Taiwanese-style Corn & Chicken Egg Drop Soup - Makes 8-10 servings

https://www.washingtonpost.com/recipes/corn-chicken-soup/?itid=lk_inline_manual_24

• 8 ounces boneless, skinless chicken tenders or breast, cut against the grain into thin slivers 1 to 2 inches long
• 1 teaspoon rice wine, preferably Taiwanese (may also use Shaoxing rice wine)
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt, plus more as needed
• 4 cups chicken broth, preferably low-sodium
• 2 cups (10 ounces) freshly shucked corn kernels (from 2 ears); frozen if necessary
• One (14 3/4-ounce) cans creamed corn
• 2 large eggs, whisked well
• Ground white or cracked black pepper
• 4 scallions, sliced, for garnish (optional)

INGREDIENTS

• 12 oz boneless, skinless chicken tenders or breasts, cut against the grain into thin slivers 1 to 2 inches long
• 1.5 tsp rice wine or miuchu, preferably Taiwanese (may also use Shaoxing rice wine)
• 1.5 tsp cornstarch
• 1/2 tsp extra fine salt OR 2/3 tsp regular fine salt, plus more as needed
• 6 cups chicken broth, preferably low sodium
• *3 ears freshly shucked corn kernels (or 3 cups); frozen if necessary 
• 1.5 cans (can size = 14.75 oz) creamed corn
• 3 large eggs, whisked well
• Ground white or cracked black pepper
• Scallions, sliced, for garnish

Equipment:

• *Bundt pan with hole in the center: stick an ear of corn upright into the whole, then carefully slice the kernels downwards into the pan
• Large pot

DIRECTIONS:

1. In a small bowl, combine the chicken, rice wine, cornstarch and salt and mix gently by hand to ensure all of the chicken is coated. Set aside for 20 minutes, or cover and refrigerate up to overnight.

2. In a large pot over high heat, combine the chicken broth with shucked and creamed corn. Bring to a boil, then reduce the heat so the liquid is at a gentle simmer.

3. Drop the chicken pieces in, one at a time, stirring after each to ensure the pieces don’t stick together in the soup. Continue stirring in a circular motion as you slowly pour in the eggs.

4. Taste the soup, and season with salt and pepper as desired. Ladle into bowls and garnish with the sliced scallions, if using, before serving.

 

Easy Focaccia Bread - Makes 1 pie round

Adapted from Alexandra's Kitchen

NOTE: Takes a minimum 15 hours (12 resting in fridge, 3 resting at room temp)

INGREDIENTS

• 2 cups (240-260 g) all-purpose or bread flour
• 1 tsp (5 g) kosher salt
• 1 tsp (4 g) instant yeast (SAF or Fleishmann's dry active)
• 1 cup (228 g) lukewarm water (baby bath temperature)
• Butter for greasing the pie plate if no parchment paper is used
• 2+ tbsp olive oil, divided
• Flaky sea salt
• Optional: Toppings such as 1 tsp whole rosemary, sundried tomatoes, onions, etc.

Equipment:

• 9+" glass pie plate; or pie tin; or 9" sq baking glass
• Rubber or silicon spatula
• Oven 
• Optional: Parchment Paper

DIRECTIONS:

