We started dating 6 years ago, and we decided this was something worthy of a celebratory dinner. We prefer to stay home and make dinner rather than go out and pay someone to serve us overpriced food and drinks in a noisy poorly lit room full of other people eating. Maybe we’re crazy. I dunno.
I know you’re supposed to save the best for last, but I believe dessert is the exception to the rule. So, let’s begin with dessert. My personal favorite, cheesecake.
- 1-1/2 cups chocolate graham cracker crumbs
- 1/4 cup butter, melted
- 1 Tbsp granulated sugar
- 3 (8-oz) packages cream cheese, softened (I used reduced-fat)
- 1-1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 Tbsp unsweetened cocoa
- 1 cup sour cream (reduced-fat)
- 1/2 cup buttermilk (non-fat)
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 (1-oz) bottled red liquid food coloring
- 1 (3-oz) package cream cheese, softened (reduced-fat)
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Garnish: fresh mint sprigs (optional)
- Preheat oven to 325 degrees. Stir together graham cracker crumbs, melted butter and 1 Tbsp granulated sugar; press mixture into bottom of a 9-inch springform pan.
- Beat 3 (8-oz) packages cream cheese and 1-1/2 cups granulated sugar at medium-low speed with an electric mixture 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
- Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
- Beat 1 (3-oz) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and 1 tsp vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
I was a little concerned with the preliminary results of my attempt at a red velvet cheesecake.
Now, let’s talk dinner…
- Olive oil cooking spray
- 4 (4-oz) beef tenderloin steaks
- 1/2 Tbsp salt-free all-purpose seasoning (McCormick)
- 1/2 cup Merlot or other red wine
- 1/2 cup blackberry preserves
- 1/2 tsp crushed garlic
- Fresh blackberries (optional)
- Fresh chives, sliced (optional – I omitted)
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil; set aside.
- Coat a large skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of steaks with all-purpose seasoning. Place steaks in skillet. Cook for 2 minutes on each side. Remove skillet from heat and transfer to prepared baking sheet.
- Roast steaks in preheated oven for 4 minutes for medium rare (145 degrees F) or 6 minutes for medium (160 degrees F).
- For sauce, return skillet to heat and deglaze with half of the wine by scraping bits from bottom of skillet. Return to medium-high heat and add remaining wine, blackberry preserves, and garlic. Bring to a boil; reduce heat. Simmer until mixture is reduced by half, stirring occasionally. Serve sauce with steaks. Garnish with blackberries and chives (optional).
Buttermilk-Garlic Smashed Taters
- 2 (14.5 oz) cans chicken broth
- 1 bag (16-oz) fresh diced red-skin potatoes
- 1 cup buttermilk (I used non-fat)
- 4 cloves roasted whole garlic, finely chopped
- 3 tsp butter seasoning (I just used good ol’ regular unsalted butter)
- 1/2 cup low-fat sour cream (I substituted non-fat plain Greek yogurt)
- Salt and pepper
- chopped chives (optional)
- Add potatoes to chicken broth in a large pot, cover and bring to a boil. Boil until potatoes soft and you can easily break apart with a fork, about 12-15 minutes.
- Drain off chicken broth. Return potatoes to pot. Add buttermilk, garlic, butter, sour cream, salt and freshly ground black pepper. With a potato masher, mash potatoes until creamy but with lumps and peels visible. Garnish with chives (optional).
My personal piece of Heaven. |
We got ourselves hooked on the show NCIS (we bought the complete first season on DVD) so we spent the rest of the evening over a bowl of popcorn and solving crimes. It’s not quite as good as 24, though.
Today, Alex changed the oil and tires on his truck and I mowed the grass. It’s a hot day, so it feels good to be back in the air conditioning. Thank goodness for AC! Hope you are enjoying your weekend so far!
Connie says
Love the photos of your beautiful roses! The cheesecake sounds delicious! Thanks for sharing your recipes.