Hazelnut and Chocolate Pie

I wasn't initially going to post this, the first time I made it I wasn't super impressed with it. It was good, but not great. But then I made it following suggestions from Food Network's reviews (it's a Giada recipe, surprise surprise) and it's so much better. It's rich and easy to make. The only pricey thing is the hazelnuts, I found a bag at Trader Joe's for $5.99 but I've made it twice and only used half the bag, so it really isn't all that pricey. If you can't find hazelnuts I'm sure you could use a different nut but I can't guarantee how it will turn out. To toast the hazelnuts, preheat the oven to 350 degrees and place on a baking sheet for about 10-12 minutes. Wrap immediately in a kitchen towel and let steam for about 1 minute, then let cool. Once cool, you rub them in the towel and the skin is supposed to come off. Mine didn't all come off, but it isn't a big deal.

8 ounces semi-sweet chocolate chips (I was more generous, I maybe added 1 1/2 cups total)

1 cup hazelnuts, skinned and toasted

1/4 cup all-purpose flour, plus more to dust the pie dish

3/4 cup sugar

1/4 cup hot water

4 eggs

1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

I also added 2 Tbsp chocolate syrup

Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon (and chocolate syrup). Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.

The recipe also supplies a recipe for whipping cream for this dish. I made it, but you can use Cool Whip, it isn't too different.

1 cup heavy cream

2 Tbsp powdered sugar

2 tsp vanilla extract

1/4 tsp cinnamon

In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.

**Funny story, when I made this the first time I made it for the elders who were coming over for dessert. I eyeballed the ingredients for the whipped topping because I was in a hurry and I was using pure vanilla extract (my sister-in-law bought this for me, I've never used anything except imitation vanilla). I accidently poured more than I should have into the whipped cream but figured it would just be extra vanilla-y. I didn't know that the pure vanilla extract contained 35% alcohol...needless to say the whipped topping had that alcohol taste to it. And not only did I feed it to the elders, but I let my kids eat it like it was ice cream! I'm going to hell... =)

Chicken and Squash Shish Kabobs

This is my very favorite dinner lately. Partly because I get to use stuff from my garden but mostly because they are just sooooo good and flavorful. They are also so easy to prepare and you can use your bbq so you don't heat up your kitchen at dinner time!


2 chicken breasts cut into chunks
2 small zucchini
2 small yellow squash
2 carrots pealed
1/2 c. Italian dressing

Place chicken chunks in an air tight container a drizzle with 1/4 c. Italian dressing. Marinate in refrigerator for 1 hour. Chop veggies into bit size pieces and place in another air tight container and drizzle with the remaining 1/4 c. Italian dressing and marinate in refrigerator for 1 hour.
Alternate veggies and chicken on shishkabob skewers and bbq until done. Or place shishkabobs on a cookie sheet and broil until done. Serve with seasoned rice and ranch dressing for dipping!

Easy Fried Rice

Here you go Christina! I hope this recipe makes sense, since I don't really have a lot of measurements to go with it.

2-3 cups rice, uncooked (I use calrose rice, which is a sticky rice)
1 onion or 1 bunch scallions
1/2 pound baby carrots (more or less if you prefer)
1 pound cubed ham or cooked and cubed chicken (I have also used kielbasa in a pinch and it works fine)
1-2 cups frozen peas
2-3 eggs, beaten
Cooking oil
Soy Sauce
Sesame oil (Optional but so worth it)

Cook rice and chill in fridge (I do this at lunch time and it's ready by dinner time). Cut carrots and onion. Heat a couple tablespoons of oil over high heat in a large pan or wok. Add carrots, onion, and meat of your choice. Stir fry until carrots and onion are tender. Meanwhile, in a smaller pan, heat a tablespoon or so of oil on high heat. When rippling, add beaten eggs (if using three eggs, use a medium size pan). Cook on one side like an omelet. When browned a little, flip to other side. Set aside. Break egg apart into pieces. When carrots and onion are done, add chilled rice. Separate and heat through. Add eggs and peas; stir. Add soy sauce to taste. You know it is enough when all the rice is covered, but taste first before adding more so you don't add too much. Drizzle with sesame oil - a little goes a long way so taste before adding more. This makes a ton and is great for breakfast the next morning or for lunch and is great even cold! And feel free to add other veggies and meats, like bean sprouts or shrimp.

