Herbed Gorgonzola cheesecake
2 cups Ritz crackers, crushed
1/4 cup unsalted butter, melted
4 packages each 8 ounces cream cheese, softened
1 Tbsp fresh lemon juice
1/4 tsp salt
2 Tbsp Mexican mint marigold, fresh chopped
1 tsp Dill, fresh chopped
1 tbsp Grated Onion
1 tbsp Tabasco Sauce
8 ounces Gorgonzola cheese, crumbled
Preheat oven to 325 degrees. Prepare pan: 6-inch springform pan with 3-inch sides, lined with parchment paper. In medium bowl, combine crushed crackers and butter. Press into bottom of cheesecake pan and freeze.
In a large mixer bowl, beat cream cheese on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice, salt, Mexican mint marigold, dill, hot sauce, and onion. With a rubber spatula, fold in gorgonzola cheese. Pour batter over frozen crust. Bake in preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve warm or cold with crackers or party toasts. To serve warm, wrap the cheesecake in foil and place in a preheated 350-degrees oven for 10 minutes to heat through.
Mexican Mint Marigold Dijon chicken
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
3 tbsp shallot, chopped
1 tbsp garlic
4 oz White wine
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons Mexican Mint Marigold, chopped
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown the chicken on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm. With remaining oil in pan, saut� the shallot and garlic for about 1 to 2 minutes scraping the brown bits from the pan. Reduce the wine until almost dry in the pan. Stir cream into the pan. Mix in mustard and Mexican mint marigold. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.