Chocolate Lava Dessert

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I kind of just had to throw this together because I was running out of time before I had to leave for work, and I wanted this ready to throw in the oven when I got home so it would be ready to go after our Valentine's Day dinner.  Consequently, I kind of had to improvise.  I was a little nervous how it would turn out, but when John and I had the first bite, we were SHOCKED at how delicious it was.  John's words: "This is the...best...chocolate...dessert...I have ever...had."  So here is my twist on this recipe form The Sister's Cafe.

{What you need}

2 2/3 cups (19 oz.) semisweet chocolate chips

1 cup butter

1 cup half and half

1 cup sugar

8 eggs

2 Tablespoons vanilla extract (yes, Tablespoons)

Spray an 8x8 casserole dish with Pam.  In a saucepan, combine chocolate, butter, cream, and sugar.  Cook over low heat until chocolate is melted, stirring occasionally.  Remove from heat and stir until smooth.  Pour into a large mixing bowl; cool.  In another mixing bowl, beat eggs on high for 3 minutes or until fluffy.  Beat into chocolate mixture, a third at a time, until blended.  Stir in vanilla.  Pour into prepared pan, place on a baking sheet.  Bake at 350 for 45 minutes or until a toothpick inserted near the center comes out with moist crumbs (top may crack).  Let it sit for about twenty minutes, ladle out a serving on a plate or bowl (will be a thick "lava" under the top cake layer.  And it won't really have a ton of form once you serve it up.).  Serve with strawberries and whipped cream.  Die happy.  Is also delicious cold.  It tastes like a super thick brownie batter.  Wowzers.

Rice Pilaf

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I could live off this stuff.  Such a great accent to a flavorful main dish.  Like this one.  Serves 6.

{What you need}

3 T butter

3/4 cup orzo

3/4 cup diced onion

3 cloves garlic, minced (I used 1 1/2 teaspoons store bought minced garlic)

3/4 cup uncooked rice (I used jasmine)

3 cups chicken broth (I used 3 cups water and 3 bouillon cubes)

Over Medium-low heat, melt the butter in a medium sauce pan.  Add the orzo and stir until orzo is browned.  Add the onion and stir until onion is translucent.  Add the garlic and stir for one minute.  Add the rice and chicken broth.  Turn the heat up to high and bring to a boil.  Cover and turn heat down to medium low and simmer until rice is cooked, about 20-25 minutes.  Let stand 5 minutes and fluff with a fork. MMMMMMmmmmmmmmmmmm.

(compliments of Sarah at allrecipes.com)

Baked Pesto Chicken

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Delicious and elegant and oh, so EASY!  I made this for John for our romantic Valentine's dinner.  It was incredible.  I prepared it in the morning and then stuck it in the oven about 20 minutes before we were ready to eat.  Easily doubles.  (Yours will look a little different than the photo above.  That one doesn't have breadcrumbs.)

{What you need}

4 boneless skinless chicken breasts, thawed

1/3 cup prepared pesto

1 1/2 t. sour cream

1 1/2 t. mayonnaise

2 T. shredded Parmesan cheese, plus a little extra

2 T. pine nuts or walnuts, crushed

about 3 cups bread crumbs

In a medium dish, combine pesto, sour cream, mayo, 2 T parm, and nuts.  In a separate medium dish put the breadcrumbs.  Spray a medium dish with Pam.  Take your chicken breasts and spread the pesto mixture all over each one, coating each breast as much as possible.  Dip the pesto-covered chicken in the bread crumbs and coat as much as possible.  Place each breast in prepared dish.  Sprinkle extra parmesan cheese on top.  Bake at 450 for 15-25 minutes, or until chicken is done.  I served it with this and this.  So yum!

(inspired by this recipe from The Sister's Cafe)