Potato Frittata

I made this for my brother and his fiance when they visited last week. I wasn't sure what to expect, but it turned out delicious! The only somewhat expensive thing is the proscuitto but since the recipe only calls for 2 oz, it only cost me a few dollars. My deli sells proscuitto by the slice, but if yours doesn't and you don't want to buy the larger expensive package, just use ham, just make sure it isn't too salty. A frittata is similar to an omelet, but it is started on the stove and finished under the broiler. And there is so many ingredients packed into this frittata that to me it is more like a quiche and less like an omelet. I served it with a salad and some fruit.

2 Tbsp olive oil
1/2 onion, chopped
1 (15-oz) potato, peeled and cut into 1/2-inch cubes (I played with several baking potatoes at the store til I found two that added up to about 1 lb)
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 large eggs
1/4 cup whipping cream
1/4 cup grated Parmesan cheese
2 oz thinly sliced proscuitto, coarsely chopped
2 Tbsp chopped fresh basil (not dried)

In a 9 1/2-inch-diameter nonstick ovenproof skillet (mine was 9-inches), heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15-minutes (taste test to make sure the potato is cooked through).

Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan, proscuitto, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

Cheesy Pigs in a Blanket.

I made these for Olivia's birthday party and they were a hit! I was eating them more than the kids I think. I got it off kraftfoods.com (of course), but seriously, this is such an easy recipe, any one could have made it up on their own, but I thought I would post it as an idea for kids' lunches or snacks. It would also work as an appetizer at a party. You can switch up the beef Little Smokies for a spicier kind for the adults.

6 Kraft Singles (yes, processes cheese, but it has calcium!)

1 tube refrigerated crescent rolls (8 oz size)

24 Little Smokies (I used the beef ones)

Preheat oven to 375. Cut each cheese slice into four strips then cut in half (making 8 pieces from each slice).

Separate dough into the triangles and cut each triangle into thirds lengthwise. Top each triangle with 2 pieces of cheese and 1 Little Smokie. Roll up and place on an ungreased baking sheet.

Bake 12 minutes or until golden brown.

Biscuit Chicken Pot Pie

I am all about comfort foods lately. This recipe is one of my favorites. It's easy and so good. My mom made it when I was younger, but I never liked the pie crust. So, I've kept her recipe, but made it with biscuits. Very yummy. We're having it tonight (even though Brent doesn't like peas)!!

Biscuit Chicken Pot Pie
(Ina Robertson)

1 pckg (10 oz) frozen peas and carrots (or corn, or whatever you prefer!)
1/3 cup margarine or butter
1/3 cup flour
1/3 cup chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ cups chicken broth
2/3 cup milk
2 ½ - 3 cups chicken, cooked and cut

Rinse frozen peas and carrots under running cold water to separate, drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly and remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour into a deep dish 9” square baking dish. All of it may not fit!

Combine 1 cup biscuit mix, ½ cup milk, and 1 egg and pour over chicken mixture. Bake at 400 for 25-30 minutes or until golden brown.

Sweet and Sour Chicken

I can't believe I haven't posted this recipe before. I got this from a friend in a recipe exchange and love it. It makes a ton so it feeds us for two nights, and I like to make it when I am feeding the missionaries because it's the perfect amount. I make a couple of changes to it, I'll put those in parentheses in the recipe.

Sweet and Sour Chicken

5 chicken breasts, cubed
Flour
Vegetable Oil
2 Tbsp cornstarch
1 cup light brown sugar
2 Tbsp soy sauce
2/3 cup white vinegar
1 small can crushed pineapple, juice reserved (I also like to use pineapple tidbits or chunks instead so you get actual pieces of pineapple)
1/4 cup green bell pepper, chopped (I usually use more)

Place chicken in Ziploc bag with flour and shake to coat (this works best if you pat down the chicken a little then add the flour last). Add to oil and cook until most are browned and crispy. You'll need enough oil to cover the entire bottom of your pan.

Meanwhile, combine brown sugar and cornstarch in a small saucepan, then add vinegar, pineapple juice plus enough water to make one cup, and soy sauce. Stir to combine and let boil one minute. Add reserved pineapple and bell pepper.

Place chicken in 9x13 dish and pour sauce over it, making sure it covers everything (I kind of stir it in gently to make sure it covers everything). Bake at 375 for 30 minutes. Serve with rice.