Cheesecake Bites

Simple, delicious, cheesecake bites! I'm such a fan of this cheesecake reciepe because it requires few ingredients, it's easy to make, and it's delicious every time!

Classic Cheesecake Bites

Ingredients:

• 1) 8 oz. Package Cream Cheese

• 1/3 Cup Sugar

• 1/2 t. Lemon Juice

• 1 Egg

• 2 Graham Crackers

• 1 T. Softened Butter

How To: 

• Using a mixer, cream together cream cheese + sugar 

• Add lemon juice + egg, mix until well blended 

• Slowly add butter + mix well

• In a ziplock bag, crush up graham crackers 

• Place cupcake liners in muffin pan, spoon a layer of crushed graham crackers in liners 

• Spoon cheese mix on top of graham crackers 

• Place tin in preheated 375 oven 

• Bake 11-14 mins (it took 17 mins in my oven) 

• Refrigerate + serve chilled

• Top with fresh fruit, chocolate, caramel or whatever your heart desires! 

(I made a strawberry/sugar mix to top mine) 

There's such a nice light balance with the sweetness + slight lemon taste, and the consistency of this dessert is heavenly! Definitely one of my favorite desserts to make, hope you enjoy it as much as I do! 

Until next time friends, cheers!

<3 Noonie

Pumpkin Muffins | New Addition

I haven't made pumpkin muffins since last year's recipe, and since we are in the season of pumpkin EVERYTHING I decided to try out a new recipe.
This recipe was definitely 'up there' on the delicious factor. One of my favorite pumpkin bread's to date.

Noonie's | Chicken Fried Steak

Uhm, yes please. Love me some Chicken Fried Steak! All smothered in gravy goodness, ooohhh wwweeee! lol. (I mean CFS is a Southern food so I'm just tryin' to get into it lol) Although I've obviously eaten CFS plenty of times over the years I've only ever actually eaten while dining out at a restaurant. Never had I ever (ha) had the pleasure of eating homemade CFS, that is up until recently. When I went looking for an exact recipe to use I found a couple of variations of pretty much the same basic recipe. + so I decided to combine a couple of recipes that I found + made my own by adding/subtracting a couple of ingredients that I thought the recipe could use. This dish turned out to be everything I wanted it to be + more, which is a rarity in life, so needless to say I was a pretty damn happy lady after sitting down + enjoying it. I know you're goin' love it too. 

Grab your ingredients + let's get a cookin'! :)

Squash + Black Bean Enchiladas

This particular evening I was feeling adventurous and wanted to try out a new + more adventurous dinner when I came across Sprouted Kitchen's Roasted Zucchini, Black Bean, + Goat Cheese Enchiladas. As per the usual, I modified her recipe based on what I had in my house; but boy were these enchilada fantastic!

They turned out much much better than I had imagined.

This was my first time making enchiladas, I was surprised at how easy they were to create. They were time consuming as I roasted the squash + used dried beans, however, I don't mind things like that. I often roast my veggies or cook my beans while working on other projects so I don't even feel like I am cooking, plus I feel like preparing these on my own results in a better overall flavor. 

Continuing on my exploration of food I picked up a delicata squash and used it for this recipe. These squash have quickly become my new favorite! For a little more on winter squash varietals here is an explanation from Suzie's Farm.

Arab Meal 101: Manaeesh | Za'atar + Olive Oil 'Pies'

I've been wanting to share this next recipe with ya for a while now for a couple of reasons: 1) it's one of my favorite Arabic snacks/breakfast item + I like to share recipes from my culture! + 2) it literally takes 10 minutes to make including prep + bake time! I'm talking about a little something we Arabs call Manaeesh aka Za'atar pies aka flaky savory goodness! I've talked about Za'atar in the past here on BSOM but for those of you who missed it let me catch ya up on exactly what it is...! 

Za'atar is an Arabic spice that one could describe as kind of a tangy + savory. It typically consists of Roasted Sesame Seeds, Sumac, Thyme, Oregano + Salt, although there are a few variations here + there on the mix. I usually get my Za'atar fix from my local Mediterranean store, but I'm sure an international grocery store will probably have it as it's a popular spice in the Arab world. If you don't feel like buying it just to try it you can always make your own at home, although I haven't personally tried making my own I found this recipe online. Seems pretty legit. Anyways you're goin need some Za'atar for the recipe I'm about to share!

