Twice Baked Sweet Potatoes with Brown Sugar Streusel

Here is a little glimpse into the mind of my childhood:

Any kind of bean: Uhh, that looks like a cockroach.  I'm not eating that.

Onions: Uhh, that makes people cry when it's cut open.  What a bully.  I'm not eating that.

Tomatoes: Uhh... I'm not sure if it's a vegetable or a fruit.  I'm not eating that.

Mexican food: Uhh.. there is nothing in the world better than chicken fingers.  Just because we're at a Mexican restaurant, it doesn't mean I have to get Mexican food, anyway.  Could you make those chicken fingers medium and bring two extra sides of ranch?

Sweet potatoes: Those potatoes look like they got a bad spray tan.  I'll pass.

Seriously though.  I was the pickiest kid.  I'm afraid I've passed it onto my kids.  I would never eat sweet potatoes.  Not even when they were smothered in marshmallows at Thanksgiving.  I think that has to do with the fact that my mom makes the most magical mashed potatoes in the world.  Yes, folks, in the whole, wide, entire, world.  No other potato could ever find a place in my heart at Thanksgiving when those delectable, fluffy potatoes graced my presence.  I'm so glad that I've come around to liking sweet potatoes now that I have entered my fourth decade.  These twice baked sweet potatoes were amazing.  I just couldn't get enough of them.  This recipe is a keeper for sure.  

Twice Baked Sweet Potatoes with Brown Sugar Streusel
source: http://www.laurenslatest.com/twice-baked-sweet-potatoes-with-walnut-streusel/

3 large sweet potatoes
4 T packed brown sugar
3 T butter
pinch salt
1/2 t cinnamon

Streusel:
3 T flour
1/4 t cinnamon
1/4 c chopped walnuts
2 T butter
3 T packed brown sugar

Stab the potatoes a couple times with a fork or knife.  Bake at 350 for 30 minutes or cook them in the microwave for 13-15 minutes.

After they're cooked, slice them in half.  Scoop out the insides into a bowl.  Make sure to leave a thin layer of sweet potato on the skin.  Add the brown sugar, butter, salt, and cinnamon to the sweet potatoes in the bowl.  Mix until smooth.  Spoon the filling into the shells.  You'll have 1-2 shells left-over.  Just toss the extras.

In another bowl, combine all the streusel ingredients.  Mix with a fork until it starts to resemble coarse crumbs.  Sprinkle this mixture onto the sweet potatoes.

Bake for 20-30 minutes
at 350.

Prosciutto-Stuffed Chicken with Mushroom Sauce

My son asks, "Mom, what is your best talent."  I respond, "Hmm... well, it's probably cooking."  His response?  "Really, Mom?  Because I don't really like you food that much."  Parenting fail!  It's a good thing my husband and daughter like my food or I'd throw in the towel!  

This chicken is outstanding.  The prosciutto, provolone, and basil are a nice switch-up from the traditional chicken cordon bleu flavors.  The mushroom sauce is the perfect compliment, too.  My husband recently had a chicken dish at Carraba's, and he said that this was really similar to it.  Cheers!  It takes some work, but I think it's worth it.  Especially if you're going to have company over.  This will impress for sure.  Enjoy!

 Prosciutto-Stuffed Chicken with Mushroom Sauce
source: http://www.bonappetit.com/recipes/quick-recipes/2012/11/prosciutto-stuffed-chicken-with-mushroom-sauce

4 boneless, skinless chicken breasts
salt and pepper
8 thin slices prosciutto
8 thin slices provolone
32 fresh basil leaves
3 T unsalted butter
1 T vegetable oil
4 c mushrooms, torn into small pieces
2 c low sodium chicken broth
1 t red wine vinegar (I used red cooking wine)
2 T mixed fresh herbs

Halve the chicken breasts horizontally, cutting about 1 inch away from the other side.  Open the halves like a book.  Pound the chicken until it's 1/4 inch thick.  Season both sides with salt and pepper.