1. In a large bowl, whisk flour, salt, and yeast. Add the water.
2. Using a spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball (it's okay if it seems runny). No kneading necessary!
3. Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap, damp tea towel, or cloth bowl cover. Place in the refrigerator immediately for at least 12 hours and up to 3 days. NOTE: If using cloth or tea towel, ensure the top of the dough is slicked with oil to prevent it from drying out and forming a crust.
4. Line the pie plate with parchment paper (trim if necessary) OR grease it well with butter or coat with nonstick cooking spray. This is important as the bread will stick! If using a non-stick USA tin, olive oil in the next step should be sufficient.
5. Pour 1 tbsp into the center of the plate. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
6. Place the ball into the prepared pie plate. Roll the dough ball in the oil to coat it all over. Although the goal is to look like a rough ball in the end, the oil may have turned it into slick, flat broken pieces - this is OK!
7. Let the dough rest for 3-4 hours at room temperature
8. Set a rack in the middle of the oven. If using a split Samsung oven, remove the center divider first, and preheat using Bake (convection) mode to 415 deg F. If using a regular oven or Chef Bake mode, preheat to 425 deg F. 
9.  If using toppings, sprinkle it over the dough. Lightly rub your hands lightly in oil, then use all of your fingers to press straight down into the dough to create deep dimples (it's okay if your fingers touch the bottom of the plate). If needed, gently stretch the dough while dimpling to allow it to fill the pan.
10. Pour the remaining tbsp of oil over and into the dimpled dough. Sprinkle with the flaky sea salt.
11. Transfer the pan to the oven and bake for 25-30 minutes, or until the underside is golden and crisp. Remove the pan from the oven; optional to transfer the bread to a cooling rack. Let cool for 10 minutes before cutting/serving. If making a sandwich, allow it to cool completely.

Slow-cooker Tortilla Soup - Serves 6 (or 10 lunches)

 INGREDIENTS

• 1 onion, diced
• 3 - 5 garlic cloves, minced
• 1 jalapeno, diced (or 1 roasted chile, ie Pueblo or Hatch, with blackened parts scraped off)
• 2 boneless chick breasts (or 3 small ones); or 3 to 4 thighs w/ bones
• 1 cup frozen corn
• 1 can Rotel: diced tomatoes w/ green chilies (OR fire roasted roasted tomatoes)
• 14.5 oz can crushed tomatoes
• 32 oz Chicken broth (4 cups)
• 2 tsp cumin
• 1 tsp paprika
• 1 to 2 tsp chili powder, red or green (depending on spice level)
• 1 tsp kosher salt
• Optional: 15 oz can black or kidney beans (adds heartiness)

Optional Garnishes:

• Baked tortillas (six 6" corn), sliced about 1/4" to 1/2" thick
• Baked tortillas (six 6" flour)
• Cilantro
• Avocado
• Lime wedges
• Cotija (3 Tbsp) or shredded Monterey Jack cheese 

DIRECTIONS:

1. Heat olive oil over medium heat in a skillet. Saute onion for about 5 minutes. Add garlic and jalapeno and cook for another minute or two until fragrant.
2. Add chicken to the bottom of slow-cooker. Add all other ingredients on top. 
3. Cook on low 5-7 hrs, or high for 4. 
4. *About 20 minutes before it's done, make crispy tortilla strips:
1. Pre-heat oven to 400degF for corn, or 420degF for flour
2. Brush tortilla strips with oil on both sides. Slice into 1/4" strips
3. Line a baking tray with a silicon mat or parchment paper. Place tortilla strips along with a pinch of salt (tossed to combine). Bake until they are golden and crisp, about 8 to 12 minutes. 
5. When slow-cooker is done, shred chicken and return to soup. Serve with garnishes.

*ALTERNATIVE: You can fry the tortilla strips before Step #1 (and skip Step #4) by doing the following:

If you are starting with somewhat old, dried out tortillas, great. If not, put them on a baking sheet and put them in an oven for 10-15 min at 200degF to dry them out a bit. Best to start with tortillas with minimal moisture. 

Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. You can also pre-fry the tortillas in a pan in olive or avocado oil.

Cook the onion, garlic, and jalapeno using this leftover oil in Step #1.

Khachapuri - Makes 4 large

 Adapted from SimplyHomeCooked and King Arthur

*Allow minimum 4 hours to allow yeast flavors to develop, store for up to 30 hours. Freeze dough after rolling it out if desired.