Baked Yams | 2-Ways

Tis the season for all things pumpkin, potato, hearty, + sweet!
Over the past few years I have been experimenting with foods that I never ate as a child, many of which quickly became my favorite foods!
In 2011 I set my new years resolution as "trying new edibles" and boy did I! This was the first time I'd had lamb, oxtail, + octopus! Since that years end, I've continued on my mission to try new things, + periodically I come across a food I've yet to try. So guess what the first thing I do is... Try it! Now of course, this method does not always result in a new favorite, or even something I like for that matter, but I relish in the fact that I can definitively state that I tried it + as such know that I am not a fan. For instance tripe. I spent 2 years working in an authentic Italian restaurant where we served tripe in a tomato sauce. When the owner swore to me that it was delicious, I went for it + boy was I thrown for a loop. The flavor of this delicacy was not bad, not was the broth it produced, but for me the texture killed it (If you don't know, tripe is intestine). However, another dish I sampled at the same restaurant was rabbit + that was very good. It honestly tasted like dark meat chicken. Another fail was squid, I am simply not a fan of the texture. But the failures only help me solidify myself + my conquest to sample everything!

Savory Oats | Middle Eastern Style

On this particular day I was craving something savory + filled with cumin; but I didn't have any of the usual culprits around the house. I was trying to think of a concoction that would be quick, easy, + give me the flavor I so desperately wanted. And so, the Middle Eastern Oats were born.

I did a quick google search on 'savory oats' to see if other people had ever tried their hand at these little buggers, + gee-golly alot of people had!

Now, after trying these I have to say I wish I had made them sooner! They are quick, easy, delicious and customizable to your mood! I made mine in more of a 'risotto' style, which I like to believe enhanced the flavor... But who am I kidding I'm sure they would be equally delectable in the microwave or any other manner in which you like to create your oatmeal!

Grapes + Pancakes

Today I woke up craving pancakes.

As you all know, I recently moved to San Francisco, + so far it has been a whirlwind running around to see apartments, looking for jobs, trying to make friends, experiencing new restaurants, and the like. About a week ago I finally got an apartment (in what is now the most difficult place in the country to find one)!!!! That means I can finally get back into my cooking habits, relax a little but, and best of all decorate! Throughout this process I've been eating a bunch of junk food, easy to access, and already made so I (more than anyone) is excited to get back into cooking!

Chicken Pot Pie Muffins

If you happened to catch my MOTW | 4 you'd know I had set my sights on making this dish, I did just that + the results were delicious! I had never tried to make pot pies before, but I really liked this 'muffin' version of it, which is why I chose to use this recipe. It is somewhat of a non traditional pot pie recipe as there isn't any gravy involved, but I really liked it + I know you will too! 

Grab your ingredients + let's make some pot pies! :) 

Whatcha Need:

• * 1 T. Baking Powder
• * 1 t. Salt
• * 1/4 t. Pepper
• * 1 1/4 C. Milk
• * 1/4 C. Butter, melted
• * 1 Egg
• * 2/3 C. Parmesan cheese, shredded 
• * 1 C. Rotisserie Chicken, shredded
• * 1 C. Frozen Mixed Veggies, thawed

Note: I only had grated Parmesan Cheese on hand + it worked just fine for this recipe. I also didn't have Rotisserie Chicken so I used boneless, skinless chicken breast which I diced + boiled before getting everything else together. Be resourceful! :)  

How To: 

- Preheat oven to 400.

- Combine flour, baking powder, salt + peppa.

- In a separate bowl whisk milk, egg + butter, add to flour mix.

- Fold in cheese, chicken + veggies into the dough, 
be sure not to overwork. 

- Grease a 12 count muffin tin + fill each cup 3/4 full, 
sprinkle some Parmesan Cheese on top.

- Place in oven + bake 25 mins.

Fresh out of the oven!

- Serve with butter, ketchup, or hot sauce on the side or go crazy + add some hot Velveeta Cheese or Country Gravy right on top! Enjoy!

