Parcel Torte

 7 squares, 1 ounce each, semi sweet chocolate

1 Cube butter

1 Cup sugar

7 egg yolks

7 egg whites

chocolate shavings

Sweetened whip cream 1/2 pint

Toasted almonds

Melt chocolate and butter in medium sauce pan over low heat or microwave at medium heat.  Add 3/4 Cup sugar and egg yolks.  Beat for 3 minutes at high speed.  Preheat oven to 325.  In a separate bowl beat egg whites til soft peaks form, add remaining 1/4 cup sugar gradually, beating constantly until stiff peaks form.  Fold egg whites slowly into chocolate batter with rubber spatula.  Pour 3/4 batter into ungreased 9" spring-form pan.  Bake 35 minutes.  Let torte cool and fall.  Run knife around edge and remove frame.  Pour remaining uncooked batter over torte - it serves as frosting and chill.  Garnish with whip cream and top with chocolate shavings and almonds.

Raspberry Glazed Double Chocolate Dessert

16 oz semisweet chocolate

1 Cup butter

6 Eggs

8 oz white chocolate baking bar cut into small pieces

1/2 Cup whipping cream

1 TBS unsalted butter

1 (10 oz.) package frozen raspberries in syrup, thawed

1 TBS cornstarch

1 Cup Whipping Cream

1 Cup fresh raspberries

 

Heat oven to 400 degrees.  Spray 9" spring-form pan with nonstick cooking spray.  In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth.  Cool 35 minutes or until completely cooled.  Beat eggs in a small bowl at high speed for 5 minutes or until light and lemon colored.  Fold cooled chocolate into eggs until well blended.  Pour into sprayed pan.  Bake at 400 for 15 minutes.  Cake will be soft in center.  Cool in pan on wire rack for 1 1/2 hours or until completely cooled.  Refrigerate 1 1/2 hours or until firm.

 Meanwhile, place white chocolate baking bar in a small bowl.  In small  saucepan bring 1/2 Cup whipping cream and 1 TBS butter just to a boil.  Pour over chocolate; stir until smooth.  Cool 5 minutes or until completely cooled.  Refrigerate 1 hour or until chilled.

Place strainer over small saucepan; pour raspberries into strainer.  Press mixture with back of spoon through strainer to remove seeds; discard seeds.  Stir in cornstarch.  Cook over medium heat until mixture boils and thickens stirring constantly.  Cool 30 minutes or until completely cooled.

Spread white chocolate ganache on top of cooled dessert.  Spread raspberry glaze over ganache.  Refrigerate 30 minutes; serve or refrigerate until serving time.  To serve, let dessert stand at room temperature for 1 hour.  In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Spoon whipped cream into pastry bag with large star tip.  Pipe cream onto edge of dessert.  Garnish with fresh raspberries.

Fruit Salsa with Cinnamon Chips

Fruit Salsa:

16 oz. strawberries, diced
2 apples, peeled and diced
2 kiwis, peeled and diced
8 oz. raspberries, blackberries, or blueberries
2 tbsp. white sugar
1 tbsp. brown sugar
Juice of ½–1 lime (zest optional)

Chips:
10 flour tortillas
Melted butter
Cinnamon sugar

In a bowl, combine all fruit, sugar, and lime juice. If using blackberries or raspberries, add right before serving so they don’t get mushy.

Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar. Cut into wedges and arrange in a single layer on a baking sheet. Bake for 8–12 minutes or until golden and crispy. Allow to cool and serve with chilled fruit mixture. Best when made and eaten the same day.

Pumpkin Bread

4 3/4 Cups flour

3 tsp soda

2 1/4 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

4 1/2 cups sugar

1 1/2 Cups oil

6 eggs

1 Cup water

3 Cups (29 oz can) canned pumpkin

Sift together dry ingredients.  Add remaining ingredients.  Mix until smooth.  Bake at 350 for 60 minutes or until firm.  Makes 4 loaves

Carolynn's Chocolate Chip Cookies

 

Ingredients

Ingredient Checklist

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 2 tablespoons firmly packed dark-brown sugar
• 1/2 cup granulated sugar
• 1 large whole egg
• 1 large egg yolk
• 1/2 tablespoon pure vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup toasted walnuts, broken into large pieces (optional)

Directions

Instructions Checklist

• Step 1

  In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.

• Step 2

  Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

• Step 3

  Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.

Coconut Oatmeal Chocolate Chip Cookies

 

Ingredients  

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup old fashioned oats
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips

Instructions 

• Preheat oven to 350 degrees F.
• Whisk together flour, baking powder, baking soda, and salt into a bowl. Set aside.
  
• Cream together sugars and butter with a mixer. Add egg and vanilla and beat until combined. Add in the dry ingredients and mix until just combined. Don't over mix.
  
