Chocolate Chipotle Chili

Bored of normal chili? Spruce it up with the chocolate chipotle chili. I found this recipe online and when i made it, had to share it. I changed it around a little, but you still get the full chili effect and the hint of chocolate does wonders to your taste buds.

Ingredients:
               1 cup diced onion
               1/2 cup chopped red bell pepper
               1 tsp minced garlic
               1 pound ground turkey breast
               1 tbs + 2 tsp brown sugar
               1 tbs ancho chili powdeer
               2 tsp unsweetened coco
               1/2 tsp ground cumin
               1/4 tsp freshly ground black pepper
               1/8 tsp salt
               1 can pinto beans rinsed and drained
               1 can diced tomatoes, un-drained
               1 cup chicken broth
               1 chipotle chiles, canned in adobo sauce, minced
            
Coat a deep pot with cooking spray

Place pot on medium-high heat

Add to pot and saute 8 minutes or until turkey is browned
               1 cup diced onion
               1/2 cup chopped red bell pepper
               1 tsp minced garlic
               1 pound ground turkey breast

Add after turkey is browned and bring to a boil
               1 tbs + 2 tsp brown sugar
               1 tbs ancho chili powder
               2 tsp unsweetened coco
               1/2 tsp ground cumin
               1/4 tsp freshly ground black pepper
               1/8 tsp salt
               1 can pinto beans rinsed and drained
               1 can diced tomatoes, un-drained
               1 cup chicken broth
               1 chipotle chiles, canned in adobo sauce, minced

Reduce heat and simmer for 15 minutes or until slightly thickened

Serve and enjoy

Mediterranean Stone Soup

Despite the name, there is no actual stones used in this recipe. What you get instead is a great combination of sautéed chicken and flavored broth. Both of which combined make a hearty enjoyably soup.

Ingredients:
             1/2 tsp salt
             1/2 cup small sized pasta
             2 chicken breasts
             1/4 tsp garlic
             1 tbs olive
             1 tbs chopped onions
             lemon pepper
             3 cups cold water
             1 tbs flour
             1/4 tsp thyme
             1/4 tsp marjoram
             4 small carrots
             3 vegetable bullion cubes
             1/4 green chopped into tiny pieces
             1/4 red or another colored pepper chopped
             1 Italian tomato chopped
             4-5 broccoli spears, chopped into bite sized pieces

Add to pan half full of water and boil
             1/2 tsp salt
             1/2 cup small sized pasta

Boil for 8-10 minutes

Drain and set aside until later

Add to saute pan and saute until chicken is cooked
              2 chicken breasts cut into tiny pieces
             1/4 tsp garlic
             1 tbs olive
             1 tbs chopped onions
             lemon pepper to taste

Bring the following to a boil in saucepan then turn to simmer
             3 cups cold water
             1 tbs flour
             1/4 tsp thyme
             1/4 tsp marjoram
             4 small carrots
             3 vegetable bullion cubes
             1/4 green chopped into tiny pieces
             1/4 red or another colored pepper chopped
             1 Italian tomato chopped
             4-5 broccoli spears, chopped into bite sized pieces

Continue to simmer until pasta and chicken are finished cooking

As soon as chicken and pasta are finished cooking, place them into soup base

Boil for another minute and serve when done

Breakfast Souffle

Almost like an omelet just cooked differently. The soufflé is a great piece that incorporates simple ingredients for a blast of flavors.

Ingredients:
              1 sausage minced
              1/4 tsp bacon bits
              3 slices bread torn into large pieces
              3 eggs
              3/4 cup milk
              1/2 tsp salt
              1/4 cup grated cheese
              1 tbs onion chopped
              1 tbs minced pepper

Cut sausage into tiny pieces

Cut or tear bread into medium pieces

Lightly butter 3-4 custard cups

Layer bread pieces, cheese, onion, pepper, bacon bits and sausage

Whisk together the eggs, milk, salt and pepper

Pour egg mixture over bread and cheese layers

Bake at 425 for 20-25 minutes or until puffy and a knife inserted in center comes out clean

Merveilleux Dîner aux Pâtes

If you want a change from your normal tomato sauce on top of pasta, this dish is your new friend. A very healthy dish with lots of vegetables allows for a great blend of flavors to top your pasta.