Dense, layered goodness!

Really loved this recipe + definitely plan on using it again in the future! I served my pot pie muffins alongside some Mac n' Cheese + salad, + it was the perfect combo! In fact it was the Mac n' Cheese that made me think of trying Velveeta cheese on top of the muffins next time! I think it'd be so delicious! My bf suggested these muffins would also taste great with some Country Gravy on top + I totally agree! I think the gravy would also kind of convert these non traditional pot pie muffins into more of a traditional pot pie. These muffins warm up well microwaved + if you have leftovers changing up what you top these with will almost make it seem like you're eating a whole different meal when really it's just your leftovers :) I think next time I make these I might try a different variation on this recipe, a couple of ideas my bf + I came up with...

* Chicken Cheese Broccoli Muffins

* Chicken Bacon Cheese Muffins, dipped in Ranch 

* Turkey + Cranberry (would be great for the upcoming holidays!)

+ 1 more variation which is currently top secret info, just know it's going to be good! 

There really are so many different variations + toppings one could try with this recipe which is really why I liked it so much. Plus it's super easy to put together + like I said the muffins reheat great! Will be sure to catch up with ya later about the top secret variation of this recipe that's currently under works! ;) 

Until next time friends...Cheers!!

<3 Noonie

Polenta, Polenta

Polenta is my new favorite thing to prepare for dinner. It's easy, nutritious and delicious! Plus it goes with everything.

Ingredients:

1 cup Cornmeal

2 cups water

olive oil

salt

Directions:
1. Put the water + salt in a pot + boil it
2. Once boiling add the cornmeal, a little at a time, and whisk
3. Lower the temperature to a simmer, cover, and stir every 10-15 minutes until the water has been absorbed. This should be about 40 minutes.
4. On the side: In a separate pan create a veggie (or meat) topping. I came up with mushrooms + zucchini for todays meal.
5. Sautee mushrooms with olive oil and salt, add the zucchini, and cook together for about 20 minutes.
6. When everything is done, plate it. Put a few scoops of polenta on the plate, spread it around so that you have a thin layer evenly disbursed, then top with a few scoops of the mushroom mixture.

Enjoy!

Chocolate Avocado Mousse | Don't Be Scared!

Rich, creamy goodness!

I know some of you out there might have your face twisted up + head cocked sideways after reading the title of this post. I know I did when I first read it on a dessert menu while out at a restaurant one day. But my curiosity got the better of me, I ordered it + it was heavenly! So rich, creamy + full of chocolatey flavor, I swear if I didn't know it I would have never guessed there was avocado in it! I was hooked. But I definitely didn't want to have shell out $6 bucks every time just to enjoy this delicious dessert + so I decided to try to make my own Chocolate Avocado Mousse + it turned out delicious!

I searched around a bit before I decided on this particular recipe which can be found here. I decided to go with this one as it was very simple + had exact ingredient quantities, unlike other sites I looked at it. I also found some helpful tips on other sites which I will also share with you below. Although I did use this particular recipe as a guide I did end up changing it just a bit, but I'll get more into that later. As I mentioned you might be somewhat hesitant about this dessert, but I swear you'll love it! 

Let your curiosity take over, grab your ingredients + let the adventure begin! :)

Ingredients:

1 Avocado

3 tbs Honey

1/4 cup Cocoa Powder

1/2 tsp Vanilla Extract

Pinch of Salt

2 tbs Milk
Garnish (optional)

Like I said I used the recipe above as a guide, I ended up adding a lot more of the ingredients than what the recipe originally called for. When I made my mousse I added a total of about 5-6 tablespoons of honey, 1/2 cup of the cocoa powder, a few pinches of salt, + about 4 tablespoons of milk. But that's just me, my sweet tooth is out of control which is the reason for adding so much honey. When I only added the 1/4 cup of cocoa powder like the recipe called for the mousse still had somewhat of an avocado flavor, the chocolate flavor wasn't prevalent enough which is why I added some more cocoa. I love a good sweet + salty balance which is why I added more salt, just to get it to an even keel. More below about why I added the additional milk.

