BERRY CHEESECAKE TART

He's been the sugar to my spice for 3 whole years!

Today is my anniversary! Yea!! Three whole years of marital bliss...well...mostly bliss. I know three years isn't very long in the grand scheme of things, but boy have our lives changed in these three little years. In many ways (all good ways), I feel like I've been married forever. I can't even imagine life without my husband any more. It's a blessing when you can find someone with whom you share just enough similarities and just enough differences that you fit each other like a puzzle.

Last night I went to dinner with some of my girlfriends, and as we were all sharing stories and experiences from our lives I found myself dwelling on this whole concept of marriage. It's fascinating to me the give and take, the ebb and flow, and the resulting balance each couple finds in their own relationship. I feel very lucky to have found my missing piece and to now be building our life together. I know it will only get better and better with time.

I look back on this picture of us on our wedding day...we were so happy and in love and yet I don't think we had any clue what love really was, or what we were in for. I know we have a long journey ahead of us...and Arnold, I'm so glad I have you to hold my hand along the way! I love you!

So on my anniversary I had to post a dessert....in honor of my sugar loving, or should I say sugar addict, man. I whipped this little dessert up on Sunday and I swear I could have eaten the whole thing myself! I didn't...I had to share it with my husband, brother and little r...dang it...they all loved it too.

If you're not a berry fan, you could also top this tart with chocolate chunks, swirl in some caramel sauce, or use any variety of fruit that you love. The creativity could be endless!

I had to post this particular picture. I love little r in the background. The truth is, every picture I take, little r is near inches off camera...patiently waiting for a bite. She is my little side kick and photography assistant. I just love that little face!

BERRY CHEESECAKE TART
(Mindi Original)

1 sheet puff pastry
1 10 oz. bag frozen mixed berries (about 2 C.)
1 T. sugar
1 8 oz. pkg. Neufchatel low fat cream cheese; room temperature
2 T. lemon juice
½ C. sugar
¼ C. flour
1 egg

1. Bring the sheet of puff pastry to room temperature by letting it defrost on the counter for about 40 minutes.
2. In a small bowl, combine the berries with 1 tablespoon of sugar. Allow to defrost for at least 20 minutes or so.
3. In a mixing bowl combine the cream cheese, lemon juice and sugar. Mix until well combined.
4. Add the egg and the flour and mix again for 2-3 minutes.
5. Roll out the puff pastry to about 16x11 inches.
6. Place the pasty on a baking sheet sprayed with cooking spray.
7. Spread the cream cheese mixture onto the puff pastry, leaving about a 2 inch edge around the outside.
8. Dollop the berries on top of the cream cheese mixture.
9. Take the edges of the puff pasty and fold up and over the cream cheese mixture about 1 to 2 inches.
10. Bake at 400 degrees for 35 minute or until the tart is golden brown.

UPDATE:
I demoed this yummy desert on Studio 5, so if you like, you can click below and watch.

Video Courtesy of KSL.com

Pizza is his specialty!

My husband and I first met at a BBQ his roommate was throwing. We only spoke for about 5 minutes, but then we ran into each other the very next night at another party. That night we talked for about 3 hours. I really liked him and hoped I'd get a chance to see him again. Then the most amazing thing happened; he called and asked me out on a date. A real date! Not a "hang out" or "a bunch of us are going out...want to come" kind of date. He called and said..."I really like you and would love to take you to dinner this weekend".

Ok, so maybe it's not that amazing, but in my 16 years of dating experience most guys had not been that straight forward. Most of my relationships started out with the "hang out" thing. The confusing, "is this a date or just a friend" thing. Which lasted for several weeks or months until you finally had that dreaded DTR (define the relationship) conversation. Sometimes it ended good, but sometimes not-so-much. My husband didn't beat around the bush. We had a great date and then he called and asked me out again. It was so refreshing and obviously ended really well.

Speaking of our second date, it was pretty great as well. This time he cooked for me; also a very impressive quality! It wasn't a gourmet 6 course meal, but really good pizza. Pizza is one of his specialties. I knew he was a keeper.

This recipe for Pizza is one of his favorites. He even made the pizza pictured below. Thanks honey! I love the pizza and I love you!!

