Chocolate-Chocolate Cake

Chocolate-Chocolate Cake
By: Chocolate Lover’s Collection

*You would think by the title that this cake is too rich, but on the contrary. It holds its shape beautifully, yet the cake itself is moist and fluffy. Just enough chocolate. Yummy with a scoop of vanilla bean gelato. The powdered sugar dusted on top gives it a nice touch*

1 package (8oz) cream cheese, softened
1 cup sour cream
½ cup hot coffee or water
2 eggs
1 package (2-layer size) dark chocolate cake mix
1 package (4 serving size) chocolate flavor instant pudding and pie filling
1 cup semi-sweet chocolate chips

Mix cream cheese, sour cream, hot coffee (or hot water), and eggs with an electric mixer on medium speed until well blended. Add cake mix and pudding mix; beat until well blended. Fold in semi-sweet chocolate chips. (Batter will be stiff.)

Pour into greased and floured 12-cup fluted tube or bundt pan.

Bake at 325 degrees for 1 hour and 5 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries if desired.

Makes 10 to 12 servings

Pecan-Crusted Chicken

Pecan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
¾ cup finely chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Salad Greens with Honey-mustard dressing (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine pecans, herbs and spices, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Salad Greens with Honey-mustard Dressing:
Dressing ingredients:
¼ cup honey
3 Tablespoons Dijon mustard
3 Tablespoons extra-virgin olive oil
1 Tablespoon shallot, minced
1 Tablespoon apple cider vinegar
Juice of ½ lemon
Salt and pepper to taste
Mixed Greens:
8 cups mixed greens such as arugula, radicchio, curly endive, romaine and leaf lettuces
½ cup red onion, thinly sliced
4 oz mild goat cheese, crumbled

Combine all the dressing ingredients until blended.

Toss dressing with greens, onion and goat cheese (you probably won’t need all of the dressing).
Arrange greens on four plates.

Top greens with sliced chicken. Serve with extra dressing on the side.

Serves 4

Parmesan-Crusted Chicken

Parmesan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
½ cup Parmesan cheese, grated
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Sage Butter Sauce (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine parmesan cheese, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Sage Butter Sauce:
3 Tablespoons shallot, minced
½ cup dry white wine (or juice)
½ cup heavy cream
½ cup chicken broth
1 teaspoon lemon juice
½ stick unsalted butter, cold and cubed (4 Tablespoon)
1-2 teaspoon minced fresh sage
Salt, white pepper and cayenne to taste

Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes.

Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes.

Whisk in butter, 1 Tablespoon at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

Makes 4 servings

Crusted Chicken Breasts

Crusted Chicken Breasts
By: Cuisine at Home

2 boneless skinless chicken breast halves (6-8oz each)
2 egg whites
2 teaspoon cornstarch
Juice of ½ lemon
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil

Preheat oven to 450 degrees

Prepare chicken breast, by cutting in half and pounding to ¼ inch thickness between 2 pieces of syran wrap.

Blend egg whites, cornstarch and lemon juice with a fork in a wide shallow dish; set aside.

Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.