DOUGH

• 3.5 cups (420 g) all purpose flour, or 2.5 cups APF + 1 cup bread flour 12-13% protein)
• 1 tsp salt
• 1 tsp dry active yeast (1 packet = 2.25 tsp)
• 1 tbsp granulated sugar
• 1/2 cup milk
• 1 cup warm water
• 1 tbsp olive oil

FILLING

• 1/2 to 3/4 cup Ricotta or Farmers Cheese for TWO Khachapuri (1.5 cup for four)
• 1/2 to 3/4 cup  Crumbled Feta OR Goat Cheese (1.5 cup for four)
• 1/2 to 3/4 cup Mozzarella, halved or shredded (OPTIONAL) (1.5 cup for four)
• 3 eggs (divided) for two Khachapuri; 5 eggs (divided) if making four. 
• Unsalted butter

Optional Toppings

• Pizza Meats
• Chives
• Sundried or cherry tomatoes
• Caramelized onions
• Olive bar stuff
• Fennel leaves
• Seeds (sesame, poppy, fennel, etc)

DIRECTIONS:

1. Heat water and milk to about 115 deg F. Set aside.
2. In the bowl of a stand mixer, combine flour, salt, yeast, and sugar. 
3. Pour the milk water into the bowl of dry ingredients.
4. Knead the dough with the hook attachment until it's close to being smooth and elastic.
5. Add the oil into the dough and knead for another minute. If the oil causes the dough to separate, pause the mixer, encourage the dough to come together with a spatula or your hands, then continue the mixer. It's OK if it doesn't congeal as you will knead it together later.
6. Drizzle 1/4 to 1/2 tsp of oil into the bottom and sides of a deep bowl that can hold plastic wrap. Place the dough inside the bowl and cover with the wrap. Set aside until the dough doubles in size, about 1 hr at sea level warm temperature, or 3 to 4 hours in the refrigerator at 2000m/6000ft elevation.
7. Two options at this point: Either continue with the recipe, OR punch/push the dough down inside its bowl and let rise overnight.*
8. If using a regular oven, pre-heat to 440-450 deg F. If using Samsung with center divider, remove the divider and pre-heat oven to the 425 deg F using the regular "Bake" mode (this defaults to convection in a Samsung).
9. Lightly flour your hands and a flat surface. Remove the dough from the bowl and knead it a few times until it's more smooth, then let rest for about 5-10 minutes. Cut the dough into 4 pieces. *You can freeze two of them at this point in plastic wrap.*
10. *If frozen, thaw overnight in refrigerator. The next morning, remove from plastic wrap and place in oiled bowls the next morning, cover with damp towel / plastic wrap / lid, and put them back in the fridge. Remove about 1-3 hours before using, allowing to rise at room temp while keeping it covered. Continue with recipe*: Spread each piece of dough into a circle about 9 inches in diameter by stretching with your fingers or using a floured rolling pin. 
11. Rest for about 10-20 minutes. Meanwhile, combine the cheeses in a bowl with a spatula.
12. Divide the cheese into the same number of portions as the dough. Lightly spread the cheese onto the dough circles (don't use a heavy hand as we don't want to smoosh the dough too much on the bottom).
13. Roll the opposite sides of the dough circle towards the center into a boat shape. Pinch and roll the corners together. Repeat for all the dough circles.
14. Beat 1 egg with a tsp of water, then brush the dough sides with the egg wash. Sprinkle seeds on the sides if desired.
15. Transfer the khachapuri onto a baking sheet lined with silicon mat or parchment paper
16. Bake in preheated oven for 15 minutes or until the crust becomes golden brown.
17. Remove from oven. Make a well in the center of each khachapuri with the pack of a spoon about 2-3" in diameter. Drop 1 egg into each well. Insert a few small pieces of butter into the cheese.
18. If using optional toppings, add them in at this point.
19. Return to oven and back another 6-8 minutes for slightly runny to gummier yolks, or 10 minutes for well-done yolks.
20. Serve immediately.

Fluffy Soft Pizza Crust - Makes two 10"-12" pizzas

Adapted from Butter & Air and ChatGPT

*Takes minimum 4 hours to allow yeast flavors to develop, store for up to 3 days

For sauces, see THIS PAGE.

