Chocolate Cream Pie

From Once Upon a Chef

Chocolate Cream Pie

By Jennifer Segal, inspired by Gourmet

Servings: 8-10

Ingredients

For the Crust

• 28 Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
• 1/3 cup sugar
• 4 tablespoons unsalted butter, softened

For the Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate, best quality such as Ghirardelli
• 2 ounces unsweetened chocolate, best quality such as Ghirardelli
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping

• 3/4 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 1 ounce bittersweet chocolate, grated or shaved

Instructions

1. Preheat the oven to 375 degrees.
2. Make the filling: Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook, whisking constantly, for one minute more until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at stove and keep scraping the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately whisk in the chopped chocolate, butter and vanilla extract. Transfer the filling to a bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; refrigerate until cool, 1-2 hours.
3. Make the crust: Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread it with your hands first, then use the back of a spoon or bottom of a measuring cup to press and even out). Bake for 10 minutes until crisp. Set on a rack to cool completely.
4. Once the filling and crust are cooled, spoon the filling into the crust and spread evenly. Cover with saran wrap, pressing directly against surface of filling, and chill for at least 6 hours or up to one day.
5. Up to 3 hours before serving, make the topping: Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
6. *Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos.

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

From once upon a chef

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

By Jennifer Segal, adapted from Savory Sweet Life by Alice Currah

Servings: 4-6

Total Time: 40 Minutes

Ingredients

For the Chicken

• 1/4 cup soy sauce
• 3 tablespoons dark brown sugar, packed
• Zest of one lime
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced

• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2-1/2 - 3 pounds boneless, skinless chicken breasts

For the Coconut-Peanut Sauce

• 1 (13-oz) can coconut milk (do not use low fat)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar, packed

• 1-1/2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 3 tablespoons fresh lime juice, from 2 limes

For Serving

• 1 lime, cut into wedges (optional)

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.
2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
4. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

Lightened up Creamy Cajun Chicken Pasta

Lightened Up Creamy Cajun Chicken Pasta

YIELD: SERVES 4-6

The ingredient list looks a bit long for this recipe but don't be intimidated - most of the ingredients are for the seasoning mixture which takes seconds to mix together.

This pasta is best served right away since it loses a bit of it's creaminess if left to sit for a while. Also, you could use a full pound of fettuccine noodles if you want it to serve a few more people but it won't be quite as saucy/creamy.

INGREDIENTS

Seasoning Mixture:
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 1/4 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (more if you want to up the heat)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
Chicken and Pasta:
• 2 teaspoons oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4 to 1/2-inch strips
• 2 bell peppers, any color (I prefer red and orange), sliced into thin strips
• 1 yellow onion, cut into thin half moon slices
• 12 ounces fettuccine noodles
Sauce:
• 1 tablespoon butter
• 2 cloves garlic, finely minced
• 4 ounces light cream cheese, softened
• 1 cup milk
• 1/2 cup low-sodium chicken broth
• 1 1/2 tablespoons cornstarch
• Salt and pepper to taste

DIRECTIONS

1. Mix together all the seasoning spices in a small bowl and toss all but 1 teaspoon of the mixture with the chicken pieces, reserving the 1 teaspoon for later..
2. Bring a large pot of salted water to a boil and cook the noodles according to package directions.
3. While the noodles are boiling, heat the oil in a large nonstick skillet over medium to medium-high heat until the oil is hot and rippling. Add the seasoned chicken pieces in a single layer and cook until golden on each side and cooked through, 3-5 minutes. Remove to a plate and set aside, leaving as much liquid in the pan as possible.
4. Return the skillet to medium heat and add the peppers and onions. Sprinkle the reserved spice mixture over the top and cook for 4-5 minutes, stirring often, until the onions are softened. Scrape the veggies on top of the chicken.
5. Return the skillet to the heat and make the sauce by adding the butter and garlic. Stir constantly for 30 seconds or so until the garlic is fragrant. Add the cream cheese in large pieces and whisk or stir until smooth and thick.
6. In a large liquid measuring cup, whisk together the milk, broth and cornstarch until well combined.
7. Gradually pour this mixture into the skillet, whisking vigorously to avoid lumps. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce is slightly thickened. Add salt and pepper to taste (I'd suggest about 1/4 teaspoon each and work up from there as needed).
8. Add the chicken, peppers and onions and stir to coat with sauce. Remove from the heat.
9. Once the noodles are finished cooking, drain and return to the pot. Pour the sauce mixture over the top and toss to coat the noodles with sauce. Serve immediately, garnishing with green onions, if desired.

