Hot Chocolate Sauce

I have become a chocoholic. I always liked it but ever since my pregnancy with Sophia it has become an unhealthy obsession. The absolute best fix for a chocolate attack is this recipe, which was also a favorite of the Kennedys. I put it over vanilla ice cream or, if I'm feeling like a guilty pleasure, a warm brownie with ice cream and this hot chocolate sauce on top. MMMMMMMM. (I usually make a double recipe and keep it in the fridge.)

2 ounces dark bittersweet eating chocolate, grated (I use Lindt 70% cocoa just broken up)

4 tablespoons butter

1/4 cup unsweetened cocoa

1/2 cup sugar

1/2 cup heavy cream

1 teaspoon flavoring: vanilla, brandy, or liquid coffee (I use vanilla)

Melt the grated chocolate with the butter over low heat, stirring occasionally.

Add the cocoa and sugar and stir vigorously until blended.

Stir in the cream then stir in the flavoring.

This sauce can be made in advance and reheated over low heat until it bubbles slightly before serving. Any leftovers can be stored in the fridge.

(makes about 1 cup)

Grilled Chicken on Rosemary Skewers

I love grilling, chicken, and rosemary, so this dish found its way on our table all the time this summer. I don't like peppers so I make mine with just tomatoes and onions, but use whatever vegetables you like. I serve this with brown rice or couscous and it makes for a light refreshing meal you wont have to loosen your pants after. (When it's too cold to grill I make this inside on the stove.)

Marinade:

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice

2 cloves garlic, minced

1 tablespoon fresh sage, minced (or dried)

1 tablespoon fresh oregano, minced (or dried)

1 tablespoon fresh thyme, minced (or dried)

1/4 cup minced chives

2 teaspoons salt

1 teaspoon fresh ground black pepper

Chicken and Veggies:

2-2 1/2 pounds boneless skinless chicken

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 medium yellow onion, cut into 6 wedges

6 large cherry tomatoes

12 medium mushrooms, stems removed

Skewers:

8 washed, sturdy rosemary branches about 8-10 inches long

Several Hours Before Serving:

In a large glass bowl, mix together the marinade ingredients. Reserve.

Cut the chicken pieces into 1 1/2 inch chunks and toss into the marinade.

Core, seed, and chop the peppers into 1 1/2 inch pieces and add to the marinade along with the mushroom caps, onion wedges, and cherry tomatoes. Stir this mixture to make sure that the chicken is covered and the veggies have all been coated with the marinade. Cover and refrigerate for several hours,

Prepare the skewers by trimming one end into a sharp point and soaking them in water for about an hour before grilling.

Grilling:

Preheat the grill to medium-high heat. Drain the chicken and vegetables in a colander, reserving the marinade to use as a basting sauce.

For easy "skewering," take a sharp pointed tool like a metal skewer and pre-pierce each piece of chicken and veggie.

French Onion Soup

Perfect for a snowy winter's night.

3 Tbsp butter

4 large yellow onions, thinly sliced

Kosher salt and pepper (I use regular)

2 1/2 Tbsp cream sherry

4 cups beef stock

4 cups chicken stock

6 sprigs thyme, tied in a bundle

12-16 slices baguette, 1/4 inch thick, toasted

3/4 cup grated Gruyere cheese.

In a soup pot over medium-low heat, melt the butter. Add the onions and cook until softened but not browned, about 15 minutes. Season with salt and pepper. Continue to cook until onions begin to caramelize, about 10 minutes more.

Add the sherry, beef and chicken stocks, and thyme. Reduce heat to low and simmer, partially covered, for another 20-30 minutes. Taste and adjust seasoning with salt and pepper as desired.

Preheat the broiler. Ladle the soup into individual bowls. Place two slices of bread on top of each bowl and sprinkle liberally and evenly with the cheese. Slide under broiler until the cheese is bubbly and lightly browned, 3-4 minutes. ENJOY!

(serves about 6-8)

Hummus

The best traditional hummus recipe I have found. It's a wonderful appetizer and a great accompaniment for a luncheon. (I'm not planning any "luncheons" anytime soon with a 3 month old =) but if I were this would make the menu. Quick and easy.

1 can (15 ounces) chickpeas

2 tablespoons fresh lemon juice

1/2 cup tahini

1/4 cup chopped yellow onion

3 cloves garlic, chopped

2 teaspoons extra-virgin olive oil

2 teaspoons ground cumin

1/8 teaspoon ground red pepper

1/2 teaspoon salt

Chopped fresh parsley (optional)

Drain the chickpeas, reserving 1/4-1/2 cup of the liquid.

Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding chickpea liquid if needed to thin the puree.

Refrigerate for 3-4 hours before serving to blend the flavors. (I usually can't wait that long=) Garnish with parsley, if using. (I usually make a double batch.)

