Marry Me Chicken with its rich sauce over your favorite side dish!

Japchae (Korean Glass Noodle)
Recipe👇
½ lb beef, thinly sliced (such as sirloin, chuck, short ribs or tri-tip)
BEEF MARINADE:
2 tsp soy sauce
2 tsp white sugar
2 tsp finely minced garlic
1/2 tsp black pepper
FOR THE SAUCE:
1/4 cup soy sauce
2 tsp white sugar
1/2 tsp finely minced garlic
1 1/2 tbsp sesame oil
1/2 tsp cooking/kosher salt
1/2 tsp black pepper
NOODLES & VEGETABLES:
250g/ 8oz Korean sweet potato noodles
4 tbsp vegetable oil
2 eggs, lightly beaten
1 tsp cooking/kosher salt , divided
1 onion halve, sliced into wedges
3 green onion, white & green parts separated
200g/7oz shiitake mushrooms, sliced
2 carrots , peeled, cut into matchsticks
1 red bell pepper, sliced
4 1/2 cups baby spinach
2 tbsp white sesame seeds
Instructions
QUICK BEEF MARINADE:
Put beef in a bowl. Add marinade ingredients, then mix. Set aside.
SAUCE AND NOODLES:
Sauce – Mix the Sauce ingredients in a very large mixing bowl.
Cook sweet potato noodles per packet directions (normally 8 min in boiling water). Drain, briefly rinse under tap water then shake off excess water well. Add noodles into the bowl with the dressing. DO NOT MIX.
Heat a large skillet over medium-low heat. Add 1 tsp oil. Add beaten eggs swirl skillet to egg covers surface in a thin layer. Cook until it’s just set, about 2 to 3 minutes, then flip over and cook for another minute. Slip omelet onto a plate and let it cool.
VEGETABLES :
Heat 2 tablespoons of oil in a large non-stick pan over high heat. Cook the onion, white part of green onion and shiitake mushrooms with 1/2 tsp salt for 3 minutes, stirring constantly, just until starting to soften but not going golden. Pour on top of the noodles – don't mix yet!
Using the same pan still on high heat, heat 1 tbsp oil then cook the carrot and bell pepper for 2 minutes, constantly stirring. Add spinach, green onion and the final 1/2 tsp salt. Keep cooking for 1 1/2 minutes until the spinach is wilted. Transfer into the noodle bowl – still don't mix!
In the same pan, heat 1 tbsp of oil still on high heat. Add beef and cook for 1 1/2 minutes until very lightly golden and just cooked through. Add to the noodle bowl. Don't mix!
Slice cooled egg omelet into thin ribbons and add to the noodle bowl. Don’t mix!
Add most of the sesame seeds (reserve some for topping). NOW you can mix! Toss, toss, toss.
Transfer into a serving bowl, sprinkle with remaining sesame seeds. This is meant to be eaten warm, not piping hot. Enjoy

# # # Doritos Taco Salad

**Ingredients:**
- 1 lb ground beef
- 1 package (1 oz) taco seasoning
- 1 head iceberg lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup black olives, sliced
- 1 red onion, diced
- 1 cucumber, sliced
- 1 bag (9.75 oz) Doritos, crushed
- 1 cup sour cream
- 1 cup salsa

**Directions:**

1. In a skillet, cook ground beef over medium heat until browned. Drain the grease and add taco seasoning, following package instructions.

2. Combine chopped lettuce, cherry tomatoes, cheddar cheese, black olives, red onion, and cucumber in a large salad bowl.

3. Add the cooked seasoned beef to the salad bowl.

4. Top the salad with crushed Doritos, dollops of sour cream, and salsa.

5. Toss everything gently to combine before serving.

Enjoy this flavorful and satisfying Doritos Taco Salad!

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**Tags:**

Crab Rangoons never have enough filling inside to satisfy me 😆 so I decided to make my own recipe and call them Crab Eggoons (yes I made that up haha) giant egg roll wrappers filled with the rangoon goodness.
RECIPE IN 1ST C.O.M.M.E.N.T

# # # McDonald's Filet-O-Fish Recipe

# # # # Ingredients:

- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 cups panko breadcrumbs
- 2 (8-oz) boneless, skinless white fish fillets, such as cod or tilapia, halved crosswise
- Peanut or vegetable oil, for frying
- 4 potato buns, lightly toasted
- 4 slices American cheese
- Store-bought or homemade tartar sauce, for serving

# # # # Directions:

1. **Prepare the Breading:**
- In a shallow bowl, whisk together eggs, flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
- Place panko breadcrumbs in another shallow bowl.

