1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Sam Coates
Tuesday, February 15, 2011
Thursday, February 10, 2011
chocolate souffle
traditional valentine dessert...
•2 teaspoons unsalted butter, softened
•1/2 cup sugar
•8 ounces semisweet chocolate, finely chopped
•4 large egg whites
•3 large egg yolks
•1/4 cup, plus 1 1/2 teaspoons orange-flavored liqueur (recommended: Grand Marnier)
•1/4 cup heavy cream
•3/4 ounce semisweet chocolate, finely chopped
•Confectioners' sugar
Preheat the oven to 400 degrees F. Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.
In a large metal bowl, set over a pot of simmering water (not touching the bottom of the metal bowl), melt 8 ounces chocolate, stirring it with a whisk from time to time. Remove the bowl of melted chocolate from the heat.
In another bowl, beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
Whisk the egg yolks into the chocolate one at a time, add 1/4 cup orange-flavored liqueur, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended.
Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until they are puffed and somewhat firm, for about 20 to 25 minutes. Remove the ramekins from the oven.
While the souffles are baking, prepare the chocolate sauce, and cover to keep warm.
For the chocolate sauce: Heat the cream in a small saucepan over high heat. Add the remaining 1 1/2 teaspoons orange-flavored liqueur. Start whisking in the 3/4 ounce chopped chocolate and bring to a boil, whisking constantly. Remove the chocolate sauce from the heat. Serve immediately.
To serve: Place a ramekin on each of 4 plates and sift confectioners' sugar over the top of each souffle. Break the tops of the souffles and spoon in the warm chocolate sauce, allowing it to drip over the sides.
.
•2 teaspoons unsalted butter, softened
•1/2 cup sugar
•8 ounces semisweet chocolate, finely chopped
•4 large egg whites
•3 large egg yolks
•1/4 cup, plus 1 1/2 teaspoons orange-flavored liqueur (recommended: Grand Marnier)
•1/4 cup heavy cream
•3/4 ounce semisweet chocolate, finely chopped
•Confectioners' sugar
Preheat the oven to 400 degrees F. Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.
In a large metal bowl, set over a pot of simmering water (not touching the bottom of the metal bowl), melt 8 ounces chocolate, stirring it with a whisk from time to time. Remove the bowl of melted chocolate from the heat.
In another bowl, beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
Whisk the egg yolks into the chocolate one at a time, add 1/4 cup orange-flavored liqueur, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended.
Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until they are puffed and somewhat firm, for about 20 to 25 minutes. Remove the ramekins from the oven.
While the souffles are baking, prepare the chocolate sauce, and cover to keep warm.
For the chocolate sauce: Heat the cream in a small saucepan over high heat. Add the remaining 1 1/2 teaspoons orange-flavored liqueur. Start whisking in the 3/4 ounce chopped chocolate and bring to a boil, whisking constantly. Remove the chocolate sauce from the heat. Serve immediately.
To serve: Place a ramekin on each of 4 plates and sift confectioners' sugar over the top of each souffle. Break the tops of the souffles and spoon in the warm chocolate sauce, allowing it to drip over the sides.
.
molten chocolate cake
another valentine idea...
•For the cakes
•2/3 cup butter, plus more for greasing
•4 ounces dark chocolate, chopped
•4 eggs
•2/3 cup sugar
•1/2 cup all-purpose flour
•For the caramel sauce, optional
•2/3 cup sugar
•1/4 cup butter
•1/3 cup plus 2 tablespoons cream
•Squirt lemon juice, to taste
For the cakes:
Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
Just before serving, preheat the oven to 400 degrees F.
Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
For the caramel sauce:
Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.
.
•For the cakes
•2/3 cup butter, plus more for greasing
•4 ounces dark chocolate, chopped
•4 eggs
•2/3 cup sugar
•1/2 cup all-purpose flour
•For the caramel sauce, optional
•2/3 cup sugar
•1/4 cup butter
•1/3 cup plus 2 tablespoons cream
•Squirt lemon juice, to taste
For the cakes:
Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
Just before serving, preheat the oven to 400 degrees F.
Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
For the caramel sauce:
Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.
.
snicker pie
Need a valentine dessert...here's one...love snickers.
