Heavenly Chocolate Pie

For Tommy's birthday last October, he wanted fried chicken with gravy, mashed potatoes, peas and chocolate pie for dessert. So being the wonderfully sweet wife that I am, I made all of that for him after teaching school all day. I know, he's very lucky! Actually, I'm the lucky one, with all of the cooking I do - he cleans the kitchen. Well, I didn't make him clean on his birthday, but he does every other day just about.

This is the chocolate pie I made. It is really fast, easy and so very delicious. I have made it several times and each time we eat it so quickly after I make it that it doesn't really have time to set. But if you have it the next day, the pudding part is set from being in the refrigerator. The thing I haven't figured out or fixed is the sweating meringue. I have read that the meringue will "sweat" if there is humidity or moisture in the air. I'm not sure how to keep that from happening. One other thing I have read about is that if you put the meringue on the pie filling as soon as the filling is done, then the heat will help bake the meringue from the underside as well. I have not yet tried that, but next time I will.

Heavenly Chocolate Pie
1 9 inch baked pastry shell (I have made homemade but I like to use the Pillsbury pie crusts in the red box. They are easy to use and delicious every time.)

1 cup sugar
1/2 cup all-purpose flour
6 tbl unsweetened cocoa powder
1/2 tsp salt
2 cups milk
3 egg yolks, slightly beaten
1/2 cup butter
2 tsp vanilla

Meringue Topping
4 egg whites
1/2 tsp cream of tartar
6 tbl sugar

In a saucepan, combine sugar, flour, cocoa powder, salt and milk. Cook over medium heat, stirring constantly, until the mixture boils. (I like to stir with a whisk to keep the lumps out.) Pour some of this mixture in with the egg yolks and stir, then pour the egg mixture into the remaining chocolate mixture and continue cooking until mixture boils, then cook for one minute more. Remove from heat and stir in butter and vanilla. Cool for 10 minutes, pour into the pie shell.

Heat oven to 350 degrees. Meanwhile to prepare meringue topping: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stff peaks form. Spread this on warm pie filling, carefully sealing to the edges of the crust.

Bake for 5-10 minutes watching carefully, until the meringue is lightly browned. Cool to room temperature; chill for several hours before serving.

Rating:
Even when it's runny, my family still gives this 5 stars! *****

Flop

Last night I had big plans for a wonderful dinner and new recipe to post. But several things got in the way, the first of which was no curry in the spice cabinet which made me too mad to make something other than Curry Chicken. Of course, this happens at times when you have plans for one meal and it doesn't work out quite right. I seasoned with the Pampered Chef Asian seasoning mix. I put in too much and it was really spicy! Tommy, Spencer and I still loved it but it was a little hot for Whitt and Lydia. Whitt liked it but he drank three glasses of water while he ate it.

I will try again this weekend with something that can actually be posted!

Mexican Roast with Olives

In our little town of Mason, when someone is sick, has a baby or loses a family member, you take food - lots of food! I was helping at a family friend's home after a member of her family passed away and one of Mason's greatest cooks brought this dish. I'm sure Martha Kothmann won't mind if I share this recipe as she shared it with all of us that day. It can be made with different kinds of meat. I have made it with pork roast, beef roast and last night chicken. This is a dish worthy of guests.

Mexican Roast with Olives
3-4 pound Pork Roast or Beef Rump Roast
2 cans Herdez Red Chile Sauce
2 cans Herdez Green Chile Sauce
1 large can of black olives
1 large jar of green olives

Place the roast in a large Dutch Oven. Pour the olives, with liquid, over the roast. Then pour the 2 cans of green chile sauce and the 2 cans of red chili sauce over the roast as well. Bake in a 350 degree oven for 2 hours uncovered. Take the cover off the roast for the last 20 minutes of cooking. I serve this with steamed white rice, a salad and some really good red wine!

Cook's Note: The cooking time will vary depending on the meat you use or the size of the roast you use. The chicken takes a little less time. You can also a different kind of chile sauce. I have used Hatch Green Chile Enchilada sauce before and that is also really good.

Rating: Tommy gives this one 4 stars and the kids give it 3 stars.

