Chocolate Mousse Napoleon

In our house we have an established “dessert night”. Actually we have two: Mondays and Thursdays. I started this years ago when the boys were much younger and asking me every night if they could have dessert. It got exhausting. I did not let them eat desserts every night, no, and I did not really like having to always say no. So Dessert Night was born. After that I had to answer, “Is tonight dessert night?” a lot, but eventually they remembered which day of the week it was, and even better, years later, they hardly even think to ask for dessert anymore.

 CHOCOLATE  MOUSSE  NAPOLEON

The chocolate filling I used was pudding and cool whip mixed together with a little cinnamon added – not a mousse at all. It was not as stiff as I had wanted it to be so you can see it listing to the side a bit. Regardless, it was delicious, and tasted a lot like a chocolate cream pie. The boys LOVED it!

I used 1 sheet of a premade pie crust, rolled it out until it was about 1/8 inch thick, and then used a 3 inch round glass to cut out 12 circles with very little dough left over. I had to re-roll the dough twice to get the last 4 circles cut. Prick each round with a fork several times.

Pre-heat the oven to 350* and bake the circles for about 10 minutes, or just until slightly browned. Allow to cool completely.

Mix up pudding according to package and place in the refrigerator for at least 10 minutes to set. Let Cool Whip soften and add 1 cup to pudding. Stir in 1 tsp. cinnamon, and place back in fridge until ready to assemble the dessert. Because of the fragile nature of this dessert, I did not put it together until we were ready to eat it.

In two small bowls I have grated chocolate for garnish, and chocolate pieces ready to melt. I split a Hershey bar between the two and grated the first half using my Pampered Chef  cheese grater. The Hershey bar didn’t melt smoothly so then I added about an 1/8 cup chocolate chips and I got much better results.

Put a dollop of melted chocolate on the plate to secure the bottom round of pastry. Then on top of each round you will spread a little bit more melted chocolate and sprinkle on some sliced almonds. Place the desired amount of pudding mixture on top of the chocolate and almonds, and layer another pastry round on top. There should be 2 layers chocolate, and the top is Cool Whip with a sprinkling of grated chocolate for garnish.

These were quite rich with the melted chocolate. I only used a little over half the pudding mixture, so the other half went back into the empty Cool Whip container and into the freezer for another time.

Makes 4 desserts

Chicken Tarragon

Awhile back I did a post called Soup’s On! I made a soup I named Greens & Beans Chicken Soup, and mentioned that I used leftover chicken and sauce from a dish I make called Chicken Tarragon. I decided to make this for dinner last night even though we had it about 3 or 4 weeks ago. But since we are headed out-of-town tomorrow I needed to use up what ingredients I had, and everyone in this house loves this dish anytime. So, as promised, here is the recipe.

 

 

 

Chicken Tarragon

3 or 4 T. butter, melted in pan and foam allowed to subside (do not brown)

4 boneless, skinless chicken breasts browned on each side (about 3 or 4 mins. each)

Remove chicken from pan and discard butter

Deglaze pan with 2 c. chicken broth

Whisk in 1 pt. 1/2 & 1/2 (or heavy cream)

Add in tarragon to taste (this means about 2 T. to me)

Bring to boil then lower heat to simmer

Replace chicken, cover and let cook through, turning meat occasionally

 

** I usually make a small roux and add to thicken the sauce a little bit (about 1/3 C. butter and 1 1/2 T. flour)

 

 

 

 

 

 

This is great with mashed potatoes, but it is also excellent with bulgur. For a little bit healthier meal, if you have never tried bulgur, do so with this first! It’s super yummy. And it helps out-weigh the fattening cream in the sauce There are many ways to make bulgur, but I prefer it this way. This recipe also works with quinoa.

 

 

Bulgur

1 cup bulgur

1 T. butter

2 cups chicken broth

small onion, chopped

1 garlic clove, chopped

1/4 cup sliced almonds

salt & pepper to taste

 

~ Measurements are tricky for me because I cook a lot by eye, so you may end up pouring out some excess broth, or you might not. Basically what I do is melt the butter over medium-high heat and then throw in the bulgur, allowing it to brown (similar to what you do with Rice A Roni). It doesn’t take long and you can gauge by the smell when it’s been toasted enough. Then add the onion, garlic, and almonds along with the broth. Let boil briefly. Stir, cover, and simmer for 10 or 15 minutes. The bulgur absorbs the broth quickly.

 

I hope you enjoy this dish as much as we do!

 

Don’t forget dessert! Check out this older post for my Apple Crispe recipe.  I had some extra apples, and since we’re trying to use up our food before we go on vacation, I made another Apple Crispe

 

Pre-baked with butter pats to make it super yummy!

 

 

 

 

 

I can’t seem to get the link insert to work, so I’ll have to do it the old fashioned way http://thehomeheart.wordpress.com/2011/10/19/comfort-food/

 

 

Potluck in a Pinch

Recently we attended a memorial service in our church.  As with most funerals, a gathering of eating and fellowship followed, and it was asked throughout the community to provide something for the potluck if possible. As it happens, I was terribly busy the days proceeding the funeral and could not think of anything I could make that included ingredients readily available.