Pesto Baked Rigatoni

HEALTHY PESTO BAKED RIGATONI

Author: Pinch of Yum

Serves: 8-10

 

INGREDIENTS

For the pasta:

• 1 lb. whole wheat rigatoni
• 2-3 cups chopped heirloom tomatoes
• ½ cup water
• ½ cup shredded cheese of choice (I used Asiago)
• pesto (recipe follows)
• -I usually add bacon

For the pesto:

• 2 cups spinach
• 1 cup kale
• 1 cup basil
• ¾ cup almonds or pine nuts
• ½ cup olive oil
• ¼ cup Parmesan or Asiago cheese
• ½ teaspoon salt
• 3 large cloves garlic
• juice of 1 lemon (optional)

INSTRUCTIONS

1. Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes - I just cut the little ones in half. Add the past to the water and cook according to package directions.
2. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9x13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

Omelette Pan

Thanks for sharing this "tip", Shelley!  when I get back to the U.S. "for good," I am getting ME ONE!

This isn't a recipe, but I wanted to share a great kitchen purchase with you guys.  After 13 years of marriage, my saute pans had worn out.  In fact, they were long past worn out.  I decided to purchase some new ones.  I wanted something that would cook omelettes, frittatas, and also work for sauces and other foods too.  A little over a year ago, I bought these off of amazon for less than $30 for the pair, and I love them!  I use them almost every day.

I love making omelettes for breakfast using vegetables from the night before, or whatever suits my fancy that morning.  These pans connect and flip so that both sides of the omelette get cooked.  I like to add some cheese (and sometimes guacamole) to the middle and fold one side over the other, and I get truly beautiful, delicious omelettes.  Food cooks really nicely and evenly in these pans, so I use the pans for many recipes.

http://www.amazon.com/Cuisinart-FP2-24BK-Frittata-10-Inch-Nonstick/dp/B0078P9D5S/ref=sr_1_2?ie=UTF8&qid=1434816392&sr=8-2&keywords=omelette+pan&pebp=1434816399380&perid=1SZZ7DEQ435Y78WR4Y5W

Breakfast Pizza

Breakfast Pizza

Recently we have had a lot more homemade pizza family nights.  Occasionally there is pizza dough left over, or I might plan for extra dough and refrigerate it for a breakfast pizza the next morning. By, the way, I have decided that I prefer pizza dough that has aged a little in the fridge.  I found this recipe online, but I have never made it exactly like this.  I use whatever toppings I am in the mood for.  I love sauted mushrooms, green onions, and cooked bacon.  Jake and I like spicy food, so we like adding jalapenos on top too.

Pizza dough (I used Andrea's recipe)
2-3 eggs
1/4 C milk
6 oz shredded yellow cheddar cheese
6 oz shredded mozzarella cheese (or generally, whatever cheese you have on hand)
3 oz deli ham, sliced into strips
3 oz cooked bacon, crumbled
5 breakfast sausage links, chunked
1/4 minced, sauted onion (optional)

Directions
This recipe is quicker if you precook your bacon and sausage the night before and store them in the refrigerator. This is super easy to do if you have had a family pizza night the evening before.

Preheat your oven to 400.  Roll out your dough onto a pizza pan.  Excluding about 1 1/2 inches of the outer crust, make little indentations with your fingertips int eh dough to help the egg settle and cook more evenly.

Beat the eggs with the milk and pour over the center of the crust.  Use your fingers or a pastry brush to disperse the egg.

Evenly cover the egg with strips of ham.  Scatter sausages and onion.  Salt and pepper it lightly.

Add a blanket of mozzarella cheese, then the cheddar.  Sprinkle crumbled bacon.

Put the pizza in the oven on the center rack and check it after 15 minutes.  The egg layer is thin and cooks quickly, so watch the crust and take the pizza out when the crust is how you like it.  Slice and enjoy!