How To:

* Blend avocado until smooth

* Add remaining ingredients + blend until smooth

* Pour into a bowl + chill for 2.5 hours

* Serve as is or garnish

(Garnish ideas below)

When I first started making this dessert, I did follow the recipe + used a blender to blend the ingredients smooth. However when I tried to just blend the avocado alone it wasn't working very well which is why I added 2 tablespoons of milk to it which made it a lot easier to blend. Once I had the avocado pretty much blended all the way I added the other ingredients + once again ran into the problem of it just not wanting to blend well for me, which is why I added 2 more tablespoons of milk, hoping it would help. But it didn't. So in the end I ended up using a mixer to get the mousse smooth. Next time I make this I think I will just use the mixer + see how that goes. 

Tips

This dessert is super rich so the serving size shouldn't be much larger than a big tablespoon. I swear it'll be enough. 

Garnishings: The possibilities are endless when it comes to a good garnish for this dessert. 
A few of the top of my head: 

+ Nuts

+ Caramel

+ Pinch of Sea Salt
+ Cinnamon + Sugar

+ Oreo Crumbles

+ Mint Oreo Crumbles

+ Andes Mint Pieces

+ Chocolate Sauce

+ Salty Cracker Crumbles
+ Fresh Fruit 
(Berries would be delicious!)
+ Dollop of Peanut Butter or Whip Cream

* If you want to make a simple 2 ingredient Chocolate Avocado Mousse simply combine avocado + hot chocolate mix until smooth, chill + serve!

Like I mentioned this recipe can easily be made into a Vegan friendly dessert by simply substituting Agave syrup instead of the honey, skip the Vanilla Extract, + instead of regular milk use almond or soy milk.

- I served coffee along side the mousse + it was out of this world! :)

Not only is this dessert super good it's also on the healthier side! If you're feeding this to skeptical/picky eaters, just don't tell them there is avocado in it until they've enjoyed it, they'll be shocked! :D

Until next time friends...Cheers!!! 

<3 Noonie

Arab Meal 101: Bamya | Okra + Beef Stew

This is Bamya, an okra + beef stew served over rice. It's a traditional Arab dish that I grew up eating, and still love today. And just like many other family recipes, I had yet to made it on my own, with my mom by my side. I set it as one of my MOTW| 3 goals, and can now check one more accomplishment off the list. This yummy dish was easier than I expected + I'm so glad I finally did! Below is the recipe I've been enjoying since I was a kid, I know you're going to love it as much as I do!

Ingredients:

1 lb. Beef Stew Meat
1 Bag Frozen Cut Okra
1 Can Tomato Sauce
Garlic, minced (+/- 2 cloves)
All Spice
Salt
Pepper
Veggie Oil
Rice

Lemon

Pita Bread

How To:

You may have noticed I did not include exact measurements of some ingredients. My mom knows the spices are right through taste rather than quantity; but I'll give you some pointers along the way.

1 - Put some oil in the bottom of the pan, once hot begin to sear the meat.

- Once seared, add water (enough to completely cover the meat) + bring it to a boil.

- Reduce heat to a simmer, and cook until tender. 

- Remove the meat, but leave the water in the pot.

- tip: As the meat is simmering get your okra + garlic ready.

2 - In a separate pan, place some oil in the bottom and turn up the heat.

- Place the okra in the hot oil and fry until it's slightly crispy.

- remove + place the okra on a plate lined with paper towels.

- Using the same oil brown some garlic.

3 - Add okra, garlic, tomato sauce, all spice (at least 2 T.), salt, + pepper to the meat.

4 - Set the heat to simmer, and let it all cook together for about 20 minutes (although mother says the longer you let it simmer the better it tastes because all the spices get a chance to blend together). 

5 - While the Bamya is doing it's thang simmering away, begin cooking the rice. 

- Once the rice is done, fluff it with a fork.

6 - Serve the Bamya over the rice + garnish with lemon juice. 

Go heavy on the juice, at least I do. I also eat my Bamya with a slice of warm Pita bread on the side.

I hope you enjoy this family dish as much as I do!

I've said it before, and I'll say it again... I believe it is important to learn your family cooking traditions, and the sooner the better! You never know, one day the people who know the recipes may not be around to teach you + these traditions will be gone with them. 
So seize the day!