• Stir in oats, coconut, and chocolate chips.
  
• Roll the cookie dough into balls or use a cookie scoop, about 1 tablespoon of dough per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
  
• Bake for 8 to 10 minutes or until tops are slightly golden. They will still be soft. Let sit on cookie sheet for 2 minutes and transfer to a wire cooling rack to cool completely.
  

S'mores Stuffed Chocolate Chip Cookies

 

Ingredients

• 1 1/4 Cup Butter unsalted, softened slightly (see note)
• 1 Cup Brown Sugar
• 1/2 Cup White Sugar
• 2 Eggs large
• 2 teaspoons Vanilla
• 2 3/4 Cup Flour plus 2 Tablespoons
• 3/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoon Corn Starch
• 2 Cups Chocolate Chips
• Marshmallows large
• Graham Crackers
• Candy Bar Milk chocolate

Instructions

• Preheat the oven to 375 degrees. Line baking sheets with silpats or parchment paper.
• In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes. 
• Add the eggs and vanilla and mix to combine. 
• In a bowl, whisk together the dry ingredients.
• Turn off the mixer and add the flour mixture. 
• Mix until almost incorporated then add the chocolate chips.We prefer semi sweet or a combination of milk and semi sweet. 
• Use an XL cookie scoop or ¼ cup.
• Press flat and then do another. 
• Place on top of dough, a graham cracker, chocolate, and a marshmallow that has been cut in half and can lay side by side on the chocolate. 
• Top with another flat piece of dough, and seal the edges.
• Place in the fridge for 15 minutes then bake for 16-18 minutes or until golden.
• These are HUGE cookies!

Mandarin Orange Chicken Salad

 

Ingredients

Dressing:

• 2 tablespoons low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon minced fresh ginger (see note)
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 1-2 teaspoons chile-garlic sauce (see note)
• 1 clove garlic, finely minced or pressed through a garlic press
• 1 tablespoon honey
• Salt and pepper to taste

Salad:

• 3-4 cups shredded cabbage (can use coleslaw mix)
• 3-4 cups chopped romaine lettuce
• 2 cans (11-ounces each) mandarin oranges, drained
• 3 cups cooked, chopped chicken (from a rotisserie chicken or this simple, stovetop method)
• 3 green onions, chopped
• 1-2 cups chow mein noodles or toasted, chopped almonds (or both)

Instructions

1. For the dressing, whisk together all the ingredients and season to taste with salt and pepper. Set aside or refrigerate until ready to use (it can be made several days in advance and refrigerated).
2. In a large bowl, toss together all the salad ingredients except for the chow mein noodles.
3. When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing - you may not need to add it all). Sprinkle the chow mein noodles or almonds on top and serve immediately.

Sticky Coconut Chicken

Ingredients

• 6-8 boneless skinless chicken thighs, breasts or tenders, about 1 1/2 to 2 pounds

Marinade:

• 1 cup canned coconut milk, light or regular
• 1 tablespoon minced fresh ginger or ginger paste (see note)
• ½ teaspoon salt, I use coarse, kosher salt
• ¼ teaspoon black pepper, I use coarsely ground
• ¼ to 1 teaspoon red pepper flakes (see note)

Glaze (see note about doubling):

• ¾ cup rice vinegar
• ½ cup granulated sugar
• ¼ cup soy sauce
• ¼ to 1 teaspoon red pepper flakes

Instructions 

• Whisk together the marinade ingredients (or blend until smooth).
• Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).
• Toward the end of marinading time, bring the vinegar, sugar, soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously until the mixture is reduced by about half and is slightly thickened, about 10-15 minutes. Remove from the heat. If it doesn’t seem to be thickening, just keep an eye on the reduction level, and keep in mind that it may still look a bit thin on the stove but will thicken as it cools.
• Grill the chicken over medium heat (or bake in the oven at 375 degrees on a greased, foil-lined pan), 4-5 minutes per side. The exact time will depend on type of chicken and thickness of the pieces – chicken thighs will take longer to cook than chicken breasts.
• The last few minutes of grilling or baking, brush the chicken with the glaze (repeat if you want a thicker coating). Serve with leftover glaze and rice, if desired.

