Mint Oreo Truffles

I came across this recipe a few weeks ago on one of my favorite sites, Bakerella. If you haven't been to her blog before, you should because her creations are seriously amazing. One of my favorite flavor combinations is mint and chocolate and with St Patricks day coming up, it was the perfect time to make them. They were pretty easy to make and turned out so good. It was my first attempt at truffle making though so they didn't turn out as smooth and pretty as I hoped they would. Don't look too closely! ;)

Ingredients:

1 package (1lb 1oz) Double Stuff Oreos- Cool Mint Flavor (**I could only find regular mint oreos, not double stuff so I used these proportions instead so the consistency was right**)

1 package (8 oz) cream cheese, room temperature

chocolate bark or candy coating

Directions:

If using double stuff oreos, used 22 cookies with cream centers and 10 cookies with the cream centers removed. Finely crush the cookies in a food processor or a ziploc bag with a rolling pin. Stir in cream cheese. Use the back of a large spoon to help mash the two together completely.

Roll the mixture into 1' balls and place on wax paper covered cookie sheet. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.

Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.

For decorations, melt chocolate and put it in a ziploc bag. Cut off the tip and either drizzle over the truffles or to make shamrocks, on a sheet of wax paper, draw three dots and a line down the middle. Using a toothpick, drag until it looks like a shamrock.

Chicken Parmesean Burgers

A few months ago I subscribed to Bon Apetit magazine. Since then, I have made a huge list of recipes to make but I haven't really gotten around to trying any of them until a few nights ago. This recipe caught my eye because it was a unique take on a classic dish and it looked so good. I'm not usually a huge fan of Italian food but I loved the flavors in this recipe and it wasn't too heavy.

Ingredients:

10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
1/2 cup finely grated Parmesan cheese
4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
3/4 cup purchased refrigerated marinara sauce
12 ounces ground chicken (white meat) (**I couldn't find ground chicken so I just put some chicken breasts in the food processor until they were finely ground**)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon grated onion (** I didn't want to grate it so I just finely chopped it**)
1/4 teaspoon salt
4 ounces whole-milk mozzarella cheese, thinly sliced (**make sure its the fresh kind, not the rubbery kind :)
4 large radicchio leaves (**I used red leaf lettuce because that's what I had**)

Directions:

Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.

Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.

Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute. (** Since I was making this for our whole family, I just decided to bake them in the oven for about 25 minutes at 375. Then added the cheese and broiled them until the cheese was melted.**)

Assemble burgers with bread, radicchio, basil leaves, and warm marinara.

Makes 4 servings

Tandoori-Style Chicken Burgers

I actually made this recipe a few months ago but didn't realized that I hadn't posted it until I found the pictures on my computer. I got it from this cookbook that I bought in the fall. This was a really fun and unique meal to make. The flavors were great and everyone enjoyed it. It was a little time consuming but it was worth it. I also made some sweet potato fries to go with them. I just sliced up a sweet potato, tossed the slices with olive oil, garlic salt, salt, and dried parsley. Then I spread them out onto a foil lined baking sheet and baked them at 400 degrees until they were soft and lightly browned.

Ingredients:

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks (**I used chicken breasts because that's what I had)
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom (** I omitted this because it was fairly expensive)
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil, for grates or pan
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin yogurt sauce (see recipe below)

Watermelon slices (optional)

Directions:

Heat grill or frying pan to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.

Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
Moisten a folded paper towel with oil; grasp with tongs and rub over grates, or if using a frying pan, add oil. Season patties with salt and pepper; grill or cook until opaque throughout, 2 to 3 minutes per side.

For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.

Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.

Molten Chocolate Cakes

This recipe is also from this cookbook. This is seriously one of my favorite desserts I have made. The cakes were so gooey and dense and chocolately. Like a really rich brownie. Next time I make them though, I will make sure to butter and sugar the tins more and cook them a little longer. (Some of mine came out a little too gooey. More of a little pile than a mini cake :) One batch makes 6 cakes.

Ingredients:

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting

Whipped Cream, for serving

Directions:

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.