Until next time friends...Cheers!!!

<3 Noonie

PS: If you enjoyed this recipe check out some of my other favorite Arab dishes: 

Arab Meal 101: Kofta b'tahini (Meat w/ Tahini)

Arab Breakfast 101: Grandma's Fried Eggs, Hummus + Ful

Cauliflower Falafel

My love of falafel, cumin, tahini, and middle eastern food continues with this experiment. Falafels are one of my favorite things to pack for snacks (or lunch) because they are so easy to carry around. I use one of my glass jars and stack the little guys inside. They are so flavorful that I often eat them plain, but they would also be great if you wanted to create a sandwich or wrap and use them as the "meat" substitute. Either way, you can't go wrong.

Directions:

1. Use the cheese grater blade for the food processor and chop carrots and onion.

2. Change blades to the normal blade and chop the cauliflower.

3. Add wet ingredients into food processor with cauliflower and carrot mixture. Blend until combined.

- note: if you have a smaller food processor like I do you might need to just use half the cauliflower mixture and add the remaining by hand)

4. Transfer to a bowl and add flour, flax, and any other dry ingredients. (If you have a large good processor you can do everything in the there)

- if the mixture is too wet add more flour or starch, if it's too dry more olive oil or water

5. Add heaping spoonfuls to a well greased cookie sheet and bake at 350 for 15 minutes (or until golden brown)

6. Flip falafels and bake for another 15 minutes. I also push them down a little at this point to make them flat on each side.

7. Remove and enjoy

Yield: a lot! +/- 40

Tips: if I were to do it again I would half the recipe as I made too many. But they also freeze well so that is where my extras are currently residing.

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Asheville, NC | Westward Bound

Third Stop: ASHEVILLE

As beautiful as Virginia was, my overnight stay was odd to say the least which meant I was happy to awake in the morning and make my way onto Asheville, North Carolina!
The drive was about 3 hours and beautiful was an understatement. The countryside in both Virginia and North Carolina was breathtaking. With 70's folk music on the radio and a bag of strawberry liquorish in hand I arrived in Asheville around 13:00, just in time for a late lunch. First stop was 12 Bones Smokehouse, I had read so much about this BBQ joint and I could not wait to try it! I ordered a side of pulled pork (which is a MUST in North Carolina), a side of sliced brisket, and a side of corn pudding. First off I was super excited that they offer sides of meat as there was no way I could have finished a whole plate on my own. Second off everything was amazing, and Thirdly I'm still not quite sure what the hell-o corn pudding is but boy is it tasty! After filling up on meat and corn I took myself on a little walk around the River Arts District (RAD) which was conveniently located right next to the BBQ joint. The little art studios were super cute and very creative. This area used to be factories and has since been converted into artists studios and they are almost all open to the public. I would definitely recommend a stroll down the Arts district if you're in town. I (of course) love all the brick buildings. After my stroll it was time for (my now routine) afternoon coffee, and the lucky joint up on the chopping block today was Waking Life Espresso. This place was a ways away from the RAD, but it was nice to see another area. It was cute, an old house turned into a coffee shop and they had surprisingly good vegan baked goods (My meat eating South Carolina buddy would soon validate this claim).
Unfortunately, all these little trips did not leave me much time to explore Asheville on foot, or to take many photos, but I took myself on a little driving tour before I headed to Greenville, SC for dinner with my New York Pal. Ashevilles historic downtown was adorable and filled with what I can best describe as 'modern hippies.'
Stay tuned for the next few cities in South Carolina....

Past Posts:
Nelli is Moving
Baltimore
Virginia

Pulled Pork, Sliced Brisket, Corn Puddin'

Creamy Lemon Garlic Shrimp with Fettuccine

I don't recall where I originally was inspired to try to make this dish, but I found this recipe + it sounded so delicious I knew I had to make it! I made it my goal as part of my MOTW|Ed 3 to try this recipe this week + that's exactly what I did. I've never made any sauce from scratch so I was pretty excited to try my hand at this recipe, which turned out delicious + super easy to make! The sauce has a perfect balance between the lemon + garlic, neither of them overpowering the other, but rather complementing each other perfectly. I've been craving shrimp lately, so although the original recipe I looked at didn't call for shrimp I decided to add some in + it was so. damn. goood. Because the sauce does have so much flavor + is somewhat rich, eating it as is without any meat would be just as delicious. Below is the recipe as I found it, however I do have some other notes as to what I did differently which can be found at the bottom.

