Orange-Chocolate Pots de Creme

There isn't a combination more delicious in the dessert world than orange and chocolate. This intensely chocolaty dessert is simple to make and uses pantry staples, so no need to rush out to get a special item.

These Orange-Chocolate Pots de Cremes are perfect to share or make them in smaller espresso cups or tiny jars if your like me and refuse to share your desserts.

Orange-Chocolate Pots de Creme
Ingredients:
1 1/3 cups half and half

• Zest of 1 Orange
• 1/4 cup sugar
• pinch of salt
• 3 oz. bittersweet chocolate (63% or higher), coarsely chopped
• 3 large egg yolks
• 2 Tbs unsweetened cocoa powder
• 1 Tbs. orange liqueur
• 1/2 tsp. pure vanilla extract
• Directions: 
• 1. Preheat the oven to 325 degrees. Put a kettle of water on to boil.
• 2. In a small sauce pan, bring the half and half to a simmer with the orange zest. Remove from heat, cover and allow to steep for 15 minutes.
• 3. Strain the half and half through a sieve to remove the zest. Return half and half to the pan, add the sugar and bring to a simmer. Remove from the heat, stir in chocolate, cover and let set for 5 minutes so chocolate can melt.
• 4. In a large glass measuring cup, mix the egg yolks, cocoa, orange liqueur and the vanilla. Stir in the warm chocolate mixture slowly, careful not to create bubbles. Pour or ladle into six 6 ounce ramekins or oven proof jars, cups or mugs. Place in baking dish large enough to fit the ramekins snugly. Pour hot water into baking dish until it reaches half way up the sides of the ramekins. Cover with foil.
• 5. Bake for 25-20 minutes or until the custard is set in the middle. Carefully remove from the oven and remove ramekins from the water bath. Let cool to room temperature before placing in the fridge. Serve Chilled.

Apple Fennel Slaw

Apple and fennel are a match made in heaven. My Apple Fennel Slaw is sweet, crisp and slightly tart and has only 5 ingredients. The produce selection during the winter months can be quite heavy with can leave you feeling loaded down and weighty. Apples and fennel are in peak season right now and they are light and refreshing on the palate.

Start by slicing the fennel bulb in very thin slices. I find it easiest to cut the fennel in half through the center, remove the core and then cut into quarters. Then slice each quarter very thinly. This will result in nice bite-sized pieces.

Cut the apple into matchsticks or julienne pieces. A quick way to do this is to cut the apple into thin slices, stack the slices and cut once more into thin matchsticks. Mix the apple and fennel together, add red wine vinegar, salt and a small drizzle of olive oil and serve. The slaw's flavors will begin to fuse together the longer it sits so it's even better a few hours later which makes it a great "make ahead" side dish. This slaw is also great with BBQ ribs or on top of pulled pork sandwiches.

Apple Fennel Slaw
Ingredients:
1 large honey crisp apple, julienned
1 bulb fennel. very thinly sliced
1 1/2 Tbs. red wine vinegar
1 Tbs. olive oil
pinch of salt

Combine apple and fennel in a large salad bowl. In a small bowl, mix together vinegar and olive oil with a pinch of salt. Mix until salt is dissolved. Pour over apples and fennel and toss to coat evenly. Can be made up to 1 day ahead and stored in the fridge in an airtight container.

Homestyle Baked Beans

These Homestyle Baked Beans pair perfectly with my BBQ Ribs and they cook in the oven with the ribs making your life so much easier. I typically use canned beans for this recipe because I almost always forget to soak my beans overnight, and let's be honest opening up a can is so much easier. This recipe couldn't be any easier, it's just pouring all of the ingredients into an ovenproof pot like a Le Creuset or Staub, mixing and letting the oven work it's magic. This can even be made in a slow cooker, cooked on low for 3-4 hours.

The base flavors for these beans are some of my favorite - BACON and onions. Everything tastes better with bacon, right? 

Homestyle Baked Beans

Ingredients:

3 (15 ounce) cans of cannellini beans, drained and rinsed

1 sweet onion, diced

4 slices bacon (4 ounces), cut into lardons

2 Tbs. dark molasses

1/4 cup spicy Dijon mustard

1/4 cup ketchup

1 Tbs. tomato paste

3 Tbs. brown sugar

1/4 cup favorite barbecue sauce

1 cup chicken stock

Preheat oven to 275 degrees. Place all ingredients into an ovenproof enameled cast iron pot. Stir thoroughly to combine and season with salt and pepper. Cover with tight fitting lid and bake for 2 hours, stirring every 30 minutes. If the beans become too thick while cooking, add more chicken stock a 1/4 cup at a time until desired consistency is reached. 

Serve with BBQ Ribs or your favorite hamburgers or grilled dish. 

Ginger Lime Stir-Fry

This is a recipe that has changed a lot over the years, but it all began when my husband asked me to knock off a dish he had a few times at Snap Kitchen. Now it is usually based on what veggies or protein I have left over in the fridge from earlier in the week. The sauce is bright and aromatic with ginger and lime and topping the stir-fry with the fresh herbs, such as basil and cilantro brings it to a new level.

I usually have some chicken breasts hiding in the back of my freezer and handfuls of different veggies lingering in my produce bin, so I can whip up this dish without having to take a trip to the grocery store.

A note on Thai-inspired cuisine: Thai dishes often use several ingredients, many of which you buy once for a tablespoon or two. If you like eating Thai-inspired dishes, try to keep your pantry stocked with items such as fish sauce, rice vinegar, soy sauce or tamari, and sambal oelek (that really spicy chili paste with the rooster on it) so you can enjoy them all the time. Most of these items are shelf stable and last a long time in the pantry. 

When making this meal, make sure that you have all of your ingredients prepped and ready to go before heating your pan. This includes the brown rice or quinoa that you will be serving it over. Once your pan is heated, the dish will be ready in 10 minutes, maximum.


Ginger Lime Stir-Fry

Ingredients:
(For the sauce):
One 2-inch piece of ginger peeled, finely grated
1 clove garlic, grated
1 lime, zest and juice
1 Tbs. coconut sugar, palm sugar or brown sugar
2 Tbs. tamari (gluten free soy sauce)
1 Tbs. unseasoned rice vinegar
1 tsp. cornstarch

(For the Stir-Fry):
1 lb. boneless chicken breasts, cut in 1/2 inch cubes (can substitute ground chicken or turkey)
1 large carrot, peeled and sliced very thin
4 ounces mushrooms (shitake, baby bella or button)
1 cup sugar snap peas
salt and pepper
1 tsp. sesame oil
1 Tbs. vegetable oil

(To Serve):
1 green onion, thinly sliced
2 Tbs fresh basil, thinly sliced
2 Tbs. cilantro leaves, minced
3 cups cooked quinoa or brown rice

Directions:

In a small bowl, mix all of the ingredients for the sauce and set aside.

Heat a wok or very large skillet on high heat for several minutes. Add the sesame oil and vegetable oil to the pan and let heat for just a few seconds before adding the chicken to the wok. Cook the chicken for 5-8 minutes until all pink is gone. Add the vegetables and cook stirring constantly for 30 seconds. Pour in the sauce and bring to boil for 2-3 minutes until it thickens and becomes slightly glossy. Remove from heat. Toss in chopped herbs and serve immediately over quinoa or brown rice.