2. **Season and Bread the Fish:**
- Season the fish fillets all over with salt and pepper.
- Heat peanut or vegetable oil in a large heavy skillet over medium heat until shimmering.
- Coat each piece of fish first in the egg mixture, letting any excess drip off, then dredge in the panko breadcrumbs, pressing gently to adhere.

3. **Fry the Fish:**
- Carefully place the breaded fish fillets into the hot oil, working in batches if necessary to avoid overcrowding.
- Fry the fish until golden brown and cooked through, about 2-3 minutes per side, turning once. Use a slotted spoon to transfer the fried fish to a paper towel-lined plate to drain excess oil. Season lightly with salt.

4. **Assemble the Sandwiches:**
- Spread tartar sauce on the bottom half of each toasted potato bun.
- Place a slice of American cheese on top of the tartar sauce.
- Top with a piece of fried fish.
- Spread more tartar sauce on top of the fish.
- Close the sandwiches with the top half of the toasted buns.

5. **Serve:**
- Serve the Filet-O-Fish sandwiches immediately, with extra tartar sauce on the side if desired.

Enjoy your homemade McDonald's Filet-O-Fish sandwiches, complete with crispy fried fish, melty cheese, and tangy tartar sauce!

# # # Mango Jelly Pudding Cake

# # # # Ingredients:
- 4 ripe mangoes
- 1 sachet mango flavor gulaman (mango-flavored gelatin)
- 2 tablespoons cornstarch
- 2 cans (370 ml each) evaporated milk
- 1 pack (250 ml) all-purpose cream
- 1 can (390g) mango condensed milk

# # # # Procedure:

1. **Prepare the Mangoes:**
- Peel and mash 2 ripe mangoes using a fork. Cut the remaining 2 ripe mangoes into small cubes. Set aside.

2. **Prepare the Mould:**
- Arrange the small cubes of mangoes in a mould of your choice. Ensure the mould is prepared and ready to use. Set aside.

3. **Prepare the Gelatin Mixture:**
- In a pan, combine the sachet of mango flavor gulaman, cornstarch, evaporated milk, all-purpose cream, condensed mango milk, and the mashed mangoes. Mix well until all ingredients are thoroughly combined.

4. **Cook the Mixture:**
- Place the pan over medium to low heat. Stir the mixture constantly until it starts to boil. This step ensures that the gulaman and cornstarch dissolve completely and the mixture thickens slightly. Once it begins to boil, immediately remove it from the heat.

5. **Pour into Mould:**
- Carefully pour the hot mixture into the prepared mould over the arranged mango cubes. Ensure the mango cubes are evenly distributed throughout the mixture.

6. **Cool and Chill:**
- Let the pudding cake cool for about 10 minutes at room temperature. Then, cover the mould with plastic wrap or lid and chill it in the refrigerator for at least 2 hours, or until completely set.

7. **Unmould and Serve:**
- Once chilled and set, gently unmould the mango jelly pudding cake onto a serving plate. You can do this by running a knife along the edges and inverting the mould onto the plate.

8. **Enjoy:**
- Serve the mango jelly pudding cake chilled. It's ready to be enjoyed as a delightful dessert!

# # # # Additional Tips:
- Garnish with additional mango slices or whipped cream if desired.
- Adjust the sweetness according to your preference by adding more or less condensed milk.
- Experiment with different molds or shapes to make the presentation more interesting.

This Mango Jelly Pudding Cake is a refreshing and creamy dessert perfect for any occasion!

Strawberry Swirl Cheesecake recipe:

**Ingredients:**

**For the Crust:**
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

**For the Cheesecake:**
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup strawberry puree (made from fresh strawberries)
- Fresh strawberries for garnish

**Directions:**

1. **Preheat and Prepare:**
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. **Make the Crust:**
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.

3. **Prepare the Cheesecake Batter:**
- In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and beat until combined.
- Beat in the eggs, one at a time, until incorporated.
- Mix in the sour cream and heavy cream until smooth and creamy.

4. **Layer and Swirl:**
- Pour half of the cream cheese mixture over the crust.
- Spoon half of the strawberry puree over the filling. Use a knife to gently swirl the puree into the cream cheese mixture to create a marbled effect.
- Repeat with the remaining cream cheese mixture and strawberry puree.

5. **Bake:**
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set. The edges should be slightly golden.

6. **Cool and Chill:**
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove from the oven and refrigerate the cheesecake for at least 4 hours or overnight to set.

7. **Serve:**
- Before serving, garnish the cheesecake with fresh strawberries.

8. **Enjoy:**
- Serve chilled and enjoy every luscious bite of this delightful Strawberry Swirl Cheesecake!

**Nutritional Information:**
- Calories: 450 kcal per serving
- Servings: 12

This cheesecake is perfect for any occasion, combining creamy cheesecake goodness with the sweet and tangy flavors of fresh strawberries. Enjoy your baking adventure!