Chocolate- Cinnamon Fudge with Sea Salt

I love the combination of Chocolate and Salt. Earlier this year, while in California, I tried it for the first time as they were serving it with wine at a winery. It is amazing. As you are making, it seems the cinnamon will be overwhelming, but it's not. It, along with the salt enhances the taste of Chocolate. Make sure to use either Kosher or Sea Salt, as table salt is too fine and would not work well. Also, you can substitute Bittersweet chocolate for the dark chocolate experience. Enjoy.

Chocolate-Cinnamon Fudge with Sea Salt

• Butter, for greasing the pan
• 1 (14oz) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound (about 2 cups) semi-sweet chocolate chips (Ghiradelli recommended)
• 3 tablespoons unsalted butter, cut into 1/2 pieces, at room temperature
• Sea Salt or Kosher Salt, optional

Butter the bottom and sides of an 8 by 8 inch baking pan. Line the pan with a sheet of parchment paper. Set aside.

In a medium glass or stainless bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes. Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle lightly with Salt. Refrigerate at least 2 to 3 hours until firm.

Peel off parchment paper and cut fudge into small pieces. Store refrigerated in an airtight container.

Blueberry Oat Bars

These bars are filled with deliciousness. Looking at them just makes your mouth water. They are sweet, salty and full of texture with the chewy blueberries, oats and Walnuts. You can use any fruit combination of your choice. The recipe was originally written with Apricots as the fruit. We love blueberries, so I decided to go with them on my first try.

Just look at the fruit popping out - such sweetness! Enjoy.

Blueberry Oat Bars

• 1 - 13 oz jar blueberry jam or preserves (can use any fruit of choice)
• 1 pkg - dried blueberries (fresh fruit would not work well with texture)
• 1 3/4 cup all-purpose flour
• 1 packed cup light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 1 3/4 cup old- fashioned oats
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup (4 ounces) coarsely chopped walnuts
• 1 egg, at room temperature, beaten
• 1 teaspoon pure vanilla extract

Put oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom ad sides of pan with parchment paper or foil. Spray the parchment or foil with cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the blueberries. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2 inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30-35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Lemon Pepper Shrimp Pasta

We have definitely been on a pasta kick lately. And boy, do we love this pasta. It's like a flavor explosion when it touches your tongue. Lemon Pepper, garlic, basil, pepper and did I say lemon?

First you start with some Pancetta. If you don't have Pancetta, bacon will do. But Pancetta is so worth it...

Fry it crisp..

Enters the shrimp...mighty tasty with the pancetta flavor. (I won't use the word grease.)

Season them with a little basil, and let them get slightly brown on each side. Remove from pan.

Add a little olive oil if needed and toss in the garlic. It only needs to saute a minute or less. You don't want it to burn.

Then, throw in your mushrooms with the garlic and enjoy the aroma....WOW.

After the mushrooms are tender, remove those from the pan as well. Let the pan keep it's heat and pour in the wine. This deglazes the pan and gets all those bits off the bottom so they can stick around for the good part - the sauce.

Add the mushrooms and garlic, lemon zest (I love lemon zest!!), lemon juice, chicken broth, salt pepper and butter. It will reduce in half...

and throw in the pasta. Gently stir and let the pasta soak up the sauce. Toss the shrimp and pancetta in at the last...and enjoy.

Lemon Pepper Shrimp Pasta

• 4 ounces Pancetta
• 8 ounces pasta of choice
• 6 cloves garlic, minced
• Mushrooms, sliced
• 1 cup Chicken Broth
• 1/2 cup white wine (drinking wine)
• 1 lemon, juiced
• zest of 1 lemon
• Shrimp
• 1/4 cup butter
• 1/2 tablespoon basil
• Salt and pepper to taste

Cut Pancetta into small pieces, saute in large pan. Remove from pan and place shrimp seasoned with basil. Cook about 1-2 minutes on each side and remove from pan. Add olive oil if needed and saute garlic for 1 minute, add mushroom and cook until tender, remove. Pour wine into pan and stir the bottom to deglaze and get all bits off bottom of pan. Add chicken broth, mushroom garlic mixture, lemon juice, butter, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by about 1/2.

