Chocolate Covered Strawberries*

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Strawberry Cane Sugar or  Dark Cocoa Cane Sugar

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.  Sprinkle Strawberry Cane Sugar or Dark Cocoa Cane Sugar on top.

Set the strawberries aside until the chocolate sets, about 30 minutes.

*Recipe by Food Network

Wild Porcini Chicken Breast Salad with Warm Bacon Dressing

Serves 4

2 tablespoons olive oil

4 – 6 oz. chicken breast

4 teaspoons Porcini Poultry Rub – 1 tsp. per breast

Add olive oil to a sauté pan.  Liberally rub each chicken breast with the Wild Porcini Rub.  Sauté the breast 6 minutes on each side over medium-high heat.  Remove chicken, cover with foil.  Let stand 10 minutes.  Slice and keep warm.

2 tablespoons white wine vinegar

While the pan is still hot, deglaze the bottom of the pan with the vinegar.  When you have scraped off all the little flavorful bits pour the vinegar in to a bowl and reserve.

Now you have saved the flavor that would have burned when you fry the bacon.

Dressing:

6 oz. smoked bacon slices, chopped

¼ cup onion, finely chopped

2 large garlic cloves, chopped

6 tablespoons white wine vinegar

5 tablespoons chicken broth

1 heaping tablespoon coarse-grain mustard or honey mustard

Add bacon to sauté pan, cook until crisp.  Remove to a paper towel-covered plate.  Keep drippings in the pan.

Add onions to the pan.  Cook 2 minutes on medium-high heat.  Add garlic to onions, cook for about 30 seconds more.  Stir in vinegar and reserved vinegar, scraping all the goodness off the bottom pan.  Then whisk in the broth and mustard.  Cook about 1 minute.

Assemble:

Spring lettuce, Arugula, Romaine or whatever lettuce that looks fresh at the market.

Put lettuce on each plate, top with a sliced chicken breast.  Spoon dressing over the salad.  Top with bacon.

Super Bowl Chili

Well the Super Bowl is almost here and it is time to start planning for the big day.  One of my favorite recipes is an easy crockpot chili.  This recipe serves a big crowd and does not take a lot of time.  Enjoy!

Crockpot Chili

Serves 13 (makes 7 quarts)

2 lbs ground beef (ground turkey will also work)

3 Tbsp of Tex-Mex Rub

2 - 28 oz cans tomatoes, crushed peeled

2 - 28 oz cans tomatoes, diced

2 -  8 oz  cans kidney beans, drained

2/3 cup honey

1 medium onion, chopped

1 large green pepper, chopped

1.  Brown ground beef and drain.

2.  Put all ingredients in crockpot and stir well.

3.  Cook on low for 8 to 10 hours, or high for 4 to 6 hours. 

4.  Enjoy

Our family enjoys serving this chili with sour cream, cheese and Fritos.   

Mealy Apples Turned Delish!!

What do you do with those apples you bought from the store that ended up being mealy?  How about making apple butter?

I hate buying apples just to find out that they are mealy.  The girls won't eat them and I end up throwing them out.  This time I decided that I would try making apple butter. And it worked!  It wasn't difficult at all and it really didn't take much of my time.  It simmers on the stove for a while but I just had to keep my eye on it.  The result was fabulous!  Everyone liked it.  We have had it on warm rolls and cornbread.  Try using it instead of jam on your next PBJ.

Here's my recipe:

3 lbs apples, peeled, cored

enough apple juice to barely cover - could use water

Bring the apples and juice or water to a boil over meduim-high heat.  Reduce heat, simmer, uncovered, until the apples are soft, about 20 minutes.

1/4 cup honey

1/4 cup brown sugar

1 1/2 teaspoon apple pie spice - that's what I had in my cabinet, you can use a combination of cinnamon, clove, nutmeg and/or allspice

Stir in the rest of the ingredients.  Cook until the apples bread down for a very thick sauce.  About an hour.

Then I put it in the blender and let it go until it was completely pureed.  If the apple butter seems watery, return it to the saucepan and simmer until it thickens.  I had to do this.  Put it in a container with a lid and it will last for a long time in the refrigerator.  Enjoy!