Green Chili Stew

This is some of the most delicious stew you will ever eat. It has a little kick to it but it isn't too spicy for kids. This is my mom's recipe and it is especially good on a cold, wintery day with some tortillas or chips and a big salad.

Ingredients:
1/4 cup vegetable oil
3-4 pounds pork or beef stew meat (I use tenderized round steak because we have a lot of it.)
3 7 oz. cans of chopped green chilies
1 onion, chopped
1-2 jalapeno peppers, seeded and diced
32 oz. carton of beef stock
1 lg. can crushed tomatoes with liquid
3-4 T. chili powder
3-4 T. cumin
salt/pepper
Flour
Cilantro

Directions:
Cut meat into bite size pieces and dust with flour that has salt and pepper added. Heat oil in a large stock pot. Divide meat, onions, jalapenos into two batches and brown in heated oil. After all the meat has been browned a little, return all meat, onions and jalapenos to stock pot and add all remaining ingredients except the hominy. Bring to a boil and turn heat down to very low and let it simmer for about 30 minutes. Be sure to check often and stir. You may choose to add a little more stock depending on the consistency you like. After it has simmered add the hominy and cook for another 10 minutes on low. Serve with cilantro as a garnish.

This is also a great dish to take to a sick friend. They will be feeling better in no time once they eat this Green Chili Stew!

The Best Spanish Rice

Several years ago, my sister made Spanish Rice for a party we all went to, and it was unbelievably good. I had to have the recipe. She had been to a block party where she had it and she had gotten the recipe from her neighbor. I had the recipe and made it several times and then lost the recipe card it was on. My sister couldn't find hers either and so we called the neighbor to get it again. Sadly, the neighbor didn't even remember making the Spanish Rice much less the recipe for it!

It was a near tragedy for this family. Thankfully, I found my recipe card a few weeks ago and have been so happy! After you try this, I'm sure you will want to make several copies so you don't ever have to be without this recipe. (There is no picture to go with this recipe as it was eaten before we could turn the camera on.)

The Best Spanish Rice
Ingredients:
4 slices bacon, fried and crumbled
1 cup long grain white rice
8 oz. can crushed tomatoes with liquid
1/2 cup chopped onion
1/4 cup sliced black olives
1/2 cup chopped bell pepper
(I use 2 small Poblano peppers instead because I love the flavor)
1 7 oz. can of chopped green chilies
1 t. salt
1 t. chili powder
1 12 oz. can of chicken broth
1 6 oz. can of Snappy Tom (I have used Clamato)
2 T. Olive oil
1 bunch cilantro

Directions:
Fry the rice in the bacon grease until brown, stir constantly so the rice doesn't burn. Add the tomatoes, onions, olives, peppers, green chilies, salt and chili powder. Mix well and continue to cook for a couple more minutes. Then add the chicken broth and the Snappy Tom. Cover and cook until liquid is absorbed, about 30 minutes. Be sure to check so that the rice doesn't stick and burn. You may need to add a little more broth. Just before serving transfer to serving bowl and garnish with the crumbled bacon and the cilantro.

It is a pretty dish and delicious. We ate this a couple nights ago with tamales, beans and a salad. It also goes great with chili.

Tonight's Surprise!

I said I was going to only post once a week. Well................I lied! I went to the grocery store this afternoon and planned out a fabulous dish while shopping. Believe it or not, I was able to remember it and make the dish once I arrived home. This is a whole meal rather than one dish. It wasn't like Rachel Ray's 30 Minute Meals. It was a "Megan's 40 Minute Wonder!"

There is a little sadness for my 5 followers: there are no pictures for tonight's post because the photographer was at a school board meeting. I know you are disappointed. I was having a good hair day too!