I have a few standbys, such as green beans. Does anyone else ever notice how potlucks are seriously lacking in the vegetable department? Since I normally buy green beans by the flat, I usually have several cans available to throw into a pot, heat up, and deliver to a community meal. I also add a bit of chicken bullion to the beans while they are heating up for extra flavor that is sure to leave an empty dish. Another favorite is spinach and artichoke dip. If this wasn’t so fattening I could live off it. I almost always have jars of artichoke hearts and a frozen block or two of spinach in my freezer. 

                                                        Spinach and Artichoke Dip

Whether it be funerals, other church or community gatherings, or in my case just a girls’ night of eating and hanging out, there always seems to be a need for that last-minute dish at the potluck table. So then I thought, what if I could make up a list of potluck-ready ideas? Here is a list of dishes that are potluck-friendly:

• Deviled Eggs ~ I see these little buggers go like crazy at every potluck dinner I’ve ever been to. I don’t think it’s possible to have too many. I’ve always got eggs in my refrigerator, so whipping up a dozen of these babies is quick work. No matter how you make them (sweet or dilly) there will always be someone who loves them.
• Salad ~ The word alone is vague because there are about a million different salads to be made. I’m not talking about starchy salads. Potatoes and pasta salads are no healthier fare on a buffet table than the desserts. But if you’re a veggie family and have fresh veggies in your crisper, then any kind of salad will do, from a traditional green salad, to a layered salad with as many types of veggies as you’ve got, to a bean salad, or even a yummy broccoli salad (sans pork bacon of course).
• Basic Rice Casserole ~ Anything can be put into a casserole if the base is rice. If you have some broccoli or spinach, a little bit of cooked chicken or turkey (or even tuna), some cheese and a can of cream of chicken soup, you’ve got a casserole.
• Baked Goods ~ That pretty much says it all. If you have the time to bake a batch of cookies or brownies, whatever is leftover, if any, will be welcome back at home, and also freeze beautifully.
• Cobbler ~ Most fruits can be baked into a cobbler or a crisp, but when I buy apples I tend to buy them by the bag so that I have plenty available for a quick crisp. It’s also a good idea to keep a canister of quick oats in the pantry. You can see my recipe for Apple Crispe in a previous post called Comfort Food http://thehomeheart.wordpress.com/2011/10/19/comfort-food/
• Super Quick Pasta ~ Prepare pasta such as Penne according to package. Melt 2 T. butter and cook in 2 cloves garlic, minced. Add in 2 T. flour and stir continually. Stir in 3/4 C. broth (any- beef, chicken, vegetable) and 3/4 C. milk until sauce it thick and bubbly. Add in 2 t. parsley flakes, 1/3 C. Parmesan cheese, and salt and pepper to taste. Toss with drained pasta. This is also a perfect base for adding meat and/or veggies.
• Tortilla Roll-Ups ~ You’ve seen them and have probably eaten them, but they truly are a super quick and easy potluck-friendly dish. All you need is some tortillas, some lunch meat, cheese, ranch dressing or mayo, and maybe even some lettuce if you want to get adventurous. Just layer and roll, slice and secure with toothpicks. At least you won’t show up at the potluck empty-handed.
• Mexican Layered Dip ~ Super easy. On a plate place a block of cream cheese. If you want to spread it out into a large, shallow bowl, that works too. Cover with shredded cheddar, a layer of salsa, and another layer of cheddar. Voila! Serve with tortilla chips.
• Sliced Veggies ~ You might be surprised to know that there are some people who love to see this option at a potluck. Even something as simple as a plate of sliced tomatoes, but of course more veggies are welcome, such as sliced cucumber and carrot & bell pepper sticks. Add a small bowl of ranch for dipping and you’ve got a winner.
• Pineapple Casserole ~ In 1 qt. casserole dish mix 1 can (20 oz)  pineapple chunks, 3 T. pineapple juice, 1/2 C. sugar, 3 T. flour, 1 C. finely shredded cheddar cheese. Crush 15 Ritz crackers and mix with /4 C. melted butter. Top Pineapple mixture and bake at 350* for 20 – 30 mins.

These are some basic ingredients that should always be stocked in one’s household:

1. Quick Oats
2. Corn Flakes
3. Cool Whip
4. Vanilla Pudding
5. Frozen Spinach
6. Stove Top Stuffing
7. Cream of Chicken
8. Canned Chicken (not as good as freshly cooked but perfect in a pinch)

Here are a few of my favorite crowd-pleasing recipes I’ve used at potlucks. Some of them require a bit more planning than others.

