Post #7: Crumbly Ricotta Cheesecake

I had the inspiration to make this cake the other day when I opened my fridge and saw a tub of ricotta cheese in there from the last time I made lasagna.

I can't remember the last time I made lasagna.

Don't worry, the expiration wasn't until March, but I figured there was no time like the present.  Like my orange chicken, this recipe was adapted from the original that I did a keyword search for on food.com.

This cheesecake it not like a traditional cheesecake.  It has crust on the bottom and top, and instead of being thick and rich, it is more light and fluffy in the middle. The recipe for the crust was a little much - I still have about 1/3 of it in my fridge waiting to be made into tarts or squares or something!  It could easily to halved - making it more ass-friendly.  ;)  Also, I used lowfat ricotta cheese, sparing at least some calories.  I also don't own a springform pan (sad day, I know!), but a well greased round cake pan worked like a charm!

Crumbly Ricotta Cheesecake

Ingredients:

CRUST

• 2 1/3 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 egg
• 1 tablespoon milk
• 1 cup cold butter, thinly sliced

FILLING

• 14 ounces fresh ricotta
• 3/4 cup sugar
• 1 cup chocolate chips (I used peanut butter milk chocolate ones!)

Directions:

Prep Time: 20 mins
Total Time: 1 1/2 hrs

1.  Preheat oven to 320°.
2. Grease and flour a 9" springform pan.
3.  For the crust, in a large bowl mix the flour, sugar, baking powder, egg, and milk.
4.  Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
5. Take half the crust mixture and press it gently into the bottom of the pan.
6. In a medium size bowl, mix the ricotta and sugar well.
7. Add the chocolate chips mix again.
8. Spread the filling evenly over the top of the crust.
9. Crumble the remaining crust mix over the top of the filling.
10.  During the baking process the butter melts to form a nice crust.
11. Bake 50 to 60 minutes.

Post #6: Orange Chicken, a Panda Express copycat

 I love Panda Express.  Love it.  No, really.  I could eat there every day!  My wallet, however, does not love Panda Express, and when it costs me and the Mr. almost $20 to go there, we pass more often than not!   

What that being said, this recipe is not 100% exactly like the deliciousness you can find at Panda Express, but it hits the spot, is tangy, spicy, orangey, and a heck of a lot more "ass friendly".  I credit this recipe to a user on what was once recipezaar.com, and through the years, I have adapted it for my tastes, but it is incredibly easy to adapt it to yours!  

A few things I change:

1. MORE GARLIC!  1 tsp?!  WTF?  No way.  I need more. 

2. I juice the orange too.  The peel makes it slightly orangey, the juice just brings the business. 

3. More hot pepper flakes.  

4. I always double the sauce.  I like a little more for my rice.  ;) 

5. I put some rice vinegar in the water for my rice.  It gives it some zing!
6. If you don't have fresh ginger, ginger powder will work in a pinch too.

Also, a few helpful hints working with this recipe in particular.  It happens fast.  I get my mise en place like no other.  The garlic is crushed, the ginger is microplaned, the orange sauce already sitting to the side.  I mean everything is done.  That way all you have to do is toss it together.  It saves tons of time and stress.  Trust me!  Plus, it keeps the kitchen way cleaner.  

Orange Chicken

Ingredients:

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon gingerroot, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine
• 1/4 cup water

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange

Directions:

Prep Time: 15 mins
Total Time: 45 mins

1. Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
2. Stir cornstarch and flour together.
3.  Dredge the chicken pieces in the flour/cornstarch until coated.
4.  Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
5. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
6.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
7. Put the hot oil aside and in a fresh pan, heat 1 tbsp. oil.
8.  Add and stir-fry crushed chiles, ginger and garlic, and green onions.
9. Add rice wine.
10. Add Orange Sauce and bring to boil.
11. Stir water into remaining 1 tablespoon cornstarch until smooth and starting to thicken.
12. Add cooked chicken, stirring until well mixed