Thursday, March 11, 2010
Molten Chocolate Cake
Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)
2 Tablespoons Sugar
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.
We skipped the whip cream and ate these with vanilla ice cream and chocolate syrup. I would highly recommend it this way!
Tuesday, May 19, 2009
4 Boneless skinless chicken breasts
1/3 cup Fresh lemon juice
¼ cup Olive oil
2 tablespoons Finely chopped red pepper (optional)
1 tablespoon Dijon mustard
2 Garlic cloves, finely chopped
½ teaspoon Salt
¼ teaspoon Pepper
Baste and grill, baby, baste and grill.
Wednesday, May 13, 2009
1/4 cup butter
1/2 cup chopped onion
1-2 cups cooked, cubed chicken
2 cups chopped potatoes
1 cup chopped celery
1 grated carrot
2 cups chicken broth
1 can creamed corn
1 can corn
salt and pepper to taste
12 oz. evaporated milk
Saute butter, onion and chicken. Add remaining ingredients except evaporated milk and simmer until vegetables are tender. Add salt and pepper, remove from heat and stir in evaporated milk. Enjoy!
1 Jar of La Victoria Salsa Verde (it's green)
Chicken breasts (however many you want. I put about two in for my family and it is more than enough.)
Just throw those two ingredients in the crockpot in the morning (I even put the chicken in frozen) and cook 4-6 hours. Shred with two forks and use any way you wish. I love to cook up some of those Costco tortillas and put the chicken in with some Lipton-Knorr Spanish Rice, lettuce, cheese and fresh salsa (recipe below). You could even add beans if you wanted. YUM!
5 tomatoes diced small
1 bunch green onions, sliced
2 garlic cloves, minced (I like 3)
1/2 bunch cilantro, chopped fine
3 jalapeno peppers, chopped fine (cut in half first and remove seeds and membrane and then rinse inside and out or you will have really hot salsa!) (and don't touch your eyes. i learned that the hard way!)
juice from 1/2-1 lemon (depending on the size of the lemon and what taste you prefer)
salt and pepper to taste
Combine all ingredients and gently toss. Adjust seasonings and refrigerate.
I stole this picture off the Picky Palate website because my picture didn't look quite as tasty as hers. I hope that is okay and I don't get arrested or something. Ranch House Crockpot Pork Chops with Parmesan Mashed Potatoes
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions how to roast garlic below)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Eat!
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed.
Friday, April 24, 2009
Chicken Lettuce Cups
Recipe courtesy Guy Fieri
Prep Time: 40 min
Cook Time: 2 min
Serves: 6 servings
1 tablespoon oil
1 small carrots, diced
1/2 celery rib, diced
1/2 red bell pepper, diced
5 snap peas, diced
1/2 cup diced red onion
1/2 cup mung beans, cut in 1/2 (I just used bean sprouts chopped up)
2 chicken breast, diced
6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
5 fried wonton skins
6 iceberg lettuce leaves
2 tablespoons diced green onions
2 tablespoons crushed, unsalted peanuts
Black sesame seeds, for garnish
In a medium saute pan over high heat, add oil.
Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
Apricot Sesame Sambal Sauce:
1/2 cup soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons sambal hot sauce (I couldn't find this so I left it out as suggested by some of the reviews)
3 tablespoons apricot preserves
1/4 cup rice wine vinegar
3 tablespoons hoisin sauce
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil
Mix all ingredients thoroughly. Shake before serving.
Saturday, March 21, 2009
Thanks guys. I think this will be fun and helpful! I will also remove this post once everyone has joined and we get in the groove of things.