Pasta Dish: Ravioli
I used 1 lg. pkg. store bought Buitoni 4 Cheese Ravioli
1 pkg. sliced, washed portabella mushrooms
Olive Oil
1 onion, chopped
2 cloves garlic, or 1 spoon of jarred garlic
1/2 cup good red wine (That you might be having a sip of while you cook!)
1 lg. can good diced tomatoes

Directions:
In a stock pot bring salted water to boil. Cook Ravioli according to pkg. directions. Drain and set aside. In same stockpot, heat about 4 Tbl. of good olive oil and saute the onions until clear. Add the garlic and continue to saute until there is some good brown stuff (frond) in the pan and it smells really great! Then add the wine or chicken stock if you don't have wine. Continue to stir then add the mushrooms. After a couple of minutes add the tomatoes. Let this dish simmer for just a few minutes. Once the sausages are done and you have drained off all but 1 Tbl. of the oil, add the mushroom/tomato mixture to this pan to get all the good flavor from the sausages. Let this cook just 3-4 minutes and then add the Ravioli and cook until heated through.

Meat Dish: Sausage
I used 1 pkg. of beer bratwurst and 1 pkg. of cheddar/jalapeno sausages from HEB. You can use whatever kind of sausage your family likes.

Directions:
In a skillet add 3-4 Tbl. of good olive oil. Heat on medium heat then add the sausages, cover and cook until done, turning every few minutes. Once they are done, remove to a serving dish with a lid to keep warm. Drain off the oil except for 1 Tbl. Then follow remaining directions for pasta dish.

I served this with sauteed asparagus and a salad made with only lettuce and grape tomatoes and tossed with Paul Newman's Lite Balsamic Vinaigrette.

Rating: 1-5 Stars
Lydia & Spencer: 3, but if there hadn't been asparagus it would have been 4 Stars
Goerge Whitt: 5 stars (he likes asparagus)

Coq a Vin

Tonight I tried something that I thought would be really different. Of course it sounds fancy schmancy, but it really isn't. It is basically stew with chicken. This recipe is my adaptation from the Barefoot Contessa - Back to Basics cookbook. There are so many great recipes in this cookbook. I wanted to try this one because I haven't ever made it before and I've heard this was a delicious dish.

Ingredients:

Good Olive Oil

8 ounces good bacon diced

6-8 pounds chicken breasts/thighs, without skin

Kosher Salt

Fresh ground black pepper

1 pound carrots, cut diagonally into 1 inch pieces

2 yellow onions, sliced

2 tsp chopped garlic (2 cloves)

1/4 cup Cognac or good brandy

1 bottle good, dry red wine such as Burgundy

2 cups chicken stock, preferably homemade

1 bunch fresh thyme sprigs

4 Tbl unsalted buttter, at room temperature divided

3 Tbl all-purpose flour

1 pound frozen small whole onions

1 pound porcini mushrooms, stems removed and thickly sliced

Directions:

Preheat oven to 275 degrees.

Heat 1 Tbl olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.

Add the carrots, onions, 1 Tbl salt, and 2 tsp pepper to the pot and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, then carefully ignite and stand back! Let it burn off the alcohol. Put the bacon, chicken, and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme sprigs an bring to a boil. Cover the pot with a tight-fitting lid and place in the oven for 30-40 minutes, or until the chicken is no longer pink. Remove from the oven and place on the stovetop.

Mash 2 Tbl of the butter and flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium saute' pan, melt the remaining 2 Tbl butter and cook the mushrooms over medium-low heat for 5-10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste.

Things I learned: This was the first time I had made this dish. I discovered this first time not to leave skin on the chicken because it was too greasy. I also realized that using the chicken pieces instead of whole chicken was easier for my kids to eat. I think I didn't use enough salt or enough thyme; it needed a little more flavor. Otherwise, it was a delicious dish and my family loved it.

Rating: 3.5 stars (out of 5)

What's For Dinner?

Don't you just hate that question that everyone always seems to ask? You've had a very long day and you just want to go home and do nothing. But you can't do that because you have a spouse and a bunch a kids who are begging to eat something, anything! You'd probably even appreciate if someone came in and said "Boy, I'd sure love to eat tacos for supper." Then you wouldn't have to make that decision of what to cook for supper.

Sometimes for me, the hardest part is deciding what to make, and not the actual cooking of the meal. My new year's resolution is to try one new recipe every week and blog about it. I have some great cookbooks that I've been collecting for years and I'm going to search for the best ones. I will also post some of my old favorites and hte standbys that my family really loves.

Enjoy your dinner!
Megan