Chocolate Mousse

This recipe was not as challenging as I thought and was a nice change for us at dessert time for the past couple of nights. You can tell from the picture that this little guy loved it so much that he stopped using his spoon and just dove right in.

INGREDIENTS
1/2 cup unsalted butter
1/2 cup plus 1 tablespoon maple syrup
1/2 cup plus 2 tablespoons cacao powder 
(unsweetened dark cocoa powder)
1 teaspoon vanilla extract
Pinch of sea salt
2 tablespoons strongly brewed coffee
3 large egg yolks
3 teaspoons maple syrup
1/8 teaspoon sea salt
3 large egg whites
1 cup heavy cream

DIRECTIONS
Combine butter (1/2 cup), plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, coffee, and 3 tablespoons water in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat.
Whisk egg yolks, 1 1/2 teaspoons maple syrup, and 1/8 teaspoon salt in a medium bowl, for about 30 seconds, until it lightens in color. Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy. Add remaining 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form. Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
Whip heavy cream until soft peaks form. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.

Brussels Sprouts with Bacon, Garlic and Shallots

INGREDIENTS
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings). Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Taco Seasoning

INGREDIENTS
1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 – 1/2 part crushed red pepper

DIRECTIONS
Mix together and use on ground turkey or hamburger for tacos.

Breakfast Casserole Bites

I saw this recipe and thought that it sounded like a great idea for either breakfast or dinner.  They’re so easy to make and are great for eating right out of the oven or even heated up on a busy morning.  This recipe really grabbed my attention, because each muffin tin can be personalized, so kids can help make their own.  I added spinach and onion to mine while Jamie added Oregano (which surprisingly, is really good).  I saw on a review for the recipe that instead of using a foil muffin tin, you could use a piece of ham at the bottom instead.  I might give that a try next time.  I’m also going to try freezing them and thawing them out the night before we’d like to have them for breakfast.  Sounds like any way you make them, you have a winner.

INGREDIENTS
2 pieces whole-wheat sandwich bread
8 eggs
½ cup milk, I used whole milk
salt and pepper, to taste
4 oz grated cheese, organic sharp cheddar recommended
½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended
Also need: Foil muffin holders for baking

DIRECTIONS
Preheat the oven to 350 degrees F. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above). In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top. Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze (in-between sheets of wax paper) for another day!

Dutch Apple Pie with Oatmeal Streusel

This is a great recipe and a little different than the regular apple pie that I normally make.  It didn’t necessarily photograph as good as it tasted, so I didn’t include a picture:)

INGREDIENTS
1 (9 inch) pie shell
5 cups apples - peeled, cored and slices
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter, melted

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.Remove pie shell from freezer.  Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Almond Encrusted Fish with Beurre Blanc Sauce

This was a really good recipe and a healthier way to prepare fish for my family.

INGREDIENTS
¼ cup dry white wine
2 tablespoons heavy cream
4 tablespoons butter, plus 2 or 3 more tablespoons for cooking the fish
1 pound white fish (I used cod)
1 egg, beaten
1 cup sliced almonds, chopped into small bits or crushed in food processor
1 cup whole-wheat breadcrumbs
¼ cup grated parmesan cheese (I actually used cheddar instead)
Salt and pepper to taste

DIRECTIONS
Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half. Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish. Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese. Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired. While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready. Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top.

Easy Vodka Punch

INGREDIENTS
1 6 oz. container of frozen lemonade
1 6 oz. container of frozen orange juice
1 liter of sprite or 7-up
1 or 2 cups vodka (you decide how much alcohol you’d like;)

DIRECTIONS
Mix ingredients together with ice.  For fun, add some cut up lemons or orange slices on top.

The Sarasota Cocktail

A fun and easy cocktail for the summer!

INGREDIENTS
1 large bottle of Moscato wine
1 can raspberry lemonade concentrate
A splash of Sprite

DIRECTIONS
Mix and serve with raspberries or cut lemons.

Slow Cooker Marinara

Before serving, I added some cooked mushrooms and mild Italian sausage to the sauce, which definitely made this recipe a keeper.

INGREDIENTS
2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 medium yellow onion
1/2 Tbsp minced garlic
2 whole bay leaves
1 Tbsp dried basil
1/2 Tbsp dried oregano
1 Tbsp brown sugar
1 Tbsp balsamic vinegar

DIRECTIONS
Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.
Secure the lid on your slow cooker and cook on low for 8 hrs.
Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste. Enjoy over pasta!