Rosemary-Chickpea Dip

This is a great twist to regular hummus and is delicious. Try it in a pita, on flat bread, or as a dip with cucumber. Anyway you serve it it will be a hit. (This makes a great lunch for a busy mom on the go too!)

2 teaspoons olive oil

1 cup chopped green onions

2 (15 1/2 ounce) cans chickpeas (garbanzo beans), rinsed and drained

1 1/2 teaspoons chopped fresh rosemary

2 tablespoons fresh lemon juice

1/4 cup fat-free, low-sodium vegetable broth

Heat oil in a large nonstick skillet over medium-high heat. Add onions; saute 3 minutes or until tender. Add beans; saute 1 minute. Place bean mixture and remaining ingredients in a food processor; process until smooth. Place bean mixture in bowl.

(makes 1 1/2 cups)

Mom's Oatmeal Chocolate Chip Cookies

My mom has made these chocolate chip cookies ever since I can remember and they are my favorite cookie (and I am picky). They're healthier than many varieties so if you want a cookie, but don't want all the empty calories, give this one a try. I can't wait to recreate with my daughter the memories I made with my mom while baking these cookies.

3/4 cup butter

3 cups firmly packed brown sugar

8 eggs

1 tablespoon vanilla

2 1/2 cups whole wheat flour

1/2 cup wheat germ

1 tablespoon baking soda

1/2 teaspoon baking powder

7 1/2 cups Quaker Oats

2 packages semi-sweet chocolate chips (I like Ghirardelli)

Preheat oven to 350 degrees.

Beat together butter and sugar until light and fluffy; blend in eggs and vanilla.

Add combined flour, soda and baking powder.. Stir in oats and chocolate.

Drop dough onto a greased cookie sheet and bake for 15 to 17 minutes or until lightly browned.

Penne with Five Cheeses

This dish is a little bit of a dietary splurge but it is definitely worth it. My husband is Italian so he loves when I make pasta, and cheese is one of my favorite foods so this meal is a winner in our house. It doesn't take much longer than making spaghetti with a bottled sauce but it is much, MUCH tastier.

Kosher salt (or any salt=)

2 cups heavy cream

1 cup crushed tomatoes in thick tomato puree

1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) (or any Romano cheese)

1/2 cup shredded imported Italian fontina (1 1/2 ounces)

1/2 cup crumbled Italian Gorgonzola (3 ounces)

1/2 cup grated Parmesan cheese

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella, sliced

6 fresh basil leaves, chopped

1 pound penne rigate pasta

4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees.

Bring 5 quarts of salted water to a boil.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Put the pasta mixture into a ceramic bowl, dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes.

(serves about 6)

Taco Soup

This is a wonderful warm soup that is both healthy and filling. I love that it has very few steps, is an easy clean up, and I can leave it on the stove to cook while I accomplish other things.

3 (28 ounce) can diced tomatoes

1-1 1/2 pounds hot Italian turkey sausage out of skin

1 or more large sweet onions

1 small package Hidden Valley Ranch Dressing mix powder

1 package McCormick Taco seasoning (I prefer low-sodium)

2 (16 ounce) cans red kidney beans plus juice

1 (16 ounce) can pinto beans plus juice

Chopped Garlic

Cilantro

Brown meat, drain fat. Brown onion. Add all other ingredients and seasonings and simmer for about an hour on the stove to blend flavors. Add water if you like it thinner.

I pair this with either a crust loaf of bread or tortilla chips.

Chicken with 40 Cloves of Garlic

This is a flavorful, easy, and healthy dish that my mother first introduced me to. While I wont be making this while I'm breastfeeding (see my post about garlic not agreeing with my daughter http://mommy-needs-her-coffee.blogspot.com/2009/09/why-i-hate-garlic.html) I look forward to when it can be a dinner staple again. Until then, I hope you all enjoy!

6 pounds chicken

1 tablespoon butter

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

40 garlic cloves, peeled

1 1/4 cups fat-free, low-sodium chicken broth

1 cup dry white wine

2 sprigs of rosemary

Diagonally cut French bread baguette

Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Repeat procedure with remaining pieces.

Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth, wine, and rosemary; cover and cook 25 minutes or until chicken is done.

Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread.

(serves about 8)

Chicken with Goat Cheese and Balsamic Syrup

This is a wonderfully smooth dish. I love all of the ingredients and they're paired together perfectly. (It's an added bonus that it's easy to make.)

2-3 tablespoons olive oil

10 cloves garlic, minced

11 ounces goat cheese

1/2 cup plus 1 tablespoon balsamic vinegar

14 fresh basil leaves, julienned, plus extra for garnish

Salt and freshly ground black pepper

4 boneless, skinless chicken breasts

1 tablespoon butter

Preheat oven to 400 degrees.