Place the chicken, cut-side up, on a work surface.  Place two slices of prosciutto and two slices of provolone on top, leaving a half inch border around the edge.  Roll up the chicken and tie with kitchen string.  Do the same with the other chicken breasts.

Preheat the oven to 450.

Heat 1 T of the butter and 1 T vegetable oil in an ovenproof skillet (If you don't have one, you can transfer the chicken to another dish.)  Once the oil and butter is heated, add the chicken rolls.  Brown on all sides, about 8-10 minutes total.  Place the skillet in the oven or transfer the chicken to an ovenproof dish.  Bake for  10 minutes, or until a thermometer registers 165 in the center.  Remove the chicken to a plate and let it rest for ten minutes.

Scrape any drippings or melted cheese from the skillet; discard.  Heat the skillet over medium-high heat.  Add 1 T butter.  Once the butter is melted, add the mushrooms.  Cook, turning once, until the mushrooms are golden brown- five minutes.  Add some salt and pepper.  Add in the broth and vinegar.  Simmer for 10-12 minutes.  The liquid should have reduced to half and thickened.  Stir in the fresh herbs.

Cut off the kitchen twine.  Slice the chicken in 1/2-inch slices.  Spoon the mushroom sauce over the top.

Bourbon Chicken over Rice (without Bourbon)

This recipe is quick, easy, and ridiculously delicious.  I think my daughter inhaled hers in about one minute flat.  She told me that she would give me her My Little Pony collection if I'd give her a few more pieces off of my plate.  That's little girl gold, people!  I will make this time and time again.  

Bourbon Chicken over Rice (without Bourbon)
source: justgetoffyoubuttandbake.com
serves: 5

5 boneless, skinless chicken breasts, cut into 1 to 2-inch cubes
2 T oil
1 t garlic
1/4 c apple or pineapple juice
1/3 c brown sugar
2 T ketchup
1 T apple cider vinegar (or 3 T chicken broth)
1/2 c water
1/3 c soy sauce
pinch red pepper flakes
1 T cornstarch

Heat up the oil in a medium skillet over medium-high heat.  Add the chicken and cook for about ten minutes, stirring often to make sure the chicken is browned evenly on all sides.  Drain any juices from the cooked chicken.

In a bowl, combine the apple or pineapple juice, brown sugar, ketchup, vinegar, water, soy sauce, red pepper flakes, and cornstarch.  Mix until smooth.  Add this sauce to the chicken.  Stir it around to evenly coat the chicken.

Reduce the heat to low and simmer, partially covered.  Just make sure the lid is off a little bit to let some of the evaporation escape. Let it simmer for 20 minutes, stirring a few times.  If it gets too thick, thin it out with a bit of chicken broth.

Serve over rice and garnish with green onions, if desired.

Grilled Pork Tenderloin with Sweet Glaze

I have recently discovered geocaching, and I love it!  Over Spring Break, my brother, his son, my three kids, and I all went on a geocaching hunt.  We were walking along a walking trail off the side off a state highway by my house.  Most of the geocaches were right on the trail, but one was about 350 meters away.  I started pushing the stroller across the desert, but the ground got too rocky.  I took my baby out, left the strolled about 20 yards off the path, and we continued walking.  It wasn't long before there was a car parked off the side of the road, most likely assuming that someone had abandoned their baby out in the Las Vegas desert.  We trekked on, found the geocache, and headed back.  My brother went back to get the stroller, and I went with all the kids to find another one straight ahead.  As we got closer to the trail, I noticed that the car that was pulled off on the side of the road was slowly following my brother as he pushed the stroller towards us.  After a couple minutes, the car must have seen me carrying the baby because it zoomed off like a bat out of you know where.  Not one minute later, a cop car pulls up.  He sees that I have the baby, and she is perfectly fine.  Luckily, he was a really cool cop.  He said, "Sorry, folks.  Some people are so nosy!  This crazy old lady called in six times giving us an update every time a movement was made."  He showed us the screen in his car, and she had given them a full description of my brother and how he took the stroller and where he was pushing it.  The cop was rolling his eyes the whole time.  He said, "Besides, you guys are the only ones that use this trail anyway!  12 million dollars down the drain."  Every time I hang out with my brother, something crazy like this happens.  Never a dull moment with that one!

Anyway, this pork... It is wonderful.  It came out perfectly cooked.  The spice rub and glaze gave it a delicious flavor.  Even my five year old, who barely eats anything other than cereal, baby corn dogs, and grilled cheese sandwiches said, "This meat is delicious!"  I about fell out of my chair.  It really is good, quick, and a real family-pleaser.  I could have mopped that glaze up with every last slice of the pork.  It is so tasty! Serve this with some rice pilaf, corn on the cob, and fresh fruit, and you've got a delicious meal that will make everyone happy.  And who doesn't want everyone to be happy?

 Grilled Pork Tenderloin with Sweet Glaze
source: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-pork-tenderloin-with-corn-on-the-cob-recipe/index.html

Pork:
1 T paprika
2 t Kosher salt
1/2 t pepper
1 t packed brown sugar
1 t cumin
1 t ground mustard
1/2 onion powder
1/2 t garlic powder
2 t olive oil
2 small pork tenderloins

Glaze:
3/4 c apple cider vinegar
1/2 c water
3 T packed brown sugar
2 T ketchup
1/2 t red pepper flakes
1 t kosher salt

For the pork:
Combine the all the dry ingredients for the rub (paprika through garlic powder).  use your fingers to mix it together.  Rub the olive oil all over the pork.  Coat with the spice rub.  Wrap it in plastic wrap and refrigerate for 3-6 hours.

For the sauce:
Combine the vinegar, water, brown sugar, ketchup, red pepper flakes, and salt in a small saucepan over medium heat.  Bring to a simmer and stir until the sugar dissolves.  Remove from the heat.  Set aside.  I actually kept simmering mine while the pork cooked, so it was thicker.  I thought it turned out wonderful like that.

Take out the pork 30 minutes before you're going to grill it.  Preheat the grill to medium-high.  Cook the pork for about 20 minutes (ten minutes on each side) or until the interior registers 140-145.  Transfer it to a cutting board and let it sit for 15 minutes.

Slice the pork and drizzle with the glaze.

Double Chocolate Mousse Torte

I have finally found the perfect way to make chocolate curls.  I have tried so many different methods, types of chocolate, and swear words.  I never had any luck!  Well, my kids got some some chocolate coins from a pesky little lepruchaun om St. Patrick's Day.  I saw them sitting in the cupboard just glaring at me.  I busted them out, got my handy dandy OXO peeler, and started making chocolate curls.  They were gorgeous!  They held their shape better than any other chocolate I've used.  Woot!  I may have to keep those on hand year-round!

I posted another cake recipe recently that was similar to this, and I honestly can't say which one I liked better.  They were both out of this world.  The fresh raspberries on this one was a nice touch that gave it a little more oomph.  Everyone that tried this when I brought it about fell out of their chair.  The texture and rich chocolate flavor are amazing.  This dessert will impress anyone!  It was ridiculously amazing.

 Double Chocolate Mousse Torte
source: http://www.melskitchencafe.com/2010/05/double-chocolate-mousse-torte.html

Cake:
8 oz bittersweet or semi-sweet chocolate, finely chopped
1 c butter
1 c sugar
5 eggs
1 T vanilla
1/4 t salt
1/4 c flour

Mousse:
1/2 c butter, cut into pieces
4 lg eggs, separated, at room temperature
1/4 c whipping cream
1 T vanilla
8 oz bittersweet (not unsweetened) or semi-sweet, (really, really) finely chopped
1/2 c sugar

Topping:
3/4 c heavy whipping cream
2 T powdered sugar
2 c fresh raspberries
chocolate curls, optional

Just in case you need another picture of this delectable delightful dessert.

