Tuesday, August 27, 2013

Chocolate Bar Pie

Serving: 6

1. 6 mini graham cracker pie crusts 
2. 2 tablespoons of margarine
3. 2 8 oz. containers of Cool Whip
4. 2 Hershey's Milk Chocolate with Almonds bar  
5. 8 mini Take 5 bars 

1. Put aside the 6 mini pie crusts 
2. Over a double saucepan, on medium-low heat, place a tablespoon of margarine and allow to melt. Once melted, place one of the Hershey's Chocolate bar in with the margarine and continue to stir until both are well combined and melted
3. Place about two tablespoons of the melted chocolate on the bottom of each pie crust. 
4. Place the mini pie crusts in the fridge to cool
5. Place the cool whip in a bowl and set aside
6. Meanwhile, place a tablespoon of margarine over a double saucepan on medium-low heat. Once melted, add in the second Hershey bar and the Take 5 bars until the chocolate is creamy. 
7. Continue to stir for about a minute off the burner and pour the creamy chocolate in the bowl with the cool whip
8. Fold the smooth chocolate in with the cool whip 
9. Evenly divide the cool whip mixture between the 6 mini pie crusts
10. Place in fridge for about 30 minutes. Enjoy! 

Friday, August 9, 2013

Stuffed Tomato

Serving: 6
1. 4 cups of cooked red Quinoa 
2. 8 large tomatoes
3. 2 chicken thighs
4. 1/2 cup of sweet barbecue sauce
5. 2 cups of spinach leaves
6. 1/4 tablespoon of breadcrumbs

1. Pre heat oven to 350 degrees.
2. Place chicken thighs in a baking pan.  Pour barbecue sauce over chicken, and let marinate until oven is heated to 350 degrees.
3. Bake chicken for 30 minutes.
4. Once the chicken is removed from the meeting, let cool off for 10 minutes.  
5. Chop chicken into 1/4th inch or bite size pieces and set aside.
6. Make sure that the oven still remains on 350 degrees in order to bake the stuffed tomatoes
7. In a large pot, add your cooked quinoa with the chopped chicken.  Turn stove onto a medium-low heat and and stir quinoa mixture.  Add spinach.  Continuously stir until well mixed.  Set aside.
8. Cut the top of each tomato and remove the inside in order to create space for the quinoa mixture.
9. Add the filling into the tomatoes.
10.  Sprinkle breadcrumbs on top of the tomato, making sure that it covers the mixture. 
11. Take a baking tray and spray with cooking oil.  
12. Place the tomatoes on the baking tray and into the oven for 10-12 minutes or until the tomato skin begins to crack.   

Sunday, August 4, 2013

Sautéed Mushroom Parmesan

Serving: 3
1. 2 tablespoons of olive oil
2. 1 teaspoon of paprika
3. 2 1/2 cups of chopped mushrooms
4. 1/4 cup of corn
5. 1/4-1/3 cup of grated fresh parmesan cheese
6. 1 cup of chopped onions
7. salt to taste

1. Take a large frying pan.  Coat the bottom with olive oil.
2. Add chopped onions into the frying pan.  Sauté on a medium-high heat.  Stir occasionally.
3. Pour your chopped mushrooms into a bowl and add paprika.  Mix until mushrooms become fully coated.
3. Sauté the onions until they turn slightly brown, and then add mushrooms and corn.  Stir occasionally
4. Turn to a medium heat and continue to stir for about 10-12 minutes or until mushrooms shrink and the onions become a dark golden brown.
5. While stirring during this 10-12 minute period add salt to taste.  (I tend to add about 3 pinches of salt).
6. Once finished, remove mixture from frying pan.  Using a grater, grate some parmesan cheese on top of your side dish.