Chocolate Lava Cakes

Two words. Paula Dean.  This is probably one of my favorite recipes she has and is definitely my go to dessert or any/all occasions!  Everyone loves chocolate cake, so why not make everyone their own little cake of gooey goodness.  This dessert is great because you can make up the batter ahead of time and keep in ramekins in the fridge.  Once dinner is being served.  Take out the tray of ramekins from the fridge and preheat the oven.  Once everyone is done with dinner, hit the coffee and pop in this delicious chocolaty treat.  

This recipe will make 4 large cakes 5 oz. ramekins or 6 small cakes.  I doubled the recipe for 8.

Ingredients

• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 tablespoons (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners' sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons orange liqueur ( I DO NOT add the orange liqueur!)

Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. If the top does not look firm, give it another minute or two.  The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.  Top with a sprinkle of powdered sugar.  ENJOY :)  

Prosciutto Green Beans

If you are looking to spruce up your green bean side dish, this will have you going back for seconds!  Crispy green beans with salty prosciutto.  Need I say more?!

Serves 8


1  large family bag of fresh cut and cleaned Wegmans green beans, or about 5-6 cups fresh green beans.
1 pre cut package of fresh chopped prosciutto (I. Love. Wegmans.) About 1/2 cup chopped prosciutto.
Olive oil
Fresh cracked pepper
Sea salt


In a skillet, saute prosciutto until almost crispy.  Put aside in a dish while you cook green beans.  Saute green beans in the same pan.  It will pick up the flavor of the prosciutto. Yum.  Add fresh pepper and sea salt.  Cook until heated through, but still crispy.  Place in a serving bowl.  Top with crispy prosciutto bits.  Serve immediately!  ENJOY :)

Potato-Fennel Gratin

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Y.U.M.  Creamy, cheesy and a definite comfort food!  Here is another great way to use fennel!

Ingredients

• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Mustard-Herb Crusted Pork Tenderloin

Dinner parties are always so much fun, but you don't want to spend the entire time in the kitchen.  This is an easy meal that you will not need to tend to the entire time and that comes out juicy and delicious!  I paired this meal with the potato fennel gratin and green beans.  It was a delicious combination!  Don't forget to end this meal with chocolate lava cake!


Serves 8


3 1-1.5lb Pork tenderloins

4 Tb whole grain dijon mustard
2 Tb parsley
4 minced garlic cloves
1 Tb. fennel seeds
1 tsp. thyme
pepper 
kosher salt
1-2 Tb olive oil


Mix all ingredients, except for the salt in a large freezer bag.  Place pork in bag.  Mix around and make sure the pork is covered in the herbs and mustard marinade.  Add more ingredients if needed.  Marinate overnight.  


Pre-heat oven to 350 degrees.  Before placing in oven, sprinkle kosher salt on pork.  Bake for 50-55 minutes.  Let rest for 10 minutes.  I also baked for garlic heads in olive oil that was not only used as a garnish for the pork, but is great to spread the soft garlic cloves on fresh bread.  Enjoy :)

Arugula and Crispy Shrimp Salad

This is a great salad for any dinner party.  Light, elegant and delish!  An instant crowd pleaser!

This will serve 8.

• 1/2 lb uncooked large shrimp, deveined and tails removed (about 24 pieces)
• 2 eggs
• 2 cups panko bread crumbs with 1 tsp of parsley mixed in.
• Oil for frying
• 3 blood oranges or 1-2 red grapefruit , peeled and sectioned 
• baby arugula (or your choice of salad mix)
• Glazed pecans
• Honey Cilantro Dressing:  Small handful of cilantro, small handful of fennel fronds, 1 heaping TB of honey, juice of 2 limes, 1 TB white balsamic vinegar and 1-2 TB of olive oil.  Put all ingredients in a food processor and combine.

Dredge shrimp in egg wash then in panko.  Place on wax paper.  I have found when I refrigerate for at least 1/2 hour the panko shrimp will fry much easier.  Fry shrimp until both sides are browned nicely.

On greens, place 2-3 orange or grapefruit slices.  Some people don't care for grapefruit so I always have the option of oranges, but with this dressing you will LOVE grapefruit!  1 tsp. of glazed pecans.  Drizzle 1 -2 tsp. of dressing over greens and oranges. Then top each salad with 3 small crispy shrimps.  Serve immediately!

ENJOY :)

Nachos!

tortilla chips

cheese con queso

mexican cheese blend

1 tomato chopped

refried beans

scallions

Other Optional Toppings:
Olives
Chicken/Beef/Pork/Bacon
Hot peppers
Onions
Black beans
Cilantro
Corn

Preheat Oven to 400 degrees.

Two layers of chips, cheese, tomatoes, con queso, beans and scallions.   Served with sides of sour cream, guacamole and fresh salsa :)

Bake for 15 minutes or until browned and bubbly!