Meanwhile, cook pasta in salted water, drain. Add to sauce mixture and stir. Let pasta begin to soak up sauce. Toss in shrimp and Pancetta and serve.

Fruit Salsa!!

Summer is here, and there's nothing better than refreshing fruit on a hot summer day. This salsa recipe is absolutely amazing and addictive!!

You could use any combination of fruit, or preserves. I used Sugar Free Strawberry. I also serve mine with Cinnamon Grahams, but to be perfectly honest, I could eat this right out of the bowl with a spoon and have no regrets.

Enjoy....Terri

Fruit Salsa

• 2 kiwis, peeled and diced
• 2 Fuji Apples, peeled, cored and diced
• 8 ounces Raspberries, cut in half
• 1 pound Strawberries, sliced
• 2 tablespoons brown sugar
• 3 tablespoons fruit preserves, any flavor
• Cinnamon Graham crackers

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, brown sugar and preserves. Cover and chill in the refrigerator at least 15 minutes. Serve with cinnamon graham crackers. (Best if served the same day).

Cajun Chicken Pasta

This recipe is such a "go to" recipe for us. It is very easy to make, yet impressive. It only takes about 30-40 minutes start to finish. Here are the cast of characters:

Lots of veggies in this dish. Green pepper, Red Pepper, fresh Mushrooms, Garlic and Green Onions. Yummy!!

You can just taste the Basil and Lemon Pepper from here.

Cajun Chicken Pasta

Pasta of choice (I use Rigatoni)

1 package Boneless Chicken Breasts (cut into cubes)

3 tbsps Cajun Seasoning (more if you dare)

2 Tbsp butter

1 Green Pepper, chopped

1 Red Pepper, chopped

8 fresh mushrooms, sliced

4 cloves Garlic, chopped

3 green onions, chopped

1 1/2 cups heavy cream

1/2 tsp basil

1/2 tsp lemon pepper

1/2 tsp salt

1/4 tsp fresh ground pepper

2 tbsp parmesan cheese

Cook pasta until done, drain. Meanwhile, place chicken and cajun seasoning in a bowl together and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink. Add peppers, mushrooms, garlic and onions and saute under tender.

Reduce heat and stir in heavy cream. Season the sauce with basil, lemon pepper, salt and ground pepper and cook until heated through.

In a large bowl, toss pasta with chicken and sauce. Sprinkle with parmesan and serve. Enjoy!!

Lemon Poppyseed Muffins

I can give you four good reasons for wanting to polish off a basket full of these: their tender texture, their resemblance to your favorite sour cream cake, the haunting flavor of poppy seeds, and the jolt from lots of lemon juice in both the batter and the icing. The key is to use fresh lemons, not bottled lemon juice. Enjoy!!

For the Muffins:

- 3/4 cup sugar

- grated zest and juice of one lemon

- 2 cups all purpose flour

- 2 teaspoons baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 3/4 cup sour cream

- 2 large eggs

- 1 teaspoon pure vanilla extract

- 1 stick unsalted butter, melted and cooled

- 2 tablespoons poppy seed

For the Icing:

- 1 cup confectioners sugar

- 2-3 tablespoons fresh lemon juice

Preheat the oven to 400 degrees. Butter or spray 12 muffins molds, or line with paper muffin cups.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. (don't over mix the batter). Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes, or until the tops are golden. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffuns completely on the rack before icing them.

To Make the Icing - Put the confectioner's sugar in a small bowl and add about 1 1/2 of tbsp of the lemon juice. Stir with a spoon to moisten the sugar , then add enough additional lemon juice. Drizzle over muffins.

Adapted from the book Baking - from Dorie Greenspan.

Chocolate Chip Pound Cake

This cake is so sinfully delicious. I normally would not even try a cake without frosting. No Frosting?? It doesn't need it. This cake is better the next day, but who wants to wait to the next day, not I.

Here is the cast of characters.....
It's very simple...you throw all the ingredients together in the bowl except the chips and mix thoroughly. Now comes the good part.....

Add those chips, don't feel bad about it either.

Now that's some chocolate! Put in in a prepared bundt pan and bake at 350 for 45 minutes.

How could you not love those pockets of goey chocolate...

Happy Valentines Day and Enjoy!!!

