Wednesday, November 28, 2012

Chocolate Mint Layer Cookies

Chocolate Mint Layer Cookies
Brownie Ingredients:
3 oz. unsweetened chocolate
¾ cup margarine of butter
3 eggs
1 ½ cups sugar
¾ cup unsifted flour
¾ cup sliced unbleached almonds

1. Melt chocolate and butter together in a double boiler. Remove from heat and allow to
2. In a bowl, beat the eggs and sugar until ivory in color.
3. Add the flour, nuts and chocolate mixture.
4. Stir until combined.
5. Pour batter into a greased and floured 9x13 inch pan.
6. Bake at 350 degrees for 25 minutes – let cool in pan.

Mint Cream Ingredients:
2 ¼ cups powdered sugar
4 ½ Tablespoons butter, softened
3 Tablespoons half and half
1 Teaspoon peppermint extract

1. Beat ingredients together until smooth.
2. Spread mint cream evenly over the chocolate layer.
3. Cover tightly and chill until firm – about 1 hour.

Chocolate Glaze Ingredients:
3 oz. semi sweet chocolate
3 Tablespoons butter

1. Melt chocolate and butter in a double boiler.
2. Spread chocolate glaze over the mint cream.
3. Cover tightly and chill until firm.
4. Cut into bite sized pieces.

Optional - top with crushed candy canes 

Thursday, November 1, 2012

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

                          Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola oil
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls

Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

2 ounces (1/4 cup) chopped peanuts
2 to 3 tablespoons chopped cilantro leaves
2 to 3 tablespoons chopped fresh basil leaves

1. Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce
heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
2. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion,
stir-fry 3 minutes.
3. Add remaining veggies and stir-fry 5 minutes more.
4. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce
until all ingredients are combined.
5. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables.
6. Sprinkle the platter with chopped nuts, cilantro, and basil.
7. Serve with jasmine rice in a separate dish .
Serves 4 to 5