Saturday, November 30, 2013

Chocolate Truffle Pie

Oreo Crust:
20 oreos
1/4 cup butter
Truffle filling:
2/3 cup heavy cream
6 ounces bittersweet choc chips

Whipped Chocolate filling:
6 ounces bittersweet choc chips
1 ½ cups heavy cream
½ tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
¼ cup powdered sugar

For the Oreo crust, take the cream out of the oreos and puree the cookies. melt 1/4 cup butter and stir into the oreos. Press into pie tin and refrigerate.

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or microwave set on low power, heat the 6 ounces chocolate chips with ½ cup of the cream until the chocolate is melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add powdered sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Optional: Garnish with chocolate pieces/shavings. Serve immediately.

Saturday, November 23, 2013

Moist Shredded Crockpot Chicken

4 costco chicken breast (about 32 oz total)
4 cups chicken broth or stock
pepper to taste
salt to taste (only add if you've used stock)
1/4 tsp onion powder
1/2 tsp garlic powder
sugar or sugar substation to taste, optional

Heat on high for 4 hours or low for 8 hours (preferred method). Shred with fork. Add chicken to any dish that needs chicken, freeze in small baggies for later, or add veggies to crockpot make a chicken soup.

Sunday, November 17, 2013

Chicken Lime Fettuccine

1 lb fettuccine pasta, cooked
1/3 cup chopped fresh cilantro, plus some for garnish
2 Tbs minced garlic
2-4 Tbs minced jalapeno peppers (I used 4-5 Tbs canned green chili peppers)
3 Tbs butter
1/2 cup chicken broth
2-4 Tbs fresh lime juice
3 Tbs soy sauce
1 1/4 lb chicken breast-cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced (I used 1 1/2 green total because thats what I had)
1 1/2 cups heavy whipping cream

In medium saucepan, saute cliantro, garlic and jalapeno peppers in 2 Tbs butter over medium high heat for 4-5 minutes. Add the chicken broth and most of the lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. Marinate chicken in soy sauce and remaining lime juice for 5-10 minutes. Cook and set aside. In medium sized saucepan, saute onion and bell peppers with remaining Tbs butter for a few minutes. Add the lemon paste and cream. Bring to a boil and simmer until thickened. Stir in chicken and pasta. Garnish with cilantro. Delicious!

Friday, November 15, 2013

Rocky Road Oatmeal

21/2 cups skim milk
Pinch of salt
2 cups quick-cooking oatmeal
1 teaspoon vanilla extract
2 tablespoons agave nectar or honey
1 ounce bittersweet chocolate
1/4 cup chopped walnuts, toasted
1/4 cup minimarshmallows

Heat a medium saucepan over medium-high heat. When hot, add oatmeal and toast until browned. Add the milk and salt, if desired, and bring to a boil.
Add vanilla, and agave. Stir until combined. Cook until the oatmeal has thickened, about 5 minutes. Add the chocolate and stir until has melted. Remove from heat.
Serve the oatmeal in bowls, and top with the tasted walnuts and minimarshmallows.
I half the recipe for 2 big servings. I do not toast the walnuts or marshmallows

Recipe by Rocco Dispirito from his book Now eat this Diet.

Wednesday, November 13, 2013

Granola Bars from The Barefoot Contessa

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

(I don't add the wheat germ or the dates (I don't have them on hand) and they still taste really good.)

Tuesday, November 12, 2013

Jamba Juice Caribbean Passion

1 cup passion fruit mango juice blend
1 cup frozen strawberries
1/2 cup frozen peaches
1/2 cup orange sherbet
1/2 cup ice