Open-Faced Graham Cracker Cheesecake and Yogurt Sandwiches

 

I came up with this idea when I was wanting to make a yoghurt cheesecake but realized, it would have to be refrigerated overnight.  I will try that version another time, however, if you want something quick, this is the recipe for you!

Mix together:

1 package of Philly cream cheese, 1 1/2 cups 3% plain Greek yogurt, with 1 1/2 tsp. vanilla, 1/4 cup of brown sugar or sweetener, 1/2 tsp. lemon zest (optional),  pinch of lavender (optional), pinch of cocoa (optional), a few berries of your choice, & reduced balsamic.

Here's what to do.  First mix up the Philly cream cheese and then add 1 cup of Greek yogurt.  If it is the consistency that you like, you won't need to add the additional 1/2 cup.  Add the vanilla and continue mixing.

Add up to 1/4 cup brown sugar or as I used, Splenda.  Once again, it will be your preference as to how sweet you would like it.  This turned out to be the perfect amount for my husband and I.  First add a tbsp. and then go from there and add less or more as you like.

Once it is all mixed up, dollop onto graham crackers and top with sliced strawberries, whole blueberries, blackberries, whatever you like.

Drizzle with reduced balsamic.  

Enjoy!

 

Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli and Potatoes From Food and Wine, March 2021 Issue

 

This has been a family favorite since lockdown and it is most certainly a delicious chicken dinner.  I have printed it before, however, I am providing the link so you can go and read the recipe.  The recipe is LONG because there are a few stages.  Please do not let this deter you.  There is a brining stage.  Then an airdry stage where you put the chicken into the refrigerator after brining but do not cover.  Then you will make the vinaigrette and then you will roast the chicken, the potatoes, the broccoli (which you will blast on broil the last few minutes to char), then you will drizzle the vinaigrette over the entire sheet of cooked chicken and veg.

Special note.  I brined a whole roasted chicken overnight, then cut it up into pieces the next day.

If your chicken is already cut up, brine for way less time, like no longer than 8 hours.

Also, the recipe for the chile-basil vinaigrette online is not accurate.  It says to add 2 tbsp. wine vinegar to 1 1/2 cups oil (at least I think that is what it said.) I do a 1 cup oil, 1/3 cup red wine vinegar ratio.  If you ever think it needs to be sweetened up, add a pinch or two of sugar.

This is the perfect weekend meal to serve on a Saturday or a Sunday.  Just keep in mind the process between brining and air-drying chicken is a two day process.  It is worth it however!  Bon Appetit!!

Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes Recipe (foodandwine.com)