Let's get down to business...

Ingredients:

Garnishment:

* 3 t. Lemon peel, grated

* 2 t. Fresh parsley, minced

* 2 Garlic cloves, minced

Sauce:

* 1/4 C. Butter

* 1 Small onion, chopped

* 2 Garlic cloves, minced

* 1 t. Lemon peel, grated

* 1/2 C. Heavy Whipping Cream

* 1/2 t. Salt

* 1/8 t. Pepper

* 4 oz. Cream cheese, cubed

* 2 T. Lemon juice

* 2 Tomatoes, diced

* 2 t. Fresh parsley, minced

* Parmesan Cheese, grated

* Fettuccine Noodles

How To:

* Mix garnishment set aside, + start your Fettuccine noodles.

* In a large skillet over medium high heat melt the butter. 

* Add onion + cook 3-4 mins until tender.

* Add garlic + lemon peel.

* Slowly stir in heavy cream, salt + pepper.

* Whisk in cream cheese + stir until melted.

* Remove sauce from heat + let it cool slightly.

* Add in lemon juice

* Add pasta, tomatoes + parsley to the sauce + toss to coat.

* Serve immediately, top with garnishment + Parmesan cheese.

* Enjoy! :)

Notes: 

* Like I said I added shrimp to my pasta. I just bought a 40-60 count bag of frozen cooked shrimp, defrosted it + then warmed up the shrimp in a skillet with a few spoonfuls of the sauce + some water.

* I opted to omit the tomatoes since I wanted more of a lemon garlic flavor. I also didn't include the lemon peel which I don't think really played in a big factor, my pasta still had a nice zesty lemon flavor from the lemon juice alone. 

* I love a ton of sauce on my pasta so next time I make this I think I may double the sauce recipe, I got about 3 servings out of the recipe as it is. 

* I didn't toss my pasta in the sauce like the recipe calls for, however I do wish I had as it is a very thick sauce + would be best tossed rather than ladled onto the pasta. 

I can't say enough good things about this recipe, it was that delicious! Definitely putting this one down in the recipe book + can't wait to make it again! Next time I might try making it with chicken + maybe I'll add broccoli to it :) There are just so many combinations that would be so good with this sauce, I'll go do some experimenting + get back to ya.

Until next time friends...Cheers!!

<3 Noonie

Brown Sugar + Garlic BBQ Chicken

I bring you this delicious recipe as a result of my most current MOTW (that's Musings of The Week for the newbies). I had it set in my mind that I'd try this recipe for the first time this past week + boy was I happy I did! It's both delicious, super easy to make + it takes less than 30 minutes to bake! Doesn't get much better than that! :) I'll admit when I first found this recipe on Pinterest I was a little apprehensive about the whole brown sugar + garlic combo. But after reading that even the author's picky family liked it I thought I'd give it a go. I mean after all I never thought meatloaf with a brown sugar sauce on top of it would taste good, but it really does! So I went for it + like I said I was happy I did!

+ I know you will love it too! 

Get your ingredients together + let's make some chicken!

Ingredients:

* 4 T. Brown Sugar

* 4 T. Minced Garlic

* 4 Chicken Breasts

* 1/2 C. BBQ Sauce

(I always use Sweet Baby Ray's Brown Sugar BBQ Sauce, 

which went exceptionally well with this recipe since it too has brown sugar in it)

How To:

- Preheat your oven to 400 degrees

- Coat a 9X12 pan with baking spray

-Combine brown sugar + garlic in a small bowl

                                                    

- Place chicken in baking dish + smother it with the brown sugar/garlic mix

- Bake chicken about 15-20 mins (or until juices run clear)

                                                  

-Turn broiler on + brush the BBQ sauce evenly over the chicken

-Broil about 5 minutes +....

Enjoy!

I served this chicken alongside some Italian garlic pasta + corn. Definitely the perfect combination.

Until next time friends...Cheers!!!

<3 Noonie

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