JAMAICAN JERK CHICKEN PIZZA
(Recipe from California Pizza Kitchen)

Recipe makes 3 (9-inch) pizzas

Jerk Chicken Pieces
1/2 pound boneless, skinless chicken breast
1 teaspoon olive oil
2 teaspoons jerk seasoning
1/2 teaspoon cayenne pepper

Caribbean Sauce
1/2 tablespoon cold water
1/2 teaspoon Wondra Flour
1/2 cup sweet chili sauce
3/4 teaspoon jerk seasoning

For the Pizza
8 ounces pizza dough (I use this recipe for pizza dough.)
1/2 tablespoon Caribbean Sauce
1 cup mozzarella
1/4 cup roasted red and yellow peppers
1/4 cup sliced yellow onions
1/4 cup crispy bacon
13 to 15 pieces Jerk Chicken (3/4-inch)
Sprinkling of additional mozzarella
1 tablespoon chopped green scallions

To make Jerk Chicken:

Preheat grill to 450 degrees F.

1. In a clean mixing bowl, thoroughly mix the Jerk seasoning and Cayenne pepper and set aside.
2. Trim all fat from chicken breasts. Line a cutting board with plastic wrap and place chicken breasts skin side up on the plastic wrapped cutting board. Cover chicken breasts with an additional layer of plastic wrap.
3. Use a mallet to pound the thick side of the breast to 1/2-inch. The breasts should be 1/2-inch thick. DO NOT OVER-POUND.
4. Coat chicken breasts with olive oil in mixing bowl. Place oil-coated chicken breasts on a sheet pan with skin side up.
5. Using your fingers, sprinkle half of the jerk seasoning and cayenne pepper mix over one side of the breasts. Turn breast over and with your fingers sprinkle the remaining of jerk seasoning and cayenne pepper mix over the other side of all breasts.
6. Place the seasoned side of the breasts on a 450 degree F grill. Grill at a diagonal to the vertical grooves. After 2 minutes rotate the breasts 45 degrees to produce diamond shaped grill marks. Continue grilling this same side for approximately 2 minutes longer (or until the outer edges begin to turn from pink to white and opaque). Turn the breasts over and grill for approximately 2 minutes. Rotate the breasts 45 degrees and grill for about 2 minutes more. The breasts must reach an internal temperature of 165 degrees F.
7. Transfer the chicken breasts to a sheet pan in one well-spaced layer. Refrigerate immediately and chill to 40 degrees F.
8. Cut breasts into 3/4-inch pieces.

To make Caribbean Sauce:

1. Add water to a mixing bowl. Slowly sprinkle flour into water while whisking at the same time. Break up any clumps.
2. Add sweet chili sauce and jerk seasoning to flour mixture. Mix thoroughly.
3. Add sauce to a non-stick saute pan and cook over high flame for approximately 5 to 6 minutes. Stir continuously.
4. When sauce is thickened transfer to a container and store at room temperature.

To make the pizza:

1. Use a spoon to spread the Caribbean sauce to within an inch of the outer edge of a stretched pizza dough.
2. Distribute ingredients to within 1/2-inch of the outer edge of the pizza.
3. Distribute mozzarella over the Caribbean sauce.
4. Distribute roasted peppers over the mozzarella.
5. Distribute onions over peppers.
6. Distribute bacon over the onions.
7. Distribute Jerk Chicken over the bacon.
8. Sprinkle additional mozzarella over the entire pizza.
9. Cook the pizza at 500 degrees for 5-10 minutes or until crust is crispy and cheese is melted. (or follow your pizza crust recipe cooking instructions.)
10. Garnish with scallions after cooking.

Sometimes husbands do the nicest things...

Well, more than sometimes I guess. On Saturday morning my husband got up and made me breakfast. These yummy Apple Strudel Pancakes. I don't give him enough credit, but he is a wonderful cook. Reese and I both gobbled these up!

Thanks honey for taking such good care of me these last couple weeks. I know it hasn't been too fun with a sick wife and teething daughter, but you've really come through for us. We both love you soooo much!



*The nuts were left out of the recipe, in the above picture. But I highly recommend you try them in the recipe.

APPLE STRUDEL PANCAKES
(Recipe from Arnold Thiebaud, my sweet hubby!)

2 C. pancake mix
3 eggs
1 C. buttermilk
1 apple, peeled and cored
½ C. butter, softened
½ C. brown sugar
½ C. peacans, chopped very finely
½ t. cinnamon

1. Mix pancake mix, eggs and buttermilk until well blended. If the batter is too thick, add a little more buttermilk.
2. Slice apple to ¼ inch thick slices.
3. In a small mixing bowl beat the butter, sugar, nuts and cinnamon.
4. Place an apple slice on a greased pancake griddle.
5. Pour desired amount of batter over the top of the apple slice.
6. Allow pancake to cook until bubbles stop popping in the batter
7. Flip to cook the other side. Right after flipping, place 1 spoonful (or desired amount) of butter mixture on top of the pancake to melt.
8. Serve and eat immediately.