Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Here’s a delightful recipe for a Decadent Strawberry Cheesecake with a crunchy granola crust. It’s a perfect blend of creamy cheesecake and sweet, tangy strawberries, complemented by the crunch of granola.

Decadent Strawberry Cheesecake with Granola Crust

Ingredients

For the Granola Crust:

• 2 cups granola (store-bought or homemade)
• 1/4 cup unsalted butter, melted
• 2 tablespoons brown sugar

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour

For the Strawberry Topping:

• 1 lb (450g) fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

1. Prepare the Granola Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, mix the granola, melted butter, and brown sugar until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to press it down evenly.
   • Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
   • Add the eggs, one at a time, mixing well after each addition. Beat in the sour cream and flour until the mixture is smooth and well combined.
   • Pour the cream cheese mixture over the cooled granola crust, spreading it evenly.
3. Bake the Cheesecake:
   • Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours, or overnight.
4. Prepare the Strawberry Topping:
   • In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a simmer.
   • Stir in the cornstarch mixture and cook for an additional 2-3 minutes, or until the sauce thickens. Remove from heat and let it cool to room temperature.
5. Assemble and Serve:
   • Remove the cheesecake from the refrigerator and carefully release the sides of the springform pan. Place the cheesecake on a serving platter.
   • Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.
   • Garnish with additional fresh strawberries or mint leaves, if desired.
6. Enjoy:
   • Slice and serve your Decadent Strawberry Cheesecake with Granola Crust. It’s a perfect treat for any occasion!

This cheesecake combines the creamy texture of the filling with the delightful crunch of the granola crust and the fresh sweetness of strawberries, making it truly irresistible!

Here’s a delicious recipe for Chicken with Spinach and Mushrooms in a Creamy Parmesan Sauce. It’s a hearty and flavorful dish that’s perfect for a cozy dinner.

Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Ingredients

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
• For the Sauce:
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced
  • 5 cups fresh spinach, roughly chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

Instructions

1. Prepare the Chicken:
   • Season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika.
   • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Make the Sauce:
   • In the same skillet, reduce the heat to medium. Add the butter and let it melt.
   • Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 2 minutes.
   • Add the sliced mushrooms and cook until they are softened and browned, about 5 minutes.
   • Stir in the spinach and cook until wilted, about 2 minutes.
3. Combine and Simmer:
   • Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
   • Stir in the grated Parmesan cheese and dried thyme. Season with salt and black pepper to taste.
   • Return the chicken breasts to the skillet, nestling them into the sauce. Let everything simmer for another 5-10 minutes, until the chicken is heated through and the sauce has thickened slightly.
4. Serve:
   • Serve the chicken with the creamy spinach and mushroom sauce spooned over the top. It pairs wonderfully with pasta, rice, or a side of crusty bread.

Enjoy your flavorful Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce! It’s a comforting and satisfying dish that’s sure to impress.