INGREDIENTS

• 1 cup (120 g) all purpose flour
• 1 cup (120 g) Tipo 00 flour (or bread flour with high protein content 12-13%)
• 1 tsp fine sea salt
• 1 1/2 tsp dry active yeast (1 packet = 2.25 tsp)
• 3/4 cup warm water
• 1 tsp honey
• 1 tsp olive oil, plus extra for drizzling
• 1 tsp dried ground (or small bits) of rosemary

DIRECTIONS:

1. Whisk the flours and salt together in the bowl of a stand mixer or other medium bowl. OPTIONAL: Add ground rosemary.
2. In a separate small bowl, whisk together the warm (baby bathwater temp) water, yeast, honey, and olive oil. Whisk well to combine. Add water to flour
3. Using either your hands or the bread hook attachment on your mixer, combine all ingredients, adding a tablespoon or two more water if the dough seems too dry. Once all ingredients are incorporated and dough begins to form a cohesive ball, continue kneading in the bowl about 3 minutes more. (Took about 15-20 minutes on Speed 2-3 KitchenAid Stand Mixer).
4. Coat a medium bowl with olive oil and transfer the dough into it. Cover bowl tightly with plastic wrap and let rest in the refrigerator or other cool spot for minimum 3 hours (and up to 2-3 days).
5. Remove the dough, which will have become airy and puffy, and begin to punch/knead on a lightly floured surface for 3-7 minutes, until it is smooth and elastic. Separate into two balls and transfer to oiled bowls. Cover with plastic wrap and let rise at room temperature (if cool), or in the refrigerator (to slow down the rapid rise that occurs at elevation), for at least one hour and up to 3 hours.
6. When you’re ready to shape your pies, remove the center divider in a Samsung oven. Pre-heat oven to the highest it will go (ideally 525F) using the regular "Bake" mode (this defaults to convection in a Samsung).
7. Set the dough ball(s) on pieces of parchment or silicon mats large enough to hold the finished pie. Roll out or pull out on parchment paper to desired size & thickness, while allowing a 0.5" to 0.75" edge for the crust. If the dough springs back when rolled, let it rest a little longer
8. When you have achieved your desired crust size and thickness, add sauce and toppings.  
9. Using a pizza peel, carefully transfer the pizza – still on the parchment – to the stone or pan. Bake for 10-15 mins, until crust is golden brown and cheese is bubbly. 
10. Carefully remove the pizza on parchment and transfer to a large cutting board. Let rest for 5-10 minutes to let the toppings set. Slice and serve

Schreuder's Almond Roca (Toffee)

INGREDIENTS

• 1 lb salted butter (unsalted is fine, but add 1/2 tsp salt in Step #1)
• 3 cups sugar
• 1/2 cup water
• 2 cups slivered almonds
• 1 pkg chocolate chips

DIRECTIONS:

1. Completely melt butter in heavy-bottomed medium pot over medium (6 out of 10, or lower depending on stovetop and pot). If using unsalted butter, add 1/2 tsp salt.
2. Add sugar, water, and almonds. Stir constantly for about 40 minutes (time may vary). If using a candy thermometer, it will register between 295°F and 300°F, usually between 10-15 minutes into boiling. If no candy thermometer, the mixture will transform several times from liquid, to puffy, then the butter will separate as mixture turns darker - cook until the mixture turns a warm amber color.
3. Once the butter is combined back in, remove from stove and pour into a deep cookie sheet. Wait a few minutes for it to harden a bit (it will still be warm to eventually melt the chocolate chips), then sprinkle with chocolate chips. Spread the chips evenly on top with a spatula/angled spreader.
4. Let sit in pan for several hours or until chocolate hardens. Then break it up by hand and store in air-tight container.

