Chocolate Mousse in Chocolate Shell

Chocolate Mousse in Chocolate Shell

Ingredients

  • 1 3/4 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 3 ounces espresso or strong coffee
  • 1 tablespoon dark rum (optional)
  • 4 tablespoons butter
  • 1 teaspoon flavorless, granulated gelatin

Directions:

  • Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
  • In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
  • Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
  • In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
  • Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
  • (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Yield: 6-8
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Chocolate Pancake Cake

Chocolate Pancake Cake

Ingredients

  • A:
    1 1/4 cups ( 175 grams ) all-purpose flour;
    1 tsp baking powder
    4 tbsp ( 25 grams ) cocoa;
    1/2 cup ( 100 grams ) granulated white sugar;
    1/4 tsp salt;
  • B:
    4 1/2 tbsp vegetable oil;
    2 tsp vanilla extract;
    1 1/2 cups ( 350 ml ) milk;
  • C:
    1 cup ( 230 ml ) heavy whipping cream;
    4 tbsp ( 30 grams ) confectioner’s sugar;
  • D:
    3 oz ( 90 grams ) chocolate, melted;
    fruit, fresh or canned

Directions:

  • Mix all A ingredients.
  • Add B ingredients to the mixture.
  • Whip until well incorporated.
  • Adjust heat to medium – low and spray a nonstick pan with cooking spray. Use 60 ml of batter for each pancake. Cook both sides.
  • When the pancakes chill whip the C ingredients.
  • Top each pancake with 3 teaspoons of the whipped cream and pile them.
  • Decorate with fruit and cream.
  • Drizzle the cake with the melted chocolate (D).
  • Enjoy!

Chicken and Mushroom Pasta

Chicken and Mushroom Pasta

Ingredients

  • 6 Chicken Breast Halves, skinned & boned
  • 2 tablespoons Flour
  • Salt
  • Pepper
  • 1 tablespoon Olive Oil
  • 1 pound Mushrooms, cut large ones in half
  • 1/4 cup Balsamic Vinegar
  • 1 cup Chicken Broth
  • 1 Bay Leaf
  • 1/4 teaspoon Thyme
  • 1 pound Linguini, uncooked

Chicken and mushroom pasta from Kitchn Chik celebrates fall. Mushroom season is upon us and this pasta dish is a delicious way to highlight their flavor. You can use any mushroom varietal for this dish. My advice is to cook with a blend of mushrooms that are available at the farmer’s market. Serve your chicken and mushroom pasta with a light green salad and a bold red wine .

Directions:

  • Bring 6 quarts of salted water to a rolling boil in a large pot. Season the flour with salt and pepper. Dredge the chicken in the seasoned flour.
  • Shake off any excess. Heat the oil in a large, heavy non-stick skillet over high heat. Brown the chicken on one side (about 3 minutes). Add the garlic. Turn the chicken. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the skillet to distribute the mushrooms. Add the vinegar, broth, bay leaves, and thyme. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning the chicken once. Uncover.
  • Transfer the chicken to a warm plate. Cover with foil. Continue cooking the mushrooms for another 7 minutes. Cook the pasta, stirring frequently, in the boiling salted water until al dente.Drain. Place on a warm serving plate. Arrange the chicken pieces over the pasta. Remove the bay leaf from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve.

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Peppermint White Chocolate Fudge

Peppermint White Chocolate Fudge

Ingredients

  • 2 Cups white chocolate chips
  • 1 Container vanilla frosting (12 ounce)
  • Red food coloring
  • 1/2 tsp peppermint flavoring
  • 1 handful of peppermint flavored candies, crushed

Directions:

  • Line an 8X8 pan with plastic wrap or wax paper
  • In a large bowl, melt white chocolate chips by microwaving 30 seconds at a time, stirring between sessions.
  • Add the container of vanilla frosting
  • Stir well
  • Add Peppermint flavoring and stir well
  • Reheat for 10 seconds if needed, so the mixture is still soft enough to pour
  • Pour mixture into lined pan
  • Place 6-8 drops of red food coloring on the top of the warm fudge
  • With a toothpick or knife, swirl the color into the top of the fudge
  • Sprinkle crushed candies over the top of the fudge
  • Cool in fridge until hard
  • Cut and enjoy!

Yield: 8X8 Pan

Recipe Source

Five Spice Chinese Pork Stew

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Ingredients

  • 1 & 1/2 kilo pork paikut, sliced into cubes – you can use pork belly or spareribs as long as there is more meat than fat
  • For Boiling The Pork:
  • water enough to cover the pork by 1/2 inch more
  • 1/2 tsp Chinese five spice powder
  • 1/2 tbsp cracked pepper
  • 1 tbsp iodized salt
  • 3-5 bay leaves
  • 2-4 celery stalks
  • For The Stew:
  • 2 tbsp vegetable oil
  • 1 head of garlic, minced
  • 2 medium-sized shallots/sibuyas na pula, sliced
  • 1 large white onion, sliced
  • 1/2 tsp Chinese five spice powder
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 3/4 cup light soy sauce
  • 3 cups pork stock (the water used for boiling the pork)
  • 1 ginger, two inches in length, sliced into 1/4 inch slices
  • 1/2 tbsp anise seed
  • 1 /2 tbsp cracked pepper
  • 1 198gram can whole mushrooms, sliced in half (it’s chunkier that way)

