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.