Ingredients:
              1-2 Tbs olive oil
              1 chunk of onion, julienne
              4-5 mushrooms
              3 small carrots chopped finely
              1/2 zucchini sliced in very thin circles
              2-3 small floret of broccoli
              1 tsp garlic pieces
              1/4 tsp dry thyme
              pinch of red pepper flakes
              1/4 tsp pepper seasoning for taste
              1/3 cup chicken/vegetable stock
              1 Italian tomato cut into small chunks
              1 Tbs Parmesan cheese

In a saute pan cook over med-heat and cook until vegetables are semi-soft. (5-8 minutes)
              1-2 Tbs olive oil
              1 chunk of onion, juilenne
              4-5 mushrooms
              3 small carrots chopped finely
              1/2 zucchini sliced in very thin circles
              2-3 small floret of broccoli
              1 tsp garlic pieces
              1/4 tsp dry thyme
              pinch of red pepper flakes
              1/4 tsp pepper seasoning for taste

Deglaze your pan with:
              1/3 cup chicken/vegetable stock

Add to the vegetables:
              1 Italian tomato cut into small chunks

Continue to cook for 3-5 minutes or until sauce begins to thicken.

Remove from heat and add:
              1 Tbs Parmesan cheese

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Tombstone Cookies

This cookie was paired with the chocolate pots de creme for a halloween treat that pleases all. The cookie compliments the chocolate perfectly by matching the chocolate flavor with the coco powder

Bake at 400 8-10 minutes

Ingredients:
              2 tbs coco powder
              6 tbs butter
              1/2 cup sugar
              1 egg
              1/2 tsp vanilla
              1 1/3 cup flour
              1/2 tsp baking powder
              1/4 tsp salt

Beat in an electric mixer
              6 tbs butter
              1/2 cup sugar
              1 egg
              1/2 tsp vanilla

In a mixing bowl whisk together
              1 1/3 cup flour
              1/2 tsp baking powder
              1/4 tsp salt
              2 tbs coco powder

Gradually add flour mixture to electric mixing bowl blending thoroughly to form a soft dough

Divide dough into thirds and cover each portion tightly with plastic wrap and refrigerate until firm (at least 1 hour or up to 3 days)

Roll each portion of dough out into 1/8 inch thickness on floured counter

With a sharp knife cut out tombstone shape

Place on cookie sheet and bake for 8-10 minutes

Using a pastry bag with a fine tip write RIP on the tombstones

Place into chocolate pots de cream cups and have a halloween treat-or just eat and joy

Chocolate Pots de Creme

This is a very rich tasting chocolate that thickens when cooled. If you are a chocolate lover this can be eaten as a pudding or incorporated into other dishes for flavor.

Ingredients:
              1/2 cup semisweet chocolate chips
              2 cups heavy cream
              3/4 cup + 2 tbs half & half
              1/8 tsp salt
              6 tbs sugar
              9 large egg yolks
              1/2 tsp vanilla

Place chocolate chips in medium bowl

Put into medium saucepan on medium high heat until approaches simmer (do not let boil)
               2 cups heavy cream
               3/4 cup + 2 tbs half & half
               1/8 tsp salt
               3 tbs sugar

Remove from heat after slight simmer and let it cool slightly

Whisk together in a bowl until well combined
               9 large egg yolks
               3 tbs sugar

Slowly pour into egg mixture 1 cup of warm cream mixture and whisk until combined


Pour the egg and cream mixture back into remaining cream in saucepan and whisk until smooth

Turn heat on to medium-high and cook until mixture has consistency of pureed soup

Pour the hot cream mixture over the chocolate chips and let it stand without stirring for 3-5 minutes to warm the chocolate

Stir gently with a whisk until smooth

Add 1/2 tsp vanilla and continue stirring

Divide chocolate mixture into eight 4-ounce cups and refrigerate uncovered for 2 hours

Cover the chilled cups and refrigerate for additional 4 hours

Enjoy!