Directions:

  • In a large pot, add the pork with the rest of the ingredients for boiling. Add water, enough the cover by pork by 1/2 inch.
  • Boil on medium heat until the pork is fork tender. Once done, remove the pork from the pot.
  • Reserve the stock and run it through a fine sieve to strain the impurities.
  • In a wok or large pan, heat the oil and add the garlic. Allow to toast but be careful not to burn it.
  • Add the shallots and the white onion and saute until it sweats and goes slightly limp. Add the ginger and fry until very fragrant. Remove around 1/4 of the onion and ginger and reserve for garnish.
  • Add the pork and mix everything well until the pork is lightly toasted, around 2-3 minutes. Add the pork stock, followed the the soy sauce.
  • Add in the remaining ingredients and mix well. Cover the pot and allow the stew to reduce for 2 – 3 minutes. Add the mushrooms and cook for another minute. Remove from pan and serve hot, garnished with the sauteed onions and ginger, and with a heaping scoop of rice. Enjoy!

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Roasted Brussels Sprouts With Garlic

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Ingredients

  • 1 pound Brussels sprouts
  • 5 tablespoons extra virgin olive oil
  • 5 cloves garlic, cut in thin slices
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon balsamic vinegar

Directions:

  • Heat oven to 450 degrees. Trim bottom of Brussels sprouts and remove any undesirable outer leaves. Slice each sprout in half from top to bottom.
  • Heat oil in a large heavy skillet over medium-high heat; put sprouts cut side down in one layer in pan. Add garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
  • Taste, and adjust seasoning if necessary. Stir in balsamic vinegar, and serve hot or warm.

Recipe Source

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Ingredients

  • 1 cup sugar ((BROWNIES))
  • 4 whole eggs ((BROWNIES) beaten)
  • 1/2 tsp salt ((BROWNIES))
  • 1 tsp vanilla ((BROWNIES))
  • 1/2 cup butter ((BROWNIES))
  • 1 cup flour ((BROWNIES))
  • 1 cup dark chocolate ((BROWNIES)Xocai Healthy Chocolate Activ Powder)
  • 2 cups confectioners sugar ((FROSTING 1st LAYER))
  • 1/2 cup butter ((FROSTING 1st LAYER) softened)
  • 2 tbsps green creme de menthe ((FROSTING 1st LAYER))
  • 1 cup dark chocolate ((FROSTING 2nd LAYER)Xocai Healthy Chocolate Nuggets, chopped)
  • 6 tbsps butter ((FROSTING 2nd LAYER))

Directions:

  • 1 (BROWNIES) Mix together and pour into greased 9″x13″ pan and bake for 30 minutes at 350 degrees. Cool.
  • 2 (FROSTING 1st LAYER) Mix frosting 1st layer ingredients and spread over cooled brownies
  • 3 (FROSTING 2nd LAYER) Melt frosting 2nd layer ingredients together. Cool slightly and spread over frosting 1st layer. Refrigerate and cut into small squares.

Yield: Serves 12

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Taco Breakfast Omlette!

Taco Breakfast Omlette!

Ingredients

  • 3 Jumbo eggwhites (you can use whole eggs, I just like to save fat, calories and cholesterol by eliminatin
  • 2 tablespoons salsa (preferably hot and spicy!)
  • 1 slice fatfree/ 2% fat American cheese
  • salt- pinch
  • coarse black pepper
  • 2 tablespoons finely chopped cilantro
  • PAM cooking spray

Directions:

  • Spray skillet with PAM and set on medium low heat. Separate the eggwhites in a bowl, add salt, pepper, and cilantro. Mix until combined. Pour into hot skillet and cook on med-low heat until bubbling. Flip over and cook the other side. On one side of the omelette, add the slice of cheese and fold over the other side to make a taco shape. Cook until cheese is melted. Transfer to a plate, top with salsa, garnish with cilantro and DIG IN!

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Orange Creamsicle Smoothie

Orange Creamsicle Smoothie

Ingredients

  • 1 cup milk (half and half, cream, nut milk, soy milk)
  • 1/2 teaspoon vanilla extract
  • 1 can orange juice concentrate, slightly thawed
  • 1/2 cup sugar, or to taste
  • 2 cups ice, or to taste

Directions:

  • Blend all of the ingredients without the ice in a blender until creamy and smooth and the sugar is dissolved.
  • Add more milk or water if desired.
  • Add the ice and blend until smooth.

Optional: Add 1-2 ounces of Vodka, Rum, Malibu, Marshmallow vodka per portion.

Yield: 3 8-ounce serves

Couscous with olives

Couscous with olives

Ingredients

  • 1 cup couscous
  • 200ml hot vegetable stock
  • ¼ cup pine nuts, toasted
  • 2 tbs olive oil
  • ¼ cup pitted black olives, sliced
  • 8 cherry tomatoes, halved
  • 2 tbs fresh coriander and chives, chopped
  • ¼ tsp black pepper

Directions:

  • Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl and leave couscous to soak the stock for 15 minutes or until tender.
  • Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.
  • Run a fork through the couscous to break up the grains and add olive oil, black olives, tomatoes, toasted pine nuts and herbs. Combine.
  • Season with pepper and serve warm.

Recipe Source