Cooking with Nat

Made a Fruit Smoothie cheesecake :)


1 1/2 cups graham crumbs

1/4 cup butter, melted

4 pkg. Philadelphia light brick cream cheese spread, softened

1/2 cup sugar

2 cups frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, well drained

3 cups thawed cool whip light whipped topping, divided


Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; Stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 6 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining 1 cup whipped topping. Store leftover cheesecake in refrigerator.

Made maple cider chicken and nutty quinoa for dinner this evening. Healthy and Delicious : )


1 cup dry quinoa

1/2 cup walnut pieces

1 pkg. of skinless, boneless chicken breasts

1/2 tsp salt

1/4 tsp fresh-ground black pepper

1 tbsp. olive oil

1/3 cup chopped parsley


3 tbsp. olive oil

3 tbsp. apple-cider vinegar

2 tbsp. maple syrup

1 tbsp. dijon mustard

1/2 tsp. salt



Cook quinoa according to package directions, about 12mins.

Toast walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2min. Set aside in a medium bowl, season both sides of chicken with 1/2tsp salt and pepper. Add 1tbsp. oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3mins. Reduce heat to medium-low. Flip chicken. Cook covered until golden and cooked through, about 8mins.

Stir walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp, oil with vinegar, maple syrup, dijon and 1/2 tsp. salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.

Scoop quinoa onto plate. lay chicken on quinoa. Drizzle reserved dressing.

Made a Valentine's Day treat, Raspberry cream cheese tarts. #Amazing!


1/2 cup plus 10 fresh or defrosted frozen raspberries

1/4 cup whipped cream cheese

1 tbsp. honey or agave

1 pkg. refrigerated pie crust

1 tsp. milk or water

1 1/2 cups powdered sugar.


1. Preheat oven to 400. In a bowl mash together 1/2 cup raspberries, cream cheese and honey.

2. unroll pie crust, and using a large heart-shaped cookie cutter, cut out 20 heart shapes. Top 10 hearts with 2 tsps. each of the raspberry mixture, leaving a 1/4-in. border. lightly brush the borders with water. cover with remaining hearts.

3. Using a fork, gently press down on edges to seal. With a toothpick. poke holes in easy tart. Place tarts on parchment-lined baking sheet. Bake for 20mins.

4. Meanwhile place 10 remaining raspberries in a strainer set over bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.



Made Pacific sole fillet with mediterranean zucchini . Delicious!

Pacific Sole Filet


1/2 cup panko bread crumbs

1/2 tsp hot-red-chili flakes

1/4 tsp salt

4 pacific sole fillet

1 tbsp olive oil

2 green onions, thinly sliced diagonally



Stir panko with chill flakes and salt on a large plate. Rinse fish, pat dry, and coat on both sides with panko mixture.

Heat a large non-stick frying pan over medium. Add oil and swirl to coat. Add flush and cook until golden, about 5mins. Flip and cook for another 3mins. Add onions during the last min of cooking and serve immediately.


Mediterranean Zucchini


1 tsp olive oil

2 medium zucchini, cut into 3/4 in. pieces

1/4 cup chopped dill

1/4 tsp salt

1/4 cup crumbled goat cheese


Heat a medium frying pan over medium-high. Add oil, then zucchini. Cook stirring occasionally until zucchini is tender crisp, 3 to 5min. Sprinkle with dill and salt. Cook for 1min. Stir in goat cheese before serving.

Made pasta with bacon, tomato and pecorino for dinner this evening


- 6 ripe medium tomatoes

- 3 tbsp butter

- 6 slices bacon, roughly chopped

- 2 jalapeño peppers, seeded and chopped

- 1 red onion, chopped

- 3 garlic cloves, chopped

- 1tbsp chopped fresh thyme

- kosher salt and freshly ground black pepper

- 1 tsp chopped fresh tarragon

- 1 lb orecchiette

- 1 tbsp extra-virgin olive oil

- 4 oz. grated pecorino romano cheese



1. Chop tomatoes roughly.

2. Melt the butter in a pan over medium heat. Add the bacon and cook until it is crispy, about 5mins. Add the jalapeños, onion and garlic, and cook over medium heat for 10mins. or until nicely caramelized.

3. Add the tomatoes and thyme to the pan, then season to taste with salt and pepper and add the tarragon. Turn the heat down very low to keep the sauce warm while you make the pasta.

4. Bring a large pot of salted water to a boil, add the orecchiette and cook until just al dente, 6 to 8mins. Drain the pasta, return it to the pot and add the sauce. Stir to combine then drizzle with olive oil. Cook over medium-high heat for 2mins. Mix in the pecorino and serve.

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