Spicy Tuna Sushi

Sushi Rice:
2 cups medium-grain white rice (such as Calrose)
2 1/2 cups cold water
1 (4-inch-square) piece dried kelp (konbu),* wiped lightly with dry cloth
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons kosher salt
Spicy Tuna Mixture:
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
Salt and freshly ground black pepper
4 (8 1/4 by 7 1/4-inch) sheets roasted nori
Sushi rice
1 cup white sesame seeds
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1 1/4 pounds fresh tuna, finely diced
1/2 cup coarsely chopped cilantro leaves
3 scallions, thinly sliced
For the rice:
Directions
Place the rice in strainer. Rinse under cold water until water runs clear. Drain well.
Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
For the spicy tuna mixture:
Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.

Chicken Parmesan Bundles and Easy Pasta Salads

I got this from one of my online cooking buddies, well this is the second recipes I have tried from him. This just might be my new favorite. Thank you Eric Green!
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese,

divided6 Tbsp. Kraft Grated Parmesan Cheese,

divided6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness (I just cut deep slits in mine, I hate to pound chicken)

1 egg

10 Ritz Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF.

Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Easy Pasta Salad

2 cups rotini pasta, uncooked

2 cups fresh broccoli florets

1 cup halved cherry tomatoes

1/4 cup sliced black olives

1/3 cup Kraft Light House Italian Dressing

1/4 cup Kraft Grated Parmesan Cheese (you can omit the cheese since its already in the chicken)

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.ADD remaining ingredients; mix lightly. Cover.REFRIGERATE several hours or until chilled.

Levain Bakery Copykat cookes.

I got this recipe from one of the blogs I belong to

(**Yields 1 dozen cookies)Ingredients
2 sticks ‘cold and cubed’ unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar - not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
2 eggs
3 1/4 to 3 1/2 cups AP flour - Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands)
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks

1 cup walnuts (Toast the nuts for more flavor, if desired or use any kind of nut you like.
DirectionsPreheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each..
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw interior), until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

Eric's Birthday

This has got to be a birthday dinner I will not soon forget. My family gets to pick what they want for their birthday. My son-in-law picked Chicken Parmesan, corn dogs, baked beans and Texas Toast. No veggies, I threw in a salad and some pasta for my one son. He also wanted brownies and not a cake., The brownie I make is Paula Deen's with the candy bars baked in the middle.

Just adding some pictures of a few things I have made

Raspberry White Chocolate Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Cinnamon Bread

I added raisins to one.

1 cup warm milk (70 to 80 degrees F)
1/4 cup water (70 to 80 degrees F)
2 eggs
1/4 cup butter or margarine, softened
1 teaspoon salt
1/4 cup sugar
5 cups bread flour
2 1/4 teaspoons active dry yeast
FILLING:
2 tablespoons butter or margarine, melted
1/3 cup sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon vanilla extract

Directions:
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.