Dark Chocolate Tart with gingersnap crust

Please, please, just make this... I promise... just make it! It is simple and lovely, and it has a wow factor that makes it appropriate for dinner parties or holidays.

This recipe comes, once again, from the culinary genius over at Smitten Kitchen.

Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) salted butter, melted

Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon

Softly whipped cream, for serving

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.

Cut tart into thin wedges and serve.

Buffalo Chicken Risotto

This was really, really good, and smelled so yummy while it was simmering that I could hardly wait to eat it. It was WAY too spicy for me, so I will cut back on the Frank's next time I make it (and there will definitely be a next time). I was totally overwhelmed at the idea of RISOTTO... it seemed so scary and intimidating, but it turned out great and was really simple (though time and focus is required).

**Correction: This recipe is from the April 2011 issue of Cuisine at home.

For the BRODO, simmer:

4 1/2 C. chicken broth

3/4 C. (or less) hot sauce (such as Frank's)

2 Tbsp. honey

1 Tbsp. Worcestershire sauce

For the RISOTTO, sweat:

1/2 C. minced celery

1/2 C. minced onion

2 Tbsp. unsalted butter

1 C. dry arborio rice

DEGLAZE:

1/2 C. lager beer, hot (such as Stella Artois)

STIR IN:

2 C. chopped cooked chicken

GARNISH:

chopped celery

blue cheese crumbles

blue cheese dressing

For the brodo, simmer broth, hot sauce, honey, and Worcestershire in a saucepan over medium heat.

For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3- 5 minutes. Stir in rice and saute until each grain is coated in butter.

Deglaze the pan with beer and stir until completely absorbed, 1- 2 minutes. Add brodo to the pan in 1/2- cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.

Garnish each serving with chopped celery, blue cheese crumbles, and/ or blue cheese dressing, as desired.

**Emily's note: I did not need all the brodo or all 45 minutes for my rice to be cooked to al dente. Maybe I was simmering too high, not sure, but it still turned out great.

Nutella Sandwich- A quick and tasty treat

This is so delightful and quick, and made from things I always have in my kitchen.

Make a nutella sandwich. Spread the outside of the sandwich with softened butter mixed with brown sugar. Cook in a skillet until brown.

Yum, yum, heavenly yum. And I use wheat bread, so it's healthy, right?

**Correction: This is from the April 2011 issue of bon appetit.

Slow Cooker Sweet and Spicy BBQ Pot Roast

Another yummy recipe from Mel's Kitchen Cafe.

*Serves 8-10

4-7 pounds boneless chuck roast, trimmed of large areas of fat

1-2 tablespoons saute spice (equal parts garlic powder, salt and black pepper)

2 tablespoons vegetable oil

1 can root beer (if you use a brand other than A&W, please don't tell my husband)

1 can red chile enchilada sauce

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce (I like the Tapatio brand)

3 tablespoons cornstarch

¼ cup of water or milk

Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.

Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.

Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.

* Emily's note: I shredded and reheated the leftovers in the gravy the next day, and made sandwiches with provolone cheese. Even better than the first day! And more is in the freezer for a sandwich another day.

Cider- glazed Chicken and Roasted Vegetables

This was simple and yummy.

This recipe comes from Family Circle, March 2011

Vegetables

3/4 lb. parsnips, peeled and cut into 1/2- inch pieces

3/4 lb. carrots, peeled and cut into 1/2- inch pieces

3/4 lb. red- skinned potatoes, scrubbed and cut into 1/2- inch pieces

2. Tbsp. olive oil

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp fresh rosemary

Chicken

2 Tbsp olive oil

1 1/4 lb. thin- cut boneless, skinless chicken breasts

1/4 C. flour

1 C. apple cider

2 tsp. grainy Dijon mustard

1/2 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. black pepper

1. Heat oven to 450º. Coat a large baking pan with cooking spray.

2. Place parsnips, carrots, and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into prepared pan and roast for 35 minutes, turning after 15 minutes.

3. Heat a large nonstick skillet over medium- high heat. Add 1 Tbsp oil. Coat chicken in flour and add half (or however much will fit) to skillet. Cook 2 minutes per side. Remove to a plate and repeat with remaining Tbsp oil and chicken. Remove chicken to plate.

4. Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt, and pepper. Add chicken and simmer on medium- low, covered, for 4 minutes.

5. Spoon sauce over chicken. Serve with roasted vegetables.

Crispy Southwest Chicken Wraps

Caleb and I LOVED these. Enough said.

This recipe came from Mel's Kitchen Cafe. It will definitely be on our regular rotation.

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drianed
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Meatball Heroes

This was a really yummy, easy weeknight meal that Caleb enjoyed. And it made for great leftovers, too.

This recipe is from Family Circle, March 2011.

Meatballs

1 package (about 20 oz) Italian- flavored or plain ground turkey *see note below

1/2 C. ricotta cheese

3 Tbsp chopped fresh parsley

2 Tbsp plain bread crumbs

2 Tbsp milk

1 large egg

1 Tbsp olive oil

Sauce, bread, and cheese

2 C. jarred marinara

2 Tbsp olive oil

1 Tbsp garlic paste (I just smashed up a couple garlic cloves)

5 hero rolls

5 slices provolone

*Note: If using plain ground turkey, season with 1/2 tsp salt, 1 tsp Italian seasoning, and 1/8 tsp black pepper.

1. Heat oven to broil. Meatballs: Combine seasoned turkey, ricotta, parsley, bread crumbs, milk and egg in a large bowl. Mix gently to combine. Shape into 15 meatballs, 3 Tbsp mixture for each.

2. Heat oil in a large, lidded nonstick skillet over medium heat. Brown meatbalss, 2 minutes per side. Sauce: Reduce heat to medium and add marinara. Cover and gently simmer on medium- low for 13 minutes or until cooked through.

3. Bread and cheese: In a small bowl, blend 2 Tbsp oil and the garlic paste. Slice rolls and brush insides with garlic oil. Broil 2 minutes to toast rolls.

4. Once meatballs are cooked, tuck 3 meatballs with some sauce on a roll. Top with a slice of cheese and return to oven to melt cheese. Repeat with all meatballs, rolls and cheese.