Heat a small saute pan on medium low heat. Add 1 tablespoon olive oil and the minced garlic. Saute garlic for about 1 minute until just golden. Remove from heat and place the garlic and remaining oil in a mixing bowl.

Add the goat cheese, 1 tablespoon balsamic vinegar, and the basil to the garlic. Mash together with a fork and set aside.

Heat a large saute pan on medium high heat. Sprinkle the chicken breast with salt and pepper. Add about 2 tablespoons olive oil, then the chicken to the pan. Cook for 4-5 minutes until golden brown on each side, then remove pan from heat. (Save the pan to make the sauce.) Remove the chicken breasts and place them in a casserole dish. Generously spread the goat cheese mixture over each breast, dividing it equally among the four breasts. Place the casserole in the oven for about 5 minutes while you prepare the sauce.

Place the pan back on medium high heat. When hot, add 1/2 cup balsamic vinegar. Scrape the bits off the bottom of the pan to release the flavor. Reduce the sauce for about 1 minute until thick and syrupy. Turn off the heat and add the butter, stirring until well combined.

Remove the chicken breasts from the oven. The goat cheese should be a little melted so that it's soft. Drizzle the balsamic syrup over the breasts, garnish with a fresh basil leaf, and serve immediately.

(serves about 4)

Cozy Beef Stew

Everyone needs that one go-to dish for company. Since I don't have a lot of spare time with a new three month old, anything I can make in the slow cooker is the way to go. This is one of my favorite dishes and perfect for the cooler weather. Pair it with some red wine and/or a warm loaf of bread and you have yourself a wonderful warm meal.

Ingredients:

12 meaty short ribs or 3 lbs beef stew meat

1/4 cup flour seasoned with salt and pepper

2 tbs vegetable oil

1 cup of sweet onions, diced

3 ribs of celery, cut into 1/2 inch pieces

1 cup baby carrots

4 cloves of garlic, minced

4 medium red potatoes, cubed

1 tsp dried rosemary

1 tsp dried thyme

1/8 tsp cayenne pepper

1/4 cup soy sauce

2 tbs tomato paste

1 cup of red wine

4 cups of unsalted or low sodium beef broth

(I tend to double the recipe when I make it to have left overs but don't freeze. The potatoes don't keep their consistency.)

Lightly coat the beef with the seasoned flour. Add the vegetable oil to a pan and brown the beef on all sides. You may need to do it in batches. When well browned remove the beef from the pan and add to slow cooker.

Add the garlic, onions, and celery to the pan and cook for 3 to 5 minutes until the vegetables become shiny and begin to get soft.

Add the carrots, potatoes, rosemary, thyme, cayenne, red wine, soy sauce, and tomato paste to the slow cooker. Stir to mix ingredients. Make sure that your liquid covers your ingredients. Cook on either the slow or high setting depending on your time frame.

(serves about 6)

Lesley's Chicken Enchiladas

I cook almost every night but it's always very simple things. I seldom have the time to whip up anything more than couscous, a vegetable, and chicken. Yesterday however, David put in a special request for his favorite dish, my chicken enchiladas. Now this is not my chicken enchilada recipe, it's my friend Lesley's recipe, but since I make them I get the credit=). A night when David will be around to watch Sophia for me, I plan on making this dish and HIGHLY recommend everyone try it! It's a husband pleaser.

2 Tablespoons vegetable oil (plus additional for the dish)

1-2 cloves garlic

4 scallions (white and tender green parts) chopped

1 (15 ounce) can black beans drained and rinsed

1 chipotle chili pepper in adobe sauce finely chopped

1/2 teaspoon salt

1/2 teaspoon ground cumin

Lime juice

1 cup diced cooked chicken

4-6 large tortillas

2 cups shredded Monterey jack cheese

1 cup green (tomatillo) salsa

Preheat the oven to 350 degrees; oil an 8 or 9 inch square baking dish.

In a large skillet over medium heat, heat the oil. Add the garlic and scallions and cook, stirring for about 1 minute. Add the drained black beans and cook until heated through, about 5 minutes. Using a potato masher, or the back of a wooden spoon, mash the beans. Add the chipotle, salt, cumin, and lime juice and cook, stirring constantly, for about 1 minute. Add the chicken and toss to combine; set aside.

Place a skillet over medium-high heat. Heat the tortillas, one at a time, until softened and flexible, about 10 seconds per side. (I skip this step.) Working one at a time, spoon approximately 1/6 or 1/4 of the black bean-chicken mixture along the center of the tortilla, then sprinkle with about 1/4 cup cheese. Roll the sides of the tortilla over the filling and place it in the baking dish, seam-side down. Repeat with the remaining ingredients.

Sprinkle the rolled tortillas with the remaining cheese and pour salsa over the top. Bake the enchiladas until warmed through, about 20 minutes.

(serves about 4)