Zucchini Bites

I’m always looking for new side dishes and I thought these looked fun.  I followed the recipe, but added more cheese and some frozen shredded hashbrowns, which turned out really well.  I also added some bread crumbs on top before cooking them along with some salt and pepper.

INGREDIENTS
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs
Salt and Pepper
*I added shredded hashbrowns

DIRECTIONS
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Slow Cooker Honey Sesame Chicken

This was excellent and we’ll definitely be making it again.  We added mushrooms and broccoli to it and served it over brown rice. 

INGREDIENTS
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

DIRECTIONS
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Pesto-and-Tomato Focaccia

This is a great recipe that we all loved, although, next time I won’t forget the tomatoes at the store:)

INGREDIENTS
2 TBS. stone-ground yellow cornmeal
1 (13.8 OZ.) can refrigerated pizza crust
1 cup fresh basil
1/2 cup pine nuts
1 TBS olive oil
1 large clove garlic
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded provolone cheese, divided or an Italian cheese blend
2 plum tomatoes, cut into 1/4 inch slices

DIRECTIONS
Sprinkle cornmeal onto a lightly greased baking sheet.  Unroll pizza crust on baking sheet. Bake at 450 for 8 minutes or until crust is golden.  Meanwhile, process basil and next 5 ingredients in a blender or food processor until blended, stopping to scrape down sides.  Spread pesto over crust.  Sprinkle with 1/2 cup cheese.  Arrange tomato slices evenly over cheese.  Sprinkle remain cheese.  Bake at 450 for 3 – 5 minutes or until cheese melts.

Chocolate Cookie Pudding

Obviously, I know this isn’t healthy, but it was super easy and a dessert that my oldest son could help me make by crushing up the Oreos.  It’s kind of a nice change from our usual cookies or ice cream that we have occasionally for dessert.  :)

INGREDIENTS
1 (5.9 OZ.) package chocolate instant pudding mix
2 cups milk
1 (3 OZ.) package cream cheese, softened
1 (8 OZ.) container cool whip, thawed
16 double stuffed Oreos, crushed

DIRECTIONS
Whisk together pudding mix and milk for 2 minutes. Cover and chill for 5.  Stir together cream cheese and whipped topping, blending well.  Place 1 cup crushed cookies evenly in an 8 cup bowl.  Spread half of cream cheese mixture over crushed cookies.  Spread pudding evenly over the top; spread remaining cream cheese mixture over the pudding.  Sprinkle remaining cookies on top.  Chill and serve.

Two Bean Taco Soup

This is another version of taco soup that’s great and super easy!

INGREDIENTS
1 1/2 lbs. ground beef
1 (1 1/4 oz.) pkg. taco seasoning
1 (1 oz.) pkg. Ranch dressing mix
2 (15 1/4 oz.) cans whole kernel corn with red and green bell peppers, undrained
1 (16 oz.) can pinto beans, undrained
1 (15 oz.) can black beans, undrained
1 (28 oz) can diced tomatoes with garlic and onion (found at Target)
1 (4.5 oz) can chopped green chilies, undrained
1 3/4 cups beef broth

DIRECTIONS
Cook beef over medium heat until done, drain.  Combine meat, taco seasoning mix and next 7 ingredients in 6 to 7 qt. slow cooker.  Cover and cook on low setting for 5 hours.  Serve with desired toppings.

Sausage Casserole

My Mom made this last week and it was excellent! 

INGREDIENTS
1 lb. sage flavored breakfast sausage
3 c. shredded potatoes, drained and pressed
1/4 c. butter, melted
12 oz. mild cheddar cheese, shredded
1/2 c. onion, shredded
1 (16 oz.) container small curd cottage cheese
6 jumbo eggs

DIRECTIONS
Preheat oven to 375.  Lightly grease a 9 x 13 inch baking dish
Cook sausage, drain fat, crumble and set aside.  In the prepared baking dish, stir together the shredded potatoes and butter.  Line the sides and bottom of baking dish with mixture.  In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs.  Pour over potato mixture.  Bake 1 hour in preheated oven, or until an inserted toothpick comes out clean.