Chocolate Chip Pound Cake

• 1 butter recipe cake mix
• 8 oz sour cream
• 1 lg box instant chocolate pudding mix
• 3 eggs
• 2/3 cup vegetable oil
• 2/3 cup water
• 2 cups semi sweet chocolate chip

Mix all ingredients except chips with blender or mixer until well blended. Add chips and mix by hand. Pour into greased bundt pan. Bake at 350 degrees for 45 minutes. Cool and Serve.

Grilled Alaska Salmon Marinade

I love Salmon!!  This marinade is a perfect combination of sweet and spice.  Don't let the Red Pepper Flakes fool you, for the vinegar and sugar provide a perfect balance.  

The key is letting the Salmon marinade overnight.  Salmon is so easy to prepare.  I use a grill pan, lightly oiled.  Grill about 6 minutes on one side, and 4 on the other.   

Grilled Alaska Salmon Marinade

1/2 cup peanut oil (olive oil can be substituted)

4 tbsp soy sauce

4 tbsp balsamic vinegar

4 tbsp green onions, chopped

3 tsp brown sugar

2 cloves garlic

1 1/2 tsp ground ginger

2 tsp crushed red pepper flakes

1 tsp sesame oil

1/2 tsp salt

Place salmon in a medium, non porous glass dish.  In a separate bowl, combine all other ingredients and whisk together.  Pour over salmon, cover and marinate in the refrigerator overnight.  Prepare salmon to your liking by grill or oven.  

Mushroom Risotto

Needless to say, it's been a while since I've blogged.  Hubby and I have been on a serious diet getting ready for our Italy trip, and well, taking pictures of my Healthy Choice meals would definitely not be appetizing to you.  

So, tonight I decided to conquer a Risotto recipe that I've had for quite some time.  Everyone thinks Risotto is difficult to make.  Actually, it is very easy, just time consuming.  I can tell you though, it is SO worth the time.  Pair it up with your favorite steak, fish, chicken and some wine and WALLA, you have an elegant meal.  

First you start up the mushrooms sauteed in a little Olive oil.  

Now I must say, I could just stop right here, eat um right out of the pan, and be done with it.  But, for the sake of the recipe, I'll stick it out.  

Now, you spoon out the mushrooms, add a little more olive oil, enter the shallots and garlic.  

Once those are tender, add the rice and saute a few minutes.  Meanwhile, warm your chicken broth on low heat.  Next, you will add your wine.  (this is the lengthy part) You must keep stirring until the rice has absorbed the wine.  Then, you will add your broth 1/2 cup at a time, until absorbed, repeat until broth has all been used.  You have to keep stirring the whole time.  This takes about 15-20 minutes.  

Next, you want to prepare your chives and fresh parmesan cheese.  Fresh is so much better and makes such a difference in your dish.  

Just dump everything in your rice, (mushrooms, parmesan, chives, butter and a little salt and fresh ground pepper to taste, and there you have it.  

Plate it up and gulp it down like you've been on a diet forever.  Wait.....I've been on a diet forever.  Hope you enjoy!!!

Mushroom Risotto

6 cups Chicken Broth

3 tbsp Olive Oil

2 pkgs Portobello Mushooms, thinly sliced

1 pkg white mushrooms, thinly sliced

2 shallots, diced

2 cloves of garlic, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

kosher or sea salt to taste

fresh ground pepper to taste

3 tbsp finely chopped chives

4 tbsp butter

1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.  

Warm 2 tbsp olive oil in a large saucepan over medium-high heat.  Stir in mushrooms, and cook until soft. (about 3 minutes).  Remove mushrooms and their liquid, and set aside. 

Add 1 tbsp olive oil to skillet, and stir in shallots and garlic.  Cook 1 minute.  Add rice, stirring to coat with oil, about 2 minutes.  When the rice becomes a golden brown color, pour in wine, stirring constantly until the wine is fully absorbed.  Add 1/2 cup broth to the rice, stir until absorbed.  Continue adding the broth 1/2 cup at a time, stirring continuously until the liquid is absorbed.  (about 15-20 minutes)

Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan.  Season with salt and pepper to taste.  

Black & White Cookies

This recipe came from a Chocolate book my husband got me for Christmas. He keeps asking me when I was going to make something from it, so today was the day.