Pizza Sauces

For dough, please visit THIS PAGE

INGREDIENTS - No Cook Sauce (2 cups for two 14" round pizzas)

From https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/

• One 6 oz can tomato paste
• One 15 oz can tomato sauce
• 1 to 2 Tbsp Italian Seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ Tbsp garlic salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp sugar* (or coconut sugar for paleo, or omit)

DIRECTIONS:

1. Mix tomato paste and sauce together in a medium bowl until well combined (all the lumps of paste are incorporated into the sauce
2. Add the remaining ingredients and mix well
3. Spread on top of dough

INGREDIENTS - 1-Hour Sauce (2.25 cups sauce for two 12" round pizzas)

From: https://littlespicejar.com/homemade-pizza-sauce/

• One 28 oz can whole tomatoes
• 2 Tbsp olive oil
• 1/4 c grated onions (or finely minced for chunkier sauce)
• ½ to 3/4 tsp dried oregano
• 1 tsp dried basil
• 1/4 to 1/2 tsp red pepper flakes, as preferred
• 3 cloves garlic, pressed
• 2 tsp sugar
• 1 tsp kosher salt 

DIRECTIONS:

1. Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid. Set aside until Step 5.
2. In a medium saucepan over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. 
3. Cook for 3-4 minutes, stirring frequently so nothing sticks or burns. 
4. Add garlic and continue to cook for another 30 seconds to a minute.
5. Add the prepared tomatoes along with the sugar and salt. 
6. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. 
7. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. 

Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.

Empanada Fillings

For dough, please visit http://ducbeemtnccc.blogspot.com/2022/11/empanada-dough.html

INGREDIENTS

Spicy Chicken (makes ~18 -5" Empanadas):

• 1 Chicken Breast
• 1 Yellow Onion
• 1 Garlic
• 1 Poblano
• 1 Jalapeno
• 1 Red Bell Pepper
• 1 14oz can Diced Tomatoes
• 2 cups Chicken Broth
• Salt
• Pinch Cumin
• Pinch Cloves (3-4 Cloves crushed)
• ½ tsp Cinnamon Ground

Mushroom (makes ~18 -5" Empanadas):

• 1 pint Mushroom of Choice (Baby Portobella)
• 1 Yellow Onion
• 1 Garlic
• 1 Carrot (thinly sliced)
• 1 Jalapeno
• 1 14oz can Diced Tomatoes
• Cheese Optional (e.g., Manchego, Mozzarella, etc.)
• 1 cups Chicken Broth
• Salt
• Pinch Cumin
• Pinch Cloves
• ½ tsp Cinnamon Ground

Spinach (makes ~18 -5" Empanadas):

• ¼ cup onion, diced
• 4 cups fresh spinach
• 1 large egg
• ½ cup ricotta cheese
• ¼ cup shredded parmesan cheese
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• pinch nutmeg

Steak (makes ~18 -5" Empanadas):

• 6 - 8oz Steak
• ½ Red Onion
• 1 Red Bell Pepper
• ½ Jalapeno
• 1 Teaspoon Merkén (also known as merquén)

Beef (makes ~18 -5" Empanadas):

•  4 tablespoons of butter or oil
•  1 white onion diced
•  2-3 garlic cloves crushed
•  1 tablespoon of dry oregano
•  2-3 teaspoons of ground cumin
•  2 teaspoons of annatto or achiote powder
•  1 lb ground beef
•  Salt and pepper to taste

DIRECTIONS:

1. Heat olive oil in a large sauté pan set over medium-high heat
2. Add onion and sauté for a couple of minutes, until it becomes translucent and soft
3. Incorporate chopped garlic and sauté for about a minute until it becomes fragrant
4. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned
5. Pour in tomato and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor
6. Pour in the chicken broth or water, cumin, cloves and cinnamon
7. Stir well and let it cook 15 minutes more
8. Add remainder of the ingredient, mix well, and taste for seasoning
9. Cook for 5 more minutes (add more salt as needed)

BAKING (Once Filled):

1. Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

Empanada Dough & Assembly

Empanada Dough - How to make empanada dough for baking https://www.laylita.com/recipes/how-to-make-empanada-dough/

Yield: ~18 medium size (5") or 20-25 small size (4.25")

INGREDIENTS:

• 3 cups all-purpose flour 
• ¼ to ½ teaspoon salt 
• 6 oz unsalted butter (Cold and Diced) | (1 stick of butter = 4 oz)
• 1 egg 
• ¼ cup to ½ cup of water or milk adjust as needed to obtain a soft and smooth dough

DIRECTIONS:

MAKING EMPANADA DOUGH: 

1. Mix the flour and salt in a food processor. 
2. Add the butter (Cold and Diced) and pulse 
3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms. 
4. Split the dough into 2 balls. Note: recommend refrigerating min-30min
5. Work with 1 dough ball at a time. Flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
6. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls. 
7. Use immediately, or store in the refrigerator/freezer to use later. 

