Chocolate Delights for Your Heart Throb

These quick and easy desserts are OK anytime. Enjoy them with your significant other, or just chow them yourself.

Chocolate covered delights

Ingredients

• 1lb of chocolate block or chunks
• hazelnuts or macadamia nuts finely chopped
• fruits and pretzels

Instructions

1. If needed wash your fruit and pat them dry.
2. Use a double boiler if you have one. Or, fill a medium size pan with water and place a glass bowl over the water. The bowl has to be large enough not to sink into the water.
3. On low heat, gently melt the chocolate chunks. It is important to stir frequently.
4. Remove from the heat and gently roll your goodies in the melted chocolate.
5. Sprinkle with nuts and place on a wax paper covered cookie sheet to set. You can put them in the refrigerator for about 30 minutes to set the chocolate.
6. Plate your goodies and enjoy.

Very, very chocolatey krispies delights

This is the chocolate lovers version of this popular treat.

Ingredients

• 1 bag of mini marshmallows (this works best)
• 6 c of cocoa krispies
• 3 tbsp of butter
• 4-6 oz of melted chocolate block or chunks

Instructions

1. Using a nonstick large pot, melt the butter on low/medium heat.
2. Add the mini marshmallows and stir until completed melted.
3. Add the melted chocolate and incorporate into the melted marshmallows.
4. Turn the heat off and add the cocoa krispies. Coat the krispies evenly with the melted mix.
5. Cover the bottom of a 13X9 pan with parchment paper, leaving about 2 extra inches on both short sides.
6. Using another piece of parchment paper, press the mixture into the pan.
7. Drizzle any leftover melted chocolate on the top and leave it to cool for about 1 hour
8. With the excess parchment, lift the krispies out of the pan and using a sharp knife cut into serving portions.
9. For a more festive look, use medium size cookie cutters and cut shapes out of the krispies.
10. Keep in an air tight container. Will keep for about 3 days.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Honey Stung Chicken Breast Satay

This is a sweetheart of a dish sure to be loved by kids. First, its on a stick. Second, it is lightly sweetened with honey. Moms will love it because it is grilled, so its low fat and healthy. So kids eat up. Adults like it too and you can always change up the marinade to suit a more adult palate.

This is a great quick and easy dish or appetizer to enjoy with your Valentine. Short cooking time and great taste make for a memorable evening.

INGREDIENTS

• 3-4 boneless and skinless chicken breast or you can use chicken tender, about a 1lb.
  
• 1 tsp of paprika
  
• 2 tsp of minced garlic
  
• 2 tbsp of honey
  
• 1 tsp of salt
  
• pepper to taste
  
• 2 tbsp of extra virgin olive oil
  
• wooden sticks, that have been soaked in water for at least 15 minutes

INSTRUCTIONS

1. Remove any visible fat and rinse the chicken breast.
   
2. With a sharp knife, cut the chicken breast into thin, about 1/2 inch long strips. Each breast should give you about 5 strip
   
3. Place the paprika, garlic, honey, salt and pepper in a container which can be covered and mix together.
   
4. Add the chicken strips and coat them thoroughly with the mixture.
   
5. Drizzle olive oil over the chicken until it is all coated.
   
6. Let the chicken marinade for at least 30 minutes. The longer it marinades, the tastier it will be. It can be left overnight.
   
   
7. At this point you can make an extra batch to freeze so you can have a quick and fast meal anytime. Freezing the portions flat will ensure that the defrosting process is quick. You could probably have it ready to put on the grill in less than 2 hours.
   
8. Using an electric grill, set the cooking temperature to about 350F. When the grill is hot, coat the surface with olive oil. You can use a silicone brush to spread the olive oil evenly over the surface.
   
9. Skewer each chicken strip on to the wooden stick. Make sure that the strips are fairly flat which will make grilling a much easier task.
   
10. Place each skewered chicken on to the hot grill and cook each side about 5-7 minutes. You will know its time to flip it when you see that the edges are beginning to lose its translucent look.
    
11. Serve with red rice and veggies. Makes it a healthy, quick complete meal.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Boeuf au Champignon (Beef with Mushrooms)

Pronounced Shamp-Pin-Neon. This satisfying dish helps take the bite out of a winter night. It is also great re-heated as or taken in a thermos for a hot work day lunch.

Ingredients

• 1.5 lbs of lean beef cubed
  
• 12 oz of mushrooms (cremini or white)
  
• 1 medium white onion
  
• 2.5 cups of red wine
  
• 1.5 tsp of salt
  
• 2 tsp garlic
  
• 1 tsp paprika
  
• 2 tsp of dried oregano
  
• black pepper to taste
  
• olive oil
  
• 6 oz of skim milk
  
• 1 tbsp of flour
  
• 1 cup of low fat sour cream (optional)

Directions:

1. 
   
   Pat dry the beef.
2. Coat bottom of a saute pan with oil olive and heat on medium.
   
3. Add beef when oil is hot, just shimmery. Brown all sides, about 3 minutes per side.
   
4. Remove from pan and set aside.
   
5. Add a little more oil and saute mushrooms until lightly brown, about 6 minutes.
   
6. Add the onion and saute until wilted.
   
7. Stir in browned beef with any juices that have formed.
   
8. Add garlic, paprika and salt. Cook until garlic is fragrant.
   
9. Add the wine and turn up the heat until the wine begins to simmer hard.
   
10. Continue to stir the contents periodically and let it all gently simmer for about 5 minutes.
    
11. Turn the heat down and simmer gently until the meat is tender, 2 hours or so. Cooking time will depend on beef used.
    
12. While the beef is simmering, using a 1 cup mason jar, pour milk and add flour. Cover and shake vigorously until the flour has incorporated into the milk.
    
13. Turn the heat up and slowly pour the liquid into the pan. Continuing stirring until the liquid has fully incorporated into the dish.
    
14. Continue to cook at the higher temperature for about 5 minutes. Do not let the contents boil, a light simmer.
    
15. When the sauce has thickened, the sour cream can be incorporated which will added richness to the sauce.
    
16. Taste and add more salt if need. Added freshly ground pepper to taste.

Can be served over wide noodles or with rice and green salad.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved