This week on Food Network, Barefoot Contessa has some great recipes, including Mexican Chicken Soup and a “grown-up” version of Mac and Cheese. The Mexican Chicken soup recipe is almost identical to the recipe that’s in her cookbook, Barefoot Contessa At Home and I can attest that it’s delicious. I think it’s really special if you make the homemade tortilla strips as a garnish for the soup – gives it a nice crunch. Go to Chicken Tortilla Soup recipe and give it a try. I think I’m going to try the grown-up version of Mac and Cheese this week. Since Mac and Cheese is what I consider one of the ultimate comfort foods, I’m always on the lookout for new recipes. This recipe sounds very similar to many others that I’ve made, but the Roquefort cheese is a new twist. Since I love bleu cheese, it sounds like it will add a new flavor to an old classic. I’ll let you know how it turns out.
Paula Deen is baking a classic NY cheesecake this week that’s topped with chocolate. Doesn’t sound like anything can go wrong with that combination! Speaking of New York cheesecake, I tend to prefer a bit lighter cheesecake than what I have typically found with the New York style cheesecake. Sometimes, I have found the NY variety a bit dense and too heavy. The version that I make has more sour cream in it and maybe not so much cream cheese, which I find makes a lighter cheesecake. I’d love to hear from you all regarding your favorite cheesecake recipes. Which do you prefer – dense or lighter?