Swiss Chicken ~ Preheat oven to 350*. Lightly grease a 13X9 baking dish and place in single layer 6 to 8 cleaned boneless, skinless chicken breasts. Cover chicken with a layer of swiss cheese slices. In a bowl, mix together 2 boxes of Stove Top stuffing with one can cream of chicken soup, 1/2 can of water, and 1 stick melted butter. Cover chicken and cheese with this mixture. Cover with foil and bake 45 mins. Remove foil and allow top to brown and crust- about 15 more  mins. This recipe can easily be halved or doubled.

Hot Chicken Salad ~ Preheat oven to 350*. Lightly grease a 13X9 baking dish. Combine together 6 to 8 cups chopped,cooked chicken (about 4 breasts), 1 cup cooked rice, 1 1/2 cups mayo, 2 cans cream of chicken soup, 6 oz package of slivered almonds, 1 cup sliced celery, and 2 T. onion flakes. Spread into baking dish. In another bowl combine 2 cups crushed corn flakes and 4 T. melted butter, and top chicken mixture. Bake for 30 mins or until heated through. Turkey is a good substitute.

Carrot Mash Bake ~ Preheat oven to 350* and lightly grease a 1 qt. casserole dish. Take a 1 lb. bag of peeled baby carrots and place into microwave for 5 minutes. Make sure bag is on a plate or piece of paper towel, and do not pierce bag. Mash cooked carrots (I use an inversion blender, but a regular blender works too) and add 3 eggs, one at a time until blended with carrots. In separate bowl combine 2 T. flour, 1 t. baking powder, dash nutmeg, 2 T. cinnamon, and 1/4 cup sugar. Add to carrots in blender. Add 1/4 cup melted butter, and 1 t. vanilla and puree until smooth. Pour into baking dish. For topping combine 1/4 cup corn flake crumbs, 3 T. brown sugar, 3 T. butter, melted, and 1/4 cup chopped walnuts or pecans (optional), and sprinkle on top of carrot mixture. Cover with foil and bake for 20-30 mins. Remove foil and continue baking for another 20 mins.

Spinach and Artichoke Bake ~ Preheat oven to 350* and lightly grease 1 qt. casserole dish. Drain and mash artichoke hearts (1 can or jar, 10-12 oz). Thaw and drain 1/2  block of spinach of all water (reserve other 1/2 for another use). Mix together 1/2 cup mayo, 1/2 cup parmesan cheese (shredded is better than grated, but both work), 1/2 cup shredded mozzarella, 1 t. garlic powder, and add to artichoke and spinach. Mix together well and place into baking dish. Cook for 30 minutes or until hot and bubbly. Serve with tortilla chips.

There are probably many more recipes that can be added to this list. The idea was to create a list of fast and easy potluck dishes, so if you have any recipes to add, they are certainly welcome.

Comfort Food

Today was an extra rainy day. The rain started at 10 pm last night and did not stop until about 5 pm today. There are even some parts of the road that were a few inches deep in water, which is normal around here. Makes driving slow, but I’d rather drive slow in a torrential downpour anyway.

So, what to make for dinner on a very gray, rainy day like this? Chili and Apple Crispe, of course! These are not my recipes, but I have made them so often that I now just throw things into the crock pot or mixing bowl nilly willy, based on taste and preference. For the Crispe in particular, I only made a small batch, using 3 apples which I mixed with 2 T. flour, 1/4 cup sugar, and approx. 4 or 5 T. ground cinnamon (because the recipe doesn’t call for nearly enough). For the topping I poured out about 1 c. quick oats, added 1 T. flour, 1/2 cup brown sugar, and 1/4 stick of melted butter. After I mixed it all and topped the apples with it, I sliced up another 1/4 stick of butter and placed them on top. Bake at 350 for 45 mins until the kitchen smells heavenly!

Here are the recipes. Enjoy!

Chili Con Carne

1 pound ground turkey meat, browned with 1/4 onion and 1 clove garlic                                      

In addition to the meat, put the following into the crock pot:

Remainder of onion, sliced, diced, or chopped (however you like it)

1 green bell pepper (cut however you like it, but chopped finely is not a very good idea. Larger pieces or slices are best)

2 cans (14.5 oz each) tomato sauce

1 can diced tomatoes with juice

2 cans kidney beans, drained

1 or 2 cloves of garlic, or as many to taste (chopped)

salt and pepper

1 bay leaf

Chili powder to taste (for me this is usually 4 or 5 T.)

Let it crock and roll for as long as possible, stirring occasionally.  If you don’t use a crock pot, this will cook up nicely in less than an hour on the stove. Just let it simmer for a bit, stirring occasionally.                                                                           

Enjoy with crackers, shredded cheese and/or sour cream!

Apple Crispe

4-5 cups sliced apples, mixed with 1/2 t. cinnamon, 3 T. sugar, and 3 T. flour. (as you might have noticed, I use very different amounts. You will have to play with the measurements to make your crispe personalized).

For the crispy topping you need to mix together: 1 c. flour, 1 c. oats, 1 c. brown sugar, and 1 c. cold butter. (I use a lot less flour in this part, and less butter, too. I find that melting 1/4 stick and mixing it into the mixture, it works just as well, and I use 1/2 the amount of butter called for.)