Pork Carnitas

I am a sucker for Pork Carnitas!  I got this recipe off of food network.  I love it, but I think next time I may leave in some of the jalapeno seeds.  I think it could have benefited from a little spice, but Jake and I like things spicy!

Ingredients

2 lb boneless pork shoulder (or 2.5 pounds bone-in)
Salt and freshly ground black pepper
2 tsp dried oregano
1 tsp dried cumin
1 Tb olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 Tb vegetable oil

Directions

Rinse and dry the pork shoulder.  Salt and pepper liberally.  Mix the oregano and the cumin with the olive oil and rub all over the pork.  Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.  Squeeze over the juice of the orange and add the two halves.  Cover and cook in slow cooker on low for 8 to 10 hours or on high for 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.  In a large saute pan, heat the vegetable oil over high heat.  Press the carnitas into the oil and fry until crusty on one side.  Gather some of the juices from the slow cooker and drizzle over the pork.  Serve.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

I stole this recipe from Sally's Baking Addiction.  It makes a warm, yummy breakfast with protein and whole grains.

Ingredients:
Muffins
2 large, overripe bananas, mashed
1/4 C honey or pure maple syrup (I used honey)
1/4 C packed dark brown sugar
1/2 C plain Greek Yogurt
1 large egg
1/3 C unsweetened almond milk (or any kind of milk)
1/2 C creamy peanut butter
2 tsp vanilla extract
1 3/4 C white whole wheat flour (or whole wheat pastry flour, or a mix of whole wheat & regular)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Optional
1/3 C mini chocolate chips (I added these)
1/4 C creamy peanut butter, melted

Directions:
Preheat the oven to 425.  Spray muffin pan with nonstick spray and lightly dust it with flour, or use paper muffin liners.

In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.

In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using).  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.

Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual.  Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.

Buttermilk Syrup

My friend who I got the basis for the peach french toast recipe always makes this syrup with it. You may not need syrup (I definitely don't when I use the Great Harvest cinnamon swirl bread), but in case you want it, it is delicious! Also great with pancakes, waffles etc!

3/4 cup sugar

1/2 cup buttermilk

1/2 cube butter

1/2 t. baking soda

1 t. vanilla

Heat sugar, buttermilk, and butter to boiling. Boil for one minute. Remove from heat. Add vanilla and baking soda. Stir well until foam is gone. Serve warm. 

Peach Baked French Toast

Per Shelley's request! This breakfast/brunch is great when expecting company as you can easily put it together beforehand and then bake it the morning of. Delicious!

1 cup brown sugar

1/2 cup butter

2 T. water

1 29 oz. can peaches (sliced, drained)

Cinnamon bread (divine with the cinnamon swirl bread from Great Harvest) or French bread

5 eggs

1 1/2 cup milk

1 T. vanilla

cinnamon for sprinkling if using French bread

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Slice bread about one inch thick and place the bread on top, completely covering the peaches. Mix eggs, milk, and vanilla, and pour over all the other ingredients in the pan. Make sure there is no dry surface on the bread. If using French bread rather than cinnamon bread, then sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries, if desired.

Peanut Butter Cake

 

This is a delicious peanut butter cake.  I like it topped with Phish Food and banana chip ice cream!  I haven't perfected it yet.  But, if I keep practising we will all get fat over here.  So, I turn it over to you to see if you can help me figure it out.  The comments suggested to increase the peanut butter in the cake (which was originally listed at 1/2 C).  The cake is delicious with 3/4 C peanut butter, but the cake is very crumbly (not sure if this is bc of the extra peanut butter or not).  The frosting cools like fudge, so the frosting needs to be hot when you frost the cake.  The frosting is sticky so I have had trouble frosting the crumbly cake with sticky frosting.  Maybe my frosting wasn't hot enough.  It does taste great though!

INGREDIENTS:

Cake: 2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1/2 cup milk 2 eggs 1 teaspoon vanilla extract 1 cup water 1/2 cup butter

1/2 cup vegetable oil 3/4 cup peanut butter Icing: 1/2 cup butter 1/2 cup peanut butter 1/3 cup milk 1 teaspoon vanilla extract 4 3/4 cups confectioners' sugar

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2.	Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
3.	Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
4.	Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
5.	Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.