Chocolate Mousse

Ingredients

6 Ounces Semi-Sweet Chocolate
2 egg yolks
1/4 cup sugar
1 tsp Almond Essence
1 1/2 cups heavy whipping cream

Directions

Melt the chocolate over a double boiler setup.
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whicsk in the Almond Essence. When the chocolate has melted, whisk it into the egg yolk mixture.
In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

Chocolate Hazelnut Gelato

Picture is coming!

Ingredients

1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1/2 cup sugar plus 1/4 cup
4 egg yolks
1 tsp vanilla extract
1/2 cup melted Ritter sports chocolate hazenut chocolate bar. Or Lindt Chocolate hazelnut chocolate bar (the ritter sports has whole hazelnuts.. the lindt has only pieces)

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium low heat. Cook until the sugar dissolves, about 5 minutes. Do not let it get so hot it boils. Just hot enough to melt the sugar.
Meanwhile, in a medium bowl whip the egg yolks with the remaining (1/4 cup)sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add another 1/2 cup milk slowly. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, rubbing along the sides or you will have cooked egg, do this until the mixture becomes thick enough to lightly coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the melted chocolate, with a whisk gently incorporate and stir the chocolate until it is all combined with the milk mixture, this may take up to 10 minutes, sometimes letting it sit and then stir, sit then stir again helps. Add the vanilla. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

Grilled Marinated Ginger, Lime and Garlic Pork Tenderloin

This recipe is everything it's name says it is. I should put in extremely miost and tasty as the title as well! Using only a few key ingredients this is a really tasty, zingy... and not too spicey meal. My kids and husband both loved it. Try it yourself and let me know what you think.

Ingredients

1 plain pork tenderloin roast, trim off any excess fat or rhind
5 Tbsp soy sauce
2 tsp freshly chopped garlic
1 heaped Tbsp finely chopped ginger
juice of 2 limes
peel of lime chopped finely
3 Tbsp oyster sauce
1 tsp chilli paste

Directions

in a bowl mix all ingredients except pork and whisk together until all the sauces are well blended and incorporated together.
Slice pork roast ultra thin, then cut down into bite size strips.
In a zip lock bag put your sauce in first getting all the yummy little lime ginger and garlic pieces in. Then add your pork strips. Before sealing squish it around to get the sauce all through the pieces. Then seal and refridgerate for 4-5 hours.

Before cooking is a good time to start steaming your rice as it cooks in approx. 5 minutes.

To cook heat up 1 tbsp vegetable oil in a pan or lightly grease your BBQ, heat up to Medium high.
(If BBQ-ing leave strips long so they don't fall through grates on the grill)
Once oil (grill) is heated add pork in single layers to the heated cooking area ..., allow it to sear the sides well. With the remaining juices in the bag, place in a small sauce pan on medium high and simmer and reduce the marinade while the pork cooks.
When meat is done all the way through (it cooks EXTREMELY fast) remove it from the heat. Let it rest a minute and it will get very happy in your pan/plate!.
Serve over steamed rice and pour reduced marinade over the top.
YUM!

BBQ'd Bacon Wrapped Creamy Mustard Chicken

I pulled out a bunch of ingredients sitting in my fridge that needed to be used last night. All I knew was I felt like BBQ'ing and it had to be chicken. What was originally a throw it together meal turned into a creamy, moist and extremely satisfying winner of a meal.

My daughter gave it 100/10!

Note: This meal does not HAVE to be BBQ'd, it was the method I chose, I am sure it will turn out great if you cook it in a pan on low on your stove top.

Ingredients
4 chicken Breasts trimmed of fat
1 packet maple bacon (trimmed of fat) - it will work with normal bacon too but the maple bacon turns this flavor into honey mustard, if you use normal bacon you won't get that effect.
1/3 cup mayonaise
3 tbsps sour cream
4 tbspoons yellow mustard
pinch salt
pinch pepper
3 tbsp Spade L Seasoning (Beef)
approx 1/2 cup grated monterey jack cheese or blend mix.
Toothpicks


Instructions

Place chick inen a zip lock bag or cover with plastic. Place on a chopping board and with a mallet (or anything heavy pound it flat and even. The thinner it is the quicker and more evenly it will cook)
Mix Sour cream, mayonaise, mustard, salt and pepper together in a small bowl. Whip it together well until it looks creamy.
One piece of chicken at a time spread a generous amount of mustard mix on the inside of the breast, sprinkle cheese on top of the mustard (just enough to lightly cover it. Layout enough strips to cover the cheese (it doesn't have to be exact).
Starting at on end of the chicken breast firmly roll it up, keeping a good firm grip and tension on it without breaking it. Then use 4 or 5 strips of bacon to wrap around the outside and hold the roll shut by overlapping ends. Using toothpics pin the bacon and chicken in place, tucking in the open ends to keep as many juices in as possible. sprinkle the outside of the roll generously with Spade L Seasoning. Let it sit 5 minutes. The smear a littel more mustard mix over the outside of the chicken. So it looks like the picture while grilling.

Repeat with all chicken.
Heat BBQ up to medium low heat. In order to keep it moist while not burning the bacon cook around 310 for 30 minutes covered so the inside is cooked and not dry. Keep an eye on it and use your judgement. Lower and longer means a more succulent piece of meat.

Hot Dog Tip

Why just cook up a plain hot dog? Suprise your kids and family by adding this tastey twist. While BBQ'ing your hot dog (it just isn't the same if you microwave it) sprinkle some garlic powder on your dogs.
Repeat it when you rotate them.They won't be able to tell what you have done but they will know there is something even yummier about their dog!

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Potatoes

Nothing feels like summer more than grilling with fresh ingredients . This light and slightly sweet vinaigarette is the perfect compliment to simple simple ingredients.

Recipe from Bobby Flay

Ingredients
For the roasted garlic-oregano vinaigrette:
8 cloves roasted garlic
1/4 cup white wine vinegar
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes (optional, add if you want a little spicey zing)
For the grilled chicken and potatoes:
8 small potatoes, scrubbed and large cubes (not so small they fall through grill holes)
Kosher salt
Olive oil
4 Single chicken breasts
Freshly ground black pepper

For the roasted garlic-oregano vinaigrette:
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes if desired.

For the grilled chicken and potatoes:
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

El Torito Mexican Caesar Salad

This delicious Salad dressing is creamy, and packs a flavor! I made if for my dinner and so added some grilled chicken and drizzled extra dressing on top. It can also just be served by itself. If you like Roasted pumpkin seeds and cheese you will love this salad.

Serves 6

Ingredients:

***Cilantro Pepita Dressing:***
2 medium Jalapeno chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil (I used olive oil)
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note--I purchased this just at Walmart)
2 small bunches cilantro,stemmed
1 1/2 cup mayonnaise
1/4 cup water

***Salad:***
4 corn tortillas
Vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
1/2 cup pepitas (roasted pumpkin seeds)
Optional - Roasted red bell pepper, peeled and cut into julienne strips

Directions:

Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels.
Set aside.
Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
OptionalArrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.

***Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.