 

Floating Taco Bowls with Creamy Lime Dressing

 Ingredients

Tacos:

• 1 ½ pounds lean ground beef or ground turkey
• ½ cup chopped onion
• 2-3 cloves garlic, finely minced or 1 teaspoon garlic powder
• 1 can (6-ounces) tomato paste
• 1 can (15-ounces) tomato sauce
• 3 cups chicken broth, I use low-sodium
• ½ cup long grain, basmati, or jasmine white or brown rice
• 1 can (15-ounces) black or pinto beans, rinsed and drained
• 1 tablespoon chili powder (see note)
• 2 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon paprika, smoked or sweet
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper

Creamy Lime Dressing:

• 1 cup buttermilk
• ½ cup mayonnaise
• 4 ounces cream cheese, light or regular, softened to room temperature
• ¼ cup fresh cilantro, more or less to taste
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Pinch of black pepper

Toppings:

• Corn chips, lightly crushed
• Shredded cheese
• Chopped lettuce
• Chopped tomatoes
• Sliced olives
• Sliced or chopped avocados

Instructions 

• Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.
• Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.
• Slow Cooker Directions: brown the ground beef or turkey, onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.
• Cover and cook on low for 4-5 hours or on high for 2-3 hours.
• For the dressing: combine all the ingredients together in a blender and process until smooth.
• Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).
   
  Mel's Kitchen Cafe
  

Slow Cooker Posole

 Ingredients

• 1-2 tablespoons canola, vegetable or avocado oil
• 2-3 pounds pork roast cut into 1-inch cubes (see note)
• 1 yellow onion, sliced thinly
• 4 cloves garlic, finely minced
• 1 can (19-ounces) red or green enchilada sauce (see note)
• 1 jar (16-ounces) salsa verde, regular or thick 'n chunky
• 1 cup chicken broth
• 1 can (4-ounces) green chiles
• 2 cans (15.5 ounces each) white hominy, drained
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon cayenne pepper, more or less to taste
• ½ cup chopped fresh cilantro

Instructions 

• Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn’t get crowded – otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
• To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
• Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
• Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
• Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc. Mel's Kitchen Cafe
  

Easy Chicken Enchilada Casserole

 Ingredients

• 20 ounces green enchilada sauce
• 12 ounces salsa verde
• 4 cups cooked shredded or chopped chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 14 white or yellow corn tortillas, cut in half
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Fresh chopped cilantro

Instructions 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
• Whisk together the enchilada sauce and salsa verde.
• Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
• Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
• Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
• Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

Baked Brown Rice

 

Yield: 3 1/2 cups cooked rice

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 1 1/2 cups brown rice
• 2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
2. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Notes

Doubling: this recipe doubles beautifully for a 9X13-inch pan.

Mel's Kitchen Cafe

Asian-Style Meatballs with Sweet Chili Sauce

 Ingredients

Meatballs:

• 2 pounds ground meat, beef, pork, turkey or a combo – (see note)
• 1 cup panko or regular bread crumbs
• ¼ cup chopped fresh cilantro
• 2 green onions, white and green parts finely chopped
• 2 large eggs
• 2 tablespoons soy sauce, I use low-sodium
• 1 tablespoon finely minced ginger, or ginger paste
• 3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• Zest from 1 lime, about a teaspoon
• Pinch of crushed red pepper, more or less to taste (optional)

Sauce:

• ⅓ cup soy sauce, I use low-sodium
• ⅓ cup sweet chili sauce (see note)
• ¼ cup fresh lime juice, from 2-3 limes
• 2 tablespoons brown sugar

Instructions 

• Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
• In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
• Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
• While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
• Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Crunchy Topped Swiss Chicken Bake

 

Ingredients

Sauce:

• 3/4 cup low-sodium chicken broth
• 1/8 teaspoon poultry seasoning
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Pinch of black pepper
• 1/4 teaspoon salt, more to taste if needed
• Pinch of dried parsley
• Pinch of paprika
• 3/4 cup milk
• 1/4 cup all-purpose flour

Chicken and Cheese:

• 5-6 boneless, skinless chicken breasts
• 5-6 large slices Swiss cheese

Topping:

• 1 1/4 cups panko bread crumbs
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 2 tablespoons butter, melted
• Hot, cooked rice or quinoa for serving

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan.
2. For the sauce, in a medium saucepan, bring the broth and all the seasonings to a simmer. In a liquid measuring cup or small bowl, vigorously whisk the milk and flour together until smooth. While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly. Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes. Remove from the heat and add additional salt and pepper to taste as needed.
3. Pat the chicken dry and lightly season with salt and pepper on each side. Place the chicken in a single layer in the baking pan - it's ok if the chicken is crammed in side-by-side as long as it isn't overlapping much.
4. Place a slice of Swiss cheese on every chicken breast. Pour the sauce evenly over the top. Cover the pan with aluminum foil and bake for 30 minutes.
5. While baking, make the topping: in a ziploc bag or in a bowl, toss together the panko, poultry seasoning, garlic powder, onion powder and dried parsley. Drizzle in the melted butter and mix to combine.
6. After the first 30 minutes of baking, remove the pan from the oven, uncover and sprinkle with the topping mixture. Return to the oven, uncovered, and bake for 20 minutes, until the crumbs are golden and the chicken is cooked through.
7. Let the casserole rest 5-10 minutes before serving. Serve over hot, cooked rice or quinoa, if desired.  Picture and recipe from Mel's Kitchen Cafe