ASSEMBLING & BAKING:

Fillings recipe: http://ducbeemtnccc.blogspot.com/2022/11/empanada-fillings.html

1. To assemble the empanadas using a 5" size then place a 1.5 TBSP of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly. 
2. To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. 
3. For best results, I recommend refrigerating the dough for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out. Refer to Laylita's website above.
4. If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked). 
5. Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

REHEATING FROZEN EMPANADAS

1. Do not thaw empanadas
2. Preheat oven to 375 (if Samsung, no need to remove center divider; use normal "Bake" mode which defaults to convection).
3. Place frozen empanadas directly on a baking sheet, and immediately insert into the oven. Bake for 15-20 minutes.

Dulce de Leche Cheesecake - Yields 10 Servings

via: PatiJinich.com 

INGREDIENTS

For the Crust:

• 1 1/2 cups finely ground Maria cookies (similar to these by Goya), vanilla wafers, or graham crackers 
• 6 Tbsp unsalted butter, melted, plus more for greasing the pan

For the Cream Cheese Filling:

• 1 lb cream cheese, at room temperature 
• 1 14-oz can sweetened condensed milk 
• 3 large eggs, at room temperature

For the Dulce de Leche Topping:

• 1 1/2 cups sour cream 
• 1 14-oz can dulce de leche or cajeta 
• 1 cup chopped pecans 

DIRECTIONS

To Prepare:

1. Butter a 9- to 10-inch springform pan and set aside.

To make the crust:

1. In a large bowl combine the ground cookies and melted butter until thoroughly mixed. 
2. Turn the cookie mixture into the springform pan. 
3. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1- inch tall. 
4. Refrigerate while you make the cream cheese filling and dulce de leche topping.

To make the cream cheese filling:

1. Place the cream cheese in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. 
2. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. 
3. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.

To make the dulce de leche topping:

1. In a medium bowl, mix the sour cream with the dulce de leche until combined. 

Assembly & Bake:

1. Adjust the oven rack to the lower third of the oven and preheat to 350°F. 
2. Remove the springform pan from the refrigerator. 
3. Gently spread the cream cheese filling evenly, trying not to distress the crust. 
4. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned.
5. Remove from the oven and let cool for at least 10 minutes before you add the dulce de leche topping.
6. Spoon the dulce de leche topping over the cream cheese filling, add the pecans all around the edge and place the pan back in the oven for 10 more minutes. 
7. Remove from the oven and let the cheesecake cool to room temperature. 
8. Cover and refrigerate for at least 4 hours before serving. 
9. It tastes even better if it chills overnight. 
10. Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. 
11. Remove the ring, then slice and serve the cake.

Chimichurri Sauce - Yield 1 Cup

 via: https://www.laylita.com/recipes/quick-chimichurri-sauce/

INGREDIENTS

• 1 ½ cups fresh parsley leaves
• 6 basil leaves - or 1/2 bunch of cilantro
• Leaves from 3 oregano sprigs add more if you're an oregano fan
• 4 garlic cloves whole or crushed
• 3 tbs vinegar can use white wine vinegar, red wine vinegar or apple cider vinegar
• 6 tbs of oil
• 1-2 tsp chili powder or red chili flakes more or less based on your preference
• Salt and pepper to taste

DIRECTIONS

1. Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce. For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end. 
2. Taste and adjust salt/pepper or chili powder as needed. You can also adjust the amount of vinegar based on the acidity level that you prefer. 
3. Refrigerate until ready to use (but should be used the same day).