•2 (8 oz.) pkgs. cream cheese, softened
•2 eggs
•1/3 cup sour cream
•1/2 cup creamy peanut butter
•1 tsp. vanilla
•10.3 oz. Snickers candy bars
•1/4 cup peanut butter
•1 cup semisweet chocolate chips
Preheat oven to 425 degrees. Bake pie crust for 5-7 minutes until just set. Remove from oven and cool completely on wire rack. Reduce oven temperature to 325 degrees F.
In medium bowl, combine brown sugar and cream cheese and beat well until smooth. Add eggs, one at a time, beaten well after each addition. Add sour cream, 1/2 cup peanut butter, and vanilla, and beat again until smooth.
Cut candy bars into 1/4" slices. Spoon 1/2 cup of the cream cheese mixture in bottom of pie crust; top with candy bars. Pour remaining cream cheese mixture over candy bars, making sure to completely cover all the candy. Bake at 325 degrees for 30-40 minutes until center is set when you gently jiggle the pie. Cool completely on wire rack.
In small saucepan, combine 1/3 cup peanut butter and semisweet chocolate chips and heat gently until chips are melted, stirring constantly. Carefully spoon and spread over top of pie. Refrigerate pie 2-3 hours before serving; store in refrigerator.
•2 (8 oz.) pkgs. cream cheese, softened
•2 eggs
•1/3 cup sour cream
•1/2 cup creamy peanut butter
•1 tsp. vanilla
•10.3 oz. Snickers candy bars
•1/4 cup peanut butter
•1 cup semisweet chocolate chips
Preheat oven to 425 degrees. Bake pie crust for 5-7 minutes until just set. Remove from oven and cool completely on wire rack. Reduce oven temperature to 325 degrees F.
In medium bowl, combine brown sugar and cream cheese and beat well until smooth. Add eggs, one at a time, beaten well after each addition. Add sour cream, 1/2 cup peanut butter, and vanilla, and beat again until smooth.
Cut candy bars into 1/4" slices. Spoon 1/2 cup of the cream cheese mixture in bottom of pie crust; top with candy bars. Pour remaining cream cheese mixture over candy bars, making sure to completely cover all the candy. Bake at 325 degrees for 30-40 minutes until center is set when you gently jiggle the pie. Cool completely on wire rack.
In small saucepan, combine 1/3 cup peanut butter and semisweet chocolate chips and heat gently until chips are melted, stirring constantly. Carefully spoon and spread over top of pie. Refrigerate pie 2-3 hours before serving; store in refrigerator.
Saturday, February 5, 2011
chocolate vinaigrette
Can I have chocolate on my salad? Of course!
1/4 cup red wine vinegar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.
Yield: about 1/2 cup
1/4 cup red wine vinegar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.
Yield: about 1/2 cup
chocolate almond brickle
Brickle is different from brittle...it's softer. delicious. could eat my weight in this...
2 1/2 cups almonds, toasted and coarsely chopped, divided
1 cup (2 sticks) butter
1 1/2 cups packed brown sugar
1 3/4 cups (from 11.55-ounce package) milk chocolate morsels
Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
Refrigerate for about 20 minutes. Break into bite-size pieces.
2 1/2 cups almonds, toasted and coarsely chopped, divided
1 cup (2 sticks) butter
1 1/2 cups packed brown sugar
1 3/4 cups (from 11.55-ounce package) milk chocolate morsels
Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
Refrigerate for about 20 minutes. Break into bite-size pieces.
Chocolate Cheesecake Explosion
WOW...saw this on Paula Deen and thought, I've GOT to RUN go get the ingredients to make this one.
Crust:
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
Chocolate Layer:
6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour
Cheesecake Layer:
1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream
Chocolate Ganache:
6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream
Preheat the oven to 300 degrees F.
For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool. (I cooked it 25 minutes)
For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely. (I cooked it for 1 1/2 hours).
For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.
Crust:
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
Chocolate Layer:
6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour
Cheesecake Layer:
1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream
Chocolate Ganache:
6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream
Preheat the oven to 300 degrees F.
For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool. (I cooked it 25 minutes)
For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely. (I cooked it for 1 1/2 hours).
For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.
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