For the cake:
Preheat the oven to 350.  Butter a 10-inch springform pan.  Sprinkle that with sugar.

Melt the chocolate and butter in a heavy saucepan over low heat, stirring constantly.  Once it is melted, remove from the heat and cool to luke warm.  Whisk in the sugar.  Whisk in the eggs, one at a time.  Blend well with each addition.  Mix in vanilla and salt.  Finally, add the flour.

Pour the batter into your pan.  Bake for 30-35 minutes.  The center of the cake should have risen.  A toothpick will not come out clean.  If you stick with the 35 minutes, it should be fine.  Trust me... don't over-bake this beauty.  Cool completely in the Springform pan.  Cover and chill while making the mousse.

For the mousse:
Place a metal bowl over simmering water in a saucepan.  Make sure the bowl does not touch the water!  Melt the butter in the metal bowl.  Whisk egg yolks, 1/4 c cream, and vanilla in a small bowl. Slowly whisk this to add it to the melted butter.  Continue whisking this mixture for about six minutes, or until the mixture has thickened to the consistency of pudding.

Remove the metal bowl.  Add the chocolate and whisk until it has melted completely.  Set aside.

Beat the egg whites, 1/2 c sugar, and a pinch of cornstarch to medium-stiff peaks.  Gently whisk about 1/3 of the egg white mixture into the chocolate mixture to lighten it. Fold in the remaining egg white mixture.

Pour this mousse over the cooled cake layer.  Let this chill in the fridge for 6 hours or overnight.

Topping:
Run a knife around the edge of the torte to loosen it from the pan. Transfer it to a platter, plate, or serving dish- whatever you're using.

Using a mixer, beat the 3/4 c heavy cream and 2 T powdered sugar until stiff peaks form.  Spread whipped cream over the torte.  Top with the fresh raspberries and chocolate curls.

 This stuff...

 is...

amazing.

Bacon and Chicken Bites in Sweet-Dijon Mustard Glaze

Here in good ol' Las Vegas, the weather turns ridiculously beautiful in March.  It's usually around 65-75 for the high all month, and that is prime grilling season!  I use to be afraid of the grill like it was some sort of savage beast that could never be tamed.  Oh, I've tamed it all right.  I can make that savage beast do cartwheels while whistling the tune of the theme song for the Golden Girls.  

These little chicken bites are wonderful.  I always worry that the Dijon glaze will be too overpowering, but it was great.  I really enjoyed the sweetness from the orange marmalade and the zip from the ginger.  These would be perfect for any upcoming summer BBQ.  Next time, I'll sprinkle a little brown sugar on top for the last 4-5 minutes.  drool...

Bacon and Chicken Bites in Sweet-Dijon Mustard Glaze
source: Big Book of Barbecue

2 boneless skinless chicken breasts
8 bacon slices, cut into thirds
1/2 c orange marmalade
1/4 c lite soy sauce
2 T dijon mustard
3/4 t ginger
1/4 t garlic powder

Cut the chicken breasts into 1-inch pieces.  Wrap one piece of bacon (1/3 of the original piece) around each chicken chunk and secure with a toothpick.

In a large bowl, combine the orange marmalade, soy sauce, Dijon mustard, ginger, and garlic powder.  Whisk to combine.  Reserve 1/4 c of this and set aside. Add the bacon-wrapped chicken pieces into the large bowl with the glaze.  Toss to combine.  Cover and chill for two hours, turning occasionally.

After the two hours (I only did 30 minutes, and it was delicious), remove the chicken.  Toss the leftover glaze from the marinating chicken.

Preheat the grill to 350-400 degrees (medium-high).  Grill the chicken, covered, for 4-5 minutes on each side or until the chicken is cooked through.

Drizzle the remaining glaze onto the chicken pieces just before serving.