ENJOY!

Pumpkin Ravioli with Brown Butter Sage Sauce

I love fresh ravioli, especially when I don't have to make a mess in the kitchen and they are just as delish!  The Ravioli Shop in Rochester, has a great variety of fresh and frozen raviolis and their fall seasonal ravioli's are by far my favorite.  They also sell fresh bread and homemade sauce if you are feeling ultimate laziness.  If you're in the mood for ravioli this recipe is simple, elegant and gives you the fresh taste of fall!


ENJOY


1 lb of pumpkin ravioli
1 stick of butter
12-15 fresh sage leaves (cut into thin strips)
fresh pepper


While you are cooking the ravioli, melt butter in a saute pan on medium-low.   Once melted add sage leaves.  Cook until butter is browned.  Add fresh pepper.


Strain ravioli and add to saute pan and mix with brown butter sage sauce.


Trust me, you'll love this! DELISH!

Bacon-Grits Fritters

The book club I am in met to review, 'The Help' and kept the theme of southern cookin'!  I really wanted to try fried okra, but since I wasn't feeling that brave, I am trying out this bacon-grit fritter recipe I found on a southern cooking website.  My favorite food when Jason and I traveled to Charleston, SC,  was shrimp and grits and I REALLY hope this little fried ball of grits takes me back to  Charleston :) 

I served this last night...AND...it was a hit!  Crispy and crunchy on the outside and creamy and cheesy on the inside....YUM!

Ingredients

• 1 cup uncooked quick-cooking grits
• 4 cups milk
• 1 teaspoon salt
• 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
• 1/2 cup cooked and finely crumbled bacon (about 8 slices)
• 2 green onions, minced
• 1/2 teaspoon freshly ground pepper
• 2 large eggs
• 3 cups Japanese breadcrumbs (panko)
• Vegetable oil

Preparation

• 1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours.
• 2. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.
• 3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.
• Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.

ENJOY :)

Sweet and Sour Pork

Last night I made this pork dish.  It was super easy and very tasty.  I found it on foodnetwork.com under the healthy weeknight meals heading and was also published in the magazine as well.   Try this new twist with ingredients you have in your pantry!  Enjoy :)

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 tablespoons balsamic vinegar
• Kosher salt
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons ketchup
• 3 tablespoons sugar, plus a pinch
• 3 tablespoons peanut or vegetable oil
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-inch pieces
• 3 cups snow peas, cut in half

Directions

Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.


Serve over brown rice :)

Easy Chicken Fajitas

2  chicken breasts

1/2 cup wegmans fajita marinade

fajita

1 large onion

1 green pepper

cheddar cheese

flour tortillas

Cut chicken up into bite size strips.  Marinate in fajita marinade for at least 2-3 hours.  Cook chicken in a skillet on medium heat until cooked through.

In another skillet, saute peppers and onions in 1 teaspoon of olive oil.  

In tortilla shells, add chicken, peppers and onions, and cheese.  Enjoy with a side of mexican rice!

Broccoli Cheddar Soup

This is the recipe on the cover of this months FoodNetwork Magazine.  For those who are looking for a great food magazine, I highly recommend FoodNetwork's Magazine!  It is full of recipes and very little ads, etc.  The fall chilly weather, is perfect for making homemade soups! YUM!

The only thing I did differently in this recipe was not using sweet potatoes and it was still very tasty!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cups low-sodium chicken broth
• 2 cups half-and-half
• 1 pound russet potatoes, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped
• 1 bay leaf
• Kosher salt and freshly ground pepper
• 2 cups chopped broccoli florets
• 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
• Croutons, for topping (optional)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired

Herb Rosted Chicken

1 5lb Chicken

Rosemary

Thyme

Salt and Pepper

Oregano

1 lemon

2 celery stalks

1 carrot

1 onion

5 TB butter

1 cup Water or Chicken Broth

Pre-heat oven to 400 degrees.

Clean out chicken and pat dry.  Sprinkle herbs over chicken.  Rub butter over the skin of chicken.  Stuff chicken with lemon (cut in half).  Cut carrot and celery into 3 inch slices place in a baking dish.  Quarter onion and lay in pan with carrots and celery.  Add 1 cup of chicken broth or water.  Place chicken on top of vegetables.

Bake for 15-20 minutes at 400 degrees then lower to 350 degrees for another 15 minutes per pound.  Baste chicken with juices every 20 minutes.

Chicken Gravy:

To make a quick gravy, save the juices of the roasted chicken.  Discard the vegetables and pour the chicken drippings into a saucepan.  In a bowl make a rue with water and flour.  Add rue to the saucepan a little at a time using a whisk.  Add until gravy as at a consistency of your liking!