These cookies weren't your normal soft chewy cookies. They were thin, crisp and not overly sweet. They may have lacked the sweetness due to the recipe calling for bittersweet chocolate, which I didn't have on hand. I used semisweet chocolate. They are nice and Rustic, though. Not my type of cookie, for I like the thick, chewy, very sweet type.

Black & White Cookies

2 squares Bittersweet chocolate, broken into pieces

1 cup all purpose flour

1 tsp baking powder

1 egg

3/4 cup superfine sugar

1/4 cup corn oil

1/2 tsp vanilla extract

2 tbsp confectioners sugar

milk chocolate chips

white chocolate chips

Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat and let cool. Sift the flour and baking powder together.

Meanwhile in a large bowl, whisk the egg, sugar, oil, and vanilla extract together. Whisk in the cooled chocolate until well blended, then gradually stir in the flour. Cover the bowl and refrigerate for 3 hours.

Preheat oven to 375. Oil 2-large cookie sheets. Shape tablespoonfuls of the mixture into log shapes using your hands, each measuring about 2 inches. Roll the logs generously in the confectioners sugar, then place on the prepared cookie sheets, allowing room for the cookies to spread during cooking.

Bake the cookies in the preheated oven for 15 minutes., or until firm. Remove from the oven, and place 3 chocolate chips down the center of each, alternating the colors. Transfer to a cooling rack and let cool.

Giandua Souffle

This is my first attempt at a Souffle!! I've never understood what all the hype was about it......that is until now. Every now and then, I watch Giada De Laurentiis on the Food Network Channel. I've seen the episode with this souffle on several occasions, so I finally decided to make it.

It has this wonderful chocolate hazelnut filling on the inside that just melts in your mouth. See the chocolate surprise....
















It wasn't as hard to make as I thought. Give it a try, it will definitely impress anyone you make it for.






















Giandua Souffle

2 tablespoons unsalted butter
1 tablespoon sugar, plus 1/4 cup
1 tablespoon hazelnut liqueur (recommended: Frangelico)
1/2 teaspoon vanilla
3 ounces milk chocolate, chopped, plus 6 ounces chopped
1/4 cup all-purpose flour
1 cup milk
Pinch salt
4 eggs, separated
1/4 teaspoon cream of tartar

Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.

Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.

Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.

Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.

Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)

Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.

Secret Fall off the Bone Ribs

I guess if I post it, it's not a secret anymore!!! DH has been begging me to make these, so today it was. It's a gloomy day outside, but it felt like a great summer meal. Ribs, potato salad, and a chocolate souffle for desert. (potato salad and souffle will be posted this week!!)

I've only given this recipe out to one person......until today. What good is a secret recipe anyways!!

Living in Texas for 8 years now, we've tried every rib there is to try. This one absolutely does fall off the bone. The combination of slow cooking in the oven, with grilling makes it the most tender delicious rib.

Secret Baby Back Ribs

It starts out with a dry rub:

1 1/4 cup white sugar

1 1/4 cup brown sugar

1/2 cup kosher salt

1/4 cup ground black pepper

1/4 cup paprika

1/8 cup garlic powder

Now, it sounds like a lot of seasonings, but this is enough for 4-5 meals. So, once you mix, seal tight in an airtight container.

Go ahead and cut your baby back ribs into serving size portions, cause we're gonna give each one their own TLC. Also, tear off enough aluminum foil to be able to wrap them loosely once you've seasoned them. I use the non stick foil. If you don't, make sure to spray the inside with non stick cooking spray.

Rub both sides of your ribs generously with the dry rub.

Take your favorite BBQ sauce (in my opinion, Sweet Baby Rays Honey is the best!) and baste over your dry rub, leaving the fatty side of the rib up.

Once all your servings have been seasoned and basted, wrap each serving size loosely and put in a baking pan. Put in the refrigerator and marinate overnight.

Cook at 275 for 3 1/2 hours. Preheat your grill and oil to prevent the ribs from sticking.

Carefully take the ribs out with tongs and put fatty side down on grill. (this part will only take a few minutes)

Baste the meat side with some of the sauce from the foil packets then flip over. Remove and let set 5 minutes before serving.

Pass the paper towels and enjoy!!!!!