12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream and raspberry sauce.
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice
Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain to eliminate seeds.
1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves
Trim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in the refrigerator until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
3 small navel oranges
6 oz fresh mild goat cheese (preferably in log form)
1/3 cup pecans (1 1/2 oz), finely chopped
1 teaspoon whole-grain mustard
1 teaspoon white-wine vinegar
1/2 teaspoon kosher salt
Pinch of sugar
2 tablespoons extra-virgin olive oil
1 lb spinach, trimmed
1 small red onion, sliced into thin rings
Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.
2 tablespoons unsalted butter
8 ounces medium shrimp, peeled, deveined and roughly chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup white wine*
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley leaves
1/2 cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan
Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
Recipe By:Hillshire Farm® Brand
“Bake these fun mini frittatas in a muffin tin for a satisfying on-the-go snack filled with smoked sausage, hash browns, and bell pepper.”
Nonstick cooking spray
1 (14 ounce) package Hillshire Farm(R) Smoked Sausage, quartered lengthwise and sliced
1 1/2 cups frozen shredded hash brown potatoes
2 ounces Gouda cheese, shredded
1/4 cup finely chopped red sweet pepper
2 tablespoons chopped green onion
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup milk
Fresh oregano leaves (optional)
Preheat oven to 350 degrees F. Coat 12 muffin cups with nonstick spray.
In a large bowl, combine sausage, potatoes, cheese, red pepper, green onion, chopped oregano, salt, and black pepper. Divide mixture among the prepared muffin cups.
In a medium bowl, whisk together eggs and milk to combine. Slowly pour egg mixture over sausage mixture in the muffin cups. Cups will be full.
Bake in preheated oven for 20 to 25 minutes or until puffed and set. Remove and let cool in cups on a wire rack for 10 minutes. Loosen sides and remove from cups. Serve warm, garnished with additional oregano, if desired.
Reprinted from: allrecipes.com