“Richest Ever Chocolate Pound Cake”

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Richest-Ever-Chocolate-Pound-Cake/Detail.asp


Ingredients:

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Directions:

Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings

Chocolate Chocolate Chip Nut Muffins

Ingredients:

2 cups all-purpose flour

1/2 cup unsweetened cocoa

powder

1 1/2 cups white sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups milk 1 egg

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup semisweet chocolate

chips

3/4 cup chopped walnuts

1/3 cup whole almonds

4 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2. In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.

3. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.

4. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean

Chinese Chicken Fried Rice

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=16954&origin=detail&servings=3

" Cooked egg is shredded and mixed with a stir fry of chicken, rice and onion in soy sauce in this fundamental Chinese dish."

Ingredients:

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
1 Carrot blanched and diced 2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
½ cup green peas (blanched)

Directions:

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Creamy Mushroom and Garlic Orzo

Ingredients:

4 TBS butter
3 TBS chopped Garlic
1 lb Orzo pasta, cooked al dente
2 cups fresh Baby Bella Mushrooms, chopped
2 cups fat free half and half
¼ cup white wine
1/2 cup grated Asiago (or Parmesan) cheese
1/4 cup fresh parsley
garlic powder, salt, pepper and paprika to taste

*Broiled Salmon filets*

Directions:
Melt 3 TBS the butter in a skillet over medium heat. Stir in the garlic and mushrooms, sprinkle with salt, pepper and paprika to taste. Saute until browned. Add in the flour and stir together a minute or two to cook out the flour. Pour the white wine in and scrape the bottom of the pan. While stirring, slowly add in all of the half and half. Simmer all together for about 5 minutes, add in the Parsley and mix in the cooked orzo, most of the cheese and the rest of the butter. Cook and stir 5 minutes, until butter is melted. Sprinkle the rest of the cheese and parsley and served with broiled Salmon on top.

Roasted Salmon with White-Wine Sauce

Recipe at: MarthaStewart.com
http://www.marthastewart.com/photogallery/quick-recipes-for-entertaining?xsc=eml_eat_2010_04_13#slide_9

Ingredients
Serves 4

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

Directions

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Orzo with Broccoli Rabe, Lemon and Garlic

Ingredients:

1 lb Broccoli Rabe
1 lb Orzo
2 TBS chopped Garlic
3 TBS EVOO
3 Chicken Boullion cubes
3 TBS Lemon Juice
the zest of 1 Lemon
3 TBS Butter
Salt and Pepper

Directions:

Boil the Orzo with the boullion cubes added into the water until tender (10-15 minutes). Drain and set aside. Wash and chop up the Broccoli Rabe into small chunks. Saute the garlic in a pan with the EVOO and butter for 5 minutes. Add in the Broccoli Rabe, and saute' for 5-10 minutes until wilted down. Stir in the lemon juice and zest. Pour into the orzo and combine all together.

Ham and Potato Soup

Ingredients:

3 peeled and diced potatoes
3 diced onions
2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper, or to taste
8-10 cups water
1 1/2 cups diced ham
1 left over bone in baked ham
1 can spinach or 1 box frozen (squeezed and thawed)
*can also add in chopped carrots or veggie of choice*
1 6 oz can Tomato paste
3 TBS Woshishire Sauce
3 TBS of fresh Parmesan Reggiano Cheese

Directions:

In a large soup pot bring the ham bone and water to a boil, let boil for ½ hour, remove the bone and any pieces of meat and fat from the pot. Let cool for an hour and skim off any fat that comes to the top. Bring back to a boil, add in the onions, tomato paste, worshishire sauce,spinach, salt and pepper. Let boil for 10-15 minutes. Add in the chopped meat an potatoes. Boil for 10 more minutes, add in the cheese, reduce the heat to low and serve hot with a little Parmesan Reggiano on top.

Herb Crusted Tilapia in Lemon Wine Sauce

Ingredients:

6 Tilapia Filets
1 cup Italian seasoned bread crumbs
The zest on 1 Lemon
The juice of 1 Lemon
2 TBS Butter, sliced
½ cup White Wine
Extra Virgin Olive Oil
½ TBS Italian Seasoning , Oregano or herbs of choice
2 TBS Fresh Parsley chopped
Garlic Powder
Salt and Pepper

Directions:

In a bowl mix together the bread crumbs, lemon zest, Parsley, Oregano, Italian seasoning, salt, pepper and EVOO. (Should feel like wet, sticky sand).

