Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Creamy No Churn Raspberry Crumble Ice Cream and Buffalo Chicken Enchiladas. Enjoy!

TIE-DYE CHEESECAKE

This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate

To view this online, click here.

Ingredients

Crust:

2 cups graham cracker crumbs (from about 18 whole crackers)

1 stick (8 tablespoons) unsalted butter, melted

2 tablespoons sugar

Pinch fine salt

Filling:

Three 11.5-ounce containers whipped cream cheese

1 1/4 cups sugar

One 16-ounce container sour cream, at room temperature

1 cup heavy cream

4 large eggs

1 teaspoon pure vanilla extract

Juice of 1/2 lemon

Neon blue, pink and purple food coloring

Yellow food coloring

Whipped cream, for serving

Directions

Special equipment: a 10-inch springform pan and a wooden skewer

Position an oven rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.

For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)

Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.

Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.

Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.

Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS

This comes from the Food Network, and begins, “These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.”

Total: 45 min; Active: 30 min; Yield: 6 servings (half a sandwich per person); Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for coating the baking sheet

2 cups frozen spinach (from a 10-ounce package)

1 pound 80 percent ground turkey

1/4 cup breadcrumbs

2 teaspoons ground cumin

2 cloves garlic, minced

1 medium carrot, grated

1 large egg

2 tablespoons fresh dill fronds, chopped

Kosher salt and freshly ground black pepper

1 cup full-fat Greek yogurt

Juice of half a lemon

3 pitas with pockets, cut in half and warmed

2 cups shredded romaine lettuce

2 Roma tomatoes, sliced

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.

Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.

Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.

Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.

Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

PINA COLADA CHICKEN SALAD

This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”

Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.

To view this online, click here.

Ingredients

1 lb. boneless skinless chicken breasts, cut into tenders

1 c. all-purpose flour

2 large eggs, beaten

1 c. shredded coconut

kosher salt

Freshly ground black pepper

1 head romaine

1 red bell pepper, thinly sliced

2 c. pineapple, chopped

1/2 c. coconut milk

Juice of 2 limes

Zest of 1 lime

pinch of crushed red pepper flakes

Directions

Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.

Bake until cooked through and coconut is golden, 12 minutes.

Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.

In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.

Drizzle with dressing and serve.

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

BUFFALO CHICKEN ENCHILADAS

This tasty recipe is from the Food Network Kitchen, and begins, “Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.”

Total Time: 30 minutes; Active Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, melted, plus more for greasing the pan

4 cups shredded rotisserie chicken

8 ounces cream cheese, at room temperature

2 cups shredded Cheddar

1 cup hot sauce, plus more for serving, such as Frank's

1 bunch scallions, thinly sliced, white and green parts separated

1/4 teaspoon ground cumin

16 corn tortillas

2 tablespoons crumbled blue cheese

2 tablespoons blue cheese dressing

Directions

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.

Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.

Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.

Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.

Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

MISSISSIPPI ROAST

This is from Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Sweethome have spent a great deal of time testing them. Check out their guide to the best on the market.)”

Yield: 6 to 8 servings; Time: 6 1/2 to 8 1/2 hours.

This was featured in “The Improbable Rise of Mississippi Roast”, and can be viewed online here.

Ingredients

1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds

2 teaspoons kosher salt, plus more to taste

1 1/2 teaspoons freshly ground black pepper, plus more to taste

1/4 cup all-purpose flour

3 tablespoons neutral oil, like canola

4 tablespoons unsalted butter

8 to 12 pepperoncini

2 tablespoons mayonnaise

2 teaspoons apple cider vinegar

1/2 teaspoon dried dill

1/4 teaspoon sweet paprika

1 teaspoon buttermilk, optional

Chopped parsley, for garnish

Preparation

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.