In bake pan drizzle about 3 TBS of EVOO, the white wine, lemon juice, and a little salt and pepper. Whisk together.

Sprinkle the filets with salt, pepper and garlic powder. Lay them in a single layer in the bake pan. Put a slice of butter over each one and sprinkle with the bread crumb mix. Wrap with foil and bake for about 10-15 minutes, remove foil and bake for 5 minutes more. Serve immediately with fresh Parsley over the top.

Home Made English Muffins

Ingredients:

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Directions:

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam

Maple Walnut Muffins

   Ingredients:

                                                                                                                                              

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1/2 cup packed brown sugar 1/2 cup real maple syrup

2 eggs

3/4 cup milk

1/2 cup chopped walnuts

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.

2. Sift the flour, baking powder, and salt together and set aside.

3. Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.

4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely

Raspberry Clafoutis

Recipe from: FoodandWine.com

A classic French desert, perfect for the upcoming spring weather!

http://www.foodandwine.com/recipes/raspberry-clafoutis

Ingredients

1/2 cup all-purpose flour

1/4 cup plus 2 tablespoons sugar

Salt

3 large eggs

3 tablespoons unsalted butter, melted

Finely grated zest of 1 lemon

1/4 cup plus 2 tablespoons milk

1 1/2 pints raspberries (3 cups)

Confectioners' sugar, for dusting

Directions

Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

Healthier Lasagna

Recipe from:

Eat Clean Live Green.com
http://www.eatcleanlivegreen.com/2010/03/healthy-lasagna/?utm_source=twitterfeed&utm_medium=twitter
Ingredients


9 whole wheat lasagna noodles
1 pound ground beef (preferably organic or grass-fed)
5 cups tomato sauce
2 cups low-fat ricotta cheese
1 egg (preferably organic)
2 cups part-skim mozzarella, shredded

Directions

Cover 9 whole wheat lasagna noodles with water.

Brown ground beef in a large skillet.

Once browned, add tomato sauce. Combine and bring to a simmer.

Meanwhile, combine ricotta cheese and egg.

Drain noodles.

Spray a 9×13″ pan with non-stick cooking spray.

Cover the pan with approximately 1 cup of tomato/meat sauce, and cover with 3 noodles.

Layer noodles with 1/2 of the cheese mixture.

Cover again with 1 -2 cups of tomato/meat sauce, noodles and remaining cheese mixture.

Cover again with tomato sauce and add remaining noodles, and cover again with remaining pasta sauce.

Top with 2 cups part-skim mozzarella.

Place lasagna on a baking sheet. Cover with foil and bake at 350* for 45 minutes.

Remove foil and bake for another 15 minutes. Remove from oven and let sit another 15 minutes.



Serves 9. Per serving: approximately 350 calories, 14 g fat, 27 g carbs, 26 g protein

Strawberry Banana Muffins

Ingredients:

1 Cup mashed bananas

1 cup fresh strawberries, chopped

1 ½ Cup flour

½ Cup softened butter

1 Cup sugar, plus 1 TBS for topping

1/4 Cup. sour cream

¼ tsp salt

2 eggs

1 tsp. baking powder

1 tsp vanilla

2 TBS Vegetable oil

Directions:

Preheat oven to 350 degrees.

Mix all ingredients together in a large bowl, and sprinkle a little sugar over each muffin.

Bake in a greased muffin pan for about 45 minutes or until toothpick clean.

Salmon Noodle Casserole

Ingedients:

1 (10.75 ounce) can Condensed Cream of Mushroom Soup
1 can Campbell’s Condensed Cream of Asparagus (or celery) Soup
1 cup milk
1 cup frozen peas
3 Celery stalks, sliced thin
3-4 6oz Salmon filets

1 Bag extra wide egg noodles, cooked

4 tablespoons dry bread crumbs, plus1separate

2 tablespoon butter or margarine
½ TBS fresh Thyme
Salt and Pepper
Extra Virgin Olive Oil

Directions:

Preheat the oven to broil. Slice the Salmon into large chunks (you can also broil whole and flake it if you wish). Put the salmon onto a bake pan drizzle with olive oil, sprinkle with salt, pepper, paprika, or what ever seasonings you prefer. Toss together and broil for about 5-7 minutes, set aside. Turn the oven to 400 degrees.

In a sauce pan, sauté’ the sliced celery for a minute or two in a ½ tbs of EVOO, add the soups, milk and peas, and whisk until blended and heated.

Melt the 2 TBS of butter and in a bowl mix in the breadcrumbs.